• 한국식품과학회지
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• 제24권3호
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• pp.266-271
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• 1992

한국산 고추의 맛성분 함량이 관능적 선호도에 어떠한 영향을 미치는 지를 알아보기 위하여 10품종의 건조고추의 capsaicinoid류와 유리당 및 유기산 함량을 측정하였고 고추가루 수용액에 대한 관능검사를 실시하여 그 결과를 성분분석 결과와 비교하였다. 총 capsaicin함량 범위는 $0.029{\sim}0.296%$를 나타내었고 유리당은 $8.45{\sim}15.21%$의 범위였으며 유기산은 $4.58{\sim}17.54$%$를 차지하였다. Capsaicinoid류, 특히 dihydrocapsaicin(r=+0.870)은 고추의 매운 맛과 높은 상관관계를 보였으나 전반적인 기호도와 유의적인 상관관계를 나타내지 않았다. 반면 fructose(r=+0.787), glucose(r=+0.814), 환원당(r=+0.805), 총당(r=+0.815)은 전반적인 기호도와 1%수준의 유의적 상관관계를 나타내었다. 총 유리당 함량$(X_1)$과 총 capsaicin함량$(X_2)$ 및 총 유기산 함량$(X_3)$을 다중회귀 분석을 한 경우 고추 수용액에 대한 전반적인 기호도(Y)와 높은 상관관계(R=0.9008)를 나타내었으며 그 상관 회귀식은 다음과 같다. $$Y=0.9808X_1-10.7526X_2-0.1664X_3-4.1147$$

• 한국식품위생안전성학회지
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• 제11권1호
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• pp.51-55
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• 1996

As a preliminary experiment to investigate the effect of ozone sterelization on the ginseng powder, the changes of fatty acid composition and organic acid content and sensory properties in ginseng powder treated with ozone was investigated. Ginseng powder was treated with 0.5 ppm ozone for 24 hours and 48 hours, respectively. With increase in ozone treatment time, the content of crude lipid and increase. Contents of unsaturated fatty acid-linolenic acid, linoleic acid, and oleic acid, etc.-decreased with ozone treatment time, whereas saturated fatty acid or same number-stearic acid-increased odor, bitter taste, roasted taste and sweet taste were thiner with ozone treatment times, but pungent taste was thicker with those treatment. These changes of ordors and tastes of ginseng powder with ozone treatment were predicted by oxydation of lipids, flavor components and saponins.

• Food Science and Biotechnology
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• 제18권1호
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• pp.53-59
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• 2009

This study was performed to investigate the taste composition and antioxidant properties of cheonggukjang containing Korean red ginseng (RGC), as compared to either general cheonggukjang (GC) or non-fermented boiled soybeans (BS). Amylase activity was the highest (576.7 unit/g) in RGC, whereas protease activity was the highest (326.0 unit/g) in GC. The total soluble sugar contents of BS, GC, and RGC were 2,027.5, 905.5, and 837.5 mg/100 g, respectively. RGC had the highest amount of total amino acids (2,127.4 mg/100 g) and essential amino acid (50.9%) among the samples. The ratio of sweet to bitter components was higher in RGC than in GC. Although the extracts of RGC had higher radical scavenging activity for 1,1-diphenyl-2-picrylhydrazyl (DPPH) than BS or GC, regardless of the extract concentration, the ethanol extract of RGC showed the highest scavenging ability (92.4%) at 2.0 mg/mL. The chloroform extracts from GC and RGC showed their greatest superoxide dimutase-like activities at 17.2 and 19.7% at a concentration of 2 mg/mL, respectively. Regardless of the samples, the nitrite scavenging ability was positively correlated to the extract concentration, and RGC had highest ability among samples under the same extract concentrations.

• 한국식품영양과학회지
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• 제28권2호
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• pp.312-318
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• 1999

Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

• 한국한의학연구원논문집
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• 제1권1호
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• pp.461-470
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• 1995

It has been known many pretreatment methods of Pinellia ternata. In this study, we chose one of them, ${\lceil}$Gang-Banha${\rfloor}$ and compared the process step by step in terms of taste an icon of Pinellia ternata. Identification of the major components and understanding the mechanism of pretreatments should be studied near future.

• Journal of Nutrition and Health
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• 제28권1호
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• pp.53-60
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• 1995

This study was performed to compare the contents of nutrients and taste components in Korean(King and Dabok) and imported(from Myanma) red pepper powders. Red pepper imported from Myanma was narrower and lighter and showed significantly higher contents of moisture and lipid. Lower amount of fructose and glucose shown in imported red pepper powder seemed related to lower sensory score in sweet taste. Capsaicin was contained much higher in imported red pepper powder and looked related to higher score in pungent tastes. Organic acids like oxalic acid, malonic acid, succinic acid, pyroglutamic acid were significantly lower in imported red pepper powder. Imported red pepper powder showed lower amount of $\beta$-carotene, capsanthin and color value(L, a, b) than Dabok and obtained lower sensory score in color.

• 한국식품영양과학회지
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• 제30권1호
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• pp.20-24
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• 2001

This study was conducted to analyze the general components and to investigate sensory evaluation of hot water extract prepared by boiling at 10$0^{\circ}C$ for 3 hr with 4-fold water. The contents of total soluble soild, non-reducing sugar, total saponin, ash and total protein were 15.95%, 6.54%, 1.735, 0.33% and 0.40%, respectively. The contents of succinic, malic and acetic acid in the extracts were 111.48 mg%, 23.67mg% and 18.36mg%, respectively. The major free amino acids and minerlas of the extract were hydroxyproline 1,290.0 $\mu\textrm{g}$%, glutamic acid 456.2$\mu\textrm{g}$% and potassium 151.35 mg%, respectively. Bitter taste in the extract was not observed, whereas sweet, sour and astringent taste were observed.

• Journal of Biosystems Engineering
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• 제27권3호
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• pp.249-258
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• 2002

The fourteen different electrodes coated with polymeric lipid membrane were evaluated to selectively monitor the sweet, salty, sour and bitter tastes, and umami. The polymeric lipid membrane consisted of the three components, or polymer matrix, plasticizer and electroactive material, the compositional ratio of which was 1:1.25:1. Herein, the 14 different electroactive materials were used. Sucrose, NaCl, citric acid, caffeine and MSG were used as standard materials of sweet, salty, sour and bitter tastes, and umami. The linear responses of each electrode regarding 5 tastes were analyzed by means of the correlation coefficient between electric potential difference and concentration of a taste material when the linearity was based on a linear model and a thermodynamic model, respectively. As fur salty taste, the electrode coated with valinomycin had a selective linearity at the significance level of 0.01. For monitoring sweet taste, the electrode with oleylamine and the electrode with the mixture of tai-n-octylmethylammonium chloride and dioctylphosphate (2:8) showed the significant linearities at the levels of 0.05 and 0.10, respectively.

• 한국식품영양과학회지
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• 제30권2호
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• 동아시아식생활학회지
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• 제24권1호
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• pp.1-11
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• 2014

The purpose of this study was to find out the taste adjectives of Korean cooked rice, noodles, porridges and rice cakes as well as to analyze the relation between the taste adjectives of foods. We gathered and chose 36 related Korean adjectives for expressing not only the taste but also the smell of foods. Subsequently, we performed a sensory evaluation for 18 Korean foods with 20 trained panelists in order to check the proper adjectives when they tasted the foods. The often selected taste adjectives were 'sweet', 'tasty', 'sticky' and 'soft' among 36 taste adjectives. The PCA was performed to summarize the taste adjectives for each of the 18 foods. The principal components explained 50.94 % of the total variance. The adjectives 'spicy' and 'refresh' were closely related to one another in the positive direction of PC1. In contrast, 'weak', 'hard' and 'sticky' were closely related to one another in the negative direction of PC1. PC2 was marked by 'hard' and 'spicy', which were located in the positive direction. In contrast, 'weak' and 'soft' were located in the negative direction. PC3 was marked by 'nutness', 'bitter' and 'spicy', which are associated with bibimbab, conveying a high degree of correlation among them in a positive direction. In contrast, 'cool', 'sour' and 'refresh' were located in the negative direction.