• Korean journal of food and cookery science
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• v.4 no.2
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• pp.57-64
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• 1988

The present study was conducted to characterize lipoxygenase isoenzymes isolated from germinating soybean seeds to obstain pH profiles, carbonyl Production, carotene bleaching abilities, and stability to heat. The roles of these lipoxygenase isoenzymes in the generation of volatile carbonyl compounds were investigated to associate with off-flavor and odor of soybean sprouts cooked to different temperatures. Lipoxygenase isoenzymes were isolated from soybean sprouts using ammonium sulfate fractionation, gel filtration and ionexchange chromatography. Two main lipoxygenases exhibited maximum activity at pH 6.5 (lipoxygenase 2) and at pH 9.5 (lipoxygenase 1), respectively. Both lipoxygenase 1 and 2 produced 280 nm absorbing carbonlys and bleached carotene. The abilities of hydroperoxide formation, 280 nm absorbing carbonyl production and carotene bleaching of lipoxygenase isoenzymes were decreased significantly as the cooking temperature raised. Sensory evaluation data presented that raw and $50^{\circ}C$ cooked soybean sprouts showed significantly higher grassy odor than $80^{\circ}C$and $100^{\circ}C$ cooked soybean sprouts. On the other hand beany odor was significantly higher in $50^{\circ}C$ and $80^{\circ}C$ cooked soybean sprouts than in raw and $100^{\circ}C$ cooked soybean sprouts. These results indicate that lipoxygenase plays a role in the development of off-odor and flavors in soybean sprouts under the condition of chewing and inadequate heating.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.295-303
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• 2007

As a result of life-style changes, consumer's concerns of food have shifted from calories and nutrition to health and convenience. Fresh-cut products are one such new direction for fruit and vegetable consumption. In this study, the vitamin C, mineral, and pesticide contents of various fresh-cut products were analyzed. According to sensory evaluations, the key reason for a lower than expected overall acceptability of many fresh-cut products is that they are likely to have browning and can easily lose their freshness. Also, the sensory evaluation showed that shriveling, the degree of browning, softening around the cut edge, and off-flavors were the primary factors affecting the quality of fresh-cut products. As a nutritional factor of quality, vitamin C content was not practical with regard to fresh-cut lettuce because the level was very low. For product safety, residual pesticides were detected in the fresh-cut products, but the results showed that all items were under permitted levels and considered safe. In evaluation of the microbial levels of the fresh-cut market products, the levels of viable cells, mold, yeast, coliform bacteria, and enterobacteriaceae were not significantly different based on the summer and winter seasons. The levels of S. aureus and Listeria spp. in the products were higher during the summer season than the winter.

• Current Research on Agriculture and Life Sciences
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• v.4
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• pp.65-69
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• 1986

The radurization and radicidation effects on mixed condiment with Co-60 gamma irradiation at 3-9kGy and the physicochemical aspects of irradiated samples stored at $30^{\circ}C$ for three months were investigated. The initial microbial loads of the sample were $7.5{\times}10^5/g$ in total bacterial count and $1.2{\times}10^2/g$ in coliforms, respectively. The irradiation treatment of below 9 kGy could decontaminate the sample and $D_{10}$ value of the bacteria contaminated was shown to be 1.94 kGy. The chemical components associated with the quality of the sample were little affected by the irradiation at 3-6kGy. The sensory evaluation showed that the high sterilizing dose caused appreciably the change in overall flavors of mixed condiment.

• Journal of Korean Medical classics
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• v.34 no.2
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• pp.225-240
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• 2021

Objectives : The purpose of this paper is to examine Zhang Zihe's reinforcement method based on the theory of keeping balance(以平爲期). Methods : Based on his arguments in the Rumenshiqin and formula compositions, Zhang Zihe's reinforcement method was examined. Results & Conclusions : 1. Despite preconceptions that Zhang Zihe must have been critical of reinforcement methods due to his alliance to the offensive purgative group, in reality his criticism was not aimed at reinforcement methods entirely, but rather at warming and tonifying. 2. Zhang Zihe's criticism of warming and tonifying was based on his research of the Neijing, in which he realized the pathogenic effects of fire-heat and the side effects of warming and tonifying in clinical practice. This is a common conception among the Four Great Doctors of the Jin-Yuan period. 3. Zhang Zihe focused on eliminating pathogenic qi so that the body's qi would circulate smoothly to slowly restore the source qi. The theory of keeping balance was emphasized to achieve this goal. 4. Based on the theory of keeping balance, Zhang Zihe used various medicinals with different properties and flavors to allow for the medicinals in each of the sovereign, minister, assistant and courier positions to co-operate with each other, while using food reinforcement to restore the source qi.

• International Area Studies Review
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• v.16 no.1
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• pp.379-405
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• 2012

It is France for the origin of wine cepage in the world. Cepage of Syrah is estimated as intense, aromatic and dense wine. It is getting popularized and enlarged in cultivation areas. Syrah is well planted cool areas and hot areas. It is high in alcohol degree concerning sugar content. Especially, this cepage is clear aroma and is the best well-aged wine. The strong points is deversed style, adapted to everywhere. Rhone is attracted public attention for strong and full-boied by international wine experts. Syrah is deep color like ink. From distincted aroma be formed to casis, meat, leather, burned rubber, brown suger, caramel, raisins bouquets by aging. It is popular among wine manias for strong characteristics, spycies, high tanin, lasting flavors. Nowadays it receive response in the world with powerful style and characreristics.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.463-473
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• 2019

The aim of this study is to identify the value structure of active seniors for noodles. Noodles are the secondly most preferred and familiar food in Korea, followed by rice. And noodles also have a variety of tastes/flavors and even a variety of ceremonial characteristics. The necessity of offering proper food to seniors has recently increasing because Korea becoming an aged society. This study conducted 1:1 in-depth interviews with 30 active senior participants using the soft laddering technique, which is based on the means-end chain theory. The Implication Matrix and HVM were derived from performing content analysis. The active seniors mainly consider the 'taste', expecting to obtain the 'satisfying taste', and pursuing the 'family affair', 'pleasure', and 'self-satisfaction'. The results of this study indicated that the taste is the most important attribute and the active seniors consider their family as well as the pleasure and satisfaction of their own. Male seniors mainly pursue the 'pleasure' and 'self-satisfaction' by satisfying their taste through considering 'taste' and 'familiarity'. But female seniors mainly pursue the 'family affair' by 'satisfying taste' through considering 'taste'. These results can be used as a basic data for developing noodle products for the elderly. This study will also contribute to the development of special care food and product concepts for the silver generation.

• Journal of the Korean Society of Food Culture
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• v.37 no.3
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• pp.239-247
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• 2022

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

• Journal of Microbiology and Biotechnology
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• v.32 no.6
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• pp.808-815
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• 2022

In this study, gamma-irradiated mackerel (Scomber japonicus) meat was stored in a refrigerator for 20 days to examine the physicochemical changes related to fishy smell. The effect of gamma irradiation on the inhibition of the activity of crude urease extracted from Vibrio parahaemolyticus was also evaluated. Increased levels of trimethylamine (TMA) and volatile basic nitrogen (VBN) content, which are the main components causing fishy smell, were significantly reduced by day 20 of storage after gamma irradiation, indicating that freshness was maintained during storage. The ammonia nitrogen contents of 3, 7, 10, and 20 kGy gamma-irradiated groups were significantly decreased by 6.5, 15.2, 17.4, and 23.9%, respectively, compared to non-irradiated groups on day 20 of storage. In addition, urease activity decreased in a gamma irradiation intensity-dependent manner. Volatile organic compounds (VOCs) were measured during the storage of gamma-irradiated mackerel meat. The contents of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavors due to spoilage of fish, were significantly reduced by day 20 of storage. Therefore, gamma irradiation can be considered useful for inhibiting urease activity and reducing fishy smell during fish storage.

• The Korea Journal of Herbology
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• v.36 no.4
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• pp.9-22
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• 2021

Objective : The purpose of this dissertation is to make a list of the phaeophyta growing naturally in the Korean coastal waters, and to carry out a survey on the current distribution status to investigate the phaeophyta which can be used as medicinal herbs. Methods : References and research papers about herbology published at home and abroad were examined. Results : The results of this study were as follows : A total of 63 genera and 145 species of phaeophyta was found in the Korean coastal waters among which 11 genera and 15 species(approximately 11%) were medicinal plants. Out of the 145 species of phaeophyta 27 species belonged to Sargassum, and out of the 15 species of medicinal plants 4 species belonged to Sargassum. Among the medicinal parts 11 species belonged to algae. Sixteen species had cold property, and 16 species had salty flavors. Thirteen species had the efficacy of liver meridian, and 15 species had the potency of YEONKYUN, which helps to remove hard clots generated in human body. No toxic drugs were detected. Conclusion : There were totaled to 63 genera and 145 species in Phaeophyta in Korea and among them medicinal plants are 11 genera, 15 species, some 11% in total. Thirteen species had the efficacy of liver meridian, and 15 species had the potency of YEONKYUN, which helps to remove hard clots generated in human body. No toxic drugs were detected.

• The Korea Journal of Herbology
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• v.28 no.6
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• pp.9-14
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• 2013

Objectives : Cnidii Fructus is prescribed as the fruit of Cnidium monnieri (L.) Cusson or Torilis japonica (Houtt.) DC. in Korea pharmacopoeia. Although there are differences in the composition of useful components, two species have been used without distinction. In order to discriminate them, DNA sequencing and taste pattern analysis were used in this study. Methods : Primers ITS 1 and ITS 4 were used to amplify the intergenic transcribed spacer(ITS) region of nuclear ribosomal DNA from seven T. japonica and six C. monnieri samples. Taste pattern of samples were measured by using taste-sensing system SA402B equipped with five foodstuff sensors(CT0, C00, AAE, CA0, and AE1). The five initial taste(sourness, bitterness, astringency, umami, and saltiness) and three aftertaste(aftertaste of bitterness, astringency, and umami) of two species were compared. Results : According to the results of ITS region sequence analysis, two species showed 94 base pairs differences. The similarity of two sequences was 85%. From the taste pattern analysis, sourness, bitterness, aftertaste of bitterness(aftertaste-B), and umami showed a different pattern. Especially, bitterness and aftertaste-B of C. monnieri were significantly higher than T. japonica. In addition, two species were shown to have two markedly different clustering by these two flavors. Conclusion : T. japonica and C. monnieri were effectively discriminated using DNA sequencing and taste pattern analysis. These methods can be used to identify the origin of traditional medicine in order to maintain therapeutic efficacy.