수삼 패이스트를 활용한 다양한 인삼 소스 개발을 위한 관능평가 = The Sensory Evaluation of Ginseng Paste & Various Ginseng Sauce Using Ginseng Paste

다국어 초록 (Multilingual Abstract)

The purpose of this study was to fix ginseng paste, and evaluate various ginseng sauces such as salad dressing, chicken sauce, and steak sauce. For the study, three times of sensory evaluation test were accomplished. The samples were composed of three groups. The Korean chef’s group who have been working first grade hotels in seoul, foreign chef’s group who have been working first grade hotels in seoul, and the foreign and domestic professors who attended in APTA(Asia Pacific Tourism Association) conference. Three kinds of ginseng paste sample were suggested. In those of them sample 1 was the highest scored. Using the ginseng paste sample 1, various ginseng sauces were made. The results of appetite on each sauce were as followed. The ginseng salad dressing was 5.32, ginseng chicken sauce was 5.13, and ginseng steak sauce was 5.67. Seeing the intention of purchasing behavior on various ginseng sauce, ginseng salad dressing was 3.71, ginseng chicken sauce was 3.61, and ginseng steak sauce was 3.82.

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