No abstract

Commercially available cabbage (baechu) kimchi is growing in popularity outside Korea in part because of globalization and a growing interest in specialty foods. Within Korea, commercially available kimchi is important because many households do not have time to prepare traditional kimchi at home. Despite this fact, little work has been published characterizing the sensory attributes of this popular fermented food. The objectives of this study were to (1) develop an initial sensory lexicon for popular commercially available cabbage (baechu) kimchi, including specific flavor references, in order to allow researchers to measure and compare sensory characteristics, and (2) to use the lexicon to determine if it described differences in a range of commercially available wedge (pogi) and sliced (mat) fresh and fermented baechu kimchi available in Korea. A lexicon with 15 flavors and two key texture terms was developed by a descriptive panel to characterize baechu kimchi samples and is presented here in both English and Korean to enhance use. Age (fresh or fermented) and manufacturer had a tremendous influence on the sensory characteristics of the commercial kimchi samples. Areas for future research include examining sensory properties of kimchi made from products other than cabbage, conducting consumer research to relate acceptability of baechu kimchi products with descriptive scores, and comparing homemade and commercially produced kimchi products.

No abstract

Seven black walnut cultivars, Brown Nugget, Davidson, Emma K, Football, Sparks 127, Sparrow, and Tomboy, were evaluated by descriptive sensory analysis. Seven trained panelists developed a lexicon for the black walnuts and scored the intensities of the samples for 22 flavor attributes. Results showed that the 7 samples differed significantly (P ≤ 0.05) on 13 of the attributes. For the majority of the attributes, only Emma K differed from the rest of the cultivars by being characterized with lower scores for black walnut ID, overall nutty, nutty-grain-like, nutty-buttery, floral/fruity, oily, and overall sweet. That sample also was higher in acrid, burnt, fruity-dark, musty/earthy, rancid, and bitter attributes. The remaining 6 cultivars showed few differences in individual attribute ratings, but did show some differences when mapped using multivariate techniques. Future studies should include descriptive analysis of other black walnut varieties, both wild and commercial, that could be grown and harvested for production.

Investigations of young workers, including limited surveys in supervised school settings, suggested their elevated injury risk. This study identified factors contributing to cuts-lacerations among adolescents in New Jersey secondary school career, technical, and vocational education programs. Of 1,772 injuries reported between December 1, 1998, and September 1, 2010, 777 (44%) were cuts-lacerations; analyses focused on 224 reports (n = 182 post-exclusions) submitted after fall 2005 in three career groups-Food, Hospitality & Tourism (FH&T) (n = 71), Manufacturing & Construction (M&C) (n = 84), and Automotive & Transportation (A&T) (n = 27). Most students were "struck by" tools or hard surfaces (n = 93, 51%); 63 cuts were from knives in FH&T. In M&C, most cuts-lacerations were caused by hand-held tools (n = 18) and being "struck against/by" or "caught between hard surfaces" (n = 19). Males reported more cuts-lacerations (n = 145), most commonly among 11th graders (n = 54) and ages 16 to 17 years (n = 79). Fingers (n = 117) were most often injured, usually by cutting tools (n = 83). Training, supervision, and appropriate equipment, and further assessments of "struck by" and "pinch point" hazards, are needed.