• Title/Summary/Keyword: flavor analysis

Search Result 7, Processing Time 0.098 seconds

Flavor Analysis of Commercial Korean Distilled Spirits using an Electronic Nose and Electronic Tongue (전자코와 전자혀를 이용한 시판 증류주의 향미특성 분석)

  • Kim, Jung Sun;Jung, Hyo Yeon;Park, Eun Young;Noh, Bong Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.48 no.2
    • /
    • pp.117-121
    • /
    • 2016
  • The objective of this study was to analyze the flavor patterns of commercial Korean distilled spirits using a mass spectrometry-based electronic nose and an electronic tongue. Thirteen types of domestic distilled spirits were used for analysis. The flavor patterns of the distilled spirits were clearly identified through discriminant function analysis of the raw materials. The obtained data of the electronic nose analysis showed that the flavor pattern of the distilled spirits aged in oak barrels was not significantly different from that of the general distilled spirits. According to the results of the electronic tongue, the distilled spirits made with rice had a stronger flavor than those made with foxtail millet. Compared to the sensitivity value of each taste sensor, the distilled spirits showed various intensities of sourness and umami. Therefore, an electronic nose and electronic tongue could be successfully used for quality evaluation and new product development of distilled spirits.

Yogurt Flavor Compounds and Analytical Techniques (Yogurt의 향미성분과 분석기술)

  • Chang, Eun-Jung;Kwak, Hae-Soo
    • Journal of Dairy Science and Biotechnology
    • /
    • v.18 no.1
    • /
    • pp.61-72
    • /
    • 2000
  • Consumers primarily consider flavor when they take yogurt. Recent researches on yogurt flavor productron its analytical technique have been extensively developed. These studies have provided a better understanding on the role of starter culture microorganisms on flavor formation and degradation. Yogurt volatile flavor compounds produced by the lactic cultures include acetaldehyde, diacetyl, ethanol and organic acid. Among them, acetaldehyde is recognized as a principal flavor component. since yogurt contains a delicate and low intense flavor, mild sample isolation techniques and sensitive identification means might be used. This paper attempts to discuss recent findings in yogurt flavor and to describe the application of yogurt flavor separation techniques. The section on practical aspects of culture selection based on flavor compound production and flavor analysis is also included.

  • PDF

Analysis of Volatile Compounds using Electronic Nose and its Application in Food Industry (전자코를 이용한 휘발성분의 분석과 식품에의 이용)

  • Noh, Bong-Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.37 no.6
    • /
    • pp.1048-1064
    • /
    • 2005
  • Detection of specific compounds influencing food flavor quality is not easy. Electronic nose, comprised of electronic chemical sensors with partial specificity and appropriate pattern recognition system, is capable of recognizing simple and complex volatiles. It provides fast analysis with simple and straightforward results and is best suited for quality control and process monitoring of flavor in food industry. This review examines application of electronic nose in food analysis with brief explanation of its principle. Characteristics of different sensors and sensor drift. and solutions to related problems are reviewed. Applications of electronic nose in food industry include monitoring of fermentation process and lipid oxidation, prediction of shelf life, identification of irradiated volatile compounds, discrimination of food material origin, and quality control of food and processing by principal component analysis and neural network analysis. Electronic nose could be useful for quality control in food industry when correlating analytical instrumental data with sensory evaluation results.

Analysis of Volatile Flavor Constituents in Green Tea Flower (녹차나무꽃의 향기성분 분석)

  • Baik, Soon Ok;Bock, Jin Young;Han, Sang Bin;Cho, Kyung Suk;Bang, Guk PiI;Kim, Il Kwang
    • Analytical Science and Technology
    • /
    • v.9 no.4
    • /
    • pp.331-335
    • /
    • 1996
  • Flavor constituents of green tea flower produced in Korea were analyzed by gas chromatography and mass spectrometry. 56 compounds in sample were separated and indentified as 22 hydrocarbons, 14 alcohols, 6 aldehydes, 5 esters, and 9 others. Higher concentrated substances were heneicosyl formate, ${\alpha}$-phenyl ethyl alcohol, and acetophenone. Germacrene D as a sesquiterpene were also identified.

  • PDF

Chemical Characteristics and Flavors of Bamboo-shoot Vinegar (죽순식초의 화학적 특성 및 향기분석)

  • Jang, Hyejin;Lee, Eunsil;Shim, You-Shin;Seo, Dongwon;Hwang, Jinbong;Lee, Songjin;Ha, Jaeho
    • Korean Journal of Food Science and Technology
    • /
    • v.45 no.6
    • /
    • pp.675-681
    • /
    • 2013
  • We assessed the quality of a bamboo shoot vinegar produced in Damyang-gun in terms of parameters that included acidity, mineral contents, amino acids, and flavonol aglycones. The flavor compounds of the bamboo shoot vinegar were also analyzed using the stir bar sorptive extraction (SBSE) method. The acidity of the bamboo shoot vinegar was 4.49%, which was the lowest value among the commercial vinegars studied. The bamboo shoot vinegar had a lower concentration of Na (8.36 mg/100 g) than the other commercial vinegars. There was a relatively large amount of tyrosine and lysine in the bamboo shoot vinegar. The concentration of quercetin, a flavonol aglycone, was 3.29 mg/100 g. The results of the flavor analysis showed that hexanal, 2-furancarboxaldehyde, and benzaldehyde were high in the bamboo shoot vinegar. Oleamide, a compound that is known to induce sleep, was first found in bamboo shoot vinegar using the SBSE method.

Effect of Ginseng Powder and Distillate on Lipid Oxidation, Sensory Properties and Flavor Profiles of Pork Cutlet (인삼분말 및 증류액의 혼합첨가가 돈가스의 지방산화, 관능특성 및 향미성분에 미치는 영향)

  • 조수현;김진형;손현주;박범영;황인호;김학균;유영모;김용곤
    • Food Science of Animal Resources
    • /
    • v.23 no.1
    • /
    • pp.39-45
    • /
    • 2003
  • Pork cutlets containing ginseng powder 1% + ginseng distillate 1%(P1/D1), ginseng powder 2%(P2), ginseng powder 1.5% + ginseng distillate 1.5%(P1.5/D1.5) and ginseng powder 3%(P3) were manufactured and compared with the control(no ginseng powder and distillates) in meat quality, sensory evaluation and flavor intensity. The L values were significantly lower and a values were significantly higher for pork cutlets containing ginseng additives as compared to the control. The pork cutlets containing ginseng powder and distillates were higher in hardness only at the beginning stage, but no significant differences in springness, cohesiveness and chewiness among the treatments were observed during storage at -20$^{\circ}C$ for 8 weeks. Flavor analysis indicated that spathulenol, panasinsanol, neointermedol and ginsenol were responsible for ginseng flavor. The sensory panels detected most intense ginseng flavor and taste for pork cutlet which contained combination mixtures of ginseng powder 1.5% and distillate 1.5%. In conclusion, sensory panels evaluated that ginseng distillates produced intense ginseng flavor and enhanced ginseng flavor when used as mixtures with ginseng powder. Therefore, ginseng distillates can be used as a natural antioxidant and flavor enhancer in pork products.