• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.944-950
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• 2015

The purpose of this study was to provide a basis for the management of traditional Doenjang by analyzing characteristics of volatile compounds in local Doenjang certified as a traditional food. The main compounds in Doenjang were acids, esters, aldehydes, and pyrazines, whereas relatively high intensities of acetic acid, ethyl alcohol, benzaldehyde, ethyl acetate, ethyl 2-methyl butanoate, 2,5-dimethyl pyrazine, and tetramethylpyrazine were detected among identified compounds. The analysis revealed that the composition of basic volatile compounds in Doenjang was similar, but isovaleric acid, 2-methylbenzaldehyde, tetramethylpyrazine, benzaldehyde, ethyl alcohol, ethyl caprylate, furfural and butanoic acid can serve as marker compounds for quality evaluation since they were specifically abundant in only some kinds of Doenjang. As a result, the quality status of Doenjang certified as a traditional food was determined by constructing a database of the volatile compounds, which can be suggested as a quality control method.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.640-647
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• 2021

In this study, we analyzed three rice pre-treatment methods for the preparation of mit-sool (first mashing), with godubap (steamed rice), beombeok (undercooked porridge), and juk (porridge). The results can provide basic data for the development of takju with improved quality. In terms of the base alcohol, godubap produced the highest amount of alcohol (8.1%) after two days, followed by beombeok and juk. After two days of fermentation, soluble solids were measured at 15.3, 15.1, and 1.4°Brix in beombeok, juk, and godubap, respectively, The glucose content of godubap did not change significantly; however, the maltose content increased. In beombeok, maltose decreased from 16.48 mg/mL on the initial day 0 to 1.27 mg/mL on day 9. In juk, glucose and maltose increased from 14.05 and 11.49 mg/mL on day 0 to 31.39 and 42.53 mg/mL on day 2, respectively. Succinic acid levels increased in the godubap and beombeok mit-sool. However, succinic acid was not detected in godubap and juk during the initial stage of fermentation, and lactic acid was not detected in beombeok mit-sool. During the fermentation stage of deot-sool (second mashing), the highest alcohol content of takju made with godubap alcohol was 18.0% and the lowest alcohol content was 15.1% in beombeok on day 9. The total acidity was as high as 0.54% for beombeok, 0.41% for juk, and 0.39% for godubap. In the flavor analysis, ethyl caprate and ethyl caprylate, which were high on day 0 in godubap, decreased upon the completion of fermentation on day 9. Banana-flavored isoamyl alcohol content increased. For juk, ethyl caprate and ethyl caprylate, which were high on day 0, decreased on day 9. Flavor components, such as ethyl palmitate and ethyl linoleate were increased.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.1-7
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• 1994

Major quality parameters(organic acids, alcohols, fusel oil and sensory characteristics) of traditional Ewhaju were investigated during brewing. In organic acid contents at immediately after brewing, lactic acid was 155.1mg％, malonic acid was 5.4mg％, succinic acid was 8.9mg％, acetic acid was 7.6mg％, oxalic arid was 1.3mg％, citric and tartaric acid was 27.8mg％ and pyruvic acid was 4.8mg％ but in 100 days after brewing and one year aged, lactic acid was 1763.3 and 3059.3mg％, malonic acid was 12.3 and 19.3mg％, succinic acid was 11.5 and 23.1mg％, acetic acid was 29.2 and 73.1mg％, oxalic acid was 0.6 and 0.2mg％, citric and tartaric acid was 298.3 and 639.6mg％, and pyruvic acid were 1.1 and 0.3mg％, respectively. All the alcohol contents increased as the fermentation period increased ; the ethyl alcohol was only 0.05fe at immediately after brewing. In the alcohols content of Ewhaju at 100 days after brewing, the ethyl alcohol, methyl alcohol n-propyl alcohol and iso-butyl alcohol were 5.13ft, 47.56 ppm, 37.25 ppm and 19.51 ppm, respectively, Also in the one year aged Ewhaju, the ethyl alcohol was 9.39f), methyl alcohol was 36.34 ppm, Fusel oil was not detected in the first stage of brewing, but it was detected 1.12mg％ at 100 days after brewing and 1.18mg％ at one year stored sample. A general trend in change of color was almost white immediatly after brewing but a increase in Hunter "b" value and "a" value were observed depending on brewing time prolonged. Taste and overall palatability of Ewhaju after 100 days of brewing were significantly superior(p<0.05, p<0.01).

• Journal of the Korean Chemical Society
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• v.35 no.6
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• pp.725-729
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• 1991

Unsaturated all-cis-5,8,11,14-eicosatetraenoic(arachidonic), 7,10,13-hexadecatrienoic, 10, 13-octadecadienoic acid ethyl ester and a lot of chimyl alcohol were isolated along with common 9-hexadecenoic acid ethyl ester from marine mollusca Bullacta exarata collected from sangnackworl island in the Korea sea. In addition, cholesterol and its fatty acid ester were obtained. Their structures were deduced from $^1H-$and $^{13}C$-NMR, GC-ms, and FT-IR spectra.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.503-508
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• 2009

The principal objective of this study was to evaluate the physicochemical properties and volatile compound contents of Moju acquired from 12 restaurants in Jeonju. The alcohol contents were lower than 2.1%, and the pH values ranged from 3.85 to 4.38. Total acidity, $^{\circ}Bx$, and UV absorbance values differed among the samples according to the type of side materials added. Reducing sugar contents were found to be substantially superior to other commercial takju variants. Malic and lactic acid contents were higher than the contents of other organic acids, and the free sugar contents were as follows: maltose>glucose>fructose. Overall, the high b (yellowness) and cP values were attributable to the turbid yellow and heavy condition of the samples. The volatile compound contents of Moju were analyzed via GC and GC/MSD. 30 components were identified, including 3 alcohols, 12 esters, 7 hydrocarbons, and 4 aldehydes. Among the alcohol compounds, benzeneethanol levels were higher than the levels of isoamyl alcohol. Ethyl caprate, ethyl palmitate, and ethyl linoleate, which were fundamentally attributable to origin liquor, were highest among the 12 esters. (E)-cinnamaldehyde, which was the most abundant among 7 hydrocarbons, and (E)-cinnamyl acetate contents were attributed to the presence of cinnamon, a common supplement in the processing of Moju.

• Journal of Naturopathy
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• v.11 no.2
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• pp.109-115
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• 2022

Background: Studies on the existence and activation of antioxidants in the wild Erigeron canadensis are still incomplete. Purposes: The activity of antioxidant substances was studied by extracting E. canadensis with ethyl alcohol. Methods: After washing the wild turfgrass, extraction with ethyl alcohol was used to investigate the activity of antioxidant substances using various analytical instruments. Results: The highest yield ratio of the extract was 49.3%, and it varied according to temperature and ethyl alcohol ratio. The 50:50 of water to ethyl alcohol at 180℃ was the highest yield. 100% survival rate was in the untreated group and 98-100% in the experimental group at 50 ppm or more of the extract. There was no cytotoxicity at almost all concentrations. The extract of 25 ppm was suppressed by 42% in the test group. The extract of 50 ppm reduced the free fatty acid content by 15%. Cell viability was 20% at the extract concentration of 50 ppm and 24% at 100 ppm. At an extract of 500 ppm, the free oxygen scavenging ability using DPPH and ABTs was 90-98%. When the changes in the free radical scavenging activity of DPPH and ABTs were observed in three dimensions, the antioxidant activity tended to increase at 85℃ as the temperature increased. However, at 85~130℃, it showed a rather decreasing tendency as the temperature increased. Conclusions: There were antioxidants in the ethyl alcohol extract of the wild grass, there was almost no cytotoxicity and suppressed NO production, and the scavenging function of free oxygen was also high. These results provide primary data for the various natural healing uses of the extracts of the turfgrass.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10b
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• pp.143-144
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• 2002

A series of alcohols with perfluorinated segments $F(CF_2)_m(CH_2)_n-OH$, with m=8, 10 and n=4, 6, 10, were synthesized. First, the alcohols were reacted with fatty acid to produce several esters $(F(CF_2)_m(CH_2)-OOC-R$ with m=8, 10 and n=2, 4, 8,) containing perfluoro group by condensation reaction, and characterized by FT-IR, GC, and surface tension. The esters were soluble in ethyl ether, toluene, hexane, ethyl acetate, chloroform, and acetone, but insoluble in methyl alcohol, ethyl alcohol and isopropyl alcohol. Preliminary experiments on 1,2-dichloroethane solutions showed a remarkable decrease of surface tension upon addition of the esters. Also, the esters films ranged from 100 to $122^{\circ}$, depending on the structure of fatty acid esters. As the separate experiment, the water-repellency of coated paper and cotton was evaluated. As a result, the water droplet dropped in surface was not permeated for two weeks.

• Journal of Powder Materials
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• v.13 no.4 s.57
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• pp.263-268
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• 2006

In this study, the colloidal stability and sedimentation behavior of crystalline $TiO_2$ particles (300nm) in various organic solvents have been investigated by means of a backscattered light flux profile (Turbiscan). The backscattered light flux profiles revealed that the $TiO_2$ nanoparticles were readily sedimented in water, methyl alcohol, and ethyl alcohol due to a flocculation-induced particle growth, while a particle coalescence and a sedimentation of the $TiO_2$ nanoparticles were hardly observed in isopropyl alcohol. The migration velocities of the $TiO_2$ particle were measured as around 6.15/min, 12.53 m/min, 6.51m/min, and 0.18m/min for water, methyl alcohol, ethyl alcohol, and isopropyl alcohol, respectively, showing a remarkably slow migration of the $TiO_2$ particles in isopropyl alcohol.

• Microbiology and Biotechnology Letters
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• v.5 no.1
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• pp.13-17
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• 1977

We isolated lactobacillus phage hosting L. casei strains, and examined distribution of the phages and resistance to the sanitary reagent treatment in drainages fo Korea plant. 1) There were Type 1, 11, 111, and 1v of the phage J$_1$in plantdrainages and the order of distribution was Type 1v>Type 11>Type 1>$^1$Type 111. 2) All the phages in plantdrainages were completely removed by spreading the invert soap. 3) Sodium hypochloride, invert soap and dresol were most effective sanitary reagents, and isopropyl alcohol and ethyl alcohol were sanitary reagents.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.24-37
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• 2008

Yeast with excellent ferment ability was isolated and selected from wild grape to manufacture wild grape wine. Wild grape wine by SMR-3 isolated from wild grape was better than other strains in quality, such as high alcohol content and low acidity, residual sugar, organic acid and fusel oil content. Fermentation condition was optimized to manufacture wild grape wine with response surface methodology using isolated SMR-3 as an alcohol fermentation strain. As a result of culture conditions, 10.61% of alcohol content was expected under the conditions of $21.91^{\circ}C$ fermenting temperature, $21.48^{\circ}brix$ of initial sugar content, and 14.65 day of fermentation time. Residual sugar content showed the lowest value at $24.48^{\circ}C$ fermentation temperature, $12.78^{\circ}brix$ of initial sugar content, and 9.02 day fermentation time. The highest level of sensory evaluation was found at $20.23^{\circ}C$ fermentation temperature, $25.30^{\circ}brix$ of initial sugar content, and 5.94 day fermentation time. Ethyl alcohol was the main alcohol component in wild grape wine and fusel oil in wild grape wine was hardly detected; thus, the quality of wild grape wine was considered excellent. The optimal fermentation conditions of wild grape wine was superimposed by deriving a regression equation for alcohol content, fusel oil, ethyl alcohol content, and overall palatability for each variable of wild grape wine. Hence, the optimal fermentation conditions are estimated to be: fermentation temperature $24{\sim}28^{\circ}C$, initial sugar content $20{\sim}24^{\circ}brix$, and fermenting time $12{\sim}14$ days.