Sensory Characteristics and Consumer Acceptance of the Clear Broth for Noodle on the Market

시판 국수장국의 관능적 특성 및 소비자 기호도 연구

  • Cho, Dong-Yi (Department of Culinary Science & Foodservice Management, Graduate School, Kyung Hee University) ;
  • Yang, Jeong-Eun (Department of Hotel & Culinary Arts, Osan College) ;
  • Chung, Lana (Department of Culinary Art & Foodservice Management, Kyung Hee University)
  • 조동이 (경희대학교 일반대학원 조리외식경영학과) ;
  • 양정은 (오산대학교 호텔조리계열) ;
  • 정라나 (경희대학교 조리서비스경영학과)
  • Received : 2019.12.02
  • Accepted : 2020.03.18
  • Published : 2020.04.30


This study was conducted to understand the sensory characteristics and consumer acceptance for the commercially available clear broth for noodles. Totally, eight different clear broth samples were evaluated in this study. Seven trained panelists developed and evaluated sensory characteristics in the descriptive analysis. Significant differences (p<0.05) were obtained for all 28 attributes evaluated. Descriptive data was obtained by performing multivariate analysis of variance to identify differences between samples. Principal component analysis (PCA) was performed on the mean values of descriptive attributes obtained in the descriptive analysis, and summarizes the sensory characteristics of clear broth for noodles. PCA of the clear broths revealed that the first two principal components are responsible for 80.66% variations. For sensory testing, 160 consumers were recruited, and their acceptance for each sample was assessed. Consumer data was obtained by applying partial least square-regression (PLSR) to establish the relationship between the descriptive data and the consumer acceptance data.


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