Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Sensory properties of oriental melon (Cucumis melo var. makuwa) byquantitative descriptive analysis and consumer test

묘사분석 및 소비자 조사에 의한 참외의 관능특성

  • Kim, Sang Seop (Food Distributuion System Research Group, Korea Food Research Institute) ;
  • Choi, Eun Jeong (Food Distributuion System Research Group, Korea Food Research Institute) ;
  • Choi, Jeong Hee (Food Distributuion System Research Group, Korea Food Research Institute) ;
  • Ku, Kyung Hyung (Food Distributuion System Research Group, Korea Food Research Institute)
  • 김상섭 (한국식품연구원 저장유통연구단) ;
  • 최은정 (한국식품연구원 저장유통연구단) ;
  • 최정희 (한국식품연구원 저장유통연구단) ;
  • 구경형 (한국식품연구원 저장유통연구단)
  • Received : 2016.05.03
  • Accepted : 2016.06.22
  • Published : 2016.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to determine the descriptive sensory profile of oriental melon. The sensory profile of oriental melons (cultivated in Seonju, Kyungsangbuk-do) were used quantitative descriptive analyses and twelve trained panel developed the total forty sensory attributes related appearance, aroma, texture etc. Six appearances attributes and two aromas attributes were derived from whole oriental melon with skin. Five aromas, six tastes and six textures were derived from the mesocarp of oriental melon. And also, oriental melons were analyzed for pH, titratable acidity, solid soluble contents and weight. The weight, titratable acidity and soluble solid content of oriental melons showed significant differences according to samples. And also, in the sensory attributes of these samples by trained panel and consumer test, there were significant differences between organic cultivated samples and conventional cultivated samples. Based on principal component analysis of sensory attributes data by trained panel and consumer, oriental melons were primary separated along the first principal component, which accounted for 27.73% (trained panel test) and 19.82% (consumer test) of total variance (trained panel test; 58.36%, consumer test; 46.18%) between the samples farm, cultivation method, total acidity, sweet aroma, bitterness, etc. Generally, whole oriental melon with skin showed significant differences in the sensory attributes according to cultivation method and farms. But, the mesocarp and endocarp part showed not certainly differences in the sensory attributes between organic cultivated samples except conventional cultivated samples.

본 연구는 친환경 참외의 품질 등급 설정을 위한 기초자료 제공을 위하여 성주지역에서 재배되는 참외의 묘사적 관능 특성 개발과 재배 방법별 품질 지표의 품질 특성을 조사하였다. 성주산 참외의 묘사분석 결과 총 40개가 도출되었는데, 외과피에서 도출된 특성 6종과 향 특성 2종 및 중과피의 외관 특성 3종, 내과피 (endocarp) 외관 특성 4종, 또 중과피의 향 특성 5종과 내과피의 씨부분의 특성 3종이 도출되었다. 이외에 중과피의 맛 7종 및 조직감 특성 6종이었다. 한편 유기농 재배와 관행 재배된 참외의 pH, 총산도, 고형분 함량 등이 전반적으로 재배 방법과 재배 농가에 따라 유의적인 차이를 보였다. 또 이들 시료를 대상으로 묘사 분석 및 일반 소비자 대상으로 관능검사를 실시한 결과 전반적으로 관행재배 시료와 유기농 재배 시료 간에 차이가 있었고, 재배 농가별로 차이가 있다고 분석되었다. 묘사분석에 의한 외관특성과 참외 중과피와 내과피의 품질 특성들의 주성분 분석결과 첫 번째 주성분(F1)과 두 번째 주성분(F2)에 의한 총설명력은 각각 58.36%, 46.18%였다. 전반적으로 과피가 포함된 참외 시료의 경우는 외관에 의해 재배 방법과 재배 농가별로 비교적 차이가 뚜렷하였으나, 과피가 제거된 중과피와 내과피의 관능특성 항목에서는 관행재배(CC)를 제외하고는 농가별 시료는 확실하게 구분되지 않았다. 한편 소비자 조사 후 관능적 품질 특성의 주성분 분석 결과가 묘사 분석 결과와 유사하였고, 전체적인 기호도와 관련이 있는 관능적 품질 특성은 단맛, 단향, 참외 고유의 향과 맛, 참외 껍질의 노란색, 아삭함, 다즙성, 경도가 중요한 영향 요인이었다.

Keywords

References

  1. Yi SI, Kwon YS, Bae KM, Song IH (2004) Recent porgresses for the variety classification and denomination of oriental melon and melon (Cucumis melo L.). Korea J Hort Sci Technol, 22, 515-522
  2. Jang SJ, Jo YJ, Seo JH, Kim OM, Jeong YJ (2014) Enzyme treatment for clarification of spoiled oriental melon juice. J Korean Food Preserv, 21, 506-511 https://doi.org/10.11002/kjfp.2014.21.4.506
  3. Jo YJ, Jang SY, Kim OM, Park CM, Jeong YJ (2010) Effects of sugars addition in alcohol fermentation of oriental melon. Korean J Soc Food Sci Nutr, 39, 1359-1365 https://doi.org/10.3746/jkfn.2010.39.9.1359
  4. Kim KC (2002) Changes of physiological by abnormal fermentation of 'Gumssaragi' melon fruit. MS Thesis, Chungnam National University, Korea
  5. Kim CS, Lee SH (2009) The comparison analysis between consumers and dealers' willingness to purchase environmentally friendly agricultural products. Korean J Organic Agriculture, 17, 291-306
  6. Jin HJ, Keum SH (2011) The effects of price on consumers' purchasing behavior for eco-friendly foods. Korean J Marketing Research, 16, 105-133
  7. Ahn JW, Jeon YH, Hwang JI, Kim HY, Kim JH, Chung DH, Kim JE (2012) Monitoring of pesticide residues and risk assessment for fruit vegetables and root vegetables of environment-friendly certified and general agricultural products. Korean J Environ Agric, 31, 164-169 https://doi.org/10.5338/KJEA.2012.31.2.164
  8. Choi DW, Kim TK (2014) An analysis on productivity change in environment-friendly farming of fruit vegetables. Korean J Organic Agri, 22, 335-345 https://doi.org/10.11625/KJOA.2014.22.2.335
  9. Cha SK, Chun HI, Hong SS, Kim WJ, Koo YJ (1993) Manufacture of fermented cantaloupe melon with lactic starter culture. Korean J Food Sci Technol, 25, 386-390
  10. Zhang MF, Li ZL (2005) A comparison of sugaraccumulating patterns and relative composition in developing fruits of two oriental melon varieties as determined by HPLC. Food Chemistry, 90, 785-790 https://doi.org/10.1016/j.foodchem.2004.05.027
  11. Lee GD, Kim SK, Lee MH (2005) Quality change of beverage containing muskmelon vinegar and concentrated muskmelon juice during storage. Korean J Food Preserv, 12, 223-229
  12. Lee GD, Kwon SH, Lee MH, Kim SK (2004) Change of organoleptic properties with heating concentration of oriental melon juice. Korean J Food Preserv, 11, 130-133
  13. Nam JH, Ahn JJ, Suh JK, Kim DW (2013) Quality characteristics of a kimchi containing oriental melon peel. Korean J Food Preserv, 20, 518-523 https://doi.org/10.11002/kjfp.2013.20.4.518
  14. Kim OM, Jo YJ, Jeong YJ (2015) Quality characteristics of non oriental melon Makgeolli by adding sucralose. Korean J Food Preserv, 22, 377-384 https://doi.org/10.11002/kjfp.2015.22.3.377
  15. Ko SB, Hyun CS (2010) Setting the citrus quality standards based on consumer preference survey. J Korea Academia-Indus cooperation Soc, Fall Conference Proceedings, 564-567
  16. Park JD, Hong SI, Park HW, Kim DM (2000) Extending shelf-life of oriental melon (Cucumis melo L.) by modified atmosphere packaging. Korean J Food Sci Technol, 32, 481-490
  17. Lee MY, Yoo MS, Whang YJ, Jin YJ, Hong MH, Pyo YH (2012) Vitamin C, total polyphenol, flavonoid contents and antioxidant capacity of several fruit peels. Korean J Food Sci Technol, 44, 540-544 https://doi.org/10.9721/KJFST.2012.44.5.540
  18. Kim HS, Kang YH (2010) Antioxidant activity of ethanol extracts of non-edible parts (stalk, stem.leaf, seed) from oriental melon. Korean J Plant Res, 23, 451-457
  19. Hwng HY, Ha HT, Ha SB, Seong GU, Hwang IW, Chung SK (2015) Quality characteristics and antioxidant capacities of oriental melon wine depending on pretreatments. Korean J Food Preserv, 22, 421-427 https://doi.org/10.11002/kjfp.2015.22.3.421
  20. Ko SB, Hyun CS (2011) Setting in Korean mandarine quality standards based on consumer preference survey. J Korea Academia-Indus cooperation Soc, 12, 3430-3438 https://doi.org/10.5762/KAIS.2011.12.8.3430
  21. Ku KH, Lee KA, Choi JH (2015) Sensory properties of Satsuma mandarin by quantitative descriptive analysis. Korean J Food Preserv, 22, 241-250 https://doi.org/10.11002/kjfp.2015.22.2.241
  22. AOAC (1996) Official method of analysis. 15th ed, Association of official analytical chemists, Washington DC, USA, p 607
  23. Mailgarrd M, Civille G, Carr B (2007) Descriptive analysis techniques. Chapter 10. In: Sensory evaluation techniques, 4th ed, CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, p 173-186
  24. Bett-Garber KL, Greene JL, Lamikanrao, Ingram DA, Watson MA (2011) Effect of storage temperature variations on sensory quality of fresh-cut cantaloupe melon. Journal of Food Quality, 34, 19-29 https://doi.org/10.1111/j.1745-4557.2010.00362.x
  25. Vallone S, Sivertsen H, Anthon GE, Barrett DM, Mitcham EJ, Ebeler SE, Zakharov F (2013) An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening. Food Chem, 139, 171-183 https://doi.org/10.1016/j.foodchem.2012.12.042
  26. Crecente-Campo J, Nunes-Dmaceno M, Romero-Rodriguez MA, Vazquez-Oderiz ML (2012) Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries. J Food Composition and Analysis, 28, 23-30 https://doi.org/10.1016/j.jfca.2012.07.004
  27. Tobin R, Moane S, Larkin T (2013) Sensory evaluation of organic and conventional fruits and vegetables available to Irish consumers. International J Food Sci Technol, 48, 157-162 https://doi.org/10.1111/j.1365-2621.2012.03172.x
  28. Hajslova J, Schulzova V, Slanina, P, Janne K, Hellenas KE, Andersson CH (2007) Quality of organically and conventionally grown potatoes: Four-year study of micronutrients, metals, secondary metabolites, enzymic browning and organoleptic properties. Food Additives & Contaminants, 22, 514-534
  29. Zhao X, Chambers E, Matta Z, Loughin TM, Carey EE (2007) Consumer sensory analysis of organically and conventionally grown vegetables. J Food Sci, 72, 587-591