• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.57-61
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• 1994

Performance of panelists trained for cooked rice quality was evaluated using analysis of variance, correlation analysis, and principal component analysis. Each method offered different information. Results showed that panleists with high F ratios (p=0.05) did not always have high correlation coefficient (p=0.05) with mean values pooled from whole panel. The results of analysis of variance for the panelists whose performance were extremely good or extremely poor were consistent with those of correlation analysis. Outliers designated by principal component analysis were different from the panelists whose performance was defined as extremely good or extremely poor by analysis of variance and correlation analysis. The results of principal component analysis descriminated the panelists with different scoring range more than different scoring trends depending on the treatments. Our study suggested combination of analysis of variance and correlation analysis provided valid basis for screening panelists.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.276.3-277
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• 2003

A simple, accurate GC analytical technique for the determination of phthalates. commonly used as plasticizers during the manufacturing process of PVC bags, in blood component preparations was developed and validated. The blood component preparations were extracted with n-hexane. The n-hexane layer was evaporated to dryness and the residue was dissolved in 1 $m\ell$ of n-hexane and analyzed by GC and GC/MS. (omitted)

• Food Science and Biotechnology
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• v.14 no.4
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• pp.554-557
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• 2005

As a device for taste sensation, an 8-channel taste evaluation system was prepared and applied for discriminant analysis of marketed liquor. The biomimetic polymer membranes for the system were prepared through a casting procedure by employing polyvinyl chloride, bis (2-ethylhexyl)sebacate as plasticizer and electroactive materials such as valinomycin in the ratio of 33:66:1, and were separately attached over the sensitive area of ion-selective electrodes to construct the corresponding taste sensor array. The sensor array in conjunction with a double junction reference electrode was connected to a high-input impedance amplifier and the amplified sensor signals were interfaced to a personal computer via an A/D converter. When the signal data from the sensor array for 3 groups of marketed liquor like Maesilju, Soju and beer were analyzed by principal component analysis after normalization, it was observed that the 1st, 2nd and 3rd principal component were responsible for most of the total data variance, and the analyzed liquor samples were discriminated well in 2 dimensional principal component planes composed of the 1st-2nd and the 1st-3rd principal component.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.223-227
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• 2007

Ground garlic inhibited the cross-linking reaction of myosin and incorporation of monodansylcadaverine (MDC) in salted Alaska pollack surimi catalyzed by transglutaminase (TGase). The component responsible for the inhibition was a thermostable, low molecular weight compound. The component also inhibited microbial transglutaminase (MTGase). The inhibition by garlic was reversibly recovered upon addition of 2-mercaptoethanol. The inhibitory component was therefore hypothesized to contain sulfhydryl groups within its structure. Alliin itself did not inhibit the cross-linking reaction. However, the addition of alliin together with garlic increased the inhibition. This result suggested that compounds derived from alliin was responsible for the inhibition of TGase activity.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.23-28
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• 2006

The purpose of this paper was to clarify the actual conditions of the 'Dietary externalization' mainly by using the economic and nutrition-related data, accompanied by the economic development in Korea and Japan. 'Modernization of food style' and other modernization have taken place, among which 'Dietary externalization' in particular has recently drawn interest. At the time this paper clarified with econometric analysis whether there are differences between the two countries in term of the modernization of food style and dietary externalization trend. The trends of Dietary externalization of both Korea and Japan were studied using Principal Component Analysis method. The food subgroup were investigated based on the annual report on the household income and expenditure survey of Korea and the annual report on the family income and expenditure survey of Japan. The statistical data from both country were analyzed by SAS program. The results are as follows; 1. In Korea, the ratio of carbohydrates in the total calorie intake is quite high and animal protein is rather low compared to those in Japan. 2. Traditional food such as grains and vegetables are consumed much more in Korea than in Japan. 3. The Principal Component 1, 2 were extracted in both countries during the whole analysis period, which suggested the 'Dietary externalization' 4. Principal Component 1 has a positive factor loaded in all food items including meals outside the home and process food. In other words, it is apparent that the 'Dietary externalization' tread in Korea has a simple pattern suggesting that all externalization related items are on the rise. 5. Principal component 1, 2 which indicated the dietary externalization, were detected in Japan.

• Journal of Korean Society on Water Environment
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• v.35 no.4
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• pp.332-339
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• 2019

A comparative study on the anaerobic digestion efficiency according to the temperature change was conducted considering the characteristics of domestic food wastes with high water content of about 80 % or more. The substrate was tested for anaerobic digestion efficiency in two substrates, a liquid component separated naturally from food waste and food waste itself. In the anaerobic digestion experiments, the digestion efficiency was the highest at $55^{\circ}C$ (thermophilic temperature). However, the digestion efficiency at $45^{\circ}C$(middle high temperature) was lower than that at $35^{\circ}C$(mesophilic temperature). The comparison of general food wastes anaerobic digestion requiring 30 days of hydraulic retention time to the liquid component indicated a stable digestion efficiency even after 15 days of hydraulic retention time.In the experiments conducted on food waste, the digestion efficiency at $55^{\circ}C$ was higher than that at $35^{\circ}C$. When the food waste, especially the liquid component originating from food waste, is treated by anaerobic digestion method, the mesophilic temperature and thermophilic temperature conditions are more favorable in the digestion efficiency than the middle high temperature ($45^{\circ}C$). However, when applying thermophilic or mesophilic temperature anaerobic digestion process operation in the field, the amount of energy input should be considered.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.94-100
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• 2011

This study identified the formula of the antioxidant substance separated from the ethyl acetate and the butanol extract and tested the antioxidant properties with the electron donating ability(EDA). Each phase with the fractionated methanol extract from mulberry leaf was screened in advance for the antioxidant substance with EDA. As the result, activity appeared in the ethyl acetate and butanol phase and the antioxidant component was separated. As the consequence, 2 components from the ethyl acetate phase and 1 from the butanol phase were separated, among which the structures of the components from ethyl acetate were determined by wogonin and linarin, whereas the structure of the component from the butanol phase was determined by pectolinarin. In the screening of antioxidant activity by the scavenging effect of the DPPH radical, the wogonin and linarin components from ethyl acetate phase showed more powerful antioxidant property than the component from butanol. The results from this study indicate that the chemical compound separated from the ethyl acetate extract has more powerful antioxidant property than the one separated from the butanol extract. The components separated from the ethyl acetate extract were wogonin and linarin, which are flavonoids, whereas the component from butanol was pectolinarin. Therefore, this study suggested that the feasibility of mulberry leaf as a functional food additive and its value as a natural antioxidant is very high.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.357-363
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• 1986

The thermal conductivity and thermal diffusivity of food are heavity dependent on temperature and composition. The thermal properties of pure component solids were determined by the proposed model at a temperature range of $-40^{\circ}C\;to\;150^{\circ}C$ from the experimental values of 10%, 30% and 60% solid content suspensions. The major components of food products were proteins(albumin, casein, whey protein, meat protein and gluten), lipids (milk fat, vegetable oil, lard and corn oil), carbohydrates (dextrose, lactose, sugar and starch), fibers (cellulose and pectin), all milk salts. A modified probe method was used to measure these properties of pure component suspensions of each major component of food products. General mathematical models which were developed by an optimization technique can be applied to predict the properties of food products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.253-257
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• 1986

The aroma component analysis of raw and cooked Korean edible mushroom (Trichloma matsutake) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom is identified as 13 kinds, and among them, 4 kinds of aroma component such as 1-octene-3-ol (73.95%), methyl cinnamate (12.52%), 2-octanol (7.62%) and octyl alcohol (2.78%)-consists 95.87% of total aroma component 2) Meanwhile, The volatilearoma component of cooked one is identified as 9 kinds and 4 of them-1-octen-3-ol (64.94%), methyl cinnamate (22.03%), 2-octanol (7.68%), and octyl alcohol (3.31%)-consists 89.61% of total aroma component. 3) The major composition of aroma component of both raw cooked ones are carbonyl compounds and alcohols. Their number of carbons is $C_8$ short chain aliphatic compounds.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.719-728
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• 2016

The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.