In this study, the characteristics and taste components of six different oyster mushroom cultivars (Gonji-7ho, Santari, Baekseon, Chunchu, Suhan, and Heuktari) were analyzed and compared. The Heuktari mushroom pileus had the lowest brightness index (32.8) and remained dark (brightness index: 30.5) even after blanching. The moisture content of the mushrooms was approximately 90%. The salinity and sugar contents were highest in Heuktari (5.7% and 7.1%, respectively). Gonji -7ho had the highest contraction rates, with a length contraction rate of 16.4% and thickness contraction rate of 23.9%. The total amino acid content was highest in Heuktari (537.8 mg/100 g), but the glutamine content contributing to umami taste was highest in Santari (59.4 mg/100 g) and the aspartic acid content was highest in Baekseon (33.1 mg/100 g). Among the 5?-nucleotide components, guanosine monophosphate, which enhances umami taste, was highest in Baekseon (0.7 mg/g). Baekseon was also calculated to have the highest umami taste concentration based on amino acid and nucleic acid contents (12.7 g/100 g). The results of this study serve as valuable basic data on the physicochemical characteristics of oyster mushroom cultivars grown in Korea.

In this study, 30 kinds of long-term and mature Korean soy sauce were collected and classified by the fermentation period, and the components related to taste and sensory characteristics were analyzed. A total of 4 kinds of organic acids were detected. The total organic acid content was in the range of 97.2~341.6 mg%, but did not show the tendency to increase or decrease in proportion to the aging period. The total free amino acid content was within the range of 3,001.0~3,834.7 mg% and showed a tendency to increase in proportion to the ripening period of the soy sauce. The contents of aspartic acid and glutamic acid subsequently increased in the long-term matured soy sauce. The ratio of essential amino acid to total amino acid was 31.6~35.7%, and the ratio of glutamic acid to total amino acid was 19.6~23.9%, respectively. The panel of 20~29-year-old indicated that the longer the aging period of soy sauce, the lower the preference while the panel of 30 or more years indicated that the longer the aging period of soy sauce, the higher the preference. This study was the first to investigate the quality of long-term matured soy sauce in more than one year.

[Introduction] Larix kaempferi (Larch), rich biomass in Hokkaido, is available as an inexpensive medium for mushroom production. We have previously developed a variety of Hypsizygus marmoreus with high ability to utilize larch sawdust without watering, Hm 219 (Marbure 219) with high fruit-body yield and high score of sensory evaluation, was selected. In this study, we investigated the effects of supplements to larch sawdust-based medium on taste components of fruit-bodies of Hm 219. [Materials and methods] The strain of H. marmoreus used in this study was Hm 219, the stock culture of Hokkaido Research Organization Forest Products Research Institute. Each 850 ml plastic bottle containing 540 g of larch sawdust-based substrate, was used for cultivation. Moisture content of each medium was adjusted to 61% based on the fresh weight of the mixture of solid materials. The substrate substituted with 0-40% of supplements (wheat bran, soybean curd residue and soybean shell) for rice bran as a nutrient, were used for cultivation. Cultivation was conducted by the standard procedure reported earlier (Harada et al., 2004). The harvested fruit-bodies were freeze-dried to determine the chemical composition. Soluble sugars, free amino acids and 5’-nucleotides were extracted with hot water from freeze-dried powder. These soluble components were determined by using HPLC. [Results] As a result, fruit-body yields on the substrate substituted with 20% of soybean shell for rice bran as a nutrient, were about 20% higher than those on the substrate with rice bran only. According to the replacement rate of soybean curd residue increasing , morphological quality of fruit-body tended to decline. As major free amino acids in fruit-body, monosodium glutamate-like (MSG-like) components which gave the umami taste, including aspartic acid and glutamic acid, and sweet components including alanine, threonine and serine were detected. As flavor 5’-nucleotides, GMP and IMP were found. In fruit-body of H. marmoreus, with respect to major soluble sugars, mannitol and trehalose were mainly contained. Each taste component content indicated differences among the different supplements to larch sawdust-based medium. The equivalent umami concentration (EUC ) is the concentration of MSG equivalent to the umami intensity of that given by the mixture of MSG and the 5’-nucleotide (Lee, Yu-Ling et al., 2009). The EUC value in a cultivation condition was more 15% higher than that of control condition. [References] Harada, A. et al. (2004) Effects of strain and cultivation medium on the chemical composition of the taste components in fruit-body of Hypsizygus marmoreus. Food Chemistry, 84, 265-270. Lee, Yu-Ling et al. (2009) Composition and non-volatile components of Hypsizygus marmoreus, LWT- Food Science and Technology, 42, 594-598.

연안산 저활용 소형복어인 복섬(Takifugu niphobles)을 원료로 하여 수프용 정미강화소재로 이용할 수 있는 풍미계 조미엑스분을 추출하였고, 추출방법에 따른 이들 복섬 엑스분의 품질 및 정미발현성분에 대하여 살펴보았다. 복섬의 조단백질 함량은 17.4%으로 Glu, Asp, Lys, Leu, Pro, Ala, Val 및 Lys 등 주요 아미노산을 고루 함유하고 있었다. 열수추출법 및 2단 효소분해법으로 엑스분을 추출하고 관능적 특성을 비교한 결과, 98℃에서 3시간 추출한 열수추출물에서는 감칠맛과 맛의 강도가 약한 반면, 2단 효소분해물은 감칠맛과 맛의 조화가 월등히 우수하였고, 수율은 열수추출에 비해 약 1.7배 증가하였다. 열수추출 및 2단 효소분해물의 유리아미노산 총량은 각각 433.1 및 4,502.2 mg/100 g으로 함량 차이가 컸으며, Pro, Leu, Lys, Hypro, Tau, Arg, Phe, Ala, Glu 및 Val 등이 복섬 2단 효소분해물의 주요 유리아미노산이었다. 반면, IMP 함량은 각각 336.2 및 372.2 mg/100 g으로 다량 함유되어 있었으나 양자 간에 큰 차이가 없었고, 그외 total creatinine 등 기타 염기성분도 추출방법에 따른 함량 차이는 거의 없었다. 주요 정미발현성분 중의 하나인 무기이온은 Na, K, Cl 및 PO4 등이 주성분으로, 열수추출물에 비해 2단 효소분해물의 함량이 훨씬 많았다.

The objective of this study is to develope natural and economical Naengmyun broth using stock prepared with chicken heads. Proper mixing ratio of chicken head stock and chicken breast broth was determined through the sensory evaluation. In order to find out the attributes of chicken head-chicken breast broth(CH-CB broth), chicken breast broth and beef brisket(BB) broth were mixed to the chicken head stock and compared the preference and chemical elements between the broths were compared. The appropriate mixing ratio for reinforcing the meat broth and savory flavor, of was determined to 3:7(w:w). The comparison of CH-CB broth's and CH-BB broth's elements showed that the amount of crude protein and ash was the same and, in the case of crude lipid, CH-BB broth had 0.01% more than CH-CB broth. In the case of the total amount of free amino acids, CH-CB broth had 1.6 times more than CH-BB broth. A survey with 50 consumers showed that was prefered between CH-CB broth and CH-BB broth. CH-CB broth with significance.

식용 풋찰옥수수 고품질 육종에 관련된 주요 형질들의 특성을 파악하고자 수행한 본 연구는 모계 02S6140(찰옥수수, SSww)와 부계 KSS22(단옥수수, ssWW)의 교잡(F1)에서 분리된 F2 집단에서 수량 및 식미관련 형질들의 유전적 특성을 조사하였다. 그 결과 출사일수는 모본(02S6140) 계통이 85일, 부본(KSS22) 계통이 66일로 현저한 차이가 있었지만, F1은 71일로 교배친의 평균값 75.5일보다 작아지는 방향으로 나타났다. 간장(PH)은 F1에서 159 cm, 모부의 평균값 95 cm와 비교하여 크게 나타났다. 착수고율은 F2 집단의 평균이 교배친의 평균값 44와 동일하였고 찰질이 일반질 옥수수보다 높은 것으로 나타났다. 과피두께는 F1, F2 계통들에서 71 μm과 74 μm로 나타나 모부의 83.5 μm 평균보다 얇아지는 방향으로 나타났다. 아밀로스함량은 입질별로 매우 유의하게 차이가 있어 일반질이 평균 14.0%로 가장 높았으며 당질은 7.4%, 찰질은 5.0%의 값을 보였으며, 아밀로스함량에 대한 F1의 잡종강세는 비교적 높은 116.1의 값을 보였다. 유전자형 suwx는 이중열성돌연변이로 표현형은 sugary로 나타났다.

The characteristics of the components related to the meat taste of the commercial broiler (CB) and the Korean native chicken (KNC) were compared. The breast meat from CB showed higher amounts of C16:1 and C18:2 but lower amounts of C16:0 and C22:6. The thigh meat from CB showed a higher amount of C18:1 but lower amounts of C16:0, C18:0, C20:4, and C22:6. The flavor- and taste-contributing amino acids, including aspartic acid, threonine, serine, glycine, alanine, tyrosine, lysine, histidine, and arginine, were significantly higher in the KNC breast meat, but the level of amino acids in the thigh meat were not different between the two breeds. The measurement of the volatile compounds revealed that CB contains much higher volatile compounds compared to KNC in their fresh breast and thigh meat. Both in the breast and thigh meat, however, the amount of flavor compounds increased significantly after cooking; as such, KNC turned out to have more flavor compounds than CB.

본 연구에서는 대왕오징어를 가공식품의 소재로 활용하기 위하여 건조 및 자숙공정을 이용하여 쓴맛 및 신맛을 내는 염화암모늄을 효율적으로 제거하고자 하였으며, 무처리 한 대왕오징어(RGS, Raw giant squid)와 건조과정을 거친 대왕오징어(DGS, Dried giant squid) 및 자숙과정을 거친 대왕오징어(BGS, Boiled giant squid)의 이화학적 성분 비교를 통한 맛성분의 기초자료로 활용하고자 하였다. 각 공정별 오징어의

본 연구는 능이버섯의 식품학적 이용성 증진을 위한 기초적인 연구로써 능이버섯의 휘발성 및 비휘발성 기호성분을 분석하였다. 단맛에 관여하는 유리당은 glucose, trehalose, sucrose, xylose가 검출되었고 총 함량은 202.5 mg/kg이었다. 단맛, 쓴맛 및 감칠맛에 관여하는 아미노산의 함량을 분석한 결과, 필수아미노산과 총 유리아미노산의 함량은 각각 1,249.5 mg/kg과 2,592.1 mg/kg으로 나타났다. 버섯의 5