• 한국식생활문화학회지
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• 제5권4호
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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.

• 한국식품영양학회지
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• 제13권6호
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• pp.534-538
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• 2000

대두유를 기초로 한 튀김유에 capsicum, butter flavor, 규소수지를 각각 0.20, 0.15%($\omega$/$\omega$) 및 10ppm 처리하여 가열안정성의 향상 및 육두향 약화에 효과가 있는 것으로 확인되었다. 즉, capsicum과 규소수지를 병행처리한 튀김유는 185$\pm$2$^{\circ}C$의 온도조건 하에서 3시간 동안 연속적으로 열처리할 경우 AV 및 SP가 각각 무처리군의 0.385, 22$0^{\circ}C$에 비하여 크게 향상된 0.301, 232$^{\circ}C$를 나타내었다. 이러한 효과는 capsicum의 항산화 효과와 함께 소포제의 일종인 규소수지의 작용에 따라 가열처리에 따른 튀김유의 표면적 팽창을 방지하여 유리지방산생성 및 연기발생을 억제한데 따른 효과인 것으로 판단되었다. 또한, 0.15%($\omega$/$\omega$)의 butter flavor처리에 따라 튀김유 및 튀김물에서 발생하는 육두향 및 기름타는 냄새를 막아주는 효과가 인정되어 새로운 형태의 튀김유 제품 생산이 가능할 것으로 기대되었다.

• 한국식품과학회지
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• 제31권6호
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• pp.1477-1483
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• 1999

양파의 향기성분을 보존 또는 제거할 목적으로 양파냄새를 masking하거나 제거하는 물질을 양파즙에 처리하여 관능검사를 실시하였고, pyruvate와 thiosulfinate를 측정하였으며 Solid Phase Micro Extraction(SPME)/GC법을 이용하여 휘발성 향기성분의 변화를 조사하였다. 생양파즙의 주요 향기성분은 dipropyl tetrasulfide, 1-propenyl propyl trisulfide, methyl propyl trisulfide, dipropyl trisulfide 등이었다. 다시마, 미역, 김, 규조토를 첨가한 양파즙의 휘발성 향기성분은 대조군과 비교하였을 때 모든 향기성분이 다소 감소하는 경향이었으나 활성탄과 ${\beta}-cyclodextrin$ 첨가군은 거의 모든 향기성분이 제거되었다. 여러 가지 첨가물의 농도를 달리하여 양파즙에 첨가하여 관능검사를 실시한 결과 양파 냄새는 감소하였으며 p<0.05 수준에서 유의적으로 차이가 나타났다. 해조류를 첨가한 군의 pyruvate와 thiosulfinate 함량은 대조군과 차이가 없었으나 활성탄을 첨가한 양파즙의 경우, 그 함량이 크게 감소하였다. 이상의 결과, 다시마, 미역, 김 등의 해조류 처리군은 양파의 향기성분과 매운맛 성분을 보존하면서 관능적으로 양파냄새를 masking하는 효과를 나타내었고, ${\beta}-cyclodextrin$과 활성탄은 양파에 존재하는 많은 휘발성 향기성분과 복합물을 형성하거나 홉착하여 양파냄새를 제거한 것으로 사료되어 진다.

• 한국식품영양학회지
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• 제11권3호
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• pp.272-277
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• 1998

탈취온도를 상이하게 처리한 옥수수기름들로부터 정유성분을 추출하여 이의 favor 성분을 GC로 분리 정량하였다. Flavor성분으로는 8종의 aldehydes를 포함하여 총 16종이 검출되었으며, 주요 flavor성분은 propane, pentane, hexanal 등으로 이는 전체의 70~75%를 차지하였다. 탈취온도가 상승할수록 ethane 및 8종의 propane, pentane, hexane, octane, pentyl furna 함량은 뚜렷한 감소현상을 나타내었다. 한편, 총 flavor 성분함량은 245$^{\circ}C$ 처리군에서 가장 낮아 특이성을 나타내었으며, 탈취온도의 상승에 따라 aldehydes 함량이 비례적으로 증가하였는데, 이는 탈취과정 중 stripping steam, 진공도 등의 영향으로 인한 부분인 자동산화, 분해, 중합, 가수분해 등의 부반응에 기인하는 것으로 사료된다. 따라서, 이취물질의 극소화를 위하여는 지나친 고온탈취를 억제하는 것이 바람직하다는 결론을 얻었다.

• 농업과학연구
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• 제46권2호
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• pp.273-283
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• 2019

This study was conducted to evaluate the effect of dietary supplementation of anise flavor on the performance of lactating sows and suckling pigs at different weaning ages. A total of 120 sows (Landrace ${\times}$ Yorkshire) were used in this experiment. Sows were fed with a commercial lactation diet (60 sows) or diet with flavor (60 sows) during days 100 to 114 of gestation period and the whole lactation period. Piglets were allotted to 2 dietary treatments based on their initial body weight (BW) using a $2{\times}2$ factorial arrangement of treatments with 2 levels of anise flavor (0 or 0.5 g/kg) and weaning periods (weaned at 21 day or 28 day after birth). Sows fed with flavor supplemented diets had higher (p < 0.05) back fat and average daily feed intake (ADFI) at weaning, lower (p < 0.05) back fat loss than those fed with non-flavor diets. Sows weaned at 28 day had higher (p < 0.05) weaning back fat and lower (p < 0.05) back fat loss than those weaned on 21 day. During weaning, piglet average daily gain (ADG), ADFI, digestibility of dry matter (DM), nitrogen (N), and gross energy (GE) and fecal score were affected by anise flavor, respectively. In conclusion, dietary flavor supplementation could increase feed intake of lactating sows, improve growth performance and reduce weaning stress of piglets, especially effective in the early weanling piglets. Meanwhile, interactive effects were observed about the piglet performance between weaning ages and anise flavor supplementation after weaning.

• Food Science and Biotechnology
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• 제18권1호
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• pp.185-189
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• 2009

Microencapsulation of flavor was carried out by molecular inclusion process using $\beta$-cyclodextrin (${\beta}CD$). ${\beta}CD$-flavor complex was prepared at various flavor-to-${\beta}CD$ ratios (1:6-1:12) to determine the effect of ${\beta}CD$ concentration on the inclusion efficiency. Maximum total oil retention and minimal surface oil content were obtained at flavors to ${\beta}CD$ ratio of 1:10. The physical properties and controlled release pattern of flavors from ${\beta}CD$-flavor complex were measured and compared with spray-dried microcapsules prepared using carbohydrate wall system. ${\beta}CD$-flavor complex showed higher total oil retention and surface oil contents, smaller mean particle size, lower moisture uptake, and higher oxidation stability than spray-dried microcapsule. Oxidative stability of flavor was correlated with hygroscopicity of wall materials. The controlled release mechanism was highly affected by temperature and characteristics of wall materials.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2003년도 생물공학의 동향(XII)
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• pp.690-693
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• 2003

The antimicrobial effect of the Ginkgo biloba leaves extracts, Wood flavor and 1% sorbic for the total microorganics in beef examined by serial dilution method. As a result of using GLEA(T20), GLW80, Wood flavor and 1% sorbic acid by serial dilution method, it was revealed that wood flavor is most antibiotic. The decreased of wood flavor 82.80%, GLEA(T20) 73.44%, sorbic acid 66.33%, GLW80 64.36%, was compared with not treated.

• 한국축산식품학회지
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• 제34권5호
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• pp.576-581
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• 2014

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents.

• 한국식품영양과학회지
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• 제23권6호
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• pp.994-1000
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• 1994

Hot water extract from mugwort (Artemisia asiatica nakai) leaves and tea inhibited the growth of Bacillus subtilis by adding to the nutrient broth 1.0% and 0.5% concentration, respectively. Among the important compounds that contributing mugwort like flavor to the mugwort leaves and tea were considered, authenic compound of thujone, caryophyllene and farnesol showed bactericidal effect for Escherichia coli, Enterobacter aerogenes, Vibrio paraheaemolyticus, Psudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus when teste by paper disc method ( 8 mm diameter). The mixture of caryophyllene and farnesol was more bactericidal effect for various bacteria than the mixture of thujone, caryophyllene and farnesol was more bactericidal effect for various bacteria that the mixture of thujone, caryophyllene and farnesol or each compounds . Especially, the mixture of caryophyllene and farnesol showed strong bactericidal effect (diameter of inhibition zone>40mm) for Vibrio parahaemolyticus , Enterobacter aerogenes and BAcillus subtilis.

• 한국식품조리과학회지
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• 제13권5호
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• pp.669-673
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• 1997

The masking effect of Chamnamul (Pimpinella brachycarpa) on meaty and fishy flavor was measured by sensory evaluation to investigate the usefulness of Chamnamul as a natural spice or herb. Shady air dried Chamnamul was utilized for sensory analysis. By the use of Chamnamul, the meaty flavor was significantly reduced in beef and pork. Chamnamul also showed a similar effect as black pepper on reducing meaty flavor. The use of Chamnamul also significantly reduced the fishy flavor of anchovy soup. When Chamnamul was added to rice gruel, rice odor was reduced but grassy odor remained strong.