Schizandra chinensis or Omija is a fruit native from northeast Asia that is cultivated in South Korea and China. Schizandra chinensis fruit is widely used as medicine for the treatment of hepatic, renal, heart, cerebrovascular and infectious diseases. In South Korea this fruit is known as a traditio...
Schizandra chinensis or Omija is a fruit native from northeast Asia that is cultivated in South Korea and China. Schizandra chinensis fruit is widely used as medicine for the treatment of hepatic, renal, heart, cerebrovascular and infectious diseases. In South Korea this fruit is known as a traditional beverage, traditional medicine, cosmetics and aromatherapy because of its complex flavor (sour, bitter, pungent, sweet and salty) and pharmacological effectiveness.
In Korea, Omija is widely consumed as juice. To increase the omija consumption, juice producer attracts the costumer by mixing omija with different kind of fruit to improve the taste. Mixing Omija juices with other fruit such as apple and pear alters the beverage aroma and flavor, could compromise consumer acceptability of the concentrated beverage. This study investigated the characteristics of volatile odor compounds and reports their impact on beverage sensory quality to understand the mechanisms of mixing Omija juices. SPME (solid phase microextraction) and GC-MS (gas chromatography-mass spectrometry) were applied to identify volatile odors of the three mixed juice samples. Eleven odoriferous compounds were monitored: 2-methyl-1-butanol, butyl acetate, (E)-2-hexenal, hexanol, 3-methylbutyl acetate, hexyl acetate, 2,3-pentanedione, pyrazine, pyridine, 2-furanmethanol, and 5-methylfurfural.
The sensory evaluation and consumer assessment were done with 368 consumers in Pusan, South Korea that used to investigate the influence of aroma and flavor of the mixed fruit juice, with descriptive analysis. The consumer assessment reflects the existence of a potential market for the mixed fruit juice variation in South Korea.
The fermentation of Omija increased the antioxidant activities compared to the fresh Omija. Unfortunately, there is a lack of studies on fermentation of Omija in the world. The objective of this study was to analyze the time efficiency and sugar addition to optimize the fermentation process of 5 kind treatments of sugar amount addition that used in the Omija fermentation. The fermentation process done up to 6,5 days with ±35°C of temperature condition and 2.83 pH, after 4 months turn into 2.85 pH and 2.5 after 5 months and the final sugar level for 0.6 kg; 1.2 kg; 1.8 kg; 2.4 kg; and 3kg are 16.6%; 25.1%; 30.3%; 36.4%; and 42.6%.
Schizandra chinensis or Omija is a fruit native from northeast Asia that is cultivated in South Korea and China. Schizandra chinensis fruit is widely used as medicine for the treatment of hepatic, renal, heart, cerebrovascular and infectious diseases. In South Korea this fruit is known as a traditional beverage, traditional medicine, cosmetics and aromatherapy because of its complex flavor (sour, bitter, pungent, sweet and salty) and pharmacological effectiveness.
In Korea, Omija is widely consumed as juice. To increase the omija consumption, juice producer attracts the costumer by mixing omija with different kind of fruit to improve the taste. Mixing Omija juices with other fruit such as apple and pear alters the beverage aroma and flavor, could compromise consumer acceptability of the concentrated beverage. This study investigated the characteristics of volatile odor compounds and reports their impact on beverage sensory quality to understand the mechanisms of mixing Omija juices. SPME (solid phase microextraction) and GC-MS (gas chromatography-mass spectrometry) were applied to identify volatile odors of the three mixed juice samples. Eleven odoriferous compounds were monitored: 2-methyl-1-butanol, butyl acetate, (E)-2-hexenal, hexanol, 3-methylbutyl acetate, hexyl acetate, 2,3-pentanedione, pyrazine, pyridine, 2-furanmethanol, and 5-methylfurfural.
The sensory evaluation and consumer assessment were done with 368 consumers in Pusan, South Korea that used to investigate the influence of aroma and flavor of the mixed fruit juice, with descriptive analysis. The consumer assessment reflects the existence of a potential market for the mixed fruit juice variation in South Korea.
The fermentation of Omija increased the antioxidant activities compared to the fresh Omija. Unfortunately, there is a lack of studies on fermentation of Omija in the world. The objective of this study was to analyze the time efficiency and sugar addition to optimize the fermentation process of 5 kind treatments of sugar amount addition that used in the Omija fermentation. The fermentation process done up to 6,5 days with ±35°C of temperature condition and 2.83 pH, after 4 months turn into 2.85 pH and 2.5 after 5 months and the final sugar level for 0.6 kg; 1.2 kg; 1.8 kg; 2.4 kg; and 3kg are 16.6%; 25.1%; 30.3%; 36.4%; and 42.6%.
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