• 한국식품과학회지
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• 제29권4호
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• pp.663-670
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• 1997

본 연구는 국내에서 시판되고 있는 식초의 종류에 따른 특성을 알아보기 위하여 각각 4종의 양조식초, 사과식초, 현미식초, 감식초에 대하여 pH, 산도, 색도, 탄닌, 중금속 등의 이화학적 특성과 유기산, 당, 아미노산 등의 미량성분 분석 및 관능검사를 수행하였다. 전체 유기산에 대한 비휘발성 유기산의 함량은 양조, 사과, 현미, 감식초 순으로 커졌으며 사과식초는 malic acid의 함량이 높은 것이 특징이었다. 국내 시판식초의 당은 포도당과 과당이 대부분을 차지하고 있었으며 식초 종류에 따른 차이는 크지 않았다. 유리아미노산의 함량은 양조식초에 비해 사과, 현미, 감식초가 대체적으로 높았으나 제조사에 따라 다소 차이를 보였다. 관능검사 결과 양조, 사과, 현미, 감식초의 색기호도, 신맛강도, 단맛강도는 유의차가 없었고 기타맛강도, 기타맛기호도, 맛전체기호도는 유의한 결과를 보였는데 기타맛기호도와 맛전체기호도에 있어서 양조, 사과식초가 현미, 감식초에 비해 높게 평가되었다. 식초중의 미량성분들과 관능특성치와의 상관관계는 뚜렷하게 나타나지 않았으나, 전체유기산에 대한 초산의 비율이 맛전체기호도와 1% 유의수준에서 높은 상관관계를 나타내었다.

• Nutrition Research and Practice
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• 제7권3호
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• pp.192-198
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• 2013

Dietary sodium intake is considered one of the major causal factors for hypertension. Thus, to control the increase of blood pressure and reduce the risk of hypertension-related clinical complications, a reduction in sodium intake is recommended. The present study aimed at determining the association of dietary sodium intake with meal and snack frequency, snacking time, and taste preference in Korean young adults aged 20-26 years, using a 125-item dish-frequency questionnaire. The mean dietary sodium intakes of men and women were 270.6 mmol/day and 213.1 mmol/day, which were approximately 310% and 245% of the daily sodium intake goal for Korean men and women, respectively. Dietary sodium intake was positively correlated with systolic blood pressure in the total group, and BMI in the total and men-only groups. In the total and men-only groups, those who consumed meals more times per day consumed more dietary sodium, but the number of times they consumed snacks was negatively correlated with dietary sodium intake in the total, men-only, and women-only groups. In addition, those who consumed snacks in the evening consumed more sodium than those who did so in the morning in the men-only group. The sodium intake was also positively associated with preference for salty and sweet taste in the total and women-only groups. Such a high intake of sodium in these young subjects shows that a reduction in sodium intake is important for the prevention of hypertension and related diseases in the future.

• 대한가정학회지
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• 제44권10호
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• pp.67-77
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• 2006

This study was performed investigate eating behaviors and their association with obesity in Korean elderly people. A total of 9,408 (male 4,487, female 4,921) Korean adults aged 40 to 69 years were interviewed and examined from May 2001 to Feb 2002. The subjects were classified into 4 weight status groups based on body mass index (BMI, $kg/m^2$): under weight, BMI<18.5; normal, $18.5{\leq}BMI\leq24.9$; overweight, $25.0{\leq}BMI\leq29.9$; obesity, $BMI\geq30.0$. Anthropocentric parameters, eating behavior, and preference of cooking method and taste were examined. In male, distribution of weight status by BMI was under weight 2.4%, normal 58.1%, over weight 36.7%, obesity 2.8%. As the BMI increased, the rate of skipping meal, snacks, and eating out were increased and the rate of eat alone was decreased. When compared according to the weight status by BMI, the frequency of the steamed, roasted, fried, seasoned, and soup intake rates were increases in the cooking methods and preference of greasy taste was increased by degree of obesity. In female, distribution of weight status by BMI was under weight 1.4%, normal 52.8%, over weight 38.6%, obesity 7.2%. There were differences in the rate of eating out, snacks, the frequency of fried food intake rates, and preferences of salty, hot, greasy taste according to the weight groups by BMI. In this results, we suggests that keep regular meal and keep away from the high-fat, salty, stimulative foods for prevent and administer the obesity in Korean adults meal and female.

• Journal of Animal Science and Technology
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• 제60권4호
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• pp.16.1-16.11
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• 2018

Background: In their first days of life, dairy calves in artificial rearing systems often have difficulty using an artificial teat for feeding. Methods: We examined the age at which calves are able to stand up voluntarily and suckle as well as their suckling behavior when presented with a plain dry teat versus a dry teat modified with a presumably attractive odor or taste substance. Single-housed newborn dairy calves (n = 51) were presented for ten consecutive days with a two-minute two-choice test, in which suckling time was recorded for 1) a plain (control) teat versus a glucose-coated teat (taste test) and 2) a plain teat versus a teat with a "Freshly Cut Grass" odor (odor test). Results: On average, the calves were able to stand up voluntarily and suckle from the second or third day of age on. The "Freshly Cut Grass" odor had no significant effect on their suckling behavior. In contrast, the calves showed a significant preference for suckling the glucose-coated teat and displayed a significantly longer total suckling time in the taste test compared to the odor test. There were no significant differences between sexes regarding suckling behavior. Conclusion: The results of the present study show that glucose had a significant effect on the calves' teat preference and significantly increased total suckling time with a dry artificial teat. As such, glucose may increase suckling motivation in non-efficient drinkers or ill calves with low motivation to suckle.

• 한국식생활문화학회지
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• 제12권4호
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• pp.383-389
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• 1997

This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

• 한국생활과학회지
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• 제7권2호
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• pp.139-148
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• 1998

This study was carried out to investigate the intake pattern and the experience on the kimchi-making, and to analyze the taste preference of kimchi. The questionnaires have been collected from 473 college students in Taejon. Most students had taken baechu-kimchi, kkakduki, yeolmu-kimchi, dongchimi, and cheonggak-kimchi. They liked baechu-kimchi best, and then cheonggak-kimchi. Twenty-seven percent of students took kimchi every meal time and 53 % once a day. The rest 19.4% replied that they could take meals without kimchi. The male students ate more kimchi than the female(p<0.01). Sixty-five percent of them had tried the foreign foods made with kimchi and female had more experience than male(p<0.01). The taste of kimchi-japchae and kimchi-woodong was indicated as edible or taste very good by over two thirds of the students. Kimchi-pizza, kimchi-hamburger, and kimchi-spaghetti were evaluated as edible or taste good by the over half. The aging of kimchi was believed to be the most important factor to determine the taste. Students preferred kimchi which was weak in salty, sweet, and jot-kal taste, strong in hot taste, and proper in sour taste(well-fermented). Compared with the male, the female enjoyed kimchi having stronger sour and weaker jot-kal taste(p<0.01). More female students(43.5%) had experenced kimchi-making than the male(26.5%)(p<0.001). Three-fourth of them had made kimchi with their mother. Baechu-kimchi, cheonggak-kimchi, and dongchimi were recommended as the global food.

• 한국식품영양학회지
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• 제30권2호
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• pp.257-268
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• 2017

The purpose of this research was to evaluate the correlation between obesity, threshold of salty taste, optimal saltiness and blood pressure in middle school students in a fishing village. The subjects were 115 boys and 103 girls in middle school in a fishing village. The BMI index and systolic and diastolic blood pressures of subjects were measured, and the subjects were divided into a normal and obese group according to their BMI. The threshold of salty taste and salt preference for a semisolid dish (steamed egg dish), liquid dish (bean sprout soup), and a solid dish (raw radish salad), were estimated by sensory evaluation. Calorie intake was measured using the weighing plate method. The boys in the obese group showed significantly higher systolic and diastolic blood pressures than those in the normal, but girls did not. Furthermore, calorie intakes of the boys in the obese group were significantly higher than those in the normal group, but this was not shown in girls. On the threshold of salty taste, both boys and girls in the obese group needed higher concentration of salt than those in the normal group. The threshold of salty taste were significantly positively correlated with systolic pressure and diastolic pressure in boys. Regarding the salt preference in the steamed egg dish, bean-sprout soup, and raw radish salad, both boys and girls in the obese group preferred higher concentrations. The higher concentration they preferred, the higher the systolic and diastolic pressures were in boys, but only systolic blood pressure was higher in girls. From these results, it is evident that a nutritional education program is needed in school to help restricting middle school students salt consumption and decreasing obesity to prevent hypertension.

• 대한지역사회영양학회지
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• 제14권6호
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• pp.746-755
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• 2009

This study was to develop and evaluate a nutrition education program to reduce dietary sodium. The school children (218 boys, 226 girls), from 8 elementary schools in the city of Daegu, Korea, were involved in this study. This research was based on the data from two groups of elementary school children, the "education" group (n = 240), and "no-education" group (n = 204). Educational media and programs were developed to educate the education group for four weeks and were presented on the web (www.saltdown.com). After education, the preference for a non-salty taste in the education group increased 10%, compared with those who preferred a non-salty taste before education. There was a significant change away from a preference for a salty taste and a rise in the mean score for nutrition knowledge and dietary attitude in the education group compared to the no-education group (p < 0.05). This study indicates that school children can reduce their dependency on preference for a salty taste and change their high-salt dietary behavior after the education.

• 한국식품영양학회지
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• 제32권1호
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• pp.11-26
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• 2019

The objective of this study was to reduce the waste rate of onion peel, which has excellent functionalities, and to promote its industrial utilization. The methodology involved preparing beef jerkies using liquid seasonings with 0% (OPE0), 50% (OPE50) and 100% (OPE100) onion peel extract (OPE) of domestically produced onion, respectively; and assessing their antioxidant activities and quality characteristics. As the amount of added OPE increased, the contents of crude protein and crude ash increased, while those of crude fat decreased. As for color values, increase in the amount of added OPE led to increase in L value and b value, but decrease in a value. The measurement of mechanical texture showed that hardness and cohesiveness decreased as the amount of added OPE increased. TBARS (thiobarbituric acid reactive substance) content decreased as the amount of added OPE increased. And the amount of added OPE increased, all the antioxidant activity of beef jerky increased. Acceptability test showed the highest preference for OPE50 with regard to flavor, taste texture and overall acceptability. Quantitative descriptive analysis (QDA) showed that increase in the amount of added OPE led to increase in meat color, salty taste, sweet taste, meat flavor and chewiness and decrease in off-flavor. According to principal component analysis (PCA), OPE50 and OPE100 had high levels of the sensory attributes that increase preference-such as meat color, salty taste, sweet taste, meat flavor and chewiness. Based on such results, it was established that 50% is the optimal mixing ratio of OPE for preparing a beef jerky of high preference that also has excellent quality characteristics and antioxidant activity.

• 한국식생활문화학회지
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• 제21권3호
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• pp.336-343
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• 2006

This study examined the consumptive perceptions of herb added breads and cookies with 436 male and 444 female university students. Also this study tested sensory preference of baguette. The results of this study were as follows: First, the intention rate of herb added breads and cookies were high with 85.5% (N=752) and female was higher with 89.6% than male with 81.2%. In terms of consumption prospect, 48.0% of them responded with increasing, 45.6% of them responded quite positively with 'average'. The 4.4% of them responded with decreasing. There was significant difference about consumption between male and female. Second, 45.8% of them responded herb added breads and cookies consumption rate will be increased due to consumers are seeking new tastes. The 59.0% of them responded consumption rate will be decreased due to they are not familiar with new taste. Third, in terms of sensory preference of rosemary added baguette, appearance, flavor, taste, overall acceptability was high with 2% added group. The texture was high with 1% added group. The appearance and flavor preference of mint added baguette breads was high with 1% added group. The taste, texture, and overall acceptability was high with control group. Fourth, while male preferred rosemary 1% on appearance, flavor, taste, texture, overall acceptability, female preferred rosemary 2% on appearance, flavor, taste, overall acceptability. Both of them evaluated mint 4% as the least preferred.