The purpose of this study was to confirm changes in flavor and taste characteristics of black pepper by combining nonthermal sterilization treatment methods, namely intense pulsed light, cold plasma, and ultraviolet. After treatment, lightness value and hue angle of black pepper were decreased. The difference in chromaticity between samples before and after treatment showed a significant difference of 6.11. The piperine contents before and after the combined nonthermal sterilization treatment were reduced from 28.4±0.25 mg/g to 20.4±1.06 mg/g. The results of an intensity test showed that the color and flavor of the sample became darker and weaker, but hot and pungent were not distinguished after nonthermal treatment. The flavor profile showed that the intensity of cool flavor was decreased, the intensity of nutty taste was increased, and other sensory languages did not show any difference. Although differences in flavor and taste were distinguished in a cooking application, the differences were not significant.

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, 45℃) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

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 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