• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1708-1714
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• 2015

Fermented red ginseng concentrate is known as a healthy food source, whereas it has off-flavor such as bitterness and sour flavor based on fermentation. ${\beta}$- and ${\gamma}$-cyclodextrin (CD) were used to encapsulate the off-flavor of fermented red ginseng concentrate by using response surface methodology design on ${\beta}$- and ${\gamma}-CD$ combination. The reducing effects were analyzed by sensory evaluation for bitter and sour tastes, ginsenoside Rb1, and total acidity. The optimized mixing ratio of ${\beta}$- and ${\gamma}-CD$ for reducing bitterness was the least expected value of 2.07 at ${\beta}-CD$ 3.74% versus the soluble solid content of fermented red ginseng concentrate and the ${\gamma}-CD$ 20.63% mixture. The encapsulation effects of ginsenoside Rb1 were the most expected value of 96.75% at ${\beta}-CD$ 3.47% and ${\gamma}-CD$ 19.89% mixture. The encapsulation effects of sour taste were the least expected value of 5.63 at ${\beta}-CD$ 9.34% and ${\gamma}-CD$ 9.96% mixture. The encapsulation effects of lactic acid were the most expected value of 67.73% at ${\beta}-CD$ 16.0% and ${\gamma}-CD$ 13.18% mixture. Based on encapsulation and each optimized combination, the most effective entrapping ${\beta}$-and ${\gamma}-CD$ combination ratio was ${\beta}-CD$ 10% and ${\gamma}-CD$ 13%.

• Proceedings of the KSCN Conference
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• 2004.05a
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• pp.394.2-395
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• 2004

본 연구는 노인의 영양개선을 위한 보다 실제적인 대안을 마련하기 위하여 만성질환예방에 효과가 크다고 알려진 Phytochemical과 $\omega$3 지방산이 풍부한 식품섭취량을 증진시키면서 균형 잡힌 영양소 섭취가 가능하도록 노인식을 개발하고자 하였다. 노인식을 개발하기 위한 기초조사로 노인의 미각 변화와 음식에 대한 선호도를 조사하였다. 노인(n = 249 71.3 yr)의 인식역치(recognition threshold)는 성인(n = 30, 28.0 yr)에 비해 단맛은 2.2배, 짠맛은 2.3배, 쓴맛은 1.4배 정도 증가하였으며, 신맛은 0.7배 정도 감소하여 단맛과 짠맛에 대한 예민도는 감소하고 신맛에 대한 예민도는 증가함을 알 수 있었다.(중략)

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.115-121
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• 1996

Ixeris dentata Nakai (Compositae) is a perennial herb and the young shoots when prepared properly are edible as a bitter appetizing vegetable in the early spring. The whole plant has been used as a folk medicine in treating diabetes in Korea. As a part of our studies on bitter substances, we have investigated the bitterness of the plant through a taste-guided fractionation method. Bitter substances were extracted by the solvent fractionation and the bitterness was evaluated by 10 trained panelists consisted with graduate students of Dept. of Foods and Nutrition. It has been revealed that the bitter compounds were distributed throughout the extracting fractions and the higher intensity of the bitterness was seen in the n-BuOH fractions. The bitter compounds were subfractionated by the silica gel column chromatography and the bitterness was evaluated by the trained panelists. The subfractions which were indicated as the bitter compounds will be further studied to isolate the compounds. The H$_2$O fractions were grouped according to the molecular weight through the ultrafiltration and the group with 1,000 < m.w. < 30,000 was evaluated as the most intense bitter subfraction.

• Proceedings of the Korean Society of Applied Pharmacology
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• 2000.04a
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• pp.20-25
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• 2000

아세트아미노펜(파라세타몰)은 p-aminophenol 유도체로서 (그림 1) 두통, 치통, 신경통 등의 통증에 널리 사용되는 해열진통제인데 아스피린과 같은 정도의 해열 진통 효과를 나타내며, 이것은 중추신경계의 체온조절 중추에 작용하여 피부혈관을 확장함으로써 열의 확산을 증가시키는 해열작용과 시상 및 대뇌피질에의 통각역치를 높여 진통작용을 하는 것으로 추정 된다. 아세트아미노펜은 백색의 결정 또는 결성성 가루로 물에 조금 녹고 메탄올 또는 에탄올에 잘 녹으며 수산화나트륨 시액에 녹고 에텔에는 매우 녹기 어렵다 (표1). 대한약전에서는 정제가, 미국약전에는 캅셀제, 좌제, 경구현탁액제, 발포성 건조시럽, 정제 등이 수재되어 있고, 세계 각국에서 OTC 제품으로 1정당 160mg의 츄잉정까지 판매되고 있다. 그러나, 시판되고 있는 정제등은 붕해되어 용출되는데 오랜시간이 소요되어 대한약전에는 약 30분간에 80%이상의 용출기준이 설정되어 있으며, 독특한 쓴맛 때문에 microencapsulation 한 제피세립을 사용하고 있으나 역시 1 정당 300mg 이상의 확산정이나 속용정은 존재하지 않는다. 이것을 개선하기 위하여 붕해속도가 빠르고 특히 진통효과가 빠르며 물없이 구강내에서 간편히 녹여 복용하거나 또는 씹어서 또는 물과 함께 복용할 수 도 있는 $\ulcorner$알카펜$\lrcorner$ 속용정을 개발하게 되었다 (그림2).

• YAKHAK HOEJI
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• v.41 no.5
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• pp.602-606
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• 1997

Peonjahwan composed of crude herb, and materials and tissue of animals is a considerably bitter and poorly water-soluble oriental medicine for the treatment of hepatitis. Peonja dry elixir and Eudragit-coated peonja dry elixir were prepared using spray-dryer to mask the bitterness and enhance the release of ingredients from peonjahwan. The bitterness of peonja dry elixir and Eudragit-coated peonja dry elixir reduced to 1/2 and 1/4 of that from peonja powder, respectively. Furthermore, the release rate of bound bilirubin from dry elixir was significantly higher than that from peonja powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1666-1671
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• 2010

The physicochemical characteristics and acceptability of various commercial low-priced French wines were determined. A~E wines were manufactured from France and F wine was bottled in Germany using French Cabernet Sauvignon grape species. Sample wines were analyzed for pH, total soluble content, acidity, color, total sugar, total polyphenol and sulfur dioxide. The pH of the wines were ranged from 3.3 to 2.6. The total soluble contents were the highest in wine A (10.25 Brix%), followed by wine C (9.72 Brix%), wine D (9.67 Brix%) and wine B (9.61 Brix%) and were the lowest in wines E and F (9.42 Brix%). In the color analysis, wine F showed the highest L (lightness) and a (redness) value (28.11 and 23.86, respectively). The b (yellowness) value for all the samples studied ranged from 52.17 to 61.05. Wine C (62.24 g/L) and F (69.91 g/L) showed higher total sugar contents, and the total sugar contents of wines D, E, B and A were 48.58, 42.74, 37.74 and 36.99 g/L, respectively. Total polyphenol contents were the highest in wine C (2.59 g/L) and the lowest in wines A and B (1.90 g/L). The contents of sulfite in wine D (68.78 mg/L) were the highest and was the lowest in wine B (58.18 mg/L). The sensory characteristics and preference analysis (sourness, bitterness, sweetness, astringent taste, aroma, color and overall acceptability) of the red wines used in this study were determined by 15 panelists using the 7-point hedonic scale. Sourness of wines ranged between 3.8~4.9 and sweetness of wines D and F (3.0) were the highest amongst the red wines used in this study. Wines D, E and F had the higher scores in overall acceptability of sensory properties and wine E was the highest amongst the wines used in this study.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.324-330
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• 2017

The aim of this study was to determine quality characteristics of the curry sauce fortified using Curcuma aromatica Salisb. powder with and without fermentation. Here, the sensory, physicochemical, and antioxidant activity characteristics of the fortified curry sauces were measured. The L, b values of the samples containing the fermented C. aromatica Salisb. were significantly higher than those of the control (p<0.05). The total phenol content of the experimental groups was significantly higher than that of the control (p<0.05). There were no significant differences between the control and the sample fortified with fermented C. aromatica Salisb. (FC1) in the acceptance attributes of curry, spiciness and bitterness. Furthermore, the overall acceptance was similar enough to show no differences between the control and FC1. Thus, we can conclude that the curry sauce fortified using the fermented C. aromatica Salisb. by 1% was successfully developed in the competitive HMR market to promote antioxidant activity without decreasing the sensory characteristics.

• Food Science and Preservation
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• v.18 no.4
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• pp.508-516
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• 2011

The chemical components (e.g., proximate composition, nucleotide-related compounds, and amino-acid content) of raw, dried, and boiled giant squids were investigated. The moisture contents of raw, dried, and boiled giant squids were 75.65, 39.75, and 41.12%, respectively. The boiled giant squid had a higher moisture content than the dried giant squid. The crude protein contents of raw, dried, and boiled giant squids were 20.10, 56.25, and 49.58%, respectively, with that of the dried giant squid higher than that of the boiled giant squid. The crude lipid contents of the raw, dried, and boiled giant squids were 0.15, 0.57, and 1.35%, respectively, with the boiled giant squid having the highest crude lipid content. The crude ash content of raw, dried, and boiled giant squids were 1.68, 4.50, and 6.77%, respectively. IMP content was detected in the dried (1.21 mg/100 g) and boiled(0.25 mg/100 g) giant squids. In the sensory scores, the degree of bitterness, acidity, and aftertaste had lower values in the dried and boiled giant squids than in the raw giant squid. A total of 18 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, proline, and arginine and low contents of histidine, tyrosine, and methionine. The free-amino-acid content was related to the taste component. The major free amino acid contained by the samples were hydroxyproline, alanine, arginine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1878-1885
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• 2013

The purposes of this study are to generate sensory profile, measure consumer acceptance, and determine liking and disliking factors of aseptic-packaged rice porridges (APRP). Five APRPs made by five different rice cultivars were used for this study. Twenty-one attributes were generated by trained panelists. Finally, 16 attributes were determined as descriptive terms for APRP. Each cultivar showed a different descriptive sensory profile. In a consumer acceptance test, there was no statistical difference (P>0.05) in the acceptances of the overall, appearance, taste, texture, viscosity, and rice particle texture among the 5 APRPs. SW52 showed the highest acceptance ratings in the overall, appearance, taste and texture, followed by SR. A total of 52% of consumers showed preference toward SW52 and SR. SW63 showed the lowest ratings and no consumer preference pattern. Consumers were divided into two groups by a cluster analysis; one was the consumers (C1) who liked APRP, and the other was the consumers (C2) who had a neutral stand in general. By correlating the results from descriptive analysis and consumer ratings from C1, liking and disliking factors for consumer acceptance were determined. The disliking factors were bitterness, feeling of surface, stickiness, metallic flavor, roasted aroma, and thickness. The liking factors were old cooked rice aroma/flavor. The disliking factors dominated in the determination of acceptability of APRP. Selecting rice cultivars that had low intensities of disliking factors is the key for APRP development.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.515-520
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• 2007

To establish the roasting conditions of dandelion leaves for the manufacture of processed foods such as beverages and tea, we investigated the physicochemical and sensory characteristics of dandelion leaves and their hot water extracts by roasting treatment. As the number of roasting times increased, the free sugar content of the roasted dandelion leaves decreased, and in particular, free amino acid and total polyphenol content decreased greatly after only 1 roasting treatment. The amino nitrogen and total polyphenol contents of the roasted dandelion leaf hot water extracts also decreased greatly, and their L-, a-, and b-values showed much lower values than those of the raw leaf extracts. However, a greater amount of reducing sugars was extracted in the roasted leaves than in the raw leaves, suggesting that the roasting process allows for easier extraction of the compounds in dandelion leaves. Five sensory characteristics, including astringent taste, bitter taste, peen flavor, burnt taste, and sweet odor, were deduced through quantitative descriptive analysis of the hot water extracts. Among them, astringent taste, bitter taste, and green flavor showed significant differences between roasting treatments. The sensory evaluation results show that as the number of roasting times increased, the palatability of the hot water extracts increased greatly, in terms of color and taste.