• Food Science and Biotechnology
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• v.14 no.4
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• pp.554-557
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• 2005

As a device for taste sensation, an 8-channel taste evaluation system was prepared and applied for discriminant analysis of marketed liquor. The biomimetic polymer membranes for the system were prepared through a casting procedure by employing polyvinyl chloride, bis (2-ethylhexyl)sebacate as plasticizer and electroactive materials such as valinomycin in the ratio of 33:66:1, and were separately attached over the sensitive area of ion-selective electrodes to construct the corresponding taste sensor array. The sensor array in conjunction with a double junction reference electrode was connected to a high-input impedance amplifier and the amplified sensor signals were interfaced to a personal computer via an A/D converter. When the signal data from the sensor array for 3 groups of marketed liquor like Maesilju, Soju and beer were analyzed by principal component analysis after normalization, it was observed that the 1st, 2nd and 3rd principal component were responsible for most of the total data variance, and the analyzed liquor samples were discriminated well in 2 dimensional principal component planes composed of the 1st-2nd and the 1st-3rd principal component.

• Applied Biological Chemistry
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• v.45 no.1
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• pp.18-24
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• 2002

This study was conducted to find out optimum conditions for kanjang fermented with barley bran. The correlation between taste components and sensory evaluation score was analyzed with stepwise multiple regression analysis. It was revealed that the taste of kanjang was explained with the mix of free amino acids, free sugars and organic acids. The highest multiple correlation coefficient was obtained from absolute value transformed with logarithm. Thus, stepwise multiple regression analysis was conducted with absolute value transformed with logarithm, for which F-value was highest and standard error of estimation was lowest among the multiple regression models transformed with six variables. The stepwise multiple regression analysis showed that the taste components which most contribute to the quality of taste of kanjang fermented with barley bran was salty taste component followed by palatable taste component, and bitter taste component.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.443-448
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• 1992

We investigated characteristics of the taste components in traditional Korean soybean paste. The taste components in forty samples of the soybean paste were analyzed by gas chromatography, high pressure liquid chromatography and amino acid autoanalyzer and the taste of the soybean paste was investigated by sen-sory evaluation. The relationship between the taste components and sensory score was analyzed by the method of principal component analysis and stepwise multiple regression analysis. Characteristics of the traditional Korean soybean paste appeared to consist of sweet taste, palatable taste, saline taste, bitter taste and sour taste. They contribute to the characteristic taste with the contributing proportion of 25.97%, 17.84%, 8.58％, 7.79% and 3.12%, respectively.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.778-787
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• 1999

This study was conducted to standardize the quality of sigumjang. The characteristic of producing method for sigumjang had smoking step. The major component of the amino acids of sigumjang was proline followed by valine, glutamic acid and alanine. Among the organic acids, only acetic acid and propionic acid were detected. The sugar component of sigumjang was composed of glucose predominantly, followed by maltose and fructose. The relation between taste components and sensory scores was analyzed by method of multiple regression analysis. Correlation between contents of taste components and sensory scores were significantly low. Among components of sigumjang inositol and fructose had the higest correlation with sensory scores. The result of multiple regression analysis, taste of sigumjang was explained about 90% with 16 taste components in case of relative value transformed with logarithm and 17 taste components in case of absolute value.

• Applied Biological Chemistry
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• v.47 no.3
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• pp.300-306
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• 2004

Eight cation or anion-responsive polymer membranes were prepared by a casting procedure employing polyvinyl chloride, Bis (2-ethylhexyl)sebacate and each electroactive material in the ratio of 66 : 33 : 1. The resulting membranes were separately installed onto the sensitive area of the ionic electrodes to produce an 8-channel taste sensor array. The taste sensors of the array were connected to a high-input impedance amplifier and the amplified sensor signals were interfaced to a PC via an A/D converter. The taste evaluation system was applied to a discriminant analysis on six groups of marketed beverages like sikhye, sujunggwa, tangerine juice, ume juice, ionic drink and green tea. When the signal data from the sensor array were analyzed by principal component analysis after normalization, the 1st, 2nd and 3rd principal component explained most of the total data variance. The six groups of the analyzed beverages were discriminated well in the three dimensional principal component space. The half of the five groups of the analyzed beverages was also discriminated in the two dimensional principal component plane.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.725-732
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• 2013

To identify the food component characteristics of seven edible pufferfishes (five wild pufferfishes including striped puffer Takifugu xanthopterus; eyespot puffer Takifugu chinensis; purple puffer Takifugu porphyreus; rough-backed puffer Lagocephalus wheeleri; and grass puffer Takifugu niphobles; and two cultured pufferfishes including yellow puffer Takifugu obscurus, and tiger puffer Takifugu rubripes) in Korea, the proximate, fatty/amino acid, chemical and taste compositions were investigated. The proximate compositions were not significantly different among the sampled pufferfishes, whereas grass puffer had lower moisture and crude lipid levels contents, and higher crude protein and ash contents than the other species. The total amino acid levels in wild and cultured pufferfishes were 14,941.6-16,427.9 mg/100 g, and the major amino acids were aspartic acid, glutamic acid, glycine, alanine, leucine, lysine and arginine. Regarding the fatty acid and mineral compositions, the major fatty acids included 22:6n-3, 16:0, 18:1n-9, 20:5n-3, 18:0, 20:4n-3, and 22:5n-3 in that order, and there was a little difference among the sampled pufferfishes. Grass puffer had a higher monoenes ratio, i.e., 16:1n-7 and 18:1n-9, and a lower polyenes ratio than the other pufferfishes. The main minerals detected K, P, Na, S and Ca. Regarding the taste-active compounds, the free amino acid contents of pufferfish extracts were 236.4-428.1 mg/100 g, consisting primarily of taurine, lysine, proline, glycine, alanine and arginine in that order. The amino nitrogen content of the pufferfishes was 84.5-156.4 mg/100 g, and there was a little difference among the species. As for taste intensity, the total taste value of the purple puffer was higher than that of the other pufferfishes.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.543-552
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• 2013

This study investigated the free sugar and free amino acids considered as the taste component in Korean Gochujang. Our goal was to search and develop the Korean traditional Gochujang taste, and to monitor the current status and characteristics of the Gochujang. For the analysis of Gochujang, it is purchased from small farms as well as major food company producing Gochujang. In the case of commercial Gochujang(COM), glucose and maltose were major free sugar, and the ratio of distribution and total amount showed very similar pattern. However, the results of the traditional Gochujang(TG) showed significant differences for each sample even they had glucose and maltose as predominant sugar. The content of glucose, maltose, fructose was reduced in order. The other hand, sucrose, rhamnose were not detected or were detected trace amounts in some samples. Even the characteristics were found at each region, it was no noticeable difference, but each sample was greater variation. Total of 17 amino acids were found from COM and the major amino acids were Pro, Glu, Asp, but His, Met were generally detected in small amounts. In the TG, they mainly contained Glu, Asp, Pro as the dominant component in addition to the Arg, Ala, Cys, respectively. TG had higher amino acid content and fairly various distribution compared to COM. It could suggest the possibility of the development for different traditional tastes because each TG had diverse characteristic taste than COM.

• Analytical Science and Technology
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• v.17 no.3
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• pp.217-224
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• 2004

A taste sensor system composed of mini electrode array was built in a flow cell. Potentiometric signals from 9 electrodes were collected for drinking waters and alcoholic beverages which were diluted in a low concentration buffer solution (0.005 M Tris-$H_2SO_4$ pH 7.2) for the measurement. The measured results were treated with the principal component analysis (PCA), and grouped on a two or three dimensional PCA coordinate to discriminate the tastes of each beverage. It is demonstrated that the taste sensor system of this work may be used for the quality control of beverages in production or the examination of their taste variation in the market.

• Korean Journal of Human Ecology
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• v.9 no.2
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• pp.215-221
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• 2000

Pueraria Radix has known to contain several ingredients of medical action. However, the bitter taste of Pueraria Radix has been an obstacle to develope the products and improve the added value of Pueraria Radix. To moderate the bitter taste of extracts from Pueraria Radix, charcoal powder was used successfully as an adsorbent. The component of the bitter taste from Pueraria Radix was hydrophobic, which mostly eluted with 40-60% ethanol and estimated to be acidic. Puerarin, the essential medical ingredient remained after the adsorption and seemed not be affected by the adsorption to charcoal powder.