• 한국조리학회지
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• 제19권5호
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• pp.225-233
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• 2013

본 연구는 와인 구매자의 요리 맛에 따른 선택 속성을 분석하고자 서울에서 와인을 판매하는 5곳을 표본조사로 하였다. 설문지는 180부가 최종 사용 되었다. 통계패키지 프로그램을 이용하여 빈도분석, t-test, ANOVA을 실시하여 그 결과는 다음과 같다. 와인구매자의 성별에 따라서 맛에 대한 검증결과는 전체조화의 맛, 요리의 맛, 4미의 맛 요인이 유의하게 나타났다. 와인구매자의 학력에 따라서 맛의 검증결과는 전체조화의 맛, 요리의 맛, 조리방법에 따른 맛에서 유의한 것으로 나타났다. 와인구매자의 소득에 따라서 맛의 검증결과 전체조화의 맛, 4미의 맛 조리방법에 따른 맛에서 유의한 차이가 있는 것으로 나타났다. 와인구매자의 식음빈도에 따라서 맛에 대한 검증 결과는 전체조화의 맛, 4미의 맛, 조리방법에 따른 맛에서 유의한 차이가 있는 것으로 나타났다.

• 대한본초학회지
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• 제27권6호
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• pp.77-81
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• 2012

Objectives : The purpose of this research was to examine the oriental medical term 'Yukjin(in chinese, liuchen)' i.e. 'good long-term storage of the six oriental medicinal herbs'. Yukjin has meant the six sorts of drugs which were well known for the older they stored, the better efficacious they were. This research was carried out to obtain more conclusive information about the time and the reason of the giving a naming Yukjin, and to arrange Yukjin's properties, toxicities and processes. Methods : We investigated the documents recorded in the medical classics of Yukjin and did the current issues and recent experimental researches of these medicines. Results : 1. The properties and flavors of Yukjin are pungent and bitter. When they were stored for a long time after gathering, their toxicities and stimuli were growing thinner, regarded as positive clinically with age and they should be used after processing. 2. The efficacies of Yukjin are not always in proportion to storage period. In case, they are stored too long, their efficacies and qualities may be deteriorated though volatility or pungent flavors are enfeebled. Conclusions : Consequently, toxicities and strong flavors of Yukjin can be reduced in various processes. So the traditional theory of long-term preservation is not necessarily retained. It may be desirable to store them for 1 to 3 years after harvest, to safen their toxicities and adverse reactions in the way of processing. If we use them properly according to oriental medicine method, it will be effective on treating and preventing the various diseases.

• 대한한의학원전학회지
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• 제35권2호
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• pp.33-49
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• 2022

Objectives : This paper aims to investigate the role of the sweet flavor within the contexts of 'pungent and sweet becoming Yang' and 'sour and sweet becoming Yin' and the meaning of the two concepts. Methods : Related contents in databases including the Siqu Quanshu were searched with 'pungent and sweet becoming Yang' and 'sour and sweet becoming Yin', whose understanding and application were examined. Results & Conclusions : The theories of 'pungent and sweet becoming Yang' and 'sour and sweet becoming Yin' originate from Cheng Wuji's comparison of the Gancaoqianjiangtang and Shaoyaogancaotang in the 29th verse of the Shanghanlun. The two terms first appeared in the Qing period among the Wenbing school. In other medical texts, the combination with sweet flavors could be found with salty, bitter and bland flavors other than with pungent and sour. The role of the sweet flavor in 'pungent and sweet becoming Yang' and 'sour and sweet becoming Yin' is to accomplish the dispersing and converging action slowly and effectively, by supplying energy in small amounts preventing it from happening too quickly, corresponding to its Earth nature of the Five Elements which harmonizes the Yin and Yang. While 'becoming Yin' and 'becoming Yang' could be understood as tonifying Yin and Yang, it could also be understood as 'doing Yin' and 'doing Yang', The specific actions differ according to herb and mixture. The point of distinction between the aforementioned tonification and that of medicinals that have Yin and Yang tonifying properties is that due to the other flavor that is matched with the sweet flavor, Qi is given motility which allows for tonification without stagnation.

• Asian-Australasian Journal of Animal Sciences
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• 제33권5호
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• pp.812-824
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• 2020

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

• 한국식품영양학회지
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• 제19권1호
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• pp.38-46
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• 2006

본 연구에서는 생 허브 4종류, 즉 로즈마리, 바질, 애플민트 및 마조람과 이들을 튀기고, 끓이고, 굽고, 마이크로웨이브 등의 가열 방법으로 조리하였을 때의 향기 성분을 분석하였다. 그 결과 로즈마리에서 18가지의 향기 성분을 분리하였는데 이 중 ${\alpha}$-pinene(소나무향) 함량이 37.40%로 가장 많았고 다음은 상쾌한 단맛의 1,8-cineol이 23.34% 였다. 바질에서는 1,8-cineol의 함량(32.9%)이 가장 많았고 다음은 꽃향기를 내는 3-hexen-1-ol이 20.6%를 차지하였다. 조리 방법에 따라서는 끓였을 때 가장 향기 성분의 소실이 적었고 튀기는 조리 방법에서는 약 10% 내외 정도의 향만 잔존하였다. 애플민트에서는 trans-${\beta}-ocimene(16.66%),\;{\beta}-pinene(12.99%)$ 등이 많이 검출되었으며 특히 다른 허브에 비해 가열에 의한 손실량이 가장 많았는데 튀길 경우에는 거의 대부분 소실되었다. 그리고 총 21가지 향이 분리된 마조람에서는 sabinene 함량이 18.80%로 가장 많았고 다음은 ${\gamma}-terpenene(15.61%)$ 이었으며 가열 조건에 따라서는 다른 허브에 비해 향의 잔존량이 가장 많아 안정한 것으로 나타났다. 이상의 연구 결과에서 볼 때 시료 허브 중 로즈마리와 마조람이 다른 시료에 비해 가열 조리시 열에 더 안정적이며, 가열 조리 방법에 있어서는 허브를 굽거나 끓일 때 향의 잔존률이 더 높았고 튀겼을 때는 거의 대부분의 향이 소실되는 것으로 나타났다.

• 한국축산식품학회지
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• 제30권5호
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• pp.851-859
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• 2010

본 연구는 MS-전자코 분석기술과 판별함수분석을 응용하여 우유의 가열조건 및 보존온도에 따른 저장기간을 예측할 수 있는 가능성을 알아보고자 실시하였다. MS-전자코 분석에 의하여 mass spectrum에서 검출된 우유의 휘발성 성분들은 amu 60, 91, 92 및 93에서 얻은 ion fragments 들의 intensity로 구분이 가능하였다. 이 범위의 amu에서 검출된 휘발성 물질들의 검출 수준은 매우 낮은 수준이었으나, 가열처리 조건에 따라 휘발성 물질의 검출 수준의 차이가 LTLT$\rightarrow$HTST$\rightarrow$UHT$\rightarrow$멸균유 순으로 뚜렷하게 나타났다. 검출된 성분들의 intensity값을 판별함수 값으로 변환하여 보존온도, 저장기간 및 열처리 조건과의 관련성을 알아본 결과 판별함수 값 DF1은 저장기간에 따라 변화하는 휘발성 성분의 변화량과 높은 상관관계을 보였으며, 4,7, 및 $10^{\circ}C$의 보존 온도에서 $r^2$값은 각각 0.9965, 0.9965 및 0.9911이었다. 반면에 판별함수 값 DF2는 가열온도에 따라 변화하는 휘발성 성분의 변화량과 높은 상관관계를 보였으며, $4^{\circ}C$의 보존 온도에서 $r^2$값은 0.9861이었다. 따라서 MS-전자코 분석기술과 판별함수분석을 응용하여 우유의 가열조건 및 보존온도에 따른 저장기간을 예측할 수 있는 새로운 품질관리 모델시스템 구축이 가능함을 확인할 수 있었다.

• 한국조리학회지
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• 제19권3호
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• pp.105-115
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• 2013

본 연구는 크릴육으로 크릴반응향을 만들어 휘발성 향기 성분을 살펴보고 이를 데리야끼소스에 적용하여 데리야끼소스의 기초자료를 마련하기 위한 연구이다. 따라서 본 연구를 위해 먼저, 반응향 제조에 크릴육을 이용하였고 이의 가수분해물을 이용해 Grilled-type과 Boiled-type으로 나누어 실험하였다. 또한, 반응향의 휘발성 향기성분을 알아보기 위하여 반응액 20 mL로 휘발성 성분을 포집하고 이것을 GC-MSD로 분리 동정하였다. 제조되어진 3가지 데리야끼소스를 10가지 항목인 삶은 야채향, 삶은 감자향, 삶은 새우향, 구운 새우향, 비린 향, 톡쏘는 향, 탄 향, 달콤한 향, 화학취, 진흙냄새와 좋아하는 정도에 대한 순서를 살펴보았으며 그 연구 결과는 다음과 같다. 크릴육의 Grilled-type에는 35개, Boiled-type에서는 33개의 휘발성 성분이 분리 동정되었다. Grilled-type에서는 황함유화합물, aliphatic compounds, alcohol류, ketone류, pyrazine류, other aromatic compounds의 순으로 휘발성 성분이 많았고, Boiled-type에서는 aldehydes, furans, other nitrogen- containing compounds의 순으로 휘발성 성분이 많았다. 데리야끼소스의 관능검사 결과는 boiled shrimp, roasted shrimp, sweet한 항목에서 유의적인 차이가 나타났다. 이상의 결과로 크릴을 이용하여 크릴반응향을 만들어 이를 적용한 데리야끼소스의 제조 가능성이 있는 것으로 나타났다.

• 동의생리병리학회지
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• 제23권6호
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• pp.1247-1260
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• 2009

This dissertation aims to study the five tastes in the Yellow Emperor's Canon of Internal Medicine. Medicinals as well as Foods are classified by the five tastes: sweet, sour, bitter, salty and pungent, which can be tasted by the tongue. With the development of the theory dealing with the medicinal properties, some flavors are summarized out of clinical actions of medicinals, therefore, there is a little difference between the flavors of medicinal herbs and the tastes got by tongue. Each taste acts on or has direct influence on a specific vital organ, and each of which has different physiologic actions. Taste also has a long-term or post digestive effect on the body and its metabolism. When each taste is consumed in moderation, it benefits the corresponding organ. Over-indulgence in any taste harms the organ and creates imbalance among the five vital organ systems. The Korean medicinal herbs with same flavor mostly possess similar actions while the medicinal herbs with different flavors show different actions in the treatment, which are shown as follows. Sour has absorbing, consolidating and astringent actions and acts on the liver. Bitter has the actions of drying or resolving dampness, purging and lowering and acts on the heart. Sweet has the nourishing, harmonizing and moistening actions and acts on the spleen. Pungent has an action of dispersing and promoting circulation of gi and blood and acts on the lungs. Salty has the effects of softening hard nodes or masses and promoting defecation, etc and acts on the kidneys. The five organ systems control and support each other. Proper coordination only exists when there is no one organ stronger or weaker than the rest. Since the five tastes have direct influences on the five organs, the diet we take should have a good combination of the five tastes in order to promote internal balance and harmony. They control our well-being and create dietary balance. Excessive consumption of any of these could result in adverse effects. In a word, when the properties of the five tastes respectively are distinguished, their natures and flavors cannot be separately considered. I think the harmonization of food and medicinals should be stressed on good nutritional diet to maintain good health. The traditional belief that food and medicine share the same origin is a part of Korean medicine tradition.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.11-16
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• 2005

Enzymatic hydrolysis of dark muscle of skipjack was optimized by using response surface methodology. Three factors of independent values were pH (4.2 to 9.8), time (0.6 to 3.4 hrs) and temperature (34℃ to 76℃), and independent values were optical density and brix. The optimum conditions for enzymatic hydrolysis were pH 7.0 to 8.0, 55℃ and 3 hrs. The headspace volatile compounds of reaction flavors using the enzymatic hydrolysate, cysteine and xylose were identified by using the combination of a canister system, gas chromatography and mass selective detector. Among 67 compounds, we identified 8 sulfur-containing compounds and 7 furans which were thought to be highly related to meat-like flavors.

• 한국연초학회지
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• 제35권1호
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• pp.20-27
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• 2013

An Electronic Nose(E-Nose) and Gas Chromatography/Mass Spectroscopy (GC/MS) are meanwhile conventional technique to analyze volatile materials in many industries (e.g., food, medicine, environment) and have broad acceptance in the analysis of tobacco products. In this study, an experiment where tin oxide gas sensor array responses and GC/MS profiles are used to characterize the volatile compounds of different cigarettes at the same time is performed and the measurements of two instruments are compared for cigarette samples with a known chemical information. E-Nose and GC/MS were employed to differentiate and match flavored cigarettes with commercial tobacco flavoring agents (lavender, vanilla, peppermint, orange, star anise). For verifying reliability of two systems, the analyses were conducted in terms of amount of flavors in each cigarettes using partial least squares (PLS) and with the principal components analysis (PCA). Various chemical sensors and GC/MS data was reduced into two principal factors (PC1, PC2) for being distinguished with visualized regions. Both systems provided adequate results for odor characteristics of cigarettes in this study with each instrument having its own advantages and disadvantages.