• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.459-462
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• 1988

Compositions of free-sugars and sugar-alcohols in three cultivated mushrooms, Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus were analyzed by gas-liquid chromatography and compositional differences of these components depending on species, sizes of fruiting body and portions(pileus and stipe) were investigated. Glucose, fructose, trehalose, glycerol, arabitol and mannitol were identified in each of the three mushrooms. The major components were mannitol and arabitol in Lentinus edodes, mannitol in Agaricus bisporus, trehalose and mannitol in Pleurotus ostreatus. The total free-sugars and sugar-alcohols content were in the range of 12.7-18.9% in Lentinus edodes, 9.2-16.1% in Agaricus bisporus and 8.2-10.6% in Pleurotus ostreatus. Total contents of these components in Pleurotus ostreatus and Agaricus bisporus were higher in pileus than those in stipe and it was decreased as pileus size development in all of three edible mushrooms.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.598-607
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• 2004

This study was conducted to examine the sensory characteristics and the contents of proximate composition and the free sugars of the Demi-glace with varying quantity of Omija extracts added. First, the qualities of Demi-glace sauces with varying quantity of Omija extracts added are as follows: (1) Proximate composition: The moisture content was 66.10～73.50%, and crude ash content was 1.59～1.89%. As the Omija extracts added increased, moisture content increased, whereas crude ash content decreased. The crude protein content was 6.12～7.95%. Among them, the one with the 2% Omija added showed the highest level of the crude protein. (2) Free sugars contents: In terms of total sugar contents, the control showed 1.32% and Omija sauces showed 1.44～1.55%. Major free sugars analyzed in the order of fructose, oligosaccharide, glucose and sucrose. Second, the results of sensory evaluation of Demi-glace sauces with the different levels of Omija added are as follows: (1) The preference of Demi-glace sauces according to occupation: Students and Cooks liked the one with the 2% Omija added in terms of color, flavor, taste, texture and overall acceptability. Cooks showed higher preference than students. (2) The preference of 5 tastes: It was found that Demi-glace sauce with the 2% Omija added was the best. The one with the 2% Omija added was suitable in terms of sweet taste and bitter taste and the one with the 3% Omija added was desirable for hot taste and saline taste. In terms of sour taste, the one with 1% Omija added was regarded as the most desirable one. (3) The preference for authentic tastes for Demi-glace sauce: In terms of simple taste, females showed higher preference than males. Demi-glace sauce with the 2% Omija added was found to be the best for savory taste, flavor enhancer taste, simple taste, after taste and overall acceptability. The one with the 1 % Omija added was regarded as the best for soft taste.

• Food Science and Preservation
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• v.5 no.2
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• pp.154-161
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• 1998

Changes of free sugars and sugar alcohols of fresh shiitake were measured during storage. Shiitake were stored at 1$^{\circ}C$ and -4$^{\circ}C$, with non-packaging, wrapping, 0.03mm polyethylene(PE)film packaging(unpunched and punched, unprecooled and precooled before storage), 0.05mm PE film (vacuum packaging). Chanties of glycerol, arabitol and arabinose contents were not marked during storage. The content chanties of $\beta$-rhamnose, fructose, glucose, mannitol, sucrose and maltose were the smallest until 40days storage and were increased significantly after 40 days and then decreased significantly after 50days. Content of $\beta$-rhamnose during storage when was treated unprecooling, 0.03mm PE film punched and unpunched at -4$^{\circ}C$ was the highest 25.08% and 34.86%, respectively in 50~60days. Content of mannitol was not changed at -4$^{\circ}C$.

• Journal of environmental and Sanitary engineering
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• v.4 no.2 s.7
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• pp.27-32
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• 1989

In orde to investigate free sugar, sugar alcohol, amino acid and mineral contents of edible mushrooms, hentinus edodes, Auricula-Jude and Coriolus Versicolor were analyzed. 1. In each of the three mushrooms, glucose, fructose, xylose, trehalose, mannose and mannitol were identified and in the hentinus edodes and Auricula-jude, the major free sugar was trehalose, respectively and increasing sequence in amount of free sugars were mannitol, mannose, fructose, glucose, on the other hand that lowest amount was Xylose. The relatively richest were glucose, fructose, trehalose, mannose, on the other hand lower amount of sample, Coriolus Versicolor were mannitol and Xylose. 2. In each of the three samples, essential amino acids were high amounts, especially good taste component, glutamic acid was higher. 3. The mineral p Contents$(925\~115mg)$ were highest and Mg was higher amount, in hentinus edodes and Auricula-jude, K, Na, Ca, Cu, Zn, etc were identified, In Coriolus versicolor, K content was highest, on the other hand, Sequence of mineral amount was Ca, Fe and Na.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.450-456
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• 2013

This study evaluated the quality characteristics of fermented abalone-kimchi or sea tangle-kimchi during 28 days of storage at $4^{\circ}C$. Abalone and sea tangle were added as extracts compared to a control. We analyzed lactic acid bacteria, pH, acidity, salinity, reducing sugars, free sugars, organic acids, free amino acids, and sensory characteristics. The lactic acid bacteria levels were 4.4~5.3 log CFU/g on day 0, 6.8~7.1 log CFU/g after 7 days, and continued to rise during the fermentation period. The salinity increased slightly over time. As fermentation progressed, pH and reducing sugars, free sugars, and organic acid contents decreased. Free sugars, in particular, dramatically decreased about 70% compared to the initial day. The total free amino acid content was higher in abalone-kimchi. In terms of free amino acid contents, taurine was high in abalone-kimchi, while glutamic acid and aspartic acid content was high in sea tangle-kimchi. The sensory evaluation results show that abalone-kimchi and sea tangle-kimchi had higher scores for their savory taste and overall acceptance compared to the control.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.2
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• pp.134-137
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• 1988

Sizes of ginseng seeds and contents of ginsenosides, free sugars and fatty acids in the seeds were investigated at different dates after flowering of 4 year old ginseng to get basic information used for determining harvest . time of ginseng seed. The sizes of seeds were maximum about 35 days after flowering(DAF), while those of endosperms reached maximum at 50 DAF. At 65 DAF seeds with intact pulp weighed most heavy. The amounts of total saponin and ginsenosides were decreased with time after flowering. Contents of free sugars such as glucose, maltose and fructose were decreased continously after flowering. Amount of palmic acid was decreased, .but those of oleic, linoleic and stearic acids were increased with time after flowering.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.177-179
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• 1989

This study was carried out to investigate the compositions of free sugars, lipids, and nonvolatile organic acids in parts of omija. The major components of free sugars in each part of omija were fructose and glucose. The contents of those were similar in fruits and endocarps, however, the content of glucose was 1.5 times as much as that of fructose in seeds. The content of lipids in endocarps was 2.4 times as much as that in seeds, and major composition of lipids was neutral lipid. In the contents of nonvolatile organic acids, the content of citric acid that content was 61 to 68% depend on each part of sample was highest among other components, and that of malic acid being 25 to 30% was followed. The contents of nonvolatile organic acids of water extract were 74.5, 55.9, and 69.2% as high as those of original sample in fruits, endocarps, and seeds, respectively. The content of oxalic acid in seeds was lower than that of it in original sample.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.249-252
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• 1986

This quantitative analysis was carried out in order to investigate the isolation and identification of total amino acids and free sugars in Lycii fructus by using amino acid autoanalyzer and HPLC. 17 kinds of amino acids were analyzed by amino acid autoanalyzer, that is, aspartic acid, proline, glyclne, analine, cystine, valine, methionine, isoleucine, leucine, tyrosine, phenyla lanine, histidine, lysine, arginine, threonine, serine and glutamic acid. Threonine (3,745mg/100g) was the richest among them and total amounts of the essential amino acid, which was 53.93% of total amino acids, was 10,773mg/100g. Free sugars isolated by HPLC wet·e glucose, fructose and saccharose.

• Journal of Ginseng Research
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• v.20 no.3
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• pp.307-317
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• 1996

This study was undertaken to examine the effects of fresh ginseng addition on the chemical and sensory properties of dongchimi juice fermented under various conditions. The contents of free sugars in dongchimi juice during fermentation increased at the initial stage, but decreased at the palatable stage and then increased again thereafter. Free sugars were higher in dongchlml juice with 4% of ginseng addition than with Soye ginseng and without ginseng addition. Analyses of organic acid contents showed that all three groups contained relatively high amounts of citric, lactic and malic acids. It was also found that, as fermentation progressed, the amounts of tactic and acetic acids in- creased, while that of malic acid decreased at the palatable stage and increased again thereafter. Total saponins were highest in dongchimi juice fermented at 4$^{\circ}C$ with 4% of ginseng addition and panax atrlol ginsenosldes were found more than panaxadiol ginsenosides in dongchimi juice The results of sensory evaluation revealed that dongchimi juice prepared with the addition of $4^{\circ}C$ and 4% ginseng was lower in sour taste and moldy off flavor than the control, thus scoring high In total acceptability. Dongchimi juice with 4% of ginseng addition was best in most sensory characteristics.

• Applied Biological Chemistry
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• v.14 no.1
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• pp.43-50
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• 1971

Measuring the changes of free amino acids, organic acids, free sugars, for after-ripening of the peel of hot pepper, the writer has obtained the following results; 1. Glutamine, asparagine, and glutamic acid as free amino acid of hot pepper are rich, while the total amount of free amino acids is greatly decreased through after-ripening. 2. The major organic acids of hot pepper is malic acid and citric acid, and their total amount comes to 80% of the total acid through the whole after-ripening period. Malic acid, however, is greatly decreased while citric acid is increased through after-ripening. And in the course of after-ripening the total amount of acid is decreasing, particularly with a sharp decrease in the post-cli. stage. 3. As free sugar in hot pepper, glucose is the major one, fructose, galactose and sucrose are identified, and existence of raffinose is presumed. Through after-ripening the total amount of free sugar is decreased about 25% in the post-cli. stage, and reducing sugars and non-reducing sugars also are decreased.