• 한국식품과학회지
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• 제26권5호
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• pp.561-566
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• 1994

고추장의 유기산 함량, 향기성분의 GC peak area 및 관능검사에 의한 향미강도 측정결과를 통계적으로 분석하여 고추장을 분류하였다. 공시된 고추장은 재래식 51종과 시판 공장산 고추장 10종으로서 재래식 고추장은 순창지역의 찹쌀고추장 20종, 보은지역의 11종의 보리 고추장, 사천 지역의 밀 고추장 20종이었다. 유기산에 대한 정준판별분석을 실시한 결과, 보은 고추장은 다른 종류의 고추장과 쉽게 구분되었고, lactic acid는 고추장의 종류를 판별하는데 기여도가 높은 변수였다. GC peak area에 대한 판별분석법을 수행한 결과 재래식과 공장산 고추장을 4개군으로 분류할 수 있었고 이때 단계적판별 분석법에 의하여 기여도가 높은 변수는 2, 4, 8 및 11번 peak로 나타났다. 8종의 관능적 특성의 강도에 대한 관능검사 결과를 이용하여 정준판별분석을 실시한 바, 공장산 고추장은 재래식 고추장과 구분되어 질 수 있는데 이때 구수한 맛의 강도가 가장 영향력이 있는 변수로 분석되었다.

• Journal of Microbiology and Biotechnology
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• 제28권8호
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• pp.1260-1269
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• 2018

Production of good Koji primarily depends upon the selection of substrate materials and fermentative microflora, which together influence the characteristic flavor and aroma. Herein, we performed comparative metabolomic analyses of volatile organic compounds (VOCs) and primary metabolites for Koji samples fermented individually with Bacillus amyloliquefaciens and Aspergillus oryzae. The VOCs and primary metabolites were analyzed using headspace solid phase microextraction (HS-SPME) followed by gas chromatography time-of-flight mass spectrometry (GC-TOF-MS). In particular, alcohols, ketones, and furans were mainly detected in Bacillus-fermented Koji (Bacillus Koji, BK), potentially due to the increased levels of lipid oxidation. A cheesy and rancid flavor was characteristic of Bacillus Koji, which is attributable to high content of typical 'off-flavor' compounds. Furthermore, the umami taste engendered by 2-methoxyphenol, (E,E)-2,4-decadienal, and glutamic acid was primarily detected in Bacillus Koji. Alternatively, malty flavor compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal) and sweet flavor compounds (monosaccharides and maltol) were relatively abundant in Aspergillus-fermented Koji (Aspergillus Koji, AK). Hence, we argue that the VOC profile of Koji is largely determined by the rational choice of inocula, which modifies the primary metabolomes in Koji substrates, potentially shaping its volatolome as well as the aroma characteristics.

• 한국콘텐츠학회논문지
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• 제19권8호
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• pp.123-136
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• 2019

본 논문은 최근 다양한 HMR 제품에 대한 소비자의 요구가 증가함에 따라 국내 HMR 시장 세분화의 필요성을 인식하여, 탕 찌개류 3종 제품을 개발하고 시중에서 판매되고 있는 경쟁 제품들과 함께 소비자 기호도 분석을 통해 개발 제품에 대한 기초자료를 제공하고자 진행되었다. 사용된 시료는 탕(들깨탕), 찌개(된장, 짜글이)이며, 개발된 3종과 각 종류별로 경쟁제품군 2가지씩을 각각 선정하여 총 9개 제품을 30~50대 성인 남녀 60명을 대상으로 소비자 기호도를 조사하였다. 소비자 기호도는 외관, 색, 향, 맛, 전반적 기호도로 구성되었고, 강도는 점도, 단맛, 짠맛, 신맛, 감칠맛을 조사하였으며, 친숙함, 건강도, 구매의도, 추천의도도 함께 조사하였다. 소비자 기호도 조사 결과 개발제품들은 기존 제품들 사이에서 경쟁력이 있는 것으로 판단되며 보완이 필요한 비선호 요인을 파악하고 원인을 분석한 후 제품을 개선할 필요가 있을 것으로 생각된다.

• Journal of Applied Biological Chemistry
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• 제61권4호
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• pp.357-365
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• 2018

된장의 최적 섭취 기간을 판단하기 위해 원료 대두로부터 3년 동안 발효 숙성 하면서 6개월 단위로 시료를 채취하여 분석하였다. 이화학적 분석, 항산화력과 관능 검사를 주성분분석과 k-평균 군집 분석하여 종합적인 품질 특성을 평가하였다. 된장의 품질 특성은 PCA에 의해 1년 간격으로 큰 변화가 확인되었고, 군집 분석에 의해 숙성 기간에 따라 각각 cluster 1, 2, 3의 군집으로 분류되었다. 건강기능성과 관련된 항산화력으로 총 페놀함량, SOD 유사활성, DPPH 라디칼 소거 능력은 cluster 3에서 높았다. Cluster 3에서는 맛과 관련된 관능 평가 항목과 유리아미노산, 유기산 등도 높게 나타났다. 기호도 평가도 cluster 3에서 높게 나타났고 기호도에 가장 큰 영향을 준 관능 항목 요인은 감칠맛과 갈색이었다. 따라서 된장은 숙성 12개월 이후부터 섭취 가능하지만 된장의 맛과 건강 기능적 측면을 동시에 고려한다면 숙성 30개월 이후가 된장의 최적 섭취 시기라고 할 수 있다.

• 한국식품영양학회지
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• 제33권6호
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• pp.737-746
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• 2020

In this study, we developed vinegar depending on the quantity consumed and type of peeled and unpeeled roots of Platycodon grandiflorum (PG) using Acetobacter pasteurianus A11-2, analyzed vinegar samples using colorimeter and HPLC for 15 days to assess the characteristics on quality, and evaluated their antioxidant activity using 1,1-diphenyl-2-picry1 hydrazy1 (DPPH) and 2.2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. The major result in PG vinegar was the high acidity of 6.39~6.74% and alcohol was totally converted on the 15th day of fermentation. When we fermented vinegar from peeled roots of 8% PG with a starter culture, we observed high contents of acetic acid, platycodin D, and total polyphenol and high antioxidant activity. Moreover, the vinegar fermented using 8% peeled roots of PG had the high intensity on umami and sour taste and low salty, bitter, and astringent tastes. Consequently, we could develop the PG vinegar with quality and functional characteristics from 8% peeled roots and A. pasteurianus A11-2.

• Journal of Microbiology and Biotechnology
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• 제31권2호
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• pp.298-303
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• 2021

Comparative genomic analysis was performed on eight species of lactic acid bacteria (LAB)-Lactococcus (L.) lactis, Lactobacillus (Lb.) plantarum, Lb. casei, Lb. brevis, Leuconostoc (Leu.) mesenteroides, Lb. fermentum, Lb. buchneri, and Lb. curvatus-to assess their glutamic acid production pathways. Glutamic acid is important for umami taste in foods. The only genes for glutamic acid production identified in the eight LAB were for conversion from glutamine in L. lactis and Leu. mesenteroides, and from glucose via citrate in L. lactis. Thus, L. lactis was considered to be potentially the best of the species for glutamic acid production. By biochemical analyses, L. lactis HY7803 was selected for glutamic acid production from among 17 L. lactis strains. Strain HY7803 produced 83.16 pmol/μl glutamic acid from glucose, and exogenous supplementation of citrate increased this to 108.42 pmol/μl. Including glutamic acid, strain HY7803 produced more of 10 free amino acids than L. lactis reference strains IL1403 and ATCC 7962 in the presence of exogenous citrate. The differences in the amino acid profiles of the strains were illuminated by principal component analysis. Our results indicate that L. lactis HY7803 may be a good starter strain for glutamic acid production.

• 한국식품영양학회지
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• 제35권2호
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• pp.106-115
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• 2022

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

• 한국수산과학회지
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• 제56권4호
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• pp.484-493
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• 2023

This study was conducted to investigate the sensory and nutritional properties of vegetable rice porridge made with Israeli carp (VRP-IC), and to compare it with commercial vegetable rice porridges (controls). The proximate composition of VRP-IC per 100 g was 82.4 g moisture, 3.9 g protein, 2.6 g lipids, and 0.9 g ash, and had a lower moisture content than that of the controls, but a higher crude protein, crude lipid, and ash content. In terms of taste, VRP-IC was higher in umami and sourness, but lower in saltiness, sweetness, and bitterness. The viscosity and hardness of VRP-IC were 13,117 mPa·s and 2,258 N/m², respectively. The total amino acid content of VRP-IC was 3,537.2 mg/100 g, with the maor amino acids being aspartic acid and glutamic acid. The mineral contents of VRP-IC per 100 g were as follows: 114 mg calcium, 70.3 mg phosphorus, 79.1 mg potassium, and 0.23 mg iron. These were all higher than those of the controls. The major fatty acids of VRP-IC were 16:0, 18:1n-9, and 18:2n-6, which were identical to those of the controls. The digestibility of VRP-IC was 86.4%, which was similar to those of the controls.

• 한국버섯학회지
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• 제22권2호
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• pp.53-59
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• 2024

본 연구는 느타리 병재배시 배지 조성에 따른 질소원 차이가 자실체 생육과 그에 따른 향미 변화 및 항산화 활성에 미치는 영향을 분석하였다. 포플러 톱밥, 비트펄프, 면실박, 면실피 40:20:20:20로 혼합한 T2에서 156.6 g으로 높은 수량성을 보였으며, 총 폴리페놀 함량 및 ABTS, DPPH 라디칼 소거 활성은 8.25 mg GAE/g, 70%, 49%로 Control과 T1에 비해 높은 라디칼 소거 활성을 나타냈다. 또한, 질소함량에 따라 각기 다른 향기 패턴을 나타내며 변화를 나타내는 것 뿐만 아니라 신맛, 감칠맛, 짠맛 등 맛 패턴에 영향을 미치는 것으로 추정된다.

• 한국축산식품학회지
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• 제44권3호
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• pp.570-585
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• 2024

This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20℃ and 25℃. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a^* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a^* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25℃, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25℃, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20℃. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25℃ compared to 20℃ when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25℃; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.