Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources

정향연,윤소정,양나은,윤문연,홍성준,조성민,김경수,정은주,김현욱,신의철 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.4

This study identified the aroma profile of salmon by-product for high utilization of by-products, including hydrolysates of head, frame, and skin were treated with reducing sugars and thermal processing. Electronic nose (E-nose) and gas chromatography-mass spectrometry (GC–MS) coupled with gas chromatography–olfactometry (GC–O) were used to analyzed the aroma profile. A total of 140 and 90 volatile compounds were detected through E-nose and GC–MS respectively, and the main volatile compounds were aldehydes. A total of 23 odor active compounds were recognized using GC–O, and 3-methyl-butanal, heptanal, benzaldehyde, octanal, furfural, and methoxy-phenyl-oxime were identified as the aroma of salmon. Using multivariate analysis, the pattern between the pretreated samples and aroma profiles was confirmed, and there were clear separations among the samples. The results of this study provide the aroma profile of salmon by-products and are expected salmon by-products to be used as a potential food source.

짝 프로그래밍 기반 학습동기 유발 전략 설계 및 평가: 특성화고등학교 중심으로

정향연,남영호 한국지식정보기술학회 2018 한국지식정보기술학회 논문지 Vol.13 No.6

The learning motivation is the most basic factor for learning. The instructor should design the teaching and learning courses to motivate learners for successful teaching and learning. Most students at specialized high schools find it difficult to learn or give up in advance because of lack of basic learning qualities. The teaching and learning strategies for these students should focus on improving the attractiveness rather than improving efficiency and effectiveness of teaching and learning. The attractiveness of learning is closely related to the motivation of learning. Many studies have shown that teaching and learning methods applied with learning motivation models improve learners' academic performance. However, some studies have shown that although teaching and learning methods applied with this model has significant effects on improving academic performance in cognitive learning areas, it does not have a significant effects on enhancing academic performance in functional learning areas. In addition, many studies have shown that pair programming has a significant effect on improving learners' academic performance. These results are analyzed to have a positive effect on improving the programming ability through communication and feedback with the partner, as learning enjoyment continues and self-efficacy increases. In this study, we designed and evaluated a strategy for inducing learning motivation for Web programming classes at specialized high school in the commercial and information affiliation. The results of the study have shown that the learning-motivation strategy creates learning interests and self-learning desires by learners. However, this strategy was analyzed to fail to induce learners’ awareness of purpose and constant desire to learn.

A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing

홍성준,정향연,윤소정,조성민,이영승,박성수,신의철 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.2

This study analyzed taste and odor profiles inbroccoli stems with different methods of thermal processingusing electronic tongue and electronic nose. In electronictongue analysis, umami and bitterness wereobviously changed upon thermal processing, however,saltiness, sweetness, and sourness showed slight variations. Between raw and thermally processed broccolis, microwavedbroccoli showed the highest changes of tastes basedon raw broccoli, however, blanched broccoli showed similartastes to raw broccoli compared with the others. Inelectronic nose analysis, a total of 21 volatiles in broccoliswere analyzed. Sulfur-containing volatiles were changedvia thermal steps, and the generation and reduction ofsulfur-containing compounds have occurred (i.e. methnaethiol,2,4,5-trimethylthiazole). In addition, some of thethermal steps (oven-heating, microwave heating, air-frying)have occurred Maillard reaction, and thus pyridine wasgenerated. Therefore, this study can provide flavor data inbroccoli, and contribute to further research for flavorcharacteristics in broccoli using electronic sensors.

HPLC 분석법을 활용한 파프리카 추출 색소의 매운맛 측정법 개선 연구

조성민,정향연,홍성준,윤소정,조승목,이양봉,신의철 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.3

In this study, capsaicin content analysis and method validation were conducted for each pepper sample including paprika oleoresin. Ethanol was used for capsaicin extraction, followed by high-performance liquid chromatography (HPLC) analysis. Capsaicin was not detected in the tested paprika varieties, whereas three types of oleoresin were identified. The contents of each pepper sample, except for that of paprika, were within the range 9.77∼443.10 mg/100 g. The results of the capsaicin method validation evaluation revealed that the r² values in the linearity of calibration curve in the three institutions were all over 0.99999, and the relative standard deviation was lower than 0.00001. The limit of detection ranged within 0.0008∼0.0013 mg/mL, the limit of quantification within 0.0026∼0.0040 mg/mL, and the recovery rates using paprika samples within 97.22∼101.96%. The results of the parameter validation indicated that the present method was reproducible and reliable for the HPLC analysis of capsaicin content. 본 연구는 파프리카 추출색소를 포함한 고추 품종별 캡사이신 함량 분석과 method validation을 진행하였다. 캡사이신 추출은 에탄올을 이용하여 추출했으며, 분석기기는 HPLC를 이용하여 캡사이신 분석을 진행하였다. 캡사이신 함량 분석 결과 파프리카와 3종의 파프리카 색소에서는 캡사이신이 검출되지 않았고, 파프리카를 제외한 고추 품종별 캡사이신 함량은 9.77~443.10 mg/100 g을 나타내었다. 캡사이신 함량 시험법의 method validation 평가 결과 3곳의 기관별 직선성에서의 r2 값은 모두 0.99999 이상이었으며, %RSD는 0.00002보다 낮은 값을 나타냈다. LOD는 0.0008~ 0.0013 mg/mL, LOQ는 0.0026~0.0040 mg/mL였으며, 파프리카 시료를 이용한 회수율은 97.22~101.96% 범위로 나타났다. 본 연구 결과를 토대로 현재 식품첨가물공전에서 제시하는 파프리카 추출색소의 매운맛 분석법에 대해서는 HPLC 분석법에 대한 채택이 필요할 것으로 확신한다.

회전식 점도계를 이용한 상업용 증점제의 점도 분석법 검토

반영란,정향연,윤소정,박현진,홍성준,조성민,이양봉,신의철 한국식품과학회 2024 한국식품과학회지 Vol.56 No.1

In this study, the viscosity of six food additives used as thickeners (xanthan gum, glucomannan, guar gum, pullulan, locust bean gum, and polyvinyl alcohol) was verified using a Brookfield rotational viscometer. Pullulan was prepared in a 10% aqueous solution, and other samples were prepared in a 1% aqueous solution. The measurements showed that glucomannan had a high viscosity value of >3,000.00 cp, compared to guar gum with >2,500.00 cp and xanthan gum with >1,000.00 cp. Locust bean gum and pullulan had low viscosity values of 110.00 cp and polyvinyl alcohol had low viscosity values of 6.60 cp. All samples were subjected to intra-day and inter-day precision analyses. As a result of cross-validation performed by the institution, similar viscosity values were achieved for each sample. Therefore, this data show that the rotary viscometer can contribute to high precision when measuring viscosity.

Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system

홍성준,조진주,정향연,윤소정,조성민,윤문연,신의철 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.7

This research investigated volatiles and odor active compounds in Osmanthus fragrans var. aurantiacus. Heterocyclics were mainly extracted from hexane and dichloromethane extracts. Ketones were mainly detected from butanol fraction, and alcohols were mainly extracted from the ethanol fraction. GC-O analysis investigated the contents and intensities of three major odor active compounds increasing by ramping up polarity Multivariate analysis, which includes principal component analysis (PCA) and hierarchical cluster analysis (HCA), by E-nose data showed 45.83% (PC1) and 29.27 (PC2) variances, respectively, and segregated two clusters. Multivariate analysis by GC-O data showed 65.64% (PC1) and 24.17% (PC2) variances, respectively, and segregated the three clusters, cluster I by ethanol extract, cluster II by dichloromethane extract, and cluster III by hexane and butanol extracts. This study demonstrates that different polarity solvents can collect various volatiles and odor active compound groups. Our findings can support basic research data as a natural and functional food additive.

귤피를 활용한 향긋한 올리브 향미유 (귤In)

조성민,홍성준,정향연,윤소정,반영란,박현진,윤문연,신의철 한국식품영양과학회 2022 한국식품영양과학회 학술대회발표집 Vol.2022 No.10

국내산 무 품종의 가공처리에 따른 이화학적 특성 평가

홍성준,조성민,윤소정,정향연,이영승,박성수,신의철 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10

본 연구는 가공 방법에 따른 제주산 월동무의 이화학적 특성을 탐색하기 위한 연구로서 당도, 염도, pH, 색도, 탁도, 그리고 라디칼 소거능을 확인하였다. 모든 시료 중 동결건조된 무의 당도와 염도가 가장 높은 값을 나타내었다. 반면 데치기된 무에서 가장 낮은 당도와 염도를 나타내었다. pH는 전자레인지를 통해 가공된 무가 가장 높았고, 동결건조된 무가 가장 낮은 값을 나타내었다. 색도의 경우 전자레인지를 통해 가공된 무가 가장 높았고, 오븐을 통해 가공된 무가 가장 낮았다. 반면 데치기된 무와 동결건조된 무 사이에는 유의적인 차이가 발생하지 않았다. 명도와 달리 적색도 및 황색도의 경우 모든 무에서 유의적인 차이가 발생하지 않았다. 탁도는 오븐을 통해 가공된 무가 가장 높았고, 에어프라이어로 가공된 무가 가장 낮았다. 라디칼 소거능은 데치기된 무가 가장 높았고, 전자레인지를 통해 가공된 무가 가장 낮았다. 다변량분석의 결과는 오븐 및 데치기로 가공된 월동무가 다른 그룹들보다 상대적으로 근접한 위치에 있었고, 전자레인지 및 에어프라이어를 통해 가공된 무가 다른 그룹들 보다 상대적으로 근접한 곳에 위치하였다. 그리고 동결건조된 월동무는 다른 그룹들과 가장 큰 차이도를 나타내었다. 앞선 결과들을 통해 가공 방법에 따른 당도, 염도, pH의 변화 및 색도와 라디칼 소거능의 변화는 가공방법에 따라 관능적 특성에 영향을 주었다고 판단된다.

음료 및 제과류에 존재하는 수용성 비타민 B₁, B₂, B₃ 그리고 B<SUB>7</SUB> 함량 검토

부창국,정창현,조성민,윤소정,정향연,홍성준,신의철 한국식품영양과학회 2020 한국식품영양과학회 학술대회발표집 Vol.2020 No.10

Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis

홍성준,조성민,윤소정,정향연,이영승,박성수,신의철 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.7

The present study is to investigate the non-volatile and volatile profiles in radish according to the different oven roasting processing. In non-volatile compound profiles, different roasting temperatures (140–200 °C) and times (5, 10, 15, and 20 min) influenced non-volatile compounds in radishes, and high temperature roasted radish represented obvious changes than low temperature roasted radish. In volatile profiles, high temperature roasted radish were generated a higher number of Maillard reactions-related volatiles, including furfurals and 2-ethyl-5-methylpyrazine, than low temperature roasted radish. In chemometrics results, a radish roasted at 200 °C for 20 min was the highest dissimilarity compared with the other roasted radishes. This study is believed to be the first research demonstrating comprehensive identification of changes in non-volatile/volatiles profiles in radish by various processes (different times and temperatures) of oven roasting for food applications.