• 한국식품영양과학회지
• /
• 제31권3호
• /
• pp.417-422
• /
• 2002

절임은 배추의 맛을 결정하는 중요한 공정이므로 배추의 소금 절임시 가장 중요한 영향인자인 소금농도, 절임시간 및 절임온도에 따른 관능적 특성 및 물리적 특성 에 대하여 반응표면분석을 실시하였다. 절임배추의 외관에 대한 관능평점은 소금농도 11.28%, 절임시간 9.75 hr 및 절임온도 12.81$^{\circ}C$에서 가장 높았으며, 맛에 대한 관능평점은 소금농도 11.19%, 절임 시간 11.38 hr 및 절임온도 13.58$^{\circ}C$에서 가장 높게 나타났다. 조직감에 대한 관능평점은 소금농도 11.24%, 절임시간 11.71 hr, 절임온도 13.57$^{\circ}C$에서 가장 높게 나타났으며, 전반적인 기호도에서는 소금농도 11.52%, 절임시간 12.86 hr, 절임온도 13.07$^{\circ}C$에서 가장 높은 관능평점을 나타내었다. 물리적 특성으로 견고성과 씹힘성은 소금의 농도가 증가할수록 값이 낮아지는 경향을 보였으며 소금의 농도에 가장 영향을 많이 받고 절임시간, 절임온도의 순으로 영향을 받는 것으로 나타났다.

• 동아시아식생활학회지
• /
• 제8권3호
• /
• pp.309-315
• /
• 1998

The optimum recipe of persimmon chokochujang using persimmon vinegar and kochujang was established by four-dimensional response surface methodology. The organoleptic color of persimmon chokochujang showed maximum score in 18.16g of persimmon vinegar, 5.58g of garlic and 1.62 g of sucrose. The organoleptic aroma of persimmon chokochujang showed macimum score in 18.19g of persimmon vinegar, 4.57g of garlic and 2.06g of sucrose. The organoleptic taste of persimmon chokochujang showed maximum score in 19.28g of persimmon vinegar, 4.97g of garlic and 2.34g of sucrose. The organoleptic color of persimmon chokochujang showed maximum score in 18.81g of persimmon vinegar, 4.81g of garlic and 2.65g of sucrose. Optimum mixing ranges for organoleptic properties of persimmon chokkochujang were 18.25~19.25g of persimmon vinegar, 4.60~5.00g of garlic and 2.06~2.65g of sucrose.

• Journal of Dairy Science and Biotechnology
• /
• 제38권3호
• /
• pp.146-153
• /
• 2020

Recently, hyaluronic acid, which is the most popular among various biomaterials, has been used in osteoarthritis treatment, eye surgery, and wound healing. This study was carried out to determine the physicochemical and organoleptic properties of kefir containing various concentrations of hyaluronic acid. The pH value of hyaluronic-acid-containing kefir ranged from 3.58 to 3.46. Moreover, for hyaluronic-acid-containing kefir, the score of taste ranged from 4.75 to 4.0, the flavor ranged from 4.0 to 3.38, the color ranged from 4.38 to 4.0, the texture ranged from 4.38 to 3.75, and the overall acceptability ranged from 4.59 to 3.72. Overall, the organoleptic properties of hyaluronic-acid-containing kefir were better than those of the control. Because this is the first study involving hyaluronic acid and kefir, the results are valuable. The addition of hyaluronic acid did not significantly affect the physicochemical and organoleptic properties of kefir. Therefore, the commercial availability of various hyaluronic-acid-added dairy food products must be investigated.

• 한국축산식품학회지
• /
• 제40권5호
• /
• pp.699-709
• /
• 2020

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

• 동아시아식생활학회지
• /
• 제8권2호
• /
• pp.155-161
• /
• 1998

Response surface methodology (RSM) was used for optimizing preparation conditions and monitoring the quality of buckwheat mook prepared using buckwheat starch. The textures(hardness, adhesiveness, cohesiveness and gumminess) of buckwheat mook were decreased in inverse proportion to the increase of water content. the L and b values of Hunter color parameters in buckwheat mook were increased in proportion to the increase of water content. However, The a value of Hunter color parameters of buckwheat mook were decreased in inverse proportion to the increase of water content. Organoleptic properties(color, form, taste and mouth-feel) of buckwheat mook showed a maximum score in 700ml(water content), 14min(gelatinization time)

• 한국연초학회지
• /
• 제3권2호
• /
• pp.95-102
• /
• 1981

From various sources of natural habitat yeasts, which coo 14 transform the constituents of tobacco Powder into flavors, were isolated and three isolates. YOII, M4-1, and M 19-1, were selected These were identified, by their biological characteristics, as Hansenuia ciferri, Pichia acaciae and Candida tropicalis, respectively. Their ferments were extracted with petroleum ether and fractionated into basic, neutral and acidic fractions. The major organoleptic properties of the fermented flavors were detected in the neutral fractions by the sensory test and the yields and threshold values of those fractions were determined and the organoleptic characteristics were described as well.

• 한국식품영양과학회지
• /
• 제33권8호
• /
• pp.1373-1380
• /
• 2004

To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar. The sensory socore of overall palatability was more than 7.0 in the texture ranges of 0.20~0.31 cm/g (softness) and 8.0~12.5 gㆍcm (jelly strength).

• 한국식품영양과학회지
• /
• 제32권5호
• /
• pp.689-694
• /
• 2003

꿀벌의 벌집에서 채집되어지는 프로폴리스는 항염증, 항암성 등의 민간의학으로 사용되어져 왔다. 이러한 프로폴리스를 이용하여 총당에 대한 포도당 함량(0~100%), 에탄올 농도(20~100%) 및 에탄올 용액 분무량 (6~10%)의 비율로 혼합하여 세립형성에 따른 수율, 교반에 의한 분쇄율 및 관능적 특성의 변화를 검토하였다. 수율의 경우 에탄올 함량이 감소할수록 수율이 높게 나타났으며, 분쇄율의 경우 에탄올 함량이 증가할수록 감소하였다 색, 향, 맛, 입안에서의 느낌 및 전반적인 기호도에 있어서는 총당에 대한 포도당의 함량, 에탄올 농도 및 에탄올 함량 모두에 영향을 받는 것으로 나타났으며, 전반적인 기호도는 총당에 대한 포도당 함량 47.94%, 에탄올 농도 56.45%및 에탄올 용액 분무량 8.04%일 때 관능적으로 가장 우수한 6.90의 평점이 나타났다.

• 한국식품저장유통학회지
• /
• 제20권4호
• /
• pp.532-538
• /
• 2013

복분자 추출물을 이용하여 과립차를 제조하고자 가공특성을 조사하였다. 복분자 추출물과 당 및 산을 적용하여 추출물 함량($X_1$, 0.4~1.2 g), 당 함량($X_2$, 6~10 g) 및 구연산 함량($X_3$, 0.1~0.3 g)의 비율로 혼합하여 과립에 관능적 특성 및 Hunter's color를 반응표면분석을 통하여 모니터링 하였다. 색상에 대한 가장 우수한 관능평점을 나타내는 배합비는 추출물 함량 0.96 g, 당 함량 7.05 g 및 구연산 함량 0.232 g이었다. 관능적으로 가장 우수한 향미를 나타내는 배합비는 추출물 함량 0.86 g, 당 함량 6.04 g 및 구연산 함량 0.215 g이었다. 관능적으로 가장 우수한 맛을 나타내는 배합비는 추출물 함량 0.92 g, 당 함량 6.39 g 및 구연산 함량 0.251 g이었다. 전반적인 기호도가 가장 높은 배합비는 추출물 함량 0.86 g, 당 함량 6.65 g 및 구연산 함량 0.272 g이었다. Hunter's color b값의 반응표면은 전반적인 기호도의 반응표면과 가장 유사한 것으로 나타났다. 따라서 복분자 과립차의 Hunter's color와 기호도는 Hunter's color a값 6.0, 복분자 추출물 함량 0.8 g 및 당 함량 0.6 g에서 선호되었다.

• 한국식품영양과학회지
• /
• 제28권1호
• /
• pp.47-52
• /
• 1999

Comparative effects of phosphine fumigation and gamma irradiation were evaluated on the qualities of white ginseng prepacked in a commercial laminated film in terms of water absorption, Hunter color parameters(L, a, b) and organoleptic properties(overall color/appearance, flavor) during 6 months of storage at ambient(20oC, 70% RH) and accelerated(40oC, 90% RH) conditions. Moisture content of packed white ginseng(initial 8.44%) linearly increased with storage period, thereby reaching to about 10% (r=0.9966) in ambient and more than 15%(r=0.9886) in accelerated conditions, respectively, at the 6th month of storage. The storage at severe conditions resulted in remarkable changes in Hunter's color values, decrease in whiteness(L) and increase in redness(a) and yellowness(b), while both treatments, phosphine and irradiation less than 5kGy, did not cause any significant changes in color parameters. Phosphine fumigation was shown detrimental to overall flavor of white ginseng(p<0.01), however or ganoleptic qualities of stored samples were effectively maintained by irradiation less than 5kGy(p< 0.05). As the index on the guality of white ginseng stored at severe conditions its organoleptic quality was highly correlated with moisture content(r= 0.9777) and Hunter color values(over 0.9), suggesting the critical values of 15.5% moisture and 72.56, 7.15, 21.45 in Hunter's L, a, b values, respectively.