• 한국연초학회지
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• 제29권2호
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• pp.74-79
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• 2007

This study was conducted to evaluate the prediction of sensory property of smoke from leaf chemical property and characterize leaf chemical components for the best tobacco taste's leaves in flue-cured tobacco. For analytical and sensory evaluations, one hundred and forty grades were used. The major leaf chemical components to predict the sensory property of smoke were nicotine for impact, irritation and off taste & odor, and total sugar/nicotine ratio for tobacco taste. Within ${\pm}20%$ range of difference, the predictable probabilities of sensory property of smoke form leaf chemical property were 80.0% for off taste & odor and $91.4{\sim}96.4%$ for impact, irritation and tobacco taste. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical component contents were $2.77{\sim}3.55%$ in nicotine and $5.1{\sim}6.9$ in total sugar/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory property of tobacco smoke from a few selected leaf chemical components in flue-cured tobacco and to select the flue-cured tobacco leaves for enhance the tobacco taste of cigarette.

• 한국식품과학회지
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• 제30권2호
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• pp.299-305
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• 1998

양조, 사과, 현미, 감식초의 휘발성 성분을 분석하고 식초들 간의 관능적 차이를 냄새관점에서 평가하였다. 식초의 휘발성 성분으로 30개의 화합물을 동정할 수 있었으며 9 carbonyl compounds, 12 esters, 6 alcohols 그리고 3 acids로 분류되었다. 3-Hydroxy-2-butanone은 일부 식초에서만 검출되고 감 식초는 다른 식초에 비해 다양한 alcohols을 함유하는 것이 특징이었다. 3-Methyl-1-butanol은 양조 식초에서 전혀 확인되지 않았고 대부분의 사과, 현미, 감식초에서 검출되었다. 감식초는 기타취의 강도가 강하여 기호도가 낮고(p<0.05) 전체적인 향 만족도에서 사과, 양조, 현미 식초에 비해 유의적으로(p<0.01) 열세였다.

• Applied Biological Chemistry
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• 제30권2호
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• pp.109-117
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• 1987

일반계(아끼바레)와 다수계(밀양 30, 태백)의 취반된 쌀밥이 온도별로 저장하는 동안 쌀밥의 풀어짐성과 냄새, 맛, 겉모양과 같은 관능적 성질이 변화함을 비교하였다. 그 결과 취반후의 쌀밥크기는 아끼바레가 가장 많이 증가하였으며 물속에서의 풀어짐성은 다수계가 아끼바레보다 높았다. 저장시간이 경과함에 따라 풀어짐성은 전반적으로 3시간 저장시 현저히 감소하였다가 서서히 증가하였으며 이러한 경향은 낮은온도$(4^{\circ}C)$에서 더욱 현저하였다. 쌀밥의 냄새는 아끼바레가 단냄새와 구수한 냄새에서 다수계보다 높았으나 곰팡이냄새는 낮았다. 맛은 구수한 맛과 느끼한 맛에서는 품종간에 큰 차이가 없었으나 단만은 아끼바레가 높은 강도를 보여주었다. 온도별 저장에 따른 변화는 전반적으로 구수한 냄새와 단냄새가 시간이 경과함에 따라 감소하였으며 곰팡이 냄새는 오히려 증가함을 보여주었다. 맛에서도 구수한 맛과 단맛의 현저한 감소가 평가되었다. 한편 겉모양에서는 아끼바레가 다수계보다 윤택하였으며 이러한 성질은 저장하면서 서서히 감소함을 보여주었다.

• 한국식품위생안전성학회지
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• 제11권1호
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• pp.51-55
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• 1996

As a preliminary experiment to investigate the effect of ozone sterelization on the ginseng powder, the changes of fatty acid composition and organic acid content and sensory properties in ginseng powder treated with ozone was investigated. Ginseng powder was treated with 0.5 ppm ozone for 24 hours and 48 hours, respectively. With increase in ozone treatment time, the content of crude lipid and increase. Contents of unsaturated fatty acid-linolenic acid, linoleic acid, and oleic acid, etc.-decreased with ozone treatment time, whereas saturated fatty acid or same number-stearic acid-increased odor, bitter taste, roasted taste and sweet taste were thiner with ozone treatment times, but pungent taste was thicker with those treatment. These changes of ordors and tastes of ginseng powder with ozone treatment were predicted by oxydation of lipids, flavor components and saponins.

• 한국축산식품학회지
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• 제31권5호
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• pp.649-657
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• 2011

In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.131-131
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• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• 동아시아식생활학회지
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• 제27권5호
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• pp.491-499
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• 2017

본 연구에서 시판 생막걸리의 이화학 성분과 관능적 특성을 살펴보고, 특히 휘발성 성분과 향미 묘사용어와의 상관관계를 분석하였다. 이화학 성분은 우리술 품평회에서 입상한 생막걸리의 알코올, 환원당 함량이 유의적으로 높게 나타났고, 색도가 낮게 나타났다(p<0.05). 또한 휘발성 성분에서 입상한 생막걸리의 ethyl myristate의 함량이 2.4배 낮게 나타났다(p<0.05). 전체 15종 생막걸리의 묘사용어는 총 24개(외관2개, 향 10개, 맛 8개, 질감 4개)의 용어가 개발되었다. 입상주의 관능적 특성은 단내, 배향, 요구르트향, 알코올향, 알코올 향미, 탄산감이 주로 발현되었으며, 구수한 향/향미, 누룩향은 적게 나타났다. 생막걸리에 함유된 휘발성 성분과 묘사 용어 중 향에 관한 항목과의 상관분석 결과, ethyl lactate가 복분자향(r=0.840), 배향(r=0.723)과 높은 양의 상관관계를 보였다(p<0.01). 본 연구에서 도출된 소비자들이 선호하는 이화학 특성과 관능적 특성(단내, 복분자향, 배향, 요구르트향 등)이 생막걸리의 품질특성에 잘 반영된다면 막걸리의 소비 활성화에 기여할 것으로 사료된다.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.22-28
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• 2005

Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

• 한국식품저장유통학회지
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• 제15권1호
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• pp.144-149
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• 2008

본 연구는 청국장의 관능적 품질개선을 위해 초의차(불발효차)의 첨가량을 달리하여 청국장의 발효기간 중 이화학적, 관능적 품질특성 및 미생물균수 측정을 실시하였다. 초의차 첨가량이 증가할수록 발효미생물 생육이 지연되었고 pH 및 휘발성염기태 질소 함량은 초의차 첨가량 증가에 따라 감소하였다. 초의차 첨가 청국장의 색도측정에서 명도(L) 및 적색도(a)가 유의적으로 감소하였고, 그 결과 초의 차가 첨가된 모든 실험구들의 외관에 대한 선호도는 무첨가 대조구에 비해 낮았다. 또한 3%까지 초의차를 첨가할수록 이취개선 효과로 인해 향, 맛, 종합적 기호도가 증가하였으며, 3% 초의차 첨가 청국장의 항산화활성은 대조구에 비해 유의적으로 높게 나타났다. 이상의 결과를 통해 청국장의 관능적 품질이 3%의 초의차 첨가에 의해 개선된 것으로 판단되었다.

• 한국식품과학회지
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• 제51권6호
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• pp.596-603
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• 2019

This study involved the production of specialty lager beers supplemented with Korean red ginseng extracts or Bokbunja (Korean black raspberry, Rubus coreanus Miquel) juice. The effects of the Korean red ginseng extracts or Bokbunja juice on the specific gravity, pH, yeast viability, free amino nitrogen content, reducing sugar content, color, alcohol content, turbidity, and sensory evaluation were evaluated. The alcohol content of the beers containing the extracts or juice were within the standard alcohol amounts (3.63-4.0%, v/v). The pH values of the three samples containing Bokbunja juice were lower than that of the control values. The sensory evaluation showed that the addition of Bokbunja juice was superior to the ginseng extracts, and the optimal addition time was before or after the secondary fermentation. These data indicate that the flavor and odor of the Bokbunja juice are more persistent than that of the ginseng extracts.