Development of Flavor Evaluation Item in Yakju

2021 ◽  
Vol 25 (4) ◽  
pp. 419-427
Author(s):  
Ye Seul Kwon ◽  
Jin Ah Jeon ◽  
Seok Tae Jeong ◽  
Han Seok Choi ◽  
Ji Eun Kang
Keyword(s):  
Flavor Evaluation

CORRELATION BETWEEN GAS-CHROMATOGRAPHIC PATTERNS AND FLAVOR EVALUATION OF CHEMICAL MIXTURES AND OF COLA BEVERAGES

1970 ◽  
Vol 35 (3) ◽  
pp. 219-223 ◽  
Author(s):  
LARRY L. YOUNG ◽  
ROLF E. BARGMANN ◽  
JOHN J. POWERS
Keyword(s):  
Flavor Evaluation ◽  
Chemical Mixtures

scholarly journals Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2152
Author(s):  
Sin-Young Park ◽  
Hack-Youn Kim
Keyword(s):  
Broiler Chicken ◽  
Principal Component ◽  
Chicken Breast ◽  
Flavor Evaluation ◽  
Breast Meat ◽  
Shear Forces ◽  
Quality Properties ◽  
Ph Values ◽  
Water Contents ◽  
Cooking Yield

This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The samples’ uncooked and cooked pH values, WHC, and cooking yield increased with increasing marketing age; however, the WHC and cooking yield were not significantly different between the 32 and 34 day samples (p > 0.05). In the case of the color, the 34 day samples were significantly lower in terms of lightness, but significantly higher in redness and yellowness compared to the other samples (p < 0.05). Although the shear forces of the 28–32 day samples were not significantly different (p > 0.05), those of the 28 and 30 day samples were significantly lower than those of the 34 day sample (p < 0.05). Furthermore, the aromatic profile (determined by principal component analysis) of the 34 day sample differed from that of the 28–32 day samples. Flavor evaluation of the cooked 30 and 32 day samples showed significant differences compared to the 28 and 34 day samples (p < 0.05), and the texture evaluation showed that the 34 day sample obtained a significantly lower score than the 28 day sample (p < 0.05). Overall, these results suggest that the current broiler marketing age of 32 day results in suitable quality properties for broiler cured chicken breast.

scholarly journals Beef Flavor Evaluation on Top Loin Steaks, Sirloin Steaks, Chuck Roasts, and 80/20 Ground Beef Over The Retail Case

2019 ◽  
Vol 3 (2) ◽  
pp. 96-96
Author(s):  
C. Pena ◽  
T. Cramer ◽  
B. Schilling ◽  
R. Miller ◽  
C. Kerth ◽  
...  
Keyword(s):  
Ground Beef ◽  
Flavor Evaluation ◽  
Beef Flavor

Deep learning based flavor evaluation of rice wine

2020 ◽  
Author(s):  
Jian Li ◽  
Meilan Chen ◽  
Qingzhong Mao ◽  
Yiming Li
Keyword(s):  
Deep Learning ◽  
Rice Wine ◽  
Flavor Evaluation

THE APPLICATION OF PLASTIC CONTAINERS FOR PACKING AND PASTEURIZING MEAT OF THE BLUE CRAB (CALLINECTES SAPIDUS)1

1966 ◽  
Vol 29 (7) ◽  
pp. 218-221 ◽  
Author(s):  
C. W. Flynn ◽  
M. C. Tatro
Keyword(s):  
Blue Crab ◽  
Callinectes Sapidus ◽  
Bacteriological Examination ◽  
Flavor Evaluation ◽  
Significant Difference ◽  
Product Protection ◽  
Crab Meat ◽  
And Control ◽  
Plastic Containers ◽  
Control Samples

Summary Sixteen-ounce portions of regular grade crab meat were packed and pasteurized in hermetically sealed rigid polypropylene “Indeplas” 307 × 400 containers. Meat from the metal and plastic containers was evaluated periodically for six months. The plastic containers gave overall product protection equal to the metal cans. Some brittleness was experienced with the plastic containers when handled roughly at refrigerated temperatures. Appearance and flavor evaluation of experimental and control samples within each treatment resulted in no significant difference until approaching four months storage. At four months and thereafter, the meat from the plastic containers appeared whiter and imparted a sweeter, more natural flavor than the control samples packed in metal containers. A preference was observed for appearance and flavor of meat processed at 185 F over that processed at 190 F. Above 190 F the meat exhibited a greyish cast and a slightly cooked flavor. Texture evaluation data indicated no significant change throughout the storage testing. Bacteriological examination indicated that the contents in both containers should be processed 110 min at 185 F for adequate pasteurization. The metal containers, due to their increased diameter, exhibited a slightly slower come-up time.

Synthesis and flavor evaluation of some alkylthiophenes. Volatile components of onion

1976 ◽  
Vol 24 (4) ◽  
pp. 852-854 ◽  
Author(s):  
William G. Galetto ◽  
Patrick G. Hoffman
Keyword(s):  
Volatile Components ◽  
Flavor Evaluation
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