• Journal of Korean Society of Environmental Engineers
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• v.39 no.1
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• pp.26-33
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• 2017

The objective of this study was to evaluate the characteristic of adsorption by using a meso-porous adsorbent (MPA), and investigate the removal efficiency of geosmin which taste and odor causing compounds in drinking water supplies through batch test. The results for the adsorption isotherm was analyzed by using the Langmuir equation and Freundlich equation, generally being applied. And the study showed that the both Langmuir and Freundlich equation explains the results better. Both of pseudo-first-order model and pseudo-second-order model were respectively applied for evaluation of kinetic sorption property of geosmin onto MPA. The adsorption experiment results using MPA showed that maximum adsorption capacity of MPA was lower 7 times than that of GAC, and adsorption rate of MPA was faster 11 times than that of GAC, on the basis of pseudo-first-order model. Therefore, it was determined that MPA was effectively able to remove geosmin in drinking water supplies in short EBCT condition, but regeneration cycle in MAP process was shorter than that in conventional process.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.491-499
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• 2017

This study analyzed the physicochemical characteristics and sensory properties of makgeolli. Fifteen samples of 4 award winning makgeolli and 11 samples of non-award winning makgeolli in a Korea liquors contest were examined. Physicochemical analysis revealed a significant differences in the alcohol content, reducing sugar concentration, color difference, and volatile compounds between the award winning and non-award winning makgeolli (p<0.05). The award winning makgeolli was related to the high contents of alcohol and reducing sugar, bright color, and low contents of ethyl myristate. A total of 24 terms (appearance 2, odor 10, flavor and taste 8, and texture 4) were expressed in terms of makgeolli. Regarding the sensory property, the sweet, raspberry, pear, and yogurt smell were positively related to the award winning makgeolli. In addition, nuruk, savory smell, and savory flavor were positively related to the non-award winning makgeolli. A study of association between the volatile compounds and odor attribute revealed ethyl lactate to have a positive correlation with the raspberry smell (r=0.840) and pear smell (r=0.723) in the award winning makgeolli (p<0.01). The characteristics of makgeolli preferred by consumers are strongly related to the sweet taste and smell, bright color, and fruit flavor.

• Food Science and Preservation
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• v.17 no.6
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• pp.770-776
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• 2010

Sarcodon aspratus (Berk.) S. Ito is a wild mushroom commonly consumed in Korea due to its beneficial effects on health. However, only limited information on the volatile and nonvolatile constituents of S. aspratus is available. In the present study, the total concentration of mushroom soluble sugars, including glucose, trehalose, sucrose, and xylose, was found to be 202.5 mg/kg. The total contents of free and essential amino acids were 2,592.1 mg/kg and 1,249.5 mg/kg, respectively; arginine, lysine, methionine, and valine were the major amino acids present. The contents of total 5'-nucleotides and flavor 5'-nucleotides in S. aspratus were 2,510.7 mg/kg and 773.4 mg/kg, respectively. The volatile components of S. aspratus were collected by simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-massspectrometry (GC-MS). A total of 27 volatile compounds were isolated and identified. The most abundant was l-octen-3-ol, which accounted for more than 68% of total volatiles; other important compounds were 2-octen-1-ol, 1-octen-3-one, and 2-octenol. Our results provide preliminary data for the development of S. aspratus as a food material.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.152-156
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• 1996

Taste components of traditional kochujang from 55 households were investigated. The major free sugars in traditional kochujang (fermented hot pepper-soybean paste) were glucose $(8.21{\pm}5.62%)$ and maltose $(6.95{\pm}7.27%)$ and the minors were fructose $(1.88{\pm}1.27%)$ and sucrose $(1.05{\pm}1.21%)$. Succinic $(901.83{\pm}826.23\;mg%)$, citric $(484.16{\pm}242.89\;mg%)$ and lactic $(381.63{\pm}367.88\;mg%)$ acids in traditional kochujang were found in large amounts and acetic, oxalic, and formic acids in smaller amounts. The traditional kochujang contained large amounts of proline $(10.66{\pm}6.27\;mg%)$, glutamic acid $(9.27{\pm}10.97\;mg%)$, aspartic acid $(9.14{\pm}5.84\;mg%)$, lysine $(6.19{\pm}6.66\;mg%)$, and serine $(5.72{\pm}3.79\;mg%)$, and the total free amino acid content was 64.35mg%. Among the nucleotides and their related compounds in traditional kochujang, CMP $(42.90{\pm}28.16\;mg%)$ were the most abundant major compounds and hypoxanthine $(6.86{\pm}3.45\;mg%)$, IMP $(5.59{\pm}5.84\;mg%)$, inosine $(4.58{\pm}6.91\;mg%)$ and GMP$(3.36{\pm}3.93\;mg%)$ were found in smaller amounts, and AMP and UMP were also found in minor.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.271-276
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• 1993

This study was carried out to prepare anchovy based powder for instant soup packed in tea bag which can be used handily as a extractives, and to determine the taste compounds of extractives of anchovy based powder for instant soup. The anchovy based powder for instant soup was made by adding of 72% in the redried anchovy, 14% in the sea tangle, 7% in the mushroom and 7% in the katsuobushi to the total mixtures. And the anchovy based powder for instant soup was packed in tea bag. The desirable extraction time are 5 min in package in tea bag with air permeability $100\;m^3/m^2/min$ and over 20 min in package in tea bag with air permeability $65\;m^3/m^2/min$, respectively. Judging from the result of extraction rate of total nitrogen, color and sensory evaluation in extractives of anchovy based powder for instant soup extracted by optimal extraction time, the quality in extractives of instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$ was superior to those of instant soup unpacked in tea bag and of instant soup packed in tea bag of air permeability $65\;m^3/m^2/min$. The principal taste compounds of extractives of anchovy based powder for instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$ were IMP (9.26 mg/100ml in 5% solution) and free amino acids (24.30 mg/100 ml in 5% solution) such as histidine, proline, lysine and taurine. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of extracives of anchovy based powder for instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.430-437
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• 2020

This is an approach study on the sensory properties (taste and odor) of 15 types of Korean conventional soups and stews using electronic nose and tongue. The relative sensor intensity for the taste components of the samples using electronic tongue was demonstrated. By SRS (sourness) sensor, sogogi-baechuguk (beef and cabbage soup) had the highest rate of 9.0. The STS (saltiness) sensor showed the highest score of 8.2 for ojingeoguk (squid soup). For the UMS (umami) sensor, which identifies savoriness, the sogogi-baechuguk was the highest at 10.1. The SWS (sweetness) sensors showed relatively little difference, with sigeumchi-doenjangguk (spinach and bean paste soup) at the highest of 7.3. According to the BRS sensor, which tests for bitterness, the siraegi-doenjangguk (dried radish green and bean paste soup) was the highest at 7.8. By principal component analysis (PCA), we observed variances of 56.21% in principal component 1 (PC1) and 25.23% in PC2. For each flavor component, we observed -0.95 and -0.20 for factor loading of PC1 and PC2 for SRS sensors, 0.96 and 0.14 for STS sensors, and -0.94 and 0.22 for PC1 and PC2 for UMS sensors, and PC1 and 0.22 for PC1 and PC2 loading for SWS sensors. The similarity between the samples identified by clustering analysis was largely identified by 4 clusters. A total of 25 kinds of volatile compounds in 15 samples were identified, and the ones showing the highest relative content in all samples were identified as ethanol and 2-methylthiophhene. The main ingredient analysis confirmed variances of 28.54% in PC1 and 20.80% in PC2 as a result of the pattern for volatile compounds in 15 samples. In the cluster analysis, it was found to be largely classified into 3 clusters. The data in this study can be used for a sensory property database of conventional Korean soups and stews using electronic sensors.

• Korean Journal of Poultry Science
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• v.42 no.1
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• pp.41-50
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• 2015

The objective of present research is to evaluate the effect of breed and sex on flavor-related compounds of duck meat in Korea. Breast meat of each different breed [Korean native duck (KND) and commercial duck, Cherry Valley (CD)] and sex (male and female) were analyzed for chemical composition, nucleotide, fatty acid composition, and free amino acid. In comparison within the different breed and sex, CD and female duck were higher in moisture composition compared to KND and male duck. The meat from female duck had higher inosine monophosphate (IMP) contents while the meat from KND had higher inosine contents (P<0.05). Mostly, male duck had higher contents of free amino acid, including alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid and cysteine (P<0.05), even though no significance in the sum of taste-related free amino acid was observed with respect to breed and sex. From the results, it was found that breed has no significant impact while sex has influenced the flavor-related compounds, especially, IMP and most of the free amino acids. In order to get breed-specific advantages, KND should be developed based on flavor aspect and further studies using KND with known genetic confirmation should be conducted for the extrinsic and intrinsic flavor influencing factors.

• Journal of Korean Society of Water and Wastewater
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• v.28 no.4
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• pp.397-409
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• 2014

Algal problem in drinking water treatment is being gradually increased by causing deterioration of water supplies therefore, especially taste and odor compounds such as geosmin and 2-MIB occur mainly aesthetic problem by its unpleasant effects resulting in the subsequent onset of complaints from drinking water consumer. Recently, geosmin and 2-MIB are detected frequently at abnormally high concentration level. However, conventional water treatment without advanced water treatment processes such as adsorption and oxidation process, cannot remove these two compounds efficiently. Moreover, it is known that the advanced treatment processes i.e. adsorption and oxidation have also several limits to the removal of geosmin and 2-MIB. Therefore, the purpose of this study was not only to evaluate full scale nanofiltration membrane system with $300m^3/day$ of permeate capacity and 90% of recovery on the removal of geosmin and 2-MIB in spiked natural raw water sources at high feed concentration with a range of approximately 500 to 2,500 ng/L, but also to observe rejection property of the compounds within multi stage NF membrane system. Rejection rate of geosmin and 2-MIB by NF membrane process was 96% that is 4% of passage regardless of the feed water concentration which indicates NF membrane system with an operational values suggested in this research can be employed in drinking water treatment plant to control geosmin and 2-MIB of high concentration. But, according to results of regression analysis in this study it is recommended that feed water concentration of geosmin and 2-MIB would not exceed 220 and 300 ng/L respectively which is not to be perceived in drinking tap water. Also it suggests that the removal rate might be depended on an operating conditions such as feed water characteristics and membrane flux. When each stage of NF membrane system was evaluated relatively higher removal rate was observed at the conditions that is lower flux, higher DOC and TDS, i.e., $2^{nd}$ stage NF membrane systems, possibly due to an interaction mechanisms between compounds and cake layer on the membrane surfaces.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1253-1253
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• 2001

The ability to accurately assess wine quality is important during the wine making process, particularly when allocating batches of wines to styles determined by consumer requirements. Grape payments are often determined by the quality category of the wine that is produced from them. Wine quality, in terms of sensory characteristics, is normally a subjective measure, performed by experienced winemakers, wine competition judges or winetasting panellists. By nature, such assessments can be biased by individual preferences and may be subject to day-to-day variation. Taste and aroma compounds are often present in concentrations below the detection limit of near infrared (NIR) spectroscopy but the more abundant organic compounds offer potential for objective quality grading by this technique. Samples were drawn from one of Australia's major wine shows and from BRL Hardy's post-vintage wine quality allocation tastings. The samples were scanned in transmission mode with a FOSS NIR Systems 6500, over the wavelength range 400-2500 ㎚. Data analysis was performed with the Vision chemometrics package. With samples from the allocation tastings, the best correlations between NIR spectra and tasting data were obtained with dry red wines. These calibrations used loadings in the wavelengths related to anthocyanins, ethanol and possibly tannins. Anthocyanins are a group of compounds responsible for colour in red wines - restricting the wavelengths to those relating to anthocyanins produced calibrations of similar accuracy to those using the full wavelength range. This was particularly marked with Merlot, a variety that tends to have relatively lower anthocyanin levels than Cabernet Sauvignon and Shiraz. For dry white wines, calibrations appeared to be more dependent on ethanol characteristics of the spectrum, implying that quality correlated with fruit maturity. The correlations between NIR spectra and sensory data obtained using the wine show samples were less significant in general. This may be related to the fact that within most classes in the show, the samples may span vintages, glowing areas and winemaking styles, even though they may be made from only one grape variety. For dry red wines, the best calibrations were obtained with a class of Pinot Noir - a variety that tends to be produced in limited areas in Australia and would represent the least matrix variation. Good correlations were obtained with a tawny port class - these wines are sweet, fortified wines, that are aged for long periods in wooden barrels. During the ageing process Maillard browning compounds are formed and the water is lost through the barrels in preference to ethanol, producing “concentrated” darkly coloured wines with high alcohol content. These calibrations indicated heaviest loadings in the water regions of the spectrum, suggesting that “concentration” of the wines was important, whilst the visible and alcohol regions of the spectrum also featured as important factors. NIR calibrations based on sensory scores will always be difficult to obtain due to variation between individual winetasters. Nevertheless, these results warrant further investigation and may provide valuable Insight into the main parameters affecting wine quality.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.482-495
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• 2002

Changes in ATP and related compounds, TMAO, TMA, creatine and creatinine were analyzed to establish the processing conditions for rapid- and low salt-fermented liquefaction of anchovy(Engrulis japonica) extracts during fermentation. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. ATP, ADP, AMP and IMP were broken down during fermentation period, while inosine and hypoxanthine or hypoxanthine were detected in each fermented liquefaction of anchovy. However the amounts of them were varied from collection to collection according to the pretreatment methods. Possibly ATP and their related compounds will not make a great contribution to the umami taste in fermented liquefaction of anchovy. The contents of TMAO were decreased during fermentation period, ranging from 3 to 15 mg/100g in the fermented liquefaction of anchovy after 180 days. The TMA contents were increased slowly during fermentation period, ranging from 60 to 114 mg/100g in the 180 days specimens, however their contents were varied from sample to sample. The contents of creatine and creatinine were increased during early fermentation period, and then they were decreased in the last period. As for distribution of nitrogen in the anchovy extracts, the contribution of creatine and creatinine to the extractive nitrogen was occupying 6.8, 5.7, 4.6 and 5.7% in the experimental sample A, B, C and D, respectively. The contribution of ATP and related compounds to the extractive nitrogen was occupying 2.1, 2.4, 2.2 and 2.7% in the experimental sample A, B, C and D, respectively. The contribution of TMAO and TMA to the extractive nitrogen was very low as they are occupying $0.7{\sim}1.2%$ in the four experimental samples.