• Korean Journal of Agricultural Science
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• v.36 no.2
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• pp.219-224
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• 2009

Two functional modified-butterfats (MF668 and MF866) were synthesized with two blends (6:6:8 and 8:6:6, w/w%) of anhydrous butterfat (ABF), palm stearin (PS) and flaxseed oil (FSO, omega-3) via lipase-catalyzed interesterification reaction. Their flavor characteristic was investigated using electronic nose and SPME-GC/MS analysis. Each flavor pattern of ABF, FSO, MF668 and MF866 was significantly discriminated with first principal component score of 95.16% in PCA plot. In functional modified-butterfats analyzed with SPME-GC/MS, various volatile compounds such as aldehydes, ketones, acids, and alkanes were detected.

• Journal of Physiology & Pathology in Korean Medicine
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• v.27 no.1
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• pp.130-135
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• 2013

We investigated the lung function change and quality of life in smokers after taking herbal medicine. The patients were divided into two groups(smoking and non-smoking). We measured lung function change by VRI and quality of life by BDI and Fatigue Scale Score before and after herbal medicine intake. And we examined changes of nicotine dependence, total smoking amount, tobacco flavor in smoking group. The VRI energy bar could not represent the change of the lung function in smoking group and non-smoking group. And there was no change of lung function by VRI in two group patients before and after herb medication. But after taking herb medicine, the patients who have abnormal sound in VRI were improved. The herbal medicine does not affect to the amount of smoking, tobacco flavor, nicotine dependence in Smoking patients. Smoking group were higher than non-smokers in BDI score and Fatigue Scale score. Smoking group were more improved than the non-smokers in BDI and Fatigue Scale Score after taking herbal medicine.

• Journal of Food Hygiene and Safety
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• v.16 no.3
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• pp.227-231
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• 2001

Basic materials for various making gangjung, various concentration 0∼25.0%(w/v) of coating agent and 0∼20.0% of substitutional materials carried out an experiment in sensory evaluation, expansion rate and hardness of substitutional materials. The results are as follows: 1. Added coating agent far improvement of decreasing aroma, arabic gum and dextrin significant from 20.0% to 25.0% compared with others. A good results flavor strength score and hedonic score of added 20.0% arabic gum are highest. 2. Expansion rate is caused by substitutional waxy rice, expansion rate decreased above 20.0% as tapioca above 5.0%, rice above 10.0%, brown waxy rice and wheat flour 15.0%. 3. After firing gangjung of substitutional materials, hardness increase concentration of substitutional materials. Therefore substitutional materials added to tapioca below 5.0%, rice and wheat flour 10.0%, brown waxy rice 15.0% is thought of good.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.55-59
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• 2001

To investigate the usefulness of Allium senescens as a aromatic edible plant, volatile flavor components and flavor pattern were analyzed. Essential oils of fresh and freeze dried Allium senescens were extracted by SDE(simultaneous steam distillation and extraction) method using diethyl ether as solvent. And their volatile flavor components were analyzed by gas chromatography(GC) and gas chromatography-mass spectrometry (GC-MS). A total of 46 components, including 11 hydrocarbons, 9 aldehydes, 4 alcohols, 2 esters, 7 acids, 4 ketones and 9 sulfur containing compounds were identified in fresh Allium senescens. In freeze dried Allium senescens, 8 hydrocarbons, 5 aldehydes, 3 alcohols, 5 esters, 2 acids, 3 ketones and 4 sulfur containing compounds were identified. Volatile flavor patterns of Chinese chive and Allium senescens were compared using electronic nose. The score of first principal component was significantly different in Allium senescens and Chinese chive.

• Journal of agriculture & life science
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• v.53 no.4
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• pp.55-59
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• 2019

Hanwoo has improved the quality of carcass traits. Especially, the higher the grade, the better the texture and taste of Hanwoo. One of the many factors that determine consumer preferences in food is the flavor. The flavor of food is expressed through heat treatment, and fat, carbohydrate and water-soluble compound are important ingredients for flavor. Therefore, The purpose of this study was to investigate the characteristics of fatty acids and carcass traits of 373 Hanwoos. The oleic acid (C18:1) and linolenic acid (C18:3) contents were 48.08% and 0.11%, respectively, while the carcass weight, Eye muscle area, back fat thickness and marbling score of the carcass trait were 383.73 kg, 83.88 ㎠, 10.91 mm, 3.89, respectively. The heritability of oleic acid was estimated to be 0.726, and the phenotypic correlation between eye muscle area and marbling score was estimated to be 0.105 and 0.141, respectively. The phenotype of the marbling score and eye muscle area were positively correlated with Oleic acid. Therefore, the improvement of these two traits seems to affect the increase of unsaturated fatty acid content.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.54-61
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• 2010

This study was performed to determine the optimal manufacturing conditions adding green laver, which has a rich aroma and unique taste, to Sulgidduk. The variables in green laver Sulgidduk production were amounts of green laver powder and water. Six sensory characteristics were used for sensory evaluations, including color, green laver flavor, green laver taste, moistness, softness, and elasticity. The optimal amounts of the powder and water were found to be 6.84 g for green laver powder and 31.08 g for water, satisfying a target sensory score (7.0/9.0) according to a response surface method. Sulgidduk with these optimal amounts of green laver and water was tasted by 118 consumers and showed a high acceptability score (6.94). Older consumers ($\geq$30 years old) preferred the color and flavor of green laver significantly more than younger consumers ($\leq$29 years old) did (p<0.01). Color analysis results of green laver Sulgidduk were significantly different in brightness, redness, and yellowness from those of Sulgidduk (control)(p<0.01). Texture analysis scores of green laver Sulgidduk were significantly lower than those of Sulgidduk (control) in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness, and they were significantly different in adhesiveness and chewiness (p<0.05).

• Culinary science and hospitality research
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• v.15 no.3
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• pp.262-270
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• 2009

This study investigates the difference of sanghwabyung by adding different ratios of wheat germ. Aw, color value SEM and the sensory characteristics were analyzed and compared by SAS package. Aw of sanghwabyung was decreased with the increment of the additional content of wheat germ. L of sanghwabyung showed the lower values, a increased and b decreased, as the content of wheat germ increased. In the test of sensory characteristics, sanghwabyung with 7% wheat germ had the highest score in crust color, crumb color and wheat germ flavor. In the test of consumers' preference, sanghwabyung with 5% wheat germ had the highest score in odor, taste, and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.769-775
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• 2012

This study was conducted to survey the preference and consumption patterns of foreign residents who live in Seoul and Gyeonggi province about Korean pork dishes. The results of the survey showed that respondents took pork dishes below 2 times a week on average and they replied the best pork dishes were Bulgogi and Samgyeopsal. In the result of survey for the respondents only who have experienced Korean traditional pork dishes to evaluate about appearance, flavor, taste, texture and palatability, Samgyeopsal and Bulgogi showed higher score than other dishes as much as 4.02-4.21 and 3.90-4.26 each, while Sundae had lowest result in the every evaluation survey item as low as 2.79-3.04. The inquiry on the expected popularity for the foreign consumers to evaluate Korean traditional pork dishes with 5 scales resulted that Bulgogi, Galbi gui, Samgyeopsal showed higher popularity score than other dishes but Sundae was lowest in the list. The results of investigate of improvement for these dishes are as followed: too hot for Jeyuk bokkeum, poor taste, appearance, flavor, texture for Jokbal and Sundae, too sweet for Bulgogi, poor appearance, texture for Bossam, Pyeonyuk and Samgyeopsal.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.290-298
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• 2016

Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.