• 한국식품영양과학회지
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• 제16권4호
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• pp.328-332
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• 1987

한국산 표고버섯의 생것과 가열한것의 향기성분을 GC, GC-MS를 이용하여 분석한 곁과는 다음과 같다. 1) 생 표고버섯에서는 향기성분 10종을 동정하였으며 이들중 1-octen-3-ol이 71.05%, ethylacetate 1.17%, 2-octenol 1.22%, 그리고 octylalcohol 1.05%로 전체의 향기성분 중에서 74.47%를 함유하고 있었으며 2) 가열중인 것에서는 8종을 동정할 수 있었으며 1-octen-3-ol이 83.68%, ethylacetate 2.24%, 2-octenol 1.55%, octylalcohol 1.28% 및 1,2,4-trithiolane 1.91%로 전체 향기성분의 90.56%를 함유하였다. 3) 1,2,4-trithiolane과 1,2,4,5-tetrathiane은 유황화합물의 향기성분들로서 표고버섯 향기의 특징으로 인정되었다.

• 한국수산과학회지
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• 제1권2호
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• pp.121-127
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• 1968

This research has been dealt with the nutritional component analysis of two kinds of non-edible marine algae, Sargassum herneri (Turner) C. Ag. and Zostera marina Linne which grow abundantly around the southern coast of Korea, These marine algae were mixed in several kinds of samples rates with the combined feed for poultry sold in the market. These were given to 35 chicken in seven test divisions respectively. We have experimented with 35 chicken grown up for two weeks after hatchout. The combined food for poultry obtained from the market was set up as control divisions. The experiments were as follows: 1) The average weight increase in each test division during feeding (Table 5, Fig.2). 2) Food conversion rate and food efficiency in each test division (Table 7). 3) The comparison of digestive rate of crude protein during feeding (Table 8), The results were as follows: 1) The weight increasing rate of the test animal stock fed the food containing $5\~10\%$ of Sargassum horneri (Turner) C. Ag. powder was higher than the rate of those fed only market food for poultry. 2) The stock given food containing $10\%$ Zostera marine powder showed lower growth than the control divison. 3) No apparent trouble owing to salt component involved in the marine algae was found. 4) The stock given food containing sodium glutaminate and Sargassum horneri (Turner) C. Ag. had better result than that without sodium glutaminate.

• Preventive Nutrition and Food Science
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• 제22권1호
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• pp.30-36
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• 2017

Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.

• Food Science and Biotechnology
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• 제14권4호
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• pp.537-539
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• 2005

Potential of mass spectrometer-based electronic nose to discriminate habitat of Angelicae gigantis radix was evaluated using 24 and 86 Korean and non-Korean samples, respectively. Loading plot(s) of principal component analysis of data measured through this system revealed difference between Korean samples (probability; 100%) and non-Korean ones (probability; 95.3%), suggesting this technique could be used as efficient method to differentiate habitat of A. gigantis radix.

• Applied Biological Chemistry
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• 제40권4호
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• pp.267-270
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• 1997

쑥으로부터 Clostridium perfringens의 생육 저해 물질의 추출 조건을 조사하였다. 쑥의 유용성분을 최대한 추출하기 위하여 C. perfringens에 대한 생육 억제 정도를 기준으로 추출용매 농도, 추출온도 및 추출시간을 조사한 결과 100% ethanol, $40^{\circ}C$, 4시간 추출한 것이 C. perfringens의 생육 저해에 효과가 가장 좋았다.

• 한국식품과학회지
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• 제37권5호
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• pp.856-860
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• 2005

Electronic-nose system was used to discriminate commercial sesame oils (A-F) extracted from imported seeds. Response (delta $R_{gas}/R_{air}$) of sensors gained from electronic nose was analyzed by principal component analysis (PCA). Flavor pattern of sesame oil A was similar to those of sesame oils B, C, and D. Sesame oils blended with corn oil at the ratio of 95:5, 90:10 and 80:20% (sesame oil/corn oil, w/w) could be discriminated from ouch genuine sesame oil.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2000년도 국제심포지엄 및 제26차 추계학술발표회
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• pp.118-118
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• 2000

• 한국수산과학회지
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• 제34권4호
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• pp.384-388
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• 2001

바다방석고둥을 효율적으로 이용하기 위한 기초 연구로 바다방석고둥의 어획지별 (제주시, 서귀포시, 한림읍 및 성산읍 연안)위생적, 영양적, 맛 및 관능적 특성과 같은 식품성분 특성에 대하여 살펴보았다. 바다방석고둥은 수은, 납 및 카드뮴과 같은 중금속이 검출되지 않았거나 흔적량에 불과하여 식품소재로 사용하여도 중금속적인 면에서는 안전하다고 판단되었다. 바다방석고둥의 엑스분 질소함량은 $343.0\~385.4mg/100g$이었다. 구성아미노산함량은 $12.5\~13.2g/100g$이었고, 함량이 많은 것으로는 glutamic acid, proline 및 aspartic acid 등이었으며, 곡류 제한아미노산인 lysine의 함량도 많았다. 그리고, 무기질은 나트륨, 칼슘, 칼륨 및 마그네슘 등의 함량이 많았다. 바다방석고둥의 지방산조성은 필수지방산이거나 건강기능성이 인정되는 20:4n-6, 20:5n-3 및 22:5n-3 등과 같은 고도불포화산이 주요 지방산이었으나, 지질함량이 깎아 지방산에 의한 건강 기능성을 기대하기는 어렵다고 판단되었다. 이상의 결과로 미루어 보아 바다방석고둥은 어획지에 따른 차이가 거의 없어, 이들을 가공원료로 사용하는 경우 어획지역에 따른 가공품의 품질 차이는 없으리라고 판단되었다.

• 한국식품과학회지
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• 제48권4호
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• pp.366-371
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• 2016

본 연구는 우리 밀을 피자반죽의 제조에 적용함으로서 메뉴의 다양화를 달성하고자 하였으며, 우리밀 피자반죽의 이화학 그리고 관능 특성을 통해 식품가공학적 기초 연구를 수행하고 적용 가능성을 살펴보았다. 우리밀과 수입밀을 배합비를 달리하여 제조한 피자반죽은 조단백질과 조회분의 함량, 색택에서 유의적인 차이가 있었으나 기기적으로 측정한 텍스처에서는 차이가 없었다. 묘사분석을 통해 피자반죽에 관한 23개의 묘사 용어를 도출하였으며, 관능검사를 실시한 결과, 표면의 바삭함, 표면의 부드러움, 거침, 쫄깃함에서만 우리밀과 수입밀간의 차이가 있었다(p<0.05). 또한 주성분분석 결과, 제1주성분(37.4%)의 (-)에서 (+)으로 우리밀의 배합량에 따른 차이가 나타났다. 다만 우리밀을 피자에 적용하기 위해서는 기호도 검사, 다양한 토핑과 소스의 적용 등 추가적인 실험이 있어야 할 것이다.

• 한국식생활문화학회지
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• 제21권5호
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• pp.565-570
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• 2006

This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at $100^{\circ}C$. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess, and springness of the pork with 30g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400g) with 30g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.