• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.323-328
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• 2013

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing an extract of the fruit of Hovenia dulcis Thunb (Hutgae), also known as liver function improvement and hangover removal. Aqueous extracts of Hutgae fruit and Hutgae fruit-soy sauce were used for determining the sensory evaluation. The intensity of the sweet smell and taste was predominated in the Hutgae fruit extract (p<0.05). Various seasoning items, such as apples, pears, dried figs, Korean bramble (Bokbunja), citron (Yuza) and sun-dried hot pepper (Taeyangcho), were used to determine the suitable type of seasoned soy sauce with the Hutgae fruit extract. In the sensory analysis, the highest overall preference (acceptance score 5) was obtained from the pear extract added to soy sauce with the Hutgae fruit. The overall preference of Yuza (score 4.9) and Taeyangcho (score 4.5) extracts also very well-matched the seasoning items for soy sauce with the Hutgae fruit extract. There was no difference among the extract mixtures of multi-seasoning items added to soy sauce with the Hutgae fruit extract. As more pear extract was added, a higher overall preference was obtained. On the other hand, as the more Yuza extract was added, the higher flavor intensity without the change of the overall preference was obtained. The overall preference of soy sauce with the pear- Yuza-Taeyangcho extract mixture was not different between with or without the Hutgae fruit extract. However, the overall preference (score 5.6) was significantly higher in the pear extract added to soy sauce with the Hutgae fruit extract compared with the pear extract added to soy sauce without the Hutgae fruit extract (score 4.8). These results suggest that soy sauce with the Hutgae fruit-pear extract mixture may be useful as a functional seasoning for various salad dressings.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.266-273
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• 2012

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.647-652
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• 2018

Extracts from bay leaves, Chongbaek (Allium fistulosum L.), Hutgae (Hovenia dulcis Thunb.) fruit, and green tea, using Soju (Korean alcohol, $30^{\circ}$) as a solvent were analyzed for their antioxidative properties. The eels were evenly coated with the extract concentration equivalent to 2% of their total weight and dried for 15 hours at $35^{\circ}C$ using an air blower. The DPPH radical scavenging effect, acid value and peroxide value of semi-dried eel, and linoleic acid peroxidation of eel oil were investigated. The highest level of DPPH radical scavenging was found in green tea extracts, followed by Hutgae fruit extract and bay leaves extract (p<0.05). The acid value and peroxide value of Hutgae fruit extracts coated eels refrigerated for 21 days were the lowest followed by the green tea extract coated eels. During the 20 days reaction period, all four kinds of extracts analyzed were found to effectively decrease linoleic acid peroxidation. Among them, Hutgae fruit and green tea extracts decreased the peroxide content of eel oil steadily and for a longer period when compared to other extracts. In conclusion, pre-application of Hutgae fruit and green tea extracts on eels before drying was found to be effective in delaying peroxidation in eels during the drying process and refrigeration.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.258-265
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• 2013

Home-made soy sauces with or without Hovenia dulcis Thunb (Hutgae) originated from different parts such as fruits, stems, and twigs were prepared according to the Korean traditional procedure. Soy sauces supplemented with Hutgae were evaluated for their activities of 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) and alcohol dehydrogenase (ADH), free amino acid profiles, and sensory quality. All soy sauce types containing Hutgae had a strong DPPH activity as compared to the general type of soy sauce without Hutgae (GSC). Among Hutgae groups, DPPH activities of soy sauce supplemented with Hutgae stems was higher than that of soy sauces with either Hutgae fruits or twigs. ADH activities of soy sauces with Hutgae ranged from 14% to 55%, thus indicating that the functional activity of Hutgae was not altered during soy sauce preparations. Total free amino acid content of GSC was 295.5 mg%, and that of soy sauce with Hutgae fruits (346.8 mg%) was the highest when compared to Hutgae stems (272.3 mg%) and Hutgae twigs (225.6 mg%). In amino acid profiles, aspartate, arginine, histidine, and lysine levels were higher in soy sauces with Hutgae compared to GSC, whereas isoleucine, leucine, and phenylalanine levels were lower. Particularly, high levels of aspartate, glutamate, threonine, and lysine were presented in Hutgae twigs, whereas for Hutgae fruits and Hutgae stems, the levels of serine, glycine and arginine, and proline and methionine were high, respectively. According to sensory evaluations, Hutgae stems were preferred than GSC, due to the lower offensive smell and higher umami tastes. These findings demonstrate that soy sauce with Hutgae stems has potential protective effects against hangovers, improves the taste, and implies a possible functional ingredient.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.88-95
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• 2022

The antioxidant effects by pre-treatment of Hutgae fruit water and ethanol (30°, Soju) extract on refrigerated eels were analyzed. The antioxidant activities were measured through DPPH and ABTS scavenging effect, values of acidity, peroxide, carbonyl, and TBA. The peroxide prevention effects of linoleic acid and eel oil were also assessed. Regarding DPPH radical scavenging, Hutgae ethanol extract presented higher scavenging effects than vitamin C 5 mM solution (p<0.05). The eel's peroxidation degree was measured through 21 days of refrigeration after cleaning and immersion into the extract solution for one hour. Upon measuring the values of four different peroxide indicators, those of eels pre-treated with Hutgae extracts were lower than those of eels untreated. The POV of Hutgae ethanol extract, vitamin C 5 mM, and the control was 11.1, 11.3, 15.5 meq/kg, respectively. Hutgae ethanol extract showed higher antioxidant activities in TBA value, and carbonyl value than other samples. In linoleic acid or eel oil, Hutgae extract was as superiorly effective in preventing peroxide generation of refrigerated eels as vitamin C 10 mM solution. In conclusion, pre-application of Hutgae water and ethanol (30°, Soju) extract on eels was proved to be competent in stopping peroxidation of eel in refrigeration.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.747-754
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• 2012

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.