• Culinary science and hospitality research
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• v.23 no.4
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• pp.135-143
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• 2017

This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.585-593
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• 2013

This study was designed to measure taste sensitivity and the five basic senses by an educational classification instrument. The instrument was a rice kit that could use samples in a dry powder form or oil extract after long-term storage To test for taste, sucrose, salt, citric acid, and quinine sulfate were made at different concentrations and taste sensitivity was measured on a scale from level 1 to level 5. To obtain baseline data, an inspection tool for the five senses was used and randomly applied on 101 schoolchildren in the third and fourth grade in the city of Cheonan in Korea. The inspection tool was composed of 17 questions; 5 questions regarding visual characteristics and three questions each for characteristics regarding taste, hearing, smell, and touch. The average age of the schoolchildren was 9.5 years old and there were 49 third grade students (9 years of age), and 52 fourth grade students (ten years of age). There were slightly more male students than female students, 56 (55.4%) compared to 45 (44.6%), respectively. The average height of female students was higher than that of males, but the average BMI (body mass index) of the male students was slightly higher than that of female students (18.28 compared to 18.09, respectively). Female students were slightly more sensitive to salty tastes than male students (2.8 compared to 2.5, respectively). In the score distribution for each sense, touch sense was the highest at 7.59, sight sense was 7.49, hearing sense was 5.43, smell sense was 5.24, and taste sense was lowest at 3.69. Therefore, schoolchildren first tend to recognize and deem important the touch and sight of food before its taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.932-936
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• 1995

The effect of chitosan in a salting step on the shelf-life to kimchi was investigated. Kimchi, prepared by using Chinese cabbages soaked in 10% salt solutions containing 0, 5, 10, 20 or 30% of 0.5% chitosan solution, was examined for taste and texture by sensory and instrumental evaluation during fermentation at $10^{\circ}C$ for 20 days. Sensory tests of the control kimchi revealed a strong sour taste with poor crispness and overall taste after 10 days of fermentation. In comparison, the chitosan-supplemnted kimchi, especially that reated with 20 and 30% of a chitosan solution, revealed a sour taste only after 20 days of fermentation, while still maintaining good crispness and overall taste. Properties of hardness and gumminess of kimchi measured instrumentally were higher for the chitosan-added kimchi than for the control products. This increased with increasing volumes of chitosan solution throughout the fermentation periods. These results suggest that the shelf-life of kimchi can be extended approximately 10 days using Chinese cabbage soaked in 10% salt solutions containing 20 or 30% of a 0.5% chitosan solution.

• Korean Journal of Community Nutrition
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• v.14 no.6
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.575-581
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• 1997

This study was examined in the physical and sensory characteristics of Dongchimi when ginseng and pineneedle added with 0.1 and 0.3% respectively Dongchimi was at room temperature for first day and at 4$^{\circ}C$ from End to 28th day. Titratable acidity of Dongchimi was increased during 29 days of fermentation, and pH was decreased gradually during fermentation. The viscosity and turbidity were slowly increased in all Dongchimi during fermentation. The Hunter's ‘L’values lowered gradually after 22th day of fermentation however ‘a’values decreased but ‘b’values increased after 15th day of fermentation. Dongchimi added with pineneedle and ginseng showed higher scores for carbonate flavor, sour taste, fresh-taste and color than those of non-treated Dongchimi. Dongchimi added with ginseng had lower sensory evaluation scores than those of others.

• Journal of Digital Convergence
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• v.13 no.11
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• pp.391-398
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• 2015

The purpose of the study is to examine the convergence effects of the addition of Broadleaf liriope (Liriope platy phylla) on the taste and fermentation characteristics of kimchi. Based on the weight of the total materials used for making kimchi, the added rates of Liriope platy phylla were 0, 3, 5. 7, 10%, respectively. Kimchi was fermented for 28 days at $5^{\circ}C$ to investigate pH, acidity, total and lactic acid bacteria and sensory evaluation was performed. The control in pH showed a tendency to get rapidly lower, and the treatment slowly lower until 14 days, and it maintained the optimal taste. In the acidity change, the control rapidly rose after 14 days of fermentation, and the treatment maintained a regular level after 21 days. In the change of the total bacteria, the control increased after 21 days of maturing and the treatment progressed maturing without a big change after 14 days, and the lactic acid bacteria increased and had almost no change after 21 days. The sensory test, overall acceptability, flavor, taste, sour taste, palatability and texture were significantly high, and in the flavor, palatability and overall acceptability, the Liriope platy phylla 5% added treatment was the highest. The Liriope platy phylla 5% added treatment is expected to improve the taste and hypotonicity of kimchi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.2
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• pp.65-83
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• 1978

This study was attempted to evaluate the taste of broiled-dried sea mussel which is a traditional dried Sea food in Korea. The contents of such compounds as free amino acids, nucleotides and their related compounds, TMAO, betaine, and nonvolatile organic acids were analysed. From the results of analysis of nucleotides, the contents of AMP and ADP in broiled-dried Mytilus coruscus and Mytilus edulis appeared higher than other nucleotides and tended to increase slightly after cooking, drying, and storage which might be due to both their stability and the addition of degradation of nucleic acids during cooking. In the free amino acid composition of fresh samples abundant amino were taurine, glycine, serine, glutamic acid, alanine, arginine, threonine, tyrosine, lysine and valine in order. Such amino acids as histidine, leucine, methionine and isoleucine were poor and both proline and phenylalanine were merely trace. The free amino acid composition in the extract of Mytilus corucus and Mytilus edulis after broil-drying was not changed. These amino acids, taurine, glycine, feline, glutamic acid, alanine and arginine were abundant in dried samples as well as in the fresh. The total free amino acid was greatly reduced after cooking and drying ranging from $76.3\%$ to $79.7\%$ loss to that of tile fresh. The content of betaine shelved the same tendency as in total free amino acid while TMA slightly increased relating to TMAO decrease during broil-frying. Such nonvolatile organic acids as succinic, lactic, malic and fumaric acid were abundant in both fresh and broiled-dried samples whereas oxalic and pyruvic acid were poor. It is found that the taste compounds of broiled-dried Mytilus coruscus and Mytilus edulis were composed of amino acids as glycine, serine, alanine, glutamic acid, arginine, and betaine, TMAO, ADP, AMP, and organic acids such as succinic acid, lactic acid, malic acid and fumaric acid. No significant differences in the taste compounds between male and female as well as between Mytilus coruscus and Mytilus edulis was not observed.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.111-125
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• 2006

This study aims to find out how taste recognition differs between two groups of culinary arts students. We conducted a questionnaire survey on minimum sensitivity and minimum tastiness for four basic tastes. The first group consisted of 40 students in their first year, and the second group consists of 56 students in their second year and third year. The survey shows that both groups preferred medium saltiness, and the second group was more favorable to sweetness than the first group. The sweet and the pungent tastes were more favored than sourness and less favored than bitterness by both groups of subjects. The amount of the sample required for minimum tastiness shows that the freshmen had a higher sensitivity than the sophomore and junior students. Contrary to a common belief that people who have more experience in cooking would have a more sensitive taste, this study shows that taste sensitivity does not always accord with cooking experience. Rather, it depends on individual differences and current health status. Further research should be needed for various sensory test method and more kitchen experienced people who has more working years after graduate college.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.76-83
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• 2010

This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1515-1521
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• 2004

As one of the research series for the industrialization of sikhae, this study was evaluated the taste compounds present in different temperature conditions, $5^{\circ}C$, $20^{\circ}C$ and alternating temperature (stored at $5^{\circ}C$ after 10 days fermentation at $20^{\circ}C$), respectively. The changes in proximate compositions were negligible but the amounts of total sugar decreased during fermentation. The pH of sikhae products except the product fermented at $5^{\circ}C$, decreased during fermentation and was maintained at the rage of 3.8~4.4 after 10 days. The values of acidity, VBN and amino-N gradually increased with fermentation times and with increasing temperature condition in all products. Three organic acids (lactic, citric and malic acid) were disclosed as key compounds affecting the sourness in Alaska pollack sikhae. The result of taste value revealed that 6 amino acids having sweet and umami taste (aspartic acid, glutamic acid, alanine and lysine) and bitter taste (valine and methionine) as major amino acids affecting the taste of sikhae products, and increased with fermentation times. Hypoxanthine was the main component in ATP related compounds. Amino-N was comprised more over 50% of the Ex-N in sikhae products, and followed by total creatinine-N, TMAO-N and TMA-N in that order.