• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.817-825
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• 2014

This study was conducted to investigate the amounts of capsaicinoid and free sugar, as well as ASTA color values in three pepper cultivars grown in different regions of Korea. Pepper cultivars from ten different regions of Korea were collected in 2011 and 2012. The capsaicinoid contents of the three cultivars, Urigun, Bugang, and Muhanjilju, varied in the range of 52.53~362, 15.35~126.40, and 3.41~50.86 mg/100 g, respectively, depending on their cultivation region. Among the three cultivars, Urigun had the highest average capsaicinoid content, followed by Bugang and Muhanjilju. The free sugar contents of Urigun, Bugang, and Muhanjilju varied in the range of 18.29~35.54, 16.91~32.83, and 18.63~33.21%, respectively, depending on the region. Average free sugar contents did not vary significantly among the cultivars grown in different regions as well as in different years. The ASTA color values of Urigun, Bugang, and Muhanjilju varied in the range of 57.17~132.61, 66.23~139.49, and 85.43~133.26, respectively. ASTA color values of the three cultivars grown in 2012 were significantly higher than those grown in 2011. Variations in the amounts of capsaicinoids, free sugar contents, and ASTA color values observed in this study can be attributed to the intrinsic genetic characteristics of each cultivar or alternatively to the environmental conditions. We assume that the quantity of capsaicinoid is affected more by the genotype than the cultivation region, whereas the reverse holds for the variations in free sugar quantity and ASTA color values.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.273-277
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• 1979

Free sugars in various ginseng products, Korean and Russian Acanthopanaxes were analyzed by gas liquid chromatography. Ginseng products included Korean red ginseng, white ginseng with skin produced in Korea, Canada, and America, and extracts of red and white ginseng. ${\alpha}-\;and\;{\beta}-fructoses,\;{\alpha}-\;and\;{\beta}-glucoses$, galactose, sucrose, and ${\alpha}-\;and\;{\beta}-maltoses$ were identified in Korean and American white ginsengs with skin, and in Korean red ginseng. However ${\alpha}-\;and\;{\beta}-maltoses$ were not detected in Canadian white ginseng with skin. Total amount of sugars identified in white ginseng with skin was higher than that in red ginseng. ${\alpha}-\;and\;{\beta}-fructoses,\;{\alpha}-\;and\;{\beta}-glucoses$, galactose, sucrose and ${\alpha}-\;and\;{\beta}-maltoses$ were identified in red and white ginseng extracts. Fructose was a major sugar in red ginseng extract while it was sucrose in white ginseng extract. ${\alpha}-\;and\;{\beta}-glucoses$, galactose, sucrose and ${\alpha}-\;and\;{\beta}-maltoses$ were identified in Russian Acanthopanax, and their patterns were similar to that of ginseng, while ${\beta}-fructose,\;{\alpha}-\;and\;{\beta}-glucoses$ and sucrose were identified in Korean Acantopanax and total amount of sugars was only one third of that in Russian Acanthopanax.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.22-27
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• 2006

Contents of free sugars and sorbitol and their distributional profiles in Tsugaru, Fuji, Jonathan (Hong-Ok), and New Jonagold (Sin-Heung) apple cultivars were evaluated. Average total sugar contents of Tsugaru, Fuji, Jonathan, and New Jonagold were 9.62, 11.79, 11.20, and 10.28%, respectively. HPLC results showed sucrose, glucose, fructose, and sorbitol contents of apples ranged 0.72-3.26, 1.81-3.16, 5.08-6.96, and 0.22-0.96%, respectively. Ratios of individual sugar and sorbitol to sum of fructose, glucose, sucrose, and sorbitol (TS+S) were estimated for all apples. Fructose/TS+S and glucose/TS+S ratios did not differ significantly among cultivars, whereas sucrose/TS+S and sorbitol/TS+S ratios varied. Fructose/glucose ratios were 2.295, 2.244, 2.161, and 2.393 for Tsugaru, Fuji, Jonathan, and New Jonagold, respectively.

• 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.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.05a
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• pp.84-84
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• 2005

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.1-10
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• 2003

All optional ingredient, Jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation. Free sugar, free amino acid, non-volatile organic acid and volatile compounds were determined during fermentation at 10$^{\circ}C$ for 45 days. Free sugar content was slightly higher in 0.5%-Jasoja-treated samples than that of control. The contents of free amino acids in control Dongchimi (without jasoja) increased slowly during fermentation while those in 0.5 %-treated samples began to decrease after reaching their maximum value on the day 11 when Dongchimi became most acceptable. There were 6 non-volatile organic acids, such as lactic, fumaric, succinic, malic, tartaric, and citric acid. Among these, only lactic and succinic acid increased consistently with fermentation while others decreased. Volatile components in Dongchimi were mostly identified as sulfur-containing compounds by gas chromatography. Their numbers and % peak areas in the gas chromatogram decreased slightly with the increase in organic acids and alcohols during fermentation period. On the other hand, Dongchimi prepared with Jasoja maintained its contents of total acids as well as the level of sulfur-containing compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.681-686
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• 2005

The purpose of this study was to analyze the chemical component of Camellia japonica L. according to picking time. Leaves of Camellia japonica L. were picked in April and May,2003. Free sugars (fructose, glucose and sucrose) and organic acids (citric acid, tartaric acid, succinic acid, acetic acid) were present in the Camellia japonica L. leaf. The contents of total free sugars and organic acids increased as picking time was delayed. The major components of free amino acids were aspartic acid, glutamic acid and histidine, and those of total amino acids were histidine and alanine. The contents of total free amino acids and total amino acids were decreased as picking time was delayed, while the ratio of essential amino acids to the total amino acids increased. The amount of minerals (P, Ca, K, Na and Fe), chlorophyll and total polyphenol increased as picking time was delayed.

• The Korean Journal of Food And Nutrition
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• v.14 no.2
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• pp.167-174
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• 2001

Soy sauce was prepared with the addition of Gorosoe and bamboos sap instead of tap water to make ordinary soy sauce, respectively. The changes of such compounds during fermentation as minerals, free sugars, organic acids and free amino acids were analyzed. Total mineral contents in the 90 days fermented soy sauce from Gorosoe and bamboos sap were increased by 2.0 and 4.4 times as compared with those of control samples, respectively. Especially the increase of calcium, potassium and magnesium in soy sauce of sapes were derived from those of saps. The sugars were found to be only glucose and galactose in control samples, but they were detected not only above sugar but also fructose and sucrose in soy sauce of saps. Butyric acid in detected organic acid were dominant in all stray sauce samples. In the free amino acid composition of control samples, leucine, phenylalanine, isoleucine, lysine and glutamic acid were abundant amino acids. Amino acid such as isoleucine, leucine and phenylalanine were decreased, the rest 11 kinds of amino acids containing phosphoserine were increased during the fermentation of control samples. Increasing and decreasing patterns of free amino acids during fermentation of sap soy sauce were similar to control samples. Total nitrogen, amino acid nitrogen and ammonia nitrogen were increased during their fermentation.

• Food Science and Preservation
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• v.16 no.3
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• pp.412-418
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• 2009

We measured the levels of soluble protein, sugar, free amino acids, minerals, total polyphenols, and flavonoid compounds in Syneilesis palmata as part of a study on nutritional and functional materials for development of valuable foods. The content of soluble protein in the aerial and root portions were 210.36 mg% and 870.42 mg%, respectively. The amount of reducing sugar was 848.12 mg% (aerial parts) and 1,420.91 mg% (roots), and that of free sugar was 14.85 mg% in aerial parts and 355.00 mg% in roots. The free amino acid level in aerial parts was 1,613.10 mg% and that in roots was 3,282.96 mg%. The mineral content of aerial parts was 3,531.53 mg% and that of roots was 1,878.34 mg%. The K, Ca, and Mg levels were greater than those of other minerals, with K comprising more than 75% of the total mineral content. The levels of polyphenol and flavonoid compounds in aerial parts were 1,920.00 mg% and 843.95 mg%, respectively, and those in roots were 487.56 mg% and 91.07 mg%, respectively.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1998.04a
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• pp.33-33
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• 1998