Flavor Patterns Research Articles

냉해동 온도에 따른 마쇄 홍고추의 품질특성 변화

본 연구에서는 냉동 온도(-20, -30, -40, -50, -60 및 -70)와 해동 온도(4, 10, 20, 30, 40 및 <TEX>$50^{\circ}C$</TEX>)에 따른 마쇄 홍고추의 ascorbic acid, capsaicinoids, 유리당 함량과 ASTA 값의 품질 변화를 분석하였다. 냉동 온도에 따른 ascorbic acid 량은 67.08~80.35 mg/100 g 범위로 원료 값에 비해 57.00~64.10% 감소하였으며, 냉동 온도가 낮을수록 감소량은 적었다. 냉동 온도에 따른 capsaicinoids 함량, 유리당 함량 및 STA 값은 냉동 온도에 따른 차이를 보이지 않았고, 원료 값과도 유의적인 차이를 나타내지 않았다. 해동 온도에 따른 scorbic acid 함량은 70.34~75.90 mg/100 g 범위로 원료 값에 비해 45.12~52.69% 감소하였으며, 해동 온도가 높을수록 감소폭은 큰 경향을 보였다. 해동 온도에 따른 capsaicinoids 함량 및 유리당 함량은 원료 값과 유의적인 차이를 보이지 않았고, ASTA 값은 행동 온도가 높을수록 감소하는 경향을 보였다. 해동 온도에 따른 마쇄 홍고추의 전자코 분석 결과, 향기패턴 변화는 <TEX>$20^{\circ}C$</TEX> 이상의 해동 온도에서부터 원료의 향과는 명확히 구분되는 것으로 나타났다. 이상의 결과로부터 마쇄 홍고추 냉동시 냉동 온도는 <TEX>$-20^{\circ}C$</TEX>가 적합한 것으로 나타났으며, 해동 온도는 <TEX>$10^{\circ}C$</TEX> 이하에서 실시하는 것이 품질특성 변화를 최소할 수 있을 것으로 생각된다. We conducted this study to investigate the quality characteristics of mashed red pepper(MRP) with different freezing(-20, -30, -40, -50, -60 or <TEX>$-70^{\circ}C$</TEX>) and thawing(4, 10, 20, 30, 40 or <TEX>$50^{\circ}C$</TEX>) temperature. Frozen and thawed MRP was evaluated for ascorbic acid contents(AsA), capsaicinoids contents, free sugar contents, ASTA value, and flavor patterns. The AsA of frozen MRP with freezing temperature showed a range of 67.08~80.35 mg/100 g FW, and the mean AsA losses after frozen were 57~64% compared to raw red pepper. Capsaicinoids contents, free sugar contents, and ASTA values of frozen MRP with freezing temperature were no significant difference compared to raw red pepper. The AsA of thawed MRP with thawing temperature showed a range of 70.34~81.59 mg/100 g FW, and the mean AsA losses after thawed were 45.12~52.69% compared to raw red pepper. Capsaicinoids contents and free sugar contents of thawed MRP with thawing temperature were no significant difference compared to raw red pepper, whereas the ASTA value decreased according to the increasing of thawing temperature. Flavor patterns of thawed MRP after <TEX>$20{\sim}50^{\circ}C$</TEX> thawing were clearly different from the raw red pepper. Overall, it is recommended that the best freezing and thawing temperature for preserving the quality of MRP is freezing at <TEX>$-20^{\circ}C$</TEX> and thawing at <TEX>$10^{\circ}C$</TEX>.

포장방법에 따른 데침나물의 저장중 품질변화

The objective of this study was to investigate the storage effects of the packaging method of blanched namul(Gosari, Torandae, Chwinamul and Siraegi). The samples were packaged with three packaging types (Vinyl packaging, sealing packaging and vacuum packaging) and were stored for 10 days at . The quality characteristics were evaluated via a microbiological test, hardness, pH and flavor patterns analysis. The pH values of the samples were not affected by packaging method. The total aerobic and coliform plate counts were high, in the order of vacuum packaging

Supplementation of Either Conjugated Linoleic Acid or γ-linolenic Acid with or without Carnitine to Pig Diet Affect Flavor of Pork and Neutrophil Phagocytosis

In this study, four different oils containing either CLA, GLA, GLA+Carnitine or corn oil (control) were supplemented to finishing pigs (average 70.8 kg initial BW) diet for 28 d of feeding period. To evaluate the values of the dietary fatty acids, especially in view of sensory and nutritional characteristics of pork; pig performances, carcass characteristics, serum cholesterol, neutrophil phagocytosis, TBARS, electronic nose flavor and fatty acids profile of pork were measured. There were no differences in daily gain and nutrients digestion among treatments, but daily feed intake of CLA enriched diet was lower (P<0.05) than that of other diets. There were no differences in backfat thickness, dressing percentage and carcass grade among pigs fed diets supplemented with different oils. Serum total cholesterol showed a tendency to be lowered in pigs fed GLA enriched diet. TBARS values during storage of pork were higher in belly from pigs fed control diet whereas the values of belly from pigs fed GLA+Carnitine diet were lower than others. However, difference in TBARS was not remarkable in adipose tissue and 4 weeks extended storage regardless of pork parts. Proportion of saturated fatty acids such as C16:0 and C18:0 were higher (P<0.05) in pork loin and thin skirt from pigs fed CLA enriched diet compared to those from other diets. There were no differences in fatty acids profiles of belly and adipose tissue. CLA accumulation in pork was increased by the dietary CLA supplementation and this could be also confirmed by a slight de novo synthesis of CLA in pork from pigs fed CLA free diets. GLA was selectively accumulated to pork adipose tissue and loin from pigs fed GLA enriched diets. There was no accumulation of GLA when GLA was not supplemented, indicating no de novo synthesis of GLA. Phagocytic activity was the highest (p<0.05) in neutrophil of pigs fed GLA+Carnitine supplemented diet, then, followed by pigs fed GLA supplemented diet. There was no difference in phagocytosis between control and CLA treatment although the phagocytosis was numerically lowest in pig fed CLA enriched diet. There were distinct differences in electronic nose flavor pattern among treatments regardless of the parts. This study showed that dietary supplementation of functional fatty acids like CLA or GLA was able to result in characteristic differences in feed intake, TBARS, fatty acids profile and flavor of pork, serum cholesterol regulation and neutrophil phagocytosis. (Key words : CLA, GLA, Carnitine, Pork quality, Fatty acids profile, Flavor, Phagocytosis)

Saltiness Enhancement by Savory Aroma Compounds

The impact of elevated levels of complex savory flavorings and single aroma compounds on perceived saltiness was investigated. This study demonstrates that multisensory interaction between aroma and taste can be employed to compensate for the lower salt levels of healthier food products without disturbing the overall flavor pattern. The demonstrated saltiness enhancement by the savory flavorings was unraveled by experiments with "salt-congruent" single aroma compounds, using trained and naïve panels. Several savory compounds, of different chemical classes and different sensory impact, could be identified as key salt-enhancing compounds, providing a significant increase of perceived saltiness. As expected, an untrained, naïve panel appeared more suitable to demonstrate multisensory saltiness enhancement due to its synthetic attention than a trained descriptive panel. The salt enhancement results were confirmed by consumer tests. The extra aroma was also found to ameliorate the off-flavor of potassium-based salt replacers, and combinations of extra aroma and salt replacers could replace significant amounts of sodium chloride while keeping the original flavor profile intact. The food industry is under high pressure to significantly reduce the salt levels in their products. This study shows that it is possible to compensate salt reduction in instant bouillons by higher levels of savory aroma. A combination of potassium chloride based salt replacer and extra aroma was found to compensate approximately 30% sodium reduction without significant change of the flavor profile.

현미 및 백미의 저장기간에 따른 지방산가 및 향기 패턴 분석

This study was conducted to compare the quality of the brown rice (BR) and milled rice (MR) during storage. To assess quality, BR and MR were analysed by their fat acidity and flavor pattern using a SMart Nose. BR was stored for 30 days at , and analysed after 5, 15, 20, and 30 days of storage. MR produced in 2005, 2009, and 2010 were also tested. The fat acidity of both rice groups was increased with extended storage and the fat acidity of BR was more rapidly increased than that of MR in general. The flavor patterns from the SMart Nose results were analyzed by the principal component analysis (PCA). The major groups of atomic mass unit (amu) for good discrimination contribution were from 41 to 85 amus. The PCA1 and PCA2 of BR were 95.64% and 2.78%, respectively when the samples were categorized by storage period. The PCA1 and PCA2 of MR were 81.18% and 13.85%, respectively when the samples were compared by production year. Both rice groups could be practically differentiated into flavor patterns by volatile properties for storage period. With regard to the correlation between fat acidity and flavor pattern, we could find that increasing storage period increased fat acidity value and changed flavor pattern from SMart Nose. Accordingly, SMart Nose could be successfully used for easy screening and quality evaluation of stored rice.

Classification of Wines from Five Spanish Origin Denominations by Aromatic Compound Analysis

Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine. Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepeñas, La Mancha, and Cariñena. The samples were analyzed by GC using headspace solid-phase microextraction. The concentration (mg/mL) intervals obtained were 3-methyl-butyl acetate (3.9 to 116), 3-methyl-1-butanol (93 to 724), ethyl hexanoate (0.8 to 39), 1-hexanol (0.3 to 6.7), ethyl octanoate (1.4 to 41), diethyl succinate (0.2 to 13), 2-phenyl ethyl acetate (0 to 5.3), hexanoic acid (0 to 8.3), geraniol (0 to 3.0), 2-phenylethanol (1.5 to 56), octanoic acid (0 to 20), and decanoic acid (0 to 3.3). Wines were classified by multivariate statistical methods: principal component analysis, and lineal discriminant analysis. A correct differentiation among wines according to their origin was obtained by lineal discriminant analysis.

전자코에 의한 감마선조사 생굴과 굴자숙액의 향기패턴 변화

This study was conducted to evaluate changes in the flavor patterns of gamma irradiated raw oyster and oyster cooking drip using an electronic nose, which consisted of a GC equipped with a surface acoustic wave sensor. The raw oyster was irradiated with 1, 2, 3, 4 and 5 kGy, while the oyster cooking drip was irradiated with 10 and 50 kGy. In the case of raw oyster, the intensities of peaks at retention times (RT) of 2.1 sand 6.8 s were increased, but the peak at a RT of 9.0 s was decreased depending on irradiation dose. In the case of oyster cooking drip, the intensities of peaks at RT 2.5 sand RT 4.1 s increased linearly, but at the peak at RT 5.1 s decreased as the irradiation dose increased. The total amount of flavor components measured in raw oyster increased, while that of oyster cooking drip decreased in response to irradiation.

Formula omitted] flavor symmetry and possible implications

We show in this Letter that the Z3 flavor symmetry, which can successfully produces the tri-bimaximal mixing and flavor pattern of neutrino sector, has a possible explanation in the framework of gauge symmetry by constructing a wavefunction of flavor state particles with the help of the Wilson loop. In this implementation of Z3 flavor symmetry, we suggest that the flavor charge in weak interaction can be interpreted as topological charge. Its possible implications and generalizations to the quark sector are also discussed.

Minimal flavor protection: a new flavor paradigm in warped models

We propose a new flavor paradigm for models with warped extra dimensions. The idea is to impose the minimal amount of flavor protection to make warped models compatible with all current flavor and electroweak precision constraints. We discuss a particular realization of this minimal flavor protection in the quark sector, by means of a flavor symmetry acting on the right handed down sector. Hierarchical quark masses and mixing angles are naturally reproduced through wave function localization, and flavor violating processes are predicted, in the absence of large brane kinetic terms for the right handed down quarks, below but not too far from current experimental limits in several channels. With this new flavor pattern, models with warped extra dimensions can be accessible through direct production of new resonances at the LHC and also through precision flavor experiments.

Global Analysis of Helicity Parton Densities and their Uncertainties

We present a new analysis of the helicity parton distributions of the nucleon. The analysis takes into account the available data from inclusive and semi-inclusive polarized deep inelastic scattering, as well as from polarized proton-proton (p-p) scattering at RHIC. For the first time, all theoretical calculations are performed fully at next-to-leading order (NLO) of perturbative QCD, using a method that allows incorporation of the NLO corrections in a very fast and efficient way in the analysis. We find evidence for a rather small gluon polarization in the nucleon, over a limited region of momentum fraction, and for interesting flavor patterns in the polarized sea.

Quark and Lepton Masses from Gaussian Landscapes

The flavor structure of the standard model (SM) might arise from random selection on a landscape. We propose a class of simple models, "Gaussian landscapes," where Yukawa couplings derive from overlap integrals of Gaussian wave functions on extra-dimensions. Statistics of vacua are generated by scanning the peak positions of these zero-modes, giving probability distributions for all flavor observables. Gaussian landscapes can account for all observed flavor patterns with few free parameters. Although they give broad probability distributions, the predictions are correlated and accounting for measured parameters sharpens the distributions of future neutrino measurements.

전자코와 GC/MS를 이용한 포도 품종별 저장 조건에 따른 휘발성 향기 성분 연구

품종에 따른 포도를 이용하여 3일 동안 4℃와 실온에 각각 저장함에 따라 변화하는 전체적인 향의 패턴을 전자코를 통하여 분석하였고 SPME-GC/MS 분석 결과를 통하여 휘발성분을 분리 동정하였다. 대표적인 포도의 주요 휘발 성분은 alcohols, esters, acids, terpenes 등으로 GC/MS 분석 결과 butanoic acid/ethyl ester와 1-hexanol, hexanoic acid/ethyl ester, phenylethyl alcohol 등이 주요 성분으로 동정되었다. 캠벨은 다른 품종에 비해 다양한 휘발 성분이 동정되었고 레드글로브와 머루 품종에서는 1-hexanol, 2-decene, 8-methyl-(z)/1-dodecanol 등을 제외한 나머지 휘발 성분은 거의 나타나지 않았다. 또한 전자코를 이용하여 휘발성 향기성분 패턴 분석결과 4℃와 실온 저장한 시료의 제 1주성분값의 기여율은 각각 99.30, 99.36%로 품종에 따라 구분이 가능하였다. 4℃ 저장 시 저장 기간에 따른 제 1주성분 값의 변화 범위는 실온에서 저장한 것에 비해 적었음을 확인할 수 있었다.

Atmospheric neutrino mixing andb→stransitions: Testing lopsided SO(10) flavor structure inBphysics

We point out that the correlation between the large atmospheric neutrino mixing and the $b\ensuremath{\rightarrow}s$ transition, if it exists, comes from the lopsided flavor structure in SO(10) grand unification theory. We suggest testing the correlation by studying the deviation of ${S}_{\ensuremath{\phi}{K}_{S}}$ and ${S}_{{\ensuremath{\eta}}^{\ensuremath{'}}{K}_{S}}$ from the standard model predictions along with the constraints from $\ensuremath{\Delta}{M}_{{B}_{S}}$ and $b\ensuremath{\rightarrow}s\ensuremath{\gamma}$ in a realistic SO(10) model with lopsided flavor structure. We find a specific correlation between ${S}_{\ensuremath{\phi}{K}_{S}}$ and ${S}_{{\ensuremath{\eta}}^{\ensuremath{'}}{K}_{S}}$ that is intrinsic to the lopsided structure and discuss how to confirm or rule out this flavor pattern by the more accurate measurements of these $CP$ violation quantities in $B$ decay.

Power and complementarity of the experimental constraints on seesaw models

We demonstrate the impact that present lepton flavor and CP violation data---neutrino oscillations, baryon asymmetry of the universe, flavor violations in charged lepton decays and lepton electric dipole moments---have on supersymmetric seesaw theories by analyzing the class of models based on a $U(1)$ flavor symmetry. The fermion $U(1)$ charges are determined to a large extent by the data, the flavor patterns being naturally defined through their choice. The selected models generically predict $\ensuremath{\mu}\ensuremath{\rightarrow}e\ensuremath{\gamma}$ within the reach of the projected experiments, which could be sensitive enough to exclude the whole class of them. By now, the present sensitivity to $\ensuremath{\mu}\ensuremath{\rightarrow}e\ensuremath{\gamma}$ already provides stringent bounds on the contribution of the seesaw couplings to the lepton electric dipole moments.

Effect of growth phase and dry-cured sausage processing conditions on Debaryomyces spp. generation of volatile compounds from branched-chain amino acids

The generation of volatile aroma compounds by Debaryomyces spp. from branched-chain amino acids (BCAAs) was investigated. The yeast, that was a natural isolate from sausages, was grown in a meat model system and incubated with leucine, isoleucine and valine under various conditions of interest in dry-cured sausages processing. In the meat model system, Debaryomyces spp. showed ability for growing and, simultaneously, raising the pH, using lactate, generating ammonia and several volatile compounds, and altering the free amino acids content. The production of volatile compounds from BCAAs by Debaryomyces spp. was negatively affected by the presence of salt, although pH reduction to 4.5 increased the yield of alcohols and aldehydes. Cells transition from exponential to stationary growth phase diminished alcohol and aldehyde production, but increased acid generation. Thus, it can be expected that the addition of Debaryomyces spp. as a starter culture can modify the flavour pattern of dry-cured sausages.

Sleptonarium (Constraints on the CP and flavour pattern of scalar lepton masses)

The constraints on the flavour and CP structure of scalar lepton mass matrices are systematically collected. The display of the resulting upper bounds on the lepton–slepton misalignment parameters is designed for an easy inspection of very large classes of models and the formula are arranged so as to suggest useful approximations. Interferences among the different contributions to lepton flavour violating transitions and lepton electric and magnetic dipole moments of generic character can either tighten or loose the bounds. A combined analysis of all rare leptonic transitions can disentangle the different contributions to yield hints on several phenomenological issues. The possible impact of these results on the study of the slepton misalignment originated in the seesaw mechanism and grand-unified theories is emphasized since the planned experiments are getting close to the precision required in such tests.

Comparison of taste components between triploid and diploid oyster

The main taste components of triploid and diploid oyster (Crassostrea gigas) were compared. Free amino acids, inosine monophosphate, succinate, trimethylamine oxide and betaine in fresh and boiled extractives were analyzed. The protein, lipids, glycogen, moisture and ash, which may affect the flavour, were evaluated. In boiled extractives, the amino acids were 394.1 mg(100 g)−1 in diploid and 183.5 mg(100 g)−1 in triploid. However, in fresh oyster extractives, they were 320.0 mg(100g)−1 and 147.3 mg(100g)−1 respectively. The inosine monophosphate in triploid was 44% more than that in diploid, and a little difference existed in the content of trimethylamine oxide between them. The contents of these taste components were the basis for taste flavour pattern determination.

FLAVOR PATTERNS OF FRESH VEGETABLES AND SOME ASPECTS FOR IMPROVED DIETS

This paper briefly reviews flavor patterns in fresh vegetables. Characteristic taste such as bitterness and taste-related sensations such as pungency and astringency might be desirable flavors in determining the value of vegetables for diets. Flavor patterns of sulfur-containing volatiles are well established and pyrazine volatiles are characteristic of many fresh vegetables. Our analysis of volatile flavor components by GC/MS and sensory evaluation reveal that Korean wild vegetables are of great value for improved diets. In particular, Komchwi (Ligularia fischeri), Kobon (Angelica tenuissima), and Chamnamul (Pimpinella brachycarpa kom.) were regarded as promising new aromatic vegetables or spice and culinary herbs.

THEORETICAL AND PRACTICAL ASPECTS OF AROMA RETENTION IN SPRAY DRYING AND FREEZE DRYING

Abstract For many food products the presence of volatile aroma components is a prime quality feature. Upon drying part of these components may be lost, leading to unbalanced flavour patterns in the reconstituted product. The mechanisms of aroma loss in most drying processes are well understood by now. For homogeneously dissolved aroma components this can be described succesfully by Thijssen's selective diffusion theory. Somewhat more complicated is the loss of aroma components which are present in the form of a dispersion. An extensive overview is given of theory and experimental work on aroma loss in slab drying, spray drying and freeze drying. Practical processing rules following from the basic insights are discussed. It is the intention to present a broad coverage of the subject.

Organoleptic Evaluation of Three Phenols Present in Wood Smoke

SUMMARYGuaiacol, 4‐methyl guaiacol, and 2,6‐di–methoxyphenol, components of wood smoke condensates, were evaluated organoleptically. Mean panel thresholds of the taste and odor in water and the odor in mineral oil were determined for each compound. The majority of the panel characterized the compounds as being smoky in odor and taste, although phecolic characteristics were also present. The relative effectiveness of each compound in the over–all flavor picture was shown by the ratio (concentration in smoke/threshold concentration). Guaiaeol had the largest index, whereas 2,6–dimethoxyphenol, which was present in smoke condensate in greatest concentration, had a considerably lower value. Mixing the three compounds in the approximate concentrations found in the smoke condensate did not give the desirable characteristic aroma. Trace components must also be considered for their effect in the over–all flavor pattern.