콩나물 식미 결정 성분 요인 분석

• 영문명: Analysis of Chemical Factors Determining Taste of Soybean Sprouts
• 발행기관: 한국작물학회
• 저자명: 황인택(In-Taek Hwang) 이경애(Kyong-Ae Lee) 김희선(Hee-Seon Kim) 김용호(Yong-Ho Kim)
• 간행물 정보: 『한국작물학회지』제58권 제4호, 347~352쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2013.12.30

영문 초록

Soybean sprout is a year-round traditional vegetable that is easily produced and relatively inexpensive in Korea. In addition, the sprout is known as a good source of protein, vitamins and minerals. The quality of the soybean sprout has been mainly evaluated only by its appearance like length, width, color, and the others without considering any odor or taste attributes. We studied the chemical factors affecting taste of soy sprouts cultivated with 5 recommended soybean cultivars through evaluation of chemical constituents in relation to their sensory characteristics. Correlation coefficient among the chemical constituents and sensory characteristics of soybean sprout showed that the linolenic acid and Ca contents were positively correlated with total acceptability of soybean sprout and histidine, aspartic acid, and serine showed a negative association with beany odor of soybean sprout. Multiple regression analysis was done to formulate selection criteria for good taste of soy sprout. The estimation of step-wise regression analysis conducted by 47 chemical components for major quality-related characteristics showed that linolenic acid and mineral contents were the main components increasing the acceptability of soybean sprout.

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soybean sprout odor taste chemical factors sensory characteristics