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    Article

    Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.)

    Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness (L*

    Hyangyeon Jeong, Sojeong Yoon, Seong Jun Hong in Journal of Food Science and Technology (2024)

  2. No Access

    Article

    Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors

    This study was to identify taste and volatile characteristics in broccoli florets under various storage conditions (room and cold temperatures). Electronic tongue (E-tongue) analysis revealed that the differen...

    Seong Jun Hong, Seong Min Jo, Hyangyeon Jeong in Food Science and Biotechnology (2024)

  3. No Access

    Article

    Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system

    This research investigated volatiles and odor active compounds in Osmanthus fragrans var. aurantiacus. Heterocyclics were mainly extracted from hexane and dichloromethane extracts. Ketones were mainly detected fr...

    Seong Jun Hong, **-Ju Cho, Hyangyeon Jeong, Sojeong Yoon in Food Science and Biotechnology (2024)

  4. No Access

    Article

    Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry

    Various citrus fruits’ flavor compounds were analyzed using an electronic sensor (E-sensor), and odor-active compounds were identified using gas chromatography-mass spectrometry-olfactometry (GC–MS-O). In the ...

    Seong Min Jo, Seong Jun Hong, Sojeong Yoon in Food Science and Biotechnology (2024)

  5. No Access

    Article

    Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources

    This study identified the aroma profile of salmon by-product for high utilization of by-products, including hydrolysates of head, frame, and skin were treated with reducing sugars and thermal processing. Elect...

    Hyangyeon Jeong, Sojeong Yoon, Na-Eun Yang in Food Science and Biotechnology (2024)

  6. No Access

    Article

    Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis

    The present study is to investigate the non-volatile and volatile profiles in radish according to the different oven roasting processing. In non-volatile compound profiles, different roasting temperatures (140...

    Seong Jun Hong, Seong Min Jo, Sojeong Yoon in Food Science and Biotechnology (2023)

  7. No Access

    Article

    A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing

    This study analyzed taste and odor profiles in broccoli stems with different methods of thermal processing using electronic tongue and electronic nose. In electronic tongue analysis, umami and bitterness were ...

    Seong Jun Hong, Hyangyeon Jeong, Sojeong Yoon in Food Science and Biotechnology (2022)

  8. No Access

    Article

    Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods

    The purpose of this study was to investigate sensory characteristics in radishes, processed through different methods, using chemosensory-assisted instruments. For electronic tongue (E-tongue) analysis, freeze...

    Seong Jun Hong, Chang Guk Boo, Jookyeong Lee in Food Science and Biotechnology (2021)

  9. No Access

    Article

    Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting

    This study investigated the amounts of thiamin, riboflavin, and niacin in normal and high-oleic peanuts and compared the retention rates after roasting via HPLC analysis. Method validation showed a high linear...

    Da-Som Kim, Hoe Sung Kim, Seong Jun Hong, **-Ju Cho in Applied Biological Chemistry (2018)