• Food Science and Biotechnology
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• 제14권4호
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• pp.554-557
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• 2005

As a device for taste sensation, an 8-channel taste evaluation system was prepared and applied for discriminant analysis of marketed liquor. The biomimetic polymer membranes for the system were prepared through a casting procedure by employing polyvinyl chloride, bis (2-ethylhexyl)sebacate as plasticizer and electroactive materials such as valinomycin in the ratio of 33:66:1, and were separately attached over the sensitive area of ion-selective electrodes to construct the corresponding taste sensor array. The sensor array in conjunction with a double junction reference electrode was connected to a high-input impedance amplifier and the amplified sensor signals were interfaced to a personal computer via an A/D converter. When the signal data from the sensor array for 3 groups of marketed liquor like Maesilju, Soju and beer were analyzed by principal component analysis after normalization, it was observed that the 1st, 2nd and 3rd principal component were responsible for most of the total data variance, and the analyzed liquor samples were discriminated well in 2 dimensional principal component planes composed of the 1st-2nd and the 1st-3rd principal component.

• 대한치과보철학회지
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• 제8권1호
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• pp.20-24
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• 1968

Recognition thresholds for representatives of the salt, sweet, bitter, and sour modalities of taste were determined in 25 patients with dentures. The following results were obtained. (1) Recognition thresholds for the taste of NaCl(salt) and Sucrose(sweet) were essentially unchanged with or without the dentures in place. (2) Recognition thresholds for HCl(sour) and Urea(bitter) increased after the patients inserted their dentures. The amount of increase was 59.4% and 112.5% for HCl and Urea, respectively. (3) Recognition thresholds for all four taste modalities inpatients with ill-fitting dentures were not significantly changed with or without dentures in place. (4) Recogniton thresholds for all four taste modalities in Korean were greater than those of Pfaffamann's.

• 한국생활과학회지
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• 제9권2호
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• pp.215-221
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• 2000

Pueraria Radix has known to contain several ingredients of medical action. However, the bitter taste of Pueraria Radix has been an obstacle to develope the products and improve the added value of Pueraria Radix. To moderate the bitter taste of extracts from Pueraria Radix, charcoal powder was used successfully as an adsorbent. The component of the bitter taste from Pueraria Radix was hydrophobic, which mostly eluted with 40-60% ethanol and estimated to be acidic. Puerarin, the essential medical ingredient remained after the adsorption and seemed not be affected by the adsorption to charcoal powder.

• Nutrition Research and Practice
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• 제6권5호
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• pp.466-473
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• 2012

The change in people's dietary life has led to an increase in an intake of processed foods and food chemicals, raising awareness about taste education for preschoolers whose dietary habits start to grow. This study aims to evaluate the effectiveness and satisfaction of parents and childcare personnel after developing a taste education program and demonstrating it in class. A part of the curriculum developed by Piusais and Pierre was referred for the program. After educating 524 preschoolers in child care facilities in Seoul, a satisfaction survey was conducted on the program. The data in this study were analyzed using SPSS 14.0. Statistical analysis was conducted based on the frequency after collecting the data. Mean ${\pm}$ SD used to determine satisfaction with taste education, with preferences marked on a five-point scale and the alpha was set at 0.05. The program includes five teachers' guides with subjects of sweetness, saltiness, sourness, bitterness and harmony of flavor, and ten kinds of teaching tools. For the change in parents' recognition of the need for taste education based on five-point scale, the average of $4.06{\pm}0.62$ before the program has significantly increased to $4.32{\pm}0.52$ (P < 0.01). Regarding the change in the preferences for sweetness, saltiness, sourness, and bitterness, the average has increased to $3.83{\pm}0.61$, $3.62{\pm}0.66$, $3.64{\pm}0.66$, and $3.56{\pm}0.75$ respectively. In an evaluation of instructors in child care facilities, the average scores for education method, education effect, education contents and nutritionists, and teaching tools were at $4.15{\pm}0.63$, $3.91{\pm}0.50$, $4.18{\pm}0.50$, and $3.80{\pm}0.56$ respectively. In addition, the need for a continuous taste education scored $4.42{\pm}0.67$. This program has created a positive change in preschoolers' dietary life, therefore the continuation and propagation of the taste education program should be considered.

• Journal of Community Nutrition
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• 제8권2호
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• pp.107-113
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• 2006

Sensory factors are important determinants of appetite and food choices but little is known about factors affecting taste acuity and preference of Koreans. Any factors causing deficits in sweet taste perception may lead to over consumption of simple sugar, which is related to several chronic diseases. This study was conducted to determine factors affecting sweet taste sensitivity and preference. Subjects were 30 government employees who were serving as school dietitians or in the area of public health while they were studying in the program for the qualification to become nutrition teachers. Sweet taste threshold and the optimally-preferred sweetness of omija jelly were determined by a sensory evaluation and general characteristics, health-related lifestyles, dietary habits and food preferences were determined using a self-administered questionnaire. For the subjects of this study, detection threshold concentration of sucrose solution was $0.184{\pm}0.06%$ and optimally-preferred sucrose concentration of omija jelly was $13.88{\pm}2.28%$ and there was no significant correlation between the sweet taste sensitivity and preference. Subjects who had higher(${\ge}4$ out of 10) physical or psychological stress and who had late getting-up time (after 7am) tended to have lower sweet taste threshold (higher sensitivity) than their counterpart. The sweet taste preference determined by optimally-preferred sucrose concentration of omija jelly tended to be lower in the subjects who eat slowly. Those who answered in the questionnaire to prefer sweet foods did have significantly higher optimally-preferred sucrose concentration of omija jelly. Further research is required to determine whether decreased sensitivity and increased preference for sweetness can increase the actual intake of simple sugar. (J Community Nutrition 8(2): 107 -113, 2006)

• 한국식품영양과학회지
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• 제27권5호
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• pp.840-845
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• 1998

This study was conducted to produce the high quality of chunggugjang. The taste compounds of chunggugjang produced with Bacillus subtilis DC-2, pigment producing bacterium, were analysed, and palatability of chunggugjang was compared to that of commercial chunggugjang. Among the volatile organic acids, the contentof acetic acid was contained more than any other volatile organic acid. The major nonvolatile organic acid was lactic acid, followed by oxalic acid and citric acid. Tartaric acid was not detected. In case of free sugars, raffinose was sharply decreased between 72 and 96 hours after fermentation. Free amino acid was increased to 20 folds at 48 hours after fermentation compared to that of stemed soybean. As a result of sensory test, it was founded that the chunggujang fermented by Bacillus subtilis DC-2 was suitable to produce for commercial purpose.

• 동아시아식생활학회지
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• 제13권4호
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• pp.313-317
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• 2003

Damdusi was a kind of fermented soybean food added with ginger and sancho(Zanthoxylum schinifolium). To improve the preparing method of Damdusi, Asperillus oryzae was inoculated at steamed soybean and fermented at 25~3$0^{\circ}C$ incubator far 48 hours. Salt, ginger and sancho was mixed into it after 1st fermentation, and the 2nd fermentation was also done at 30~37$^{\circ}C$ for 1 week. After drying under the sun, sancho was removed from it. Dried Damdusi was composed of 4.90% of moisture, 35.07% of crude ash, 13.61% of crude fat and 23.44% of crude protein, respectively. Its flavor earned the high score(3.94) but taste did not (2.98) due to the salty taste by the sensory evaluation. Therefore, salt ratio was reduced to 18%, 16%, and 14% for improving the taste. The one with 14% salt concentration had the highest crude ash and crude fat but the lowest crude protein composition. The crude protein was the highest in the group of 16% salt. By the sensory evaluation, the taste and the overall acceptability was the highest in the 14% salt group.

• Journal of Oral Medicine and Pain
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• 제31권2호
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• pp.113-120
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• 2006

편평태선 환자의 미각기능과 치료에 따른 미각 기능의 변화를 알아보고자, 2005년 4월부터 2006년 2월까지 부산대학병원에 내원한 환자중에 구강검사를 통해 구강편평태선으로 진단되어진 환자를 실험군으로 선택하고, 2006년 2월에서 4월까지 충청북도 청주시 소재 00치과병원에 내원한 치과환자 중에 구강검사와 설문지를 사용하여, 미각에 영향을 미칠 수 있는 전신질환, 약물복용, 구강내 국소적 질환을 가지고 있지 않은 치과환자를 대조군으로 선택하여 전기미각역치를 측정한 후 다음과 같은 결과를 얻었다. 1. 구강편평태선환자군에서 대조군에 비해 전기미각역치는 낮은 경향을 보였다. 2. 여성에서는 구강편평태선환자군에서 전기미각역치가 낮은 경향을 보였지만, 남성에서는 높은 경향을 보였다. 3. 구강편평태선환자군의 다수의 병소가 있는 경우에는 혀끝, 혀 측방 중앙부위에서 높은 경향을 보였지만, 유곽유두, 연구개 부위에서는 오히려 낮은 경향을 보였다. 4. 구강편평태선환자군의 만성도에 따른 비교에서는 급성환자에서 혀끝, 혀 측방중앙부위에서 만성에서는 유곽유두부위, 연구개 부위에서 높은 경향을 보였다. 5. 구강편평태선환자군의 치료에 따른 전기미각역치는 모든 부위에서 낮은 경향을 보였고, NAS도 유의하게 감소하였다.

• 한국식품영양과학회지
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• 제23권4호
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• pp.618-624
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• 1994

The addition of mustard leaf to kimchi making for extanding the optimum edible period was studied. The quality and sensory characteristics of mustard leaf added kimchi were evaluated . The activity, lactic and acetic acid contents of mustard leaf added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of mustard leaf added kimchi lasted one more weak. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of mustard leaf added kimchi was lower than that of control but the scoreas for savory taste, carbonated taste and hardness were higher . Especially , the sour taste score between two groups were significantly different (p<0.05). Overall quality score for the mustard leaf added kimchi was higher. There was no differences in texture determined by Penetrometer between mustard leaf added kimchi and control kimchi until the fermentation reached the optimal condition for eating . After that period , the degree of degradation of texture was much delayed in mustard leaf added kimchi.

• Parasites, Hosts and Diseases
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• 제25권2호
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• pp.123-128
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• 1987

The author investigated the larvicidal action of liquid nitrogen against the metacercariae of Clonorchis sinensis, with an observation on the freshness and change of taste in the flesh of fishes. The results obtained were as follows: 1. The metacercariae in the mesh of Pseudorasbora parve, which were treated with liquid nitrogen ($-192^{\circ}C$), were not killed within 10 seconds, but completely killed over 30 seconds. In comparison, the metacercariae in the flesh of p. parka kept in a refrigerator ($-12^{\circ}C$) were killed only in 84% in 10-hour exposure group. 2. The freezing speed of fishes by liquid nitrogen was 4 min.(') and 15 seconds(") for Cyprinus carpio, 1'22" for Carassius carassius and only $30^{\circ}C$ for Pseudorasbora larva. 3. As for the freshness and taste of raw fresh water fishes, they were not deteriorated after the treatment with liquid nitrogen. 4. In animal infection experiment of C. sinensis metacercariae after freezing, they were found not infective after they were treated with liquid nitrogen. From the results, it is inferred that the treatment of fresh water fishes for longer than 30 seconds with liquid nitrogen is helpful to reduce the possibility of C, sinensis infection without alteration of the freshness and taste of fishes.