• Journal of Oriental Neuropsychiatry
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• v.21 no.3
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• pp.105-114
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• 2010

Objectives : This case report presents a 77-year-old female patient, who was suffered from fitful sigh, chest discomport and bitter taste diagnosed with psychosomatic disease improved by application of korean traditional treatments. Methods : The patient in this case had been suffered from severe stress by her family. Therefore, she diagnosed heart eum deficiency(心陰虛), heart qi stagnation(心氣鬱滯) and since then she had received herbal treatments. These treatments were successful and reduced the level of symptoms. Results : After treatment, her chief complains that fitful sigh, chest discomport and bitter taste were almost reduced. Conclusions : This result suggests that our korean traditional treatments was effective on psychosomatic disease caused by stress.

• The Korea Journal of Herbology
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• v.27 no.5
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• pp.77-83
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• 2012

Objective : For the purpose of developing Korean herbalogy of the plants to Violaceae in Korea, the literatures of the successive generations have been thoroughly investigated to prepare this article. Methods : The examined herbalogical books and research paper which published at home and abroad. Results : 1. Violaceae plants (raised in Korea) are devided into 1 classes with 57 species. Among them, 14 species in 1 classes were found serviceable, which indicates 32 % of all Violaceae plants. 2. The herb is main medicinal part if medicinal plants in the Violaceae, which is used in 14 species. 3. According to the nature and flavor of medicinal plants in the Violaceae, they were classified into cold 8 species, and cool 7; bitter taste 8; acrid taste and little bitter taste 6 in the order. 4. According to the meridian propism of medicinal plants in the Violaceae, they were classified into liver meridian 6 species, heart meridian 3 species in the order. 5. According to the properties and principal curative action, they were classified into drugs for clearing heat, removing toxins 12 species; drugs for alleviate edema 7, and drugs for arresting bleeding 6 in the order. 6. There were no toxic species in the Violaceae family. Conclusion : There were totaled to 1 genera and 57 species in Violaceae in Korea and among them medicinal plants are 1genera, 14 species, some 32% in total.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1279-1284
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• 2008

When cheonggukjgang was manufactured using a Bacillus subtilis CH10-1 starter culture, a short-term fermentation for 14-18 hr appeared to be the optimal for the raw cheonggukjang to avoid the formation of a bitter taste and to contain a high concentration of free sugars, whereas a long-term fermentation for more than 4 days was the optimal for the cheonggukjang for stew in order to contain a high concentration of free amino and organic acids, which are responsible for sweet, savory, and bitter tastes present in stewed cheonggukjang, During activation of murine splenic T cells with phytohemagglutinin (PHA), the presence of either poly-$\gamma$-glutamic acid ($\gamma$-PGA) or partially hydrolyzed $\gamma$-PGA resulted in reduction in the level of interferon-$\gamma$ production and enhancement in the level of interleukin-5 production, possibly due to suppression of Th1 activity and augmentation of Th2 activity. Taken together these results indicate that the raw cheonggukjang and the cheonggukjang for stew are different in their quality and taste as well as immunomodulating activity.

• Food Science and Preservation
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• v.11 no.1
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• pp.53-56
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• 2004

The content of naringin and hesperidin of Yuzu were 95.54 and 103.99 in peel ; 65.77 and 77.18 in flesh ; 16.49 and 15.88mg％ in seed, respectively. When 10 mg％ of naringin and 5 mg％ hesperidin were treated with 10.0 units naringinase and 2.0 units of hesperidinase, they were decreased to 0.11 and 0.45 mg％, respectively. One percent of Japanese naringinase digested naringin and hesperidin that their final concentration were 0.54 and 0.09 mg％ in 30 minutes, while 5％ Amorepacific enzyme did until 0.26 and 0.04 mg％, respectively.

• The Korean Journal of Food & Health Convergence
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• v.9 no.2
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• pp.19-24
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• 2023

In this study, we tried to compare and analyze the taste components of Korean Ganjang made by a conventional method on a small scale and aged for 3 years and brewed Ganjang produced by a large company. As a result of the study, a total of 22 types of free amino acids in liver were detected. The main amino acids of Korean Ganjang were glutamic acid, lysine, serine, citrulline, alanine, and leucine, then, the main amino acids of brewed Ganjang were leucine, glutamic acid, aspartic acid, valine, serine, alanine. The content of glutamic acid in the composition of free amino acid was 12133.69 mg/mL, more than twice as much as that of Korean Ganjang. The content of leucine (bitter taste) was 5933.37 mg/mL of brewed Ganjang, which was 2.9 to 7 times higher than that of Korean Ganjang. Overall, the content of glass amino acids with savory, sweet, and bitter flavors was found to be very high in brewed Ganjang (BGS) than in Korean Ganjang (KAS, KBS, and KCS). On the other hand, GABA was 456.43 mg/mL for Korean Ganjang KBS, 3.3 times higher than brewed Ganjang. Brewed Ganjang had higher glucose content, inorganic content, iron (Fe), organic acid lactic acid and acetic acid content than Korean Ganjang. Korean Ganjang was found to contain high saturated fatty acids, calcium (Ca), and sodium (Na).

• Korean Journal of Organic Agriculture
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• v.31 no.4
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• pp.357-380
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• 2023

This study analyzed the management efficiency of jujube, bitter persimmon, and chestnut farms using data envelopment analysis (DEA). And this study analyzed causes affecting management inefficiency of those farms using the two-step method. The main findings are as follows. First, as self and employment labor costs are increased, it is important to reduce labor costs which account for 60~70% of the total production cost. Second, efforts to improve management efficiency are needed as overall efficiency of farms were decreased. Third, a pesticide cost per 10a representing a level of pesticide had a negative effect or did not have a statistically significant effect on the management efficiency. This implies that expanding environment-friendly production by reducing pesticides is effective for improving the management efficiency. Fourth, as leading farms were more efficient than general farms, technology dissemination and education through leading farms are important for improving efficiency, and efforts are needed to promote exchange between leading and general farms.

• Clinical Nutrition Research
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• v.12 no.1
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• pp.40-53
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• 2023

Differential bitterness perception associated with genetic polymorphism in the bitter taste receptor gene taste 2 receptor member 38 (TAS2R38) may influence an individual's food preferences, nutrition consumption, and eventually chronic nutrition-related disorders including cardiovascular disease. Therefore, the effect of genetic variations on nutritional intake and clinical markers needs to be elaborated for health and disease prevention. In this study, we conducted sex-stratified analysis to examine the association between genetic variant TAS2R38 rs10246939 A > G with daily nutritional intake, blood pressure, and lipid parameters in Korean adults (males = 1,311 and females = 2,191). We used the data from the Multi Rural Communities Cohort, Korean Genome and Epidemiology Study. Findings suggested that the genetic variant TAS2R38 rs10246939 was associated with dietary intake of micronutrients including calcium (adjusted p = 0.007), phosphorous (adjusted p = 0.016), potassium (adjusted p = 0.022), vitamin C (adjusted p = 0.009), and vitamin E (adjusted p = 0.005) in females. However, this genetic variant did not influence blood glucose, lipid profile parameters, and other blood pressure markers. These may suggest that this genetic variation is associated with nutritional intake, but its clinical effect was not found. More studies are needed to explore whether TAS2R38 genotype may be a potential predictive marker for the risk of metabolic diseases via modulation of dietary intake.

• Korean Journal of Food Science and Technology
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• v.50 no.4
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• pp.430-436
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• 2018

This study aimed to analyze charantin and lutein from fresh bitter melon (FBM) for their antioxidant and ${\alpha}$-glucosidase inhibitory activities. We subsequently compared our results with charantin and lutein content of pickled bitter melon (PBM11, PBM13, PBM51, and PBM53), obtained by brining (1 and 5% salt) and blanching (1 and 3 min). Charantin, lutein, $\text\tiny{L}$-ascorbic acid, and total polyphenolic content in FBM were $777.92{\pm}27.59$, $16.87{\pm}2.07$, $94.78{\pm}0.61$, and $22.07{\pm}0.74mg$ catechin equivalents/g on dry basis, respectively. Antioxidant activity of 5 mg/L FBM extract was $31.76{\pm}0.42%$ in ABTS assay and $56.19{\pm}2.39%$ in DPPH assay; ${\alpha}$-glucosidase inhibitory activity of 0.5 mg/L FBM extract was $55.60{\pm}1.34%$. Charantin and lutein content of all PBM samples were higher than control without brining and blanching treatments, those in PBM53 being $375.63{\pm}9.03$ and $4.07{\pm}0.40mg/100g$, respectively. These showed that brining and blanching in pickling process were very effective in retaining charantin and lutein in bitter melon.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.841-848
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• 2003

The sensory characteristics of red wine Gerbong (G), Campbell (C), Moru (M), Gerbong ＋ Moru (70 : 30, GM), Gerbong + Campbell (70 : 30, GC) and French wine (F, Carbernet Sauvignon, 1998) were evaluated. The preferences of color, flavor, taste and total evaluation were determined by a ranking test, and the organoleptic characteristics were evaluated by a quantitative descriptive analysis (QDA) method. The mean color scores of C, GM, F, GC, M and G were 4.74, 3.94, 4.67, 3.70, 2.65 and 1.47, respectively (p<0.001). The order for the mean score for flavor was GM (4.12) = M (3.94) = C (3.76) = F (3.76) ${\geq}$ GC (3.12)>G (2.29) (p<0.01), and the order for taste was F (4.75) ${\geq}$ C (4.25) ${\geq}$ GM (3.37) = GC (3.50) ${\geq}$ G (2.75) = M (2.37) (p<0.001). The total evaluation of mean scores showed G, M, C, GM, GC and F were 237, 2.44, 4.06, 3.87, 3.64 and 4.81, respectively (p<0.001). Influences of sensory characteristics on the total evaluation, in percentages, were 69.3% for taste, 3.7% for color, and 1.5% for flavor. The influences of taste, color, and flavor in red wine were 17% for sweet, acid, bitter and salty taste, 28.9% for purple and red color, and 14.4% for grape flavor. The attributes of the purple and red colors showed a positive correlation with grape flavor, oak flavor, grape taste, and floral tastes, but a negative correlation with $SO_2$, flavor. The attribute of sweet taste showed a positive correlation with grape flavorand floral flavor, but a negative correlation with bitter and astringency tastes, according to Pearsons correlation analysis (p<0.01).