• Title/Summary/Keyword: sensory evaluation

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Changes in Taste Characteristics of Traditional Korean Soy Sauce with Ripening Period - Analysis of Nitrogen Compound Contents and Sensory Characteristics - (숙성 기간에 따른 전통 간장의 맛 특성 변화(II) - 질소 화합물 분석 및 관능 특성 -)

  • Joo, Myoung-Sook;Sohn, Kyung-Hee;Park, Hyun-Kyung
    • Journal of the Korean Society of Food Culture
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    • v.12 no.4
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    • pp.383-389
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    • 1997
  • This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

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Analyses of Flavor Qualities of Vegetable Oils by Gas Chromatography (가스크로마토그래피에 의한 식물성 기름의 향미품질의 분석)

  • Yoon, Suk-Hoo;Kim, Jong-Goon;Min, David B.
    • Korean Journal of Food Science and Technology
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    • v.17 no.5
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    • pp.355-360
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    • 1985
  • Soybean, hydrogenated soybean and corn oils, which were exposed to fluorescent light for different periods of time, were evaluated for sensory qualities by subjective sensory evaluation and instrumental gas chromatographic analysis. Sensory evaluation was conducted in 8 laboratories using a 10-point hedonic scale with a total of 95 panel members. The correlation coefficients between sensory scores and predicted sensory scores by gas chromatographic analysis for the 8 laboratories varied from 0.10 to 0.99. However, most laboratories had better than 0.90, which was considered excellent. The correlation coefficients between sensory scores of the 95 panel members and predicted sensory scores using the amount of 2. 4-decadienal isomers in oil determined by a gas chromatographic method for soybean, hydrogenated soybean, and corn oils, were r=0.96, r=0.97, and r=0.97, respectively. The correlation study suggests that it is possible to obtain realistic results of oil flavor qualities from the instrumental evaluation by combining improved gas chromatographic analysis, sensory evaluation, and statistical analysis for practical purposes.

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The Difference of Subjective Sense Recognition According to the Characteristics of Sensory Processing (처리특성에 따른 주관적 감각인식의 차이)

  • Park, Mi-Hee;Kim, Kyeong-Mi
    • The Journal of Korean Academy of Sensory Integration
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    • v.5 no.1
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    • pp.21-30
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    • 2007
  • Objective: This study was to provide a standard for the evaluation of The Korean version of Adolescent/Adult Sensory Profile(K-ASP) for University students and to investigate the difference of the subjective sense recognition regarding the characteristics of sensory processing. Method: The subjects consisted of 84 University students. A researcher examined subjective sense recognition and K-ASP for subjects. Visual Analog Scale used to evaluate subjective sense recognition and K-ASP was utilized to evaluate the characteristics of sensory processing. Results: 1. The average scores and standard deviation of K-ASP were $32.93{\pm}7.88$ for low registration group, $39.39{\pm}6.55$ for sensory seeking group, $38.94{\pm}9.13$ for sensory sensitivity group, and $34.24{\pm}7.85$ for sensory avoiding group. 2. The correlation between the total score on an each quadrant and the subjective sense recognition are -.27 for low registration group, .11 for sensory seeking group, .09 for sensory sensitivity group and .12 for sensory avoiding group. It showed the statistically significant correlation between the total score of low registration and the subjective sense recognition group(p<.05). 3. The average scores and standard deviation of the subjective sense recognition were $5.22{\pm}1.56$ for high threshold and $7.28{\pm}1.70$ for low threshold. The subjective sense recognition according to the characteristics of sensory processing showed the statistically significant difference. Conclusions: This study supports the theory that there is the difference of sensory recognition according to each individual and we found that people with difficulties of sensory processing acknowledge their characteristics of sensory processing well. Evaluation of sensory processing ability through interview or questionnaire supports the fact which it is reliable.

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Sensory Evaluation of Chungkukjangs with Herbal Extracts and Clinical Evaluation in Atopy Dermatitis Patients (천연물(알로에, 계피, 감초) 첨가 청국장의 관능평가와 아토피 환자에서의 임상적 효능 평가)

  • 윤성하;이상선;장정은;노건웅
    • Journal of Nutrition and Health
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    • v.37 no.8
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    • pp.669-674
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    • 2004
  • The purpose of this study was to develop the antiallergic and hypoallergic fennented soybean foods without side effect. We manufactured Chungkukjang with addition of herbal (aloe, cinamon, licorice root) extract. Sensory evaluation was performed to evaluate the acceptability by the consumer. Clinical evaluation was performed with 10 atopic dermatitis (AD) patients who showed positive reaction with specific IgE and skin prick test. Cross-over study between nonnal Chungkukjang and Chungkukjang with aloe extract was performed. In sensory evaluation, Chungkukjang with aloe extract obtained best score overall. In clinical evaluation, 7 out of 10 AD patients showed positive reaction to soy-bean and 4 out of 10 AD patients showed positive reaction to normal Chungkukjang. 2 out of 10 AD patients showed positive reaction to Chungkukjang with aloe extract. In conclusion, Chungkukjang could be recommended as functional food with hypoallergic effect. As adding aloe extract to Chungkukjang, hypo allergic effect was increased.

Quality Characteristics of Onion with Added French Dressing Composed of Different Oils (기름 종류를 달리한 양파 첨가 프렌치 드레싱의 품질특성)

  • Kim, Yu-Li;Lee, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.5
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    • pp.683-690
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    • 2011
  • This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

Sensory and Textural Characteristics of Julpyun ( Korean traditioned rice cake ) as Influenced by Soaking Time of Rice (쌀의 수침시간에 따른 절편의 특성)

  • Park, Mee-Weon;Kim, Myoung-Hee;Jang, Myung-Sook
    • Korean journal of food and cookery science
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    • v.8 no.3
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    • pp.315-321
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    • 1992
  • This investigation was undertaken for me purpose of studying me sensory and textural properties of Julpyun (Korean traditional rice cake) made by various soaking time (1, 4, 6, 8, and 12 hours) of rice during storage at room temperature. The storage periods were 2, 4, 6, and 10 hours. Sensory evaluation was done by a panel of 12 judges majoring in food and nutrition. The luation was repeated 3 times. Objective evaluation was done by rheometer and color difference meter. As a result of me sensory evaluation for Julpyun made by various soaking time and storage periods, mere were significant differences (p<0.001) in most of characteristics between soaking time and storage periods. Julpyun made by soaking time for 12 hours showed the most favorite tendency during storage periods. The result of textural properties measured by rheometer showed similar trend to those of sensory evaluation. By me color difference meter, L (lightness) value were increased by increasing the soaking time. There were significant differences (p<0.001) between me samples.

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The Effects of Sensory Experiences of Customers Visiting Family-Style Restaurants on Customer Satisfaction (패밀리 레스토랑 매장 내 감각체험이 고객만족에 미치는 영향)

  • Huh, Eun-Jeong;Kim, Woo-Sung;Jung, Yoon-Sun
    • Korean Journal of Human Ecology
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    • v.19 no.3
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    • pp.523-536
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    • 2010
  • This study analyzed the effects of demographic factors and sensory experiences of customers on customer satisfaction, using data from 302 customers in the Pusan, Ulsan, and Kyungnam areas who have visited family restaurants within 3 month period prior to the study. This study defined the sub-factors of sensory experience as vision, sound, smell, taste, and touch, and defined the sub-factors of customer satisfaction as main services, supplementary facilities, services related to sales promotion, served food, and the location of a restaurant. The study revealed that each evaluation score of the sub-factors of sensory experience and each evaluation score of the sub-factors of customer satisfaction was a little higher than the middle score. Respondents evaluated taste as the highest score among the sub-factors of sensory experience and evaluated main services as the highest score among the sub-factors of customer satisfaction. In terms of the effects of the sub-factors of sensory experiences and demographic factors on overall customer satisfaction, more positive taste experience, vision experience, and sound experience led to higher overall customer satisfaction and the married group in terms of marital state gave higher evaluation scores on overall customer satisfaction than the counterpart. In terms of the effects of the sub-factors of sensory experiences and demographic factors on individual customer satisfaction, consumers' sensory experiences were shown to exert far greater influences than the demographic variables.

Effects of Cooking End-point Temperature and Muscle Part on Sensory 'Hardness' and 'Chewiness' Assessed Using Scales Presented in ISO11036:1994

  • Sasaki, Keisuke;Motoyama, Michiyo;Narita, Takumi;Chikuni, Koichi
    • Asian-Australasian Journal of Animal Sciences
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    • v.26 no.10
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    • pp.1490-1495
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    • 2013
  • Texture and 'tenderness' in particular, is an important sensory characteristic for consumers' satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in ISO11036:1994 to evaluate the texture of beef. Longissimus and Semitendinosus muscles of three Holstein steers cooked to end-point temperatures of $60^{\circ}C$ and $72^{\circ}C$ were subjected to sensory analyses by a sensory panel with expertise regarding the ISO11036 scales. For the sensory analysis, standard scales of 'chewiness' (9-points) and 'hardness' (7-points) were presented to the sensory panel with reference materials defined in ISO11036. As a result, both 'chewiness' and 'hardness' assessed according to the ISO11036 scales increased by increasing the cooking end-point temperature, and were different between Longissimus and Semitendinosus muscles. The sensory results were in good agreement with instrumental texture measurements. However, both texture ratings in this study were in a narrower range than the full ISO scales. For beef texture, ISO11036 scales for 'chewiness' and 'hardness' are useful for basic studies, but some alterations are needed for practical evaluation of muscle foods.

A Study on the Sensory Characteristics of Various Heat Treated Milks (살균 온도에 따른 시판 우유의 관능적 특성 비교 연구)

  • 박신인
    • Journal of Food Hygiene and Safety
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    • v.10 no.1
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    • pp.19-22
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    • 1995
  • Sensory characteristics of various milk samples-low-temperature long-time(LTLT) milk, high-temperature short-time (HTST) milk and ultra-high temperature (UHT) milk-were investigated using chemical analysis and sensory evaluation. The chemical composition was not much different among the milk samples. The results of evaluation of preference for color, flavor, taste and overall desirability of the milk samples by scoring and ranking tests indicated that significant difference on the sensory quality was recognized at 0.01 percent level. UHT milk samples (especially sample F and H) had better sensory acceptability than LTLT milk HTST milk samples.

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Preparation and Sensory Characteristics of Chocolate with Added Coffee Waste (커피 폐원두박을 이용한 초콜릿 제조 및 관능적 특성)

  • Yoo, Kyung-Mi;Song, Mi-Ran;Ji, Eun-Jung
    • The Korean Journal of Food And Nutrition
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    • v.24 no.1
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    • pp.111-116
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    • 2011
  • The purpose of this study was to evaluate the optimum ratio of coffee waste to chocolate for the preparation and investigation of the sensory characteristics of coffee chocolates. Color values(L-value, redness, and yellowness), total flavonoids, radical scavenging activity, and sensory characteristics of coffee chocolates made with various concentrations of additives were measured. The coffee waste powders were added at weight percentages of 0, 1, 2, 3, and 4%. As the ratio of coffee powder to chocolate increased, total flavonoid content and radical scavenging activity increased. In sensory evaluation, significant differences(p<0.05) were shown in taste, bitterness, texture, and overall acceptability depending on the amount of coffee waste powder added. The optimal ratio for sensory acceptability of coffee chocolate was 2% added coffee waste powder.