• Proceedings of the Korean Society of Tobacco Science Conference
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• 2004.05a
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• pp.33-34
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• 2004

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.751-761
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• 2016

In order to reduce the bitter taste of red ginseng extract(RGE), inclusion complexes(RGE-CD) of the extract with ${\alpha}$-, ${\beta}$-, ${\gamma}$-cyclodextine after acetic acid treatment at the steam process were prepared and studied for their taste by an electronic tongue. By complexation, the bitter taster- reducing efficacies of ${\alpha}$-CD and ${\beta}$-CD were much lower than that of ${\gamma}$-CD. This study suggested that by processing red ginseng with acetic acid it is possible to enhance the yield of both ginsenoside $Rg_3$ and nonpolar ginsenosides. Taste such as bitterness, sourness, saltiness, umami and sweetness of the red ginseng extract with different amounts of ${\alpha}$-CD, ${\beta}$-CD and ${\gamma}$-CD were checked using an electronic tongue. As a result, REG-${\gamma}$-CD10, prepared using 10%(w/w), showed significantly lower bitter taste than those of the other samples.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.420-430
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• 2016

This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.483-497
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• 2024

This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of restructured black goat jerky. Restructured black goat jerky was prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), and sea string (SS; Gracilaria verrucosa) powders. Moisture and ash contents were significantly higher in the USP-treated group than in the control (p<0.05). Potassium, calcium, and zinc contents were significantly higher in the SM than in the other USP-treated groups (p<0.05). In contrast, pH values were significantly higher in the ST and SM than in the control and SS (p<0.05). CIE L^*, CIE a^*, CIE b^*, and shear force were significantly lower in the USP-treated groups than in the control (p<0.05). Sensory evaluation revealed no significant difference in taste, texture, seaweed-like odor, and goaty flavor (p<0.05). Principal component analysis (PCA) and peak graph analysis of the electronic nose showed that the SS differed the most from the control compared with the other USP-treated groups, owing to the seaweed odor of ultra-ground SS powder. The PCA and ranking analysis of the electronic tongue showed that the umami taste of the SM was higher than that of the control and other USP-treated groups. Therefore, the potassium, calcium, zinc contents, and umami taste of reconstituted black goat jerky were significantly higher in the SM than in the control and other USP-treated groups.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.570-585
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• 2024

This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20℃ and 25℃. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a^* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a^* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25℃, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25℃, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20℃. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25℃ compared to 20℃ when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25℃; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.

• The Journal of the Korea institute of electronic communication sciences
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• v.11 no.10
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• pp.995-1002
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• 2016

The aim of this study was investigated the effect of orofacial exercise program using smart phone on swallowing function and tongue strength in acute stroke patients with dysphagia. This study participated in sixteen acute stroke patients with dysphagia. All subjects allocated that randomized each eight patients in experimental and control groups. Subjects of both group received to conventional dysphagia therapy during 30 min/day, 5 times per week, for 4 weeks. Experimental group performed additionally that orofacial exercise program using smart phone, supervised under caregivers, during 30 min/day. The outcome measures were the IOPI(: Iowa Oral Performance Instrument), VR(: Vellecula Residue), PSR(: Pyriform Sinuses Residue), MIP(: Maximum Isometric Pressures). In results of study. Both group showed significant improvements after intervention in all assessments(p<.05). In comparison of change score between two groups, experimental group showed significant improvements than control group in PSR and MIP(p<.05). Orofacial exercise program using smart phone suggested that expected to positive effects the reduction of residue in pharynx and improvements of tongue strength in acute stroke patients with dysphagia.

• Food Science and Preservation
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• v.21 no.2
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• pp.224-230
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• 2014

Brazil (Monte Alegro) and Ethiopia (Sidamo) coffee beans were roasted at three different roasting levels(light, medium, and dark), and were analyzed for color, total phenolic compound, caffeine, and chlorogenic acid contents. The total phenolic and caffeine contents remained unchanged during roasting. The chlorogenic acid levels of the Brazil and Ethiopia samples decreased with roasting. The antioxidant activities were measured using DPPH and ABTS. The radical scavenging activities of the light-roasted and dark-roasted coffee beans were similar. The flavor patterns of roasted coffee beans were analyzed using an electronic nose system based on gas chromatography. The data revealed that the flavor patterns of the roasted coffee beans could be separated via discriminant function analysis (DFA) method. The taste of the roasted coffee beans was analyzed using an electronic tongue system. The sourness and sweetness were decreased with roasting.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.07a
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• pp.434-439
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• 2003

바이오센서는 특정 물질과 선택적으로 결합하여 전기 신호를 발생시킬 수 있는 소자로 구성되어 있다. 감응 물질에 따라 효소 센서, 미생물 센서, 항원/항체 반응을 이용한 센서들이 있으며, 분석 대상 물질에 대해서 선택적으로 감응한다. 따라서, 바이오센서는 특정 물질의 정량에는 우수한 성능을 발휘하고 있으며, 이에 대한 연구가 활발히 진행되고 있다. 그러나, 향기, 주류, 음료 등의 다양한 성분이 혼합되어 있는 시료들은 각 성분의 복합적인 영향에 의해서 품질이 표현되기 때문에, 바이오센서의 적용은 한계를 가지고 있다. (중략)

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.33-38
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• 2017

This study was conducted to investigate the fermentation forms of goat milk, and the changes in the flavor of goat milk fermented using single and mixed strains of commercial Lactobacilli during storage. The mixed strains reached a lower pH more quickly than the single strains. The mixed strains also had higher rates of Lactobacillus proliferation. The tastes detected in sensory tests can differ depending on the skill levels of the panel, making it difficult to obtain reproducible and objective data when numerous samples are analyzed. Therefore, we measured changes in flavor during storage using taste sensors. The taste sensors measured diverse flavor changes in goat milk fermented using single strains and mixed strains. Notably, this study is the first in our country to measure changes in the taste and composition of fermented milk during cold storage using taste sensors. This work could have great value for the maintenance and monitoring of dairy products within their expiration dates.