The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Alcohol Dehydrogenase Activity and Sensory Evaluation of Hutgae (Hovenia dulcis Thunb) Fruit Soy Sauce

헛개열매 간장의 알코올 분해 활성 및 관능적 품질 특성

  • Jung, Su-Young (Jeonnam Development Institute for Korean Traditional Medicine) ;
  • Lim, Jung-Sup (Dept. of Food and Nutrition, Gwangju Health College) ;
  • Song, Hee-Sun (Dept. of Food and Nutrition, Gwangju Health College)
  • 정수영 (전라남도 한방산업진흥원) ;
  • 임정섭 (광주보건대학교 식품영양과) ;
  • 송희순 (광주보건대학교 식품영양과)
  • Received : 2012.08.08
  • Accepted : 2012.10.12
  • Published : 2012.12.31
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Abstract

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

Keywords

References

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