• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.52-58
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• 1991

Physico-chemical properties including the composition of organic acids and fatty acids in native bee-honey and foreign bee-honey harvested in Kangwon area were studied with the emphasis on the honey which was collected form wild flowers nd mixed flowers sources for honey nectars. the major organic acids were considered as acetic acid formic acid and valeric acid in volatile acids and gluconic acid maleic acid malic acid quinic acid and citric acid in non-volatile fraction in both of native bee-honey and foreigr bee-honey. Some naturally occuring fatty acids({{{{ { C}_14{ } }}}}-{{{{ {C }_{20 } }}}}) were observed with the principal fatty acids of myristic aicd linolenic acid and palmitic acid and palmitic acid in the various honey, The characteristics of moisture content pH viscosity free acidity lactone and total acidity were also analyzed and discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.925-931
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• 1995

Volatile compounds in Cheddar, Emmentaler, Parmesan and Roquefort cheese and cheese aroma were concentrated using a microsteam distillation-extraction apparatus and those compounds were analyzed with GC. The lipase-treated cheese aroma concentrates showed significantly higher level of short-chain free fatty acids than natural ripened cheese. The sensory properties of rancidity was high in Emmemtaler and Parmesan. Acidity and fruitness were shown high score in Roquefort. Correlation of free fatty acids and cheese flavor 'sharpness, rancidity and soapy' appear to be related(r=0.8239, 0.8918 and 0.7503), respectively. Methyl ketones, the most striking flavor components of Roquefort cheese showed high amounts in the series 2-heptanone > 2-nonanone > 2-pentanone > 2-undecanone. And the intensity of the Roquefort taste sensation 'acidity and fruitness' is linearly correlated with the methyl ketone concentrations(r=0.9284, r=0.9659).

• Journal of Microbiology
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• v.42 no.2
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• pp.133-138
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• 2004

This study was aimed to determine the accumulation of free fatty acid by mesophilic lactic acid bac-teria (Lactococcus lactis subsp. lactis 1471, Lactococcus lactis subsp. cremoris 1000 and Lactobacillus casei 111) in cold-stored milk. According to the results, all cold-stored milks had higher acid degree val-ues than those of fresh milk. This phenomenon showed that a slight increase occurred in the accumulation of free fatty acids as a result of spontaneous lipolysis during cold storage. All lactic acid bacteria showed good performance in production of titratable acidity, which increased during fermentation of the milk (fresh and stored milks). Moreover, as the storage time was prolonged, more free fatty acid accumulation was obtained from the fermentation of the cold-stored milk by the investigated lactic acid bacteria. The control milk, which was without lactic acid bacteria, showed no change in the accumulation of free fatty acid during fermentation. From this result, it can be suggested that longer cold-storage time can induce higher free fatty acid accumulation in milk by lactic acid bacteria.

• Food Science and Preservation
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• v.11 no.2
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• pp.257-262
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• 2004

This study was conducted to analyze the quality characteristics depending on moisture contents and storage temperatures of paddy, and to predict safe storage period for paddy. Germination rate, fat acidity and appearance of paddy samples with different moisture contents of 16.1%, 17.7%, 20.6%, and 22.2% stored at different temperature rooms of 10$^{\circ}C$, 20$^{\circ}C$, and 30$^{\circ}C$ were measured as factors of safe storage period. Germination rate of paddy was decreased with increasing of storage temperature and moisture content. And both fatty acidity of paddy and the ratios of colored and contaminated kernels were increased with increasing of storage temperature and moisture content. Safe storage period was determined based on germination rate, fat acidity and appearance depending on storage time, temperature and moisture content of paddy. Paddy with 16% moisture content could be safely stored for 1.5 years at least at 10$^{\circ}C$.

• Horticultural Science & Technology
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• v.30 no.4
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• pp.363-370
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• 2012

Some physicochemical characteristics like nutritional values, sugar content, and fatty acid composition (FAs) in fruits of four papaya (Carica papaya L.) cultivars ('Red Lady', 'Sunrise Solo', 'Tainung', and 'BH-65') grown under plastic greenhouse conditions in the Mediterranean region of Turkey were evaluated. The chemical characteristics, except acidity in the fruits, significantly varied among the cultivars. Nitrogen (N) was the most abundant mineral in all papaya cultivars and ranged from $0.80\;g{\cdot}100\;g^{-1}$ in 'Red Lady' to $1.28\;g{\cdot}100\;g^{-1}$ in 'BH-65' in fresh weight. Potassium (K) and calcium (Ca) were found the highest amount in dry weight. Glucose and fructose were identified as the main sugars in all cultivars. Sucrose was in trace amounts in the three cultivars, but not detectable in cultivar 'Red Lady'. Twenty-five FAs were detected in the papaya fruits. Polyunsaturated fatty acids (PUFAs) were found to be in a highest amounts compared to the saturated fatty acid (SFAs) and monounsaturated fatty acids (MUFAs). Palmitic (C16:0), oleic (C18:1), and linoleic (C18:2n6) acids were the major fatty acids detected in all cultivars. The results of this study implied that dietary intake of papayas may supply substantial nutrient components necessary for human health.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.897-903
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• 1996

The shelf-life of brown rice in laminated film (4-layered) pouch was analyzed at various temperatures $(4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C\;and\;$40^{\circ}C)$ using n-hexanal content and fatty acid composition as a measure of deterioration. The far acidity of brown rice during storage showed sensitive responses at the storage temperature, resulting in the activation energy of 14.07 kcal/mole and $Q_{10}$ value of 2.22. The fatty acids in the brown rice were myristic, palmitic, stearic, oleic, linoleic and linolenic acid, and oleic acid was the moot predominant. The higher the temperature and the longer the storage periods, the higher the fatty acid contents except linoleic acid. The n-hexanal activation energy was 18.36 kcal/mole, and $Q_{10}$ value was 2.84. Based on the storage conditions, the shelf-life of brown rice was 80 days by n-hexanal and 60 days by fat acidity at room temperature $(21^{\circ}C)$.

• Journal of the Korean Applied Science and Technology
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• v.16 no.2
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• pp.135-141
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• 1999

A synthesis of Dimer acid was studied from a tall oil fatty acid. Catalytic activity measured as reactant conversion in a autoclave reactor increase in accordance with the acidity. The optimization of process conditions were tested by an experimental design method. Optimization synthetic conditions of dimer acid and were reaction of tall oil fatty acid during 2 hour at $250^{\circ}C$, used of 7.3 wt% active clay and $1.2{\sim}1.4wt%$ water, and found reation pressure $8{\sim}9Kg/cm^2$. The maximum conversion rate was researched $74{\sim}76%$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.211-217
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• 2000

To standardize quality characteristics of commercial doenjang prepared by traditional method, general components, organic acids, amino acids and fatty acid composition were investigated. Moisture, crude protein, crude lipid, titratable acidity (expressed as milliliter of 0.1 N NaOH), acid value and salinity were 54.7%, 13.8%, 8.0%, 14.4mL, 45.7mg/g and 11.8%, respectively. The content of amino type nitrogen was 345.3mg% (w/w) in the range of 207.6 to 443.5mg% being 1.1~2.2-fold for all samples. Average value of Hunter color for L(lightness), a(redness) and b(yellowness) were 37.4, ＋9.7 and ＋21.3, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.58) was above 7.1 times higher than that of the water-insoluble compound(0.38). Total contents of free and total amino acid were 3.81 and 9.72%, respectively, and then the former(1.1~3.7 times) was more different in all samples tested than that of the latter(1.1~2.0 times). Among amino acids, glutamic acid was abundant and its content of free and total amino acids was 0.57 and 1.24%, respectively. Of organic acids, lactic acid was the most abundant being 0.34%(average) and ranged from 0.15 to 0.86%. Linoleic acid(52.17%, as area%) was the highest content of the total fatty acids. Unsaturated and polyunsaturated fatty acids were 83.89 and 61.189%, respectively. Polyunsaturated fatty acid was markedly different among all samples and ranged from 51.52 to 64.91%.

• Journal of the Korean Society of Food Culture
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• v.16 no.3
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• pp.260-267
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• 2001

This study was conducted to investigate the physicochemical characteristics of Sunchang traditional kochujang(fermented hot pepper-soy bean paste) for quality standardization. The kochujang samples, which have been fermented for 8 months in 1999, were collected from 20 firms at folk village in Sunchang area and analyzed their chemical compositions and color reference. The mean value of moisture, amino-type nitrogen, pH, acidity and salt content of the samples collected were $44.62{\pm}1.79%$, $132.66{\pm}21.67\;mg%$, $4.52{\pm}0.08$, $15.77{\pm}1.62$ and $8.76{\pm}1.55%$, respectively. The moisture, pH, acidity and salt content of each sample did not show much differences among samples. The Hunter values(L, a and b) of Sunchang traditional kochujang were $25.72{\pm}1.58$, $23.26{\pm}1.71$ and $9.86{\pm}0.94$, respectively. The mean content of amino-type nitrogen of Sunchang traditional kochujang was $132.66{\pm}21.67\;mg%$, and there were a little difference between the minimum(100.33 mg%) and the maximum(164.56 mg%). The main free sugars of Sunchang traditional kochujang were fructose($1.86{\pm}1.01%$), dextrose($4.29{\pm}2.06%$), sucrose($0.54{\pm}1.21%$), and maltose($1.48{\pm}0.77%$). The contents of fructose, dextrose, and maltose had little difference among samples. The fatty acids in Sunchang traditional kochujang were composed of palmitic, stearic, oleic, linoleic, linolenic, octadecatetraenoic, arachidonic and behenic acid. The linoleic acid(18:2) showed the highest, occuping 59.37% of the total fatty acids.

• Food Science and Preservation
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• v.13 no.6
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• pp.675-680
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• 2006

Uniform milling is regarded as a very essential technology to produce high quality milled rice in Rice Recessing Complex. But non-uniformly milled rice can be produced very easily because of unadequate operation methods of milling system and bad brown rice conditions. This study was conducted to find out the bad effect of non-uniform milling degrees and store temperatures on quality characteristics such as taste of cooked rice, fatty acidity, whiteness and so on of milled rice during storage. According to the increase of non-uniform milling degrees, the fatty acid acidity and b value were increased very rapidly, and taste of cooked rice and whiteness were decreased very rapidly during storage. And the general quality characteristics of milled rice were better at low temperature storage of $5^{\circ}C$ than at high temperature storage at $25^{\circ}C$.