• Culinary science and hospitality research
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• v.15 no.4
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• pp.18-27
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• 2009

In oder to investigate the cooking potentiality for Japanese dishes using domestic Citrus sudachi cultivated in Jeju, sauce making, grilling, steaming, pot-boiling, frying, and sushi/sashimi making were prepared and evaluated. The content of moisture, fat, protein, fiber, carbohydrate, and ash in the Citrus sudachi juice were 91.5%, 0.21%, 0.62%, 0.23%, 5.32%, 0.25%, receptively. The acidity, $^{\circ}Brix$ 7.4, pH of sudachi juice were 5.09%, $^{\circ}Brix$ 7.4, pH 3.02, receptively. In Japanese cuisine, it was possible for sudachi juice to replace vinegar in dressing for raw vegetables, and various sauce for fish dishes such as ponzu, wafu dressing, sushi vinegar and tentsuyu. Among thirteen kind of Japanese cuisine with sudachi juice, broiled mackerel, barbecue, tobinmusi showed high acceptability in the sensory evaluation. The most acceptable recipe of vinegar soy sauce was considered by the ratio of 4(soy sauce) : 3(sudachi juice). In addition, it is possible to use processed good made from the Citrus sudachi juice as all kind of Japanese cooking seasoning. Therefore, imported lemons or limes might be replaced with domestic citrus sudachi cultivated in Jeju.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1613-1618
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• 1999

Extracts of Citrus sudachi juice and peel were obtained by several organic solvents such as hexane, acetone, ethyl acetate and methanol. Their antimicrobial spectrum were determined against 14 strains of gram positive and 4 strains of gram negative bacteria by paper disk method and minimal inhibitory concentration (MIC) was also obtained. Antimicrobial activities of solvent extracts from Citrus sudachi juice showed stronger than those of solvent extracts from peel. Acetone extract from juice showed the strongest antimicrobial activity among extracts, but the hexane extract did not show antimicrobial activities on tested target strains. The MIC was differant among tested strains; i.e. 0.5% (v/v) to Bacillus subtilis, 1% to Pseudomonas fragi, 1.5% to Listeria monocytogenes and Escherichia coli O157:H7, 2% to Propionibacterium acnes and Salmonella typhimurium, and 2.5% to Staphylococcus aureus.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1503-1510
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• 1999

This study was performed to investigate the physicochemical properties of Korean Citrus sudachi fruit which were harvested at different harvesting time(every 20 days from Sep. 3 to Nov. 8) and region(Seogwipo and Cheju city area). The average weight of Citrus sudachi fruit harvested from Seogwipo area was as twice as that of Cheju area at the same period. The moisture content in fruit peel increased by ripening of fruit, but that of fruit juice showed no difference. The content of reducing sugar in fruit peel and fruit juice increased 2 times from Sep. 3 to Nov. 8. The content of crude fiber decreased both in fruit peel and fruit juice as progression of ripening. Crude protein and ash contents decreased in fruit peel but revealed no differences in the fruit juice during the same period. pH decreased in fruit peel and juice with its ripening. The content of vitamin C decreased by ripening of fruit. The transmittance which is important quality factor in fruit juice increased from Sep. 20 to Oct. 13. The content of free sugar increased about 2 times in fruit peel from Sep. 3 to Nov. 8 and showed 4 times increase in fruit juice at the same period. In the composition ratio of mineral, Ca and K were abundant in the fruit peel, but only K was the most abundant mineral in fruit juice than any others.

• Food Science and Preservation
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• v.3 no.1
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• pp.23-32
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• 1996

Total carotenoid contents, color values and spectrum characterization in the range of UV of fruit juice and organic acid and free sugar contents determined by HPLC were investigated on 10 varieties of Cheju citrus fruits. Carotenoid contents of juice were 0.47-9.20$\mu\textrm{g}$/ml which showed higher with Dangyooja while showed lowest content with Meiwa Kumquat. Lightness (L) of juice was highest in Meiwa Kumquat, and in the order of Sankyool, Navel orange and Hungjin. Redness(a) and yellowness(b) were in the order of Dangyooja, Natsudaidai, Sambokam and Kinkoji. The maximum absorption wavelengths if citrus Juices were variable at 269.5-285.5nm according to varieties and it was observed that were changed by mixing with Juices of other varieties. Major organic acids of citrus juice were citric and malic acid, and citric acid was 64.4-95.1% of total organic acids. Ascorbic acid was high in Navel orange, Sudachi and Dangyooja, and low in Meiwa Kumquat and Hungjin. Major free sugars were sucrose, glucose and fructose. Sucrose was 49.2-75.2% of total free sugars, and high in Sankyool and Meiwa Kumquat. Glucose and fructose were high in Meiwa Kumquat and Navel Orange.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.238-244
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• 2001

The study was performed to investigate the changes of components and volatiles in citrus sudachi juice heated at 40, 50, 60, 70, 80 and $90^{\circ}C$. Total acidity, $^{\circ}Brix$, pH, organic acids, free amino acids, vitamin C, naringin, hesperidine, neohesperidin and volatiles were analyzed in fresh and heated citrus sudachi juices. The major organic acids were citric, malic and oxalic acids and their total contents were 5.27-5.48%. Citric acid content exceeded 92%, malic and oxalic acids were 3.6 and 3.2% in total orgainc acids. The organic acids decreased as heating temperature increased, but the their decreasing contents were 0.3% of total oraganic acids. Sixteen kinds of free amino acids presented in citrus sudachi juice. Major free amino acids were alanine, threonine, proline, aspargine, aspartic acid, serine, tyrosine, and trytophane and minor free amino acids were arginine, valine, glycine, lisoluecine, leucine and histidine. Free amino acids contents decreased as heating temperature increased. Vitamin C contents also decreased from 21.3 mg% to 17.3 mg% as heating temperature increased. Naringin, hesperidine and neohesperidin also slightly decreased from 304 mg% to 297.0 mg% as heating temperature increased. In the fresh and heated juices, a total of 50 volatiles were separated, of which 31 were identified. Limonene dominated in volatiles, followed by ${\gamma}-terpinene,\;{\alpha}-phellandrene$, myrcene and ${\alpha}-pinene$. ${\alpha}-Thujene$ presented in the fresh jucie but did not present in the heated juice above $50^{\circ}C$. However, ${\alpha}-Terpinolene$, terpinene-1-ol, ${\beta}-terpineol$, $cis-{\beta}-terpineol$, ${\alpha}-muurolene$, bicyclo(3.2.0)hept-6-ene, and mentha-1.4.8-triene did not presented in the fresh jucie but newly formed in the juice heated at $90^{\circ}C$.

• Food Science and Preservation
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• v.2 no.2
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• pp.259-268
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• 1995

Physico-chemical components which are closely related to processed products were investigated on 10 varieties of Cheju citrus fruits. Juice ratio of Hungjin was the highest, 49.2%, while Sankyool was the lowest, 4.2%, which showed great differences among varieties. Peel ratio of Dangyooja was the highest, 46.1%, while both Navel orange and Hungjin were relatively low. Soluble solid($^{\circ}$Brix) was relatively high In Sankyool, Meiwa Kumquat, Sambokam and Iyo. Acid content was the highest, 4.86% in sudachi and relatively high in Sankyool, Natsudaidai and Dangyooja. The $^{\circ}$Brix to acid content ratio was 13.9 in Meiwa Kumquat and more than 10 in Navel orange and Hungjin. Total sugar contents of Juice were 2.78∼10.94%, while reduced sugar contents were 1.63∼6.38% which showed higher in Meiwa Kumquat, Iyo and Navel Orange. Hesperidin and naringin, the sources of biiter taste and cloudness were low in Hungjin and Iyo. Soluble solid($^{\circ}$Brix) of citrus juice showed highest statistical relationship(r=0.907) with total sugar, and was highly significant at 1% level.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.416-421
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• 1997

Physicochemical properties of six cultivars of Cheju citrus fruits were investigated according to the harvest date. The fruit index of Citrus. unshiu Marc. var. miynawa, C. $natsudaidai{\;}H_{AYATA}$ and C. sudachi ranged from 1.14 to 1.38 with oval form. The fruit index of C. grandis OSEECK, C. aurantiun LINN and C. platymamma. Hort. SWINGLE ranged from 0.89 to 1.03 with a round form. The fruit weight showed the heaviest in C. grandis, followed by C. natsudaidai, C. aurantiun, C. unshiu, C. platymamma and C. sudachi. The rate of flesh showed the highest in C. unshiu, followed by C. platymamma, C. nat녀daidai, C. sudachi, C. grandis and C. aurantiun. The ratio of juice showed the highest in C. unshiu, followed by C. sudachi, C. platymamma., C. natsudaidai,, C. grandis, C. aurantiun. C. unshiu and C. platymamma, which showed a possibility to be used as raw materials for juices. The soluble solid and the Brix/acid ratio of all the varieties increased as the fruits ripen. Especially those of C. unshiu and C. platymamma were high(10.39, 7.67) in full ripe compared to other varieties. Acid content of C. natsudaidai, C. aurantiun, C. grandis and C. sudachi was sustained higher than $3{\sim}5%$ from the middle of September to the middle of January, and there was the possibility of manufacturing aromatic products like citrus vinegar. The C. sudachi contained the highest content of vitamin C,77.48 mg/100 g. The correlation between vitamin C extraction and season was insignificant. Rind and color value of all varieties were investigated, and the value of the L, a and b increased as the fruits were ripen. The value of a of rind of C. $natsudaidai{\;}H_{AYATA}$ and C. grandis until the end of November was negative. This means that their color was not presented by November since the chlorophyll was in the rind, unlike the colors of the rind of C. unshiu, C. sudachi and C. platymamma which were completed by that time.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.306-312
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• 1998

Free sugar, organic acid, naringin, hesperidin and inorganic elements change of six varities of Cheju citrus fruits; Citrus natsudaidai, C. grandis, C. platymamma., C. sudachi, C. aurantiun and C. unshiu Marc. var. miyagawa by harvest date were investigated. Changes in free sugar of citrus fruits on the different harvesting stages and varieties showed a little differencies. The content of sucrose, glucose and maltose in citrus juice were $44.9{\sim}66.0%,\;15.7{\sim}25.7%\;and\;17.5{\sim}30.1%$, respectively. As the fruits were matured, free sugar was increased, but organic acid was decreased gradually. The major organic acids from the fruit juice were citric acid, malic acid and oxalic acid. Citric acid content exceeded 90%, oxalic acid ranged less than 3.58% and malic acid ranged $0.98{\sim}9.45%$ in total organic acids. Both naringin and hesperidin content showed markedly high in immature fruits, and in rind compare to fruit juice. Naringin and hesperidin content decreased as peel coloration progressed. It was estimated that fully matured fruits would be useful for making processed products, which lead to less turbity and less bitterness.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.361-366
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• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.293-298
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• 2013

We aimed to provide the basic data for the development of a beverage using the juices from bioresources from Jeju. Our results show that pH and $^{\circ}Bx$ of the bioresources ranged 2.0-6.5 and 3.3-16.8, respectively. Rubus coreanus Miquel juice had the highest total phenol content (47.3 mg gallic acid equivalent (GAE)/100 mL). Citrus sphaerocarpa juice showed higher rates of 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging (86.8%) than those of other juices. However, the oxygen radical absorbance capacity (ORAC) value ($2,409.5{\mu}M$ TE/mL) of Citrus sudachi Hort. ex Shirai juice was higher than those of other juices. A high correlation (R=0.7343) was observed between the pH and ORAC values for the 20 bioresources. Furthermore, a high correlation (R=0.8752) was found between the phenolic contents and DPPH radical scavenging for the 5 citrus fruits. These results suggest that the bioresources in Jeju could be used as natural antioxidants for the development of functional foods, including healthy beverages.