• Journal of Biosystems Engineering
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• 제42권3호
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• pp.170-189
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• 2017

Purpose: This paper presents Raman chemical imaging technology for inspecting food and agricultural products. Methods The paper puts emphasis on introducing and demonstrating Raman imaging techniques for practical uses in food analysis. Results & Conclusions: The main topics include Raman scattering principles, Raman spectroscopy measurement techniques (e.g., backscattering Raman spectroscopy, transmission Raman spectroscopy, and spatially offset Raman spectroscopy), Raman image acquisition methods (i.e., point-scan, line-scan, and area-scan methods), Raman imaging instruments (e.g., excitation sources, wavelength separation devices, detectors, imaging systems, and calibration methods), and Raman image processing and analysis techniques (e.g., fluorescence correction, mixture analysis, target identification, spatial mapping, and quantitative analysis). Raman chemical imaging applications for food safety and quality evaluation are also reviewed.

• Food Science and Biotechnology
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• 제16권1호
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• pp.8-17
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• 2007

The main purpose of flavor research using conventional extraction methods, such as solvent extraction, distillation, and dynamic headspace, is to effectively extract, identify, and quantify flavor volatiles present in food matrices. In recent flavor research, the importance of understanding flavor release during mastication is increasing, because only volatiles available in the headspace contribute to the perception of food 'flavors'. Odor potency differs among flavor volatiles, and the physicochemical characteristics of flavor volatiles affect their release behavior and interaction with various food matrices. In this review, a general overview of flavor release and flavor-food interactions within frozen dessert systems is given with emphasis on chemical, physiological, and perceptual aspects. Chemical and sensory analysis methods competent for investigating such flavor-food interactions are illustrated. Statistical analysis techniques recommended for data acquired from such experiments are also discussed.

• 한국식품위생안전성학회지
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• 제29권4호
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• pp.285-291
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• 2014

농산물 중에 있는 제초제 saflufenacil의 잔류량을 검사하기 위해 HPLC-UVD와 LC-MS를 이용한 정확하고 감도가 좋은 분석방법을 개발하였다. Saflufenacil 잔류물은 acetone 추출, dichloromethane을 이용한 액-액 분배, silica와 carbon 카트리지 정제를 거쳐 기기분석을 수행하였다. 검량선 작성을 위해 $0.1{\sim}5.0{\mu}gmL^{-1}$ 범위로 표준품을 만들어 실험한 결과 상관계수($r^2$)는 0.999로 높은 직선성을 보였다. $0.02{\sim}0.5mgkg^{-1}$ 처리수준으로 회수율을 실험한 결과는 80.5~110.2% 이었으며, 상대표준편차는 10% 미만이었다. 분석방법의 검출한계와 정량한계는 각각 0.005와 $0.02mgL^{-1}$ 이었다. 확립된 시험법으로 본청, 부산지방식품의 약품안전청과 경인지방식품의약품안전청에서 실험실간 검증을 실시한 결과 만족스런 결과를 얻었다. 이러한 결과들을 통해 확립된 시험법은 농산물 중 saflufenacil의 잔류량 분석에 적합함을 확인할 수 있었다.

• Food Science and Biotechnology
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• 제16권3호
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• pp.374-380
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• 2007

Chemical and sensory profiles of 5 Korean commercial rice wines (yakju) were developed using descriptive, physicochemical, and volatile analyses. Color, 6 aroma, and 5 taste attributes of these rice wines were evaluated by a panel of 13 judges. Sample wines were analyzed for titratable acidity, ethanol content, pH, Hunter colorimeter value, organic acids, and free sugars. Volatile analysis of the samples revealed the presence of 2 acids, 7 alcohols, 19 esters, and 5 miscellaneous compounds. Based on principal component analysis of the descriptive data, rice wines were primarily separated along the first principal component, which accounted for 57% of the total variance between the rice wines with high intensities of 'color' and 'sweet aroma' versus 'ginseng' aroma.

• 한국축산식품학회지
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• 제21권2호
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• pp.97-102
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• 2001

The characteristic fitness of food to each Sa-sang constitution and the relationship between Han-Yeoul characteristics and chemical composition after classifying Samgye-tang ingredients and other food into Ohn-Yeoul-Ryang-Han characteristic were assessed. When the suitable constitution to the each characteristic was investigated after classifying Samgye-tang ingredients and other food into Han, Ryang, Pyound, Ohn and Yeoul of which fitness case for Soeumin was 44∼63% but fitness case for Soyangin and Taeyangin was only 0∼18%. When the relationship between Samgye-tang ingredients and other food classified into Ohn-Yeoul-Ryang-Han and chemical composition of fatty acid, amino acid, vitamin and mineral was investigated, the value of correlation coefficient was extremely low. There was not the relationship between chemical composition and Han-Yeoul classification. Therefore it should be further investigated the relationship between characteristic and chemical composition by additional analysis index.

• Food Science and Biotechnology
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• 제18권3호
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• pp.579-585
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• 2009

Solid-phase microextraction (SPME) has gained widespread acceptance in sample pretreatment due to its solvent-free and easy-to-operate properties. SPME fibers are considered as a key part of SPME technique, since it primarily determines the extraction performance of the method including sensitivity, selectivity, and reproducibility. Generally speaking, target analyte with different chemical property requires fiber coating that has the best affinity towards it. Due to the lack of varieties of commercial fibers available currently, considerable efforts have been recently made to develop tailor-made fibers to fulfill increasing demands of different analysis. This paper concisely classify some SPME fiber preparation approaches such as sol-gel technology, physical deposition, molecularly imprinted technique, and their respective application in food safety analysis.

• 한국인터넷방송통신학회논문지
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• 제18권1호
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• pp.203-210
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• 2018

최근 웰빙(Well-Bing) 열품에 힘입어 화학적으로 가공되지 않은 천연 식품을 찾는 소비 형태가 많이 부각되고 있다. 하지만 현대 시대를 살아감에 있어 화학 식품 첨가물이 포함되지 않은 식품을 주변에서 찾기는 매우 힘들다. 또한 가공 조리된 식품에는 화학 식품 첨가물의 성분이 제대로 표기되어 있지 않거나 표기가 생략되어 나오는 제품이 상당수다. 본 논문은 한국의 연간 화학 식품 첨가물 소비량 데이터를 기반으로 첨가물 별 대두 되고 있는 암 발생을 빅 데이터 분석 기법 중 하나인 시계열 분석과 회귀 분석을 통해 검증 할 것이며, 이러한 식품 첨가물이 사회의 어떠한 요인 때문에 소비가 증가했는지에 대한 빅 데이터 분석을 실시해 검증한다.

• Bulletin of the Korean Chemical Society
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• 제34권4호
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• pp.1131-1136
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• 2013

Parabens, the esters of p-hydroxybenzoic acid, have been widely used as antimicrobial preservatives in cosmetic products, drugs, and processed foods and beverages. However, some parabens have been shown to have weak estrogenic effects through in vivo and in vitro studies. Because such widespread use has raised concerns about the potential human health risks associated with exposure to parabens, we developed a simultaneous analytical method to quantify 4 parabens (methyl, ethyl, propyl, and butyl) in human urine, by using solid-phase extraction and high-performance liquid chromatography coupled with triple quadrupole mass spectrometry. This method showed good specificity, linearity ($R^2$ > 0.999), accuracy (92.2-112.4%), precision (0.9-9.6%, CV), and recovery (95.7-102.0%). The LOQs for the 4 parabens were 1.0, 0.5, 0.2, and 0.5 ng/mL, respectively. This method could be used for quick and accurate analysis of a large number of human samples in epidemiological studies to assess the prevalence of human exposure to parabens.

• 대한화학회지
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• 제30권4호
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• pp.403-405
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• 1986

• 한국식품영양학회지
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• 제26권3호
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.