• Korean Journal of Food Science and Technology
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• v.5 no.4
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• pp.231-234
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• 1973

Dried lavers, Porphyra yezoensis Ueda, were stored at $20^{\circ}C$ for 10, 25 and 45 days under a dry and humid conditions respectively, and changes in the contents of organic acids were studied by GLC and supplementary use of GC-MS. 1) Out of eight acids determined, i. e., pyruvic, lactic, oxalic, malonic, fumaric, succinic, malic, and citric acid, relatively abundant ones were oxalic, succinic, malic, and citric acid. 2) Oxalic, malic, and succinic acid did not show any notable changes in their contents under a dry condition, however, under a humid condition the contents of the former tow acids decreased rapidly showing contrast to that of succinic acid, of which content increased markedly. The content of citric acid rapidly· decreased independent of the storage conditions. 3) Among some unidentified components, two of them were presumed to be aromatic acids from their mass spectra. The contents of the two acids decreased slowly under a dry condition, however, rapidly decreased under a humid condition and after 45 days storage almost all of them disappeared. 4) The contents of total volatile acids were increased under the both storage conditions, however, the rate of increment was larger under a humid than under a dry condition.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.100-105
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• 1988

Composition of organic acids and fatty acids in three edible mushrooms, Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus were analyzed by gas-liquid chromatography and compositional differences of these components depending on species, sizes and portions (pileus and stipe) were investigated. Lactic, oxalic. fumaric. citric and pyroglutamic acid were identified in each of the three mushrooms and the major organic acids were malic, citric and pyroglutamic acid, respectively. The total organic acid contents were in the range of 2.4-4.0% in Pleurotus ostreatus, 1.7-3.6% in Lentinus edodes and 1.9-3.1% in Agaricus bisporus. Especially oxalic and pyroglutamic acid in Pleurotus ostreatus, malic and citric acid in Lentinus edodes and fumaric acid in Agaricus bisporus were higher in pileus than stipe. The total organic acid contents decreased as the size of pileus developed and especially the decrease of citric acid were marked. On the other hand, the major fatty acids in three mushrooms were linoleic, palmitic and oleic acid. But fatty arid compositions were not significantly different depending on species, sizes and portions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.5 no.1
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• pp.61-64
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• 1976

A survey of the free amino acids and organic acids in the shoot of Phyllostachys edulis was made by means of amino acid autoanalyzer and gas chromatograph. The results of the survey are summerized as follows. 1. Eighteen amino acids found in bamboo shoot were lysine, histidine, arginine, tryptophan, aspartic acid, glutamic acid, threonine, serine, proline, glycine, alanine, valine, leucine, isoleucine, methionine, tyrosine and phenylalanine, and an unknown was found. Serine showed the highest amount and more than about 44% of total free amino acids. 2. Oxalic acid was the major organic acid, and formic acid, acetic acid, maleic acid, succinic acid, fumaric acid, citric acid, tartaric acid and sorbic acid were determined, and two unknown were found.

• Food Science and Preservation
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• v.7 no.3
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• pp.278-284
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• 2000

The chemical components in freeze dried Korean Gastrodia elata blume powder were analyzed. The proximate composition was composed of moisture(2.12%), crude protein (4.41%), crude fat(1.20%), crude ash(2.25%), crude fiber(4.60%) and N-free extract(85.15%). Free sugar was composed of glucose(1,314mg%), sucrose(1,081mg%) and fructose(869mg%). Total organic acid content was 2,095mg% and composed of succinic acid(1,238mg%), citric acid, malic acid, oxalic acid and fumaric acid in the order. Among the 11 fatty acids detected, linoleic acid was the most predominant one and unsaturated fatty acid was 80.55 area percent. 18 and 39 amino acids were detected from total and free amino acid, respectively. Arginine, asparagine, proline and sarcosine were the major components of free amino acid. The content of crude saponin and total phenol were 3,768mg% and 821mg%, respectively. Ascorbic acid(6.4mg%), vitamin B1(1.2mg%), vitamin B2(1.7mg%) and niacinamide(0.2m%) were detected as soluble vitamins of the powder. The content of vitamin A and vitamin E was 1.22mg% and 0.32%, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.221-227
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• 1996

This study was performed to analyze general components such as, organic acids, alcohols and minerals In persimmon vinegar made with quick fermented using deteriorated sweet persimmon and four commercial vinegars (rice vinegar, apple vinegar, brewed vinegar, traditional persimmon vinegar) purchased In local markets for quality evaluation. The pH and total acidity of all vinegars were in the range of 2.02-3.02 and 4.62-9.78%, respectively The pH of quick fermented persimmon vinegar (A) was relatively higher than that of others. Acidity was the highest in brewed vinegar. Total sugar content was in the range of 0.45-6.43%. These contents were high In were high In traditional persimmon vinegar wherase low in brewed vinegar. Total nitrogen and amino-nitrogen were in the range of 0.025-0.046% and 0.015-0.029%. Organic acids were identified as acetic acid, citric acid, tartaric acid malic acid, succinic acid, formic acid and oxalic acid. While major minerals of all vinegars were Mg, Ca, and Na, minor minerals were Zn, Cu, Mn and Fe.

• Food Science and Preservation
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• v.13 no.5
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• pp.661-667
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• 2006

This study was carried out to analyze the major chemical component of the leaf and stem of dried Petasites japonicus S. et Z. Max.. Comparing proximate composition of leaf and stem of Petasites japonicus as dry matter basis, stem contained higher moisture, crude fat, crude ash and carbohydrate, with less crude protein. The main component of free sugar and disaccharide in both leaf and stem were fructose and sucrose, respectively. Total amino acids of leaf and stem were 6,853.32 mg% and 2,350.61 mg% respectively. Although the amino acid composition of leaf and stem were different glutamic acid and aspartic acid were the major amino acids in samples. The major fatty acids of total lipids were linolenic acid in leaf and linoleic acid in stem. The ratios of unsaturated fatty acids to saturated fatty acid were 3.93 in leaf and 3.44 in stem. The unsaturated fatty acid content of samples were 3 times higher than those of saturated fatty acid contents. Oxalic acid was the major organic acids in leaf and stem. The contents of vitamin A, C and E were higher in leaf than in stem. The mined compositions of both leaf and stem were composed in order of K, Mg, Ca, Fe, Na, and Zn.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.74-81
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• 1975

Nonvolatile organic acids were determined in raw Chinese cabbage, Kimchis fermented at $6^{\circ}{\sim}7^{\circ}C$ and at $22^{\circ}{\sim}23^{\circ}C$. Total acids were isolated by ion-exchange chromatography and quantitative determination of individual acids was performed by silicic acid partition column chromatography. Acids were identified qualitatively by paper chromatography. Palatability of Kimchis was evaluated by nine pannels. Results were as follows: Maleic, fumaric, lactic, succinic, malonic, oxalic, glycolic, malic, citric, tartaric, sulphuric and phosphoric acid were found in raw Chinese cabbage. Kimchis fermented at $6^{\circ}{\sim}7^{\circ}C$, and at $22^{\circ}{\sim}23^{\circ}C$. In raw Chinese cabbage, most of organic acids were in salt form and malic acid was highest in amount. In Kimchi fermented at $6^{\circ}{\sim}7^{\circ}C$, the amount of lactic acid and succinic acid was higher than that in Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$, and, tartaric, oxalic, malic, malonic, maleic, glycolic and fumaric acids were less than those in Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$. Kimchi fermented at $6^{\circ}{\sim}7^{\circ}C$ had a more flavorous sour taste than Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$. It is assumed that large amount of lactic acid and succinic acid in Kimchi fermented st $6^{\circ}{\sim}7^{\circ}C$ have a connection with flavorous sour taste.

• Food Science and Preservation
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• v.6 no.4
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• pp.475-480
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• 1999

The chemical components in different parts such as seed, cotyledon, hull, pod, leaf, stem and root of Korean sword bean(Canavalia gladiata) were determined in this study. The contents of total sugar and protein were relatively higher in cotyledon than other parts. The highest mineral component was K, Ca in root and leaf, respectively. In case of organic acids, relatively higher content of oxalic acid(2,556 mg%), citric acid(573 mg%) was found in leaf and pod, respectively. Among free sugars, the contents of sucrose(3.80%), fructose(2.17%) were the highest contents in hull and stem, respectively. The highest component total amino acids in cotyledon and leaf, pod, stem, and root was glutamic acid(592 mg%), glutamic acid(429 mg%), proline(497 mg%), lysine(328 mg%) and arginine(714 mg%), respectively. Among fatty acids in hull and pod, palmitic acid(32.75%, 21.93%) was high in saturated fatty acid fraction, while linoleic acid(39.15%, 43.03%) was high in polyunsaturated fatty acid fraction.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.306-312
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• 1998

Free sugar, organic acid, naringin, hesperidin and inorganic elements change of six varities of Cheju citrus fruits; Citrus natsudaidai, C. grandis, C. platymamma., C. sudachi, C. aurantiun and C. unshiu Marc. var. miyagawa by harvest date were investigated. Changes in free sugar of citrus fruits on the different harvesting stages and varieties showed a little differencies. The content of sucrose, glucose and maltose in citrus juice were $44.9{\sim}66.0%,\;15.7{\sim}25.7%\;and\;17.5{\sim}30.1%$, respectively. As the fruits were matured, free sugar was increased, but organic acid was decreased gradually. The major organic acids from the fruit juice were citric acid, malic acid and oxalic acid. Citric acid content exceeded 90%, oxalic acid ranged less than 3.58% and malic acid ranged $0.98{\sim}9.45%$ in total organic acids. Both naringin and hesperidin content showed markedly high in immature fruits, and in rind compare to fruit juice. Naringin and hesperidin content decreased as peel coloration progressed. It was estimated that fully matured fruits would be useful for making processed products, which lead to less turbity and less bitterness.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.27-34
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• 1991

This study attempted to set up reasonable extraction time of Omija that was put in water for the various components to soak out. Changes of free sugars, organic acids, reducing sugar, total acid and tannin in Omija with various extraction times were investigated (together with the analysis of each components in Omija fruit). 1. High Performance Liquid Chromatography showed fructose, glucose, and sucrose to be the major free sugars of the Omija fruit. Free sugars and reducing sugar value in Omija beverage increased gradually in according with the extraction time, and marked 75.6% per total free sugars and 82.1% per total reducing sugar at 12 hours. 2. Gas Chromatography showed lactic acid, oxalic acid, fumaric acid, levulinic acid, succinic acid, malic acid, citric acid and pyroglutamic acid to be the major organic acids of the Omija fruit. Organic acids and total acids value in Omija beverage increased gradually on proportion to extraction time, and marked 97.0% per total organic acids at 9 hours and 79.0% per total acids at 12 hours. 3. Tannin content in Omija beverage was increased when extraction time was longer but it showed a low percentage as compared with the reducing sugar and total acid. Tannin content marked 48.8% per total tannin at 12 hours. 4. Sensory evaluation revealed that !1 hours of extraction produced the best quality products based in taste, flavor, color and over-all acceptability, considering the data, it seems possible to conclude that the optimum of time for extraction of Omija to water is 9 hours.