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묘사분석과 전자코 및 전자혀를 이용한 시판 조미료의 관능적 특성
Author
전서영, 김진숙, 김기창, 최송이, 김상범, 김경미
Journal Title
한국식품조리과학회지
Publication Year
2017
Topics
Summary
This study analyzed the sensory characteristics of commercial seasonings through descriptive analysis, electronic nose analysis, and electronic tongue analysis, and investigated the correlations among them. The descriptive analysis identified a total of 40 descriptive attributes, and the electronic nose and electronic tongue analyses distinguished between liquid and powder products, and bitter and sour tastes, respectively.
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