• Journal of the Korean Society of Food Culture
• /
• v.5 no.4
• /
• pp.473-480
• /
• 1990

Three sensory evaluations were conducted to assess the effect of food color on flavor identification. Elementary students and women university students served as subjects for three evaluations of hard candies, in order to assess color preference, to examine the effect of atypical color on flavor identification and to examine the acceptability of harmony between the color and the perceived flavor. Results showed that inappropriate coloring of the three flavored hard candies induced flavor responses that are normally associated with that color and decreased the acceptability. In addition, the acceptability of colorless candies is lower than that of colored candies. It is suggested from it that when there is no color on the product, even atypical color, it`s harder to identify the flavor and to get a high grade in its preference.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.3
• /
• pp.365-372
• /
• 2007

This study was carried out to make the new products of color moot as a functional food by variation of the color and flavor through addition of gamgyul, Daccus Carota Var. Sativa, Vitis vinifera, soy sauce, and Pimpinella brachycarpa N., respectively. For all the products, the color was observed by Colorimeter and the sensory evaluation was performed to evaluate their effectiveness and usefulness. The A$_w$ (water activity) test of color mooks has performed to examine their water activity individually. The A$_w$ of color moot was higher than that of the white one. The characters of texture of color mook as a function of the amount of the color and the flavor added were measured by a texture analyzer (XT-RA, Texturometer). By the TPA test, the rainbow and orange color mook examined were high in the springiness.

• Animal Bioscience
• /
• v.36 no.9
• /
• pp.1314-1326
• /
• 2023

Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective strategies amongst these is feeding regimens. In this review, the major aspects of feeding regimens affecting growth rate, carcass traits and quality attributes of sheep and goat meat are thoroughly discussed, with a particular focus on physical-chemical composition, flavor profile, and fatty acid (FA) profile. Grazing lambs and kids receiving concentrate or under stall-feeding systems had greater average daily gain and carcass yield compared with animals reared on pasture only. However, growth rate was higher in lambs/kids grazing on pastures of improved quality. Moreover, the meat of grazing lambs receiving concentrate had more intense flavor, intramuscular fat (IMF) content, and unhealthy FA composition, but comparable color, tenderness, juiciness, and protein content compared to that of lambs grazed on grass only. In contrast, meat of concentrate-fed lambs had more intense color, greater tenderness and juiciness, IMF and protein contents, and lower flavor linked to meat. Additionally, the meat of kids grazed on concentrate supplementation had higher color coordinates, tenderness, IMF content and unhealthy FA composition, whereas juiciness and flavor protein content were similar. In contrast, kids with concentrate supplementation had superior color coordinates, juiciness, IMF content and unhealthy FA composition, but lower tenderness and flavor intensity compared to pasture-grazed kids. Thus, indoor-finished or supplemented grazing sheep/goats had higher growth rate and carcass quality, higher IMF content and unhealthy FA composition compared to animals grazed on grass only. Finally, supplementation with concentrate increased flavor intensity in lamb meat, and improved color and tenderness in kid meat, whereas indoor-fed sheep/goats had improved color and juiciness as well as reduced flavor compared to pasture-grazed animals.

• Science of Emotion and Sensibility
• /
• v.4 no.2
• /
• pp.25-32
• /
• 2001

The flavor of food is not decided by only the sense of taste. Flavor is a complex ,ionization involving taste and aroma. It is also affected by the appearance, color and shape and touch or texture of food. Although our all senses are crucial factors in recognizing the sense of food, the sense of vision, especially colors, is a more crucial aspect. Because when consumers contact food, first of all, they see and recognize the color of the food and associate the flavor of the food as the colors of the food. This study focuses on the ways for applying colors to food so that consumers can associate the flavor of food efficiently. This study conducts a case study using web survey about the association of flavor by chocolate's colors. The result of the case study shows crucial factors influencing the association of food and color palettes according to sorts and degrees of chocolate's taste.

• Korean journal of food and cookery science
• /
• v.24 no.4
• /
• pp.412-418
• /
• 2008

In this study, Sulgidduk samples were prepared with substitutions of 1, 2, 3, and 4% tomato powder, along with a control, and were then analyzed for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of tomato powder in the formulation. According to the results, moisture content and water activity were not significantly different among the Sulgidduk samples. In terms of color, as the level of tomato powder content increased, lightness decreased, while the a-value (+redness/-greenness), and yellowness increased. For the textural characteristics, the samples showed significant differences for hardness, adhesiveness, and gumminess, while fracturability was not significantly different. In addition, the samples containing tomato powder presented significantly higher springiness, cohesiveness(except the 1% substitution level), chewiness, and resilience than the control group. In the sensory evaluation, the control group had significantly higher scores for color and flavor as compared to the tomato powder samples. Furthermore, flavor and overall acceptability decreased, while tomato flavor, sourness, and off-flavor increased with increasing tomato powder content. Sweetness and after-taste were not significantly different among the samples. In conclusion, the results indicate that substituting 2${\sim}$3% tomato powder in Sulgidduk is optimal for quality, and provides a product with reasonably high overall acceptability.

• Journal of the Korean Home Economics Association
• /
• v.42 no.1
• /
• pp.167-180
• /
• 2004

This study was carried out to investigate quality characteristics of chopped garlic stored at various temperature. Chopped garlic was stored at room temp.($25^{\circ}C$), refrigerator temp.($5^{\circ}C$) and frozen temp. ($-18^{\circ}C$) for 1, 2, 4, 8, 24, 48, 72 hours(room temp.) and 1, 3, 5, 7, 10, 15, 20, 30 days(refrigerator temp. and frozen temp.), respectively. Brown color, Hunter color value, vitamine C contents and flavor patterns by electronic noes of chopped garlic were measured. Fresh chopped garlic was used as control and garlic powder by hot air drying was used for comparisons. Brown color of chopped garlic increased with increasing storage time, and the intensity of that was reduced as following order such as chopped garlic stored at room temp., refrigerator temp. and frozen temp. Brown color of garlic powder was most dark amomg all the samples. The results of Hunter color value was consistent with then of brown color in chopped garlic, whereas those of garlic powder showed relatively low browning. Above results might be caused by the difference of measurement as only surface color was measured in Hunter color value unlike brown color. Vitamine C contents of chopped garlic decreased with increasing storage time, and in particular those stored at room temp. decreased markedly as retention of those stored at room temp. was 60％ of control after 1 day storage. Vitamine C retention of chopped garlic stored at refrigerator temp. was 78％ of control after 10 day storage and that stored at frozen temp. was 86％ of control after 30 day storage. At room temp., flavor pattern by electronic nose showed a difference between chopped garlic stored for 1hour and control, and showed occurrence of off odor after 1 day storage. Flavor pattern of garlic powder by electronic nose showed a mild flavor. Flavor patterns of chopped garlic stored at refrigerator temp. were similiar until 10 day storage, whereas those showed occurrence of volitile components after 15 day storage. Flavor patterns of chopped garlic stored at frozen temp. were similiar after 30 day storage, and especially those after 3 day storage were almost the same as control. Therefore it is desirable to store chopped garlic within 1 day at room temp. and within 10 days at refrigerator temp. And it is most desirable to store chopped garlic at frozen temp. as retention of quality characteristics was superior than other storage temp.

• Korean journal of food and cookery science
• /
• v.23 no.1 s.97
• /
• pp.99-106
• /
• 2007

This study investigated the effect of UV-B irradiation on the quality of Pleurotus ostreatus. The changes of vitamin $D_2$ contents, color value and flavor pattern in mushrooms were analyzed by high-performance liquid chromatography (HPLC), chromameter and gas chromatography - surface acoustic wave (GC-SAW) electronic nose. By exposure to UV-B irradiation (0 kj/m$^2$, 10 kj/m$^2$, 20 kj/m$^2$), vitamin $D_2$ content increased from 0 (control) to 48.50 g/g (DM: dry matter, 10 kj/m$^2$) and 61.58 g/g (DM, 20 kj/m$^2$). Although there was no significant difference in L, a, b values among the three groups, flavor changes were detected by GC-SAW electronic nose. The number of peaks increased from 10 in the control group (0 kj/m$^2$), to 14 and 15 for the 10 kj/m$^2$ and 20 kj/m$^2$ groups, respectively. Nevertheless, the changes of flavor pattern were not detrimental to the mushroom quality. These results suggested that UV-B irradiation is an effective method to increase the vitamin $D_2$ content without degrading the quality.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.6
• /
• pp.808-812
• /
• 2007

Seasoning oils(SO) were manufactured by direct fire method(DFM) and autoclaving method(AM) using sunflower seed meal. The SO manufactured by DFM is stronger than that by AM for Lovibond color and flavor strength. The flavor strength of 2 kinds SOs were lower than sesame oil as a control group. But acid value of SOs were superior than sesame oil, 0.452, 0.463 and 1.987, respectively. The level of Lovibond color for 2 kinds of sample seasoning oil was similar. Composition and contents of total volatile flavor components were determined from their essential oils of sesame oil and 2 kinds sample seasoning oils. As a result, total volatile flavor contents of sesame oil was 1,300.6 ppm, and that of seasoning oil samples were 697.8 ppm, 648.2 ppm, respectively. Major volatile flavor components of seasoning oil were 2-butanone, hexanal, methyl pyrazine etc. In contrast, major volatile flavor component of sesame oil was pyrazines, but that was not a major component of 2 kinds of sample seasoning oils.

• Korean Journal of Food Science and Technology
• /
• v.35 no.5
• /
• pp.841-848
• /
• 2003

The sensory characteristics of red wine Gerbong (G), Campbell (C), Moru (M), Gerbong ＋ Moru (70 : 30, GM), Gerbong + Campbell (70 : 30, GC) and French wine (F, Carbernet Sauvignon, 1998) were evaluated. The preferences of color, flavor, taste and total evaluation were determined by a ranking test, and the organoleptic characteristics were evaluated by a quantitative descriptive analysis (QDA) method. The mean color scores of C, GM, F, GC, M and G were 4.74, 3.94, 4.67, 3.70, 2.65 and 1.47, respectively (p<0.001). The order for the mean score for flavor was GM (4.12) = M (3.94) = C (3.76) = F (3.76) ${\geq}$ GC (3.12)>G (2.29) (p<0.01), and the order for taste was F (4.75) ${\geq}$ C (4.25) ${\geq}$ GM (3.37) = GC (3.50) ${\geq}$ G (2.75) = M (2.37) (p<0.001). The total evaluation of mean scores showed G, M, C, GM, GC and F were 237, 2.44, 4.06, 3.87, 3.64 and 4.81, respectively (p<0.001). Influences of sensory characteristics on the total evaluation, in percentages, were 69.3% for taste, 3.7% for color, and 1.5% for flavor. The influences of taste, color, and flavor in red wine were 17% for sweet, acid, bitter and salty taste, 28.9% for purple and red color, and 14.4% for grape flavor. The attributes of the purple and red colors showed a positive correlation with grape flavor, oak flavor, grape taste, and floral tastes, but a negative correlation with $SO_2$, flavor. The attribute of sweet taste showed a positive correlation with grape flavorand floral flavor, but a negative correlation with bitter and astringency tastes, according to Pearsons correlation analysis (p<0.01).

• The Korean Journal of Food And Nutrition
• /
• v.6 no.4
• /
• pp.281-286
• /
• 1993

Strawberry pulp was separated into serum and Insoluble pulp by centrifugation. The serum was concentrated in vacuo at 55~58$^{\circ}C$ and 10% aroma recovered. Two folds concentrated strawberry pulp was prepared by mixing concentrated serum, aroma fraction and Insoluble pulp. To develop aroma-rich jam, the strawberry jam was prepared by filling mixture of concentrated pulp, sucrose, citric acid and pectin into retortable pouches and by heating them after heat-seating. The color and flavor quality of the jam prepared by new method were better than the jam prepared by conventional method, as Indicated by GC, GC/MS data, surface color and anthocyanin contents. These results were confirmed by the sensory evaluations. Flavor off-flavor, color intensity and overall acceptance were superior to the conventional method.