• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.298-304
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• 1996

Thirty-nine samples of roasted sesame seed oils were sensorially evaluated in terms of nutty odor, burnt odor and overall desirability, and their volatile compounds quantitatively analysed using direct sampling capillary GLC. Five volatile compounds were appeared to be significant for the sensory Properties of sesame oils through the multivariate analytical techniques such as stepwise discriminant analysis. canonical discriminant analysis, discriminant analysis and principal component analysis. The most important compounds were 2,5-dimethylpyrazine and 2-methylpyrazine which could be effectively used as chemical indicators related to nutty and burnt odor of sesame oils, respectively. The sesame oils which have represented a good grade of overall desirability have been always kept $35.82{\sim}4.43$ ppm of 2,5-dimethylpyrazine and also $28.90{\sim}6.35$ ppm of 2-methylpyrazine.

• Nuclear Engineering and Technology
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• v.14 no.2
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• pp.70-77
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• 1982

The crosslinking reaction and oxidative stability of low-density polyethylene were studied in the presence of trifunctional monomers and antioxidants with electron beam. The trifunctional monomers used in this study are Trimethylolpropane triacrylate(TMPTA), Trimethylolpropane trimethacrylate(TMPTM) and Triallyl cyanurate(TAC). And the antioxidants are Irganox 1010 (Pentaerythritoltetrakis[3-(3,5-di-t-butyl-4-hydroxyphenyl)-propionatel]), Santo-nox R(4,4'-Thio-bis(3-methyl-6-t-butylphenol)), Nocrac D(N-phenyl-$\beta$-naphthylamine) and Bis-phenol A(4,4'-Isopropylidene bisphenol). Among the monomers, TMPTA is the best crosslinking agent and prvides polyethylene with oxidative stability. Among the antioxidants, Nocrac D is the best antioxidant for polyethylene.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.670-676
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• 2000

Dohaengbyoung was prepared with the addition of glutinous rice at 0%, 10%, 20%, 30%, 40% or 50%, and their sensory quality and physical characteristics were compared. In sensory quality, the more glutinous rice was added, the higher the color intensity, moistness hardness, chewiness, springiness and cohesiveness were. Meanwhile, the more glutinous rice was added, the lower the color quality was. Dohaengbyoung with 20% glutinous rice showed the highest score in taste, texture, moistness and overall quality. The control sample with 0% glutinous rice showed the highest values in lightness(L) and redness(a) in color, and the more glutinous rice was added, the lower the values were. In textural characteristics, as the amount of glutinous rice increased, the hardness, cohesiveness, gumminess and brittleness of Dohaengbyoung were increased. The lightness and redness were negatively correlated with the moistness, hardness, cohesiveness and springness； however, they were positively correlated with the color quality. Scanning electron microscopy revealed that the addition of glutinous rice to Dohaengbyoung exhibited small pores and coarse surface.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.674-680
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• 2005

The purposes of this study were to compare the effect of several reheating treatments (heating in the frying pan, convection oven and microwave oven) on sensory characteristics and to evaluate the safety during storage period of cook/chill Pajeon. The sensory evaluations were made on 5 sensory attributes by a 9-member panel using quantitative descriptive analysis (QDA). The fresh cooked Pajeon and the Pajeon reheated in the frying pan obtained a significantly (p<0.01) higher score in taste than the ones reheated in a convection oven and microwave oven. The reheated cook/chill Pajeon had a significantly (p<0.01) lower score in flavor than the freshed cooked one. Regardless of the reheating methods, sensory scores in texture of the Pajeon reheated at $v$ for 1 day were not different from that of fresh cooked one. However, the scores of the reheated ones in a convection oven and in a microwave oven decreased with storage time up to 5 days at $3^{\circ}C$. On the other hand, the Pajeon reheated in the frying pan, even after 3 days' storage at $3^{\circ}C$, was not found to be inferior to the freshed cook one in every quality attributes except flavor. Therefore, the reheating treatment in frying pan may be superior to those in a convection oven and a microwave oven. The safety of Pajeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$. Total counts of Pajeon was ranged from not detectable to $5.2\times10^2$ CFU/g. The coliform and psychrotroph were not detected at all experiments. The acid values were ranged from 1.90 to 4.03 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 3.63 to 12.50 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that Pajeon is microbiologically and chemically safe during 5 days of storage period at refligeration temperature.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.691-695
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• 2010

In order to find correlations between the sensory evaluation and instrumental analysis in 'Campbell Early' grape, grapes were divided into three parts. One-half parts were used for the sensory evaluation and the other half were used as samples for instrumental analysis. Relationship between sensory evaluation and instrumental analysis were studied through correlation study using 48-paired data set obtained during storage. Soluble solid content analysis showed that instrumental quality attributes increased along the passage of storage time with increasing temperature. pH and titratable acidity decreased slightly at lower storage temperatures. Correlations between instrumental quality attributes in grapes were found to be very low. Positive correlation was found between pH and soluble solid content, and negative correlation was found between pH and titratable acidity. The relation of sourness and sweetness to sourness was higher than other sensory evaluation factors, and the shape of the grapes was found to have little relation to their sweetness. Texture ($r^2$=0.890) was found to be the most important factor in preference, followed next by sweetness with sourness ($r^2$=0.860). The correlations between the sensory evaluation and instrumental quality attributes were found to be very low, with overall acceptability given to a relatively high content of soluble solid content. Correlations between pH and titratable acidity in terms of overall acceptability were found to be very low.

• Food Industry And Nutrition
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• v.20 no.2
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• pp.8-12
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• 2015

나트륨(소금)의 경우 식품에 관능적 특성 부여 및 가공과정에 필수적인 물질이나 과다 섭취의 경우 고혈압 등 심혈관계 질환을 발생을 증가시키는 등 사회적인 문제가 되고 있다. 특히 한국인의 경우 장류, 젓갈 및 김치 등의 식품문화가 발달되어 WHO의 권장섭취량의 2배 이상 섭취하고 있는 실정이다. 나트륨 저감화의 경우 국민복지 향상, 의료비용 절감 및 사회적 편익비용 발생 등의 이유로 국가적 차원에서 나트륨 절감이 시급한 상황이다. 현재 식품의약품안전처 및 보건복지부 등에서 나트륨 저감화를 위한 다양한 정책 등을 추진하고 있다. 또한 세계적으로 무기염류 대체소금, 염미증진제 및 향미개선제 등의 개발 노력이 활발히 이루어지고 있는 상황이다. 그러나 낮은 관능적 특성 및 무기염류의 과량 사용에 관한 부작용 등으로 인하여 급증하는 소금대체 및 보완제 시장수요에 미치지 못하는 실정이다. 따라서 저염화 및 관능적으로 우수한 소금 대체소재 및 염미 증강물질 개발이 요구된다. 염미 및 지미상승 식물성 발효 조성물(SAP)의 경우 분리대두단백 등의 식물성 원료와 전통 장류의 제조원리를 응용한 염미증진제 또는 향미개선제이다. 관능적 특성을 조사한 결과 기존 사용되는 저염 소재에 비하여 염미 등의 관능적 특성이 우수하여 염미 및 관능적 특성 증진 소재로 활용 가능성이 높았으며 무기염류의 단점인 낮은 관능적 특성 및 무기염류에 의한 부작용 등의 우려가 없는 소재이다. 향후 염미 및 지미 상승 식물성 발효 조성물(SAP) 등의 활용방안 개발 및 적용분야 확대 등으로 국내 저염 식품 산업의 전반적 발전에 도움이 될 것으로 생각된다.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.130-135
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• 1993

A curd yogurt was prepared from milk added with skim milk powder of four kinds of cereal. The effect of cereals at 2%(w/v) level on acid production by lactic acid bacteria in milk was investigated. The effect of cereals on quality of curd yogurt (apparent viscosity, sensory property) was also examined. Addition of cereals markedly stimulated acid production by lactic acid bacteria. Among three organisms tested, L. acidophilus produced more acid than others. Apparent viscosity of curd yogurt added with corn was the highest while that with barley was the lowest. Curd yogurt fermented with L. acidophilus showed characteristics of thioxotropic flow. Apparent viscosity of curd yogurt added with cereal markedly increased between 6 and 24 hours of fermentation. Sensory property of curd yogurt added with wheat was judged as better than reference sample, but that with barley was lodged as the worst among all samples.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.123-123
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• 2003

야채 soup mix의 제조조건이 야채죽의 물리적 및 관능적 특성에 대한 영향을 조사하였다. Soup mix의 제조조건인 주입액의 양 (쌀 무게에 대한 물의 체적 비), 버섯, 당근 그리고 대파의 첨가량(쌀 무게에 대한 잣의 무게 비)에 따른 물리적 특성과 관능적 특성의 변화를 모니터링 하고자 반응 표면분석법 (response surface methodology, RSM)을 사용하였으며, 이때 실험계획은 중심합성계획법을 적용하였다. 요인변수(Xn)를 중심합성계획에 따라 17실험구로 구분하여 조리실험을 실시하였고, 이들 요인변수에 의해 영향을 받는 반응변수(Yn)는 야채죽의 물리적 특성으로 하여 회귀분석에 사용하였다. 회귀분석에 의한 모델식의 예측에는 SAS (statistical analysis system) program을 사용하였으며, 야채죽의 조리조건이 물리적 및 관능적 특성에 미치는 영향은 SAS program을 이용한 3차원 반응표면분석법으로 해석하였다. 야채의 배합비를 달리한 야채죽의 물리적 특성인 색도 L, a 및 b값에 대한 F-value는 자각 1.50, 11.75 및 5.58이고,유의수준이 각각 0.3044, 0.0019와 0.0169로서 a값과 b값의 유의성이 1% 수준에서 인정되어 이들 제조조건이 a값과 b값에 큰 영향을 미치는 것으로 나타났다. 점도와 퍼짐성에 대한 유의수준은 각각 0.6920과 0.7528이고, 반응표면회귀식의 $R^2$은 각각 0.4766과 0.4436으로 유의성이 인정되지 않았다. 고형분에 대한 유의수준은 0.2026이고 회귀식의 $R^2$는 0.7107으로서 버섯, 당근 및 대파 첨가량이 고형분의 변화에 영향을 미치지 않은 것을 알 수 있었다. 관능적 특성인 색상에 대하여 soup mix의 제조조건이 야채죽에 미치는 영향은 F-value는 6.23이고, 유의수준이 0.0124으로서 1%수준에서 유의성이 인정되었으며, 회귀식의 $R^2$은 0.8890이다. 향에 대한 유의확률은 0.4555이고 0.05이상이므로 유의성이 인정되지 않아 설정된 범위내에서 야채죽의 향에 대하여 크게 영향을 미치지 않는 것으로 나타났다. 점성에 대한 반응표면회귀식의 $R^2$은 0.8134로서 그 유의성이 5%수준에서 인정되었다. 맛과 전반적 기호도에 대하여 야채의 배합비에 따른 반응표면회귀식의 $R^2$은 각각 0.7374와 0.8651이며, 유의화률은 0.1578과 0.0228으로 나타나 전반적인 기호도에 대한 영향은 10% 유의수준에서 영향을 주었다. 결론적으로, 물리적 특성인 색도, 점성, 퍼짐성과 고형분의 함량은 관능적 특성인 색과 비교적 높은 정(正)의 상관을 나타내었으며, 관능적 특성인 향과의 상관은 유의성이 인정되지 않았다. 야채죽 제조를 위한 soup mix의 제조조건에 있어서 야채의 배합비는 색과 점성에 영향을 미치는 가장 주요한 조건이라고 생각된다.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.266-271
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• 2004

In this study, rice was cooked with 0%, 0.5%, 1.0% and 2.0% green tea powder content to improve functionality of cooked rice. The effects of green tea powder content on the physical, texture and sensory characteristics of cooked rice were examined. Moisture contents of cooked rice with green tea powder were decreased with increasing amounts of added green tea powder. Initial pasting temperature of rice powder was showed an increase with increasing amounts of added green tea powder, besides peak viscosity was decreased. The solubility and swelling power were decreased with increasing amounts of added green tea powder. The color of cooked rice was darkened gradually with the increasing amounts of added green tea powder, and showed the dark green. Sensory adhesiveness was gradually decreased with the increasing amounts of added green tea powder, and cohesiveness, gummness, chewiness and hardness were increased. Sensory glassiness, overcook, stickiness and hardness had lower score than control group, but sensory color, flavor and overall acceptability had higher score with addition of 1.0% and 2.0% green tea powder. Concludingly, in items of overall sensory, cooked rice with 1.0% green tea powder showed the best result.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.245-254
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• 2001

우리나라의 전통 발효식품인 고추장의 관능성 및 기능성을 더하여 품질을 향상시키기 위하여 전분질원료인 찹쌀무게에 대하여 2%. 4%, 6%, 및 8%의 다시마 분말을 첨가한 후 대조구와 함께 3$0^{\circ}C$에서 12일간 숙성시키면서 유리아미노산과 지방산 조성 acl 관능적 특성을 검토하였다. 숙정 중 대조고추장과 다시마고추장 모두에서 아미노질소는 서서히 증가하는 것으로 나타났으나 아미노질소의 경우 대조고추장에 비해 다시마 고추장에서 다소 낮게 나타났다. 숙성 30일째의 아미노질소량은 각각 171.31mg%, 172.10mg%, 174.18mg%, 185.60mg 및 161.70mg%로 최고값을 보였다 유리아미노산 중에서는 glutamic acid의 함량이 가장 높은 것으로 나타났는데 숙성 이 진행될수록 증가하였다. 또한 arginine, aspartic acid, proline, serine, leucine, lysine 도 비교적 높은 함량을 가졌다. 고추장에서 분리 확인된 지방산은 lauric acid myris-tic acid, palmitic acid stearic acid , oleic acid, linoleic acid 등이었고, 이들 중 oleic acid의 조성비율이 가장 높았고 palmitic acid가 다음으로 높았으며 stearic acid, lauric acid myristic acid의 경우 숙성 후기로 갈수록 산화되어 감소하는 경향을 보였다. 숙성 60일과 120일에 실시한 관능검사의 결과 8% 다시마 첨가구를 제외하고는 대조고추장과 비교하여 다시마 첨가구를 제외하고는 대조고추장과 비교하여 다시마 첨가가 고추장의 관능적 특서엥 영향을 미치지 않았으며 다시마 첨가수준이 높아질수록 높은 값을 나타내어 고추장에 다시마를 6% 정도 첨가하는 것이 적당하였다.