• 한국수산과학회지
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• 제53권6호
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• pp.823-833
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• 2020

The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160℃) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140℃ and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.

• 한국버섯학회지
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• 제21권3호
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• pp.173-178
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• 2023

본 연구에서는 느타리버섯 6개 품종('흑타리', '산타리', '백선', '춘추', '수한', '곤지7호')의 이화학적 특성과 맛성분을 분석하여 품종에 따른 차이를 비교하였다. 버섯 갓의 명도는 '흑타리'가 32.8로 가장 낮았으며 데친 후 갓의 명도 역시 '흑타리'가 30.5로 어두운 색을 유지하였다. 데침처리에 따른 버섯의 색도변화는 '수한'의 갓 부위가 1.0, '백선'의 대 부위가 5.3으로 가장 작았다. 버섯의 수분함량은 90% 내외였으며 염도 및 당도는 '흑타리'가 5.7, 7.1%로 가장 높았다. 열처리에 따른 버섯 수축률은 '곤지7호'가 길이 수축률 16.4, 두께 수축률 23.9%로 가장 높았다. 총 유리아미노산 함량은 '흑타리'가 537.8 mg/100 g으로 가장 많았고 그 중 감칠맛을 내는 글루타민산 함량은 '산타리'가 59.4 mg/100 g, 아스파라긴산 함량은 '백선'이 33.1 mg/100 g으로 높았다. 핵산 성분 중 감칠맛이 높은 GMP 함량은 '백선'이 0.7 mg/g으로 가장 높았고 아미노산과 핵산 함량으로 감칠맛 농도당량을 산출했을 때 '백선'이 12.7 g/100 g으로 가장 높았다. 본 연구의 결과는 국내에서 재배되고 있는 느타리버섯 품종별 이화학적 특성에 대한 기초자료로써 검토 및 활용이 가능할 것으로 판단된다.

• 한국식품조리과학회지
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• 제11권5호
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• pp.521-526
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• 1995

재래식 조선 간장의 이용률은 83.5%로 나타났으며 노년층의 이용률은 91.7%로 높은 비율을 나타냈다. 재래식 조선 간장 사용의 경우 간장을 집에서 담그어먹는 비율은 60.5%로 나타났으며 역시 노년층으로 갈수록 87.5%로 높은 비율을 나타냈다. 친척등 다른 집에서 얻어다 먹는 비율은 19.1%,시중에서 구입하는비율은 18.4%로서 연령층 별로는 젊은층일수록 높게나타났다 재래식 조선 간장의 사용이유는 88%가 '구수한 맛과 향기를 내기위해서'라고 하였다. 재래식 조선 간장으로 조리하는 비율은 미역국이84.5%로 가장 높게 나타났으며, 고깃국의 경우는74%, 생선국의 경우는 40.9%, 콩나물국의 경우 33.3%,생선찌개의 경우 34.5%,된장찌개의 경우 14.5%,김치 찌개의 경우 12.1%가 재래식 조선 간장을 이용한다고 하였다 소비자 관능검사 결과 여러 시료 간장으로 조리한 미역국의 구수한 맛은 유의적인 차이가 없었으나 미역맛과 기호도에서는 유의적인 차이를 보였다. 미역국의 기호도 경향은 노년층에서 소금을 넣은 미역국보다 재래식 조선 간장으로 끓인 미역국을 선호하는 경향이 더 뚜렷하였다.

• 한국식품영양과학회지
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• 제45권7호
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• pp.1001-1009
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• 2016

본 연구에서 된장의 맛에 관련된 품질인자를 도출하기 위해 개량된장과 전통된장의 이화학적 및 관능적 특성을 평가하였다. 된장의 이화학적 특성에서는 수분 함량, 무기질 함량, 당류, 식염, pH 및 적정산도와 유리아미노산 함량이 유의적인 차이를 나타내지 않았으며, e-tongue를 비롯한 관능적 특성인 전체기호도 값이 개량된장과 전통된장 사이에서 차이를 나타내었다. 이러한 된장의 맛을 판정할 수 있는 품질 지표를 선정하기 위해 전자혀 분석 값과 관능평가 결과인 전체적 기호도 간의 상관관계 및 회귀분석을 실시하였다. 그 결과 맛에 대한 상관관계는 SRS(sourness), STS(saltiness), UMS(umami) 값이 각각 -0.772, -0.642, 0.678로 밀접한 관련이 있고, 다중회귀분석 한 결과 신맛(SRS), 짠맛(STS)의 두 변수가 된장의 맛에 영향을 미친다고 할 수 있었다. 따라서 된장의 풍미에는 된장의 종류(개량된장, 전통된장)와 상관없이 신맛과 짠맛이 관여한다는 것을 알 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권6호
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• pp.845-851
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• 2012

To elucidate the relationship between the arachidonic acid (AA) content and the taste of broiler meat, the effects of AA-enriched oil (AAO) supplements on the fatty acid content and sensory perceptions of thigh meat were evaluated. Four types of oil, including corn oil (CO), a 1:1 mixture of AAO and palm oil (PO) (1/2 AAO), a 1:3 mixture of AAO and PO (1/4 AAO), and a 1:7 mixture of AAO and PO (1/8 AAO) were prepared. Each type of oil was mixed with silicate at a ratio of 7:3, and added to the diet at a final proportion of 5% of fresh matter. Broiler chickens were fed these diets for 1 wk before slaughter. In thigh meat, the AA content of the 1/2 and 1/4 AAO groups was significantly higher than that of the CO group. The AA content in thigh meat (y, mg/g) increased linearly with increasing dietary AAO content (x, g/100 g of diet), according to the equation y = 0.5674+0.4596x ($r^2$ = 0.8454). The content of other fatty acids was not significantly different among the 4 diet groups. Sensory evaluation showed that the flavor intensity, umami (L-glutamate taste), kokumi (continuity, mouthfulness, and thickness), and aftertaste of the 1/2 and 1/4 AAO groups were significantly higher than that of the CO group. There were significant positive correlations between AA content in thigh meat and the flavor intensity, total taste intensity, umami, and aftertaste. These data suggest that the taste of broiler meat can be improved by the amount of dietary AA supplementation.

• 대한본초학회지
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• 제26권1호
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• pp.35-39
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• 2011

Objectives : Genetic analysis and taste pattern were performed to identify species between Glycyrrhiza uralensis and G. glabra which are officially listed in Korean Pharmacopoeia IX as origin of Gamcho(g$\={a}$nc$\v{a}$o, licorice root, Glycyrrhizae Radix et Rhizoma). Methods : Genetic analysis showed that identification between two species was done by comparing base sequence of ITS(intergenic transcribed spacer) and trnH-psbA regions from eleven Gamchoes sold in market. There was different taste pattern using by taste sensor in Glycyrrhiza uralensis and G. glabra. Results : Genetic analysis showed that six Gamchoes from China were identified as Glycyrrhiza uralensis and five Gamchoes from Uzbekistan were G. glabra. From the results of taste pattern, sourness and astringency of Glycyrrhiza uralensis from China were significantly higher than G. glabra from Uzbekistan, and aftertaste of astringency, aftertaste of umami, and saltiness of Glycyrrhiza uralensis were signicantly low as compared to G. glabra. There is no significant difference between two species in terms of bitterness, aftertaste of bitterness, and umami. Conclusions : Taken together, Glycyrrhiza uralensis from China and G. glabra from Uzbekistan were identified by taste sensor, and this technic could be applied to establishment of taste pattern marker for identification of different species located in various regions.

• 한국식품영양학회지
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• 제26권3호
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• 한국축산식품학회지
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• 제36권6호
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• pp.729-736
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• 2016

This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash con-tents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity ($a_w$) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) w value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.

• 동아시아식생활학회지
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• 제24권5호
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• pp.631-640
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• 2014

In this study, manufactured a cream soup by varying addition of Hericium erinaceus and decided its recipe, and conducted particle size analysis, calorimetry, sensory test for investigating physicochemical characteristics and quality characteristics (salinity, sugar content, color value, pH, viscosity), antioxidant activities of soup, and mechanical sensory test for objectivity. This study found that moisture content in Hericium erinaceus powder was 6.16%, crude protein 26.87%, crude fat 4.62% and crude ash was 10.75% respectively. No significant differences were found in salinity, sugar content, pH according to addition of Hericium erinaceus. As for color value of cream soup manufactured by adding Hericium erinaceus, L value decreased with increase in addition of Hericium erinaceus, whereas a value and b value increased. The more the addition of Hericium erinaceus, the higher the viscosity, which increases concentration of soup. As result of analysis on antioxidant activities of Hericium erinaceus cream soup, antioxidant activities increased with increase in addition of Hericium erinaceus. Particle size analysis showed results similar to that of viscometry, which means that the smaller the particle size, the higher the viscosity, whereas viscosity lowered vice versa. Calorie of cream soup showed no significant difference notwithstanding the amount of addition. As a result of sensory test, S5 with 5% of Hericium erinaceus powder was highest rated in color, flavor, taste, umami taste and overall preference. As a result of mechanical sensory test, umami taste increased with increase in addition of Hericium erinaceus powder, whereas bitterness taste lowered significantly (p<0.05) with addition of Hericium erinaceus. As for salty taste, both control group and experimental group that added Hericium erinaceus powder showed no significant difference. Accordingly, experimental group with 5% of Hericium erinaceus powder was proved to be the most desirable.

• 산업식품공학
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• 제15권4호
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• pp.413-419
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• 2011

쌀단백질을 이용한 고부가가치 천연 조미소재를 개발하기 위하여 쌀단백질을 프로테아제로 효소분해한 배지에서 Saccharomyces cerevisiae를 배양하여 제조한 효모 추출물(Yx)에, 효소분해 후 남은 쌀단백질 잔사를 Bacillus licheniformis 혹은 Bacillus subtilis로 발효하여 얻은 발효물(Rfl, Rfs)을 각각 첨가하였다. 쌀단백질 잔사의 발효물이 첨가된 효모추출물(YxRfl, YxRfs)의 전체적 선호도는 첨가전의 효모추출물(Yx)에 비하여 높았으며, 특히 쌀단백질 발효물의 보충에 의해서 감칠맛과 같은 풍미가 증가함을 미각센서 분석 및 관능검사에 의해서 확인할 수 있었다. 쌀단백질 잔사발효물에 의한 감칠맛의 상승은 감칠맛을 내는 아미노산 이 외에도 쌀단백질의 발효에 따라 유리된 다양한 펩타이드 분획의 영향이 있었을 것으로 예상된다. 이와 같이 감칠맛 아미노산 및 펩타이드가 함유된 쌀단백질 발효물이 보충된 효모추출물은 감칠맛과 풍미의 상승작용으로 전체적인 기호도가 높아짐에 따라 고부가가치 천연조미소재의 제조에 응용될 수 있을 것으로 기대되었다.