• The Korea Journal of Herbology
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• v.21 no.2
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• pp.9-13
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• 2006

Objectives : To determine the DNA sequence of the 18S rRNA gene of the Rehmannia glutinosa and analyze it phylogenetically Methods : Dried root of the Rehmannia glutinosa was ground with a mortar and pestle. Glass beads(0.5 mm in diameter), TE buffer and SDS solution were added to that. The mixture was vortexed vigorously and extracted with the mixture of phenol, chloroform and isoamyl alcohol and with the mixture of the chloroform and isoamyl alcohol. The nucleic acids were precipitated with ethanol and resuspended in TE buffer. Contaminating RNA was digested with RNAse A and the DNA was purified further with the Geneclean Turbo Kit. This DNA was used as a template for amplification of the 18S rRNA gene by PCR. The PCR product was cloned in the pBluescript SK II plasmid by blunt-end ligation and the DNA sequence of the insert was determined. This DNA sequence was analyzed phylogenetically by the BLAST program. Results and Conclusion : Vortexing the ground powder of the dried plant root with glass beads during cell lysis improved recovery of DNA. The DNA sequence of the Rehmannia glutinosa 18S rRNA gene was determined and deposited at the GenBank as the accession number DQ469606. Phylogenetic analysis of that sequence showed the relationship between the members of the family of Scrophulariaceae and also the close relationship of the Buddleja davidii to the members of the Scrophulariaceae family.

• Food Science and Preservation
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• v.8 no.1
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• pp.60-65
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• 2001

To investigate the effect of Acetobacter on qualities of potato vinegars, potato vinegars were produced through acetic acid fermentation using 3 Acetobacters such as Acetobacter sp. PA97, Acetobacter sp. PA96 and Acetobacter pasterianus JK 99. There were little difference in pH(2.90∼3.09) and total acidities(5.30∼5.60%) of 3 potato vinegars. However potato vinegar(II) fermented by Acetobacter sp. PA96 showed a little difference in color values with other potato vinegars. Except acetic acid in each potato vinegars, the contents of citric acid, oxalic acid, succinic acid were high in potato vinegar(I), malic acid in potato vinegar(II) and lactic acid in potato vinegar(III). The contents of glutamic acid alanine, histidine and proline were high in all potato vinegars. The major volatile components in 3 potato vinegars were acetic acid, isoamyl acetate, isobutyl acetate, 3-methyl-1-butanol, 3-methyl-butanoic acid and phenethyl alcohol. Also composition ratio of volatile components was a little difference among 3 potato vinegars.

• Food Science and Preservation
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• v.18 no.5
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• pp.803-810
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• 2011

This study was performed to evaluate the quality of the commercial brown-rice vinegars of South Korean and Japanese origins, which were prepared via static acetic-acid fermentation. The major free amino acids of Korean brown-rice vinegars were proline, glutamic acid and phenylalanine, while those of the Japanese were proline, valine, phenylalanine, lysine, ${\gamma}$-aminobutyric acid, alanine and isoleucine. The ${\gamma}$-aminobutyric acid (GABA) and total amino acids (3686.37~4212.27 mg%) contents were found to be significantly higher in the Japanese than in the Korean brown-rice vinegars. The key volatile compounds of the Korean brown-rice vinegars, analyzed with GC-MS, were acetic acid, benzaldehyde, phenethyl alcohol and phenethyl acetate while those of the Japanese brown-rice vinegars were acetic acid, ethyl acetate, ethyl alcohol, isoamyl acetate, phenethyl acetate and benzaldehyde. The volatile patterns of the Korean and Japanese commercial brown-rice vinegars were effectively distinguished from each other using an electronic nose, through which it was also elucidated that the volatiles profiles were similar among the Japanese vinegars but were different among the Korean vinegars.

• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.8-14
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• 1985

In order to give the unique flavour of traditional Doenjang (Korean-style soybean paste) to commercially manufactured soybean paste, the addition of Bacillus licheniformis and Saccharomyces rouxii was tried and their influences were investigated. The addition of B. licheniformis and S. rouxii in soybean paste decreased the content of reducing sugars. By the addition of B. licheniformis, the contents of amino type nitrogen and titrable acidity were increased. The content of ammoniacal nitrogen was reduced and ethyl alcohol production was increased by the addition of S. rouxii. The viable counts of molds showed the decreasing tendency during the aging and it was accelerated by the addition of B. licheniformis and S. rouxii. Acetaldehyde, acetone, ethylacetate, methyl alcohol, ethyl alcohol, propyl alcohol, isopropyl alcohol and isopropyl alcohol were detected from the vapor of all tested ripen soybean pastes, while in a traditional Doenjang, isoamyl alcohol and isobutyl alcohol were not. The B. licheniformis and S. rouxii added sample showed richest free amino acid content. In organoleptic test the B. licheniformis and S. rouxii added sample showed the most excellent overall acceptability.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.579-585
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• 2015

Following supplementation with organic acids (acetic, citric, and lactic acids), the pH of the alcohol mash changed from 4.2 control to 3.73-3.97 supplemented, the acidity from 5.06 to 8.13-9.98, and the alcohol content from 17.8 to 17.0-17.8%. Protease activity decreased owing to the pH change, and the total nitrogen content decreased by 13.1-36.9% following organic acid supplementation. Organic acid supplementation did not affect the distillation efficiency; however, thiobarbituric acid values in the crude distillate (40%) decreased 2.2-3.6 fold following supplementation with citric acid and lactic acid. The total isobutanol (B), isoamyl alcohol (A), and 1-propanol (P) contents in each soju (25%) supplemented with organic acid were 1,041.47, 979.50, and 961.48 ppm, respectively, which were higher than those in the control soju (935.27 ppm). The A/P, A/B, and B/P ratios of soju were altered and the acetaldehyde content decreased following supplementation with the organic acid.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.570-576
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• 2011

The effect of nuruks and crude amylolytic enzyme on free amino acid and volatile components of brown rice vinegar prepared by static cultures was investigated. Five groups consisted of AV (100% nuruk without crude amylolytic enzyme), BV (75% nuruk; 25% crude amylolytic enzyme), CV (50% nuruk; 50% crude amylolytic enzyme), DV (25% nuruk; 75% crude amylolytic enzyme) and EV (100% crude amylolytic enzyme without nuruk). Free amino acid content in AV vinegar (132.06 mg%) was lower than the others (184.56-191.22 mg%). Acetic acid, 3-methyl butyl acetate, acetoin and isoamyl alcohol were major volatile components as analyzed using gas chromatography-mass spectrometry after headspace solid-phase microextraction. Acetic acid in AV and EV samples represented 67.56% and 55.53% of total GC peak area, respectively. E-nose provided different patterns in each case showing variation in sensory properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.196-201
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• 1993

In order to investigate some chemical components, higher alcohols, ethyl acetate and volatile compounds of Vitis vinifera red wines were analyzed by HPLC, GC and GC-MS. During the process of ripening for the content of wine and acids were much changed, particurally the content of tartaric acid was decreased largely. Content of total phenolics and phenol flavonoid in wines which manufactured with Malbec varieties as 470mg/L and 245mg/L respectively, was higher than those in Cabernet sauvignon (310mg/L, 135mg/L) and Cabernet franc (425mg/L, 125mg/L) wines, and nonflavonoid was higher in Cabernet franc wine(300mg/L) than in others. Content of acetaldehyde was higher in Malbec wine (33mg/L) than in Cabernet sauvignon (26mg/L) and Cabernet franc (28mg/L) wines. Amount of methyl alcohol, propanol and isoamyl alcohol were higher in Cabernet sauvignon wine than in others, and isobutanol was more in Malbec wine(64mg/L), ethyl acetate was more in Cabernet franc wine as 35mg/L than in Malbec(28mg/L) and in Cabernet sauvignon (23mg/L) wines. Volatile compounds were isolated about 87~91 varieties from concentrates of three red wines by GC, and thirty-five compounds including terpine-4-ol were identified by GC-MS.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.605-609
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• 2017

The effect of malic acid-degrading yeast on the quality of Gaeryangmerou (Vitis spp.) wine obtained from grapes commonly used for making wine in Korea was investigated. Alcoholic fermentation was carried out at $25^{\circ}C$, for 14 days. A malic acid-degrading yeast was used as the experimental sample and a commercial yeast, Fermivin, was used as a control. The fermentation process for the experimental yeast lasted 2-3 days longer than that of Fermivin. The pH and the volatile acid content of the wine were 3.94 and 244.20 mg/L, respectively. The total acid content was 0.86% for the experimental group and 0.94% for the control group. The contents of malic acid and succinic acid in the experimental group were significantly lower than that of the control group (245.61, 50.18 mg% for experimental group versus 302.44, 68.39 mg% for control group, respectively). In contrast, lactic acid content was slightly higher in the experimental group. As expected, the main volatile flavor compounds of Gaeryangmerou wine varied with the yeast used for fermentation and were determined to be isoamyl alcohol, ${\beta}$-phenethyl alcohol, 2-methyl-1-propanol, and diacetyl for the experimental wine.

• Microbiology and Biotechnology Letters
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• v.27 no.6
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• pp.491-499
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• 1999

A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12$^{\circ}C$. saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatography/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 II Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m$\times$0.32mm$\times$0.25${\mu}{\textrm}{m}$ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate, n-hexyl acetate, ethl caprylate, ethyl caprate, diethy succinate, ethyl hexadecanoate, 2-pheneethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different(p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.258-262
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• 1986

The aroma component analysis of raw and cooked Korean edible mushroom (pleurotus ostreatus) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom is identified such as 3-octanol (46.01%), 3-octanone (18.75%), 1-octen-3-01 (15.39%), isobutyl alcohol (3.48%), and isoamyl alcohol (3.07%) consists 89.04% of total aroma component. 2) Meanwhile, the volatile aroma component of cooked one is identified as 16 kinds and six of them 1-octen-3-ol (66.50%), 3-octanol (10.99%), 3-octanone (9.77%), 1-octene-3-one (1.23%), octyl alcohol (1.12%), and octanol (0.96%) consists 89.61% of total aroma component. 3) The major compositions of aroma component of both raw and cooked ones carbonyl compounds and alcohols. Their number of carbons are $C_2-C_8$ short chain aliphatic compounds