전자혀 및 감각평가를 통한 양조간장과 저염간장의 특성 분석 = Characteristics of brewed soy sauce and low-sodium soy sauce as analyzed by electronic tongue and sensory evaluation

다국어 초록 (Multilingual Abstract)

This study aimed to compare and analyze the sensory and physicochemical characteristics of commercially available brewed and low-sodium soy sauces using an electronic tongue and sensory evaluation, and to examine their saltiness enhancement effects. In addition, the study sought to determine the sodium reduction potential of low-sodium soy sauce when applied to food. A total of eight samples, including one Japanese brand (standard, S) and three domestic brands (A, B, and C), each comprising a general brewed soy sauce (GS) and a low-sodium brewed soy sauce (LS), were analyzed. To verify the applicability of the electronic tongue for saltiness evaluation, the selectivity of the saltiness sensor and its ability to measure saltiness enhancement were examined. The sensor responded selectively to NaCl and quantified the saltiness enhancement induced by MSG. The physicochemical analysis showed that LS samples contained 25–52% less sodium than GS samples. Free amino acid analysis revealed that the yeast-extract–containing A-GS, A-LS, and B-GS samples had the highest Glu levels. The Japanese sample had a lower proportion of umami but higher sweet amino acids than the Korean samples. Correlation analysis between sensory evaluation and electronic tongue data showed high agreement between the two methods. Overall, strong positive correlations were observed for saltiness (r=0.920), sweetness (r=0.782), and umami (r=0.733). Sensory evaluation showed that GS had stronger saltiness and bitterness, whereas LS exhibited greater umami and sweetness with higher overall acceptability. Sweetness correlated negatively with bitterness (r=-0.929) and positively with overall preference (r=0.891). Electronic tongue results indicated that GS samples showed stronger saltiness and richness, while LS samples showed higher umami and sweetness. Umami intensities from both methods correlated strongly with Asp (r=0.808), and bitterness intensity correlated significantly (p<0.05) with bitter amino acids. Principal component analysis (PCA) clearly separated GS and LS, showing distinct characteristics. Bitterness and sourness were negative sensory factors, whereas sweetness and umami contributed positively to consumer preference. Sensory evaluation and electronic tongue analysis both confirmed a stronger saltiness enhancement effect in LS than in GS. The A-LS sample exhibited about 31% higher saltiness than an NaCl solution of equal concentration. In bean sprout soup application, LS required a higher addition level than GS but reduced total sodium intake by 8–15%. Overall, the electronic tongue reliably quantified saltiness enhancement by umami compounds and showed a high correlation with sensory evaluation, demonstrating its value for food quality assessment. This study quantitatively characterized the sensory and physicochemical properties of soy sauces and identified key sensory attributes influencing consumer preference, confirming the potential of low-sodium soy sauces for salt reduction in foods.

목차 (Table of Contents)

• Figure and Table Index ⅲ
• 영문 초록 ⅵ
• I. 서 론 1
• II. 재료 및 방법 4
• 1. 실험재료 4
• 2. 패널 선정 및 훈련 4
• 3. 전자혀 측정 방법 6
• 4. 감각평가 및 전자혀 측정 방법 8
• 4.1. 전자혀 짠맛 센서 검증 8
• 1) 짠맛 센서의 선택성 8
• 2) 감칠맛에 의한 짠맛 증진 10
• 4.2. 양조간장과 저염간장의 특성 분석 10
• 1) 감각평가 시료 제조 및 평가 방법 10
• 2) 전자혀 시료 제조 및 측정 방법 10
• 4.3. 양조간장과 저염간장 짠맛 증진 효과 평가 11
• 1) 짠맛 강도평가 시료 제조 및 평가 방법 11
• 2) 전자혀 시료 제조 및 측정 방법 11
• 4.4. 조리 적용 시 소듐 섭취 감소 효과 11
• 1) 시료 제조 11
• 2) 감각평가 방법 13
• 5. 이화학적 특성 13
• 1) 유리아미노산 및 Na 함량 13
• 2) 아미노태질소 및 총산도 14
• 3) pH 및 색도 14
• 6. 통계분석 14
• III. 결과 및 고찰 15
• 1. 전자혀 짠맛 센서 검증 15
• 1) 짠맛 센서의 선택성 15
• 2) 감칠맛에 의한 짠맛 증진 21
• 2. 양조간장과 저염간장의 특성 분석 21
• 1) 원재료 및 이화학적 특성 21
• 2) 감각평가와 전자혀의 상관관계 31
• 3) 감각평가를 통한 양조간장과 저염간장의 맛 특성 32
• 4) 전자혀를 통한 양조간장과 저염간장의 맛 특성 40
• 5) 양조간장과 저염간장의 맛 특성에 따른 분류 45
• 3. 양조간장과 저염간장의 짠맛 증진효과 49
• 4. 조리 적용 시 소듐 섭취 감소 효과 54
• IV. 요약 및 결론 61
• V. 참고문헌 64