• Title, Summary, Keyword: sensory property

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Prediction of Sensory Property form Leaf Chemical Property in Flue-cured Tobacco (황색종 잎담배의 화학성분에 의한 관능 특성 예측)

  • Jeong, Kee-Taeg;Bock, Jin-Young;Kim, Si-Mong;Lee, Chul-Hee;Lee, Joung-Ryoul
    • Journal of the Korean Society of Tobacco Science
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    • v.29 no.2
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    • pp.74-79
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    • 2007
  • This study was conducted to evaluate the prediction of sensory property of smoke from leaf chemical property and characterize leaf chemical components for the best tobacco taste's leaves in flue-cured tobacco. For analytical and sensory evaluations, one hundred and forty grades were used. The major leaf chemical components to predict the sensory property of smoke were nicotine for impact, irritation and off taste & odor, and total sugar/nicotine ratio for tobacco taste. Within ${\pm}20%$ range of difference, the predictable probabilities of sensory property of smoke form leaf chemical property were 80.0% for off taste & odor and $91.4{\sim}96.4%$ for impact, irritation and tobacco taste. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical component contents were $2.77{\sim}3.55%$ in nicotine and $5.1{\sim}6.9$ in total sugar/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory property of tobacco smoke from a few selected leaf chemical components in flue-cured tobacco and to select the flue-cured tobacco leaves for enhance the tobacco taste of cigarette.

Prediction of Sensory Property from Leaf Chemical Property in Burely Tobacco (버어리종 잎담배의 화학성분에 의한 관능 특성 예측)

  • Jeong, Kee-Taeg;Cho, Soo-Heon;Bock, Jin-Young;Park, Seong-Weon;Lee, Joung-Ryoul
    • Journal of the Korean Society of Tobacco Science
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    • v.29 no.2
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    • pp.80-84
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    • 2007
  • This study was conducted to evaluate the prediction of sensory property of smoke from the leaf chemical property and characterize leaf chemical components for the best tobacco taste's leaves in burley tobacco. For analytical and sensory evaluations, sixteen grades were used. The major leaf chemical components to predict the sensory property of smoke were ether extract for tobacco-like, chloride for impact and total nitrogen/nicotine for irritation. Within ${\pm}20\;%$ range of difference, the predictable probabilities of sensory property of smoke from the leaf chemical properties were 100 % for tobacco-like, impact and irritation. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical component contents were $6.5{\sim}6.8\;%$ in ether extract, $0.25{\sim}0.30\;%$ in chloride and $1.26{\sim}1.54$ in total nitrogen/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory components of tobacco smoke from a few selected leaf chemical properties in burley tobacco and to select the burley tobacco leaves for enhance the tobacco taste of cigarette.

Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture

  • Hwang, Young-Jung;Hwang, Seol-A;Lee, Ju-Woon
    • Food Science of Animal Resources
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    • v.36 no.1
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    • pp.19-22
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    • 2016
  • This study was conducted to improve sensory quality of Jokbal (Korean Pettitoes) made from frozen pig feet by addition of herbal mixture (glasswort, raspberry and Sansa powders). After adding herbal mixture, lipid oxidation (2-thiobarbituric acid values, TBARS), sensory property, and textural property were determined. Herbs were individually added into cooking soup at concentration of 6% (low concentration treatment, LCT) or 12% (high concentration treatment, HCT) of raw pig feet. Refrigerated pig feet were used as control. Thawed feet without any herbal mixture were used as freezing treatment (FT). TBARS in LCT or HCT were lower than that in FT, and showed the similar to that in Control. Addition of the herbal mixture was effective in improving the flavor and textural property of thawed feet by inhibiting lipid oxidation and protein denaturation in a dose-dependent manner.

Handle analysis of Cosmetic Textiles and its Correlation with Subjective haracteristics -Focus on puff textile-

  • Jung, Cheul Sun;Koo, Young Seok
    • Fashion & Textile Research Journal
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    • v.16 no.2
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    • pp.312-318
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    • 2014
  • This study examined the correlation between a handle evaluation of cosmetic puff textile and a sensory evaluation. The KES-F system was used to analyze the main mechanical factors for the handle evaluation and a statistical method was used for the sensory evaluation. The results revealed different mechanical properties and handle values of the tested cosmetic puff textiles. A material type and structure of the cosmetic textile affected the handle property of the material which is the most important factor for a cosmetic purpose. Particularly, the physical properties of textile material are likely to be important factors for the sensory property of cosmetic material. In addition, the sensory evaluation also revealed different sensory characteristics of the cosmetic efficiency according to the cosmetic puff textile. No close relationship was observed between the mechanical properties and sensory evaluation on the cosmetic puff textiles. The sensory evaluation of a cosmetic efficiency is not only decided by the physical and mechanical characteristics of the cosmetic textile material. Overall, when using textiles used for the cosmetic purposes, it is important to consider not only the proper mechanical properties of the textiles but also the use and sensory satisfaction. Development and selection of the cosmetic textiles should be focused on both the material function and consumer satisfaction.

A Study of Functional Jeolpyon Prepared with Silk Protein (Silk Protein을 첨가한 기능성 절편의 제조에 관한 연구)

  • 황영정;김경옥
    • Korean Journal of Human Ecology
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    • v.7 no.1
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    • pp.43-50
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    • 2004
  • The purpose of this study is to reach silk protein added in differing amounts to Jeolpyon, Korean traditional rice cake, using rice powder as its primary material, estimation of the micro organism quality, physicochemical property, sensory evaluation and the property of storage period (20${pm} 5 ^{\circ}C$). In the physicochemical property, the content of proximate composition of rice powder was measured as 38.11% of moisture, 56.62% of total sugar, 5.11% of crude protein, 0.52% of crude lipid, 0.25% of ash. And the raw material of silk protein was measured as 6.61% of moisture, 91.22% of crude protein, 6.41% of crude lipid and 0.75% of ash. The pH of raw material for rice powder and silk protein Jeolpyon showed mild acidity as 6.41 and 6.23, respectively. In rice powder and silk protein, total free sugar contents was 0.89% and 0.02%, and total amino acids contents was 4.28% and 52.21 %, respectively. For sensory evaluation. color, taste, softness and adhesiveness were significantly acceptable in control and adding 1 % silk protein. Control and samples added 1$\sim$3% silk protein had high sensory score color in overall acceptance. In conclusion. Jeolpyon can be manufactured with nutritious Jeolpyon by adding silk protein.

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A Study on the Eigen Ethnic Function and Mathematical Processing Method of Human Information (인적정보의 고유기능과 계량화 방안에 관한 연구)

  • 김홍재;서윤정
    • Journal of the Society of Korea Industrial and Systems Engineering
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    • v.19 no.40
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    • pp.329-339
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    • 1996
  • This study presents the eigen ethnic function and mathematical processing method of human information. Human information can be definded as the overlap area taking the superposition property composed of intuition and sensory in stimulus/response (S/R) model, In S/R model, the intuition and sensory eigen ethnic function acts on the forming of perception. Perception process by the superposition property of intuition and sensory analogy to the basic neural network model. This analogy model extends to the analysis method. As an analysis method, optimal ratio number induced to the golden section ratio. Golden section ratio drived out by diverse source and implicated to the sensory and intuitive context such as beauty, harmony, optimality etc. This numerical orders can be applied to analysing the Perception process and extended to pursue the Potential human behavior, On the basic of proposed applying method, an illustrative mathematical examples are presented.

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Effects of Ginseng on Textural and Sensory Properties of Long Life Noodles (인삼첨가 Long Life 면의 조직감과 관능적 특성)

  • 심창주
    • The Korean Journal of Food And Nutrition
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    • v.12 no.5
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    • pp.523-528
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    • 1999
  • The influence of ginseng on the paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on quality properties color cooking quality textural and sensory properties and reducing microbial population of LL(Long Life) noodles was studied. The contents of ginseng used were from 5% to 10% based on flour weight. The viscosity property of wheat flour with ginseng was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorption stability and breakdown were increased by ginseng. The whiteness of Ll nodles manufactured with ginseng was lower than that of control The shear extrusion force and hardness of LL noodles manufactured with ginseng were shown much higher value than those of control. At cooking quality examination of LL noodles manufactured with ginseng weight of cooked LL noodles was decreased but volum was appeared in ice versa,. Extraction amounts of LL noodles manufactured with ginseng during cooking were much smaller than those of control Total count of microorganism of Ll noodles manufactured with ginseng were decreased during storage at 3$0^{\circ}C$ Sensory properties of cooked LL noodles which was manufactured with ginseng showed quite acceptable. Based on the cooking and sensory evaluation test addition of 7.0% ginseng to wheat flour may be suitable for processing LL noodles.

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Baking Properties of Yeast Breads Containing Various Combinations of Job's-tears Flour and Wheat Flour (율무쌀가루 혼합빵의 제빵 특성 비교)

  • 김정숙;박신인
    • Journal of Food Hygiene and Safety
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    • v.14 no.1
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    • pp.17-21
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    • 1999
  • The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.

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Effects of Added Yam Powders on the Quality Characteristics of Yeast Leavened Pan Breads Made from Imported Wheat flour and Korean Wheat Flour (마(Dioscorea) 첨가가 우리밀과 수입밀을 이용한 식빵 품질특성에 미치는 효과)

  • 이선영;김창순
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.1
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    • pp.56-63
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    • 2001
  • This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.

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Effect of Gamma-irradiation on the Quality Properties of Pork Jerky Prepared with Paprika and Japanese Apricot Extracts (감마선 조사가 파프리카와 매실 추출물로 제조된 돈육포의 품질특성에 미치는 영향)

  • Park, Kyung-Sook
    • Journal of Radiation Industry
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    • v.5 no.4
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    • pp.383-391
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    • 2011
  • This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.