• Korean Journal of Food Science and Technology
• /
• v.42 no.1
• /
• pp.119-123
• /
• 2010

The quantitative sensory profiles of rice wines made with nuruks using eight different cereal ingredients were developed using sensory descriptive analysis. Two appearances, eight aromas, eight flavors and tastes, and two mouthfeel related sensory attributes were evaluated by a panel of 10 judges. The sample made of black rice nuruk had the highest intensity in red color, while the other samples had similar ranges in yellow color. The mean sensory intensities of the samples prepared with black rice and glutinous rice nuruks were high in 'sweet', 'fruit taste', 'pungent', and 'sour', while those samples prepared using non-glutinous rice, buckwheat, hull-less barley, unpolished rice nuruks had overall high intensities in 'grain', 'fermented aroma', 'bitter', and 'astringent' attributes. Based on the principal component analysis of the descriptive data, samples were primarily separated along the first principal component, which accounted for 53% of the total variance between the rice wines with high intensities of 'red color', 'sweet', and 'fruit taste' versus 'bitter', 'astringent', and 'yellow color'.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.535-541
• /
• 1998

The soluble solid of red pepper extracted by water was evaluated with descriptive analysis by 10 trained sensory subjects. In the result of the sensory evaluation, the character notes on the flavor of soluble solid were expressed as pungency, sweet, fresh sour, bitter, alcoholic, meaty, chalkiness and astringent. The score of redness was the highest at $4^{\circ}C$ and decreased after 2 hr at $90^{\circ}C$ and the score of sensory pungency was more than 50 and was especially higher at $40^{\circ}C\;and\;90^{\circ}C$. Principal component analysis of the mean ratings showed that kochoojang (fermented red pepper paste) and chigae (meat and vegetable stew) differed from kimchi (unfermented kimchi) and that they had unique sensory attributes. The first two principal components could be explained by 51% of all the components and the taste of soluble solid at $40^{\circ}C$ was highly correlated with sensory attributes such as meaty, fresh sour and sweet and that at $4^{\circ}C$ was chiefly correlated with color components and the taste of soluble solid at $60^{\circ}C$ was showed close relation to astringent, alcoholic and pungency.

• Applied Biological Chemistry
• /
• v.16 no.1
• /
• pp.49-52
• /
• 1973

The following is the test result of a clculation of the quantity of flavor content, that is, sixteen different kinds of free amino acid, found in both fresh and dried fish used widely as foodstuff here in Korea. 1. Throughout our test we were able to extract only a small amount of arginine though the amount of lysine, histidine, glycine, alanine and glutamic acid was comparatively large. 2. The test also showed that the amount of lysine decreased when a given fish dried up. The amount of methionine decreased in the case of Alaskan pollack though it increased in the case of Yellow corvenia. We also learned in our experiment that the amount of other flavor components increased though in varying degrees. 3. On the other hand, the content of free amino acid found in Yellow corvenia was much higher than in Alaskan pollack 4. And lastly, the test showed us that if and when the inflence of free amino acid is viewed strictly as a flavor-producing component, dried fish has much more flavor (and taste) than fresh fish.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.51 no.6
• /
• pp.623-631
• /
• 2018

The present study investigated the food component characteristics of a bone-softened mackerel Scomber japonicus product (FC-M). The proximate composition of the FC-M was 57.4% moisture, 25.2% crude protein, 14.1% crude lipid, and 2.7% ash. The energy in the FC-M was 241.5 kcal/100 g, which corresponds to 8.9-16.1% of the daily energy intake recommended for Koreans ${\geq}6$ years of age. Regardless of type of taste, there were no significant differences in taste intensity when the FC-M was compared to a control (canned mackerel) but the odor intensity was significantly higher. Although there were no significant differences in hardness, the Hunter color values of redness and yellowness were significantly lower than those of the control. The sensory score for the FC-M was significantly superior to that of the control. The total amino acid content in the FC-M was 24.12 g/100 g and the major amino acids were aspartic acid, glutamic acid, leucine, and histidine. The major fatty acids in the FC-M were 16:0, 18:1n-9, 20:5n-3, and 22:6n-3 and the FC-M was a good source of minerals.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.3
• /
• pp.239-247
• /
• 2022

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.5
• /
• pp.634-641
• /
• 2012

In this study, the physicochemical and quality characteristics of eel sauce added with bokbunja powder were evaluated. Crude protein, crude fat, crude ash, and crude fiber contents increased in eel sauce with increasing amount of bokbunja powder. The lowest pH and salinity were observed in eel sauce added with 80% bokbunja powder, whereas the solid content, titratable acidity, and viscosity were the highest. Regarding Hunter's color results, lightness L and redness a values increased with increasing amounts of bokbunja, and the red color was significantly different between each sample. In the sensory evaluation results, the color, bokbunja flavor, bokbunja taste, salty taste, and moistness significantly increased with higher amount of bokbunja powder. Overall acceptability from 80%<60%<40%<0%<20% sequence supplemented with 20% in group symbols 7.08 to higher. Eel sauce added with 20% bokbunja powder produced the most desirable characteristics compared to other amounts of added bokbunja powder.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.3
• /
• pp.465-469
• /
• 2015

An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the $B({\alpha})P$ content differed depending on the processing condition and raw materials. Generation of food $B({\alpha})P$ is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.

• Preventive Nutrition and Food Science
• /
• v.17 no.1
• /
• pp.29-35
• /
• 2012

This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54~290.15 mg% capsaicinoids, 79.22~139.09 ASTA value, and 16.76~29.92% free sugar content. The heat level of the Korean red pepper samples was evaluated by trained panelists and the correlation coefficient and F value (0.001%) of the panelist’s results were determined to be significant. In the principle component analysis (PCA), PC1 (capsaicinoids) and PC2 (free sugar) were shown to represent 31.98% and 25.77% of the total variance, respectively. The results of panelists trained for red pepper heat rating were evaluated using analysis of variance and correlation analysis. The trained panelists showed a high F value (p=0.05) and high correlation coefficient. A high correlation efficient of 0.84~0.93 for the test samples with a 40 Scoville heat unit (32,000 SHU red pepper powder) was reported in the sensory evaluation of the Korean red pepper heat level by a trained panel. However, the panel showed a low correlation efficiency of 0.70 $R^2$ when the 60 SHU test samples were included in the analysis.

• Korean journal of food and cookery science
• /
• v.28 no.6
• /
• pp.741-751
• /
• 2012

This study was conducted to understand sensory characteristics of commercial functional beverages, to analyze and the drivers of liking and disliking of it by Korean consumers. Descriptive analysis and consumer taste testing were conducted with ten commercial products of functional beverages. Samples were consisted of good for beauty, relieving hangovers, and health tonics. For the descriptive analysis, 45 attributes were developed by ten panelists and it shows differences among the all samples. For the consumer testing, 81 panels evaluated the overall liking, acceptance of appearance, odor, flavor, and texture of 10 samples. As a result, attributes of brightness, yellow color, Nurungji flavor, roasted bean power flavor, and milky texture of functional beverages were positive drivers of liking, but attributes of astringent texture, bitter taste, and viscosity were negative drivers of liking on the commercial functional beverages.

• Korean journal of food and cookery science
• /
• v.32 no.4
• /
• pp.413-425
• /
• 2016

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.