• Journal of Biosystems Engineering
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• v.27 no.3
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• pp.249-258
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• 2002

The fourteen different electrodes coated with polymeric lipid membrane were evaluated to selectively monitor the sweet, salty, sour and bitter tastes, and umami. The polymeric lipid membrane consisted of the three components, or polymer matrix, plasticizer and electroactive material, the compositional ratio of which was 1:1.25:1. Herein, the 14 different electroactive materials were used. Sucrose, NaCl, citric acid, caffeine and MSG were used as standard materials of sweet, salty, sour and bitter tastes, and umami. The linear responses of each electrode regarding 5 tastes were analyzed by means of the correlation coefficient between electric potential difference and concentration of a taste material when the linearity was based on a linear model and a thermodynamic model, respectively. As fur salty taste, the electrode coated with valinomycin had a selective linearity at the significance level of 0.01. For monitoring sweet taste, the electrode with oleylamine and the electrode with the mixture of tai-n-octylmethylammonium chloride and dioctylphosphate (2:8) showed the significant linearities at the levels of 0.05 and 0.10, respectively.

• Bulletin of Food Technology
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• v.23 no.4
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• pp.475-483
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• 2010

• Journal of the Korean Home Economics Association
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• v.32 no.1
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• pp.133-150
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• 1994

This study was a survey of the taste for color arrangement and the relation to taste with food color. The term of investigation and object was the same as before mentions. The data-treatment was determinded by frequence percentage chi-square and F-test as measured by SAS program for PC and statistical figures were obtained by GDAS. The results were as follows;1. In the taste of arrangement for food, color. The most frequent colors were green and white followed by a yellowish green red. In preference 50's object was difference from another aged. It's significance was showed orange yellow pink and white. 2. In the relation of food color and taste term the color shown a pungent sweet hot and delicious taste was red and a sour astringent sweet taste was orange and anastringent bitter delicate hard taste was brown and a proteiny sofe sweet delicate taste was yellow and a cool taste was yellow and a cool taste was green, and a cool, bitter taste was blue and an astrngent taste was pink, and a bitter hard, tasteeless taste was black and a proteiny sofe taste was white. But in the case of any a bitter taste it's significance was shown.

• Korean Journal of Human Ecology
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• v.7 no.2
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• pp.139-148
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• 1998

This study was carried out to investigate the intake pattern and the experience on the kimchi-making, and to analyze the taste preference of kimchi. The questionnaires have been collected from 473 college students in Taejon. Most students had taken baechu-kimchi, kkakduki, yeolmu-kimchi, dongchimi, and cheonggak-kimchi. They liked baechu-kimchi best, and then cheonggak-kimchi. Twenty-seven percent of students took kimchi every meal time and 53 % once a day. The rest 19.4% replied that they could take meals without kimchi. The male students ate more kimchi than the female(p<0.01). Sixty-five percent of them had tried the foreign foods made with kimchi and female had more experience than male(p<0.01). The taste of kimchi-japchae and kimchi-woodong was indicated as edible or taste very good by over two thirds of the students. Kimchi-pizza, kimchi-hamburger, and kimchi-spaghetti were evaluated as edible or taste good by the over half. The aging of kimchi was believed to be the most important factor to determine the taste. Students preferred kimchi which was weak in salty, sweet, and jot-kal taste, strong in hot taste, and proper in sour taste(well-fermented). Compared with the male, the female enjoyed kimchi having stronger sour and weaker jot-kal taste(p<0.01). More female students(43.5%) had experenced kimchi-making than the male(26.5%)(p<0.001). Three-fourth of them had made kimchi with their mother. Baechu-kimchi, cheonggak-kimchi, and dongchimi were recommended as the global food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.2
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• pp.176-180
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• 1986

A study was carried out to investigate the threshold values of four taste qualities by using electrogustometer for Korean female college students. The mean values of taste threshold before the treatments were for $7.5{\mu}A$, sweet taste area, $19.6{\mu}A$, salty taste area, $23.5{\mu}A$, sour taste area, $18.4{\mu}A$, bitter taste area and $50.7{\mu}A$, middle area, respectively. The thresholds of taste for the each area of tongue of the after-treatments were more sensitive than those of the before-treatments except the after-treatment with sodium chloride in which the sensitivity was much reduced. There were no significant differences between the thresholds of left and right side of the tongue. (p＜0.05). Taste qualities of electrical stimuli were also evaluated by using electrogustometer. The major tastes (Approx. 90%) of the feelings for the electrical stimuli were metallic, sour, bitter and salty.

• Hanyang Medical Reviews
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• v.34 no.3
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• pp.130-136
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• 2014

Animals find nutritious foods to survive, while avoiding aversive and toxic chemicals through the chemosensory faculties of olfaction and taste. The olfaction is comparatively well characterized, but the studies of taste are only recently developing since after 2000. Genetic, immunohistochemistry, and electrophysiological studies with knock-out transgenic mice opened up the taste field in mammals. Taste in insects has been only recently been studied after mammalian taste receptors were identified. Flies also discriminate the differences of sweet, salty and sour food, while being able to detect and reject potential foods contaminated with toxins or detrimental chemicals. These discriminatory abilities indicate that flies house basic taste receptors in their taste organs like humans. For the last decade, the sweet and bitter gustatory receptors in Drosophila have been characterized. In this review, we compare the taste anatomy between humans and insects. We also introduce five canonical taste sensations in Drosophila. In addition, we introduce new taste repertoires, that fruit flies can sense water and fatty acids as well as the carbonation buffer in beverage. These studies on simple model organisms will open up a new potential for scientists to further investigate these characteristics in vertebrates.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.1-11
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• 2005

The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongchimi at intervals of two or five days during fermentation at $10^{\circ}C$ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only('A') and the ratios of 3:7(v/v, 'B') and 5:5(v/v, 'C') of Dongchimi liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day 11 to day 17 in all items. As for the assessment of Dongchimi liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') of Dongchimi liquids with different storage periods ensued much of the previous fermentation pattern of Dongchimi itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16$\~$25(17) and 13$\~$20(15) for Treatments A and B, respectively. The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days, both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.

• Journal of the Korean Home Economics Association
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• v.31 no.4
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• pp.193-200
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• 1993

This study was conducted to examine the effects of the level of salted shrimp on the characteristics of kimchi fermented at 2$0^{\circ}C$ for one day and then stored at 4$^{\circ}C$ for 3 or 6 days. The sensory characteristics, pH, total acidity and salt content of kimchi, prepared to have an equal intensity of salty taste, with three levels of salted shrimp and NaCl, were measured. Instron universal testing machine also was used to examine the firmness of kimchi. As the level of salted shrimp and storage periods increased, intensity of translucency, sour odor, carbonic mouthfeel, toughness and sour taste of kimchi increased while firmness and crispness decreased. There was no significant difference in pH among the kimchies. However, total acidity of kimchi increased as the level of salted shrimp increased and the storage period was extended.

• Journal of Oral Medicine and Pain
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• v.26 no.2
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• pp.127-131
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• 2001

The authors performed the taste threshold tests in two patients complaining taste problem who visited the Department of Oral Diagnosis, Seoul National University Dental Hospital. The taste thresholds were determined using a concentration series of five tastants, sucrose ( sweet ), NaCl ( salty ), citric acid ( sour ), quinine hydrochloride ( bitter ) and monosodium glutamate ( umami ). The taste solutions were diluted by half quarter logarithmic steps. The two patients showed higher taste thresholds level than normal but the taste threshold results did not coincide with the patients appeal. Further researches are needed for developing simple and precise diagnostic methods which can be applied to the patients with taste disorder.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.1
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• pp.87-94
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• 1994

The conditions of water extraction form the dried jujube (Zizyphus jujuba) were examined. The general components, taste, and effect of taste correction of jujube water extract concentrate (JWEC) were investigated. desirable condition for extraction was that 100g of dried jujube was added to 750$m\ell$ of water and heated for 80 minutes at 100$^{\circ}C$. The yield of JWEC was 50% and the manin component of it was sugar (90%). The major taste of JWEC was sweetness, and it had astringent, bitter, sour and salty tastes as incidental taste. The taste was changed to desirable taste when 15% of JWEC was added to coffee, 10% of JWEC was added to fermented soy sauce, thick soypaste mixed with red pepper, and vinegar, respectively.