scholarly journals Sensory Evaluation of Cheongmirae (Smilax china) Root Extract for Soy Sauce Development

2012 ◽  
Vol 25 (4) ◽  
pp. 1086-1091 ◽  
Author(s):  
Hee-Sun Song
Keyword(s):  
Sensory Evaluation ◽  
Soy Sauce ◽  
Root Extract

scholarly journals Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 83
Author(s):  
Dong Han ◽  
Chun-Hui Zhang ◽  
Marie-Laure Fauconnier
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Solid Phase ◽  
Principal Component ◽  
Soy Sauce ◽  
Gas Chromatography Mass Spectrometry ◽  
Water Salt ◽  
Volatile Profiles ◽  
Positive Effect

The study aimed to investigate the influence of seasoning formulations (SP1: water; SP2: water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5: water, salt, spices, soy sauce, sugar; SP6: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. Volatile compounds were extracted using solid phase microextraction (SPME), then analysed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS). The results revealed that the most abundant volatile compounds, especially aldehydes, were presented in the stewed pork using SP1 and SP2. This indicated that the stewed pork with water and salt could promote lipid oxidation and amino acid degradation. As revealed by principal component analysis (PCA), the stewed pork samples with SP3 were located on the opposite side of that with SP4, SP5, and SP6 in the first and third principal component (PC1-PC3), which indicated that the overall flavour formed by adding spices was significantly different from that of adding soy sauce, sugar, and cooking wine. Sensory evaluation showed that stronger spicy, caramel, and soy sauce odour were present in samples SP3, SP4, SP5, and SP6. This study has indicated that the addition of food seasoning had a positive effect on flavour profiles of stewed pork, particularly for salt and spices.

scholarly journals Sensory Evaluation of Hutgae(Hovenia dulcis Thunb) Extract for Soy Sauce Development

2012 ◽  
Vol 25 (2) ◽  
pp. 266-273 ◽  
Author(s):  
Sae-Bom Won ◽  
Kyung-Hee Oh ◽  
Su-Young Jung ◽  
Hee-Sun Song
Keyword(s):  
Sensory Evaluation ◽  
Soy Sauce ◽  
Hovenia Dulcis

scholarly journals Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 639
Author(s):  
Hyun Sook Lee ◽  
Myung Wook Song ◽  
Kee-Tae Kim ◽  
Wan-Soo Hong ◽  
Hyun-Dong Paik
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Ginseng Root ◽  
Control Group ◽  
Root Extract ◽  
Ginseng Extract ◽  
Antioxidant Power ◽  
Fermentation Time

Hydroponic ginseng (HG) is cultivated using only nutrients and water under constant environmental conditions and is more beneficial than soil-cultured ginseng (SG). This study aimed to determine the physicochemical properties, antioxidant activity, and sensory properties of HG-supplemented yogurt to develop high-value yogurt. HG (0.1%, 0.5%, and 1.0%) was added to yogurt formulations and fermented with a 0.1% starter. Antioxidant activities were determined using the 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, reducing power, and ferric reducing antioxidant power assays. Semi-trained panelists performed a quantitative descriptive analysis for sensory evaluation. The number of starter cells increased more rapidly in ginseng extract-fortified yogurt than in the control group, shortening fermentation time. Regarding antioxidant assays, all HG extract-fortified yogurts showed higher antioxidant activity than the control group. In particular, the HG (0.5%) group showed better results than the SG group in the DPPH and reducing power assays, although the difference was not significant. The sensory scores of color, flavor, texture, taste, and overall acceptance of 0.5% HG-supplemented yogurt did not differ significantly from those of non-supplemented yogurt (control). This suggests that HG can be used in high-value dairy products as a supplement with bioactive properties for health in the food industry.

scholarly journals AKSELERASI PRODUKSI MOROMI MENGGUNAKAN INOKULUM Pediococcus halophilus FNCC 0033 DAN Zygosaccharomyces rouxii FNCC 3008

2020 ◽  
Vol 13 (02) ◽  
pp. 148
Author(s):  
Jay Jayus ◽  
Etika Hanif Rosyidawati ◽  
Bambang Herry Purnomo
Keyword(s):  
Sensory Evaluation ◽  
Quality Parameter ◽  
Soy Sauce ◽  
Small Scale ◽  
Microbial Count ◽  
Spontaneous Fermentation ◽  
Fermentation Time ◽  
Zygosaccharomyces Rouxii ◽  
Acid Producing Bacteria ◽  
Pediococcus Halophilus

The increasing of consumer demand has forced the small scale soy sauce factories to expand the quality and quantity of their production. However, they have a major problem on the duration of spontaneous fermentation for the production of moromi which take at least 2 months time. Therefore, an effort to shorten the fermentation time is proposed in this study by the applications of controlled fermentation using protease producing microbes. This study was aimed to compare the spontaneous and controlled fermentation of moromi using a single P. halophilus FNCC 0033 as well as a combination of P. halophilus FNCC 0033 and Z. rouxii FNCC 3008 as the inoculum for extended fermentation process of soybean in salt solution at pH 8.0. The quality parameter of moromi observed were pH, dissolved protein, total nitrogen, microbial count, and sensory evaluation by expert panelist. The result showed that controlled fermentation of moromi using both single P. halophilus FNCC 0033 or a combination of P. halophilus FNCC 0033 and Z. rouxii FNCC 3008 could shorten the duration of moromi fermentation time, from usually 8 weeks becomes 2 weeks only. The highest dissolve proteins content was detected in the moromi prepared by a single P. halophilus FNCC 0033 rather than its combination with Z. rouxii FNCC 3008. Moreover, result of sensory evaluation showed that P. halophilus FNCC 0033 fermented moromi exhibit more acidic flavor, indicating the ability of this lactic acid producing bacteria in producing both protease and lactic acids during the fermentation activity. Keywords: moromi, Pediococcus halophilus, soy sauce, Zygosaccharomyces rouxii

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