• 한국식품조리과학회지
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• 제19권6호
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• pp.723-728
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• 2003

The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

• 분석과학
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• 제10권6호
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• pp.459-467
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• 1997

Due to the growing demand for bottled mineral waters, a study was undertaken to determine the quality of the twenty six brands of domestic and imported drinking waters. The quality of water was evaluated by analyzing the twenty four elements including minerals, essential and/or toxic trace elements, and the analytical items to affect the taste of water. The contribution of drinking water to the mineral nutrition of human was calculated in order to investigate the health effect of drinking water. The taste of water was evaluated in terms of minerals, anions, TDS, alkalinity, hardness and pH.

• 한국식생활문화학회지
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• 제21권3호
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• pp.336-343
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• 2006

This study examined the consumptive perceptions of herb added breads and cookies with 436 male and 444 female university students. Also this study tested sensory preference of baguette. The results of this study were as follows: First, the intention rate of herb added breads and cookies were high with 85.5% (N=752) and female was higher with 89.6% than male with 81.2%. In terms of consumption prospect, 48.0% of them responded with increasing, 45.6% of them responded quite positively with 'average'. The 4.4% of them responded with decreasing. There was significant difference about consumption between male and female. Second, 45.8% of them responded herb added breads and cookies consumption rate will be increased due to consumers are seeking new tastes. The 59.0% of them responded consumption rate will be decreased due to they are not familiar with new taste. Third, in terms of sensory preference of rosemary added baguette, appearance, flavor, taste, overall acceptability was high with 2% added group. The texture was high with 1% added group. The appearance and flavor preference of mint added baguette breads was high with 1% added group. The taste, texture, and overall acceptability was high with control group. Fourth, while male preferred rosemary 1% on appearance, flavor, taste, texture, overall acceptability, female preferred rosemary 2% on appearance, flavor, taste, overall acceptability. Both of them evaluated mint 4% as the least preferred.

• 한국식품과학회지
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• 제24권3호
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• pp.289-293
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• 1992

본 연구에서는 시판 breakfast cereals의 품질 특성을 비교 검토하였다. Breakfast의 water absorption index(WAI)가 클수록 water soluble index(WSI)는 감소하는 경향을 나타내었으며, Bowl life는 WSI가 클수록 길어지는 경향을 나타내었다. 시판 breakfast cereals의 Bowl life는 제품의 WSI 이외에도 크기, 모양 및 조직 등의 영향을 받는 것으로 나타났다. 품질 표현용어의 조사에 따르면 시판 breakfast cereals의 중요한 관능적 품질요소는 고소한 맛, 단 맛, 굳기, 부서지는 정도 및 먹은 후 입속에 남는 느낌으로 구분되며, 특히 부서지는 정도가 가장 중요한 요소임을 알 수 있었다. 단 맛과 고소한 맛은 강한 음의 상관관계를 나타내어 첨가물에 의한 단 맛 강화는 오히려 고소한 맛을 감소시켰다. 전체적인 관능적 품질은 색, 고소한 냄새, 고소한 맛과 강한 양의 상관관계를, 입안에서의 마찰 정도, 부착성, 첨가물 맛과는 강한 음의 상관관계를 나타내었다. 이들 결과로 미루어 볼 때 좋은 색과 고소한 맛, 바삭바삭한 조직감을 갖는 breakfast cereal이 좋은 품질의 제품으로 평가되었다.

• 한국식생활문화학회지
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• 제29권5호
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• pp.454-463
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• 2014

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

• 대한본초학회지
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• 제26권1호
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• pp.35-39
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• 2011

Objectives : Genetic analysis and taste pattern were performed to identify species between Glycyrrhiza uralensis and G. glabra which are officially listed in Korean Pharmacopoeia IX as origin of Gamcho(g$\={a}$nc$\v{a}$o, licorice root, Glycyrrhizae Radix et Rhizoma). Methods : Genetic analysis showed that identification between two species was done by comparing base sequence of ITS(intergenic transcribed spacer) and trnH-psbA regions from eleven Gamchoes sold in market. There was different taste pattern using by taste sensor in Glycyrrhiza uralensis and G. glabra. Results : Genetic analysis showed that six Gamchoes from China were identified as Glycyrrhiza uralensis and five Gamchoes from Uzbekistan were G. glabra. From the results of taste pattern, sourness and astringency of Glycyrrhiza uralensis from China were significantly higher than G. glabra from Uzbekistan, and aftertaste of astringency, aftertaste of umami, and saltiness of Glycyrrhiza uralensis were signicantly low as compared to G. glabra. There is no significant difference between two species in terms of bitterness, aftertaste of bitterness, and umami. Conclusions : Taken together, Glycyrrhiza uralensis from China and G. glabra from Uzbekistan were identified by taste sensor, and this technic could be applied to establishment of taste pattern marker for identification of different species located in various regions.

• 한국조리학회지
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• 제13권4호
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• pp.269-278
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• 2007

The purpose of this study was to investigate the taste and quality of persimmon leaves cakes with different-ly added(0, 4, 8, 12, 16%) persimmon leaves powder. The findings of this study were as follows; First, the proximate composition contents of persimmon leaves powder were analyzed as composed of 6.30% moisture, 19.20% crude protein, 2.80% crude fat, 18.93% crude ash, and 35.91% dietary fiber. Second, the specific gravity of sponge cakes was significantly increased with the amount of persimmon leaves powder added. As added percentage of persimmon leaves powder increased, L and b values were decreased and the color value was increased. Third, specific loaf volume was decreased as the percentage of persimmon leaves powder added increased. There was no significant difference in terms of baking loss percentage. Fourth, hardness and gumminess was increased as the percentage of persimmon leaves powder added increased in terms of textural characteristics. There was no significant difference of cohesiveness and springiness among samples. Fifth, the group of eight percent persimmon leaves powder added has the highest in color, flavor, taste, texture, and overall acceptance in sensory evaluation results. In conclusion, the sample group with 8 percent persimmon leaves powder added gave the best taste and quality to sponge cakes in this study.

• Journal of Oral Medicine and Pain
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• 제33권2호
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• pp.133-145
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• 2008

본 연구의 목적은 전기 미각 측정기를 사용하여 구강점막질환(구강편평태선, 재발성 아프타성 궤양)을 지닌 환자의 미각 감수성을 조사하기 위함이다. 173명의 환자가 100명의 대조군과 73명의 실험군으로 구성되었으며 73명의 환자는 부산대학 병원 구강내과에 2005년 4월부터 2007년 1월까지 내원하였다. 대조군은 2006년 2월부터 8월까지 청주 및 인천 소재 치과의원에 내원한 치과환자를 대상으로 하였다. 전기미각측정기(electrogustometer)를 사용하여, 오른쪽 혀끝, 측방 중앙부위, 유곽유두 근처부위, 연구개부위에 미각측정을 시행하였으며 그 결과는 다음과 같다. 1. 실험군에서의 전기 미각 역치는 대조군에서 보다 유의하게 낮은 수치를 나타내었다(p<0.001). 2. 실험군에서 만성도와 병소의 개수에 따른 전기 미각 역치의 주목할 만한 변화는 관찰되지 않았다. 3. Dexan을 단독 사용했을 때와 Dexan과 Prednisolone을 함께 투여한 환자들에서, 전기 미각 역치의 주목할 만한 변화는 관찰되지 않았다. 4. 치료 경과(반응없음 vs 1/2 개선 vs 완전개선)에 따른 전기 미각 역치의 주목할만한 변화는 없었다. 그러나 NAS에 의해 측정된 증상의 개인적 지표는 미반응 군에서는 주목할 정도로 증가하였으며 완전 개선 군에서는 눈에 띄게 감소하였다(p<0.001)

• 한국한의학연구원논문집
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• 제1권1호
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• pp.461-470
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• 1995

It has been known many pretreatment methods of Pinellia ternata. In this study, we chose one of them, ${\lceil}$Gang-Banha${\rfloor}$ and compared the process step by step in terms of taste an icon of Pinellia ternata. Identification of the major components and understanding the mechanism of pretreatments should be studied near future.

• Food Science and Biotechnology
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• 제14권6호
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• pp.738-742
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• 2005

We developed a musical composition and performing method for the dynamic expression of food taste, to replace the static expression obtained from a numerical sensory score and linguistic method. The musical score was composed using cognitive food sensory data gathered while eating potato chips via a computer equipped with a sound card and a master keyboard, as well as Cakewalk 9.0, Goldwave 5.0, and Windows Media Player. The music score included four lines, one representing sensory data and three reflecting three layers of human consciousness. Different time units were applied by incorporating different repetition cycles for the relevant consciousness layers. The musical scores of individual subjects differed in terms of the score pattern and its sound. The music representing food taste was played by four instruments and showed different sound and acoustic frequency patterns for each individual subject during the consumption of potato chips. The musical expression method was applied to analyze the individual taste characteristics in the cognition of food.