부재료가 동치미의 관능특성에 미치는 영향

摘要: In an effort to determine the effect of ingredients on sensory characteristics dongchimi, 10 different samples dongchimi were prepared in various combinations 4 most notably red pepper, garlic, ginger, and green onion their physicochemical, microbiological, assessed. Each ingredient utilized for preparation did not affect changes pH titratable acidity, but exerted significant effects scores overall acceptability, acid odor, salty, hot taste. cluster analysis using 'Ward' method, classified into three groups. The first group was with a variety including second included sole ingredient, except pepper. third had features similar those sample without other ingredients. It determined that garlic played crucial role properties addition enhanced taste reduced sourness, moldy carbonated by interaction.