• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.151-159
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• 1996

To develop a ginseng wine, the brewing conditions and sensory evalution of the wine were studied. The ginseng, ginseng marc and red ginseng marc can be made into wine by ethanol fermentation with Saccharomyces cerevisae. The results showed that the higher ginseng concentration was, the faster the brewing velocity became. The ginseng marc wine brewed with 10% ginseng marc and 25% sugar was a great favorite The results from the mixture of ginseng and ginseng marc revealed that the mute the content of ginseng was, the faster the velocity of brewing became. It took 27 days for a wine from 10% ginseng marc to be brewed Into 12% ethanol, 10% ginseng took 10days and red ginseng took 15 days. Among these, a wine from 10% ginseng was superior to others in flavor, color and taste. And the wine from 6.7% red ginseng was favorite. Contents of the favorite wine from ginseng marc were 80mg/ml of reducing sugar, 2.6 of acidity, 12% of ethanol, 28mg/ml of saponin, and it's pH was 3.5. Contents of the favorite wine from red ginseng marc were 58mg/ml of reducing sugar, 2.8 of acidity, 12% of ethanol, 44mg/ml of saponin, and it's pH was 2.8.

• Journal of Ginseng Research
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• v.20 no.1
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• pp.54-59
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• 1996

Red Ginseng extracts sol'n was sterilized at 85f for 20 mins and/or stored at 4$0^{\circ}C$ for 6 months and centrifuged for 20 mins at 8,500xg in order to investigate the changes in chemical components of supernatants and the properties of precipitates. Contents of crude saponin and ginsenoside-$Rb_1$, -$Rg_1$, -Re were partially decreased during heating and storage. Starch contents were decreased from 26.81% in red ginseng extracts to 17.50-8.81% in supernatants, whereas free sugar contents were increased from 15.50% to 20.29~21.35% by heating and storage. The contents of protein and minerals in supernatants were decreased, but acidic polysaccharides and polyphenol compounds were not changed. pH values of supernatants and precipitates were decreased. The absorbances of brown color precursor and brown pigment in precipitates, detected at 285 nm and 440 nm were remarkably increased. The Overa11 data suggest that precipitates in red ginseng extracts sol'n formed during steilization and storage are provably the brown pigments resulting from Maillard reaction of amino compounds with reducing sugar which could be released from starch and protein matrix and $Cu^+$, $Ca^{2+}$ and $Fe^{3+}$ ions are implicated with the reaction incorporated.

• Food Science and Preservation
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• v.7 no.1
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• pp.117-123
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• 2000

In order to promote the utilization of Hovenia dulcis leaf as food, leaf tea was nanufactured and its physicochemical properties were examined. Aong proximate composiotns of Hovenia dulcis leaf tea were found in both fermented tea and roasted tea the higher contents of total sugar and crude protein. In minerals component of fermented tea and roasted tea, potassium (K) was the most high amounts of 11,560.6 ppm and 11,084.6 ppm, respectively. The highest contents of free sugar in both teas were mainly consisted of sucrose, the amounts of sucrose showed 1.47% and 1.94% . In case of organic acids, oxalic acid and citric acid were revealed 631.26mg% and 660.05mg%, respectively. The highest contents of total amino acid in fermented tea and roasted tea were 812.01mg% and 709.72mg% of glutamic acid. the fatty acids of fermented tea and roasted tea were mainly composed of 40.18% of linolenic acid and 26.92% of palmitic acid, respectively. The major volatile compounds of fermented tea and roasted tea were composed of 3, 7, 11, 15-tertramethyl-2-hexadecen-1-ol and methyl palmitate and the amounts of those showed 290.1ppm and 472.97 ppm, respectively. The tannins of fermented tea and roasted tea were 1.02% and 1.26% , as the extraction steps increased the tannin contents decreased. In Hunter's color values of tea extract L and b values decreased , while a value of those increased as the extraction steps were repeated.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.254-262
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• 1997

new wild grape(NWG) cultivated in north Kyungki province in Korea, was tested by analyzing the proximate and physicochemical components of fresh fruit, the chemical components and sensory evaluation of wines made from the grape. NWG contained about 10% seed, and about 70% of juice. Total sugar content, total acidity and pH of the fruit juice were 17.50, 1.14 and 3.48%, respectively. Tartaric acid and malic acid contents of the NWG juice were 0.396 and 0.509%, respectively. Ethanol fermentation of the NWG by Saccharomyces cerevisiae Montrachet was rapid. The ethanol content, total acidity and pH of pink wine made from the NWG juice showed 11.88, 0.85 and 3.55%, respectively. Tartaric acid and malic acid contents of pink wine were 0.208 and 0.421%, respectively. Total anthocyanin content(A520) and color intensity(A520+A420) of pink wine were 5.46 and 9.39, showing greatly higher total anthocyanin content and color intensity than those of European red wines. Total phenol contents of NWG wine were 2, 300~3, 800mg/$\ell$. The pink wine made from the fruit juice was better than the red wine in their quality parameters and sensory scores.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.198-208
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• 2011

The purpose of this study is to investigate the quality characteristics of sugar-snap cookies prepared with Curcuma Longa L. powder(0, 3, 6, 9, 12, 15%) substituted for flour. The pH of the dough of sugar-snap cookies ranged from 6.58 to 7.32, and their moisture contents ranged from 9.09% to 10.77%. The width and spread factor of sugar-snap cookies decreased significantly with increase in Curcuma Longa L powder content(p<0.05); Lightness decreased significantly as the Curcuma Longa L. powder content increased while redness and yellowness increased significantly(p<0.05). Hardness increased with more powder added, and sensory evaluation indicated that the samples with 6% of the powder received higher scores in terms of taste, color, flavor, texture and overall tastes. As a result, sugar-snap cookies with 6% of Curcuma Longa L. powder were valued as best.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.755-762
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• 2011

This study was conducted to investigate the physicochemical characteristics and sensory qualities of saccharified cherry tomato gruel with different ratios of cherry tomato by rice mash. Saccharified cherry tomato gruel containing 0, 15, 30 and 45% cherry tomato puree was prepared and proximate compositions, sweetness, pH, acidity, color, texture, free sugar and sensory analysis of the samples were measured. With increasing cherry tomato puree content, proximate compositions, sweetness and acidity of cherry tomato gruel increased, and pH decreased significantly p<0.05). Saccharified cherry tomato gruel prepared with 15-45% cherry tomato puree displayed significantly lower viscosity. As the level of cherry tomato puree increased, L-value decreased, whereas the a-value and b value increased. Free sugar contents of fructose and glucose contents increased while maltose content decreased. Free sugar content of cherry tomato rice gruel was ranged of 1.44-2.12, 0.53-1.66 and 0.49-0.86 respectively. Cherry tomato rice gruel with 30% added cherry tomato puree was the most preferred for color, flavor, taste, mouth feeling, texture, overall acceptability preference. From these results, we found that adding 30% cherry tomato puree was the best to make gruel with high sensory quality.

• Korean Journal of Plant Resources
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• v.33 no.3
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• pp.194-199
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• 2020

This study was carried out to get the information of Plum tree (192 germplasm) collected in Korea, and to evaluate the organic acid contents and fermentation solution. The organic acid content of fruit was 50.9 ± 6.0 mg/g, and which was composed of 55.5% of citric acid, 43.4% of malic acid and 1.1% of oxalic acid, and showed large difference among germplasms. Oxalic acid and malic acid made no differences in organic acid content according to flesh color, whereas citric acid and total organic acid contents were highest in orange color and lowest in whitish green. Malic acid, citric acid and total organic acid contents did not show differences among fruit weight groups, but oxalic acid content was highest at fruit weight of 5.1 ~ 10.0 g and lowest at more than 20.1 g. The sugar content of fermentation solution of fruit was 55.7 ± 1.6 °Brix and the harvest rate was 116.7 ± 8.7%. The correlation coefficients among fruit weight, the sugar content (°Brix) and harvest rate of fermentation solution were very low, and there were correlations of r=-0.551^⁎⁎ between fruit weight and oxalic acid, r=-0.767^⁎⁎ between malic acid and citric acid, and r=0.834^⁎⁎ between citric acid and total organic acid content.

• The Korean Journal of Community Living Science
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• v.13 no.1
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• pp.41-49
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• 2002

The purpose of this study is to evaluate the sensory characteristics and the taste components of Korean soybean paste (doenjang) with mushrooms such as Lentinus edodes, Ganoderma lucidum and Phellinus Lentinus. edodes doenjang turned out to have a good taste, odor and color, but Ganoderma lucidum and Phellinus liteus doenjang were worse than control doenjang in the taste, odor and color as well as in sensory evaluation. The contents of amino type nitrogen were higher in Lentinus edodes and Phellinus liteus doenjang than in control doenjang. Of organic acids, succinic acid was the most abundant and Ganoderma lucidum doenjang had a little higher acetic, butyric and propionic acid. Fructose and glucose were detected as free sugar of mushroom doenjang, of which glucose was considerably contained in Ganoderma lucidum doenjang, Total contents of free amino acid were 2.247 ∼ 2.833mg/100g in doenjangs added mushrooms. Glutamic acid and alanine were dominant in mushroom doenjangs.

• Journal of the Korean Society of Tobacco Science
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• v.21 no.2
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• pp.182-187
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• 1999

A bulk curing experiment was carried out to evaluate the effect of air flow reduction in the bulk barn from color fixing stage in the chemical properties of cured leaves, The air flow was controlled by reducing air velocity of a blower from 0.3m/sec to 0.2m/sec using a boltage regulator(Slidac). The bulk curing before color fixing stage was processed in the conventional curing method. Reduction of air circulation in bulk barn did not affected so much on change of the contents of the main chemical components in cured leaved, such as nicotine, total sugar, total nitrogen, petroleum ether extract, and organic acids. Only a slight increase in essential oil contents, such as solanone, damascenone, damascone, $\beta$-ionone, and megastigmatrienone isomer, could be observed in leaves cured in the reduced air flow.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.320-331
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• 2013

Omija, the major material of omigalsu, has liver protective and antioxidant effects, while mung bean has detoxification effects. A series of studies were conducted to standardize the traditional recipe for omigalsu to develop traditional functional drinks made from Omija extract and mung bean juice. Study 1 was designed to determine the optimal conditions for Omija extraction and mung bean juice. A higher water temperature and longer immersion time was associated with higher, free sugar and organic acid contents of omija extract; however, sensory evaluation revealed that the optimal extraction conditions for the highest acceptability, proper taste and red tone were $23^{\circ}C$ and 18 hrs of immersion. Conversely, the pH of the mung bean juice produced by varying the immersion time (5 hr, 11 hr, 17 hr) was found to be neutral, containing small levels of organic acid and free sugar, and showing a yellow tone. The results of the sensory evaluation also showed that the optimal conditions for taste, flavor and yellowness of mung bean juice was 5-hour-long immersion. Study 2 was designed to determine the optimum mixing ratio of omigalsu concentrate. Sensory evaluation revealed that the contents of sugar and total free sugar were highest when the mixing ratio among omija extract, mung bean juice and sugar was 1:1:20%, indicating that these conditions produced the most attractive color and highest overall acceptability. Study 3 was designed to determine the optimum dilution magnification for omigalsu. Sensory evaluation during summer revealed that the omigalsu produced by mixing 54 g of omigalsu concentrate into 200 cc water of $4^{\circ}C$ or $80^{\circ}C$ was most preferred, while during winter. Overall, the optimum dilution magnification for omigalsu was 4.7~5.4.