• 한국식생활문화학회지
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• 제26권5호
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• pp.468-477
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• 2011

Optimum preparation conditions for chicken head soup base were determined in terms of the effects of amount of chicken head and cooking time using response surface methodology based on sensory properties. Sensory properties that were evaluated were yellowness, turbidity, bloody, chicken-brothy, organ meat-like, and fat-like flavor. All values of sensory characteristics increased remarkably with an increase in the amount of chicken head and cooking time. The optimum amount of chicken head and cooking time were determined to be 1800 g and 150 minutes, respectively. Chicken head soup base had less fat, free amino acids, nucleotides, and its derivatives, but had significantly more cholesterol, sodium, and iron than whole chicken soup base. In flavor compound analysis, the amount of hexanal of the chicken head soup base, which is related to fat rancidity flavor, was 11-fold higher than that of the whole chicken soup base.

• 한국식품조리과학회지
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• 제2권2호
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• pp.16-20
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• 1986

무우 속의 매운 맛 성분을 용매추출법 ($CCl_4$,사용)으로 분리하여 RP-HPLC법에 의해 정제한 후에 관능검사에 의해 pungency test를 하고, UV spectrum분석, GC/MC 분석을 수행한 결과 4-methylthio-3-butenyl isothiocyanate 임을 확인하였다. RP-HPLC에서 mobile Phase로 70% acetonitrile을 사용하였는데, 정제된 4-methylthio-3-butenyl isothiocfanate는 단일 peak로 분리되어 나왔고 이때의 retention time은 5.2분이였다. 아울러 RP-TLC에서 Rf치는 0.9이었다.

• 한국식품영양학회지
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• 제31권3호
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• pp.416-424
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• 2018

The physiologically advantageous aspects of green tea have been identified recently and green tea has been a favorite drink of many people. Due to the increased awareness of green tea's positive effects on human health, the demand for foods containing green tea has increased. This has led to the development of diverse green tea-related beverages; thereby many companies in Korea have put a wide variety of manufactured green tea beverages on the market. However, the components within green tea beverages have not been examined in Korea yet. In this study, we investigated the contents of the physiologically functional materials found in green tea, such as catechin, catechin gallate, epicatechin, epicatechin gallate, epigallocatecin gallate, gallocatechin gallate and caffeine. Fifty-six green tea products purchased from the local grocery stores and cafes were analyzed using high performance liquid chromatography (HPLC) analysis. As a result, all tested products contained catechin and caffeine, although the amount of each component was largely different. The total amount of catechin derivatives in the manufactured green tea beverages purchased from cafes was 263.17 mg/L, while they were 61.99 mg/L in the beverages purchased from the local grocery stores. And, to the almost samples the amount of caffeine was proportional to the amount of catechin.

• 한국컴퓨터정보학회논문지
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• 제21권5호
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• pp.167-175
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• 2016

The volatile component analysis of 82 commercialized liquors(44 samples of single malt whisky, 20 samples of blended whisky and 18 samples of brandy) was carried out by gas chromatography after liquid-liquid extraction with dichloromethane. Pattern recognition techniques such as principle component analysis(PCA), cluster analysis(CA), linear discriminant analysis(LDA) and partial least square discriminant analysis(PLSDA) were applied for the discrimination of different liquor categories. Classification rules were validated by considering sensitivity and specificity of each class. Both techniques, LDA and PLSDA, gave 100% sensitivity and specificity for all of the categories. These results suggested that the common characteristics and identities as typification of whiskies and brandys was founded by using multivariate data analysis method.

• 한국식품과학회지
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• 제37권3호
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• pp.431-437
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• 2005

Overall experiments were planned by central composite design, and results were analyzed by response surface methodology (RSM) to determine effects of three independent variables, temperature ($X_{1}$), extraction time ($X_{3}$), and pressure ($X_{3}$), on yield of sesame oil extract (Y). Regression equation model optimized by response surface analysis was: Y (sesame oil) = $-3.89+0.07X_{1}+0.03X_{2}+0.0006X_{3}-0.0007X_{1}^{2}-0.0002X_{2}X_{1}-0.00008X_{2}^{2}+0.000004X_{3}X_{1}+0.0000009X_{3}X_{2}-0.00000009X_{3}^{2}$. According to RSM analysis, optimum extracting conditions of temperature, time, and pressure were $45.89^{\circ}C$, 131.89 min, and 34228.41 kPa, respectively, and statistical maximum yield of sesame oil was 96.27%. Fatty acid composition of sesame oil showed sesame oil extracted by Supereritical Fluid $CO_{2}$ contained lower levels of palmitic, stcaric, and oleic acids and higher levels or palmitoleic and linoleic acids than commercial sesame oil. Commercial and extracted sesame oils were analyzed by electronic nose composed of 12 different metal oxide sensors. Obtained data were interpreted by statistical method of MANOVA. Sensitivities of sensors from electronic nose were analysed by principal component analysis. Proportion of first principal component was 99.92%. All sesame oils showed different odors (p < 0.05).

• Journal of Microbiology
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• 제43권1호
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• pp.49-53
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• 2005

Putative genes for a two-component signal transduction system (akbS and akbT) were detected near the alkylbenzene-degrading operon of Rhodococcus sp. DK17. Sequence analysis indicates that AkbS possesses potential ATP-binding and histidine autophosphorylation sites in the N- and C-terminal regions, respectively, and that AkbT has a typical response regulator domain. Mutant analysis combined with RT-PCR experiments further shows that AkbS is required to induce the expression of o-xylene dioxygenase in DK17.

• 한국조리학회지
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• 제20권5호
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• pp.34-42
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• 2014

The study explores the sensory properties of Backsulgi prepared with dry non-glutinous rice flour sweetened with various sweeteners(sugar, honey, oligosaccharide, trehalos, erythritol and accesulfame K). Sensory attributes of Backsulgi were evaluated by quantitative descriptive analysis(QDA), PCA and PLSR. The QDA results revealed that the sample sweetened with trehalose showed highest value in dryness, and samples with accesulfame K, honey and erythriol had relatively high levels in moisture and springiness. Principle component analysis (PCA) results showed 78.89 % of the total variation with PC1 (54.92%) and PC2 (23.98%), respectively. The samples with accesulfame K(AF) and honey, which showed high values in moisture level, springiness and sweet taste, showed similar attributes which led to a positive direction of PC1. The correlation between the sensory attributes and consumer acceptance showed that the most important factors for high consumer acceptance were moistness, springiness, sweet taste and sweet flavor. Overall, the samples with accesulfame K(AF) had the closest position in the PLSR results with highest overall consumer satisfaction.

• 한국식품영양학회지
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• 제35권1호
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• pp.16-33
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• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• 한국식품과학회지
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• 제42권1호
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• pp.119-123
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• 2010

쌀을 주원료로 누룩 원료만을 교체하여 제조한 약주의 경우도 시료별 다양한 관능특성을 나타내어 누룩 원료 사용 변화를 통한 관능특성 다양화가 가능한 것으로 나타났다. 선행연구(20)에서 떫은맛, 쓴맛, 곰팡이냄새, 유기용매 냄새는 기호도 저해 요인으로 나타났고 누룩향미에 대해서는 상반된 의견이 나타났다. 따라서 본 묘사분석 결과 바람직한 관능특성을 나타낸 누룩의 원료로 찹쌀, 찹쌀흑미, 멥쌀, 쌀보리, 메밀, 현미를 선정하고 흑미의 경우 신맛은 높았으나 전반적인 패널의견에서 가장 높은 기호도를 나타내어 선정에 포함하였다. 향후 선정된 7종의 곡물을 바탕으로 미생물 분리 및 동정을 통해 우수 균주를 선발하고 이를 통해 누룩 원료 및 미생물 다양화에 기여하고자 한다.

• 한국식품과학회지
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• 제22권1호
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• pp.33-37
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• 1990

튀김유의 품질평가 방법으로서 high performance size exclusion chromatography를 이용하여 이중체, 다중체 등의 중합체를 보다 신속하게 분리할 수 있었다. 단일체 triglyceride는 가열시간이 경과함에 따라 감소하는 경향을 나타났으나, 복합처리제를 처리한 처리구의 경우에는 감소속도가 현저히 늦어지는 경향을 나타냈다. 단일체 triglyceride와 극성지질 함량사이에는 좋은 상관관계를 나타냈으며, 회기직선의 기울기에 있어서는 처리구와 대조구 모두 거의 같은 경향을 나타났다. 이러한 방법에 의하면, 단일체 중성지질 함량이 71% 이하로 저하된 튀김유는 폐기되어야 하며, 이 값은 극성지질 함량 27%에 대응하는 측정값이다.