Table 5. Changes in sensory qualities of ‘Tteokbokki’ sauce during storage
(unit: score)
| Sample1) | Storage period (week) |
| 0 | 2 | 4 | 6 | 8 |
| Color | BOSO | 6.50±0.712)aB3) | 5.40±0.97aAB | 5.20±10.3aA | 5.70±1.57aAB | 5.30±1.49aA |
| BO | 6.50±0.53aB | 5.50±1.18aAB | 4.90±1.45aA | 5.80±1.14aAB | 5.30±1.42aA |
| SO | 6.40±0.70aB | 5.30±1.06aAB | 4.60±1.71aA | 5.40±1.65aAB | 5.00±1.49aA |
| CONT | 6.60±0.52aB | 5.30±1.42aA | 5.40±1.07aA | 6.20±1.03aAB | 5.50±1.27aA |
| Sweet flavor | BOSO | 4.90±1.60aB | 4.40±1.58aAB | 3.00±1.25aA | 4.40±1.65aAB | 3.90±1.60aAB |
| BO | 4.40±1.35aAB | 4.60±1.43aB | 3.10±0.88aA | 4.20±1.62aAB | 4.30±1.57aAB |
| SO | 4.70±1.57aA | 4.50±1.78aA | 4.50±0.85bA | 4.40±1.26aA | 4.00±1.33aA |
| CONT | 4.60±1.07aA | 4.90±1.85aA | 4.20±1.48bA | 4.30±1.25aA | 4.00±1.56aA |
| Sour flavor | BOSO | 3.10±0.99aA | 3.50±1.35aA | 3.80±1.32aA | 3.10±1.37aA | 3.30±1.34aA |
| BO | 4.00±1.63aA | 3.20±1.48aA | 3.60±1.51aA | 2.90±1.20aA | 4.20±1.48aA |
| SO | 4.00±1.63aA | 3.20±1.03aA | 3.60±1.26aA | 3.00±1.41aA | 3.80±1.75aA |
| CONT | 3.50±1.84aA | 3.70±1.70aA | 3.90±1.73aA | 3.30±1.57aA | 3.40±1.43aA |
| Spicy flavor | BOSO | 3.00±1.33aA | 4.10±1.79aA | 3.90±1.20aA | 3.20±.123aA | 3.30±1.49aA |
| BO | 3.30±1.70aA | 3.80±1.62aA | 3.30±0.95aA | 3.40±1.65aA | 3.20±1.87aA |
| SO | 3.30±1.77aA | 4.00±1.41aA | 3.30±1.16aA | 2.90±1.45aA | 3.60±1.90aA |
| CONT | 3.20±1.75aA | 3.90±1.37aA | 3.30±1.25aA | 3.30±1.64aA | 3.40±1.58aA |
| Viscosity | BOSO | 5.20±0.92aB | 5.30±0.82aB | 4.40±1.17abAB | 4.20±1.40aAB | 3.70±1.25aA |
| BO | 4.90±1.10aB | 4.90±0.88aB | 3.40±1.65aA | 3.60±1.35aA | 3.30±1.16aA |
| SO | 5.30±0.95aB | 5.20±0.92aB | 4.80±0.92bAB | 4.00±0.82aA | 4.20±1.48aA |
| CONT | 4.40±1.35aAB | 5.10±1.29aB | 4.30±0.82abAB | 3.90±0.88aA | 3.50±1.27aA |
| Overall acceptability | BOSO | 5.60±0.52aB | 5.30±0.82aB | 4.90±0.99aAB | 4.80±1.69aAB | 4.20±1.14aA |
| BO | 6.00±0.94aC | 5.50±1.08abC | 4.30±1.25aA | 5.00±1.05aABC | 4.60±1.17aAB |
| SO | 5.50±0.71aA | 5.20±0.92aA | 5.00±1.25aA | 4.70±1.64aA | 4.80±1.69aA |
| CONT | 5.60±0.84aA | 5.10±1.29aA | 4.60±1.84aA | 5.20±1.81aA | 4.70±1.49aA |
BOSO, sauce with added preservatives and heated sterilization; BO, sauce with added preservatives; SO, heat sterilized sauce; CONT, unprocessed sauce.
Values are mean±SD of triplicate determinations.
Values followed by different uppercase letters (a,b) within a row and by different uppercase letters (A-C) within a column are significantly different at p<0.05 based on Duncan’s multiple range test.