• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.433-439
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• 2009

The purpose of this study was to investigate the quality characteristics of tomato sauce, which is widely used in Western cuisine, according to tomato variety. The plum tomato sauce treatment had the highest pH at 4.13 while sauces made with Seo gwang and Young gwang tomatoes exhibited the lowest pH level of 4.07 (p<0.05). Sweetness was highest in the plum tomato sauce at $9.80^{\circ}$Brix. This might have been due to the fact that the plum tomato variety was the sweetest among the different tomatoes. There were no significant differences among the treatments in terms of reducing sugars, salinity, or viscosity. A color difference analysis indicated that redness (a-value) was highest in the plum tomato sauce, which contained a high level of lycopene. Sensory evaluations were performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The plum tomato sauce received the best scores in every evaluation, except for viscosity. These comparative results will support the development of better quality tomato sauce using plum tomatoes.

• Food Science and Preservation
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• v.23 no.7
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• pp.1058-1064
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• 2016

This study investigated the correlation between physicochemical (color, soluble solids content (SSC), pH, titratable acidity (TA), and firmness) and sensory (appearance, taste, odor, and texture) characteristics of environment-friendly 'Campbell early' grapes to identify quality indices. For analysis, samples of similar-sized grapes were collected from five orchards. The results showed that the physicochemical characteristics of CIE $L^*$, CIE $a^*/b^*$, SSC, pH, TA, and firmness and the sensorial characteristics of color intensity, freshness of stem, odor, sourness, sweetness, and elasticity were different among groups. Correlation analysis results showed that an increase in sweetness and firmness and a decrease in sourness were associated with an increase in overall acceptance. Sourness and sweetness were positively correlated with CIE $L^*$ (r=0.88) and firmness (r=0.95), individually. In the principal component analysis results, component F1 and F2 explained 44.35% and 33.77%, respectively, of the total variance (78.12%). F1 represented firmness, sweetness, elasticity, hardness, grape odor, color intensity, sweet odor, sourness, and damage degree. F2 represented CIE $L^*$, TA, CIE $a^*$, CIE $a^*/b^*$, SSC/TA, SSC, and peel thickness. The results showed that consumer acceptance of 'Campbell early' grapes can be determined by assessing physicochemical attributes of firmness, CIE $L^*$, TA, CIE $a^*$, CIE $a^*/b^*$, SSC/TA, and SSC and various sensorial attributes including sweetness, fruit elasticity, fruit hardness, grape odor, and color intensity.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.370-378
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• 2006

This study was carried out to investigate the effects of various subsidiary ingredients added to Kimchi on the acceptance and sensory characteristics. In appearance acceptance, Kimchi without red pepper powder rated the worst, while samples without salt-fermented anchovy extracts, garlic, ginger, radish, green onion and onion showed no significant difference(p<0.05) compared with the control, and were all rated highly in acceptance. In flavor, taste and overall acceptance, the sample without garlic rated the worst, indicating that garlic has the greatest effect on the acceptance of Kimchi. Red pepper powder had an effect only on the pungency of Kimchi's flavor characteristics. Salt-fermented anchovy extracts enhanced umami taste, sweetness and saltiness of Kimchi. Garlic also enhanced the general flavor such as sourness, umami taste, sweetness, carbonated flavor and fresh flavor, but inhibited the moldy flavor. Ginger had effects on pungency, fresh flavor of Kimchi, while radish, green onion and onion only had an effect on the fresh flavor of Kimchi. Garlic had significant effects on the moldy flavor and bitterness of Kimchi's sensory characteristics, and the amount of garlic added to Kimchi influenced the sourness, sweetness and fresh flavor, irrespective of the kinds of Kimchi and fermentation temperature.

• Korean Journal of Plant Resources
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• v.37 no.2
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• pp.214-224
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• 2024

In this study, the growth, physical characteristics of fruit and soil chemistry were investigated by grouping S. thea populations. The soil for each group was sandy loam or sandy loam, and it was analyzed to be slightly acidic to neutral, with a pH ranging from 5.6 to 7.0. Additionally, the leaf size was highest in the G7 group, and overall fruit growth was highest in the G1 group, confirming differences between the groups. The sweetness ranged from 16.8° Brix to 12.3° Brix, indicating a higher sweetness compared to Vaccinium oldhamill, blueberry, and blackberry. The correlation analysis between soil chemistry and S. thea growth characteristics revealed a significant negative correlation between calcium (Ca) and fruit growth characteristics. Furthermore, a significant positive correlation was observed between sodium (Na) and fruit acidity, as well as between cation exchange capacity (CEC) and fruit hardness.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1997.11a
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• pp.72-76
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• 1997

방울토마토와 같은 과채류의 상품성을 결정하는 인자는 여러 가지가 있으며, 당도와 색깔은 내외품질을 결정하는 중요한 인자이다. 과실의 당도를 증진시키기 위한 연구는 많이 진행되고 있는데, 특히 관수량의 조절이 당도를 높이는데 중요한 역할을 한다. 고형배지경은 순수수경과는 달리 수분공급을 용이하게 조절할 수 있다는 점에서 고당도 재배에 적당하나, 배지의 종류에 따라서 반응이 다르다. (중략)

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.197-203
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• 1998

The recognition thresholds of sucrose, NaCl, citrate, caffeine, and MSG solution were determined and the effects of MSG on four basic tastes were also investigated by the sensory evaluation. The recognition threshold of sucrose was 0.451%, NaCl 0.01%, caffeine 0.005%, citrate 0.004%, and MSG 0.033%. When MSG was added to 10% sucrose solution, the intensity of sweetness significantly decreased by 0.8% MSG. The sweetness of sucrose indicated the decreasing tendency according to the addition of MSG. When MSG was mixed with NaCl solution, the intensity of saltiness significantly increased. With an addition of MSG to the citrate solution, sourness was suppressed. The bitterness increased slightly in a caffeine solution when mixed with MSG.

• Journal of the Korean Electrochemical Society
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• v.17 no.2
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• pp.130-137
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• 2014

A strip sensor based on $PbO_2$/carbon paste electrode was prepared by a screen-printing method, and employed to electrochemically determine the concentration of fruit sweeteners(i.e. glucose, sucrose, and fructose). The $PbO_2$/carbon paste electrode could monitor electrocatalytic oxidation of organic compounds such as carbohydrates, and measure the levels of natural sweeteners without enzyme. Severe interference from ascorbic acid was effectively reduced by modifying the electrode surface with a Nafion membrane. The response level of the Nafion/$PbO_2$/carbon paste electrode increased in the order of fructose, sucrose, and glucose, which corresponds to the order of sweetness perceived by humans.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.755-762
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• 2011

This study was conducted to investigate the physicochemical characteristics and sensory qualities of saccharified cherry tomato gruel with different ratios of cherry tomato by rice mash. Saccharified cherry tomato gruel containing 0, 15, 30 and 45% cherry tomato puree was prepared and proximate compositions, sweetness, pH, acidity, color, texture, free sugar and sensory analysis of the samples were measured. With increasing cherry tomato puree content, proximate compositions, sweetness and acidity of cherry tomato gruel increased, and pH decreased significantly p<0.05). Saccharified cherry tomato gruel prepared with 15-45% cherry tomato puree displayed significantly lower viscosity. As the level of cherry tomato puree increased, L-value decreased, whereas the a-value and b value increased. Free sugar contents of fructose and glucose contents increased while maltose content decreased. Free sugar content of cherry tomato rice gruel was ranged of 1.44-2.12, 0.53-1.66 and 0.49-0.86 respectively. Cherry tomato rice gruel with 30% added cherry tomato puree was the most preferred for color, flavor, taste, mouth feeling, texture, overall acceptability preference. From these results, we found that adding 30% cherry tomato puree was the best to make gruel with high sensory quality.

• Korean Journal of Medicinal Crop Science
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• v.17 no.5
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• pp.352-356
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• 2009

In this study, raw ginseng water extract solutions were analyzed to set up the functional saponin content and quality optimization condition. The highest saponin content among the total raw ginseng water extracts was $74.6\;mg/100\;m{\ell}$ which was extracted at $75^{\circ}C$ for 24 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest total content of $Rb_2$ and Re was $19.9\;mg/100\;m{\ell}$ at $75^{\circ}C$ for 12 hours which decreased according to the increased extracted temperature and time. The highest prosapogenin ($Rg_2\;+\;Rg_3\;+\;Rh_1$) content among the total raw ginseng water extracts was $28.6\;mg/100\;m{\ell}$ which was extracted at $85^{\circ}C$ for 36 hours. The reducing sugar content, sweetness and turbidity were increased according to the increased extraction temperature and time. But pH were decreased according to the increased extracted time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.549-554
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• 2003

This study was conducted to investigate the effect of storage atmosphere sterilization using acidic electrolyzed water for table grapes (Vitis labrusca L.). ‘Campbell Early’ and ‘Sheridan’ grapes were stored at $0^{\circ}C$ for 12 weeks under the atmosphere that was passed through an acidic electrolyzed water for sterilization. Storage atmosphere sterilization using acidic electrolyzed water did not influence on the changes in soluble solids, titratable acidity, soluble tannins, anthocyanins, ethanol, acetaldehyde and organoleptic quality attributes including color, aroma, texture, juiciness and sweetness of both varieties during storage. Growth of bacteria and fungus in grapes during storage, however, was inhibited by storage atmosphere sterilization. These results suggest that the storage atmosphere sterilization using acidic electrolyzed water can be utilized for improving the storage life of table grapes.