• Korean Journal of Food Science and Technology
• /
• v.23 no.1
• /
• pp.37-43
• /
• 1991

The nerve impulse pattern of Chorda tympani(CT) of cat was tested with Monosodium glutamate(MSG) solutions as well as some basic taste substances applied on the tongue of cat. The effect of MSG applied in the tongue prior to the stimulation of other taste substances was also investigated. The response impulse frequency of CT of cat was changed by the kind and concentration of taste substances. The response to citric acid was the highest among the tested substances, NaCl, KCl and MSG showed similar responses. When different concentrations of MSG were applied on the tongue prior to other substances, the response to NaCl increased with the maximum response at the MSG concentration of 0.02 M. The response to sucrose tended to be reduced, but the response to citric acid was distinctly supressed by the previous MSG stimulation. These results were well consistent with the sensory evaluation on the effect of MSG to some basic taste substances. previously reported by the authors.

• 베이커리
• /
• no.8 s.457
• /
• pp.82-91
• /
• 2006

생과일의 영양성분이 고스란히 농축돼 있는 건조과일은 빵 반죽이나 타르트, 케이크에 다양하게 응용된다. 새콤달콤한 맛은 물론이고, 빵과 과자에 씹히는 식감을 줘 잡곡을 이용한 웰빙빵에 포인트를 주거나 각종 토핑물, 샌드용으로도 사랑받는 아이템 '건조과일'을 이용한 다양한 제품을 소개한다.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.15 no.4
• /
• pp.303-311
• /
• 1982

Sensory evaluations of synthetic extracts prepared on the analytical data in the previous papers (Yang and Lee, 1979, 1930-a, 1980-b, 1982) were undertaken to determine the origin of the taste of wild common carp, Cyprinus carpio, and Korean snakehead: Channa argus. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. The synthetic extracts, prepared with about 40 pure chemicals based on the analytical data from the species satisfactorily revealed the natural taste of the original extracts except slight difference in meaty taste and mildness. From the results of omission test the major components which contribute to produce the taste of the species were assessed as follows: glycine, glutamic acid, arginine, lysine, threonine, alanine, IMP, inosine, hypoxanthine, glucose, succinic acid, $Na^{+},\;Cl^{-}\;and\;PO_{4}^{3-}$ in common carp: glycine, alanine, glutamic acid, IMP, Na+ and $PO_{4}^{3-}$ in Korean snakehead.

• Korean Journal of Food Science and Technology
• /
• v.23 no.3
• /
• pp.296-300
• /
• 1991

Seven different cultivars of Korean red pepper, Capsicum annuum L., were collected from different growing areas and analyzed for pungent principles, redness, size and weight. Length of the pod varied in the range of $7.0{\sim}9.4\;cm$ total weight, $1.2{\sim}3.1\;g$, capsaicin content, $11.5{\sim}45.0\;mg%$, dihydrocapsaicin content, $8.5{\sim}35.1mg%$, and redness (absorbance at 460 nm), $6,270{\sim}7,810$ conventional color unit. Contents of capsaicins and redness were significantly different according to the cultivars but the two components were not correlated each other. According to the growing areas, contents of capsaicins and redness were significantly different. Capsaicins content was not significantly different but redness was significantly different between sun-drying and hot air-drying of the pods.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2006.05a
• /
• pp.233-240
• /
• 2006

식육의 독특한 맛 성분과 향기성분의 전구물질은 각각 적육과 지방 조직의 수용성 물질이라고 보고되어 있으며(도변(渡邊) 과 좌등(佐藤), 1974), 가열육의 기호성에 관여하는 향미는 복합적인 전구물질들이 열처리 과정에서 일어나는 여러 가지 반응에 의하여 많은 휘발성 물질들이 생성되면서 얻어지는 것으로 알려져 있다. 식육향에 관여하는 휘발성 성분들은 약 600개 이상이 동정되어 있고, 식육의 종류, 품종, 연령, 성별, 사료 등이 이러한 향기에 영향을 주며, 또한 도살 후 저장되는 동안에 휘발성 성분들의 변화 양상은 가열육의 향기에 절대적인 영향을 주게 된다. 일반적으로 냉장육의 경우는 자기 소화에 의한 숙성 효과로 연도와 풍미가 향상되게 되며 숙성된 육은 비숙성육보다 기호성이 우수하다. 우육의 기호성은 향기, 맛 및 조직감이 상호작용하여 결정되는데 우육에 함유되어 있는 지질 및 지방산 조성은 우육의 맛과 풍미에 많은 영향을 미친다(Waldam 등, 1968). 도변(渡邊) 과 좌등(佐藤)(1974)은 지질이나 유리지방산 등에서 생성되는 화합물들과 지방산의 불포화도, 지방산의 자동 산화 정도 등이 우육 향기에 관여하고 있다고 하였다. 본 연구 결과는 저장온도가 낮을수록 저장성을 증가시킬 수 있다는 김 등(1996)의 보고와 일치하였다.

• Korean Journal of Food Science and Technology
• /
• v.36 no.1
• /
• pp.75-80
• /
• 2004

This research was conducted to predict taste of barley kanjang using multiple regression analysis between taste components and sensory score. In the analysis of single correlation, the correlation coefficient of proline, alanine, Methionine, lysine, histidine, lavulinic acid, ${\alpha}$-ketogutaric acid was significant in 5% level. On the other hand, the taste of barley kanjang was not significantly effected by threonine, serine, cystein, phenylalanine, succinic acid, arabinose, xylose, and sucrose. It was impossible to measure taste of kanjang with barley bran to use simple correlation analysis. The 93% of barley kanjang taste was predicted using multiple regression analysis with taste components and sensory evaluation scores.

• Korean journal of food and cookery science
• /
• v.10 no.1
• /
• pp.39-44
• /
• 1994

For the purpose of supplying the basic knowledge to make Doenjang which is acceptable to Korean people three kinds of koji, namely rice, wheat, and soybean Koji were made with Aspegillus oryzae. Then Doenjangs were made with four different ratio of three Kinds of Koji. Components related to the taste of Boenjang were analyzed, sensory evaluation of Doenjang were made, and correlation between analytical variables and sensory parameters were investigated. The results were as followed 1. Total nitrogen contents of each Doenjang were increased with increasing the ratio of Koji except Doenjang made with soybean Koji. The amounts of amino nitrogen increased with the ratio of koji increases in each Doenjang. Amino nitrogen contents of Doenjang made with soybean Koji were highe. than the others, 2. Reducing sugar contents of rice and wheat Doenjang were similar, but amounts were increased with increasing the ratio of Koji Reducing sugar contents of Soybean Doenjang were lower than the others. pH of the Doenjangs decreased as the ratio of the koji increased. The amount of sweet taste amino acids and MSf; like amino acids were increased, but bitter taste amino acids were decreased as the ratio of the koji increased in rice and wheat Doeujang, The sweet taste amino acids and bitter taste amino acids in soybean Doenjang showed little Changes in amount, but the amount of MSG like amino acids increased as the ratio of the Koji increased from 13% to 25%, 37%, and 50%. The nucleotide contents of wheat Doenjang were higher than other Doenjangs, and there is a tendency to increase the amounts of nucleotide as increasing the ratio of koji in each Doenjang. 3. As a result of sensory evaluation, wheat Doenjang of 13% koji ranked highest in the overall eating quality, and Doenjangs made with 50% and 37% of rice koji ranked next, 4. pH and sweet tast amino acids influenced on the Overall eating quality of the Doenjang, however most compo-nents of the Doenjang seemed to relate to overall eating quality of Doenjang, however most components of the Doenjang seemed to relate to overall eating quality of Doenjang.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.535-541
• /
• 1998

The soluble solid of red pepper extracted by water was evaluated with descriptive analysis by 10 trained sensory subjects. In the result of the sensory evaluation, the character notes on the flavor of soluble solid were expressed as pungency, sweet, fresh sour, bitter, alcoholic, meaty, chalkiness and astringent. The score of redness was the highest at $4^{\circ}C$ and decreased after 2 hr at $90^{\circ}C$ and the score of sensory pungency was more than 50 and was especially higher at $40^{\circ}C\;and\;90^{\circ}C$. Principal component analysis of the mean ratings showed that kochoojang (fermented red pepper paste) and chigae (meat and vegetable stew) differed from kimchi (unfermented kimchi) and that they had unique sensory attributes. The first two principal components could be explained by 51% of all the components and the taste of soluble solid at $40^{\circ}C$ was highly correlated with sensory attributes such as meaty, fresh sour and sweet and that at $4^{\circ}C$ was chiefly correlated with color components and the taste of soluble solid at $60^{\circ}C$ was showed close relation to astringent, alcoholic and pungency.

• Korean Journal of Food Science and Technology
• /
• v.30 no.2
• /
• pp.253-259
• /
• 1998

Minerals of spring water in 47 sites of Chonnam were analyzed. Samples were collected 2 times, autumn and winter. The mineral concentrations (mean value) at maximum distribution rate were Ca 3.9, K 0.78, Na 7.4, Mg 0.7, Si 9.4, Ba 0.004, Ni 0.007, F 0.16, Cl 4.9, $SO_4$ 1.5, Fe 0.001, Zn 0.002 ppm, respectively. In case of Na, K, Ca, Mg, Si, Cl, Ba and Ni, the correlation coefficient was positive (p<0.05). K and O values were used as the indexes of healthy and delicious water. The K and O indexes of spring water which appeared to be good for health and deliciousness were 6.3 and 5.2, respectively. 98% of spring water in Chonnam appeared to be good for health and deliciousness.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.4
• /
• pp.325-333
• /
• 2016

This study investigated the proximate compositions and sensory attributes of fresh and boiled soybean sprouts. The sensory attributes of cooked soybean sprouts (Kongnamulmuchim) were also assessed after boiling and seasoning. Proximate compositions were analyzed from the total sprout, cotyledon and hypocotyl without hair root. Soybean sprouts cultivated with four recommended soybean cultivars (Nokchae bean, Dawon bean, Seonam bean and Pungsannamul bean) in a lab and then used for analysis. Carbohydrate, protein, lipid and ash contents were lower, while moisture was lower, in the cotyledon than in the hypocotyl of fresh soybean sprouts, regardless of the bean type. Each soybean sprout showed different contents of chemical constituents in total sprout, cotyledon, and hypocotyl parts. Sensory attributes such as odor, flavor, and overall acceptability were evaluated. Each panels showed a response on a 9-point rating scale. The acceptability of fresh soybean sprouts was negatively correlated with beany and grassy tastes, but positively correlated with nutty and sweet tastes. The acceptability of boiled soybean sprouts was negatively correlated with beany and grassy flavors, and positively correlated with nutty odor and flavor. In addition, acceptability of cooked soybean sprouts (Kongnamulmuchim) was positively correlated with nutty and sweet flavors. The beany and grassy flavors limited acceptability of fresh soybean sprouts, whereas the prominence of nutty flavor might contribute to acceptance of boiled and cooked soybean sprouts.