• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.241-245
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• 1995

The roasting condition and organoleptic characteristics in Cassia tora tea were investigated. Intact Cassia tora seeds were composed of water 11.6%, crude protein 13.1%, crude fat 4.4%, crude fiber 13.8%, N-free extract 47.2% and ash 4.9%. Organoleptic qualities in Cassia tora tea were sweetness, astringency, tartness, bitterness, roasted coffee like, roasted barley like and burnt smell. Organoleptic qualities were investigated by descriptive analysis method, too. Overall acceptability was increased by roasting but it was low because of formation of bitterness and burnt smell at excessive roasting conditions. Sweetness was the most important factor in organoleptic quality of Cassia tora seeds and the optimum condition for the best quality was $210^{\circ}C$, 20 minutes.

• Journal of Korean Medical classics
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• v.21 no.1
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• pp.93-110
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• 2008

We got some conclusion about the function of five tastes from individual peculiarity, from "Sanghanjapbyeongnon(傷寒雜病論)" by Sungmoogi, like below. 1. Five tastes[五味] have their general function, but herbs of one tastes, each has special function, we can define it as individual peculiarity 2. For example, sour taste generally make it convergent, astringent. The sourness of Paeoniae Radix Alba[芍藥] can convergent resin, and be help nutrition, but same of Phaseoli Semen[赤小豆] can make him vomit. 3. Bitterness generally make it down, dry, and solid. Scutellariae Radix[黃芩], Coptidis Rhizoma[黃連] can bring down fever of heart and spleen, but Rhei Radix Et Rhizoma[大黃] eliminates solid illness. 4. Sweetness make it strong, harmonic, relax. Sweetness of Glycyrrhizae Radix[甘草] flows into spleen, make it relax the part of beneath heart. Puerariae Radix[葛根] can make scatter the cold on skin. 5. General nature of hot taste is diffusion, sheen, rampancy. Cinnam omi Ramulus[桂技] eliminates the Pung(風) in Wigi(衛氣). same Zingiberis Rhi zoma[乾薑] make inner cold scattered, and warm stomach. 6. Salty make Gi(氣) down, and slacken solidity, salty Natrii Sulfas[芒硝]removes heat of body. But Alismatis Rhizoma[澤瀉] removes needless water. 7. To know peculiarity of each herb, not only one taste but other combined tastes, and areas medical, agricultural, biologic, etc.

• Food Engineering Progress
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• v.13 no.4
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• pp.302-307
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• 2009

In this study, four Korean black raspberry wines were developed from different regions in Korea; Gochang (G), Heongsung (H), Jeongup (J), and Sungchang (S). Their flavor profiles were determined using a combination of volatile analysis and sensory evaluation. From the volatile analysis of the developed wines, 8 acids, 17 alcohols, 12 esters, 9 terpenes, 3 aldehydes and ketones, and 4 miscellaneous compounds were identified. Preferences of appearance, aroma, full-body, and overall acceptability in the developed wines were determined using 9-point hedonic scale by 43 panelists, compared with one commercial black raspberry wine (Sunw). The sweetness, sourness, astringency levels were also evaluated using 9-point just-about-right (JAR) scale. The mean overall acceptability score of Sunw (5.58) was the highest among the tested wines, followed by G (4.81), S (4.44), H (4.41), and J (4.13) (p<0.05). Sweetness levels in the developed wines were overall lower than JAR level, while sourness and astringency levels were overall higher than JAR level.

• Journal of the Korea Society of Computer and Information
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• v.26 no.2
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• pp.183-191
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• 2021

This study examined physiological activity of aronia chung with or without aspartame. High sugar content of food is recognized to induce chronic disease including diabetes and obesity. Sugar was replaced with aspartame to develop low-sugar aronia chung containing 0%, 25%, 50% and 75% aspartame based on sugar content of control in the study. Sweetness was the similar in the chungs with 0%, 25% and 50% aspartame but it was lower in the chung with 75% aspartame. pH was the highest in aronia chung with 75% aspartame as 2.95. Total phenolic content was the highest in aronia chung with 50% aspartame but it was not significantly different with 75% one. Flavonoid content increased with addition of aspartame and it was the highest in the chung with 75% aspartame as 206.60 ㎍ QEAC/mL. Reducing power also showed the same aspect with flavonoid content. However DPPH radical scavenging ability was the highest in aronia chung without aspartame and lowest in the chung with 75% aspartame. This result implies that the addition of aspartame could sustain the sweetness and improve the physiological activity of food at the same time although there is some limitation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.1
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• pp.1-9
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• 2022

This study was conducted to compare the sensory and enzymatic properties of Israeli carp Cyprinus carpio muscle (ICM) according to size [normal large (NLF) and small fish (NSF)], part [ventral (VM) and dorsal muscles (DM)], and commercial value [NLF, recessive (RF), or deformed fish (DF)]. There was not difference in salty of all samples. The sourness was stronger in NLF and DM than in NSF, RF, and DF, and VM, respectively. The umami of ICM showed no size-associated differences; however, those of DM, and DF and RF, were superior to those of the VM and NLF, respectively. The sweetness was also stronger in NLF than in NSF and RF, and in DM than VM. The sweetness of DF didn't differ compared to those of NLF and RF. The intensity of fish odor was weaker in NSF or DF than that in NLF, and was higher in DM than in VM. The color of ICM was bright in NSF and DF compared to NLF. Enzyme activity was very low in the muscles and high in viscera. Therefore, ICM could be used as a material for seafood products, regardless of size, part, and commercial value; however, the issue of lipid oxidation must be considered.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.615-620
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• 2007

Physicochemical and sensory characteristics of the green tea dasik varying the added value of oligosaccharide were investigated and the products were surveyed by elementary school students regarding the acceptability. Protein and ash contents were significantly higher and fat contents were significanlty lower in the samples with oligosaccharides compared to those in commercial ones(p<0.05). Commercial samples had significantly higher values in all of the textural characteristics using textural analyzer compared to those of the developed dasik sample groups. In analytical sensory evaluation, varying the amount of oligosaccharide, commercial samples had significantly higher values of sweetness, hardness, and cohesiveness and lower values of savory aroma and falvor compared to those of developed dasik(p<0.05). Savory aroma and flavor were highly negatively correlated with textural hardness, springiness, chewiness, gumminess, and cohesiveness(p<0.01), while sensory sweetness and hardness were significantly positively correlated with textural springiness(p<0.05), chewiness, gumminess, and cohesiveness(p<0.01). When surveying elementary school students regarding the acceptability of green tea dasik and commercial samples, green tea dasik 2 was the most preferred with significance in color. Regarding aroma, green tea dasik 1 received the highest acceptability (p<0.05). In the flavor, both dasik 1 and 2 received higher score than those of the commercial dasik. In overall acceptability, both green tea dasik 1 and 2 were preferred to the commercially sold ones with significance(p<0.05).

• Journal of Soil and Groundwater Environment
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• v.28 no.5
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• pp.51-58
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• 2023

In this study, an empirical experiment was conducted to assess the feasibility of replacing groundwater with rainwater in melon cultivation using a smart rainwater harvesting system. The rainwater harvesting efficiency was calculated under three different melon cultivation scenarios. After cultivation, the quality of the fruits grown with rainwater and groundwater was compared by examining the weight, degree of sweetness, and flesh hardness of the products. The results revealed that the water quality of the smart rainwater harvesting device was suitable for melon cultivation to provide better hardness and chloride levels than groundwater. It was also estimated that about 40% of the total water demand for full growth of the melon could be supplied by rainwater. The fruit weight and sweetness were equivalent or slightly better for the melons cultivated with rainwater than those cultivated with groundwater. In particular, the flesh hardness was significantly improved by rainwater cultivation. These results collectively suggest that rainwater can be used as a substitute for groundwater to preserve groundwater resources without compromizing the produced fruit quality.

• Journal of Korean Society of Forest Science
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• v.105 no.1
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• pp.93-102
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• 2016

This research was conducted for major cultivated chestnut (Castanea spp.) in Korea to compare chestnut quality characteristics according to storage temperatures ($4^{\circ}C$ vs. $-1^{\circ}C$) and cultivars. Color, hardness, soluble solids content (SSC), rate of decay and sensory evaluation were investigated during 16 weeks storage. Cultivars 'Tsukuba' and 'Ishizuchi' showed the least pericarp color change while cultivars 'Riheiguri' and 'Daebo' showed the most pericarp color change during storage. Chestnut fruits stored at $-1^{\circ}C$ showed less pericarp color change than those stored at $4^{\circ}C$. Cultivars 'Arima' and 'Tanzawa' exhibited the decrease tendency of hardness with lowest hardness during storage at $-1^{\circ}C$. Chestnut fruits stored at $4^{\circ}C$ showed high hardness than those stored at $-1^{\circ}C$. Cultivars 'Riheiguri' showed the highest increase of SSC, while cultivar 'Arima' showed the lowest increase of SSC after 16 weeks of storage. The SSC increased in nuts from all cultivars at both temperatures, but nuts stored at $-1^{\circ}C$ showed higher increases in SSC than nuts stored at $4^{\circ}C$. Cultivars 'Ishizuchi' and 'Riheiguri' showed high rates of decayed nuts in contrast to cultivars 'Daebo', 'Okkwang' and 'Tanzawa' that showed low rates of decayed nuts during storage. The chestnut fruit stored at $-1^{\circ}C$ showed less decay than fruit stored at $4^{\circ}C$. Texture and sweetness were tested for sensory evaluation. Among the tested cultivars, 'Riheiguri', 'Daebo' and 'Tsukuba' showed hard texture and very sweetness, while 'Tanzawa' showed relatively soft texture. 'Arima' and 'Okkwang' showed weak sweetness during storage. Nuts stored at $4^{\circ}C$ exhibited harder texture than nuts stored at $-1^{\circ}C$ while $-1^{\circ}C$ exhibited more sweetness than nuts stored at $4^{\circ}C$. Chestnuts for hard texture and short-term storage (less than one month), $4^{\circ}C$ will be a proper storage temperature, while in order to store long-term (more than 4 month), $-1^{\circ}C$ will be a proper storage temperature. Result from this study provide base-line data of postharvest management for Korean cultivated chestnut as well as contributing increased product value and income for chestnut producers.

• Food Science and Preservation
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• v.10 no.1
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• pp.47-53
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• 2003

This study was carried out to investigate the quality characteristics and its distribution of Fuji Apple produced in Korea. The appels were collected 1mm the major producing areas of the apples, Cheongsong, Yechun, Bongwha, Singju and Yesan. Quality characteristics of the apples produced in these areas for 3 years were measured in terms of redness, size, weight, uniformity, defects, sweetness, firmness, pH and total acidity, The average redness for 3 years in the apples was 88.94% and the apples in the third year had the highest value, 93.88%, in redness. The average size toy 3 years in the apples was 87.17mm and the average weight was 276.74g. In external appearance, defects on the surface of the apples caused by physical factors were more serious than those by insects. Sweetness was 14.81$^{\circ}$Brix and its variation was 1.78$^{\circ}$Brix. The average firmness for 3 years in the apples was 0.83kgf, The pH value and total acidity for 3 years in Fuji apples were 3.83 and 0.32 ％, respectively, and the values had no significant difference between production years. According to the producing areas, the apples of area A in redness showed the highest value, 91.10% and these of area D showed the lowest value, 86.15%. The highest value for size was 88.12mm for area C and the lowest value was 86.40mm for area D. The apples of area B had the heaviest weight, 280.49g and these of area D in weight had the lowest value, 273.89g. No great difference showed in external defects and total acidity of the apples among the areas. In sweetness by districts, the apples of area E had the highest value, 15.32$^{\circ}$Brix, while area B was for the lowest value, 14.58$^{\circ}$Brix. The firmness of Fuji apples produced in area D and E was the highest value, 0.83kgf, and the apples of area C were the lowest value, 0.76kgf far firmness.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.104-104
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• 2003

The study was designed to revive and suit flour Dasik(Korean traditional cookies) to modern people's taste. The treatments were used according to the ratio of honey and oligosaccharide(H 100, H75:O25, H50:O50, H25:O75, and 0100) and 3 heating methods. In color, the more the honey, the lower the lightness as well as redness. There were no significant differences in sweetness, but the higher the oligosaccharides, the higher the moistness, hardness, cohesiveness and springiness. (omitted)