• Asian-Australasian Journal of Animal Sciences
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• v.33 no.5
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• pp.812-824
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• 2020

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.655-660
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• 2003

Flavor components of dry shrimp, roasted-dry shrimp and roasted-dry shrimp with corn oil (w/w: 10%, 25%) were investigated to evaluate the effects of added corn oil on the formation of volatile components in dry shrimp during roasting process. The identified volatile included 20 nitrogen-containing compounds (7 pyrazines, 7 pyridines 3 pyrroles, others) 14 aldehydes, 5 alcohols, 4 ketones and 11 others. The largest quantities of lipid-derived products hexanal, nonanal, 2-pentylfuran, 1-octen-3-ol, trans-2-decenal, trans, cis-2,4-decadienal, trans, trans-2,4-decadienal were detected in the roasted-dry shrimp samples with corn oil. The lipid-derived aldehydes might be involved in the formation of 3- ethyl-2,5-dimethylpyrazine, 2,3,5-trimethyl-6- ethylpyrazine, 2-ethyl-5,6-dimethylpyrazine, 2,3,5- trimethylpyrazine, 3- ethyl-2,6-dimethylpyridine, 2-propylpyridine, ben-zopyrrole and the others. The nitrogen-containing compounds seem to be a major flavor component and responsible for characteristic flavor in roasted-dry shrimp with corn oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.332-341
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• 2007

The purpose of this study was to investigate the change of flavor compounds of freeze-dried garlic and garlic roasted with soybean oil and sesame oil. Freeze-dried garlic and ground raw garlic roasted with oils was prepared at $180^{\circ}C$ for 5 minutes. Volatile compounds of garlic samples were obtained by Likens-Nickerson distillation/solvent extraction and identified by GC and GC/MS. Sulfur compounds, methyl allyl sulfide, diallyl sulfide, methyl allyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl allyl trisulfide and diallyl trisulfide were the major volatile in garlic flavor which was more than 98% of the total volatile compounds. The total amount of sulfur compounds in freeze-dried garlic roasted with soybean oil was decreased to 20% compare to that of garlic flavor; however, 10 pyrazines such as 2-methyl pyrazine, 2,6-dimethyl pyrazine, 2-ethyl-5-methyl pyrazin and 3-ethyl-2,5-dimethyl pyrazine which were not originated from both freeze-dried garlic and soybean oil were identified. They might be generated from thermal interactions of sugars and nonvolatile flavor precursors of garlic. In freeze-dried garlic roasted with sesame oil, the amount of diallyl sulfide, methyl allyl disulfide, dimethyl trisulfide increased whereas diallyl disulfide completely disappeared. The amount of two cyclic compounds 3,4-dihydro-3-vinyl-1,2-dithiin and 2-vinyl-4H-1,3-dithiin, which were artifacts from allicin, increased in roasted garlic with sesame oil.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.345-352
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• 2001

The volatile compounds of traditional Kyungsando squid sikhe were identified by GC-MS. The amount of ${\alpha}-zingibirene$ among identified volatile compounds was 19.73 mg/kg. The major volatile compounds of sikhe were (Z)-Di-2-propenyl disulfide, ${\alpha}-curcumene$, methyl allyl disulfide, (E, E)-a-farnesene, pentanol, z-citral, 3-ethyl-1,2-dithi-5-ene-${\beta}-elemene$, ${\beta}-elemene$, acetic acid, and ${\beta}-phellandrene$. The volatile compounds of sikhe were compose of 49 including hydrocarbone groups, 15 aldehydes groups, 33 alcohol groups kinds, 11 ketone and ester groups. The fraction obtained from sikhe were tested for electron donating ability, angiotensin converting enzyme inhibitory activity and xanthine oxidase inhibitory activity. There were no electron donating abilities$(SC_{50})$ in hexane and water soluble fractions. On the other hand, the angiotensin converting enzyme abilities of ethylacetate and butanol soluble fractions were $310.64\;{\mu}g/mL$ and $1096.49\;{\mu}g/mL$, respectively. Angiotensin converting enzyme inhibitory activities$(IC_{50})$ of ethylacetate butanol soluble fractions were 1.623 mg/mL and 1.303 mg/mL, respectively. Xanthine oxidase inhibitory activities$(IC_{50})$ of ethylacetate fraction and butanol soluble fractions were 3.591 mg/mL and 2.083 mg/mL, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1053-1058
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• 1998

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).

• Korean Journal of Pharmacognosy
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• v.42 no.4
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• pp.361-365
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• 2011

The objective of this study is to provide basic information for developing a high-value ginseng product using ginseng saponin and prosapogenin. In order to achieve the proposed objective ginsenoside compositions of Black (BG) and Red (RG) ginseng extract with 95% ethyl alcohol were examined by means of HPLC. The crude saponin and ginsenoside composition of processed ginseng products were analyzed and compared, with BG topping the list with a crude saponin content of 7.53%, followed by RG (5.29%). Ginseng prosapogenin (ginsenosides $Rg_2$, $Rg_3$, $Rg_5$, $Rg_6$, $Rh_1$, $Rh_4$, $Rk_1$, $Rk_3$, $F_1$ and $F_4$) in BG was found to be contained almost 2.6 times as much as that in RG. Ginsenosides $Rg_3$, $Rg_5$, $Rk_1$, $Rh_4$ and $F_4$ in BG in particular were found to be almost 3 times as much as those in RG. $Rg_6$ and $Rk_3$ in BG were also found to be almost 4 times as much as those in RG.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.5
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• pp.60-67
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• 2011

Hemicelluloses pre-extracted from Korean mixed wood chip were investigated as a wet-end additive. Hemicelluloses dissolved in hot water and alkali solution were isolated by ethyl alcohol precipitation from pre-extractives. They showed molecular weight of 9,000 ~ 27,000 g/mol as revealed by size exclusion chromatography. The reduction of molecular weight through hot water extraction was caused by autohydrolysis. Chemical composition of the hemicelluloses were analyzed with high-performance liquid chromatography and UV-Vis spectroscopy. As the surface charge of isolated hemicelluloses were negative, the adsorption of hemicelluloses onto softwood unbleached kraft pulp fiber was promoted by poly-DADMAC. The physical properties of handsheets increased as the molecular weight of hemicellulose increased. On the other hands, the optical property decreased with hemicellulose adsorption.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.228-232
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• 2001

Melanin 생선에 관여하는 tyrosinase 유전자의 발현을 억제하는 물질을 탐색하고자 tyrosinase promoter를 지닌 B16 mouse melanoma cell.에 양파 methanol 추출물을 처리한 바 양파 methanol추출물은 10.0$\mu\textrm{g}$/$m\ell$, 100.0 $\mu\textrm{g}$/$m\ell$, 1.0$\mu\textrm{g}$/$m\ell$ 농도에서 대조군에 비해서 약 15%, 23%, 57%의 억제효과를 나타냈으며, 세포생존율은 1.0$\mu\textrm{g}$/$m\ell$, 10.0$\mu\textrm{g}$/$m\ell$, 100.0$\mu\textrm{g}$/$m\ell$ 1.0$\mu\textrm{g}$/$m\ell$의 농동에서 약 126%, 92%, 85%, 64%로서 세포독성이 낮게 나타났다. Ethyl acetate butyl alcohol. 그리고 물 용매 분획물은 tyrosinase 유전자의 발현을 억제하는 효과가 없었지만 methylene chloride용해 분획물은 10.0$\mu\textrm{g}$/$m\ell$과 100.0$\mu\textrm{g}$/$m\ell$의 농동에서 약 87%와35%의 발현율을 나타냄으로써 대조군에 비해 크게 억제하였다.

• Korean Journal of Pharmacognosy
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• v.48 no.3
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• pp.255-259
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• 2017

This study was conducted to provide basic information on ginseng saponin of dried ginseng radices. In order to achieve the proposed objective ginsenoside compositions of dried ginseng radices extract with 70% ethyl alcohol were examined by HPLC. The total saponin content, the sum of all ginsenosides, showed that Wild simulated ginseng (WSG), White fine ginseng (WFG), Skin White ginseng (SWG), and White ginseng (WG) stood at 2.510%, 1.643%, 0.587, and 0.429%, respectively. WSG in PPD/PPT ratio was highest at 3.190, WFG (1.934), WG (1.600), SWG (1.386) in order. In the content of ginsenoside Rb1, one of the marker compounds of ginseng, WSG (1.095%) showed the highest content, and WFG (0.527%), SWG (0.246%), WG (0.133%) in this order. The content of ginsenoside Rb1 of WSG (1.095%) was 4.5 times higher than SWG (0.246%). WSG (0.230%) showed the highest content in ginsenoside Rg1, a marker compounds of ginseng, followed by WFG (0.180%), SWG (0.141%) and WG (0.086%). The content of ginsenoside Rg1 of WSG (0.230%) was 1.6 times higher than SWG (0.141%).

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).