• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.330-338
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• 2002

This study was performed to develop natural spices and functional foods using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants. The volatile flavor patterns of Cnidium officinale were detected by electronic nose with 6 metal oxide sensors, and the principal component analysis was carried out. The volatile flavor components of Cnidium officinale were isolated by simultaneous steam-distillation extraction with pentane and diethylether (1 : 1), and essential oils were analyzed by capillary GC and GC/MS. The free radical scavenging activity of ethanol and methanol extracts from Cnidium officinale was measured by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and compared with ${\alpha}-tocopherol$ as reference. The principal component analysis showed the difference of principal components between fresh and drying samples. Eighty-five volatile flavor components (643.64 ppm) from fresh Cnidium officinale were identified and the major components were butyl phthalide, sabinene, neocnidilide. Sixty-four volatile flavor components (218.15 ppm) from hot air dried one were identified and the major components were butyl phthalide, sabinene, 3-N-butyl phthalide. And 73 volatile flavor components (784.15 ppm) from freeze dried one were identified and the major components were butyl phthalide, sabinene, ${\beta}-selinene$. The free radical scavenging activity of methanol cold extract (500 ppm) of freeze dried Cnidium officinale was higher than other samples. And methanol and ethanol cold extracts (above 250 ppm) of freeze dried sample were higher than ${\alpha}-tocopherol$ $25\;{\mu}M$ (22.34%).

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.316-323
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• 1996

Flavor components in mash of Takju prepared by different raw materials such as nonglutinous rice, glutinous rice, barley and wheat flour were detected by GC and GC-MS method using non-polar column. Seven alcohols, 15 esters, 10 organic acids, 1 aldehyde, 4 benzenes, 3 phenols, 8 alkans, 2 ketones and 5 others were found in takju after 16 day of fermentation. takju by wheat flour had the most various components of volatile flavor. Treatment with addition starter had less flavor component than that without addition starter in takju by nonglutinous rice. Nine kinds of flavor components including acetic acid ethyl ester, 3- methyl-1-butanol, acetic acid, ethyl benzene, acetic acid 3-methyl butyl ester, 2-phenylethanol, 2,6-di-tert-butyl-4-methyl phenol. plumbagic acid and 1,2-benzenedicarboxylic acid dibutyl ester were commonly detected in all the treatments. Especially, 2,4,0-trimethyl-1,3-benzenediamine was isolated in takju that was made of nonglutinous rice without addition starter. Diethyl sulfide, 4-methoxy benzaldehyde, docosane and 2-methyl propyl octadecanoic acid were isolated from takju by nonglutinous rice with addition starter. Propionic acid ethyl ester, acetic acid butyl ester, 2-methyl butane and 3-methyl pentane were isolated from takju glutinous rice. 2-Hydroxy-4-methyl pentanoic acid and 2-methyl tridecane were isolated from akju by barley 3-(Methylthio)-1-propanol. hexanoic acid ethyl ester, butanoic acid monomethyl ester, tridecanoic acid, ethyl tetramethyl cyclopentadiene and 1,5-diaza-2,9-diketocyclotetradecane were isolated from takju by wheat flour. Major volatile flavor components were acetic acid ethyl ester, 3-methyl-1-butanol, acetic acid and 2-phenylethanol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1239-1245
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• 2005

Hallabong peel oils grown in open field and green house were extracted by hand-pressing flavedo and collected on ice. Volatile flavor components of Hallabong peel oils were identified and compared by using gas chromatography and mass- spectrometry. Forty-four flavor components were identified in open field oil and 45 flavor components in green house oil. (E) -Limonene-1,2-epoxide and neral were identified only in Hallabong oil grown in open field, on the other hand, $\beta$-cubebene, $\beta$-elemene and decyl acetate were detected only in green house oil. Limonene was the most abundant component in both oils as more than 86$\%$ of peak weight, followed by sabinene (1.8$\~$ 3.6$\%$) and myrcene (2.4$\~ $2.6$\%$). The difference of the volatile profile between open field and green house oils were significantly characterized by identification and quantity of alcohol group. The total alcohols in open field and green house oils accounted for 1.8$\%$ and 0.8$\%$, respectively. Among alcohols, the level of linalool was relatively high in open field oil (1.2$\%$), however, it accounted for 0.5$\%$ in green house oil. Flavor properties of fresh Hallabong peel and flesh were also examined by sensory evaluation. Flavor properties of fresh Hallabong grown in open field were relatively stronger on both peel and flesh by sensory analysis. Sweetness was strong in Hallabong flesh from open field, and sourness in that from green house. The sensory evaluation of the preference in consideration of taste and aroma was significantly high in Hallabong grown in open field (p<0.01). From the present study, the stronger flayer properties and the preference of Hallabong from open field by sensory evaluation seem to be associated with the high level of linalool in its peel oil, and the composition of monoterpene hydrocarbons such as sabinene and (E) -$\beta$ -ocimene.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.455-460
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• 2002

This experiment was conducted to obtain basic information on the natural spice of Elsholtzia splendens, which is one of the native Korean aromatic plants for aromatic, medicinal and ornamental uses. The overall acceptability and the masking effects on the fetid smell of beef were investigated with Elsholtzia splendens-flavored oils by sensory evaluation. The ability of an electronic nose with six metal oxide sensors to classify Elsholtzia splendens flavored oils based on their odors was studied. The response by electronic nose was analyzed by principal component analysis (PCA). In EOI, EOII, and ESI, (이것들이 무엇을 의미하는지 기술할 필요가 있음). overall acceptability of French dressing showed a same level of preference during storage. Fetid smell of beef was not changed by the addition of 4 types of Elsholtzia splendens-flavored oil during storage. In EO I -flavored oil, the proportion of 1st principal component was 0.829, and the proportion of 1st principal component was 0.818 in ESI-flavored oil. The PCA plot was used to detect stored Elsholtzia splendens flavored oils.(앞 뒤 문맥이 안맞음. 뒤에 이어지는 글이 있는지\ulcorner).

• The Korea Journal of Herbology
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• v.25 no.3
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• pp.61-64
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• 2010

Objctive：To clarify the criterion, the characteristic of varaious age of ginseng radix cultivated in Korea and China were studied. Method：The surface of the transverse section of the specimen was made into a slid by the Paraffin Section method, and then dyed by Safranine Malachite Green method. The samples were observed at the power of 400 by an optic microscope(Olympus, Japan). The component and flavor of ginseng radix were analyzed by TLC(Thinlayer Chromatography) and electronic nose(FOX3000, France). Result：Ginseng radix according to the growing district and various age were comparative analyzed by optic microscope, TLC and electronic nose. The results were as followings. 1. The external form of Korean ginseng is longer and brightness then Chinese ginseng. 2. The internal form of Korean and Chinese ginseng are similar to each other. 3. The component of Korean and Chinese ginseng in TLC are similar to each other. 4. The fragrance of Korean and Chinese ginseng are clearly different. Conclusion：The results in this study demonstrate that morphology and component of Korean ginseng are similar to Chinese, on the other hand, fragrance of Korean and Chinese ginseng are different.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.692-701
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• 2020

This study evaluated the quality characteristics of crust derived from dry-aged Holstein and Hanwoo loins and their effects on food as additives. With respect to physicochemical properties, we examined the proximate composition, pH value, salinity, color, water and fat absorption, emulsifying capacity, and swelling yield. The protein and ash contents in the Holstein crust were significantly higher than those in the Hanwoo crust (p < 0.0001). The fat content in the Hanwoo crust was significantly higher than that in the Holstein crust (p < 0.01). The salinity, lightness, and yellowness of the Hanwoo crust were significantly lower than those of the Holstein crust (p < 0.001). Furthermore, the pH value and emulsifying capacity of the Hanwoo crust were significantly higher than those of the Holstein crust (p < 0.001). The fat absorption of the Holstein crust was significantly higher than that of the Hanwoo crust (p < 0.001). The swelling yield of the Holstein crust was significantly higher than that of the Hanwoo crust at pH 3 and 4 (p < 0.001), whereas the swelling yield of the Hanwoo crust was significantly higher than that of the Holstein crust at pH 7 (p < 0.001). Principal component analysis of dry-aged Hanwoo, Holstein, and non-aged Holstein showed different flavor patterns for each sample. Finally, the results showed that the crusts derived from dry-aged Hanwoo and Holstein loins were suitable flavor enhancers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.27-34
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• 1991

This study attempted to set up reasonable extraction time of Omija that was put in water for the various components to soak out. Changes of free sugars, organic acids, reducing sugar, total acid and tannin in Omija with various extraction times were investigated (together with the analysis of each components in Omija fruit). 1. High Performance Liquid Chromatography showed fructose, glucose, and sucrose to be the major free sugars of the Omija fruit. Free sugars and reducing sugar value in Omija beverage increased gradually in according with the extraction time, and marked 75.6% per total free sugars and 82.1% per total reducing sugar at 12 hours. 2. Gas Chromatography showed lactic acid, oxalic acid, fumaric acid, levulinic acid, succinic acid, malic acid, citric acid and pyroglutamic acid to be the major organic acids of the Omija fruit. Organic acids and total acids value in Omija beverage increased gradually on proportion to extraction time, and marked 97.0% per total organic acids at 9 hours and 79.0% per total acids at 12 hours. 3. Tannin content in Omija beverage was increased when extraction time was longer but it showed a low percentage as compared with the reducing sugar and total acid. Tannin content marked 48.8% per total tannin at 12 hours. 4. Sensory evaluation revealed that !1 hours of extraction produced the best quality products based in taste, flavor, color and over-all acceptability, considering the data, it seems possible to conclude that the optimum of time for extraction of Omija to water is 9 hours.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.413-425
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• 2016

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.