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Samant, Shilpa S.,Crandall, Philip G.,O'Bryan, Corliss A.,Lingbeck, Jody M.,Martin, Elizabeth M.,Tokar, Tonya,Seo, Han-Seok 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non-marinated smoked chicken, were evaluated for 28 sensory characteristics. Marination significantly increased saltiness, sweetness, roasted flavor, smoked flavor, and moistness of the cold-cut chicken breast meat. In addition, smoking significantly enhanced the saltiness, bitterness, roasted flavor, smoked flavor, and moistness of mass. Interestingly, a combination of smoking and marination processes resulted in a synergistic increase in the perceived moistness of mass compared to their individual treatments. In conclusion, this study demonstrates individual and combined influences of smoking and marination on the sensory characteristics of cold-cut chicken breast meat.
Pramudya, Ragita C.,Lee, Jihyun,Chapko, Matthew J.,Lee, KwangRag,Lee, Sunghee,Lee, JunYoung,Tokar, Tonya,Seo, Han-Seok Blackwell Publishing 2019 Journal of sensory studies Vol.34 No.3
<P> This study aimed to determine whether acceptability of rice-based milk alternatives (RMAs) is influenced by sensory attributes and nonsensory factors, in particular with respect to US consumers' demographic profiles, frequency of RMA consumption, and food neophobia traits. Ten trained panelists evaluated 7 commercially-available RMA samples with respect to 23 attributes, and 101 consumer panelists rated both hedonic impressions and just-about-right (JAR) intensities of attributes among the 7 RMA samples. Descriptive sensory analysis revealed that the 7 RMA samples differed significantly in terms of the 13 attributes. A partial least squares regression found that overall liking of RMAs was positively associated with higher intensities of sweetness, astringency, and nutty, vanillin, and grainy flavor attributes, while it was negatively associated with higher intensities of yeasty/fermented, vanillin, and starchy aromas, yeasty/fermented and cardboard flavors, bitter and sour tastes, and dark color. Consumers with higher food neophobia traits were found to like flavors of RMAs less. Overall likings of RMAs did not differ as a function of gender, age group, annual household income, and frequency of RMA consumption. In conclusion, this study provides a better understanding of sensory attributes, consumer acceptability, and drivers of likingfor commercially-available RMAs in the U.S.market. </P>
Shilpa S. Samant,Philip G. Crandall,Corliss A. O’Bryan,Jody M. Lingbeck,Elizabeth M. Martin,Tonya Tokar,서한석 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non-marinated smoked chicken, were evaluated for 28 sensory characteristics. Marination significantly increased saltiness, sweetness, roasted flavor, smoked flavor, and moistness of the cold-cut chicken breast meat. In addition, smoking significantly enhanced the saltiness, bitterness, roasted flavor, smoked flavor, and moistness of mass. Interestingly, a combination of smoking and marination processes resulted in a synergistic increase in the perceived moistness of mass compared to their individual treatments. In conclusion, this study demonstrates individual and combined influences of smoking and marination on the sensory characteristics of cold-cut chicken breast meat.