• 한국식품영양학회지
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• 제32권1호
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• pp.11-26
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• 2019

The objective of this study was to reduce the waste rate of onion peel, which has excellent functionalities, and to promote its industrial utilization. The methodology involved preparing beef jerkies using liquid seasonings with 0% (OPE0), 50% (OPE50) and 100% (OPE100) onion peel extract (OPE) of domestically produced onion, respectively; and assessing their antioxidant activities and quality characteristics. As the amount of added OPE increased, the contents of crude protein and crude ash increased, while those of crude fat decreased. As for color values, increase in the amount of added OPE led to increase in L value and b value, but decrease in a value. The measurement of mechanical texture showed that hardness and cohesiveness decreased as the amount of added OPE increased. TBARS (thiobarbituric acid reactive substance) content decreased as the amount of added OPE increased. And the amount of added OPE increased, all the antioxidant activity of beef jerky increased. Acceptability test showed the highest preference for OPE50 with regard to flavor, taste texture and overall acceptability. Quantitative descriptive analysis (QDA) showed that increase in the amount of added OPE led to increase in meat color, salty taste, sweet taste, meat flavor and chewiness and decrease in off-flavor. According to principal component analysis (PCA), OPE50 and OPE100 had high levels of the sensory attributes that increase preference-such as meat color, salty taste, sweet taste, meat flavor and chewiness. Based on such results, it was established that 50% is the optimal mixing ratio of OPE for preparing a beef jerky of high preference that also has excellent quality characteristics and antioxidant activity.

• 한국조리학회지
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• 제16권1호
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• pp.127-136
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• 2010

자색 고구마 분말 첨가 설기떡의 관능적 특성과 기계적 특성, 수분 함량과 색도를 측정하였다. 자색 고구마 분말 첨가량은 0%인 대조군을 PP0로 하였으며, 1% 첨가군을 PP1, 2% 첨가군을 PP2, 3% 첨가군을 PP3, 4% 첨가군을 PP4로 표기하였다. Textureanalyzer 분석 결과를 살펴보면 설기떡에 자색 고구마 분말 첨가량을 증가하면 할수록 경도, 부착성과 탄력성, 응집성, 점착성, 씹힘성이 첨가량이 증가함에 따라 점차 감소되는 결과가 나타났다. 그러나 자색 고구마 분말을 첨가한 처리구에서 경도는 다른 처리구와 다르게 유의적으로 차이가 없었다. 수분 함량은 자색 고구마 분말 첨가 설기떡의 경우 37~39%를 유지하였으며, 색도는 자색 고구마 분말의 첨가 수준이 증가될수록 L값은 감소되며 a, b값은 증가되는 경향이었다. 관능평가 결과는 색과 맛에서 PP3가 가장 높게 평가되었다. 이러한 연구 결과로 PP3의 첨가구가 가장 바람직한 첨가 비율임을 알 수 있었다. 따라서 맛과 기능적인 면에 대한 것도 기대를 걸어보며, 앞으로 후속 연구가 더 많이 나오기를 기대한다.

• 대한한방내과학회지
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• 제38권4호
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• pp.455-467
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• 2017

Objectives: This study evaluated the correlation between taste function and spleen qi deficiency in patients with burning mouth syndrome (BMS) and compared subgroups of BMS (i.e., dysgeusia and non-dysgeusia subgroups). Methods: This study included 60 participants categorized into two groups: a BMS group and healthy control (HC) group. Taste threshold was measured within six levels using solutions of four basic taste qualities. Subjects' Oral Health Impact Profiles (OHIPs-14) and Spleen qi Deficiency Questionnaire (SQDQ) scores were analyzed. Results: Taste thresholds for sweet (sucrose) and salty (NaCl) tastes were significantly lower in the BMS group than in the HC group, but sour (citric acid) and bitter (quinine HCl) tastes showed no significant differences between groups. In the dysgeusia and non-dysgeusia subgroups, no significant differences in the four basic taste thresholds were found. SQDQ scores were significantly higher in the BMS group compared to the HC and in the dysgeusia group compared to the non-dysgeusia group. OHIPs-14 and SQDQ scores for the BMS group were significantly and positively correlated. Conclusions: Spleen qi deficiency is related to taste function and can be used to treat BMS patients with taste dysfunction.

• 대한인간공학회:학술대회논문집
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• 대한인간공학회 1997년도 춘계학술대회논문집
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• pp.17-25
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• 1997

The evoked potentials for concentrations of solutions of the four qualities of tastes(i.e., sweet, salty, sour, and bitter tastes) were measured. The solution was applied to the chorda tympani nerve located on the left side of the tongue at 20mm from the tip and 15mm left from the center line. The evoked potentials were detected from Cz referred to A1(left lobe) with the ground at the Fpz position. The Maximum potential level and its latency were evaluated. The individual threshold level of concentration of the solutions of four tastes were measured. Artificial saliva was used as a control solution. The evoked positive potentials for four qualities of tastes (i.e., gustatory evokde potentials) were found to be around 150ms by averaging eight responses. The arbitrary concentration of the solutions were presented by the relative concentration, which was the ratio of the arbitrary concentration to the individual threshold level. The characteristic relations between the latency and the relative concentration ;and those between the potential level and the relative concentration were evaluated. These evalutions showed that (1) the latencies for salty and bitter tastes denoted the minimum values due to for the change of relative concentration, and that (2) the latency for sour taste decreased as the relative concentrations increased, while the latency for sweet taste denoted the inverse tendency, Sinificant differences between any two maximum potential levels were not recognized. A response latencies to sucrose were abolished after treatment of tongue by a sweet-suppressing agent.

• 한국치위생학회지
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• 제13권5호
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• pp.749-757
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• 2013

Objectives : The aim of the study is to investigate the relationship between salivary flow, palate recognition threshold, DMFT index and oral health influence point (OHIP-14) of the adults over 40 years old. Methods : Salivary flow and taste recognition threshold were measured in 220 adults over 40 years old from three dental clinics in Daegu from January 3 to February 4, 2012. A total of 208 questionnaires were analyzed. Results : The adults recognized the sour taste in low concentration level when the salivary flow was faster. DMFT index was low in those who recognized sweet and sour taste that affected OHIP-14. Conclusions : Tooth decaying food must be restricted because of its high acidity in the past despite the individuals' taste recognition threshold was neglected. Before the diet control, it is necessary to measure the taste threshold of the individuals. Training for improving salivary flow is very important to prevent dental caries and to preserve good taste.

• 한국축산식품학회지
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• 제44권3호
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• pp.515-532
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• 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.

• 동아시아식생활학회지
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• 제25권1호
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• pp.162-175
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• 2015

The purpose of this thesis was to develop pumpkin soup with different ratios of ingredients, using high-nutrient sweet pumpkins. P10G0 without sweet pumpkin and glutinous rice powder showed the highest moisture content, whereas, P5G0 whit Cheongdung pumpkin and sweet pumpkin at the same ratio whitout glutinous rice powder showed the lowest moisture content. For chromaticity lightness of control pumpkin soup scored the lowest. Lightness of P10G0 without sweet pumpkin and glutinous rice powder also scored the lowest. For redness, the P5 group with Cheongdung pumpkin and sweet pumpkin at the same ratio scored the highest while the P10 group without sweet pumpkin scored the lowest. As for yellowness, increased ratio of glutinous rice powder in pumpkin soup scored resulted in reduced yellowness in all groups P5 (p<0.01), P7 and P10 (p<0.001) A higher ratio of Cheongdung pumpkin was thus generally associated whit reduced yellowness (p<0.001). For the spread-ability, higher ratio of sweet pumpkin to Cheongdung pumpkin resulted in significant reduction of spread-ability. However, groups with 12% glutinous rice powder showed no significant differences. Spread-ability of the P5 and P10 groups significant increased and thereafter decreased according to the addition ratio of glutinous rice powder, viscosity of the G0 and G4 groups decreased according to the addition ratio of Cheongdung pumpkin, whereas they first decreased and then increased in the G8 and G12 groups. All groups showed increased viscosity whit more glutinous rice powder. For the sensory evaluation, P5G8 was mostly preferred in all aspects. P7G4 was superior in all aspects except for flavor. P10G4 scored the highest in all aspects except viscosity. For acceptance test, except for the control group, P7G4 whit added of 70% Cheongdung pumpkin, 30% sweet pumpkin and 4% glutinous rice powder was the most preferred in all aspects except color (gloss, viscosity, flavor, taste and overall quality).

• 한국식생활문화학회지
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• 제10권5호
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• pp.419-425
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• 1995

General views of 1,436 housewives respondents through the country on commercial kochujang (fermented hot pepper-soybean paste) were surveyed by questionnaires. The 65.0% of total respondents had experience of purchasing commercial kochujang on the market, mostly super market (43.0%) of respondents, and the respondents who has job and live in apartment purchased the commercial products more often than the others (80.5%). The reason for purchasing commercial products were convenience (36.1%) and short of time (13.0%). The critera for purchasing commercial product were previous experience (40.1%) and well known trademark (20.6%) and not for purchasing were concerning of noxiousness (29.2%) and inferior taste (25.0%). Respondents prefered glass packing (44.3%) and plastic bottle (20.2%) of 500 g pack for single usage (42.3%). The most important standards for kochujang taste were pungency (59.1%) and savory taste (28.6%). The problems indicated to commercial products were inferior taste (32.2%), especially too sweet (52.6%), and safety (20.6%).

• 한국식품위생안전성학회지
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• 제11권1호
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• pp.51-55
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• 1996

As a preliminary experiment to investigate the effect of ozone sterelization on the ginseng powder, the changes of fatty acid composition and organic acid content and sensory properties in ginseng powder treated with ozone was investigated. Ginseng powder was treated with 0.5 ppm ozone for 24 hours and 48 hours, respectively. With increase in ozone treatment time, the content of crude lipid and increase. Contents of unsaturated fatty acid-linolenic acid, linoleic acid, and oleic acid, etc.-decreased with ozone treatment time, whereas saturated fatty acid or same number-stearic acid-increased odor, bitter taste, roasted taste and sweet taste were thiner with ozone treatment times, but pungent taste was thicker with those treatment. These changes of ordors and tastes of ginseng powder with ozone treatment were predicted by oxydation of lipids, flavor components and saponins.

• International Journal of Oral Biology
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• 제33권1호
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• pp.13-23
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• 2008

Taste is a critically important sense for the survival of an organism. However, structure and distribution of taste receptors were only recently investigated. Although expression of the ion channels responsible for the sense of salty taste and acidity was observed in the non-taste cells, receptors for sweet and bitter taste were only identified in taste cells. Salivary glands are involved in the sensing of taste and plays important roles in the transduction of taste. The purpose of this study is to examine whether taste receptors are present in the salivary glands and to provide clues for the investigation of the taste-salivary glands interaction. Using microarray and RT-PCR analyses, the presence of taste receptor mRNAs in the rat von Ebner gland and submandibular gland was confirmed. Type I taste receptors were preferentially expressed in von Ebner gland, whereas type II taste receptors were expressed in both von Ebner gland and submandibular gland. The tastespecific signal tranducing proteins, $G_{\alpha}gustducin$ and phospholipase C ${\beta}2$, were also detected in both salivary glands by immunohistochemistry. Finally, the activation of the calcium signal in response to bitter taste in the acinar cells was also observed. Taken together, these results suggest that taste receptors are present in the von Ebner gland and submandibular gland and that type II taste receptors are functionally active in both salivary glands.