• Journal of the Korean Applied Science and Technology
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• v.29 no.2
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• pp.323-329
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• 2012

Sesame oil has superior oxidation stability and unique roasting flavor. Accordingly, this has been used for edible oil as well as a seasoning material for a long time in Korea. But sesame oil is a simple pressed oil, unrefined. During manufacturing process of roasting-expression, benzo(a)pyrene[B(a)P] formed as a strong carcinogenic substance causes a social problem. Detection of B(a)P in sesame oil was due to residual content in raw-sesame seeds and formation in roasting-expressing process. Especially, maximal forming process was roasting. Accordingly, in this study applied the traditional roasting method by roaster and microwaving method as a new type. Best roasting time by microwaving was for 5~10 min, B(a)P content in sesame oil was 0.53~0.79 ${\mu}g/kg$. These B(a)P contents showed 1/2 level than direct roasting method by roaster. As a result, B(a)P contents in sesame oil appeared the difference of more than 2 times according to roasting condition of sesame seed. For minimizing of B(a)P content in sesame oil is demanded roasting of sesame by microwaving than direct roasting by roaster.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.200-211
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• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.

• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.218-222
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• 2006

Microbiological and sensory evaluations of bio soybean paste prepared by sesame leaf and immobilized cells of Bifidobacterium animalis DY 64 were assessed. Bio soybean paste treated with 3.0-5.0% (w/w) of sesame leaf combined with 10% (w/w) immobilized cells increased a consumer acceptance due to enhancing odor and flavor. Aerobic microorganisms in bio soybean paste were significantly (P < 0.05) increased during 15 days of storage and then decreased slightly (P < 0.05) after 30 days of storage at room temperature. Food pathogens of Salmonella spp., Staphylococcus aureus and Escherichia coli were not detected in bio soybean paste during storage. It is concluded that preparation of bio soybean paste using sesame leaf, and immobilized cells of Bifidobacterium animalis DY 64 could be used to industrial application for enhancing consumer acceptance.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.41-49
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• 1991

Yackwa is a Korean traditional fried cake made by went flour, sesame oil and honey. This study was investigated to the Rice-Yackwa for the purpose of the improvement of Yackwa's quality and rice consumption by sensory evaluation and instrumental measurement. It was resulted that taste and flavor of Rice-Yackwas were better than those of Wheat-Yackwa by sensory evaluation. We tested whether the mesh of the rice (80,100,120) and swelling agents (baking power, soju : Korean alcholic beverage) affected the Rice-Yackwa's swelling or not. In result, not by soju but by baking powder Rice-Yackwas were swelled. But Rice-Yackwa was so hard, that the Yackwas were made by the two different compositions of mixed flour (rice : wheat ; 75:25, 50:50) exibited softer than those made by rice. The hardness of 25 g% mixed flour Yackwa was improved. And we examined the softening effect on rice and mixed flour Yackwa by the increasing storage periods (1, 2, 3, 5 days). Rice-Yackwa's hardness was changed more greatly than Wheat-Yackwa's by storage periods. In addition to we inspected the effluence of sesame oil in the pross of frying. Sesame oil (40%) was drown out the Rice-Yackwa.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.78-81
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• 1993

"Yut Kang Jung" is a kind of Korean traditional cookie. The purpose of this study is to examine the effects of various kinds of syrups and cooking methods of Yut Kang Jung. The quality of Yut Kang Jung was evaluated by sensory and Instron machine test. The results is as follows; 1. The Recipe of the best Yut Kang Jung is this: White sesame 120g, sugar syrup 40g, and crude maltose watery 50g are used. Mixing sugar syrup crude maltose watery boiling for 4 min, in temperature $105^{\circ}C$. The sugar density after boiling was 86%. 2. Yut Kang Jung made by sugar syrup and crude watery maltose got the best result in sensory best. 3. Yut Kang Jung made by crude watery maltose got the best result in mechanical test. 4. The comparison between the sensory test & mechanical test were as follow; The hardness in the mechanical test was comparable with hardness & fracturability in the sensory test, and the chewiness in the mechanical test was comparable with flavor, adhesiveness, fractur ability in sensory test.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.238-245
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• 2000

This study was investigated to compare the changes of flavors in sesame oil with roasting temperature $(110^{\circ}C{\sim}230^{\circ}C)$. In the results of analyzing the volatile flavor compounds of sesame oil with GC and GC/MS, 26 pyrazines, 11 pyridines, 9 thiazoles, 6 furans, 8 pyrroles, 5 phenols, 8 aldehydes, 8 hydrocarbons, 7 alcohols, 2 indoles, 3 ketones, 10 acids, 4 nitriles, 7 esters, and 5 others were isolated, identified, and quantified. The total amount of flavor compounds was increased with roasting temperature. Detected flavors could be devided into top(peak No. $1{\sim}91$), middle$(92{\sim}197)$ and last note$(198{\sim}224)$ by rentention time. The top notes(initial content 19.87 ppm) which contain pyrazines and provide representative roasted flavors were increased significantly with roasting temperature. Initial content of middle note(17.72 ppm) was increased to 36.71 ppm at $170^{\circ}C$, to 95.61 ppm at $220^{\circ}C$, and to 138.62 ppm at $230^{\circ}C$. Last note was almost unchanged up to $170^{\circ}C$ and increased at $190^{\circ}C$, whereas it indicated a tendency to decrease at $230^{\circ}C$. Pyrazines such as methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine which indicate the major components among volatile flavors were increased slightly up to $150^{\circ}C$ and revealed the higher increase than any other components above $170^{\circ}C$. This tendency was also similar to pyridines, thiazoles, and furans. Most of these compounds are assumed to be developed by thermochemical reactions of sesame components by roasting above $170^{\circ}C$. It seemed that a lot of increase in phenols above $210^{\circ}C$ resulted from the production of guaiacol. Acids were almost unchanged up to $190^{\circ}C$, increased at $210^{\circ}C$, and then decreased above $220^{\circ}C$. It seemed to be resulted from pyrolysis of free fatty acids formed from thermal oxidation of oil.

• Journal of Animal Science and Technology
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• v.55 no.5
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• pp.451-460
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• 2013

The feed value of sesame meal, a main agricultural by-product from the northern area of Gyeongsangbuk-do province, was assessed in Hanwoo steers. A total of twelve Hanwoo steers (average BW = 412.08 kg) were allocated into a Control (fed no sesame meal) or Treatment (fed sesame meal from 14.6 months of age) group, considering BW and ages, and the animals were fed for a total of 480 days. The final BW, total gain and ADG for the Control and Treatment groups were 741.17 kg and 762.67 kg, 331.84 kg and 347.84 kg, and 0.69 kg and 0.72 kg, respectively, showing better performances in sesame meal-fed animals. Feed requirements during the whole experimental period improved by feeding sesame meal (15.31 and 14.87 for Control and Treatment group, respectively). Hanwoo steers fed sesame meal also showed a 22.83 kg heavier cold carcass weight (424.17 kg and 447.00 kg in the Control and Treatment group, respectively), and 2.41% improved dressing percentages (58.60% and 57.22% for the Control and Treatment group, respectively). The area of the M. longissimus dorsi was $91.83cm^2$ and $88.33cm^2$ in the Control and Treatment group, respectively. The final yield of A and B grade meat were 50 : 50% and 33.3 : 66.7% from the Control and Treatment group, respectively. The average marbling score was 4.83 and 5.50, and the numeric values for quality grade was 2.17 and 2.67 for the Control and Treatment group, respectively, showing better beef quality in sesame meal-fed Hanwoo steers. In fact, there were two animals with beef quality $1^{{+}{+}}$ in the sesame meal-fed group. The melting point of lipid extracted from the M. longissimus dorsi of Hanwoo steers was significantly (p<0.05) lower in the Treatment group ($28.28^{\circ}C$) compared to the Control group ($30.65^{\circ}C$). The composition of saturated fatty acids, $C_{14:0}$ (myristic acid) and $C_{16:0}$ (palmitic acid), were significantly lower in sesame meal-fed animals, 4.70% and 2.20% for myristic acid, and 30.55% and 27.12% for palmitic acid, in the Control and Treatment group, respectively. In contrast, there were no significant differences in C18:0 (stearic acid) composition between the groups. The composition of a representative unsaturated fatty acid, $C_{18:1}$ (oleic acid), was significantly higher in Treatment animals (49.89%) than Control animals (44.29%) (p<0.05). The ratio of total monounsaturated fatty acids / saturated fatty acids; M/S) was 1.10 and 1.36 for the Control and Treatment groups, respectively, showing remarkably higher ratios in sesame meal-fed group. The content of glutamic acid, related to beef flavor, was significantly higher in the Treatment group (3.35 mg/100 g) compared to the Control group (1.88 mg/100g) (p<0.05). The tenderness score, evaluated by an eight-point scale in the panel test, and overall palatability (based on juiciness, flavor, oiliness, and umami) were significantly higher in the Treatment group (5.67 and 5.23, respectively) than the Control group (3.83 and 4.60, respectively) (p<0.05). In conclusion, the current results imply that sesame meal could serve as a good supplement for Hanwoo steers for producing high quality beef.

• Food Science and Preservation
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• v.15 no.4
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• pp.556-561
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• 2008

This study was carried out to identify the cause of benzo(a)pyrene[B(a)P] production during the manufacture of sesame oil and perilla oil, and to minimize such B(a)P synthesis. The distribution of B(a)P in sesame seed and perilla seed differed with seed-growing district, the range was $0.06{\sim}0.31{\mu}g/kg$ in domestic seed and $0.12{\sim}0.47{\mu}g/kg$ in imported seed. B(a)P contents after roasting at $220^{\circ}C$ for 20 min in sesame seed and perilla seed were $1.87{\sim}2.47{\mu}g/kg$ and $2.12{\sim}2.43{\mu}g/kg$, respectively, and levels in oils obtained from the roasted seeds were $3.68{\mu}g/kg$ and $4.64{\mu}g/kg$, respectively. These data refer to seeds subjected to codsed roasting. With open roasting, the levels were $0.63{\mu}g/kg$ and $0.56{\mu}g/kg$, respectively. Closed roasting resulted in absorption of B(a)P, with consequent high levels in oils. We introduced forced ventilation during closed roasting. We tested various methods to remove B(a)P from sesame oil and perilla oil. Neither centrifugation nor filtering with diatomite and diatomiteactive carbon removed B(a)P. A filtering method using active carbon was effective. But this method adversely affected the color and flavor of sesame oil and perilla oil.

• Food Science and Industry
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• v.50 no.4
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• pp.65-81
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• 2017

In Korea, sesame oil has been used as a flavor source mainly by edible oil since ancient times, and it has been used by domestic screw pressing. In the 1960's, the demand for edible oils and fats increased significantly due to the improvement of national income and changes in food consumption patterns. In the early 1970's, a few edible oil manufacturing companies with modern solvent extraction and refining plants were established. In Korea, edible oil manufacturers account for more than 85% of employees with 50 or fewer employees. In Korea, there is a very shortage of raw materials for edible oils and fats, domestic production of edible oil is decreasing year by year and import volume is continuously increasing. While importing the edible oil bearing ingredients including soybean and extracted oil in the past, recently mainly imports crude oil and refines it in Korea. Soybean oil, palm oil and tallow account for 70~90% of total imported edible oils. Due to the recent well-being trend, the demand for olive, canola and grapeseed oils as household edible oil has increased and the production of blended oil has been greatly increased. Since the late 1980's, people have recognized edible oil and fat as a food instead of seasoning ingredient and have increased their edible oil and fat intake in Korea. Since the early 2000's, refined oil and fat products produced in Korea have been exported and is increasing every year.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.533-545
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• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.