• Journal of the Korean Society of Tobacco Science
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• v.25 no.2
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• pp.144-153
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• 2003

This study was carried out to determine the relationship between smoke components and sensory evaluation by changes tobacco leaf blending. Seven different cigarettes were made by adding different types of oriental, reconstituted and expanded tobacco leaves. 62 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 13 of phenolic components were analyzed. Eight kinds of sensory item were evaluated and also electronic nose system data was collected. All smoke components and sensory characteristics of mainstream smoke were changed by the different blending. To determine the relationship between smoke components and sensory test, the correlation and regression analysis were carried out by using SPSS statistical program. Tar, pH, and CO showed a high correlation with sensory evaluation item. As tar related to hotness, CO have a high correlation with offensive aroma. Semi-volatile and volatile components of smoke related to sensory characteristics such as aroma, taste, irritation, hotness and smoothness. When propylene, l,3-butadiene, butane, isoprene, and 2-methylfuran showed a high correlation with aroma; methyl chloride, methanol, toluene, ethyl benzene showed a high correlation with irritation. Some acidic components and phenolic components of smoke also had a high relation to smoke volume. Especially the acidic components such as 2-furoic acid, 2-hydroxybutyric acid, phenylacetic acid and palmitic acid; the phenolic components such as 4-vinyl phenol, pyrocatechol, 3-methyl catechol, hydroquinone showed a high correlation with smoke volume. As using regression analysis, it was possible to estimate the results of sensory evaluation from the smoke analysis data. From the results of electronic nose system analysis, we can find the different pattern by adding expanded tobacco leaf.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.853-859
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• 2017

This study was conducted in an effort to investigate the effect of Maillard reaction products (MRPs) on enzymatic browning of burdock and their anti-oxidant activity. The MRPs were prepared by heating glucose and amino acids at $90^{\circ}C$, which served to produce a strong inhibitory effect on burdock polyphenol oxidase. As the reaction time of the solution containing glucose and amino acid increased at $90^{\circ}C$, the production of MRPs increased and intensity of the brown color deepened. When MRPs were prepared by heating at $90^{\circ}C$ for five hours, the absorbance of MRPs from glucose and lysine was 6.44, while those of glucose and glycine was 1.95. The MRPs synthesized from the glucose and lysine also reduced the pH of MRPs from 5.60 to 4.51, but those from glucose and glycine decreased slightly from 5.57 to 5.33. The Michealis-Menten constant value ($K_m$) of burdock PPO with pyrocatechol as a substrate was 16.0 mM, and MRPs were a non-competitive inhibitor against burdock PPO. The anti-oxidant activity of MRPs was measured by evaluating its radical scavenging activities of DPPH radicals, ABTS radicals and reducing power. The color intensity of MRPs produced by lysine and glucose were deeper than that produced by glucose and glycine. It was also found that MRPs produced from glucose and lysine exhibited stronger anti-oxidant properties than those produced by glucose and glycine.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.558-563
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• 2011

In the course of our investigation for chemical constituents in the ethyl acetate layer of Korean black raspberry wine, five compounds were isolated and purified by silica gel column chromatography and high-performance liquid chromatography. The isolated compounds were identified as ethyl succinate (1), vanillic acid (2), ethyl 3,4-dihydroxybenzoate (3), furan-2-ol (4), and 4-(4-hydroxyphenyl)butan-2(S)-ol (5) based on the spectroscopic data of electrospray ionization tandem mass spectrometry and nuclear magnetic resonance. The presence of 2 in Korean black raspberry has previously reported. However, 1 and 3-5 in Korean black raspberry and its wine were isolated for the first time.