Effects of NaCl and Temperature on the Sensory Characteristics of Natural Flavor Enhancers

정서진,정진아,김부원,강대익,Chung, Seo-Jin,Chung, JinA,Kim, BooWon,Kang, Deik Korean Society of Food Science and Technology 2015 한국식품과학회지 Vol.47 No.5

The objectives of this study were to evaluate the sensory properties of various natural flavor enhancers (NFEs) and to understand the effects of NaCl and temperature on the sensory characteristics of these NFEs. Descriptive analysis was conducted to evaluate six types of NFEs: yeast extract-based NFE, three; fish sauce-based NFE, one; soy sauce-based NFE, one; and hydrolyzed peptide NFE-based, one. The effects of NaCl (no addition vs. addition) and temperature ($20^{\circ}C$ vs. $55^{\circ}C$) were also evaluated. The results showed that the overall flavor intensity and sensory properties of the NFEs differed greatly depending on the NFE source. Two of the yeast extract-based NFEs elicited higher umami intensity than the other NFEs. Addition of NaCl increased some of the savory-related flavors and the perceived viscosity of the sample. Aroma intensities, in general, were enhanced at the higher temperature, whereas flavor, aftertaste, and mouthfeel attributes were perceived to be stronger at the lower temperature.

반복섭취 실험설계를 활용한 신제품의 시장성 평가

정서진(Seo-Jin Chung) 한국식품과학회 2019 식품과학과 산업 Vol.52 No.1

본고에서는 제품개발을 위한 소비자 조사에서 반복섭취 설계를 적용하는 접근법에 대해 살펴보았다. 제품에 대한 소비자 기호도는 비교적 역동적으로 변화할 수 있어 1회적 기호도 평가는 신제품에 대한 장기적 기호도 예측에 한계가 있다. 특히 시장이 형성되지 않은 제품군의 신제품에 대한 소비자의 기호도를 측정하기 위해서는 반복섭취 설계가 유용할 수 있다. 식품에 대한 반복섭취 설계는 익숙한 식품보다는 새로운 식품에서의 기호도 형성을 연구하는 것이 효과적이다. 다만 반복섭취 설계에 특성상 비교적 오랜 시간이 소요되기 때문에 실험진행자와 대상자 모두에게 어려운 설계이기도 하다. 향후 장기적인 기호도 변화에 대한 보다 빠르고 정확한 예측이 가능한 실험기법의 개발이 필요한 실정이다. The present article covers a brief introduction on how repeated exposure design can be utilized for developing new food products. A generic consumer taste test which measures consumer acceptance in one trial may have limitation in predicting long-term acceptability of a product. The article describes the changes in food preference and choice during the course of life from infants to elderly. Then, several possible theories that proposes to delineate the underlying mechanisms for acquiring the liking for food is introduced. The article also discusses general experimental design, case studies which adopted repeated exposure design, the limitations and rapid test methods to predict long-term acceptance.

관능검사 data에 대한 다변량 분석기법 적용

정서진(Seo-Jin Chung) 한국식품과학회 2005 식품과학과 산업 Vol.38 No.1

보존온도를 달리한 상업적 우유제품의 묘사적 관능분석 및 PCA분석

정서진 ( Seo Jin Chung ),노봉수 ( Bong Soo Noh ),주종철 ( Jong Cheol Ju ),이민향 ( Min Hyang Lee ),박승용 ( Seung Yong Park ) 한국유가공기술과학회 2011 Journal of Dairy Science and Biotechnology (JMSB) Vol.29 No.2

The objectives of this study were to evaluate the sensory characteristic quality of commercial milk brands selling in the market under the preservation at the temperature of 7℃ and 10℃ stored during the period of shelf-life. Quantitative descriptive analysis after developing of descriptive terms and cluster characterization by PCA analysis over a total of 128 LTLT, HTST, UHT and UHT-ESL milks, were conducted by 8 trained panelists. A total of fourteen attributes; three aroma attributes (grassy, milky, cultured milk aroma) and seven flavor/taste attributes (sweet, salty, sour, milk, cooked, cheesy, paper board) and one aftertaste attributes (rancid flavor) and one texture attributes (viscous), were developed as descriptive terms. Significant differences (P<0.01) in the sensory attributes; sweet, milky, cheesy etc. in UHT milk and sour, cheesy, paper board, rancid etc. in UHT-ESL milk were also found between the two different temperatures within the shelf life, but both type of pasteurized milk samples (LTLT and HTST) showed significant differences (P<0.01) in the attributes, such as cultured milk aroma, salty, sour, cheesy, rancid in LTLT milk and grassy, milky, salty in HTST milk and difference (P<0.05) in cultured milk aroma for HTST milk. Therefore, from the viewpoint of not only hygienic quality but also sensory characteristics, it is required for the better acceptance of milk consumers to amendment on the regulation in relation to the preservation standard of pasteurized milk as well as UHT milk to lower than 7℃.

병영생활전문상담관 관련 연구 동향

정서진(Seo-Jin CHUNG),박정은(Jeong-eun PARK) 한국상담심리교육복지학회 2022 상담심리교육복지 Vol.9 No.6

본 연구의 목적은 병영생활전문상담관 관련 연구를 종합하여 그 흐름과 경향성을 분석함으로써추후 연구 방향에 대한 시사점을 제공하는 것이다. 이를 위해 2008년부터 2020년까지 출간된 병영생활전문상담관 관련 논문 총 27편을 분석하였다. 그 결과는 다음과 같다. 첫째, 2008년부터 연간1~2편 정도의 병영생활전문상담관 관련 연구가 발표되고 있다. 둘째, 병영생활전문상담관 관련 학위논문은 주로 군상담심리학과에서, 학술지논문은 주로 사회복지 분야 학술지에서 발간되었다. 셋째,연구주제는 병영생활전문상담관에 대한 역할 기대 및 인식, 직무환경 및 적응, 병영생활전문상담관및 상담에 대한 수요, 상담실제 및 사례연구, 위기예방, 상담자 발달 순으로 높게 나타났다. 넷째, 연구방법은 양적연구, 질적 연구, 혼합연구 순으로 많이 사용된 것을 확인하였다. 이에 따라, 분석결과의주요 시사점 및 추후 연구를 위한 제언을 논의하였다. This study aims to provide an insight for future research on military counselor by conductinga content analysis of research on military counselors. This study analyzed 27 articles on militarycounselor published from 2008 to 2020. The results are as follows. The analysis indicated oneor two studies has been published a year since 2008. Most dissertation or thesis on militarycounselors were studied in military counseling psychology department and the majority ofjournal articles were published in social welfare field. Research topics in order of frequencywere: Expected roles, work environment and adjustment to the job, demands for counseling,counseling case studies, crisis prevention, and counselor development. Research methodologiesused in order of frequency were: quantitative, qualitative, and mixed methods. The implicationsof the findings and recommendations for the future research are discussed.

묘사분석 및 전자코 분석을 이용한 다양한 시유의 관능적 품질 특성 이해

정서진(Seo-Jin Chung),임채란(Chae-Ran Lim),노봉수(Bong Soo Noh) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.1

본 실험에서 도출된 백색시유의 묘사 용어는 4개사의 전지유, 저지방 우유, 칼슘 강화유, 유당 분해유 등 다양한 종류의 백색시유를 분석하여 국내에서 선행된 우유의 관능적 품질에 대한 연구에 비해 백색시유에서 감지 될 수 있는 다양한 묘사 용어가 도출되어 향후 국내 우유의 관능적 품질 특성 연구 시 유용한 참고자료가 될 것이라고 판단된다. 백색시유의 휘발성 향성분에 대한 전자코 분석 결과 우유의 지방 조성, 칼슘 강화 여부 및 유당 분해 여부에 따라 우유 군이 분리되었으나 살균 공정에 따른 차이는 미미하게 나타났다. 반면 묘사분석에서는 칼슘 강화유와 일반 전지유의 관능적 특성 차이는 작았으나 지방 조성이나 유당 분해 여부, 살균 공정 방법에 따란 관능적 특성이 차이가 유의적인 것으로 분석되었다. 전자코 분석과 묘사분석의 상관성 연구에서는 유당 분해유에 특징적인 향미였던 단맛과 생크림 향미는 sensor 2와 강한 양의 상관관계를 보였고 휘발성 황화합물을 감지할 수 있는 sensor 1은 익은 우유 향미와 양의 상관관계를 나타냈다. The objectives of this study were: 1) to develop the sensory lexicons of milk marketed in Korea, 2) to investigate the effects of pasteurization and milk composition on the sensory qualities of milk, and 3) to evaluate the correlation between descriptive analysis and the electronic nose method. Electronic nose and descriptive analyses were conducted to analyze the sensory characteristics of 14 milk samples. The 14 samples were provided from 4 manufacturers with different pasteurization methods, and varied in fat, calcium, and lactose content. Twenty-six sensory lexicons were developed to describe the sensory characteristics of the samples. The low temperature, long-time processed milk had a distinctive ‘bi-rim’ flavor regardless of the milk composition. The lactose-free milks were sweet, and the low-fat milks had relatively low intensities for most flavor attributes. The electronic nose method successfully grouped the milk samples primarily based on their composition, but grouped them weakly by pasteurization method.

연구노트 : 한국적인 맛 관련 소비자 식태도 성향 분류 척도 개발

김진영 ( Jin Young Kim ),차성미 ( Sung Mi Cha ),정라나 ( La Na Chung ),김광옥 ( Kwang Ok Kim ),정서진 ( Seo Jin Chung ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.6

The consumer acceptance of food is not only affected by the sensory characteristics of food but also by the non-food factors, including food experience, consumption frequency, and food attitudes. Therefore, food attitude scales such as the food neophobic scale, VARSEEK scale, Dutch restrained eating scale, health taste attitude scale, etc. have been developed and effectively used to predict consumer liking and behaviors. Since the globalization of Korean food is currently one of the hottest topics in the Korean food industry, the aim of this study was to identify the tastes and flavors that may represent Korean cuisine. Additionally, an attitudinal scale for Korean taste and flavors was developed, which can then be utilized to predict a consumer`s liking of Korean food. In the first stage of the experiment, the representative taste and flavors of Korean cuisine was surveyed by a Korean culinary expert group (n=23) and general consumers (n=62). As a result of these surveys, 4 types of flavors, hot pepper flavor, `goso` flavor, garlic flavor, and fermented flavor were shown to be the most representative flavors of Korean cuisine. Based on these results, the second stage of the experiment was carried out to develop an attitudinal scale for Korean style flavors. Eleven to 17 questionnaires were developed for each of the 4 types of flavors. The survey consisted of a total of 53 questionnaires and 154 female consumers and 158 male consumers participated in the survey. The data was analyzed by factor analysis. For each type of flavor, the final attitudinal questionnaires were selected based on the following criteria: 1. high absolute factor loading value, 2. carrying clear meaning of the corresponding flavor attitude, and 3. delivering the meaning sufficiently when translated into other language. The final Korean style flavor attitude scale consisted of 7 hot pepper flavor, 6 `goso` flavor, 6 garlic flavor, and 7 fermented flavor questionnaires. In the next step of this study, experiments will be carried out to validate the Korean style flavor attitude scale.

대장암에서 말초정맥, 환류정맥혈 및 담낭담즙 CEA와 간전이 및 재발의 상관성에 관한 연구

윤서구(Seo-Gue Yoon),정서진(Seo Jin Chung),우제홍(Ze Hong Woo),최경우(Kyung Woo Choi) 대한외과학회 1997 Annals of Surgical Treatment and Research Vol.53 No.2

고추장 묘사분석을 위한 프로토콜 개발: 입가심물질 중심으로

이은혜,정서진,유선미,한귀정,Lee, Eun-Hye,Chung, Seo-Jin,Yu, Seon-Mi,Han, Kui-Jeong 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.5

This study was conducted to establish an effective palate cleanser when conducting descriptive analysis for gochujang products. In addition, descriptive analysis procedure for gochujang products was optimized. A generic descriptive analysis was performed on 4 types of gochujang samples varying in hot and spicy levels. The sensory attributes developed were 9 odors, 13 flavors, 4 texture and mouth feel attributes, and 4 appearance attributes. In order to select an effective palate cleanser for gochujang, 5 types of cleansers were tested (water, water+bread, water+cucumber, water+milk, water+cracker). Correct answering rate, significant numbers of product effect on sensory attributes, and the mean hot and spicy intensity values were considered to select the optimal palate cleanser. Results showed that as the hot & spicy level increased, red pepper odor and flavor significantly increased whereas umami taste intensity decreased. When comparing the efficiencies of various palate cleanser, the correct answer rates were the highest when warm water was used with either cucumber or cracker. Additionally, the attribute intensities were better differentiated between gochujang samples when cracker, white wheat bread, or cucumber were used. Overall, warm water with cucumber or cracker were shown to be the most effective cleansers.

섭취 환경 조건이 나트륨 및 당 저감식품 기호도에 끼치는 영향

김소현,김의수,정서진,Kim, So Hyun,Kim, Eui-Su,Chung, Seo-Jin 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.4

This study investigated the possibility of reducing sodium and sugar intake in the Bulgogi bowl and yogurt, respectively, by utilizing food and non-food factors. Sodium and sugar replacers were the target food factors, and eating environment was the target non-food factor. The sodium content of Bulgogi bowls was reduced by 40%, and a flavor enhancer was applied to compensate for the reduced saltiness. Low calorie sweeteners, such as sucralose and stevia, were used to lower the sugar content of yogurt by 30%. Consumers were asked to evaluate the samples in one of the three eating environments: private booth evaluation, BOOTH; watching video clips during evaluation, VIDEO; conversation with friends during evaluation, FRIEND. The results showed that applying sodium or sugar replacers were effective in lowering sodium or sugar intake, respectively, without compromising the acceptance level of samples. Significant influences of the eating environment were observed on liking and perception of samples, but the influence patterns were not consistent between Bulgogi bowl and yogurt.