• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.466-472
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• 2006

In order to develop materials of crab-like flavorant, taste compounds including physicochemical characteristics were analyzed in red snow crab cooker effluent(RSCCE) and hepatopancreas. The $30\;^{\circ}Brix$ was a suitable condition in from 1.5 to $40\;^{\circ}Brix$ RSCCE by sensory evaluation. Lactic acid and succinic acid were major compounds in non-volatile organic acids detected in both $30\;^{\circ}Brix$ RSCCE and hepatopanceras. The 5 compounds such as AMP, HxR, IMP, ATP and GMP were major in ATP related compounds of $30\;^{\circ}Brix$ RSCCE, whereas 3 compounds including IMP, GMP and Hx in hepatopanceras. The content of total free amino acids in hepatopancreas was 5.6 times higher than in $30\;^{\circ}Brix$ RSCCE. The major compounds in $30\;^{\circ}Brix$ RSCCE were followed by methionine, lysine, arginine, valine, histidine, alanine, hydroxy proline, and glycine in that order, whereas methyl histidine, leucine, alanine, glutamic acid, glycine, valine, threonine, taurine, isoleucine, and serine were followed in hepatopancreas. By adding 0.5%(w/w) hepatopancreas in $30\;^{\circ}Brix$ RSCCE, crab meat-like odor was kept high level by sensory evaluation.

• Journal of Life Science
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• v.18 no.7
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• pp.1011-1014
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• 2008

The ability or inability to taste phenylthiocarbamide (PTC) is a classic inherited trait that has been best-studied in human populations. Also, variation in PTC perception has been correlated with dietary preferences and thus may have important consequence for diet-related diseases in modem populations. The recent identification of the TAS2R38 gene (PTC gene) which is a member of TAS2R family of bitter taste receptor genes and three common polymorphisms in the gene is highly correlated with taste sensitivity to PTC. Balancing natural selection has acted to maintain high frequency of both alleles of the gene in human population. Future detailed studies of the relationships between molecular mechanisms and taste function may have therapeutic implications, such as helping patients to consume beneficial bitter-tasting compounds.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.696-701
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• 1996

For effective utilization of skipjack (Katsuwonus pelamis) cooking juice (SCJ), the SCJ was hydrolyzed with 0.5% neutrase at $50^{\circ}C$ for 1 hr, and the degree of hydrolysis was estimated to be 66.0% at this reaction condition. The hydrolysate was treated with charcoal and filtered under reduced pressure. The extract powder was prepared from the filtrate in a spray-dryer. The major free amino acids of the extract Powder were taurine (526.3 mg/100 g), glutamic acid (375.8 mg/100 g), phenylalanine (315.9 mg/100 g), and alanine (283.6 mg/100 g), and their content accounted for 55.4% of the total free amino acids (2,711.5 mg/100 g). Among the nucleotides and their related compounds, inosine was the major component with 76.29 mole/g. The content of betaine-N, total ceatinine-N, TMAO-N, and TMA-N were 72.2, 51.2, 10.3, and 6.9 mg/100 g, respectively. From the omission test, it was concluded that the major taste compounds of the extract powder were believed to be free amino acids such as glutamic acid and alanine. Organic acids and nucleotides and their related compounds acted an auxiliary role in the taste of the extract powder.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.325-332
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• 1985

As a series of study for processing low salt fermented fish, this work was undertaken to investigate taste compounds of low sodium salt fermented anchovy and yellow corvenia comparing with conventional fermented fish ($20\%$ of salt contents) during the fermentation of 120 days at $25{\pm}3^{\circ}C$. The major amino acids in fermented anchovy at 60 day fermentation were lysine, alanine, leucine, valine, isoleucine, histidine, threonine and glycine, while those in fermented yellow corvenia at 90 day fermentation were lysine, leucine, alanine, valine, threonine, isoleucine, glutamic acid and methionine. These amino acids held $57\%$ of the total extractive nitrogen content for fermented anchovy and $41\%$ for fermented yellow corvenia, respectively. It was supposed from the results that principal taste compounds both for fermented anchovy and fermented yellow corvenia were free amino acids, and that nucleotides and their related compounds as well as total creatinine also played an assistant role. And also there was little difference between taste compounds of low salt fermented fish and those of conventional fermented fish irrespective of fish species.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.924-937
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• 2020

The purpose of this study was to investigate the meat metabolite profiles related to differences in beef quality attributes (i.e., high-marbled and low-marbled groups) using nuclear magnetic resonance (NMR) spectroscopy. The beef of different marbling scores showed significant differences in water content and fat content. High-marbled meat had mainly higher taste compounds than low-marbled meat. Metabolite analysis showed differences between two marbling groups based on partial least square discriminant analysis (PLS-DA). Metabolites identified by PLS-DA, such as N,N-dimethylglycine, creatine, lactate, carnosine, carnitine, sn-glycero-3-phosphocholine, betaine, glycine, glucose, alanine, tryptophan, methionine, taurine, tyrosine, could be directly linked to marbling groups. Metabolites from variable importance in projection plots were identified and estimated high sensitivity as candidate markers for beef quality attributes. These potential markers were involved in beef taste-related pathways including carbohydrate and amino acid metabolism. Among these metabolites, carnosine, creatine, glucose, and lactate had significantly higher in high-marbled meat compared to low-marbled meat (p<0.05). Therefore, these results will provide an important understanding of the roles of taste-related metabolites in beef quality attributes. Our findings suggest that metabolomics analysis of taste compounds and meat quality may be a powerful method for the discovery of novel biomarkers underlying the quality of beef products.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.379-387
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• 2019

The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at $2^{\circ}C$. The contents of nucleotides and free amino acids, and electronic tongue analysis were investigated at different aging periods (1, 7, 14, and 21 days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased more rapidly, and they were significantly (p<0.05) higher than wet-aged pork cuts. Total free amino acids of dry-aged pork cuts were also significantly (p<0.05) higher than those of wet-aged pork cuts after 21 days of aging. Consequently, umami intensity of dry-aged pork cuts increased more rapidly and the values were significantly (p<0.05) higher than those of wet-aged pork during 21 days of aging. Results suggested that the better palatability of dry-aged pork cuts might be due to higher umami intensity in relation to higher contents of inosine, hypoxanthine, and free amino acids.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.139-140
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• 2001

Among dark fleshed fishes, especially, Pacific saury has not well been used for processing because of its properties of we tissue and high lipid contents. As an aspect of utilization of dark fleshed fishes effectively, therefore, application of simple and modified technique such as liquid smoking method to Pacific saury could be beneficial to fishery processing field. The objective of this study is to examine taste compounds of seasoned-dried Pacific saury treated with liquid smoke during storage (omitted)

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1305-1314
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• 2018

To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p<0.05). IS had the highest inosine monophosphate (IMP) content while LL had the lowest IMP content (p<0.05). In contrast, LL had significantly higher hypoxanthine content compared to PM and IS (both p<0.05). For taste-traits, IS had significantly higher umami and richness values but lower sourness value than LL and PM (p<0.05). Sourness and astringency values of LL were significantly higher than those of IS (p<0.05). The proportion of type IIB fiber was positively correlated with sourness and astringency but negatively correlated with saltiness. These results suggest that sourness and astringency tastes are increased with increasing proportions of type IIB fibers in porcine muscles due to increase of hypoxanthine content. These results also imply that umami and richness tastes are increased with increasing contents of type I and IIA fibers because of increased IMP content in porcine muscles.

• 축산식품과학과 산업
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• v.10 no.2
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• pp.37-41
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• 2021

• Journal of Environmental Science International
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• v.11 no.4
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• pp.399-403
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• 2002

This study was designed to analyse the odor from Nam river. The characteristic odor in the water occurred from geosmin and phenol, p-cresol and indol were detected from sediment/water samples. The others were detected as alcohols and fat acid compounds. Algae causing odor and taste were identified as Oscillatoria sp. and Synedra acus. 15 species of phytoplankton, a zooplankton, an eelworm and chironomus were identified in water/sediment sample.