• Journal of the Korean Society of Tobacco Science
• /
• v.25 no.2
• /
• pp.144-153
• /
• 2003

This study was carried out to determine the relationship between smoke components and sensory evaluation by changes tobacco leaf blending. Seven different cigarettes were made by adding different types of oriental, reconstituted and expanded tobacco leaves. 62 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 13 of phenolic components were analyzed. Eight kinds of sensory item were evaluated and also electronic nose system data was collected. All smoke components and sensory characteristics of mainstream smoke were changed by the different blending. To determine the relationship between smoke components and sensory test, the correlation and regression analysis were carried out by using SPSS statistical program. Tar, pH, and CO showed a high correlation with sensory evaluation item. As tar related to hotness, CO have a high correlation with offensive aroma. Semi-volatile and volatile components of smoke related to sensory characteristics such as aroma, taste, irritation, hotness and smoothness. When propylene, l,3-butadiene, butane, isoprene, and 2-methylfuran showed a high correlation with aroma; methyl chloride, methanol, toluene, ethyl benzene showed a high correlation with irritation. Some acidic components and phenolic components of smoke also had a high relation to smoke volume. Especially the acidic components such as 2-furoic acid, 2-hydroxybutyric acid, phenylacetic acid and palmitic acid; the phenolic components such as 4-vinyl phenol, pyrocatechol, 3-methyl catechol, hydroquinone showed a high correlation with smoke volume. As using regression analysis, it was possible to estimate the results of sensory evaluation from the smoke analysis data. From the results of electronic nose system analysis, we can find the different pattern by adding expanded tobacco leaf.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.41 no.5
• /
• pp.521-525
• /
• 1996

The study was carried out to find compositions of proximate components, free amino acid, and essential oils from root of Anthriscus sylvestylis. Proximate component contents were 7.69% for protein, 1.74% for fat, 2.44% for fiber, and 3.76% for ash. Extract content was 27.68% in fresh root. The compositions of free amino acids consisted 16 kinds. Phenylalanine content was the highest in composition of free amino acids. The essential oils of the root of Anthriscus sylvestylis was examined. $\alpha$-pinene, campreol, ,$\beta$-pinene, sabinene, myrcene, phellandrene, $\alpha$-terpinolene, d-limone, ${\gamma}$-terpinene, p-cymene, $\alpha$-terpinolene, carboxaldehyde, 3-cyc1ohexen-l-carboxaldehyde, 2-nonenal, isobornyl acetate, 4-terpineol, $\beta$-bisabolene, cis-piperitol, p-cymen-8-ol, BHT, methyl eugenol and 2-methoxy-4-vinyl-phenol were identified from the diethylether layers. Recovery yield of essential oils of Anthriscus sylvestylis of root was 0.58%. As a result, it was considered that the plant is worthy of cultivating as spice and medicinal crops.

• Archives of Pharmacal Research
• /
• v.23 no.2
• /
• pp.187-195
• /
• 2000

Nucleotide sequence extending 2,3-dihydroxybiphenyl 1,2-dioxygenase gene (pcbC) and 2-hydroxy-6-oxo-6-phenylhexa-2,4-dienoate hydrolase gene (pcbD) of Pseudomonas sp. DJ-12 was previously analyzed and the two genes were present in the order of pcbD-pcbC preceded by a promoter from Pseudomonas sp. DJ-12. In this study, a 3.8-kb nucleotide sequence located downstream of the pcbC gene was analyzed to have three open reading frames (ORFs) that are designated as orf1, pcbE and orf2 genes. All of the ORFs were preceded by each ribosome-binding sequence of 5-GGAXA-3 (X=G or A). However, no promoter-like sequence and transcription terminator sequence were found in the analyzed region, downstream of pcbC gene. Therefore, the gene cluster appeared to be present in the order of pcbD-pcbC-orf1-pcbE-orf2 as an operon, which is unique organization characterized so far in biphenyl- and PCB-degrading bacteria. The orf1 gene was composed of 1,224 base pairs which can encode a polypeptide of molecular weight 44,950 containing 405 amino acid residues. A deduced amino acid sequence of the orf1 gene product exhibited 21-33％ identity with those of indole dioxygenase and phenol hydroxylase components. The pcbE gene was composed of 783 base pairs encoding 2-hydroxypenta-2,4-dienoate hydratase involved in the 4-chlorobiphenyl catabolism. The orf2 gene was composed of 1,017 base pairs encoding a polypeptide of molecular weight 37,378 containing 338 amino acid residues. A deduced amino acid sequence of the orf2 gene product exhibited 31％ identity with that of a nitrilotriacetate monooxygenase component.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.12 no.2
• /
• pp.1-41
• /
• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.2
• /
• pp.287-292
• /
• 1994

This paper was investigated to elucidate the nitrite-scavenging action as one of biological actions of green tea extracts. Green tea extracts exhibited remarkable nitrite-scavenging action. Among the green tea extracts, steamed green tea showed higher nitrite-scavenging action than roasted green tea. Nitrite-savenging actions of gren tea extracts were hardly influenced until three times extraction with hot water. Furthermore , the nitirte-scavenging action of green tea extracts showed ph dependent , highest at pH 1.2 and lowest at pH 6.0. The nitrite -scavenging rate in sample extracts /amine /nitrite systems exhibited faster than that in amine/nitrite systems. In order to screen the nitirte-scavenging factors, samples extracts were fractionated with methanol. in both samples, methanol-soluble fractions possessed greater nitrite-scavenging action than methanol-insoluble fractions .The nitrite-scavenging action of methanol-soluble fractions increased with proportion to absorbance at 420nm and at 280nm, while that of green tea extracts increased with the contents of total phenols and absorbance at 280nm.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.4
• /
• pp.653-664
• /
• 2017

This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.

• Korean Journal of Pharmacognosy
• /
• v.53 no.4
• /
• pp.192-201
• /
• 2022

This study aimed to compare bioactivities of Centella asiatica (CA) cultivated in smart farms and fields. Component analysis, cell viability, anti-inflammatory activity, neuroprotection activity, and antioxidant activity were examined with 70% ethanol extracts of CA cultivated in smart farm (SEE) and field (FEE), respectively. Asiaticoside was analyzed by high performance liquid chromatography (HPLC) and as a result, SEE had more asiaticoside content than FEE. After treatment of RAW 264.7 cells with SEE and FEE, there was no cytotoxicity within the treated concentrations. SEE and FEE showed nitric oxide (NO), tumor necrosis factor (TNF)-α, and interleukin (IL)-6 inhibitory activities in a dose-dependent manner in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. Moreover, SEE inhibited more NO, TNF-α, and IL-6 production levels than FEE. SEE and FEE reversed the H₂O₂-induced SH-SY5Y cell death. Especially, SEE was more effective in changing the H₂O₂-induced SH-SY5Y cell death than FEE. The antioxidant activity was confirmed by various methods such as total phenol content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide dismutase (SOD). As a result, SEE showed the most potent antioxidant activities about TPC, DPPH, and SOD methods. This study suggested that SEE has higher bioactivities such as effect of anti-inflammation, neuroprotection, and antioxidation than FEE.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.7
• /
• pp.866-873
• /
• 2007

To analyze and differentiate volatile compounds of 13 extra virgin olive oils from market, solid-phase micro extraction (SPME) GC-MS and electronic nose (EN) equipped with metal oxide sensors were applied. The volatiles identified in extra virgin olive oils include hexanal, 4-hexen-1-ol, (Z)-3-hexen-1-ol, acetic acid, and 2,4-dimethyl-heptane, etc. Response from EN was analysed by the principal component analysis. Proportion of the first Principal component was 99.70%, suggesting that each aroma pattern of the 13 extra virgin olive oils could be discriminated by EN. Fatty acid compositions were oleic (61.1${\sim}$77.9 mole%), palmitic (11.7${\sim}$16.5 mole%), linoleic (4.7${\sim}$9.7 mole%), stearic (2.5${\sim}$2.9 mole%), Palmitoleic (0.8${\sim}$2.4 mole%), and linolenic acid (0.7${\sim}$1.2 mole%). In color study, extra virgin olive oil showed $L^{\ast}$ value of 81.7${\sim}$92.9, $a^{\ast}$ value of -28.3${\sim}$13.5 and $b^{\ast}$ value of 52.2${\sim}$139.0. Total phenol and ${\alpha}-tocopherol$ contents were 6.2${\sim}$24.9 mg/100 g and 5.5${\sim}$12.8 mg/100 g, respectively. In Rancimat test, the induction period of 13 extra virgin olive oils showed 31.76${\sim}$54.04 hr while their POV ranged from 13.5 to 22.9 meq/kg oil.

• Korean Journal of Medicinal Crop Science
• /
• v.10 no.5
• /
• pp.392-398
• /
• 2002

Comparative analysis of paeoniflorin, albiflorin and phenolic compound contents as bioactive components of peony was performed by Reverse Phase-High Performance Liquid Chromatography (RPHPLC) using the four- year-old peony which were different plant parts and pretreatment, such as removing or unremoving the cork layer of peony root before drying. The contents of paeoniflorin, albiflorin, (+)-taxifolin $3-O-{\beta}-D-glucopyranoside$, (+)-catechin and (-)-epicatechin were the highest in rhizome part, but those of gallic acid and benzoic acid in the leaves were higher than other parts. The contents of albiflorin, gallic acid, benzoic acid and (-)-epicatechin in the cork layer were higher than in those of the core, but the contents of paeoniflorin, (+)-taxifolin $3-O-{\beta}-D-glucopyranoside$ and (+)-catechin in the core were higher than those in the cork layer. In general, the rhizome part of peony root has been used only propagation purpose, but this part contained high contents of bioactive component. Therefore, it is needed that medicinal application of rhizome part in peony root was firmly investigated. Also, In the use of peony root for medicinal purpose, the use of peony root with cork layer can be efficient way on the practical use of useful components and the reduction of labor for removing the cork layer.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.3
• /
• pp.391-396
• /
• 2008

This study was carried out to help restore and spread broaden the consumption of Chungtaejeon, a our traditional tea, Chungtaejeon in Korea, and as well as to gather the basic data on Chutaejeon tea. We have also compared the various ingredients components and physiological activities of Chungtaejeon tea extracts with that of green tea extracts. According to the results, the total phenol contents in of the Chungtaejeon and green tea extracts were 90.56 and 98.70 mg/100 mL, respectively, and their tannin contents levels in Chungtaejeon and green tea extracts were 214.14 mg/100 mL and 259.60 mg/100 mL, respectively, showing a difference in content. The catechin contents of the Chetaejeon and green tea extracts were in the order of EGC($15.80{\sim}16.50\;mg/100mL$), EGCG($10.40{\sim}10.60\;mg/100 mL$), and ECG($9.55{\sim}9.88\;mg/100 mL$), however, with the exception of EC(7.86 mg/100 mL) in the green tea extracts, there were not significant differences between that in them Chetaejeon and green tea extracts. Quercetin was the main flavonoid ingredient component in those both the Chungtaejeon and green tea extracts was quercetin, at levels of 0.08 mg/100 mL and 0.06 mg/100 mL and its contents in Chungtaejeon and green tea extracts were 0.08 mg/100 mL and 0.06 mg/100 mL, respectively. The primary amino acid in both tea extracts was theanine main amino acid at levels of, theanine contents were most increased in 8.02 mg/100mL and 10.80 mg/100 mL, respectively, Chungtaejeon tea extracts by 8.02 mg/100 mL and green tea extracts by 10.80 mg/100 mL. And the arginine contents of the Chungtaejeon and green tea extracts in Chungtaejeon and green tea extracts were 1.78 mg/100 mL and 1.86 mg/100 mL, respectively. In terms of mineral composition, potassium content was highest contents in the Chungtaejeon and green tea extracts by 19.80 and 18.04 mg/100 mL, respectively. Finally, the Chungtaejeon tea extracts offered the greatest anti-oxidation and ACE inhibition activities were most increased in the Chungtaejeon tea extracts, and the green tea extracts showed the highest level of nitrite radical scavenging activity at 90% was extremely much increased in the green tea extracts by 90%.