• Culinary science and hospitality research
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• v.21 no.3
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• pp.80-91
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• 2015

This study investigated the sensory characteristics of Bulgogi sauce and Bulgogi added with various amounts (0, 25, 50, 75, 100 %) of licorice extract used as sugar. The color values, $^{\circ}Brix$, pH, attribute difference and acceptance of the samples were tested. As for the color of the Bulgogi sauce sweetened with various % of the licorice extract, a higher percentage of the licorice extract showed a higher L-value. In addition, the $^{\circ}Brix$ of the Bulgogi sauce significantly increased in conjunction with additional licorice extract, although the pH did not show any differences. Attribute difference analysis results revealed that the transparency of the Bulgogi sauce and gloss of the Bulgogi were highest in the sample containing 100% of licorice extract. The sweet odor, both for the Bulgogi sauce and Bulgogi, increased with higher amounts of licorice extract, as well as the scent of the herb. Furthermore, Bulgogi sauce with 50% licorice extract resulted in the highest score for umami taste. The aftertaste of both the Bulgogi sauce and Bulgogi appeared to be the highest with 75% of licorice extract. Bulgogi marinade prepared with 50% of licorice extract possessed the significantly highest score in the overall acceptance test.

• Journal of Periodontal and Implant Science
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• v.29 no.1
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• pp.141-151
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• 1999

To evaluate the effect of cetylpyridinium chloride in a powder form when used concomitantly with a commercial flouride containing tooth paste on inhibition of plaque formation, on gingivitis, and on irritation of oral mucosa, a double--blind, randomized parallel study was set up. Cetylpyridinium chloride was incorporated into a ligh brown colored powder with menthol added for scent. There were no diffemces between the active agent and the placebo which did not contain cetylpyridinium chloride in appearance, color, smell, taste, or dispenser. 98 healthy volunteers were assigned to one of two groups: brushing 3 times a day with flouride toothpaste and cetylpyridinium chloride powder, or brushing 3 times a day with flouride toothpaste and placebo. Before the test period, the subjects received through tooth cleaning and polishing. At basteline, GI, PI, BOP, and GCF of the Ramfjord teeth were measured in the experimental and placebo groups including 58 and 42 subjects repectively, After 4 weeks, GI, PI, BOP, GCF, compliance, irritation of the oral mucosa(redness, pus drainage, edema) and adverse reactions were measured. The PI, GI, and BOP of the experimental group recorded at baseline are 0.19${\pm}$0.19, 0.42${\pm}$0.31, and 0.08${\pm}$0.15. These scores showed significant decrease after 4 weeks of test period(0.11${\pm}$0.15, 0.22${\pm}$0.24, 0.02${\pm}$0.09 repectively at the end of the study) and inhibition of plaque accumulation and resolution of gingival inflammation could be observed. GCF shoed slight increase but this was not statistically different. Comparison of changes in measured scores of control and experimental groupshow GI, PI of the test indices have decreased. Test group showed significantly greater decrease in gingivitis and plaque accumulation after 4 weeks. GCF and BOP also showed greater decrease thant the control group but this difference was not statistically significant. At no time of the study period did any of the subjects show signs of irritation of the oral mucosa or adverse reactions. Following conclusions could be obtained from this study. The combined use of cetl powder and flouride toothpaste showed greater inhibition of plaque accumulation and greater decrease of gingivitis than use of flouride toothpaste with placebo agent.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1033-1038
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• 2012

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.656-663
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• 2010

In order to improve the consumer acceptance of fragrant yellow hybrids of $Phalaenopsis$ ($Phal.$), crosses between yellow hybrid varieties were made and the obtained hybrids were investigated for horticultural characteristics as well as difference in fragrance patterns. Cross combination of $Phal.$ Brother lawrence and $Phal.$ Brother saragold yielded good seedling population of 500 plants. Segregation was noticed in color density, spot and stripe patterns on yellow color base of petal and also in fragrance. Six lines with multi-branch on flower stalk and strong fragrance flower were finally selected. Volatile fragrance components were compared among $Phal.$ Brother lawrence, $Phal.$ Brother saragold and their hybrids by GC/SAW electronic nose. In the derivative pattern of chromatogram and polar derivative pattern of fragrance, similar dominant peaks appeared on retention time 7-9 s and some hybrid lines had two strong peaks on retention time 20-25 s, respectively. Also in polar frequency pattern of fragrance obtained by $VaporPrint^{TM}$ image analysis among parent flowers and hybrids, an identical strong peak near 8 s of retention time was shown. This single fragrance component is considered a key element of fragrance in $Phal.$ Brother lawrence, $Phal.$ Brother saragold and their hybrids. This peak could be used as a marker for the breeding of fragrance in $Phalaenopsis$.

• Journal of Mushroom
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• v.18 no.1
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• pp.100-106
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• 2020

Eight morel mushroom species were collected from Korea and other countries. The culture characteristics, genetic relationships, and beta-glucan content of the strains were analyzed. The mycelia of Morchella species exhibited optimal growth when cultured in dark at 25 ℃ in media with pH 7. The mycelia had a distinctive mycelial scent and characteristically changed color, being white initially, and then turning dark yellow to dark brown as it grew. The mycelia were classified into five types based on morphology. The isolates were identified as Morchella conica, two M. sextelata, M. importuna, M. esculenta, and three M. crassipes, based on ITS-rDNA sequences. PCR polymorphisms were variably produced within Morchella spp. using Universal Fungal Fingerprinting Primers (UFPF) and classified into four groups at the intra and inter species level. The strains, KMCC04971 and KMCC04407, showed the same banding pattern as M. conica and M. sextelata, respectively; however, these results were different from those of ITS analysis. Glucan content analysis by strain showed that the KMCC 04973 strain of M. importuna had the highest alpha- and beta-glucan content, at 16.4 g and 33.1 g per 100 g, respectively.

• Applied Microscopy
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• v.40 no.2
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• pp.101-108
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• 2010

Vitex negundo is an aromatic plant which releases a unique scent due to the presence of essential oil stored presumably within glandular trichomes. The focus of this research was to study developmental patterns of glandular trichomes in Vitex negundo leaves using electron microscopy. There are two types of glandular trichomes which develop on the leaf epidermis of Vitex negundo, peltate glandular type (PT) and capitate glandular type (CT). Structural features differ significantly depending on size and density, formation of secretory cavity, plastid, etc during developmental stages. In young leaves, undifferentiated PTs are densely distributed in the upper epidermis, but are not externally exposed in the lower epidermis because they are covered by non-glandular simple trichomes. Upon leaf development, PTs and CTs show clear structural differentiation in the upper and lower epidermis. PTs are composed of up to eight head cells (ca. 35~40 ${\mu}m$) and one stalk cell (ca. 5 ${\mu}m$), while CTs are composed of four head cells (ca. 10~15 ${\mu}m$) and 1~2 stalk cells (ca. 10 ${\mu}m$). Although secretory cavities develop on the secretory head cells, their size, structure, and formation proceed very differently depending on trichome type. In early development of PT, a large cavity with numerous secretory vesicles form rapidly from the head cells. In CT, however, only a small secretory cavity is formed, slowly relative to PT, without secretory vesicles. The PTs are considered to play an important role in releasing the aromatic components of Vitex negundo.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.95-105
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• 2016

The purpose of this study is to identify the possibility of developing new jelly product with healthy function by the physio-chemical analysis and sensory test of jelly sample groups adding each 20~80% of squeezed Indian spinach liquid. Sugar contents of squeezed Indian spinach liquid was $3.4^{\circ}Brix$. From chromatography, L-value has been decreased by increasing the adding rate of squeezed Indian spinach liquid, and both a-value (redness) and b-value (yellowness) have shown similar trend. According to the measuring result of squeezed Indian spinach liquid the DPPH radical scavenging activity was 15.67 mg/mL, and its total polyphenol contents was 7.00 mg/g. By increasing squeezed Indian spinach liquid, the DPPH radical scavenging activity and total polyphenol contents have shown increasing tendency. Among textures of squeezed Indian spinach liquid, for hardness, sample group of 20% adding was the highest by 4.27%, and for adhesiveness the sample group of 20% adding was the highest by 2.48%, and the lowest was sample group of 80% adding with 0.91%. From the result of sensory test the sample group adding 40% of squeezed Indian spinach liquid has been appraised the most highly in color, scent, sweet taste, chewiness, moistness, and general preference. According to the above results, it is understood that the 40% adding rate of squeezed Indian spinach liquid, when producing jelly, would be the most compatible rate of adding.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.903-910
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• 2007

In order to make acquire a potential use for Opuntia humifusa as a natural functional food material, this study was performed to determine the quality properties of Jeung-pyun made with added Opuntia humifusa, or prickly pear powder. According to an analysis of its major components, we found that the prickly pear powder consisteds of nitrogen-free extracts (71.85%) and crude fiber (11.20%). Greater additions of prickly pear powder had resulted in significantly lower pH in the of Jeung-pyun. According to measurements on the degree of Jeung-pyun gelatinization, by means of ${\beta}$-amylase, greater additions of prickly pear powder led to the higher levels of isolated maltose, indicating that the gelatinization degree of the Jeung-pyun became higher. Also, samples with higher concentrations of prickly pear powder had a tendency toward lower water content, which allowed us to expect a longer storage duration for the Jeung-pyun. In the textural property tests the Jeung-pyun that had less hardness and greater adhesiveness (p<0.05) than the control group as the content of prickly pear powder became higher. Also, the Jeung-pyunhad lower gumminess and chewiness than the control group as the content of prickly pear powder became higher. Therefore, it is possible to prepare relatively soft Jeung-pyun using prickly pear powder. For the color differences of the Jeung-pyun samples, lower L- values, and higher a- and b -values (p<0.05) presented as the addition level of prickly pear powder became higher. According to SEM observations of the Jeung-pyun, the added prickly pear powder addition groups generally showed a smaller and more inconsistent pore size, but higher porosity, than the control group. According to sensory analyses of the Jeung-pyun, the P2 group scored highest for color item, and the P4 group generated the fermented scent. Higher additions content of prickly pear powder led to the lower score, but higher scores for adhesiveness. Finally, the P2 group achieved the highest score for overall taste.

• Korean journal of communication and information
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• v.44
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• pp.44-75
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• 2008

The candle rally against the import of American beef which lasted for a long time was full of various types of social movement. That is, new media including mobile phone, Internet, Internet cafes played an important role in mobilizing people around the rally. Thus, this research focuses on the meaning and effect of these kinds of movement. In particular, it analyzed the possibility of real time broadcasting through the Internet as civic journalism, which received much attention in the rally. For this, this research used case study and interview as main research method. Case study focused on Internet cafes based on the media coverage of the rally. Interviews were conducted with workers at OhmyTV, Color TV, and 615TV. These workers at progressive media emphasized on the scene coverage as the advantage of real time delivery. Transmitting many citizens' voices was another advantage. It is expected that personal media and progressive media which try to show the scent as it is will play an important role in the future journalism with the expansion of Wibro.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.130-141
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• 2013

In this study, the mechanical and sensory quality characteristics of bar rice cake, Gareadduk, have been measured from the reference group and the sample groups with 10%, 20% 30% and 40% of defatted rice, containing high dietary fiber. From the general properties of rice powder and defatted rice, the crude protein, crude fat and crude ash of defatted rice were higher than those of rice powder, and especially dietary fiber content of defatted rice was 24.6%, 7-8 times higher than that of rice powder. The moisture content of Gareadduk has declined with increased mixing rate of defatted rice. According to the chromatography test result, its brightness, L-value has declined with increased mixing rate of defatted rice while there was no significant difference for different storage periods. Its redness, a-value, has declined with increased mixing rate of defatted rice and longer storage periods. Its yellowness, b-value, has inclined with increased mixing rate of defatted rice and longer storage periods, which showed no significant difference. Its hardness has significantly increased with increased mixing rate of defatted rice. Also, its hardness has gradually increased with longer storage periods. From the elasticity and viscosity test result, there was no specific tendency, but the chewiness of the sample groups was higher than that of the reference group. The sensory test result showed that the colour and scent of bar rice cake, Gareadduk, were getting stronger with increased mixing rate of defatted rice. The taste of the sample groups was stronger than that of the reference group, and the overall acceptability of the sample groups showed the order of 20%> 30%> 40%> 10%.