• 한국식품영양과학회지
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• 제28권2호
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• 대한약침학회지
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• 제19권4호
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• pp.329-335
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• 2016

Objectives: Safranal is a pharmacologically active component of saffron and is responsible for the unique aroma of saffron. The hypotensive effect of safranal has been shown in previous studies. This study evaluates the mechanism for the vasodilatory effects induced by safranal on isolated rat aortas. Methods: To study the vasodilatory effects of safranal (0.2, 0.4 and 0.8 mM), we contracted isolated rat thoracic aorta rings by using $10^{-6}-M$ phenylephrine (PE) or 80-mM KCl. Dimethyl sulfoxide (DMSO) was used as a control. The vasodilatory effect of safranal was also evaluated both on intact and denuded endothelium aortic rings. Furthermore, to study the role of nitric oxide and prostacyclin in the relaxation induced by safranal, we incubated the aortic rings by using L-NAME ($10^{-6}M$) or indomethacin ($10^{-5}M$), each for 20 minutes. Results: Safranal induced relaxation in endothelium-intact aortic rings precontracted by using PE or KCl in a concentration-dependent manner, with a maximum relaxation of more than 100%. The relaxant activity of safranal was not eliminated by incubating the aortic rings with L-NAME ($EC_{50}=0.29$ vs. $EC_{50}=0.43$) or with indomethacin ($EC_{50}=0.29$ vs. $EC_{50}=0.35$), where $EC_{50}$ is the half maximal effective concentration. Also, the vasodilatory activity of safranal was not modified by endothelial removal. Conclusion: This study indicated that relaxant activity of safranal is mediated predominantly through an endothelium-independent mechanism.

• 한국식품영양학회지
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• 제33권5호
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• pp.459-472
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• 2020

The purpose of this study was to evaluate the physicochemical components and antioxidant activities of wheat sprout powder prepared by the enzymatic hydrolysis and lactic acid bacteria treatment. The four kinds of pre-treatment were: no treatment (WP), treated with enzyme (WPE), treated with lactic acid bacteria (WPL), and treated with enzyme and lactic acid bacteria (WPEL) were applied to the wheat sprout powder. The WPEL had higher total free amino acid and essential amino acid content than the other samples. As for the volatile aroma of the wheat sprout powder, 29 types of compounds were identified in the WP and WPL, 28 types in the WPE, and 27 types in the WPEL, respectively. The total polyphenols and flavonoids contents, in the wheat sprout powder was enhanced with the enzyme and the lactic acid bacteria pre-treatment. The WPEL had highest DPPH radical scavenging activities. The overall acceptability was the highest at 6.24 points in the WPEL. Based on these observations, it was confirmed that the enzyme and lactic acid bacteria pre-treatment could improve the antioxidant activities and active component of the wheat sprout powder.

• 한국식품과학회지
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• 제39권3호
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• pp.309-314
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• 2007

멥쌀에 홍국 쌀을 각각 0, 10, 20, 30, 40% 첨가하여 제조한 약주의 이화학적 특성 및 관능적 특성의 변화를 조사하였다. 홍국 쌀 첨가량의 증가에 따라 pH는 감소되었고 총산의 함량은 증가된 것으로 나타났다. 총당의 함량은 홍국 쌀 첨가량의 증가에 따라 증가하였고 알코올 함량은 감소하였다. 색도 중 L값은 홍국 쌀 첨가량의 증가에 따라 감소되었으나 a와 b값은 증가한 것으로 나타났다. 향기성분은 esters, aldehydes, alcohols, acids로 분류되었고 과일향의 주성분인 esters의 함량은 10% 홍국 쌀을 첨가한 시험구에서 제일 많이 생산된 것으로 나타났다. 관능검사 결과 전체적 기호도에서 10% 홍국 쌀을 첨가하여 제조한 약주가 제일 우수한 것으로 나타났다. 이화학적 특성이나 관능적 특성으로 보아 10% 홍국 쌀을 첨가하는 약주를 제조하는 것이 적합하다고 생각된다.