• Title, Summary, Keyword: flavor determination

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Rapid Near Infrared Transmittance Analysis of Ingredients on the Casing Materials (근적외선 투과 분광분석법을 이용한 가향액 중 가향제 분석)

  • Han, Jung-Ho;Jung, Han-Joo;Yang, Burm-Ho;Rhee, Moon-Soo;Kim, Yong-Ok
    • Journal of the Korean Society of Tobacco Science
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    • v.28 no.2
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    • pp.111-116
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    • 2006
  • It is very important to add uniformly casing materials on tobacco for taste and flavor. However, analysis of casing materials was spent much time, effort and money. The object of this study was the development of a rapid method for the determination of glycerine, propylene glycol(PG), sucrose, glucose, fructose and water in the casing materials using the NIR transmittance method. Hundreds of calibration samples, with extended ranges (50%, 75%, 100%, 125%, and 150% of standard addition) in each constituent, were prepared in the casing materials at the various temperatures $(25^{\circ}C\;and\;30^{\circ}C)$. Calibration equation was developed by modified partial least square (MPLS) method using second derivative. The standard error of calibration and $R^2$ between added value and NIR estimated value results were $0.007{\sim}0.034\;and\;0.996{\sim}1.000$ for the casing sample set, respectively. The standard error of prediction and R2 between added value and NIR estimated value results were $0.010{\sim}0.034\;and\;0.997{\sim}1.000$ for the casing sample set, respectively. The analysis result was not different significantly between the NIR and added value. These results show that the NIR measurement system is an effective tool to ensure quality on the casing materials.

Fluorescence-labelling for analysis of protein in starch using asymmetrical flow field-flow fractionation (AF4)

  • Yoo, Yeongsuk;Choi, Jaeyeong;Zielke, Claudia;Nilsson, Lars;Lee, Seungho
    • Analytical Science and Technology
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    • v.30 no.1
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    • pp.1-9
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    • 2017
  • Starch is a mixture of amylose (AMY) and amylopectin (AMP) which are different in physical properties such as molar mass (M), rms radius ($R_g$) and hydrodynamic diameter ($d_H$). The rheological and functional properties of starch are influenced by various factors including the molecular size, molar mass distribution (MD) and the concentration ratio of AMY and AMP. It is also important to analyze proteinaceous material in starch as they affect the flavor and texture of food to which starch is added. In this study, asymmetrical flow field-flow fractionation (AF4) was employed for separation and quantitation of AMY and AMP in starches (Amaranth, potato, taros and quinoa). AF4 was coupled with a multi-angle light scattering (MALS) and a refractive index (RI) detector for determination of the absolute M, MD and molecular structure. It was found that AMP has the M and $R_g$ ranging $3.7{\times}10^7{\sim}6.5{\times}10^8g/mol$ and 84 ~ 250 nm, respectively. Also the existence of branch was confirmed in higher M. In addition, proteinaceous material in starch was analyzed by AF4 coupled with a fluorescence detector (FS) after fluorescence-labeling. AF4-FS with fluorescence-labelling showed a potential for investigation on existence of proteinaceous material and the interaction between proteinaceous material and polysaccharide in starch.

Comparison of Volatile Compounds in Plant Parts of Angelica gigas Nakai by Extracting Methods (추출법에 따른 참당귀의 부위별 정유성분 비교)

  • Lim, Sang-Hyun;Park, Yu-Hwa;Ham, Hun-Ju;Kim, Hee-Yeon;Jeong, Heat-Nim;Kim, Kyung-Hee;Ahn, Young-Sup
    • Korean Journal of Medicinal Crop Science
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    • v.17 no.6
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    • pp.427-433
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    • 2009
  • Volatile flavor compounds from the shoot and root of Angelica gigas Nakai were extracted by HE (Hydrodistillation extraction), SDE (Simultaneous steam distillation & extraction), and SFE (Supercritical fluid extraction system), and analyzed by GC-MS. The amount and the number of chemical components in essential oils from shoot and root by SFE was the higher than those by other extraction methods. Respectively, thirty one constituents were identified from the essential oil of the shoot and root by HE, twenty seven and twenty three constituents were identified from the essential oil of shoot and root by SDE, thirty one and forty five constituents were identified from the essential oil of shoot and root by SFE. The result showed large differences in extraction methods and in plant parts of Angelica gigas Nakai. Also, the bioactive compounds in root part was identified as nodakenin and decursinol (11.95% and 8.42%, respectively) by SFE. These results suggested that SFE was the best extraction method for the increasing of extraction yield, the determination of volatile components and the increasing of bioactive compounds in the shoot and root of Angelica gigas Nakai.

Volatile organic compounds of pyroligneous liquor of bamboo sprout produced in damyang-gun (담양군 죽초액의 휘발성성분 분석)

  • Lee, Eunsil;Jang, Hyejin;Lee, Songjin;Ha, Jaeho
    • Analytical Science and Technology
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    • v.26 no.5
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    • pp.299-306
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    • 2013
  • Pyroligneous liquor as a byproduct from charcoal production of bamboo sprout produced damyang-gun has the broad benefits such as improvement of soil quality, plant growth control and is mainly used for the treatment of atopic dermatitis, fungi and many other skin diseases. In this study, flavor compounds of pyroligneous liquor from bamboo sprout produced in Damyang-gun were analyzed and compared using three different methods including direct analysis (DA), headspace solid phase microextraction (HS-SPME) and stir bar sorptive extraction (SBSE). Simultaneously, the analytical conditions of GC-MS for the determination of volatile compounds were optimized. Based on volatile organic compounds detected by GC-MS, SBSE and SPME methods showed higher sensitivity than direct analysis. Major compounds of pyroligneous liquor were cresol, guaiacol, p-ethyl guaiacol and syringol. These phenolic compounds are reported as the useful chemicals with medicinal activity.

Quality Characteristics of the Yanggeng made by Crataegi fructus Extracts (산사추출액 첨가 양갱의 품질특성)

  • Kim, Seong-Su
    • Culinary science and hospitality research
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    • v.21 no.1
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    • pp.225-234
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    • 2015
  • The objective of this study is to investigate the quality characteristics of yanggeng prepared with different amounts of Crataegi fructus extracts(CFE; 0, 5, 10, 15, 20). Increasing the amount of CFE in the yanggeng tended to increased the moisture and acidity, while it decreased the level of pH. In chromaticity determination, the values of lightness(L) and yellowness(b) showed a decrease. However, the value of redness(a) increased by increasing levels of CFE. In addition, hardness increased by increasing levels of CFE. Although regarding texture profile analysis, hardness and springiness of yanggeng were increased, adhesiveness and cohesiveness of yanggeng were decreased. Cohesiveness shown similar result compared to the control and CFE added treatments. The sensory evaluation indicated that CFE 15 showed the best preference in color, taste, texture, flavor, and overall acceptance. Based on these results, 15% should be recommended as a optimum level of CFE to be added for the preparation of yanggeng. And these results suggest that CFE may be a useful ingredient in yanggeng for improvement of the quality.

Quality Characteristics and Antioxidant Activities of Aronia Jam Replacing Sucrose with Different Sugar Substances (설탕 대체 당류를 첨가하여 제조한 아로니아잼의 품질특성 및 항산화 활성)

  • Hwang, Eun-Sun;Tai, Nhuan Do
    • The Korean Journal of Food And Nutrition
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    • v.27 no.5
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    • pp.888-896
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    • 2014
  • The effects of sugar substances (oligosaccharide, xylitol and erythritol) as alternative ingredients to sucrose on the quality characteristics and antioxidant activities of aronia jam were evaluated. The different types of sweeteners did not influence the pH, total acidity and sugar contents of the jam. The sucrose-containing jam showed the highest spreadness, while the oligosaccharide and erythritol-containing jams showed lower spreadness. In the chromaticity determination, the sucrose-containing jam showed the lowest L, a and b values compared with the other sweetener groups. There were no significant differences in the total polyphenols, flavonoids and anthocyanin contents in the jams. The antioxidant activity indicated by the DPPH and ABTS radical scavenging activities was over 70%. Sensory evaluation indicated the xylitol-containing jam to have the best preference in taste, flavor and overall acceptance. These results suggested that xylitol may be a good sugar substance in aronia jam.

Study on the Curriculum standards model of Green Coffee Education (그린커피교육 교과과정 기준 모형 개발에 관한 연구)

  • Shin, Hye-Kyung;Baek, Hyeongi;An, Gansu
    • Journal of Digital Convergence
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    • v.11 no.10
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    • pp.103-122
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    • 2013
  • It has been realized that the flavor of coffee depends on the coffee-producing region and the growing condition. It has also been realized that the species of coffee beans influence the taste of coffee. However, coffee education is currently underway mainly for the simple job training of baristas such as roasting, extracting and customer service, and very little education on green coffee is being done. Therefore, this study is to contribute to the basic research material for the curriculum development of green coffee education. Through surveys to coffee instructors and students to investigate the current situation of green coffee education and awareness level of green coffee, the requirements of green coffee education has been analyzed. Further, the teaching direction and learning factors of green coffee have also been analyzed through Interview Analysis to coffee professionals. Based on the result thereof, this study is to suggest systematic lecturing-learning standards by presenting an education goal of green coffee, selection of education contents, determination of subject name, and composition and listing of education units to be learned. This study will be one of the basic research materials to plan and design the curriculum for green coffee education.

Determination of the shelf life of cricket powder and effects of storage on its quality characteristics (식품원료용 귀뚜라미 분말의 저장 중 품질특성 및 유통기한 설정)

  • Kim, Dae-Hyun;Kim, Eun-Mi;Chang, Yoon-Je;Ahn, Mi-Young;Lee, Yong-Hwan;Park, Jin Ju;Lim, Jeong-Ho
    • Korean Journal of Food Preservation
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    • v.23 no.2
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    • pp.211-217
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    • 2016
  • This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its quality during storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and $40^{\circ}C$ for 6 months. The changes in quality parameters of the cricket powder, such as moisture content, color, acid value, volatile base nitrogen (VBN), fatty acid, growth of microorganisms, and sensory appeal were investigated. The moisture content of the cricket powder increased during storage but did not show any significant difference at 6 months of storage. L value was increased at $25^{\circ}C$ storage but decreased at 35 and $40^{\circ}C$. However, there were no significant different in a and b values. The acid value decreased more rapidly at higher temperatures, while the VBN content was not changed. The major composition of fatty acids of cricket powder were palmitic acid, oleic acid, and linoleic acid. Their content was not changed at various the storage temperatures. No aerobic and coliform bacteria grew in the powder during the whole storage period. Cricket powder stored at $25^{\circ}C$ and $35^{\circ}C$ showed similar scores in sensory evaluation, but it storaged at $40^{\circ}C$ showed the significant difference (p<0.05). Moisture content, acid value, oleic acid, and flavor were selected as the criteria for shelf-life establishment of cricket powder. Based on these parameters, especially the moisture content, the shelf life of cricket powder was likely to be 18 months when stored at $25^{\circ}C$.

Determination and Multivariate Analysis of Flavour Components in the Korean Folk Sojues Using GC-MS (GC-MS 를 이용한 전통민속소주의 향기성분 분석과 다변량통계해석)

  • Lee, Dong-Sun;Park, Hye-Seong;Kim, Kun;Lee, Taik-Soo;Noh, Bong-Soo
    • Korean Journal of Food Science and Technology
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    • v.26 no.6
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    • pp.750-758
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    • 1994
  • Flavour components of seven Korean folk sojues, five Chinese kaoliangchiews and Japanese shochu were determined by GC and GC-MS after solid phase extraction with polydivinyl benzene. Less volatile ethyl succinate and ethyl pelargonate were present in Korean folk sojues while volatile ethyl acetate and ethyl butyrate in Chinese kaoliangchiews. In the case of alcohols, the amount of isopentyl alcohol was relatively higher than that of isobutyl alcohol or n-propyl alcohol in Korean folk sojues. On the contrary, less volatile n-propyl alcohol was present more than isopentyl alcohol in Chinese kaoliangchiews. Multivariate statistical analyses involving principal components analysis (PCA) and discriminant analysis (DA) were applied to the GC data. The results of PCA clearly demonstrate that the first principal scores of Korean folk sojues were similar but the second principal scores were different from each other. Classification of Korean sojues and Chinese kaoliangchiews into two groups could be conducted by DA. These results suggested that the common charateristics and identities as a distilled liquors was found in Korean folk sojues.

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Prediction of Consumer Acceptance of Oriental Melon based on Physicochemical and Sensory Characteristics (이화학적·관능적 품질 특성에 기반한 참외의 소비자 기호도 예측)

  • Lee, Da Uhm;Bae, Jeong Mi;Lim, Jeong Ho;Choi, Jeong Hee
    • Horticultural Science & Technology
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    • v.35 no.4
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    • pp.446-455
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    • 2017
  • We investigated the physicochemical and sensory characteristics of oriental melon (Cucumis melo L.) to provide a consumer-oriented quality index. Oriental melon fruits were harvested at 20, 25, or 30 days after fruit set (DAFS), and each group was sorted by size (small, medium, and large). Fruits harvested at 25 and 30 DAFS had higher CIE $a^*$ and $b^*$ values, higher soluble solids content (SSC), and lower CIE $L^*$, firmness, and titratable acidity (TA) values than fruits harvested at 20 DAFS. Fruits harvested at 25 and 30 DAFS scored more highly for overall acceptance. A significant correlation was found between physicochemical characteristics and overall acceptance. In the delayed-harvest sample, increased sweetness and yellowness, and decreased sensorial texture were associated with an increase in overall acceptance. In principal component analysis, F1 and F2 explained 62.16% and 17.91% of the total variance (80.07%), respectively. Regression analysis of overall acceptance and F1 gave a coefficient of determination ($r^2$) of 0.87. Our results show that consideration of the physicochemical characteristics (CIE value, SSC, pH, SSC/TA ratio, and firmness) and sensory characteristics (yellowness, placenta area condition, oriental melon odor, sweetness, oriental melon flavor, texture, and off odor) of oriental melon in this way can be used as quality indices to predict consumer acceptance.