한국 오이 품종 간 감각 특성 차이 분석 및 품질 특성 지표화 연구

Translated title of the contribution: Characterization and quantification of sensory quality attributes of Korean cucumber varieties based on consumer perception and liking

Yu Dam Chung, Hyun Jin Lim, Yeon Joo Lee, Hye Seong Lee

Research output: Contribution to journalArticlepeer-review

Abstract

Understanding the sensory qualities of fresh vegetables that appeal to consumers is essential. The present study analyzed the sensory qualities of three Korean cucumber cultivars, including Baekdadagi, Chuichung, and Gasi, using two sensory profiling methods: generalized descriptive analysis (gDA) with a trained panel and affect magnitude profiling (AMP) with a consumer panel. The findings demonstrate the usefulness and applicability of AMP as a quality indicator of consumer liking. Both methods provided quantitative sensory profiles that distinguished cucumber varieties. By correlating these profiles with consumer liking, crunchy and soft peel attributes of Baekdadagi were positively associated with overall liking. Conversely, the moisture and bitter attributes of Chuichung and Gasi were negatively associated. Additionally, not bitter attribute derived by AMP was negatively correlated with green and earthy flavors identified through gDA. Thus, gDA advances our understanding of consumer-related quality attributes derived from AMP, indicating that the two methods effectively complement each other.

Translated title of the contributionCharacterization and quantification of sensory quality attributes of Korean cucumber varieties based on consumer perception and liking
Original languageKorean
Pages (from-to)763-774
Number of pages12
JournalKorean Journal of Food Science and Technology
Volume56
Issue number6
DOIs
StatePublished - 2024

Bibliographical note

Publisher Copyright:
©The Korean Society of Food Science and Technology.

Keywords

  • affect magnitude profiling
  • cucumber
  • drivers of liking
  • generalized descriptive analysis
  • sensory profiling

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