• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.1-4
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• 1991

This is study was conducted to find out the effect of various plant hormones on the growth of garlic callus and to determine the effects of sulfur and nitrogen on the formation of alliin. The following results were obtained. The callus was grown effectively on the basal Linsmainer and skoog medium supplemented with 10-6M of kinetin and 2, 4-dichlorophenoxyacetic acid. When alliin produced by callus were extracted and identified by PPC allin appeared to have Rf value 0.21 in PPC which was exactly same as standard and it gave a deep red colar by Grot's reagent. The highest amount of alliin which is produced in callus culture was 270mg per 100g of dry weight in the basal Linsmaier and Skoog medium supplemented with 100% of NO3 as a nitrogen source.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1011-1020
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• 2003

The present study was conducted to examine sensory characteristics of non-fermented tea and fermented teas with fermented times of 0 hr (green tea), 10 hrs (mild fermented tea), 17 hrs (medium fermented tea), 24 hrs (black tea), respectively. The lightness of tea powder and tea extract got lower, and the redness and the yellowness of those got higher as tea was more fermented. The result of sensory evaluation about the extracts of non fermented tea and fermented teas showed that the preference of flavor got higher in the more fermented tea but one got lower in a mild fermented tea according to temperatures, respectively. The preference of taste got higher at 60∼7$0^{\circ}C$ extracts in the green tea and got the highest at 80∼9$0^{\circ}C$ extracts in the medium fermented tea and black tea. A total of 76 flavor components was detected in non fermented tea and the total contents of those were 129.9 mg/kg. The major components were linalool, geraniol, nerolidol, benzyl alcohol, and linalool oxide. A total of 76 flavor components was detected in the mild fermented tea and total contents of those were 159.1 mg/kg. The major components were geraniol, linalool, linalool oxide, ethanol, benzyl alcohol, etc and were similar in those to the non fermented tea. A total of 79 flavor components was detected in the medium fermented tea and total contents of those were 455.6mg/kg. The major components were ethyl acetate, 3-methylbutanal, ethanol, (E)-2-hexenal, geraniol, linalooloxide. A total of 79 flavor components was detected in the Black tea and total contents of those were 680.5 mg/kg. The major components were 3-methylbutanal, ethyl acetate, geraniol, ethanol, (E)-2-hexenal, hexanal, linalooloxide. The amounts of flavor components was increased, but the amounts of aldehyde compounds was remarkably increased according to the degree of fermentation.