• 한국식품조리과학회지
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• 제14권4호
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• pp.388-393
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• 1998

한국인과 미국인 사이에 김치맛의 인지 및 관능적 특성 평가의 차이를 비교, 검토하기 위하여 focus group을 사용하여 김치맛의 평가 실험을 행하였다. 김치맛의 인지는 미국인 group이 한국인 group보다 훨씬 단순하여 매운맛과 단맛의 조화된 맛과 사각사각한 조직감을 중요한 특성으로 인식하고 있었다. 반면 한국인 group은 이상의 특성외에 보다 복합적인 맛, 즉 매운맛, 신맛, 감칠맛, 신선한 맛 등이 잘 조화된 맛과 입안을 개운하게 해주는 것을 맛있는 김치에서 중요한 요소라고 생각하였다. 한국인 focus group은 맛의 표현에서 미국인 focus group보다 특징적인 표현 어구를 많이 사용하였으며, 미국인 focus group은 조직감에서 특징적인 표현어구를 한국인 focus group 보다 많이 사용하였다.

• 한국식품영양학회지
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• 제21권2호
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• pp.190-196
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• 2008

This study was performed to aid the development of a reduced-calorie ssanghwa beverage, by using substitutes for high fructose com syrup(HFCS). The relative sweetness levels of HFCS, aspartame, acesulfame-K, and glucosyl stevia solutions were examined in comparison to a 10% sucrose solution in a binary solution model. And the sensory properties of ssanghwa beverages containing aspartame, acesulfame-K, and glucosyl stevia were evaluated at the equi-sweetness to HFCS. In the binary solution model, the relative sweetness of HFCS to sucrose was 0.8, while the values for aspartame, acesulfame-K, and glucosyl stevia were 140, 170, and 100, respectively. Sweet taste and sweet after taste were not significantly different between the HFCS, aspartame, acesulfame-K, and glucosyl stevia solutions. On the other hand, bitter taste, first taste, and overall eating quality were significantly different between the HFCS and aspartame solutions and between the acesulfame-K and glucosyl stevia solutions. Finally, the ssanghwa beverages sweetened with HFCS, acesulfame-K, and aspartame only had slight differences in sensory properties. However, the sensory properties of the beverages sweetened with HFCS and glucosyl stevia, respectively, were significantly different.

• 농업과학연구
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• 제49권2호
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• pp.285-296
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• 2022

Food consumption trends in Korea are becoming more health-oriented, and consumers have become interested in high-quality foods that are also beneficial to health. The goals of this study are to examine consumers' impressions of black garlic and to investigate the preferred optimal attribute combinations related to black garlic. To do this, a survey of 352 consumers was used to analyze the current status of consumer purchases of black garlic. A conjoint analysis was conducted to analyze certain aspects of consumer preferences, such as price, health functional food certification status, processing type, and taste. Consumers' purchase experiences with black garlic were relatively few, but those with purchase experience reported that they consumed it mainly for their health. The results show that consumers are not satisfied with the taste and flavor of black garlic despite their perceiving it as a beneficial food for health. Despite the fact that consumers' purchase intentions were found to be low, it can greatly increase if improvements in price, flavor, and taste can be realized and if offering substantial benefits. The results of the conjoint analysis of the preference attributes of black garlic products are as follows. Consumers considered price among the four attributes as most important. The taste of black garlic and the processing style were similar in terms of importance, and health functional food certification was less important. Finally, the results suggest that continuous improvements in price and flavor are needed to spread the consumption of black garlic.

• 한국식품영양과학회지
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• 제46권6호
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• pp.739-743
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• 2017

참기름에 옥수수기름과 콩기름을 일정비율로 혼합하여 나타나는 품질특성을 연구하였다. 차이식별검사, 색도, 산가, 요오드가, 지방산 조성 및 NIR을 이용하여 데이터를 분석해 보았다. 색도검사 결과 혼합률이 높아짐에 따라 L, a, b 값이 변하는 것을 확인할 수 있었으나, 혼합된 기름의 종류에 따른 특이적인 변화는 확인할 수 없었다. 혼합률이 증가함에 따라 산가는 감소하였지만 혼합유 종류에 따른 차이는 확인하기 어려웠다. 하지만 요오드가의 경우 혼합률에 따른 요오드가 변화 및 혼합유 종류에 따른 요오드가 변화 정도를 확인할 수 있었다. 지방산 조성 분석 결과, 혼합률의 변화와 혼합유의 종류에 따라 linolenic acid 및 특정 지방산 값이 확연히 변하는 것을 확인할 수 있었다. NIR 분석은 다른 분석방법들에 비해 빠른 시간 안에 분석이 완료되었고, 옥수수 기름의 혼합률 변화에 따른 스펙트럼에는 시료 간 차이가 확인되었으나, 콩기름 혼합유 시료에 대해서는 시료 간 차이가 뚜렷하지 않았다. 결론적으로 참기름의 품질특성을 확인해 소비자의 먹거리 신뢰도를 향상시키기 위해서는 여러 가지 분석방법을 이용한 데이터의 축적이 선행되어야 할 것으로 판단되며, 추가적인 연구를 통해 이를 활용할 수 있는 방안이 마련될 것으로 기대된다.

• 한국식품영양학회지
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• 제24권4호
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• pp.509-519
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• 2011

The purpose of this study was to investigate the use behavior and satisfaction of home-baking premix products. A total of 275 questionnaires were completed and statistically analyzed by the SPSS 14.0 package. The reasons for home-baking were : fun(33.8%), quality time with the family(33.8%), and distrust in foodstuffs(13.5%). The respondents(38.9%) used home-baking premix products 2~3 times per year. And the respondents purchased home-baking premix products primarily for snack foods(83.3%). Among the selection attributes of home-baking premix products, the respondents considered the importance of 'sanitation'(m=4.16) a top priority, followed by 'taste'(m=4.15), 'ease of use'(m=4.12), 'detailed instructions' (m=4.05), 'quality of raw materials'(m=4.04), and 'origin'(m=3.91). However, in the case of satisfaction, 'ease of use' (m=3.81) was the most satisfying aspect, followed by 'detailed instructions'(m=3.67), 'sanitation'(m=3.56) and 'manufacturer' (m=3.48). According to importance-performance analysis(IPA), 'quality of raw materials' and 'origin', which were selection attributes, should be quickly improved. Also, 'taste', 'ease of use', 'detailed instructions' and 'sanitation' should be maintained. This survey found that the satisfaction levels for home-baking premix product selection attributes had a significant influence on overall satisfaction($F$=7.91, $p$ <0.001). In particular taste(${\beta}$=0.32, $t$=3.53, $p$ <0.001) had a meaningful effect on overall satisfaction. In addition, the satisfaction levels for home-baking premix product selection attributes affected repurchase intention($F$=8.61, $p$ <0.001).

• 한국축산식품학회지
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• 제38권4호
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• pp.679-692
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• 2018

The effects of high-pressure processing (HPP) treatment on the quality characteristics of low graded Hanwoo beef marinated with five different sauces (soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian countries were studied. The Hanwoo beef striploins were marinated with the aforementioned sauces (at ratio: 3:1 w/w) for 3 days at $4^{\circ}C$ before they were treated with HPP at 550 MPa for 5 min at $10^{\circ}C$. All the sauces used were equalized to a same salt level of 12.5%, and the samples marinated with a 12.5% brine solution were served as a control. After treating with the HPP, all the samples were stored for further 7 days at $4^{\circ}C$ for analyses. Results revealed that HPP treatments showed some effects on technological quality traits (pH, cooking loss and color) but had no effect on the collagen contents of the marinated beef. Noticeably, the HPP treatment led to the increases in amounts of free amino acids associated with monosodium glutamate-like taste and sweet taste in the samples marinated with fish sauce or soy-fish sauce, fish-soy sauce and fish-soy-meat sauce whereas, it only reduced these amino acids in the samples marinated with soy sauce or control. Furthermore, the total bacteria count in all the marinated beef samples treated with HPP were significantly (p<0.05) lower than those of the non-HPP-treated samples throughout the storage periods. It is concluded that HPP could be applied for enhancing the taste-active compounds production such as free amino acids, and improving the shelflife stability of the marinated beef.

• 대한한의학방제학회지
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• 제10권1호
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• pp.157-167
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• 2002

This study was performed to investigate what effect the taste and quality of drugs would have on the cold and heat mechanisms of human body. We administered Hwangryeunhaedok-tang composed of bitter-tasted, cold-qualified drugs and Gungangbuza-tang composed of spice-tasted. hot-qualified drugs, respectively to the mice 1 hr before exposure to heat stress or cold stress. Plasma corticosterone level of mice was measured. The results were as follows: 1. The elevated corticosterone level in the mice exposed to heat stress was significantly decreased after administration of Gungangbuza-tang but there was no decrease after administration of Hwangryeunhaedok-tang. 2. The elevated corticosterone level in the mice exposed to cold stress was significantly decreased after administration of Hwangryeunhaedok-tang but there was mild decrease after administration of Gungangbuza-tang. 3. When the doses, 3g/kg and 1g/kg were administerd to mice exposed to heat stress. both dose showed significant decrease of corticosterone level and the dose. 3g/kg was more effective. However, in the mice exposed to cold stress, the dose, 3g/kg showed mild decrease and 1g/kg showed significant decrease. These data suggested that HW decreased the plasma corticosterone level in the mice exposed to cold stress and GB also decreased the plasma corticosterone level in the mice exposed to heat stress. In conclusion, our study revealed that the taste and quality of drugs controled the cold and heat mechanism of human body.

• 한국식품영양학회지
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• 제20권4호
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• pp.399-405
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• 2007

The quality characteristics of breads made by adding levels of 30%, 60%, and 100% aloe gel were investigated. The 60% aloe gel sample had a larger dough volume than the control dough. Also, the loaf volume and specific volume of the bread made with 60% aloe gel were larger than those of the control bread. The pasting temperature increased gradually with the increasing amounts of substituted aloe gel as compared to wheat flour with water added$(66.5{\pm}12^{\circ}C)$; the wheat flour with 100% aloe gel had a pasting temperature of $90.7{\pm}1.1^{\circ}C$. Peak viscosity decreased gradually with increasing amounts of aloe gel when compared to the wheat flour with water added. Setback also was decreased gradually with the increasing amounts of aloe gel as compared to the wheat flour with added water. From the setback decrease it is suggested that the aloe controlled retrogradation of the bread during short-term storage. The crumb color of the bread made with the aloe gel was not significantly different to that of the control bread, and the color of the crumb was yellow-white. Bread hardness decreased gradually with increasing amounts of the substituted aloe gel. However, bread gumminess and chewiness increased gradually with increasing amounts of aloe gel. The springiness of the bread made with 100% aloe gel was lower than that of the control bread. With regard to flavor and taste, the bread made with 100% aloe gel produced a green-like odor and had a bitter taste. The mouth feel of the breads made with aloe gel was considered soft and moist. The overall acceptabilities of the breads made with 30% and 60% aloe gel were not significantly different from the control bread, but the bread made with 100% aloe gel had a green smell and bitter taste. Yet accordingly, the results indicate that functional and health products with improved quality could be developed by adding aloe gel to breads and cakes.

• 대한지역사회영양학회지
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• 제2권1호
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• pp.74-85
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• 1997

To investigate the perception and consumption of imported and organic produce, a survey was conducted using a questionnaire in Seoul, Taejon and Cheongju from February to March in 1995. The responses of 350 housewives were analyzed. Most of the subjects (96.8%) know an increase of imported produce, and 86.3% thought that imported produce was not safe. Ninety-two percent of the subjects preferred domestic produce to imported produce. The reasons were for the support of domestic farming (36.7%), hazardous chemicals in imported produce (25.0%), good taste (24.1%) and high quality of domestic produce (13.1%). Seventy-eight percent of the subjects had purchased imported produce. The reasons for purchase were cheap price (67.7%), high quality (16.2%), and good taste (5.4%). Imported produce were purchased in the following order ; fruits such as banana, kiwi, orange and grapefruit, seasonings such as garlic and sesame, vegetables such as onion, braken and green onion, and beans and grains such as soybean, red bean, and barley. Most of the subjects (94.3%) had been informed on organic produce. Among these, 45.2% obtained the information by TV or radio. However, son for purchase was low residual chemicals (64.6%). The reasons against purchase were inconvenience of purchase (42.3%), high price (25.4%), and disbelief of low residual chemicals (19.7%). Therefore, domestic produce should be good in quality and taste, and be safe without residual chemicals in order to compete with imported produce with cheap price. Informations on organic and imported produce should be provided to consumers, and the distribution system of organic produce should be improved for consumers convenience.

• 대한영양사협회학술지
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• 제2권1호
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• pp.10-19
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• 1996

The purpose of this study were to improve in foodservice system, and to evaluate the satisfaction of patient meal. Two General Hospitals (A & B) in Ewha Womans University college of Medicine were selected for this study. The survey questionnaire consisted of general backgrounds and foodservice evaluation. We chosed factors which may influence meal satisfaction such as meal time, amount, optimal temperature, taste, quality, sanitary condition, and employee' s kindness. One-way ANOVA and Pearson' s correlation were used as statistical methods. The results can be summarized as follows 1. In meal time, for the A&B hospitals were 3.46$\pm$0.93 3.63$\pm$0.76 respectively. 2. In cold foods for the A&B hospitals were 3.23$\pm$0.89 3.52$\pm$0.78 respectively while in hot foods 3.29$\pm$1.02 3.27$\pm$0.90 respectively for A&B hospitals. 3. In taste for the A&B hospitals were 2.81$\pm$0.96 3.01$\pm$0.95 respectively. 4. In quality were 2.93$\pm$0.92 3.25$\pm$0.91 respectivly. 5. In amount were 3.38$\pm$0.95 3.36$\pm$0.98 respectively. 6. In sanitary condition for the A&B hospitals were 3.55$\pm$0.88 3.12$\pm$0.97 respectively. 7. In kindness were 3.11$\pm$0.87 3.32$\pm$0.76 respectively. 8. Quality, taste, meal time, kindness, sanitary condition, temperature, amount, age, duration, and room grade were significantly correlated to the satisfaction of patient meal in order.