• 한국식생활문화학회지
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• 제32권2호
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• pp.150-161
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• 2017

This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.

• 한국식품과학회지
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• 제47권5호
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• pp.615-622
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• 2015

The objectives of this study were to evaluate the sensory properties of various natural flavor enhancers (NFEs) and to understand the effects of NaCl and temperature on the sensory characteristics of these NFEs. Descriptive analysis was conducted to evaluate six types of NFEs: yeast extract-based NFE, three; fish sauce-based NFE, one; soy sauce-based NFE, one; and hydrolyzed peptide NFE-based, one. The effects of NaCl (no addition vs. addition) and temperature ($20^{\circ}C$ vs. $55^{\circ}C$) were also evaluated. The results showed that the overall flavor intensity and sensory properties of the NFEs differed greatly depending on the NFE source. Two of the yeast extract-based NFEs elicited higher umami intensity than the other NFEs. Addition of NaCl increased some of the savory-related flavors and the perceived viscosity of the sample. Aroma intensities, in general, were enhanced at the higher temperature, whereas flavor, aftertaste, and mouthfeel attributes were perceived to be stronger at the lower temperature.

• Animal Bioscience
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• 제34권10호
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• pp.1705-1716
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• 2021

Objective: This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins. Methods: Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150℃ or 230℃), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Results: Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p<0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150℃ presented a higher intensity of cheesy flavor, and that grilled at 230℃ showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively. Conclusion: Grilling may be effective for enhancing the unique flavor in dry-aged beef.

• 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.

• Journal of Ginseng Research
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• 제24권3호
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• pp.148-152
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• 2000

한국홍삼과 중국홍삼의 향 유형 및 강도를 관능적으로 비교한 결과 한국홍삼은 단 냄새와 구수한 냄새가 강한 반면에 중국홍삼은 흙 냄새, 나무냄새 및 건초냄새가 강한 경향이었다. 한국홍삼의 구수한 냄새와 단 냄새는 헤드스페이스추출물의 에테르분획, 그 중에서도 중성부에서 강하게 감지되었다.

• 한국식생활문화학회지
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• 제27권4호
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• pp.374-382
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• 2012

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

• 한국미생물·생명공학회지
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• 제48권3호
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• pp.316-321
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• 2020

송이버섯이 첨가된 전통주를 제조한 후 송절편을 첨가하여 첨가량과 숙성 기간에 따른 향기 성분의 변화를 기체 크로마토그래피 질량분광법을 통해 조사하였다. 송절편을 첨가하지 않은 대조구에서는 총 3종의 향기 성분이 검출되었으나, 송절편을 첨가한 송이주에서는 총 15종의 향기 성분이 검출되었다. 송절편을 5% 첨가한 실험구에서 송이버섯 특유의 향기 성분인 β-fenchyl alcohol과 2-octanol, methyl cinnamate은 숙성기간 동안 상대적인 함량이 증가하여 8주 후에는 각각 67.57%, 2.14%와 0.94%를 나타냈다. 주성분 분석 결과 송절편 첨가에 의한 β-fenchyl alcohol의 상대적 함량 증가가 송이주의 향미 특성에 영향을 미치며, 송이주의 향미 특성은 송절편의 첨가량 보다 숙성 기간에 의해 더 큰 영향을 받는 것으로 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권3호
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• 한국식생활문화학회지
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• 제27권5호
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• 한국수산과학회지
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• 제43권6호
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• pp.606-613
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• 2010

In order to elucidate a mechanism responsible for the development of the odor characteristics of cooked, desirable-flavored shellfish, oysters were extracted using various solvents and the resulting extracts were evaluated organoleptically after cooking. The 80% aqueous methanol extract was found to produce a desirable cooked flavor. This oyster extract was fractionated using ion-exchange column chromatography and dialysis, and each of the fractions was subjected to cooking, followed by organoleptic evaluation. The outer dialysate fraction such as acidic and amphoteric water-soluble fractions produced a cooked oyster flavor. The volatile flavor compounds identified from cooked oyster included 29 hydrocarbons, 20 alcohols, 16 acids, 12 aldehydes, nine nitrogen-containing aromatic compounds, eight ketones, five furans, three esters, three phenols, and one benzene.