• Korean journal of food and cookery science
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• v.25 no.1
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• pp.119-125
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• 2009

This study was conducted to promote fish paste made with white poria cocos wolf powder as a food. The tested concentrations of the powder were 0, 1, 3, 5, and 7%. All the fish paste samples had 37% water content. For the Hunter color values of samples, L-values decreased but a- and b-values increased with increasing concentrations of the powder. In addition, the folding test scores of all samples were good (AA). In the texture tests, brittleness increased where as springiness decreased with increasing concentrations of the powder. In the sensory evaluations, color, flavor, hardness, and cohesiveness scores increased, and sleekness and oily taste scores decreased, with increasing concentrations of the powder. The fish paste containing 3% white poria cocos wolf powder (3WPWP) had the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. These results suggest that white poria cocos wolf powder can be applied to fish paste to increase its quality.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.62-67
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• 2009

This study was undertaken to develope a semi-cooked pork using oven to provide a more convenient recipe for food service systems. Pork sliced 2 or 4 mm thick prepared with a Korean traditional kochujang sauce was broiled in an oven, steam oven or on a pan. 4 mm-thick meat that was broiled in oven for 4 min at $170^{\circ}C$, obtained higher scores in sensory and color evaluations. In labor-concentrated food service kitchens, the inner temperature of the pork at $85^{\circ}C$ provoked the highest satisfaction. The assessments of color L was ordered as steam oven, oven and pan broiling. And a- and b-values of oven broiling were higher than those of the steam oven or pan broiling. The color values of the steam oven-broiled pork sliced 4 mm-thick were significantly higher than those of the pan-broiled (p<0.05). In sensory evaluation, the taste score of steam oven was better than other broiling with significant differences. Furthermore pork broiling in oven was tender with low score in cohesiveness and chewiness. Overall acceptability was ordered as pan, steam oven, and oven broiling. Thus it was expectable that international Korean traditional food can be made using oven for food service system. For the diversity of the menu in food service, however it need to develope the more convenient and simpler recipes with semi-cooked Korean food.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.241-245
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• 1995

The roasting condition and organoleptic characteristics in Cassia tora tea were investigated. Intact Cassia tora seeds were composed of water 11.6%, crude protein 13.1%, crude fat 4.4%, crude fiber 13.8%, N-free extract 47.2% and ash 4.9%. Organoleptic qualities in Cassia tora tea were sweetness, astringency, tartness, bitterness, roasted coffee like, roasted barley like and burnt smell. Organoleptic qualities were investigated by descriptive analysis method, too. Overall acceptability was increased by roasting but it was low because of formation of bitterness and burnt smell at excessive roasting conditions. Sweetness was the most important factor in organoleptic quality of Cassia tora seeds and the optimum condition for the best quality was $210^{\circ}C$, 20 minutes.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.132-139
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• 2009

The objective of this study was to investigate the most effective analysis methods for palatability grading of Hanwoo beef by comparing the results of discriminant analysis with sensory data. The sensory data were obtained from sensory testing by 1,300 consumers evaluated tenderness, juiciness, flavor-likeness and overall acceptability of Hanwoo beef samples prepared by boiling, roasting and grilling cooking methods. For the discriminant analysis with one factor, overall acceptability, the linear discriminant functions and the non-parametric discriminant function with the Gaussian kernel were estimated. The linear discriminant functions were simple and easy to understand while the non-parametric discriminant functions were not explicit and had the problem of selection of kernel function and bandwidth. With the three palatability factors such as tenderness, juiciness and flavor-likeness, the canonical discriminant analysis was used and the ability of classification was calculated with the accurate classification rate and the error rate. The canonical discriminant analysis did not need the specific distributional assumptions and only used the principal component and canonical correlation. Also, it contained the function of 3 factors (tenderness, juiciness and flavor-likeness) and accurate classification rate was similar with the other discriminant methods. Therefore, the canonical discriminant analysis was the most proper method to analyze the palatability grading of Hanwoo beef.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.380-385
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• 1990

This study was conducted to determine the relative saltiness of $MgCl_2,\;K_{2}SO_4$ and KCl and evaluate the sensory characteristics of solutions and Kakdugi (Korean seasoned pickles of cubed radish roots) prepared with reduced amount of sodium chloride by replacement with varying levels of KCI. The relative saltiness of $MgCl_2$ and $K_{2}SO_4$, were $0.11{\sim}0.12(0.115)$ and $0.08{\sim}0.09(0.085)$ respectively, at the reference level of 0.5% NaCl. The relative saltiness of KCI varied from 0.52 to 0.76 as the reference level increased from 0.5 to 2.0% NaCl. The result of sensory evaluation on the mixed solutions of NaCl and KCI indicated that bitterness, metallic flavor and astringency increased with the increased levels of KCI. The addition of KCI slightly increased the firmness of kakdugi but there was no significant difference in firmness by the amount of substitution. Bitterness and off-flavor was enhanced with the increased levels of replacement especially when the level was higher than 50%. Saltiness, sourness and overall desirability decreased as the extent of the replacement increased. There were no significant difference in pH, acidity and firmness measured with Universal Testing Machine. The result of this study indicate that the replacement of NaCl with KCI at not more than 50% does not affect greatly the characteristics of kakdugi.

• The Korean Journal of Applied Statistics
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• v.21 no.6
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• pp.969-980
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• 2008

This paper presents the comparison of four methods, linear, quadratic, canonical and non-parametric discriminant analyses to discriminate the consumers' taste grade with sensory variables, such as tenderness, juiciness, flavor, and overall acceptability based on Consumer Sensory Survey. The classification ability of each method is measured and compared by the resubstitution error rate.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1306-1312
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• 2000

This study was conducted to examine the effects of levels of flavoring materials on the sensory characteristics of chicken feet Jokpyun (Korean traditional gel type food) and to determine the optimum levels. Consumer desirability of Jokpyun flavored with different levels of black pepper and ginger was evaluated. Optimum levels of variables were obtained using response surface methodology. The levels were 0.33% and 0.1% for black pepper and ginger extract, respectively. The shelf-life of the optimized Jokpyun at $4^{\circ}C$ was determined as 6 days. Addition of powdered chicken broth in the Jokpyun preparation at the level of 1.5%(w/w) markedly increased boiled chicken flavor without resulting in undesirable properties.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.123-123
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• 2001

주류는 미생물에 의한 효소작용으로 원료 성분이 분해됨으로서 생성되는 당분, 아미노산, 유기산등의 맛 성분과 발효과정 동안 생성되는 휘발성 성분들이 조화되어 상당히 다양한 성분들이 향미에 관여하므로 향기의 주성분 규명이나 향기성분을 이용한 품질의 규격화가 매우 어려운 문제로 보여진다. 술덧의 안전한 발효와 잡균오염을 방지하여 품질이 균일한 술을 생산할 목적으로 재래누룩과는 별도로 Aspergillus kawachii등의 균을 이용한 개량곡자(koji)가 술 제조시에 많이 이용되고 있으나 이러한 방법은 탁주의 대량생산과 수율은 증가시켰으나 다양한 품질이나 맛의 향상은 기대하기 어렵다. 본 실험은 재래누룩에서 분리된 곰팡이 10종과 대조균주로 Aspergillus kawachii CF1002 그리고 효모 Saccharomyces cerevisiae를 이용하여 술을 담금하여 그 제품의 headspace gas를 포집하여 GC/MS로 휘발성 향기성분을 분석하였으며 또한 관능평가를 실시하여 검토하였다. 각 균주별로 총 27∼40종의 향기성분이 확인되었으며 전체 시료에서 알콜(peak area% 52.3 9∼70.36%), 알칸류(3.49∼14.17%), 에스테르류(3.23∼7.37%), 유기산류(0∼2.85%), 알데히드류(0∼0.44%)의 순으로 함유량이 높은 것으로 나타났다. GC/MS를 통한 향기성분의 분석 결과 각각의 선발 균주로 제조된 술의 향기성분의 패턴이 서로 상이하였으며 이것은 통계분석에 의해 그 특징이 유의적으로 분석되어 Aspergillus sp. SH-607, Aspergillus sp. SH-613, Aspergillus sp. SH-667, Aspergillus sp. SH-696 그리고 Aspergillus sp. SH-412는 기호도가 높은 것으로 관찰되었다. 수집된 우수균주 10종과 Aspergillus kawachii등으로 담금하여 제조한 술 시료 11종류를 대상으로 하여 쓴맛, 미묘한 맛, 떫은 맛, 신맛, 좋은 맛의 정도를 5단계로 나누어 관능검사를 실시한 다음 자료를 Duncan's multiple range test로 분석한 결과 전체적으로 좋은 맛에 대한 기호도는 Aspergillus sp. SH-607 시료와 Aspergillus sp. SH-412, Rhizopus sp. SH-606, Aspergillus sp. SH-613, Rhizopus sp. SH-654, Aspergillus sp. SH-696 Aspergillus kawachii 시료가 유의성 있게 좋은 맛을 나타내 기호도가 높았으며 맛과 기호도가 가장 좋았던 것은 Aspergillus sp. SH-607 시료로 나타났다.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.777-784
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• 2013

With the development of economy and culture, Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea, China and other Asian countries. In this study, we examined the quality characteristics of red bean Makgeolli: pH, total acidity, alcohol contents, sugar contents, reducing sugar, color, total flavonoid contents, DPPH, microbial properties, sensory evaluation of Makgeolli added with red bean (0, 5, 10 and 15% by rice weight) during fermentation for 7 days. There were no significant differences between samples in acidity, alcohol contents, reducing sugars and yeat cell counts, but total flavonoid contents increased with increasing ratio of red bean(p<0.05). Makgeolli added with 10% red bean showed the highest antioxidation activity, and was not significantly different with Makgeolli without red bean in flavor, sweetness, sourness, bitterness and overall acceptance in sensory evaluation. Therefore, Makgeolli added with 10% red bean was considered to be the most suitable for the manufacturing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1623-1630
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• 2011

The effects of addition of citrus peel powders (C 0, 0.5, 1 & 2%), dried Lentinus edodes powders (L 0, 0.5, 1 & 2%), and their combination (C-L) on the chemical, sensory and textural properties of pork sausages were studied. Addition of 0.5, 1 or 2% C, L, and C-L all significantly decreased moisture content, pH, and color a-values of sausage samples, whereas ash content and color b-value were increased (p<0.05). C, L, and C-L did not affect protein, fat, carbohydrates contents or texture characteristics. Sensory evaluation was performed by multivariate data analysis, namely principal component analysis (PCA). Eighty-two percent total variation was observed in the main structured information among the test groups: the first (PC1) and second (PC2) components of variation were 59 and 23%, respectively. Eight parameters (sweet flavor, pork aroma, bitterness, rancidity, salty flavor, color, sour flavor and citrus aroma) were utilized to describe the main sensory characteristic of the sausages. Addition of 0.5, 1 & 2% citrus peel was obviously correlated with PC1 (salty flavor, sour flavor and citrus aroma, pork aroma, and sweet flavor and rancidity), whereas addition of 0.5 & 1% Lentinus edodes was related with PC2 (aroma and rancidity).