• The Korean Journal of Food And Nutrition
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• v.6 no.4
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• pp.287-293
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• 1993

This study was carried out to investigate the influences of cultural conditions of koji on the production of organic acid during rice-koji making by Aspergillus awamori var. kawachii which is now widely used as koji-mold in brewing Takju and Yakju in Korea. The optimum temperature for the germination of the conidia of the mold was 35'8, and the time required for germination at this temperature was 8 hours. Rapid germination occurred when the water content of steamed rice was above 40%, but germination retardation occurred markedly below 35%. The optimum cultural temperature for the production of organic acid was 32$^{\circ}C$, and the production of organic acid was markedly restricted at 36$^{\circ}C$ and 4$0^{\circ}C$. It was effective for the high production of both saccharogenic amylase and organic acid to shift the cultural temperature from initial 36$^{\circ}C$ to 32$^{\circ}C$ after 20~25 hours of cultivation. Initial water content suitable to the production of organic acid was 40% in steamed rice, but its production was markedly restricted below 30% of water content. When the quantity of conidial inoculation was too small, the production of organic acid was low in initial phase, but it was retrived at later period. Acid production was markedly restricted together with the increase in koji thickness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.725-730
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• 2010

The differences between organic and conventional rice were studied from the point of view of quality, physiochemical property and functionality. It was concluded that organic rice showed a 6% lower complete rice ratio than conventional rice. However, organic rice exhibited more excellent physiochemical property on amylose or protein content, Toyo value, and acidity with 17.5%, 6.6%, 8.12%, and 8.7%, respectively. There was no difference between two kinds of rice on alkali digestion value and amino acids contents such as Asp, Ser, Glu, Ala, Leu, Arg. Among inorganic compounds of rice, four compounds including B, Mn, Fe, or Zn were slightly higher at organic rice with 1.1~2.7 mg/100 g, compared to conventional rice. Interestingly, total phenolic acid and phytic acid content were 89% or 23% higher at organic rice than conventional rice, respectively. MeOH extract from organic rice showed higher antioxidant activity with 26% than that of conventional rice with 22%. In contrast, conventional rice was favored than organic rice on stickness, taste, palatability fields at sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1071-1081
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• 2015

Environment-friendly agricultural products are consumed widely, but little is known about consumers' acceptability. The objectives of this study were to 1) determine consumers' acceptability of cucumber when consumed raw, 2) determine differences in appearance liking between environment-friendly and conventionally grown cucumber samples, and 3) analyze the physicochemical properties of cucumber. White dadagi, gasi, non-pesticide mini cucumber, organic gasi, and organic Joseon cucumber samples were evaluated for consumers' acceptability using a nine-point hedonic scale; White dadagi, organic Joseon, and organic gasi cucumber samples showed the highest acceptability scores. However, there were three consumer segmentations differing their degree of cucumber liking and preference. Consumers liked the appearance of organic gasi best. Consumers' preference of cucumbers did not change upon evaluation of the acceptability of the appearance of whole fruit with and without a label indicating an environment-friendly status. Additionally, the physicochemical properties of the cucumbers-including color (skin and flesh), length, circumference, weight, water activity, brix, and texture (hardness and fracturability)-were measured. All measurements showed significant differences among samples, with the exception of water activity and hardness. White dadagi was 3.8 brix, which was the highest among cucumbers, followed by non-pesticide mini cucumber and organic Joseon. White dadagi, organic Joseon, and organic gasi showed greater fracturability than the other cucumber samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.496-501
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• 1994

The synthesis of lauryl palmitate from palmitic acid and lauryl alcohol was investigated in organic solvents using lipase. Water-immiscible organic solvent such as hexane, toluenem cyclohexane, and isooctane were found to be suitable of ester synthesis . The effect of water content on the initial rate of conversion was examined . As the content increased, the reaction rate increased. But addition of water in organic solvent decreased therostability of enzyme . The best lauryl palmitate synthesis was achieved with water content of 0.2-0.4% reaction temperature of 4$0^{\circ}C$ and 45$^{\circ}C$ for Candida cylindracea lipase porcine, pancreatic lipase, respectively. when ester synthesis was carried out under the optimum conditions, the conversion yield of palmitate into lauryl palmitate after 70hrs reached 85% and 69 % for the Candida cylindracea lipase and porcine opancreatic lipase, respectivley.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1996.04a
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• pp.169-169
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• 1996

Seeds of Clerodendron trichotomum and Lindera obtusiloba were screened for organic acids. Free organic acids were solid-phase extracted using Chromosorb P from aqueous extract of the seed powder. Organic acids were then converted to tert.-buthldimethylsilyl derivatives with subsequent analysis by dual-capillary gas chromatography and gas chromatography-mass spectrometry. More than twenty organic acids were tentatively identified.

• Journal of Integrative Natural Science
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• v.1 no.2
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• pp.115-121
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• 2008

This study was performed to examine the effect of ${\gamma}$-irradiation on the volatile organic compounds of Cuscutae Semen (Cuscuta chinensis L.). The volatile organic compounds of non-irradiated and 10 kGy ${\gamma}$-irradiated Cuscutae Semen were isolated using SDE apparatus and analyzed by GC/MS. Limonene, ethanol, (E)-2-decenal, hexadecanol, nonanoic acid and nonanal were detected as dominant compounds. Before irradiation, the total concentration of volatile organic compounds of Cuscutae Semen was approximately 189.90 mg/kg. After irradiation at 10 kGy, total concentrations increased to 299.46 mg/kg, but, the profile of volatile compounds including the essential oils of Cuscutae Semen was not differ from non- and irradiated sample. Therefore it was improved the extraction yield of useful compounds such as limonene, menthol, piperitone and isomenthone by irradiation.

• Korean Journal of Organic Agriculture
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• v.11 no.4
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• pp.93-102
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• 2003

This research was made to determine the optimum mixing ratio cattle manure and food waste investigating the effect that gets the growth and reproductive efficiency of earthworm and productivity of earthworm casts at processing process when handled cattle manure and food waste by vermicomposting, in order to establish the treatment system of organic wastes by vermicomposting. Survival ratio of earthworm was highest in the mixing ratio 80~100% : 20~0% of cattle manure and food Waste, and the increasing ratio was highest in cattle manure 100%, and the number of young worms, the weight of young worms and the productivity of earthworm casts in plots more than the mixing ratio 60% of cattle manure were significantly higher than in the other treatment plots(p<0.05). Total nitrogen and carbon contents in earthworm cast were decreased when rearing time of earthworm was increased. Carbon and nitrogen rate(C/N) of earthworm cast in plots more than the mixing ratio 80% of cattle manure was significantly higher than in the other treatment plots(p<0.05). pH in earthworm cast was higher than that in residual matter. The contents of electrolytic conductivity in the higher mixing ratio of food waste were significantly higher than those in the other treatment plots(p<0.05).

• Food Science and Biotechnology
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• v.18 no.3
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• pp.717-723
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• 2009

Thermal degradation characteristics of sucrose was investigated. A 20% sucrose solution was heated to temperatures of $110-150^{\circ}C$ for 1-5 hr. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugars, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) of the heated sucrose solutions were evaluated. With increasing temperatures and times, the L-, a-, and b-values decreased; however, total color difference (${\Delta}E_{ab}$) increased. The pH and sucrose contents decreased, and fructose and glucose contents increased with increasing heating temperature and time. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF contents increased with increasing heating temperatures and times. EDA (%) and the AEAC of the heated sucrose solutions increased with increasing heating temperature and time. The heated sucrose solution was more effective than unheated sucrose solution, having higher EDA (90 fold), and AEAC (13 fold).

• Food Science and Preservation
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• v.17 no.1
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• pp.151-159
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• 2010

Changes in volatile organic compounds were investigated during storage after electron beam irradiation. Grapes were irradiated at 0.25, 0.5, 0.75, and 1.0 kGy and stored for 1 month at $4^{\circ}C$. Butanol, hexanal, [E]-2-hexenal, hexanol, and 3-methyl-butanol were the major volatile organic compounds of grapes. The types of volatiles in irradiated grapes were similar to those of non-irradiated samples but concentration differed among treatments. Some volatile compounds decreased during storage, whereas others, especially the esters, increased. Concentration of most volatile compounds were higher in pre-stored grapes than in post-stored fruit (thus, during the 30 days after irradiation by e-beam). Consequently, concentration of volatile organic compounds either increased or decreased after e-beam irradiation but these changes did not correlate with irradiation dose.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.25-29
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• 1995

Organic acids and fatty acids of four different Kochujang prepared with different mashing methods were determined by HPLC and GC. Citrate, malate, lactate, succinate, formate, oxalate and acetate were identified. Citrate was found as a major organic acid ($450{\sim}565$ mg%) followed in decreasing order by lactate and malate. Total organic acid content of Meju Kochujang was the highest at the initial fermentation time, while that of koji Kochujang was higher than any other one after 90 days of fermentation. There was a little change of total acid among the treatments. Oleic acid was a major fatty acid ($68.59{\sim}75.38%$) during the fermentation of Kochujang. There was no significant change of fatty acids during the fermentation and among the treatments.