그래핀 기반 열원의 조리기기 적용 가능성: 탄수화물 식품(감자, 식빵)의 감각 특성에 대한 묘사분석

Graphene is widely used in various industries owing to its exceptional thermal conductivity and transparency. In this study, graphene was investigated as a potential heat source for cooking devices using generic descriptive analysis (GDA). Potatoes and toast were prepared using dry-heat, partially moist-heat, and graphene-based cooking devices. Ten trained panelists profiled their sensory characteristics. For potatoes, 24 sensory attributes were identified, 14 of which differed significantly. Potatoes cooked with graphene devices were rated high in roasted aroma, flavor, and chewy texture, whereas steamed potatoes were characterized by steamed and raw-potato aroma/flavor and a crunchy texture. For toast, 26 attributes were identified, nine of which were significant. Toast cooked using the graphene device and partially moist toasters had strong toasted aroma/flavor, whereas toast from the pop-up toasters exhibited yeast or fermented notes. Overall, graphene-based devices demonstrated sensory characteristics comparable to those of dry-heat appliances, confirming their potential for cooking applications.