A Study on the Relation between the Contents of Tannin, Free Amino Acid, Reducing Sugar and Chlorophyll and Sensory Evaluation of the 7 Kinds of Wild Edible Grass by Cooking

조리에 의한 7종 야생호의 탄닌, 유리아미노산, 환원당, 엽록소량의 변화와 관능검사와의 관계

The study was carried out to compare the factors of overall preference In the sensory test to the analyzation of some compositions in the 7 kinds of old grasses : An Evening Primerose, a Spiderworts, the flower of a Convolvulus, So Ru Jang Yl, Shoe Bl Rum.O Yi Pul, Jip Sean Na Mul. Results were summaries as follows. 1. The Tannin contents of fresh sample and cooked samples were determined as 0.27~2.4g%, 0.25~1.439% respectively. The largest amount of fresh samples was contained In a Shoe Bi Rum. The smallest amount of them was in an Evening Primerose. The highest level of cooked samples was found in a Shoe Bi Rm, and the lowest was in the O Yi Pul. These results were similar to sensory test. 2. The free amino acid contents of 2 kinds of samples were determined as 25.15~179.5mg%, 1.86~13. 6mg% respectively. The largest amount of sweet taste of them was 0 Yi Pul and So Ru Jaeng Yl respectively. But So Ru Jaeng Yi is not appeared sweety becase this have much tannin. The smallest amount of sweet taste was a Spiderwort. The highest level of bitter taste was So Ru Jaeng Yl the and lowest was Jip Sean Na Mul. Among of them Jlp Sean Na Mul is similar to organoleptic test but So Ru Jaeng Yi is not strong bitter taste in sensory evaluation. The highest level of sour taste of cooked samples was So Ru Jaeng Yi and the lowest of them was Shoe Bi Rum. The reducing sugar contents of fresh sample and cooked samples were determined as 1.80~ 4.9g%, 1.84 ~3.579% respectively. The largest of fresh samples were So Ru Jaeng Yl and the lowest was Shoe Bi Rum. The highest of cooked samples were an Evening Primerose and the lowest was a Convolvulus. Among of these results an Evening Primerose was not similar to sensory test because it has much other components. The level of chlorophyll of fresh samples and cooked samples were determined as 11.7~39mg%, 11.3~40.3mg% respectively. The highest of fresh samples was Shoe Bl Rum and the lowest was J ip Sean Na Mul. The largest of cooked samples was So Ru Jaeng Yi and the lowest was a Jlp Seu Na Mul.