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Quality Factors of Freshness and Palatability of Onion by Cultivation Region and Variety

재배지역과 품종에 따른 양파의 맛 관련 품질인자 설정

  • Jeon, Hyeonjin (Functional Materials Research Group, Korea Food Research Institute) ;
  • Kim, Byungsam (Functional Materials Research Group, Korea Food Research Institute) ;
  • Lee, Sanghoon (Functional Materials Research Group, Korea Food Research Institute) ;
  • Kim, Yoonsook (Functional Materials Research Group, Korea Food Research Institute)
  • 전현진 (한국식품연구원 기능소재연구단) ;
  • 김병삼 (한국식품연구원 기능소재연구단) ;
  • 이상훈 (한국식품연구원 기능소재연구단) ;
  • 김윤숙 (한국식품연구원 기능소재연구단)
  • Received : 2014.02.20
  • Accepted : 2014.04.03
  • Published : 2014.06.30

Abstract

This study was conducted to investigate the relationship between quality factors and palatability of onion by cultivation region and variety. Six onion varieties harvested in four regions were subjected to physicochemical, microbiological, and sensorial evaluation. There were differences in soluble solid content, color, vitamin C, quercetin, total polyphenol, and pyruvic acid contents among the varieties and cultivation regions. Dry weight and pH of onions did not significantly differ. Overall acceptability and palatability did not show any significant differences by variety. From the correlation and regression analysis, palatability was very closely related to $Z_{11}$ (acridity) of -0.914 and the regression equation for sensorial palatability (Y) was $Y=12.3806-0.8284Z_{10}(sourness)-0.7957Z_{11}(acridity)$ with a coefficient of 0.9140.

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