• Analytical Science and Technology
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• v.25 no.6
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• pp.447-459
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• 2012

In this study, the emission characteristics of volatile and odorant species released from salted meat product (Spam) was investigated as a function of time. Gas samples released from Spam samples were analyzed for volatile organic compounds (VOC) and sulfur compounds (RSC) at five different times for the elapsed (E) days of 0, 1, 3, 6, and 9 (E-0 to E-9) by GC/MS and GC/PFPD system, respectively. Results indicated that reduced sulfur, aldehyde, and ketone groups were the dominant odorants. Especially, hydrogen sulfide was the predominant in concentration and odor activity value (OAV) during the fresh stage. Its concentration was 1465 ${\mu}g/m^3$ (60.0% of the total mass) in E-0 and 455 ${\mu}g/m^3$ (28.0%) in E-1, while its OAV was 19.4 (78.3%: E-0) and 6.02 (41.7%: E-1). On the other hand, the concentration of acetone showed the maximum values in the decaying stage (E-3: 451 (43.2%), E-6: 369 (64.2%), and E-9: 1150 ${\mu}g/m^3$ (70.2%)). Furthermore, the concentration of 2,3-butanedione was also detected considerably from decaying sample (E-3: 17.6 (1.68%), E-6: 16.1 (2.80%), and E-9: 179 ${\mu}g/m^3$ (10.9%)). However, OAV of acetone was insignificant (<0.01%) in the decaying stage, while that of 2,3-butanedione was relatively high in the range of 1.14-11.6 (14.5-76.2% of ${\Sigma}OAV$). It thus confirmed that the major odorant groups generated from Spam samples changed with the progress of decay such as sulfur (fresh stage), aldehyde (intermediate stage), and ketone compounds (decaying stage).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.105-110
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• 2009

The effects of heat treated and herb added garlic (Allium sativum L.) on the antioxidant activities were investigated. Boiling ($100^{\circ}C$, 60 min), steaming ($100^{\circ}C$, 30 min), baking ($120^{\circ}C$, 10 min), or high temperature and high pressure (HTHP, $120^{\circ}C$, 20 min, 1.5 kgf/$cm^2$) were applied, and several herbs were added to garlic. Hunter color L-value of heated garlic was significantly decreased, compared to that of control (fresh garlic), whereas a-value and b-value were increased (p<0.05). In the texture profile analysis, hardness, chewiness and gumminess of heated garlic were decreased, whereas adhesiveness was increased. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities were decreased in HTHP garlic. The pungent taste and garlic odor were the weakest in HTHP garlic. Especially, the pungent taste of HTHP garlic was not detectable. Green tea among several herbs (bay leaf, cinnamon bark, pine needles) showed the highest DPPH radical scavenging activity. Addition of green tea to HTHP garlic was appropriate for decreasing antioxidative activity of HTHP garlic compared to fresh garlic. Based on these results, it was suggested that high temperature and high pressure treated garlic with green tea might be very useful as a substitute for odorless functional garlic products.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1208-1218
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• 2019

The study is on the cosmetic solubilizing power of organic plant surfactants. The blended high purity polyglyceryl-10 oleate and polyglyceryl-10 stearate mixtures were synthesized using organically certified raw materials to develop surfactants having excellent solubilizing power. The mixture is called "Solubil ORG-1300". The appearance of this material is a pale yellowish paste, with a specific odor. The specific gravity was 1.12 and it was high purity that acid value was 0.072±0.1. The HLB value of this natural surfactant was averaged = 15.1 and calculated through the Griffin equation. Mechanically it is explained how organic surfactant are available with fragrance and oils. The solubilizing test was determined by eye evaluation method through the dissolving performance test for the two oils and measured the transmittance at 890 nm using a UV spectrophotometer to measure the transparency. The results showed that the concentration of surfactant needed to make Bergamot oil available requires approximately more 2 times. It was also found that the concentration of surfactant needed to make the tocoperyl acetate available was about 8 times higher. Experiments on the solubility resulting from pH changes showed stabilized usable solubilizing power even in acidic areas of pH=3.5, neutral areas of pH=7.2, and alkaline areas of pH=1.5. Experiments on the solubility according to pH variation showed good solubility stabilized in acidic areas of pH=3.5, neutral areas of pH=7.2, and alkaline areas of pH=11.5. As an application of cosmetics, the company successfully developed a prescription for moisturizing activity based on these results, it is expected that a wide range of applications will be available for skin care, baby lotion, sensitivity or atopic skin cosmetics.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.348-360
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• 2011

To verify the volatile compounds contributing to coffee off-flavor, medium roasted Colombian, Sumatra, Ethiopian and light and dark roasted Colombian bean coffees were sequentially and studiously over extracted. Eight espresso samples and eight filter-dripped samples were analyzed by gas chromatography/mass spectrometry with the solidphase microextraction method and evaluated by sensory tests. In total, 67 compounds were detected, and desirable aroma decreased sharply, while off-flavors increased rapidly after 30 mL of espresso and 200 mL of drip coffee. Percent peak area of 4-ethylguaiacol revealed a linear increase during extraction and was highly correlated with increasing off-flavor, suggesting that it could be an indicator of over extraction. Considering the odor activity value, guaiacol and 4- vinylguaiacol were also contributory compounds to off-flavors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.131-136
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• 2003

This research was aimed to evaluate the inhibition of oxidative changes of almond crackers by natural antioxidants (tocopherol, rosemary, and tea polyphenol). Almond crackers stored at $25^{\circ}C$ and 35$^{\circ}C$ for 70 days were evaluated with peroxide value, sensory and kinetic parameters. Results revealed that the antioxidative activity of rosemary was highy effective in inhibiting lipid oxidation at $25^{\circ}C$ and tea Polyphenol highly effective at 35$^{\circ}C$. Sensory evaluation indicated that the properties of odor and taste of almond crackers tended to positive effect with the addition of rosemary and tea polyphenol. Kinetic study in lipid oxidation showed the first order reaction at $25^{\circ}C$ and the zero order reaction at 35$^{\circ}C$. It was found that the kinetic parameter of oxidation reaction predicted for the shelf-life of almond cracker.

• Journal of the Korean Applied Science and Technology
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• v.38 no.6
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• pp.1687-1698
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• 2021

This study is to produce multiple layers of liposomes in a supercritical state and encapsulates active ingredients in order to stably encapsulate thermodynamically unstable active ingredients. In order to form a liposome in a supercritical state, a mixed surfactant development including vegetable-derived hydrogenated phosphatidyl choline and their delivative, hydrogenated sucrose distearate was synthesized as high purity. It describes a manufacturing method of injecting liquid carbon dioxide into a reactor to create a supercritical state and stirring to produce a giant liposome, and adding and loading genistein and quercetin. The HLB of the mixed lipid complex (SC-Lipid Complex) was 12.50, and multiple layers of liposome vesicles were formed even at very low concentrations. This surfactant had a specific odor with a pale yellow flake, the specific gravity was 0.972, and the acid value was 0.12, indicating that it was synthesized with high purity. As a result of the emulsifying capacity experiment using 20 wt% capric/capric triglyceride and triethylhexanoin using SC-Lipid Complex, it was found to have 96.2% emulsifying power. SC LIPOSOME GENISTEIN was confirmed that a multi-layer liposome vesicle was formed through a transmission electron microscope (Cryo-TEM) for the supercritical liposome encapsulated with genistein. The primary liposome particle size in which genistein was encapsulated was 253.9 nm, and the secondary capsule size was 18.2 ㎛. Using genistein as the standard substance, the encapsulation efficiency of supercritical liposomes was 99.5%, and general liposomes were found to have an efficiency of 93.6%. In addition, the antioxidant activity experiment in which quercetin was sealed was confirmed by the DPPH method, and it was found that the supercritical liposome significantly maintained excellent antioxidant activity. In this study, thermodynamically unstable raw materials were sealed into liposomes without organic solvents in a supercritical state. Based on these results, it is expected that it can be applied to various forms such as highly functional skincare cosmetics, makeup cosmetics, and scalp protection cosmetics.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.677-684
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• 2005

This study investigated the changes in physicochemical characteristics after 120 days of aging Korean red pepper paste, 'Kochujang', made of minor cereals in substitution for glutinous rice which has been conventionally used as starch source. The cereals used were waxy job's tears, proso millet, sorghum, barley and foxtail millet, Glutinous rice with barley was used as controls. The items determined were water activity, pH, content of amino nitrogen, chromaticity and sensory test. 1. The water activities(Aw) of Kochujang samples were in range of $0.72{\sim}0.82$ at the beginning of fermentation, with Aw barley paste bing the lowest, and Aw of sorghum paste bing the highest. Then Aw were slowly decreased to the range of $0.49{\sim}0.50$ during 120 days of fermentation 2. The pH of the pastes was in range of $4.94{\sim}5.02$ at the initial time of fermentation, and decreased steadily to 4.32{\sim}4.73 at the end. 3. The content of amino nitrogen was in range of $330.9{\sim}340.7\;mg%$ at the early time of fermentation. The highest content, $351{\sim}381\;mg%$, was observed at the 90th day of aging of glutinous rice paste, 105th day of job's tears paste, 75th day each of barley and proso millet, and 60th day each of sorghum and foxtail millet. 4. The Hunter tristimulus values (L, a, b) of all pastes were gradually decreased during fermentation. The value of barley paste was lowest among the pastes. 5. The texture of barley paste in sensory test showed significant difference with other pastes, whereas there were no differences in color, odor, taste and sensory qualities.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.179-184
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• 1998

As a way of mass process of onion, Allium cepa L., the oleoresin decompressed and concentrated is an alternative process to minimize lowering in the quality of onion during storage, to improve the original flavor and taste, and to increase variety as processing aids. This study was performed to investigate on the quality stability during storage of oleoresin. Oleoresin product was manufactured by mixing a concentration of onion juice and ethanol extract homogenously, emulsified by an additional 2% PGDR(polyglycerol condensed ricinoleate) and 1% cysteine. During 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$ the total sugar content in oleoresin product was very stable, and absorbances at 420nm as browning reaction index were 0.38, 1.53 and 3.32, respectively, addition of 1% cysteine retarded the browning reaction effectively. When oleoresin product was centrifuged(2000$\times$G, 60 minutes), the volumes of emulsion level without separation were 96.8%, 94.1% and 9.06%, respectively during 20 days, 40 days and 60 days storage at 5$^{\circ}C$, and those during 60 days storage at $25^{\circ}C$ and 4$0^{\circ}C$ were appeared to be 83.2% and 75.4%. Showing lower level as increasing storage temperature. Antioxidant indexes(AI) of soybean oil added 1% oleoresin without storage and 0.02% BHA were 1.39 and 1.72. The former showed 80.8% antioxidant activity on induction time extension effect of the latter. Antioxidant indexes of oleoresin decreased slightly as increasing storage temperature and were 1.37, 1.30 and 1.08. Total pyruvate contents were 89.9%, 79.7% and 65.2%, respectively during 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$. Rate constant, Q10 value and activation energy were 1.381~4.735 mmol/$\ell$.hr, 1.537~1.694 and 11.649 ㎉/g mole for the reduction of pyruvates in the range of storage temperatures during oleoresin storage.