• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.52-58
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• 1991

Physico-chemical properties including the composition of organic acids and fatty acids in native bee-honey and foreign bee-honey harvested in Kangwon area were studied with the emphasis on the honey which was collected form wild flowers nd mixed flowers sources for honey nectars. the major organic acids were considered as acetic acid formic acid and valeric acid in volatile acids and gluconic acid maleic acid malic acid quinic acid and citric acid in non-volatile fraction in both of native bee-honey and foreigr bee-honey. Some naturally occuring fatty acids({{{{ { C}_14{ } }}}}-{{{{ {C }_{20 } }}}}) were observed with the principal fatty acids of myristic aicd linolenic acid and palmitic acid and palmitic acid in the various honey, The characteristics of moisture content pH viscosity free acidity lactone and total acidity were also analyzed and discussed.

• Food Science and Preservation
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• v.9 no.2
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• pp.174-178
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• 2002

Changes in amino acids, organic acids and free sugars of soybean sprouts cultivated with extract of Glycyrrhiza glabra(GGE) during growth of 4 days were investigated. GGE was utilized as sprouting water of soybean and adjusted to 100 ppm, 200 ppm, 300 ppm and 400 ppm. Content of total amino acids of soybean sprouts cultivated with GGE was the most abundant, when soybean sprouts were cultivated for 3 days with 100 ppm of PGE. Content of aspartic acid was increased according to culturing days, but glutamic acid was shown to be a opposite trend. Content of total free sugar of soybean sprouts cultivated with GGE was lower than those of control group, and then increased by increasing of culturing days within GGE groups with same concentration. Sucrose of all groups during growth of soybean sprouts was decreased, but the other sugars were increased. Content of total organic acids was increased by increasing of culturing days and was the most abundant in soybean sprouts cultivated with 200 ppm of GGE among same groups. In conclusion, GGE as sprouting water of soybean was effective to increase of contents of amino acids and organic acids in soybean sprouts, indicating that GGE accelerated the quality of soybean sprouts.

• Plant Resources
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• v.8 no.1
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• pp.17-26
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• 2005

From the point of breeding view for our future, 20 Korean varieties of red pepper for the contents of capsaicinoids, free amino acids, free fatty acids and organic acids with powder product and eating qualities were chosen, and the sensory properties of their water and ethanol extract were compared in order to investigate the influence of the composition of test components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied wildly depending on the varieties; total capsaicinoids content variety from 0.029 to $0.913\%$, free sugar 8.45 to $20.2\%$, and organic acid 4.58 to $19.54\%$. Capsaicinoid contents especially dihydrocapsaicin content, were highly correlated with pungent taste of the methanol extract of red pepper power, but did not show significant relationship to the overall sensory acceptability. However, the components analyzed here and eating and processing qualities include high variations and future breeding sources.

• Environmental Engineering Research
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• v.18 no.4
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• pp.259-265
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• 2013

This study was conducted June 2011 at Gamo Lagoon, after tsunami of March 2011, to estimate food sources and utilization. The results show that the tsunami affected the sediment properties by changing the physical environmental alterations. The fatty acids of the gut content of Nuttallia olivacea mostly comprised the same organic matter found in the sediment. Fatty acids in the tissues showed mainly diatoms, bacteria, and dinoflagellates. That is, most of the food sources (i.e., diatoms, bacteria, dinoflagellates, macroalgae, and terrestrial organic matter) probably pass through the digestive system unharmed; however, terrestrial organic matter, which is refractory to biochemical degradation, indicated a different assimilation trend between the gut content and the tissue. This result suggests that input of labile organic matter from the sediment may control selective metabolism in N. olivacea. From these results, although the physical environment of sediment characteristics by tsunami changed, the food utilization of N. olivacea suggested a better assimilation of selected components from the gut content, irrespective of physical alteration.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.80-90
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• 2001

This study was carried out to investigate to proximate compositions, free sugars, organic acids, amino acids, and volatiles from the fresh leaf, root and seed of coriander. The research results are as follows: Moisture was 79.93% in the leaf, 81.89% in the root. Crude protein, crude lipid and crude ash were the highest in the seed. Ascorbic acid was 65.4mg% in the leaf and 37.83mg% in the root. Glucose, fructose and sucrose were the major free sugars. Glucose was 7.92mg% and fructose 7.51mg% in the leaf. Sucrose was 17.34mg% in the root, highest level. Among organic acids, malic acid was 354.55mg% in the leaf, the highest level. The content rate of organic acids was high in the order of leaf, seed and root. The content rate of total amino acid was high in the order of seed, root and leaf. Glutamic acid and aspartic acid were high in the leaf and root. Glutamic acid and proline were high in the seed. The content rate of free amino acid is the same as that of total amino acid. Glutamic acid and serine were high in the leaf and seed. Glutamic acid and treonine were high in the root. The contents of total amino acid in each parts of the coriander was higher than that of free amino acid, The composition of amino acid in the total amino acid and free amino acid was different. The volatile constituents were extracted by steam distillation method and analyzed by GC-Mass. The content of the volatile constituents was 45.31mg% in the leaf, (E)-2-decenal was the highest, followed by decanal, 2-dodecenal, (E)-2-decen-1-ol in order, aldehyde and alcohol was major constituents. The content of the volatile constituents was 36.01mg% in the root and 54.37mg% in the seed. linalool was the highest in the root and seed. it was 22.27 %, 53.67% in root and seed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.382-387
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• 2001

Characteristics of six commercial samjangs were analyzed such as proximate composition, free amino acids, organic acids and free sugars. Also color, taste and odor were evaluated by 36 panelists. They were composed of moisture content 41.4-48.4%, crude protein 9.2-10.4%, crude fat 2.2-3.4%, pH 5.3-5.7, amino nitrogen 194.0%-375.6 mg% and sodium chloride 7.7-9.1%. Total free amino acids of samjangs were 975.89-2304.98 mg%. Glutamic acid was the highest amino acid among free amino acids as 231.7-788.01 mg%. Proline, arginine, alanine and lysine were higher than other free amino acids while histidine, cystine and methionine were lower than other. Eleven free amino acids including glutamic acid were the highest in samjang (B) which contained more doenjang than any other makers did. Total organic acids were 401.01-640.27 mg%. 69.65-269.07 mg% of succinic acid was the highest among organic acids. Lactic acid was the highest in samjang (F) which was home made. Total free sugars was the highest in samjang (A) which contained more wheat flour than any other makers did it. Glucose was 9.30-23.99% and fructose was nd-2.69%. The result of proximate composition showed a different pattern comparing with that sensory evaluation. Samjang (A) which contained less salt showed the highest overall acceptability while samjang (F) which contained more dark color, more salt was the lowest one among the samples.

• Korean Journal of Microbiology
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• v.7 no.3
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• pp.115-124
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• 1969

The mash of Takjoo, Korean flour wine, is fermented through two brewing processes ; the primary brewing process to saccharify and the main one to produce ethyl alcohol. The activities of acid proteinase (pH3), weak acid proteinase (pH 6), and alkaline proteinase (Ph 80 on the processes are determined with time by the Folin phenol method as a strength of casein digestion. Hydrogen ion concentration, the content of total organic acids, protein, free amino acids and oligopeptides, which effect the activities of proteinase, are also measured. The results are briefly summarized as follows : 1. In general, the activities of acid proteinase and weak acid proteinase in the mesh of primary brewing process are stronger than those in main brewing process. 2. The activities of acid proteinase are remarkably stronger than those of weak acid proteinase in both processes. It reveals that they decrease slowly through the fermentation. Activities of alkaline proteinase are weaker than others. 3. As the raw materials are mixtured, the total amount of organic acids is equivalent to 0.150 mg/ml acetic acid in the mesh of primary brewing process and 0.02 mg/ml acetic acid in the main one. They increase gradually with time. 4. Hydrogen ion concnetration shows 3.9 in the mesh of main brewing process and 3.28 in the primary one. They increase to the maximum in 60-72 hrs., and decrease since 108 hrs. 5. The content of crude protein shows 66.90mg/ml in the mesh of main brewing process, while shows 64.29mg/ml in the mesh of primary one. they decrease slowly with time. it seems that a small content of crude protein, as a substrate, converts into amino acids and soluble nitrogen compounds by proteinase. 6. The content of free amino acids and oligopeptides shows 0.36 mg/ml in the mesh of primary brewing process and 0.24mg/ml in the main brewing process. It is evident that the reason they increase continuously through the fermentation is the effect of proteinase. 7. According to the results, the strong activities of proteinase in primary brewing process has been derived from the decrease of hydrogen ion concentration due to the production of organic acids.

• Journal of Life Science
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• v.13 no.3
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• pp.273-279
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• 2003

Changes in weight, length, amino acids, organic acids and free sugars of soybean sprouts germinated with extract of Panax ginseng(PGE, 100∼400 ppm) were investigated. PGE increased the weight and length of soybean sprouts. Content of total amino acid in soybean sprout germinated at 100 ppm of PGE after cultivation for 3 days was the most abundant and then decreased by increasing the concentration of PGE. Content of aspartic acid was increased with culture time, but that of glutamic acid was shown to be an opposite trend. Content of total free sugar was increased by increasing culture time and not affected by concentration of PGE. Content of sucrose in control group during growth of soybean sprout was decreased, but sucrose contents in PGE groups were increased to 3 days and decreased thereafter. However, the other sugars were continuously increased for 4 days. Content of total organic acids was the most abundant in soybean sprouts germinated with 200 ppm of PGE and cultured for 3 days. Phytic acid was a major organic acid, showing the range of 45 to 60% for total organic acids. In conclusion, PGE as sprouting water of soybean was effective to increase of growth, contents of amino acids and organic acids in soybean sprouts, indicating that PGE accelerated the quality of soybean sprouts.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.2
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• pp.155-164
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• 2010

Emission from biomass combustion such as meat charbroiling is an important source of organic aerosol. Since source profiles are necessary input profiles for source apportionment of aerosol by a chemical mass balance model, meat cooking organic source profiles are developed by measuring organic marker compounds, including palmitic acid, stearic acid, oleic acid and cholesterol as well as PAH compounds. Emissions from meat and pork charbroiling are collected on quartz filters with a PM10-high volume sampler, extracted with organic solvents, derivatized with diazomethane/TMS and analyzed by GC/MS isotope dilution method. Organic and elemental carbon are also analyzed by an OCEC analyzer. Wt.% of cholesterol to the organic carbon(OC) content from beef and pork charbroiling is only 0.056 and 0.062, but wt. % of all saturated fatty acids to the OC content from beef and pork charbroiling is 2.727 and 2.022, and the wt% of all unsaturated fatty acids to the OC content is 0.278 and 0.438, respectively. Content of total PAH compounds to the OC content from beef charbroiling is higher than that from pork charbroiling, and those are 0.116 wt% and 0.044 wt%. Among PAH compounds benzo(a)pyrene as a single compound is account for 0.0071 wt% and 0.0023 wt% of OC content from beef and pork charbroiling. Ratios of marker compound to cholesterol are calculated, and those values are in good agreement with the values already reported at the food cooking emission, indicating that they can be used as organic source profiles for the apportionment of organic aerosol.

• Journal of the Korean Society of Tobacco Science
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• v.4 no.2
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• pp.75-80
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• 1982

During the process of curing of the tobacco (Nicotiana tabacum L. ) leaves the concentration change of Nonvolatile organic acids and Higher fatty acids of the flue-cured tobacco leaves was observed. The contents of Nonvolatile organic acids in flue-cured tobacco leaves were as follows, malic> oxalic>malonic>citric>succinic acid. Higher fatty acids was linolenic>Palmitic>oleic >stearic$\geqq$linoleic acid, Citric acid content of last curing time was increased about 4~5 times in compare to before curing tobacco. It was concluded that significant changes of three variety flue-cured tobacco but a significant difference was observed in the composition of Daegu gold variety.