• Title, Summary, Keyword: taste

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Processing of Corbicula elatior Beverage (재첩을 이용한 음료 가공)

  • 강동수;최옥수
    • Journal of Life Science
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    • v.11 no.2
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    • pp.138-143
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    • 2001
  • Marsh calm(Corbicular elatior)with a short-term storage in raw and a law-rate of utilization has been increasing the needs to develop new marsh calm processing products for a temporary mass treatment and long-term distribution, Therefore the processing conditions of marsh calm beverage using proteolytic enzyme hydrolysis were investigated. A partial hydrolysis at 6$0^{\circ}C$ for 1 hour after adding 3% Alcalase as more effective than a hot water extraction to develop taste compounds from the marsh calm. The result of ommission test showed that nucleotides and their related compounds were contributed in the taste of the marsh calm hydrolysates rather than free amino acids. The taste of the hydrolysates was produced by association with these compounds rather than only one compound s the hydrolystes taste differently for the control when one of these compound was omitted. The hydrolysates were fractionated to molecular weight below 500 dalton to eliminate bitter taste and to improve it flavor from the hydrolysates, 0.05% bay leaf was more effective to improve the odor than other herbs.

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Sodium Intake and preference for Salty Taste in elementary School Children Residing in Rural and Urban Areas of Korea (우리나라 농촌과 서울 아동의 Na 섭취 및 짠맛에 대한 기호도 비교 연구)

  • 김주연
    • Journal of Nutrition and Health
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    • v.23 no.4
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    • pp.248-256
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    • 1990
  • To compare Na intake and excretion in elementary school children in rural and urban areas of Korea, dietary intake record, urinary Na and K excretion and preference for salty taste were measured in 39 children in 4th grade in Seoul and 36 children in 4th and 5the grades in Kochang-gun)farming area) and their mothers. mean daily urinary Na excretions were 48.8mEq in children and 62.3mEq in mothers. Mothers showed significantly higher preference for salty taste compared to children(X2=16.09, p<0.01). Among the children, those in Seoul had higher preference for salty taste than those in Kochang-gun(X2=8.32, p<0.05). Since the children showed significantly lower preference for salty taste than mothers, more researches and efforts should be directed to prevent the shifts of the taste of the children in order to decrease their Na intake and the risk of hypertension later in life.

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Brain Mechanisms of Cognitive, Emotional and Behavioral Aspects of Taste

  • Yamamoto, Takashi
    • International Journal of Oral Biology
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    • v.34 no.3
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    • pp.123-129
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    • 2009
  • Taste is associated with hedonic evaluation as well as recognition of quality and intensity. Taste information is sent to the cortical gustatory area in a chemotopical manner to be processed for discrimination of taste quality. It is also conveyed to the reward system and feeding center via the prefrontal cortices. The amygdala, which receives taste inputs, also influences reward and feeding. In terms of neuroactive substances, palatability is closely related to benzodiazepine derivatives and $\beta$-endorphin, both of which facilitate consumption of food and fluid. The reward system contains the ventral tegmental area, nucleus accumbens and ventral pallidum and finally sends information to the lateral hypothalamic area, the feeding center. The dopaminergic system originating from the ventral tegmental area mediates the motivation to consume palatable food. The actual ingestive behavior is promoted by the orexigenic neuropeptides from the hypothalamus. Even palatable food can become aversive and avoided as a consequence of postingestional unpleasant experience such as malaise. The brain mechanism of these aspects of taste is elucidated.

SDS-PAGE OF THE LINGUAL EPITHELIUM WITH SPECIAL REFERENCE TO TASTE BUDS (미뢰함유설상피와 비함유설상피 단백질에 관한 SDS-PAGE적 비교 연구)

  • Kim, Hyun-Man;Hwang, Sung-Myung;Ko, Jae-Seung;Kim, Jung-Keun
    • The journal of the Korean dental association
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    • v.22 no.12
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    • pp.1083-1089
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    • 1984
  • As a study to elucidate whether taste buds contain specific proteins, rat dorsal lingual epithelium was analysed by electrophoresis. The epithelium of the vallate papilla (with numerous taste buds), the area of the fungiform papilla 9with a few taste buds), and the area between vallate papilla and large filiform papilla (not containing taste buds) were strippled off by treatment with 0.7% EDTA. The epithelial protein was extracted by 1% SDS and 1% Mercaptoethanol in 0.01M phosphate buffer (pH7.2). Extracts were analysed by disc SDS-PAGE. Because the patterns of protein composition from each site were similar with each other as a whole, it is concluded that taste buds do not contain specific protein detected by SDS-PAGE in adult rat. But a protein on M.W. 49000 which lies in the area of molecular weight of keratin molecules was found only in the epithelium containing taste buds. This results suggested that the epithelium containing taste buds differentiate dissimilarly to the epithelium not containing taste buds.

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Electrogustometric Study on the Standard Threshold Values of Four Taste Qualities for the Korean College Women (Electrogustometer를 이용한 한국여대생의 사원미 미각 역치에 관한 연구)

  • Sim, Young-Ja;Kim, Kyung-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.15 no.2
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    • pp.176-180
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    • 1986
  • A study was carried out to investigate the threshold values of four taste qualities by using electrogustometer for Korean female college students. The mean values of taste threshold before the treatments were for $7.5{\mu}A$, sweet taste area, $19.6{\mu}A$, salty taste area, $23.5{\mu}A$, sour taste area, $18.4{\mu}A$, bitter taste area and $50.7{\mu}A$, middle area, respectively. The thresholds of taste for the each area of tongue of the after-treatments were more sensitive than those of the before-treatments except the after-treatment with sodium chloride in which the sensitivity was much reduced. There were no significant differences between the thresholds of left and right side of the tongue. (p<0.05). Taste qualities of electrical stimuli were also evaluated by using electrogustometer. The major tastes (Approx. 90%) of the feelings for the electrical stimuli were metallic, sour, bitter and salty.

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Studies on the Taste Describing Terms of Monosodium Glutamate and the Interactions Between MSG and Other Basic Taste Substances (Monosodium Glutamate의 맛표현 용어와 기본맛 성분과의 상호작용에 관한 연구)

  • Hong, Hae-Kyung;Lee, Hyun-Duck;Lee, Cherl-Ho
    • Journal of the Korean Society of Food Culture
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    • v.5 no.4
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    • pp.425-430
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    • 1990
  • The taste describing terms of Monosodium glutamate(MSG) was surveyed by questionnaires, and the sensory threshold value of MSG solution was compared to those of other basic taste substances. The effects of MSG addition to the other basic tastes were also evaluated. From the 96 responders, the taste of MSG itself was expressed as greasy(58%) or nauseous(24%), but the taste expected when MSG was added to food was expressed as sapidity and relish(79%). From the sensory evaluation, the panel expressed greasy, bitter or sweet at the absolute threshold level(0.002 M) of MSG solution, but changed to greasy and salty at the recognition threshold level(0.006 M). When MSG was added to salt solution, it expanded the salty taste, but with citric acid solution it suppressed the sourness. When MSG was added to sugar solution, it expanded sweet taste at the lower concentration of MSG(0.01 M), but suppressed the sweet taste as MSG concentration increased.

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Changes in Taste Characteristics of Traditional Korean Soy Sauce with Ripening Period - Analysis of Nitrogen Compound Contents and Sensory Characteristics - (숙성 기간에 따른 전통 간장의 맛 특성 변화(II) - 질소 화합물 분석 및 관능 특성 -)

  • Joo, Myoung-Sook;Sohn, Kyung-Hee;Park, Hyun-Kyung
    • Journal of the Korean Society of Food Culture
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    • v.12 no.4
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    • pp.383-389
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    • 1997
  • This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

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Consciousness and Sensory Characteristics on Commercial Kimchi (시판김치에 대한 의식과 관능적 특성)

  • Park Young-Hee;Jung Lan-Hee
    • Korean Journal of Human Ecology
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    • v.9 no.2
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    • pp.85-92
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    • 2006
  • He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi

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Discrimination of Chinese Glycyrrhiza uralensis and Uzbek Glycyrrhiza glabra Using Taste Sensor (미각센서를 이용한 중국산 감초와 우즈베키스탄산 광과감초의 감별)

  • Choi, Go-Ya;Kim, Young-Hwa;Chae, Sung-Wook;Lee, Hye-Won;Ko, Byoung-Seob;Lee, Mi-Young
    • The Korea Journal of Herbology
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    • v.26 no.1
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    • pp.35-39
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    • 2011
  • Objectives : Genetic analysis and taste pattern were performed to identify species between Glycyrrhiza uralensis and G. glabra which are officially listed in Korean Pharmacopoeia IX as origin of Gamcho(g$\={a}$nc$\v{a}$o, licorice root, Glycyrrhizae Radix et Rhizoma). Methods : Genetic analysis showed that identification between two species was done by comparing base sequence of ITS(intergenic transcribed spacer) and trnH-psbA regions from eleven Gamchoes sold in market. There was different taste pattern using by taste sensor in Glycyrrhiza uralensis and G. glabra. Results : Genetic analysis showed that six Gamchoes from China were identified as Glycyrrhiza uralensis and five Gamchoes from Uzbekistan were G. glabra. From the results of taste pattern, sourness and astringency of Glycyrrhiza uralensis from China were significantly higher than G. glabra from Uzbekistan, and aftertaste of astringency, aftertaste of umami, and saltiness of Glycyrrhiza uralensis were signicantly low as compared to G. glabra. There is no significant difference between two species in terms of bitterness, aftertaste of bitterness, and umami. Conclusions : Taken together, Glycyrrhiza uralensis from China and G. glabra from Uzbekistan were identified by taste sensor, and this technic could be applied to establishment of taste pattern marker for identification of different species located in various regions.

Development of a Salt Taste Sensor for Improvement on Meal HabitDirection Method (식습관 개선을 위한 음식 짠맛센서 개발)

  • Yang, Gil-Mo;Seo, In-Ho;Kim, Gi-Young;Lee, Kang-Jin;Son, Jae-Yong;Mo, Chang-Yeon;Kim, Yong-Hoon;Park, Saet-Byoul
    • Journal of Biosystems Engineering
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    • v.35 no.5
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    • pp.310-315
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    • 2010
  • The amount of salt intake of Korean people is 11.4 grams per a day, which is 2.3 times of the recommended daily salt intake by WHO - 5 grams of salt a day. The relationship between high salt consumption and increased risk of high blood pressure, observed not only in hypertensive but also in normotensive patients. High salt intake is also associated with an increased risk of heart attack, cerebral ischemia and osteoporosis. Therefore, this research is for developing a salt taste sensor to reduce sodium consumption and improve meal habits for the perception of a more bland taste of most foods. When the sensor was put into food sample, current intensity achieved with distribution cables. Current intensity was correlate with a simple equivalent of salt taste stimulus intensity. The salt taste sensor consists of salinity & temperature measuring probe, signal processing circuit and LCD display & LED warning light. When salinity is going over a set point, LCD displayer indicate salt taste on LCD panel by percent value (%), and at the same time, blue LED light change to red LED light. So we could know the grade of salt taste in soup before meals conveniently and objectively. The results show that operating range of 10 to $80^{\circ}C$ and accuracy of ${\pm}0.1%$ were achieved with an analysis time of about 2 or 3 sec. Moderate reductions in salt intake can help to avert adult diseases and lead a healthy life.