• Microbiology and Biotechnology Letters
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• v.22 no.2
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• pp.120-125
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• 1994

By using a synthetic medium simulated on the amino acid composition of soybeam, the effect of salt concentrations on the production of volatile organic acid by the strains of Zygosaccharomyces rouxii So-3101, a soy sauce yeast, was studied at the concentrations of 12.5, 18.0, 22.0 and 28.5% NaCl. The growth, consumption of glucose, and production of alcohol, total acid and volatile organic acid, showed the highest values at a concentration of 12.5% NaCl, and those values were decreased with an increase in the salt concentration. The ratio of volatile organic acid to total organic acid was remained at approximately the same level within the range of salt concentrations between 12.5~22.0%, whereas the ratio was decreased at a salt concentration of 28.5%. After incubation for 16 days, 8 volatile organic acids, i.e. acetic, propionic, n-butyric, isobutyric, isovaleric, isocaproic, n-caproic, and heptanoic acids, were detected by gas chromatography. Among the volatile organic acids, acetic acid was produced in the appreciable amiunt and its ratio to the other volatile acids was increased with an increase in the salt concentration.A small amount of isocaproic, propionic, isobutyric and isovaleric acids were produced, and n-caproic, n-butyric and heptanoic acids were detected only at the lower salt concentration.

• 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.

• Journal of Microbiology and Biotechnology
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• v.3 no.4
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• pp.266-269
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• 1993

The production of free non-volatile and volatile organic acids in Kimchi during fermentations at 30, 20 and $5^{\circ}C$, were determined by gas chromatography. The order in the amount of non-volatile organic acid, soon after preparation, was malic, citric, tartaric, pyroglutamic, oxalic, lactic, succinic and ${\alpha}-ketoglutaric$ acids. The major non-volatile acids at the optimum ripening time were malic, tartaric, citric and lactic acids, and as the temperature was lowered, the amount of lactic, succinic, oxalic, pyroglutamic and fumaric acids increased, while that of malic and tartaric acids decreased. The order in the amount of volatile acids at the beginning was acetic, butyric, propionic and formic acids. Among these acids, acetic acid was significantly increased in its amount during fermentation and the Kimchi fermented at low temperature produced more acetic acid than that fermented at high temperature.

• Journal of the Korean Applied Science and Technology
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• v.20 no.1
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• pp.64-71
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• 2003

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at 10$^{\cric}C$ for 6 weeks and at 20$^{\cric}C$ for 28 days. The effect of the squid ink on the non-volatile organic acids of low salt fermented squid were investigated. The results are as follows; The non-volatile organic acid in the salt fermented squid without addition of the squid ink was examined and the result showed that lactic and acetic acids were the major organic acids even if very small amount of citric and oxalic acids were detected. In the squid ink added to the low salt fermented squid, total quantity of non-volatile organic acid in the latter part of the ripening was lower than no treatment groups.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.103-109
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• 1994

Changes in taste components of Backilju, an traditional alcoholic beverage of Korea, were investigated. Ethanol(17%) was the most abundant, and then isoamylalcohol(23mg%) and methanol(8mg%) were also detected in a small amount in Backilju. Major non-volatile organic acids were lactic and malic acid, followed by citric, fumaric and succinic acid. Arginine, phenylalanine and glutamic acid were major free amino acids and essential amino acid content was 230∼560 mg%, which was 45∼48% of total free amino acids. The major fatty acid of total lipid was palmitic acid(37∼43%). It has been found that the Backilju contained more free amino acids and alcohols than other Korean Yokjus.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.1-10
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• 2003

All optional ingredient, Jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation. Free sugar, free amino acid, non-volatile organic acid and volatile compounds were determined during fermentation at 10$^{\circ}C$ for 45 days. Free sugar content was slightly higher in 0.5%-Jasoja-treated samples than that of control. The contents of free amino acids in control Dongchimi (without jasoja) increased slowly during fermentation while those in 0.5 %-treated samples began to decrease after reaching their maximum value on the day 11 when Dongchimi became most acceptable. There were 6 non-volatile organic acids, such as lactic, fumaric, succinic, malic, tartaric, and citric acid. Among these, only lactic and succinic acid increased consistently with fermentation while others decreased. Volatile components in Dongchimi were mostly identified as sulfur-containing compounds by gas chromatography. Their numbers and % peak areas in the gas chromatogram decreased slightly with the increase in organic acids and alcohols during fermentation period. On the other hand, Dongchimi prepared with Jasoja maintained its contents of total acids as well as the level of sulfur-containing compounds.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.1-8
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• 1990

To study the most optimum condition of Dongchimi, the various Dongchimi distinct from the amount of salt, the temperature of fermentation and the ratio of radish to water were examed by sensory evaluation. Also, the content of volatile organic acids and nonvolatile organic acids were investigated by GC, the content of sulfur compounds by GC/MS. Volatile organic acids were identified with those butyl esters and nonvolatile organic acids were done with those TMS derivatives. Sulfur compounds and those decomposed products were extracted by steam distillation In results, the most optimum conditions ware salt 2.4% fermented temperature $4^{\circ}C$, ratio 1:1.5. Volatile organic acids detected were formic, acetic acid, and the amounts were effected by saltness. Nonvolatile organic acids detected were lactio, malio, fumario, tartario acid. Lactic acid was thought to effect overall eating quality. Sulfur compounds were almost the isothiocyanate groups in raw radish, which little in fermented Dongchimi.

• Applied Biological Chemistry
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• v.8
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• pp.1-9
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• 1967

Korean soy-sauces were orepared by the ordinary and impreved method and its analyses on the organic acid. The results obtained is as following: 1. In analysing general components of prepared soy-sauce, total acid, volatile acid and non-volatile acid were found more in improved soy-sauce than in ordinary soy-sauce. 2. Volatile organic acid were analysed by gas-chromatography method. As a result, the followings was attained: a) In the ordinary soy-sauce, formic acid, acetic acid, propionic acid, and butyric acid were detected. Butyric acid was in the highest amount and then propionic acid, acetic acid and formic acid are followed in the order. b) In the improved soy-sauce, formic acid, acetic acid, propionic acid and butyric acid were detected. Acetic acid was in the highest amount and then propionic acid, butyric acid and formic acid are followed in the nrder. 3. Non-volatile organic acid were analysed by paper partition chromatography method. As a result, the followings were attained: a) Lactic, glutaric, fumaric, malonic, malic, glycolic, oxalic, tartaric, and succinic acid and two unknown spots were detected in ordinary soysauce. Lactic acid was in the highest amount and then succinic, glycolic, oxalic, tartaric, glutaric, malic, fumaric and malonic acid are followed in the order. b) Lactic, glutaric, malonic, malic, glycolic, tartaric, succinic and tgalacturonic acid and two unknown spots were detected in the improved soy-sauce. Lactic acid was in the highest amount and then succinic, glycolic, malic, glutaric, tartaric, galacturonic and malonic acid are followed in the order. 4. ${\alpha}-keto$ acid were analysed by paper partition chromatography. As a result, the followings were attained: Pyruvic acid and ${\alpha}-keto$ glutaric acid and an unknown spot were detected in the ordinary and improved soy-sauce. Pyruvic acid was in the highest amount and then ${\alpha}-keto$ glutaric acid are ollowed in the order. 5. Stale flavor in the ordinary soy-sauces seems to be partly affected by butyric acid and propionic acid. 6. Substances influencing taste, such as lactic acid and succinic acid, were found more in improved soy-sauce than ordinary soy-sauce.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1440-1446
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• 1999

Fourty-two commercial vinegars were analyzed for their non-volatile organic acids, free sugars. amino acids, and volatile compounds. A study was made to characterize commercial vinegars chemically into three kinds of vinegars such as spirit, cider, and brown rice vinegars. Sixteen chemical components were significantly effective for the chemical characterization of commercial vinegars by stepwise discriminant analysis. Those were malic, succinic and lactic acids from the non-volatile organic acids; fructose and glucose from the free sugars; lysine, serine, leucine, valine and alanine from the amino acids; 1-hexanol, acetaldehyde, 3-methyl-1-butanol, 2-methylpropanoic acid, isopropyl butanoate and ethanol from the volatile compounds. Six components including malic acid, lysine, succinic acid, glucose, lactic acid and 1-hexanol were the most significant contributors to the differentiation of commercial vinegars into spirit, cider, and brown rice vinegars. In particular, cider vinegars could be characterized to be abundant in amounts of malic acid and 1-hexanol, whereas brown rice vinegars in amounts of lysine and lactic acid compared to spirit vinegars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.16-23
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• 1998

Effect of Fermentation temperature on the changes of chemical components in Kakudgi during fermentation was investigated by measuring free sugar, organic acid and volatile compounds up to 57 days at several temperatures. The mannitol was increased in palatable period in contrast with those of other free sugars. The higher the initial fermentation temperature was and the longer the initial fermentation time at 2$0^{\circ}C$ was, the faster the second increasing period was and the less the initial contents was. Lactic acid was increased 6~31 times from a little amount at the initial period. The higher the initial fermentation temperature was and the more the increasing content was. But malic acid which was abundant(55.1% of total nonvolatile organic acid) in the initial fermentation period was remarkably decreased in the palatable period. The change of the sulfides among the volatile compounds was remarkable. Methyl allyl sulfide which was a little in the initial fermentation period was remarkably increased in the final fermentation period, and the correlation coefficients between the content of methyl allyl sulfide and aroma in sensory evaluation were high. It could be suggested that the fermentation temperature should be set to 4$^{\circ}C$ after fermentating at 2$0^{\circ}C$ for 36 hours in the view point of keeping the Kakdugi taste and quality well because of high content of free sugar and nonvolatile organic acids.