상업용 과일 젤리의 감각 특성 연구: 전자혀 및 전자코를 이용하여

초록

This study analyzed the taste of eight commercial fruit jellies and the volatile compounds present in them. Taste patterns were analyzed using an electronic tongue (E-tongue), and volatile compounds were identified through an electronic nose (E-nose). The E-tongue analysis identified that bitterness, sweetness, and saltiness were the highest in the corn jelly (CJ) sample, while the remaining seven samples were high in sourness and umami. The E-nose analysis detected 41 volatile aroma compounds in the samples. Multivariate analysis distinguished the CJ sample from the other samples by its different taste patterns. The results can serve as basic information for developing various commercial fruit jelly products.

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