• Current Research on Agriculture and Life Sciences
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• v.6
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• pp.7-12
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• 1988

This study was conducted to establish the most appropriate transplanting time which can attribute to increase of aromatic substances in tobacco variety, Hyangcho, maintaining its original aroma. The highest content of total alkaloid, total nicotine and total nitrogenous compounds were observed in the late transplanting time such as July 5, showing 4.16%, 3.83% and 3.68%, respectively. However, the petroleum ether extract was highest in the early transplanted one such as April 5, showing 5.77% and total sugar content, 12% in April 20. The content of petroleum ether extract decreased as the transplanting time delayed. The early transplanting of Hyangcho on April 20 under vinyl mulching showed the increase of fatty acid content, but the decrease of non-volatile organic acids such as malic and citric acids than those of the conventional transplanting time on March 5. The earlier transplanting time also increased the content of volatile acids such as 2,3-methylbutanoic acid and 3-methyl-pentanoic acid, which seem to be related to tobacco aroma.

• Food Science and Preservation
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• v.13 no.4
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• pp.477-482
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• 2006

This study was carried out to evaluate the effect of the masting temperature on the phycochemical properties of the roasted Job's tears. Raw seeds were roasted for 20 min at 150, 170, 190, 210 or $230^{\circ}C$, were milled and extracted with hot water. The L and a values of the powder were sharply decreased or increased at the masting temperature of above $190^{\circ}C$, respectively. The b value was maximum at $190^{\circ}C$. Water absorption capacity of the powder and browning index of the extract were proportionally increasing with increasing the masting temperature. The pH of the extracts was decreased at the masting temperature of above $190^{\circ}C$. Total sugar content of the extract tended to be decreased until $170^{\circ}C$ and then be increased from $190^{\circ}C$. Content of phenolic compound of the extract was increased at the masting temperature of above $210^{\circ}C$. At the sensory evaluation of the extract, aroma and taste of samples masted at $170^{\circ}C$ and above $190^{\circ}C$, respectively were higher than those masted at the others. Overall acceptability of the extract was highest at $190^{\circ}C$.

• Food Science and Preservation
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• v.6 no.2
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• pp.206-215
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• 1999

Volatile flavor components in five varieties, Bekdo, Chundo, Yumung, Daegubo and Hwangdo, of peach (Prunus persica L.) were extracted by SDE (Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 83, 85, 70, 74 and 66 components in Bekdo, Chundo, Yumung, Daegubo and Hwangdo, respectively. Aroma patterns (29 alcohols, 27 ketones, 18 aldehydes, 9 esters, 5 ethers, 3 acids, 6 terpene and derivatives, and 26 miscellaneous) were identified and quantified in five cultivars. Ethyl acetate, hexanal, o-xylene, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, benzaldehyde, r-decalactone and r-dodecalactone were the main components in each samples, though there were several differences in composition of volatile components. Beside C$\_$6/ compounds, a series of saturated and unsaturated r- and $\delta$-lactones ranging from chain length C$\_$6/ to C$\_$l2/, with concentration maxima for r-decalactone and r-dodecalactone, were a major class of constituents. Lactones and peroxidation products of unsaturated fatty acid (i.e. C$\_$6/ aldehydes and alcohols) were major constituents of the extract.

• KSBB Journal
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• v.23 no.3
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• pp.193-198
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• 2008

In this study, the supercritical $CO_2$ extraction was applied for the enrichment of coffee flavors. The extraction efficiency of coffee flavors was dependent on the pressure and temperature and optimized as 350 bar and 80$^\circ$C. Five flavors of high aroma values were analyzed. The flavors extracted by the supercritical $CO_2$ extraction were 76.6 times higher than those by the traditional method, espresso extraction. The modified headspace system proved the enhanced efficiency of supercritical $CO_2$ extraction. The coffee beverage containing the extract of supercritical $CO_2$ resulted 2.3 times of flavor enrichment when it was compared to that without the supercritical extract.

• The Korea Journal of Herbology
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• v.31 no.4
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• pp.1-10
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• 2016

Objectives: In Korean medicine, Curculiginis Rhizoma was treated for arthritis in remedy. But efficacy of Curculiginis Rhizoma on collagen induced arthritis was not revealed.Methods: Anti inflammatory effect of Curculiginis Rhizoma was researched in vitro with RAW264.7 cell and cell toxicity, levels of proinflammatory cytokines (TNF-α, IL-1β, IL-6 and IL-12) and PGE2 were analyzed by ELISA assay. Inflammatory protein were analyzed by western blotting assay (JNK, ERK, COX-2, TNF-α and IL-1β). In vivo, collagen induced arthritis mice model was used to evaluate anti-inflammation effect through arthritis index, immune cell number and cytokine levels (TNF-α, IL-6 and IL-1β) in serum.Results: ECR(Extract of Curculiginis Rhizoma) has not shown cell toxicity in 200 ㎍/㎖ on RAW264.7 cell. ECR suppressed releases of NO, TNF-α, IL-1β, IL-6, IL-12 and PGE2 on RAW264.7 cell treated with lipopolysacharide (1 ㎍/㎖). And ECR inhibited regulation of TNF-α, IL-1β and IL-6 mRNA, reduced protein release of JNK, ERK, iNOS, COX-2, IL-1β and TNF-α. AI of group treated with ECR 200 ㎎/㎏ and 100 ㎎/㎏ were significantly decreased compared to vihicle arthritis mice, the number of immune cell in foot joint was increased on control mice but those of group treated with ECR 200 ㎎/㎏ and 100 ㎎/㎏ were significantly reduced. This results correspond with contens of cytokines (TNF-α, IL-1β and IL-6) in serum.Conclusions: Curculiginis Rhizoma has anti-inflammation effect on RAW264.7 cell in vitro and collagen induced arthritis in vivo. So it is necessary to research more mechanism for cascade imfact.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.378-386
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• 2015

We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium reduced chicken bibimbap using dandelion complex extract powder of AF-343 (DCEP) as a home meal replacement. The DCEP is known to add moisture to the skin and to relieve the symptoms of atopic dermatitis. The sodium content of the standard sample was 1,190 mg per serving. The sodium was significantly reduced by 30%, resulting in 820 mg of sodium for the reduced-sodium group (p<0.05). The ash contents of the standard sample group with the DCEP showed significantly the highest value at 6.01% in all of the samples as affected by the minerals of the DCEP (p<0.05). Sensory characteristics of savory aroma, savory flavor, cooked vegetable flavor and hardness in all the samples did not show significant differences, implying that addition of DCEP and 30% sodium reduction did not have undesirable effects on those sensory attributes. Furthermore, chicken flavor, which was a bit oily in the standard samples tended to decrease slightly, leaving a desirable savory flavor increased in the reduced sodium groups. In acceptance tests, the samples did not show any significant differences, indicating that the DCEP added sodium-reduced samples may be potentially acceptable to consumers. Total flavonoid contents, ABTS and DPPH radical scavenging activity, indicators of biologically active ingredients such as antioxidant, anticancer, and antibacterial activities significantly increased with the amount of DCEP added (p<0.05).

• The Korean Journal of Food & Health Convergence
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• v.6 no.5
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• pp.11-17
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• 2020

This study tried to analyze sensual properties by classifying the thermal water extract of the main material used in Ssanghwa tea. Through this study, we wanted to develop popular Ssanghwa tea and further carry out basic research for the development of various menus using it. The ingredients for the Ssanghwa tea were washed under running water, then dehydrated and put in a pot as 2L of purified water. Ssangwha tea were heated at 100℃ for 10 minutes, then lowered the temperature to 75℃ and boiled down to 200 ml for 110 minutes. This study evaluated sensory characteristics of four types of commercial products and the five types manufactured by the description analysis. Quantitative analysis of the commercial Ssanghwa tea showed significant differences between samples in seven of the total 13 sensory characteristics except OG(Smell of grass), OC(Oriental medicine smell), TG(Umami), RT(Thick), RC(Rough) and RS(Tub-Tub) (p<0.05). In particular, differences between samples were evident in CT(Transmittance), CB(Brownness), TW(Sweet taste) and TB(Bitter) (p<0.001), which appeared to be the main differentiated features of appearance, aroma and taste for commercial Ssanghwa tea. This study tried to analyze sensual properties by classifying the thermal water extract of the main material used in Ssanghwa tea. Through, we wanted to develop popular Ssanghwa tea and further carry out basic research for the development of various menus using it.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.803-814
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• 2011

The new version of sikhye(sweet rice drink) was prepared by adding sweet pumpkin (SP) in order to improve customers' preferences for sikhye by modifying the color, and flavor, as well as health functionality. The independent variables were sweet pumpkin amount(0, 2, 4, 6, and 8% malt powder extract) and storage periods(0, 3, 6, 9, and 12 days). Each sample was measured by using physicochemical and sensory evaluations, and results were statistically tested to examine significant differences among samples. pH increased with higher amounts of added pumpkin. As additional levels of sweet pumpkin increased, the Hunter's L value decreased, whereas the b value increased. In a consumer acceptance test, all characteristics except for sweetness were significantly different at p<0.05. The overall acceptability, including yellowness, malt aroma, and sweetness in the pumpkin added sample was estimated to be better than the comparative sample was. There was no significant difference between SP4, SP6, and SP8, but SP2 showed a lower preference than other samples.

• The Journal of Pediatrics of Korean Medicine
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• v.25 no.2
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• pp.102-110
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• 2011

Objectives: The purpose of this study is to analyze the baby bath preparation and provide necessary information on the upcoming herbal bath preparation for atopic dermatitis. Methods: We selected 113 baby bath preparation by searching typing in "baby bath preparation" in 6 major web-search-engines, and 17 web shopping malls in Korea. 11 items were evaluated under three criteria : type of product, function and ingredient of goods. Results: Result showed that the most common type of bath preparation were liquid type. 96% of the products contained medical agents. Ingredients of the medical agents were herbal medicine, aroma oil, spring and sea ingredients, vitamin and extract. 33% of the products were bath preparation for the atopic dermatitis and 74% of the products were only for the baby. Conclusions: It is necessary to make a government level guideline for natural materials used in bath preparation, and to develop new products contained herbal medicine abide by oriental medical theory.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.471-474
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• 2009

Formaldehyde (FA) is a carcinogenic compound present in cigarette smoke. In this study, the amount of formaldehyde was analyzed in 5 kinds of cigarettes and the inhibitory effect of plant volatile extracts on the formation of FA was investigated. After extraction of the cigarette sample, FA was converted into its thiazolidine derivatives by reaction with cysteamine, and then measured using a gas chromatography-nitrogen phosphorus detector (GC-NPD). The concentrations of FA in cigarette smoke were found between 138.24 and $217.82{\mu}mol/g$ cigarette smoke. Extracts isolated from Welsh onion (Allium cepa L.), garlic (Allium sativum L.), crown daisy (Chrylsanthemum coronarium L.), green pepper (Capsicum annuum L.), and sesame dropwort (Oenanthe javanica DC) were used for analyzing their inhibitory effects on the formation of FA. The inhibitory effects of extracts of Welsh onion, garlic, crown daisy, green pepper, and sesame dropwort on the formation of FA were 64, 47, 38, 47, and 19%, respectively.