• 한국식품과학회지
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• 제23권6호
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• pp.711-716
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• 1991

조리 식품의 관능특성을 평가하고, 다변수 통계법으로 서로의 상관관계를 조사 하였다. 시료 식품을 각각 특징지을 수 있는 12개의 관능특성을 단계적 차별 분석에 의해 선정하였으며, 요민분석에 의해 도출된 3개의 요인으로 12개의 관능 특성이 갖는 변이의 61.9%를 설명할 수 있었다. 요인 I은 질적 관능성질과 관련이 있고, 요인 II는 양적인 관능특성과 높은 상관관계를 나타내었다. 시료 식품과 관능특성을 동시에 주 성분 좌표상에 표시함으로서 서로간의 상관관계 설정이 용이하였고, average linkage 및 Ward's method을 이용한 집락분석에서 9개의 조리식품은 관능특성의 유사성에서 크게 3개의 집락으로 분류되었다.

• 한국축산식품학회지
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• 제42권6호
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• pp.928-941
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• 2022

This study aimed to analyze the microbiological composition and sensory characterization of fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus SMFM2016-GK1; NK3, P. pentosaceus SMFM2016-NK3), Doenjang (D1, Debaryomyces hansenii SMFM2021-D1), and spontaneously fermented sausage (S8, D. hansenii SMFM2021-S8; S6, Penicillium nalgiovense SMFM2021-S6). The control was commercial starter culture. Nine treatments were applied [GD (GK1+D1), GS (GK1+S8), GDS (GK1+D1+S8), ND (NK3+D1), NS (NK3+S8), NDS (NK3+D1+S8), GND (GK1+NK3+D1), GNS (GK1+NK3+S8), and GNDS (GK1+NK3+D1+S8)] by mixing lactic acid bacteria and yeast, and S6 was sprayed. The microbial composition of fermented sausage was analyzed [aerobic bacteria (AC), Lactobacillus spp. (LABC), Staphylococcus spp. (STPC), and yeast and mold (YMC)], and pH and electronic nose and tongue measurements were taken. The AC, LABC, STPC, and YMC values of the control and treatment groups tended to increase during fermentation (p>0.05). The STPC values of the GD, GS, ND, and GDS groups were similar to that of the control on day 3. The pH of the control on day 3 was significantly lower than that of the GD, ND, and GND groups (p<0.05). Higher levels of 4-methylpentanol, 2-furanmethanol, and propyl nonanoate, which provide a "fermented" flavor, were detected in the GD group compared to in the control and other treatment groups. GD and ND groups showed higher umami values than the control and other treatment groups. Therefore, it is expected that GD can be valuable as a starter culture unique to Korea when manufacturing fermented sausage.

• 한국축산식품학회지
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• 제29권2호
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• pp.260-268
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• 2009

This study was conducted to determine the effects of added rice bran fiber on the physicochemical and sensory characterization of blood sausage. Blood sausages were supplemented with rice bran fiber at levels of 0% (control), 1%, 2%, and 3%. The moisture, hardness, gumminess, and chewiness of treatments with added rice bran fiber were higher than those of controls (p<0.05). The pH, lightness, redness, and yellowness of uncooked as well as cooked blood sausages increased with increasing addition levels of rice bran fiber levels, but energy values were lower in blood sausage treatments with containing rice bran fiber than that of controls (p<0.05). As the increase levels of rice bran fiber in blood sausage the energy levels were decreased (p<0.05). All sensory scores of treatments containing rice bran fiber were higher than controls, and the highest overall acceptability was attained when 2% rice bran fiber was added to blood sausage. The blood sausage with 2% rice bran fiber can be manufactured with high quality characteristics.

• Food Science and Biotechnology
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• 제16권3호
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• pp.374-380
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• 2007

Chemical and sensory profiles of 5 Korean commercial rice wines (yakju) were developed using descriptive, physicochemical, and volatile analyses. Color, 6 aroma, and 5 taste attributes of these rice wines were evaluated by a panel of 13 judges. Sample wines were analyzed for titratable acidity, ethanol content, pH, Hunter colorimeter value, organic acids, and free sugars. Volatile analysis of the samples revealed the presence of 2 acids, 7 alcohols, 19 esters, and 5 miscellaneous compounds. Based on principal component analysis of the descriptive data, rice wines were primarily separated along the first principal component, which accounted for 57% of the total variance between the rice wines with high intensities of 'color' and 'sweet aroma' versus 'ginseng' aroma.

• 대한가정학회지
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• 제27권3호
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• pp.71-78
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• 1989

As the level of life improves, the eating habit is changing from rice meal to bread meal and at the time, eat more strawberry jam than before. We tried to study to select the good cooking method and the proper strawberry variety for the jam through the sensory evaluation We made four kinds jam of Bogyo-Joseoung and Ai-berry by different cooking methods, the result6s of the sensory evaluation are as follow: The jam of Ai-berry is better than that of Bogyo-Joseoung by the paired comparison test but the difference between those, if we add some lemon to the jam of Bogyo-Joseoung and Ai-berry, is very little. The multiple comparison test proves the sourness, if added some lemon and citric acid, become better and the color and viscosity, if added pectin, became better. The overall preference about jam, if pectin and citric acid were added together, was best. In addition, we evaluated the quality of jammed bread by multiple comparison test. The result is like this: The jam with lemon is very good in color, flavor, sourness and texture, but the jam with pectin and citric acid was the best in overall preference.

• Genomics & Informatics
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• 제3권1호
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• pp.24-29
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• 2005

TRPV2 is a non-specific cation channel expressed in sensory neurons, and activated by noxious heat. Particularly, TRPV2 has six transmembrane domains and three ankyrin repeats. TRPV2 has been cloned from various species such as human, rat, and mouse. Oocytes of Xenopus laevis - an African clawed frog ­have been widely used for decades in characterization of various receptors and ion channels. The functional property of rat TRPV2 was also identified by this oocyte expression system. However, no TRPV2 orthologue of Xenopus laevis has been reported so far. Hence, we have focused to clone a TRPV2 orthologue of Xenopus laevis with the aid of bioinformatic tools. Because the genome sequence of Xenopus laevis is not available until now, a genome sequence of Xenopus tropicalis - a close relative species of Xenopus laevis - was used. After a number of bioinformatic searches in silico, a predicted full-length sequence of TRPV2 orthologue of Xenopus tropicalis was found. Based on this predicted sequence, various approaches such as RT-PCR and 5' -RACE technique were applied to clone a full length of Xenopus laevis TRV2. Consequently, a full-length Xenopus laevis TRPV2 was cloned from heart cDNA.

• 농업과학연구
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• 제38권3호
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• pp.485-491
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• 2011

Yogurt was prepared from skim milk added with 2, 4 or 6% of green whole grain of barley, wheat, glutinous rice and common rice, respectively. Changes in pH, titratable acidity, viable cell counts and viscosity during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as green whole grain of barley, wheat, glutinous rice and common rice for yogurt manufacture was selected to 2%. The samples added with green whole grain of barley and wheat powders reached pH 4.5 in 12 hours. After 4 hours of fermentation, pH, the viable cell counts and viscosity in samples added with 2% green whole grain of barley, wheat, glutinous rice and common rice powders were the highest. Especially, in overall sensory evaluation using 5 parameters, the sensory scores of glutinous rice and common rice 2% yogurts were significantly high. From this experiment, the additives optimum level of glutinous rice and common rice powders was selected to be 2%.

• 한국전기전자재료학회논문지
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• 제20권1호
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• pp.80-85
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• 2007

We report the electro-optical properties of the sensory rhodopsin II using a near-field scanning microwave microscope(NSMM). Rhodopsin was known as a photoreceptor pigment with a retinal as a chromophore via a protonated Schiff base and consists of seven ${\alpha}-helical$ transmembrane segments. The sensory rhodopsin II, expressing E. coli UT5600 with endogenous retinal biosynthesis system and purified with $Ni^{-2}-NTA$ affinity chromatography in the presence of 0.02 % DM (Dodecyl Maltoside) from Natronomonas pharaonis. We measured the absorption spectra and the transients difference of sensory rhodopsin II from Natronomonas pharaonis using a UV/VIS spectrophotometer with Nd-Yag Laser (532 nm). The absorption spectra of NpSR II showed a typical rhodopsin spectrum with a left shoulder region and the photointermediates spectra of NpSR II-ground state (${\lambda}max=498\;nm$), NpSR II-M state (${\lambda}max=390\;nm$), and NpSR II-O state (${\lambda}max=550\;nm$) during the photocycle. The observed photocycle reaction was confirmed by measuring the microwave reflection coefficient $S_{11}$ at an operating frequency of f=3.93-3.95 GHz and compared with the results of a photocycle of NpSR II.

• 한국수산과학회지
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• 제45권3호
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• pp.201-206
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• 2012

Supercritical carbon dioxide ($SCO_2$) extraction was used to recover concentrated proteins and to remove lipids and odor causing compounds from anchovy. Engraulis japonicus $SCO_2$ was used as the solvent for extraction, which was performed in a semi-batch flow reactor. The experimental conditions used were pressure, 15-25 MPa; temperature, $40-60^{\circ}C$ and sample size, 500 ${\mu}m$. The proteins obtained under these conditions performed well in a sensory evaluation; moreover, effective lipids and odor removal was achieved. The stability and characteristics of the proteins recovered with different solvents were also evaluated. The samples were sterilized by processing with $SCO_2$. Escherichia coli was not detected after storage for several days. The sensory characteristics were found to be superior to those of a sample produced by hexane extraction. Thus, the protein concentrate was obtained at $60^{\circ}C$ and 25 MPa was deemed valuable as a foodstuff.

• 한국식품과학회지
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• 제28권2호
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• pp.298-304
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• 1996

참기름의 품질을 고소한 냄새, 탄 냄새, 전체적 인 품질 만족도의 세 항목으로 관능 평가하고 상온에서 휘발성 성분을 포집하여 정량 분석하였다 그리고 세 항목의 관능특성 변화에 가장 밀접한 휘발성 성분을 파악하고자 단계적 분별 분석을 실시하였으며 선정된 5개 peaks의 중요도를 정준 분별 분석, 분별 분석 그리고 주성분 분석으로 검토하였다. 5개 peaks 중에서도 가장 중요한 휘발성 성분은 2,5-dimethylpyrazine과 2-methylpyrazine이었으며 각각 고소한 냄새 및 탄 냄새의 척도로 적용할 수 있었다 관능적으로 좋은 품질의 참기름은 2,5-dimethylpyrazine과 2-methylpyrazine의 함량이 각각 $35.82{\sim}4.43$ppm,\;28.90{\sim}6.35ppm$인 것으로 밝혀졌다.