Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Physiochemical Characteristics and Sensory Evaluation of Mulberry Fruit Beverages for Rural Food Process

산지가공 오디음료의 이화학적 특성 및 관능평가

  • Yang, Hyang-Sook (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 양향숙 (전북대학교 식품영양학과) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Received : 2012.02.15
  • Accepted : 2012.04.13
  • Published : 2012.04.30
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Abstract

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

Keywords

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