소량의 쌀 시료로 신속한 식미 관능평가를 위한 컵 배열 순위법

이점식(Jeom-Sig Lee),곽지은(Jieun Kwak),윤미라(Mi-Ra Yoon),이정희(Jeong-Heui Lee),안억근(Eok-Keun Ahn),박향미(Hyang-Mee Park),원용재(Yong-Jae Won),손지영(Ji Young Shon),김준환(Jun Hwan Kim),서정필(Jung-Pil Suh),천아름(Areum-Chun),전재범 한국육종학회 2015 한국육종학회지 Vol.47 No.2

Rice breeders or sensory evaluators are striving to develop the rapid and correct sensory evaluation method of the cooked rice with a small-sample. This study was conducted to develop a method of cooking condition and sensory evaluation of the cooked rice rapidly and correctly with a small-sample by introducing a concept of arrangement ranking to the conventional sensory evaluation method by cooking in the cup, which has been used only as a simple test. A method of simultaneous cooking of the five samples for one round of test was developed. And, an arrangement ranking method was developed just like stacking a tower by arranging the cups in the sensory evaluation. The proposed method was named as cup arrangement ranking method. The correlation analysis between the cup arrangement ranking method (CARM) and the standard sensory evaluation method(SSEM) showed a high significance of correlation (r=0.83**∼0.91**, ‘13∼’14). Further, when effectiveness of proposed method was compared with the standard sensory evaluation method, the sample quantity was a 30g level for one round of test, which is a tenth of SSEM. The time consumed for sensory evaluation was two minutes per one sample, which was a reduced value by half as compared with the time consumption by SSEM. Therefore, the cup arrangement ranking is expected to be an effective method in the selection of excellent rice line or variety having good taste by evaluating the cooking quality rapidly with a small-sample in early generation.

pH 조절에 따른 저자극 폼 클렌저의 관능평가

김민경,신명자 한국메이크업디자인학회 2019 한국메이크업디자인학회지 Vol.15 No.1

Sensory perception and performance are important aspects for the successful development of cosmetics in the market. This study was to prepare the hypo-allergenic foam cleansers depending on various pH levels and perform a sensory evaluation. We prepared the foam cleanser formulations of different pHs; control(pH 9.0), sample A(pH 7.0), sample B(pH 9.0) and evaluated the sensory attribute on 5 points Likert scale. The prepared foam cleansers were used to test the reliability of the 30 panels on five questions: bubble volume, hydration, detergency, irritation, applicability sense. The result of the sensory evaluation showed that no difference was noted among samples regarding their bubble volume and applicability sense. This is attributable to the fact that the tested samples were prepared in the same formulation as the foam type. Interestingly, sample B showed the highest satisfaction level for the hydration, detergency, and irritation, showing significant differences among groups. The reason for this sensory evaluation results is related to the pH level of formulation. This experiments confirmed the positive expectation for the development of hypo-allergic foam cleanser (pH 5.0). The following was the prominent finding of the sensory evaluation: foam cleanser formulation with a 5.0 pH are beneficial for high satisfaction.

pH 레벨에 따른 세미퍼머넌트 아이브로우 제품의 관능평가

송수미,유수진,김정희 한국피부과학연구원 2019 아시안뷰티화장품학술지 Vol.17 No.2

Purpose: Sensory perception and performance are important aspects for the successful development of cosmetic in the market. In this study, we aimed to prepare semi-permanent eyebrow formulations and perform a sensory evaluation of the same. Methods: We prepared semi-permanent eyebrow cosmetic (SEC) formulations of different pHs (pH 3.0, 4.0, 5.0 and 6.0) and evaluated the sensory attribute on a 5-point Likert scale. The test panel comprised women aged 20-39 years who were SEC users and were recruited from an organization via invitation. Results: In sensory evaluation, no difference was noted among samples regarding their spreadability and usability. This is attributable to the fact that the tested samples were prepared in the same form as the liquid type of SECs. The SEC (pH 3.0) and SEC (pH 4.0) showed a high satisfaction level for the color strength and tenacity. These results are likely to be related to the pH regulator components (i.e., citric acid and sodium citrate). Conclusions: The following was the prominent finding of the sensory evaluation: formulations with a low pH (<4.0) are beneficial for maintaining the coloration (i.e., color strength and tenacity) in SECs. 목적: 세미퍼머넌트 아이브로우 제품은 눈썹에 색상이 일시적으로 착색되어 일정기간 동안 메이크업 효과가 지속되는 장점을 지니고 있다. 제품의 지속력에 가장 중요한 요인은 제형과 pH 레벨에 따른다. 방법: 이 연구에서는 액상형의 세미퍼머넌트 아이브로우 화장품의 pH를 조절하여 Control (pH 6.0), Sample A (pH 5.0), Sample B (pH 4.0), Sample C (pH 3.0)를 제조하였다. 제조된시료들의 제품 색상을 측정하였으며, 30명의 패널을 모집하여 사용 후 관능평가를 실시하였다. 결과: 시료의 제품 색상 측정 결과Control과 Sample A, B, C의 색상 특성이 다르게 나타났는데, 제조 시 동량의 색재를 사용하였더라도 pH 조절제에 의해 제품색의변형이 나타난 것을 확인하였다. 또한 관능평가 결과 pH 4.0과 3.0에 해당하는 Sample B와 C의 착색 및 지속력에 대한 만족도가높게 나타났는데 이러한 결과는 제품의 pH 조절에 따라 낮은 pH의 제품이 착색 및 지속력이 우수하게 평가되는 것을 알 수 있었다. 결론: 화장품의 관능평가는 제품의 시판화를 위한 가장 실용적인 평가방법이라 할 수 있다. 이 연구결과에서 낮은 레벨의 pH를 적용한 세미퍼머넌트 아이브로우 제품이 제품 착색 및 지속력에서 우수한 평가 결과를 보였으며 이에 따른 활용가능성을 제시하였다.

Relation between Sensory Analysis and Efficacy Evaluation of Glycolic Acid Eye Patch

여혜연,김정희 한국미용학회 2019 한국미용학회지 Vol.25 No.5

This study is to compare with sensory and efficacy evaluation of glycolic acid(GA) eye patch. To assess the evaluation, the eye patch containing the various concentration of GA gels, i.e. 0% GA (control), 1% (sample A), 3% (sample B) were prepared. The subjects comprised thirty women aged 20~30 years who had dark circles and were recruited from an organization via invitation. The thirty women divided into 3 groups of control, 1% GA and 3% GA(10 subjects each). Eye patches were used twice a week during the 4 weeks. The skin color of the dark circle's site was measured after applying the eye patch using spectrum colorimeter (CM-700d Minolta, Tokyo, Japan). The subject was requested to score after 4 weeks of applying on the dark circles. From the efficacy evaluation results, L * (lightness) in 3% GA and 1% GA eye patch increased significantly in the first and second week, respectively. a * (redness) and b * (yellowness) decreased significantly in 3% GA eye patch from the first week but not in 1% GA eye patch. In the sensory evaluation results, There are significantly different among the groups, sample B(3% GA) had the highest satisfaction for whitening and effectiveness. Taken together, the findings highlight the potential usefulness of 3% GA eye patch for sensory and efficacy evaluation.

Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

Choe, Jee-Hwan,Choi, Mi-Hee,Rhee, Min-Suk,Kim, Byoung-Chul Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.7

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.

생강 및 인삼 분말 첨가가 돈육포의 휘발성 염기태 질소, 미생물 수 및 관능평가에 미치는 영향

황은경,오동엽,김병기,김수정,Hwang, Eun Gyeong,Oh, Dong Yep,Kim, Byung Ki,Kim, Soo Jung 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.2

In this study, we analyzed 24 pieces ($4{\times}3{\times}2$) of pork jerky produced using raw meat and we then randomly assigned the hind leg meat to a treatment group. In addition, the effects of storage according to aerobic plate counts and sensory evaluation on pork jerky were examined. Form the results, We found that volatile basic nitrogen (VBN) content and aerobic plate counts of pork jerky gradually increased with increased storage time, ; moreover, there was a significant difference between the treatment groups and the control group (p<0.01). However, the counts did not increase as significantly in the ginseng powder group (B), as compared to the ginger powder group (A) (p<0.05). The sensory evaluation of pork jerky peaked during the second week of storage in all treatment groups, after which these characteristics gradually decreased (p<0.05). In addition, these characteristics were generally higher in the control group, compared to the treatment groups. When comparing the ginseng powder addition group (B) and ginger powder-addition group (A), only color was significantly higher in the ginger powder group. Based on this study as well as previous studies, storage of pork jerky significantly affects the sensory evaluation of raw pork. Ginger powder may have a more beneficial effect than other treatments on the sensory evaluation. Additionally, in all treatment groups, sensory characteristics were significantly higher in the ginger treated groups than in those of the ginseng-treated groups. 본 연구는 돈육 중의 후지육을 이용하여 천연 향신료인 생강 및 인삼 분말을 첨가비율별로 처리(무처리 대조구, T1구(A-생강 분말 0.1% 첨가, B-인삼 분말 0.1% 첨가), T2구(A-생강 분말 0.2% 첨가, B-인삼 분말 0.2% 첨가), T3구(A-생강 분말 0.3% 첨가, B-인삼 분말 0.3% 첨가)하여 돈육포를 제조한 후, 저장기간에 따른 VBN, 미생물 수 및 관능평가에 미치는 영향을 조사하였다. 돈육포의 VBN 함량은 대조구와 처리구간에서는 통계적인 유의차가 나타내었고(p<0.01), 저장기간이 길어짐에 따라 VBN 함량과 총 세균수 및 대장균 수도 점차 증가하는 경향을 나타내었다. 또한 처리구에 상관없이 생강 분말 첨가군(A)이 인삼 분말 첨가군(B)군보다 유의적으로 낮게 나타났다(p<0.01). 돈육포의 관능평가의 경우, 육색과 맛은 처리구에 상관없이 저장기간이 길어짐에 따라 저장 2주째에 가장 높아 통계적인 유의차가 나타났고(p<0.05), 그 이후는 서서히 낮아졌다. 특히 육색의 경우, T1구의 A군이 다른 처리구보다 크게 높게 나타났다(p<0.05). 이상의 결과로 볼 때 돈육포 제조 시 생강 분말 첨가는 미생물의 증식 억제에 다소 영향을 미치며, 육포 제조 후 2주째에 가장 맛이 좋은 것으로 판단된다.

콩떡의 제조 및 저장과 포장에 따른 물성 변화와 관능적 특성

정혜숙 ( Hye Sook Jung ) 한국가정과학회 2002 한국가정과학회지 Vol.5 No.2

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of theological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty ordor. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness from the 2nd day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Kongdduk than at wrapped, and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk(rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn,t get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing period passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.

기름의 양과 지지는 시간에 따른 화전의 관능적 및 물리적 특성

이승현,박정은,장명숙 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6

The aim of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) appeared in the literature. For this purpose, the effects on the sensory and rheological characteristics of Hwajeun in terms of the various levels of oil and frying times were investigated. This experiment consisted of a sensory evaluation in terms of the acceptance (color, flavor, oily feeling, softness, chewiness, adhesiveness, taste and overall preference) and objective evaluation performed by a texture analyzer, a color difference meter and measurements of the water content and oil absorption. The moisture content of the treatments as a function of the frying time, S7, showed a significantly(p<O.01) low value, and the oil absorption of the Hwajeun made with different frying times increased in proportion to the increment of the frying time(p<0.001). In terms of color, the b value of the Hwajeun made with 16g oil for frying showed a higher value than the others. In the two bite compression test, the hardness of the Hwajeun made with 4g oil for frying showed a significantly (p<O.001) high value among the S2 and S3 samples. As a result of the sensory evaluation for the Hwajeun made with various amounts of oil and frying times, the Hwajeun made with 16g oil for frying and a 2 min frying time for each side (S6) was the most preferred in terms of the softness, chewiness, taste and overall preference of the sensory evaluation.

헛개 열매와 배 추출물을 첨가한 향신간장 소스의 관능평가

오경희 ( Kyung Hee Oh ),송희순 ( Hee Sun Song ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.2

간 기능 개선 및 숙취 해소 효과로 잘 알려진 헛개 추출물을 함유한 간장소스의 개발을 위한 헛개 열매 추출물의 관능 평가 결과, 단향기와 단맛의 강도가 높게 나타났다(p<0.05). 사과, 배, 건무화과, 복분자, 유자, 태양초의 엑기스를 헛개 열매 추출물과 혼합하여 헛개 열매 혼합간장 소스를 만들어 관능 평가하였다. 배를 첨가한 경우에 기호도가 5.0점으로 가장 높았으며, 태양초(4.9점)와 유자(4.5점)도 헛개 열매 혼합간장과 잘 어울리는 것으로 평가되었다. 배, 유자, 태양초 엑기스의 혼합비를 달리하여 만든 혼합간장 소스의 관능평가 결과, 유의차는 없었으나 배만 섞은 경우가 기호도가 가장 높았다. 배의 비율을 높인 경우 기호도가 높게 평가되었고, 유자의 경우 비율을 높이면 향에 대한 특성은 더 좋아지나 기호도 평가는 높지 않았다. 혼합간장 소스에서 헛개 열매 추출물의 첨가 유무에 대해 관능평가하였다. 배-유자-태양초의 경우 헛개 열매 추출물의 첨가 유무에 의한 유의차가 없었으나, 배를 넣은 혼합간장 소스의 경우 헛개 열매를 첨가한 것이 5.6점으로 기호도에서 높은 평가를 받았다(p<0.05). 이러한 결과를 바탕으로 헛개 열매 추출물, 배 추출물, 간장만으로도 기호도가 높은 기능성 향신소스용 조미간장의 개발이 가능할 것으로 제안되었다. The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

헛개(Hovenia dulcis Thunb)추출물 첨가 조미간장 개발을 위한 관능적 평가

원새봄 ( Sae Bom Won ),오경희 ( Kyung Hee Oh ),정수영 ( Su Young Jung ),송희순 ( Hee Sun Song ) 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.2

간기능 개선 및 숙취 해소 효과로 잘 알려진 헛개나무 추출물을 함유한 기능성 조미간장의 개발을 위해 헛개나무 추출물을 함유한 조미간장의 관능적 품질 특성을 조사하였다. 세절한 헛개나무, 가지, 열매를 중탕하여 각각의 물추출물을 얻었다. DPPH 라디칼 소거 항산화 활성은 헛개열매와 헛개가지 추출물이 헛개나무 추출물에 비해 높았다. 각 추출물의 관능평가 결과, 헛개가지 추출물은 구수한향은 강했으나, 쓴맛과 떫은맛 또한 강했고, 헛개열매는 단향기와 단맛의 강도가 높은 것이 특징이었다. 기호도에서는 헛개나무와 열매 추출물이 높게 평가되었다.헛개 추출물을 첨가하여 조미 간장을 만들기 위해 혼합 적합한 조미 식품을 관능검사를 통해 평가하였다. 조미용 식품 엑기스로는 멸치, 표고, 다시마, 카츠오, 무, 북어를 사용하였다. 헛개열매 추출물은 북어, 카츠오, 무, 다시마 등의 엑기스와 혼합했을 때 다른 식품엑기스와의 혼합에 비해 기호도가 유의적으로 높았다. 헛개가지 추출물의 경우, 무 엑기스와 혼합했을 때 유의적으로 높은 기호도를 보였다. 헛개나무 추출물과 각 식품엑기스와의 혼합에서 평가된 기호도는 헛개열매 추출물과 유의적 차이가 없는 것으로 나타났다. 조미간장에 적합한 추출물은 헛개열매와 나무로 평가되었으며, 헛개추출물에 잘 어울리는 것으로 평가된 조미 식품은 북어와 무로 평가되었다. 본 연구의 관능평가 결과를 고려해 제조한 헛개나무 추출물이 첨가된 조미국간장과 시판 국간장을 비교한 관능평가 결과, 유의차가 없었다. 이상의 결과를 종합해볼 때, 헛개나무 및 열매 추출물은 숙취 해소에 도움이 될 북어국용 기능성 조미간장을 개발하기에 적절한 것으로 평가되었다. 또한 본 연구의 결과는 기능성 조미간장 제품 및 건강한 먹거리의 개발에 기여할 것으로 평가되었다. The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae (Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.