• Korean journal of food and cookery science
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• v.3 no.1
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• pp.71-77
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• 1987

This study was to investigate the synergistic taste effect between monosodium glutamate(MSG) and 5'-ribonucleotides consisted of disodium 5'-inosinate (IMP) and 5'-guanylate (GMP) as 1:1 ratio. Solvent was distilled water. Sensory evaluation with 10 panelists was performed by using ratio scaling method (magnitude estimation). The results were as follows: 1) Taste intensities were increased, as nucleotides content to MSG increased. 2) Multiple regression analyses were carried out with the taste intensity data as a function of nucleotides content at three concentrations of seasonings, 0.025%, 0.05% and 0.1%. 3) Predicted taste intensities ($Y_P$) were calculated from the regression equation. Also taste intensity ratios ($Y_{TR}$)-$Y_{TR}$=$Y_P$/taste intensity of MSG only-were calculated. 4) The taste intensity ratios ($Y_{TR}$) at three concentrations of seasonings in the same nucleotides contents showed about the same. Therefore, instead of above regression equations, only one multiple regression equation expressing $Y_P$ of nucleotides seasonings could be determined, as functions of nucleotides content and seasoning concentration.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.388-393
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• 1998

This study was conducted to compare the perception and the criteria for tasty Kimchi between Korean focus group and American focus group. The perception of taste of Kimchi by American focus group was rather simple than that of Korean focus group. American focus group considered spicy, sweet and crunchy properties as the most desirable characteristics of Kimchi. Besides that properties, Korean focus group considered complicated characteristic taste, e.g. a combination of hot, sour, savory, salty, sweet and fresh taste and refreshing properties as essential factor in tasty Kimchi. Korean focus group had more peculiar descriptors in taste and American in mouthfeel and texture.

• Monthly Korean Chicken
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• v.16 no.6
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• pp.105-107
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• 2010

봄이 여름이 되는 6월은 봄도 여름도 아닌 날씨 탓에 몸도 마음도 지치기 마련. 이럴 때 정신을 확 깨워주고 원기를 북돋워줄 맛있는 음식이 어디 없을까? 이른 계절에 보양음식만 찾기에는 맛이 너무 밋밋하고, 강렬한 맛의 요리를 찾자니, 너무 자극적이지 않을까 우려가 된다면 이두가지를 채워줄 수 있는 닭요리를 찾아 경기도 남양주로 떠나보자.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.58-77
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• 2011

In this study, the correlation between harmony of coffee-food and taste preference was examined by conducting an investigative analysis in oilier to find out taste preference having effect on the harmony of coffee-food. As a result of study, foreign food was perceived as having average level or higher harmony in confectionery and bread in harmony of coffee-food, coffee beans were perceived as being more harmonious than a coffee mix. Korean food was perceived as average or lower harmony with coffee with s relatively high level in rice cake, traditional snacks and Hangwa, all of which are traditional desserts. In the correlation between taste preference and harmony of coffee-food, foreign food was shown well-matched with coffee as sweet and salty tastes were low; however, for sour, hitter, spicy and plain tastes, the more preference they had, the better-matched they were. As a result, taste preference had effect on harmony with coffee-food. For foreign food, it was shown that sweet and plain tastes influenced it while bitter and plain tastes did in Korean food in general.

• Applied Biological Chemistry
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• v.49 no.1
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• pp.35-42
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• 2006

This study was conducted to find effective components on taste of kanjang made with barley bran. The result of stepwise multiple regression analysis with transformation of variables was that the 70.1% and 80.8% of taste of barley kanjang could be explained at step 6 and step 15, respectively, calculated from absolute value. And, the 83.0% and 84.3% of taste of barley kanjang was explained at step 6 and step 15, respectively, calculated from relative value transformed with logarithm. The contributing proportion of the ${\alpha}-ketoglutaric$ acid was the highest followed by citric acid, lavulinic acid and glutamic acid computed from absolute value, and the ${\alpha}-ketoglutaric$ acid was the highest followed by fructose, glutamic acid and valine calculated from relative value trans-formed with logarithm.

• 건강소식
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• v.39 no.7
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• pp.28-29
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• 2015

맛있는 연어는 세계 10대 슈퍼 푸드에 선정될 정도로 건강에 좋다. 이는 몸 건강만을 두고 하는 이야기가 아니다. 피부건강까지 아우르는 이야기다. 건강한 피부, 빛나는 피부를 갖고 싶다면 연어 요리로 식탁을 채워보도록 하자.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.289-293
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• 1992

This study was carried out to investigate the quality characteristics of commercial breakfast cereals. The results showed that as water absorption index (WAI) increased, water soluble index (WSI) decreased. WSI has an effect on Bowl life, so Bowl life became longer as WSI enhanced. The size, shape and texture of breakfast cereals were also affective factors of their Bowl life. The quality describing terms of breakfast cereals were surveyed and the terms were classified to brittleness, roasted nutty taste, sweetness, hardness and aftertaste, especially brittleness was the most important quality determining terms among these. Significantly, sweetness had positive correlationship with roasted nutty taste. Overall eating quality had positively correlationship with color and roasted nutty flavor, and negatively with pain in mouth, adhesiveness and additive taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.449-453
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• 1992

We investigated main effective taste components and optimization of taste component composition in traditional Korean soybean paste. In optimization of taste components the original data with 19 kinds of taste components which is consisted of bitter taste transformed with square root could explain the taste up to 78% (contributing proportion of leucine was 14.7%, isoleucine 12.7%, methionine 5.0%, higtidine 4.7% and arginine 1.1%), palatable taste (cysteine 8.4%, aspartic acid 2.0% and glutamic acid 0.7%), sweet taste (threonine 6.3%, serine 5.6%, sucrose 4.7%, glycine 1.6%, lysine 1.2％, fructose 0.6%, alanine 0.4% and glucose 0.3%), sour taste (oxalic acid 3.9% and succinic-fumaric-citric acid 3.6%) and saline taste (ash 0. 3%). In order to optimize the taste of traditional soybean paste, the constitution of taste components was analysed by multiple regression between the original data transformed with square root sensory scores of the soybean paste. This way explained the sensory evaluation best score.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.521-529
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• 2000

The purpose of this study was to determine the best cooking condition for salted-dried flathead by sensory evaluation. Raw flathead and 3 different kinds of salted(2%, 4%, 6%)-dried flathead were cooked by various methods such as steaming, boiling, baking and different cooking times(5, 10, and 15min). The results of this study were as follows: 1. In steamed samples, the meaty flavor was significantly related with brown color, cooled level, and softness at 5% level. 2. In boiled samples, meaty flavor was significantly related with cooked level, moistness, and fishy odor at 5% level. 3. For broiled samples, meaty flavor was significantly related with fishy odor, meaty aroma, and bitter taste at 1% level. 4. The best cooking conditions determined by a quantitative descriptive analysis(QDA) were steaming 6% salted-dried samples for 5min, and boiling or broiling 6% salted-dried samples for 10min. The most favored cooking method was broiling. 5. In comparison of the samples by QDA, 2% salted-dried samples cooked 15 min gave better scores in the order of boiled > overall score > steamed > broiled, 4% samples cooked 5min were boiled > steamed > overall score > broiled, and 6% samples showed similar scores among all conditions. The 6% samples cooked for 5min gave high scores in 7 terms of QDA in steaming, and 6% samples cooked for 10min for boiled and baked.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.591-592
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• 2001

대만조개, Solen grandis (Dunker)는 죽합과 Solenidae에 속하는 이매폐로써 우리나라 서ㆍ남해안이 주산지로 친해의 사니질에 서식하며(유 1976), 자원보존과 증량식 기술개발이 기대되는 산업상 중요한 종이다. 일본산 맛조개에 관한 연구로는 맛조개의 부유자패 및 치패(吉田, 1939, 1953), 생활사, 생식주기, (河原ㆍ加藤, 1971)등의 보고가 있을뿐이며, 우리나라 맛조개류의 생식생태에 관한 보고는 맛조개와 붉은맛의 생식연주기(정 등, 1986)와 대맛조개의 정자형성과정의 미세구적 연구 (정ㆍ박, 1998)가 보고되어 있을 뿐이다. (중략)