• Science of Emotion and Sensibility
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• v.4 no.2
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• pp.25-32
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• 2001

The flavor of food is not decided by only the sense of taste. Flavor is a complex ,ionization involving taste and aroma. It is also affected by the appearance, color and shape and touch or texture of food. Although our all senses are crucial factors in recognizing the sense of food, the sense of vision, especially colors, is a more crucial aspect. Because when consumers contact food, first of all, they see and recognize the color of the food and associate the flavor of the food as the colors of the food. This study focuses on the ways for applying colors to food so that consumers can associate the flavor of food efficiently. This study conducts a case study using web survey about the association of flavor by chocolate's colors. The result of the case study shows crucial factors influencing the association of food and color palettes according to sorts and degrees of chocolate's taste.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.282-286
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• 2013

Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef. Electrical stimulation causes contraction of muscles and improves tissue tenderization. The purpose of this study was to evaluate the rate of lipid oxidation or warmed-over flavor that could be affected by electrical stimulation of precooked roast beef after refrigerated storage and reheating. The results show that there was no significant difference between chemical compositions and cooking yields when comparing non-electrically stimulated and electrically stimulated roast beef. Moreover, electrical stimulation had no significant effect on oxidative stability and off-flavor problems of precooked roast beef as evaluated by thiobarbituric acid reactive substances (TBARS) and sensory test (warmed-over aroma and warmed-over flavor). However, there was an increased undesirable WOF and a decrease in tenderness for both ES and Non-ES treatments over refrigerated storage time. Electrical stimulation did cause reactions of amino acids or other compounds to decrease the desirable beef flavor in re-cooked meat.

• Animal Bioscience
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• v.34 no.10
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• pp.1705-1716
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• 2021

Objective: This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins. Methods: Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150℃ or 230℃), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Results: Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p<0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150℃ presented a higher intensity of cheesy flavor, and that grilled at 230℃ showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively. Conclusion: Grilling may be effective for enhancing the unique flavor in dry-aged beef.

• Journal of the Korean Home Economics Association
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• v.33 no.2
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• pp.143-150
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• 1995

This study was carried out in order to compare flavor of sesame oils prepared with Korean and Chinese sesame. There were no significant differences in the fatty acid composition, sesamin and tocopherol content of Korean and Chinese sesame oils. The color of Korean sesame oil was darker than that of Chinese sesame oil. It seemed that of Chinese sesame oil by analysis of aroma characteristics. Sensory evaluation showed that the acceptability of Korean sesame oil was higher than that of Chinese sesame oil in ordor test, whereas there were no significant differences between the acceptability of Korean sesame oil that of Chinese sesame oil in seasoned cucumber test.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2001.11a
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• pp.69-75
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• 2001

식품의 맛은 미각, 후각, 시각, 청각, 촉각에서 느낀 여러 가지 인상과 개인의 경험이나 기호가 복합적으로 적용되어 인식된다. 특히 맛을 결정하는 영향 요인 중에서 시각을 통해 인지하는 색은 실제 맛을 지각하기 전에 맛에 대한 이미지를 연상시킴으로써, 식품 선택에 결정적인 영향을 준다. 따라서 식품색을 적용함에 있어 식품 자체의 맛 이미지를 효과적으로 전달할 수 있는 색을 활용함으로써, 소비자들이 좀더 관능적으로 선호할 수 있는 식품을 개발할 수 있을 것이다. 본 연구에서는 소비자들이 특정 식품을 선택하여 구매하고자 할 때 인지하게 되는 맛 이미지를 효과적으로 전달하기 위한 도구로서 색채를 사용하기 위해 사례연구를 진행하였다. 사례연구는 초콜릿색에서 연상되는 맛에 관한 웹 설문을 통해 진행되었다. 설문 결과를 바탕으로 식품색에서 연상하게 되는 맛에 영향을 주는 요인을 추출하고, 초콜릿 맛의 종류와 느낌의 정도에 따른 주요 색채의 경향성을 도출함으로써 시각을 이용하여 보다 정확하게 초콜릿 맛의 공감각적 특성을 전달하기 위한 기초자료를 제안하였다.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• Animal Bioscience
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• v.36 no.9
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• pp.1314-1326
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• 2023

Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective strategies amongst these is feeding regimens. In this review, the major aspects of feeding regimens affecting growth rate, carcass traits and quality attributes of sheep and goat meat are thoroughly discussed, with a particular focus on physical-chemical composition, flavor profile, and fatty acid (FA) profile. Grazing lambs and kids receiving concentrate or under stall-feeding systems had greater average daily gain and carcass yield compared with animals reared on pasture only. However, growth rate was higher in lambs/kids grazing on pastures of improved quality. Moreover, the meat of grazing lambs receiving concentrate had more intense flavor, intramuscular fat (IMF) content, and unhealthy FA composition, but comparable color, tenderness, juiciness, and protein content compared to that of lambs grazed on grass only. In contrast, meat of concentrate-fed lambs had more intense color, greater tenderness and juiciness, IMF and protein contents, and lower flavor linked to meat. Additionally, the meat of kids grazed on concentrate supplementation had higher color coordinates, tenderness, IMF content and unhealthy FA composition, whereas juiciness and flavor protein content were similar. In contrast, kids with concentrate supplementation had superior color coordinates, juiciness, IMF content and unhealthy FA composition, but lower tenderness and flavor intensity compared to pasture-grazed kids. Thus, indoor-finished or supplemented grazing sheep/goats had higher growth rate and carcass quality, higher IMF content and unhealthy FA composition compared to animals grazed on grass only. Finally, supplementation with concentrate increased flavor intensity in lamb meat, and improved color and tenderness in kid meat, whereas indoor-fed sheep/goats had improved color and juiciness as well as reduced flavor compared to pasture-grazed animals.

• Asian-Australasian Journal of Animal Sciences
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• v.6 no.3
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• pp.417-422
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• 1993

This study was designed to determine the changes of ATP-related compounds, especially the concentration of IMP, and compares the relationship between IMP and flavor of pork loin chops during storage as three different storage temperatures (include $4^{\circ}C$ CF and PF). Pork loin chops were kept under $4^{\circ}C$ $-1.5{\pm}0.5^{\circ}C$ (control freezing storage) and $-3{\pm}0.5^{\circ}C$ (partially freezing storage). The changes of TBA values, ATP-related compounds, pH values, in CF stored samples were higher than PF stored samples, but it had lower TBA values than $4^{\circ}C$ storage. The IMP concentration reached their peak after 2 days in $4^{\circ}C$, 5 days in CF and 7 days in PF storage, and the ATP, ADP, AMP contents of the loin chops showed minimum, respectively. Flavor of meat sensory score for $4^{\circ}C$ stored samples were more intense (p<0.05) than CF and PF samples on day 2 of storage. However, after storage for 5 days, flavor scores for CF samples were more intense (p<0.05) than $4^{\circ}C$ and PF samples. Flavor scores for PF samples were more intense (p<0.05) than $4^{\circ}C$ and CF on day 7 of storage. As the meat with the peak of IMP contents was most preferred, it was considered that the content of IMP was related to the flavor of meat and that CF, PF had influence on the IMP content.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.6
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• pp.851-856
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• 2011

This study was conducted to evaluate the effects of flavor supplementation on pre- and post-weaning performance and behavior of piglets and sows. A total of 30 sows (Landrace${\times}$Yorkshire) and their litters were employed in this study. Sows were randomly assigned to 3 dietary treatments (10 replications per treatment). Dietary treatments included: i) CON, basal diet; ii) TRT1, CON+0.1% vanilla supplement; iii) TRT2, CON+0.1% cheese supplement. The behavior of sows (nursery, eating and standing) and piglets (eating, sleeping and fighting) in each treatment was monitored throughout experiment. Each piglet was weighted at 5, 10, 15 and 21 d after birth to evaluate the average daily gain. Sows and piglets were bled on the weaning d to evaluate the blood characteristics. Back fat and estrus interval were investigated. In this study, there were no differences (p>0.05) in diarrhea score and blood characteristics among treatments. Likewise, the behavior was not influenced (p>0.05) by the dietary flavor supplementation. However, administration of flavor increased (p<0.05) the pre-weaning feed intake, post-weaning average daily gain (ADG) and gain/feed (G/F) ratio. No significant difference was observed (p>0.05) on the blood characteristics, behavior, backfat loss and estrus interval among treatments. In conclusion, administration of flavor could increase creep feed intake pre-weaning and piglet ADG post-weaning, whereas inclusion of flavor had no influence on blood characteristics and performance in sow and piglets.

• Animal Bioscience
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• v.34 no.10
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• pp.1684-1694
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• 2021

Objective: This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens. Methods: The feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual residual feed intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity [WHC], drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier transform infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III, and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and principal component analysis to classify thigh meat samples into LRFI and HRFI KR chickens. Results: The physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5). Conclusion: The thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI.