• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.332-341
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• 2007

The purpose of this study was to investigate the change of flavor compounds of freeze-dried garlic and garlic roasted with soybean oil and sesame oil. Freeze-dried garlic and ground raw garlic roasted with oils was prepared at $180^{\circ}C$ for 5 minutes. Volatile compounds of garlic samples were obtained by Likens-Nickerson distillation/solvent extraction and identified by GC and GC/MS. Sulfur compounds, methyl allyl sulfide, diallyl sulfide, methyl allyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl allyl trisulfide and diallyl trisulfide were the major volatile in garlic flavor which was more than 98% of the total volatile compounds. The total amount of sulfur compounds in freeze-dried garlic roasted with soybean oil was decreased to 20% compare to that of garlic flavor; however, 10 pyrazines such as 2-methyl pyrazine, 2,6-dimethyl pyrazine, 2-ethyl-5-methyl pyrazin and 3-ethyl-2,5-dimethyl pyrazine which were not originated from both freeze-dried garlic and soybean oil were identified. They might be generated from thermal interactions of sugars and nonvolatile flavor precursors of garlic. In freeze-dried garlic roasted with sesame oil, the amount of diallyl sulfide, methyl allyl disulfide, dimethyl trisulfide increased whereas diallyl disulfide completely disappeared. The amount of two cyclic compounds 3,4-dihydro-3-vinyl-1,2-dithiin and 2-vinyl-4H-1,3-dithiin, which were artifacts from allicin, increased in roasted garlic with sesame oil.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.355-360
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• 2006

Antioxidative activity and physicochemical characteristics of heat-treated licorice extracted by ethyl-acetate (EtOAc) and ethyl-alcohol (EtOH) were evaluated at various treatment temperatures (110, 120, 130, 140, and $150^{\circ}C$), times (1, 2, 3, 4, and 5 hr), and moisture contents (10, 20, 30, 40, and 50%). Maximum extraction yields of EtOAc treated at $140^{\circ}C$, 2 hr, and 20% moisture content and EtOH extracts treated at $120^{\circ}C$, 2 hr, and 40% moisture content were 9.48 and 32.90%, whereas those of control were 3.74 and 14.60%, respectively. Highest total polyphenol content was obtained from 13.95 mg/g EtOH extract treated at $150^{\circ}C$, 3 hr, and 30% moisture content (control: 6.92 mg/g). Highest antioxidative activity $(IC_{50})$ was obtained from 0.32 g/L EtOAc treated at $140^{\circ}C$, 2 hr, and 20% moisture content (control: 0.57 g/L). Highest ascorbic acid equivalent antioxidant activity value of 2,112.61 mg ascorbic acid (AA) eq was obtained from EtOAc extract treated at $120^{\circ}C$, 2 hr, and 40% moisture content (control: 1,920.27 mg AA eq). Optimum heat treatment conditions were $130-140^{\circ}C$, 3 hr, and 30% moisture content.

• Korean Journal of Agricultural Science
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• v.17 no.2
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• pp.130-141
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• 1990

In order to investigate possible utilization as a naturall antioxidant, antioxidative fraction from pueraria root powder was obtained by solvent extraction. PO,CO and TBA values were measured at $60^{\circ}C$, $100^{\circ}C$, $145^{\circ}C$, respectively, after adding the pueraria root extract to the final concentration of 0.1% to the lard, beef tallow, pallm and soybean oil. The results of antioxidative effect of pueraria root extract to edible oils and fats were as follows : 1. Antioxidative fractions in pueraria root were extracted by sequential solvent systems using ethanol, methanol : isopropyl alcohol (1: 4) and chloroform : methanol(95 : 5). 2. Antioxidative activity of the extracts to edible oils and fats was more effective than that of adding 100 ppm $\alpha$-tocopherol at $60^{\circ}C$. 3. At $60^{\circ}C$ and $100^{\circ}C$, antioxidative effect was beef tallow>palm oil>lard>soybean oil in its orders. 4. At $145^{\circ}C$, the pueraria root extract showed antioxidative activity in beef tallow, lard and palm oil, but not in soybean oil. 5. The content of saturated fatty acids by the heat treatment was remained smalll change, but that of unsaturated fatty acids was noticeable decreased.

• Journal of Forest and Environmental Science
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• v.32 no.2
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• pp.158-163
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• 2016

Mushroom surveys and collections were conducted in the western and eastern forest areas in Cambodia, and then fungal biodiversity was analyzed by identifying mushrooms. One thousand and three hundreds eighty three specimens were identified by morphological and genetical characteristics, and were classified into 238 species, 160 genera, 52 families, 15 orders, and 3 phylums. The collected mushrooms were immersed in 70% ethyl alcohol for DNA extraction, and the rest of them were dried in the portable mushroom dryer for 12 hrs. Among these mushrooms, the genera Mycena (8.7%), Ganoderma (5.6%), Microporus (5.3%), Marasmius (4.2%), Marasmiellus (3.0%), Phellinus (2.5%), Trametes (2.5%), Hygrocybe (1.9%) and Pycnoporus (1.5%) were dominant. In the western Cambodia, 1,061 specimens were collected from Koh Kong forests, while 263 specimens were collected from the eastern Cambodia, Seima and Mondulkiri forests. Elevations of surveyed sites were ranged from 0 to 750 m above sea level. The number of species observed in the elevation of 251-500 m was the highest as compared to the other ranges of elevation. Daldinia concentrica, Microporus vernicipes, Microporus xanthopus, Pycnoporus coccineus, Stereum hirsutum, and Stereum ostrea were commonly distributed in all ranges of elevation, while the distribution of Ceratomyxa fruticulosa, Panus fulvus, Schizophyllum, Trametes versicolor, and Tyromyces chioneus were limited under 500 m. One hundred and forty one species including Amauroderma sp., Bjerkandera adusta, Trichaptum abietinum, and Tyromyces chioneus were collected only in Cardamom, while 20 species including Auricularia auricula-judae, Coriolopsis sanguinaria, Rigidoporus microporus, and Xylaria polymorpha were collected only in Seima. Ganoderma sp., Mycena sp., Marasmius sp., Microporus xanthopus, Phellinus sp., and Russula sp. were dominant species in both the western and eastern Cambodia. Species diversity indices in the eastern and western survey sites were 1.83 and 1.77, respectively, while evenness indices were 0.92 and 0.90. The species similarity index between two survey sites was 0.42.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.689-695
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• 2007

Antioxidative activity and polyphenol contents of heated licorice in Korea extracted by ethyl.acetate (EtOAc) and ethyl.alcohol (EtOH) were evaluated at various heating temperatures (110, 120, 130, 140, and $150^{\circ}C$), times (1, 2, 3, 4, and 5 hr), and moisture contents (10, 20, 30, 40, and 50%). Maximum extraction yields of EtOAc extract was 10.9% at $130^{\circ}C$, 3 hr, and 50% moisture content and that of EtOH extract was 25.0% at $120^{\circ}C$, 2 hr, and 20% moisture content, whereas those of control were 0.8 and 15.8%, respectively. The highest total polyphenol content was 845.67 mg/100 g in EtOH extract at $120^{\circ}C$, 2 hr, and 20% moisture content (control: 277.00 mg/100 g). The antioxidative activity ($IC_{50}$) was the highest value of 0.53 mg/mL in EtOAc extract at $120^{\circ}C$, 2 hr, and 20% moisture content (control: 12.34 mg/mL). The highest ascorbic acid equivalent antioxidant activity value of 1,584 mg ascorbic acid (AA) eq was obtained from EtOAc extract at $120^{\circ}C$, 2hr, and 40% moisture content (control: 1,263 mg AA eq). Optimum heating conditions for the improvement of antioxidative activity of licorice in Korea was $120^{\circ}C$, 2 hr, and $20{\sim}40%$ moisture content.

• Journal of Life Science
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• v.24 no.12
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• pp.1325-1329
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• 2014

Gugija (Lycii chinese Miller) is traditionally consumed as a Chinese medicinal material in food, tea, or alcoholic beverages. Gugija has beneficial healthy components, but it produces an off-flavor during storage. This study compared the flavor components of fresh-dried Gugija and stale-dried Gugija. The flavor compounds in one fresh sample (sample 1) and one stale sample (sample 2) were extracted by the simultaneous distillation and extraction method. The concentrated aroma extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-five compounds, including 17 aldehydes, 8 alcohols, 6 terpene compounds, 4 esters, 3 ketones, and 3 pyrazines, were isolated in sample 1. Thirty-four compounds, including 12 aldehydes, 3 alcohols, 5 terpene compounds, 2 esters, 3 ketones, 3 pyrazines, and 1 acid, were isolated in sample 2. The main aroma components of sample 1 were 2-methyl butanal, 2-methyl propanol having sweet odor, and hexanal, (Z)-3-hexenol having grass odor, and phenyl acetaldehyde, benzyl alcohol having floral odor, and alkyl pyrazines having nutty odor. These compounds were decreased in sample 2, and several compounds containing isovaleric acid, which has a disagreeable, rancid-cheese odor were found newley.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.141-146
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• 1995

For the effective utilization of skipjack tuna viscera, a study was carried out to investigate the applicability of viscera protein hydrolysate (VPH) as a protein supplement in the processing of imitation sauce and bread. The optimum extraction and hydrolyzation conditions for the production of viscera protein concentrate (VPC) and viscera protein hydrolysate (VPH) were determined. Boiled viscera could be extracted by ethyl alcohol without significant deterioration as a raw material for the further processing. High quality of VPH could be obtained by hydrolysis with 1% pepsin under its optimum condition $(pH\;1.65,\;37^{\circ}C)$. The solubilities of VPC and VPH were 40% and 90%, respectively, and the essential amino acid contents in two products were 48.7% and 63.2%, respectively. Especially, the content of taurine, a physiologically important amino acid, was 9.4% in VPH. In experimental preparations of imitation sauce and bread, panel test showed that the supplementation of 10% of VPH in imitation sauce and $3{\sim}5%$ of VPH in bread was well accepted in sensory characteristics such as color, flavor, taste and texture.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.499-505
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• 1987

The functional properties of lupin seed protein concentrate (LPC) were examined and compared to those of soybean protein isolate (SPI) and Na-caseinate. LPC-50, of which protein level was 50%, was prepared by a two phase solvent (hexane: alcohol: water= 10:7:3) extraction method. LPC-70 was made from LPC-50 by removing the fractions solubilized by carbohydrate decomposing enzymes. The solubilities of LPC-50 and LPC-70 were similar to that of of SPI but slightly higher at pH 4-5, and less susceptible to the added salt. The apparent viscosity of LPC increased exponentially as the concentration increased over 6% level, and the change was similar to that of Na-caseinate. LPC showed strong pseudoplastic non-Newtonean flow behavior, which was similar to that of SPI The emulsifying capasity of LPC-70 was similar to that of SPI when salt was added. The foaming capacity of LPC was comparable to that of SPI. LPC showed high oil and water absorption capacities, which increased as the protein level was elevated. LPC-70 showed the highest oil absorption capacity of all the samples tested.

• Journal of Ginseng Research
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• v.20 no.4
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• pp.501-519
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• 1996

There are two kinds of commercially available ginseng root, red ginseng and white ginseng processed from fresh ginseng root Those ginsengs are primary product from fresh ginseng root and have the characteristic of keeping their original root shape Processed ginseng products are made from either red ginseng or white ginseng by way of complicated process of pulverization. Extraction. Condensation, fettering, sterilization, etc. Among them there are extracts. extract powder, powder, capsules tablets, Candy, drinks, nectar, jelly, gums. chicken soup. tonic. etc. to meet the demand for consumer's pretheronce . The 200 kinds of processed secondary products are approximately produced in the form of 20 kinds of ginseng products by about 60 domestic companies. In spite of about 213.000 million won of domestic market in 1993. it seems like that the ginseng market of the future has not a good prospects The total market sale of white ginseng in Korea has been continuously decreased since 1991 And 963 tons of white ginseng was consumed in domestic market in 1993 The domestic market sales of white ginseng in origina1 root shave. was 90, 000 million won in 1993 and market price of the fine root used as a source of processed products has not been changed in these ten years. The total market sale of red ginseng and its processed products was 58, 000 million won in 1993 9.800 mi11ion won of red ginseng in original root shape and 48.000mi11ion of processed red ginseng product. Ginseng products such as extracts, drinks, teas and tonics etc atre mostly exported to south-east Asia. And the total exports of ginseng pi.oducts (extracts, drinks teas) decreased to 54 million dollars in 1994, compared with 85 million dollars in 1992. Despite of extensive knowledge about ginseng little is still known about the development of new processed ginseng pl.oducts because of "Know-How". Some papars have presented the effects of extracting method(amounts of solvent. time. temperature, equipment. etc.) on the quality and yields of ginseng extr acts. Also. some researchers have carried out a few studies on the poriflcation of the extracts and the amounts of precipitation in the drink at variotas pH during the storage for preventinly drink from precipitation. A fell studies on the preservation of Korean ginseng powder. tea. Extract powder by irradiation and ozone treatment have been reported by some researcher for the improvement hygienic quality of ginseng products There are also some reports about the effects of ginseng components on the acid production by lactic acid bacteria or acetic acid bacteria. and alcohol production by yeast for the development of new ginseng products processed by fermentation. To make ginseng more able to contribute to the health of mankind in the future. consistent and considerable efforts should be focussed on improving the taste of ginseng and developing various new product as a health food or a function food.tion food.

• The Korean Journal of Mycology
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• v.14 no.1
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• pp.31-36
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• 1986

The volatile aroma concentrates were isolated from Pleurotus ostreatus by simultaneous distillation-extraction and analyzed by gas chromatography and combined gas chromatography-mass spectrometry. The aroma concentrates obtained had a typical raw or slightly cooked mushroom-like odor, and the yield was 123 ppm. Of 27 components identified, the major components were 3-octanone, 3-octanol, 2-octenal, n-octanol and 2, 4-decadienal, including 1-octen-3-ol contributing 67.06% of the total volatiles, and the $C_8$ compounds comprised about 80% of the total volatiles. On the other hand, the $C_6$ and $C_8$ alcohols in mushroom increased gradually with increase of standing time after homogenation, while aldehydes, ketones, and linoleic acid decreased, and also $C_6$ and $C_8$ compounds were significantly increased when linoleic and linolenic acid were added in homogenates. It appears that most of volatile aroma components in Pleurotus ostreatus were probably produced enzymatically from unsaturated fatty acids containing cis, cis-1, 4-pentadiene moiety.