• Korean journal of food and cookery science
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• v.24 no.6
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• pp.849-855
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• 2008

DPPH radical scavenging activities were 66.80% by hot water extract and 41.86% by 80% methanol extract. Inhibitions of angiotensin I-converting enzyme (ACE) were 91.09% by hot water extract and 75.20% by 80% methanol extract. In this study, Sulgidduk samples were prepared with 1, 3, 5, and 7% concentrated sweet pumpkin powder (CSPP), and a control were examined for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of CSPP in the formulation. The samples containing CSPP exhibited significantly higher moisture content than the control group. Water activity was not significantly different among the Sulgidduk samples. For the color, the control group presented significantly higher lightness as compared to the samples containing CSPP. The samples containing 1 and 3% CSPP had significantly higher greenness than the samples containing 5 and 7% CSPP. Yellowness increased as the level of CSPP content increased. In terms of textural characteristics, hardness, gumminess, and chewiness were highest at the 1% substitution level, while lowest at the 3% level. The CSPP samples presented significantly higher adhesiveness, springiness, and cohesiveness than the control group. In the consumer acceptance and characteristic intensity rating test, the control group showed significantly higher color and flavor as compared to the CSPP samples. Pumpkin flavor, delicious taste, and off-flavor increased with increasing amounts of CSPP. Softness, overall acceptability, and gumminess were not significantly different among the various samples tested. Sweetness was highest at the 5% substitution level, while lowest at the 1% level. In conclusion, the results indicate that substituting $3{\sim}5%$ CSPP to Sulgidduk is optimal, providing good DPPH radical scavenging activity and inhibition of ACE as well as reasonably high overall acceptability.

• Bulletin of the Korean Chemical Society
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• v.30 no.1
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• pp.35-42
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• 2009

Headspace micro solid phase extraction using mulberry paper bag (HS-MPB-$\mu$-SPE) has been developed and validated for the analysis of volatile flavor compounds from five spice by gas chromatography-mass spectrometry (GC/MS). HS-MPB-$\mu$-SPE was performed with adsorbent particles enclosed inside a mulberry paper bag. Four different kinds of adsorbents such as Tenax TA, Porapack Q, dimethylpolysiloxane and polyethylene glycol were tested. The extraction solvents compared were petroleum ether, methylene chloride, and chloroform. Better results were obtained when Tenax TA and petroleum ether were used. The limit of detection (LOD) and the limit of quantitation (LOQ) were in the range of 1.3 ng/mL and 4.3 ng/mL, respectively, for o-cymene as a model compound of monoterpene. Proposed method showed good reproducibility (3.3%, RSD) and good recoveries (94.0%). The HS-MPB- μ-SPE is very simple to use, inexpensive, rapid, requires small sample amounts and solvent consumption. Because the solvent for extraction is reduced to only a very small volume (0.6 mL), there is minimal waste or exposure to toxic organic solvent and no further concentration step. This method allows successful characterization of the headspace in contact with the five spice sample. Strong trans-anethole from star anise or fennel is a characteristic flavor of five spice powders. HS-MPB-$\mu$-SPE combined with GC/MS can be a promising technique for the broad spectrum measurement of volatile aroma compounds from solid spices.

• Animal Bioscience
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• v.34 no.7
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• pp.1134-1145
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• 2021

Objective: This study aimed to investigate the effect of dietary supplementation with Allium mongolicum Regel extracts on the growth performance, carcass characteristics, fat color, and concentrations of three branched-chain fatty acids related to flavor in ram lambs. Methods: Sixty 3-month-old, male, small-tailed Han sheep were selected and randomly allocated into four groups in a randomized block design. Four feeding treatments were used: i) a basal diet without supplementation as the control group (CK); ii) the basal diet supplemented with 10 g/lamb/d Allium mongolicum Regel powder as the AMR group; iii) the basal diet supplemented with 3.4 g/lamb/d Allium mongolicum Regel water extract as the AWE group; and iv) the basal diet supplemented with 2.8 g/lamb/d Allium mongolicum Regel ethanol extract as the AFE group. Results: The results demonstrated that the dry matter intake was lower for the AFE group than that in other groups (p = 0.001). The feed conversion ratio was greater for the AFE than that in other groups (p = 0.039). Dietary supplementation with Allium mongolicum Regel powder and its extracts decreased the concentrations of 4-methyloctanoic acid (MOA) (p<0.001), 4-ethyloctanoic acid (EOA) (p<0.001), and 4-methylnonanoic acid (MNA) (p = 0.044) in perirenal adipose tissue compared to those observed in the CK lambs. Dietary supplementation with Allium mongolicum Regel powder and its extracts decreased the concentrations of MOA (p<0.001) and EOA (p<0.001) in dorsal subcutaneous adipose tissue compared to those in the CK lambs. The concentrations of MOA (p<0.001) and EOA (p = 0.002) in omental adipose tissue were significantly affected by treatment, although there was a tendency for lower MNA (p = 0.062) in AMR, AWE, and AFE lambs than that in CK lambs. Conclusion: This study demonstrated that Allium mongolicum Regel and its extracts could significantly promote feed efficiency, although dry matter intake decreased and could decrease the MOA and EOA concentrations related to characteristic flavor and odor of body fat in lambs, except for tail adipose tissue.

• Food Science and Preservation
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• v.6 no.2
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• pp.200-205
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• 1999

This experiment was carried out to search mm reasonable and scientific method to distinguish Korean sesame with Chinese sesame. Sesame samples used in this study were Korean variety cultivated in Chochiwon City of Korea (KvKc), Chinese variety cultivated in Jilin Province of China (CvCc), Chinese variety cultivated in Chochiwon city of Korea (CvKc) and Korean variety cultivated in Jilin Province of China (KvCc). In volatile flavor components analysis, 41 component were identified from KvKc and 39 components from CvCc. Major flavor components were pyrazines and furans. Pyrazines compositions of KvKc and CvCc were 55.4% and 56.8%, respectively while furans compositions of KvKc and CvCc were 27.0% and 20.4%, respectively. Other flavor components pattern showed no difference. When the headspace volatiles of sesame oils were analyzed using Electronic Nose System and the obtained data were interpreted using statistical method of MANOVA and Discriminant analysis, characteristic patterns of sesame oil odors were different from each other according to variety as well as cultivated area. These results suggest that Korean sesame oils may be distinguished from Chinese sesame oils by using Electronic Nose System.

• Journal of Animal Science and Technology
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• v.53 no.3
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• pp.237-252
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• 2011

In this study, four different oils containing either CLA, GLA, GLA+Carnitine or corn oil (control) were supplemented to finishing pigs (average 70.8 kg initial BW) diet for 28 d of feeding period. To evaluate the values of the dietary fatty acids, especially in view of sensory and nutritional characteristics of pork; pig performances, carcass characteristics, serum cholesterol, neutrophil phagocytosis, TBARS, electronic nose flavor and fatty acids profile of pork were measured. There were no differences in daily gain and nutrients digestion among treatments, but daily feed intake of CLA enriched diet was lower (P<0.05) than that of other diets. There were no differences in backfat thickness, dressing percentage and carcass grade among pigs fed diets supplemented with different oils. Serum total cholesterol showed a tendency to be lowered in pigs fed GLA enriched diet. TBARS values during storage of pork were higher in belly from pigs fed control diet whereas the values of belly from pigs fed GLA+Carnitine diet were lower than others. However, difference in TBARS was not remarkable in adipose tissue and 4 weeks extended storage regardless of pork parts. Proportion of saturated fatty acids such as C16:0 and C18:0 were higher (P<0.05) in pork loin and thin skirt from pigs fed CLA enriched diet compared to those from other diets. There were no differences in fatty acids profiles of belly and adipose tissue. CLA accumulation in pork was increased by the dietary CLA supplementation and this could be also confirmed by a slight de novo synthesis of CLA in pork from pigs fed CLA free diets. GLA was selectively accumulated to pork adipose tissue and loin from pigs fed GLA enriched diets. There was no accumulation of GLA when GLA was not supplemented, indicating no de novo synthesis of GLA. Phagocytic activity was the highest (p<0.05) in neutrophil of pigs fed GLA+Carnitine supplemented diet, then, followed by pigs fed GLA supplemented diet. There was no difference in phagocytosis between control and CLA treatment although the phagocytosis was numerically lowest in pig fed CLA enriched diet. There were distinct differences in electronic nose flavor pattern among treatments regardless of the parts. This study showed that dietary supplementation of functional fatty acids like CLA or GLA was able to result in characteristic differences in feed intake, TBARS, fatty acids profile and flavor of pork, serum cholesterol regulation and neutrophil phagocytosis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.655-660
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• 2003

Flavor components of dry shrimp, roasted-dry shrimp and roasted-dry shrimp with corn oil (w/w: 10%, 25%) were investigated to evaluate the effects of added corn oil on the formation of volatile components in dry shrimp during roasting process. The identified volatile included 20 nitrogen-containing compounds (7 pyrazines, 7 pyridines 3 pyrroles, others) 14 aldehydes, 5 alcohols, 4 ketones and 11 others. The largest quantities of lipid-derived products hexanal, nonanal, 2-pentylfuran, 1-octen-3-ol, trans-2-decenal, trans, cis-2,4-decadienal, trans, trans-2,4-decadienal were detected in the roasted-dry shrimp samples with corn oil. The lipid-derived aldehydes might be involved in the formation of 3- ethyl-2,5-dimethylpyrazine, 2,3,5-trimethyl-6- ethylpyrazine, 2-ethyl-5,6-dimethylpyrazine, 2,3,5- trimethylpyrazine, 3- ethyl-2,6-dimethylpyridine, 2-propylpyridine, ben-zopyrrole and the others. The nitrogen-containing compounds seem to be a major flavor component and responsible for characteristic flavor in roasted-dry shrimp with corn oil.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.658-662
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• 2007

In this study, wild sesame leaf aromas (WSLA) were extracted and the extracted aromas were entrapped in porous potato starch micelles. The entrapped aromas did not evaporate, even by heated water treatments, and remained until a physical treatment such as chewing. Thus, the entrapped WSLA starch was used to make precooked instant noodles in order to mask or/and reduce an unpleasant raw flour flavor. The efficiencies of the flavor entrapment were analyzed using gas-chromatography equipped with solid phase micro-extraction (SPME), as well as by sensory evaluation. The highest yield of the porous potato starch was shown as 82.4% at an inlet temperature (IT) of $170^{\circ}C$, an exhaust temperature (ET) of $90^{\circ}C$, and a feeding rate (FR) of 40 mL/min. In the porous starch made by IT at $200^{\circ}C$, ET at $100^{\circ}C$, and FR at 50 mL/min, the entrapment efficiency was 68% by GC analysis; this starch also had the highest WSLA and consumer acceptability, but the lowest raw flour flavor, according to the sensory evaluation results.

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.551-557
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• 2019

The purpose of this study was to investigate the changes of flavor and taste characteristics of black pepper treated with three different nonthermal sterilization methods, which are intense pulsed light (IPL), ultraviolet (UV), and cold plasma (CP). Also, the sensorial and instrumental evaluation of black pepper before and after nonthermal treatments were analyzed. As a result of color value, UV and CP treatments did not show chromacity difference (ΔE), but IPL treatment showed a significant difference of 6.58. Piperine contents of sample before nonthermal treatments was 10.7±0.53 mg/g and the piperine contents of all samples decreased after nonthermal treatments. The result of the electronic nose analysis were divided into two groups before and after nonthermal treatments, and divided into three group by principle component analysis. According to the intensity test, after nonthermal treatments, all sample had low flavor and taste, and the intensity was in the order of IPL, CP, and UV. In thirteen sensory attribute languages developed through quantitiative descriptive analysis (QDA), the intensity value of the samples were low after nonthermal treatments.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.422-428
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• 1986

The bacteria were isolated from ordinary Korean soy sauce and soybean Paste. After isolation, we investigated the bacteria which produces the characteristic flavor of ordinary Korean soy sauce and soybean paste, nothing the aroma, presence of amino acids, and free sugars. The results were obtained as follows. The bacteria isolated from ordinary Korean soy sauce and soybean paste were various Bacillus species. The isolated bacteria produced characteristic orders: 'Meju' order, the characteristic saline odor of ordinary Korean soy sauce or ordinary Korean soybean paste order, and enzymes: protease and amylase. The good characteristic saline odor of ordinary Korean soy sauce was produced by Bacillus licheniformis$(SSB_3)$. The good odor of ordinary Korean soybean paste was produced by Bacillus polymyxa$(SSB_4)$, Bacillus species$(SPB_1)$, Bacillus brevis$(SPC_2)$, and Bacillus lichniformis$(SPC_{2-1})$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.214-221
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• 1997

The volatile essential oil isolated from Houttuynia cordata were separated to 11 fractions by Prep-HPLC, of these, a fraction(Fr. 6) which carried the characteristic Houttuynia cordata flavor(fishy) contained 2-undecanone, ${\beta}-myrcene$, ${\beta}-ocimene$, 1-decanol and decanoyl acetaldehyde, as identified by GC-MS. From this observation, it may be inferred that 2-undecanone and decanoyl acetaldehyde could be the compounds which play a crucial role in flavoring of Houttuynia cordata. In test of antibacterial activity of eleven fractions of volatile essential oil from H.C., the growths of nine Gram negative bacteria were inhibited obviously when treated with and Fr. 6 including 2-undecanone, ${\beta}-myrcene$, ${\beta}-ocimene$, 1-decanol and decanoyl acetaldehyde, and Fr. 5 including decanal, endobornylacetate, fenchene and decanoic acid, respectively.