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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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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.

본 연구에서 양파의 맛에 관련된 품질인자를 도출하기 위해 국내 주요 양파 생산지인 전남 무안, 경남 창녕, 경북 안동의 세 지역에서 재배된 5가지 품종(수라볼, 하드볼, 황용볼, 터보 및 카타마루)과 경북 문경의 뉴마르스 품종을 이용하여 품종 및 재배지역에 따른 이화학적, 미생물학적 및 관능적 특성을 평가하였다. 양파의 이화학적 특성에서는 건조중량, pH만이 재배지역에 따라 유의적인 차이를 나타내지 않았으며, 가용성 고형분 함량을 비롯한 색도, 비타민 C, quercetin, 폴리페놀 함량, pyruvic acid은 품종별, 재배지역별 값의 차이를 나타냈다. 관능평가 중 지역별 양파의 맛에 대한 기호도에서는 품종에 따라 유의적인 차이를 나타내지 않았고, 전체적으로 맵고 아린 양파 품종보다는 단맛이 높은 품종에서 기호도가 높게 평가되었다. 양파의 맛을 판정할 수 있는 품질지표를 선정하기 위해 각 품질특성들 간의 상관관계 및 회귀분석을 실시하였다. 그 결과 맛에 대한 상관관계는 $Z_{11}$(아린맛)이 -0.914로 아주 밀접한 관련이 있고, 다중회귀분석 한 결과 신맛과 아린맛의 두 변수가 양파의 맛에 영향을 미친다고 할 수 있다.

Keywords

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