Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 3
- /
- Pages.266-271
- /
- 1992
- /
- 0367-6293(pISSN)
Relationships between the Taste Components and Sensory Preference of Korean Red Peppers
한국산 고추의 맛 성분함량과 관능적 선호도와의 상관관계
- Lee, Hyun-Duck (Department of Food Technology, Korea University) ;
- Kim, Mi-Hee (Department of Food Technology, Korea University) ;
- Lee, Cherl-Ho (Department of Food Technology, Korea University)
- Published : 1992.06.01
Abstract
The contents of capsaicinoids, free sugars and organic acids of 10 Korean varieties of red pepper power were measured and the sensory properties of their water extracts were compared in order to investigate the influence of the composition of taste components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied widely depending on the varieties; total capsaicinoid content varied from 0.029 to 0.296%, free sugar
한국산 고추의 맛성분 함량이 관능적 선호도에 어떠한 영향을 미치는 지를 알아보기 위하여 10품종의 건조고추의 capsaicinoid류와 유리당 및 유기산 함량을 측정하였고 고추가루 수용액에 대한 관능검사를 실시하여 그 결과를 성분분석 결과와 비교하였다. 총 capsaicin함량 범위는