• Applied Biological Chemistry
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• 제29권4호
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• pp.422-428
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• 1986

간장과 된장 중에 서식하는 세균이 한국 재래식 간장과 된장의 독특한 향기와 주 맛성분인 아미노산과 유리당을 생성할 수 있는지를 알기 위해 연구하였다. 한국 재래식 간장과 된장 중에서 분리된 세군은 모두 Bacillus species이였다. 분리균은 각각 메주향, 한국 재래식 간장의 독특한 향인 짠 간장향 및 된장향을 생성하고, protease와 amylase 를 생성하므로 한국 재래식 간장 및 된장의 맛과 향기 생성에 크게 기여하리라 사료된다. 특히, B. licheniformis인 $SSB_3$는 좋은 짠 간장향을, B. polymnxa인 $SSB_4$, Bacillus sp. 인 $SPB_1$, B. brevis인 $SPC_2$ 및 B. lichemiformis인 $SPC_{2-1}$은 구수한 된장향을 각각 생성하였고, protease와 amylase도 상당수준 생성하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권5호
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• pp.732-742
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• 2013

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable "warmed over flavour" in chicken meat products are supposed to be the lack of ${\alpha}$-tocopherol in chicken meat.

• 한국생활과학회지
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• 제18권2호
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• pp.501-507
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• 2009

Atopic dermatitis is one of the most common skin disease in children and a characteristic chronically recurrent form of dermatitis with a hereditary tendency, affecting infants and may extend to the childhood or th the adult age. Environmental factors, stress, and foodstuffs such as milk, egg may cause atopic dermatitis. Nc/Nga mice were used as an animal model for human atopic dermatitis. The divided by 4group such as normal group, BMAC group, FK506 group, MR group for this study raised in conventional conditions. To investigate effect of Chamomile German on atopic dermatitis in NC/Nga mice, the serum IgE and IgG1 level were measured while the severity degree of the skin lesion was examined by the naked eyes of two volunteers who were unaware of the treatment status. The results were the followings. 1. The score on the severity degree of skin dermatitis in FK 506 and MR group was lower than that in control group. 2. The serum IgE level in control group was higher 25% than that in normal group. 3. The serum level of IgE in FK506 and MR group compares to control group was decreased. 4. The serum IgG1 level was decreased more than 3.5 times in FK506 compared to control group while MR group had significantly less the serum IgG1 than control group. From the above results, treatment of Chamomile German oil had the effect on atopic dermatitis in NC/Nga mice. If scientific researches on aroma oil are performed in various way, aroma oil will be used to cure skin dermatitis as a alternative therapy in the future.

• 한국식생활문화학회지
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• 제33권2호
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• pp.142-148
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• 2018

In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.

• 한국식품조리과학회지
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• 제15권2호
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• pp.197-202
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• 1999

The objective of this study was to standardized the cooking method of Imjasootang, a traditional health food in summer. By mixing chicken soup with 20 g (I$_1$), 30 g (I$_2$), 40 g (I$_3$), 50 g (I$_4$) of seasam seeds, the distinctive characteristic and level of preference of Imjasootang were examined through the analyses of the proximate composition, fatty acid contents, color index, turbidity, brix$^{\circ}$, and sensory evaluation. 1. The proximate composition of Imjasootang was 90.2∼95.1% of total moisture, 0.985∼1.271% of crude protein, 0.90∼0.98% of crude fat, 1.592∼2.456% of nonfiber, 0.003∼0.004% of fiber, and 0.77∼0.97% of crude ash. Fatty acid were composed of 15.15∼17.36% of saturated fatty acid and 79.73∼82.54% of unsaturated fatty acid. Imjasootang contains high level of oleic acid and linoleic acid which were dependant on the content of seasame seeds. 2. For color index of samples, the lightness ranged 47.2∼56.9, “a”values 1.82∼2.15%, and “b”values 15.5∼16.5%. The turbidity of samples ranged 39∼61%, in which I$_4$ (chicken stock 100 g+sesame seed 50 g+water 25 g) was the most turbid. Solid content was also the highest in I$_4$, ranging 1.4∼5.1%. 3. In sensory evaluation, all sesame seed Imjasootangs had no significance differences in appearance. The higher the level of sesame seed in Imjasootangs, the more Imjasootang was preferred in terms of nutty aroma, color nutty taste. and viscosity. I$_4$ had the strongest nutty aroma. I$_2$ (chicken stock 100 g+sesame seed 30 g+water 15 g) and I$_3$ (chicken stock 100 g+sesame seed 40 g+water 20 g) were the best in the overall preference.

• Journal of Microbiology and Biotechnology
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• 제32권3호
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• pp.307-316
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• 2022

Yeasts play an important role in spontaneous fermentation of traditional alcoholic beverages. Our previous study revealed that a mixed-consortia of both Saccharomyces and non-Saccharomyces yeasts were responsible for fermentation of khadi, a popular, non-standardized traditional beverage with an immense potential for commercialization in Botswana. Functional characterization of isolated fermenting yeasts from mixed consortia is an indispensable step towards the selection of potential starter cultures for commercialization of khadi. In this study, we report the characterization of 13 khadi isolates for the presence of brewing-relevant phenotypes such as their fermentative capacity, ability to utilize a range of carbon sources and their ability to withstand brewing-associated stresses, as a principal step towards selection of starter cultures. Khadi isolates such as Saccharomyces cerevisiae, Saccharomycodes ludwigii and Candida ethanolica showed good brewing credentials but Lachancea fermentati emerged as the isolate with the best brewing attributes with a potential as a starter culture. However, we were then prompted to investigate the potential of L. fermentati to influence the fruity aromatic flavor, characteristic of khadi. The aroma components of 18 khadi samples were extracted using headspace solid phase micro-extraction (HS-SPME) and identified using a GC-MS. We detected esters as the majority of volatile compounds in khadi, typical of the aromatic signature of both khadi and L. fermentati associated fermentations. This work shows that L. fermentati has potential for commercial production of khadi.

• 한국연초학회지
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• 제3권1호
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• pp.1-10
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• 1981

5가지 향끽미종 잎담배의 헤드스페이스 휘발성 성분들을 중합체 흡착방법 및 고성능 유리 캐피러리 가스 크로마토그라피로 분석하였다. 얻어진 가스 크로마토그라피의 프로파일을 비교한 결과 각 담배 시료는 독특한 방향성분의 조성을 보여주며 주요성분의 정량적인 차이가 현저함이 확인되었다.

• 한국연초학회지
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• 제14권1호
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• pp.79-86
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• 1992

Free and glycosidically bound volatiles from three green tobacco leaves(NC 82, KF 109 and Br-21) were separated by nonionic resin Amberlite XAD-2 adsorption column chromatography and election by selective solvents. Aglycones from the glycosidically bound fractions were released by enzymatic hydrolysis with almond B-glucosidase. A total of 20 components identified from free and glycosidically bound fractions, the major components were benzaldehyde, benzyl alcohol, 2-phenylethyl alcohol, 3-oxo- -ionol, 3-hydroxy-B-ionone, 3-oxo-7, 8-dihydro-n-ionol and scopoletin. Six Cl.B norisoprenoids identified in this study, which have been described to possess a characteristic tobacco aroma-enhancing effect, were not presented in free forms but rather bound glycosidic forms.

• 한국식품조리과학회지
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• 제32권1호
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• pp.44-49
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• 2016

Organic acid fermentation by yeast an important in the flavor and aroma. June 19th brewing each by each of the kinds of yeast (Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin, Safbrew wb-06, Safele s-04, Song chun) were analyzed organic acid during storage life. All yeast with reduced organic acid on 4 days. On 10 days, Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin yeast with the increased organic acid but on 19 days these reduced organic acid and maintain to 28 days. However use of Safbrew wb-06, Safele s-04, Song chun yeast the organic acid at storage and maintain organic acid content to 28 days. The variation of each organic acid during storage life characteristic of the yeast.

• 대한화장품학회지
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• 제19권1호
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• pp.31-56
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• 1993

GC와 GC-MSD와 관능시험을 이용하여 Gardinia Jasmoniodes Ellis로 부터 제조한 Gardinia Absolute Oil의 특징적인 방향성분을 확인하였다. GC 분석 방법은 극성 비극성의 column인 Carbowax 20M과 SPB-1을 동시에 장착한 Double Column System을 이용하였으며 GC Workstation에 의한 자동적인 Retention Indexs Match System을 적용하여 분석된 data를 확인하였다. 시험적 판단 성분 9개를 포함하여 전부 51개의 성분을 확인하였다. 주요성분으로 Linalool, 여러 형태의 Farnesene, Jasmin lactone, Gamma undecalactone 그리고 Cis-3-hexene 유도체들이 있다.