• Korean journal of food and cookery science
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• v.28 no.2
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• pp.143-148
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• 2012

$Dumebuchu$ ($Allium$ $senescens$ L. var. $senescens$) has a peculiar and long-lasting odor that resembles the flavor of garlic and onions. This study was conducted to examine the volatile compounds of essential oils extracted from $dumebuchu$. The essential oils of $dumebuchu$ were extracted by hydrodistillation using a clavenger-type apparatus and analyzed by GC-MS. A total of 25 compounds were identified in the essential oils from $dumebuchu$. Among sulfur-containing compounds, 4 disulfides and 3 trisulfides were identified. The most abundant sulfur-containing compound was 5-dimethylthiophene (peak area 41.15%) and the second and the third most abundant compound were dipropyl disulfide (18.91%) and propyl allyl disulfide (12.23%), respectively.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.225-228
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• 2005

Effects of natural plant extracts on kochujang and it's sensory evaluation were investigated. Natural plant extracts was added to the general kochujang and then investigated the changes of free amino acids composition after fermentation at $30^{\circ}C$ for 60 days. The content of glutamic acid among the free amino acids was highest, and those of aspartic acid, proline, valine, histidine were also presented higher than the general kochujang, Sensory properties of natural plant extract-added kochujang were unchanged in color, hot taste, salty taste but, properties presented better in flavor, savory taste, sweet taste, overall preperence. Therefore, we may conclude that kochujang added natural plant extracts was more acceptable than general kochujang.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.138-145
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• 2010

This study was conducted to develop a novel tomato sauce using natural seasoning. The data was analyzed using SPSS for Windows (version 14.0). Two factors of the tomato sauce were varied was tomato paste and sugar. Nine tomato sauces were produced with various compounding ratios of tomato paste and sugar. The color, viscosity and sensory evaluations of the nine tomato sauces were determined. Items examined in the sensory evaluation were color, sweetness, viscosity and overall quality. Sweetness($4.44{\pm}1.36$), viscosity($5.16{\pm}1.28$) and overall quality($4.68{\pm}1.11$) of the tomato paste 340g and sugar 100 g sample got highest scores. Therefore, this composition was used as tomato spaghetti sauce. Tomato spaghetti sauce using a natural tomato sauce and artificial tomato sauce was prepared and subjected to a sensory evaluation. Items included in the sensory evaluation were taste, flavor, harmony, overall quality. In this analysis, all sensory item scores of the tomato spaghetti sauce using natural seasoning were significantly higher than when artificial seasoning was used. Therefore, the potential of commercialization of tomato sauces using natural seasoning was confirmed.

• Animal Bioscience
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• v.37 no.2
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• pp.295-302
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• 2024

Objective: The aim of this study was to assess the effect of Thai native cattle grazing in the lowland or mountain forest on carcass characteristics, meat quality, sensory palatability, and chemical composition. Methods: Twelve male Thai native cattle with an average weight of 110±10 kg are allowed to be grazing in the lowland or Phu Phan mountain forest during the rainy season in northeastern Thailand. Results: The carcass characteristics, meat pH, and meat color were unaffected by treatment (p>0.05). The boiling loss was lower in the cattle grazing on the mountain forest (p = 0.027). The cattle grazing in the mountain forest had increased shear force (p = 0.039), tenderness (p = 0.011), and flavor intensity (p = 0.003). The protein and fat were higher (p<0.001 and p = 0.035, respectively) in cattle grazing in the mountain forest. The different grazing systems of the cattle had no effect (p>0.05) fatty acids in meat, except for capric acid (C10:0) and lauric acid (C12:0), which were higher (p = 0.046 and p = 0.049, respectively) when the cattle were grazing in the mountain forest. The different grazing systems did not influence (p>0.05) the unsaturated fatty acids in meat. Conclusion: Thai native cattle grazing in the Phu Phan mountain forest in the rainy season improves meat quality, sensory evaluation, and chemical composition.

• Korean Journal of Medicinal Crop Science
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• v.15 no.3
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• pp.203-209
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• 2007

In order to promote utilization of the Yangha (Zinger mioga Rosc.) as functional food and natural spices, and 95.93%, from the dried one 7.63%, and from powder 9.81%, respectively. Crude protein content from the Yangha powder was 11.21%, and contents of crude fat, crude ash and crude fiber were 2.44%,10.78%, and 14.47%, respectively. Most of compositions from Yangha powder were higher than those from raw and the dried one, except fer water content. Antioxidative effect was investigated through Rancimat and DPPH methods. Oxidative stability of Yangha powder was the highest of4.21Al. Furthermore, the free radical scavenging activity of Yangha powder (76.61%) was higher than that of raw (49.35%) or the dried one (61.78%). Volatile flavor compounds of Yangha was extracted by steam distillation and extraction method. The extracts were analyzed and identified by gas chromatography and GC-MS spectrometry. One hundred twenty two volatile flavor components were identified, and the major component was terpene compounds including ${\alpha}$-pinene, ${\beta}$-pinene, ${\beta}$-phellandrene, 1,4-terpineol, and ${\beta}$-terpinene.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.293-302
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• 1988

This study was performed to identify detailed informations on the nonvolatile flavor of Chinese quince fruits, Chaenomeles sinensis koehne. About 72% of the free amino acids were shown to be valine, asparagine, ${\gamma}-aminobutyric\;acid$, aspartic acid and serine. Arginine, tyrosine, methionine and tryptophan were not present. Glutamic acid and glutamine as a amino acid for peptides were the major components, whereas cysteic acid, methionine sulfone and tryptophan were not detected. The nucleotides attained were composed of cytosine, uridine-5'-monophosphate and cytidine-5'-monophosphate, and these were proved to be a very small quantity. Guanosine-5'-monophosphate, inosine-5'-monophosphate and adenosine-5'-monophosphate were not present. The major sugars were shown to be glucose, sorbose, sucrose and fructose. Fructose was the most abundant one among them. A total of 11 organic acids were identified by capillary gas chromatography and capillary gas chromatography-mass spectrometry. The major components identified were tartaric acid and α-ketoglutaric acid. The total content of vitamin C determined was 386.6mg%, and those of ascorbic, dehydroascorbic, and 2, 3-diketo-L-gulonic acid were 28.8mg%, 154.5mg% and 197.3mg%, respectively. Calcium and phosphorus were the major components, while heavy metals such as cadmium, copper and lead were determined to be a small amount. In the result of organoleptic test on the natural and synthetic extract of Chinese quince fruits, the principal taste components consisted of free amino acids, sugars, organic acids, vitamin C and minerals. Five groups mentioned would have a favorable influence upon the taste of fresh Chinese quince fruits.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.638-643
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• 1998

The volatile flavor components in Takju made from mashed glutinous rice and barley rice were identified by GC and GC-MS using polar column. Twenty eight kinds of flavor compounds including 10 alcohols, 9 esters, 2 acids, 7 aldehydes were identified. At the beginning of fermentation 14 kinds of volatile components were detected and the kinds of volatile components were increased up to maximum after fermentation for 16 days. The contents of volatile components in the sample made from glutinous rice contained slightly higher than the sample made from barley rice. Ethyl alcohol, n-propyl alcohol, iso-amyl alcohol, n-hexyl alcohol, hexenyl alcohol, 2-phenylethyl alcohol, ethyl acetate, ethyl succinate, 2-phenylethyl acetate, butyic acid, benzaldehyde and 3-methoxybenzaldehyde were detected in the both of the sample throughout the fermentation process. Five kinds of aldehyde including ethyl propionate, iso-amyl acetate, ethyl caprylate and ethylphenyl acetate were detected only in the sample fermented for 16 days. The main components of the both sample were ethyl alcohol, iso-amyl alcohol, 2-phenylethyl alcohol, 2-phenylethyl acetate, hexenyl alcohol and iso-butyl alcohol. Besides ethyl acetate and benzaldehyde from glutinous rice Takju and hexenyl alcohol from barley rice Takju were found as main components.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1035-1042
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• 2000

Volatile compounds of kochujang prepared with meju and koji were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Thirteen alcohols, seventeen esters, seven acids, six aldehydes and nine others were identified. Twenty four volatile flavor detected immediately after making kochujang including 7 alcohols and 9 esters. Six volatile flavor compounds including 1 alcohol and 3 esters were more found after 30 day of fermentation and increased to forty nine of volatile compounds after 150 days. Six alcohols such as ethanol, 3-methyl-butanol, 2-methyl-1-propanol, 1-butanol and nine esters such as ethyl acetate, ethyl butyrate, ethyl caproate, ethyl carpylate and seven others were commonly found through the fermentation period. Peak area (%) of 1-butanol was the highest one among the volatile flavor compounds after 30 day of fermentation and ethanol showed the highest peak area after 60-90 day and 150 day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 120 day of fermentation, 2-Methyl-1-propanol, ethyl butyrate, ethyl acetate, acetaldehyde, ethoxyethene, ethenone, methylbenzene were detected in the kochujang during the fermentation.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.630-637
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• 2015

In the dairy industry, natural plant-based powders are widely used to develop flavor and functionality. However, most of these ingredients are water-insoluble; therefore, emulsification is essential. In this study, the efficacy of high pressure homogenization (HPH) on natural plant (chocolate or vanilla)-based model emulsions was investigated. The particle size, electrical conductivity, Brix, pH, and color were analyzed after HPH. HPH significantly decreased the particle size of chocolate-based emulsions as a function of elevated pressures (20-100 MPa). HPH decreased the mean particle size of chocolate-based emulsions from 29.01 μm to 5.12 μm, and that of vanilla-based emulsions from 4.18 μm to 2.44 μm. Electrical conductivity increased as a function of the elevated pressures after HPH, for both chocolate- and vanilla-based model emulsions. HPH at 100 MPa increased the electrical conductivity of chocolate-based model emulsions from 0.570 S/m to 0.680 S/m, and that of vanilla-based model emulsions from 0.573 S/m to 0.601 S/m. Increased electrical conductivity would be attributed to colloidal phase modification and dispersion of oil globules. Brix of both chocolate- and vanilla-based model emulsions gradually increased as a function of the HPH pressure. Thus, HPH increased the solubility of plant-based powders by decreasing the particle size. This study demonstrated the potential use of HPH for enhancing the emulsification process and stability of the natural plant powders for applications with dairy products.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.330-338
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• 2002

This study was performed to develop natural spices and functional foods using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants. The volatile flavor patterns of Cnidium officinale were detected by electronic nose with 6 metal oxide sensors, and the principal component analysis was carried out. The volatile flavor components of Cnidium officinale were isolated by simultaneous steam-distillation extraction with pentane and diethylether (1 : 1), and essential oils were analyzed by capillary GC and GC/MS. The free radical scavenging activity of ethanol and methanol extracts from Cnidium officinale was measured by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and compared with ${\alpha}-tocopherol$ as reference. The principal component analysis showed the difference of principal components between fresh and drying samples. Eighty-five volatile flavor components (643.64 ppm) from fresh Cnidium officinale were identified and the major components were butyl phthalide, sabinene, neocnidilide. Sixty-four volatile flavor components (218.15 ppm) from hot air dried one were identified and the major components were butyl phthalide, sabinene, 3-N-butyl phthalide. And 73 volatile flavor components (784.15 ppm) from freeze dried one were identified and the major components were butyl phthalide, sabinene, ${\beta}-selinene$. The free radical scavenging activity of methanol cold extract (500 ppm) of freeze dried Cnidium officinale was higher than other samples. And methanol and ethanol cold extracts (above 250 ppm) of freeze dried sample were higher than ${\alpha}-tocopherol$ $25\;{\mu}M$ (22.34%).