• International Journal of Oral Biology
• /
• v.43 no.3
• /
• pp.113-121
• /
• 2018

Taste is closely related to intake of food. Taste perception is also influenced by type of food ingested, and nutrition and health status. Bitter taste plays an important role in the survival of human and animals to avoid probable toxic and harmful substances. Vertebrate animals recognize bitter taste through type 2 taste receptors (T2Rs). Several T2Rs have been expressed extra-oral such as the gastrointestinal tract, respiratory tract, urogenital tract, brain and immune cells, and parts of their functions are being revealed. This review will discuss physiological roles of T2Rs in relation to innate immunity, secretion and smooth muscle contraction expressed in extra-oral cells and tissues, and we summarize relationships between polymorphisms in T2Rs and general or oral diseases. It is not a coincidence that animals pay much genetic costs for taste and smell during evolution.

• Food Science of Animal Resources
• /
• v.44 no.3
• /
• pp.515-532
• /
• 2024

Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.1
• /
• pp.17-30
• /
• 2006

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.5
• /
• pp.524-531
• /
• 2004

This study was conducted to identify the factors that correlated with food consumption frequency and perceptions of attributes for food selection. The purpose of this study was to improve menu's quality which is related to the food consumption frequency. Taste health and cost perceptions were chosen as the main factors of foods selection from the former related researches. There were differences in foods perception and consumption patterns according to gender. For both of female and male consumers, taste perceptions were highly correlated with consumption of most of foods. Finally, some recommendations which should be considered to correct or improve the quality of menu.

• Journal of the Korean Society of Food Culture
• /
• v.9 no.1
• /
• pp.95-103
• /
• 1994

Hospitalized patients' perceptions of the quality of hospital food and their importance were surveyed through questionnaires by 820(men 435, women 385) hospitalized patients in Seoul. The results are as follows: Men rated the size of food portion as being smaller, compared with women. The mean rating for nutrition of food was 3.24, freshness 3.15, taste 2.88, temperature 2.82; Among the food characteristics, nutrition was considered important by largest percentage(75.5%) of respondents, the taste ranked second(74.4%), and freshness was 62.2%; Appetite, atmosphere of ward were positively correlated(p<0.001) with rating of the taste, nutrition, and freshness, but length of hospitalization was negatively correlated (p<0.001) with them; Multiple regression analysis showed that appetite made the greatest contribution and length of hospitalization made the second greatest contribution. The third was atmosphere of ward, and the forth mood condition.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.3
• /
• pp.315-322
• /
• 2005

Kimchi noodle have a original taste and characteristics. This noodle was used for sour kimchi, kimchi taste powder, red bean fiber and emulsified oil etc. with RS(resistant starch) premix as blended wheat flour mixed to resistant starch. For manufacturing process of this kimchi mixed dry noodle, suitable kimchi of $pH3.70{\sim}3.80$ was required storage period during $4{\sim}5days$ at room temperature. At this point, the suitable treating amount of sour kimchi was about 20%(w/w) level. Manufacturing of kimchi noodle could be at the suitable manufacturing condition from use of kimchi taste powder and red bean fiber etc. Calori of this kimchi noodle was 308.17Kcal/100g as low level than wheat flour noodle as 355.82Kcal/100g, decreasing effect of calori was about 13.39%. This kimchi noodle had a characteristic sour and hot taste, that wasn't required the special seasoning and/or soup at this result.

• Culinary science and hospitality research
• /
• v.14 no.2
• /
• pp.273-285
• /
• 2008

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

• Journal of Nutrition and Health
• /
• v.41 no.2
• /
• pp.184-191
• /
• 2008

The purpose of this study was to assess and evaluate salty taste preferences. Samples for the salty taste test were made by adding sodium chloride to soybean sprout soup at five different concentrations: 0.08% (unsalty) ; 0.16% (slightly unsalty) ; 0.31% (neither unsalty nor salty) ; 0.63% (slightly salty) ; and 1.25% (salty). Over 4,210 subjects were randomly selected and tested over a three-year period from 2005 to 2007 in Daegu. The results of the taste test were as follows: Forty-five percent of the subjects preferred soup with a salty taste and slightly salty taste. Most subjects preferred soup with a 0.31% concentration of sodium chloride. There were positive relationships between intensity and preference in 0.08%, 0.16%, and 0.31% concentrations, but there were negative relationships between intensity and preference in 0.63% and 1.25% concentrations (p<0.01). Upon examining a relationship between the taste assessment results and salty eating attitude scores, it was found that the subjects who preferred slightly salty and salty taste showed higher total scores in terms of habitual preference for/enjoyment of eating salty foods than the other groups. Comparing the taste test results with the subjects' stated preference, it was found that 70.3% of the subjects who were classified as preferring salty taste recognized this preference and 53.3% of the subjects who were classified into the population than tends to eat slightly salty food responded that they also tend to prefer a salty taste. Based on these results, this salty taste assessment study can be used as a practical and useful nutrition education tool for assessing and possibly reducing salt intake.

• Culinary science and hospitality research
• /
• v.6 no.2
• /
• pp.135-155
• /
• 2000

The main purpose of this study is to investigate the factors affecting customer satisfactions toward the italic restaurants of hotels. Especially, the role of menu-related factors is elaborated. Based on the previous research findings, the following hypotheses were proposed and tested. First, customer evaluations of the factors related to the service of italic hotel restaurants wi11 show differences, depending upon demographics. The results found are as follows. Concerning the seasonality and variety of menu, customer evaluations differed by gender. Depending on age groups, customer evaluations differed for the communicative quality of menu, the restaurant atmosphere, the employee service level, and the food taste. By the type of occupations, there were differences in customer evaluations of the communicative quality of menu, the employee service level, and tie food taste. By the education levels, there were differences in the evaluations toward the seasonality and variety of menu, the restaurant atmosphere, the employee service level, and the food taste, Finally. concerning the restaurant atmosphere and the food taste, customer evaluations differed by their income levels. Second, the employee service level, the seasonality and variety of menu, the communicative quality of menu, the restaurant atmosphere, and the food taste are predicted to significantly affect customer satisfactions, My results were consistent with this prediction except for that the communicative quality of menu did not significantly affect customer satisfactions. Regarding the role of menu-related factors in customer satisfactions, my finding implies the importance of updating the menu, providing the variety and reflecting the seasonality. The more studies, however, should be needed to explore the various roles of menu-related factors in restaurant customer satisfactions.

• The Korean Journal of Food & Health Convergence
• /
• v.9 no.6
• /
• pp.21-26
• /
• 2023

Purpose: This study aims to explore how the modern foodservice industry reflects consumers' rapidly changing taste preferences and health consciousness. In particular, it looks at how companies such as Yakult Korea are expanding their business to meet diverse consumer demands and how traditional and exotic tastes are driving the growth of the sauce market. Research methods: this study was conducted through market analysis, consumer behavior research and case studies. Sales data, consumer purchasing patterns and product development strategy case studies of sauce products in domestic and global markets were investigated to analyze the impact of taste and health harmony and storytelling on brand value. Conclusion: The foodservice industry is meeting consumer expectations for health and taste harmony by developing innovative products that satisfy the senses and adopting marketing strategies through strong storytelling. The success of exotic sauce products in particular reflects consumers' desire for diversity. Implications: the findings suggest that the foodservice industry must continue to innovate to meet consumers' health and taste expectations. They also reveal that product storytelling plays an important role in enhancing brand value. This requires a strategic approach to long-term brand growth and market differentiation. Companies need to reflect these changes in consumer buying behavior.