• Toxicological Research
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• v.31 no.3
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.206-214
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• 1990

Effects of commercial food grade porcine pancreatic lipase on the neutral volatile compounds in Cheddar cheese were studied The enzyme was incorporated into the cheese at two different levels of concentration and ripened at various temperatures. The production of 2-butanone increased at higher amount of lipase and higher temperature, but the production of 2-pentanone was inconsistent trends during ripening periods. The concentration of acetaldehyde was the highest among aldehydes and was increased consistently during ripening Periods. In alcohol production ethanol was the most abundant but no further consistent trend was observed after 6 wk. The production of ethyl butyrate was the most abundant ester and related io lipase activities as well as ripening temperatures. Dimethyl sulfide was the only sulfur compound and appeared not to be related to the addition of lipase or ripening temperatures . Statistical analysis suggested that ethyl butyrate was most correlated to aged Cheddar flavor during cheese ripening.

• Journal of Periodontal and Implant Science
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• v.25 no.3
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• pp.470-477
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• 1995

Flavonoids from Scutellariae Radix possessed a dual function both as an anti-inflammatory agent and an enhancer of cellular activity in gingival fibroblast. The purpose of this study was to evaluate on the toxicity of ethanolic extract from the root of Scutellariae Radix Georgi and its flavonoids, Wogonin, Baicalein, and Baicalin were isolated and purified by the following method. The crude drug was extracted with ethyl acetate and the residue was dissolved in ethyl alcohol. The ethyl alcohol soluble fraction was separated, concentrated, and then chromatographed on a silica gel column. The acute oral LD 50 in rats was determined for EtOH ex. of Scutellariae Radix and three compounds were evaluated with a single oral gavage at three graded dosage levels. The acute intravenous LD 50 was determined with a single intravenous injection via the jugular vein at three graded dosage levels. Groups of 5 male and 5 female rats, 6 week of age at the start of the study, were fed diets containing 3 graded dosage levels for 14 days. Groups of 5 male and 5 female hamster received O.5ml of the test article at once in a day for 5 days to the buccal cheek pouch for two minutes each. The acute oral LD50 for EtOH ex. of Scutellariae Radix is 1430mg/kg, and for Wogonin 1320mg/kg, for Baicalein 1250mg/kg, for Baicalin 1330mg/kg. The acute intravenous toxicity of EtOH ex. of Scutellariae Radix and its extracts was found to be 27mg/kg body weight No toxic effects were observed in rats fed up to 200mg/kg of EtOH ex. of Scutellariae Radix, Wogonin, Baicalein and Baicalin in the diet for 14 days. The acute Mucouse Membrane LD 50 in hamsters was found to be greater than 100mg/kg. These results suggested that EtOH ex. of Scutellariae Radix and its flavonoids are safe for oral care products using limited amount of extract.

• Journal of fish pathology
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• v.18 no.3
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• pp.239-245
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• 2005

Galla Rhois was extracted with various solvents such as ethyl alcohol, ethyl acetate, n-hexane, and n-butyl alcohol, and antibacterial activity of the extracts were also tested. The ethyl acetate extracted Galla Rhois showed high antibacterial activities and was the most effective extract, was further fractionated into 8 subfractions with silica gel column chromatography. The subfractions 4 and 5 exhibited an excellent antibacterial activity against Streptococcus iniac KCTC3657.

• Journal of Adhesion and Interface
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• v.13 no.2
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• pp.64-72
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• 2012

Vinyl acetate/alkyl acrylate copolymers were prepared by water-born emulsion copolymerization according to the compositional change of vinyl acetate and various alkyl acrylates such as methyl acrylate (MA), ethyl acrylate (EA), and n-butyl acrylate (BA). Ammonium persulfate (APS) was used as an initiator and poly(vinyl alcohol) (PVA) was used as a protective colloid. The significant result was described as follows. The activation energy determined by an isothermal analysis in the temperature region between $100{\sim}200^{\circ}C$ of the copolymer had the order of PVAc/PMA > PVAc/PEA > PVAc/PBA. The peel strengths before and after the plasma treatment were the order of PVAc/PMA > PVAc/PEA > PVAc/PBA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.857-863
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• 2004

The effects of adipic acid on the growth of psychrotrophic kimchi lactic acid bacteria and on the fermentatation of mulkimchi were investigated. Four Leuconostoc and one Lactobacillus species were isolated from kinnchi fermented for 50 days at 6$^{\circ}C$. The growth inhibition rate of adipic acid on psychrotrophic kimchi lactic acid bacteria and control strain, Leuconostoc mesenteroides KCCM l1324, was gradually increased from 0.1% of adipic acid concentration and its growth inhibition rate on selected strains reached 90% at 0.4% addition of adipic acid. On the bases of these results, the Preservative effect of adipic acid on the fermentation of mulkimchi was investigated for 25 days at 1$0^{\circ}C$. The pH of mulkimchi containing adipic acid was lower than that of control mulkimchi at the beginning of fermentation. However, the pH of the control mulkimchi decreased rapidly and the pH is lower at the end of fermentation than that of all samples containing adipic acid. The control increased rapidly during fermentation at the acidity. Adipic acid inhibited the growth of several microorganisms in mulkimchi including Lactobacilli. The number of Lactobacilli in control mutkimchi increased rapidly at the beginning stage of fermentation and it decreased at the end stage due to lowering of pH. However, that of mulkimchi with adipic acid slowly increased. Addition of 0.2% ethyl alcohol showed increase of preservative effect of 0.1% adipic acid in mulkimchi.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.296-301
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• 2009

In order to investigate the effect of different yeasts (La Parisienne (LP), Y18-2, Y54-3, Y90-2, Y90-9 and Y272-7) from nuruks on the quality of Glutinous rice wines, physicochemical properties and volatile flavor components were evaluated. Glutinous rice wines prepared with different yeasts were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acid, free sugar and volatile compounds. After fermentation for 17 days, the ethanol contents ranged from 13.40 to 14.50%, while the total acid levels were from 0.33 to 0.44%. The amino acid contents in six samples ranged from 0.13 to 0.18%, while soluble solid contents ranged from 12.1 to $14.7^{\circ}Bx$. The glutinous rice wine prepared with LP showed the highest level of coloring degree, soluble solid and reducing sugar among six samples. Organic acid contents of the glutinous rice wine prepared with LP had the highest levels of lactic acid and acetic acid, while the glutinous rice wine prepared with Y90-9 had the highest level of succinic acid. In all glutinous rice wines tested, the most abundant free sugars were glucose followed by maltose. Volatile flavor components in the glutinous rice wines were identified by using GC-MSD. Nineteen esters, ten alcohols, eight acids, one aldehyde and one miscellaneous compound were identified in the glutinous rice wines. Using relative peak area, it was found that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component, predominantly found in the range of 2.73-10.41%. Phenylethyl alcohol, isoamyl alcohol, ethyl oleate, ethyl linoleate and tetradecanoic acid ethyl ester were some of the major volatile components present through the fermentation, respectively. Overall, it was shown that different yeast strains from nuruks greatly affected chemical and volatile characteristics of the glutinous rice wines.

• Analytical Science and Technology
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• v.34 no.3
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• pp.115-121
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• 2021

Ethyl glucuronide (EtG) and ethyl sulfate (EtS), which are ethanol metabolites, are direct indicators of ethanol intake; they have been studied in a variety of biological samples in forensic science. It is necessary to analyze ethanol metabolites to determine whether the ethanol detected in autopsy cases was due to alcohol consumption before death or due to the ethanol produced from post-mortem decay. In general, EtG and EtS are detected in the blood together with ethanol; however, it may be difficult to secure blood depending on the extent of decay. Therefore, the aforementioned method should be replaced by detecting the ethanol metabolites using tissue biological samples. In this study, we determined the optimal experimental conditions for detecting EtG and EtS from spleen samples using Liquid Chromatography - Tandem Mass Spectrometry (LC-MS/MS). Herein, the test method was validated, and an analysis method was applied to the actual autopsy cases.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.89-95
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• 1991

The effects of lactic acid bacteria on the chemical and microbial changes of fermented kimchi at various temperatures were studied. Kimchi was homogenized and was sterilized by ultra violet (UV), then Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococous acidilactici, Lactobacillus brevis and the mixture of these bacteria inoculated on sterilized kimchi, respectively. The measurement of alcohol by gas chromatography, and changes of sugar content and total viable count were investigated and palatability test was carried while inoculated kimchi was fermented at $30^{\circ}C$, $21^{\circ}C$ and $7^{\circ}C$. Ethyl alcohol was detected by GC in sample I (original Kimchi homogenate), III(inoculated Leu. mesenteroides), V(inoculated with Lac. brevis), then especially, more content were detected at $14^{\circ}C$. Sugar content reduced in accordance with fermentation proceeding. Total viable count increased at early fermentation stage, but thereafter decreased slowly. In the result of palatability test, sample I was the highest at all temperatures, sample III and IV (inoculated with mixed lactic acid bacteria) was the following in that kimchi odor and taste and the temperature.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.322-328
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• 1999

Volatile flavor components of watermelon (Citrullus vulgaris S.) and oriental melon (Cucumis melo L.) obtained by simultaneous steam distillation and extraction apparatus were separated by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). Thirty seven and fifty five volatile flavor components were identified in watermelon and oriental melon, respectively. (Z)-3-Nonen-1-ol, (Z,Z)-3,6-nonadien-1-ol, (E,Z)-2,6-nonadienal and (E)-2-nonenal containing unsaturated nine carbon atoms were the characteristic flavor components of watermelon. $C_{9}-Unsaturated$ esters including (Z)-3-nonenyl acetate, (Z)-6-nonenyl acetate, (Z,Z)-3,6-nonadienyl acetate and thioester were important components in the flavor profile of oriental melon.