• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.100-108
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• 1989

A study relating the sugar contents of radishes to the final titratable acidities(TA) after complete fermentation was conducted to get an idea of selecting radish varieties to improve storage stabilities of fermented pickled radish cubes. Thirty six varieties of spring-sowing and thirty four varieties of autumn-sowing radishes were chosen to ferment to measure their final TA in relation to their sugar contents. The sugar contents of spring-sowing radishes were in the range from 2.40 to $3.71^{\circ}\;Brix$ and the final TA ranged from 1.15 to 1.65%. The sugar contents of autumn-sowing radishes were in the range from 4.00 to $5.53^{\circ}\;Brix$ and the final TA ranged from 1.45 to 2.00%. The final TA obtained after complete fermentation were found to be directly proportional to the sugar contents of radishes, showing that TA equals to 0.29x+0.4428, where x is sugar content of radish. From the equation, since a properly aged fermented pickled vegetable is believed to have a TA range from 0.6 to 0.8%, a radish of a sugar content ranging from 0.6 to $1.3^{\circ}\;Brix$ will make fermented pickled radish cubes which will not be overacidified during the prolonged storage period.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.276-282
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• 2015

Seasonal variation in the contents of sugars (fructose, glucose, and sucrose) in the floret, leaf, and stem of broccoli were studied in ten commercial broccoli cultivars. Plants were grown in the spring and fall seasons in 2011. In both seasons, glucose was the major constituent, comprising about 50% of the total sugar content in the floret and leaf tissue of most cultivars, whereas the broccoli stem showed an unusual pattern of accumulation. Sucrose exhibited greater cultivar dependency as well as seasonal variation compared to fructose and glucose in floret and leaf tissues. The floret tissue had a higher total content of sugar in the spring compared to the fall due to an increase in glucose and fructose. However, most of the leaf and stem tissues of broccoli had a higher total sugar content in the fall compared to the spring. Furthermore, stem and leaf tissues possessed a relatively higher total sugar content compared to floret tissue in both seasons. 'Grandeur' broccoli contained a significantly greater amount of total sugar in both floret and leaf tissues in both seasons, whereas 'YuDoRi No.1' broccoli exhibited the highest total content of sugar in stem tissue. At overall, the results showed significant influences of genotype, plant part and growing season on sugar content in broccoli.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.255-262
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• 2016

The objective of this study was to determine the effects of different growing regions on quality characteristics, total bioactive compound contents, and in vitro antioxidant activity in aronia. Aronia grown in 3 different regions (Sangjoo, Ulju, and Youngcheon) in Korea was obtained and used fresh or as a freeze-dried powder. No statistically significant differences were observed for moisture, ash, crude lipid, and crude protein contents in aronia sampled from the 3 different regions. Aronia grown in Sangjoo had the highest total acid content and the lowest sugar content and pH value. Conversely, aronia grown in Youngcheon possessed the lowest total acid content and the highest sugar content and pH value. Aronia grown in Sangjoo possessed relatively high levels of polyphenols, flavonoids, and anthocyanins, as well as high antioxidant activity in comparison with aronia produced in other regions. Aronia grown in Youngcheon scored the highest for taste and overall acceptability in sensory evaluations, which may be related to the high sugar content and pH, and the low total acidity of the fruits. It is possible that higher sugar contents and pH, and lower total acidity in the aronia grown in Youngcheon result in more preferable sensory characteristics. However, they also contain relatively low levels of total polyphenols, flavonoids, and anthocyanins, and have low antioxidant activity as measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assays.

• The Journal of the Korean dental association
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• v.54 no.10
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• pp.752-770
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• 2016

Introduction: Caries prevention through diet control can be achieved clinically by use of the cariogenic potentiality for a range of food commonly eaten by Koreans. Material & methods: The cariogenic potentiality index of each food can be calculated with the sugar contents and the viscosity of each food applying the regression analysis on the variables. 278 favorite foods for Korean were examined. Result 1. The formula of CPI is as below Cariogenic potentiality index (CPI) = 2.581343*sugar contents+0.598324*viscosity 2. The average CPI of the fruits, vegetable are 9.07~9.62 minutes. But the average CPI of the carbohydrate food is 15.21~19.60 minutes. Conclusion: Using the cariogenic potentiality indices, we will be able to determine an individual patients' average oral status for caries experience in the future. In addition, diet control by use of the cariogenic potentiality index and the analysis for each nutrient is considered as useful clinically for diet control in preventive dentistry.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.826-835
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• 2012

This study was conducted to examine the quality characteristics of Oncorhynchus masou stock containing various amounts of tomato (2%, 4%, 6%, 8% and 10%). To accomplish this, the moisture contents, Hunter's color value, pH, salinity, sugar contents, free sugar contents, minerals and free amino acid were measured. The b value decreased, while the L value, a value, pH, salinity, sugar contents, total sugar (fructose, glucose, sucrose) and minerals (Na, Mg, K, Ca, Fe) increased as the ratio of tomato increased. A total of 33 free amino acids were detected, and the amino acid content increased as the ratio of tomato increased. Investigation of different attributes revealed that tomato content significantly affected color intensity, savory flavor and tomato taste. In the acceptance test, stock containg 8% tomato was preferred for flavor, taste, texture and overall quality ; therefore, this was taken as the optimal tomato content for maximizing the overall quality of Oncorhynchus masou stock.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.547-553
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• 2008

The principal objective of this study was to prepare watermelon wine with watermelon juice. For the manufacture of watermelon wine, we determined the contents of starting sugar content ($20^{\circ}Brix$, $25^{\circ}Brix$, $30^{\circ}Brix$, $35^{\circ}Brix$) and three different kinds of yeasts (EC-1118, K1-V1116, D-47). The main additives of the watermelon wine included $K_2S_2O_5$, $NH_4H_2PO_4$, bentonite, yeasts, sugar, mixed acid, and $C_6H_8O_2$. The watermelon wine was fermented at $15^{\circ}C$ until the remaining alcohol content was 5%. We assessed customers' preference regarding the manufactured watermelon wine via sensory evaluation. Three yeasts were shown to result in significantly different alcohol fermentation, among which K2-V1116 was selected for the preparation of the watermelon wine. In our sensory evaluation, the preference of the starting sugar contents was highest in the watermelon wine with $25^{\circ}Brix$ of sugar content. The preference of alcohol content was found to be higher in the watermelon wines prepared with sugar contents of 5% and 7%. The preference test between watermelon wines and purchased white wines demonstrated that the watermelon wine with an alcohol content of 5% was the most preferred wine, and the Chilean Late Harvest wine was the second most preferred.

• Journal of the Korean Society of Tobacco Science
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• v.28 no.1
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• pp.1-8
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• 2006

To get the information of flue-cured leaf, the chemical constituents, quality indices, leaf color and the effects of climatic factors on the physicochemical properties of leaf produced from 2000 to 2004 crop years at 6 growing areas were analysed. The average leaf chemical contents for 5 years were as follows ; nicotine 2.22%, total sugar 28.0%, total nitrogen 1.89%, ether extracts 6.37% and chlorine 0.38%. The nicotine and total nitrogen contents were low while the total sugar were high as compared with KT&G recommended contents(nicotine ; $2.5{\sim}3.0%$, total nitrogen; $2.0{\sim}2.5%$, total sugar ; below 25.0%). The variations of physicochemical properties among crop years were high while those of growing areas relatively low. The nicotine content of leaf was negatively correlated to the rainfalls in June and July sugar content was negatively correlated to the average air temperature in June and July according to crop years. The orange colored leaves were produced under the drought and long sunshine weather condition while the lemon colored leaves were produced under the contrary condition according to crop years. Blending the different crop year's leaves in the proper way may be beneficial to produce of uniform and consistent cigarettes. It is considered that the increasing of nitrogen fertilizer or improving of nitrogen uptake may be available to increase the nicotine and nitrogen and decrease the total sugar contents of flue-cured leaf tobacco.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1526-1526
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• 2001

To improve the accuracy of sweetness sensor in automated sorting operations, it is necessary to clarify unevenness of the sugar content distribution within fruits. And it is expected that the technique to evaluate the content distribution in fruits contribute to the development of the near-infrared (NIR) imaging spectroscopy. Sugiyama (1999) had succeeded to visualize the distribution of the sugar content on the surface of a half-cut green fresh melon. However, this method cannot be applied to red flesh melons because it depends on information of the absorption band of chlorophyll (676 nm), which is affected by the color of the fresh. The objective of this study was to develop the universal visualization method depends on the absorption band of sugar, which can be applied to various kinds of melons and other fruits. The relationship between the sugar contents and absorption spectra of both green and red fresh melons were investigated by using a NIR spectrometer to determine the absorption band of sugar. The combination of 2$\^$nd/ derivative absorbances at 902 nm and 874 nm was highly correlated with the sugar contents. The wavelength of 902 nm is attributed to the absorption band of sugar. A cooled charge-coupled device (CCD) imaging camera which has 16 bit (65536 steps) A/D resolution was equipped with rotating band-pass filter wheel and used to capture the spectral absorption images of the flesh of a vertically half-cut red fresh melon. The advantage of the high A/D resolution in this research is that each pixel of the CCD is expected to function as a detector of the NIR spectrometer for quantitative analysis. Images at 846 nm, 874 nm, 902 nm and 930 nm were acquired using this CCD camera. Then the 2$\^$nd/ derivative absorbances at 902 nm and 874 nm at each pixel were calculated using these four images. On the other hand, parts of the same melon were extracted for capturing the images and squeezed for the measurement of sugar content. Then the calibration curve between the combination of 2$\^$nd/ derivative absorbances at 902 nm and 874 nm and sugar content was developed. The calibration method based on NIR spectroscopy techniques was applied to each pixel of the images to convert the 2$\^$nd/ derivative absorbances into the Brix sugar content. Mapping the sugar content value of each pixel with linear color scale, the distribution of the sugar content was visualized. As a result of the visualization, it was quantitatively confirmed that the Brix sugar contents are low at the near of the skin and become higher towards the seeds. This result suggests that the visualization technique by the NIR imaging spectroscopy could become a new useful method fer quality evaluation of melons.

• Korean Journal of Human Ecology
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• v.5 no.1
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• pp.94-106
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• 2002

The present study investigated free sugar, organic acid, volatile components in fresh leaf and root of the coriander respectively, and in blanched leaf and root of the coriander, respectively. The research results are as follows : Glucose, fructose and sucrose were detected in leaf and root of the coriander. The content of total free sugar was 22.91mg% in leaf and 23.84mg% in root. By blanching, the contents of total free sugar decreased to 21.28mg% and 21.89mg% in leaf and root respectively. Malic acid, trataric acid were detected in leaf and root of the coriander. The content of total organic acid in leaf was higher than that in root of the coriander. By blanching, the content of total organic acid significantly decreased in leaf and slightly decreased in root. A total of 98 flavor components were detected in the leaf of coriander and total contents of those were 878.485mg/kg. The major components were (E)-2-Decen-1-ol, (E)-2-Decenal, and (E)-2-Tetradecenal. And a large amount of aldehydes and alcohols were shown in the leaf of coriander. By blanching, a total of 75 flavor components were detected in the leaf of coriander and total contents of those were 846.49mg/kg. The major components were (E)-2-decenal, (E)-2-Tetradecenal, decanal. The amounts of aldehydes were increased more. However, the amounts of alcohols were decreased more than those of the fresh leaf, respectively. A total of 77 flavor components were detected in the root of coriander and total contents of those were 455.064mg/kg. The major components were (E)-2-Tetradecenal, (E)-2-Decenal, and (E)-2-Dodecenal. By blanching, the kinds and the contents of the flavor components decreased and the major components is the same of the fresh root. And the contents of aldehydes and alcohols, acids decreased. However, the contents of esters and ketons increased.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.15 no.5
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• pp.1-6
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• 2006

The purpose of this study is to develop to portable near infrared analyzer measuring the sugar content of the fruits on a tree before harvesting ones. The portable near infrared system consists of a tungsten lamp, a coaxial optical fiber bundle and a multi-channel detector, which has 256 pixels and a concave transmission grating. Reflectance NIR spectra of orange were recorded by using a coaxial optical fiber bundle. The spectra were collected over the spectral range $400{\sim}1100nm$. Partial least squares regression(PLSR) was applied for a calibration and validation for determination of sugar contents. The multiple correlation coefficient was 0.99 and standard errors of calibration(SEC) was 0.069 brix. The calibration model predicted the sugar content for validation set with standard errors of prediction(SEP) of 0.092 brix. The sugar content in fruits was successfully quantified using the portable near infrared analyzer.