• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.35-41
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• 2019

The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except "fruit" aroma, "dark chocolate" aroma, "bitter" aroma, and "sweet" taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of "nutty aroma", "grain aroma", and "grain taste" versus "earth aroma", "sour aroma", "sour taste", "astringent", "smoothness", and "residual". In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.

• Journal of the Korean Applied Science and Technology
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• v.30 no.2
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• pp.225-232
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• 2013

Omija component was known to possess natural odor, taste, color, and various general characteristics. Omija extraction was extracted using ethanol as a solvent. Omija extract showed a red-purple color of some viscous liquid state. Some conclusions from natural Omija extract were obtained as follow. The result of antimicrobial experiment to add Omija extract, the number of microbial population showed negative reaction from 3 days after it cultivated. This phenomenon could confirm that Omija component affected to antimicrobial effect. The result of dyeing experiment to add Omija extract, fiber dyeing effect showed with some ivory color after dyed to cotton and silk. Also, this phenomenon could confirm that Omija component affected to natural dyeing effect from observated dye state with biological microscope(BM). The result of instrumental analysis, inorganic components of K(109.60ppm), Na(3.500ppm), Ca(1.205ppm), Mg(0.900ppm), Li(0.350ppm), Si(0.380ppm), Cu(0.250ppm), Fe(0.125ppm), Zn(0.090ppm), etcs from Omija were ascertained with ICP/OES, and organic components of benzene(10.808), borny lacetate(11.289), phenol(14.183), ${\beta}$-terpinene(15.840), ${\alpha}$-terpinolene(17.616) etcs from Omija were ascertained with GC/MSD.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.20-27
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• 2001

The consumption of radish ( Rhaphanus sativus L.) sprout, which is Cruciferae family, is increasing because of its pungent flavor and taste. Its volatile components were analyzed by SDE (simultaneous steam distillation & extraction) method and P&T(purge & cryogenic trapping) method. As a solvent, diethyl ether and diethyl ether : pentane mixture(2:1, v/v) were used in SDE method, and diethyl ether in P&T method. Analyzing by GC and GC-MS, the major component was sulfur compounds (19 species, peak area 76.6%) with diethyl ether, sulfur compounds(15. 44.0%) and hydrocarbons(23, 23.8%) with diethyl ether-pentane mixture in SDE method. Also, hydrocarbons(25, 84.1% ) was major component in P& T method. The major volatile component of fresh radish sprout were n-heptane, methyl pentane and that of boiled radish sprout were 4-methylthio-3-butenyl isothiocyanate, methyl mercaptane, 2,3-dimethyl disulfide. Low molecular volatile components were detected more by P& T method, but types and relative quantities of volatile components were measured less comparing to SDE method.

• Journal of the Korean Electrochemical Society
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• v.7 no.4
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• pp.206-210
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• 2004

All array of carbon paste-based electrodes was prepared by screen printing the carbon paste modified with metal oxides $(TiO_2,\;RuO_2,\;PbO_2,\;Ni(OH)_2)$ and Prussian blue (PB). An electronic tongue system was assembled with the carbon-paste electrode array, and applied to discriminate the tastes of various commercial beverages and foods by measuring the chronoamperometric responses to the samples diluted in 0.1M carbonate buffer (pH 9.6). The results were analyzed with principal component analysis(PCA) method and plotted on two dimensional PCA coordinate; it was apparent that the amperometric electronic tongue system could discriminate the types of various foods and beverages.

• Membrane and Water Treatment
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• v.8 no.4
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• pp.381-393
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• 2017

The inorganic components in tobacco sheet extract have significant influence on the sensory taste of the cigars and the harmful component delivery in cigarette smoke. To identify the contributions of the divalent inorganic components on harmful components delivery in cigarette smoke, a self-made selective electrodialysis was assembled with monovalent ion-selective ion exchange membranes. The influences of current density and extract content on the desalination performance were investigated. Result indicates that the majorities chloride, nitrate, and sulfate ions were removed, comparing with 50-60% of potassium and only less than 10% of magnesium and calcium ions removed in the investigated current density. The permselectivity of the tested cations across the Selemion CSO cation exchange membranes follows the order: $K^+>Ca^{2+}>Mg^{2+}$. A current density of $15mA/cm^2$ is an optional choice by considering both the energy consumption and separation efficiency. When the extract contents are in the range of 7%-20%, the removal ratios the potassium ions are kept around 60%, while the removal ratios of the calcium and magnesium ions fluctuate in the range of 16-27% and 8-14%, respectively. The tobacco smoke experiments indicated that the divalent metal ions have dual roles for the harmful component delivery in cigarette smoke. The divalent potassium and calcium ions were unfavorable for the total particulate matter emission but beneficial to decrease the HCN delivery in the mainstream cigarette smoke. The selective electrodialysis is a robust technology to decrease the harmful component delivery in cigarette smoke.

• Proceedings of the IEEK Conference
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• 2002.07a
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• pp.458-461
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• 2002

The consumer in the 21$\^$st/ century e-business era is developing a taste fur greater professionalism diversity, internationalism and large-scale integration of his or her demands. With these changes in the consumers preferences in mind, e-businesses need to develop a real time track and trace system to accommodate their logistical and consumer service operations. This research paper discusses the development of a object-oriented logistics tracking database system and a web service tracking component necessary to efficiently store and manage the movements of postal goods and provide real time information on logistics trading.

• Journal of the Korean Society of Industry Convergence
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• v.20 no.5
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• pp.411-417
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• 2017

In this study, Sunroot was used as material in the fermentation process. Sunroot are widely distributed in Korea, The main component is composed of inulin. Fermented vinegar stimulates digestion in the body, as well as to relieve stress is a cause of increasing the neurotransmitter-Serotonin of the body. Therefore, we conducted fermentation studies using sunroot. This research conducted seven days, and the pH and brix value analysis was done every 12 hours during fermentation process. The experimental results show that the fermentation product under blender treatment is better than cutting treatment and without cutting treatment. Initial brix 25% is the best treatment for fermentation because produce fermentation product with a good taste and aroma than other treatment.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2003.10b
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• pp.33-33
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• 2003

Most of leaf teas, except flower tea, were considered as good materials with basic conditions for tea manufacture because water content was below 6 %, Crude protein was the greatest component in roasted young leaf tea, crude fats in roasted mature leaf tea and ashes in fermented young leaf tea. Caffein were present as the highest amount(5.18%) in steamed mature leaf tea, showing less amount than greenp teas. Catechin were contained as the highest amount in all kinds of teas, especially fermented young leaf tea. was the highest(9.57%). Tannin, which highly related with tea quality including astringent taste, color and perfume, were present as the highest amount in fermented young leaf tea.(중략)

• Journal of Korean Medical classics
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• v.23 no.2
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• pp.107-118
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• 2010

Terminology in any study is an important part. In traditional medicine, especially in meteria medica, ther are many sections of explanation, which are origin, place of production, component, taste, effectiveness meridian entry, symptoms of disease, etc. "Bonchohak(本草學)" is one of the textbook of meteria medica in Korea. In that book, descriptions of meteria medica by effectiveness, symptoms of disease are supposed to be with accordance in the same section. However, unfortunately it is not. In this paper, I will explain those discordances and differences.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.200-206
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• 2011

This study verifies that green rice, which has limited usage as a component of foodstuff, can be used as a fundamental ingredient in the production of food, due to its in mechanical characteristics. Analysis of 100% green rice Garaedduk showed it had lower values for hardness, cohesiveness, springiness, and chewiness, and higher values for adhesiveness compared with rice Garaedduk. Sensory characteristics of the Garaedduk made with green rice (100%) were evaluated as the best for color, flavor, taste & moisture, and the Garaedduk made with brown rice had the most coarseness. The best overall acceptability was for Garaedduk made with green rice (50%) followed in order by Garaedduk made by brown rice and Garaedduk made with rice flour.