• Korean journal of food and cookery science
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• v.13 no.5
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• pp.674-680
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• 1997

Volatile flavor components of fresh, shady air dried, and presteamed shady air dried Chamnamul (Pimpinella brachycarpa) were collected by simultaneous steam distillation-extraction method, and essential oils were analyzed by gas chromatography-mass spectrometry (GC/MS). Twenty five, 17 and 23 volatile flavor components were identified in essential oils extracted from the fresh, shady air dried, and presteamed shady air dried Chamnamul samples, respectively; however, the kinds of individual components and its percent content of the total volatiles were varied depending on samples. The principal components of Chamnamul were isobutanal, trans caryophyllene, trans ${\beta}$-farnesene, and ${\alpha}$-selinene. Terpenoid compounds reached 44.11%, 33.91% and 72.63% respectively in fresh, shady air dried, and presteamed shady air dried Chamnamul.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.279-282
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• 2011

We evaluated the sensory characteristics of Gangjung base obtained from various manufacturers, using a sensory descriptive analysis. Significant differences were observed for all sensory attributes of Gangjung samples with the exception of 'toothpacking'. Sample A showed high intensities for 'external color', 'external roughness', 'sweetness', 'toasted soybean powder flavor', 'crispness', 'fracturability', 'oiliness', and 'loose particles,' whereas it had low intensities for 'rice flour flavor', 'hardness', and 'toughness' compared to those of other samples. Sample B had more 'sourness', 'butyric acid flavor', 'fermented rice flavor', and 'degree of melting' but lower 'air cell size', 'fracturability', and 'flake roughness'. Sample C showed high intensities for 'expansion', 'hardness', 'crispness', and 'flake roughness', whereas sample D showed low intensities for 'expansion' and 'sourness'. These results indicate that Gangjung base samples are markedly different depending on the manufacturer.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.732-735
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• 1988

Flavor stability of cooking oils such as rice bran oil, double fractionated palm olefin and soybean oil were determined by headspace analysis using gas chromatography. In the headspace, the contents of volatile compounds, oxygen and hydrogen were measured. The hydrogen content in the headspace correlated well with the contents of volatile compound (r > 0.95). Therefore, it is proposed that a single measurement of hydrogen and oxygen is used as a index of flavor stability of cooking oils instead of separate measurement of volatile compounds and oxygen. which have conventionally been used.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.276-280
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• 1991

The quality changes of brown rice during storage were determined by the method of quantitative analysis of n-hexanal, amylogram, texture and volume expansion. The qualities of stored brown rice were also analyzed with sensory evaluation of cooked milled rice obtained from brown rice, n-Hexanal content, peak viscosity and total setback of brown rice flour pastes increased substantially with the increased of storage period at 35$^{\circ}C$. Up to 10 months of storage at 35$^{\circ}C$, stale flavor obtained by a sensory method markedly increased, but stickiness decreased. The scores of overall preference were in good agreement with those of stale flavor (r=-0.98) and sticky texture (r=0.98). The correlation coefficient between stale flavor obtained by a sensory method and instrumetal analysis for stored brown rice was r=0.97.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.357-365
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• 2005

This study was conducted to investigate the effect of taste and cooking method of medicinal cuisine on the customer loyalty. Self-administered questionnaires were collected from 214 customers visiting a restaurant specialized in temple cuisine in Yangsan city, Kyungnam province. Statistical data analysis was completed using SPSS program. Female respondents preferred garnish and bright color, and males preferred flavor and chewing taste as a taste of medicinal cuisine. The older respondents preferred flavor and chewing taste more than younger ones. Among cooking methods of medicinal cuisine, females preferred steaming and older respondents preferred boiling and cooking in casserole. From the regression analysis, the customer loyalty was singnificantly affected by sauce, delicious looking color, flavor, aroma, and chewy texture among taste factors and by boiling and cooking in casserole among cooking methods.

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

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.348-355
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• 2010

This study used importance-performance analysis of different attributes of Bulgogi to investigate Americans' interest in this food. The results of this study will help determine the potential of expanding its consumption in the American foodservice market. Questionnaires were distributed to 200 diners in Korean restaurants located in New York, U.S.A. from July 13 to Oct 8, 2009. A total of 172 copies were returned and analyzed in this study. Statistical analyses were conducted using SPSS 17.0. Of the total subjects, 74.4% were already familiar with Bulgogi and 69.2% had at least one experience trying it. Targeting the respondents who had eaten Bulgogi, preference and satisfaction toward the dish, as well as the intention to repurchase and recommend it to others, were examined, and scores were found to be very high at 4.53, 4.46, 4.26, and 4.47 points, respectively, on a 5-point scale. According to importance-performance analysis, the top five Bulgogi attributes in importance were taste, freshness, flavor, tenderness, and juiciness, and those for performance were freshness, flavor, taste, tenderness, and overall acceptability. However, sweetness and saltiness showed relatively lower performance and ease of purchase was noted as an attribute needing improvement. Therefore, American consumers' needs for Bulgogi should be met by enhancing its flavor, while maintaining the traditional taste, as well as by supplementing the channels providing Bulgogi.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.25-28
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• 1992

The changes of amount in flavor components of chewing gum during storage of various relative humidity were studied by GC/MS. The volatile components in chewing gum were extracted by sample preperation and 15 volatile components were identified by NIST/NBS library searching. According to the period of storage, quantities of major volatile components extracted by tetrahydrofuran-methanol solutions were determined by using tetradecane as internal standard. Until 4 weeks, comparing with starting peak area ratio, the decrease of chewing gum flavor components were rapid at 33, 75 than 53 R.H(%). And after 16 weeks, amount of chewing gum flavor at all storage conditions similarly decreased to $45{\sim}49%$ of the initial amount.

• Journal of Food Hygiene and Safety
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• v.7 no.1
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• pp.7-14
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• 1992

Flavor-related components were analyzed for dried oak mushrooms (Lentinus edodes) when subjected to ethylene oxide and gamma energy. Volatile flavor components identified by GC and GC-MS were composed primarily of l-oden-3-ol (72.8%), 3-octanone (11.5%) and dimethyl disulfide (6.7%). Most of volatile components were shown labile to the standard cycle of ethylene oxide and 5 kGy-gamma energy, while insignificant changes were observed in the contents of free sugars (mannitol, arabitol, trehalose) and free amino acids. Instrumental analysis have shown, however, that the deterimental effects on flavor-related components were more apparent in EO-fumigated groups than in gamma-irradiated ones, even though the organo-leptic test revealed no significant differences between treated samples and the corresponding control.

• Bulletin of the Korean Chemical Society
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• v.30 no.11
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• pp.2675-2679
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• 2009

This paper reports the example of headspace mulberry paper bag micro solid phase extraction (HS-MPB-$\mu$-SPE) as a new sampling method for the determination of volatile flavor composition of coriander seeds. Adsorption efficiencies between two configurations of mulberry paper bag were compared, and several parameters affecting the HS-MPB-$\mu$-SPE were investigated and optimized. The optimized technique uses an adsorbent (Tenax TA, 0.1 mg) contained in a mulberry paper bag of front configuration where fine surface was outside, and minimal amount of organic solvent (0.6 mL). Linalool and $\gamma$-terpinene were found as abundant flavor compounds from coriander seeds. The limit of detection (LOD) and the limit of quantitation (LOQ) for linalool of major flavor in coriander seeds were 10.3 ng/mL and 34.4 ng/mL, respectively. The proposed method showed good reproducibility and good recovery. The HS-MPB-$\mu$-SPE is very simple to use, inexpensive, requires small sample amounts and solvent consumption. Because the solvent for extraction is reduced to only a very small volume, there is minimal waste or exposure to toxic organic solvent and no further concentration step.