• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.341-347
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• 2012

The objective of this study was to investigate the combined effect of electron beam irradiation (EB) and onion peel extracts and selected flavorings on microbiological and sensory quality of pork jerky. Total aerobic bacteria were detected in the range of $3.87{\pm}0.30{\sim}4.60{\pm}0.12$ log CFU/g in all samples. Addition of both onion peel extract and flavoring showed the decrease of total aerobic bacterial count in pork jerky. No viable cells were observed after EB at 4 kGy. Sensory evaluation indicated that the EB-treated pork jerky with 0.5% barbecue flavoring did not show any difference in overall acceptability compared with the control. Therefore, combined use of EB with onion peel extracts and barbecue flavoring may enhance the safety of pork jerky with proper sensory quality.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.911-915
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• 2002

This study was conducted to determine optimum levels of flavoring materials for gel-type dessert using chicken feet gelatin. Effects of levels of sucrose, citric acid and strawberry flavoring on the consumer acceptability of gelatin desserts were examined and the optimum levels were determined using response surface methodology. The optimum levels of flavoring materials determined for gelatin dessert containing 2% gelatin powder, were 19, 0.50, and 0.35% for sucrose, citric acid, and strawberry flavoring, respectively.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.37-43
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• 1974

The L-ascorbic acid, when various kinds of flavoring and spices were added to it's solution individually or in combination, was determined by the 2,4-Dinitrophenylhydrazine method. The remaining rate of it in the solution, to which such spices and flavoring as vinegar, sugar, salt, glutamic acid-Na, welshonion, garlic, sesame, rice jelly, soy, pimento, hotbean paste, pepper, ginger and cinnamon were added individually, was higher than in the solution of itself alone. In the case of pinenuts, sesame oil and, bean paste, however, the remained total ascorbic acid was of little quantity, The rate of it's autooxidation in the solution added with fennel, cinnamon, ginger, pepper, bean paste, pinenuts, curry in individual were found high, but relatively low in garlic, sesame oil, glutamicacid-Na, sugar, honey, salt, pickled shrimps, hot bean paste, and soy. When combined spices and flavoring were added, the content of ascorbic acid showed high values in all cases, indicating that particularly high in soy-bean sprout namul, chinese radish namul, and muchim, seasoned with the most frequently used flavoring, No. 7,8,9,10 while low values in the combination of mustard muchim.

• Food Science and Preservation
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• v.7 no.3
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• pp.337-341
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• 2000

Antimicrobial activities of oak smoke flavoring against saprogenous and food poisoning microbes were studied. When tested on a paper disc, antimicrobial activities were observed in all microbial species at a dose of as low as 20 ${\mu}{\ell}$, and microbial growth was completely suppressed with 70 ${\mu}{\ell}/5$ $m{\ell}$ during 3 days of incubation at $30^{\circ}C$ with 8 times diluted oak smoke flavoring. When 50 $m{\ell}s$ of distilled water and distilled water containing 500 ${\mu}{\ell}$ of oak smoke flavoring, which were added with small amount of dilute E. coli, were incubated for 10 days at $20^{\circ}C$, $3{\times}10^3$ CFU/$m{\ell}$ of E. coli and $1.9{\times}10^4$ CFU/$m{\ell}$ of total bacteria was counted in distilled water containing oak smoke flavoring.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.6
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• pp.350-355
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• 2007

The optimal substrates and reaction flavoring conditions were examined to develop pearl oyster extract (POE) flavor using the Maillard reaction under a model system. The sugar for the Maillard reaction was glucose, and the amino acid was cysteine, with glycine as the reaction substrate. A three-dimensional response surface method was used to monitor the dynamic changes of the substrates during the Maillard reaction. To enhance the flavor of POE, a two-step enzymatic hydrolysate (Brix $20^{\circ}$) was reacted with the precursors (1:1, v/v). A 2:1:1 mixture of 0.4 M glucose:0.4 M glycine:0.4 M cysteine (v/v) was selected as a suitable reaction system for the reappearance of baked potato odor and boiled meat odor, and masking the shellfish odor. The two-step enzymatic hydrolysate and selected precursors were reacted in a high-pressure reactor to optimize the reaction parameters. The optimum conditions were 150 minutes at $120\;^{\circ}C$ and pH 7.0. The pH was the most critical factor for the response of the baked potato odor and masking the shellfish odor, while the reaction time affected the reappearance of the boiled meat odor.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.2
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• pp.85-93
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• 2006

This study was conducted to evaluate the optimal processing conditions of smoke-dried powdered oysters and to determine their shelf-life during storage for development of a natural oyster flavoring substance. The optimal conditions for processing of smoke-dried oyster powder with freshy oyster were as follows. Raw shelled oysters were rinsed with 3% saline solution, drained, boiled for 10 minutes at $98^{\circ}C$, and then smoked for 1 hour at $50^{\circ}C$, followed by drying for 4 hours at $80^{\circ}C$ Smoke-dried oyster powder with oyster scraps were prepared as flavoring material. The smoked oyster scraps were submerged in oyster sauce far 10 minutes at room temperature and then dried with hot air for 5 hours at $50^{\circ}C$. The smoke-dried oysters and smoke-dried oyster scraps were then pulverized to 50 mesh and packed in tea bags or vacuum-packed in laminated plastic film bags (PE/PVDC/CPP, $12{\mu}m/15{\mu}m/50{\mu}m$). Compared to non smoke-dried powdered oysters, the smoking and dipping in oyster sauce enhanced the flavor and prevented lipid oxidation of the smoke-dried powdered oyster product. Shelf-life tests indicated that the vacuum-packaging method preserved the quality of smoke-dried powdered oysters stored for 150 days at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1407-1413
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• 2004

This study was performed to investigate the usage and management of flavorings inside or outside (Europe, Japan, JECFA and USA) for that establish a legislation about the flavoring management in Korea. Also, this study contributed to prevent confusion when manufacturers produce flavorings used in food industry. 6,434 among 8,386 flavorings authorized by Korea Food and Drug administration are compound flavorings, and 618 among 6,434 compound flavorings are synthetic flavorings. Many other substances except for flavorings are using as solvent in flavoring manufacture. Flavorings used in food industries of Korea are listed at least one among FEMA, JECFA, CoE and JFFMA except for isooctyl acetate and tricyclene. 493 items out of total 618 synthetic flavorings have completed safety evaluation by JECFA. 106 synthetic flavorings out of the rest listed FEMA as GRAS and 20 synthetic flavorings used in Japan. The replier answered that the most frequently used flavorings are strawberry, grape, orange, plum, lemon and vanilla flavor and that the usage of flavoring added to foodstuffs is less than 0.5%.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.1
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• pp.85-90
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• 2003

We investigated the effects of Oak smoke flavoring (OSF, Holyessing) on the growth of DU145 and PC-3 human prostate carcinoma cells. OSF treatment resulted in a concentration-dependent growth inhibition in both DU145 and PC3 cell lines. The anti-proliferative effect of OSF treatment was associated with the induction of apoptotic cell death which was confirmed by morphological change such as membrane shrinking, rounding up and chromatin condensation in DU145 and PC-3 cells. DNA flow cytometry analysis confirmed that OSF treatment increased population of apoptotic sub-G1 phase. Furthermore, we observed an increase of pro-apoptotic protein Bax expression and a decrease of anti-apoptotic protein Bcl-2 by OSF treatment in a dose-dependent manner. OSF also induced a proteolytic cleavage of specific target proteins such as poly(ADP-ribose) polymerase (PARP) and β-catenin proteins. The present results indicated that OSF-induced inhibition of human prostate carcinoma cell proliferation is associated with the induction of apoptosis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.3
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• pp.210-219
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• 2003

To develop natural flavoring substances, optimal two stage enzyme hydrolysis conditions and flavor compounds of short-neck clam (Tapes philippinarum) enzyme hydrolysates were examined. The optimal enzyme hydrolysis conditions for two stage enzyme hydrolysate (TSEH) of short-neck clam were revealed in temperature at $55^{\circ}C$ for 4 hours digestion with alcalase at the 1st stage and 4 hours digestion at $45^{\circ}C$ with exopeptidase type neutrase at the 2nd stage. In quality tests of hot-water extracts, steam extracts and 4 kinds of enzyme hydrolysates, TSEH processing method was superior to other methods in yield, nitrogen contents, organoleptic taste such as umami intensity and inhibition of off-flavor formation, and transparency of extract. Total free amino acid contents in hot-water extract, steam extract and TSEH were 1,352.1 mg/100 g, 1,174.1 mg/100 g and 2,122.4 mg/100 g, respectively, Major free amino acids in TSEH were glutamic acid, glycine, alanine, tyrosine, phenylalanine and arginine. As for nucleotides and other bases, betaine, TMAO and creatinine were principal components in TSEH. The major inorganic ions in TSEH were Na, K, P and Cl. TSEH also revealed very higher angiotensin-I converting enzyme inhibition effect $(70.7\%)$ than those of hot-water and steam extract. We conclude that TSEH from short-neck clam was more flavorable compared with the seasoning materials on the market, it could be utilized as the instant soup base and the seasoning substances for fisheries processing.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.5
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• pp.1309-1314
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• 2003

We examined the effects of Oak Smoke Flavoring (OSF, Holyessing) on the cell proliferation of DU145 and PC3 human prostate carcinoma cell line. OSF treatment resulted in a concentration-dependent inhibition of the cell viability in both DU145 and PC3 cell lines. The anti-proliferative effects by OSF treatment in DU145 and PC3 cells were associated with morphological changes such as membrane shrinking and cell rounding up. DNA flow cytometric histograms showed that population of S phase of the cell cycle was increased by OSF treatment in a dose-dependent manner. Western blot analysis revealed that cyclin B1 and cdc2 proteins were reduced by OSF treatment in DU145 cells, whereas cyclin A was markedly inhibited in PC3 cells. Furthermore, we observed an increase of Cdk inhibitor p16 and p27 protein, and an inhibition of phosphorylation of pRB by OSF treatment in a dose-dependent manner. The present results indicated that OSF-induced inhibition of human prostate carcinoma cell proliferation is associated with the blockage of S phase progression.