• Journal of Life Science
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• v.22 no.8
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• pp.1071-1076
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• 2012

To investigate the antimicrobial and anti-halitosis effects of Alnus firma extracts and gallic acid (GA) isolated from A. firma, we measured their antimicrobial activities against oral pathogens and their inhibitory effects on the cell adhesiveness and acid production of oral pathogens. In addition, the levels of volatile sulfur compounds were determined by using oral chroma. The dichloromethane (DCM) fraction has broad antimicrobial activity, and the ethylacetate (EA) fraction showed a relatively high level of antimicrobial activity against Streptococcus mutans and Porphyromons gingivalis. Especially, the GA and DCM fractions had significant inhibitory effects on the attachment and acid production of S. mutans and Streptococcus salivarius, respectively. The 2% MeOH extract of A. firma showed a significant inhibitory effect on the production of volatile oral compounds, such as hydrogen sulfide, methyl mercaptan, and dimethyl sulfide, which can cause bad breath and halitosis. Two percent GA also had a significant inhibitory effect on the production of hydrogen sulfide. Our study showed that the active fractions and GA of A. firma could be suitable resources for development as a natural antibiotic agent for the treatment of infectious oral diseases.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.99-106
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• 2013

The effects of stevioside-containing sweetener (SCS) on kimchi quality were evaluated by investigating acid production, growth of lactic acid bacteria, sensory properties, and several volatile odor component (VOC)s of SCS-added kimchi. The concentrations of SCS added to kimchi instead of 1% white sugar were 0.165, 0.33, 0.66, and 1.32% (w/w). The pH of kimchi with higher amounts of added SCS generally increased, and the acidity of kimchi with higher amounts of added SCS generally decreased. Addition of higher amounts of SCS generally inhibited the growth of lactic acid bacteria in kimchi. Scores of overall acceptability for 0.33 or 0.66% SCS-added kimchi were significantly higher than those for other samples (p<0.05), whereas those for 1.32% SCS-added kimchi were significantly lower than those for other samples (p<0.05). The optimum concentration of SCS added to kimchi appears to be 0.33%. Among major VOCs identified in kimchi, the concentrations of seven components including ethanol generally decreased with addition of higher amounts of SCS, whereas that of diallyl disulfide was not changed markedly. The major VOCs contributing to desirable sensory properties of kimchi were likely dimethyl disulfide and diallyl sulfide.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.21 no.4
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• pp.125-133
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• 2016

We investigated the distribution of organic matter and trace metals in surface sediment from Tonyeong coast. To determine the status of trace metal pollution, we also conducted an ecological risk assessment. Relatively high concentration of TN (total nitrogen), TOC (total organic carbon), and AVS (acid volatile sulfide) was found in surface sediment located in the narrow channel (site 35-38). Spatial distribution of Cd, Cr, Ni, Co, Hg, and Zn in surface sediment was similar and high Cu concentrations were found in narrow channel. The assessment of heavy metal pollution was derived using the Enrichment factors (EF). The enrichment factor indicated that Cd was no enrichment (EF<1), Pb, Cr, Ni, Co, Zn, and Hg were minor enrichment (1

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.506-513
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• 2012

This principal objective of this study was to evaluate the sensory properties and flavor compounds of Kimchi prepared with different levels (0.0%, 0.4%, 0.8%, and 1.2%) of Backryeoncho extracts (BE). At high levels of BE, Kimchi showed increased level of crispness and flavor, and also jeotgal odor decreased in the sensory evaluation. Addition of 0.8 % BE resulted in the highest scores for color, taste, and overall acceptance of Kimchi. Therefore, addition of 0.8 % BE appears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability. As a result of flavor compound analysis, a total of 24 volatile flavor compound, including 11 S-containing compounds, 6 terpenes, 1 acid, 1 ester, 1 alcohol, 2 miscellaneous compounds, 2 thiocyanates, etc., were detected by GC/MS. The major volatile compounds were s-containing compounds and terpene hydrocarbon, and especially terpene of sabinene was newly detected in Kimchi with added BE. Levels of 2-vinyl-[4H]-1,3-dithin derived from garlic flavor as a sulfide-containing compound along with diallyl trisulfide derived from green onion flavor were reduced in Kimchi with added 0.8% BE. Most sulfide-containing compounds were reduced in Kimchi with added BE, whereas most terpenes detected in control Kimchi were not detected.

• Journal of Environmental Science International
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• v.25 no.8
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• pp.1207-1212
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• 2016

The objectives of this study were to evaluate the effect of replacing 40% corn meal with three different types of barley (Youngyang, Wooho, and Yuyeon) on the chemical compositions, microbial indices, gas emission, and volatile fatty acid (VFA) content in feces of growing pigs. Sixteen pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc) with an initial average body weight of $71{\pm}2kg$ were maintained in metabolic cages and randomly allotted to four treatments containing different sources of barley, for 23 days. The treatment with three different barley types replacing 40% ground corn showed no effect (P>0.05) on fecal chemical compositions, microbial indices, gas emission, and VFA. However, some differences (P<0.05) were noted in the chemical compositions of crude fiber and ash, and in the levels of Lactobacillus and Salmonella in the feces of the growing pigs. In conclusion, methane and hydrogen sulfide decreased by replacing 40% corn meal with Youngyang and Wooho barley, respectively.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.919-923
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• 2004

Effects of adding 0, 2, 4, 6, and 8% freeze-dried kimchi powder (FDKP) on kimchi snack quality were examined. Headspace volatile compounds of 4% FDKP snack, receiving highest overall preference in sensory evaluation results, were analyzed, and 26 compounds were identified, including 13 aldehydes, 3 sulfides, a ketone, an acid, a terpene, and 7 other compounds. Pearson correlation analyses were carried out to determine a correlation between the concentration of FDKP and the amount of each volatile compound. Acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid, and d-limonene showed correlation coefficients above 0.90; selective ion move (SIM) analysis also showed above 0.97 for highly correlated compounds. Results suggest that these compounds can be used as indicators fur kimchi flavor of FDKP snack.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.7
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• pp.469-475
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• 2014

The study investigated the physicochemical characteristics and the ecological risk of the Northport sediment in B city and the releasing properties of heavy metals into seawater during the resuspension also studied. The major components of the sediment are fine silt and clay which contains high organic matter and AVS (Acid volatile sulfide) and the ecological risk of the heavy metals in sediment also very high. The release rate of heavy metals into seawater was in order of Pb>>Cu>Cr>>Zn>Cd during the resuspension in a batch experiment, and the heavy metal release mainly attributed to the oxidation of metal sulfides. Heavy metals which came from easily oxidisable metal sulfides rapidly contaminated seawater within about 1.0 h of the sediment resuspension. The sulfide oxidation during the resuspension increased the residual fraction of heavy metals in the sediment, decreased the organic bound fraction, and changed the other fractions of heavy metals in the sediment. The release of heavy metals from the sediment during resuspension was affected by the resuspension time, the oxidation rate of metal sulfides and resuspended concentration of the sediment particle.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.281-286
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• 2007

The effects of green tea powder (GTP) on kimchi quality were evaluated by investigating acid production, growth of lactic acid bacteria, sensory properties, and several volatile odor components of GTP-added kimchi. The concentrations of GTE added to kimchi were 0.2, 0.4, 0.6 and 1.2% (w/w) of salted Chinese cabbage. The pH of kimchi with higher amounts of added GTP increased with ripening. The acidity of unripened kimchi or kimchi ripened for one day generally increased with the addition of GTP, while that of kimchi ripened for two or three days generally decreased with the addition of GTP. Addition of GTP had no significant effect on the lactic acid bacterial count of kimchi. Scores of overall acceptability, taste and odor of 0.2 or 0.4% GTP-added kimchi were higher than those of other samples, whereas scores of color decreased with increasing amount of GTP added to kimchi. Texture of kimchi added with higher amounts of GTP and ripened for two or three days resulted in lower score than the reference sample. Diallyl sulfide and methyl trisulfide were newly produced with the ripening of kimchi, and the amounts of some volatile odor components in kimchi were changed during ripening.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.609-616
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• 2006

The effects of purified licorice (Glycyrrhiza uralensis) extract (PLE) as a sugar substitute on kimchi quality were evaluated by investigating acid formation, growth of lactic acid bacteria, sensory properties, and volatile odor components of PLE-added kimchi. The pH of kimchi with higher amounts of added PLE increased slightly with two or three days ripening. The acidity of unripened kimchi or kimchi ripened for one day significantly increased with addition of PLE, while that of kimchi ripened for two or three days decreased significantly (p<0.05). Addition of PLE had no significant effect on the lactic acid bacteria count of kimchi compared to that of sugar. Overall acceptability and taste of 0.005 or 0.01% PLE-added kimchi ripened for two to three days were higher than those of other samples, whereas addition of more than 0.01% PLE to kimchi unripened or ripened for one day resulted in lower overall acceptability and taste than the reference sample. Diallyl sulfide and methyl trisulfide were newly produced by ripening of kimchi, and the amounts of some volatile odor components in kimchi were also changed during ripening.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.116-122
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• 2012

Volatile flavor compounds derived from four black garlic extracts purchased in a local market were analyzed for the purpose of quality assessment. A total of 68 compounds was detected in samples using solid phase microextraction (SPME)/GC/MSD, and they were mainly sulfur-containing compounds, including three unknown compounds (21), aldehydes (10), furans (7), alcohols (6), aromatic compounds (7), ketones (4), acids (4), nitrogen-containing compounds (3), esters (2), and miscellaneous compounds (4). 2,6-Dimethyl-4-heptanone having a fruity-sweet odor was the most abundant in all of the samples. Six sulfur-containing compounds including allyl sulfide, 4-methyl-1,2,4-thiazole, 1,3,5-trithiane, unknown I (RI 1564), unknown II (RI 1565), and unknown III (RI 1613) were detected in all of the samples and appeared to contribute to the garlic-like odor. Particularly, three aldehydes (3-methylbutanal, benzaldehyde, phenylacetaldehyde), four furans (furfural, 2-acetylfuran, 5-methyl-2-furfural, furfural alcohol), and others (2,6-dimethylpyrazine, acetic acid) formed through a Maillard reaction during garlic aging were detected in all of the samples, and they contributed to the characteristic burnt, sweet, and sour flavors of black garlic extracts.