• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.773-778
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• 2004

Properties of wine produced from domestic grape, cultivar Campbell's Early, by carbonic maceration vinification process (CM) were investigated. Process required whole grape clusters without crushing or destemming and no yeast inoculation for fermentation. Fermentation heat was not generated. Yield of wine was 77%, close to that obtained by conventional process, 76%. Acidities of CM wines, free run and pressed wines, and conventional wine were pH 3.6 and 3.3, respectively. Tartaric acid contents of conventional, free run, and pressed wines were 1,813, 4,691, and 5,633 ppm, while those of malic acid were 3,446, 2,077, and 2,275 ppm, respectively. CM could reduce malic acid content by 2/3 that of conventional process. Both processes gave almost equal amounts of citric and acetic acids. CM wines had intense grape aroma and deep purple-blue, natural grape color.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.199-205
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• 2004

The quality characteristics of traditional Korean Takju fermented with discolored, broken, and milled rice were evaluated. Initial pH of medium and culure temperature for the alcohol fermentation were 4.2 and 26$^{\circ}C$, respectively. After 5 days of cultivation, final pH and temperature were 4.0 and 23.5$^{\circ}C$. The alcohol contents in fermentation of discolored and broken rice was about 18.0％ and that of milled rice was 18.7％. The content of succinic acid was highest in organic acid components of products fermented three materials respectively. The major volatiles were 3-methyl-1-butanol, 2-methyl-1-propanol, n-propanol and ethyl acetate. In free amino acid composition of mashes, alanine retained more than 1000 mg％. Free sugars contained in mashes such as glucose, fructose, sucrose, maltose were also analysed by HPLC. Results of sensory evaluation in taste, aroma, color were showed good score above 4.3.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.165-173
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• 2011

Five types of meju were prepared from 100% defatted soybean (DFSG0), a mixture of 90% DFS and 10% glasswort (DFSG1), a mixture of 80% DFS and 20% glasswort (DFSG2), a mixture of 70% DFS and 30% glasswort (DFSG3), and a mixture of 60% DFS and 40% glasswort (DFSG4). Five types of kanjang were separately prepared from the 5 types of meju by ripening in brine for 6 months. The contents of certain minerals (Mg, Ca, Fe, Mn, and Zn), organic acids (citric acid, malic acid) and the antioxidative effects in the kanjang were increased in proportion to the glasswort content in the meju. However, the free amino acid contents in the kanjang were reduced in proportion to the glasswort content in the meju. DFSG1- and DFSG2-kanjang did not show distinct differences from DFSG0-kanjang based on aroma, flavor, and taste that were compared simply by panel tests. The bacterial and fungal community in the fermented meju and kanjang was not affected by the addition of glasswort to the meju-making process. Bacteria belonging to the Lactobacillus and Bacillus genera and the Lactobacillus family predominated, and yeasts belonging to the Saccharomyces genus and fungi belonging to the Aspergillus genus predominated in the fermented meju and kanjang. In conclusion, the glasswort was a supplement that nutritionally improved the kanjang (except for free amino acid contents) but didn't influence the growth of microorganisms that are responsible for the fermentation of meju and kanjang.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1137-1143
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• 1999

The change of physicochemical characteristics of sesame with roasting temperature$(110^{\circ}C{\sim}230^{\circ}C)$ were investigated to get a useful index which needs to manufacture roasted sesame and sesame oils, In the physicochemical properties of roasted sesame, the contents of moisture, specific volume, oil yields and sesame cakes were changed significantly above $170^{\circ}C$. Fat and protein in sesame cakes were changed slightly. Desirable roasting temperature was $220^{\circ}C$ in considering oil yields and sensory qualities. Total amino acids such as arginine, serine, threonine, lysine. cystine, tyrosine and most of the free amino acids, and sucrose of free sugars were reduced significantly above $170^{\circ}C$ and $190^{\circ}C$. respectively. These reductions of sugar and amino compounds were assumed to play an important role in Maillard reaction for the formation of browning pigment, taste and aroma. It was confirmed that this reaction was pyrolytic degradation which took place in water-deficient and oil-rich system at relatively high temperature.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.602-609
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• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• Proceedings of the Ginseng society Conference
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• 1984.09a
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• pp.185-190
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• 1984

Volatile flavor components of fresh ginseng (Panax ginseng C.A. Meyer) were studied by a combination of SE-54 fused silica capillary gas chromatography and mass spectrometry. Steam distillate of fresh ginseng roots was extracted with oxygen-free diethylether and concentrated. This aroma concentrate was separated into neutral, acidic, phenolic, and basic fractions. The neutral fraction, containing over two hundred compounds, was aromatically the closest to fresh ginseng with the key-flavor components predominantly being monoterpenes and sesquiterpenes. The sesquiterpene compounds were identified as being azulenic, menthenic, and napthalenic with a mass of 204.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.3
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• pp.1303-1314
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• 2021

The purpose of this study is to compare preferences of consumers between food items made from modified cassava flour and plain flour using sensory tests. This study is a qualitative research with an experimental approach and four food items, namely streamed brownies, cookies, fried mushrooms, and seasoning flour have been used for the study. Each of these food items are made from modified cassava flour and plain flour. Panelists wore blindfolds and tasted the food items except the seasoning flour. Based on the data analysis, the panelists have different preferences towards the four food items. The result of the paired Wilcoxon test showed that there is not any different preference in terms of taste of steamed brownies made from mocaf or plain flour, while there is a significant difference in terms of color, aroma, texture, and appearance between the steamed brownies made from mocaf and plain flour. Consumers decide to buy products made from mocaf because these products use local flour and are gluten-free. This article describes the customer's preference based on sensory analysis between products made from mocaf and ones made from plain flour. The result can be used as the basis for developing food items made from local flour and alternative food for customers allergic to gluten.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.345-355
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• 2023

This study was conducted on four types of laver soup prepared using recipes from Gangwon-do (GW), Gyeongsangnam-do (GN), Jeollanam-do (JN), and the media (MD). Salinities, soluble solids, free amino acids, color values, turbidities, and pH values of soups were measured, and sensory evaluations were done. pH values were significantly higher for GW and GN recipes than the JN and MD recipes (p<0.05). The salinities of JN and MD were significantly higher than those of the other soups (p<0.05). Regarding soluble solids, JN had the highest at 2.64°Brix, whereas GW had the lowest at 0.86 °Brix (p<0.05). GW and JN had higher concentrations of valine, phenylalanine, and glutamic acid (p<0.05). JN had significantly higher redness (a) than the other soups but significantly lower lightness (L) and yellowness (b) (p<0.05). Regarding transmittance, GW had a significantly higher value (67.67%T) than the other soups. JN and MD had higher acceptability results than GW or GN in terms of flavor, mouthfeel, and overall acceptability. Sensory intensity evaluations revealed that JN and MD had higher "soy sauce aroma" and "saltiness" and a greater "broth turbidity" than the other soups. These results indicate that the physicochemical and sensory characteristics of regional laver soups differ.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.280-286
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• 2014

This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS ($228.6{\pm}8.8mg%$) was significantly reduced compared to that of CNS ($350.1{\pm}13.7mg%$). Further, the total free amino acid content of CSS ($10,123.3{\pm}301.4mg%$) was significantly increased compared to that of CNS ($8,912.5{\pm}286.5mg%$). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.28-32
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• 2003

As part of studies on the high quality dunggule tea, made of Polygonatum odoratum root with different growth year were analyzed for their flavor compounds. The quality attributes related to flavors were compared between raw and roasted samples which were treated at $130^{\circ}C$ for 15 min. Free sugars in the roots were mainly composed of fructose ($3.59{\sim}4.83%,\;d.b.$), sucrose ($1.78{\sim}2.49%$), and glucose ($1.60{\sim}1.80%$). Threonine ($1,239{\sim}1,444\;mg/100g,\;d.b.$), arginine ($589{\sim}689$), histidine ($289{\sim}370$) were three major free amino acids. The root grown for three years showed the highest content in total free sugar and amino acids (p<0.05). There was negligible difference in proximate composition and Hunter's color parameter depending on the growth year of the roots. However, sensory scores on color, taste and aroma were highest in 3 years' root, which is found most suitable for the preparation of dunggule tea. The roasting of 3 years old root significantly reduced the content of fructose and sucrose (p<0.01). It caused most apparent changes in the decreasing amount of threonine and in the decreasing rate of lysine, showing the significant decrease in total free amino acid content (p<0.01).