Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Sensory Evaluations of Characteristics in Toha-Jeot Added Cabbage Kimchi during the Fermentation by Koreans and Japanese

토하젓 첨가 배추김치의 숙성 중 한국인과 일본인의 관능적 특성 평가

  • 박영희 (동신대학교 식품생물공학과) ;
  • 이성숙 (전남대학교 식품영양학과) ;
  • 정난희 (동강대학 식품영양과)
  • Published : 2001.06.01
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Abstract

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added cabbage kimchi by Koreans and Japanese. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. Sensory evaluation of kimchi was tested by Koreans or Japanese whose ages vary from 30 to 50 years old and each group had 25~30 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th was evaluated. Saltiness of kimchi was 1.5~2.1% through the fermentation period and pH of kimchis was decreased from pH 5.4~5.6 to 4.3~4.4 during the fermentation. The sensory evaluation of Toha-jeot added cabbage kimchi by Koran and Japanese showed the differences in evaluation as the fermentation proceeded. The color, texture and overall preference of Toha-jeot added cabbage kimchi fermentation for 10th days was scored significantly high by Korean group while the score for the savory taste was increased as the fermentation proceeded. The hot taste preference of Toha-jeot added cabbage kimchi fermented 18th days scored significantly high and also increased as the fermentation proceeded by Japanese group. The overall preference of Toha-jeot added cabbage kimchi by Japanese group was higher than that of control cabbage kimchi tested at 10 and 18th days fermentation.

Keywords

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