• Archives of Pharmacal Research
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• v.29 no.12
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• pp.1171-1178
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• 2006

This study examined the effects of flavors, which are usually added to improve the appeal of pharmaceutical agents, on the viscosity and gelling point of 18% (w/w) aqueous poloxamer 407 solutions. Monoterpenes, esters, alcohols, aldehyde ketones and lactone type flavors were examined. The concentrations of flavor ranged from 0.1 to 1.0%(w/w). After adding a flavor to the aqueous poloxamer 407 solution, the viscosity of the solution was measured using a Brookfield viscometer, and the gelling point was determined from the viscosity vs. temperature plot. The gelling point of the aqueous poloxamer 407 solution decreased with increasing concentration of flavors except for coumarin, vanillin and ethylvanillin. Thermal analysis with DSC showed an interaction between the flavors and poloxamer 407. These results suggest that the flavors bind to the hydrophilic end chains of poloxamer 407, which increases the viscosity, causing gelation at lower temperatures.

• Journal of the Korean Society of Tobacco Science
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• v.1 no.2
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• pp.149-151
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• 1979

• Food Science and Industry
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• v.50 no.4
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• pp.2-11
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• 2017

The external factors of global flavor market include the world economy, population growth, urbanization, consumer spending, raw material availability, pricing, and regulatory issues. And the internal factors as product pricing and technology development may lie the flavor house's competitiveness and cost considerations. In developing countries, rising preference for packaged food and beverages and increasing personal expenditures will drive demand for flavor market. Increasing consumer demand for natural products, driven in part by health concerns and a desire for transparency in labeling will impact the demand. The increasing demand for salt and sugar reduction will boost demand for flavors to maintain the overall taste. The use of quality and innovative flavors in the beverages and the multifunctional flavors has a positive influence on the global market. The global flavor industry has the presence of several drivers and positive trends, with its future expected to be promising.

• Journal of Dairy Science and Biotechnology
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• v.26 no.2
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• pp.39-43
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• 2008

EMC have a similar enzymatic reaction to cheese, but the EMC produce the stronger flavors than cheese by much more enzymatic reaction. It is important to find appropriate enzyme in order to develop these kind of superior EMC. Calf PGE is more suitable than that of kid and lamb to develop the mild cheese flavors. Especially, it was known that animal esterase and peptidase were more benefit than microbial enzyme for Cheddar cheese flavors. On the Cheddar and Swiss cheese, EMC flavors were much more 3 times than the cheese flavors. In the ratio of each component, butyric acid, myristic acid, palmitic acid and oleic acid were high in free fatty acid, and glutamic acid, valine, leucine and lysine were high in free amino acid of the Cheddar EMC.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.6
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• pp.496-502
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• 2006

Off-flavors and unfavorable odors in tuna fish oil were successfully removed and identified using supercritical carbon dioxide extraction, while retaining variable compounds, polyunsaturated fatty acids such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Samples of oil were extracted in a 100 mL semi-batch stainless steel vessel under conditions which ranged from 8 to 20 MPa and $20\;to\;60^{\circ}C$ with solvent ($CO_{2}$) flows from 10 g/min. GC-MS was used to identify the main volatile components contributing to the off-flavors and odors which included 2-methyl-1-propanol, 2,4-hexadienal, cyclopropane, and octadiene. Analyses of oil extracted at $40^{\circ}C$, 20 MPa showed a 99.8% reduction in dimethyl disulfide. Other significant off-flavors identified were 2-methyl-butene, 3-hydroxy butanal and ethylbenzene.

• Journal of the Korean Chemical Society
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• v.25 no.5
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• pp.334-338
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• 1981

• KSBB Journal
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• v.23 no.3
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• pp.193-198
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• 2008

In this study, the supercritical $CO_2$ extraction was applied for the enrichment of coffee flavors. The extraction efficiency of coffee flavors was dependent on the pressure and temperature and optimized as 350 bar and 80$^\circ$C. Five flavors of high aroma values were analyzed. The flavors extracted by the supercritical $CO_2$ extraction were 76.6 times higher than those by the traditional method, espresso extraction. The modified headspace system proved the enhanced efficiency of supercritical $CO_2$ extraction. The coffee beverage containing the extract of supercritical $CO_2$ resulted 2.3 times of flavor enrichment when it was compared to that without the supercritical extract.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.155-164
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• 2010

The present study attempted to conceptualize Korean typical tastes, flavors and foods and to gather professionals' opinions about the globalization of Korean foods. A total of 23 experts participated in a three round survey using the Delphi technique, which was used to integrate and share the professional ideas of each expert. The survey was categorized into two parts: 1. Korean typical tastes and flavors, 2. Korean typical foods. According to the results, 'hot chili pepper', 'Kimchi', 'soy sauce', and 'garlic' were represented as Korean typical tastes and flavors. Also 'harmonized' was determined to be a type of food that should be introduced to foreigners and, 'sweet' and 'tart' were shown to also be liked by foreigners. In addition, 'neobiani', 'kalbi', 'bibimbap', 'kimchi', 'japchae', and 'neobiani' were categorized as typical Korean foods, foods that should be introduced to foreigners, and foods that would be liked by foreigners. These results showed that appropriate foods should be globalized and R&D should be expanded to determine the preferences of foreigners in terms of tastes and flavors.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.805-812
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• 2009

The consumer acceptance of food is not only affected by the sensory characteristics of food but also by the non-food factors, including food experience, consumption frequency, and food attitudes. Therefore, food attitude scales such as the food neophobic scale, VARSEEK scale, Dutch restrained eating scale, health taste attitude scale, etc. have been developed and effectively used to predict consumer liking and behaviors. Since the globalization of Korean food is currently one of the hottest topics in the Korean food industry, the aim of this study was to identify the tastes and flavors that may represent Korean cuisine. Additionally, an attitudinal scale for Korean taste and flavors was developed, which can then be utilized to predict a consumer's liking of Korean food. In the first stage of the experiment, the representative taste and flavors of Korean cuisine was surveyed by a Korean culinary expert group (n=23) and general consumers (n=62). As a result of these surveys, 4 types of flavors, hot pepper flavor, 'goso' flavor, garlic flavor, and fermented flavor were shown to be the most representative flavors of Korean cuisine. Based on these results, the second stage of the experiment was carried out to develop an attitudinal scale for Korean style flavors. Eleven to 17 questionnaires were developed for each of the 4 types of flavors. The survey consisted of a total of 53 questionnaires and 154 female consumers and 158 male consumers participated in the survey. The data was analyzed by factor analysis. For each type of flavor, the final attitudinal questionnaires were selected based on the following criteria: 1. high absolute factor loading value, 2. carrying clear meaning of the corresponding flavor attitude, and 3. delivering the meaning sufficiently when translated into other language. The final Korean style flavor attitude scale consisted of 7 hot pepper flavor, 6 'goso' flavor, 6 garlic flavor, and 7 fermented flavor questionnaires. In the next step of this study, experiments will be carried out to validate the Korean style flavor attitude scale.

• Korean Journal of Plant Resources
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• v.8 no.2
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• pp.115-125
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• 1995

The moistures, colors and flavors of red pepper were analyzed to observe the changes of the qualities of red pepper with various conditions of drying. The moisture was 11.8%, known as optimal condition for storing red pepper, where dried at $50^{\circ}C$ for 36 and 48 hours. The color of red pepper air-dried at 50% for 48 hours was estimated to be the most execllent in comparison of sun drying and air drying. The optimal absorbances of hexnae extract from red pepper were examined. The ratios between the absorbances at 280nm and at the typical wavelengths of caretenoids(430nm, 450nm, 474nm) were from 2.5-3.4 and these wete also confirmed by the sight of the eye. Hexane fraction showed more peaks of flavors than benzene fraction and both of the two were silylated by with BSTFA to analyze the flavors by GC. CG profiles for the compositions of flavors in red perpper are thought to be useful for extimating the quality of favors in red pepper. Eight flavors including benzene dicarbozylic acid, were identified from red pepper and major components of them were oleic palmitic acids. Drying temperatures and times did not have effects on the changes of specific flavor components but did influenced the compositions of them in red pepper.