• 제목/요약/키워드: flavor enhancer products

검색결과 10건 처리시간 0.026초

Studies on Flavor Enhancer Products Used in Korean Households in the Inchon Area

  • Chang, Kyung-Ja;Won Cha
    • Nutritional Sciences
    • /
    • 제4권1호
    • /
    • pp.47-54
    • /
    • 2001
  • This survey was carried out using a self-administered questionnaire in order to investigate the flavor enhancer products questionnaires were used out of 505 collected (collection rate : 84.2%). Most housewives used flavor enhancer products. Housewives with higher educations and employed housewives used significantly less flavor enhancer. The main reason for nonuse of flavor enhancer products was their perceived negative health effects. Housewives mainly used flavor enhancer products in stews and whole dishes. Most housewives used flavor enhancer products 1-2 times per day and housewives with higher educations and employed housewives used flavor enhancer products less frequently. As for the quantity of flavor enhancer products used, most housewives reported small to moderate amounts. Housewives with higher educations used significantly smaller amounts of flavor enhancer products. There was a significant difference in the kinds of flavor enhancer products used by housewives, depending on education level, household income, food expenditures and residence type. Most housewives purchased flavor enhancer products at wholesale marts. There was a significant difference in the places where flavor enhancer products were purchased among those of different education and household income levels. Therefore, these results may be useful in the development of safer and more variously flavored flavor enhancer products.

  • PDF

인천시 주부의 풍미 증진제에 대한 인식실태 (Housewives′ Perception of Flavor Enhancer Products in Inchon)

  • 장경자;차원
    • 대한지역사회영양학회지
    • /
    • 제5권4호
    • /
    • pp.683-696
    • /
    • 2000
  • The purpose of this study was to investigate the perception and use of flavor enhancer products. This study was carried out through questionnaire and the subjects were 503 housewives in Inchon. The results are summarized as follows. As for age, 51.9% of the subjects were 40 years or older. Also, 60.0% of the subjects had received a high school education. As for occupation, full-time housewives accounted for 63.7%. Monthly household income of most subjects were 1 million won or more, and monthly food expenses of most subjects were 300 thousand won or more. Also 71.0% of subjects lived in apartments. As for taste of flavor enhancer products, 58.3% of subjects perceived that it was mediocre, 31.3% said good, 6.2% said bad, and 1.8% said very bad. Most subjects perceived that the convenience of flavor enhancer products was good and there was a significant difference among the groups divided by education level. As for economy of flavor enhancer products, there were significant differences among groups divided by household income and food expenses. Most subjects perceived that the safety of flavor enhancer products was not good. Most subjects considered the date of manufacture, manufacturers, food additives, packaging and price when they purchased flavor enhancer products. Also, 70.0% of subjects were going to reduce the amount of flavor enhancer products they use in the future. Most subjects needed flavor enhancer products good for health. Therefore, it may be necessary to develop and to produce safe, nutritious, tasty, cheap and various flavor enhancer products.

  • PDF

Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products

  • Chun, Ji-Yeon;Kim, Byong-Soo;Lee, Jung-Gyu;Cho, Hyung-Yong;Min, Sang-Gi;Choi, Mi-Jung
    • 한국축산식품학회지
    • /
    • 제34권5호
    • /
    • pp.576-581
    • /
    • 2014
  • Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents.

Effect of Maillard reaction with xylose, yeast extract and methionine on volatile components and potent odorants of tuna viscera hydrolysate

  • Sumitra Boonbumrung;Nantipa Pansawat;Pramvadee Tepwong;Juta Mookdasanit
    • Fisheries and Aquatic Sciences
    • /
    • 제26권6호
    • /
    • pp.393-405
    • /
    • 2023
  • The aim of this research was to enhance the flavor of visceral extracts from skipjack tuna. Flavor precursors and the optimum condition for the Maillard reaction were determined. The flavor extract was prepared from the tuna viscera using Endo/Exo Protease controlled in 3 factors; temperature, enzyme amounts and incubation time. The optimal condition for producing tuna viscera protein hydrolysate (TVPH) was 60℃, 0.5% enzyme (w/w) and 4-hour incubation time. TVPH were further processed to tuna viscera flavor enhancer (TVFE) with Maillard reaction. The Maillard reactions of TVFE were conducted with or without supplements such as xylose, yeast extract and methionine. The Maillard volatile components were analyzed with gas chromatography-mass spectrometry. Sixteen volatiles such as 2-methylpropanal, methylpyrazine, 2,5-dimethylpyrazine, dimethyl disulfide and 2-acetylthaizone were newly formed via Maillard reaction and the similarity of volatile contents from TVPH and TVFE were virtualized using Pearson's correlation integrated with heat-map and principal component analysis. To virtualize aromagram of TVPH and TVFE, odor activity value and odor impact spectrum (OIS) techniques were applied. According to OIS results, 3-methylbutanal, 2-methylbutanal, 1-octen-3-ol 2,5-dimethylpyrazine, methional and dimethyl trisulfide were the potent odorants contributed to the meaty, creamy, and toasted aroma in TVFE.

자기소화법에 의한 효모 Extract중 불용성 물질의 분석화학적 특성 (Analytical Properties for Insoluble Fraction of Yeast Extract by Autolysis)

  • 김재웅;김동희
    • 한국식품영양학회지
    • /
    • 제8권4호
    • /
    • pp.280-288
    • /
    • 1995
  • Because yeast is rich in vitamins, nucleotides and essential amino acids, it has been used as a nutrient and dietary supplements. Particularly yeast extract functions as a seasoning, flavor enhancer in meats. In this study, naturally occurring insoluble components during yeast extract process by autolysis were microanalyses by using SEM, XRD, HPLC, GC, FT-lR and DSC. On the basis of useful datas, authors have characterized the analytical points for the purpose of improving products in the preparation of yeast extract.

  • PDF

인삼분말 및 증류액의 혼합첨가가 돈가스의 지방산화, 관능특성 및 향미성분에 미치는 영향 (Effect of Ginseng Powder and Distillate on Lipid Oxidation, Sensory Properties and Flavor Profiles of Pork Cutlet)

  • 조수현;김진형;손현주;박범영;황인호;김학균;유영모;김용곤
    • 한국축산식품학회지
    • /
    • 제23권1호
    • /
    • pp.39-45
    • /
    • 2003
  • 인삼 분말 및 증류액을 첨가하여 제조한 돈가스는 CIE로 측정한 결과 대조구와 비교하여 L값(lightness)이 유의적으로 낮고 a값(redness)이 유의적으로 높은 경향을 나타냈다. 저장 실험 결과 TBA값은 인삼분말 및 증류액 첨가구가 대조구와 비교하여 저장기간이 증가할수록 낮게 나타났다. 조직특성에 있어서 인삼증류액 또는 분말을 처리한 돈가스 처리구를 2$0^{\circ}C$에서 약 8주간 냉동저장시 초기에만 경도가 증가하는 경향을 나타냈으며 그 이외에 돈가스의 탄력성, 응집성 및 씹힙성에서는 처리구간에 차이가 나타나지 않았다. 저장기간 동안 인삼분말과 증류액을 혼합하여 처리한 첨가구가 인삼분말만 혼합한 처리구와 비교하여 돈육향미는 낮고 인삼만 및 향미가 유의적으로 높게 나타났으며 특히 Pl.5Dl.5 처리구가 인삼 맛과 향미가 가장 높게 나타났다. 인삼향기성분은 주로 spahulenol, panasinsanol, neointermedol, ginsenol 등 인 것으로 나타났으며 인삼분말 단독첨가보다 증류액과 혼합첨가한 처리구내 인삼향기 성분이 더 많이 검출되었다. 한편, 관능평가 결과 인삼분말 및 증류액을 혼합 첨가한 처리구가 인삼 향미 및 인삼 맛이 가장 높게 나타났다. 결론적으로 인삼증류액은 인삼분말과 혼합하여 육가공품 제조시 이용한다면 항산화 효과와 함께 천연 향미강화제로도 이용이 가능할 것으로 추측된다.

The Trend of Cigarette Design and Tobacco Flavor System Development

  • Wu, Jimmy Z.
    • 한국연초학회지
    • /
    • 제24권1호
    • /
    • pp.67-73
    • /
    • 2002
  • In light of addressing consumer health concern, coping with anti-tobacco movement, and promoting new product, tobacco industry is actively pursuing to make a new generation of cigarettes with low tar and nicotine deliveries, and less harmful substances. Low tar and low nicotine cigarettes increases their market shares dramatically world wide, especially in KT&G, multinational tobacco companies, EU countries, even in China regulated by CNTC to set up yearly target to lower tar and nicotine deliveries. On the other hand, to design a new cigarette with reduced harmful substances begins to gain speed. The "modified Hoffmann list" publishes thirty plus substances in tobacco leaf and main smoke stream, which is the prime suspect causing health problems. Various ways and means are developed to reduce such components including new tobacco breeds, new curing method, tobacco leaf treatment before processing, selected filtration system, innovated casing system to reduce free radicals, as well as some non conventional cigarette products. In TSRC held this year, the main topic is related to reduce tobacco specific nitrosamines in tobacco leaf. The new generation of cigarette is in the horizon. It still needs a lot help to produce commercial products with satisfied taste and aroma characters. The flavor industry is not regulated by many governments demanding which ingredients might or might not be for tobacco use. However, most of the cigarette companies self impose a list of ingredients to guide flavor suppliers to design flavors. Unfortunately, the number of ingredients in those lists is getting shorter every year. It is understandable that the health is not the only reason. Some cigarette companies are playing safe to protect the company from potential lawsuit, while others are just copying from their competitors. Moreover, it is obvious that it needs more assistance from casings and flavors to design new generation of cigarettes with missing certain flavor components in tobacco leaf and main smoke stream. These flavor components are either non-existed or at lower level at new form of cured tobacco leaf or filtered in the main smoke stream along with reduced harmful substances. The use of carbon filters and other selected filtration system poses another tough task for flavor system design. Specific flavor components are missing from the smoke analysis data, which brings a notion of "carbon taste" and "dryness" of mouth feel. It is ever more demanded by cigarette industry to flavor suppliers to produce flavors as body enhancer, tobacco notes, salivating agents, harshness reducer, and various of aromatic notes provided they are safe to use. Another trend is that water based flavor or flavor with reduced ethanol as solvent is gaining popularity. It is preferred by some cigarette companies that the flavor is compounded with all natural ingredients or all ingredients should he GMO free. The new generation of cigarettes demands many ways of new thinking process. It is also vital for tobacco industry. It reflects the real needs for the consumers that the cigarette product should be safe to use as well as bearing the taste and aroma characters smokers always enjoyed. An effective tobacco flavor system is definitely a part of the equation. The global trend of tobacco industry is like trends of any other industries lead by consumer needs, benefited with new technology availability, affected by the global economy, and subjected for various rules and regulations. Anti-tobacco organizations and media exceptionally scrutinize cigarette, as a legal commercial product. Cigarette is probably the most studied commercial product for its composition, structure, deliveries, effects, as well as its new developmental trend. Therefore, any new trend of cigarette development would be within these boundaries. This paper is trying to point out what it would be like for tobacco industry in the next few yews and what concerns the tobacco industry. It focuses mostly on the efforts to produce safer cigarettes. It is such a vital task for the tobacco industry and its affiliate industries such as cigarette papers, filters, flavors, and other materials. The facts and knowledge presented in this paper might be well known for the public. Some of the comments and predictions are very much personal opinion for a further discussion.

고초균 아종 spizizenii의 α-acetolactate decarboxylase 결정 구조 (Crystal structure of α-acetolactate decarboxylase from Bacillus subtilis subspecies spizizenii)

  • 엄지영;오한별;윤성일
    • 미생물학회지
    • /
    • 제55권1호
    • /
    • pp.9-16
    • /
    • 2019
  • 다양한 미생물은 세포와 주변의 과산화를 방지하고 여분의 에너지를 보관하기 위해 ${\alpha}$-acetolactate decarboxylase(ALDC)를 이용해 아세토인을 생성한다. 아세토인은 안전한 식품 향미 개선제이기 때문에 ALDC를 이용한 아세토인 생합성에 많은 산업체가 관심을 가지고 있다. ALDC는 ${\alpha}$-acetolactate의 탈카르복실화 반응을 통해 아세토인을 생산하는 금속 의존 효소이다. 본 논문에서는 고초균 아종 spizizenii의 ALDC(bssALDC) 결정구조를 $1.7{\AA}$ 해상도에서 보고한다. bssALDC는 두 개의 ${\beta}$-sheet가 중앙부를 형성하는 ${\alpha}/{\beta}$ 구조를 가진다. bssALDC는 중앙부의 소수성 상호작용과 주변부의 친수성 상호작용을 통해 이합체를 형성한다. bssALDC는 세 개의 histidine 잔기와 세 개의 물 분자를 이용해 아연 이온에 배위결합한다. 구조와 서열의 비교 분석에 기초하여 아연 이온과 이 주변부 bssALDC 잔기들이 bssALDC의 효소 활성부위임을 제안한다.

HPLC와 NMR를 이용한 염미성 펩타이드 분석방법 검증 (An Analytical Method for the Validation of a Salt-enhancing Peptide Using a Liquid Chromatography and a Nuclear Magnetic Resonance (NMR) Spectroscopy)

  • 박선유;정용진;김미연;황지홍;권택규;서영호
    • 생명과학회지
    • /
    • 제27권11호
    • /
    • pp.1324-1330
    • /
    • 2017
  • 최근 염분의 섭취와 관련하여 건강에 대한 우려가 늘어남에 따라, 염미대체제에 대한 소비자들의 관심이 급증하고 있으며, 세계적으로 경쟁력 있는 천연 저염제품의 개발이 필요한 실정이다. 최근 연구를 통해 식물성 및 동물성 원료 배합을 통해 가수분해물을 조제하여 최적 화합물을 얻는 것에 성공하였다. 본 연구에서는 염미성 펩타이드 분말내 arginine을 함유한 염미성 펩타이드를 규명하고 정량 하고자 하였다. L-arginine 또는 arginine을 포함한 펩타이드를 표준물질로 하여 $^{13}C$-NMR로 분석한 결과 유사한 위치에 구아니딘기 탄소가 시그널(L-arginine: 156.8 ppm, Arg-Ala: 156.4 ppm, Arg-Ser: 156.4 ppm)이 나타남을 확인하였고, 이를 통해 간편하고 신속하게 arginine 함유 펩타이드 정량분석이 가능할 것으로 기대된다.

굴 세척액을 이용한 인스턴트 분말 수프의 제조 및 특성 (Preparation of Instant Powdered Soup Using Oyster Wash Water and Its Characteristics)

  • 김진수;허민수
    • 한국식품과학회지
    • /
    • 제33권5호
    • /
    • pp.534-539
    • /
    • 2001
  • 굴통조림 가공부산물인 세척수를 효율적으로 이용하기 위하여 굴세척액을 이용한 인스턴트 분말수프의 제조를 시도하였다. 대조구인 굴 열수추출물 분말 수프는 열수추출물 분말에 식염, 분말크림, 유대체 분말, 밀가루, 대두분말, 전분, 글루코스, 양파가루의 일정량씩을 각각 혼합하여 제조하였다. 굴세척액 분말수프는 열수추출물 분말 대신에 세척액 분말을 첨가하고, 기타 첨가물의 경우 굴 열수추출물 분말 수프와 같은 비율로 첨가하여 제조하였다. 굴통조림 가공부산물 유래 분말 수프인 세척수 분말 수프는 탄수화물이 71.1%로 거의 대부분을 차지하였고, 다음으로 조단백질(10.8%), 조회분(8.1%) 및 조지방(3.5%)의 순이었으며, 대조구인 열수추출물 분말 수프와 차이가 없었다. 굴세척액 분말 수프는 휘발성염기질소, 생균수, 대장균군 및 수분활성이 각각 29.4 mg/100g, $4.6{\times}10^4\;CFU/g$, <18 MPN/100 g 및 0.246으로 위생적으로 안전한 인스턴트 식품이었다. 굴통조림 가공부산물 유래 분말수프의 주요 지방산은 16 : 0(31.5%), 18 : 0(10.4%) 및 18 : 1n-9(27.4%) 등이었고, 단백질의 화학가는 59.4%이었으며, 주요 무기질은 철이었다. 관능평가 결과 대조구인 열수추출물 분말 수프에 대하여 세척수 분말 수프의 경우 점도, 색조, 향 및 맛과 같은 모든 항목에서 차이가 없었다. 이상의 이화학적 및 관능적 검사 결과로 미루어 보아 굴통조림 가공부산물인 세척수는 분말화하여 배합농도를 적절히 조절하면 우수한 인스턴트 분말 수프의 소재로 이용 가능하다는 결론을 얻었다.

  • PDF