• 한국식생활문화학회지
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• 제28권6호
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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.

• 한국식품조리과학회지
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• 제10권1호
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• pp.29-34
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• 1994

In this stydy, Korean traditional Meju adjusted with: the salt contents of 12%, 16%, 20% and the ripeming periods of 90, 135 and 180 days. The results were summerized as follows; 1 The changes of moisture content in soy sauce by 16% salt content was slightly high and the protein was 5.88 by 12%, salt content 2. As the ripening periods was increased, the pH was decreased, on the other hand the total acidity was increased slightly. 3. In the 180 day ripened sample, the salt content increa-sed and the 12% salt content represented 30.6ft salt content. 4. The reduced sugar decreased 135 day ripening, but it increased 180 day ripening at 12fs, 16fs, 20fs salt content. 5. The amino acid content siginificantly decreased by salt content (Serine, Arginine), ripeming periods (Glutamic acid, Asparagine, Glycine, Threomine, Alanine, Methionine, Valine, Isoleucine, Lysine) and ripening time and salt content (Phenylalanine, Leucine) 6. The Fe content decreased 12% salt content while it increa-sed 16% 20% salt content. 7. According to the ripening time, there were significant changes in color, clearance, taste, flavor and over all acceptabilities. As the lower the acceptabilities on flavor or taste increase.

• 한국식품조리과학회지
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• 제10권1호
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• pp.51-56
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• 1994

본 연구에서는 재래식 된장, AsP. oryzae를 이용한 개량식 된장을 만들어 숙성과정 중 지질의 변화와 카보닐화합물의 함량변화를 측정하였다. 1 재래식 된장의 총지질 함량은 숙성에 따라 점차 증가하였고 지질 중의 중성지방은 감소하였으나 유리지방산은 증가하였다. 2. 지방산 조성을 GC로 분석한 결과 포화지방산이 증가하고 불포화 지방산은 감소하였다. 3. 숙성 후 hexane으로 추출한 카보닐의 함량은 증가하였고 monocarbonyl 중 methyl ketone과 alkanal만이 검출되었고 그 함량은 숙성 후 증가하였다.

• 생명과학회지
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• 제16권2호
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• pp.297-301
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• 2006

SDE연속추출장치로 추출, 농축한 어성초 휘발성 향기성분 추출물이 15종의 병원성 세균에 대한 항균활성을 측정한 결과는 다음과 같았다. 어성초의 추출물은 주로 Vibrio와 Bacillus속의 세균들에 대해 강한 항균활성을 나타냈고, S. aureus와 epidermidis, S. dysenteriae, C. xerosis, L. monocytogenes에도 비교적 높은 활성을 나타냈다. 하지만 E. coli, S. typhi, E. cloaceae, Y. enterocolitica와 같은 세균들은 어성초 휘발성 향기성분 농축물에 저항성을 가지는 것으로 나타났다. 어성초의 잎과 줄기에 대한 일반성분 중 수분, 조단백질, 조지방, 조회분은 잎에 많이 함유되어 있고 조섬유는 줄기에 많이 함유되어 있었다. 잎에서 9종의 유리아미노산이 검출되었고, 줄기에서는 8종의 유리아미노산이 총 8.81 mg/l00 g 으로 더욱 많이 검출되었다. 지방산조성을 분석한 결과 잎과 줄기에 linolenic acid (C18:3), linoleic acid (C18:2), palmitic acid (C16:0)이 다량 함유되어 있다. 무기성분 중 잎과 줄기에서 K의 함량이 가장 많았고 Ca, P, Mg, Fe, Zn, Cu의 순으로 많이 함유되어 있었다.

• 한국식품과학회지
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• 제28권4호
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• pp.772-778
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• 1996

레토르트 처리시 일어나는 휘발성분 변화를 관찰하고자 닭고기 50%, 식염 1%, 닭고기 육수 49%로 구성된 모형식품을 설정하고, 가열살균에 따른 휘발성분변화를 GC (gas chromatography)로 조사하고, GC-MS (mass spectrometry)로 각 GC peak의 휘발성분을 분석하였다 살균 전, 후의 모형식품에서 NPT (Nitrogen purge and trap)방법으로 휘발성분을 포집한 후 이를 분석한 결과 총 53개 peak가 검출되었고 그 중 42개 peak를 동정하였다. 동정된 42개 peak는 aldehyde류 17종, hydrocarbon류 9종, alcohol류 8종, ketone류 7종 및 furan과 terpene이 각 1종씩이었다. 살균에 따른 휘발성분의 변화량을 비교하고, 동정된 휘발성분의 향기특성 등을 고려해 볼 때 레토르트취에 관여하는 화합물은 2-heptanone, 2-pentyl furan 및 ketone류인 것으로 추정 되었다.

• 한국식품과학회지
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• 제30권6호
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• pp.1279-1284
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• 1998

치커리의 적정 볶음조건 설정을 위하여 볶음조건에 따른 일반성분, 유리당, 갈색도, 가용성고형분 함량, 표면색깔 및 향기성분을 측정하였다. 각 온도별 적정 볶음조건은 $130^{\circ}C$에서는 30분, $150^{\circ}C$에서는 10분 그리고 $170^{\circ}C$에서는 3분이 가장 적당한 것으로 나타났으나 $150^{\circ}C$에서 10분간 볶음처리하는 것이 작업시간과 에너지 절약 측면에서 가장 좋은 것으로 나타났다. 가용성고형분 함량은 볶음온도나 시간에 영향을 받지 않았고 볶은 치커리의 유리당은 xylose 0.87%, fructose 0.62% 및 sucrose 0.84% 등 유리당 함량의 합은 2.33%였다. 치커리의 향기성분을 분리한 결과 23개의 주요 향기성분 피크를 얻었고 GC/MSD를 이용하여 이중 17개의 피크에 대하여 향기성분을 확인할 수 있었다. 확인된 향기성분을 분류하여 보면 aldehyde 화합물 5종, ketone 화합물 4종, pyrazine 화합물 4종, alcohol 화합물 3종 및 benzene 화합물 1종이었다.

• Food Quality and Culture
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• 제3권2호
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• pp.64-68
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• 2009

This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant's age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.

• Food Quality and Culture
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• 제3권1호
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• 동아시아식생활학회지
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• 제27권4호
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• pp.365-377
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• 2017

The objective of this study was to investigate the sensory quality characteristics of coffee under various processing and roasting conditions of green beans. Colombia green bean samples were obtained from three processing methods: natural, pulped-natural, and washed methods. The green beans were roasted differently according to Agtron number: light (Agrton #65), medium (Agtron #55), and dark (Agtron #45). Moisture content, density, color value, pH, and total dissolved solid contents (TDS) were measured, and quantitative descriptive analysis (QDA) with 23 sensory attributes was performed for nine coffee samples. Hunter L values were significantly elevated with the degree of processing but reduced with roasting intensity. The pH values of the nine coffee samples were 5.6~6.2 and significantly increased with intensity of roasting. TDS decreased with an increase in processing and increased with roasting intensity. QDA results show that smoky aroma and nutty and chocolate flavor significantly increased while fruit and floral aroma decreased with intensity of processing. The attributes of brownness, oily surface, smoky aroma, bitter and burnt flavor, and greasy and heavy mouthfeel significantly increased while fruity and floral aroma, black tea, sour and umami flavor, pureness, and softness decreased as roasting intensity increased. Principle component analysis showed the overall significant relationships between 23 sensory attributes and nine coffee samples under different processing and roasting conditions.

• 한국식품영양과학회지
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• 제24권2호
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• pp.219-227
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• 1995

Natto is a Japanese tradiational food made from whole soybeans by the fermentation of Bacillus natto. This study was attempted to improve the taste of Natto, garlic(2%) and red pepper oleoresin(0.2%) were added. Conventional Natto(N-1), garlic Natto(N-2), red pepper oleoresin Natto(N-3), garlic and red pepper oleoresin Natto(N-4) were prepared. Volatile flavor components, fatty acid, organic acid, pH and titratable acdity in all samples were investigated. The experimental results revealed the presence of 62 volatile components in conventional Natto. Among there, the major flavor compounds were identified to be 2, 5-dimethylpyrazine, trimethyl-pyrazine, 2, 6-bis91, 1-dimethylethyl) phenol. Seventy-one volatile compounds were detected in N-2, and major compounds were identified to be methyl-2-propenyl disulfide, 2, 6-bis(1, 1-dimethylethyl)phenol and 2, 5-dimethylpyrazine. The amounts of volatile compounds, 2-methyoxyphenol and 1, 2-benzenedicarboxylic acid increased by addition of garlic, where as, 1,2 -propanediol, 1-hexanol and 2, 5-dimethylpyrazine decreased. The compounds, 4, 5-dihydroxy-5-propyl-1H-pyrazole, 1, 1, 3-trimethylcyclopentane were identified in N-3. The compounds, such as trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine increased by addition of red pepper oleoresin, whereas 1,2-propanediol, 1-hexanol and 2,5-dimethylpyrazine decreased. Fatty acid compositions were mainly consisted of linoleic acid(43.66~55.89%) and followed by oleic, palmitic, linolenic, stearic, arachidic, myristic acid. The organic acids we4re identified to be citric(28.2~30.6), acetic(50.0~73.3) and pyroglutamic acid(2.1~3.7).