• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.428-434
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• 2010

The spice combinations for substitute of salty taste were developed for reducing sodium intakes in home cooking. The seventeen materials, which have been known as remedy effects for hypertension, were collected and blended based on descriptive sensory evaluation and principal component analysis. Four types of spice combinations such as nutty, umami and salty, hot and sour, and multi attribute were developed as substitutes of salty taste. The developed spice combinations were applied to mackerel meat instead of salt. Consumer acceptance of mackerel meat with spice combinations was analyzed using hedonic nine point scale by 54 panelists. As the sensory evaluation results, the consumer acceptance value of the spice combinations for substitute of salty taste with hot and sour attribute was the highest value as 6.4, whereas that of the salt was 3.1. Also, the fish and rancid flavor were the lower values in the salt free spice blends than those of salt. The spice combinations for substitute of salty taste 5% and NaCl 1%, as a control, were spread on mackerel meat and incubated at $30^{\circ}C$ for 0, 24, and 48 hours. The TBA values of the spice combinations for substitute of salty taste were shown as a half and/or one third values of salt. As the result, the spice combinations for substitute of salty taste with reducing undesirable flavor could be used in home cooking instead of salt.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.501-505
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• 2006

This study was conducted to evaluate sensory properties of sugar cookie containing sucralose. Relative sweetness of sucralose to sucrose in a cookie system was examined with paired comparison tests and the result was applied to low calorie cookie preparation using polydextrose as a bulking agent. Physical and sensory properties and consumer acceptability of sugar cookies containing various levels of sucralose and polydextrose were evaluated. Relative sweetness of sucralose to sucrose was 700 times in sugar cookie. Instrumental hardness and fracturability increased as the levels of replacement with sucralose increased. Spread ratios of sugar cookies where sucrose was partially and totally replaced with sucralose and corresponding amount of polydextrose were higher than that with sucrose only. Intensities of bitter taste, salty taste, hardness and molar packing of sugar cookies where sucrose was entirely replaced with sucralose and polydextrose were higher than that those of the other cookies. Acceptability test indicated 75% replacement with sucralose and adequate amount of polydextrose can be used without harming overall, appearance and flavor acceptability while texture acceptability was slightly lower.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1773-1780
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• 2013

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample cheese (48.32%) (p<0.05). But fat and protein in the control and the sample were 32.77, 22.45 and 31.35, 20.39%, respectively, and were not significantly different (p>0.05). The amount of cholesterol in control was 82.52 mg/100 g and the percentage of cholesterol removal was 90.7%. SCFFA increased gradually during ripening and its level of CRGC increased and significantly different from that of control (p<0.05). The texture, hardness, gumminess, and chewiness were significantly increased, but cohesiveness and springiness were not increased in both cheeses during ripening periods (p>0.05). In comparison of the control and sample cheeses, hardness, and springiness were not significantly different, but cohesiveness, gumminess, and chewiness were different (p<0.05). In color measurement, all color values were not different between CRGC and control (p>0.05). However, $L^*$ value decreased, while $a^*$ and $b^*$ values tended to increase significantly (p<0.05). In sensory properties, appearance, aroma, flavor and taste, and texture were significantly increased except buttery and nutty in aroma and sweetness in taste in both cheeses, and were not significantly different between the control and sample cheeses during ripening (p>0.05). Therefore, this study suggests that the quality of cholesterol-removed Gouda cheese is not different from the control cheese.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.58-63
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• 2007

To develop a new type of surimi with added citrus fruits, we examined the colors, textural properties and sensory evaluations of surimi after production. In the folding test, all samples had good flexibility, which suggested that addition of citrus fruits did not influence the flexibility of surimi. The pH in surimi samples was, in increasing order: lemon(Citrus limon), citron(Citrus junos), tangerine(Citrus unshiu), cumquet(Fortunella japonica var. margarita), and control. The pHs of each citrus fruits and the surimi with added citrus fruits were similar. Lightness increased in the following order: lemon, cumquet, control, citron, and tangerine surimi. Redness was high in the following order: tangerine, cumquet, control, citron, and lemon surimi. Yellowness increased in the following order: tangerine, cumquet, citron, lemon, and control surimi. There were no significant differences between lemon and control surimi. The hardness of surimi was highest in lemon, followed by citron, tangerine, cumquet, and control surimi. Although control surimi was the lowest, there were no significant differences among the samples. In terms of springness, it increased in the following order: tangerine, citron, control, lemon, and cumquet, but there were no significant differences among the samples. In sensory evaluation, overall acceptability decreased in the following order: cumquet, tangerine, control, citron, and lemon. Surimi containing cumquet got the best score in colors, textural properties, and taste except flavor. All samples got positive results in sensory ova luations, except for textural properties and taste of lemon and citron. Here, we confirm that surimi can be made with added citrus fruits, although we should examine in detail the quantities of added lemon and citron in a later study.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.398-403
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and taste properties after the 60 day fermentation were examined. The main free amino acids of 60 day fermented anchovy paste were valine, isoleucine, proline, alanine, lysine, glutamic acid and aspartic acid. Total amount of free amino acids was the highest in non koji anchovy paste wit 2,624.76mg%. Among the koji added samples, Asp. oryzae koji added on was the highest in the amount o free amino acids. Hypoxanthine accounted for 84.14~95.4% of total nucleotides and their related compounds; Asp. oryzae koji added anchovy paste was the highest in nucleotides other related. Citric acid and lactic acid accounted for 94.9~96.7% of total non-volatile organic acids; Asp. oryzae koji added sample was the highest in non-volatile organic acids with 287.93mg%. The Hunter a and b values gradually increased during the fermentation, but the L value decreased until day 30 or 40 and increased steadily after that. The a and b values were higher in the use of Asp. oryzae koji than in Bccillus sp. koji, but the L value was to the contrary. The Asp. oryzae koji added anchovy paste was good in the aspect of color and taste compared to others. In the aspect of odor, the anchovy paste using the mixture of Asp. oryzae and Bacillus sp. koji was the best. Overall aceptability of sensory evaluation was higher in the mixture of Asp. oryzae and Bacillus sp. koji tan in the others.

• YAKHAK HOEJI
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• v.9 no.1_2
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• pp.23-26
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• 1965

The N-Cyclohexylsulfamic acid salts of four well known therapeutic agents were prepared. Salts of two of the compounds, ephedrine and diphenhydramine, were found to have great improved taste and increased solubility.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.27-34
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in flue-cured leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3O, B1O, C1L and D3L) were stored during 24 months(May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. Yellow(b), pH values and total sugar contents of four grades were significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between taste and irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and those of the panel sensory attributes. The ratio of maximum change in taste attribute was larger than that in irritation attribute during aging. The optimum aging periods estimated by taste for A3O, B1O, C1L and D3L were 17.8, 14.9, 10.8, and 9.8 months, respectively. The thin leaf(Primings and Cutters) undergo satisfactory aging earlier as compared to bodied leaf(Leaf and Tips). The results suggest that decrease of aging period for thin leaf from 18～21 to 9～12 months may be beneficial to save storage cost in flue-cured tobacco.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.363-368
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• 2007

Traditional kochujang samples were collected from the folk village in Sunchang to find the major microbial composition and correlation between the taste and the microbial properties. Among the 29 samples, 17 samples showed Bacillus licheniformis as dominant strain with 11 samples Bacillus subtilis and 1 sample Staphylococcus pasteuri. Subdominant strain of 17 samples was Bacillus licheniformis with 12 samples Bacillus subtilis. Dominant strain numbers varied in rage of $6.60{\sim}8.38$ logCFU/g with subdominant strain number $5.90{\sim}7.86$ logCFU/g and total microbial number $6.64{\sim}8.56$ logCFU/g respectively. Bacterial type number varied in range of $6{\sim}18$ with the average 10.5 types. Fungi were found only in 2 samples and identified all to be Aspergillus oryzae. Yeasts were found in 25 samples. The dominant yeast strain of 23 samples was identified to be Zygosaccharomyces pseudorouxii and that of 2 samples Zygosaccharomyces rouxii. Yeast type variety showed that only single type was found in 15 samples, 2 types in 8 samples, 3 types in 1 sample and 4 types in 1 sample. Fungal number was 3.90 and 4.08 logCFU/g and yeast numbers varied in range of $3.90{\sim}6.43$ logCFU/g. The sensory scores of kochujang showed positive correlation with type numbers, but no significant correlation with the other microbial properties like total bacterial number, dominant bacterial number, subdominant bacterial number and dominant yeast number.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.719-726
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• 2007

The results of adding citrus to Jeungpyun in order to diversify the kinds of Jeungpyun available as well as enhance the usage of citrus fruits, were assessed in this study. During fermentation pH was reduced carbon dioxide development was lowest in the citron product and then the tangerine, cumquat and control Jeungpyun, respectively. Volume and specific volume of Jeungpyun were highest id the cumquat Jeungpyun. For all the citrus additions, except for the cumquat there were no significant differences when compared to the control. The tangerine product showed the highest redness and yellowness among the types of citrus, fellowed by cumquat, citron, and lemon. In the textural property tests, hardness was highest in the lemon Jeungpyun. Then, less hardness occurred in the order of citron, control, tangerine and the cumquat Jeungpyun was the softest. In the sensory evaluation, preferred color was in the order of tangerine, cumquat citron, and lemon Jeungpyun. Ultimately, the tangerine Jeungpyun had the best color. In the taste test, preferred taste was in the order of cumquat, citron, tangerine, and lemon Jeungpyun, all resulting in better taste than the pure Jeungpyun. The softness of the Jeungpyun was good in the order of cumquat, tangerine, control, citron, and lemon Jeungpyun. Thus, the cumquat Jeungpyun was softest, while lemon Jeungpyun was hardest. Finally, overall acceptance was good in the order of cumquat, tangerine, citron, control, and lemon Jeungpyun.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.625-638
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• 2022

This study aimed to carefully investigate the effect of hydrolysis using Flavourzyme on meat quality, antioxidative status, and taste-related compounds in breast of Samgyetang that was supplemented with black garlic (BG). Four different treatment groups were compared: (1) conventional Samgyetang (control), (2) Samgyetang hydrolyzed with Flavourzyme (1%, v/w) (FS), (3) Samgyetang made with the BG extract without hydrolysis (NBG), and (4) BG samgyetang pre-treated with Flavourzyme (1%, v/w) in a water bath at 55℃ for 2.5 h and hydrolyzed before being processed (HBG). All the treatment groups were cooked by retorting at conditions 121℃ and 1.5 kg/cm² for 1 h. Improved umami profiles through the increase of umami-related nucleotides (5c-GMP, 5'-IMP) and free amino acids-aspartic acid and glumtamic acid, in Samgyetang breast was recorded following hydrolysis. The HBG group tended to impart stronger scavenging activity toward free radicals compared with the other two groups, while not differing with NBG group regarding suppressing malondialdehyde. Textural properties were improved through hydrolysis, wherein the shear force value decreased from 2.29 kgf in the control to 1.19 and 1.25 kgf in the FS and HBG group. Moisture percentages were highly retained, with the redness score increasing and the lightness color decreasing following hydrolysis. In conclusion, the results of this study can be a preliminary information of the effect of hydrolysis pre-treatment for BG samgyetang. Further experiments are required to compare various enzymes along with its organoleptic acceptances.