• 한국생활과학회지
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• 제7권1호
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• pp.197-203
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• 1998

Sucrose, NaCl, citrate, caffeine 및 MSG의 용액을 준비한 뒤 관능검사를 통하여 최소감미량을 측정하였고, 네 가지 기본맛과 MSG의 상호작용을 알아보기 위하여 세 가지 다른 강도의 기본맛 용액과 MSG를 혼합시킨 뒤 맛의 강도 변화를 조사하였다. 기본맛의 최소감미량은 단맛은 0.451%, 짠맛은 0.01%, 쓴맛은 0.005%, 그리고 신맛은 0.004%로 측정되었고, 최소감미량 농도가 가장 큰 것은 단맛, 가장 작은 것은 신맛으로 나타났다. MSG의 최소감미량은 0.033%로 짠맛 최소감미량의 약 3배 정도였다. MSG첨가에 의한 네 가지 기본맛 성분의 맛강도 변화를 알아 본 결과는 다음과 같다. 강도 10인 10% Sucrose 용액에 0.8%의 MSG가 혼합되었을 때 단맛 강도가 유의적으로 감소하였으며, MSG는 Sucrose의 단맛을 대체로 저하시키는 경향을 나타내었다. NaCl용액에 대해서는 농도에 상관없이 MSG가 짠맛 강도를 유의적으로 증가시키는 경향을 보였다. Citrate용액에 대해서는 신맛강도를 약간 저하시켰으며, 그리고 caffeine용액에 대해서는 MSG가 오히려 쓴맛을 강화시키는 효과를 나타내었다.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.137-143
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• 1996

In order to produce the high-quality of dried red pepper with respect to a color and a taste we developed a automatic drier equipped with combined several heat energies(ADCHE). and compared the quality of ADCHE-treated red pepper with that of the pepper treated with conventional dryings such as natural, hot-air, and far-infrared ray dryings. The results obtained were as follows : (1) The contents of capsanthin varied significantly with drying methods within the range of 1.7 to 6. 4mg/g dry weight. The capsanthin level of red pepper treated with far-infrared ray drying was higher than that of the pepper treated with ADCHE showed the highest at 51.46mg/g dry weight of three drying methods. (2) As a result of determination of color intensity of-red-pepper using-a colorimeter, the red color intensity of the peppers was affected by drying methods irrespective of drying temperature, and especially a value of red pepper treated with ADCHE was appeared to be 19. 1, indicated that this pepper have the most bright color intensity. (3) The contents of soluble browing subatances increased with a increase in drying temperature, but L* value of red pepper treated with ADCHE was appeared to be 0.187, indicated that this red pepper have the most clear red color (4) The changes of capsanthin level of red pepper according to drying methodes did not show significantly, but generally a decreasing rate of capsanthin levels were lower in that order ADCHE

• 대한방사선기술학회지:방사선기술과학
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• 제30권4호
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• pp.419-426
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• 2007

본 논문에서는 맛 인식을 위한 입력패턴벡터를 추출하고 패턴인식을 위한 맛(쓴맛, 단맛, 신맛, 짠맛)학습 알고리즘을 설계하였다. 입력패턴벡터의 구성을 위해 맛 활성화 신호의 세기가 사용되었고, 맛 패턴인식을 위한 알고리즘은 초기 참조벡터의 학습을 위해 SOM을 이용하였고, 종속 부류층의 출력뉴런의 부류지정을 위하여 out-star 학습법을 사용하였다. 제안된 알고리즘의 입력 층과 종속 클래스 층 사이의 연결강도는 SOM과 LVQ 알고리즘을 이용하여 초기 참조벡터의 설정 및 학습이 가능하게 하였다. 패턴벡터는 종속 부류층의 뉴런에 의해 종속 클래스로 분류하고, 종속 클래스 층과 출력 층 사이의 연결강도는 분류된 종속 부류를 클래스로 지정하는 학습을 하게 하였다. 패턴 분류를 위하여 제안된 학습알고리즘을 이용하여 시뮬레이션 되었고 기존의 LVQ 학습방식보다 우수한 분류성공률을 확인하였다.

• 한국조리학회지
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• 제23권8호
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• pp.206-215
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• 2017

Sprout ginseng paste were prepared with pine nut, dry oyster and dry shrimp to examine the antioxidant properties(total polyphenols, total flavonoids, and electron donating ability) and sensory test(attribute difference and acceptance). Sprout ginseng paste were measured based on color value, pH, viscosity, total bacteria cell numbers for 0 and 20 days at $4^{\circ}C$. The higher total polyphenol and total flavonoid content of sprout ginseng paste added with pine nuts, dry oyster, and dry shrimp were higher antioxidant capacity. DPPH radical scavenging activity was increased from 52.2% (SGP0) to 79.5.0 % with SGP5. The attribute test results reveal that the color intensity, bitter taste, and oily taste were decreased in SGP3 to SGP6. Taste, flavor, and coarseness did not show significant difference in SGP0 to SGP6. Thickness and After taste were increased in SGP4 to SGP6. The preference test results reveal that the appearance, flavor, and texture level did not show significant difference in SGP0 to SGP6. Taste and overall preference were increased in SGP4 to SGP6. L value, pH, decrease while a value and b value show no change in sprout ginseng paste with pine nut, dry oyster and dry shrimp. Total cell number was not detected during storage.

• 한국조리학회지
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• 제24권3호
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• pp.15-24
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• 2018

This study produced instant Gochujang(red pepper paste) with enhanced convenience by increasing nutritional value and palatability, and by reducing production period, adding in the red pepper seed in the red pepper paste production in order to increase the use of the red pepper seed that is not used often as a food ingredient even though its nutrition value when producing red pepper paste was proven. Moisture content, pH, L-value, a-value, b-value, sugar contents, and salinity of instant Gochujang tended to increase as the amount of red pepper seed increased, while viscosity manifested the opposite trend. Sensory evaluations were conducted on instant Gochujang to assess differences in characteristics, which demonstrated that as the amount of red pepper seeds powder increased, the intensity of redness for the red pepper paste's external appearance, luster, spicy flavor and taste, and savory taste were evaluated strong. Meanwhile, fermentation value, which is red pepper paste's foremost weakness was evaluated as weak. Moreover, there was no difference in the size of the grain when compared to the contrast group consisting of regular red pepper paste. The results of preference test demonstrated that the RG3 with 30% of red pepper seed is optimal in terms of the external appearance, taste, texture and overall preference.

• 동아시아식생활학회지
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• 제21권2호
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• pp.263-271
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• 2011

This study was performed to develop duck stock using various nutritional elements in duck bone by the addition of malic acid (0.5%, 1.0%, 1.5% and 2.0%). Moisture contents, b value, and pH were decreased, while the L value, a value, salinity, and sugar contents were increased by increasing the ratio of malic acid. Thirty four types of free amino acid were detected, and the highest individual amino acid content was 1.0%. In a test for different attributes, malic acid content significantly affected properties including color intensity, transparency, acid flavor, savory flavor, acid taste, and savory taste. In the acceptance test, a malic content of 1.0% was preferred for appearance, taste, and overall quality. The optimal malic acid content for maximizing the overall quality of duck stock was 1.0%.

• 한국식품영양학회지
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• 제9권3호
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• pp.265-270
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• 1996

When new told grape with high acidity Is used wine, their sensory scores are decreased. Using three available methods reducing excess acidify In winemaking, they were malo-lactic fermentation, addition of apple pomace and malo-alcohol fermentation. The chemical monponents and sensory evaluation of wine were determined. They were found in pink wine added apple pomace that tatal acidity and malic acid content were 0.76 and 0.484%. Color Intensity (A520+A420) in pink wanes, their valuse were in the range 8.21~9.42, while the value of red wine was 20.92. Browning index and total phenol contents in pink wine, their values were In the range of 1.36∼1.42 and 3,300∼3,800mg 11. The sensory evaluation showed that the pink wine added apple pomace(10%) was highest in taste and total scores (P<0.05), and the taste of wine has improved.

• 한국식품조리과학회지
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• 제12권1호
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• pp.115-121
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• 1996

Ixeris dentata Nakai (Compositae) is a perennial herb and the young shoots when prepared properly are edible as a bitter appetizing vegetable in the early spring. The whole plant has been used as a folk medicine in treating diabetes in Korea. As a part of our studies on bitter substances, we have investigated the bitterness of the plant through a taste-guided fractionation method. Bitter substances were extracted by the solvent fractionation and the bitterness was evaluated by 10 trained panelists consisted with graduate students of Dept. of Foods and Nutrition. It has been revealed that the bitter compounds were distributed throughout the extracting fractions and the higher intensity of the bitterness was seen in the n-BuOH fractions. The bitter compounds were subfractionated by the silica gel column chromatography and the bitterness was evaluated by the trained panelists. The subfractions which were indicated as the bitter compounds will be further studied to isolate the compounds. The H$_2$O fractions were grouped according to the molecular weight through the ultrafiltration and the group with 1,000 < m.w. < 30,000 was evaluated as the most intense bitter subfraction.

• 한국식품과학회지
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• 제51권6호
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• pp.551-557
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• 2019

본 연구는 소비자들의 식품안전과 위생에 대한 요구가 강해짐에 따라 식중독의 위험에 노출되어 있는 분말식품 중 전세계적으로 널리 사용되는 향신료 중 하나인 후춧가루의 비가열 살균 처리 방법에 따른 향미특성 변화를 비교 분석하였다. 색도 측정 결과 색도차(ΔE)는 저온 플라즈마와 자외선 살균처리 후에도 육안에 의한 인식 한계인 1.5 내외로 유지되었고, 광펄스 처리 후에는 6.58로 큰 차이를 보였다. Piperine 함량 정량 결과는 살균 전 후추가 10.7±0.53 mg/g로 가장 많았으며 자외선 살균처리(9.5±0.35 mg/g), 저온 플라즈마 살균처리(9.0±0.15 mg/g), 광펄스 살균처리(4.4±0.17 mg/g) 순으로 광펄스 58.9%, 저온 플라즈마 15.9%, 자외선 11.2%의 감소율을 보였다. 전자코 분석 결과 살균 처리 전후가 제 1주성분에 의해 두 그룹으로 구분되어 명확하게 향의 차이가 나타났으며, 제 1주성분과 제 2주성분에 의해서는 세 개의 그룹으로 나뉘었다. 강도평가 결과 살균처리 전, 광펄스, 저온 플라즈마, 자외선 살균처리 후 순으로 후추 향과 맛이 강하다고 응답했으며, 광펄스와 저온 플라즈마 살균처리 후의 후추는 유의적인 차이를 보이지 않았다. 강도평가 결과와 piperine 함량 정량과는 차이가 있었으며, 전자코 분석 결과와는 유사했다. 정량적 묘사분석(QDA)를 통해 13개의 관능적 언어가 개발되었다. 살균처리 후의 시료가 마른 솔잎향과 떫은맛, 고소한맛을 제외한 모든 항목에서 살균처리 전의 시료보다 관능적 특성이 낮게 나타났다. 이를 통해 살균처리 방법에 따라 후추향과 맛에 영향을 끼쳤음을 알 수 있었다. 또한 piperine 함량을 통해 후추 맛의 강도를 평가하기에는 어려움이 있으며 전자코 분석을 통해서 후추향의 강도를 평가하는데 중요한 자료로 사용될 수 있다고 판단된다.

• 동아시아식생활학회지
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• 제18권2호
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• pp.226-233
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• 2008

This study investigated the effects of mashed maesil and maesil extract on Kimchi during fermentation. The mashed maesil and maesil extract were added at 5% of the weight of salted cabbages to the Kimchi sauce, and then physiochemical and sensory characteristics were examined over 28 days of fermentation at 4$^{\circ}C$. During the entire fermentation process, the mashed maesil Kimchi had a consistent pH of 4.4 to 4.2, and the mashed maesil controlled fermentation better than the maesil extract. The mashed maesil Kimchi had the lowest acidity ($0.43{\pm}0.01{\sim}0.42{\pm}0.01$), despite showing a similar pH level to the maesil extract Kimchi. The mashed maesil Kimchi presented the highest hardness level. And in the early stage of fermentation the control Kimchi had the lowest hardness; however, at the end of storage, hardness increased in every Kimchi and no differences were shown. In terms of color value changes, the L-values of every Kimchi increased as the fermentation period increased; but on the $28^{th}$ and final day of fermentation L-values had decreased in all groups. The group with mashed maesil had the highest a-value, but there were no significant differences in b-values among the groups. In evaluating sensory characteristics and acceptability of flavor, the maesil extract Kimchi was higher in intensity with regard to sourness, umami taste, sweetuess, maesil taste, carbonated taste, and fresh taste; it also had higher overall acceptability. Therefore, a fixed amount of maesil extract(5%) can be added to Kimchi with good affects on quality, by controlling fermentation and increasing flavor.