• Title/Summary/Keyword: Taste enhancer

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Environmental Risk Assessment of MTBE (MTBE의 환경위해성평가)

  • Park, Jeong-Gue
    • Journal of Environmental Policy
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    • v.1 no.1
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    • pp.75-90
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    • 2002
  • Methyl tertiary-butyl ether(MTBE) is used as an octane enhancer in gasoline. MTBE can enter the environment at any stage in the production, storage, and transport of undiluted MTBE or MTBE-blended gasoline. Although data on concentrations of MTBE in the environment are not available, modelling of fate of MTBE has provided predictions for concentrations of MTBE in the various media to which humans and other organisms may be exposed. Many individuals do not taste or smell MTBE at the $5{\mu}g/L$ level, and thus may be exposed to higher concentrations for a significant amount of time. MTBE exposure through inhalation is likely to be below health-threatening levels, except for occupational workers such as gasoline station attendants and auto mechanics. It should be stressed, however, that there are important data gaps in our understanding of the acute and chronic toxicity of MTBE. Little or no research concern including being conducted that directly addresses these issues. Rather than any immediate ban on MTBE, I recommend consideration of phasing out MTBE in USA and other countries. During the transition phase, a number of policies are suggested to reduce the risk of using MTBE. One of these policies is that the state should invest in a research program. Such research should, for example, examine effective alternatives for motor vehicle fuels, and detect concentrations of MTBE in ambient air, water, and other environmental media.

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Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review

  • Bae, Inhyu;Park, Jong-Hyun;Choi, Hee-Young;Jung, Hoo-Kil
    • Food Science of Animal Resources
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    • v.37 no.6
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    • pp.793-798
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    • 2017
  • Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses.

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

  • Kook, Moo-Chang;Cho, Seok-Cheol
    • Food Science of Animal Resources
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    • v.33 no.3
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    • pp.377-389
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    • 2013
  • Gamma-amino butyric acid (GABA) is a kind of pharmacological and biological component and its application is wide and useful in Korea specially, becoming aging society in the near feature. GABA is request special dose for the purposed biological effect but the production of concentrated GABA is very difficult due to low concentration of glutamic acid existed in the fermentation broth. To increase GABA concentrate using fermentation technology, high content of glutamic acid is required. For this reason, various strains which have the glutamic acid decarboxylase (GAD) and can convert glutamic acid to GABA, were isolated from various fermented foods. Most of GABA producing strains are lactic acid bacteria isolated from kimchi, especially added monosodium glutamate (MSG) as a taste enhancer. Optimizing the formulation of culture media and the culture condition, GABA conversion yield and amounts were increased. Finally GABA concentration of fermentation broth in batch or fed batch fermentation reached 660 mM or 1000 mM, respectively. Furthermore formulation of culture media for GABA production developed commercially. Many studies about GABA-rich product have been continued, so GABA-rich kimchi, cheese, yogurt, black raspberry juice and tomato juices has been also developed. In Korea many biological effects of GABA are evaluated recently and GABA will be expected to be used in multipurpose.

Chlorella as a Functional Biomaterial (기능성 생물 소재로서의 클로렐라)

  • 채희정;강민숙;심상준
    • KSBB Journal
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    • v.19 no.1
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    • pp.1-11
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    • 2004
  • Chlorella contains a rich source of biochemical products with applications in the feed, food, nutritional, cosmetic, pharmaceutical and even fuels industries. Chlorella is one of unicellular green algae and is mostly grown in fresh water such as pond and lake. It grows in a manner of nonsexual reproduction so that it multiplies 4~16 times overnight. Large-scale culture is conducted by open pond culture or pure culture using fermenter. Chlorella has various efficacies such as heavy metal removal, degradation of toxic materials, control of arteriosclerosis, immunoprotective effects, anticancer activity and growth-stimulating activity of intestinal bacteria. Chlorella can be used as a taste enhancer and foodstuff, as it has a plenty of essential amino acids, polyunsaturated fatty acids, sterols and chlorella growth factor (CGF). Chlorella is a potential organism which can be utilized for CO$_2$ removal and H$_2$ Production in environmental area and energy Production.

A Study of Perception on the MSG Usage and Self Recognized MSG Symptom Complex After Eating Out (외식섭취 후 MSG사용에 대한 인식과 MSG 복합증후군 자각경험에 대한 연구)

  • Kim, Up Sik;Chang, Hyun Chung;Han, Myung Joo
    • Journal of the Korean Society of Food Culture
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    • v.29 no.6
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    • pp.539-548
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    • 2014
  • The objective of this study was to determine the perception of monosodium glutamate (MSG) contents in eating out menu and MSG symptom complex. Respondents in the Seoul area were surveyed from Feb. 10 to 20, 2014. The results are summarized as follows. The 51.3% of respondents were male and 48.7% of them were female. As for age, 73.5% of respondents were 20~24 years old. Favorite menu of respondents' eating out were Korean food (57.8%), Western food (17.6%), Fast food (9.5%), Japanese food (6.2%), Chinese food (5.2%). Male respondents favored Korean food (62.4%), Fast food (10.2%) and Western food (9.6%), but female respondents favored Korean food (53.0%), Western food (26.2%) and Fast food (8.7%). The 48.7% of respondents considered Chinese food containing high amount of MSG. A few respondents (18.6%) recognized to usage amount of MSG as consideration factor to select eating out menu. However, most respondents (55.2%) perceived harmful to take excessive amount of MSG contained food. The 37.9% of respondents had experience of MSG symptom complex after eating out. Respondents' self recognized MSG symptom complex were thirstiness (84.5%), drowsiness (55.7%), weakness (34.5%), nausea (30.2%), tightness (20.7%) and headache (14.7%). The 19.9% of respondents like MSG contained food. The reason for disliking MSG contained food were 'bad for health' (66.3%) and 'MSG symptom' (33.2%). The reason for liking MSG contained food were 'good taste (83.6%) and 'habitual eating' (14.8%). The result of this study showed that some sensitive people have unpleasant reaction after eating out. Therefore, it is suggested that natural flavor enhancer may develop to replace the use of MSG.

Science Teachers' Perception and Attitudes toward Nanotechnology (과학교사의 나노기술에 대한 인식과 태도)

  • Kim, Hyun-Jung;Hong, Hun-Gi
    • Journal of the Korean Chemical Society
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    • v.54 no.5
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    • pp.633-642
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    • 2010
  • In this study, science teachers' perception and attitude toward nanotechnology are examined through questionnaires gathered from 134 secondary science teachers. As a result, the study shows that science teachers have high perceptiveness. However, they do not understand specific information on nanotechnology correctly. Science teachers have positive attitudes toward nanotechnology and they have perceived risks of nanotechnology as well as benefits of nanotechnology. Science teachers show positive attitudes toward the application of nanotechnology, whereas they show negative attitudes toward personal information chip and nano-taste enhancer. Science teachers are exposed to nanotechnology via various sources such as TV and internet, whereas teachers rarely get information on nanotechnology-related concepts in textbooks and teaching resources. Science teachers have perceived many textbooks do not introduce enough nanotechnology-related concepts. Many teachers try to explain the nanotechnology when textbooks include nanotechnology-related concepts, whereas quite a few of teachers do not introduce the nanotechnology-related concepts in class.

High School Students' Perception and Attitudes toward Nanotechnology (고등학생의 나노기술에 대한 인식과 태도)

  • Kim, Hyun-Jung;Hong, Hun-Gi;Hong, Jee-Hye
    • Journal of the Korean Chemical Society
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    • v.55 no.1
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    • pp.104-111
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    • 2011
  • In this study, high school students' perceptions and attitudes toward nanotechnology are examined through questionnaires gathered from 1704 high school students (five general high schools and two science high schools). As a result, the study shows that high school students have generally high perceptions and positive attitudes toward nanotechnology. Science high school students show more positive attitudes and correct knowledge toward nanotechnology rather than general high school students do. High school students get information on nanotechnology via various sources such as TV and internet, whereas they have rarely perceived to get information on nanotechnology in textbooks and science class. They think that newspaper and TV programs are proper methods to introduce new science technology and get information on the advanced science and technology through the internet and science teachers. High school students show positive attitudes toward the application of nanotechnology, whereas they show negative attitudes toward personal information chips and nano-taste enhancer. And they trust nanotechnology researchers and science teachers, whereas they rarely trust about government, public organizations, and internet.

The Trend of Cigarette Design and Tobacco Flavor System Development

  • Wu, Jimmy Z.
    • Journal of the Korean Society of Tobacco Science
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    • v.24 no.1
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    • pp.67-73
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    • 2002
  • In light of addressing consumer health concern, coping with anti-tobacco movement, and promoting new product, tobacco industry is actively pursuing to make a new generation of cigarettes with low tar and nicotine deliveries, and less harmful substances. Low tar and low nicotine cigarettes increases their market shares dramatically world wide, especially in KT&G, multinational tobacco companies, EU countries, even in China regulated by CNTC to set up yearly target to lower tar and nicotine deliveries. On the other hand, to design a new cigarette with reduced harmful substances begins to gain speed. The "modified Hoffmann list" publishes thirty plus substances in tobacco leaf and main smoke stream, which is the prime suspect causing health problems. Various ways and means are developed to reduce such components including new tobacco breeds, new curing method, tobacco leaf treatment before processing, selected filtration system, innovated casing system to reduce free radicals, as well as some non conventional cigarette products. In TSRC held this year, the main topic is related to reduce tobacco specific nitrosamines in tobacco leaf. The new generation of cigarette is in the horizon. It still needs a lot help to produce commercial products with satisfied taste and aroma characters. The flavor industry is not regulated by many governments demanding which ingredients might or might not be for tobacco use. However, most of the cigarette companies self impose a list of ingredients to guide flavor suppliers to design flavors. Unfortunately, the number of ingredients in those lists is getting shorter every year. It is understandable that the health is not the only reason. Some cigarette companies are playing safe to protect the company from potential lawsuit, while others are just copying from their competitors. Moreover, it is obvious that it needs more assistance from casings and flavors to design new generation of cigarettes with missing certain flavor components in tobacco leaf and main smoke stream. These flavor components are either non-existed or at lower level at new form of cured tobacco leaf or filtered in the main smoke stream along with reduced harmful substances. The use of carbon filters and other selected filtration system poses another tough task for flavor system design. Specific flavor components are missing from the smoke analysis data, which brings a notion of "carbon taste" and "dryness" of mouth feel. It is ever more demanded by cigarette industry to flavor suppliers to produce flavors as body enhancer, tobacco notes, salivating agents, harshness reducer, and various of aromatic notes provided they are safe to use. Another trend is that water based flavor or flavor with reduced ethanol as solvent is gaining popularity. It is preferred by some cigarette companies that the flavor is compounded with all natural ingredients or all ingredients should he GMO free. The new generation of cigarettes demands many ways of new thinking process. It is also vital for tobacco industry. It reflects the real needs for the consumers that the cigarette product should be safe to use as well as bearing the taste and aroma characters smokers always enjoyed. An effective tobacco flavor system is definitely a part of the equation. The global trend of tobacco industry is like trends of any other industries lead by consumer needs, benefited with new technology availability, affected by the global economy, and subjected for various rules and regulations. Anti-tobacco organizations and media exceptionally scrutinize cigarette, as a legal commercial product. Cigarette is probably the most studied commercial product for its composition, structure, deliveries, effects, as well as its new developmental trend. Therefore, any new trend of cigarette development would be within these boundaries. This paper is trying to point out what it would be like for tobacco industry in the next few yews and what concerns the tobacco industry. It focuses mostly on the efforts to produce safer cigarettes. It is such a vital task for the tobacco industry and its affiliate industries such as cigarette papers, filters, flavors, and other materials. The facts and knowledge presented in this paper might be well known for the public. Some of the comments and predictions are very much personal opinion for a further discussion.

Effect of Ginseng Powder and Distillate on Lipid Oxidation, Sensory Properties and Flavor Profiles of Pork Cutlet (인삼분말 및 증류액의 혼합첨가가 돈가스의 지방산화, 관능특성 및 향미성분에 미치는 영향)

  • 조수현;김진형;손현주;박범영;황인호;김학균;유영모;김용곤
    • Food Science of Animal Resources
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    • v.23 no.1
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    • pp.39-45
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    • 2003
  • Pork cutlets containing ginseng powder 1% + ginseng distillate 1%(P1/D1), ginseng powder 2%(P2), ginseng powder 1.5% + ginseng distillate 1.5%(P1.5/D1.5) and ginseng powder 3%(P3) were manufactured and compared with the control(no ginseng powder and distillates) in meat quality, sensory evaluation and flavor intensity. The L values were significantly lower and a values were significantly higher for pork cutlets containing ginseng additives as compared to the control. The pork cutlets containing ginseng powder and distillates were higher in hardness only at the beginning stage, but no significant differences in springness, cohesiveness and chewiness among the treatments were observed during storage at -20$^{\circ}C$ for 8 weeks. Flavor analysis indicated that spathulenol, panasinsanol, neointermedol and ginsenol were responsible for ginseng flavor. The sensory panels detected most intense ginseng flavor and taste for pork cutlet which contained combination mixtures of ginseng powder 1.5% and distillate 1.5%. In conclusion, sensory panels evaluated that ginseng distillates produced intense ginseng flavor and enhanced ginseng flavor when used as mixtures with ginseng powder. Therefore, ginseng distillates can be used as a natural antioxidant and flavor enhancer in pork products.

Preparation of Instant Powdered Soup Using Oyster Wash Water and Its Characteristics (굴 세척액을 이용한 인스턴트 분말 수프의 제조 및 특성)

  • Kim, Jin-Soo;Heu, Min-Soo
    • Korean Journal of Food Science and Technology
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    • v.33 no.5
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    • pp.534-539
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    • 2001
  • To utilize oyster cannery processing waste water effectively, this study was carried out to prepare instant powdered soup using oyster wash water. Instant powdered soup from oyster hot-water extracts (HWE) was prepared by mixing oyster spray-dried hot-water extracts (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing instant powdered soup from oyster wash water (OWW), powder from oyster spray-dried wash water instead of the spray-dried hot water extracts, was added and other additives were added in proportion to those in the HWE. The OWW consists mainly of carbohydrates (71.1%). It was not different from the instant powdered soup from hot-water extracts. The volatile basic nitrogen, vaible cell counts, coliform group of instant powdered soup from oyster wash water contains 29.4 mg/100g, $4.6{\times}10^4\;CFU/g$, <18 MPN/100g, respectively and its water activity has 0.246. So it was a hygienically safe and conservable instant food. The main fatty acid of OWW was 16 : 0 and 18 : 1n-9. Its chemical score of protein was 59.4% and its main inorganic matter was iron. According to a sensory evaluation, in contrast to the HWE, the OWW had a slightly lower aroma but better taste. It was concluded from the above chemical and sensual evaluation that the oyster wash water can be used as a flavor enhancer for instant powdered soup.

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