Sensory evaluation of shucking pressure, pressure holding time, seeding method, difference in full shucking rate in the aquaculture area and shucking oyster was performed using an ultra-high pressure oyster shucking machine. The reaching time for each target pressure is 2.2-2.4 MPa/sec in the range of 180 MPa to 240 MPa. had a rate of pressure rise. There was a difference of 0.5-1.7℃ in the range of 24-27℃ in the seawater temperature before and after the pressure treatment inside the pressure vessel, but there was no specific increase or decrease in seawater temperature. When only the shucking pressure is increased without the pressure holding time, the critical shucking pressure at which the oyster shell is opened and the flesh is peeled in the range of 200 to 220 MPa. When the critical shucking pressure is reached, the oyster sample in the closed vessel is expected to be shucked by about 40%. If there is no pressure holding time when judged only by full shucking, an increase in pressure of about 1.5 MPa is required to further shuck 3% of the oyster population. The oyster samples cultivated in the south coast of Korea were subject to full shucking under the conditions of 220 MPa shucking pressure and two minutes (120 seconds) of pressure holding time, and the difference in the pressure of the oysters according to the oyster seeding method and the farming area was minute. Finally, the condition of 220 MPa of shucking pressure and three minutes of pressure holding time was the best at 1.52 when the result of the sensory evaluation performed manually was set to 1.0. Next was 1.4 under the conditions of 220 MPa of shucking pressure and one minute of pressure holding time (60 seconds), and 1.3 under the condition of 220 MPa and two minutes of pressure holding time (120 seconds). Therefore, it is considered that the most desirable shucking conditions, considering the efficiency and sensory evaluation results, are the conditions of 220 MPa shucking pressure and two to three minutes of pressure holding time.

This study was conducted to investigate the effects by supplementing concentrates during the late fattening phase in TMR (total mixed ration) feeding of Korean steer on the performance, carcass traits, physico-chemical characteristics and sensory test of the longissimus dorsi muscle. Eight Korean steers (24 months of age) averaging 604 kg in body weight were fed the TMR (Control) or the TMR supplemented with concentrates (TMR+conc.) until 30 months of age, then they were slaughtered. Steers fed the TMR supplemented with concentrates had a higher (p<0.05) intakes of dry matter and TDN (total digestible nutrient), carcass weight and marbling score compared to those fed TMR only, but carcass grade did not differ (p>0.05) between treatments. Amino acid concentration of the longissimus dorsi muscle did not differ between treatments, However, the highest concentrations were for glutamic acid and lowest for cystine; further, and the content of essential amino acids was highest for lysine, leucine, threonine, arginine, and isoleucine in that order. Cis-oleic acid and arachidonic acid of fatty acids in the longissimus dorsi muscle were higher (p<0.05) in the control condition compared to TMR+conc. The contents of oleic acids, palmitic acid, stearic acid constituted about 88% of the total fatty acids. Although the physico-chemical characteristics of the longissimus dorsi muscle did not significantly differ between treatments (p>0.05), but the sensory test results were lower for the TMR+conc. condition. These results suggest that supplementing concentrates during the late fattening phase of Korean steers resulted in increasing the carcass weight and marbling score. However, the cis-oleic acid content of the longissimus dorsi muscle was decreased as a result of supplementing concentrates, which could affect negatively in meat sensory evaluation.

There has been growing concern over the emissions of formaldehyde and VOCs from automotive interior materials, as these could have an important impact on the in-vehicle air quality (IVAQ) of automotive vehicles. Odor, the components of which may include VOCs, refers to the automotive interior smell emitted directly or indirectly from any part of an automotive interior, based on human olfactory senses and a comfort evaluation of vehicle quality. The objective of this paper is to compare the instrument analysis with the sensory characteristics of an odor using GC/MS/Olfactometry. From the test, it was possible to identify the cause of odor, which can be difficult to distinguish among multiple odors, through the simultaneous performance of instrumental analysis and sensory evaluation.

현재 까다로운 할랄 식품 인증제도로 인해 시장 진출에 어려움이 있어 이를 극복할 능력을 갖춘 다국적 기업이 전 세계 할랄 식품시장의 80%를 차지하고 있다. 특히 동남아시아의 가장 큰 수출 시장인 인도네시아와 말레이시아는 이슬람법이 적용되는 나라로 무슬림 인구 비율이 절대적이다. 현재까지 국내 식품기업은 이러한 문제로 할랄 시장 진출이 미미한 상황이다. 그러나 최근 한류 열풍 등으로 무슬림들의 한국식품에 대한 관심이 높아지고 있어 할랄식품용 한식 제품이 무슬림 시장에 진출이 가능할 것으로 생각된다. 또한 개발된 제품은 마땅한 할랄식품용 한식이 없는 국내 거주 혹은 여행 중인 무슬림에게 좋은 대안이 될 수 있을 것이다. 따라서 본 연구에서는 무슬림이 안심하고 먹을 수 있는 다양한 할랄용 가공식품을 개발하고 산업화하고자 하였다. 말레이시아, 인도네시아 및 국내 거주 무슬림을 대상으로 한식에 대한 인식 및 선호도 등을 조사하였으며 이를 바탕으로 대체육류를 활용하여 야채죽과 김치죽을 개발하였다. 개발된 할랄 죽에 대해 무슬림을 대상으로 관능평가를 실시하여 소비자 수용도를 확인하였다. 관능평가는 국내 거주 무슬림 60명을 대상으로 진행하였으며 개발된 야채죽 3종, 김치죽 3종에 대해 종합기호와 외관, 향미, 입안느낌 등을 평가하였다. 종합 기호도를 9점 척도로 비교한 결과 야채죽에서 가장 높은 점수는 6.4점, 김치죽은 7.4점으로 조사되었으며 종합 기호도가 높은 제품이 종합 선호도에서도 역시 높게 나타나 개발 제품의 시장진출 가능성을 확인할 수 있었다. 세부적으로 살펴보면 야채죽의 종합기호도는 야채죽-2가 6.4로 가장 높게 나타났으며, 다른 두 제품보다 기호도와 선호도에서 뚜렷이 높게 평가되었다. 김치죽의 종합 기호도는 김치죽-2가 7.4로 다른 두 제품보다 뚜렷하게 높았으나 세 제품간의 선호도 차이는 뚜렷하지 않은 것으로 평가되었다. 각각의 제품에 따라 맛의 강도 패턴은 유사하게 나타났지만 선호되는 제품이 단맛, 짠맛, 감칠맛 및 매운맛의 강도 및 외관이나 향미 등에서 점수가 약간 높은 것으로 분석되었다. 이러한 관능적 데이터를 좀 더 객관적으로 분석하기 위해 전자 관능평가(전자코)를 실시하였다. 제품별로 패턴의 차이는 크게 없었지만 주관적 관능평가와 전자 관능평가의 비교 분석을 통해 무슬림들이 선호하는 향 등을 객관화하여 추후 다른 할랄 제품 개발 시 지표 데이터로 사용할 수 있을 것으로 생각된다.

Kunrak, a type of Korea traditional cheese, is made using Tarak, a yogurt produced with makgeolli as the fermentation source. Kunrak is produced by removing whey from Tarak, followed by drying process for safe storage and consumption over a longer period. In this study, we produced kunrak based on the method described in「Imwonsibyukji」. Prepared Kunrak was ripening for 96 hours at 20, 30, and 40oC. In order to study characteristics of Kunrak, physiochemical properties (pH, acidity, water contents) and contents of metabolites (organic acids, sugars, amino acids, and fatty acids) were analyzed. During ripening, water contents decreased. The main organic acids in Kunrak were citric acid and lactic acid, and the main free sugar was lactose. Main amino acids were glutamate and phenylalanine, and main fatty acid was saturated capric acid. At later ripening, all metabolites increased immediately after preparation. The sensory evaluation score of overall preference was highest for Kunrak, which was ripening at 40oC for 96 hours. This study was aimed to assay metabolites of Kunrak under various ripening conditions. The results provide basic data to produce conditions for standardized manufacturing of Kunrak.

The object of this study is to investigate the relationship between the air dilution sensory test and the threshold odor number (TON) method for evaluating the odor of domestic wastewater, plating plant wastewater, food plant wastewater and lake water. The dilution factor of raw wastewater evaluated by the air dilution sensory test was in the order of food plant > plating plant > domestic > lake, and that evaluated by the threshold odor number method was in the order of food plant > domestic > plating plant > lake. The same results were obtained when the raw wastewater and lake water were diluted 2 and 5 times with pure water. The relative geometric standard deviation determined from the threshold values of each panel on the air dilution sensory test was much larger than that calculated from results derived from the threshold odor number method. The relative geometric standard deviation obtained from samples with a low dilution factor was greater. There was a very good linear correlation (correlation coefficient = 0.968~1.000) between the air dilution sensory test and the threshold odor number method. But, the reduction in odor intensity (the slopes of regression curves) by dilution was dependent on the types of the odor-emission sources.

본 연구는 돈육 중의 후지육을 이용하여 천연 향신료인 생강 및 인삼 분말을 첨가비율별로 처리(무처리 대조구, T1구(A-생강 분말 0.1% 첨가, B-인삼 분말 0.1% 첨가), T2구(A-생강 분말 0.2% 첨가, B-인삼 분말 0.2% 첨가), T3구(A-생강 분말 0.3% 첨가, B-인삼 분말 0.3% 첨가)하여 돈육포를 제조한 후, 저장기간에 따른 VBN, 미생물 수 및 관능평가에 미치는 영향을 조사하였다. 돈육포의 VBN 함량은 대조구와 처리구간에서는 통계적인 유의차가 나타내었고(p<0.01), 저장기간이 길어짐에 따라 VBN 함량과 총 세균수 및 대장균 수도 점차 증가하는 경향을 나타내었다. 또한 처리구에 상관없이 생강 분말 첨가군(A)이 인삼 분말 첨가군(B)군보다 유의적으로 낮게 나타났다(p<0.01). 돈육포의 관능평가의 경우, 육색과 맛은 처리구에 상관없이 저장기간이 길어짐에 따라 저장 2주째에 가장 높아 통계적인 유의차가 나타났고(p<0.05), 그 이후는 서서히 낮아졌다. 특히 육색의 경우, T1구의 A군이 다른 처리구보다 크게 높게 나타났다(p<0.05). 이상의 결과로 볼 때 돈육포 제조 시 생강분말 첨가는 미생물의 증식 억제에 다소 영향을 미치며, 육포제조 후 2주째에 가장 맛이 좋은 것으로 판단된다.

This study evaluated the concentration(OU/m3) of a complex odor being discharged from tire, feedstuff, bakery, paper, casting and painting manufacturing process, correlation between odor concentration(OU/m3) and the odor sensor was investigated. 4 type(A, B, C, D) gas sensors of metal oxide compounds are used in this study. Each odor sample of manufacturing process is diluted with odorless air and diluted odor samples were prepared for five different concentrations. Correlation results(R) of odor sample of tire, feedstuff, bakery, paper manufacturing process ware 0.86~0.99, and odor sample of casting, painting manufacturing process ware more than 0.93. Thus the odor concentration(OU/m3) evaluation by odor sensor was to determine the possible. In particular odor sensor B and D are likely to be effective for evaluation of odor concentration. However, odor samples before evaluation is needed the calibration process depending on the field odor sample to field apply.

2011년에 전국 79개 악취검사기관을 대상으로 공기희석관능법에 대한 숙련도 시험을 실시하였다. 악취방지법의 부지 경계선과 악취 배출원의 배출허용기준을 모사한 2개의 합성복합악취를 숙련도 시험물질(proficiency testing materials, PTM)로 사용 하였다. 부지 경계선 시료는 7ppm의 톨루엔과 7ppm m-자일렌의 복합악취로 구성하였으며, 배출구 시 료는 10ppm DMS (dimethyl sulfide)와 10ppm DMDS (dimethyl disulfide)의 복합악취로 구성하였다. 숙련도 시험 결과는 기준값으로 평균과 중간값을 사용하고, 목표표준편차로 일반 표준편차, 로버스트 표준편차 및 변동계수를 사용하여 Z-점수를 평가하였다. 시험결 과의 변동계수는 PTMs의 냄새강도가 증가함에 따라 감소하였다. 복합악취에 대한 숙련 도 시험 결과는 악취희석배율보다 로그 스케일의 악취지수를 사용하여 평가하는 것이 적 절했다. 두 PTMs에 대한 참여기관의 Z-점수를 변동계수, 표준편차, 그리고 로버스트 표 준편차를 사용하여 평가할 때, 참여기관의 95%가 숙련도 기준을 만족하였다. 목표 표준 편차를 변동계수의 20%로 설정하였을 때 참여기관의 만족도 비율은 부지경계와 출구 PTM 시료에 대해 각각 90%와 95%로 양호하였다. 이러한 결과들로부터 부지경계와 출 구의 복합악취를 모사한 두 합성 PTMs 모두 복합악취의 숙련도 시험물질로 적합하였다.

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

The purpose of this study was to investigate the awareness, eating experience, and preference of kimchi, and the sensory evaluation of kimchi from Chinese and Korean students residing in Korea. General information (including age, sex, duration of staying, living status) was collected. A questionnaire was used to collect the information on awareness, eating experience, and preference of kimchi and dishes made with kimchi. Sensory evaluations were carried out on a 10 point scale. All subjects (37 Koreans, 43 Chinese) were aware of kimchi, with 98% of the Chinese subjects recognizing kimchi as a Korean traditional food and 65% having eaten kimchi at least once a day. The types of kimchi preferred by Chinese subjects were generally sweet and not over-bearing in seasoning, hotness, or ripeness. The more frequently eaten foods made with kimchi were jjigae, bokkeumbap, bibimbap and kimbap. However, the more preferred dishes made with kimchi were bossam, jeongol, bokkeum, jeon, and ramyeon. The Chinese subjects were especially sensitive to spicy odors (4.6±2.2/10), salted seafood odors (4.6±2.3/10), offodors (4.4±2.3/10) and aftertaste (5.9±2.1/10) compared to Korean subjects. Taken all together, the perception as well as sensory characteristic of kimchi needs to be improved for the globalization of kimchi.

This study aims to understand college students customer’s preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low∼5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.