Development Process for Decreasing Bitterness of Doraji (Platycodon grandiflorum)

장윤제,; 김은미,; 최윤상,; 전기홍,; 김영붕,

doi:10.3746/jkfn.2015.44.10.1550

Cited by 6 publications

(4 citation statements)

References 14 publications

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“…The top five attributes with the highest frequency for the ideal were clean (51), sweetness (49), green apricot flavour ( 44 ) , sweet aroma ( 41 ) , and fruit aroma ( 40 ) for the 20’s age group, and sweetness (53), fruit flavour ( 44 ) , fruit aroma ( 41 ) , green apricot flavour ( 35 ) , and sweet aroma ( 34 ) for the 30‐50’s age group. This implied that these attributes could be the key drivers of liking for yakju .…”

Section: Resultsmentioning

confidence: 99%

“…A number of studies have reported bitterness in liquors to be undesirable, thereby becoming a driving factor for disliking ( 1, 2, 40 ) . The strong bitterness in products P1, P6, P7, and P8 (Table 3) could be attributed to the root‐related bitter ingredients, including ginseng (P1), balloon flower (P6, P7), and ginger (P8) possibly contributing saponin, which has a bitter taste ( 41 ) .…”

Section: Resultsmentioning

confidence: 99%

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Identifying drivers of liking for Korean traditional rice wine ( Yakju ) across different age groups by penalty analysis based on the CATA method

et al. 2021

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The Korean traditional rice wine, yakju, has been gaining popularity, especially among young consumers. However, research addressing the consumer acceptance of yakju, based on age, has been limited. This study aimed to identify the drivers of liking and disliking for yakju, across different age groups, by comparing the results of a penalty analysis (PA) based on the check‐all‐that‐apply (CATA) method, with those of the partial least squares (PLS) regression. Overall liking and CATA attributes of 12 commercial yakju samples were assessed by 166 consumers. The liking patterns and drivers of liking, obtained in each age group (20’s and 30‐50’s), were similar in some attributes, though not completely identical. Both groups identified sweetness and bitterness as ‘must have’ and ‘must not have’ attributes, respectively. Younger consumers preferred yakju with a green apricot flavour while the 30‐50’s age group disliked the flavour of alcohol in it. There was strong agreement between the PLS regression and the CATA‐based PA, although the latter was more appropriate at the individual consumer level. It is concluded that the combined use of the two sensory methodologies would be preferable for the analysis of consumer perception, and for the optimisation of yakju manufacturing. © 2021 The Institute of Brewing & Distilling

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Identifying drivers of liking for Korean traditional rice wine ( Yakju ) across different age groups by penalty analysis based on the CATA method

et al. 2021

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“…HPLC could be limited in distinguishing simultaneously eluted saponins based on retention time. Other reports suggested that the total contents of crude saponins were 2524 and 23,400 (mg/100 g, DW) [ 44 , 45 ]; the analysis method for crude saponins induces a large difference in contents. In addition, quantification based on the internal standard, such as the method used in this study without external standards, could generate inaccurate data in terms of determining saponin contents only.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Saponins from Various Parts of Platycodon grandiflorum Using UPLC-QToF/MS

et al. 2021

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Platycodon grandiflorum (PG) is known as a high-potential material in terms of its biological activity. The objective of this report is to provide chromatographic and mass fragment ion data of 38 simultaneously identified saponins, including novel compounds, by analyzing them through ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-QToF/MS). In so doing, we investigated their diverse conditions, including morphological parts (stems, roots, buds, and leaves), peeling (or not), and blanching of PG. The total contents of individual saponins indicated an order of roots (containing peel, 1674.60 mg/100 g, dry weight) > buds (1364.05) > roots (without peel, 1058.83) ≈ blanched roots (without peel, 945.17) ≈ stems (993.71) ≈ leaves (881.16). When considering three types of aglycone, the platycodigenin group (55.04 ~ 68.34%) accounted for the largest proportion of the total content, whereas the platycogenic acid A group accounted for 17.83 ~ 22.61%, and the polygalacic acid group represented 12.06 ~ 22.35%. As they are classified as major compounds, novel saponins might be utilized for their role in healthy food for human consumption. Additionally, during blanching, the core temperature of PG was satisfied with the optimal condition, thus activating the enzymes related to biotransformation. Furthermore, through the use of this comprehensive data, additional studies related to buds, as well as roots or the characterization of individual saponins, can be conducted in a rapid and achievable manner.

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“…Y1 was highest in ginseng and hawthorn odor and Y7 had the highest score for bitterness and bitter aftertaste. This result might be due to saponin, which has a bitter taste [17]. Other ingredients such as fructose, also seemed to affect sweet taste in the Y2 and Y10 samples.…”

Section: Descriptive Analysis Of Yakju Samplesmentioning

confidence: 93%

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

Her

Kwak

Kim

et al. 2020

Foods

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The sensory characteristics and volatile compounds that affect consumers’ acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry analysis also was conducted revealing 120 volatile compounds in the yakju samples. Sensory attributes (n = 31) except appearance attributes were used for principal component analysis (PCA). As results, fruit odor (apple, hawthorn, omija, and pineapple odor) and flower odor (chrysanthemum, pine, and peppermint odor) were placed on the positive side of PC1 whereas persimmon vinegar odor, bitter taste, alcohol flavor, stinging and coating mouthfeel were located on the negative side of PC1. The yakju samples were mainly characterized by their alcohol content and supplementary ingredients. Sensory descriptors (n = 31; except appearance attributes and p > 0.05) and volatile compounds (n = 30; p > 0.5 correlation coefficient with overall acceptance) were chosen for multiple factor analysis (MFA). The MFA correlation map showed that ethyl propanoate, ethyl-2-hydroxy-2-methylbutanoate, methyl 2-furoate, γ-butyrolactone, 4-ethoxycarbonyl-γ-butyrolactone, hawthorn odor, apple flavor, grape flavor, and sweet taste were positively correlated with young consumers’ overall acceptance. Additionally, negative correlation with overall acceptance was found in 1,3-butanediol, 2,3-butanediol, and 1,1-diethoxy-3-methylbutane.

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Development Process for Decreasing Bitterness of Doraji (Platycodon grandiflorum)

Cited by 6 publications

References 14 publications

Identifying drivers of liking for Korean traditional rice wine ( Yakju ) across different age groups by penalty analysis based on the CATA method

Identifying drivers of liking for Korean traditional rice wine ( Yakju ) across different age groups by penalty analysis based on the CATA method

Characterization of Saponins from Various Parts of Platycodon grandiflorum Using UPLC-QToF/MS

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

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