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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 27, Issue 6 - Dec 1995
Volume 27, Issue 5 - Oct 1995
Volume 27, Issue 4 - Aug 1995
Volume 27, Issue 3 - Jun 1995
Volume 27, Issue 2 - Apr 1995
Volume 27, Issue 1 - Feb 1995
Selecting the target year
Utilization of the Protein Hydrolysates of Skipjack Tuna Viscera
Kim, Sung-Min ; Ha, Jung-Uk ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 141~146
For the effective utilization of skipjack tuna viscera, a study was carried out to investigate the applicability of viscera protein hydrolysate (VPH) as a protein supplement in the processing of imitation sauce and bread. The optimum extraction and hydrolyzation conditions for the production of viscera protein concentrate (VPC) and viscera protein hydrolysate (VPH) were determined. Boiled viscera could be extracted by ethyl alcohol without significant deterioration as a raw material for the further processing. High quality of VPH could be obtained by hydrolysis with 1% pepsin under its optimum condition
. The solubilities of VPC and VPH were 40% and 90%, respectively, and the essential amino acid contents in two products were 48.7% and 63.2%, respectively. Especially, the content of taurine, a physiologically important amino acid, was 9.4% in VPH. In experimental preparations of imitation sauce and bread, panel test showed that the supplementation of 10% of VPH in imitation sauce and
of VPH in bread was well accepted in sensory characteristics such as color, flavor, taste and texture.
Physical Properties of the Dietary Fiber Prepared from Lentinus edodes Mycelia
Lee, Byung-Woo ; Kim, Tae-Jong ; Choi, Soo-Hyun ; Im, Geun-Hyung ; Yoo, Moo-Young ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 147~150
The industrial procedure for the preparation of dietary fiber material from Lentinus edodes by drying and grinding process was developed. The chemical composition of dietary fiber of mycelia was as follows; crude protein: 16.16%, crude fat: 2.96%, crude ash: 3.25% and carbohydrates: 77.63%. The mycelia contained total dietary fiber of 54.5%. The 40 mesh pass of dietary fiber exhibited water-holding capacity 7.39g water/g and oil-holding capacity 2.03g oil/g, while
mesh of dietary fiber had water-holding capacity 7.80g water/g and oil-holding capacity 2.77g oil/g.
Physicochemical and Functional Properties of Commercial Whey Powders
Cho, Soo-Jin ; Hong, Youn-Ho ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 151~155
In order to understand some physicochemical and functional properties of whey powders, imported and domestic products were analyzed. The pH values of imported whey powder solution were
, while those of domestic
. The titratable acidity values of imported whey powders were
, while those of domestic products
. The contents of moisture, crude ash, protein, lipid and lactose of the imported whey powder were
, respectively, while those of domestic products
, respectively. The active SH group contents of imported whey powders were
, while those of domestic products ranged
. The protein solubility of imported whey powders were
, while that of domestic products
. The emulsifying capacity and the emulsion stability of imported whey powders were
, respectively, while those of domestic products
, respectively. The foam overrun and stability of imported whey powders were
, respectively, while those of domestic products
Determination of the Shelf-life of Pasteurized Korean Rice Wine, Yakju, in Aseptic Packaging
Lee, Cherl-Ho ; Kim, Gi-Myung ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 156~163
The practical shelf-life of pasteurized Korean rice wine ‘Yakju’, aseptically packed in Tetra-pak, was determined. The test sample products were stored at
for 19 weeks, and the quality assessment was made at two weeks interval. The quality parameters evaluated were pH, acidity, reducing sugar, absorbance at 370 nm, total and acid producing bacteria, yeast and mold, and sensory quality. No meaningful changes of pH and reducing sugar were noticed during the storage for 19 weeks at temperatures tested. The absorbance at 370 nm increased slightly during storage. The total numbers of microorganisms in the product decreased during storage and a drastical reduction of acid producing bacteria was observed after 6 weeks of storage. Both yeast and mold were not found in the pasteurized products. The sensory quality of stored rice-wine was evaluated by triangle test and scoring test. The panels could distinguish the product stored at
from other products stored at the higher temperatures for over 6 weeks. The overall acceptance of the product decreased gradually during storage, and the rate constants for the changes were
, respectively. The activation energy estimated by Arrhenius equation was 24,795 kJ/kmol. The estimated shelf-life of Yakju pasteurized and aseptically packed was 24 months at
, 16 months at
and 14 months at
. The shelf-life of Yakju in Seoul was calculated to be 20 months, based on the monthly average temperature of the city.
Simulation of Fuzzy Logic Controller for Food Extrusion Process
Lee, Seung-Ju ; Won, Chee-Sun ; Han, Ouk ; Mok, Chul-Kyoon ; Lee, Byeong-Sang ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 164~169
Fictitious experiment to control extrusion process was carried out using the fuzzy theory. Algorithm of the fuzzy logic controller(FLC) was made based on the general principles of extrusion. In the simulation, at first, thickness of extrudate was measured as feedback input variable. Secondly, a set point of screw speed was determined as output variable of extruder operating condition through FLC. Finally, the thickness of extrudate was controlled as a given set point. Barrel heater was simply controlled as on/off state, which was not fuzzy controlled.
Physical and Physiological Properties of Isomaltooligosaccharides and Fructooligosaccharides
Kim, Jeong-Ryul ; Yook, Cheol ; Kwon, Hyuk-Kon ; Hong, Sung-Yong ; Park, Chan-Koo ; Park, Kyung-Ho ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 170~175
Physical and physiological properties of isomaltooligosaccaride (IMO), fructooligosaccharide (FO) and sucrose were investigated. The viscosity and moisture retention power of IMO were similar to those of FO. IMO had an excellent heat and pH stability compared with FO and sucrose. To investigate the effect of oligosaccharides on the growth of mice, each sample was administered orally to mice for 2 weeks. Weight change, moisture content of feces, weight of appendix and the ratio of Bifidobacterium to total microorganisms in the feces were examined. There were no significant differences in the weight increases and the efficiency of feeds. Moisture content of feces was highest in the IMO feeding group, and IMO promoted selectively the growth of Bifidobacterium. On the other hand, FO group showed bigger cecum than other groups.
Study on the Ethanol Recovery Process using Dircet Contact Heat Exchange
Lee, Won-Young ; Yeo, Sang-Do ; Choi, Yong-Hee ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 176~180
Direct contact heat exchange (DCHE) method has been employed to investigate the separation of ethanol from dilute aqueous solutions. Bubbles at high temperature were dispersed into a continuous liquid phase, generating temperature gradient in air-liquid interface, which causes heat and mass transfer accordingly. The experiments were performed in the ranges of jet regime air flow. The air-water stripping coefficient increased
times as temperature and air flow rate increased, respectively. The recovery ratio based on the initial ethanol concentration reached into 80% at the air flow rate of 84.88 m/min. The initial ethanol concentration showed little effect on the stripping coefficient and the recovery ratio.
Ultrafiltration of Soybean Cooking Water for the Production of Soy-oligosaccharides
Mok, Chul-Kyoon ; Ku, Kyung-Hyung ; Park, Dong-June ; Kim, Nam-Soo ; Sohn, Heon-Soo ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 181~184
Ultrafiltration was applied for the production of soy-oligosaccharides from bean cooking water(BCW), a by-product recovered in soymilk processing. The ultrafiltration of BCW on a membrane of 20,000 cutoff molecular weight recovered most oligosaccharides as permeate with concomitant removal of protein at 40% when volume concentration ratio(VCR) exceeded 5.0. When the VCR exceeded 5.0, membrane rejection value(MRV) for protein started to increase slowly while the MRV for sugar showed a sharp increasing trend showing 6.57% at VCR 5.0 and 19.96% at VCR 10. The optimum VCR based upon the MRV's was 5.0. Maximum recovery of soy-oligosaccharides was, however, obtained at VCR 10.0.
Changes of Microbial and Chemical Components in Salt-fermented Youbsak during the Fermentation
Yang, Ho-Chul ; Chung, Hee-Jong ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 185~192
Microbial and chemical changes of salt-fermented youbsak which is a traditional processed fish product only manufactured in Hampyung bay region were investigated in this study. Total microbial cells of salt-fermented youbsak was gradually increased up to 30 days fermentation and then it was decreased. The pH and total acidities of fermented youbsak were not greatly changed, except for a rapid decrease in pH and acidity after 15 days fermentation. Volatile basic nitrogen and amino-type nitrogen were rapidly increased until 30 days fermentation and then slightly decreased by adding the extracted soup of pig bones. Palmitic acid was the most abundant fatty acid, and the major free amino acids in salt-fermented youbsak were composed of leucine, tyrosine, glutamic acid, valine, isoleucine, alanine and methionine.
Prediction of the Rhelolgical of Soybean Curd during Storage by using WLF equation
Jang, Won-Young ; Kim, Byung-Yong ; Kim, Myoung-Hwan ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 193~198
The changes in the rheological properties of soybean curd upon the various storage temperatures (
) were measured by the stress-relaxation test and analysed by time-temperature superposition theory. As the storage temperature was lower, higher initial and equilibrium stress of soybean curd were observed. When the stress-relaxation curves were moved horizontally by using the shift-factor on the basis of reference temperature, the master curve was obtained. By applying master curve and shift-factor to the WLF (Williams-Landel-Ferry) equation, activation energy (30kcal/mol) was calculated and storage time at the specific temperature could be predicted, suggesting the equivalent shelf-life of soybean curd texture.
Changes in Contents of Some Taste Compounds of Fish Meat by Heating Conditions
Shim, Ki-Hwan ; Lee, Jong-Ho ; Ha, Yeoung-Lae ; Choi, Jine-Shang ; Lee, Young-Su ; Joo, Ok-Soo ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 199~204
The changes of nucleotide and their related compounds, TMAO, TMA and total creatinine content of mackerel, pacific saury, yellow croaker and brown sole were investigated on heating conditions. The results were as follows. The content of inosine was the highest in all fish commonly, and white muscle fish showed higher than that of red muscle fish. The content of hypoxanthine showed increase by heat treatment but other compounds showed decrease. The contents of TMAO showed 31.1, 26.2, 49.4 and 58.5 mg% in each sample of raw materials, and brown sole showed the highest content than other fishes and TMAO contents showed decrease by heat treatment. The contents of TMA showed 3.7, 5.8, 22.9 and 16.9 mg% in each sample, and pacific saury showed the highest content than other fishes but TMA contents showed increase by heat treatment. The contents of total creatinine showed 341.2, 469.8, 52.3 and 87.6 mg% in each sample, and red muscle fish showed higher than that of white muscle fish and the highest content was shown in yellow croaker. All fish species showed decrease in contents of flavoring by heat treatment.
The Effects of Various Reaction Conditions on Trans Isomer Formation in Hydrogenating Edible Soybean Oil
Choi, Eok ; Joo, Hyun-Kyu ; Lee, Si-Kyung ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 205~209
Edible hardened soybean oil is processed by hydrogenation of refined soybean oil in order to upgrade the heat and oxidation stability and to improve flavor and physical nature. This study aims to investigate the influences of various reaction conditions on iodine value, fatty acid composition and trans isomer formation in hydrogenating soybean oil. In case that hardening temperature is
, trans acid formation increased by 6.2 times more under
, while linolenic acid decreased in contents. In case of
of hardening temperature trans acid formation showed 4.6% higher under
while contents of linolenic and linoleic acids showed 0.51% and 2.5% lower respectively. It is concluded that
of hardening temperature under 0.5 and
is better condition because trans isomers are little produced, and iodine value and linolenic acid content decreased in hardening soybean oil.
Manufacture of Some Korean Medicinal Herb Liquors by Soaking
Min, Young-Kyoo ; Jeong, Heon-Sang ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 210~215
Korean medicinal herbs -sasam, gilkyung, jakyak, danggwi, hwangki and chunkung were soaked to the distillate of Korean rice wine for 75 days. The alcohol concentration of distillate, soaking media was adjusted to 45, 35, and 25% respectively with distilled water. Changes in alcohol concentration, pH, optical density, concentration of peoniflorin and decursin were analyzed. Quality of the final product was determined by sensory evaluation. Alcohol concentration was rapidly decreased but pH increased in 15 days and thereafter they showed slow decrease. Decrease of alcohol concentration was affected by the kind of herb and alcohol concentration of soaking media. The strongest effect was observed from danggwi and low alcohol concentration. Concentration of paeoniflorin and decursin, an index component of jakyak and danggwi respectively, showed the similar trend of decrease after increase to maximum concentration. From the sensory evaluation, the best overall quality was obtained from liquors made from 45% alcohol concentration. The quality was decreased in the order of sasam, jakyak, chunkung and hwanggi.
Antimicrobial Activities of the Extracts of Vegetable Kimchi Stuff
Kim, Seon-Jae ; Park, Keun-Hyung ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 216~220
In order to investigate the possible use of vegetable kimchi stuff as natural preservatives for kimchi, the methanol extracts of 15 kinds of vegetable kimchi stuff were solvent-fractionated and fractions were tested for antimicrobial activities against Leuconostoc mesenteroids, Pediococcus cerevisiae, Lactobacillus plantarum and Saccharomyces cerevisiae. The neutral fractions of the extracts of garlic and leek showed strong antimicrobial activities. The extract of leek showed particularly strong antimicrobial activities against Ped. cerevisiae and L. plantarum that were known to be main microorganism of fermentation and acidification of kimchi. The results suggest the possible use of the leek extract as natural preservatives for kimchi.
Contamination of Fumonisin
in Corn-Based Feed Products in Korea
Lee, Taek-Soo ; Chung, Soo-Hyun ; Kim, Young-Bae ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 221~224
One hundred and six corn-based feed products collected between 1992 and 1993 were analysed to investigate fumonisin
contamination. Eighty-two samples 77.4% turned out to contain fumonisin
ranging from 50 to 1,281 ng/g with average of 497 ng/g.
Recovery of Soy Oligosaccharides using Calcium Oxide
Choi, Yeon-Bae ; Kim, Kang-Sung ; Sohn, Heon-Soo ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 225~229
Soy oligosaccharide, a low calorie sugar, which is known to improve the intestinal microbial flora, was recovered from the waste of soymilk process by Steffen process. To remove protein contaminants, prior to the Steffen process, pH of the sample was adjusted to
or calcium chloride was added 8%(w/w) per sugar. Both pretreatment processes were found to remove about
of the protein initially present in the sample. Using the Steffen process, as much as 85% of soy oligosaccharide could be recovered as a saccharate form. The amounts of calcium chloride and lime used were 20%(w/w) and
(w/w) per total sugar, respectively. After the sugar was desorbed by
, the final yield of oligosaccharide was 80% while 80% of protein were removed from the original solution. The composition of sugar was similar to that of soybean cooking water.
Fractionation of Angiotensin Converting Enzyme(ACE) Inhibitory Peptides from Soybean Paste
Shin, Zae-Ik ; Ahn, Chang-Won ; Nam, Hee-Sop ; Lee, Hyung-Jae ; Lee, Hyung-Joo ; Moon, Tae-Hwa ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 230~234
Angiotensin converting enzyme(ACE) inhibitory peptides lowering blood pressure were fractionated from a commercial soybean paste(Doenjang). When the freeze-dried sample of soybean paste was extracted with cold water, the recovery yield of total nitrogen(TN) was shown to be 73.3% in 30 minutes. The cold water extract was filtered through PM-10 membrane(Amicon) for 3 hours in order to remove high molecular weight polypeptides. The TN and salt of ultrafiltrate were recovered to 80.8% and 99.2%, respectively, and its ACE
. When the ultrafiltrate was divided into 7 fractions by reverse phase prep-HPLC, F5 fraction showed the highest ACE inhibitory activity (
) and salt could be collected into F1 fraction. Subsequently, the F5 fraction was divided into another five fractions by ion exchange prep-HPLC, all of which appeared to be high ACE inhibitory activity(
). Among them, F53 fraction had the highest ACE inhibitory activity, and its main amino acid component was found to be histidine.
Volatile Components and Fusel Oils of Sojues and Mashes Brewed by Korean Traditional Method
In, Hye-Young ; Lee, Taik-Soo ; Lee, Dong-Sun ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 235~240
Volatile components and fusel oils of sojues and mashes brewed by four different traditional methods such as Andong soju, Moonbaeju, Leekangju, Jindo-hongju were studied. Fusel oil contents of mashes were in the range of
, but those of sojues were increased to reach the range of
. Fusel oil contents of Moonbaeju and Andong soju were lower than those of other sojues. Among fusel oils, iso-amyl alcohol content was highest in all sojues and mashes. Thirty-three volatile components were detected in mashes and distillates which were fermented for 16 days. Among them, seven alcohols, seven esters, four aldehydes and one acid were identified. Furfural that was not found in mashes were detected in four type of sojues. Mashes had more various volatile components than sojues had. Higher content of n-hexyl alcohol, acetic acid and phenethyl alcohol were found in mashes while more iso-amyl alcohol were found in sojues.
Effects of Delayed Chilling and Aging on the Contents of ATP-Related Compounds and Taste of Pork
Choi, Yong-Hwan ; Rhee, Min-Suk ; Joo, Seon-Tae ; Lee, Seok ; Lee, Jun-Seop ; Hong, Won-Sik ; Koh, Kyung-Chul ; Kim, Byoung-Chul ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 241~245
Focusing on quality problems of delayed chilling porcine muscle, the effects of delayed chilling and aging on the contents of ATP-related compounds and taste of pork were investigated. Twelve Landrace pigs were employed and bisected: left sides were delay-chilled(DC) at room temperature(
) for 3 hrs, whereas right sides were conventionally chilled(CC). ATP-related compounds tested were adenosine triphosphate(ATP) and its derivatives in pork muscle, inosine monophosphate(IMP), guanosine monophosphate(GMP) and L-glutamate in cooked broth. DC sides showed more rapid pH decline and degradation of nucleotides than did CC sides. The levels of ATP and adenosine monophosphate(AMP) were not changed significantly. However, adenosine diphosphate(ADP) and IMP showed the highest levels at the 1st and 5th day, respectively. Hypoxanthine(Hx) was gradually increased(p<0.05) during aging. During aging, the IMP contents cooked broth tended to decrease, while the GMP and L-glutamate contents increase. As a result of these, the taste score got better and finally the results of sensory evaluation became increased(p<0.05). However, compared to CC sides, DC sides did not seem to lower taste of pork.
Rheological Properties of Konjac Glucomannan Dispersons
Ji, Soo-Kyung ; Kim, Nam-Soo ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 246~250
Konjac(Amorphophallus konjac) glucomannan dispersions were prepared from konjac flour, pretreated konjac flour and purified glucomannan. Konjac glucomannan dispersions showed non-Newtonian fluid behavior without yield stress and higher shear stress at fixed shear rate than the dispersions of gum xanthan, gum carrageenan and sodium alginate. While temperature increased, shear stress at fixed shear rate of konjac glucomannan dispersion steadily decreased. The apparent viscosity of konjac glucomannan dispersion was in its maximum at pH 7, whereas decreased on the outskirts of pH 7. The change in apparent viscosity was not found up to 1% sodium chloride addition in case of konjac glucomannan dispersion. However, the apparent viscosity of konjac glucomannan dispersion decreased up to sugar addition of 10%, afterwards increased.
Cornmeal Puffing with
Gas: Effect of Sucrose and Glyceryl Monostearate(GMS)
Ryu, G.H. ; Mulvaney, S.J. ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 251~256
Sucrose is added to feed materials to alter the taste and texture of extruded products. Emulsifier can affect extrudate properties by forming complexes with amylose during extrusion-cooking. These ingredients may improve the cell structure and texture of cornmeal extrudates obtained by using
as a bubble forming agent. The objective of this study was to evaluate effects of sucrose (5% and 10%) and glyceryl monostearate (GMS) (0.75% and 1%) on properties of cornmeal extrudates produced with
at injection pressures from 1.04 to 2.07 MPa. Dough temperature increased and die pressure decreased when
was injected into barrel. The addition of sucrose to cornmeal resulted in decreasing dough temperature, specific mechanical energy (SME) input, and die pressure. SME input was not significantly influenced by GMS addition but die pressure was decreased when GMS was added. Extrudate density was decreased over observed
injection compared to GMS. WSI was significantly decreased with the addition of GMS. Paste viscosity was also decreased with addition of sucrose or GMS, but significant differences of paste viscosity among
injection pressures were not found. Stucture forming and texture of cornmeal extrudates by
injection was improved by adding GMS.
Screening of Natural Preservatives to Inhibit Kimchi Fermentation
Moon, Kwang-Deog ; Byun, Jung-A ; Kim, Seok-Joong ; Han, Dae-Suk ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 257~263
As a primary step to develop natural preservative for extending the shelf-life of kimchi, the effect of 102 edible plants, 21 antimicrobial agents and related compounds on kimchi fermentation was studied. Among 42 oriental medicinal plants tested, Baical skullcap and Assam indigo were found to be highly effective for maintaining the fresh state of kimchi. Although Bugbane, Red mangolia, Bushy sophora, Szechuan pepper, Chinese quince and Scisandre significantly inhibit the growth of Lactobacilli, their effect was not high enough to be used as raw materials for kimchi preservative. When the effect of 32 herbs and spices was tested, peppermint, cinnamon, lemon balm, clove, hop, rosemary, sage, horseradish and thyme showed high antimicrobial activity against kimchi microorganisms. Among them, the effect of clove ranked top. When it was added to fresh kimchi, initial cfu value (
) changed little even after 2 day's fermentation (
). Sensory test was not a good criteria to evaluate the effect of herbs and spices, since their highly specific flavors affected the taste of kimchies. Twenty eight fruits, vegetables and related plants were tested, but only leaves of pine tree, persimmon and oak leaves showed a significant bactericidal effect, finally contributing to the storage of kimchi. In addition, when 21 natural preservatives and other compounds were added individually to fresh kimchi, nisin and caffeic acid could inhibit fermentation.
Effect of Steeping Time of Waxy Rice on the Firming Rate of Waxy Rice Cake
Kim, Kwan ; Lee, Yong-Hyun ; Park, Yang-Kyun ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 264~265
The effect of steeping (0, 6, 12, 18, 24, 30 hours) waxy rice on initial firmness and the firming rate of waxy rice cake were studied. The firming rate was decreased by 11%, 15% and about 35% by steeping the waxy for 6hrs, 12hrs and 18hrs or longer, respectively.
Determination of Ethanol in Alcoholic Beverages by Alcohol Oxidase Sensor
Lee, Ok-Kyung ; Kim, Tai-Jin ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 27, issue 2, 1995, Pages 266~269
In order to measure alcohol contents with speed and accuracy, alcohol sensor was prepared. Alcohol sensor was made by connecting with oxygen electrode after immobilized alcohol oxidase on nylon net with glutaraldehyde. Alcohol was determined by changing the rate of dissolved oxygen consumption using D.O. analyzer. Alcohol contents in alcoholic beverages were determined under the optimum conditions. The results were 0.71% in low-alcohol beverage,
in beers, 10.06% in wine, 16.12% in chungju, 25.71% in soju, and 6.18% in takju, respectively. The values by alcohol sensor showed an excellent correlation(r=0.999) with GC method.