• Korean journal of food and cookery science
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• v.19 no.2
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• pp.188-194
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• 2003

This study was conducted to investigate the effect of beef bone extracts on the organoleptic quality and fermentation of Baeck Kimchi. For this study, the organoleptic characteristics of Baeck Kimchi, with addition beef bone extracts were tested, and the changes in the fermentation factors, such as pH, acidity, reducing sugar and total microbial count, were observed during fermentation at 10$^{\circ}C$ and 20$^{\circ}C$. Greater amounts of lipids and soluble nitrogen were extracted to increasing the boiling time for the preparation of the beef bone extracts. However, 1% of the mixed beef bone extracts, prepared by boiling for 5, 7 and 9 hours, was the most acceptable for the Baeck Kimchi fermentation, as assessed from the results of sensory consumer tests. The beef bone extracts enhanced the umami taste of the unfermented Baeck Kimchi. The carbonated taste, sourness and fresh flavor of the fermented Baeck Kimchi were also enhanced. The fermentation rate was increased by the addition of beef bone extracts to Baeck Kimchi.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.10
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• pp.1451-1454
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• 2003

The present investigation was carried out to study the affect of feeding urea ammoniated neem kernel meal on carcass characteristics and organoleptic properties of the meat in goats. Eight local weaned kids of 3-4 months age with mean body weight of $7.85{\pm}0.42kg$ were assigned to two groups of four each in a completely randomised design and were offered diets containing isonitrogenous concentrate mixtures containing either peanut meal or urea ammoniated neem (Azadirachta indica) seed kernel meal (UANSKM) along with ad libitium oat hay or green sorghum as roughage for 13 fortnights. The animals were slaughtered at the end of the experimental period and the carcass characteristics and organoleptic evaluation of the meat was carried out. The carcass characteristics in terms of dressing percentage, meat bone ratio, percent edible and inedible did not differ between the treatments. Similarly the organoleptic characteristics and cooking loss were comparable between the treatments implying that UANSKM can be substituted for peanut meal in goat diets to alleviate the shortage and high cost of peanut meal without affecting meat quality.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.699-709
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• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.647-654
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• 2000

Response surface methodology (RSM) was used for monitoring the changes in browning reaction and organoleptic quality of roasted Polygonatum roots under various of roasting conditions. Total free sugar decreased up to 13$0^{\circ}C$, but increased above 13 $0^{\circ}C$. The amounts of total free amino acids decreased in proportional to the roasting temperature and time. Theronine, glycine and serine decreased by about 91~94% under the roasting conditions. Browning color intensity of water extracts increased with the roasting time up to around 18 min, but decreased over 18 min. The optimum conditions based on overall palatability of the roasted Polygonatum roots were 13$0^{\circ}C$ and 15 to 25 min. Organoleptic qualities of the roasted samples showed higher correlations with the changes in free amino acids.

• Journal of Life Science
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• v.26 no.12
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• pp.1438-1445
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• 2016

Yeast can be post-contaminated by the equipment, producer, or air, and this can degrade yogurt quality. This study aimed to demonstrate the yeast inhibiting effect in fermented milk by adding Lactobacillus paracasei and Lactobacillus rhamnosus along with current fermenting lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. A certain amount of yeast was added to fermented milk samples that were soon after stored at variable temperatures, and the number of yeast cells was counted periodically. The swelling phenomenon caused by the gas produced by the yeast in fermented products was also observed. In the two experiments, compared to the control, the L. paracasei- and L. rhamnosus-added-groups showed much slower rate of yeast appearance and lower frequency of swelling phenomena. This suggests that using a mixture of L. paracasei and L. rhamnosus in fermented milk inhibits the growth of yeast. Furthermore, if the products are stored at $10^{\circ}C$, post-acidification is rarely seen in the experimental group compared to the control group. This means that the organoleptic flavor can be kept consistent from the production day till the expiration day, resulting in improved organoleptic quality for customers. In other words, the use of L. paracasei and L. rhamnosus in fermented milk will result in the following positive effects: improvement in storage stability by delaying yeast appearance, increase in quality consistency by inhibiting post-acidification, and improved organoleptic quality by enhancing texture and flavor.

• Journal of Ginseng Research
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• v.9 no.1
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• pp.128-134
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• 1985

In order to study the effect of honey concentration on the quality of honeyed ginseng in the process of manufacturing honeyed ginseng, honeyed ginseng was manufactured under the various condition of honey concentration, 40 brix, 50 brix, 60 brix and 70 brix and the approximate composition, the yield and organoleptic test of them were investigated. The results obtained were as follows. 1. The higher honey concentration was used, the yield of honeyed ginseng was increased. 2. The higher honey concentration was used, the amount of total sugar was increased while the amount of crude saponin, crude protein. crude fat, crude fiber and crude ash was decreased. 3. Free sugars of honeyed ginseng consist of rhamnose, xylose, fructose, glucose, sucrose and maltose, 4. The amount of saponin lost in the process of manufacturing honeyed ginseng was 2.5%-5.0%, therefore honey concentration was not so effective on the loss of saponin. 5. According to organoleptic test, H-3 and H-2 treating honey concentration at 60 brix and 50 brix was the best and better of all.

• Food Science and Preservation
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• v.18 no.6
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• pp.824-829
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• 2011

This study was conducted to identify quality indicators to determine freshness of muskmelon during distribution. The correlation between each quality characteristic and organoleptic preference was analyzed after examining weight loss, firmness, soluble solid content, chromaticity, and respiration rate of and changes in the organoleptic characteristics during storage at 0, 10, 20 and $30^{\circ}C$ after harvesting. The correlation between weight loss and preference according to the storage temperature was shown to be significant (p<0.01). The correlation between firmness and preference was shown to be highly significant (R=0.74, 0.78, 0.88, and 0.83 at 0, 10, 20, and $30^{\circ}C$) under all temperature conditions, and was shown to be especially highly significant (p<0.01) when the temperature was high. In the case of storage at 20 and $30^{\circ}C$, a significant correlation between soluble-solid content and preference was shown. Therefore, it is right to apply the change in weight loss and firmness that indicated a high correlation with organoleptic preference as a quality indicator at all storage temperatures.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.126-135
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• 2014

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

• Journal of Korean Institute of Industrial Engineers
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• v.39 no.1
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• pp.73-77
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• 2013

Affective quality is considered one of the most influential factors for the competitive power of consumer products. Since the human affective response is very abstract and comprehensive, it is very difficult to understand and manipulate the Affective Quality in scientific method. This study suggested the three-level hierarchical structure of the human affection according to the human affective response process, and subdivided the Affective Quality into three subordinate concepts such as 'Organoleptic Quality', 'Affective Quality Factor' and 'Overall Affective Quality.' Also the categories of adjectives which used to express the human affections for the three levels of affective structure were suggested. The results of this study could be used as a frame of systematic approach method to the Affective Quality.

• Journal of Applied Biological Chemistry
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• v.54 no.4
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• pp.303-308
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• 2011

To develop food and organoleptic quality of gochujang 0, 3, 4, and 5% of sweet persimmon powder were added to Korean traditional red pepper paste during fermentation and microbiological and organoleptic characteristics were investigated. The total bacteria count of the gochujang tended to increase slowly until a level of $10^8$ CFU/g with increasing fermentation time. There was no significant difference (p <0.05) between the control and the treatment during fermentation. The number of yeast and mold was $10^4-10^5$ CFU/g during fermentation. Sensory evaluation after 30, 60, and 90 days of fermentation showed that addition of sweet persimmon powder to the gochujang did not affect its color, but the level of sweetness and umami, increased as additional level of sweet persimmon powder increased. In the overall acceptabilty, there was no significant difference (p <0.05) until 30 days of fermentation and the gochujang added with 4% sweet persimmon powder showed the highest organoleptic value. And it showed high score in sweetness, umami and overall acceptability at the end of fermentation. The results indicated that 4% additional level of sweet persimmon powder was the best making gochujang.