• Journal of Dairy Science and Biotechnology
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• v.38 no.2
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• pp.59-69
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• 2020

This study was conducted to evaluate the chemical and organoleptic properties of some dairy products supplemented with different concentrations of propolis (0%, 0.5%, 1.0%, 1.5%, and 2.0%). There was no significant difference between pH values of the treated and control groups. All samples were tested using 20 evaluators divided in five categories. Compared to the control, the best organoleptic test results were obtained for market milk, yoghurt, and Kefir supplemented with 0.5% propolis. Statistical difference was observed in the taste, flavor, color, texture, and overall acceptability of market milk, yoghurt, and Kefir between the treated and control groups (p<0.05). However, as propolis has a strong aromatic flavor, it should be supplemented in small amounts, so as not to affect the organoleptic properties of the product. In conclusion, this study provides useful information for the development of functional dairy products using propolis.

• Journal of Biosystems Engineering
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• v.43 no.3
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• pp.211-218
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• 2018

Purpose: The present study investigated the nutritional and organoleptic characteristics of two African leafy vegetables (ALVs)-jute mallow (Corchorus olitorius L) and cowpea (Vigna unguiculata)-at various drying temperatures. Methods: The thin-layer drying of cowpea leaves and jute mallow was studied at various temperatures ($40-100^{\circ}C$) in a convective laboratory dryer, and the nutrient profiles of the dried vegetables were determined. The nutrients considered were vitamins B2 and C, and ${\beta}$-carotene. The level of vitamin C was determined by high-performance liquid chromatography (HPLC), whereas the levels of ${\beta}$-carotene and vitamin B2 were determined by titration. Results: ${\beta}$-carotene was the most stable nutrient, whereas vitamin C was the least stable nutrient in both cowpea leaves and jute mallow. The drying parameters-temperature and time-revealed that temperature had the most profound effect on vegetable nutrient stability. Organoleptic tests were carried out on the fresh and dried vegetable; there were no significant differences in preference between the fresh and dried ALVs (95% confidence interval). Conclusions: The present study revealed that the vegetables can be preserved by drying, and the study could be used as a guide for effective drying of those vegetables.

• Journal of the Korean Society of Tobacco Science
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• v.3 no.2
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• pp.95-102
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• 1981

From various sources of natural habitat yeasts, which coo 14 transform the constituents of tobacco Powder into flavors, were isolated and three isolates. YOII, M4-1, and M 19-1, were selected These were identified, by their biological characteristics, as Hansenuia ciferri, Pichia acaciae and Candida tropicalis, respectively. Their ferments were extracted with petroleum ether and fractionated into basic, neutral and acidic fractions. The major organoleptic properties of the fermented flavors were detected in the neutral fractions by the sensory test and the yields and threshold values of those fractions were determined and the organoleptic characteristics were described as well.

• Horticultural Science & Technology
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• v.17 no.3
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• pp.341-343
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• 1999

Quality of 'Niitaka' pear fruit was evaluated by instrumental and sensory analysis in relation to storability. Fruits harvested at commercial maturity were stored in a common storage room or in a cold storage at $2^{\circ}C$. During storage, fruits were sorted by instrumental measurement of soluble solid content (SSC) and flesh firmness. Then, overall acceptability was evaluated by organoleptic test. Critical storage period was determined by sensory evaluation index for different storage methods. After 60 days of storage, eating quality was acceptable when flesh firmness was higher than $3.3kg/8mm{\emptyset}$. As for soluble solid contents, high eating quality was obtained when pear fruit contained soluble solids higher than $13.0^oBrix$. In 'Niitaka' pears, however, changes in soluble solid content seemed not to be an appropriate parameter to determine storability since SSC increased during both common and cold storage. Data of organoleptic test and postharvest changes in flesh firmness suggested that storability of 'Niitaka' pear fruit seemed to be 30 days in a common storage and 120 days in a refrigerated storage.

• Journal of the Korean Society of Tobacco Science
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• v.23 no.2
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• pp.156-161
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• 2001

This study was carried out to evaluate the effect of bulk fermentation on chemical, chromatic, and organoleptic characteristics of burley leaf tobacco. The pile of ferment processing was taken up 32 days under the conolitions of leaf moisture contents of $28\pm1%$, with a pressure of some 200kg/$m^2$ within a closed room (mean air temperature and relative humidity ; 20.5$^{\circ}C$ and 58.7%). The pile was opened up and reconstructed two times when the maximum inside temperature reached at $45~46^{\circ}C$. The nicotine content was decreased, but amomnia contents and pH were significantly increased by bulk fermentation. Otherwise, the contents of total nitrogen, total volatile base, organic acids, and fatty acids were not affected by same treatment. The value of L(black to white), a(red to green) and b(yellow to blue) in chromatic characteristics were significantly decreased by bulk fermentation. In sensory test of the cigarettes made by addition of the tormented tobacco leaves after toasting in proportion of 19-25%, no negative characteristics in irritation, taste, and preference were detected in comparison with normally processed cigarettes(19%, 2 years fermentation, toasting). The results suggest that bulk fermentation may be useful to increase the proportion of burley leaf tobacco in the cigarettes and to shorten the period of storage for aging.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.285-289
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• 1990

Scoring difference test was applied for determining the organoleptic characteristics of mushrooms which was ${\gamma}-irradiated$ in connection with the shelf-life extension. Irradiation at 1 to 3kGy caused a significant softening of mushroom tissue (p<0.05), but it showed no immediate influence on the overall appearance, flavor and taste of mushrooms. After 17 days of storage at $9{\pm}1^{\circ}C\;and\;80{\pm}7%$ RH, 2 to 3 kGy-irradiated mushrooms were significantly better than the nonirradiated control in the sensory properties such as appearance, texture, flavor and taste (p<0.01). Organoleptic scores have shown that the irradiated samples are acceptable more than 17 days, compared to 7 days in the nonirradiated control.

• Journal of Korean society of Dental Hygiene
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• v.15 no.2
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• pp.325-332
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• 2015

Objectives: The purpose of this study was to investigate tooth whitening maintenance efficacy of several dentifrices containing effective ingredients for tooth whitening. Methods: Hydroxyapatite specimens(HAPs) staining was done by using modified Stookey's methods. HAPs were treated with 2.9% hydrogen peroxide containing strip for whitening, and were shaken with several dentifrice slurry(dentifrice 1 : artificial saliva 2) for 30 minutes. The HAPs were finally dipped in staining solution for an hour. Shaking and dipping were repeated 4 times and lightness values were measured by colorimeter at each step. In clinical test, test 4 dentifrice and control dentifrice were evaluated by 21 subjects for 2 months after receiving institutional review board(IRB) approval. Organoleptic(vita shade guide) and instrumental(SHADEEYE-NCC) evaluation were performed for whiteness change of teeth. Statistical analysis was performed using repeated measures ANOVA, Tukey's post hoc test and ${\chi}^2$-test(p<0.05). Results: All dentifrices showed statistical significance in comparison with control dentifrice containing sodium fluoride and test 4 dentifrice containing sodium pyrophosphate, sodium metaphosphate, candelilla wax, and sodium fluoride showed statistical significance in comparison with other dentifrices by inhibiting staining in vitro(p<0.05). In clinical test, test 4 dentifrice showed better effects than control dentifrice in organoleptic and instrumental evaluation in tooth whitening maintenance efficacy(p<0.05). The awareness toward tooth whitening maintenance efficacy for 2 months use showed that test 4 dentifrice was much better than control dentifrice, but did not show statistically significant(p>0.05). Conclusions: Dentifrice containing sodium pyrophosphate, sodium metaphosphate, candelilla wax and sodium fluoride was more effective in keeping teeth white.

• Journal of Ginseng Research
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• v.9 no.1
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• pp.128-134
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• 1985

In order to study the effect of honey concentration on the quality of honeyed ginseng in the process of manufacturing honeyed ginseng, honeyed ginseng was manufactured under the various condition of honey concentration, 40 brix, 50 brix, 60 brix and 70 brix and the approximate composition, the yield and organoleptic test of them were investigated. The results obtained were as follows. 1. The higher honey concentration was used, the yield of honeyed ginseng was increased. 2. The higher honey concentration was used, the amount of total sugar was increased while the amount of crude saponin, crude protein. crude fat, crude fiber and crude ash was decreased. 3. Free sugars of honeyed ginseng consist of rhamnose, xylose, fructose, glucose, sucrose and maltose, 4. The amount of saponin lost in the process of manufacturing honeyed ginseng was 2.5%-5.0%, therefore honey concentration was not so effective on the loss of saponin. 5. According to organoleptic test, H-3 and H-2 treating honey concentration at 60 brix and 50 brix was the best and better of all.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.2
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• pp.13-19
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• 1978

Limwonsibyukgi says that there are fifty-one kinds of beverage easily and cheaply to be made. Through the organoleptic test, I found that eleven kinds of beverages were valuable to develope and specialy yugijang was considered to be superior to coffee. In view of this, the developement of the korean native beverage is advisable in stead of coffee, in that we can recover the soul of our fore fathers and decrease the waste of foreign exchange.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.450-455
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• 2005

This study was conducted to determine firstly the composition of the essential oil from fresh changpo (Acorus calamus var. angustatus Bess) roots quantitatively and qualitatively by use of two internal standards, and secondly volatile compounds which are primarily responsible for the aroma of changpo roots. Simultaneous steam distillation and extraction method was used for essential oil extraction, and aroma extract dilution analysis (AEDA) and sniffing test by gas chromatography/olfactometry (GC/O) were used to detect the characteristic impact odorants. According to the instrumental analysis of changpo root essential oil, cis, trans-famesol (47.56 mg/kg of fresh wt), octanoic acid (23.73 mg/kg of fresh wt), trans-2-dodecenal (20.28 mg/kg of fresh wt) and trans, trans-farnesol (13.81 mg/kg of fresh wt) were the most abundant compounds. Geranyl acetate, trans-nerolidol and trans, trans-farnesyl acetate were evaluated as the characteristic impact odorants of changpo roots from results of AEDA and sniffing test. Especially, geranyl acetate was considered as the most similar odor component to changpo roots by organoleptic evaluation with GC/O.