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김광옥,서동순,김신혜,홍재희 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.1
This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.
이소연,서동순,이명구,김광옥 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.1
This study was conducted to develop the descriptive analysis procedures for evaluating the sensory characteristics of yeast leavened breads. Eleven highly trained panelists identified the following 23 sensory attributes in the bread and defined the terminology for each attribute; yellowness of crumb, roughness of surface, uniformity of cell. density of cell, brownness of crust for appearance characteristics, yeast fermented, chemical, roasted flour. buttery. milky, boiled flour. sweet, and salty for flavor characteristics. springiness, ease to tear, moistness on surface, adhesiveness to lip, hardness, stickiness, cohesiveness of mass, moisture absorption, chewiness. and loose particles for textural characteristics. Reference samples for the flavor attributes were determined. There were significant differences in all of the 23 sensory attributes of commercial bread samples. The principal component analysis (PCA) was performed to summarize the sensory data. The first two principal components explained 89% of the variation of the original variables indicating reliability of procedure developed in this study.