• Food Science and Biotechnology
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• v.18 no.6
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• pp.1379-1385
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• 2009

Quality changes of the slices processed from 'Niitaka' Asian pears (Pyrus pyrifolia) stored at $0^{\circ}C$ for up to 4 months under controlled atmosphere (CA, 1% $O_2+1%\;CO_2$) and normal air have been investigated for 4 days at $10^{\circ}C$. Respiration rate of the slices was retarded by pre-slicing storage for 4 months in CA. Electrolyte leakage was lower in the slices from pears stored for short-term than long-term and under CA than air. L and a values of the slices from whole pears stored under CA were maintained higher and lower, respectively as compared to the other. Levels of acetaldehyde and ethanol in the slices were increased by CA and long-term storage of whole pears. Content of ascorbic acid and counts of total aerobic microbes in the slices were not affected by storage conditions of whole pears. These results show that storage atmospheres and durations of whole pears affected quality changes of the slices and the conditions of pre-slicing storage should be considered as an important factor for optimizing fresh-cut procedures.

• YAKHAK HOEJI
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• v.58 no.6
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• pp.364-370
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• 2014

The aim of this study was to find optimal ratio of herbal extracts to ameliorate ethanol-induced psychomotor alterations. Four mixtures of Laurus nobilis (L. nobilis), Rosa roxburghii (R.R.) and Opuntia ficus indica (OFI) were pretreated 30 minutes before ethanol administration in rats. Behavioral activities were evaluated. Blood ethanol and acetaldehyde levels were also measured. These effects of mixture of R.R (50 mg/kg)+OFI (100 mg/kg)+L.nobilis (100 mg/kg) were better than those of other mixtures. This mixture could be used as an effective substance to develop a functional food.

• Journal of the Korean Chemical Society
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• v.24 no.3
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• pp.201-208
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• 1980

The CNDO/2 MO method has been used to study gas phase reactions of protonated acetaldehyde with alcohols and protonated acetic acid with alcohols respectively by optimizing state geometries. Results showed that the former is predicted to proceed by alkyl-O cleavage and the latter by acyl-O cleavage. It has also been found using eigenvector properties of reactants that the former should be a charge controlled while the latter an orbital controlled reaction. According to the calculated activation energies assuming the transition states proposed by Caserio et al., the predicted reactivity order for alcohols agreed with the experiments for the latter but the order predicted was the reverse of the experimental one for the former.

• Journal of the Korean Society of Tobacco Science
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• v.24 no.2
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• pp.113-120
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• 2002

This study was conducted to determine the smoke component changes by adding oriental, reconstituted, and expanded tobacco leaves. 7 different cigarette brands which were mixed with flue-cured, burley, oriental, reconstituted and expanded tobacco leaves were used for this study. 64 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 15 of phenolic components were analyzed. All smoke components of mainstream smoke were changed by the different branding. As Tar, nicotine, ammonia, pH, all of acid compounds(except lacatic and glycolic acid) were decreased; HCN, levoglucosame, 4-vinyl phenol, 4-vinyl catechol, quinic acid-r-lactone, acetaldehyde, 2,3-butadiene, stylene were increased by adding oriental tobacco leaves. When the reconstituted tobaccos were added to 20%, the concentration of nicotine, all of acid compounds(except lactic. glycolic, palmitic acid) and all of phenol compounds were reduced; the concentration of ammonia, HNC, CO, aeconitrile, benzene, 2-butanone, moth-acrolene, butyronitrile, stylene, o-xylene were increased. As decreasing ammonia, pH, nicotine, all of acid compounds, all of phenol compounds, Isoprene, acetonitrile, 2-methyl-2-butene, 1,3-pentadiene, 2-nlethyl furane, ethylene cyclopentanone, ethyl bezene; increasing CO concentration were followed by adding expanded tobacco leaves.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.163.2-164
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• 2003

생약재로 사용되고 있는 복분자를 식품가공소재로 활용하고자 최적 추출조건에서 얻은 추출물로 복분자 리큐르를 제조하여 시판되고 있는 복분자주(A, B, C)와 성분을 비교하였다. 그 결과, 알콜함량은 복분자 리큐르와 B 제품이 15.6％로 나타났으며 A와 C 제품은 각각 13.2%와 14.0%로 분석되었다. 복분자 리큐르의 당도와 가용성 고형분 함량은 12.1 。 Brix와 6.18%로 B 제품과 유사하였으며 A 제품은 각각 18.2 。Brix와 14.93%로 가장 높게 나타났다. 총 페놀성 화합물은 143.77mg%인 B 제품이 가장 높게 분석되었으며 복분자 리큐르는 93.03mg%로 나타났고 전자공여능은 복분자 리큐르가 77%로 다른 제품(A, B, C)보다 가장 높게 분석되었다. 유리당 분석에서 복분자 리큐르와 A 제품은 glucose가 가장 높게 분석되었으며 fructose함량은 A와 B제품이 높게 나타났으며 galactose는 41.5mg%로 B 제품에서만 분석되었다. 알콜성분 비교 분석결과, acetaldehyde은 A 제품을 제외한 모든 복분자주에서 나타났으며 methanol은 C 제품이 47.25ppm으로 가장 낮게 분석되었고 iso-propanol은 복분자 리큐르와 B 제품만 나타났으며 n-propanol은 복분자 리큐르에서만 검출되었고 iso-amylalcohol은 복분자 리큐르를 제외한 A, B 및 C제품에서 모두 분석되었다. 이상과 같은 차이는 원료, 주류의 제조방법에 따른 것으로 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.739-744
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• 1998

To evaluate an effect of ethanol pretreatment on the liver xanthine oxidase(XO) activity, 0.25ml of xylene(50% in olive oil) per 100g body weight was daily given four days to the rats at 2hrs after aministration of ethanol each day, while each control group(ethanol, xylene, olive oli) was treated as the same dose described as above. The animals were sacrificed at 24hrs after last injection. Xylene-treated rats showed the more decreased activity of liver XO compared to the control. But the pretreatment of ethanol to the xylene-treated rats enhanced the liver XO activity. Furthermore, the xylene-treated rats led to more increased Vmax value in liver XO compared to the only xylene-treated rats. On the other hadn, hepatic aldehyde dehydrogenase activity was more decreased in xylene-treated rats pretreated with ethanol than in xylene-treated rats. And the intermediated xylene metabolites, methyl benzylalcohol or aldehyde inhibited the XO activity "in vitro". In conclusion, the phenomenon that pretreatment of ethanol to the xylene-treated rats led to the enhancement of liver XO activity, may be due to an influence of acetaldehyde.taldehyde.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.222-228
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• 2007

This study was conducted to investigate the minimization of off-flavor occurrence and the maintenance of high quality in modified atmosphere packaged Pleurotus ostreatus during the storage. There are 4 treatments used to preserve high quality and for deodorization of MAP mushroom: Artemisia princeps, Artemisia capillaries, green tea and activated charcoal. The mushrooms were packed in polyethylene film with each treatment and were stored at 5 and $20^{circ}C$. No difference was observed in weight loss, $CO_2\;and\;O_2$ concentration, or color of mushrooms packed with or without treatment. However, the principal component analysis (PCA), electronic nose, revealed differences in off-flavor occurrence between control (MAP mushroom without treatment) and treatment groups at $5^{\circ}C$. This result suggested that Artemisia princeps and Artemisia capillaries was masking the off-flavor in MAP mushroom because the unique flavor of them was strongly revealed and green tea and activated charcoal might have a role of removing the off-flavor by adsorbing ethanol and acetaldehyde, which is known to cause off-flavor. The sensory test showed that Artemisia princeps and Artemisia capillaries dough treatment inhibited microbial growth.

• Korean Chemical Engineering Research
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• v.46 no.5
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• pp.852-857
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• 2008

The immobilization technique is important to extend the application field of a photocatalyst. Titanium surface was changed into a $TiO_2$ thin film by the anodizing process. The anodized $TiO_2$ had photocatalytic activity, and showed sponge like shape. The photocatalytic degradation of gas phase acetaldehyde and VOCs by anodized titania has been studied in various initial concentrations, humidity and discharge potentials. The reactivity of anodized titania was increased with relative humidity, but excessive humidity led to a decrease of the reaction rate. The electric dark discharge that was combined with photocatalytic reaction enhanced the decomposition rate of the organic compounds. But excessively applied voltage caused corona discharge, which decreased the reaction rate. Optimum relative humidity was 40% and discharge potential was 5 kV under dark discharge region in photocatalytic reaction.

• Journal of Environmental Science International
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• v.2 no.1
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• pp.49-56
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• 1993

This study identified the fumes produced from the cooking of the seasoned meats containing various condiments such as garlic, onion, pepper, soy sauce, and sesame oil. Concentrations, at the breathing zone of the cook, of volatile organic compounds (VOCs) and aldehydes included in the cooking fumes of seasoned meats were identified. Many chloro- and fluoro-aliphatic hydrocarbons, aromatic hydrocarbons, ketones, and aldehydes, which could be carcinogen suspecting chemicals, were producing from the cooking fumes of the seasoned meats. This study also identified the ventilation efficiencies of the cooking fumes of the six exhaust ventilation systems, which were widely being used in the general apartments, houses, and small-food factories. For a comparison of the ventilation efficiencies of the systems, acetaldehyde was chosen as a marker pollutant and its concentrations at the breathing zone of the cook were identified. The laboratory fume hood showed the best ventilation efficiency of the six ventilation systems studied, and then the lateral hood ventilation and the down draft ventilation followed the laboratory fume hood. Finally, this study identified that both a wall factor nearby pollutant sources and a distance factor between the hood face and pollutant sources should be also considered for an effective local exhaust ventilation system design.

• Preventive Nutrition and Food Science
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• v.19 no.1
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• pp.1-4
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• 2014

Excessive ethanol intake is known to induce a number of physiological symptoms, including headache, dizziness and vertigo. In this study, we investigated the attenuation effect of sprouted peanut extract (SPE) on ethanol-induced hangover in male Sprague-Dawley rats. The animals were divided into five groups: the control group, which was administered ethanol only; the ethanol plus SPE experimental groups, which were administered ethanol and 100, 200, or 400 mg SPE/kg b.w.; and the positive control group, which was administered ethanol plus DAWN808$^{(R)}$, a commercial product. SPE-suspended water was delivered to rats via gavage 15 h and 30 min before the administration of ethanol. Blood was collected from the tail 0, 1, 3, and 5 h after ethanol administration. The results showed that serum ethanol concentrations were significantly lower in SPE treated groups than in the control group. Furthermore, hepatic alcohol and acetaldehyde dehydrogenase activities were enhanced by SPE in a dose dependent manner. These results suggest that SPE could be useful in attenuating hangover after alcohol consumption.