• Korean journal of food and cookery science
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• v.30 no.6
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• pp.704-715
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• 2014

This study was performed to examine attitude, perception, and sensory evaluation of Jjigae HMR (Home Meal Replacement) for Americans in the L.A. area. Attitude and perception of Jjigae were conducted by 128 consumers. The questions were as follows: 1) frequencies and attitude toward soup and stew, 2) experience and frequency of Korean food intake, 3) awareness of Korean Jjigae. A total of 69.5% of American had previous experience with Korean foods. However, the frequencies of Korean food intake were once every few months (27.4%) or once a year (18.9%). The 20.2% of consumers selected Kimchi-jjigae as the best-known Korean Jjigae, and 17.1% of consumers had previous experience with Kimchi-jjigae. However, the 23.7% of consumers did not have experienced with Jjigae. Sensory evaluation was conducted using Sundubu-jjigae and Kimchi jjigae. Overall liking and flavor liking were conducted by Americans using a nine-point scale (1: Dislike extremely - 9: Like extremely). The degree of intensity for sensory attribute was also rated using a nine-point Just-About-Right(JAR) scale (1: not nearly spicy/sour enough, 5: Just-About-Right, 9: too spicy/sour). Purchasing intention was rated using a five-point scale (1: Definitely would not purchase, 5: Definitely would purchase). Overall liking and flavor liking of two jjigae (Sundubu-jjigae & Kimchi-jjigae) had a value higher than five on the nine-point scale. The level of spiciness of Sundubu-jjigae was suitable for consumers whereas spiciness of Kimchi-jjigae was significantly different from the JAR value of five points on the nine-point JAR scale, showing that Kimchi-jjigae was significantly spicier than JAR point. Purchasing intention had a value higher than three on the five-point scale.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.575-581
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• 1997

This study was examined in the physical and sensory characteristics of Dongchimi when ginseng and pineneedle added with 0.1 and 0.3% respectively Dongchimi was at room temperature for first day and at 4$^{\circ}C$ from End to 28th day. Titratable acidity of Dongchimi was increased during 29 days of fermentation, and pH was decreased gradually during fermentation. The viscosity and turbidity were slowly increased in all Dongchimi during fermentation. The Hunter's ‘L’values lowered gradually after 22th day of fermentation however ‘a’values decreased but ‘b’values increased after 15th day of fermentation. Dongchimi added with pineneedle and ginseng showed higher scores for carbonate flavor, sour taste, fresh-taste and color than those of non-treated Dongchimi. Dongchimi added with ginseng had lower sensory evaluation scores than those of others.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.2
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• pp.31-35
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• 2019

Kimchi is a refreshing sour food which gives sour and carbonic acid taste of carbon dioxide produced during the fermentation process. So, carbon dioxide injection was tried to raise carbonic acid taste of kimchi stored in the airtight container. First, carbon dioxide injection times of a given gas supply system were determined experimentally to attain initial concentration of 80% for different solid/liquid ratios. Since carbon dioxide is dissolved in kimchi to decrease its concentration during storage, periodical carbon dioxide injection conditions were needed and determined to keep the $CO_2$ concentration above 70%. For the initial flushing to 80% $CO_2$ concentration in model system filled with water, the injection time ranged from 40 to 89 seconds for free volumes of 2-8 L. $CO_2$ injection conditions for the under-ripened storage at $10^{\circ}C$ consisted of longer time at more frequent cycles for watery kimchi than for Chinese cabbage kimchi. At $0^{\circ}C$ of subsequent ripened stage storage of watery kimchi, the periodical injection at 3 hour interval was required because of continuous dissolution of carbon dioxide. However, Chinese cabbage kimchi did not require subsequent $CO_2$ injection during the ripened state storage and needed only flushing to 80% $CO_2$ at time of the container opening and closing. These results can be used as basic information for the programmed control of $CO_2$ injection in the kimchi container system.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.570-585
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• 2024

This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20℃ and 25℃. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a^* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a^* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25℃, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25℃, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20℃. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25℃ compared to 20℃ when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25℃; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.

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

• Korean Journal of Oriental Medicine
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• v.1 no.1
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• pp.419-431
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• 1995

The common KIMI-Theory of Oriental medicine has evaluated clinical effects of herbal-drug based on KI, nature of berbs, and tastes. The KI in the theory consists of hotness, warm, cool and coldnes and also the Mi does five tastes such as sour, bitterness, sweet, spicy hotness and saltiness. However the KI does not mean thermal effect only. Thus we tried to determine skin and rectal temperatures at the same time for evaluating the relationship between KI and berbs. Male, adult Sprage-Dawly rat was chosen and berbal extract, 10g/Kg, was given orally once at 9:00 A.M. changes in rectal and skin temperatures were measured at 10, 30, 60, and 90 mins after the drug administratin. The changes in body temperatures are in greate deal of agreement of KI written in Herbology literatures.

• Korean Journal of Hydrosciences
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• v.6
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• pp.1-11
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• 1995

A plunge pool is often employed as an energy-dissipating device at the end of a spillway or a pipe culvert. A jet from spillways or pipes frequently generates a scour hole which threaten the stability of the hydraulic structure. Existing scour prediction formulas of plunge pool of spillways or pipe culverts give a wide range of scour depths, and it is, therefore, difficult to accurately predict those scour depths. In this study, a new experimental method and new sour prediction formulas under submerged circular jet for large bed materials with shallow tailwater depths were developed. A major variable, which was not used in previous scour prediction equations, was the ratio of jet size to bed material size. In this study, jet momentum acting on a bed particle and jet diffustion theory were employed to derive scour prediction formulas. Four theoretical formulas were suggested for the two regions of jet diffusion, i.e., the region of flow establishment and the region of established flow. The semi-theoretically developed scour prediction formulas showed close agreement with laboratory experiments performed on movable bed made of large spherical particles.

• Corrosion Science and Technology
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• v.3 no.2
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• pp.81-86
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• 2004

The sulfide stress corrosion cracking (SSCC) resistance of API X70 grade steel weldment has been studied using SSCC test in NACE TM-O177 method A. Also, microstructures and hardness distribution of weldment was investigated. The microstructure of SAW joint composed ferrite, pearlite and some MA constituent. Instead of hardening in CGHAZ, softening on the HAZ near base metal occurred. The low carbon TMCP type steel used for SAW showed softening behaviour in the HAZ adjacent to base metal, which was known to be closely related with the SOHIC (stress oriented hydrogen induced cracking). The SSC testing revealed that the API X70 SAW weld was suitable for sour service, satisfying the NACE requirements. By suppressing softening in the ICHAZ region, the SSCC resistance of low carbon TMCP steel welded joints could be more improved.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.261-273
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• 2000

This paper was studied on the fruits in Dongeuebogam. Dongeuebogam is a representative ancient book of medicine, published in 1600. It mentioned to be thirty six kinds of fruits, with respect to taste, way of use, efficasy, facts of toboo were mentioned. Most of fruits have cold, warm character and sweet, sour taste and even nature which are based on Em yang oh hang theory. And they had been used for protection or cure of several kinds of diseases, and keeping health. The method of utilization of fruits presented in Dongeuebogam as medicine were food processing type, such as jook(porridge), tang(soup), jeup(juice), boonmal(powder), kunjo(drying), hoonyun(smoking).

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.645-653
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• 2003

Taste receptor cells respond to gustatory stimuli using a complex arrangement of receptor molecules, signaling cascades and ion channels. When stimulated, these cells produce action potentials that result in the release of neurotransmitter onto an afferent nerve fiber that in turn relays the identity and intensity of the gustatory stimuli to tie brain. A variety of mechanisms are used in transducing the four primary tastes. Direct interaction of the stimuli with ion channels appears to be of particular importance in transducing stimuli reported as salty or sour, whereas tile second messenger systems cyclic AMP and inositol trisphosphate are important in transducing bitter and sweet stimuli. In addition to the four basic tastes, specific mechanisms exist for the amino acid glutamate, which is sometimes termed the fifth primary taste. The emerging picture is that not only do individual taste qualities use more than one mechanism, but multiple pathways are available for individual tastants as well.