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 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.

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.

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.

집청액 종류에 따른 화전의 관능적 및 물리적 특성

장명숙,박정은 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5

The purpose of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) that appeare in the literature. For this purpose, the effects on sensory and physical characteristics of Hwajeun in various kinds of dipping syrups (S1 : honey, S2 : rice syrup, S3 : com syrup, S4 : sugar syrup and S5 : sugar) during storage for 24hrs were investigated. This experiment consisted of the measurement of water content, color difference meter, texture analyser and sensory evaluation for acceptance (color, flavor, moistness, softness, chewiness, adhesiveness, sweetness and overall acceptability). The moisture contents decreased with increasing storage time, indicating that S1 had a significantly (p<0.01) high value until 12hrs. The colorimetric values of lightness (L), redness (a) and yellowness (b) decreased and the total color difference values (△E) increased with increasing storage time. In the two bite compression test, the hardness of S1 and S3 showed significantly (p<0.001) lower values than other samples. As a result of the sensory evaluation for Hwajeun prepared with various kinds of dipping syrup, S1 and S3 were most preferred in color, flavor, moistness, chewiness, adhesiveness, sweetness and overall acceptability of sensory evaluation.

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.

찹쌀, 멥쌀 및 흑미 식혜의 관능적 특성

김영순(Young-Soon Kim),김정희(Jung-Hee Kim),오순덕(Soon-Duk Oh) 고려대학교 보건과학연구소 2004 보건과학논집 Vol.30 No.1

  본 실험에서는 전통적인 식혜 제조방법에 따라 식혜의 주재료인 쌀의 종류를 달리하여, 각각의 당도, 색도, 수분함량, 밥알 수 및 관능평가를 실시하여 관능적 특성 차이를 비교검토 하고 기능성 식혜제조의 가능성에 대해 알아보았다.<BR>  당도는 찹쌀식혜가 가장 높았고, 흑미가 가장 낮았다. 찹쌀과 멥쌀식혜는 당화가 진행될수록 색도는 증가하는 경향을 나타냈고, 흑미식혜의 색도는 점차 감소하는 경향을 나타냈다.<BR>  L값은 식혜의 당화가 진행됨에 따라 찹쌀과 멥쌀식혜는 계속 증가하여 각각 당화 6시간, 2시간에 최대치에 도달했으며 흑미식혜는 계속 완만하게 감소하였다.<BR>  a*값은 당화가 진행됨에 따라 찹쌀과 멥쌀식혜는 변화가 거의 나타나지 않았으나 흑미식혜는 당화 2시간에 현저하게 증가한 후 완만한 감소경향을 보였다.<BR>  당화가 진행됨에 따라 각 식혜의 b값은 증가와 감소를 반복하며 꾸준히 상승하는 추세를 보였고 특히, 흑미식혜는 멥쌀 및 찹쌀식혜에 비해 더 높게 나타났다.<BR>  b*값은 당화가 진행될수록 찹쌀, 멥쌀, 흑미 모두 높게 나타났다.<BR>  수분함량은 찹쌀의 수분함량이 가장 높게 나타났으나, 멥쌀과 흑미와 큰 차이를 나타내지는 않았다.<BR>  당화가 진행될수록 식혜 표면위로 떠오르는 밥알수 측정 결과는 찹쌀이 가장 많이 떠올랐으며, 당도가 가장 높은 시점에서 밥알 수도 가장 높게 나타났다. 흑미는 당화가 진행되는 동안 밥알이 하나도 떠오르지 않았다.<BR>  관능평가 결과는 밥알의 형태, 질감, 색, 점도, 전반적인 기호도에서 찹쌀식혜가 가장 높게 나타났고, 흑미식혜가 가장 낮게 나타났다. 또한 10℃에 비해 30℃에서 높게 나타났다. 10℃에서 찹쌀식혜와 멥쌀식혜의 밥알의 질감, 점도 및 전반적인 기호도는 흑미식혜에 비해 유의한 수준이 아니었으나 밥알의 형태, 색 및 단맛은 유의한 차이를 보였다(P<0.05) 30℃에서 찹쌀식혜와 멥쌀식혜의 단맛과 점도는 흑미식혜에 비해 유의한 수준이 아니었으나 밥알의 형태, 밥알의 질감, 색 및 전반적인 기호도는 유의한 차이를 보였다(P<0.05).<BR>  실험결과 전반적인 기호도를 포함하여 관능적 특성이 높은 것은 찹쌀식혜로 나타났고, 기능성 제품으로 기대를 했던 흑미식혜는 가장 낮게 나타나 이 분야에 대한 더욱더 많은 연구가 필요하다고 생각한다.   This study performed to grasp the possibility of popularization ofSikhye, a Korean traditional Rice Beverage, which was manufactured by non-glutinous rice, glutinous rice, or black rice.<BR>  Three kinds of Sikhye by the main component were compared with the difference of sweet degrees, colorimetry, moisture contents of boiled rice, floating numbers of boiled rice after saccharification, and sensory evaluation.<BR>  The sweet degree of Sikhye using glutinous rice was the highest as 13°Bx and that of Sikhye using rice was the lowest as 3°Bx at 7hr after saccharification.<BR>  The color changes of three kinds of Sikhye were measured with the Hunter"s Color System. L values of Sikhye using glutinous rice and non-glutinous rice were reached in the highest values as +29.54 and +28.07 at 6hr and 2 hr after saccharification, respectively. L-value of Sikhye using black rice was slowly decreased during saccharification. a* values of Sikhye using glutinous rice were not largely changed, but that of Sikhye using black rice was remarkably increased at 2hr(+4.41) after saccharification. b* values of Sikhye using glutinous rice, non-glutinous rice, or black rice showed the tendency of remarkably increasing at 2hr after saccharification as +1.54, +1.48, and +2.19, respectively. b* values of three kinds of Sikhye maintained high during saccharification. The moisture content of boiled rice with glutinous rice grain was the highest as 33.73% and those of boiled rice with non-glutinous and black rice grains were 28.81% and 31.67%, respectively. As the results of overall preference of sensory evaluation and manufacturing characteristics, Silhye using glutinous rice was superior than those of Sikhye using glutinous rice was superior than those of Sikhye using non-glutinous rice and black rice.<BR>  More studies of Sikhye using black rice which has been thought as a grain with pharmaceutical activities are needed for the popularization of a functional and nutraceutical beverage.

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.