• 대한본초학회지
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• 제28권6호
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• pp.9-14
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• 2013

Objectives : Cnidii Fructus is prescribed as the fruit of Cnidium monnieri (L.) Cusson or Torilis japonica (Houtt.) DC. in Korea pharmacopoeia. Although there are differences in the composition of useful components, two species have been used without distinction. In order to discriminate them, DNA sequencing and taste pattern analysis were used in this study. Methods : Primers ITS 1 and ITS 4 were used to amplify the intergenic transcribed spacer(ITS) region of nuclear ribosomal DNA from seven T. japonica and six C. monnieri samples. Taste pattern of samples were measured by using taste-sensing system SA402B equipped with five foodstuff sensors(CT0, C00, AAE, CA0, and AE1). The five initial taste(sourness, bitterness, astringency, umami, and saltiness) and three aftertaste(aftertaste of bitterness, astringency, and umami) of two species were compared. Results : According to the results of ITS region sequence analysis, two species showed 94 base pairs differences. The similarity of two sequences was 85%. From the taste pattern analysis, sourness, bitterness, aftertaste of bitterness(aftertaste-B), and umami showed a different pattern. Especially, bitterness and aftertaste-B of C. monnieri were significantly higher than T. japonica. In addition, two species were shown to have two markedly different clustering by these two flavors. Conclusion : T. japonica and C. monnieri were effectively discriminated using DNA sequencing and taste pattern analysis. These methods can be used to identify the origin of traditional medicine in order to maintain therapeutic efficacy.

• 대한한의학방제학회지
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• 제30권3호
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• pp.211-224
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• 2022

Objects : Recent taste theory has been advanced to the receptor and cell of taste. We tried to apply the taste theory to the Kimi theory (氣味論) of 『ShinNongBonChoKyung (神農本草經)』 for the purpose of resonance between the Kimi theory and the taste theory. Methods : The special issues in Current Opinion in Physiology of the year 2021 gave us much information. Based on it, we have searched for more papers using google scholars with the key words; taste, taste receptor, sweet, umami, bitter, salty, sour. Then, we analyzed and compared the Kimi theory of 『ShinNong BonChoKyung)』 with the research papers of physiological taste. Results : Three classification of the herbs in 『ShinNongBonChoKyung』 is very reasonable based on the Taste theory. There is umami and no spicy in the taste theory, and Sweet includes umami in the Kimi theory. Taste is such a complex and connective sensory reaction of the brain and body of human being. There are much more results to couple the Kimi with the taste theory. Conclusions : The pharmacological property of Kimi theory of 『ShinNongBonCho Kyung』 will help the taste theory much more develop and expand. In addition to qi(氣), the Kimi theory will also find a way to be in harmony with modern pharmacology in the respective of taste(味) with the help of taste theory.

• Journal of Biosystems Engineering
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• 제27권3호
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• pp.249-258
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• 2002

The fourteen different electrodes coated with polymeric lipid membrane were evaluated to selectively monitor the sweet, salty, sour and bitter tastes, and umami. The polymeric lipid membrane consisted of the three components, or polymer matrix, plasticizer and electroactive material, the compositional ratio of which was 1:1.25:1. Herein, the 14 different electroactive materials were used. Sucrose, NaCl, citric acid, caffeine and MSG were used as standard materials of sweet, salty, sour and bitter tastes, and umami. The linear responses of each electrode regarding 5 tastes were analyzed by means of the correlation coefficient between electric potential difference and concentration of a taste material when the linearity was based on a linear model and a thermodynamic model, respectively. As fur salty taste, the electrode coated with valinomycin had a selective linearity at the significance level of 0.01. For monitoring sweet taste, the electrode with oleylamine and the electrode with the mixture of tai-n-octylmethylammonium chloride and dioctylphosphate (2:8) showed the significant linearities at the levels of 0.05 and 0.10, respectively.

• 한국축산식품학회지
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• 제37권6호
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• pp.823-832
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• 2017

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.

• 한국축산식품학회지
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• 제38권6호
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• pp.1305-1314
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• 2018

To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p<0.05). IS had the highest inosine monophosphate (IMP) content while LL had the lowest IMP content (p<0.05). In contrast, LL had significantly higher hypoxanthine content compared to PM and IS (both p<0.05). For taste-traits, IS had significantly higher umami and richness values but lower sourness value than LL and PM (p<0.05). Sourness and astringency values of LL were significantly higher than those of IS (p<0.05). The proportion of type IIB fiber was positively correlated with sourness and astringency but negatively correlated with saltiness. These results suggest that sourness and astringency tastes are increased with increasing proportions of type IIB fibers in porcine muscles due to increase of hypoxanthine content. These results also imply that umami and richness tastes are increased with increasing contents of type I and IIA fibers because of increased IMP content in porcine muscles.

• 한국축산식품학회지
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• 제39권3호
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• pp.379-387
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• 2019

The effects of dry-aging on changes in taste compounds and electronic taste sensing traits of pork were investigated. Ten pork belly and shoulder blade cuts were divided into wet-aging and dry-aging treatments and stored for 21 days at $2^{\circ}C$. The contents of nucleotides and free amino acids, and electronic tongue analysis were investigated at different aging periods (1, 7, 14, and 21 days). The contents of inosine and hypoxanthine of dry-aged pork cuts increased more rapidly, and they were significantly (p<0.05) higher than wet-aged pork cuts. Total free amino acids of dry-aged pork cuts were also significantly (p<0.05) higher than those of wet-aged pork cuts after 21 days of aging. Consequently, umami intensity of dry-aged pork cuts increased more rapidly and the values were significantly (p<0.05) higher than those of wet-aged pork during 21 days of aging. Results suggested that the better palatability of dry-aged pork cuts might be due to higher umami intensity in relation to higher contents of inosine, hypoxanthine, and free amino acids.

• 한국식생활문화학회지
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• 제36권3호
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

• 한국축산식품학회지
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• 제43권3호
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• pp.412-427
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• 2023

The effects of wet-aging using a commercial refrigerator (CR, 4℃) and a pulsed electric field refrigerator (PEFR, 0℃ and -1℃) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, CIE L^*, CIE b^*, chroma, and shear force of the wet-aged samples were lower than those of the raw meat samples, whereas the water holding capacity (WHC) was higher. The PEFR group showed higher pH, CIE b^*, chroma, and WHC and lower weight loss than the CR samples. Electronic nose analysis indicated that positive flavor compounds were induced whereas negative flavor compounds were inhibited in the PEFR group. Wet-aging increased the sourness, saltiness, and umami of sous vide pork loin; the PEFR 0℃ samples showed the highest umami. Sensory evaluation indicated that wet-aging improved the color of sous vide pork loin. The PEFR 0℃ samples were rated higher than the raw meat and CR samples for all sensory traits. In conclusion, sous vide after wet-aging using a PEFR improved the quality of pork loin.

• 한국식품과학회지
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• 제31권4호
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• pp.1017-1023
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• 1999

홍합의 천연조미료의 제조를 위하여 홍합 추출시 추출 온도와 pH, 인산염 및 구연산 염의 첨가 그리고 단백질 효소에 의한 분해 효과를 조사하였다. 홍합 추출액은 홍합을 탈각, 마쇄한 다음 열수 추출한 후 여과하여 제조하였다. 추출 온도$(80{\sim}100^{\circ}C)$와 시간($20{\sim}80$분)을 달리하여 열수 추출한 결과 $90^{\circ}C$에서 40분간 추출한 것이 가장 높은 수율을 보여주었으며 비린맛은 감소하고 감칠맛은 높게 나타났다. 인산염 및 구연산염 첨가의 영향은 1.0% $Na_{3}PO_{4}$, 1.0% $Na_{4}P_{2}O_{7}$를 첨가시킨 것이 수율 향상과 감칠맛에서 가장 좋은 효과를 보였다. pH의 영향은 pH 10으로 조절한 것이 높은 수율과 28%이하의 비린맛 감소를 나타내었다. 단백질 분해 효소의 효과는 사용한 효소간에는 큰 차이를 보이지 않았으나 Protamex와 Protease II가 맛에 있어 다른 효소보다 좋은 영향을 보였다. 종합처리의 영향은 선정된 조건들을 모두 처리한 것으로 Protamex로 분해시킨 다음 $Na_{3}PO_{4}$ 1.0%를 첨가한 후 pH 10으로 조절하여 $90^{\circ}C$에서 40분간 추출한 것이 가장 좋았다.

• 한국수산과학회지
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• 제53권6호
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• pp.823-833
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• 2020

The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160℃) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140℃ and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.