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.

Reaction flavoring에 의한 개체동결 굴(Crassostrea gigas) 복합엑스분의 풍미개선

강진영,강수태,이소정,황영숙,윤재웅,오광수 경상대학교 농업생명과학연구원 2014 농업생명과학연구 Vol.48 No.6

장기저장 개체동결 굴 Crassostrea gigas에서 추출한 복합엑스분의 굴소스 소재화를 목적으로 향미를 개선하기 위한 reaction flavoring의 최적 반응조건, 그리고 reaction flavoring 전후의 성분조성 및 관능특성의 변화에 대하여 살펴보았다. Reaction flavoring은 중심합성계획에 의해 반응온도는 120℃로 고정하여두고 반응시간 및 반응액의 pH를 독립변수로, 반응 후 발현되는 구수한 향, 어패취 차폐능 및 삶은 쇠고기향을 종속변수로 설정하여 Maillard 반응을 진행하였다. 개체동결 굴 복합엑스분의 풍미를 개선시키기 위한 Maillard 반응의 기질은 복합엑스분(Brix 30°)-0.4 M glucose-0.4 M glycine-0.4 M cysteine (4:2:2:1) 혼합용액이 적합하였고, 반응시간과 반응액의 pH 등 독립변수를 달리하여 120℃에서 Maillard 반응시킨 결과, multiple response optimization 반응조건은 반응온도 120℃에서 반응 시간 120.6분, pH 7.33이 가장 적합하였다. 본 reaction flavoring을 통해 복합엑스분의 풍미가 상당히 개선되었으며, 복합엑스분의 염도, 점도 및 휘발성염기질소 함량은 다소 감소한 반면 아미노질소 함량은 약간 증가하였다. To Improve the flavor of IQF oyster (Crassostrea gigas) complex extract (IOCE) for oyster sauce, the optimum reactions flavoring (RF) conditions of IOCE were investigated. A central composite design for response surface methodology was adopted to optimize for the flavor improvement of IOCE. The central composite design consisted of 11 samples: four factorial points, four star points, and three central points. Reaction time and pH were the independent variables, and the sensory scores of baked potato odor, masking of shellfish odor and boiled meat odor were the dependent variables. For flavor improvement by Maillard reaction, IOCE (Brix 30°)-0.4 M glucose-0.4 M glycine-0.4 M cysteine solution (4:2:1:1, v/v) was selected as suitable reaction system for reappearance of desirable flavor. The surface response methodology analysis of the multiple responses optimization using the Minitap statistical programing gave an reaction time of 120.6 minutes and pH 7.33 at 120℃. Regarding the changes of food components during RF, flavor of IOCE was improved considerably compared to non-RF extract. Also pH, salinity, viscosity and volatile basic nitrogen content slightly decreased, but at the same time amino nitrogen content slightly increased during RF.

초임계 추출 Lard를 이용한 Maillard 반응생성물 유래 육류향미제의 향기패턴 및 관능적 특성

문지혜,최인욱,최희돈,김윤숙,Moon, Ji-Hye,Choi, In-Wook,Choi, Hee-Don,Kim, Yoon-Sook 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.5

MRP유래 육류 향미제의 향미 증강을 위하여 리보오스와 저 Glu 소맥글루텐 산 가수분해물을 기본 기질로 한 향미 조성물에 온도와 압력 조건별로 추출한 lard SC-$CO_2$ 분획을 첨가하여 향미제를 제조하였다. 이렇게 제조된 육류 향미제의 SMart nose를 이용한 향기패턴과 관능적 특성을 비교분석하여 향 특성이 우수한 육류 향미제를 개발하고자 하였다. Lard SC-$CO_2$분획 추출시 $40^{\circ}C$ 이상의 온도에서는 추출 수율이 증가하지 않았으며, 추출온도를 $40^{\circ}C$로 고정하여 30-60 MPa의 압력에서 추출하였을 때 40 MPa 이상에서 추출효율이 크게 증가하였다. 추출된 lard SC-$CO_2$ 분획들의 SMart nose를 이용한 향기패턴 분석을 실시한 결과, $40^{\circ}C$에서 원료 lard와 30 MPa에서 추출한 lard SC-$CO_2$ 분획의 향기패턴은 40 MPa 이상의 압력에서 추출한 분획들과 구별되었으나 40 MPa 이상의 압력에서 추출한 분획들은 서로 유사한 향기패턴을 나타내었다. 그러나 40 MPa 이상 압력 추출 lard SC-$CO_2$ 분획은 다른 flavor전구체와 반응시켰을 때 다른 전구체들과의 상호반응을 통해 뚜렷한 향기패턴의 차이를 나타내었다. 관능검사 결과 MRP based 육류향미제의 전체적 기호도는 $40^{\circ}C$, 50 MPa에서 추출한 lard SC-$CO_2$ 분획을 첨가한 MRP based meat flavor과 $40^{\circ}C$, 60 MPa에서 추출한 lard SC-$CO_2$ 분획첨가 MRP based meat flavor가 가장 높게 나타났다. 따라서 육류 향 증강 MRP based meat flavor의 전구체로 lard를 초임계 추출하기 위한 최적 조건은 $40^{\circ}C$에서 압력을 50 및 60 MPa로 이 조건에서 추출시 높은 경제성과 관능적 우수성이 확보된 육류 향미제 생산이 가능하다고 판단된다. We have investigated the effect of lard fraction extracted with supercritical carbon dioxide (SC-$CO_2$) on the flavor enhancement of maillard reaction product (MRP) based meat flavors. MRP based meat flavors were prepared with low glutamic acid (Glu) hydrolyzed wheat gluten (NaCl concentration: 7.61%(w/v)), ribose, cysteine, garlic juice powder, protease-digested Lentinus edodes powder and lard fractions extracted with SC-$CO_2$. Lard was extracted with SC-$CO_2$ at each of three temperatures (40, 60, and $80^{\circ}C$) and at each of four pressures (30, 40, 50, and 60 MPa). Obtained lard SC-$CO_2$ fractions and MRP based meat flavors with those fractions were analyzed for their total yield, aroma pattern by SMart nose system, and sensorial properties. The extraction yield had no difference as temperature increased from $40^{\circ}C$ to $60^{\circ}C$ and even decreased at $80^{\circ}C$. However, increase in pressure level at $40^{\circ}C$ drastically increased the extraction yield. The aroma patterns of raw lard and lard SC-$CO_2$ fractions with 30 MPa were significantly discriminated from those of SC-$CO_2$ lard fractions extracted with higher pressure by SMart nose system. Aroma pattern of MRP based meat flavors with higher pressure extracted lard fractions also showed significant difference through pattern analysis by the SMart nose system. The MRP based meat flavor with lard SC-$CO_2$ fractions at 50 and 60 MPa were described as less sulfuric, less pungent, and more balanced in roasted meat and sweet attributes from sensory evaluation.

Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules

Gur-Yoo Kim,Jaehak Lee,Seungtae Lim,Hyojin Kang,Sung-Il Ahn,Jin-Woo Jhoo,Chang-Six Ra 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.5

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.

캡슐 커피 패키지 색깔이 커피 맛의 예측과 평가에 미치는 영향

등준걸,정홍인 대한인간공학회 2022 大韓人間工學會誌 Vol.41 No.2

Objective: This study was performed to examine the function of the coffee capsule colors by extending a previous study. It's already known that the packaging color of food products affects consumers' flavor expectations and evaluations. Background: Integration of cues from multiple human senses is required to percept the food flavor. The color of the capsule coffee package is a significant factor having an effect on the consumers' flavor expectation and purchase. The coffee capsule package design color has not been studied enough. Method: The flavor attributes such as aroma, sweetness, acidity, intensity, and overall flavor of six capsule coffees were expected in the pre-test and evaluated in the post-test. The participants assessed the coffee flavor on the VAS (Visual Analogue Scale) numbered between 0 and 10. Results: The participants expected a tasty flavor when the package hue was brownish similar to the roasted coffee bean color. The lower brightness of the capsule color let the participants expect the sweetness and strength of coffee flavor are lower and higher respectively. In other words, the brighter-colored package design makes the coffee flavor sweeter and weaker. Conclusion: Consumers might inspect the package design before purchasing and picking a preferred coffee. The color of the capsule only differentiates the capsule coffee appearance. The packaging color affects the consumers' expectations and evaluations for the coffee flavor. The coffee makers could conduct a simple focus group test when selecting a proper coffee capsule color offering suitable information about the coffee flavor to the customers. Application: The coffee makers can apply the results of the study to select wellmatching packaging colors for the capsule coffees.

스페셜티 커피 아로마·플레이버를 위한 센서리 렉시콘 체계화 연구

김성헌 한국웰니스학회 2020 한국웰니스학회지 Vol.15 No.3

This study tried to come up with a way to organize the meaning of flavor in more detail, noting that language affects the perception of specialty coffee flavor. In general, incense is difficult to name, and the perception tends to be easier when given the name of the scent. In the case of specialty coffee, where flavour is a key part of quality, technical terms with sensory science are emerging to manage flavor quality, design products and identify process factors that affect flavor, and the situation calls for more systematic terms to help the general public and coffee experts who enjoy flavor better understand flavor. In this study, the Aroma and Flavor Sensory Lexicon were organized based on the research data of the Specialty Coffee Association. For aroma Sensory Lexicon, it can be organized into Source, Category, Attribute Name, Definition, Description, Color Design. For Flavor Sensory Lexicon, it can be organized into Main Category, Sub Category, Attribute Name, Definition, Color Design. By presenting the criteria for the systematization of sensory lexicon, this study seeks to come up with measures to further perceive the meaning of coffee aroma and flavor that individuals perceive, and the practical systematization of the sensory lexicon in the future. 본 연구는 스페셜티 커피 향미 지각에 언어가 영향을 미친다는 사실에 주목하여, 향미의 의미를 보다 자세히 구성할 수 있는 방안을 마련하고자 한다. 일반적으로 향은 명명하는 것에 어려움이 따르며, 향에 대한 이름이 함께 주어졌을 때 지각이 보다 수월해지는 경향이 있다. 향미가 품질의 핵심 사항인 스페셜티 커피의 경우는 향미 품질을 관리하고 제품을 디자인하며 향미에 영향을 미치는 공정 요소를 파악하기 위해 감각 과학이 적용된 기술 용어들이 등장하고 있으며 향미를 즐기는 일반인은 물론 커피 전문가들도 향미를 보다 잘 이해할 수 있도록 용어들이 보다 체계화되기를 요구하는 상황이다. 이에 본 연구에서는 스페셜티 커피협회의 연구 자료들을 기준으로 하여 아로마(aroma)와 플레이버(flavor) 센서리 렉시콘(sensory lexicon)을 체계화하였다. 아로마 센서리 렉시콘의 경우 Source, Category, Attribute Name, Definition, Description, Color Designation으로 체계화할 수 있으며 플레이버 센서리 렉시콘의 경우 Main Category, Sub Category, Attribute Name, Definition, Color Designation으로 체계화 할 수 있다. 본 연구는 향미 어휘의 체계화 기준을 제시함으로써 개인이 지각하는 커피 향과 향미의 의미를 보다 깊이 지각할 수 있는 방안과 향후 센서리 렉시콘의 실제적인 체계화 방안을 마련하고자 한다.

가향담배 사용경험의 연령 및 성별 차이에 대한 질적 연구

김관욱,김희진 대한금연학회 2023 대한금연학회지 Vol.14 No.4

연구배경: 가향담배는 인위적으로 맛이나 향을 첨가한 담배로, 특히 멘톨향이 추가된 담배가 대표적이다. 최근 다양한 맛과 향을 첨가한 담배가 출시되고, 가향담배 사용량은 급증하고 있다. 특히 청소년 및 25세 미만 성인에서의 사용이 높아지고 있는 추세이다. 방법: 이 연구는 서울 및 수도권, 비수도권 거주 청소년 및 성인 남녀 총 42명을 대상으로 초점집단면접조사(FGI)를 실시하였다. 조사는 2022년 5월에서 6월 사이에 진행되었으며, 반구조화된 가이드라인에 따라 진행되었다. 결과: 연구 결과, 청소년들은 맛과 향이 강한 가향담배를 “입문용 담배”로 사용하며, 이는 흡연 시작과 지속에 중요한 역할을 한다. 25세 미만 성인들은 맛과 향에 따른 “자신만의 담배 취향”을 형성하고, 특히 액상형 전자담배 사용자들은 니코틴 농도와 타격감을 맛으로 보완한다. 25세 이상 성인들은 “맛보다는 자극”을 위해 가향담배를 선호하며, 특히 남성은 목에 자극을 주는 멘톨 향을, 여성은 적은 냄새를 중시한다. 참가자들은 가향담배 광고가 특히 청소년들의 흡연 유도에 큰 영향을 미친다고 인식하며, 가향담배가 일반담배 사용보다 해로움을 크게 만들 것이라 여긴다. 또한, 금연 계획에도 가향담배의 맛과 향이 중요한 영향을 미친다고 느낀다. 결론: 가향담배는 각 연령대 별로 흡연 유도, 지속, 금연 계획 및 실천 방해에 걸쳐 다양한 영향을 미치는 것으로 나타났다. 또한, 성별에 따라서도 가향담배 종류 및 선호 이유에 차이가 존재했다. 특히, 가향담배 광고 및 특정 맛과 향이 특히 청소년들에게 큰 영향을 미치고 있다. 따라서 가향담배에 대한 지속적인 연구와 추적관찰이 필요하다. Background: The popularity of flavored tobacco, especially menthol varieties, is increasing. This use is particularly noticeable among teenagers and young adults under 25. Methods: This study was conducted using focus group interviews with 42 adolescents and adults, both male and female, from Seoul, metropolitan, and nonmetropolitan areas. The survey took place from May to June 2022 and followed a semi-structured guideline. Results: The findings revealed that teenagers often use strong-tasting and aromatic flavored tobacco as “starter cigarettes,” which plays a critical role in both initiating and maintaining smoking habits. Adults under 25 develop “personal tobacco preferences” influenced by taste and aroma. Users of liquid e-cigarettes often adjust for nicotine concentration and hit sensation with flavor. In contrast, adults over 25 tend to prefer flavored tobacco for “stimulation rather than taste.” Men in this age group favor the throat hit of menthol, while women value reduced odor. The study also found that advertising of flavored tobacco significantly influences youth smoking. Participants believed flavored tobacco could be more harmful than regular cigarettes and that its taste and aroma substantially affect their quitting intentions. Conclusion: Flavored tobacco impacts various age groups differently regarding smoking initiation, continuation, and cessation. There are also sex-based differences in flavored tobacco preferences. Advertising and specific flavors and aromas have a significant impact on youth. There is a need for further research and routine monitoring on the flavored tobacco.

탈취온도가 옥수수기름의 이화학적 특성에 미치는 영향 : 제4보. 탈취온도가 옥수수기름의 휘발성 냄새성분 변화에 미치는 영향 4. Effect of Deodorizing Temperature on Volatile Flavor Component Composition in Corn Oil

이근보,한명규,이미숙 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.3

탈취온도를 상이하게 처리한 옥수수기름들로부터 정유성분을 추출하여 이의 flavor 성분을 GC로 분리 정량하였다. Flavor성분으로는 8종의 aldehydes를 포함하여 총 16종이 검출되었으며, 주요 flavor성분은 propane, pentane, hexanal 등으로 이는 전체의 70∼75%를 차지하였다. 탈취온도가 상승할수록 ethane 및 8종의 aldehydes 함량은 점진적인 증가 현상을 보인 반면, propane, pentane, hexanem octane, pentyl furan 함량은 뚜렷한 감소현상을 나타내었다. 한편, 총 flavor성분함량은 245℃ 처리군에서 가장 낮아 특이성을 나타내었으며, 탈취온도의 상승에 따라 aldehydes 함량이 비례적으로 증가하였는데, 이는 탈취과정중 stripping steam, 진공도 등의 영향으로 인한 부분적인 자동산화, 분해 중합, 가수분해 등의 부반응에 기인하는 것으로 사료된다. 따라서, 이취물질의 극소화를 위하여는 지나친 고온탈취를 억제하는 것이 바람직하다는 결론을 얻었다. We carried out separation and guantitation of flavor components by GC about essential oils extracted from deodorized corn oil at the different deodorizing temperature. Flavor components were detected total 16 kinds included aldehydes of 8 kinds, major components were propane, pentane, hexanal etc. These major components content was about 70∼75% of the total flavor components. According to rise of deodorizing temperature, both ethane and aldehydes of 8 kinds content were in proportion to increase, but propane, pentane, hexane, octan, pentyl furan content were decreased by contraries, respectively. On the other hand total flavor components content was appeared the lowest level at 245℃ treating group, aldehydes content was in proportion to increase according to rise of deodorizing temperature. These phenomenons consider that the undesirable reactions such as partial auto-oxidation, degradation, polymerization and hydrolysis etc. by effecting factors of stripping steam and vacuum degree. Conclusively, deodorizing temperature under high temperature was undesirable for the minimization of off-flavor materials.

Encapsulation of Flavors by Molecular Inclusion Using β-Cyclodextrin

Young-Hee Cho,Jiyong Park 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.1

Microencapsulation of flavor was carried out by molecular inclusion process using β-cyclodextrin (βCD). βCD-flavor complex was prepared at various flavor-to-βCD ratios (1:6?1:12) to determine the effect of βCD concentration on the inclusion efficiency. Maximum total oil retention and minimal surface oil content were obtained at flavors to βCD ratio of 1:10. The physical properties and controlled release pattern of flavors from βCD-flavor complex were measured and compared with spray-dried microcapsules prepared using carbohydrate wall system. βCD-flavor complex showed higher total oil retention and surface oil contents, smaller mean particle size, lower moisture uptake, and higher oxidation stability than spray-dried microcapsule. Oxidative stability of flavor was correlated with hygroscopicity of wall materials. The controlled release mechanism was highly affected by temperature and characteristics of wall materials.

반응향을 적용한 간장박 가수분해물로부터 Savory Flavor의 생성

차용준(Yong-Jun Cha),왕문봉(Wenfeng Wang) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.2

간장박 가수분해물에 0.5%의 fructose와 0.33%(w/v)의 glutamic acid, proline 0.99%(w/v), methionine 0.42%(w/v) 및 glycine 0.41%(w/v)를 넣고 93°C에서 120분간 반응향을 유도한 가수분해물(RFT)을 대조구(Control)와 함께 휘발성 향기성분을 분석한 결과, 총 82종의 휘발성 성분이 검출 동정(RFT에서 68종, 대조구에서 59종)되었으며, 방향족화합물(15종), 알데히드 및 케톤화합물(12종), 산류(9종), 알코올류(11종), 에스터류(9종), 퓨란류(9종), 질소 및 황함유화합물류(13종) 및 기타화합물류(4종)로 구성되었다. 퓨란류가 함량면에서는 가장 많았으며(Control: 1,466.38 ng/g, RFT: 1,011.29 ng/g) 반응향을 통하여 31% 정도 감소하였다. 질소 및 황함유화합물은 반응향을 통하여 65.7배 증가하였다(P<0.05)(Control: 7.86 ng/g, RFT: 516.47 ng). 방향족화합물 및 산류의 함량은 반응향을 통하여 유의하게 감소하였고(P<0.05), 알데히드류는 증가하였다. 특히 3종의 함황화합물인 dimethyl disulfide(상한 양파, sour), dimethyl trisulfide(간장, 조리한 양배추) 및 methional(간장 및 구은 감자향)과 3-methylbutanal 등은 각각 12, 0.01, 0.2 및 0.2ng/g의 매우 낮은 역치로 인하여 반응향을 통하여 생성된 가수분해물의 savory flavor에 크게 관여할 것으로 생각되었다. Reaction flavored sauce (RFT) was made from hydrolysate of soy sauce residue (Control) by adding 0.5% fructose, 0.33% glutamic acid, 0.99% proline, 0.42% methionine, and 0.41% (w/v) glycine into Control for 120 min at 93°C. The volatile flavor compounds were compared between RFT and Control using solid phase microextraction/gas chromatography/mass selective detector (SPME/GC/MSD). A total of 82 compounds were detected in samples (68 RFT, 59 Control), which were composed of aromatic compounds (15), aldehydes and ketones (12), acids (9), alcohols (11), esters (9), N- and S-containing compounds (13), and miscellaneous compounds (4). Furans were the most abundant (1,466.38 ng/g in Control, 1,011.29 ng/g in RFT) and decreased by 31% after reaction flavor, whereas N- and S-containing compounds increased 65.7 times through reaction flavor (P<0.05). The amounts of aromatic compounds and acids decreased, whereas aldehydes increased (P<0.05). Particularly, three S-containing compounds, including dimethyl disulfide (rotten onion-like, sour, and 12 ng/g threshold), dimethyl trisulfide (soy sauce-like, cooked cabbage-like, and 0.01 ng/g threshold), and methional (soy sauce, baked potato-like, and 0.2 ng/g threshold) formed through reaction flavor contributed to the savory flavor of RFT.