• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.3
• /
• pp.238-246
• /
• 1984

The objective of this experiment was to improve the quality of Kochujang and to shorten the aging time of it by using the Kojis of various Aspergillus strains. During the autumn season Kochujangs were mashed with Koji of Aspergillus oryzae, Aspergillus kawachii and Aspergillus shirousamii. Chemical composition of the Kochujang was determined during the aging period. There was no significant difference in quality and component between the Kochujang made with Aspergillus oryzae cultured Koji and Aspergillus kawachii cultured Koji. But the Kochujang with Aspergillus shirousamii cultured Koji was better in flavor, color and amino nitrogen contents than the Kochujang with Aspergillus oryzae cultured Koji, though two Kochuangs were almost the same in general components. The significant difference between the two tested Kochuangs was observed in pH, and the pH of the Kochujong with Aspergillus shirousamii cultured Koji was extremely low during the aging period. Thus it is presumed that Aspergillus shirousamii Koji can be used for the improvement of quality of Kochujang if a suitable method is applied to prevent pH from lowering.

• Korean Journal of Food Science and Technology
• /
• v.38 no.1
• /
• pp.16-21
• /
• 2006

Effect of heat (160, 190, and $220^{\circ}C$ for 24 hr) on coconut oil was examined by principal component analysis using electronic nose consisting of six metal oxide sensors. Increase in heating temperature decreased ratio of resistance and first principal component score (from +0.952 to -0.325), indicating rancidity of coconut oil increased at high heating temperature. Result of electronic nose based on GC with surface acoustic wave sensor showed significant changes in volatile profiles of coconut oil. High resolution olfactory imaging $(VaporPrint^{TM})$ was particularly useful for evaluating oil quality. Peak numbers and areas increased with increasing heating time and temperature (160, $220^{\circ}C$). Electronic nose analysis can provide simple, fast, and straightforward results and is best suited for quality control and process monitoring in flavor field of food industry.

• Food Science and Preservation
• /
• v.22 no.2
• /
• pp.241-250
• /
• 2015

This study investigated the sensory attributes of Satsuma mandarins to provide basic data for the establishment of a quality grade establishment of mandarins. Samples of the mandarins in different sizes (small, medium, and large) were collected via organic green house cultivation, conventional cultivation without pesticides and conventional cultivation in Jeju Island. Eight trained panels performed the triplicate measurements. From the results of the quantitative descriptive analysis, mandarin samples were selected with five types of appearances (gloss intensity, color intensity, peel width, damage degree, and peel texture), three types of odors (sour, sweet, fresh), six types of tastes (sour, sweet, bitter, fresh, tasteless, and off flavor) four types of texture (hardness, granule toughness, juicy, and tough feel), and three types of after-tastes (sour, sweet, and bitter). The results of the analysis of the quality characteristics of the samples showed that their, pH, total acidity and solids contents differed depending on the size of the samples more than their cultivation methods. The correlation coefficients between the quality properties of the mandarins showed that their, sample size was positively correlated with their peel width and toughness. Moreover, the soluble solid of sample was positively correlated with its color intensity, sweet and fresh orange flavor. However, soluble solid content of the samples was negatively coreelated with their bitter flavor, tastelessness, and off flavor. In the principal component analysis of the sensory attributes data, PC1 represented the soluble solid, gross intensity, orange color, sour and sweet odor, unique mandarin flavor (sweet and, fresh orange), etc., and PC2 (26.77%) the size, pH, sample acidity, and peel texture.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.7
• /
• pp.1017-1024
• /
• 2014

This study was carried out to develop mulberry wines fermented with traditional microorganisms (Saccharomyces cerevisiae B-8). S. cerevisiae B-8 is a traditional fermentation microorganism isolated from domestically grown Rubus occidentalis. Each S. cerevisiae B-8 and Fermivin was inoculated into mulberry up to $1{\times}10^9$ CFU/kg, followed by incubation at $25^{\circ}C$ for 10 days. Mulberry fermented with S. cerevisiae B-8 (MBB) had a high alcohol content (16.47%), and the fermentation rate of MBB was faster than that of mulberry fermented with Fermivin (MBF). The total polyphenol and flavonoid contents of MBB were higher than those of MBF. DPPH radical scavenging activity of MBB was as high as that of MBF. ABTS radical scavenging activity of MBF was higher than those of MBB and mulberry juice (MBJ). In addition, reducing power of MBB was much higher than other samples. Flavor constituents of the two fermented wines were analyzed by gas chromatography and mass spectrometry. Twenty-three compounds from the sample were separated and identified as fifteen esters, six alcohols, an aldehyde, and an acetate. Particularly, tetradecanoic acid, ethyl ester of orris and violet flavor were ten times more abundant in MBB than in MBF. Several ester components were two times more abundant in MBB than in MBF. In conclusion, current findings indicate that MBB might have better antioxidant activities with flavor, which contributes to improved wine production with high quality and function.

• Korean Journal of Food Science and Technology
• /
• v.28 no.6
• /
• pp.1171-1176
• /
• 1996

The changes in volatiles of the model system were analyzed by GC and GC-MS before and after retorting. The GC data were analyzed statistically by applying the analysis of variance, and 42 peaks were selected at 5% significance level. Multivariate statistical analysis was performed with these 42 peaks as independent variables. Through the stepwise discriminant analysis, 8 peaks, which corresponded to the compounds such as 2-heptanone, cis-3-hexenal, 2-pentyl-furan, 1-methyl-trans-1,2-cyclohexanediol, 2-hexanone, 3-octanone, trans, trans-nona-2,4-dienal and 1-octen-3-ol, were obtained in sequence to distinguish the samples with and without retorting. The principal component analysis of a set of 8 independent variables resulted in 3 principal components which accounted for 96.1% of the variance, while the first principal component (PC 1) explained 76.5% of the total variance. In addition, through the factor analysis of the principal components, the peaks 11, 20 and 21 could be grouped togather in accordance with the direction and the size while the peaks 9, 33 and 39 constituted the second group in the direction.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.5
• /
• pp.634-641
• /
• 2012

In this study, the physicochemical and quality characteristics of eel sauce added with bokbunja powder were evaluated. Crude protein, crude fat, crude ash, and crude fiber contents increased in eel sauce with increasing amount of bokbunja powder. The lowest pH and salinity were observed in eel sauce added with 80% bokbunja powder, whereas the solid content, titratable acidity, and viscosity were the highest. Regarding Hunter's color results, lightness L and redness a values increased with increasing amounts of bokbunja, and the red color was significantly different between each sample. In the sensory evaluation results, the color, bokbunja flavor, bokbunja taste, salty taste, and moistness significantly increased with higher amount of bokbunja powder. Overall acceptability from 80%<60%<40%<0%<20% sequence supplemented with 20% in group symbols 7.08 to higher. Eel sauce added with 20% bokbunja powder produced the most desirable characteristics compared to other amounts of added bokbunja powder.

• Journal of the Korean Applied Science and Technology
• /
• v.34 no.2
• /
• pp.410-417
• /
• 2017

The physical properties of perilla leaves cultivated in Geumsan province were analyzed according storage conditions. The a/b values of perilla leaves increased with increasing storage period. Electronic nose composed of 12 different metal oxide sensors was used to differentiate flavors of perilla leaves. Sensitivities(delta $R_{gas}/R_{air}$) of sensors from electronic nose were obtained by principal compound analysis(PCA). Proportion of the first principal component was 93.07% at $25^{\circ}C$ and 97.81% at $4^{\circ}C$, respectively. In our result, flavor patterns of perilla leaves can be differentiated according to the storage temperature.

• Culinary science and hospitality research
• /
• v.3
• /
• pp.239-257
• /
• 1997

This study investigated the effect of the addition of alcohol on the quality change of Chungkukjang during the aging, The Cung-kuk-jang was made by the degree of 3, 5, 10%, respectively, and determined NH2-N, NH3-N, total acidity, cell numbers, lactate, succinate and phenolic acid to measure the change of flavor component in the aging of 2$0^{\circ}C$. 1. In the treatment groups of different amount of alcohol and salt added and aging period of Chung-kuk-hang, NH2-N was more decreased with more addition of alcohol and salt in the 3-and 10-day of aging. NH3-N was increased gradually in the addition of up to 2.0% alcohol and then decreased in the 3-and 10-day of aging. 2. In the treatment groups of different amount of alcohol added and aging period Chung-kuk-hang, the total acidity was more decreased with more addition of alcohol and higher degree of salt. Cell number was decreased rapidly with the addition of 1.0% alcohol in the 3-day and then decreased relatively and in the 10-day of aging, and it was increased with the addition of alcohol 3. With the addition of alcohol and the different growing temperature, the content of phenolic acid was more browning changed at 3$0^{\circ}C$ than that of at 2$0^{\circ}C$ and the phenol content of each group was decreased with increasing the addition amount of alcohol. Thus, the more addition of alcohol amount would the more extend the period of Chung-kuk-hang aging.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.2
• /
• pp.135-144
• /
• 2013

This study sought to identify unique semiotic codes of Korean cuisine, including table settings, service styles, service ware selection, cooking techniques, and the logic behind menu composition. This research also aimed to verify that yangnyomjang reflects the code of Korean food culture. One of key findings from this study was that hidden codes of Korean food were found in their daily set-up for bapsang (dining table), which was found to decodify polysemic characteristics with an emphasis on harmony. These semiotic codes were influenced by the yin and yang philosophy and impact dining activities in our daily lives. Korean bapsang, composed of bap (rice), guk (soup) and banchan (side dishes), helps every individual diner share the semiotic codes of Korean cuisine within the context of paradigm and syntagm. Yangnyomjang, a major component of the Korean menu, also represents a unique code of Korean cuisine in its structure, main ingredients, production, and usage. This study also mathematically verified that a synchronic table setting of Korean cuisine provides diners with more opportunities for potential flavor combinations, compared to the Western service setting.

• The Journal of Pediatrics of Korean Medicine
• /
• v.27 no.1
• /
• pp.50-58
• /
• 2013

Objectives The purpose of this study is to know the present uses of pre-packed herbal medicine and their usefulness in Korean University Oriental Medicine Hospitals. Methods We selected 29 university hospitals to survey by using telephone and by mail. Results 1. The kind of packages that 29 hospitals uses were 2 layers, 3 layers and 3 layers with aluminum as the component layer, standing or non-standing pouch. 2. Total 24.1% hospitals are using 3 layers patch with aluminum because of their merits. The merits are preserving the quality of packaged drugs, blocking sun lights and beautiful looking, gas barrier properties and an opening convenience. 3. However, the 3 layers with aluminum packages were little bit more expensive and it can't be used in the microwaves. Conclusions This study revealed that 3 layers with aluminum packages were superior to any other packages because it can keep original flavor and properties, block sun light, and an easy opening convenience. Thus, aluminum contained 3 layer packages are better to preserve herbal medicines.