• 한국식품조리과학회지
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• 제29권5호
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• pp.543-552
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• 2013

This study investigated the free sugar and free amino acids considered as the taste component in Korean Gochujang. Our goal was to search and develop the Korean traditional Gochujang taste, and to monitor the current status and characteristics of the Gochujang. For the analysis of Gochujang, it is purchased from small farms as well as major food company producing Gochujang. In the case of commercial Gochujang(COM), glucose and maltose were major free sugar, and the ratio of distribution and total amount showed very similar pattern. However, the results of the traditional Gochujang(TG) showed significant differences for each sample even they had glucose and maltose as predominant sugar. The content of glucose, maltose, fructose was reduced in order. The other hand, sucrose, rhamnose were not detected or were detected trace amounts in some samples. Even the characteristics were found at each region, it was no noticeable difference, but each sample was greater variation. Total of 17 amino acids were found from COM and the major amino acids were Pro, Glu, Asp, but His, Met were generally detected in small amounts. In the TG, they mainly contained Glu, Asp, Pro as the dominant component in addition to the Arg, Ala, Cys, respectively. TG had higher amino acid content and fairly various distribution compared to COM. It could suggest the possibility of the development for different traditional tastes because each TG had diverse characteristic taste than COM.

• 한국식생활문화학회지
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• 제22권4호
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• pp.462-467
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• 2007

어육장과 시중 판매되는 소스의 휘발성 향기 성분들을 GC-SAW 전자코를 이용하여 분석하였다. 어육장은 담그고 1년 동안 발효${\cdot}$숙성 하면서 2개월 간격으로 액체부분만 취해서 분석하였고 숙성 1년이 지난 후에는 가열을 하였다. 소스는 주 원료가 다른 6종을 구입하여 시료로 이용하였다. 발효${\cdot}$숙성이 진행됨에 따라 어육장의 휘발성 향기 성분은 감소하였으며 숙성 후 가열 처리 한 결과 초기 머무름 시간에서 새로운 peak가 여러 개 생성 또는 증가함을 보였다. 쇠고기 추출물, 가쓰오부시, 멸치액젓이 주원료인 소스는 전자코 분석 결과 주 원료에 따라 peak의 분포와 면적의 크기가 서로 다른 패턴을 보였으며, 이는 어육장의 최종 시료와도 달랐다. 어육장과 소스의 향기 성분을 머무름 시간에 따라 주성분 분석을 하여 원료에 따른 향기 패턴에 차이가 있음을 나타내었으며 어육장은 제조 시 사용된 재료로 인하여 쇠고기와 멸치액젓이 주 원료인 소스 사이에 제 1주성분값이 나타났다. 이는 식품의 복잡하고 미묘한 향만을 객관적으로 관찰 한 것으로 향후 맛의 차이에 대한 연구도 병행되어야 할 듯 하다.

• 한국조리학회지
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• 제24권1호
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• pp.13-23
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• 2018

This study aimed to investigate the characteristics of 3 pre-treatment of mealworm(Tenebrio molitor), and offer basic research data through appropriate pre-treatment method based on the component analysis result. This study was preparing the control group sample No.0(not contain mealworm), and the other sample (Sample No.1,2,3) was using the mealworm prepared in each of the three methods. By using the sample, this study conducted an inspection for component analysis, mineral contents, pH, color value, total amount polyphenols, DPPH radical scavenging activity, reducing power, acceptance test. Each experiments are three times repeated and validated following the one-way ANOVA analysis to verify a significant difference. Acceptance test conducted by 50 consumers indicate consumption decision for sunsik. using the seven point scale, assessment for appearance, flavor, taste, texture, overall acceptance. The research findings showed that sample containing sauted mealworm(SE2) is higher preference and significant in antioxidant activity(total amount polyphenols, DPPH radical scavenging activity, reducing power). Therefore, it is better to use sauted. The result of this study suggest that sauted mealworm is good ingredient for consumer acceptability and functionality of sunsik. According to results of the study, it is suggested to make better use of food, and provide food developer with meaningful date for market targeting. In addition, this study also provides the information for improving awareness of edible insect.

• 한국식생활문화학회지
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• 제21권5호
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• pp.565-570
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• 2006

This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at $100^{\circ}C$. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess, and springness of the pork with 30g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400g) with 30g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.

• Journal of Nutrition and Health
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• 제27권2호
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• pp.192-206
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• 1994

This study was conducted to find out the weak points of present Korean food composition table, so that to suggest the revision direction. Korean food composition table in Appendix of Recommended Dietary Allowances for Korean, 5th edition, was analyzed by comparing with 6 other food composition tables such as one other Korean food composition table, and those of Japan(two), U.S.A., East Asia and Near East. The content analysis was applied as the method of this study. As result, many drawbacks like classification of food components, etc. were pointed out. The best solution to improve these drawbacks in present food composition table is establishing on organization entirely in charge of food composition table. In this way the organization can carry out food analysis systematically and continuously. Then new food items can be added, old food items be eliminated based upon people's food consumption pattern change. Also we need to analyze our own foods consumed by our people instead of borrowing the other country's data.

• 한국식품과학회지
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• 제28권6호
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• pp.1171-1176
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• 1996

레토르트 살균처리시 일어나는 계육 모형식품의 휘발성분 변화를 GC 및 GC-MS로 분석한 후 그 데이터를 활용하여 통계분석을 행하였다. 먼저, 분산분석으로 통계적으로 유의한 42개 peak를 선택하였으며 이를 독립변수로 하여 다변량 통계분석을 실시하였다. 단계적 판별분석법으로 두 시료집단의 차이를 명확히 구분하는 GC peak로서 2-heptanone 등 8개 peak를 순차적으로 얻었다. 이어서 선택된 8개 peak를 독립변수로 주성분 분석을 한 결과, 3개 주성분으로, 96.1%의 높은 판별이 가능함을 알 수 있었으며, 특히 PC1은 76.5%의 판별이 가능한 것으로 나타났다. 또한, 주성분을 이용한 요인분석(Factor Analysis)을 행하여 8개 peak 상호간의 관계를 검토한 결과 11, 20, 21번 peak는 그 방향성 및 크기가 거의 같았으며, 11, 20, 21번 peak 그룹과 9, 32, 39번 peak 그룹은 방향성이 서로 반대이며 크기도 매우 큰 것으로 밝혀졌다.

• 한국수산과학회지
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• 제1권2호
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• pp.121-127
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• 1968

This research has been dealt with the nutritional component analysis of two kinds of non-edible marine algae, Sargassum herneri (Turner) C. Ag. and Zostera marina Linne which grow abundantly around the southern coast of Korea, These marine algae were mixed in several kinds of samples rates with the combined feed for poultry sold in the market. These were given to 35 chicken in seven test divisions respectively. We have experimented with 35 chicken grown up for two weeks after hatchout. The combined food for poultry obtained from the market was set up as control divisions. The experiments were as follows: 1) The average weight increase in each test division during feeding (Table 5, Fig.2). 2) Food conversion rate and food efficiency in each test division (Table 7). 3) The comparison of digestive rate of crude protein during feeding (Table 8), The results were as follows: 1) The weight increasing rate of the test animal stock fed the food containing $5\~10\%$ of Sargassum horneri (Turner) C. Ag. powder was higher than the rate of those fed only market food for poultry. 2) The stock given food containing $10\%$ Zostera marine powder showed lower growth than the control divison. 3) No apparent trouble owing to salt component involved in the marine algae was found. 4) The stock given food containing sodium glutaminate and Sargassum horneri (Turner) C. Ag. had better result than that without sodium glutaminate.

• 한국식품과학회지
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• 제46권5호
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• pp.549-555
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• 2014

국내산과 중국산 시판 홍삼 농축액의 원산지 판별을 위하여 LC-MS/MS의 data를 통계 처리해 보았다. 국내산 시판 홍삼 농축액과 중국산 시판 홍삼 농축액은 LC-MS/MS의 ginsenoside 함량 비교 결과 특정 ginsenoside에서 함량 차이를 크게 보여주었고, 이를 토대로 의심시료를 선정할 수 있었다. 또한, LC-MS/MS data를 정준 판별 분석과 주성분 분석을 통하여 원산지가 의심되는 시료를 검출할 수 있었고, 그 혼합 비율까지 추정할 수 있었다.

• Journal of Microbiology and Biotechnology
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• 제17권10호
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• pp.1682-1687
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• 2007

The differences in the nonvolatile metabolites of pine-mushrooms (Tricholoma matsutake Sing.) according to different parts and heating times were analyzed by applying principal component analysis (PCA) to $^1H$ nuclear magnetic resonance (NMR) spectroscopy data. The $^1H$ NMR spectra and PCA enabled the differences of nonvolatile metabolites among mushroom samples to be clearly observed. The two parts of mushrooms could be easily discriminated based on PC 1, and could be separated according to different heattreated times based on PC 3. The major peaks in the $^1H$ NMR spectra that contributed to differences among mushroom samples were assigned to trehalose, succinic acid, choline, leucine/isoleucine, and alanine. The content of trehalose was higher in the pileus than in the stipe of all mushroom samples, whereas succinic acid, choline, and leucine/isoleucine were the main components in the stipe. Heating resulted in significant losses of alanine and leucine/isoleucine, whereas succinic acid, choline, and trehalose were the most abundant components in mushrooms heat-treated for 3 min and 5 min, respectively.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2006년도 한국약용작물학회 공동춘계학술발표회
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• pp.40-54
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• 2006

It's not easy to detect the high quality and functional compounds for control quality of food materials. The electronic nose was an instrument, which comprised of an array of electronic chemical sensors with partial specificity and an appropriate pattern recognition system, capable of recognizing simple or complex odors. It can conduct fast analysis and provide simple and straightforward results and is best suited for quality control and process monitoring in the field of functional foods. Numbers of applications of an electronic nose in the functional food industry include discrimination of habitats for medicinal food materials, monitoring storage process, lipid oxidation, and quality control of food and/or processing with principal component analysis, neural network analysis and the electronic nose based on GC-SAW sensor. The electronic nose would be possibly useful for a wide variety of quality control in the functional food and plant cultivation when correlating traditional analytical instrumental data with sensory evaluation results or electronic nose data.