• 동아시아식생활학회지
• /
• 제18권1호
• /
• pp.14-21
• /
• 2008

Flavor is one of the most important factors for determining wine characteristics and quality. Flavor pattern of wines(brewed from America, France, Italy, Chile, and Australia) was analyzed by the electronic nose that is equipped with 12 metal oxide sensors. In the results, the flavor pattern of wines was discriminated according to their origins by the principal component analysis(PCA). Each proportion of the first principal component score in the PCA plot was 94.79%(America), 73.62%(France), 99.06%(Italy), 96.74%(Chile), and 96.53%(Australia), respectively. Consequently, the imported wines could be practically differentiated into one from the other origins by volatile properties, suggesting that electronic nose could be successfully used for easy screening and quality evaluation of wines.

• Applied Biological Chemistry
• /
• 제34권2호
• /
• pp.154-161
• /
• 1991

Headspace 가스크로마토그라피를 이용한 휘발성 산화생성물 분석으로 대두유의 산화진행도를 객관적으로 평가할 수 있는 방법을 연구하기 위하여, GC 주입부에 들어가는 splitless mode glass liner insert에 Tenax GC를 충전하여 휘발성 산화생성물을 효율적으로 포집 및 용출할 수 있는 장치를 고안하였으며, 시판 대두유를 poIyethylene용기에 담은 후 뚜껑을 닫아 밀봉하여 일정한 조건으로 저장하면서, 저장 기간에 따른 산패취의 변화를 관능검사를 통하여 평가하고 동시에 휘발성 산화생성물을 headspace gas chromatography를 이용하여 분석하였다. 23종의 휘발성 산화생성물이 gas chromatography 및 gas chromatography-mass spectrometry에 의하여 검출되었으며, 저장 기간에 따른 penatanal과 hexanal의 생성을 관능검사 결과와 상관 분석을 실시한 결과 상관 계수가 각각 0.990 및 0.994의 값을 보였다. 따라서 headspace 가스크로마토그라피를 이용하여 polyethylene 용기에 포장된 대두유의 휘발성 산화생성물중 pentanal과 hexanal을 분석하면 대두유의 산화진행도를 객관적으로 평가할 수 있음을 알 수 있었다.

• 한국식품조리과학회지
• /
• 제2권1호
• /
• pp.1-10
• /
• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• 한국식품과학회지
• /
• 제47권4호
• /
• pp.425-430
• /
• 2015

원료인 생수와 포장 용기인 페트병과 뚜껑에서 야기되는 이취 성분의 존재여부를 MS-전자코를 통하여 분석해 보았다. 이취가 나는 생수는 농도별로 DF2 양의 방향으로 이동하는 것을 확인 할 수 있었고, 이취의 원인이 페트병 혹은 페트병의 뚜껑이라고 가정하여 분석을 진행한 결과 뚜껑에서 휘발 성분이 페트병 보다 많이 검출되는 것으로 나타났다. 이는 물에서 나는 이취가 페트병보다는 뚜껑에 영향을 더 많이 받았을 것이라고 볼 수 있었다. 또한 이온 분획의 결과로 보아 이취의 원인이 되는 물질인 2,4-di-tert-butylphenol, 노난올과 데칸올이 페트병과 뚜껑에 포함되어 있다고 추측되었다.

• 한국조리학회지
• /
• 제19권3호
• /
• pp.259-273
• /
• 2013

Brown sauce is very frequently used for western meat dishes, and this study aims to develop brown sauce for Asians and Koreans by adding jujube concentrate which has natural sugar and is used in Chinese medicine. The ingredients and sensory characteristics of brown sauce added with jujube concentrate were examined and the results are as follows. First, the moisture content increased with increased amount of jujube concentrate added, while the pH decreased. In the results of the sensory evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score in color. In the flavor evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score. In overall acceptability, the sample added with 5% jujube concentrate had the highest score, and the scores were high in order of 3%, 7%, and 9% concentrates when the samples were heated for 16 hours. Also, when making brown sauce made with beef leg bones, their ingredients continued to flow out even heated for more than 10 hours. Therefore, it was considered that more delicious and healthier sauce could be made by adding jujubes when making beef leg bone brown sauce. Based on these results, even though brown sauce originated from western foods, it can be used to Koreans' taste by adding Korean ingredients. Moreover, more recipes can be made from the brown sauce added with jujube concentrate for more Asians including Koreans to enjoy.

• Asian-Australasian Journal of Animal Sciences
• /
• 제6권3호
• /
• pp.417-422
• /
• 1993

This study was designed to determine the changes of ATP-related compounds, especially the concentration of IMP, and compares the relationship between IMP and flavor of pork loin chops during storage as three different storage temperatures (include $4^{\circ}C$ CF and PF). Pork loin chops were kept under $4^{\circ}C$ $-1.5{\pm}0.5^{\circ}C$ (control freezing storage) and $-3{\pm}0.5^{\circ}C$ (partially freezing storage). The changes of TBA values, ATP-related compounds, pH values, in CF stored samples were higher than PF stored samples, but it had lower TBA values than $4^{\circ}C$ storage. The IMP concentration reached their peak after 2 days in $4^{\circ}C$, 5 days in CF and 7 days in PF storage, and the ATP, ADP, AMP contents of the loin chops showed minimum, respectively. Flavor of meat sensory score for $4^{\circ}C$ stored samples were more intense (p<0.05) than CF and PF samples on day 2 of storage. However, after storage for 5 days, flavor scores for CF samples were more intense (p<0.05) than $4^{\circ}C$ and PF samples. Flavor scores for PF samples were more intense (p<0.05) than $4^{\circ}C$ and CF on day 7 of storage. As the meat with the peak of IMP contents was most preferred, it was considered that the content of IMP was related to the flavor of meat and that CF, PF had influence on the IMP content.

• Asian-Australasian Journal of Animal Sciences
• /
• 제24권6호
• /
• pp.851-856
• /
• 2011

This study was conducted to evaluate the effects of flavor supplementation on pre- and post-weaning performance and behavior of piglets and sows. A total of 30 sows (Landrace${\times}$Yorkshire) and their litters were employed in this study. Sows were randomly assigned to 3 dietary treatments (10 replications per treatment). Dietary treatments included: i) CON, basal diet; ii) TRT1, CON+0.1% vanilla supplement; iii) TRT2, CON+0.1% cheese supplement. The behavior of sows (nursery, eating and standing) and piglets (eating, sleeping and fighting) in each treatment was monitored throughout experiment. Each piglet was weighted at 5, 10, 15 and 21 d after birth to evaluate the average daily gain. Sows and piglets were bled on the weaning d to evaluate the blood characteristics. Back fat and estrus interval were investigated. In this study, there were no differences (p>0.05) in diarrhea score and blood characteristics among treatments. Likewise, the behavior was not influenced (p>0.05) by the dietary flavor supplementation. However, administration of flavor increased (p<0.05) the pre-weaning feed intake, post-weaning average daily gain (ADG) and gain/feed (G/F) ratio. No significant difference was observed (p>0.05) on the blood characteristics, behavior, backfat loss and estrus interval among treatments. In conclusion, administration of flavor could increase creep feed intake pre-weaning and piglet ADG post-weaning, whereas inclusion of flavor had no influence on blood characteristics and performance in sow and piglets.

• 한국식품과학회지
• /
• 제25권1호
• /
• pp.52-56
• /
• 1993

$148-150^{\circ}C$의 팜유에서 약 1분간 튀겨낸 라면을 라면 $65^{\circ}C$에 저장할 때 생성되는 flavor 화합물들을 Gas Chromatography-Mass Spectrometry을 이용하여 분리, 동정하고 20, 40, $65^{\circ}C$에 저장중인 라면에서 생성되는 flavor 화합물들의 양적변화를 static headspace gas chromatography법에 의하여 측정하였다. 라면은 $65^{\circ}C$에 저장되는 동안 pentane, hexane, butanal, heptane, 1-pentanol, hexanal, octane의 화합물을 생성하였는데 이들은 주로 라면의 linoleic acid와 oleic acid로부터 생성되는 듯하다. 이들 화합물들은 저장온도가 20, 40, $65^{\circ}C$로 증가함에 따라 또한 저장기간이 경과함에 따라 그 양이 증가하는 경향을 보였으며 hexanal이 관능검사와 가장 높은 상관관계를 나타내었다(r=0.87).

• 한국식품과학회지
• /
• 제13권1호
• /
• pp.53-56
• /
• 1981

냉동 단옥수수에서 발생하는 이취와 lipoxygenase 역가간의 관계를 규명하기 위하려 여러 가지 시험이 수행되었다. 수확직후 단옥수수의 lipoxygenase 역가는 전체의 약 60%가 배아부분에 있는 것으로 나타났다. 자숙하지 않은 채 단옥수수를 냉동 저장했을 때 저장중에 이취가 발생되었으며, 이취가 발생된 단옥수수의 flavor profilerk가장 중요한 변화는 대조구에 비하여 $4{\sim}5$배 높게 나타난 hexanal peak였다. 살균 처리한 단옥수수에 lipoxygenase를 단독 또는 다른 효소와 혼합하여 첨가한 처리구에서 높은 hexanal peak가 관찰되었는데, 이런점으로 미루어보아 이취가 발생된 단옥수수의 높은 hexanal peak는 리놀레산(그리고 기타 불포화 지방산)이 lipoxygenase의 촉매작용으로 산화된데 기인하는 것으로 여겨진다. Lipoxygenase의 역가와 리놀레산 함량분포를 근거로 관찰해 보면 이런 산화작용이 대부분 배아부분에서 일어난다고 할 수 있겠다. 냉동 저장한 대공에 붙은 단옥수수(corn-on-the-cob)의 관능시험결과와 배아부분의 hexanal peak간에는 유의성이 있는 상관관계가 있었으며, 이런 결과는 냉동 단옥수수의 이취발생여부를 객관적으로 측정하는 방법으로 hexanal peak를 사용할 수 있음을 말해준다.

• 한국작물학회지
• /
• 제50권6호
• /
• pp.442-446
• /
• 2005

관능특성이 우수한 밀가루의 제품생산 및 밀 품종 개량을 위한 기초자료를 얻고자 국산 그루밀 원맥을 Buhler test mill로 제분하고, 각 제분부위별로 휘발성 향기성분을 검토하였다. 1. 제분부위에 따른 밀의 휘발성 향기성분은 배유층인 $B_1,\;B_2,\;R_1$ 및 $R_2$층과 바깥층인 겨층과 배아간에 정성적인 차이는 없었으나 정량적인 차이는 있었다. 2. 겨층 및 배아층은 배유층에 비하여 m-xylene, n-butanol의 조성이 매우 높았다. 3. 밀에서 냄새의 지표화합물인 $C_6-aldehyde$류와 $C_{6-8}-alcohol$류의 조성은 제분부위에 따라 차이가 있었으며, 배유층 내부인 $B_1,\;B_2,\;R_1$층보다 바깥층인 $R_2$층에서 조성이 높았다. 따라서 $R_2$층이 $B_1,\;B_2,\;R_1$층에 비하여 관능적으로 보다 우수할 것으로 추정되었다.