• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.598-607
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• 2004

This study was conducted to examine the sensory characteristics and the contents of proximate composition and the free sugars of the Demi-glace with varying quantity of Omija extracts added. First, the qualities of Demi-glace sauces with varying quantity of Omija extracts added are as follows: (1) Proximate composition: The moisture content was 66.10～73.50%, and crude ash content was 1.59～1.89%. As the Omija extracts added increased, moisture content increased, whereas crude ash content decreased. The crude protein content was 6.12～7.95%. Among them, the one with the 2% Omija added showed the highest level of the crude protein. (2) Free sugars contents: In terms of total sugar contents, the control showed 1.32% and Omija sauces showed 1.44～1.55%. Major free sugars analyzed in the order of fructose, oligosaccharide, glucose and sucrose. Second, the results of sensory evaluation of Demi-glace sauces with the different levels of Omija added are as follows: (1) The preference of Demi-glace sauces according to occupation: Students and Cooks liked the one with the 2% Omija added in terms of color, flavor, taste, texture and overall acceptability. Cooks showed higher preference than students. (2) The preference of 5 tastes: It was found that Demi-glace sauce with the 2% Omija added was the best. The one with the 2% Omija added was suitable in terms of sweet taste and bitter taste and the one with the 3% Omija added was desirable for hot taste and saline taste. In terms of sour taste, the one with 1% Omija added was regarded as the most desirable one. (3) The preference for authentic tastes for Demi-glace sauce: In terms of simple taste, females showed higher preference than males. Demi-glace sauce with the 2% Omija added was found to be the best for savory taste, flavor enhancer taste, simple taste, after taste and overall acceptability. The one with the 1 % Omija added was regarded as the best for soft taste.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.399-405
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• 2007

The quality characteristics of breads made by adding levels of 30%, 60%, and 100% aloe gel were investigated. The 60% aloe gel sample had a larger dough volume than the control dough. Also, the loaf volume and specific volume of the bread made with 60% aloe gel were larger than those of the control bread. The pasting temperature increased gradually with the increasing amounts of substituted aloe gel as compared to wheat flour with water added$(66.5{\pm}12^{\circ}C)$; the wheat flour with 100% aloe gel had a pasting temperature of $90.7{\pm}1.1^{\circ}C$. Peak viscosity decreased gradually with increasing amounts of aloe gel when compared to the wheat flour with water added. Setback also was decreased gradually with the increasing amounts of aloe gel as compared to the wheat flour with added water. From the setback decrease it is suggested that the aloe controlled retrogradation of the bread during short-term storage. The crumb color of the bread made with the aloe gel was not significantly different to that of the control bread, and the color of the crumb was yellow-white. Bread hardness decreased gradually with increasing amounts of the substituted aloe gel. However, bread gumminess and chewiness increased gradually with increasing amounts of aloe gel. The springiness of the bread made with 100% aloe gel was lower than that of the control bread. With regard to flavor and taste, the bread made with 100% aloe gel produced a green-like odor and had a bitter taste. The mouth feel of the breads made with aloe gel was considered soft and moist. The overall acceptabilities of the breads made with 30% and 60% aloe gel were not significantly different from the control bread, but the bread made with 100% aloe gel had a green smell and bitter taste. Yet accordingly, the results indicate that functional and health products with improved quality could be developed by adding aloe gel to breads and cakes.

• The Korea Journal of Herbology
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• v.23 no.3
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• pp.33-40
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• 2008

Objectives : For the purpose of developing Korean herbalogy of the plants belonging to Pteridaceae in Korea, the literatures of the successive generations have been thoroughly investigated to prepare this article. Methods : The examined herbalogical books and research papers which published at home and abroad. Results : 1: There are totaled to 12 genera and 33 species in Pteridaceae in Korea and among them medicinal plants are 10 genera, 19 species, some 58% in total. 2: Adiantum genus is main kind enough that it has 5 species among 33 species in Pteridaceae, of which medicinal plants are 4 species. 3: The herb is the main medicinal parts if medicinal plants in the Pteridaceae, which is used in 18 species. 4: According to nature and flavor of medicinal plants in the Pteridaceae, they were classified into cold 15 species, and cool 11; bitter taste 12, little bitter taste 11 and sweet taste 5 in the order. 5: According to meridian propism of medicinal plants in the Pteridaceae, they were classified into liver meridian 15 species, lung and large intestine meridian 8 species, heart meridian 6 species. 6: According to the properties and principal curative action, they were classified into drugs for clearing away heat 24 species, drugs for detoxification 22 species, drugs for promoting diuresis 12 species in the order. 7: The number of toxic species in the Pteridaceae was examined to be 2 species. Conclusions : There are totaled to 12 genera and 33 species in Pteridaceae in Korea and among them medicinal plants are 10 genera, 19 species, some 58% in total.

• Journal of Ginseng Research
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• v.22 no.2
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• pp.82-90
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• 1998

In order to stabilize the price of fresh ginseng by extension of seasonal variation and marketing structure, and to reduce the cost of production by works of intensive and short term, studies were carried out. As fresh ginseng of 4 years old by the MA and CA was stored for 12 week at 4$^{\circ}C$, samples were collected after every 1, 2, 3, 4, 6, 8, 12 weeks for processing red ginseng. Color and Sensual characteristics on ginseng steamed red for the quality evaluation are summarized as follows. For the time course of storage with red ginseng, which was processed from fresh one after various treatments, L and b values were decreased, however a value was increased. In particular, absorbance was step-wisely increased. Turbidity was somewhat increased, and non-treatment of preservative were shown 2 times higher of absorbance. Extraction ratio of ethanol-soluble extractives slightly increased by the preservation methods, and as storage period was passed. CA storage and preservative treat merit versus MA and non-preservative treatment gave much stability in ginseng quality. In the sensual characters, sour taste and sweet taste were increased, but fresh taste and rice scorched taste were decreased. Bitter taste was not much changed until end of storage. CA was shown smaller differences than MA in the pH change. Addition of preservative extended the storage time.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.515-520
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• 2007

To establish the roasting conditions of dandelion leaves for the manufacture of processed foods such as beverages and tea, we investigated the physicochemical and sensory characteristics of dandelion leaves and their hot water extracts by roasting treatment. As the number of roasting times increased, the free sugar content of the roasted dandelion leaves decreased, and in particular, free amino acid and total polyphenol content decreased greatly after only 1 roasting treatment. The amino nitrogen and total polyphenol contents of the roasted dandelion leaf hot water extracts also decreased greatly, and their L-, a-, and b-values showed much lower values than those of the raw leaf extracts. However, a greater amount of reducing sugars was extracted in the roasted leaves than in the raw leaves, suggesting that the roasting process allows for easier extraction of the compounds in dandelion leaves. Five sensory characteristics, including astringent taste, bitter taste, peen flavor, burnt taste, and sweet odor, were deduced through quantitative descriptive analysis of the hot water extracts. Among them, astringent taste, bitter taste, and green flavor showed significant differences between roasting treatments. The sensory evaluation results show that as the number of roasting times increased, the palatability of the hot water extracts increased greatly, in terms of color and taste.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.940-948
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• 2006

The objective of this study was to develop black sesame gruel with high-dietary fiber rice, 'Goami 2'. Physical and sensory properties of black sesame gruel with various ratios of black sesame by weight (20, 40, 60%) and various water volumes(1100, 1200, 1300 mL) were investigated using colorimeter, consistometer, viscometer, sensory evaluation panel and consumer evaluation. The black sesame content significantly(p<0.001) affected the mechanical characteristics(color, consistency and viscosity), sensory characteristics(blackness, glossy, nutty, astringent taste, bitter taste and viscosity) and sensory acceptance(color acceptance, taste acceptance, viscosity acceptance and overall acceptance). The water content significantly(p<0.05) affected the mechanical characteristics(consistency and viscosity), sensory characteristics(viscosity) and sensory acceptance(taste acceptance, viscosity acceptance and overall acceptance). In the black sesame gruel, as black sesame weight ratio increased, the brightness, redness, yellowness and viscosity were decreased while the consistency, blackness, glossy, nutty, astringent taste and bitter taste were increased. In the sensory evaluation results, the optimal material mixing ratio for gruels was black sesame : Goami 2 = 40(80 g) : 60(120 g), water 1200 mL.

• Science of Emotion and Sensibility
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• v.26 no.2
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• pp.39-52
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• 2023

According to the core affect theory, affect consists of two independent dimensions of valence and arousal. Previous studies have found that various types of stimuli, such as pictures, videos, and music, are mapped onto the core affect space. However, the research on affect using gustatory stimuli has not been explored sufficiently. This study investigated whether the affects elicited by tastes could be mapped onto the core affect space. Stimuli were selected based on two factors (taste types and intensity). Participants were presented with each stimulus, evaluated the tastes, and rated their affective responses on taste and emotion scales. The data were analyzed using repeated-measures ANOVAs and multivariate analyses (multidimensional scaling and classification). The results of univariate analyses indicated that participants felt positive for sweet stimuli but negative for bitter and salty. Furthermore, participants reported high arousal with high intensity. Multidimensional scaling revealed that taste stimuli are also represented on the core affect dimensions. Specifically, it was confirmed that in the first dimension, sweetness was represented as a positive affect, while bitter and salty tastes were represented as a negative affect. In the second dimension, bitterness was represented as low arousal and sourness as high arousal. Classification analyses confirmed that the taste was identified consistently based on the affective responses within and across participants. This study showed that the taste stimuli in daily life are also located on core affect dimensions of valence and arousal.

• Science of Emotion and Sensibility
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• v.15 no.4
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• pp.585-592
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• 2012

Food is crucial for the nutrition and survival of humans. Taste system is one of the fundamental senses. Taste cells detect and respond to five basic taste modalities (sweet, bitter, salty, sour, and umami). However, the cortical processing of taste sensation is much less understood. Recently, there were many efforts to observe the brain activation in response to taste stimulation using functional magnetic resonance imaging (fMRI), magnetoencephalography (MEG), and optical imaging. These different techniques do not provide directly comparable data each other, but the complementary investigations with those techniques allowed the description and understanding of the sequence of events with the dynamics of the spatiotemporal pattern of activation in the brain in response to taste stimulation. The purpose of this study is the understanding of the brain activities to taste stimuli in sensory and affective aspects and the reviewing of the recent research of the gustotopic map by functional brain mapping.

• Korean Journal of Human Ecology
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• v.9 no.2
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• pp.85-92
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• 2006

He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.425-430
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• 1990

The taste describing terms of Monosodium glutamate(MSG) was surveyed by questionnaires, and the sensory threshold value of MSG solution was compared to those of other basic taste substances. The effects of MSG addition to the other basic tastes were also evaluated. From the 96 responders, the taste of MSG itself was expressed as greasy(58%) or nauseous(24%), but the taste expected when MSG was added to food was expressed as sapidity and relish(79%). From the sensory evaluation, the panel expressed greasy, bitter or sweet at the absolute threshold level(0.002 M) of MSG solution, but changed to greasy and salty at the recognition threshold level(0.006 M). When MSG was added to salt solution, it expanded the salty taste, but with citric acid solution it suppressed the sourness. When MSG was added to sugar solution, it expanded sweet taste at the lower concentration of MSG(0.01 M), but suppressed the sweet taste as MSG concentration increased.