earticle

영어

Sensory quality variations of jajang sauce were monitored by the X-chart and capability analysis based onspecifications of each sensory attributes. For sensory quality control (QC) of the sauce which has a strong sweetness andsourness, the ratio of sourness/sweetness was examined as a necessary QC factor to maintain the balance of sweetness andsourness. For the sensory QC factors, all the sensory data were divided into individual sensory score of reference which was apack of sauce manufactured a week ago. The ratio form of sensory data was useful for decreasing individual variations and forincreasing normality of data measured by category scale. The overall proportion of out-spec products under normalmanufacturing conditions was obtained by capability analysis of sensory data with normal distribution. Out-spec samples weremonitored by the -chart of each sensory attributes.