• Preventive Nutrition and Food Science
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• 제6권3호
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.

• 동아시아식생활학회지
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• 제21권5호
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• Preventive Nutrition and Food Science
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• 제1권1호
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• pp.30-36
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• 1996

This study was conducted to investigate the changes in chemical, microbial, sensory characteristics and volatile flavor components of wooung(burdock, Arctium lappa, L) kimchi during fermentation at 15$^{\circ}C$, Three types(A, B, C) of wooung kimchi were prepared. Sample A was prepared with basic ingredients, in the other hand, sample B was prepared with all sorts of ingredients. These samples were mixed after salting the sliced burdock with 4% brine for 30min. Sample C was prepared mixing with all sorts of ingredients after blanching the sliced burdock with 2% vinegar solution. pH decreased slowly until 3 day, and then decreased rapidly for 4~7 days in all samples. Total acidity increased gradually in all samples. The changes of pH and total acidity were the sample C and were the greatest in sample B. The reducing sugar contents decreased slowly until 7 day, and decreased rapidly for 8~14 days in sample A and B, and at 10 day in sample C, respectively. The numbers of lactic acid bacteria and total bacteria of sample B were much greater than those of other sample. In sensory evaluation, sample B exhibited the best scores and sample C showed the worst scores in all characteristics. The major volatile components in wooung kimchi were identified as ethanol, hexanal, 2-hexenal, disulfide dl- 2-prophenyl, zingiberene and $\beta$-sesquiphellandrene. The relative amounts of hexanal, 1-hexanol and ethanol were decreased, while the relative amounts of acetic acid ethyl ester, 3-htdroxy-2-butanone and acetis acid were increased gradually during fermentation.

• Journal of Microbiology and Biotechnology
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• 제3권4호
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• pp.270-276
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• 1993

We characterized the character impact compounds of flavors of the fermented Korean soy sauce manufactured with both the traditional and the improved Meju made with different strains. The whole flavor samples were obtained by extracting each volatile flavor phase from both the traditional and the improved soy sauce. To get more detailed information, each whole volatile flavor was further fractionated into the basic, acidic, phenolic and neutral fractions. Each separated peak from the whole and fractionated flavor samples on gas chromatogram was identified by GC/MS and Kovat s retention index, and likewise the aroma of each peak was investigated by a sniffing test with the exercised panel. We were able to identify 15 groups of ingredients with the characteristic soy sauce aroma from the soy sauce made with the traditional Meju and 6 groups from the soy sauce manufactured with the improved Meju made with Aspergillus oryzae. The character impact compounds the two soy sauces were different from each other.

• 품질경영학회지
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• 제38권3호
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• pp.413-424
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• 2010

Mixture experiments involve combining ingredients or components of a mixture and the response is a function of the proportions of ingredients which is independent of the total amount of a mixture. The purpose of the mixture experiments is to find the optimum blending at which responses such as the flavor and acceptability are maximized. We assume the quadratic or special cubic canonical polynomial model over the experimental region for a mixture since the current mixture is assumed to be located in the neighborhood of the optimal mixture. The cost of the mixture is proportional to the cost of the ingredients of the mixture and is the linear function of the proportions of the ingredients. In this paper, we propose mixture response surface methods to develop a mixture such that the cost is down more than ten percent as well as mean responses are as good as those from the current mixture. The proposed methods are illustrated with the well known the flare experimental data described by McLean and Anderson(1966).

• 동아시아식생활학회지
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• 제16권3호
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• pp.299-307
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• 2006

Raw whole garlic was pickled in two different ways, in soy sauce and in brine, to test the change of flavor compounds with aging period. The changes of pH, acidity, hardness and flavors were measured, accompanied with sensory evaluation. The pH of whole garlic in soy sauce and in brine was decreased as the aging period increased. The acidity was increased as pH decreased. Hardness tended to decrease as the aging time increased. For whole garlic in soy sauce and in brine, trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl- 2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane were increased as the aging proceeded but allyl methyl disulfide and diallyl disulfide tended to decrease. Hardness through the sensory evaluation decreased as the aging time increased. When the overall quality was compared between whole garlic in soy sauce and in brine after 60 days, the latter could be better estimated. Pickled garlic increased the flavor compounds such as trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl-2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane as the aging proceeded. Therefore, the above flavor compounds are considered as the major ingredients of the characterized flavor of pickled garlic.

• 한국식품영양학회지
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• 제35권3호
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• pp.185-192
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• 2022

This study investigated the volatile flavor components of the essential oil from Chrysanthemum coronarium var. spatiosumBailey. The essential oil obtained from the aerial parts of the plant by the hydrodistillation extraction method was analyzed by gas chromatography and gas chromatography-mass spectrometry. One hundred and one (99.11%) volatile flavor components were identified in the essential oil from the Chrysanthemum coronarium var. spatiosum Bailey. The major compounds were hexanedioic acid, bis(2-ethylhexyl) ester (12.45%), 6.10.14-trimethyl-2-pentadecanone (7.94%), 1-(phenylethynyl)-1-cyclohexanol (6.34%), α-farnesene (5.55%), phytol (4.99%), and α-caryophyllene (4.39%). When the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey were classified by functional group, the content was high in the order of hydrocarbons, alcohols, esters, ketones, aldehydes, and phthalides. Sesquiterpene hydrocarbons were the most common hydrocarbons, mainly due to α-farnesene and α-caryophyllene. Among the alcohols, the content of aliphatic alcohols was significantly higher, mainly due to 1-(phenylethnyl)-1-cyclohexanol (6.34%) and phytol (4.99%). The analysis of the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey in this study will provide useful information to consumers when purchasing food and to industries using fragrance ingredients.

• 한국식품영양과학회지
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• 제38권11호
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• pp.1564-1570
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• 2009

김치와 각각의 부재료들의 향기 성분을 비교하기 위하여 GC/MS로 정성 분석한 결과, 김치의 향기 성분은 sulfide 계열의 황 화합물과 유기산, 알코올류 등으로 나타났고, 김치의 냄새를 구성하는 물질들은 김치의 냄새를 각각의 부재료에서 검출된 향기 성분들로부터 유래한 것으로 확인되었다. 김치 특유의 이취를 저감시키기 위하여 김치의 부재료인 마늘, 생강, 양파 및 파를 각각 5 mm의 길이와 0.3 mm의 두께로 세절하고 100$^{\circ}C$ 에서 2분간 데친 후, 정수된 물 4$^{\circ}C$ 에서 12시간 동안 침지처리 하였다. 부재료 침지처리가 김치의 군덕내(moldy odor)와 신내(sour odor)에 미치는 영향을 관능검사로 평가한 결과, 세절침지처리김치에서 일반김치에 비하여 신내와 군덕내가 크게 감소한 것으로 나타났다. 또한 부재료의 침지처리가 숙성 중 김치에서 pH, 산도, 유산균수에 영향을 미치는 것으로 나타났다.

• 대한영양사협회학술지
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• 제21권4호
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• pp.320-332
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• 2015

This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbohydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to improve the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chicken dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or seafood were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.

• 산업기술연구
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• 제22권A호
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• pp.83-87
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• 2002

Many industrial products such as paints, ink and adhesives are composed of the ingredients of a mixture. In mixture experiments, the characteristics of quality(response) depends only on the proportions of the ingredients and does not depend on the total amount of the mixture. This article discusses the constrained mixture experimental design, the data analysis, and the optimum formulation of ingredients based on the two quality characteristics - taste and flavor. It IS shown that efficient designs can be constructed from D-optimal criterion. Special cubic models were selected as the final mixture response surfaces for both reponses. The desirability function was used for the optimization of the two responses.