Culinary science and hospitality research (한국조리학회지)
- Volume 12 Issue 2 Serial No. 29
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- Pages.184-194
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- 2006
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
A Study on Sensory Characteristics of Ripened Kimchi with Herbs
허브를 첨가한 묵은지 요리의 관능적 특성
- Ki, Young-Ho (My Home Kimchi) ;
- Kim, Bok-Hee (Dept. of Food and Nutrition, Chosun University) ;
-
Lee, Jae-Joon
(Dept. of Food and Nutrition, Chosun University)
;
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Lee, Myung-Yul
(Dept. of Food and Nutrition, Chosun University)
;
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Jung, Hae-Ok
(Dept. of Culinary Art, Chodang University)
- Published : 2006.06.30
Abstract
In this study, sensory evaluation on ripened kimchi foods with herbs were carried out. Sensory evaluation indicated that rosemary was the best of all among the tested herbs. It seemed that 0.5% addition of fresh herb powder was most preferable and more than 4% addition was not acceptable. Hot spice and herb flavor was remained when kimchi dishes were prepared but it disappeared as time elapsed.