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Six commercial Korean rice wines were described their sensory profiles by trained American panelists, and assessed acceptances by American subjects to identify the drivers of liking and disliking factors. Thirteen statistically different descriptive attributes were defined for Korean rice wines: aromas (apple, pear, earthy, peach, nutty, yeasty, honey), flavor (yeasty, nutty), taste (sweet, sour, bitter), and aftertaste (apricot). Samples A and F were characterized as sweet taste and fruity attributes, and sample C was characterized as being pear flavor and bitter taste. Sample B exhibited a strong earthy aroma, determined as the aroma of ginseng. The American subjects could not identify ginseng aroma due to their lack of experience in ginseng. Samples D and E were described as nutty and yeasty. In consumer test, consumer preference was skewed to sample A, for which the consumer preference revolved around the sweet, sour, and fruity characteristics of the sample by the principal component analysis. Few consumers expressed preference toward samples D and E, as evidenced by the lowest consumer acceptance ratings. Partial least squares regression revealed that the key liking factors of Korean rice wines were sweet, sour, and apricot flavors. Fruity characteristics (peach, apple, and pear) were also positively correlated with overall acceptance. The key disliking factors were yeasty and nutty characteristics. American subjects regarded Korean rice wine as belonging to the wine category, prompting them to grant the highest rank to sample A, which has similar characteristics to semisweet white wine.

Mononuclear nonheme iron(III) complexes of tetradentate ligands containing two deprotonated amide moieties, [Fe(Me(2)bpb)Cl(H(2)O)] (3 a) and [Fe(bpc)Cl(H(2)O)] (4 a), were prepared by substitution reactions involving the previously synthesized iron(III) complexes [Et(3)NH][Fe(Me(2)bpb)Cl(2)] (3) and [Et(3)NH][Fe(bpc)Cl(2)] (4). Complexes 3 a and 4 a were characterized by IR and elemental analysis, and complex 3 a also by X-ray crystallography. Nonheme iron(III) complexes 3, 3 a, 4, and 4 a catalyze olefin epoxidation and alcohol oxidation on treatment with m-chloroperbenzoic acid. Pairwise comparisons of the reactivity of these complexes revealed that the nature of the axial ligand (Cl(-) versus H(2)O) influences the yield of oxidation products, whereas an electronic change in the supporting chelate ligand has little effect. Hydrocarbon oxidation by these catalysts was proposed to involve an iron(V) oxo species which is formed on heterolytic O-O bond cleavage of an iron acylperoxo intermediate (FeOOC(O)R). Evidence for this iron(V) oxo species was derived from KIE (k(H)/k(D)) values, H(2) (18)O exchange experiments, and the use of peroxyphenylacetic acid (PPAA) as the peracid. Our results suggest that an Fe(V)=O moiety can form in a system wherein the supporting chelate ligand comprises a mixture of neutral and anionic nitrogen donors. This work is relevant to the chemistry of mononuclear nonheme iron enzymes that are proposed to oxidize organic substrates via reaction pathways involving high-valent iron oxo species.

This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the functionality of coffee by significantly increasing antioxidant activity according to the results of ORAC and SOD-like assay ( < 0.05). The TPC and TFC contents in the fermented coffee beans were significantly higher than those in the controls ( < 0.05). The consumer acceptance for the fermented coffee beans was slightly lower than that of the controls. Fermentation seemed to influence the aroma and flavor of coffee. However, agglomerative hierarchical clustering analysis revealed that approximately 39% of consumers significantly liked one of the fermented coffees (F3) more than the controls ( < 0.05). These consumers indicated that the yeast fermentation of green coffee beans did not generate a negative aroma or flavor and can be attractive with high antioxidant activity.

Orange juice is a well-accepted fruit juice, and its consumption increases steadily. Many studies have been conducted to understand the sensory characteristics of orange juice throughout its varying processing steps. Sensory language and consumer likings of food can be influenced by culture. The objective of this study is to evaluate the sensory characteristics of commercially available orange juices in Korea and identify drivers of liking for orange juices in Korea. A quantitative descriptive analysis was conducted using a trained panel (n = 10) to evaluate 7 orange juice samples in triplicates, followed by consumer acceptance tests (n = 103). Univariate and multivariate statistical analyses were conducted for data analysis. The sensory characteristics of commercially available orange juice were documented and grouped: group 1 samples were characterized by high in natural citrus flavors such as orange peel, orange flesh, citrus fruit, and grape fruit, whereas group 2 samples were characterized by processed orange-like flavors such as over-ripe, cooked-orange, and yogurt. Regardless of orange flavor types, a high intensity of orange flavor in orange juice was identified as a driver of liking for orange juices in Korea. Three distinct clusters were segmented by varying sensory attributes that were evaluated by likes and dislikes. Overall, many similarities were noticed between Korean market segment and global orange juice market. By knowing the drivers of liking and understanding the distinct consumer clusters present in the Korean orange juice market, the orange juice industry could improve the strategic marketing of its products in Korea.

The objective of this study was to identify the drivers of liking for commercially mass‐produced doenjang (fermented soybean paste) among Korean consumers, by correlating the results from descriptive analysis and consumer acceptance testing. Ten doenjang samples were tested, seven of which were manufactured through a modified method and three via applying traditional method for mass production. Significant differences were found in all sensory attributes among the samples (p < .05). The principal component analysis of the descriptive analysis revealed clear discrimination among doenjang samples, according to their sensory characteristics: one group favored mild flavors (high in “sweet” and “umami” tastes and “cooked soybean flavor,” while the other preferred strong fermentation‐related flavors, such as “musty,” “biting,” “soy sauce,” and “fermented fish sauce.” Overall, consumer preference was directed toward doenjang that is high in sweet and umami tastes, meaning that customers favored doenjang produced by the modified method more than traditional‐style doenjang. Practical applications The doenjang market is currently greatly expanding, as consumer interests in health and traditional foods are increasing. Therefore, it is more important than ever to identify the sensory characteristics driving consumer preference, in order to meet consumer expectations. The present study identified consumers who preferred traditional doenjang characteristics as well as sweet and umami characteristics. This suggests the direction in which to proceed in optimizing doenjang flavors, in order to ensure that they match Korean consumer preferences.

Germinated wheat is a food material with potential health benefits due to its high phenolic and antioxidant content, but the reason why germination increases this content is unclear. The aim of this study was to investigate the relationships between protein changes (determined by two-dimensional gel electrophoresis (2-DE)), phenolics, γ-aminobutyric acid (GABA) levels, and antioxidant capacity of wheat germinated for various periods (24, 48, 72, and 96 h) compared to control. Each phenolic acid tended to increase with increasing germination time. The GABA content was highest (39.98 mg/100 g dwb) after 96 h of germination. The total oxygen radical absorbance capacity (ORAC) was 1.97 times higher after 96 h than in ungerminated seeds. Fifteen proteins, among 82 proteins separated by 2-DE, were highly related with ORAC and were identified by peptide mass fingerprinting (PMS). The PMS revealed strong expression of granule bound starch synthase (GBSS) and glutathione S-transferase (GSTF) after 96 h of germination. Overall, the ORAC at 96 h exhibited a close relationship with the levels of phenolic acids, GABA, and proteins such as GBSS and GSTF. In conclusion, these findings add to the existing knowledge of wheat protein changes and their relationship to the antioxidant properties of germinating wheat seeds.

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