• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.105-111
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• 2014

The purpose of this study is to analyze the Korean chili (Capsicum annuum L.) ketchup and American chili ketchup for their comparative bioactive components and then conduct a sensory evaluation. American chili ketchups are collected from Americans' local favorites, and then the American chili ketchups and Korean chili ketchups are analyzed based on their physiological compositions. Bioactive analysis of the Korean chili ketchups show : total capsaicinoids of $2.59{\pm}1.00mg/100g$, total carotenoids of $33.28{\pm}1.52mg/100g$, total phenol of $61.17{\pm}8.08mg/GAE/100g$, and vitamin C equivalent antioxidant capacity (VCEAC) of $187.04{\pm}3.22mg/100g$. The Korean chili ketchups show higher overall acceptability when being compared to Americans' local favorite chili ketchups. In the sensory evaluation, there are significant differences (p<0.05) in sour, sweet, hot, salty taste, and the overall acceptability in two groups.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.205-219
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• 2012

The purpose of this study is to make a correlation analysis between mechanical characteristics and sensory characteristics of puffer fish fillet under storage conditions and to find out those quality characteristics. With the storage time, VBN increased while color, smell and texture values decreased. As the appearance, the fish showed excellent quality stored at $4^{\circ}C$ for 8-12 hours, at $12^{\circ}C$ for 4-8 hours and at $20^{\circ}C$ for 4 hours. When the L value increased, color preference in sensory results decreased in correlation physicochemical properties, mechanical properties and sensory properties of puffer fish fillet. However, mechanical properties and sensory evaluation showed a different aspect. When the higher temperature, redness(a-value) decreased. Regardless of storage temperature, yellowness (b-value) increased. In the results of the hardness, the value was higher, the sensory showed the better texture.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.349-353
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• 2004

본 연구에서는 ${\beta}-CD$를 이용하여 우유에서 콜레스테롤을 제거한 후 혈중 콜레스테롤 저하를 위해 EPO을 첨가하였다. EPO의 첨가량에 따른 우유의 저장 중 이화학적 변화와 관능적 특성들을 살펴보았으며 동물실험을 통해 랫트 사료의 섭취량에 따른 체중 증가량, 총 콜레스테롤의 함량과 중성지질, HDL-cholesterol의 함량 변화로 혈중 콜레스테롤 저하효과를 증명하였다. 우유의 지방산화도는 EPO의 첨가량이 증가되고 저장기간이 경과할수록 높아지는 결과가 나타났다. 관능평가에서는 저장 기간동안 EPO를 첨가한 우유는 소량 첨가시 매우 양호 하였으나 첨가량이 많을수록, 저장기간이 경과할수록 바람직하지 않은 결과를 나타내었다. 동물실험에서 EPO를 첨가한 우유를 매일 섭취시킨 랫트에서 HDL-cholesterol의 증가를 나타냈다. 결과적으로 ${\beta}-CD$로 콜레스테롤을 제거한 후 EPO를 첨가시킨 우유는 저장기간이 경과함에 따라 이화학적, 관능적 특성에 적은 변화가 있었고 관능평가에서도 적은 영향을 주었으며 동물실험에서는 혈중 콜레스테롤 저하기능이 있는 HDL-cholesterol의 수치가 대폭 증가하는 결과가 나타났으므로 EPO를 첨가한 우유는 혈중 콜레스테롤 저하 기능성 우유로서의 개발이 가능할 것이라고 사료된다.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.351-356
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• 2006

본 연구는 미국에서 우리나라 전통과자인 한과의 판매 가능성과 수용여부를 파악하기 위해서 미국인 대학생을 대상으로 설문조사와 관능검사를 실시한 결과이다. 설문 시에는 적절한 양과 가격, 섭취경험, 구입의사 등에 대해서 조사하였고, 관능검사 시에는 다식, 산자, 약과, 엿강정에 대해서 색깔-모양- 냄새와 greasiness, sweetness, firmness, adhesiveness, crispiness, dryness, overall acceptance에 대해서 평가하였다. 관능검사 결과 약과는 greasiness 가 유의적으로 높았고(p<0.01), 산자와 엿강정은 crispiness 가 유의적으로 높게 조사되었다(p<0.01) 전체적인 수용도는 다식이 유의적으로 낮게 조사되었다(p<0.01). 조사대상자는 한과를 스낵(42.9%)으로 이용하겠다고 가장 많이 응답했다. 그러나 구입의사에 대한 항목에서는 시식 후 90.5% 가 구입의사가 없다고 응답했으므로 한과의 세계화를 위해서는 각 나라의 식문화를 고려하여 각 나라 사람들에게 친숙한 향과 맛을 첨가하여 제품을 생산할 필요가 있다고 사료된다.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2000.11a
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• pp.115-123
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• 2000

식품의 관능검사는 인간의 의식과 식품간의 반응결과를 객관적으로 나타내는 방법으로 수치, 언어적 묘사, 도표 등의 표현법을 사용하고 있으며 검사 요원들 간의 오차를 발생한다. 이 오차를 줄이기 위하여 통계 및 심리학적으로 접근하여 해결을 시도해 오고 있으며 오차를 심리적 잡음 (psychological noise)이라고 주장되고 있다. 식품의 기호도는 감각신경세포에서 전기적 신호로 전환되어 뇌에 전달되고 의식의 분석과 해석을 거쳐 얻어지는 것이므로 전기적 신호처리가 포함된다. 그러나 현재의 관능검사 방법들은 시간의 함수관계를 중시하고 있지 않다. 감각신경의 신호 전달체계의 유사성을 바탕으로 관능검사과정에 시간함수를 도인하는 개념이 요구된다. 시간을 개입하는 방법론으로 의식과 식품간의 일어나는 순차적 또는 병열적 행동과 의식체계를 분석하고 시간인자의 중요성을 부각시켰다. 시간함수의 도입방법으로 관능영향인자 표의 구성하고 bar-code를 생성하는 프로그램과 파형곡선으로 전환하는 개념을 제안하였다.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.568-576
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• 2012

Baksulgi with various sugar substitutes was prepared and characterized for physicochemical and sensory qualities. The 10% sugar in a control baksulgi was replaced with 16.1% glucose, 13.3% erythritol, 10.2% xylitol, 0.2% stevioside (enzymatically modified stevia 100%), 0.05% aspartame, or 1.2% sucralose. Instrumental and sensory analyses indicated that the baksulgi with glucose was significantly different in color from the others, which was attributed to high susceptibility to browning reaction of the glucose. Baksulgi with aspartame showed significantly lower pH than that of control baksulgi, suggesting that the aspartame might have been hydrolyzed into its constituent amino acids under elevated steaming temperature. A sensory evaluation revealed that baksulgi with sucralose or xylitol was comparable to the control baksulgi in all sensory characteristics. However, the baksulgi with sucralose showed appreciably increased hardness with increased storage time at $4^{\circ}C$, partially due to the anhygroscopic property of sucralose.

• The Korean Journal of Applied Statistics
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• v.23 no.5
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• pp.857-870
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• 2010

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers palatability evaluation grades with Hanwoo sensory evaluation data from 2006 to 2008 by National Institute of Animal Science. The dichotomy logistic regression model and the multinomial logistic regression model are fitted with the independent variables such as the consumer living location, age, gender occupation, monthly income, beef cut and the the palatability grade as the categorical dependent variable and tenderness, 리avor and juiciness as the continuous dependent variable. Stepwise variable selection procedure is incorporated to find the final model and odds ratios are calculated to nd the associations between categories.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.711-716
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• 1991

Various multivariate statistics were applied to determine the relationships between sensory properties of 9 pre-cooked foods. Twelve sensory terms were selected to differentiate the food samples in stepwise discriminant analysis. Three factors accounted for 61.9% of total variation of 12 sensory attributes detected. Factor I was highly related to the qualitative sensory terms, while factor II to the quantitative ones. The principal component plot made it possible to define the relationships between sensory properties and food samples. In cluster analysis using average linkage and Ward's method, nine pre-cooked foods were classified into three clusters in terms of their sensorial similarities.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1427-1433
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• 1999

The Microbiological, chemical and sensory analyses were carried to evaluate the quality of commercial salted and fermented seafoods and to establish a standardization. The results showed that amino nitrogen(AN) and volatile basic nitrogen(VBN) contents were appropriate in evaluating the quality of shrimp jeotkal. In the range of $150{\sim}300\;mg%\;and\;25{\sim}70\;mg%$, AN and VBN contents were highly correlated to sensory scores, respectively. In the case of squid jeotkal, pH and VBN contents were appropriate to evaluate quality. The coefficients of the correlation between pH and sensory evaluation was 0.84 and the sensory acceptability was high and above pH 6.0. In addition, the coefficients of the correlation between VBN contents and sensory evaluation was 0.95, and the sensory acceptability was high but below 30 mg%. In the case of shell-fish jeotkal, the coefficient of the correlation between VBN content and sensory evaluation was 0.94, and sensory acceptability was high but below 40 mg%.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.833-841
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• 2012

This study was conducted to investigate rheological and sensory characteristics of fish paste prepared with Curcuma longa L. powder (0, 1, 3, 5, 7%). The moisture content of the fish paste ranged from 71.35 to 72.97%. Increasing the amount of Curcuma longa L. powder in the fish paste tended to decrease the pH value and the folding test good score in all samples. Increasing the amount of Curcuma longa L. powder in the fish paste also tended to decrease the lightness (L) in the hunter color value, but to increase the redness (a) and yellowness (b). For the textural characteristics, the addition of Curcuma longa L. powder increased the strength and decreased the springiness. In a sensory evaluation, the addition of 3% Curcuma longa L. powder had the best score in taste and overall preference. Therefore, this results suggest that adding 3% Curcuma longa L. powder would be feasible for making Curcuma longa L. fish paste.