• 한국대기환경학회지
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• 제29권5호
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• pp.615-624
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• 2013

In this study, the emission patterns of reduced sulfur compounds (RSC) were investigated using four different types of food samples (boiled egg, milk, canned meat and strawberry) between fresh and decaying stages. To this end, the concentrations of RSCs were measured at storage days of 0, 1, 3, 6, and 9 under room temperature. Four sulfur compounds ($H_2S$, $CH_3SH$, DMS and DMDS) were selected as target compounds along with two reference compounds ($CS_2$ and $SO_2$). Their concentrations were quantified using GC-PFPD equipped with thermal desorption (TD) system. The boiled egg showed the highest concentration of $H_2S$ (3,655 ppb) at D-1, while $CH_3SH$ reached its maximum value of 64.4~78.5 ppb after 3 days. In milk samples, concentration of $CH_3SH$, DMS, and DMDS went up to 487, 16.3, and 578 ppb, respectively with the progress of decay (D-9). In case of canned meat, concentration of $H_2S$ and $CH_3SH$ peaked in the beginning (D-0) such as 345 and 66.6 ppb. In case of strawberry, $CH_3SH$ and DMDS showed the maximum concentrations 135 and 50.5 ppb at D-1, respectively. The olfactometry dilution-to-threshold (D/T) ratio by air dilution sensory (ADS) test showed similar patterns when sum of odor intensity (SOI) was derived via conversion of odorant concentration data. The results of this study confirm that the time of strong RSC emissions is distinguished for each food type between fresh (e.g., strawberries) and decaying conditions (e.g., milk).

• 한국생활과학회지
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• 제22권5호
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• pp.519-528
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• 2013

To evaluate the effect of Ulmus devidiana powder, muffins with Ulmus devidiana powder were made after supplementation with Ulmus devidiana powder(0, 5, 10 and 15%(all w/w)). Proximate composition of Ulmus devidiana powder was 7.49% moisture, 2.33% crude protein, 0.84% crude lipid, 66.74% carbohydrate, 14.09% crude fiber and 8.5% crude ash. The sample with 15% of Ulmus devidiana powder showed significantly lower volume compared to other groups. The symmetry of the sample with 5% of Ulmus devidiana powder was significantly lower than that of control group. No significant uniformity changes were observed. The height and baking loss rate of muffins with 15% Ulmus devidiana powder showed lower than that of other groups. But the weight of muffins with 15% Ulmus devidiana powder showed heavier than that of other groups. In color, L value and b value of muffins were decreased as the increase of the Ulmus devidiana powder. a value of muffins with Ulmus devidiana powder were higher than that of the control group. Hardness, gumminess and chewiness of groups with Ulmus devidiana powder were increased significantly as the increase of the amount of Ulmus devidiana powder. No changes of springness and cohesiveness were observed. Color, hardness, root odor and bitter taste intensity increased significantly with the increased addition of Ulmus devidiana powder. Acceptance of appearance, taste and overall acceptability of groups with 10% of Ulmus devidiana powder were significantly higher than that of the control group. As a result, 10% of Ulmus devidiana powder will be ideal to make muffins.

• 감성과학
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• 제6권2호
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• pp.37-47
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• 2003

본 연구는 감성이 인체의 감각기관에 의하여 감지된 외부의 자극에 대하여 인체가 느끼는 복합감정이라는 특성을 고려하여, 향이라는 후각적 감각과 색이라는 시각적 감각이 복합적으로 어떠한 감성으로 표현되는지 알아보았다. 우선 향과 색 감성을 동시에 측정할 수 있는 감성평가 척도제작을 위해 선행 연구를 통하여 향, 색, 의복 색채에 중복되는 19쌍의 형용사 어휘를 채택하였고, 예비 조사를 통하여 향 관련 어휘 1쌍을 첨부하여 총 20쌍의 감성 형용사를 양극 7점 척도로 감성평가 척도를 작성하였다. 전문가 집단인 시각디자인 전공 남녀 각 15명씩을 대상으로 개별 실험을 통해 후로랄 향, 자스민 향, 라벤더 향, 모과 향의 네 가지 향에 대하여 연상되는 색상을 I.R.I Hue&Tone 색채 표에서 선택하게 하고, 향과 선택한 색에 대한 감성평가를 실시하였다 향과 색에 대한 감성구조는 '심미성', '낭만성', '개성', '강도', '자연성'의 다섯 요인으로 구성되었다. 향 종류별 선택 색상의 빈도 분석결과 차이를 보였고, 성별의 선택색상 역시 다르게 나타났다. 향과 색에 대한 감성 척도 평균값을 구하여 감성을 기존 연구에서 밝힌 종류별 향에 대한 감성과 비교한 결과 유사하였다.

• 한국지역사회생활과학회지
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• 제23권3호
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• pp.307-316
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• 2012

To evaluate the effect of Ulmus davidiana powder on rice dasik, Ulmus davidiana dasik was made after supplementation with Ulmus davidiana powder(0, 3, 6, 9 and 12%(all w/w)). The proximate component of Ulmus davidiana powder was 7.49% moisture content, 2.33% crude protein, 0.84% crude fat, 14.09% crude fiber and 8.50% crude ash. The moisture content of samples were significantly(p<0.05) lower than that of dasiks with Ulmus davidiana powder. The pH values were significantly decreased with increased Ulmus davidiana powder(p<0.05). The lightness(L-value) was significantly decreased as Ulmus davidiana powder increased(p<0.05). Redness(a-value) of dasik with Ulmus davidiana powder was significantly higher than that of the control group. However redness was decreased with the amount of increased Ulmus davidiana powder. The yellowness(b-value) decreased significantly as Ulmus davidiana powder increased(p<0.05). In the mechanical evaluation, hardness in the groups with Ulmus davidiana powder increased significantly(p<0.05). Adhesiveness of the control group was lower than that of the groups with Ulmus davidiana powder. Springness in the control group was lower than that in the groups with Ulmus davidiana powder. But no significant difference in cohesiveness, gumminess and chewiness among groups was found. The intensity of color, odor and astringency of dasik with Ulmus davidiana powder significantly increased as the amount of supplementation increased(p<0.05). And the preference of flavor with 12% Ulmus davidiana powder was significantly lower than that of the control group. In conclusion, rice dasik with less than 9% of Ulmus davidiana powder would be most proper in taste and overall acceptability.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.529-537
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• 2010

To evaluate the effect of pomegranate powder on rice dasik, pomegranate dasik was prepared after supplementation with pomegranate powder(0, 5, 10, 15 and 20%(all w/w)). The proximate components of pomegranate powder was 9.98% moisture content, 1.54% crude protein, 3.50% crude lipid, 16.00% crude fiber and 4.84% crude ash. The moisture content of samples showed no significant difference. The pH values in samples with the pomegranate powder were lower than that of the control group and pH values were significantly decreased with increased pomegranate powder(p<0.05). The lightness(L-value) was significantly decreased as pomegranate powder increased(p<0.05). Redness(a-value) was increased as pomegranate powder increased until 10%. However redness was decreased in samples with more than 15% pomegranate powder. The yellowness(b-value) decreased significantly with the amount of increased pomegranate powder(p<0.05). In the mechanical evaluation, hardness in the groups with pomegranate powder decreased significantly (p<0.05). Adhesiveness was decreased with increased pomegranate powder. Springness in groups with more than 15% pomegranate powder was higher than that of the control group. Cohesiveness and chewiness in groups with pomegranate powder were higher than that of the control group. But no significant difference in gumminess among groups was found. The intensity of color, odor and astringency of dasik with pomegranate powder significantly increased as the amount of supplementation increased(p<0.05). And the preference of taste and overall acceptability significantly increased as pomegranate powder increased(p<0.05). In conclusion, rice disik with 5% of pomegranate powder would be most proper in taste and overall acceptability.

• 한국수산과학회지
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• 제48권1호
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• pp.16-25
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• 2015

This study compared the food quality of salmonid fishes according to the species, country of origin, and separated part, such as fillet and frame. The proximate composition of chum salmon from Norway (CS-N) was 74.4% moisture, 19.5% crude protein, 4.2% crude lipid, and 1.2% ash. These values were within roughly 1% for the other salmon species. There was no significant difference (at P<0.05) in the Hunter a value of salmon muscle according to sepatated parts. However, there was a significant difference (P<0.05) in Hunter a value of salmon muscle according to the species and country of origin. There were significant differences in odor intensity and hardness of the salmon according to the species. The major free amino acid in all of the salmon muscles was anserine, which ranged from 61.3 to 73.0%. The taste value was the highest for salmon imported from Alaska (CS-A), followed by pink salmon, CS-N, and muscle separated from the frame (AS-C). In the taste value of all salmon muscles, the major amino acid was glutamic acid. The total amino acid content of salmon muscles ranged from 18.36 to 19.64 g/100 g, and the major amino acids were glutamic acid and aspartic acid. There were differences in the mineral contents, including Ca, P, K, and Fe, and fatty acid composition of salmon muscle according to species.

• 한국수산과학회지
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• 제48권1호
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• pp.26-35
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• 2015

This study compared the meat quality of sea rainbow trout Oncorhynchus mykiss frame muscle (S-FR-TY) and fillet (S-FI-TY) with the frame muscle of freshwater rainbow trout (F-FR). There was a difference of < 1% in the proximate composition of S-FR-TY vs. S-FI-TY, and of S-FR-TY vs. F-FR. The Hunter a value of F-FR-TY was lower compared with that of F-FR cultured in Jecheon (F-FR-JC), but higher than that of F-FR cultured in Pyeongtaek (F-FR-PT). However, no difference in the Hunter a value of S-FR-TY compared with any other F-FR was observed. The odor intensity of S-FR-TY was lower compared with that of F-FR, while the taste of S-FR-TY was milder than that of S-FI-TY, but stronger than that of F-FR. Although its total amino acid content was lower, the essential amino acid content of S-FR-TY was higher compared with S-FI-TY; the potassium content of S-FR-TY was also significantly greater. S-FR-TY contained high levels of nutritional and functional components, such as anserine, lysine, threonine, and eicosapentaenoic and docosahexaenoic acid. These results suggest that S-FR-TY could be used as a resource of canned food or fish jerky for children.

• 한국수산과학회지
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• 제45권6호
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• pp.619-626
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• 2012

This study investigated the food quality characteristics of mottled skate Raja pulchra including the proximate composition, taste, color, flavor and texture as affected by area caught (Heuksando and Daecheongdo), sex and fish weight (heavy, intermediate and light grades). Based on viable cell counts, all of the mottled skates studied remained fresh. The moisture and protein contents of the mottled skate did not differ by the area caught and fish weight, but differed by fish sex. The taste of mottled skate was affected only by fish weight. The texture of the mottled skate differed according to fish sex and fish weight. The odor intensity did not differ for the three parameters.

• 한국대기환경학회지
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• 제30권2호
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• pp.95-109
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• 2014

In this study, the concentration of odorants released from albumin (EA) and yolk (EY) portions of boiled egg samples were determined as a function of storage time. The concentrations were measured at storage days of 0, 1, 3, 6, and 9 under room temperature. As such, odorants produced during both fresh and decay conditions were measured through time. A total of 19 compounds were selected as the main target odorants along with 12 reference compounds. GC-MS (for VOC) and GC-PFPD system (for sulfur gases) equipped with thermal desorption (TD) system were employed for odorant analysis in this work. The initial concentrations measured from the chamber system were converted into flux terms ($ng{\cdot}g^{-1}{\cdot}min^{-1}$). The EA showed the highest concentration of $H_2S$ (234 $ng{\cdot}g^{-1}{\cdot}min^{-1}$) at EA-0, and the concentrations of AT (Acetone) was also seen clearly in the range of 11.7 (EA-0) to 58.6 $ng{\cdot}g^{-1}{\cdot}min^{-1}$ (EA-9). The EY showed similar patterns. EtAl (Ethyl alcohol) increased 9.47 (EA-1) to 96.7 $ng{\cdot}g^{-1}{\cdot}min^{-1}$ (EA-9) in EA samples. Ketone, alcohol, sulfur groups generally exhibited high concentrations compared to other odorants. These data were also compared in relation to olfactometry related dilution-to-threshold (D/T) ratio by air dilution sensory (ADS) test and sum of odor intensity (SOI).

• 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.