• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.211.1-211
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• 2001

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1306-1312
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• 2000

This study was conducted to examine the effects of levels of flavoring materials on the sensory characteristics of chicken feet Jokpyun (Korean traditional gel type food) and to determine the optimum levels. Consumer desirability of Jokpyun flavored with different levels of black pepper and ginger was evaluated. Optimum levels of variables were obtained using response surface methodology. The levels were 0.33% and 0.1% for black pepper and ginger extract, respectively. The shelf-life of the optimized Jokpyun at $4^{\circ}C$ was determined as 6 days. Addition of powdered chicken broth in the Jokpyun preparation at the level of 1.5%(w/w) markedly increased boiled chicken flavor without resulting in undesirable properties.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.221-225
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• 2000

This study was conducted to investigate the usefulness of Perilla frutescens var. acuta as a natural spice. Volatile flavor components of dried Perilla frutescens var. acuta were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 24 components, including 4 hydrocarbons, 3 aldehydes, 8 alcohols, 4 esters, 3 acids and 2 miscellaneous components were identified in the essential oils. L-Perillaldehyde was found to be the major volatile flavor component of dried Perilla frutescens var. acuta. The masking effects of Perilla frutescens var. acuta on meaty and fishy flavor were measured by sensory evaluation. Meaty flavor was significantly reduced with the addition of 0.05%, 0.1%, and 0.2% Perilla frutescens var. acuta. The addition of 0.1% and 0.2% powdered Perilla frutescens var. acuta also reduced the fishy flavor of mackerel.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.216-220
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• 2000

Volatile flavor components in the fruits of dried Zanthoxylum schinifolium were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 30 components, including 6 hydrocarbons, 4 aldehydes, 8 alcohols, 5 esters, 4 acids and 3 miscellaneous components were identified in the essential oils. Geranyl acetate, ${\beta}$-phellandrene, D-limonene and citronellal were found to be major volatile flavor components in fruits of dried Zanthoxylum schinifolium. The masking effects of Zanthoxylum schinifolium on meaty and fishy flavor were measured by sensory evaluation to investigate the usefulness of Zanthoxylum schinifolium as a natural spice. Meaty flavor was significantly reduced with the addition of 0.05% and 0.1% Zanthoxylum schinifolium. And the addition of 0.l% powdered Zanthoxylum schinifolium also reduced the fishy flavor of mackerel.

• FLOWER RESEARCH JOURNAL
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• v.18 no.2
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• pp.98-109
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• 2010

78 Korean native plants, which have not been used in general, were selected to be used as outdoor pot plants for three seasons, from spring to autumn. Plants, which were explored in about 30 places of Korea from 2007 to 2009, were transplanted to or sown in white plastic general pots ($27.5cm({\Phi}){\times}27.5cm(H)$) and hanging pots($28cm({\Phi}){\times}13cm(H)$) and grown in the garden of 36''56' latitude(N) and 127''09' longitude(E). 38 species(13 families and 29 genus) were suitable for outdoor general pots, and 46 species(28 families and 43 genus) for outdoor hanging pots. Among 38 plants for outdoor general pots, the principal species, which were easy to grow and have not been used in general, were 16 species, Metaplexis japonica in Asclepiadaceae, Phyteuma japonicum in Campanulaceae, Artemisia capillaris, Artemisia princeps, and Artemisia selengensis in Compositae, Carex humilis in Cyperaceae, Pennisetum alopecuroides, and Setaria viridis in Gramineae, Agastache rugosa, Glechoma hederacea, Elsholtzia splendens, Isodon inflexus, and Mosla punctulata in Labiatae, Vicia villosa in Leguminosae, Piper kadzura in Piperaceae, and Rosa multiflora var. multiflora in Rosaceae. Among 46 plants for outdoor hanging pots, the principal species, which were easy to grow and have not been used in general, were 17 species, Metaplexis japonica in Asclepiadaceae, Ixeris stonlonifera in Compositae, Calystegia japonica and Quamoclit angulata in Convolvulaceae, Dioscorea batatas in Dioscoreaceae, Glechoma hederacea and Thymus quinquecostatus in Labiatae, Trifolium lupinaster for. alpinus and Vicia villosa in Leguminosae, Menispermum dauricum in Menispermaceae, Piper kadzura in Piperaceae, Clematis mandshurica for. lancifolia in Ranunculoideae, Rosa multiflora var. multiflora and Potentilla fragarioides var. major in Rosaceae, Paederia scandens and Rubia akane in Rubiaceae, and Parthenocissus tricuspidata in Vitaceae.

• Journal of the Korean Wood Science and Technology
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• v.31 no.5
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• pp.88-95
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• 2003

Five amide alkaloids were isolated from the fruits of Piper nigrum. The structures were determined as : pellitorin (I), quineensine (II), pipercide (III), retrofractamide A (IV), and piperine (V) respectively on the basis of spectrosopic data.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1426-1431
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• 2004

This study was performed to investigate the antioxidative effect of ethanol extracts of 5 spices. They were separately extracted in ethanol from dried samples at room temperature, and freeze-dried. In vitro testing were conducted by DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity, inhibition of iron-induced linoleate peroxidation and the inhibition of malondialdehyde (MDA) and bovine serum albumin (BSA) conjugation reaction. The ethanol extracts of clove (92.9%) and cinnamon (89.9%) showed the most effective results among five spices in the DPPH radical scavenging capacities. The inhibition rate of ethanol extract of clove on the lipid peroxidation was 55.8%. The ethanol extracts of mustard, wasabi and black pepper were effective in the inhibition of MDA and BSA conjugation reaction showing 73.2%, 72.2% and 61.6%, respectively. These results suggest that five spices tested in this study may enhance the antioxidative capacity, although the results were different according to the assay method and sample.

• The Korean Journal of Soil Zoology
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• v.4 no.2
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• pp.81-85
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• 1999

Efficiencies of hand sorting, vermifuge application and combined methods of them for sampling earthworms in the field were compared. 1) hand sorting : sampling unit of soil (50 cm${\times}$50 cm${\times}$30 cm, width${\times}$length${\times}$depth) was dug out and earthworms were sorted by hands. 2) Vermifuge application : Solution of mustard, pepper or formalin was treated onto the soil surface of smpling unit (50 cm${\times}$50 cm, width${\times}$length). 3) Combined method : In a sampling unit of soil (50 cm${\times}$50 cm${\times}$30 cm, width${\times}$length), hand sorting was carried out into the depth of 10 cm or 15 cm and then vermifuge was treated. Earthworms were collected more in numbers by hand sorting than vermifuge application although it was much more time-consuming and labor intensive. Efficiency of mustard to extract earthworms was as same as formalin but much better than that of pepper. Combined method of hand sorting with mustard treatment was more efficient than vermifuge applications and other combined methods. And it could collect earthworms as many as hand sorting, but was much less time-consuming and labor-intensive than hand sorting. Thus combined method of hand sorting (to the depth of 15 cm) with mustard treatment could be recommended for the sampling of earthworms in the field.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.237-244
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• 1992

A total of 9 different names of dried beef were found in the literatures. They were classified in to 4 groups according to their processing method and shape: San pc(about 1cm thick beef salted and dried), Pyun po(ground beef with the seasoning, make small size or large size, dried), Yak po(thin beef or ground beef in the seasoning, dried), Jang po(thin beef in the seasoning, dried until half, again in the seasoning, dried). Most of the po was prepared with beef but phesant was also used for preparation Po in salt, seasame oil, black powder and soy sauce amomg the 19 kinds of seasoning, and chopped pinenut among 3 kinds of decorating were commonly used.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.37-43
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• 1974

The L-ascorbic acid, when various kinds of flavoring and spices were added to it's solution individually or in combination, was determined by the 2,4-Dinitrophenylhydrazine method. The remaining rate of it in the solution, to which such spices and flavoring as vinegar, sugar, salt, glutamic acid-Na, welshonion, garlic, sesame, rice jelly, soy, pimento, hotbean paste, pepper, ginger and cinnamon were added individually, was higher than in the solution of itself alone. In the case of pinenuts, sesame oil and, bean paste, however, the remained total ascorbic acid was of little quantity, The rate of it's autooxidation in the solution added with fennel, cinnamon, ginger, pepper, bean paste, pinenuts, curry in individual were found high, but relatively low in garlic, sesame oil, glutamicacid-Na, sugar, honey, salt, pickled shrimps, hot bean paste, and soy. When combined spices and flavoring were added, the content of ascorbic acid showed high values in all cases, indicating that particularly high in soy-bean sprout namul, chinese radish namul, and muchim, seasoned with the most frequently used flavoring, No. 7,8,9,10 while low values in the combination of mustard muchim.