• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.69-79
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• 2006

Traditional doenjang with Lentinus edodes added at a concentration of 0, 3, 5 and 10% (w/w) was prepared and its physicochemical characteristics were analyzed during fermentation for 6 months. The moisture content, salt level and pH for doenjang were decreased with increasing addition of Lentinus edodes powder, but crude protein content was increased. Among the free sugars, glucose, galactose, arabinose, sucrose and maltose were identified and quantified, with the first two being the major free sugar. Minerals were detected in the order of Na> K> P> Ca> Mg> Fe while the content of Cu, Mn and Zn exhibited little change. The contents of each amino acid of traditional doenjang with added Lentinus edodes, glutamic, leucine and aspartic acids, had a much higher level. In fatty acid compositions, palmitic, stearic, oleic and linoleic acids were analyzed, with oleic acid being the most abundant fatty acid at $56.4{\pm}0.8\sim57.5{\pm}0.5%$ in all the tested samples. GMP and IMP contents of nucleotides and their related compounds were extremely high. It was thought that these substances contributed to the sweet taste of traditional doenjang with added Lentinus edodes. These results showed the applicability and high quality of traditional doenjang with added Lentinus edodes.

• Journal of Korean Society of Water and Wastewater
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• v.31 no.1
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• pp.73-81
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• 2017

The UV/chlorine process is a UV-based advanced oxidation process for removing various organic pollutants in water. The process is becoming increasingly popular because of its effectiveness in practice. It is important to the safe and efficient operation of a UV/chlorine process that the optimal operating conditions for both target removal objective and saving energy are determined. Treatment efficiency of target compounds in UV/chlorine process was mainly affected by pH and scavenging factor. In this study, kinetic based mathematical model considering water characteristics and electrical energy dose calculations model was developed to predict of treatment efficiency and optimal operating conditions. The model equation was validated for the UV/chlorine process at the laboratory scale and in pilot tests at water treatment plants.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.257-260
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• 1993

For the purpose of supplying the information to improve the acceptability of soy paste as the condi-ment, we investigated the changes of free sugar, volatile and nonvolatile organic acids during improved soypaste fermentation. The results were as follows; Free sugars were increased in order of glc> xyl>ara>gal. Acetic, formic, butyric, and propionic acid in volatile organic acids were detected. And total contents were increased until 60 day. In 180 day, contents of volatile organic acids were high in order of acetic>propionic> butyric> formic. The contents of succinic and glutaric acid in nonvolatile organic acids were predominent and increased in order of succinic>glutaric>lactic. Tartaric>citric>malic acid were produced in the next order.

• Journal of the Korean Society of Tobacco Science
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• v.19 no.2
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• pp.124-128
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• 1997

Semivolatile components in mainstream smoke of cigarette attached the different type filter were analysed. Based on the main peak of GC profile, benzene, toluene, acetic acid, limonene, acetamide, pyridine, nicotine, phenol, pyrrole, and furfuryl alcohol were identified. The amount delivered of semivolatile components by each filter was evaluated with the ratio of areas of sample vs area% of ISTD. By comparing dual and triple filter to mono filter, the delivery amounts were 52% benzene, 62% toluene and 74% benzene, 84% toluene, respectively. The delivery amount of limonene which was known of tobacco taste component, were 52%, and 93% by dual and triple filter, respectively. Also, delivery amounts of acetic acid which was one of acidic compounds in smoke, were 86% and 83% by dual and triple filter, respectively. When adding the same amount of active carbon, the amounts delivered of vapour phase such as benzene and toluene by dual filter were lower than that of triple filter. But the delivery amounts of acetic acid and phenol by dual filter were higher than that of triple filter. This results assume that the pH of active carbon in filter affect to the adsorption or absorption of triacetin during filter making process.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.449-455
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• 2016

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.602-609
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• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• Journal of Ginseng Research
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• v.35 no.4
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• pp.436-441
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• 2011

The principal objective of this study was to assess the instrumental and sensory characteristics of ginseng coffee with different ratios of the ingredients: type of coffee bean (Colombia, Brazil, and Indonesia), type of ginseng extract (white ginseng, red ginseng, and America ginseng) and concentration of ginseng extract (3, 6, and 9 w/v %). The sensory optimal condition of white ginseng coffee, red ginseng coffee and America ginseng coffee were as follows: 3% Indonesian coffee bean coated with 3% white ginseng extract, Colombian coffee bean coated with 6% red ginseng extract and Colombian coffee bean coated with 3% American ginseng extract, respectively. In particular, the Colombian coffee bean coated with 6% red ginseng extract had significantly higher scores than other samples in terms of flavor, taste, and overall preference. Additionally, the contents of total ginsenoside and total sugar and total phenolic compounds were also highest in the Colombian coffee bean coated with 6% red ginseng extract.

• Journal of Physiology & Pathology in Korean Medicine
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• v.30 no.6
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• pp.397-401
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• 2016

The quality control is a fundamental procedure for the standardization of herbal medicine to guarantee the consistency of efficacy and safety. For a long time, the quality analysis of herbal medicine has been largely dependent on the routine sensory evaluation, such as taste, smell, color, and shape. However, with the recent development of analytical instruments, various scientific approaches have been introduced in this field. On the basis of the theory that the biological activities of herbal medicine are mainly contributed by its chemical compositions, several types of chemical markers have been suggested for the quality evaluation. In addition to the analytical methods for the specific marker compound(s), including analytical marker and active marker, recently, chemical fingerprinting, a method comparing the chromatographic pattern of the whole chemical components, has been developed and widely accepted as a reliable approach for the quality control of herbal medicine. Moreover, in order to exactly understand the relationship between complex compounds and their holistic biological activities in herbal medicine, unique strategies, such as "BECCs (bioactive equivalent combinatorial components)" and "PhytomicsQC" have been established. In this article, we give an overview of the several categories of chemical markers and the recent research trends for the quality evaluation of herbal medicine.

• Journal of the Korean Society of Tobacco Science
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• v.14 no.1
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• pp.48-56
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• 1992

This studies were carried out to investigate the effects of leaf loading quantity and circulating air volume during bulk curing on the variation of physical and chemical characteristics in flue-cured tobacco. The results are as follows : 1. The content of sugar in cured leaves was decreased with more circulating air volume and leaf loading quantity at bulk curing. 2. Total nitrogen and protein nitrogen were decreased with less circulating air volume and more leaf loading quantity, while amino nitrogen was increased. 3. The contents of linolenic acid and linoleic acid were increased with more leaf loading quantity and oxalic acid and citric acid had a tendency of being increased in case of high circulating air volume. 4. In general, major aromatic compounds were increased through flue-curing. Relatively high content of solanone in case of lower air volume and less leaf loading were observed, while megastig matrienone was increased when leaf loading was small. 5. The more circulation air volume with leaf loading quantity caused lowering equilibrium moisture content and higher shatter index, which resulted in poor quality of cured leaves based on quality index, nitrogen number, taste index phillips index, and sugar-nicotine ratio.

• The Journal of Korean Medicine
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• v.28 no.2 s.70
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• pp.13-21
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• 2007

Objective : Halitosis, or bad breath, is a common concern for many people. The aim of this study was to investigate clinical characteristics of halitosis patients and correlation with their various associated elements. Methods: We surveyed 169 halitosis patients by reviewing questionnaires from the Halitosis Clinic in the Hospital of Oriental Medicine, Kyunghee University from January 2004 to March 2006. The questionnaires contained various items including sex, age, history of smoking and alcohol intake, duration of symptoms in a week, time and condition of severe halitosis, suggestive origin of halitosis, taste abnormality, oral hygiene, self-assessed halitosis severity, dry mouth, postnasal drip, tonsillolith, globus pharyngeus, reflux sensation, too much gas and Winkel tongue coating index. Volatile sulfur compounds were measured with a $Halimeter^{\circledR}$. Results : The halitosis patients actively carried out management methods such as non-smoking, moderation in drink, teeth brushing and tongue scraping in order to decrease their oral malodor. Tongue coating significantly affected the $Halimeter^{\circledR}$ reading score, and tongue coating and dry mouth significantly affected self-assessed halitosis severity. Conclusions: Our results suggest that tongue coating and dry mouth should be treated to improve satisfaction in halitosis patients.