• Applied Biological Chemistry
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• v.42 no.2
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• pp.111-115
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• 1999

This study was attempted to develop technique of masking the pungent odor of chonggugjang using two-stage fermentation method with mixed pure cultures. Cooked soybeans were fermented with Lactobacilli or Aspergillus oryzae at $38^{\circ}C$ for 36 hrs, and then re-fermented with Bacillus subtilis for 12 hrs. The volatile compounds of chonggugjang were obtained with a SDE(Simultaneous steam Distillation and solvent Extraction) system and the extracts were identified by GC and GC-MS. The experimental results revealed the presence of 35 volatile compounds in control chonggugjang(only Bacillus subtilis inoculation). Among them, the major volatile compounds were 2,5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine and 2-methyl pyrazine. Twenty-nine kinds of volatile compounds were in chonggugjang prepared by two-stage fermentation method with Lactobacilli and Bacillus subtilis(II), and major volatile compounds were identified to be 2,3,5-trimethyl pyrazine and 2,5-dimethyl Pyrazine. In chonggugjang(Asp. oryzae and then Bacillus subtilis inoculation(III)), the contents of hexadecanoic acid and 2-methyl pyrazine were patricularly high and the main components of chonggugjang fermented with rice straw(IV) were 2,5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine etc. In conclusion, the flavor compounds such as 2, 5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine and 2-methyl pyrazine were increased by the inoculation of Lactobacilli or Asp. oryzae, where as unpleasant odor components-butyric acid and valeric acid were decreased. Compared with volatile compounds of chonggugjang made from different soybean cultivars, the flavor compounds (2-methyl pyrazine 2,5-dimethyl pyrazine 2,6-dimethyl pyrazine 2,3-dimethyl pyrazine 2-acetyl pyrazine 2,3,5-trimethyl pyrazine 2-ethyl-3,5-dimethyl pyrazine) of chonggugiang prepared with Sinpaldalkong were high.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.137-142
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• 1994

Myrosinase in leaf mustard was purified and characterized to furnish a grounding information for utilizing the pungent taste and the potential antimicrobial capability of Dolsan leaf mustard to enhance the taste and storage life of kimchi. When myrosinase was purified from leaf mustard through a series of DEAE Sephadex, chromatofocusing and Con A Sepharose column chromatography, specific activity of the enzyme increased 7107-fold compared with that of crude enzyme preparation, and 18.8% yield was obtained. The purified myrosinase showed the optimum pH of 5.9, isoelectric point of 4.6, molecular weight of 129 kD, Km of 0.206 mM, and Vmax of $2.039\;{\mu}M{\cdot}min^{-1}{\cdot}mg\;protein^{-1}$, respectively. The optimum concentration of L-ascorbic for the maximum activity of the enzyme was 0.6 mM, and the enzyme activity decreased at a higher concentration of L-ascorbic acid than 0.6 mM, showing almost no enzyme activity at a L-ascorbic acid concentration of higher than 2.0 mM. Myrosinase activity in leaf mustard kimchi immediately after the kimchi was formulated was shown to be about 70 nmol/min/mg protein which decreased rapidly after 3 days of storage at $20^{\circ}C$, showing that less than half and almost none of the enzyme activity was retained in 4 and 10 days of storage, respectively.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.527-532
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• 2010

The properties of volatile flavor components were compared in commercial brown rice vinegars that were fermented with and without ethanol addition, for which solid phase microextraction-gas chromatography (SPME-GC), electronic nose, and sensory evaluations were performed. A total of 24 volatile compounds, mainly composed of acetic acid, ethyl acetate, benzaldehyde, iso-valeric acid, phenylethyl alcohol, 2-phenylethyl acetate, acetoin, and isobutyric acid, were identified in the brown rice vinegar fermented without ethanol, while major volatiles in the brown rice vinegar fermented with ethanol were acetic acid, ethyl acetate, 1-hexyl acetate, benzaldehyde, 2-phenylethyl acetate, and phenylethyl alcohol. The electronic nose patterns of samples indicated a significant difference in the brown rice vinegars fermented with and without ethanol. Pungent flavor and off-flavor intensity were high in the brown rice vinegar fermented without ethanol. According to the results, fermentation conditions affect the volatile properties of brown rice vinegars.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.158-162
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• 1999

A beverage was manufactured with onion extract for which onions were boiled with water and filtered. The concentration of cyclodextrin was studied to improve its quality in manufacturing the onion beverage and its antioxidative and antifatigue effect was investigated in vitro or in vivo. One percent of cyclodextrin was optimum concentration to prevent precipitation and to remove pungent taste and keep mild taste during storage at room temperature and 40$^{\circ}C$. Water extract of onion, used to manufacture onion beverage shown significant difference in antioxidative effect based on peroxide value and thiocyanate method. For the study of antifatigue, swimming performance of mice which fed with onion beverage and water extracts of onion and garlic for 2 weeks was investigated. The mice fed with onion beverage swam longer than those fed with water extract of onion and garlic.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.496-499
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• 1994

The antioxidant effect of capsaicin, the pungent principle of red pepper and oleoresin extracted from red pepper was investigated by measuring TBA(Thiobarbituric acid) value and hydroperoxide value using CL-HPLC(Chemiluminescence-high performance liquid chromatography) during storage at $30^{\circ}C$. The antioxidant activity of capsaicin and oleoresin was compared with erythorbate already used. The antioxigenic effect of capsaicin and oleoresin was very effective to the preservation of ground bacon belly meat. Especially, oleoresin have a remarkable effect to prevent the peroxidation of ground bacon belly meat. Capsaicinoids were known as the main additives in Korea, but the antioxidant activity of meat products has not been reported. So, we suggest that capsaicin, especially, oleoresin combined with other natural antioxigenic substances as like tocopherol may be effective to prevent the oxidation of ground bacon belly meat.

• Journal of the Korean Home Economics Association
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• v.26 no.3
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• pp.53-68
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• 1988

This article concerned with the nutritional status and the taste of the lunch box of 311 middle school girls in Kwangju City from May 18 to June 12 in 1987. The purpose of this research was making materials to show direction of the education about nutrition by checking relationships among the nutritional status for the lunch box, the taste of food and the environmental factors. The results observed in the study were as follows: 1. The intake of nutrition from the lunch box and the ratio between the recommended dietary allowance and the contained nutrients in the lunch box as follows. Calorie(603 Kcal, 78.6%), protein (21.7g, 93.1%) Animal protein (10.3g, 132.1%) calcium (151.7 g, 56.9%) Ferrum 93.1 mg, 51.7%), Vitamin a (129.3 RE, 55.4%) Vitamin B1 (0.29 mg, 72.5%), Vitamin B (0.26 mg, 55.3%) Niacin (4.7 mg, 94.0%), Vitamin C 913.2 mg, 79.0%). Except animal protein, all the recommended dietary allowance. 2. According to the intake of calorie, the ratio of taken carbohydrate, protein and fat was 77.7 : 15.5 : 6.8. The intake of protein was desirable but most of calorie depended on carbohydrate. Among the total intake of protein, the ratio of animal protein was 47.5%, which was a high rate. 3. Most of calorie (75%), was taken from staples, protein (41.5%), vitamin B1 (48.3%) were taken at the same rate from staples and side dishes. Most of fat, calcium, ferrum, vitamin A, vitamin B, and vitamin C, was taken from side dishes. 4. In taking among the five basic food groups, proportion of the grain fourth food group was the highest, light color vegetable the third food groups, proportion of the grain fourth food group was the highest, light color vegetable the third food group was second, and Calcium food the second food group was the lowest. 5. As the staples, students liked tchajangmyon, mandu and ttokkuk as written order. They disliked Kongbap and Patpap. As the side dishes for the lunch box, they liked kimchi, ham, sausage, cuttlefish, dried slices of filefish, eggs and green seaweed as written order. As a side dishes they liked Laver, Cucumber, Squid, lettuce, Potatoes. They disliked pork fat, cow's intestines, cow's liver, Crussian carp, pickled fish. The favorite snack was fruits, ice cream, hamburger, Chocolate and milk. 6. In taking condition of the principal food, rice rate (65.6%) was the most, and mixed food was 5 or 10%. 7. Favorite cooking was frying, roasting and kimch. But disagreeable cooking was pickling. 8. Favorite food was what was pungent but disagreeable food was what was salty. 9. the higher parents educational background was, the higher their income was. Also the more various the information about the nutrition was, the better the intake of nutrition was. 10. The preference tendency influenced in choosing the side dish of the Lunch box. The higher the preference tendency of the girl students became, the better their nutrition condition became.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.105-115
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• 2013

Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.

• Journal of Bio-Environment Control
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• v.20 no.4
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• pp.297-303
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• 2011

The contents of capsaicinoid, free sugars and organic acids of six varieties of Korean hot pepper, Supermanita, Dokyacheongcheong, Shinseokyeoi, Wangdaebak, Hanbando, and Chungyang, were measured. The sensory evaluations of its extracts were compared in order to investigate the indirect effect or reaction of the composition of taste components on sensory acceptability of Korean hot pepper. The contents of capsaicinoid were considerably from $37.8mg{\cdot}100g^{-1}$ to $164.1mg{\cdot}100g^{-1}$, and the contents of free sugars were from 9.3% to 18.2%, and the contents of organic acids were from 8.1% to 14.7% in Korean hot peppers. Although the pungent sensory evaluation of water extract of pepper powder was completely accordant with instrumental analysis result of capsaicinoid contents, they did not show a significant relationship to the sensory of taste. Multiple regression with capsaicinoid (CAP), total sugars (TS) and total organic acid (TOA) contents increased the correlation coefficient for sensory of taste to r = 0.927 and the coefficient of determination for them to $R^2=0.906$. However, we suggest the more efficient function for it which is composed of two independent variables only. As the result, a regression equation of Y = 0.69 X + 0.11 with $R^2=0.884$ was obtained for quantitative analysis of sensory evaluation of pepper taste by two factors between capsaicinoid and total free sugar.

• Journal of Sasang Constitutional Medicine
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• v.8 no.2
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• pp.69-94
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• 1996

The main purpose of this work is comparing the difference between Soumin Bojungyikgitang of constitutional medicine and Li Dongyuan's Bojungyikgitang Bojungyikgitang, the prescription originated from the Pi-Wei theory(脾胃論) of Li Dongyuan who was a medical man in the Jin Yuan dynasty, had been used widely for many kinds of disease caused by the singking of the qi of middle energizer due to the weakness of the spleen and stomach. But in the singking of the qi of middle energizer due to the weakness of the spleen and stomach. But in the end of Choseon dynasty Li Je Ma, the creator of the constitutional medicine, modified the Bojungyikgitang and applied to Soumin's disease. In this paper, the difference between the two prescription were investigated from the viewpoint of chinese herb pharmacology and purpose of prescription. Additionally the problems which could be brought out by applying Bojungyikgitang to the Soyangin and the Taeumin were studied. And the conclusion could be summarized as follows: 1. The prescription of the Li Dongyuan's Bojungyikgitang is based on the deficiency of vital energy due to internal damage and the Soumin Bojungyikgitang is useful to only a certain stage of progressing disease on the basis of Shanghanlun(傷寒論). 2. In the Li Dongyuan's Bojungyikgitang, Cimicifugae Rhizoma and Bupleuri Radix were used for emphasizing the ascending action and have the antipyretic action and the effect of elavating of yangqi as they are bitter in taste and cold in nature. 3. In the Soumin Bojungyikgitang, Pogostemonis Herba and Perillae Folium have the ascending-descending action and strengthen the stomach with the effect of mild sweating by pungent taste and warm nature. 4. The effect of elavating of yangqi in the Li Dongyuan's Bojungyikgitang offers the pathway where vital qi go up by eleminating the pathogenic fire with the action of Cimicifugae Rhizoma and Bupleuri Radix in the triple energizer and yangming muscular striae. On the other hand, the Soumin Bojungyikgitang depends on the effect of reinforcing qi and elavating yangqi by Astrgalli Radix entirely and supply vital qi by reinforcing yangqi with Ginseng Rsdix. 5. The exahausion of yin(亡陰證) in the Soyangin exterior syndrome and cold limbs(寒厥證) in Taeumin exterior syndrome are similar to the indication of Li Dongyuan's Bojungyikgitang. As the causes of the disease are fundamentally different in the view of constitutional medicine, the diseases could be aggravated by applying Li's Bojungyikgitang. These results suggest that Li Dongyuan's Bojungyikgitang is proper to the exterior syndrome of Soumin and Soumin Bojungyikgitang seems to be appropriate to the Soumin's disease.

• Journal of Ginseng Research
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• v.26 no.3
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• pp.145-150
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• 2002

The changes in sensory characteristics, physical and chemical properties of raw ginseng (4-year-root, 50 g/root) were investigated when they were packaged individually in a soft film bag (ONY/LDPE/L-LDPE ; 200$\times$300 ㎜, 90 ㎛) and stored at 25$\^{C}$ for twenty days. Seventy-five percentages of sixty raw ginseng samples were adulterated and the most phenomenon of adulterating the raw ginseng was softening. Softened ginsengs were softer and stickier and they had stronger pungent and sour odors, stronger sour and sweet tastes than normal ginseng but had weaker ginseng and fresh odors. In addition, softened ginsengs exhibited lower hardness and pH, lower contents of diol-type ginsenosides, lower ratios of unsaturated fatty acids to saturated fatty acids and higher contents of water-soluble pectins than normal ginseng while contents of moisture, crude protein, ether-soluble materials and crude ash of the softened ginsengs were similar to those of normal ginseng.