Capability Analysis of Sensory Quality of Jajang Sauce

Sensory quality variations of jajang sauce were monitored by the (X) over bar -chart and capability analysis based oil specifications of each sensory attributes. For sensory quality control (QC) of the sauce which has a strong sweetness and sourness, the ratio of sourness/sweetness was examined as a...

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Bibliographic Details
Published inFood science and biotechnology Vol. 18; no. 3
Main Authors Imm, B.Y., Pulmuone Holdings Co., Ltd., Seoul, Republic of Korea, Lee, J.H., Pulmuone Holdings Co., Ltd., Seoul, Republic of Korea, Yeo, I.H., Pulmuone Holdings Co., Ltd., Seoul, Republic of Korea
Format Journal Article
LanguageEnglish
Published 01.06.2009
Subjects
capability analysis
DOUCEUR
DULZURA
jajang sauce
sensory quality control
suppression
SWEETNESS
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Summary:Sensory quality variations of jajang sauce were monitored by the (X) over bar -chart and capability analysis based oil specifications of each sensory attributes. For sensory quality control (QC) of the sauce which has a strong sweetness and sourness, the ratio of sourness/sweetness was examined as a necessary QC factor to maintain the balance of sweetness and sourness. For the sensory QC factors, all the sensory data were divided into individual sensory score of reference which was a pack of sauce manufactured a week ago. The ratio form of sensory data was useful for decreasing individual variations and for increasing normality of data measured by category scale. The overall proportion of out-spec products under normal manufacturing conditions was obtained by capability analysis of sensory data with normal distribution. Out-spec samples were monitored by the (X) over bar -chart of each sensory attributes.
Bibliography:2010003302
Q01
ISSN:1226-7708
2092-6456