• Journal of the Korean Society of Food Culture
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• v.38 no.4
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• pp.224-238
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• 2023

To develop customized food products for gastric cancer patients, it is crucial to understand their dietary characteristics and changes in their perception of smell and taste due to their condition. This study conducted in-depth interviews and administered olfactory and gustatory tests on 20 patients with gastric cancer. A control group of 20 healthy, gender and age matched individuals, was included for comparison. Patients reported difficulties in sustaining their appetite, particularly during chemotherapy. This could be attributed to gastrointestinal discomfort and an altered perception of smell and taste. The olfactory test revealed that cancer patients were significantly less sensitive than the control group. Also, a smaller number of participants in the cancer group were reported to have a normal taste function, which enabled them to perceive umami, one of the five basic taste compared to those in the control group. These findings demonstrated that gastric cancer patients experience post-surgical digestive issues, chemotherapy-induced changes in smell and taste, and appetite loss. To improve the quality of life of these patients and the efficacy of the treatment, it is necessary to consider not only their nutritional requirements but also other factors such as appetite loss and discomfort when developing meals specifically for them.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.271-279
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• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.387-396
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• 2004

It was investigated to study the sensory and physicochemical properties of chicken consomme made with different boiling time(1, 2, 3, and 4 hr). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouthfeel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for smell, mouthfeel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the treatments, the color and smell showed higher scores by increasing the boiling time. Whereas, in clarify and taste, the 3hr treatment showed the highest values. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values L decreased, and redness a, yellowness b and color difference values ΔE increased with increasing boiling time. There were 18 free amino acids indentified ； the glutamic acid, alanine, arginine and lysine were high in the free amino acid of the chicken consomme made with different boiling times. There were 3 free sugar indentified, glucose, fructose and sucrose. The free amino acid and free sugars contents increased with increasing boiling time. There were changes in the mineral contents of the chicken consomme made with different boiling time ; with high K, Na, P, Mg, Ca and Fe contents. The mineral contents increased with increasing boiling time. Especially, the 3hr treatments was more highly increased than rest of the treatments in all characteristics. The results showed the chicken consomme made by boiling far 3hr was the most preferably in the sensory and physicochemical quality.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.405-410
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• 1989

The sensory quality describing terms of Takju were surveyed by questionair and classified according to the sensory characteristics. The effects of thermal treatment for the pasteurization of Takju on the sensory quality were tested and statistically evaluated. The important sensory quality attributes of Takju were white, gray, and yellow for color, acidic and yeasty for smell, sour, astringent, bitter and sweet for taste and gritty, viscous and carbonated for mouthfeel. The organoleptic properties of grayness, yeasty and cooked smell, astringent and bitter taste and thickness increased, while sourness, sweetness, yellowness, grittiness and carbonated feel decreased by the pasteurization treatments, heating $82^{\circ}C$, $93^{\circ}C$ or $135^{\circ}C$ for 9 seconds. These changes coincided with the overall reductions in the preference scores of pasteurized Takju. The degree of sensory quality deterioration appeared to be affected to some extent by the heating temperature.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.243-251
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• 2009

Changes in pH and acidity were investigated in kimchi containing different amounts of added onion and/or pear during fermentation at $10^{\circ}C$. As the fermentation period increase, the pH and sugar contents of the onion and/or pear kimchi were higher compared to the control kimchi. However, the acidity of the kimchi containing onion and/or pear was lower than that of the control. To enhance the acceptance of kimchi, the optimal conditions for the addition of onion and pear were evaluated with the central composite design, ANOVA, and response surface methodology. According to variations in the mixing ratio of onion and pear, smell, taste and overall acceptability differed significantly, but the appearance and texture were not different. The optimal levels of onion and pear, predicted on the basis of each corresponding sensory parameters for kimchi, were $4.55{\sim}5.00%$ and $0{\sim}0.30%$ for smell, 2.61% and 2.38% for taste and 2.78% and 2.57% for overall acceptability, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.1-9
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• 1998

This study was designed to determine the most suitable manufacturing conditions of stewed pumpkin juice(SPJ) in terms of nutrition and taste. Well ripened pumpkin was heated for 3, 4, 5, 6 and 7 hours in a pressure cooker and then extracted and packed in retort pouches. These were kept at 4$^{\circ}C$ and 28$^{\circ}C$ for 30 days, respectively and changes of the physicochemical components of SPJ were investigated. The free amino acid compositions of pumpkin and SPJ occupied asparagine, aspartic acid, glutamine, arginine and serine in increasing order of abundance. Except SPJ heated for 3 hours, SPJ stored at 28$^{\circ}C$ had the most abundant free amino acids, followed by SPJ stored at 4$^{\circ}C$, and SPJ not stored. The fatty acid composition of pumpkin occupied behenic acid, erucic acid, palmitic acid, linoleic acid, heneicosanoic aicd, in order of abundance. When SPJ was heated over 3 hours, palmitic acid and linolenic acid decreased greatly. SPJ stored at 4$^{\circ}C$ and 28$^{\circ}C$ increased contents of saturated fatty acids such as behenic acid, palmitic acid than SPJ not stored. As SPJ was heated for a long time, carotenoid was mostly destroyed and the Hunter "L", "a" and "b" values of SPJ decreased. Among the mineral constituents of SPJ, Na and Ca were dominantly occupied. It was found that the range of the total visible cell count was 3~4CFU/ml from the SPJ which was heated for 3 hours and it increased by 1$\times$109CFU/ml when the SPJ was stored at 28$^{\circ}C$. It seems that the contamination by microorganism have occurred at packing process. In sensory evaluation, the SPJ which was heated for 5 hours had the highest scores in overall preference, sweet smell and sweetness.ce, sweet smell and sweetness.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.390-398
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• 2002

The purpose of this study was to select a cake ingredient acting as an emulsifier to retard the retrogradation of rice cake commercially available. For the purpose, Backsulgi, a traditional Korean rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and then the changes in the sensory and textural characteristics of the cakes were determined while storing them at the temperatures of 4$\^{C}$ and 20$\^{C}$ for 0, 1, 2 and 3 days. Based on the sensory evaluation, Backsulgi samples added with raw soybean flour were significantly different in roasted nutty smell, roasted nutty taste, softness, moistness, cohesiveness and overall quality compared with the control in the longer storage time at 20$\^{C}$.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.190-200
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• 2004

This study was carried out to investigate the effects of intake of whangseoke-jeot with chitosan on the hematological changes. Twelve male students were divided into two groups and have been dieted for 3 days with whangseoke-jeot supplemented with/without 10% of chitosan(50,000 dalton) into seasoning. In order to decrease fishy smell and increase palatable taste effectively, minced ginger, garlic and onion as well as oil and roasted powder of perilla were included into the seasonings. Blood pressure was monitored everyday and serum was prepared following blood collection before and after 3 day diet. Chitosan was shown to decrease systolic pressure and total serum protein. On the other hand, albumin was decreased in the control group. It is noteworthy that seasoned whangseoke-jeot including perilla oil and powder seemed to decrease creatinine and total cholesterol and increase HDL. In conclusion, chitosan and perilla oil and powder might be proposed as good additives into whangseoke-jeot to relieve its highly salty effects on diet.

• Journal of Digestive Cancer Research
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• v.1 no.2
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• pp.82-88
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• 2013

Cancer is the first leading cause of death in Korea and the second leading cause of death in the USA. There is extensive research into prevention of cancer and the support of oncology patients with diet or dietary supplements. In vitro and in vivo animal studies have indicated that antioxidants, including beta-carotene, alpha-tocopherol, and ascorbic acid, can yield anti-cancer effects in addition to providing protection against oxidative damage. Although many observational studies have shown that consuming fruits and vegetables can reduce the risk of some cancers, the results of several large-scale human intervention trials testing the benefits of a single or combined higher-dose of individual micronutrients have been inconsistent. Cancer can cause profound metabolic and physiological changes which may affect patients' nutrient requirements. Although the optimal route of nutrient delivery is through diet, cancer patients often suffer symptoms that disrupt their food intake, including anorexia, premature satiety, altered taste and smell, and changes in bowel mobility. In particular, micronutrient deficits can slow postoperative healing, contribute to depression symptoms, and decrease immune competence. Cancer patients are generally motivated to take dietary supplements to improve responses to treatment and quality of life. The Physician's Health Study II (PHS II) randomized controlled trial reported recently that daily multivitamin supplementation significantly, albeit modestly, reduced the risk of total cancer. Although evidence of multivitamin use benefits is limited in cancer patients, taking dietary supplements with constituents in the range of the recommended daily allowance according to the Dietary Reference Intake (DRI) recommendation is generally considered to be safe.

• Journal of Ginseng Research
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• v.40 no.3
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• pp.292-299
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• 2016

Background: We previously reported that two-phase partition chromatography between ginseng water extract and soybean oil efficiently eliminated pesticide residues. However, an undesirable odor and an unpalatable taste unique to soybean oil were two major disadvantages of the method. This study was carried out to find an alternative vegetable oil that is cost effective, labor effective, and efficient without leaving an undesirable taste and smell. Methods: We employed six vegetable oils that were available at a grocery store. A 1-mL sample of the corresponding oil containing a total of 32 pesticides, representing four categories, was mixed with 10% aqueous ginseng extract (20 mL) and equivalent vegetable oil (7 mL) in Falcon tubes. The final concentration of the pesticides in the mixture (28 mL) was adjusted to approximately 2 ppm. In addition, pesticides for spiking were clustered depending on the analytical equipment (GC/HPLC), detection mode (electron capture detector/nitrogen-phosphorus detector), or retention time used. Samples were harvested and subjected to quantitative analysis of the pesticides. Results: Soybean oil demonstrated the highest efficiency in partitioning pesticide residues in the ginseng extract to the oil phase. However, canola oil gave the best result in an organoleptic test due to the lack of undesirable odor and unpalatable taste. Furthermore, the qualitative and quantitative changes of ginsenosides evaluated by TLC and HPLC, respectively, revealed no notable change before or after canola oil treatment. Conclusion: We suggest that canola oil is an excellent vehicle with respect to its organoleptic property, cost-effectiveness and efficiency of eliminating pesticide residues in ginseng extract.