• Title, Summary, Keyword: sensory characteristic

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The Physiochemical Characteristic and Descriptive Sensory Evaluation of the Blackberry Fruit Beverage (복분자 음료의 이화학적 특성 및 묘사적 관능평가)

  • Yang, Hyang-Sook;Rho, Jeong-Ok
    • Korean Journal of Human Ecology
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    • v.21 no.2
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    • pp.363-375
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    • 2012
  • The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.

Effect of the Drapability and the Texture Image on the Purchase Preference of Blouse Fabrics (블라우스용 소재의 드레이프성과 질감이미지가 구매선호도에 미치는 영향)

  • Kim, Yeo-Won;Pan, Hong-Yu;Na, Mi-Hee;Choi, Jong-Myoung
    • Korean Journal of Human Ecology
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    • v.20 no.5
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    • pp.1025-1034
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    • 2011
  • The purpose of this study was to examine the evaluation of fabric characteristics on the drapability, texture image and preference of blouse fabrics, and to analyze the effects of the texture image, objective and subjective drapability on the preference. As specimen, silk and polyester fabrics were collected. 52 female subjects evaluated 16 specimens with semantic differential scale of 18 fabric image and 20 sensibility. Data were analyzed through factor analysis, pearson correlational coefficient using spss win 12.0. For the evaluation, structural characteristics such as fiber contents, weave type, weight and thickness were analyzed. The results were as follows: The evaluation results of objective and subjective drapability showed differences. Sensory image factors of blouse fabrics were 'surface smoothness', 'elasticity', 'weight' and 'flexibility'. Sensibility image factors were 'elegance', 'classic', 'characteristic' and 'mannish'. 'Elegance', 'classic' and 'characteristic' of sensibility images showed high correlation with 'surface smoothness' and 'elasticity' of sensory image, also 'mannish' of sensibility image showed significant correlation with 'weight' of sensory image. The significant fabric characteristics affecting objective drapability were density, weight, thickness. The significant texture image factors affecting objective drapability were 'weight', 'flexibility' of sensory image and 'elegance' of sensibility image. On the other hand, the significant factors affecting subjective drapability were thickness of fabric characteristics and 'elegance', 'characteristic', 'mannish' of sensibility images. 'Elegance', 'characteristic' and 'classic' of sensibility image, 'elasticity' of sensory image and subjective drapability affected on the purchase preference.

Sensory Characteristics of Different Types of Commercial Soy Sauce (제조방법이 다양한 시판 재래 및 양조 간장의 관능적 특성)

  • Lee, Da-Yeon;Chung, Seo-Jin;Kim, Kwang-Ok
    • Journal of the Korean Society of Food Culture
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    • v.28 no.6
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    • pp.640-650
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    • 2013
  • Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

Cloning of a novel ion channel candidate by in silico gene mining

  • Shim, Won-Sik;Kim, Man-Su;Yang, Young-Duk;Park, Seung-Pyo;Kim, Byung-Moon;Oh, Uh-Taek
    • Proceedings of the PSK Conference
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    • pp.192.2-193
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    • 2003
  • Capsaicin, a pungent ingredient in chili pepper, is known to excite sensory neurons that mediate pain sensation. This effect of capsaicin is determined by unique receptors and the capsaicin receptor (transient receptor potential subfamily V, member 1 (TRPV1)) was cloned recently. TRPV1 contains six transmembrane domains and three ankyrin repeats at N-terminal. This characteristic architecture is common in other ion channel in TRPV families. (omitted)

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Storage and Sensory Characteristics of Pork Meat Products added Umbelliferaeceae Wild Plants -Angelica gigas Nakai, Ostericum sieboldii Nakai and Coriandrum sativum Linnaeus- (미나리과 산채의 육가공품에 대한 저장성 및 관능특성 - 참당귀.돌미나리.고수 -)

  • 허수진;조은자
    • Journal of the East Asian Society of Dietary Life
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    • v.12 no.2
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    • pp.141-153
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    • 2002
  • Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.

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The Relationships Between the Auditory Behavioral Characteristic and the Sociality of Children With Autism Spectrum Disorder (자폐스펙트럼장애아동의 청각행동특성과 사회성과의 관계)

  • Chang, Ki-Yeon;Lee, Heon-Ju;Kim, Kil-Soon;Ra, Dae-Yeop;Jang, Ae-Jeong;Shin, Sook-Yeon
    • The Journal of Korean Academy of Sensory Integration
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    • v.12 no.2
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    • pp.1-12
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    • 2014
  • Objective : The purpose of this study is to investigate about what autistic-spectrum disorder child's relationship between the sensory process types, the auditory behavioral characteristic and sociality Methods : The study performed from May to June, 2014. Targeting 15 children diagnosed as the autistic spectrum disorder and other 11 children suspected as having the autistic spectrum disorder in their ages of full 2-14 years old. This study used the Auditory Behavioral Checklist, Ewha-Check List for Autistic Children, Social Maturity Scale, School Function Assessment and sensory profile. For the data analysis, the statistical analysis was conducted with the SPSS 18.0. Results : First, in the relationship between the sensory process type and the auditory behavior, the preschool children and the school children showed some positive correlations with the hearing in the background noise and the communication, respectively. Second, the hearing in the background noise and the communication showed some meaningful relationship with sociality. Conclusion : The occupational therapists need to investigate effects of the sensory integrative intervention with sensory diet to improve sociality.

Sensory Characteristics of Traditional Kochujang Containing Essential Oils (식물 정유를 첨가한 고추장의 관능특성)

  • Seo, Ji-Eun;Han, Hye-Kyoung;Chung, Mi-Sook;Kim, Gun-Hee
    • Korean journal of food and cookery science
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    • v.26 no.2
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    • pp.180-187
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    • 2010
  • The aim of this study was to identify essential oils (EOs) and their concentrations that improved the sensory characteristics of Kochujang by analyzing the effect of the essential oil on the sensory characteristics of Kochujang. EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium, which have an outstanding flavor, were added to Kochujang and the resulting products were subjected to sensory evaluation as a function of storage period. The change in the color of Kochujang by the addition of these EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium was not observed. Kochujang's characteristic flavor was decreased by an increase in the concentrarion of EOs; however, no significant difference was observed when 0.0005% EOs were added relative to the none-additive groups (p<0.05). EOs addition did not affect the hot taste of Kochujang and as the additive quantity increased Kochujang's characteristic taste significantly decreased (p<0.05). After a storage period of 12 weeks, the overall preference of Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum was same as the none-additive groups (p<0.05). Therefore, it is suggested that EOs from Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum can be applied as additives to improve the characteristic taste and flavor of Kochujang and the recommended concentration level is 0.0005%.

Physicochemical and Sensory Quality Characteristics of Jelly Prepared with Various Levels of Resistant Starch (난소화성 전분 젤리의 이화학적 관능적 품질 특성 연구)

  • Kang, Nam-E;Lee, In-Seon;Cho, Mi-Sook
    • The Korean Journal of Food And Nutrition
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    • v.19 no.4
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    • pp.532-538
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    • 2006
  • Physicochemical and sensory characteristics of the jelly prepared with various levels of resistant starch were investigated in this study. Water content of RS10 sample group had significantly the highest value of 12.55% and that of the RS20 sample group had significantly the lowest value of all (p<0.05). RS20 sample group had significantly the highest value in sweetness. The value of pH were decreased with increased levels of the resistant starch in jelly preparation. The Hunter L values were not significantly different among the sample groups, but the RS20 sample group had the highest value of all. The hardness was increased as the addition levels of the resistant starch was increased. Results of sensory characteristics of RS20 sample group showed significantly the higher values in strawberry aroma, sweetness and after taste and significantly the lower value in stickiness than those in the other sample groups at p<0.05. Strawberry flavor, springiness and glossiness of RS5 sample group had significantly the largest values of all (p<0.05). The sensory properties of clarity and glossiness were negatively correlated with the mechanical properties of the color value and hardness at p<0.05. Sensory sweetness and after taste showed negative correlation with the values of pH in jelly preparation(p<0.05).

Clinical and Electrophysiological Features of the Patients with POEMS Syndrome (POEMS 증후군의 임상적, 전기생리학적 특성)

  • Min, Joo-Hong;Hong, Yoon-Ho;Lee, Kwang-Woo
    • Annals of Clinical Neurophysiology
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    • v.6 no.1
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    • pp.14-19
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    • 2004
  • Backgrounds and objectives: POEMS (polyneuropathy, organomegaly, endocrinopathy, M protein, and skin changes) syndrome is the rare cause of polyneuropathy. Although the polyneuropathy is essential for the diagnosis of the disease, the pattern of electrodiagnostic abnormalities has not been characterized in detail. The purpose of this study was to elucidate the features of nerve conduction abnormalities in POEMS syndrome. Methods: We reviewed the medical records and nerve conduction studies (NCS) of 12 consecutive patients with POEMS. Results: A total of 68 motor and 46 sensory nerves were examined. Compound muscle action potentials (CMAPs) and sensory nerve action potentials were abnormally attenuated or not elicited in majority of motor and sensory nerves (80.88% in motor, and 82.6% in sensory nerves). Frequency of the nerves with no potential was significantly higher in lower limbs than in upper limbs (p<0.01 in both motor and sensory nerves), and CMAP amplitude was more reduced in lower limbs than in upper limbs (p<0.01). Conduction slowing was very frequently observed with 95% and 76% of motor and sensory nerves, respectively, having the abnormally reduced values of conduction velocity. Distal motor latencies were abnormally prolonged in 75% of motor nerves, and terminal latency indices were significantly higher in patients than in normal controls (p < 0.05). Conduction block was observed only in 5% of motor nerves. Conclusions: NCS in POEMS syndrome showed characteristic patterns, in which conduction abnormalities were more frequently and severely affected in the lower limbs, and more predominantly in the intermediate nerve segments than in the distal portions. The recognition of these characteristic patterns may be helpful in early diagnosis of polyneuropathy in POEMS syndrome.

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Physiochemical Characteristics and Sensory Evaluation of Mulberry Fruit Beverages for Rural Food Process (산지가공 오디음료의 이화학적 특성 및 관능평가)

  • Yang, Hyang-Sook;Rho, Jeong-Ok
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.2
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    • pp.246-254
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    • 2012
  • The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.