Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics and sensory evaluation of Fuji apple based on commodity price

상품 가격에 따른 사과의 품질 특성 및 관능 평가

  • Ku, Kyung Hyung (Food Distribution System Research Group, Korea Food Research Institute) ;
  • Choi, Eun Jeong (Food Distribution System Research Group, Korea Food Research Institute) ;
  • Kim, Sang-Seop (Food Distribution System Research Group, Korea Food Research Institute) ;
  • Jeong, Moon Cheol (Food Distribution System Research Group, Korea Food Research Institute)
  • 구경형 (한국식품연구원 안전유통연구본부 저장유통연구단) ;
  • 최은정 (한국식품연구원 안전유통연구본부 저장유통연구단) ;
  • 김상섭 (한국식품연구원 안전유통연구본부 저장유통연구단) ;
  • 정문철 (한국식품연구원 안전유통연구본부 저장유통연구단)
  • Received : 2016.09.21
  • Accepted : 2016.11.08
  • Published : 2016.12.30
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Abstract

This study investigated the sensory attributes and quality characteristics of Fuji apples based on market commodity price to provide data for quality index of Fuji apples. Samples were purchased from the Garak market (Seoul Agro-Fisheries & Food Corporation) and divided into four groups depending on the price such as group A, B, C, D. There were no significant differences in their volume and weight among groups. In the soluble solid content and total free sugar, A and B group (high price) showed higher content than those of C and D (low price) group. And also, the A group and B, C, D group showed 386.29 mg% and 320.09~359.28 mg% in the total organic acid content, respectively. As an sensory evaluation results, A group and B group were evaluated higher score than those of C and D group in the uniformity of red color and glossiness of skin and unique apple sensory attributes using quantitative descriptive analysis. Consumer test showed similar to quantitative descriptive analysis results in the various sensory attributes. In the analysis results between quality characteristics and sensory attributes of Fuji apples, total acceptability was correlated positively with titratable acidity (r=0.58), soluble solid (r=0.89), soluble solid content/titratable acidity ratio (r=0.42), total free sugar (r=0.36) and total organic acid (r=0.38). Based on principal component analysis of apple's quality characteristics, apples were primary separated along the first principal component (pH, acidity, soluble solid content, total free sugar, organic acid), which accounted for 66.01% of total variance. In addition, principal component analysis of sensory evaluation revealed a total variance for the quantitative descriptive of 55. 65% and a total variance for the consumer test of 55.84%.

본 연구는 소비자가 원하는 후지사과의 품질 등급을 위한 기초 데이터를 제공하기 위하여 시장에서 판매되고 있는 상품 가격에 따른 후지 사과의 품질 특성 및 관능특성을 조사하였다. 시장 가격별(4그룹, 50개들이)로 후지 사과의 무게와 부피는 시료 간 유의적인 차이가 없었으며, pH와 적정산도는 A 그룹이 가장 낮은 3.99, 0.32%였고, 가용성 고형분 함량과 총 유리당 함량의 경우 가격이 비교적 높은 A 그룹과 B 그룹이 저가의 C 그룹과 D 그룹보다 높았다. 또 유기산은 A 그룹의 시료가 가장 높은 함량인 386.29 mg%, B, C, D 그룹은 320.09~359.23 mg%였다. 한편 훈련된 전문패널에 의한 묘사 분석 결과 사과 외관의 붉은색의 균일성과 사과 껍질의 윤기의 경우 A 그룹 가장 높게 평가하였다. 과육의 노란색 정도, 사과향, 단맛, 다즙성, 아삭함의 관능특성에서 A 그룹과 B 그룹이 C와 D 그룹보다 높은 점수로 평가하였다. 또 동일한 시료군의 후지 사과를 소비자 검사를 실시한 결과 전반적으로 묘사 분석 결과의 비슷하게 평가하였고, 전체적인 기호도는 A 그룹과 B 그룹이 각각 7.02과 6.92로 평가하였고, C 그룹과 D 그룹은 각각 3.89와 2.49로 평가하였다. 후지사과의 품질 특성과 관능적 품질 특성 상관관계 분석 결과 중 전체적인 기호도는 적정산도(r=0.58), 가용성 고형분(r=0.89), 당산비(r=0.42), 유리당(r=0.36) 및 유기산(r=0.38)과 양의 상관성을 나타내었다. 물리화학적 품질 특성의 주성분 분석 결과 총설명력은 66.01%이었고, 주성분 F1은 pH, 적정산도, 가용성 고형분, 유리당 및 유기산이었고, 주성분 F2는 사과의 무게와 크기로 물성 특성이었다. 또 관능적 품질 특성의 주성분 분석을 실시한 결과, 전문패널에 의한 주성분 분석 결과(a)는 총설명력은 56.55%였고, 소비자 검사 결과에 의한 주성분 분석 결과(b)는 총설명력은 55.84%로 전문패널원에 의한 주성분 분석 결과와 유사한 설명력을 보였다.

Keywords

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