• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.919-923
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• 2004

Effects of adding 0, 2, 4, 6, and 8% freeze-dried kimchi powder (FDKP) on kimchi snack quality were examined. Headspace volatile compounds of 4% FDKP snack, receiving highest overall preference in sensory evaluation results, were analyzed, and 26 compounds were identified, including 13 aldehydes, 3 sulfides, a ketone, an acid, a terpene, and 7 other compounds. Pearson correlation analyses were carried out to determine a correlation between the concentration of FDKP and the amount of each volatile compound. Acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid, and d-limonene showed correlation coefficients above 0.90; selective ion move (SIM) analysis also showed above 0.97 for highly correlated compounds. Results suggest that these compounds can be used as indicators fur kimchi flavor of FDKP snack.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.525-531
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• 2005

Quality characteristics of ogapiju prepared by adding different raw materials such as Acanthopanax(0, 0.1, 0.25, 0.5%), Ganoderma lucidum(0, 0.05%), pine needle (0, 0.05%), and red ginseng(0, 0.05%) were evaluated by chemical analyses and sensory evaluation. Total organic acid contents of samples containing ogapi and other medicinal herbs were higher than that of control group. Major free amino acid was histidine. Contents of total amino acid and free sugar were highest in sample C (Acanthopanax 0.1, G. lucidum 0.05, pine needle 0.50, red ginseng 0.05%). In each sample 31-49 volatile components were identified by solid-phase microextraction method, and 42 components were detected by sniff-test using GC-olfactometry. Ogapiju showed higher content of ${\alpha}-copaene$ than control group ${\alpha}-Pinene$, camphene, ${\beta}-pinene$, sabinene, ${\alpha}-terpinene,\;{\gamma}-terpinene$, p-cymene, terpinolene, ${\alpha}-thujone,\;{\beta}-thujone,\;{\alpha}-terpineol$, carvone, and ${\beta}-ionone$ were not identified in control group. Volatile composition of ogapiju was characterized by higher amount of terpenoids. Green and herbaceous note was stronger in ogapiju than control group. Sensory evaluation indicated that good taste and palatability were highest in sample C.

• 우유
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• s.62 fall
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• pp.13-20
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• 1995

우유는 건강한 소의 유미관에서 분비되는 것으로 초유는 포함되지 않으며 어린이의 발육과 성장에 필수적인 영양소가 풍부하게 포함되어 있는 완전식품으로, 그대로 마시거나, 소스 · 수프 · 육류요리 · 비스켓 · 케이크 등의 재료로 이용되며, 이 우유를 원료로 해서 버터 · 치즈 · 크림 · 발효유 · 아이스크림과 같은 유가공품 으로서도 널리 이용된다. 우리나라 식생활에서는 식품섭취영태는 당류의 섭취도가 높고, 단백질이나 칼슘급원식품의 섭취가 부족한 상태이므로 우유를 칼슘의 급원식품으로 한 사람이 매일 1컵 이상의 우유를 섭취하도록 권장하고 있다. 특히 성장기의 어린이를 위하여는 학교급식에서 싼 가격으로 우유를 먹을 수 있도록 배려하며 하루 3~4컵의 우유를 섭취할 것을 권장하고 있다. 이와 같은 시점에서 본고에서는 우유와 유가공품을 선택하여 먹고 마시는 경우에 그 식품 본래의 영양성분과 맛을 잃지 않고 섭취할 수 있는 효과적인 방법과 보관할 때의 주의할 점과 언제 먹고 마시는 것이 효과를 증진할 수 있는지 등을 알아보고자 한다.

• The Korean Journal of Community Living Science
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• v.13 no.1
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• pp.41-49
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• 2002

The purpose of this study is to evaluate the sensory characteristics and the taste components of Korean soybean paste (doenjang) with mushrooms such as Lentinus edodes, Ganoderma lucidum and Phellinus Lentinus. edodes doenjang turned out to have a good taste, odor and color, but Ganoderma lucidum and Phellinus liteus doenjang were worse than control doenjang in the taste, odor and color as well as in sensory evaluation. The contents of amino type nitrogen were higher in Lentinus edodes and Phellinus liteus doenjang than in control doenjang. Of organic acids, succinic acid was the most abundant and Ganoderma lucidum doenjang had a little higher acetic, butyric and propionic acid. Fructose and glucose were detected as free sugar of mushroom doenjang, of which glucose was considerably contained in Ganoderma lucidum doenjang, Total contents of free amino acid were 2.247 ∼ 2.833mg/100g in doenjangs added mushrooms. Glutamic acid and alanine were dominant in mushroom doenjangs.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.122-123
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• 2002

소형 적색육어들은 칼슘, 필수아미노산 및 n-3계 고도불포화지방산 (DHA, EPA 등) 등이 풍부하고 각종 유용 비타민 및 정미성분 등을 함유하여 영양학적으로 우수하고 그 가공처리방법에 따라서 기호성을 부여해 줄 수 있는 잠재능을 보유하고 있다. 그 중 대표적인 것이 반건품, 염건품 및 염장품이다. 반건품은 건제품보다 수분함량이 많아 조직이 유연하고 독특한 texture를 겸비하고 있지만, 건제품에 비해 저장수명이 짧으며, 염건품은 식염첨가 후 건조를 통해 반검품의 단점인 저장성을 향상시켰으나, 원료의 독특한 풍미와 가공식품 자체의 천연적인 맛을 소비자에게 충족시키기에는 부족하다. (중략)

• Analytical Science and Technology
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• v.10 no.6
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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.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.110-111
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• 2000

액젓의 발효 과정에서 단백질 화합물은 효소 및 미생물의 작용에 의하여 분해되어 맛에 영향을 미치는 유리아미노산 및 저분자 질소화합물 혹은 부패 지표 활용 가능한trimethylamine, ammonia 및 dimethylamine까지 분해되고(Beddow, 1985), 핵산 관련물질은 uric acid까지, 지질은 분해되어 주로 액젓의 냄새에 관여하는 휘발성 성분을 생성한다(Jay, 1966; Nozawa et al., 1979). 액젓 품질에 영향을 미치는 인자는 크게 어종, 염의 형태, 시료어와 염의 혼합비, minor ingredient, 발효 조건 등으로 분류할 있으며, 이 중 가장 큰 비중을 차지하는 원료 물질은 어육과 염으로서 어육은 발효 중 효소 및 미생물 작용의 기질로 제공되고, 염은 발효 중 미생물의 형태나 병원성 미생물의 생성을 억제한다. (중략)

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.1-8
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• 1990

To study the most optimum condition of Dongchimi, the various Dongchimi distinct from the amount of salt, the temperature of fermentation and the ratio of radish to water were examed by sensory evaluation. Also, the content of volatile organic acids and nonvolatile organic acids were investigated by GC, the content of sulfur compounds by GC/MS. Volatile organic acids were identified with those butyl esters and nonvolatile organic acids were done with those TMS derivatives. Sulfur compounds and those decomposed products were extracted by steam distillation In results, the most optimum conditions ware salt 2.4% fermented temperature $4^{\circ}C$, ratio 1:1.5. Volatile organic acids detected were formic, acetic acid, and the amounts were effected by saltness. Nonvolatile organic acids detected were lactio, malio, fumario, tartario acid. Lactic acid was thought to effect overall eating quality. Sulfur compounds were almost the isothiocyanate groups in raw radish, which little in fermented Dongchimi.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.73-82
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• 1992

This study investigated conditions necessary for factory production of traditional Korean soy sauce flavors, using Bacillus licheniformis SSA3-2M1. We determined whether the flavors were good or bad by comparing sensory evaluation values and the contents of the main taste components of traditional Korean soy sauce with those of the manufactured soy sauce. The soy broth was cultured by Bacillus licheniformis SSA3-2M1. By providing from 1/3 vvm to 2/3 vvm of air, and a culturing time of 412 hours at 30$^{\circ}C$, we produced the taste of traditional Korean soy sauce; moreover its PH was in the PH range of traditioal Korean soy sauce. The distributions of the main taste components and the amino acids, free sugars, and organic acids in the manufactured soy sauce were similar to tradituioal Korean soy sauce.

• Journal of the Korean Home Economics Association
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• v.20 no.4
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• pp.99-105
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• 1982

Changes of free amino acids as taste compunds during the fermentation of cod-roe, Gadus marcrocephlus, were analyzed by a amino acid autoanalyzer. Leucine, lysine, valine, isoleucine and arginine were dominent amino acids in fresh cod-roe extracts, and the amounts of leucine (797.3mg%, on moisture and salt free base), lysine (577.7mg%) and valine(487.4mg%0 were 54.9% of total free amino acids. The contents of methionine, histidine, tyrosine and phenylanine were lower, and aspartic acid, glycine, threonine, glutamic acid and serine were detected trace amount. The free amino acids analyzed in this experiment were not changed in composition but changed in the amounts during 80 days of the fermentation. Total free amino acids were increased until 59 days of fermentation and than decreased gradually.