• 한국식품과학회지
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• 제47권4호
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• pp.425-430
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• 2015

원료인 생수와 포장 용기인 페트병과 뚜껑에서 야기되는 이취 성분의 존재여부를 MS-전자코를 통하여 분석해 보았다. 이취가 나는 생수는 농도별로 DF2 양의 방향으로 이동하는 것을 확인 할 수 있었고, 이취의 원인이 페트병 혹은 페트병의 뚜껑이라고 가정하여 분석을 진행한 결과 뚜껑에서 휘발 성분이 페트병 보다 많이 검출되는 것으로 나타났다. 이는 물에서 나는 이취가 페트병보다는 뚜껑에 영향을 더 많이 받았을 것이라고 볼 수 있었다. 또한 이온 분획의 결과로 보아 이취의 원인이 되는 물질인 2,4-di-tert-butylphenol, 노난올과 데칸올이 페트병과 뚜껑에 포함되어 있다고 추측되었다.

• 동아시아식생활학회지
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• 제7권2호
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• pp.211-220
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• 1997

This study was investigated about preparation of ice at home and developing points which met consumer's demand that was focused on auto icemaker. According to purposive quota sampling method, residences in Seoul and Kyunggi-do area were selected and interviewed by trained interviewer at August 1995. The results were as follows: 66.3% of respondent usually prepared ice in ice-making container of refrigerator and used when they needed. 85% of them used ice in summer and seldomly used in other seasons. Boiling water with barley was major drinking water(45.6%), and broiled or purified tap water was used to make ice(38.6%) commonly. Numbers of ice-making container were two(66.0%). Above 50% of respondents replied that they felt off-flavor in ice usually. After felt off-flavor, 54.7% of respondent threw away the ice, some of them used off-flavored ice after treatment to washing with water. 64.9% of respondents thought that the origins of off-flavor was the flavor of refrigerator itself. The consumer's expectation of developing points were as follows. The most priority of developing points was to make ice quickly, the next was to develop auto ice maker and ice storage container, to make different size of ice. Less expected points were to make more clear ice and large volume of ice in one time. The recognition about auto ice maker was slightly low(35% of respondents), but 67% of them wanted to develop auto ice maker.

• 한국물환경학회지
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• 제37권5호
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• pp.381-397
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• 2021

Off-flavor materials (geosmin and 2-methylisoborneol (2-MIB)) produced by microorganisms, such as, cyanobacteria and actinomycetes, cause freshwater use problems worldwide. Due to unpleasant taste and odor, these microorganisms have raised issues especially in drinking water resources. Recently, there has been increasing concern about 2-MIB and causal cyanobacteria, namely, Pseudanabaena, in Korea. However, material production and ecological dynamics remain largely unexplored. This study reviewed the distribution of Pseudanabaena, its species diversity, and the research trend of molecular ecology related to 2-MIB production in Korea. Based on published literature, we found that seven species of Pseudanabaena which include P. mucicola, P. limnetica, P. redekei, P. catenata, P. galeata, P. yagii, and P. cinerea appeared to occur in a variety of Korean water systems. All of these Pseudanabaena species were found in the North-Han River system (Lakes Soyang, Chuncheon, Uiam, and Paldang). Some of these species were also detected in other watersheds, but the precise species diversity was not identified. Species belonging to the Pseudanabaena genus are hard to classify through general microscopic alpha taxonomy, due to their very small cell size and similar morphological characters. Moreover, the potential of 2-MIB production cannot be detected by microscopic observation. Combining molecular ecological techniques, such as, environmental genomic materials (eDNA, eRNA) analyses to conventional methods could be useful to better understand the off-flavor material production and dynamics, thereby providing more efficient management strategies of freshwater systems.

• Asian-Australasian Journal of Animal Sciences
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• 제32권6호
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• pp.881-890
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• 2019

Objective: A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. Methods: Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae. Results: The protein contents of the non-dairy creamer analogs/mimics were about 8.5% as calculated. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were <0.5% of total fat. Addition of egg yolk to the formula increased choline and lutein content in the products, but the amounts were <0.4 mg/g for choline and $4{\mu}g/g$ for lutein. The lutein in the products continued to decrease over the storage time, and only about 15% to 20% of the 0-month amounts were left after 3 months of storage. Although the thiobarbituric acid reactive substances values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. The overall acceptability of the non-dairy creamer analogs/mimics was closely related to the intensity of egg flavor/odor, but storage improved their overall acceptance because most of the off-odor volatiles disappeared during the storage. Water temperature was the most important parameter in dissolving spray-dried non-dairy creamer analogs/mimics, and $55^{\circ}C$ to $75^{\circ}C$ was the optimal water temperature conditions to dissolve them. Conclusion: Higher amounts of yolk and soy protein combinations in place of egg white reduced the cost of the products significantly and those products contained better and balanced nutrients than the commercial coffee creamers. However, off-flavor and solubility were two important issues in the products.

• Preventive Nutrition and Food Science
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• 제5권1호
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• pp.15-19
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• 2000

This study was conducted to determine sensory and chemical traits of reduced-fat frankfurters made with lean lamb or lean lamb/pork (50%/50%), fat from three different sources(pork fat, lamb fat or high-oleic sunflower oil) and added water products designated as L-P-15, LP-L-15, LP-So-15 and LP-P-15, according to lean meat type, source of added fat and target fat content and to compare such products with a similar reduced-fat product made with lean beef/pork (50%/50%) with pork fat(product designated as BP-P-15) and high-fat products made with lean beef/pork (50%/50%) or lamb/pork (50%/50%) with pork fat (BP-P-30 and LP-P-30). Actual fat contents of reduced-fat and high-fat products formulated for 15% and 30% fat were 17~18% and 28~31%, respectively, after processing. Processing yields were lower for all reduced-fat products than for the high-fat products. Trained sensory panelists rated LP-P-15 less intense in lamb flavor as compared to LP-L-15 and LP-So-15. Off-flavor intensity was positively correlated with lamb-flavor intensity (r=0.80), whereas frankfurter-flavor intensity was negatively correlated with lamb-flavor intensity (-0.88) and off-flavor intensity (r=-0.90). According to consumer panelists, LP-P-15 was as desirable in flavor as BP-P-15 or the two high-fat products (BP-P-30 and LP-P-30), while LP-So-15 and LP-L-15 were not. LP-P-15 and BP-P-15 were not notably different from their high-fat counterparts in juiciness and texture desirability and overall palatability. Regardless of fat content, meat type and fat source, there was little lipid oxidation when vacuum-packaged products were refrigerated for 12 weeks.

• 한국식품조리과학회지
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• 제24권4호
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• pp.412-418
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• 2008

In this study, Sulgidduk samples were prepared with substitutions of 1, 2, 3, and 4% tomato powder, along with a control, and were then analyzed for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of tomato powder in the formulation. According to the results, moisture content and water activity were not significantly different among the Sulgidduk samples. In terms of color, as the level of tomato powder content increased, lightness decreased, while the a-value (+redness/-greenness), and yellowness increased. For the textural characteristics, the samples showed significant differences for hardness, adhesiveness, and gumminess, while fracturability was not significantly different. In addition, the samples containing tomato powder presented significantly higher springiness, cohesiveness(except the 1% substitution level), chewiness, and resilience than the control group. In the sensory evaluation, the control group had significantly higher scores for color and flavor as compared to the tomato powder samples. Furthermore, flavor and overall acceptability decreased, while tomato flavor, sourness, and off-flavor increased with increasing tomato powder content. Sweetness and after-taste were not significantly different among the samples. In conclusion, the results indicate that substituting 2${\sim}$3% tomato powder in Sulgidduk is optimal for quality, and provides a product with reasonably high overall acceptability.

• 동아시아식생활학회지
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• 제22권3호
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• 한국식품조리과학회지
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• 제2권1호
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• pp.1-10
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• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• 한국축산식품학회지
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• 제35권2호
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• pp.156-163
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• 2015

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of $300^{\circ}C$ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at $-20^{\circ}C$ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.

• 한국식품과학회지
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• 제46권6호
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• pp.734-738
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• 2014

이 연구는 이전에는 없던 4단계 열수 추출 공정이 사골 내 특유 이취를 효과적으로 제거하고 풍미 성분을 생성시킬 수 있는지 MS-전자코와 FT-NIR을 사용하여 분석하였다. 그 결과, 4단계 열수 추출 공정은 상대적으로 풍미 성분이 많이 생성되었고, 완제품의 경우 진공 농축 공정을 추가적으로 처리함으로써 추출액에 남아있는 지방 유래 휘발성 이취가 감소된 것을 볼 수 있었다. 또한 이렇게 약해진 이취는 생성된 풍미에 masking 되는 효과가 더해져, 다른 회사의 제품과 차별성이 있다고 할 수 있다.