•Sensory characteristics of 4 orange juices were profiled.•Differences in volatile flavor profiles of 4 OJs were documented.•OJs requiring refrigeration had high levels of α- and β-terpineol.•The ...shelf-stable OJs had desirable volatile flavor compounds.•Desirable compounds in OJs are β-pinene, dl-limonene, linalool, and nonalool.
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.
Central location test (CLT) is a more widely employed method for testing consumer acceptance in comparison to home usage test (HUT). In this study, the influence of the testing environment on the ...consumer liking of doenjang stew was determined. Consumer acceptance testing of doenjang stew was conducted four times, with one CLT and three HUTs. For HUTs, samples were served in different containers: 50 ml of premade doenjang stew in a plastic 95‐ml disposable cup, representing CLT conducted at home; 200 ml (one serving size) of premade doenjang stew in a 500‐ml plastic disposable bowl, representing restaurant “take out,” corresponded to the CLT condition performed at home; and doenjang stew meal kit including doenjang paste, vegetables, broth, and cooking recipe, representing meal‐kit consumption scenario. Differences in product liking were observed according to the testing environment (p < .05). In case of appearance‐related attributes (no tasting involved), consumers rated higher liking scores to doenjang stew evaluated under a meal‐kit HUT situation (p < .05). When tasting was involved, consumers rated higher scores to stew samples under the CLT condition (p < .05). The salinity of doenjang stew was the same under all of the product testing environments, while the salty taste liking was rated the highest under the CLT situation (p < .05). Results of this study suggested that the testing environment affects the consumer acceptance testing results.
Practical Applications
This study reported that differences in liking attributes under different testing environments, in that the highest overall liking score was rated under CLT condition, while HUT presented as “meal‐kit” received highest appearance‐related liking scores. Based on the results, this study suggests the consumer acceptance testing of doenjang stew using the CLT rather than the HUT considering the time and economics. This study provided an appropriate method to test the consumer liking of doenjang stew‐type food products, which can be utilized in future consumer‐related research.
Age-related macular degeneration (AMD) is a major cause of irreversible loss of vision with 80-90% of patients demonstrating dry type AMD. Dry AMD could possibly be prevented by polyphenol-rich ...medicinal foods by the inhibition of N-retinylidene-N-retinylethanolamine (A2E)-induced oxidative stress and cell damage.
(AL) leaves are medicinal and have antioxidant activity. The purpose of this study was to elucidate the protective effects of the extract of AL leaves (ALE) on dry AMD models, including in vitro A2E-induced damage in ARPE-19 cells, a human retinal pigment epithelial cell line, and in vivo light-induced retinal damage in BALB/c mice. According to the total phenolic contents (TPCs), total flavonoid contents (TFCs) and antioxidant activities, ALE was rich in polyphenols and had antioxidant efficacies on 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and 2',7'-dichlorofluorescin diacetate (DCFDA) assays. The effects of ALE on A2E accumulation and A2E-induced cell death were also monitored. Despite continued exposure to A2E (10 μM), ALE attenuated A2E accumulation in APRE-19 cells with levels similar to lutein. A2E-induced cell death at high concentration (25 μM) was also suppressed by ALE by inhibiting the apoptotic signaling pathway. Furthermore, ALE could protect the outer nuclear layer (ONL) in the retina from light-induced AMD in BALB/c mice. In conclusion, ALE could be considered a potentially valuable medicinal food for dry AMD.
•Sensory modality involved in gu-soo perception in Doenjang was defined.•A high number of beans and a darker color showed high correlation to gu-soo.•1-Hexanol, benzene ethanol, and 2-methyl furan ...showed high correlation to gu-soo.•Overall, gu-soo perception in Doenjang mostly comes from visual stimuli.
Many consumers use the term “gu-soo” to describe the flavor characteristics of traditional Doenjang (fermented soybean paste). The objective of this study was twofold: 1) to define the sensory modality associated with the perception of gu-soo in Doenjang, and 2) to correlate instrumental data on when the term gu-soo is used for describing sensory characteristics of Doenjang. To achieve these objectives, using five Doenjang 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 Doenjang: 1-hexanol, benzene ethanol, benzene, and 2-methyl furan. The results from the current study suggest that consumer perception of gu-soo in Doenjang 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 Doenjang, followed by olfactory related terms, and taste-related stimuli.
Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to ...conduct a sensory analysis of Nuroongji made with rice with different degrees of milling. Four different types of Nuroongji samples according to the degree of milling were prepared in the lab and subjected to physiochemical analysis. Descriptive sensory analysis was conducted by a trained panel (
= 8), and a consumer acceptance test was conducted using college students (
= 70). A sensory lexicon describing the flavor and texture characteristics of Nuroongji was developed: it included roasted brown rice, burnt, buckwheat, rice powder, glutinous rice power, and floral. The following texture attributes were evaluated in triplicate: hardness of particles, irregularity of particles, degree of coagulation, number of chews, and residual mouthfeel. Significant differences in flavor and mouthfeel attributes were observed between the Nuroongji samples according to the degree of milling (
< 0.05). Nuroongji made with white rice (N1) had a higher hardness value and less sweetness compared to other samples (
< 0.05). Texture- and mouthfeel-related attributes such as cohesiveness of the mass, irregularity of the surface, and astringency were identified as important characteristics that drive consumer acceptance of Nuroongji products. Findings from this study can provide Nuroongji product developers a valuable insight to extend their market by reformulating the product to be appealing to young consumers.
The aim of this study was to determine the retronasal threshold values of capsaicin with regard to changes in product pH and salinity. Retronasal threshold testing was conducted using five series of ...the ascending three‐alternative forced‐choice method on water‐based matrices with varying pH and salinity levels. Overall, retronasal BET values of capsaicin tended to decrease with increases of pH in a water‐based model system, and the retronasal BET value of capsaicin at a pH of 6 was significantly lower than the BET values at other pH levels (p < .05). This result suggests lower capsaicin concentration is required for human to detect capsaicin‐related spiciness at pH 6 than the capsaicin concentration at pH 4.0–5.5. No significant differences in BET values of capsaicin were detected at salinity levels of 1.0–2.0% with 0.18 mg/L (p > .05). No significant differences were observed in BET values of capsaicin at salinity levels of 2.5–3.5%, which corresponded to capsaicin concentrations of 0.42 (2.5%), 0.40 (3.0%), and 0.30 mg/L (3.5%). Retronasal BET values for capsaicin at 2.5–3.5% salinity were significantly higher than those at 1.0–2.0%, suggesting that capsaicin‐related spiciness of low capsaicin concentrations may be better recognized at salinity ranges of 1.0–2.0% than at higher salinity values (2.5–3.5%).
Practical Applications
Capsaicin is well known for its spicy perception in kimchi. Analysis of the spiciness of kimchi has been heavily dependent on instrumental analysis of capsaicin content. However, a gap exists between the instrumental analysis results and the perceived spiciness intensity of kimchi products by humans. This study investigated different pH and salinity ranges similar to those found in commercially available kimchi in Korea and determined the retronasal thresholds of capsaicin. Results suggest a difference in retronasal threshold values of capsaicin according to product pH and salinity, and this finding may explain the disparity between the instrumental analysis of capsaicin and the perceived spiciness intensity in kimchi by humans.
The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus ...oryzae following the standard method of manufacturing. The physiochemical characteristic and sensory profiles were performed after fermenting samples of koji for a 72 h period. The physiochemical quality characteristics that were tested include pH, moisture content, color, acidity, TA, amino-type nitrogen content, reducing- and total-sugar content, and alcohol content; the enzymatic activities that were tested include amylase (α- and β-) and protease (neutral and acidic) activities. A descriptive sensory analysis was conducted on three types of koji with a highly trained sensory panel (n = 7) using the SpectrumTM Method. Differences in physiochemical and sensory profiles were observed on three koji samples (p < 0.05). Soybean koji had higher values in acid and TA, while rice koji had the highest values in reducing and total sugar, at 90.3 mg/g and 107.5 mg/g respectively. Wheat koji had the lowest values in protease activities. The flavor profile of soybean koji was characterized by bean sprout, cracker, and cheonggukjang aromatics; that of rice koji was characterized by overripe banana, solvent, syrup, and parboiled rice aromatics; and that of wheat koji was characterized by woody and roasted aromatics.
Doenjang, a fermented soybean paste, is a traditional food ingredient in Korea. While the flavor of doenjang is heavily dependent on koji, studies on the aroma characteristics of koji remain limited. ...This study aimed to determine the changes in the aroma profiles of soybean koji (SBK), rice koji (RK), and wheat koji (WK). Aroma analysis was performed using stir bar sorptive extraction followed by gas chromatography‐mass spectrometry (GC‐MS) and descriptive sensory analysis. In SBK, bean‐associated aroma was strongly developed due to the lipid‐derived compounds, whereas in RK, sweet aromas were relatively strong at 72 h due to the sweet‐smelling ester compounds. In WK, the nutty cracker attribute was significantly strengthened during fermentation due to the high concentration of aldehydes. The results showed that the aroma profile of koji was influenced by main ingredient, and this finding is useful in improving aroma development with the use of koji in the fermented food industry.
Practical Application
Koji is one of the key ingredients utilized in commercialized doenjang making process in Korea, in order to accelerate the fermentation process. In this study, influences of raw materials of koji in the aroma development of doenjang were investigated using descriptive sensory analysis and instrumental flavor analysis using GC‐MS. Raw material‐driven aroma compounds were documented in different koji samples, in which influences the aroma characteristics of doenjang made with koji made with different raw materials. Finding from this study can aid doenjang manufacturers for versatile aroma development of commercialized doenjang.
Doenjang is a traditional Korean soybean‐based fermented food. Previous research indicates that appearance‐related characteristics, such as color, number of beans, and bean‐to‐paste ratio, and ...moisture content, influence consumers' perceptions of traditional doenjang. The objective of this study was to determine the influence of appearance characteristics on consumer preference and gu‐soo perception of doenjang. Four commercially available doenjang products from the same brand were selected, and appearance‐related characteristics including color, the number of soybeans in a paste, and electronic eye color measurements were measured. Descriptive sensory analysis using a highly trained panel (n = 5) was conducted, followed by consumer acceptance testing (n = 76). Samples highly liked by consumers had strong sweet taste, and least like doenjang had darker color and greater numbers of beans in a paste. However, doenjang samples that were highly liked by consumers are not necessarily the samples perceived as gu‐soo by consumers. While manufacturers' use of gu‐soo to describe the sensory characteristics of doenjang is a common practice, this study reveals a disparity between consumers' perceptions of gu‐soo and the manufacturer's advertising of gu‐soo. This study reports divergence between the results for overall liking of doenjang and consumers' perception of the product being considered gu‐soo.
Practical Applications
The term “gu‐soo” is widely used in Korea to describe the flavor characteristics of doenjang. This study focuses on factors affecting consumer acceptance and gu‐soo perceptions of doenjang, revealing that the appeal of doenjang to the consumer does not necessarily align with consumers' perception of doenjang being gu‐soo. The divergent sensory directions of consumer acceptance and doenjang being perceived as gu‐soo suggest a potential change in direction in marketing doenjang in Korea.
With recent food innovation and technological advances, a considerable number of new food products are being developed and launched in the global food market, and various attempts have been made to ...collaborate between food and fashion businesses to achieve a competitive edge. Fashion and food are essential items in our daily lives, so people are intentionally and unintentionally exposed to consumption decisions regarding these two items on a regular basis. The objective of this study was to determine consumers' neophobic and variety-seeking tendencies in food choices according to their involvement in fashion-related choices. Internet surveys were conducted (
= 215), which included questionnaires regarding the food neophobia scale (FNS), the variety-seeking scale (VARSEEK), and the fashion involvement scale (FIS), along with demographic-related questions. A negative correlation was observed between the FNS and FIS (r = -0.735,
< 0.0001), suggesting that consumers who are highly involved in fashion product choices have neophobic tendencies. A positive correlation was observed between VARSEEK and FIS scores (r = 0.353,
< 0.0001), as was expected from FNS and FIS results. No significant differences in demographic characteristics between those with high and low FIS scores were observed, suggesting that other factors may have influenced these results.
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