• Journal of the Korean Society of Food Culture
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• v.10 no.1
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• pp.11-17
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• 1995

The changes in life style these days appear in many ways. Many housewives turn away from home preparation of the time consuming traditional foods, such as Andong Sikhe. The importance, however, of succeeding the traditional cuisines is getting appreciated widely now a days. A traditional Andong Sikhe in Korea, was prepared and fermented at $5^{\circ}C$ in order to analyze the taste and flavor compounds. Major flavor components were identified as camphene, sabinene, 1-(1,5-dimethyl-4-hexyl)-4-methyl-benzene, ${\alpha}-zingibirene$, farnesene, 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol, ${\beta}-sesquiphellandrene$, calalene, tetradecanoic acid, hexadecanoic acid and 9,12-octadecanoic acid by GC and GC/MS. Lactic acid and increased from 0.49 mg/100 g in the initial stage to 19.37 mg/100 g at the 6 days of storage. The pH of product decresed to 3.7 from 5.4 after the 6 days of storage but the total acidty reached to 0.41% during fermentation and storage at $5^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.94-105
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• 2004

The biochemical components of Namcheondlggae, Miryangdlkkae 25, Boradlggae and Ipdlkkae 1 were measured. The samples were extracted with hot water, 60% acetone or 80% ethanol for screening physiological activity. The crude protein content (4.36%) was found in the Miryangdlkkae 25 and calcium content (497.5 mg%) was found in the Namcheondlggae among the tested 4 perilla loaves. Fructose was 30.86 mg% in the Namcheondlggae and free amino acids at all perilla leaves was detected seventeen. In Boradlggae, glutamic acid and alanine were 25.37 and 11.91 mg%. Totally nine non-volatile organic acids were also detected and the contents of malic acid and glutaric acid were 28.34 and 14.57 mg% in Boradlggae. The Miryangdlkkae 25 had the highest vitamin C amount which was 113.24 mg%. Angiotensin converting enzyme (ACE) inhibition activity of 60% acetone extract of Miryangdlkkae 25 was 39.20% when added as addition of 200 ppm level and xanthine oxidase inhibition activity of 80% ethanol extract of Boradlggae was 46.71%. Electron denoting activity of 60% acetone extract from Namcheohndlggae was the strongest inhibition activity as 98.19% when 200 ppm level of the sample extracts were added.

• The Korean Journal of Mycology
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• v.26 no.1 s.84
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• pp.31-38
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• 1998

Since 1990, destructive yellow rots on Ganoderma lucidum caused by a soilborne fungus have been occurred in major cultivation areas of Korea. Incidences of the disease were 61% in Chulwon and 94% in Kanghwa area where the mushroom has been cultivated for 10 years, whereas the disease has not been found yet in new cultivation areas such as Moonkyung and Hongsung. when severely infected, inner tissues of bed-logs showed severe yellow and fruiting bodies of the mushroom was not produced. Infected tissues of bed-logs were readily distinguished from those of healthy ones by a distinctive brown border line. When the disease progressed, mycelia of Ganoderma lucidum were totally destroyed, and abundant ascocarps of the pathogen were formed inside the tissues of bed-logs showing yellowish green. The fungus derived from a single ascospore strongly lysed mycelia of Ganoderma lucidum growing on bottle media, and non-volatile components secreted by the pathogen were also highly inhibitory to mycelial growth of the mushroom fungus. The pathogen was identified as Arthrographis cuboidea based on its distinctive cultural and morphological characters. The fungus produced arthroconidia and unbrached conidiophores. The width of fungal conidia was distinctively wide as compared with the length. Colonies of the fungi were pale yellow to yellowish green on agar media. As a causal pathogen of yellow rot of Ganoderma lucidum., this fungus has not been reported yet in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.580-586
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• 2009

Black raspberry was fermented with or without seeds. Chemical characteristics were analyzed during wine fermentation. pH of black raspberry wine decreased in the early stage of the fermentation and thereafter increased. Total acidity increased until the 4th day of fermentation with little change afterwards. Both pH and acidity were not affected by the blending of the seeds. Sugar concentration decreased and alcohol concentration increased during the fermentation, and they were not influenced by the blending of the seeds. $L^*$, $a^*$, and $b^*$ values of black raspberry wines tended to increase until the 12th day of the fermentation and decreased or little changed thereafter. $L^*$, $a^*$, and $b^*$ values of black raspberry wines made from the fruits with seeds (BRSW) were lower than those of black raspberry wines without seeds (BRW) with no significance. Monomeric anthocyanin (MA) and polyphenol contents (PC) decreased during fermentation. MA was not significantly influenced by the blending of the seeds. PC in BRSW were higher than those in BRW with no significance. Alcohols were the major volatile components, and there were no differences between alcohol compositions in the two wines. There were also no differences in color, flavor, taste and overall acceptability in sensory characteristics. Similarity in the chemical characteristics between the BRSW and BRW suggests that development of black raspberry wine with seeds blended is possible.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.5
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• pp.17-25
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• 2016

In this study, the air quality of underground and overground railway stations was evaluated focusing on the degree of influence of the outside air quality. The measured components were particulate matter ($PM_{10}$), carbon dioxide ($CO_2$), carbon monoxide (CO), nitrogen dioxide ($NO_2$), formaldehyde (HCHO), ozone ($O_3$), total airborne bacteria (TAB), total volatile organic carbon (TVOC), and Radon (Rn), which are included in the maintenance standards and recommended standards of the Indoor Air Quality Management Act. Also, the indoor/outdoor concentration ratios of $PM_{10}$, $NO_2$, and $O_3$ were calculated to estimate the influence of the outdoor air quality. The concentrations of $PM_{10}$ HCHO, TVOC, $NO_2$, and Rn in the underground stations were found to be higher than those in the overground stations. These results indicate that the (present) generation of contaminants are caused by the indoor source of the underground station. The ozone concentration of the overground stations was higher than that of the underground stations, which indicates that the outdoor ozone concentration influenced that of the overground stations directly. Thus, methods of improving the IAQ should take into consideration the types of contamination.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.430-436
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• 2016

Solid phase microextraction and gas chromatography-mass spectrometry (SPME/GC-MS), electronic nose, and electronic tongue were used to characterize the sensory profiles of cider vinegars from Korea (K1-2), China (C1-2), Japan (J1-2), and US (U1-2). SPME-GC/MS detected acetic acid as the common volatile compound in all vinegars, in addition to isovaleric acid, octanoic acid, and phenethyl acetate. Acids and acetic esters were the major components of Korean and US vinegar samples, respectively. Chinese vinegars had high ethyl acetate content, while Japanese samples were characterized by a low content of acetic acid. Principal component analysis (PCA) pattern provided a clear categorical discrimination of Chinese vinegars by E-nose and E-tongue analyses. The instrumental sensory scores and the taste attributes for flavor ($r^2=0.9431$), sourness ($r^2=0.9515$), and sweetness ($r^2=0.8325$) were highly correlated. Therefore, SPME/GC-MS, E-nose, and E-tongue analyses may be useful tools to discriminate the sensory profiles of cider vinegars of different origins.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.603-610
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• 2001

The quality characteristics of soy yogurt prepared with different proteolytic enzymes and starter culture were evaluated. In order to facilitate the growth of lactic acid bacteria and subsequent production of lactic acid, soy protein isolate(SPI) was hydrolyzed using three kinds of proteases; one extracted from Aspergillus oryzae, bromelain and ${\alpha}-chymotrypsin$. The cultural systems employed thereafter for lactic fermentations were: 1) Bifidobacterium bifidum, 2) B. bifidum and Lactobacillus acidophilus, 3) B. bifidum and Lactobacillus bulgaricus. In soy yogurt, pH was more decreased by mixed culture method than single culture method with the accumulation of lactic acid. Viable cells of lactic acid bacteria in soy yogurts were measured $10^8$ CFU/g by the single culture method while $10^9$ CFU/g by the mixed culture method except ${\alpha}-chymotrypsin$ treatment. The amount of free amino acids in soy yogurts were substaintially increased by enzyme treatment. Viscosity was decreased by enzyme treatment, resulting in higher viscosity by ${\alpha}-chymotrypsin$ treatment. Water holding capacity was found to be higher in the single culture method in case of enzyme treatment. Among the various volatile flavor components isolated and identified after enzyme hydrolysis, acetaldehyde, ethanol, diacetyl, butyl alcohol contents tended to increase by lactic fermentation.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.889-899
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• 2017

To investigate the quality characteristics of domestic $ros{\acute{e}}$ wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of $ros{\acute{e}}$ wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of $ros{\acute{e}}$ wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 $ros{\acute{e}}$ wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of $ros{\acute{e}}$ wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of $ros{\acute{e}}$ wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.639-646
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• 1997

The contents of free sugars, organic acids, amino acids, total carotenoids and pectin of pumpkin were analysed. Weight percentage of flesh was 84% of total weight. Rind and funicular attachment of seed were 10% and 3.5%, respectively. Major free sugars in pumpkin were fructose, glucose, sucrose. In flesh, fructose and glucose were the major free sugars, corresponding to 87% of total free sugars . Total sugar content in the flesh was three times higher than that in the funicular attachment of seed. Contents and composition of free amino acids were quite different according to the different parts of pumpkin. Non-volatile organic acids in pumpkin was malic, succinic and fumaric acid. The major acid in the flesh and funicular attachment of seed was malic acid and the contents in these parts were 85.2mg% and 226.5mg%, corresponding to 63% and 70% of the total organic acids, respectively. Eigh-tyseven percent of total carotenoids in the pumpkin was in the funicular attachment of seed, amounting 65.3mg%. However flesh and rind contained 6.6mg% and 3.3mg%, respectively. Water soluble pectin consisted 58% of the total soluble pectin in different parts of pumpkin, and soluble Pectin content was higher in funicular attachment of seed than in flesh. The major neutral sugars of the pectin in flesh and funicular attachment of seed were galactose and glucose consisting 45% and 36.5% of total neutral sugars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.874-880
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• 2006

The volatile compounds of Zingiber officinale Roscoe were extracted by simultaneous steam distillation and extraction (SDE) method and identified with gas chromatigraphy/mass spectrometer (GC/MS) analysis. Enantiomeric compositions of chiral compounds were determined by multidimensional gas chromatography/mass spectrometer (MDGC/MS). A total of 57 compounds were indentified and quantified, including zingiberene, ${\beta}-sesquiphellandrene$, ${\beta}-bisabolene$, $(E,E)-{\alpha}-farnesene$ and ${\alpha}-curcumene$. Among them, zingiberene (38.41%) was founds as the predominantly abundant component. ${\alpha}-Pinene$ and nerolidol in dried ginger were detected by high enantiomeric purity (>96%) for (S)-form, and ${\beta}-pinene$ was detected only (R)-form. The enantiomeric composition of ${\alpha}-terpineol$ revealed 72.0% for (R)-form, and linalool and 4-terpineol showed mixtures of both enantiomers. (S)-Enantiomer was the major enantiomer of limonene having enatiomeric excess of 17.2%. Hence the enantiomeric composition of these compounds can be used as parameter for authenticty control of Zingiber officinale.