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Your search keyword '"Yoon, Sojeong"' showing total 39 results
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39 results on '"Yoon, Sojeong"'

18. Flavor and Taste of Red Beet (Beta vulgaris L.) Harvested in Jeju Island Using the Electronic Nose, Electronic Tongue, and GC-MS

Author

Yoon, Sojeong, primary, Hong, Ki-Bae, additional, Jeong, Hyangyeon, additional, Hong, Seong Jun, additional, Jo, Seong Min, additional, Park, Hyeonjin, additional, Ban, Younglan, additional, Youn, Moon Yeon, additional, Cheon, Ga Yeong, additional, Kim, Jeong Seon, additional, Lee, Youngseung, additional, Park, Sung-Soo, additional, and Shin, Eui-Cheol, additional

Published
2023
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24. Evaluation of taste and aroma compounds in oven‐roasted broccoli floret and stem as affected by different times using electronic tongue and electronic nose.

Author

Hong, Seong Jun, Jeong, Hyangyeon, Yoon, Sojeong, Jo, Seong Min, Lee, Youngseung, Park, Sung‐Soo, and Shin, Eui‐Cheol

Subjects
ELECTRONIC tongues, BROCCOLI, ELECTRONIC noses, COFFEE beans, PRINCIPAL components analysis, BITTERNESS (Taste), TIME management, CLUSTER analysis (Statistics)
Abstract

Summary: Roasting processing was commonly applied to enhance flavour characteristics, and thus this study was to investigate the taste and aroma compounds between broccoli floret and stem during oven‐roasting processes. In electronic tongue analysis, sourness, saltiness, umami, and sweetness in florets showed an increasing tendency during the roasting, however, decreasing bitterness. Besides, In electronic nose analysis, methanethiol was reduced after the roasting processes and other sulfur compounds were generated in oven‐roasted florets and stems. Furthermore, furans were generated after the roasting. Pyridine and pyrazines were only identified in oven‐roasted florets, however, pyrrole was only identified in oven‐roasted stems. Principal component analysis and cluster analysis were conducted based on combined taste and aroma profiles. Broccoli floret roasted at 15 min was affected by numerous variables compared with the others, and broccoli stems roasted at 15 and 20 min were affected by numerous variables. Additionally, the floret roasted at 15 min was the highest dissimilarity amongst all florets, and the stems roasted at 15 and 20 min were the highest dissimilarity amongst all stems. Accordingly, oven‐roasting induced higher changes in taste and aroma characteristics with increasing times. In addition, this research may provide a basis for enhancing the flavour characteristics of broccoli. [ABSTRACT FROM AUTHOR]

Published
2023
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36. Characterization of taste and aroma profile in pomegranate (Punica granatumL.) seed oil using electronic sensors, GC-MS/olfactometry

Author

Yoon, Sojeong, Jeong, Hyangyeon, Hong, Seong Jun, Jo, Seong Min, Park, Hyunjin, Ban, Younglan, Youn, Moon Yeon, Kim, Jae Kyeom, Kim, Young Jun, and Shin, Eui-Cheol

Abstract

In this study, electronic sensors, gas chromatography–mass spectrometry (GC-MS), and GC-olfactometry (GC-O) were used to analyze the flavor of pomegranate seed oil (PSO) extracted from roasted pomegranate seeds. A preliminary study was conducted to determine the extent to which roasting treatment positively affects the physicochemical and sensory properties of pomegranate seeds, and a total of four conditions including raw were selected (raw, 160°C for 15 min, 160°C for 20 min, 180°C for 10 min). This study aimed to determine if the beneficial effects of roasting seeds are retained when the oil is extracted from the seeds, and to explore their potential use in the food industry as a fat-soluble material. Electronic tongue (E-tongue) analysis revealed that roasting enhanced umami and sweetness while reducing bitterness. A total of 46 and 50 volatile compounds were detected using the electronic nose (E-nose) and GC-MS, respectively. The major volatile compounds were Maillard reaction products, which were not detected in the raw samples, and the terpene content decreased after roasting. A total of 13 odor-active compounds analyzed by GC-O were identified, with the majority having odor-active value (OAV) above 1. This study provides an aroma profile of PSO that can be used as a primary database for controlling the aroma and selecting optimal roasting conditions for application in food processing.

Published
2024
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39. A Practical Hydrazine-Carbothioamide-Based Fluorescent Probe for the Detection of Zn 2+ : Applications to Paper Strip, Zebrafish and Water Samples.

Author

Suh, Boeon, Gil, Dongkyun, Yoon, Sojeong, Kim, Ki-Tae, and Kim, Cheal

Subjects
FLUORESCENT probes, WATER sampling, BRACHYDANIO, METAL ions, ZINC ions, CHEMORECEPTORS
Abstract

A practical hydrazine-carbothioamide-based fluorescent chemosensor TCC (N-(4-chlorophenyl)-2-(thiophene-2-carbonyl)hydrazine-1-carbothioamide) was applied for Zn2+ detection. TCC exhibited selective fluorescence emission for Zn2+ and did not show any interference with other metal ions. In particular, TCC was utilized for the detection of Zn2+ in paper strips, zebrafish and real water samples. TCC could detect Zn2+ down to 0.39 μM in the solution phase and 51.13 μM in zebrafish. The association ratio between TCC and Zn2+ was determined to be 2:1 by ESI-mass and Job plot. The sensing mechanism of TCC for Zn2+ was illustrated to be a chelation-enhanced fluorescence process through spectroscopic experiments and theoretical calculations. [ABSTRACT FROM AUTHOR]

Published
2022
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