• 제목/요약/키워드: Taste component

검색결과 279건 처리시간 0.024초

누룩원료를 달리하여 제조한 쌀약주의 관능적 특성 (Sensory Profiling of Rice Wines Made with Nuruks Using Different Ingredients)

  • 이승주;안병학
    • 한국식품과학회지
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    • 제42권1호
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    • pp.119-123
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    • 2010
  • 쌀을 주원료로 누룩 원료만을 교체하여 제조한 약주의 경우도 시료별 다양한 관능특성을 나타내어 누룩 원료 사용 변화를 통한 관능특성 다양화가 가능한 것으로 나타났다. 선행연구(20)에서 떫은맛, 쓴맛, 곰팡이냄새, 유기용매 냄새는 기호도 저해 요인으로 나타났고 누룩향미에 대해서는 상반된 의견이 나타났다. 따라서 본 묘사분석 결과 바람직한 관능특성을 나타낸 누룩의 원료로 찹쌀, 찹쌀흑미, 멥쌀, 쌀보리, 메밀, 현미를 선정하고 흑미의 경우 신맛은 높았으나 전반적인 패널의견에서 가장 높은 기호도를 나타내어 선정에 포함하였다. 향후 선정된 7종의 곡물을 바탕으로 미생물 분리 및 동정을 통해 우수 균주를 선발하고 이를 통해 누룩 원료 및 미생물 다양화에 기여하고자 한다.

추출 조건에 따른 고추 수용액의 관능적 특성 변화 (Changes of Sensory Characteristics in Red Pepper by Different Extraction Conditions)

  • 이현덕;이철호
    • 한국식품과학회지
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    • 제30권3호
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    • pp.535-541
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    • 1998
  • 수용성 추출물을 이용한 관능검사 결과를 분석한 결과 고추가루 관련 식품에서 각각의 식품을 결정짓는데 가장 영향을 미치는 것은 적색도, 매운맛, 단맛, 새콤한 맛, 감칠맛 등의 조화로서 이들이 고추의 맛과 색을 좌우하는 것으로 나타났다. 각 추출 온도와 시간에서 연상되는 음식은 고추장과 찌개, 김치의 맛으로 구분될 수 있으며 추출조건에 따른 추출액과 이를 이용한 관능검사의 관계를 주성분 분석한 결과 총인자의 51%를 주성분 1과 주성분 2로 설명 가능하였다. 추출온도 $40^{\circ}C$에서 추출했을 때는 감칠맛, 새콤한 맛, 단맛이 높은 상관관계를 나타냈으며 $4^{\circ}C$의 경우는 색소성분과 주로 관련이 높았고 $60^{\circ}C$로 추출한 용액의 경우는 떫은맛, alcoholic, 매운맛과 높은 상관관계를 보여주고 있다. 따라서 낮은 온도에서는 주로 색소성분이 그리고 온도가 점차 올라 갈수록 맛성분들이 점차 용출되어 각각의 특성에 영향을 미치는 것으로 나타났다.

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건조어육류(乾燥漁肉類)에 대(對)한 정미성분(呈味成分)의 변화(變化)에 관(關)한 연구(硏究) (A Study on the Taste Component in Fresh and Dried Fish)

  • 우상규
    • Applied Biological Chemistry
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    • 제16권1호
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    • pp.49-52
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    • 1973
  • 한국에서 널리 식용(식용)하고 있는 동태와 조기의 생어(생어)와 건어(건어)의 정미성분중(呈味成分中) 16종(種)의 유리(遊離) amino 산(酸)을 건물량(乾物量)으로 환산(換算) 비교(比較)한 결과(結果)는 다음과 같다. 1) Arginine은 극미량(極徵量)만이 검출(檢出)되였고 Lysine, Histidine, Glycine, Alanine, Glutamic acid 등(等)은 비교적(比較的) 많았다. 2) 건어(乾魚)로 하였을 때 Lysine은 감소(減少). 하였으며 Methionine은 동태에서 감소(減少), 조기에서는 증가(增加)하였고 타성분(他成分)들은 차이(差異)는 있으나 모두 증가(增加)하였다. 3) 조기와 동태의 유리(遊離) amino 산(酸) 함량(含量)은 조기가 높았다. 4) 정미성분(呈味成分)으로서 유리(遊離) amino 산(酸)의 영향(影響)만을 고려(考慮)한다면 생어(生魚)보다 건어(乾魚)의 맛이 농후(濃厚)하다.

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뼈 연화 고등어(Scomber japonicus) 가공품의 식품성분 특성 (Food Component Characteristics of Bone-softened Mackerel Scomber japonicus Product)

  • 박선영;김용중;강상인;이정석;김진수
    • 한국수산과학회지
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    • 제51권6호
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    • pp.623-631
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    • 2018
  • The present study investigated the food component characteristics of a bone-softened mackerel Scomber japonicus product (FC-M). The proximate composition of the FC-M was 57.4% moisture, 25.2% crude protein, 14.1% crude lipid, and 2.7% ash. The energy in the FC-M was 241.5 kcal/100 g, which corresponds to 8.9-16.1% of the daily energy intake recommended for Koreans ${\geq}6$ years of age. Regardless of type of taste, there were no significant differences in taste intensity when the FC-M was compared to a control (canned mackerel) but the odor intensity was significantly higher. Although there were no significant differences in hardness, the Hunter color values of redness and yellowness were significantly lower than those of the control. The sensory score for the FC-M was significantly superior to that of the control. The total amino acid content in the FC-M was 24.12 g/100 g and the major amino acids were aspartic acid, glutamic acid, leucine, and histidine. The major fatty acids in the FC-M were 16:0, 18:1n-9, 20:5n-3, and 22:6n-3 and the FC-M was a good source of minerals.

저염 Sauerkraut (fermented cabbage)의 정량적 묘사분석 및 기호도 연구 (Quantitative Descriptive Analysis and Acceptance Test of Low-salted Sauerkraut (fermented cabbage))

  • 지혜인;김다미
    • 한국식생활문화학회지
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    • 제37권3호
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    • pp.239-247
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    • 2022
  • This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

복분자 분말 첨가 장어 소스의 이화학적 성분 및 품질 특성 (Physicochemical Component and Quality Characteristics of Eel Sauce Added with Bokbunja (Rubus coreanus Miquel) Powder)

  • 성기협;정장호
    • 동아시아식생활학회지
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    • 제22권5호
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    • pp.634-641
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    • 2012
  • In this study, the physicochemical and quality characteristics of eel sauce added with bokbunja powder were evaluated. Crude protein, crude fat, crude ash, and crude fiber contents increased in eel sauce with increasing amount of bokbunja powder. The lowest pH and salinity were observed in eel sauce added with 80% bokbunja powder, whereas the solid content, titratable acidity, and viscosity were the highest. Regarding Hunter's color results, lightness L and redness a values increased with increasing amounts of bokbunja, and the red color was significantly different between each sample. In the sensory evaluation results, the color, bokbunja flavor, bokbunja taste, salty taste, and moistness significantly increased with higher amount of bokbunja powder. Overall acceptability from 80%<60%<40%<0%<20% sequence supplemented with 20% in group symbols 7.08 to higher. Eel sauce added with 20% bokbunja powder produced the most desirable characteristics compared to other amounts of added bokbunja powder.

가공조건이 당귀, 작약, 천궁, 인진쑥, 삼백초 및 산조인을 첨가한 한방차의 품질 특성에 미치는 영향 (Influences of Processing Conditions to Herbal Tea Containing Angelica gigas, Paeoniae radix, Cnidium officinale, Saururus chinensis, Artemisia capillarisin and Zizyphus vulgaris on Its Quality Properties)

  • 장재선;오성천
    • 한국식품영양학회지
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    • 제28권3호
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    • pp.465-469
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    • 2015
  • An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the $B({\alpha})P$ content differed depending on the processing condition and raw materials. Generation of food $B({\alpha})P$ is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.

Physicochemical Properties and Sensory Evaluation for the Heat Level (Hot Taste) of Korean Red Pepper Powder

  • Ku, Kyung-Hyung;Lee, Kyung-A;Park, Jae-Bok
    • Preventive Nutrition and Food Science
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    • 제17권1호
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    • pp.29-35
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    • 2012
  • This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54~290.15 mg% capsaicinoids, 79.22~139.09 ASTA value, and 16.76~29.92% free sugar content. The heat level of the Korean red pepper samples was evaluated by trained panelists and the correlation coefficient and F value (0.001%) of the panelist’s results were determined to be significant. In the principle component analysis (PCA), PC1 (capsaicinoids) and PC2 (free sugar) were shown to represent 31.98% and 25.77% of the total variance, respectively. The results of panelists trained for red pepper heat rating were evaluated using analysis of variance and correlation analysis. The trained panelists showed a high F value (p=0.05) and high correlation coefficient. A high correlation efficient of 0.84~0.93 for the test samples with a 40 Scoville heat unit (32,000 SHU red pepper powder) was reported in the sensory evaluation of the Korean red pepper heat level by a trained panel. However, the panel showed a low correlation efficiency of 0.70 $R^2$ when the 60 SHU test samples were included in the analysis.

시판용 기능성 음료의 관능적 특성과 소비자 기호 유도 인자 (Sensory Characteristic and Drivers of Liking for Functional Beverages)

  • 이지현;양정은;정라나
    • 한국식품조리과학회지
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    • 제28권6호
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    • pp.741-751
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    • 2012
  • This study was conducted to understand sensory characteristics of commercial functional beverages, to analyze and the drivers of liking and disliking of it by Korean consumers. Descriptive analysis and consumer taste testing were conducted with ten commercial products of functional beverages. Samples were consisted of good for beauty, relieving hangovers, and health tonics. For the descriptive analysis, 45 attributes were developed by ten panelists and it shows differences among the all samples. For the consumer testing, 81 panels evaluated the overall liking, acceptance of appearance, odor, flavor, and texture of 10 samples. As a result, attributes of brightness, yellow color, Nurungji flavor, roasted bean power flavor, and milky texture of functional beverages were positive drivers of liking, but attributes of astringent texture, bitter taste, and viscosity were negative drivers of liking on the commercial functional beverages.

메밀, 녹두, 도토리 전분을 첨가한 글루텐 프리 쌀파스타의 관능적 특성 (Sensory Characteristics and Consumer Acceptance of Gluten-Free Rice Pasta with Added Buckwheat, Mungbean and Acorn Starches)

  • 정진혁;윤혜현
    • 한국식품조리과학회지
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    • 제32권4호
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    • pp.413-425
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    • 2016
  • Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.