Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods

Kim, Mina K.,Jang, Hae Won,Lee, Kwang-Geun Elsevier 2018 Food chemistry Vol.267 No.-

<P><B>Abstract</B></P> <P>The objective of the current study was to correlate the sensory and instrumental flavor analysis results of commercial orange juice (OJ) products prepared by different processing methods. Descriptive analysis was conducted using a highly trained panel (n = 6) to evaluate four OJs in triplicate. Volatile compounds associated with the four OJs were quantitatively and qualitatively identified using a Dynamic Headspace Sampling, followed by Gas Chromatography–Mass Spectrometry analysis. The sensory characteristics of the four commercially available OJs were significantly different (p < .05). OJs requiring refrigeration storage (OJ3 and OJ4) had high intensity of orange peel flavor, and shelf-stable OJs (OJ1 and OJ2) had high intensity of cooked orange flavor (p < .05). Similarly, differences in volatile flavor profiles of 4 OJs were documented. The shelf-stable OJs (OJ1 and OJ2) had desirable volatile flavor compounds, such as β-pinene, dl-limonene, linalool, nonalool, and decanal, and OJs requiring refrigeration had high levels of α- and β-terpineol.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Sensory characteristics of 4 orange juices were profiled. </LI> <LI> Differences in volatile flavor profiles of 4 OJs were documented. </LI> <LI> OJs requiring refrigeration had high levels of α- and β-terpineol. </LI> <LI> The shelf-stable OJs had desirable volatile flavor compounds. </LI> <LI> Desirable compounds in OJs are β-pinene, dl-limonene, linalool, and nonalool. </LI> </UL> </P>

Descriptive Analysis of rice-based snack (Nuroongji)

Mina K. Kim 한국식품영양과학회 2018 한국식품영양과학회 학술대회발표집 Vol.2018 No.10

Defining gu-soo perception in <i>Doenjang</i> (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysis

Kim, Mina K.,Lee, Kwang-Geun Elsevier 2018 Food chemistry Vol.267 No.-

<P><B>Abstract</B></P> <P>Many consumers use the term “gu-soo” to describe the flavor characteristics of traditional <I>Doenjang</I> (fermented soybean paste). The objective of this study was twofold: 1) to define the sensory modality associated with the perception of gu-soo in <I>Doenjang</I>, and 2) to correlate instrumental data on when the term gu-soo is used for describing sensory characteristics of <I>Doenjang</I>. To achieve these objectives, using five <I>Doenjang</I> samples, we conducted consumer sensory analysis with limited sensory modalities as well as instrumental flavor and color analyses. Three volatile compounds were identified as showing high correlation to consumer perception of gu-soo for <I>Doenjang</I>: 1-hexanol, benzene ethanol, benzene, and 2-methyl furan. The results from the current study suggest that consumer perception of gu-soo in <I>Doenjang</I> is not solely an olfactory-related perception, suggesting that visual stimuli, including a darker paste color and an apparent high number of beans in the paste, are highly related to the consumer perception of gu-soo in <I>Doenjang</I>, followed by olfactory related terms, and taste-related stimuli.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Sensory modality involved in gu-soo perception in <I>Doenjang</I> was defined. </LI> <LI> A high number of beans and a darker color showed high correlation to gu-soo. </LI> <LI> 1-Hexanol, benzene ethanol, and 2-methyl furan showed high correlation to gu-soo. </LI> <LI> Overall, gu-soo perception in <I>Doenjang</I> mostly comes from visual stimuli. </LI> </UL> </P>

Instrumental volatile flavor analysis of omija (<i>Schisandra chinesis Baillon</i>) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions

Kim, Mina K.,Lee, Yun-Yeol,Lee, Kwang-geun,Jang, Hae Won Elsevier 2019 Food Research International Vol.120 No.-

<P><B>Abstract</B></P> <P>Omija <B>(</B> <I>Schisandra chinesis Baillon</I>) is a cluster of berries, mainly cultivated in East Asian countries. The objective of this study was to conduct an instrumental volatile flavor analysis and descriptive analysis of omija samples using headspace stir-bar sorptive extraction gas chromatography–mass spectrometry. Three omija fruits were included and pre-treated using three different methods: frozen omija (FO), frozen-blended omija (FBO), and freeze-dried omija (FDO). A total of 28 volatiles were identified, and significant differences in concentrations found among omija samples were noted, especially for previously identified aroma-active compounds such as α-pinene, α-terpinene, and (<I>E</I>)-β-ocimene (<I>p</I> < .05). In terms of sensory perception, significant differences were observed in three sensory attributes that included, ginger, pine needle, and wet grassy aromatics among the samples (p < 0.05). While similarities and dissimilarities were observed among the three samples in the instrumental flavor analysis results, a principal component analysis revealed that FBO and FDO shared similar flavor characteristics while FO had distinctive flavor characteristics.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Flavor analysis on Omija fruits were conducted by HS-SBSE coupled with GC-MS </LI> <LI> First report on sensory profile of omija fruit using a highly trained sensory panel </LI> <LI> Different flavor profiles including instrumental and sensory perspectives were observed among omija fruits </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

Sensory Flavor Evaluation of Commercial Dried Garlic Products

Mina K. Kim 한국식품영양과학회 2019 한국식품영양과학회 학술대회발표집 Vol.2019 No.10

관능검사 분야의 신기술 소개

김미나(Mina K. Kim) 한국식품과학회 2013 식품과학과 산업 Vol.46 No.3

브랜드 애착이 브랜드 성과를 넘어 소비자 삶의 질에 미치는 영향

김정구 ( Kim Chung K. ),한정수 ( Han Jeongsoo ),전미나 ( Jun Mina ),김미예 ( Kim Miyea ),( Joshua Kim ) 한국소비자학회 2016 소비자학연구 Vol.27 No.4

브랜드 애착은 일반적으로 브랜드 성과 측면에서 중요한 변수로 연구되어 왔다. 하지만 최근 여러 브랜드 애착 관련 연구에서 브랜드 애착이 소비자의 전반적인 삶에도 영향을 끼칠 수 있다는 논의가 이루어지고 있다. 이처럼 브랜드 애착은 직접적, 간접적으로 소비자 삶의 질에 큰 영향을 주고 있지만, 기존의 브랜드 애착 연구는 브랜드 지지행동에 관한 연구에 비해 소비자 삶의 질에 미치는 영향에 관한 연구는 아직 부족한 실정이다. 본 연구의 목적은 브랜드 애착이 브랜드 성과를 넘어 소비자의 삶의 질에 미치는 긍정적 및 부정적 영향에 대해 살펴보는 것이다. 연구결과, 브랜드 애착의 긍정적인 측면은 자아효능감을 높여 삶의 질을 높일 수 있지만, 현실도 피 욕망이 높아져 삶의 질에는 부정적인 영향을 미칠 수 있는 양면성을 지닌다는 것을 밝혀내었다. 더 나아가, 소비자의 실제적-이상적 자아 불일치가 높을수록 브랜드 애착이 현실도피 욕망에 미치는 영향이 강해진다는 것을 확인하였다. 본 연구는 세 가지 측면에서 의의를 가지고 있다. 첫째, 마케팅의 주요 변수인 브랜드 애착, 브랜드 지지행동, 소비자 삶의 질과의 관계를 살펴보았다. 둘째, 브랜드 애착은 삶의 질에 긍정적 뿐만 아니라 부정적인 영향도 미칠 수 있다는 점을 실증분석을 통해 증명하였다. 마지막으로 본 연구는 기업의 마케팅 활동이 단지 기업의 수익만이 아닌 소비자 삶의 질에 큰 영향을 줄 수 있으므로, 기업 수익적인 측면만이 아닌 공공가치 구현, 소비자 복지차원의 정책적인 시사점도 제공한다. Consumers` attachment to brands (or brand attachment) has gained significant interest among academic researchers and practitioners in marketing. It was well documented that brand attachment has a positive relationship with brand supportive behaviors, which will eventually increase brand profitability and customer life time value. The existing studies focused only on the effect of brand attachment on brand performance, ignoring its significant effect on consumers` well-being or quality of life. However, in reality, if a person develops a strong attachment to a brand, he or she tends to not only show strong brand supportive behavior, but also feel happy or satisfactory in life. The main objective of this study is to examine how brand attachment can affect consumers` well-being or quality of life, beyond brand supportive behavior. Interestingly, we found that brand attachment has not only a positive effect through self-efficacy on life satisfaction, but also a negative effect through escapism. We further found that actual- ideal self-discrepancy can moderate the relationship between brand attachment and escapism. Based on our findings, several important academic and managerial implications were provided for practitioners to perform marketing and brand strategies in ways to improve both the well-being of the companies (e.g., brand profit) and the well-being of consumers (e.g., life satisfaction).

정성적 소비자 조사를 통한 오미자에 대한 소비자 인식연구

김미나(Mina K. Kim) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.3

Antecedents and Consequences of Participating in Fan Community of Human Brands

( Chung K. Kim ),( Jeongsoo Han ),( Mina Jun ),( Miyea Kim ) 한국소비자학회 2013 한국소비자학회 학술대회 Vol.2013 No.5

소비자의 무력감이 파워상징상품 추구에 미치는 영향

김미예(Mi Yea Kim),김정구(Chung K Kim),전미나(Mina Jun),한정수(Jeong Soo Han),김영재(Joshua Y Kim) 한국경영학회 2014 經營學硏究 Vol.43 No.2

Although people want to control their own circumstances, losing the control can cause undesirable situations which in turn sometimes lead people to experience a feeling of powerlessness. For example, uncontrollable situations such as reproaches by a superior at work and lack of money to buy products they want may lead people to experience powerlessness. Since experiencing powerlessness is likely to cause negative emotions such as frustration, sadness, and anger, and also increase desires to regain power, people try to come up with coping strategies to reduce the feeling of powerlessness (Rucker and Galinsky 2008; Dubois, Rucker and Galinsky 2012). One of the coping strategies that people use is compensatory consumptions for power products suchas luxurious shoes and bags as a means of recovering and showing their power (Han, Nunes, and Drese 2010). It is generally believed that the compensatory consumptions for power products can appear more often for people who highly value materialism. Reflecting the phenomenon, main objectives of the current study are to examine how consumers show compensatory consumption behaviors when they experience powerlessness and how materialism moderates the relationship between powerlessness and compensatory consumption. In order to achieve the main objectives, two studies were conducted. In study 1, we employed an exploratory method to find out the sources that cause powerlessness, emotions that consumers feel when they experience powerlessness, and compensatory behaviors that consumers show to cope with the emotions. In study 2, we empirically investigated the relationship between powerlessness and desire to purchase power-products and how materialism moderates the relationship based on results of study 1. The result of study 1 showed that there are seven sources of powerlessness: economic resource, position of authority, failure, control, expertise, relationship with people and respect from others. In addition, powerlessness caused negative emotions for consumers such as frustration, sadness, lethargy, anger, and gloom. The results also showed that in order to cope with the negative emotions, consumers showed compensatory behaviors such as going to movies, sleeping, and going shopping. Especially, when consumers go shopping as compensatory behaviors, they mostly purchased shoes, bags, and clothes. Main hypotheses tested in study 2 are as follows. H1: consumers`` willingness to pay (WTP)for power products is higher when consumers experience powerlessness than when they experience power. H2: the more consumers value materialism, consumers’ WTP is higher for power products when consumers experience powerlessness than when they experience power. To test the hypotheses, we conducted t-test and ANOVA. The results showed that the main hypotheses were supported. As a result of H1 test, consumers showed higher WTP for power products when they experience powerlessness than when they experience power. As a result of H2 test, consumers who value materialism showed higher WTP for power products when they experience powerlessness. There are significant academic contributions made by the current study. First, this study employed both exploratory and empirical research method to examine the effect of powerlessness on consumer behavior by focusing on powerlessness in consumer domain. Second, this study not only revealed the sources of powerlessness and the negative emotions caused by the powerlessness, but also showed how consumers perform compensatory consumption for power products as a means of coping with the negative emotions. Finally, this study showed the importance of materialism in consumer study by finding that the more consumers value materialism, the higher WTP is for power products when consumers experience powerlessness.