• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.299-306
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• 2006

The numerous varieties of coffee beans contain a wide range prices and qualities. While the varieties of green coffee beans can generally be distinguished by their appearance, this visual criterion is impossible after the roasting process. Therefore, we need to develop a classification method or device. In this study, the potential of a new type of electronic nose, fast gas chromatography based on a surface acoustic wave sensor(SAW), was evaluated for the classification of origins and blended commercial brands in roasted coffee beans. Eight blended commercial brands and the origins of four similarly roasted ground coffee beans(with no significant difference of color) were rapidly(90 sec/sample) classified. The reproductive results were easily understandable over the aroma image pattern by $VaporPrint^{TM}$. In conclusion, GC-SAW electronic nose can be applied to the classification of origins and commercial brands in roasted ground coffee beans and to e evaluation of the similarities and differences of volatile pattern between samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1878-1885
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• 2013

The purposes of this study are to generate sensory profile, measure consumer acceptance, and determine liking and disliking factors of aseptic-packaged rice porridges (APRP). Five APRPs made by five different rice cultivars were used for this study. Twenty-one attributes were generated by trained panelists. Finally, 16 attributes were determined as descriptive terms for APRP. Each cultivar showed a different descriptive sensory profile. In a consumer acceptance test, there was no statistical difference (P>0.05) in the acceptances of the overall, appearance, taste, texture, viscosity, and rice particle texture among the 5 APRPs. SW52 showed the highest acceptance ratings in the overall, appearance, taste and texture, followed by SR. A total of 52% of consumers showed preference toward SW52 and SR. SW63 showed the lowest ratings and no consumer preference pattern. Consumers were divided into two groups by a cluster analysis; one was the consumers (C1) who liked APRP, and the other was the consumers (C2) who had a neutral stand in general. By correlating the results from descriptive analysis and consumer ratings from C1, liking and disliking factors for consumer acceptance were determined. The disliking factors were bitterness, feeling of surface, stickiness, metallic flavor, roasted aroma, and thickness. The liking factors were old cooked rice aroma/flavor. The disliking factors dominated in the determination of acceptability of APRP. Selecting rice cultivars that had low intensities of disliking factors is the key for APRP development.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.11
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• pp.376-385
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• 2019

This study was undertaken is to isolate brewing yeast suitable for rice beer fermentation from the traditional Nuruk, and to identify the brewing ability of the isolated yeast. After 6 months of research, four brewing yeast isolated from traditional Nuruk showed a normal fermentation pattern in terms of physicochemical data (pH, brix, alcohol content) and higher vitality, as compared to commercial brewing yeast. The concentrations of higher alcohol and ester, that impart the aroma to beer, were 78.4 to 106.5 ppm and 15.1 to 29.3 ppm, respectively. In particular, S. cerevisiae (KCCM 90313) bestowed significantly higher contents of higher alcohol and ester concentrations than rice beer prepared from commercial yeast. We conclude that the four variants of yeast isolated from traditional Nuruk are potentially suitable for manufacturing rice beer. Especially, the S. cevisiae (KCCM 90313) yeast shows excellent yeast activity and aroma production, thereby displaying potential application for manufacturing rice beer in the future.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.12
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• pp.340-347
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• 2019

This study investigated the brewing properties of rice beer made with yeast isolated from traditional whole wheat nuruk. The experimental method was followed by alcohol fermentation and quality analysis for six months after separating the yeast from nuruk. The yeasts isolated from traditional nuruk showed normal fermentation characteristics, like those of commercial yeast, in terms of alcohol production capability, sugar content, and pH reducing power. Especially, the yeast (KCCM 301) isolated from whole wheat nuruk showed higher contents of glycogen and trehalose than that of commercial yeast, and so KCCM 301 yeast has excellent yeast vitality. Meanwhile, the yeast (KCCM 90301) isolated from traditional Nuruk produced significantly higher alcohol and ester contents than that of commercial yeast. This has a positive effect for supplementing the taste and aroma of rice beer. In conclusion, the yeasts isolated from whole wheat nuruk showed the general alcohol fermentation pattern and aroma content of rice beer. These yeasts seem to be effective in strengthening the flavor of rice beer.

• Applied Biological Chemistry
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• v.22 no.2
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• pp.97-100
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• 1979

Tea leaves were harvested from the two cultivating sites in May, July and September. Tannin and caffeine, main factors for the quality of tea products, were analyzed and compared with the wild tea leaves and the cultivated. Aroma components of two varieties of tea leaves harvested in September were analyzed by gas-chromatographic method. The results obtained were as follows. 1. Tannin contents were 10-14% same as Chinese tea variety and increased gradually to September and showed no difference between the wild tea leaves and the cultivated. 2. Caffeine contents were 1.5-3% same as other Chinese variety and showed no difference between the wild tea leaves and the cultivated. 3. Aroma components showed nearly similar patterns between two different tea varieties and were identified as phenol, iso-butyl aldehyde, n-butyl aldehyde, iso-valer aldehyde, n-butyl alcohol, iso-amyl alcohol, iso-valeic acid, benzaldehyde, n-valeric acid and linalool among 32 peaks.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.6
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• pp.3735-3742
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• 2013

Background: Cardamom (Elettaria cardamom), also known as "Queen of Spices", has been traditionally used as a culinary ingredient due to its pleasant aroma and taste. In addition to this role, studies on cardamom have demonstrated cancer chemopreventive potential in in vitro and in vivo systems. Nevertheless, the precise poly-pharmacological nature of naturally occurring chemo-preventive compounds in cardamom has still not been fully demystified. Methods:In this study, an effort has been made to identify the proapoptopic, anti-inflammatory, anti-proliferative, anti-invasive and anti-angiogenic targets of Cardamom's bioactive principles (eucalyptol, alpha-pinene, beta-pinene, d-limonene and geraniol) by employing a dual reverse virtual screening protocol. Experimentally proven target information of the bioactive principles was annotated from bioassay databases and compared with the virtually screened set of targets to evaluate the reliability of the computational identification. To study the molecular interaction pattern of the anti-tumor action, molecular docking simulation was performed with Auto Dock Pyrx. Interaction studies of binding pose of eucalyptol with Caspase 3 were conducted to obtain an insight into the interacting amino acids and their inter-molecular bondings. Results:A prioritized list of target proteins associated with multiple forms of cancer and ranked by their Fit Score (Pharm Mapper) and descending 3D score (Reverse Screen 3D) were obtained from the two independent inverse screening platforms. Molecular docking studies exploring the bioactive principle targeted action revealed that H- bonds and electrostatic interactions forms the chief contributing factor in inter-molecular interactions associated with anti-tumor activity. Eucalyptol binds to the Caspase 3 with a specific framework that is well-suited for nucleophilic attacks by polar residues inside the Caspase 3 catalytic site. Conclusion:This study revealed vital information about the poly-pharmacological anti-tumor mode-of-action of essential oils in cardamom. In addition, a probabilistic set of anti-tumor targets for cardamom was generated, which can be further confirmed by in vivo and in vitro experiments.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1807-1814
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• 2008

This study was carried out to investigate the effects of housing system on the carcass and meat qualities of Hanwoo (Korean cattle) bulls. Fourteen 6 months-old male calves were randomly divided into two groups. The first group was individually tethered using double neck-bar tethers. The second group was collectively loose-housed in the pen. They were raised for 15 months prior to slaughter. At 24 h post-slaughter chilling, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter chilling, the M. longissimus at the $12-13^{th}$ thoracic vertebra from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 7 days for meat quality analysis. There were no significant differences in dressing percentage and carcass yield index between groups. Meat from loose bulls had lower marbling score (p<0.05) and fat content (p<0.01) but higher PUFA concentration (p<0.001) than that from tethered bulls. There were no significant differences physical and sensory properties, aroma pattern, TBARS value, metmyoglobin concentration and CIE color values during refrigerated storage between groups. Compared to tethering, loose-housing bulls produced lower fat content and healthier meat without different physical properties, acceptability, and lipid and color stabilities.

• Journal of Ginseng Research
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• v.23 no.2 s.54
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• pp.88-92
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• 1999

Hydrolysis properties of ginseng saponins in processing of extraction with vacuum impulse system extraction method were compared with multi-stage extraction methods. Crude saponin content of the extract produced by vacuum impulse system extraction method was $11.5\%,$ compared with multi-stage extraction method (about $8.13\%).$ Also the yield of the extract increased about $6.7\%.$ The flavor and aroma of ginseng extract with vacuum impulse system extraction method are stronger than multi-stage extraction methods and people have a tendency to like more. The color was similar to existing extraction items and the liquidity ratio was high. Vacuum impulse system extraction method could save human resources because of short extraction time and automatic operation of processing. With HPLC pattern, We could ascertain the truth that hydrolysis properties of ginseng saponin was restrained in the extraction processing, vacuum impulse system extraction method.

• Journal of the Korean Society of Tobacco Science
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• v.21 no.2
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• pp.119-127
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• 1999

This study was conducted to evaluate the effect of cigarette papers, flax and wood, on the delivery of mainstream smoke. The main components of cigarette papers were cellulose, hemicellulose, lignin, and pectin. Lignin contents, known as precursor of smoke's phenolic compounds, of the flax and wood cigarette papers were 5.8% and 10.6%, respectively. The pyrolysis products of cigarette papers were similar by the profile of total ion chromatogram. But, the area % of some components, such as 1,3-cyclopentanedione, 3,5- dimethyl cyclopentane-1,2-dione, 2-hydroxy-3-methyl-2-cyclopentenone, dihydro-2(3H)-furanone, 3-methyl-2(5H)-fruanone, and 5-methyl-2-furaldehyde delivered through pyrolysis of the flax cigarette paper were higher than that of wood cigarette paper. Otherwise, the area % of some components, such as 2-methyl-cyclopentene-l-one), 2,3-butanedione, 2-cyclopentene-l-one, and 5-hydroxy-2-methyl-furaldehyde, 2-furaldehyde delivered through pyrolvsis of the wood cigarette paper were higher than that of flax cigarette paper. To identify the difference between two cigarette papers, we used the cigarette column filled with the cut cigarette paper instead of the cut tobacco leaf. The amounts of semi-volatile fraction delivered from flax cigarette paper was more than that of wood cigarette paper. But, by using the cut tobacco, there was no big difference of delivery amount between flax and wood cigarette papers. Also, aroma of TPM by collecting from brening cut tobacco wrapped in flax and wood papers showed a different pattern by the electonic nose system. Although the difference between two cigarette papers by using the cut tobacco was smaller than that of cut cigarette paper, this result indicated that the fax and wood had the different effects on the delivery of smoke components as shown in the sensory test results.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.1
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• pp.139-147
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• 2020

Objective: The aim of this study was to compare the quality characteristics of retorted Samgyetang (Korean ginseng chicken soup) made from white semi-broilers (WSB; Ross×Hyline white, 3 weeks old), commercial broilers (CB; Ross, 4 weeks old), Korean native chickens (KNC; Hanhyup-3-ho, 12 weeks old) and old laying hens (OLH; Hyline white, 72 weeks old) and to explore the possibility of using the carcasses of KNCs and OLHs as raw material for product diversification. Methods: Raw and cooked meat quality, fatty acid composition and consumer acceptance were analyzed. Results: Among the chicken breeds, OLH and KNC showed a higher shear force value than WSB and CB due to high insoluble collagen contents. However, the meat of KNC was more tender than that of OLH. The meat of OLH was characterized by the lowest moisture content and highest crude fat content. The meat of KNC was characterized by a higher proportion of saturated fatty acids, α-linolenic acid and arachidonic acid than that of OLH. The meat of OLH showed the highest content of unsaturated fatty acid, particularly linoleic acid, in its thigh meat. Electronic nose readings revealed that the meat aroma pattern was clearly different across breeds. OLH had the lowest overall acceptance score, while no differences were found in flavor, texture, juiciness and appearance among WSB, CB, and KNC. Conclusion: KNC shows potential as raw material for Samgyetang, while additional preprocessing methods, such as tenderization and fat removal, are required for the utilization of OLH as raw material for retorted Samgyetang.