Table 2.
Sensory attributes, definitions, and physical standards of buckwheat jelly.
| Attributes (Descriptor) | Definition | Reference |
|---|---|---|
| Appearance | ||
| Brown_A | Intensity of brown color | Formula guide (Pantone, Carlstadt, NJ, USA) (1) |
| Brighness_A | Degree of brightness | Formula guide (Pantone, Carlstadt, NJ, USA) |
| Rougness_A | Degree of roughness | (Strong) Firm tobu (Pulmuone Co., Seoul, Korea) (13) (2) (Weak) Konjac jelly (Sajo Daelim Co., Seoul, Korea) (1) |
| Odor/Aroma | ||
| Soymilk_O | The smell associated with soy milk | (Strong) sugar free soymilk (Maeil Dairies Co., Seoul, Korea) 25% + water 75% (15) (Weak) sugar free soymilk (Maeil Dairies Co., Seoul, Korea) 10% + water 90% (1) |
| Grain_O | The smell associated with toasted grain | (Strong) powder made of mixed grains (Damtuh Co., Sunheon, Jeollanam-do, Korea) 10% + water 90% (15) (Weak) powder made of mixed grains (Damtuh Co., Sunheon, Jeollanam-do, Korea) 1% + water 99% (1) |
| Red Bean Porridge_O | The smell associated with red bean porridge | (Strong) red bean porridge (Bibigo Porridge, CJ Cheiljedang Co., Seoul, Korea) 100% (15) (Normal) red bean porridge (Bibigo Porridge, CJ Cheiljedang Co., Seoul Korea) 50% + water 50% (8) (Weak) red bean porridge (Bibigo Porridge, CJ Cheiljedang Co., Seoul, Korea) 5% + water 95% (1) |
| Buckwheat tea_O | The smell associated with buckwheat tea in water | (Strong) buckwheat tea (Dongsuh Foods Co., Seoul, Korea) + 80 °C water 100 cc (15) (Weak) buckwheat tea (Dongsuh Foods Co., Seoul, Korea) + 80 °C water 1000 cc (3) |
| Flavor/Taste | ||
| Savory_F | Intensity of flavor associated with boiled Nurunggi | (Strong) Nurungji Porridge (Ottogi Co., Ltd, Anyang, Gyeonggi-do, Korea) 100% (15) (Weak) Nurungji Porridge (Ottogi Co., Ltd, Anyang, Gyeonggi-do, Korea) 30% + water 70% (3) |
| Plain flavor and taste | Intensities of flavor and taste associated with plain soybean milk | (Strong) sugar free soymilk (Maeil Dairies Co., Seoul, Korea) 25% + water 75% (15) (Weak) sugar free soymilk (Maeil Dairies Co., Seoul, Korea) 5% + water 95% (1) |
| Buckwheat flavor and taste | Intensities of flavor and taste associated with buckwheat | (Strong) buckwheat tea (Dongsuh Foods Co.,Seoul, Korea) + 80 °C water 100 cc (15) (Weak) buckwheat tea (Dongsuh Foods Co.,Seoul, Korea) + 80 °C water 1000 cc (3) |
| Sweet taste | Typical taste of sucrose | (Strong) sugar 10% + water 90% (15) (Weak) sugar 1% + water 99% (1) |
| Salty taste | Typical taste of salt | (Strong) salt 0.5% + water 99.5 % (15) (Weak) salt 0.1% + water 99.9 % (1) |
| Umami | Typical taste of MSG (monosodium glutamate) |
(Strong) MSG (Miwon, Daesang Co., Seoul, Korea) 1% + water 99 % (15) (Normal) MSG (Miwon, Daesang Co., Seoul, Korea) 0.5% + water 99.5 % (8) (Weak) MSG (Miwon, Daesang Co., Seoul, Korea) 0.1% + water 99.9 % (1) |
| Texture/Mouthfeel | ||
| Squashed texture | Texture that crumbles when the sample is chewed (degree of squashed texture) | (Strong) sausage (Jinjuham Co., Seoul, Korea) (13) |
| Dry texture | Degree of dry texture associated with boiled egg yolk | (Strong) egg yolks boiled for 20 min (15) (Normal) egg yolks boiled for 10 min (10) |
| Smooth texture | Soft feel in the mouth (degree of smooth texture associated with soft tofu) | (Strong) soft tofu (Pulmuone Co., Seoul, Korea) (15) (Weak) firm tofu (Pulmuone Co., Seoul, Korea) (5) |
| Elasticity | Degree to which the sample returns to its shape when lightly pressed with the teeth in the mouth (degree of elasticity associated konjak jelly). | (Strong) konjac jelly (Sajo daelim Co., Seoul, Korea) (15) (Normal) sweet jelly of red beans (Haitai Confectionery and Foods Co., Seoul, Korea) (8) |
| Stickiness | Degree of stickiness and sticking to teeth when the sample is put in the mouth and eaten all (degree of stickiness associated with cheddar cheese) | (Strong) cheddar cheese (Maeil Dairies Co., Seoul, Korea) (15) (Weak) soft tofu (Pulmuone Co., Seoul, Korea) (3) |
(1) Indicates the brand used in this study. Other brands may be used to represent the attribute, but the reference intensities may need to be adjusted by the panel based on the intensity of that particular brand. (2) This number shows intensity of the standard reference.