• Microbiology and Biotechnology Letters
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• v.13 no.3
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• pp.285-287
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• 1985

To investigate effective constituents of the many taste components in ordinary Korean soy sauce, we analyzed free amino acids, organic acids, free sugars and saline as taste components in ordinary Korean soy sauce, and determined sensory score of the ordinary Korean soy sauce taste with 45 persons of the trained pannels. The relationships between original data transformed with variables and sensory score of the ordinary Korean soy sauce were analyzed by stepwise multiple regression analysis. Eighty five percents of the ordinary Korean soy sauce taste is affected by twenty one kinds (Isoleucine, Leucine, Valine, NaCl, Lactic acid, Alanine, Phenylalanine, Tartaric acid, Sugar(\ulcorner), Proline, Malic acid, Glycine, Tryptophan, Arginine, Glutaric acid, Maltose, Histidine, Glucose, Fructose and Serine) of the taste components by stepwise multiple regression analysis of original data. Eighty one percents of the ordinary Korean soy sance taste is affected by sixteen kinds (Lactic acid, NaCl, Fumaric.Succinic acid, Tyrosine, Tartaric acid, Glycine, Malonic acid, Malic acid, Tryptophan, Glutaric acid, Methionine, Histidine, Cysteine, Maltose, Fructose and (Glutamic acid) of the taste components by stepwise multiple frgression analysis of original data transformed with square root. Eighty five percents of the ordinary Korean soy sauce taste is affected by nineteen kinds (Fumaric.Succinic acid, Lactic acid, Phenylalanine, NaCl, Tyrosine, Sugar(\ulcorner), Tartaric acid, Leucine, Glutaric acid, Methionine, Glycine, Tryptophan, Histidine, Proline, Cysteine, Glutamic acid, Maltose, Threonine and Oxalic acid) of the taste components by stepwise multiple regression analysis of original data transformed with logarithm.

• Applied Biological Chemistry
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• v.25 no.3
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• pp.161-165
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• 1982

In order to find out pertinent methods for the acceleration of browing during ginseng processing, various treatments were made or fresh ginseng (Panax Ginseng C.A. Meyer) with sugars, amino acids and inorganic nitrogenous compounds and the extent of browning was measured. Among sugars tested, maltose resulted in the greatest acceleration of browning followed in decreasing order by glucose and lactose, whereas pentoses, fructose, sucrose and raffinose had negligible effect. A marked browning occurred in ginseng treated with basic amino acids, while the extent of browning was not greatly increased when ginseng was treated with aliphatic amino acids, hydroxy amino acids, or acidic amino acids used in the experiment. Among treatments with sugar-amino acid mixture, a mixture of glucose with glutamic acid gave the greatest acceleration. The brown color intensity gradually increased with an increase in glucose concentration for up to 0.5M. inorganic nitrogenous compounds enhanced the browning in general, and the effect varied greatly with the different compounds.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.59-64
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• 1992

Salted and then washed flounder muscles with salting levels of 10%, 15% and 20% were mixed with boiled foxtail millet and spices(radish, garlic, ginger and red pepper) and fermented at $15^{\circ}C$ for 7 days. The changes of taste constituents of fermented flounder Sikhae, such as sugars, free amino acids and 5'-nucleotides, were investigated. The content of fructose decreased significantly during Sikhae fermentation, but the content of mannitol that was not detected from raw material was estimated to be $6.26%{\sim}8.97%$ in Sikhae. The content of total free amino nitrogen in the 15% salted Sikhae was 290.6 mg% and the highest value with 53.4% of its extract nitrogen. It is believed that leucine, alanine, arginine, glutamine, isoleucine, valine, glutamic acid and lysine may play an important role as the taste constituents in Sikhae. The detected 5'-nucleotides were CMP, UMP, CTP, AMP, ADP and ATP and among them the nucleotide showing the hightest level irrespective of treatment was UMP estimated to be $761.0\;{\mu}g{\sim}849.0\;{\mu}g/g$. ATP and ADP were significantly decreased in Sikhae, but CMP and CTP were significantly increased in the 15% salted Sikhae compared with those of raw material.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.110-115
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• 2007

In this study we investigated the volatile compounds that are generated in sesame and contribute to its characteristic flavor. Different reaction systems were used to examine how certain amino acids influenced flavor profiles, and also to evaluate the effects of sugar types on the distribution of those volatile compounds. The volatiles that were generated in each reaction system were selectively isolated and analyzed by gas chromatography and gas chromatography-mass spectrometry, respectively. Among the 20 identified compounds, nitrogen-containing alkylpyrazines were found to be the predominant volatiles. The alkylpyrazine amounts varied across the different model systems, with the total yield being highest in the arginine reaction mixture, followed by the alanine, serine, and lysine mixtures. In general, fructose generated the most extensive amount of volatiles compared to glucose and sucrose. However, the yield of specific flavor compounds varied according to the type of sugar used. Finally, the results clearly showed that a reaction temperature of $135^{\circ}C$ and a reaction time of 20 min generated the highest amount of volatile compounds.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.400-403
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• 1997

The purpose of this study was to investigate the differences in proximate composition, free sugars, amino acids, fatty acids and Hunter color vaules between fresh and odorless garlic. The contents of crude fiber, crude fat and ash in odorless garlic were silmilar to those in fresh garlic. Sugars and crude protein decreased during manufacture of odorless garlic. Among the free sugars, sucrose, maltose and fructose decreased in odorless garlic, while the content of glucose increased. Total amino acid content decreased by about 30% in odorless garlic. Among the amino acids decreased arginine, isoleucine etc. The contents of linoleic acid, palmitic acid and oleic acid were higher than those of other fatty acids in fresh garlic and odorless garlic, but laruric acid was in little quantity. There were no singnificant differences in the Hunter L and b value between the fresh and odorless garlic, but value for greeness(-a) was lower in odorless garlic.

• Food Science and Preservation
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• v.11 no.3
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• pp.347-351
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• 2004

Physicochemical properties such as proximate components, minerals, amino acids, organic acid and free sugars of Pleurotus eryngii were investigated. Among the proximate components of Pleurotus eryngii contents of crude protein and total sugar were higher than that of others. The contents of magnesium and sodium were higher than that of other minerals. Hypoproline content was the highest in free amino acid. Among the amino acid, the contents of arginine, lycine, glutamic acid and phenylalanine were 509.03, 410.53, 190.05 and 150.63 mg$\%$, respectively. Organic acids such as citric acid, oxalic acid, formic acid and malic acid were analyzed, contents of citric acid and lactic acid were higher than that of others. Among the free sugars, the content of glucose was the highest, followed by fructose, ribose, galactose, lactose, arabinose and maltose.

• Journal of Ginseng Research
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• v.22 no.2
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• pp.73-81
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• 1998

In order to stabilize the price of fresh ginseng by extension of seasonal variation and marketing structure, and to reduce the cost of production by works of intensive and short term, studies were carried out. As fresh ginseng of 4 years old by the MA (modified atmosphere storage) and CA (controlled atmosphere storage) was stored for 12 week at 4$^{\circ}C$, samples were collected after every 1, 2, 3, 4, 6, 8, 12 weeks for processing red ginseng. Chemical characteristics on ginseng steamed red for the quality evaluation are summarized as follows. The composition of free sugar was consisted of fructose, glucose, sucrose, and maltose in fresh ginseng. And small change was revealed in free sugar composition during the storage period. Glucose and sucrose were largely increased in both treatments of MA (modified atmosphere storage) and CA (controlled atmosphere storage) after 4 week, wherein maltose was decreased. Fifteen different amino acids were identified, and total amount of histamine and arginine were over 40%. Phenylalanine was slightly decreased. As the volatile components in control red ginseng, six different ones including triisopropyl benzene were detected. B-1 ($CO_2$ : $O_2$ : N2=6 : 4.90, DF-100) of CA and E-1 (CPP, DF-100) of MA did not shown triisopropyl benzene as the volatile components. And ${\gamma}$-muurolene, guaiaene, and beta-patchoulene were reduced, but the other components showed the trend of increase.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.135-145
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• 1983

This study was conducted to obtain the fundamental data for the processing of carrot juices and know the effects of blanching conditions, acid and alkali treatments and sterilization on the quality factors of carrot juices. The result obtained was as follows. 1. Blanching condition, $100^{\circ}C$, 5min. was the most effective for the Brix, amino-N content, suspended solid, light transmittance and yield of carrot juices among $90^{\circ}C$, 15min., $95^{\circ}C$, 10 min., and $100^{\circ}C$, 5min. 2. 0.05N-acetic acid solution was the most effective blanching solution for the suspended solid, light transmittance, viscosity and yield of the juices compared to 0.05N-citric acid and 0.03N-hydrochloric acid solution. 3. The color changes during the processing of carrot juices caused by blanching process rather than sterilization process. 4. The ${\beta}$-carotene in carrot juices was very stable and about 80 % of it was remained in the carrot juice which had been blanched, extracted and sterilized at $115^{\circ}C$ for 30min. 5. Alkali treatment for the juice from acid - blanched carrots formed discoloration after sterilization. 6. Relative content (%) of sugars in raw carrot juice we re ribose, 8.51%; fructose. 10.15%; glucose, 12.25%; sucrose, 49.53% and oligosaccharide, 19.56%. When the carrots were blanched in boiling water, the contents of monosaccharide and disaccharide decreased slightly but that of oligosaccharide increased slightly, however, when the carrots were blanched in acid solution, and then neutralized and sterilized, relative contents of ribose and sucrose decreased remarkably but that of oligosaccharide increased considerably and those of glucose and fructose increased slightly. 7. Nineteen sorts of free amino acid were detected from the carrot juices and the mains of them were threonine+asparagine, alanine, serine+glutamine, aspartic acid, arginine, and glutamic acid.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.182-187
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• 2000

For centuries, dandelion(Taraxacum officinale) is widely used as a food and a medicinal herb. However, there is inadequate documented information on the chemical composition of T. officinale consumed in korea. This study was attempted to analyze proximate component, amino acid, free sugar, mineral and fatty acid composition in T. officinale to establish the value as an useful food material. Moisture, ash, crude protein and fat contents in leaf are 7.85, 11.35 21.6 and 5.12%, respectively. Moisture and ash contents of root were 7.73 and 4.82%. Crude protein and fat contents of root were 11.8 and 1.73%, respectively. The major free amino acid was asparagine, arginine, serine and proline etc. The total contents of free amino acid in leaf and root were 1476.98 and 2710.06 mg%, respectively. The major free sugar in T. officinale was glucose, fructose, sucrose and maltose. Sucrose was also detected in a large amount. The major fatty acid of T. officinale are palmitic acid, stearic acid, oleic acid, linoeic acid and linolenic acid. The fatty acid compositions of leaf and root were different each other. Linolenic acid(63.6%) was the major fatty acid of the leaf and linoleic acid(56.4%) was the major fatty acid of the root. Most of mineral contents were high in leaf and root. Especially K content was higher in leaf than root.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.649-653
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• 1996

This study was carried out to quantitate the proximate composition of free sugars, amino acids, fatty acids, and minerals contents in Jehotang. The analysis of overall chemical components of Jehotang indicates that it contains 22.40% of moisture, 1.31% of crude protein, 1.24% of crude fat, 0.80% of ash and 74.25% of carbohyderate. The pH of the Jehotang was 3.2. The sugar content was relatively high. Among the identified extractable free sugars were 15.3% of fructose, 13.6% of glucose, 0.42% of sucrose, 1.18% of maltose, and a trace of isomaltose. No raffinose, maltotriose and molezitose were detected. In amino acid composition of the Jehotang, leucine was the highest with the content of 9.6mg, followed by arginine, valine, and phenylalanine. The ratio of essential/total amino acid was 40.4%. Fatty acid content, which occupies 1.24%, can be classified into 4 kinds. Major ones, in order of quantity, are oleic acid(52.7%), linoleic acid(28.5%), palmitic acid(14.6%) and stearic acid(4.2%). Among the minerals, the amount of K was the highest with the level of 2430.5ppm, followed by Ca, Na, P, Mg, Fe, Mn, Zn and Cu.