• Journal of the Korean Society of Tobacco Science
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• v.23 no.2
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• pp.168-178
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• 2001

Essential oil in tobacco leaves influences the taste and aroma of cigarette smoke and is important to tobacco quality. This study was conducted to investigate the change in the level of essential oil components during flue-curing process of two flue-cured tobaccos, NC82 and KEl14. Flue-curing process was divided by six steps; harvest stage, the end of yellowing stage, the middle of color fixing stage, the end of color fixing stage, the middle of midrib drying stage, full-cured stage. NC82 in each stage contained 0.28%, 0.30%, 0.35%, 0.36%, 0.40% and 0.42% essential oil, respectively, and KF114 were 0.29%, 0.31%, 0.34%, 0.36%, 0.39% and 0.41%, respectively. Almost all hydrocarbons on the basis of relative peak area were gradually increased in two varieties with curing, neophytadiene content in them was highest at the full-cured stage. Most of alcohols and esters with curing showed a declining trend, but benzyl alcohol was increased in two tobaccos. Ketones were largely increased at the midrib drying stage during the curing process, especially, the most largely increasing constituent was $\beta$-damascenone among them. The content of 2-butylterahydrofuran, heterocyclic compounds, was largely increased at tile color fixing stage. There was no considerable difference between NC82 and KFl14 at the GC profile of essential oil and the pattern of each components during flue-curing process.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.787-791
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• 2017

Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifido-bacterium longum, and Streptococcus thermophilus). After fermentation at $40^{\circ}C$ for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods. Sensory evaluation was performed based on consumer acceptability scores with a 7-point scale, and antimicrobial effects were measured by the agar plate method. The moisture, crude protein, crude fat, and ash contents of yogurt supplemented with 1% GME were $85.06{\pm}0.06%$, $4.41{\pm}0.01%$, $4.30{\pm}0.05%$, and $0.81{\pm}0.03%$, respectively, with no significant changes noted from those of yogurt without GME (control), except for an increase in the crude fat content. The sensory scores of color, flavor, texture, overall taste, and overall acceptance of yogurt supplemented with below 1% GME did not differ significantly (p<0.05) to those of the control yogurt. In addition, the growths of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Enterobacter sakazakii were inhibited during fermentation and storage. These results suggest that GME could be used in dairy products as a supplement and in the food industry as an antimicrobial material.

• Journal of Ginseng Research
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• v.27 no.4
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• pp.195-201
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• 2003

Chlamydospore formation from mycelia and conidia of Cylindrocarpon destructans isolated from the root rot lesion of the Panax ginseng was investigated by scanning electron and light microscopy. Typical chlamydospores were formed only from hyphae but not from conidia on culture media. However, immature chlamydopspore-like cells were formed from microconidia after 12 days of incubation at 20$^{\circ}C$ on Czapek Dox broth (CDB) adjusted to pH 4.0. Chlamydospores were yellowish or reddish brown in color, and produced singly or in chain with the hyphal intercalary or terminal position on potato-dextrose agar, V-8 juice agar and CDB with no addition of nitrogen sources after 16∼20 days of incubation at 20$^{\circ}C$. They were 11.3 to 11.9 $\mu\textrm{m}$ in diameter, having many lumps-like warts on their surface with the length of 1.5 to 1.8 $\mu\textrm{m}$.

• Korean Journal of Medicinal Crop Science
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• v.21 no.5
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• pp.372-379
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• 2013

The present study was investigated the effect of planting density on plant growth and yield of Panax ginseng C. A. Meyer. Sowing density is one of the most important factors affecting yield. The value of roots have affected by shape, color, weight and degree of disease injury in ginseng. Also, it needed to minimize elapsed time for 5 years including pre-planting field management and cultivation period. We were conducted to evaluate that planting densities and varieties on the growth, yield and missing rate. The direct sowing was treated seeds density as a four levels (seeds; 72, 90, 120, 144) and 10 different varieties with 3 years old ginseng roots. Root weight was significantly affected by planting density and variety, but the number of lateral root and yield were affected by only planting density. Growth index was related to variety and planting density. Also, Root shape index was affected by both varieties and planting densities. Suitable planting density and variety were 120 plant per 1.62 $m^2$ and Gopoong, respectively. Results showed that it was also a significant difference (p=5%) in variety of planting density on growth.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.247-255
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• 2021

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer's attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.2
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• pp.248-251
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• 1983

The effects of shading - 90, 70, 50, 30, 10% on curing burley tobacco was investigated in pipe vinyl houses. The curing in sunlight under transparent materials resulted in an increase in temperature and a decrease in relative humidity. But amount of light on tobacco leaves were less than 10% sun light in all treatments. Shading was delayed curing period, but cured leaves under transparent shading materials were off color and brittle. Filling power and combustibility were deteriorated as decreased shading. But quality of cured leaves were non significant between treatments. Effects of shading were believed that resulted in a decrease in temperature and an increase in relative humidity than light.

• Journal of Ginseng Research
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• v.47 no.6
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• pp.735-742
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• 2023

Background: Gintonin is a new material of ginseng that acts through the ginseng-derived lysophosphatidic acid (LPA) receptor ligand. The gintonin-enriched fraction (GEF) inhibits amyloid plaque accumulation in the cortex and hippocampus, improves cognitive dysfunction by increasing acetylcholine levels, and promoted hippocampal neurogenesis in an animal model of Alzheimer's disease. We evaluated the effect of the GEF on the cognitive performance of subjects with subjective memory impairment (SMI). Methods: In this eight-week, randomized, assessor- and participant-blinded, placebo-controlled study, participants with SMI were assigned to three groups receiving placebo, GEF 300 mg/day or GEF 600 mg/day. The Korean versions of the Alzheimer's Disease Assessment Scale (K-ADAS), Mini-Mental State Examination (K-MMSE), and Stroop color-word test (K-SCWT) were also evaluated along with the safety profiles. Results: One hundred thirty-six participants completed the study. After eight weeks, we analyzed intergroup differences in primary or secondary outcome score changes. When we compared the GEF group with the placebo group, we observed significant improvements in the K-ADAS and K-SCWT scores. The GEF group did not show a significant improvement in K-MMSE and BDI scores compared to the placebo group. No adverse events were observed in the gintonin and placebo groups for eight weeks. Conclusion: The GEF is safe and effective in improving subjective cognitive impairment related to both the K-ADAS and K-SCWT in this study. However, further large-scale and randomized controlled studies are warranted to secure other cognitive function tests besides the K-ADAS and K-SCWT, and to confirm the findings of the current study.

• Journal of Ginseng Research
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• v.29 no.2
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• pp.107-112
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• 2005

The objective of this study was to determine effects of the die temperature(100 and $120^{\circ}C$) and screw speed(200 and 300 rpm) on the characteristics of extruded raw ginseng such as crude saponin, ginsenosides, maltol and the color of powder. Crude saponin content increased after extrusion-cooking. Ginsenoside $Rg_1\;and\;Rg_2$ that contained in red ginseng increased from 0.2275 mg/g to 0.2835 mg/g$(Rg_l)$ and 0.1164 mg/g to 0.2230 mg/g$(Rg_2)$ with the increase in die temperature from 100 to $120^{\circ}C$, which increased with the decrease in screw speed from 300 to 200 rpm. Maltol, specific component in red ginseng was detected in extruded ginseng. Total sugar content was not changed by extrusion process, however reducing sugar decreased with the increase in die temperature from 100 to $120^{\circ}C$. In conclusion extrusion process can be applied to red ginseng manufacturing by controling extrusion process variables such as extrusion temperature and screw speed.

• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.425-434
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• 2006

Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatment added pork loin basis with Ginseng powder(0, 0.5, 1.0, 1.5 and 2.0%) were stored until 28 days at 4℃. The changes in shear force value, thiobarbituric acid reactive substances (TBARS), fatty acid composition and sensory evaluation of each treatment were measured until 28 days at 4℃. Shear force value was not significantly different between the control and ginseng treatment groups. The value for all treatments were decreased significantly by the passage of storage time (P<0.05). Remarkable differences were found in sensory properties(color, flavor and acceptability) among control and ginseng treatment groups. This was not clearly changed by the passage of storage time. Ginseng treatment groups showed significantly (p<0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatments. Fatty acid composition did not significantly differ between the control and ginseng treatment groups. Summing up the a forementioned results, press ham manufacturing with ginseng powder was not affected in shear force value, sensory evaluation, TBARS and fatty acid composition. Also, it may be assumed that the high quality press ham can be manufactured with the extend of storage period and saponin accumulation.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1237-1243
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• 2003

As a newly emerging pasteurization method for improving the shelf-life of powdered ginseng, the corona discharge generated at high voltage conditions was examined for its effects on microbial pasteurization, physicochemical characterization, and sensory evaluation. The pasteurizing effects of corona discharge on total bacteria, yeast, molds, and coliforms increased with increasing voltage. However, corona discharge treatment of 5 kv/cm did not show significant effects of pasteurization on the yeast, molds, and coliforms. Treatment with 20 kv/cm reduced about 95% of the total bacteria $(6.14{\pm}0.04{\rightarrow}\;4.59{\pm}0.04$) and coliforms ($2.43{\pm}0.05{\rightarrow}\;1.00{\pm}0.05$) and 99% of the yeast and molds ($4.65{\pm}0.06{\rightarrow}\;2.73{\pm}0.06$). The proximate analysis, minerals, free sugars, crude saponin, and colors of the control ginseng and the ginseng treated with 20 kv/cm were not significantly different at p<0.05. Corona discharge of up to 20 kv/cm did not affect the proximate analysis, minerals, free sugars, crude saponin, and colors of the powdered ginseng. Sensory evaluation scores on color, flavor, taste and overall acceptability between the control ginseng and ginseng treated with 20 kv/cm corona discharge were not significantly different at p<0.05 level. Consequently, corona discharge treatment is thought to be a good alternative pasteurization method for improving the shelf-life of powdered ginseng due to its effective pasteurization, maintenance of nutrients and good sensory characteristics.