• Title/Summary/Keyword: Flavor Acceptability

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Effect of Color on Taste of Foods-I. Effect of Color on Flavor Identification of Candies- (식미에 미치는 색의 영향-제1보. 사탕의 풍미 동정에 미치는 색의 영향-)

  • Shin, Ji-Won;Baek, Sang-Bong;Rhee, Kyu-Soon
    • Journal of the Korean Society of Food Culture
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    • v.5 no.4
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    • pp.473-480
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    • 1990
  • Three sensory evaluations were conducted to assess the effect of food color on flavor identification. Elementary students and women university students served as subjects for three evaluations of hard candies, in order to assess color preference, to examine the effect of atypical color on flavor identification and to examine the acceptability of harmony between the color and the perceived flavor. Results showed that inappropriate coloring of the three flavored hard candies induced flavor responses that are normally associated with that color and decreased the acceptability. In addition, the acceptability of colorless candies is lower than that of colored candies. It is suggested from it that when there is no color on the product, even atypical color, it`s harder to identify the flavor and to get a high grade in its preference.

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Effects of Pressure Cooker Brand Awareness on the Consumer Acceptability of Cooked Rice

  • Kim, Dong-Hee;Kim, Hee-Sup
    • Food Quality and Culture
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    • v.1 no.1
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    • pp.34-39
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    • 2007
  • The effects of pressure cooker brand awareness, in terms of rice cooking performance, were evaluated using consumer acceptability tests. A blind test was performed using rice samples cooked by 3 different pressure cookers without any brand information, and a brand awareness test followed with the same informed consumer panel. Overall acceptability, glossiness, stickiness, hardness, flavor, and color were evaluated and compared to determine whether or not there were changes on consumer choice for acceptability. Brand A and brand B were not significantly different in their overall acceptability, moisture content, flavor, or color (p > 0.05), but they were significantly different for glossiness, stickiness, and hardness. Brands A and C were significantly different for all the attributes (p < 0.05). In the brand awareness test, brands A and B were not significantly different in their liking scores for all the attributes (p > 0.05). Brand C had significantly lower liking scores for overall acceptability, glossiness, stickiness, hardness, and moisture content than the other brands (p < 0.05). When comparing the liking scores for all the attributes with those of the blind test, the scores of the brand awareness test were slightly higher. For brand A, there were changes in its liking scores for overall acceptability, flavor, and glossiness (p < 0.05). However, brands B and C had brand awareness effects for all the attributes (p < 0.05).

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A Study on effects of favor in pizza added oregano and kimchi. (Oregano와 김치 첨가가 Pizza의 맛에 미치는 영향)

  • 조용범;박우포;정순경
    • Culinary science and hospitality research
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    • v.6 no.2
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    • pp.23-30
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    • 2000
  • Kimchi was added to enhance the acceptability of pizza sauce and pizza for Korean adults, and flavor 1ike oregano was also mixed to investigate the compatibility with kimchi flavor. Pizza sauce with kimchi showed a high crude protein and low crude fat content. Pizza sauce with 20% kimchi showed the highest score in flavor, taste, color and overall acceptability, was significantly different from control in quality indices except taste. Pizza with 21, kimchi powder in mixing dough showed a higher score in sensory evaluation than that of only 20% kimchi added pizza sauce.

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Quality Characteristics of American Waffle with Kamut Whole Wheat Flour (카무트 전립분을 대체한 아메리칸 와플의 품질 특성)

  • Kim, Mun-Yong;Kim, Ji-Hyun;Chun, Soon-Sil
    • The Korean Journal of Food And Nutrition
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    • v.33 no.2
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    • pp.183-193
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    • 2020
  • The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

The Physicochemical and Sensory Characteristics of Jook Containing Different Levels of Skate(Raja kenojei) Flour (홍어 분말을 첨가한 죽의 품질 특성)

  • Kim, Kyung-Hee;Cho, Hee-Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.2
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    • pp.207-213
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    • 2008
  • This study examined the effects of added amounts of skate (Raja kenojei) flour on the physical and sensory properties, and consumer acceptability of Jook. As the level of skate flour increased the L-values and b-values decreased, and a-values increased. The Jook also had higher viscosity and lower spread ability values as the amount of skate flour increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of skate flour. A consumer acceptability test indicated that the 3% skate flour group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 3% addition of skate flour would be the useful.

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Quality Characteristics of Jook Prepared with Lotus Root Powder (연근 분말을 첨가한 죽의 품질 특성)

  • Park, Bock-Hee;Cho, Hee-Sook
    • Journal of the Korean Home Economics Association
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    • v.47 no.3
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    • pp.79-85
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    • 2009
  • This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial.

Analysis of Flavor Pattern by Using Electronic Nose and Sensory Evaluation of Cnidium officinale-Flavored Oils (천궁 향미유의 전자코를 이용한 향기패턴 분석 및 관능검사)

  • 이미순;정미숙
    • Korean journal of food and cookery science
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    • v.18 no.4
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    • pp.448-454
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    • 2002
  • This study was performed to develop Cnidium officinale-flavored oils. Cnidium officinale is one of the Korean aromatic medicinal plants. The flavor patterns of Cnidium officinale-flavored oils during storage were detected by using an electronic nose with 6 metal oxide sensors, and a principal component analysis (PCA) was carried out. The overall acceptability of flavor and the masking effects on fetid smell of beef of Cnidium officinale-flavored oils were investigated by sensory evaluation. In COI-flavored oil, flavor patterns between the storage samples for 1 week and 16 weeks could be distinguished. And in CO II-flavored oil, flavor patterns between the samples stored for 1 week and 8 weeks and the flavor patterns between the samples stored for 1 week and 16 weeks in CS I-flavored oil could be distinguished. In CS II-flavored oil, flavor patterns of the samples stored for 1, 4, and 8 weeks also could be distinguished. Fetid smell in beef was significantly reduced by the addition of COI- and CS II-flavored oils. As the storage time increased, overall acceptability of Cnidium officinale-flavored oil decreased, indicating that Cnidium officinale-flavored oils were most preferred at 8 weeks of storage.

Comparison of flavor in Sesame Oil Prepared with Korean and Chinese sesame (국산 참깨와 중국산 참깨로 제조한 참기름의 풍미 비교)

  • 오명숙
    • Journal of the Korean Home Economics Association
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    • v.33 no.2
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    • pp.143-150
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    • 1995
  • This study was carried out in order to compare flavor of sesame oils prepared with Korean and Chinese sesame. There were no significant differences in the fatty acid composition, sesamin and tocopherol content of Korean and Chinese sesame oils. The color of Korean sesame oil was darker than that of Chinese sesame oil. It seemed that of Chinese sesame oil by analysis of aroma characteristics. Sensory evaluation showed that the acceptability of Korean sesame oil was higher than that of Chinese sesame oil in ordor test, whereas there were no significant differences between the acceptability of Korean sesame oil that of Chinese sesame oil in seasoned cucumber test.

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University Students' Consumptive Perceptions of Bread and Cookies with Added Herbs and Sensory Characteristics of Herb Baguettes (허브를 첨가한 빵.과자류에 대한 대학생의 소비인식과 허브바게트의 관능적 특성)

  • Kim, Hyun-Duk;Jeong, Myeong-Sook
    • Journal of the Korean Society of Food Culture
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    • v.21 no.3
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    • pp.336-343
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    • 2006
  • This study examined the consumptive perceptions of herb added breads and cookies with 436 male and 444 female university students. Also this study tested sensory preference of baguette. The results of this study were as follows: First, the intention rate of herb added breads and cookies were high with 85.5% (N=752) and female was higher with 89.6% than male with 81.2%. In terms of consumption prospect, 48.0% of them responded with increasing, 45.6% of them responded quite positively with 'average'. The 4.4% of them responded with decreasing. There was significant difference about consumption between male and female. Second, 45.8% of them responded herb added breads and cookies consumption rate will be increased due to consumers are seeking new tastes. The 59.0% of them responded consumption rate will be decreased due to they are not familiar with new taste. Third, in terms of sensory preference of rosemary added baguette, appearance, flavor, taste, overall acceptability was high with 2% added group. The texture was high with 1% added group. The appearance and flavor preference of mint added baguette breads was high with 1% added group. The taste, texture, and overall acceptability was high with control group. Fourth, while male preferred rosemary 1% on appearance, flavor, taste, texture, overall acceptability, female preferred rosemary 2% on appearance, flavor, taste, overall acceptability. Both of them evaluated mint 4% as the least preferred.

Stability and Flavor of Yackwa Fried in Soybean, Cottonseed and Ricebran Oils (대두유, 면실유 및 미강유로 튀긴약과의 저장성에 관한 연구)

  • Han, Myung-Joo;Rhee, Young-Kyung;Bae, Eun-A
    • Journal of the Korean Society of Food Culture
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    • v.9 no.4
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    • pp.335-340
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    • 1994
  • The objective of this study was to determine effects of soybean oil(SO), cottonseed oil(CO) and ricebran oil(RO) on stability and flavor of yackwa. This study consisted of yackwa fried in 3 differnet oils, then stored for 0, 3, 6 weeks in normal wrap at room temp. or vaccum package at $4^{\circ}C$. The moisture, oil contents, Hunter color values(L, 'a' and 'b'), % free fatty acid(FFA), thiobarbituric acid(TBA) value and sensory scores for color, flavor and acceptability were analyzed. The foam height of the oil after frying was also determined. Yackwa fried in RO was more red('a'=11.43) than yackwa fried in SO(10.64) or CO(10.51). TBA value of yackwa showed no difference among frying oils. Yackwa fried in SO showed better acceptability than those fried in CO. Yackwa fried in RO showed similar acceptability to yackwa fried in SO. The % FFA and TBA value of yackwa averaged across oil and package showed increasing tendency during 6 weeks storage.

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