• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.640-650
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• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.29-34
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• 1994

In this stydy, Korean traditional Meju adjusted with: the salt contents of 12%, 16%, 20% and the ripeming periods of 90, 135 and 180 days. The results were summerized as follows; 1 The changes of moisture content in soy sauce by 16% salt content was slightly high and the protein was 5.88 by 12%, salt content 2. As the ripening periods was increased, the pH was decreased, on the other hand the total acidity was increased slightly. 3. In the 180 day ripened sample, the salt content increa-sed and the 12% salt content represented 30.6ft salt content. 4. The reduced sugar decreased 135 day ripening, but it increased 180 day ripening at 12fs, 16fs, 20fs salt content. 5. The amino acid content siginificantly decreased by salt content (Serine, Arginine), ripeming periods (Glutamic acid, Asparagine, Glycine, Threomine, Alanine, Methionine, Valine, Isoleucine, Lysine) and ripening time and salt content (Phenylalanine, Leucine) 6. The Fe content decreased 12% salt content while it increa-sed 16% 20% salt content. 7. According to the ripening time, there were significant changes in color, clearance, taste, flavor and over all acceptabilities. As the lower the acceptabilities on flavor or taste increase.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.51-56
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• 1994

Conventional Doenjang, improved Doenjang prepared with Asp. oryzae were made to investigate the changes in the lipid content, and the carbonyl compounds during fermentation. Total lipid contents of conventional Doenjang increased slowly during fermentation, and that of the improved Doenjang increased at first, but showed sharp decrease at moment and then increased. Triglyceride contents of all samples decreased remarkedly during fermentation. Conversely, free acid contents increased. From the result of quantitative analysis of fatty acid by gas chromatography, saturated fatty acid ratio of total lipid in conventional Doenjang increased at early stages and then decreased, but unsaturated fatty acid ratio showed the reverse phenomenon. Saturated fatty acid in improved Doenjang increased during the fermentation but unsaturated fatty acid decreased by degrees. The concentration of total and monocarbonyl compounds in the fermented Doenjang were comparably higher than that found in raw Boenjang. Sensory evaluation revealed that off flavor had a negative effect on overall eating quality of Doenjang and total carbonyl content was related to the off flavor.

• Journal of Life Science
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• v.16 no.2 s.75
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• pp.297-301
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• 2006

For developing natural antibacterial agents from Houttuynia cordata Thunb., antibacterial effects of volatile flavor component using various bacterial sp. were tested. Extraction from Houttuynia cordata Thunb. by using SDE (Simultaneous steam Distillation-Extraction) showed strong antibacterial activities against Vibrio and Bacillus genus, such as Vibrio. cholerae, V. parahaemolyticus, V. vulnificus, Bacillus. cereus, and B. subtilis. Then chemical compositions of leaf and stem were analyzed. The contents of crude protein, lipid, and ash in stem were less than those of leaf, but fiber contents were higher than those of leaf. Among the amino acids, aspartic acid, glutamic acid, glycine, and arginine were higher than those of other amino acids. Linolenic acid, linoleic acid, oleic acid, and palmitic acid were major fatty acids. Major minerals of Houttuynia cordata Thunb. were potassium, calcium, phosphorus, magnesium, iron, zinc, and copper. Especially, in the case of potassium, it was highest.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.772-778
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• 1996

In order to investigate changes of flavor during food sterilization in retortable pluches, a model food system consisting of 50% chicken breast meat, 1% salt and 49% chicken stock was analyzed before and after retorting using GC and GC-MS. In the analysis of the volatile components collected by the nitrogen purge and trap technique before and after retorting, a total of 53 peaks were observed on chromatograms and 42 peaks were identified. Among the 42 peaks identified were 17 caused by aldehydes, 9 by hydrocarbons, 8 by alcohols, 6 by ketones, 1 by furan and 1 by terpene. Analysis of the data obtained from our model food system strongly suggested that the compounds responsible for retort flavor are 2-heptanone, 2-pentyl furan and various ketones.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1279-1284
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• 1998

This study was designed to investigate the reasonable roasting condition of chicory. Extraction and surface color development of roasted chicory were significantly influenced by roasting temperature and time, and they were increased with increasing time, and roasting at $170^{\circ}C$ showed the highest browning color development. Soluble solid contents was not affected by roasting temperature and time. Roasting for 10min at $150^{\circ}C$ exhibited the highest sensory score, at which the free sugar composition of the extract was 0.87% xylose, 0.62% fructose and 0.84% sucrose. A total of 17 volatile components were identified by GC/MSD from the dried and roasted chicories. Aldehyde, ketone and pyrazine compounds were found to be major volatile flavor components in chicory roots. It was concluded that the results of this work will be useful to determine the optimum conditions for roasting of chicory roots.

• Food Quality and Culture
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• v.3 no.2
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• pp.64-68
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• 2009

This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant's age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.

• Food Quality and Culture
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• v.3 no.1
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.365-377
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• 2017

The objective of this study was to investigate the sensory quality characteristics of coffee under various processing and roasting conditions of green beans. Colombia green bean samples were obtained from three processing methods: natural, pulped-natural, and washed methods. The green beans were roasted differently according to Agtron number: light (Agrton #65), medium (Agtron #55), and dark (Agtron #45). Moisture content, density, color value, pH, and total dissolved solid contents (TDS) were measured, and quantitative descriptive analysis (QDA) with 23 sensory attributes was performed for nine coffee samples. Hunter L values were significantly elevated with the degree of processing but reduced with roasting intensity. The pH values of the nine coffee samples were 5.6~6.2 and significantly increased with intensity of roasting. TDS decreased with an increase in processing and increased with roasting intensity. QDA results show that smoky aroma and nutty and chocolate flavor significantly increased while fruit and floral aroma decreased with intensity of processing. The attributes of brownness, oily surface, smoky aroma, bitter and burnt flavor, and greasy and heavy mouthfeel significantly increased while fruity and floral aroma, black tea, sour and umami flavor, pureness, and softness decreased as roasting intensity increased. Principle component analysis showed the overall significant relationships between 23 sensory attributes and nine coffee samples under different processing and roasting conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.219-227
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• 1995

Natto is a Japanese tradiational food made from whole soybeans by the fermentation of Bacillus natto. This study was attempted to improve the taste of Natto, garlic(2%) and red pepper oleoresin(0.2%) were added. Conventional Natto(N-1), garlic Natto(N-2), red pepper oleoresin Natto(N-3), garlic and red pepper oleoresin Natto(N-4) were prepared. Volatile flavor components, fatty acid, organic acid, pH and titratable acdity in all samples were investigated. The experimental results revealed the presence of 62 volatile components in conventional Natto. Among there, the major flavor compounds were identified to be 2, 5-dimethylpyrazine, trimethyl-pyrazine, 2, 6-bis91, 1-dimethylethyl) phenol. Seventy-one volatile compounds were detected in N-2, and major compounds were identified to be methyl-2-propenyl disulfide, 2, 6-bis(1, 1-dimethylethyl)phenol and 2, 5-dimethylpyrazine. The amounts of volatile compounds, 2-methyoxyphenol and 1, 2-benzenedicarboxylic acid increased by addition of garlic, where as, 1,2 -propanediol, 1-hexanol and 2, 5-dimethylpyrazine decreased. The compounds, 4, 5-dihydroxy-5-propyl-1H-pyrazole, 1, 1, 3-trimethylcyclopentane were identified in N-3. The compounds, such as trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine increased by addition of red pepper oleoresin, whereas 1,2-propanediol, 1-hexanol and 2,5-dimethylpyrazine decreased. Fatty acid compositions were mainly consisted of linoleic acid(43.66~55.89%) and followed by oleic, palmitic, linolenic, stearic, arachidic, myristic acid. The organic acids we4re identified to be citric(28.2~30.6), acetic(50.0~73.3) and pyroglutamic acid(2.1~3.7).