• Food Science and Preservation
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• v.17 no.5
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• pp.733-740
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• 2010

Brown rice vinegars were prepared by agitated or static acetic acid fermentation using different yeast strains (Saccharomyces kluyveri DJ97, Saccharomyces cerevisiae JK99, Saccharomyces cerevisiae GRJ, or Saccharomyces cerevisiae H9). Organic acid contents and levels of volatile compounds were compared in vinegars prepared by different methods. The chosen yeast strain did not significantly affect the organic acid content of vinegar. In vinegars prepared by agitated acetic acid fermentation, organic acid contents were, in the order of descending abundance, acetic acid, citric acid, lactic acid, oxalic acid, and tartaric acid. In vinegars prepared by static acetic acid fermentation, no citric acid was detected, and lactic acid content was higher than that in agitated acetic acid fermented vinegar. The volatile compounds of both vinegars, analyzed by GC-MS, did not significantly differ when various yeast strains were used. Eighteen volatile compounds were detected in vinegar prepared by agitated acetic acid fermentation and 11 in vinegar prepared by static fermentation. Volatile compounds that can affect vinegar quality, including ethyl acetate and phenethyl acetate, were present at high concentrations in static acetic acid fermented vinegar. Electronic nose analysis showed that volatile chemical patterns differed between the two types of vinegar, but there were no significant differences in sensory scores between vinegars prepared using various yeast strains or by either of the two methods of fermentation.

• Journal of the Korean Society of Radiology
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• v.17 no.4
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• pp.541-549
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• 2023

The aim of this study wasto conduct a quantitative analysis of CT image quality according to an algorithm designed to reduce metal artifacts induced by metal components. Ten baseline images were obtained with the standard filtered back-projection algorithm using spectral detector-based CT and CT ACR 464 phantom, and ten images were also obtained on the identical phantom with the standard filtered back-projection algorithm after inducing metal artifacts. After applying the to raw data from images with metal artifacts, ten additional images for each were obtained by applying the virtual monoenergetic algorithm. Regions of interest were set for polyethylene, bone, acrylic, air, and water located in the CT ACR 464 phantom module 1 to conduct compare the Hounsfield units for each algorithm. The algorithms were individually analyzed using root mean square error, mean absolute error, signal-to-noise ratio, peak signal-to-noise ratio, and structural similarity index to assess the overall image quality. When the Hounsfield units of each algorithm were compared, a significant difference was found between the images with different algorithms (p < .05), and large changes were observed in images using the virtual monoenergetic algorithm in all regions of interest except acrylic. Image quality analysis indices revealed that images with the metal artifact reduction algorithm had the highest resolution, but the structural similarity index was highest for images with the metal artifact reduction algorithm followed by an additional virtual monoenergetic algorithm. In terms of CT images, the metal artifact reduction algorithm was shown to be more effective than the monoenergetic algorithm at reducing metal artifacts, but to obtain quality CT images, it will be important to ascertain the advantages and differences in image qualities of the algorithms, and to apply them effectively.