Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
권호 표지

Correlation between Sensory Quality and Instrumental Quality Attributes in 'Campbell Early' Grape

포도의 관능적 품질과 객관적 품질인자 상호간의 상관성

  • Cho, Sun-Duk (Department of Food and Nutrition, Duksung Women's University) ;
  • Chang, Min-Sun (Department of Food and Nutrition, Duksung Women's University) ;
  • Kim, Dong-Man (Korea Food Research Institute) ;
  • Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
  • 조순덕 (덕성여자대학교 식품영양학과) ;
  • 장민선 (덕성여자대학교 식품영양학과) ;
  • 김동만 (한국식품연구원) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Received : 2009.07.17
  • Accepted : 2009.11.16
  • Published : 2010.08.31
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Abstract

In order to find correlations between the sensory evaluation and instrumental analysis in 'Campbell Early' grape, grapes were divided into three parts. One-half parts were used for the sensory evaluation and the other half were used as samples for instrumental analysis. Relationship between sensory evaluation and instrumental analysis were studied through correlation study using 48-paired data set obtained during storage. Soluble solid content analysis showed that instrumental quality attributes increased along the passage of storage time with increasing temperature. pH and titratable acidity decreased slightly at lower storage temperatures. Correlations between instrumental quality attributes in grapes were found to be very low. Positive correlation was found between pH and soluble solid content, and negative correlation was found between pH and titratable acidity. The relation of sourness and sweetness to sourness was higher than other sensory evaluation factors, and the shape of the grapes was found to have little relation to their sweetness. Texture ($r^2$=0.890) was found to be the most important factor in preference, followed next by sweetness with sourness ($r^2$=0.860). The correlations between the sensory evaluation and instrumental quality attributes were found to be very low, with overall acceptability given to a relatively high content of soluble solid content. Correlations between pH and titratable acidity in terms of overall acceptability were found to be very low.

포도의 저장 중 소비자 관능평가와 실험에 의한 객관적 품질인자간의 상관성을 통하여 포도 생산의 객관적 지표를 제시하고자 하였다. 포도를 3부위로 나누어 동일부위 절반은 관능검사에 사용하고, 나머지는 분석용 시료로 사용하여 품질요소 간 상관분석을 실시하였다. 저장 기간 중 포도의 이 화학적 품질특성 변화를 보면 가용성 고형물함량은 다소 증가하였으며, 저온저장보다 상온저장에서 더 많은 증가를 보였고, pH 및 적정산도는 저장 중 약간 감소하였으나 처리구간 큰 차이를 나타내지는 않았다. 포도의 객관적 품질평가인자 상호간에는 낮은 상관성을 보여 pH-가용성 고형물함량 간에는 정(+)의 상관을, 적정산도-가용성 고형물함량 및 pH- 적정산도 간에는 부(-)의 상관을 보였다. 포도에 대한 관능평가 항목간의 상관성 분석결과, 신맛과 신맛을 포함한 단맛의 상관성이 0.933로 가장 높은 상관관계를 보였으며, 외관과 단맛과의 상관성이 0.619로 가장 낮았다. 전체적 기호도에 가장 높은 상관관계를 보이는 요인은 조직감($r^2$=0.890)으로 조사되었고, 그 다음이 신맛을 포함한 단맛($r^2$=0.860)이었다. 또한, 관능적인 품질평가 인자와 객관적인 품질인자 간의 상관성 분석결과, 전반적으로 매우 낮았으나 그 중 전체적 기호도에 대한 가용성 고형물함량의 상관성이 다소 높게 나타나, 소비자 관능평가 지표로써의 활용이 가능한 것으로 평가되었다.

Keywords

References

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