• Archives of Pharmacal Research
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• v.23 no.1
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• pp.66-71
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• 2000

Peonjahwan, an oriental traditional medicine composed of crude herbal drugs and animal tissues is bitter and poorly water-soluble. To mask the bitterness of peonjahwan and enhance the release of bilirubin, one of the crude active ingredients of peonjahwan, peonja dry elixir (PDE), was prepared using a spray-dryer after extracting the crude materials in ethanol-water solution. coated peonja dry elixir (CPDE) was then prepared by coating the PDE with Eudragit acrylic resin. Panel assessed bitterness and release test of bilirubin from PDE and CPDE were carried out and compared with peonjahwan alone. PDE was found to have little effect upon the reduction of the bitterness of peonjahwan. However, the bitterness of CPDE was found to reduce to 1/4 of that of peonjahwan due to the encapsulation of crude active ingredients by the dextrin and Eudragit shell (P<0.05). The release rate of bilirubin from PDE and CPDE for 60 min increased about 3.5- and 2.5-fold, respectively, compared to peonjahwan at pH 1.2. It is concluded that CPDE, which masked the bitterness of peonjahwan and enhanced the release of bilirubin, is a preferable delivery system for peonjahwan.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.105-115
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• 2017

Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.

• 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 East Asian Society of Dietary Life
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• v.26 no.1
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• pp.34-43
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• 2016

This study was performed to improve the quality index of paprika by assessment of instrumental test and sensory attributes. Red paprika (11 cultivars), orange paprika (9 cultivars), and yellow paprika (10 cultivars) were provided by GyeongNam (GN) and JeonBuk Agricultural Research and Extension Services (JB). We measured hardness and color values using a colorimeter and TPA as well as developed new terminology such as cucumber taste, grass taste, green pepper flavor and appearance (size, color size, color, and glossiness), texture (hardness, juiciness), and taste (sweetness, pungency, sourness) to describe paprika quality attributes by trained panels. a* value of red 'Nagano' cultivar provided by JB was significantly low, and only b* value of orange paprika was significantly different among the samples. In the case of yellow paprika, b* values were not significantly different, and hardness was significantly different. Overall color values were different among samples provided by GN. Oranos, orange paprika, L value, b value, and hardness were different among the samples. Bitterness was negatively correlated with sweetness and positively correlated with green pepper aroma (p<0.05). Overall acceptability was positively correlated with size, juiciness, and sweetness (p<0.01) and negatively correlated with pungent (p<0.05) and bitterness (p<0.01). In conclusion, negative attributes such as bitterness and pungentness as well as positive attributes such as size, juiciness, and sweetness must be considered as important factors for consumer preference and breeding of new cultivars.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1033-1038
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• 2012

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.

• Food Science and Preservation
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• v.23 no.3
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• pp.319-325
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• 2016

This study was designed to develop a manufacturing process for ginseng concentrate with reduced unpleasant aroma and bitter taste. Two types of ginseng, white and red, were extracted under six different conditions (the 1st to the 6th step) of temperature ($65{\sim}95^{\circ}C$) and ethanol concentration (0~70%). Six extracts of each ginseng were evaluated by a sensory test, and assayed for crude saponin, ginsenosides, and acidic polysaccharides. The content of crude saponin in the extracts decreased with extraction time. There was no significant difference in the crude saponin content between white and red ginseng extracts. The yield of red ginseng extract was higher (45%) than that of white ginseng. No significant difference was observed in the acidic polysaccharide content between red and white ginseng extracts. $Rg_3$, a specific ginsenoside in red ginseng, was detected in the 1st to 6th extracts of red ginseng. Bitterness, astringency, and sourness of ginseng extracts decreased as the extraction steps proceeded. The composite of the 1st, 2nd, and 6th step extracts decreased bitterness and astringency, and the highest overall acceptance. Compared with commercial beverages, the composition of the three extracts is the desirable method to decrease the bitter and astringent tastes, and the overall unpleasant flavor of ginseng.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.226-233
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• 2013

The optimal amount of loquat leaf extract (LLE, $18^{\circ}$ Brix), fructose, and cream were determined to develop a rice beverage supplemented with LLE. The loquat leaves were extracted by water at $80^{\circ}C$ for 6 hrs and then concentrated to 18% of solid for 1 hr at the same temperature to extraction. To investigate the optimal concentration of the additives, the response surface methodology (RSM) was employed for the experimental design. The addition amounts of the additives were coded. Sweetness, bitterness, off-taste, color, taste preference, and total preference were affected significantly (P<0.05) by the addition of LLE, fructose, and cream. Cream masked the bitterness and off-taste. The total preference of the LLEsupplemented rice beverage showed a lower score than the commercialiy available rice beverages. To achieve the preference level of the commercial rice beverages, the regression between fructose and LLE concentration was calculated as: fructose= $0.618{\times}(LLE)^2+0.406{\times}(LLE)$. Conclusively, cream had an effect of masking the bitterness of rice milk, and the preference was highly related to the addition amount of fructose.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.200-211
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• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.51-59
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• 2013

This study aims to understand college students customer's preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.352-359
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• 2005

The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.