• 한국연초학회지
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• 제25권2호
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• pp.144-153
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• 2003

This study was carried out to determine the relationship between smoke components and sensory evaluation by changes tobacco leaf blending. Seven different cigarettes were made by adding different types of oriental, reconstituted and expanded tobacco leaves. 62 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 13 of phenolic components were analyzed. Eight kinds of sensory item were evaluated and also electronic nose system data was collected. All smoke components and sensory characteristics of mainstream smoke were changed by the different blending. To determine the relationship between smoke components and sensory test, the correlation and regression analysis were carried out by using SPSS statistical program. Tar, pH, and CO showed a high correlation with sensory evaluation item. As tar related to hotness, CO have a high correlation with offensive aroma. Semi-volatile and volatile components of smoke related to sensory characteristics such as aroma, taste, irritation, hotness and smoothness. When propylene, l,3-butadiene, butane, isoprene, and 2-methylfuran showed a high correlation with aroma; methyl chloride, methanol, toluene, ethyl benzene showed a high correlation with irritation. Some acidic components and phenolic components of smoke also had a high relation to smoke volume. Especially the acidic components such as 2-furoic acid, 2-hydroxybutyric acid, phenylacetic acid and palmitic acid; the phenolic components such as 4-vinyl phenol, pyrocatechol, 3-methyl catechol, hydroquinone showed a high correlation with smoke volume. As using regression analysis, it was possible to estimate the results of sensory evaluation from the smoke analysis data. From the results of electronic nose system analysis, we can find the different pattern by adding expanded tobacco leaf.

• Food Quality and Culture
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• 제3권2호
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• pp.64-68
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• 2009

This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant's age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.

• 한국영재학회:학술대회논문집
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• 한국영재학회 2003년도 춘계학술대회
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• pp.109-126
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• 2003

본 연구는 학동기 시각예술영재성의 구성요인으로서 동기요인을 측정하는데 사용할 수 있는 검사도구를 개발하는데 목적이 있다. 연구는 문헌연구를 통해 시각예술영재성의 특성을 추출하여 유목화한 후 측정변인으로 규정하였으며, 각각의 측정변인별로 문항을 개발하여 예비검사 과정을 통하여 최종적으로 27문항으로 구성된 검사도구를 제작하였다. 무작위로 표집된 초등학교 1학년에서 6학년 679명을 연구대상으로 본 검사를 실시하였다. 검사도구의 신뢰도와 타당도를 경험적으로 검증한 결과 .93의 높은 신뢰도를 확보하였다. 한편 초등교육학 전문가, 영재교육 전문가, 시각예술전문가, 교육통계전문가 4인의 내용 타당도를 확보하였으며, 주성분 요인 추출방법으로 요인을 추출하여 Varimax방법으로 직각회전을 한 구인타탕도 검증에서는 흥미/태도/취미 요인, 인내/열중 요인, 호기심/상상력/민감성 요인, 심미적 요인이 추출되었다. 공인타당도면에서는 Barren-Welsh 검사와의 상관에서 .76의 상관을 나타냄으로써 공인타당도가 검증되었다. 따라서 본 연구에서 개발한 학동기 시각예술영재성 동기요인 검사도구는 신뢰도와 타당도가 양호하게 검증되었다고 볼 수 있다.

• 대한지역사회영양학회지
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• 제20권4호
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• pp.259-272
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• 2015

Objectives: A higher consumption of vegetables is emphasized as the core component of most dietary guidelines. Thus, this research investigated the dietary habits and influencing factors of vegetable preferences of adolescents. Methods: This study was conducted by using a self-administered questionnaire. 400 students from two high schools in Gyeongnam (193 boys, 207 girls) participated in the survey. The questionnaire consisted of the following variables: dietary habit, dietary action guide and factors based on Social Cognitive Theory (SCT). Results: The dietary habits of subjects showed significant differences depending on whether they prefer vegetables or not. The subjects in the group who liked vegetables had better dietary habits than the other group. Also, the study determined that the most important reason for liking or disliking vegetables is due to the taste. In the practice of dietary guidelines, the group of subjects who liked vegetables followed dietary guidelines more closely than the other group (p < 0.001). When the factors based on SCT were analyzed, personal factors showed significant differences between the groups: outcome expectation (p < 0.001), self-efficacy (p < 0.001) and affective attitude (p < 0.001). Personal factors and rated vegetable preferences showed a significant correlation in multiple regression analysis (F=42.015, p < 0.001). Conclusions: These results showed that vegetable preference is associated with a key point of desirable dietary habits among subjects. In order to increase vegetable preference or consumption, it is important to focus on strengthening not only self-efficacy of students, but also affective attitude of vegetable.

• Food Quality and Culture
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• 제3권1호
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• 한국식품영양학회지
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• 제19권3호
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• pp.261-266
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• 2006

본 연구는 갈조류의 다당류에서 분리 정제한 폴리만뉴로닉산(폴리만)을 밀가루에 첨가하여 생면 치조이용 가능성과 제면 특성에 미치는 영향을 조사하기 위해서 수행되었다. 폴리만의 첨가량을 달리한 생면과 조리면은 제조후 색, 조직감, 조리 특성 및 관능적 특성에 미치는 영향을 비교 검토하였다. 폴리만 첨가는 면의 조리 후 중량과 부피 및 수분 흡수력에 효과적이지 않았으며, 폴리만 국수의 삶은 국물 탁도는 폴리만 함량이 많을수록 증가되는 것으로 나타났다. 폴리만이 첨가된 생면과 조리면의 색도는 모두 폴리만 첨가량이 증가될수록 L값, a값 및 b값은 감소하는 경향이었다. 조직감은 폴리만 첨가량이 많을수록 증가하였고, 대조구에 비해 폴리만 첨가구의 경도는 감소된 반면, 탄력성과 부착성은 증가하였다. 관능적 특성에서는 대조구와 폴리만 2%와 4% 첨가구 사이에 유의적인 차이가 나타나지 않았으나 2% 폴리만 첨가면이 다른 시료에 비해 맛에서 유의적으로 높은 평가를 얻었다.

• 생물환경조절학회지
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• 제15권1호
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• pp.107-113
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• 2006

These studies were carried out to investigate the quality of green tea processed by different pan-firing hand rolling and to select the best conditions during the procedure of green tea processing the results were as follows. At harvestion tea plant leaf, tea plants had 4 leaves. each leaf size was 7.5 cm'$\square$2.6 cm, and weight of 100 buds 46.6 g. The increase of pan-fired time decreased in the moisture content and yield of green tea. After processing green tea, 5 times pan-fired one had much more contents of total nitrogen (T-N:5.31%), caffeine (2.00%) and total amino acid (T.A.A. : 3,046 mg%) and less content of tannin (13.41%) than the other treatments. but 3 times pan-fired one had the highest contents of vitamin C (204.3 mg%) and chlorophyll (365.0 mg%) among three kinds pan-firing method. Sixteen kinds of free amino acid including theanine as a good taste component of pan-fired green tea were isolated and measured by HPLC. Free amino acid (FAA) contents were in the range of $2,683{\sim}2,925$ mg% and among various pan-firing methods, 5 tims pan-fired one had the highest content of F.A.A. Among these free amino acids, theanine occupied as much as $56.4{\sim}61.3%$ of F.A.A. Lightness, yellowness and redness of 5 times pan-fired green tea were middle value among three different treatments. Besides, it gained the highest score of sensory evaluation among them. These above results suggested that 5 times pan-fired green tea was considered to be the best level as pan-firing times of green tea processing.

• 한국식품조리과학회지
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• 제17권4호
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• pp.323-328
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• 2001

본 연구에서는 발아현미의 자연식품으로써의 이용효과를 극대화 시켜 이를 이용한 기능성 식빵을 제조하기 위해 발아현미분을 첨가하여 식빵을 제조하고 부피, 무게를 측정하여 제빵 특성을 측정하였으며, 식빵의 성분변화를 살펴보기 위해 일반성분, 환원당, 아미노산, 무기질, 지방산 분석을 행하여 영양성분을 분석하고, 관능검사를 실시하였다. 발아된 현미분 첨가량 증가에 따른 제빵특성을 살펴보면, 대조구에 비하여 현미분 10∼30% 첨가 식빵의 경우 완만하게 부피가 감소하였고, 40% 첨가구는 75.48%, 50% 첨가구는 66.29%로 감소하여 빵의 외형이 허물어지는 결과를 보였으며, 현미분양의 증가에 따른 식빵 무게의 큰 변화는 찾아볼 수 없었고, 발아 현미분의 첨가량은 30%정도까지가 적정한 제빵특성을 나타내는 것을 알 수 있었다. 일반성분, 구성 아미노산 함량의 변화는 발아현미분의 첨가량이 증가함에 따라 회분, 단백질, 지방, 환원당, 섬유소 및 구성 아미노산의 함량이 계속적으로 증가하였으나, 무기질, 지방산 함량은 대조군과 비교하여 큰 차이가 없었다. 발아현미분을 혼합하여 제조한 빵의 관능적인 성질은 발아현미분의 첨가량이 많을수록 대조군에 비하여 색, 외관, texture, 입안에서의 느낌에 대한 기호도는 약간 낮았으나, 씹을수록 느껴지는 고소한 맛과 향이 대조군에 비해 좋은 특성을 나타내어 빵에 대한 전체적인 선호도는 발아현미분 첨가량이 많을수록 더 높았다.

• 한국식품저장유통학회지
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• 제9권1호
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• pp.51-55
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• 2002

느타리버섯을 이용하여 김치를 제조한 후 숙성 중 식품학적 특성을 조사하였다. 느타리버섯 김치의 숙성기간에 따른 pH를 측정한 결과 생 느타리버섯 김치는 처음에 대조구인 배추김치보다 높았으나, 숙성기간이 지남에 따라 그 값이 배추김치에 비하여 낮게 나타났으며, 데친 느타리버섯 김치는 배추김치보다 조금 높게 나타났고, 적정산도는 pH의 경우와 반대현상으로 나타났다. 아미노태 질소 함량은 숙성기간이 지남에 따라 증가하는 경향이었는데, 생 느타리버섯 김치는 배추김치에 비하여 그 함량이 높게 나타났으며, 데친 느타리버섯 김치는 배추김치와 비슷하게 나타났다. 김치의 환원당은 숙성기간이 지남에 따라 크게 감소하였는데, 생느타리 버섯 김치의 함량은 배추김치보다 높게 나타났고, 데친 느타리버섯 김치는 조금 낮게 나타났다. 배추김치의 생균수는 숙성 2일째는 급격하게 증가하였으며, 그 이후는 거의 비슷한 수로 나타났다. 느타리버섯 김치도 배추김치와 같은 경향이었는데, 그 수는 배추김치보다 약간 낮게 나타났으며, 젖산균수의 경우는 생균수 거의 같은 경향이었다. 상온에서 1일간 저장한 느타리버섯 김치의 관능검사결과 데친 느타리버섯 김치에 비하여 생느타리버섯 김치가 좋은 값을 나타내었으나, 배추김치에 비하여 기호도가 낮게 나타났다.

• Journal of the Korean Wood Science and Technology
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• 제11권1호
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• pp.18-24
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• 1983

추용(椎茸)버섯의 영양학적(營養學的) 기초자료(基礎資料)의 보강(補强) 및 미분석자료(未分析資料)를 제공(提供)하기 위하여 일반분석(一般分析), amino 산(酸) 분석(分析), vitamin 분석(分析)을 행한 결과(結果)를 요약(要約)하면 다음과 같다. 1) 일반분석(一般分析)은 이미 발표(發表)된 영양분석표(榮養分析表)의 기본(基本) 분석치(分析値)와 유사(類似)하였으며, 2) Amino 산(酸)은 모두 17종 즉, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, lecucine, tyrosine, phenylalanine, tryptophan, lysine, bistidine, arginine 등이 검색(檢索)되었는데, 가장 많이 함유(含有)된 성분(成分)은 glutamic 산(酸)이었다. 3) 필수(必須) 아미노산 8종(種) 즉, threonine, valine, methionine, isoleucine, lecucine, phenylalanine, tryptophan, lysine 등이 모두 함유(含有)되어 있어서 매우 중요(重要)한 식품(食品)이라는 것을 알수 있었다. 4) Vitamin은 총(總) 7종(種) 즉, A(${\beta}$-carotene), $B_1$ (thiamin), $B_2$(riboflavin), C (ascorbic acid), E (${\alpha}$-tocopherol), Niacin, Cholinechloride이 분석(分析)되었으며 가장 많은 양(量)은 Cholinechloride 이었다.