• KSBB Journal
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• v.4 no.1
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• pp.40-47
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• 1989

Changes of principal components of crude green tea were determined after 30 min. of heat treatment at 10$0^{\circ}C$, l15$^{\circ}C$, 14$0^{\circ}C$, 16$0^{\circ}C$. Four kinds of free sugars(sucrose, fructose, glucose, raffinose) and an unidentified sugar compound were separated in green tea by using High Performance LiQuid Chromatography (H.P.L.C.). 26-34 peaks were isolated as aroma compounds of green tea by means of Gas Liquid Chromatography(G.L.C). The typical aroma component of green tea such as linalool, furfural, benzyl alcohol and 13 other substances were identified. Contents of most compounds were decreased by heat treatment. Especially contents of free amino acids, free sugars, vitamin C and tannins were decreased remarkably, while those of total nitrogen and soluble nitrogen were hardly changed. The effect of heat treatment on organoleptic quality of tea extracts were examined by sensory evaluation of which result indicated the most favorable tea was produced at 115$^{\circ}C$. The Percentages of loss in contents of total sugars, reducing sugars, vitamin C, free amino acids and tannins at 115$^{\circ}C$ were 17%, 16%, 36%, 12% and 15% respectively, while those were 38%, 53%, 55%, 74% and 23% at 16$0^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.98-101
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• 1991

To investigate the aroma difference of commercial Korean green tea caused by manufacturing process and harvesting time, analysis of aroma concentrates of steamed green teas(1st tea, 2nd tea) and parched green teas(1st tea, 2nd tea) was accomplished. Steamed green tea, which had a briskness, greenish odor and sweet-floral odor, contained large amounts of terpene alcohols such as linalool, nerolidol, ketones such as cis-jasmone, 2,6,6-trimethyl-2-hydroxycyclohexanone and indole, Parched green tea, which had a slightly greenish odor and floral, roast odor, contained large amounts of terpene alcohols such as linalool, geraniol, aromatic alcohols such as benzylalcohol, phenylethanol and phenol, indole. Almost same tendency of odor component change of 1st tea and 2nd tea differed to harvesting time being observed in steamed tea and parched tea. In 2nd tea of both samples, aliphatic alcohols such as 1-penten-3-ol, cis-2-penten-1-al and two 2, 4-heptadienal(cis, trans and trans, trans) increased remarkably. It seems that these four components effects on the grade of the odor.

• Journal of Animal Science and Technology
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• v.49 no.2
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• pp.257-268
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• 2007

This study was carried out to investigate the quality comparison of M. longissimus from 4 crossbred wild boars(wild boar ♂×Duroc ♀, 113kg, 1 barrow and 3 gilts, CWB) reared outdoor, 5 Korean native black pigs(64kg, 5 barrows, KNP) and 5 modern genotype pigs(Landrace×Yorkshire×Duroc, 114kg, 5 barrows, MGP) reared indoor. The samples were stored at 2±0.2℃ for 12 days and utilized in the quality measurement. The moisture content was significantly higher in CWB than in KNP(p<0.05), however crude fat content was significantly lower in CWB than in KNP(p<0.05). The pH value of CWB was significantly lower than that of MGP during 12 days of storage(p<0.05). Therefore the CWB showed significantly lower water-holding capacity than MGP(p<0.05). The L*, a*, b* and C* values of CWB were significantly lower than those of KNP during 12 days of storage(p<0.05), however those of CWB were significantly higher than those of MGP after 3 and 6 days of storage(p<0.05). In fatty acid composition, the CWB had higher unsaturated fatty acid including linoleic acid, arachidonic acid and lower saturated fatty acid. However, the lipid oxidation of CWB was delayed during storage compared with KNP and MGP. The aroma patterns by principal component analysis(PCA) from electronic nose was discriminately different among 3 different pork at 0 and 12 day of storage.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.889-899
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• 2017

To investigate the quality characteristics of domestic $ros{\acute{e}}$ wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of $ros{\acute{e}}$ wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of $ros{\acute{e}}$ wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 $ros{\acute{e}}$ wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of $ros{\acute{e}}$ wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of $ros{\acute{e}}$ wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.99-103
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• 2007

In order to evaluate innate flavor during the roasting process, the components responsible for the aroma of unroasted Polygonatum odoratum root and the volatile odor components released during the roasting process were evaluated using the solid phase-microextraction (SPME) headspace method. The raw P. odoratum root contained aldehyde, alcohol, hydrocarbon and acid components, which gave it a grass-like smell. 2-Methylpyrazine was not revealed from the roasted P. odoratum root at $110^{\circ}C$ and $130^{\circ}C$, but was extracted at $150^{\circ}C$. The 2,5-dimethylpyrazine component was the greatest at $130^{\circ}C$. The hexanal component was greater when the root was roasted at $110^{\circ}C$, compared with those at $130^{\circ}C$ and $150^{\circ}C$. The production of 2-acetyl-1-pyrroline component was the greatest when it was roasted at $130^{\circ}C$. Quantitative descriptive analysis of P. odoratum after roasting revealed a high concentration of 2,5-dimethylpyrazine at $130^{\circ}C$ and $150^{\circ}C$, but a low concentration at $110^{\circ}C$. Most of the 2-acetyl-1-pyrroline, which significantly affected its smell, was revealed at $130^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.499-506
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• 2015

The aim of this study was to investigate the changes in the taste components of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The total organic acid content of smoked cheonggukjang made with germinated soybeans (SCGS) was four times higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS). The total organic acid content of SCGS was lower than that of non-smoked cheonggukjang made with germinated soybeans (NCGS). The total free sugar content of NCGS and SCGS was approximately three times higher than that of NCNS. The total free amino acid content of NCGS was significantly decreased compared with that of NCNS, whereas the total free amino acid content of SCGS was 1.2 times higher than that of NCGS. The essential amino acid content of SCGS was significantly increased compared with that of NCGS. The ratio of glutamic acid to the total free amino acid in NCNS and SCGS was 19.6%. Similarly, the ratio of glutamic acid to the total free amino acid in NCGS was 19.1%. There were no significant differences in the total fatty acid content of NCNS, NCGS, and SCGS. The sensory evaluation of appearance, aroma, taste, and overall quality of SCGS was significantly increased compared with that of NCNS and NCGS. These results suggest that smoked cheonggukjang made with germinated soybeans could be utilized for the development of a novel fermented food.

• Journal of Pharmacopuncture
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• v.19 no.4
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• pp.329-335
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• 2016

Objectives: Safranal is a pharmacologically active component of saffron and is responsible for the unique aroma of saffron. The hypotensive effect of safranal has been shown in previous studies. This study evaluates the mechanism for the vasodilatory effects induced by safranal on isolated rat aortas. Methods: To study the vasodilatory effects of safranal (0.2, 0.4 and 0.8 mM), we contracted isolated rat thoracic aorta rings by using $10^{-6}-M$ phenylephrine (PE) or 80-mM KCl. Dimethyl sulfoxide (DMSO) was used as a control. The vasodilatory effect of safranal was also evaluated both on intact and denuded endothelium aortic rings. Furthermore, to study the role of nitric oxide and prostacyclin in the relaxation induced by safranal, we incubated the aortic rings by using L-NAME ($10^{-6}M$) or indomethacin ($10^{-5}M$), each for 20 minutes. Results: Safranal induced relaxation in endothelium-intact aortic rings precontracted by using PE or KCl in a concentration-dependent manner, with a maximum relaxation of more than 100%. The relaxant activity of safranal was not eliminated by incubating the aortic rings with L-NAME ($EC_{50}=0.29$ vs. $EC_{50}=0.43$) or with indomethacin ($EC_{50}=0.29$ vs. $EC_{50}=0.35$), where $EC_{50}$ is the half maximal effective concentration. Also, the vasodilatory activity of safranal was not modified by endothelial removal. Conclusion: This study indicated that relaxant activity of safranal is mediated predominantly through an endothelium-independent mechanism.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.696-700
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• 2010

Thirty-one units of pure rosemary essential oil (EO) in domestic and foreign distribution markets were collected. Aromatic components of these samples were analyzed and antioxidant activity was measured. As the result, major aromatic components were identified such as ${\alpha}$-pinene, camphene, ${\beta}$-pinene, 1.8-cineole, verbenone and borneol. Major components of rosemary EO were different according to countries. Essential oil from France had good quality. Essential oil cultivated and extracted in South Korea had more content than the collected essential oil in components of ${\alpha}$-pinene and camphene. Only 16% of the total 31 unit samples satisfied the content of 9 ingredients presented by ISO. The quality of EDA was shown as 4.8-96.0%, remarkable differences per specimen. A total of 31 units, only 13% of EO showed more than 60% antioxidant activity. Difference of antioxidant activity did not correspond with specific component. Essential oil from Swiss had high antioxidant activity.

• Journal of Korean Society of Forest Science
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• v.94 no.5 s.162
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• pp.330-333
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• 2005

The relationship between the contents of methyl trans-cinnamate and the ratio of DP/DS (diameter of pileus / diameter of stalk) in the fruit-body of Tricholoma matsutake during its development was investigated. The stages of development were divided as follows: stage A is less than 1, stage B is from 1 to less than 2, stage C is from 2 to less than 3, and stage D is more than 3 of the values of DP/DS. The contents of methyl trans-cinnamate in pileus and stalk of pine mushroom ranged from $77{\mu}g/g$ to $824{\mu}g/g$ and from $7.6{\mu}g/g$ to $22.4{\mu}g/g$, respectively during its development. In the part of pileus, there is no relevance of the methyl trans-cinnamate content of pine mushroom between the stage A and B, but there was significantly different among the stage of B, C and D. In the case of stalk, the relevance of the methyl trans-cinnamate content of pine mushroom between stage D and other stages showed a low difference. In addition, as pileus of pine mushroom developed the level of the aroma compound increased as well and showed higher correlation relationship ($r^2=0.877$) between the contents of methyl trans-cinnamate in the pileus and the ratio of DP/DS. From the results of this study, we can conclude that the aromatic component of pine mushroom can be deduced from the value of DP/DS, which indicates the stage of the development appearance.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.459-472
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• 2020

The purpose of this study was to evaluate the physicochemical components and antioxidant activities of wheat sprout powder prepared by the enzymatic hydrolysis and lactic acid bacteria treatment. The four kinds of pre-treatment were: no treatment (WP), treated with enzyme (WPE), treated with lactic acid bacteria (WPL), and treated with enzyme and lactic acid bacteria (WPEL) were applied to the wheat sprout powder. The WPEL had higher total free amino acid and essential amino acid content than the other samples. As for the volatile aroma of the wheat sprout powder, 29 types of compounds were identified in the WP and WPL, 28 types in the WPE, and 27 types in the WPEL, respectively. The total polyphenols and flavonoids contents, in the wheat sprout powder was enhanced with the enzyme and the lactic acid bacteria pre-treatment. The WPEL had highest DPPH radical scavenging activities. The overall acceptability was the highest at 6.24 points in the WPEL. Based on these observations, it was confirmed that the enzyme and lactic acid bacteria pre-treatment could improve the antioxidant activities and active component of the wheat sprout powder.