• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.35-41
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• 2019

The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except "fruit" aroma, "dark chocolate" aroma, "bitter" aroma, and "sweet" taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of "nutty aroma", "grain aroma", and "grain taste" versus "earth aroma", "sour aroma", "sour taste", "astringent", "smoothness", and "residual". In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.839-847
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• 2007

The aims of this study were twofold: i) to investigate changes in the sensory characteristics and consumer preference of diluted espresso drinks according to different dilution rates; ii) to compare the physicochemical characteristics between diluted espresso coffees, using the preferred coffee of this study and commercial products from coffee shop chains. Descriptive analysis using a 15 cm line scale, and a consumer preference test were carried out by 6 trained panelist,; and 50 consumers (F=39, M=11), respectively. Appearance (transparent, black), odor (bitter, rich), taste (bitter, burnt, astringent, umami, sour), and mouth-feel (aftertaste, body, coarseness, oily, roughness, soft-swallowing) were significantly different among the 3-, 5-, 7-, 9-, and 11-times dilution rates. In particular, the sensory characteristics associated with mouth-feel showed obvious differences with the dilution rates. In the consumer preference test, the 9-times diluted espresso had the highest preference, whereas the 3-times diluted espresso showed the lowest preference. Moreover, the 9-times diluted espresso demonstrated similar physicochemical characteristics such as pH, sugar content, and total solid content to those of the commercial diluted espresso drinks from coffee shop chains. In conclusion, the sensory characteristics and consumer preference of the diluted espressos were influenced by the dilution rates.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

• Journal of Life Science
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• v.25 no.8
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• pp.936-941
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• 2015

The principal objective of this fundamental research was to analyze the physicochemical changes and sensory properties of Dolsan leaf mustard pickles (DMP) for the development of low-salt pickles in order to contribute to the diversification of food. The DMPs were stored at −2℃ for 90 days, with salinity maintained at 1.63% to 1.85%. The pH was decreased during storage, and the acidity was gradually increased for up to 60 days of storage, after which it was increased rapidly to 1.10. The L-values (lightness) from the stems were decreased during storage. The a-values (greenness) were increased, while the b-values (yellowness) were decreased. It was shown that the DMP had a progressive browning phenomenon and the number of lactic acid bacteria gradually decreased. The sensory evaluation showed that crunchy textures were decreased and touch textures were increased at 30 days. Therefore, Dolsan leaf mustard is suitable as a material for low-salt pickles during storage for 90 days. The results of the analysis of the physicochemical and sensory properties indicate that the optimal storage for DMP was maintained for up to 30 days.

• Korean Journal of Poultry Science
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• v.45 no.3
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• pp.137-145
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• 2018

This study was carried out to investigate the effect of carcass weight on the physicochemical and sensory traits of duck meat. In total, 150 duck carcasses were divided into five different weight groups. The fat content in both breast and leg meats tended to increase with increased carcass weight. The cooking loss was significantly higher in the <2,200 g weight group and decreased with increased carcass weight. There was no significant difference in pH, water-holding capacity, lightness, or redness among carcass weight groups. The shear force was significantly higher in the ${\geq}2,800g$ weight group. The oleic acid (C18:1, n9) content in both the breast and leg meats tended to increase with increased carcass weight. The unsaturated fatty acid content in the breast meats was similar for all the groups whereas its content in the leg meats increased with increased weight groups. There was no significant difference in the sensory scores among the treatments. Taken together, it may be said that the carcass weight had minor effects on the physicochemical traits of duck meat. Further studies are needed to determine the effects of different carcass weights in the same raising period on duck meat quality.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.83-93
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• 2009

This study was carried out to investigate the physicochemical characteristics, intake rate, and sensory properties of kimchi provided to elementary school foodservice in Seongnam. Average amount of kimchi intake at the elementary school foodservice for lower grade(1~3) students and higher grade(4~6) students was 7.15 g(23.83%) and 11.15 g(37.17%) respectively. The physicochemical properties of kimchi provided to the school foodservice in Seongnam were different between head cabbage kimchi(Pogi kimchi, H product) and head cabbage kimchi for children(C product). The head cabbage kimchi showed the pH 4.31~4.65(average pH 4.45), 6.86~8.38 $^{\circ}Brix$(average sugar content 7.74 $^{\circ}Brix$), and salinity 1.36~2.20%(average 1.73%) whereas the head cabbage kimchi for children indicated the pH 4.23~4.45(average pH 4.32), 7.68~8.48 $^{\circ}Brix$(average sugar content 8.18 $^{\circ}Brix$), and salinity 1.38~1.80%(average 1.65%). The result of the sensory evaluation of head cabbage kimchi and head cabbage kimchi for children indicated that there was significant difference by grades and gender. Higher graders tended to prefer less sweet, less sour and salty kimchi, and girls preferred sweet and sour kimchi more than boys. Therefore, it is required to develop kimchi for children considering sensory characteristics by grades and gender.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.491-499
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• 2017

This study analyzed the physicochemical characteristics and sensory properties of makgeolli. Fifteen samples of 4 award winning makgeolli and 11 samples of non-award winning makgeolli in a Korea liquors contest were examined. Physicochemical analysis revealed a significant differences in the alcohol content, reducing sugar concentration, color difference, and volatile compounds between the award winning and non-award winning makgeolli (p<0.05). The award winning makgeolli was related to the high contents of alcohol and reducing sugar, bright color, and low contents of ethyl myristate. A total of 24 terms (appearance 2, odor 10, flavor and taste 8, and texture 4) were expressed in terms of makgeolli. Regarding the sensory property, the sweet, raspberry, pear, and yogurt smell were positively related to the award winning makgeolli. In addition, nuruk, savory smell, and savory flavor were positively related to the non-award winning makgeolli. A study of association between the volatile compounds and odor attribute revealed ethyl lactate to have a positive correlation with the raspberry smell (r=0.840) and pear smell (r=0.723) in the award winning makgeolli (p<0.01). The characteristics of makgeolli preferred by consumers are strongly related to the sweet taste and smell, bright color, and fruit flavor.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.213-218
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• 2007

The aim of this study was to investigate the effect of the addition of red wine on the physicochemical properties ana sensory score of cooked pork patties. The samples consisted of the pork patty without red wine(control), and 1, 3 and 5% red wine(RWP-1, 3 and 5, respectively). There were no significantly differences in the moisture$(58.1\sim58.7%)$, crude protein$(15.9\sim16.3%)$ crude fat$(23.2\sim23.7%)$, and crude ash$(2.7\sim2.9%)$ contents, and the Hunter's $a^*-value(0.2\sim0.6)$, cooking loss$(16.5\sim19.2%)$, VBN$(11.9\sim15.6mg%)$, total bacterial count($(11.9\sim15.6mg%)$ Log cfu/mL), hardness$(3,193\sim3,336\;dyne/cm^2)$, springiness$(75.8\sim79.7%)$, cohesiveness$(47.8\sim52.1%)$, gumminess$(489\sim509kg)$, chewiness$(183\sim209g)$ and strength $(1,144\sim1,199g)$ between the pork patties. Of the pork patties the $L^*$ value of the control and the b value of RWP-5 were the lowest(p<0.05). The pH and TBARS value of RWP-5 were the lowest of all the pork patties. The flavor of RWP-5 was superior to that of the other pork patties, and the taste, texture, juiciness and palatability of RWP-3 and RWP-5 were superior to those of the control and RWP-1. In conclusion, the addition of 5% red wine was most suitable for enhancing the physicochemical properties and sensory score of pork patties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.588-594
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• 1997

In this study, the shelf-life of Kochujang during storage was predicted through physicochemical and sensory analyses. Amino nitrogen, lightness, characteristics of surface color, pH and number of viable cell counts in Kochujang decreased during storage, while ammonia nitrogen, titratable acidity and viscosity increased. Among the physicochemical analyses, amino nitrogen content exhibited the highest correlation with sensory score. The marginal amounts of amino nitrogen was 170.6mg%. Degradation rate of amino nitrogen was a first order reaction. Q$_{10}$-value and the activation energy of Kochujang during storage were 1.80 and 8.6kca1/mol, respectively. The shelf-life Predicted of Kochujang at each storage temperature was calculated. The shelf-life predicted was 467 days at 1$0^{\circ}C$, 261 days at 2$0^{\circ}C$ and 133 days at 35$^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.207-213
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• 2008

This study examined the effects of added amounts of skate (Raja kenojei) flour on the physical and sensory properties, and consumer acceptability of Jook. As the level of skate flour increased the L-values and b-values decreased, and a-values increased. The Jook also had higher viscosity and lower spread ability values as the amount of skate flour increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of skate flour. A consumer acceptability test indicated that the 3% skate flour group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 3% addition of skate flour would be the useful.