• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.196-201
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• 2004

Volatile components in flower and seed of safflower were identified. Volatile flavor compounds of safflower (Carthamus tinctorius L.) was extracted by simultaneous steam distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. Main volatile components in flower were terpene compounds, including p-cymene, limonene, ${\alpha}-phellandrene$, ${\gamma}-terpinene$, camphor, 4-terpineol, selinene, ${\beta}-caryophyllene$, torreyol, ${\beta}-eudesmol$, and 10 acids including 3-methylbutanoic acid, 2-methylbutanoic acid, and acids of $C_{2},\;C_{5}-C_{11}$. Main volatile components in seed and safflower were 20 aldehydes including hexanal (7.17%), (E)-2-heptenal (1.10%), (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.63-72
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• 1978

Effect of shapes (noodle, grain and brick types) and strains (Aspergillus oryzae and Aspergillus sojae) of Meju (microorganism inoculated soybean substrate for fermentation) on the quality of soy sauce was investigated. Generally, the highest protease activity was found in the noodle type-Meju inoculated Asp. sojae during Meju preparation and soy sauce brewing, however, the lowest value was noted in brick type. Meju inoculated Asp. oryzae. Similar tendency was found on the contents of total solid, total nitrogen, amino-nitrogen, nitrogen digestion yield and amino-nitrogen ratio during soy sauce brewing. No effect was shown on the reducing sugar content, alcohol formation, pH, buffer action and salt content according to different Meju types during soy sauce brewing. Organoleptic tests on the color, taste and flavor of soy sauce after 3 months brewing with various Meju scored in the order of noodle type-Asp. sojae soy sauce (best quality), noodle type-Asp, orzae soy sauce, brick type-Asp. sojae soy sauce and brick type-Asp. oryzae-soy sauce (worst quality).

• Journal of Life Science
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• v.20 no.5
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• pp.768-774
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• 2010

In this study, we investigated the antioxidant activities, alcohol metabolizing activities, nitrite scavenging ability, angiotensin converting enzyme (ACE), and elastase inhibitory effects of hot water extract from Makgeoly (HWM). Antioxidant activities were measured by using 2,2.diphenyl.1.picryl.hydrazyl (DPPH) free radical scavenging activity and SOD (superoxide dismutase).like activity. The DPPH radical scavenging activity and SOD.like activity of HWM were remarkably increased in a dose.dependent manner and were 48.0% and 98.7% at 10 mg/ml, respectively. To determine the influence of HWM on alcohol metabolizing activity, the generating activities of reduced.nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) were measured. The facilitating rates of ADH and ALDH activity by HWM were remarkably increased in a dose.dependent manner and were 70.2% and 64.1% at 10 mg/ml, respectively. The inhibitory activity against angiotensin converting enzyme (ACE) of HWM was increased in a dose.dependent manner and was 74.2% at 10 mg/ml. The nitrite scavenging ability of HWM showed the most remarkable effect at pH 1.2 and 2 mg/ml. These results indicated that HWM may have valuable biological properties owing to their antioxidant activities, ADH and ALDH activity, nitrite scavenging ability, and ACE inhibitory activity.

• Clean Technology
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• v.25 no.2
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• pp.140-146
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• 2019

Flammable substances, such as organic solvents, are commonly used in laboratories and industrial processes. The flash point of flammable liquid mixtures is a very important parameter for characterizing the ignition and explosion hazards, and the flash points of mixtures of $C_2{\sim}C_3$ alcohols and 2,2,4-trimethylpentane were measured in the present study. The 2,2,4-trimethylpentane is an important component of gasoline and is frequently used in the petroleum industry as a solvent. Lower flash point data were measured for the binary systems {ethanol + 2,2,4-trimethylpentane}, {1-propanol + 2,2,4-trimethylpentane}, and {2-propanol + 2,2,4-trimethylpentane}. The flash point measurements were carried out according to the standard test method (ASTM D3278) using a Stanhope-Seta closed cup flash point tester. The measured flash points were compared with the predicted values calculated using Raoult's law and also following $G^E$ models: Wilson, Non-Random Two Liquid (NRTL) and UNIversal QUAsiChemical (UNIQUAC). These models were able to predict the experimental flash points for different compositions of {$C_2{\sim}C_3$ alcohols + 2,2,4-trimethylpentane} mixtures with minimal deviations. The average absolute deviation between the predicted and measured lower flash point was less than 1.28 K. A minimum flash point behaviour was observed in all of the systems as in the many observed cases for the hydrocarbon and alcohol mixtures.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.649-654
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• 2020

This study was conducted to investigate the quality of wine, produced from 11 different grape varieties. Black Sun, CB, Gaeryangmeoru, MW52, MW55, and Narsha with 0.6-0.8% total acids were good for wine. The total acid content of Wangmeoru wine was too high (1.41%). Black Sun, CB, Gaeryangmeoru, MW52, MW55, MBA, WB, and Wangmeoru showed excellent chromaticity (90dE or higher). Total polyphenols, total anthocyanin and tannin, contents were the highest in Gaeryangmeoru, WB, Wangmeoru, and CB and would be advantageous for wine aging. The results of this study deemed Gaeryangmeoru and CB to be suitable for red wine preparation.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.619-624
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• 1999

This work was to study the potential health food use of germinated colored rice after germinating and drying using microwave under vacuum. Colored rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at $25^{\circ}C$ for $3{\sim}4\;days$. The germinated colored rice was dried by different drying methods: microwave vacuum drying 1, microwave vacuum drying $2\;(drying{\rightarrow}crushing{\rightarrow}drying)$, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature at $60^{\circ}C$. During microwave vacuum drying 1 or 2, the sample reached $60^{\circ}C$ much faster (within 5 min) and was dried much faster ($2{\sim}3\;hrs$ than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying 2 retained the highest ${\alpha}-amylase$ activity, followed by microwave vacuum drying 1, freeze drying, vacuum drying, and hot air drying.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1501-1514
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• 2004

The purpose of this study was to evaluate the health condition and nutritional status in female university students in Masan. The 285 subjects aged 20.1 years (18~26 years) were assessed with a set of questionnaire composed of general information, food, smoking, drinking and exercise habits, anthropometric measurements, blood pressure measurements, 24-hour recall and food frequency questionnaire. The rates of smoking and alcohol drinking habits were 1.8% and 82.5%, respectively. All the subjects had the experience of passive smoking. The 11% of the students exercised regularly and 11.6% ate meal regularly. The average height and weight of subjects were 161.0 ㎝ and 53.9 ㎏, respectively and the BMI was calculated as 20.8${\pm}$2.6 ㎏/$m^2$:The 13.3% of subjects were underweight, while 6.7% of them were overweight. The mean value for body fat was 26.4% and subscapular and tricep skinfolds thickness were 14.2 ㎜ and 16.9 ㎜, and waist-hip ratio was 0.72. The systolic/diastolic blood pressure of the subjects was 115.9 ㎜Hg/70.9 ㎜Hg. Except protein, phosphorous, vitamin E, B_6 and C, the average intakes of energy and nutrients were below the Korea recom-mended dietary allowance (RDA). Especially, intakes of calcium, iron and zinc were the lowest, as <70% of RDA. The proportion of energy derived from carbohydrates : protein : fat was 58.0 : 15.8 : 26.2. The 10 frequently consumed food were ssalbap (47.2/mon), kimchi (35.6/mon), onion (16.8/mon), japgokbap (15.1/mon), sesame oil (14.1/mon), carbonated drink (13.3/mon), grapes (12.7/mon), ice cream (12.4/mon), milk (11.9/mon) and water-melon (10.6/mon). Results of this study could be useful for planning nutrition education programs for female university students in this area to improve their dietary habit and health status.

• 보존과학연구
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• s.33
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• pp.45-55
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• 2012

A beeswax-treated paper has no air permeability but has the water repellency compared with a general Hanji. Because of these properties, the differences of the aging factors and mechanisms between the outer partition of beeswax-treated paper that is affected by the surrounding conservation environment and the inner partition of it that is not affected are bigger than general books. In this research, we analyzed and compared the aging characteristics through the accelerated aging of the beeswax-treated paper by some air and humidity conditions. The results of the physical and optical analysis after the artificial aging, it was shown that the oxygen accelerates the aging of the beeswax-treated paper and the condition with the humidity 50% RH is more stable than the condition with the humidity 0% RH. The results of the CG/MS analysis that was conducted to figure out the decomposition charateristics of the beeswax according to the air quality and the humidity, a low molecular weight compound that the number of carbon is C9-C20 including a fatty acid such as a palmitic acid was increased as the aging was progressed. However, under the same environment, a compound that the number of carbon is C21-C36 including a hydrocarbon and a aliphatic alcohol and a high molecular weight compound that the number of carbon is more than C34 including a wax ester were decreased. A rate of change according to the air quality and the humidity was similar to the beeswax-treated papers.

• Food Science and Preservation
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• v.21 no.6
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• pp.908-916
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• 2014

This study was conducted to investigate the effects of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production. As the amount of water added to the mash increased from 120 to 300%, the pH dropped from 4.6 to 4.2, resulting in reductions in the acidity from 6.0 to 5.2, in the amino acid level from 6.0 to 4.2, and in the soluble-solid content from 18.4 to $7.4^{\circ}Brix$. The alcohol concentration of the mash was highest at 17.6%, when 150% water was added, while the alcohol yield showed water-content-dependent increases of 59.7, 74.5, 80.8, 82.8, 89.4, and 90.6% with 120, 150, 180, 200, 250, and 300% water added, respectively. The values of the organic-acid content in the mash were 207.85, 222.38, 222.06, 204.56, 194.34, and 204.34 mg/100 mL, showing the highest values when 150 and 180% water was added. The total amino-acid content showed water-content-dependent decreases at 474.60, 317.32, 241.89, 244.51, 189.00, and 208.12 mg/100 mL, with arginine, alanine, glutamic acid, glycine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tyrosine, and valine as the major components. The concentrations of isobutanol, isoamyl alcohol, 1-propanol, and 2-phenylalcohol were 154.88~182.62, 320.59~394.47, 91.50~170.91, and 108.93~144.26 ppm, respectively, while ethyl acetate, acetaldehyde, furfural, and butyric acid were also detected.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.326-335
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• 1988

In order to increase the availability of filefish scrap, the ordinary and low salt sauce were prepared, and identified their taste compounds in their products. To process the filefish scrap sauce, chopped filefish scrap was mixed with koji, 25% brine, slat and glucose (25.0 : 65.0 : 12.5 : 7.0, w/w) and fermented at $25{\pm}4^{\circ}C$ for 120 days. The same process was also carried out to process the low salt sauce adding sorbitol, lactic acid and ethyl alcohol (7.0 : 0.7 : 9.0. w/w) instead of salt. While amino nitrogen and volatile basic nitrogen(VBN) of products were decreased, pH and reducing sugar were increased all alone the fermentation period. The major free amino acids of products at final stage of fermentation were glutamic acid, alanine, leucine, lysine and aspartic acid. And the contents of total amino acid in the ordinary and low salt sauce were 4126.6(mg/100m1 sauce), 4519.5(mg/100m1 sauce) after fermentation. Hypoxanthine was revealed as the major constituent among nucleotides and their related compounds through fermentation. Free amino acid-N in the filefish scrap sauces were from 56.3%(ordinary) to 60.7%(low salted) of extractive nitrogen. From the sensory evaluation, the quality of products from filefish scrap sauce were almost equal to sold soy sauce on the market.