• 한국식생활문화학회지
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• 제5권4호
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• pp.473-480
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• 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.

• 한국식생활문화학회지
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• 제22권3호
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• pp.365-372
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• 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
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• 제36권9호
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• pp.1314-1326
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• 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.

• 감성과학
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• 제4권2호
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• pp.25-32
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• 2001

식품의 맛은 미각, 후각, 시각, 청각, 촉각에서 느낀 여러 가지 인상과 개인의 경험이나 기호가 복합적으로 적용되어 인식된다 특히, 맛을 결정하는 영향요인 중에서 시각을 통해 인지하는 색은 실제 맛을 지각하기 전에 맛에 대한 이미지를 연상시킴으로써 식품선택에 결정적인 영향을 준다. 따라서, 식품색을 적용함에 있어 식품 자체의 맛 이미지를 효과적으로 전달할 수 있는 색을 활용함으로써 소비자들이 좀더 관능적으로 선호할 수 있는 식품을 개발할 수 있을 것이다. 본 연구에서는 소비자들이 특정식품을 선택하여 구매하고자 할 때 인지하게 되는 맛의 종류와 느낌을 효과적으로 전달하기 위한 도구로써 색채를 사용하기 위해 문헌조사를 바탕으로 사례연구를 진행하였다. 사례연구는 초콜릿색에서 연상되는 맛에 관한 웹설문을 통해 진행되었다. 설문결과를 바탕으로 식품색에서 연상하게 되는 맛에 영향을 주는 요인을 추출하고, 초콜릿의 맛의 종류와 느낌의 정도에 따른 주요 색채의 경향성을 도출함으로써 시각을 이용하여 보다 정확하게 초콜릿맛의 공감각적 특성을 전달하기 위한 기초자료를 제안하였다.

• 한국식품조리과학회지
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• 제24권4호
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• pp.412-418
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• 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.

• 대한가정학회지
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• 제42권1호
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• pp.167-180
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• 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.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.99-106
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• 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.

• 한국식생활문화학회지
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• 제22권6호
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• pp.808-812
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• 2007

해바라기박을 이용하여 직화법과 autoclaving법에 의하여 2종의 향미유를 제조하고 이의 특성을 살펴보았다. 직화법으로 얻은 원액의 색상, 향미 등이 상대적으로 autoclaving법으로 얻은 원액에 비하여 강하였다. 대조군으로 사용한 참기름에 비하며 향미유의 향미는 낮은 것으로 확인 되었으나 산가는 0.452, 0.463으로 참기름의 1.987보다 월등히 낮은 것으로 측정되었고 Lovibond color는 3종의 시료유에서 거의 유사하게 나타났다. 이들 향미유와 대조군으로 직접 제조한 참기름을 대상으로 정유성분의 휘발성 향기성분조성 및 함량을 측정해 보았다. 그 결과 총 휘발성 성분 함량은 참기름이 1,300.6 ppm, 직화법으로 제조한 향미유(A type)가 697.8 ppm, autoclaving법으로 제조한 향미유(B type)는 648.2 ppm으로 참기름 의 약 53.65% 및 49.84% 수준의 휘발성 성분을 함유한 것으로 확인되었다. 주요 휘발성 성분은 2-butanone, hexanal, methyl pyrazine 등이었으며, 참기름은 pyrazine류가 전체의 50% 이상을 차지하였으나 향미유에서는 이와 같은 특정성분에 의존하기 보다는 전체적으로 분산되는 경향을 나타내었다.

• 한국식품과학회지
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• 제35권5호
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• pp.841-848
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• 2003

국내산 포도품종을 이용하여 G(거봉100%), M(머루100%), C(캠벨100%), GM(거봉70%+캠벨30%), GC(거봉70%+캠벨30%) 포도주를 제조하여 프랑스산 적포도주 (Cabernet Sauvignon, 1998)와 함께 색도, 향기성분, 맛, 종합평가에 관한 선호도를 순위법(ranking test)으로 측정하고, 분석적 관능평가 방법으로 평가하였다. C(캠벨)는 4.76으로 색도면에서 가장 높은 선호도를 보였으며, 다음으로는 GM(거봉+머루)이 3.94, F(프랑스)가 4.67, M(머루)이 3.70, GC(거봉+캠벨)가 2.65, G(거봉)가 1.47로 높은 선호도 순서를 보였다(p<0.001). 향기성분의 평가에서는 M이 3.94, C가 3.76, GM이 4.12, F가 3.76으로 이들은 유의적으로 가장 높은 선호도를 보였으며, 3.12를 얻은 GC와, 2.29를 얻은 C는 이들보다 낮은 선호도를 보였다(p<0.01). 맛의 평가에서는 4.75를 얻은 F와, 4.25를 얻은 C에 이어, GM이 3.37, GC가 3.50, G가 2.75, M이 2.37로 높은 선호도 순서를 보였다(p<0.001). 색도, 향기성분, 맛을 바탕으로 한 전체적인 종합 평가에서는 F가 4.81, C가 4.06, GM이 3.87로 각각 높은 선호도를 보였으며 다음으로는 3.64를 얻은 GC, 2.37을 얻은 G, 2.44를 얻은 M의 순이었다(p<0.001). 전체적인 종합평가에 가장 높은 영향을 준 인자는 맛 항목으로 69.2%를 설명할 수 있었다. 다음은 색도와 향기성분 순이었으며, 이들 세 항목으로 포도주의전체적 종합평가를 74.4% 설명할 수 있었다. 회귀분석 결과 purple과 red color는 색의 선호도를 각각 28.9%, 8.5% 설명할 수 있었으며, grape flavor는 향기성분에 관한 선호도를 14.4% 설명할 수 있었고 sweet, acid, bitter, salty taste들은 맛의 선호도를 17.3% 설명할 수 있었다. 상관관계 결과 purple과 red 항목은 각각 grape taste, floral taste와 그리고 grape, oak, flavor들과도 양의 상관관계를 보였고, grape flavor는 floral flavor, grape taste, floral taste들과 양의 상관관계를 나타냈으며(p<0.001), $SO_2$향과는 음의 상관관계를 보였다(p<0.001). Sweet taste는 grape, floral flavor와 양의 상관 관계를 보였으며(p<0.001), bitter, astringency taste와는 음의 상관관계를 나타내어(p<0.01), sweet taste가 강할수록 바람직한 향기성분과 맛의 강도가 강하게 평가되었으며, 또한 이들 항목의 점수가 높을수록 선호도도 높이 평가되어 sweet taste, grape, floral flavor와 bitter, astringency taste의 조화는 적포도주의 관능적인 면에서 중요한 요소들임을 알 수 있었다.

• 한국식품영양학회지
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• 제6권4호
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• pp.281-286
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• 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.