• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1994.06a
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• pp.29-39
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• 1994

A review on sweetener has been conducted. Enzymes are utilized preferentially to break-down or synthesize stevioside, MGGR and oligo-saccharides. these result in change or modification of the functions of sweetener. Originally, the sweetener was used to obtain energy, add sweet taste and for rheological properties. Recently, the physiological functions of the sweetener have been studied considerably. As the oligo-sacchride is found to function as substance of physiological activities, more researh will be carried out using enzyme to discover new functions of sweetener.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.844-850
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• 2006

This study was designed to compare various quality characteristics, such as nutrient composition and physicochemical and sensory properties of freeze-concentrated milk made by a newly developed continuous multi-stage process with those of evaporated milk. The freeze concentration process reduced the water content up to 73%. Most of the physicochemical properties of evaporated milk were different from raw milk; however the freeze-concentrated milk showed little difference from the raw milk. The thiobarbituric acid value and free fatty acid concentrations were significantly greater in the evaporated milk than in the freeze-concentrated milk. Several effects on sensory characteristics, such as off-taste, were significantly stronger in the evaporated milk. Overall, this study indicates that the newly developed freeze concentration technique results in improved physicochemical and sensory properties, and has little effect on most nutrient levels when compared with the evaporation process. Further research is necessary to further elucidate the chemical and sensory properties of freeze-concentrated milk.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.699-709
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• 2020

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.266-271
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• 1992

The contents of capsaicinoids, free sugars and organic acids of 10 Korean varieties of red pepper power were measured and the sensory properties of their water extracts were compared in order to investigate the influence of the composition of taste components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied widely depending on the varieties; total capsaicinoid content varied from 0.029 to 0.296%, free sugar $8.45{\sim}15.21%$ and organic acid $4.58{\sim}17.54%$. Capsaicinoid contents, especially dihydrocapsaicin content, were highly correlated with the pungent taste of the water extract of red pepper powder (r=0.870), but did not show significant relationship to the overall sensory acceptability. The sensory overall acceptability was highly influenced by the contents of total sugar (r=+0.815), reducing sugar (r=+0.805), glucose (r=+0.814) and fructose (r=+0.787). Multiple regression with total sugar $(X_1)$, total capsaicin $(X_2)$ and total organic acid contents $(X_3)$ increased the correlation coefficient for sensory acceptability(Y) to R=0.9008. From the result, a regression equation of $Y=0.9808X_1-10.7526X_2-0.1664X_3-4.1147$ was obtained.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.29-43
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• 2016

Pesto were prepared with five different nuts including pine nut, sunflower seed, pumpkin seed, walnut and almond to examine the antioxidant properties(total polyphenols, total flavonoids, electron donating ability) and sensory test(attribute difference, acceptance). Pesto were measured based on color value, pH, viscosity, total cell numbers for 0, 5, 10, 15 and 20 days at $4^{\circ}C$. The higher total phenol and total flavonoid content of pesto added with various nuts was higher antioxidant capacity. Basil pesto added with sunflower seeds and walnuts were considered to be more functional more than pine nuts addition. The attribute difference test results was the color intensity, nut taste, bitter taste, coarseness, oily taste, thickness were evaluated significant difference kinds of nuts. Gloss, basil flavor, nuts flavor, basil taste were not evaluated significant difference in kind of nuts. The preference test results reveal that the appearance, taste, texture and overall preference level was the highest in PNP(pinenut pesto) and SSP(sunflower seed). L value, pH, decrease while a value, b value and viscosity increased as kind of nuts in during storage. Total cell number increased and then decreased a little at a certain point. When prepared pesto, SSP(sunflower seed) was the highest in antioxidant property, and change of color value, pH, viscosity, total cell number were the lowest. In addition to the use of pine nuts, sunflower seeds have been identified are possible.

• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.246-251
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• 2001

As a series of studies on improving quality of seasoned-dried Pacific saury, fatty acid compositions and taste compounds of the seasoned-dried saury treated with liquid smoke (T2 product) were examined during storage, comparing with control (C, seasoning only). In the both samples, the major fatty acids were 22:6n-3, 16:0, 22: In-11I, 20: In-11, 18: In-9, 14:0, 20:5 n-3 and 16:1n-7. The contents of saturated fatty acids in C and T2 increased with increasing storage period, while those of polyunsaturated fatty acids decreased. After drying, the contents of 7 non-volatile organic acids contents detected in this study decreased, and the others of non-volatile organic acids, except for malic and citric acids, in both C and T2 decreased with storage period. The contents of nucleotides and their related compounds in both C and T2 decreased with increasing storage period. The content of total free amino acids in raw sample was 556.96 mg/100g and increased up to 895.77 mg/l00 g and 958.40 mg/100g in C and T2, respectively, after drying, and total contents of free amino acids in both C and T2 somewhat decreased after 60 days of storage.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.64-71
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• 2000

The volatile flavour compounds such as acetaldehyde, acetone, ethanol, diacetyl and acetoin were detected by gas chromatography in adlay yoghurt during fermentation and storage period at 4 $pm$1$^{circ}C$, but acetoin was trace. The contents of acetaldehyde of adlay yoghurt showed maximum immediately after fermentation and decreased significantly(P<0.05) with storage period and were in order of adlay yoghurt fermented with YC-380, ABT-D and ABT-4. The contents of acetone were shown similar trend to acetaldehyde and those of adlay yoghurt fermented with YC-380, ABT-4 and ABT-D, decreased rapidly from 6 days, 9 days and 12 days of storage, respectively. The contents of ethanol increased during the storage period and those were significant differences(p<0.05) between 6 days and 9 days of storage period in control and treatments. The contents of diacetyl were detected in control and treatments at 9 days of storage and increased slightly during the storage period. The contents of volatile flavour compounds of T1 showed similar to that of control and slightly high compared to those of treatments, and decreased gradually with increasing the level of addition of adlay in treatments. The taste, flavour and texture of T1 immediately after fermentation and during the storage period at 4$\pm$1$^{\circ}C$ were slightly higher than those of control and treatments. The scores of sensory evaluation of treatments except T1 were lowered significantly(p<0.05) with increasing level of addition of adlay. Adlay yoghurt fermented with YC-380 and ABT-4 and ABT-D were superior to both of taste and flavour, and texture, respectively. From the results mentioned above, the addition of taste and flavour, and texture, respectively. From the results mentioned above, the addition of adlay at 1% (w/v) level in skim milk substrate were suitable for quality of adlay yoghurt such as volatile flavour compounds and sensory property.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.1
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• pp.98-104
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• 1995

Five bitter taste compounds (OY-22, OY-23, OY-24, OY-25 and OY-26) were firstly isolated from cultured oyster (Crassostrea gigas) at Gamak Bay, Sourthern coast of Korea, between November, 1989 and January, 1990, and smoked-canned oyster, which were produced by the same oysters. They were presumed as cyclic peptides composed with 6 or 7 amino acids, including sulfur on the basis of NMR and MS spectra. Val and Leu in OY-24, leu and lie in OY-25 and tow leucines in OY-26 were detected from those each compounds, seperately, by the amino acid analysis. Another amino acids were thought as non-constitutional amino acids. They showed non-toxic to mice $(100{\mu}g/20g\;mice i.p.)$ and non actibacterial artivities to Asp. niger and B. subtilis $(10{\mu}g/disk)$. The chemical structures and other biological activities of them are now in studying.

• Korean Journal of Environmental Agriculture
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• v.24 no.2
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• pp.185-190
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• 2005

An experiment was conducted to know the effects of crab shell, sericite ore, and charcoal powders on the growth, yield, and grain quality of rice. After application of 110-40-57 kg/ha of $N-P_2O_5-K_2O$, 3,000 kg/ha of crab shell and charcoal powders and 5,000 kg/ha of sericite ore powder were applied and incorporated into soil before transplanting of rice seedlings. The number of tillers and panicles, leaf area index at heading stage, N concentration of plants, and protein content and chalkiness of rice grains were increased with the application of crab shell powder, while the percentage of ripened stains and head rice and Toyo taste value were decreased. The yield of milled rice and other grain appearance and chemical and physical properties of rice grains were not affected by the application of crab shell powder. The sericite ore and charcoal powders increased protein content decreased Toyo taste value, but did not affect on the growth, yield and yield components and other grain qualities.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.52-57
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• 2017

The feasibility of reduction of sodium intake using sun-dried salt and monosodium glutamate (MSG) was studied. Preference test was performed to evaluate the sensory properties of bean-sprout soup and vegetable rice porridge soup. Sun-dried salt and MSG might be a partial substitute for refined salt. There was a significant difference in salt taste strength between sun-dried salt and refined salt. Sun-dried salts 0.45% with MSG 0.07% resulted in the highest taste preference compared to that of sun-dried salts 0.60% without MSG in bean-sprout soup, which resulted in 23.9% reduction of sodium intake. Sun-dried salts 0.38% with MSG 0.04% resulted in the highest taste preference compared to sun-dried salts 0.53% without MSG in vegetable rice porridge soup, which resulted in 25.4% reduction of sodium intake. There seemed to be a synergistic effect on reduced usage of sodium salt when MSG was used in vegetable rice porridge and bean-sprout soup with sun-dried salt.