• Applied Biological Chemistry
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• v.18 no.4
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• pp.203-218
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• 1975

In order to investigate the compositional change oil composts during the growing of cultivated mushroom (Agaricus bisporus), composts and mushrooms during the period of filling to ending under commercial conditions were subjected to chemical analyses. The results are summarized as follows and the mechanism of composting for mushroom cultivation was proposed. 1) The temperature change of growing bed and room was observed and the yield of mushroom for each cropping time was recorded to get $15.6kg/m^2$ in total crops. 2) Composts after filling showed pH 8.2 which dropped to 6.4 after casing and continued so up to ending. 3) On the dry weight basis of composts, crude ash increased whereas total nitrogen, ether extract and crude fibre decreased gradually to bring about the lowering of organic matter. 4) Total nitrogen of composts decreased gradually and more insoluble nitrogen was lost than soluble nitrogen. The C/N ratio of composts was initially 21 which was gradually lowered to 16. 5) The losses of ${\alpha}-cellulose$, pentosan and lignin in composts were 87%, 75%, and 60%, respectively, in which ${\alpha}-cellulose$ decreased markedly after casing. 6) Free reducing sugars of composts increased continuously. Gradually increased free amino acids till second cropping decreased again thereafter. Composts at the filling stage contained alanine, glutamic acid, glycine and serine in which glycine decreased markedly whereas proline increased remarkably upon mushroom cultivation. 7) Among minerals of composts, phosphorus and zinc tended to decrease, potassium and copper tended to increase anti sodium showed no marked change. 8) In comparison of mushrooms from different cropping time with respect to proximate composition, minerals, free reducing sugars and amino acids, no marked difference was observed. However, a little higher values were observed in crude fat, free reducing sugars and sodium content for early crops and in free amino acids and phosphorus content for late crops. Twelve free amino acids including alanine, serine, threonine, and glutamic acid were detected in the cultivated mushroom. 9) According to above experimental results, it was possible to support the mechanism of compositing that the formation of ammonia and decomposition of carbohydrates by mesophiles are followed by protein biosynthesis, formation of microbial bodies and nitrogen-rich lignin humus complex by thermophiles, thus supplying necessary nutrients for mushroom growth, along with residual carbohydrates.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.75-81
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• 2010

In order to investigate the effects of different milling degrees on the quality of glutinous rice wines, the physicochemical properties and volatile compounds of various wines were evaluated. Sample wines prepared from glutinous rice with 90, 80, and 70% milling yields were analyzed for ethanol, pH, total acids, amino acids, soluble solids, coloring degree, UV absorbance, reducing sugars, organic acids, free sugars and volatile compounds. After fermentation for 17 days, ethanol contents in the wines ranged from 15.2 to 15.85%, while total acid levels ranged from 0.31 to 0.35%. The amino acid contents in four samples ranged from 0.63 to 0.73%, while soluble solid contents ranged from 11.4 to $13.1^{\circ}Bx$. The wine prepared from glutinous rice with a 30% degree of milling showed the highest coloring degree, UV absorbance and reducing sugar content among four samples. Furthermore, this wine had the highest levels of malic acid and acetic acid, while the glutinous rice wine prepared from rice with a 0% degree of milling had the highest levels of succinic acid and lactic acid. In all the glutinous rice wines tested, the most abundant free sugar was glucose followed by maltose. With increasing degree of milling, the alcohol, amino acid and organic acid contents of the glutinous rice wines decreased, whereas soluble solids, coloring degree, UV absorbance, reducing sugar and free sugar contents increased. Volatile compounds were identified using GC-MSD, and thirty-nine esters, seven alcohols, six acids, one aldehyde, four alkanes, one alkene and two miscellaneous compounds were identified in the glutinous rice wines. Using relative peak area, it was determined that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component and was primarily found in the range of 11.566-18.437%. Succinic acid diethyl ester and isoamyl laurate decreased with an increasing degree of milling, whereas hexanoic acid ethyl ester and 2-octenoic acid ethyl ester increased. Overall, it was shown that different milling degrees greatly affected the physicochemical and volatile characteristics of the glutinous rice wines.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.893-897
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• 2005

Effect of foliar application of stevia extract on strawberry quality was investigated. Soluble solid and free sugar contents of strawberry (SS) cultivated with foliar application of stevia extract were higher, and acidity and organic acid contents were lower than those of control. Free sugars were composed of fructose, glucose, and sucrose. Organic acids were composed of citric, malic, oxalic, succinic, and fumaric acids. Sensory evaluation revealed score of sweetness, sourness, and overall acceptability for SS were higher than those of control.

• Food Science and Preservation
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• v.15 no.5
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• pp.706-710
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• 2008

This study evaluated the chemical components of five watermelon cultivars. Soluble solids and pH value in the Uoriggul cultivar were higher than those in other cultivars. The mineral components of watermelon were K (106.25-161.22 mg/100 g), P (11.29-20.98 mg/100 g), Mg (5.29-11.10 mg/100 g), Ca (4.10-5.63 mg/100 g), Na (0.92-1.28 mg/100 g), and Fe (0.25-0.46 mg/100 g). The contents of P, K, Na, Fe, Cu, and Zn in the Dalgona cultivar were higher than in other cultivars. The major free sugars of watermelon were fructose (3019.40-4311.11 mg/100 g), glucose (1070.02-1526.41 mg/100 g), and sucrose (4583.68-5341.07 mg/100 g). The total free sugar content was highest in the Uoriggul cultivar. Sensory evaluation revealed that the color, flavor, taste, texture and overall acceptability of Uoriggul were the highest among the cultivars.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.336-342
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• 1994

Changes in physicochemical characteristics were investigated for immature barley kernels roasted at $160{\sim}220^{\circ}C$ for $1{\sim}12$ min. Only small differences in chemical constituents including starch, protein, fat, ash, total dietary fiber, and ${\beta}-glucan were observed between immature and mature barley kernels. The amounts of 75% ethanol-soluble sugars and amino acids present in immature barley kernels were considerably higher than those in mature kernels, and gradually decreased in the process of roasting. Of free sugars, sucrose, raffinose, glucodifructose($GF_{2}$) and maltose were reduced by roasting. Glucose and fructose, simple reducing sugars, decreased at the early stage of roasting, followed by a slight increase at the later stage. Starch and nitrogen contents decreased slowly, while TDF(total dietary fiber) had a tendency to increase slightly. Stacking volume of immature barley kernels increased markedly, especially at the higher temperatures. L value of immature barley decreased throughout roasting, and a, b values increased at the early stage of roasting but b value decreased with continued roasting. The degree of roasting was strongly affected by the roasting temperature. Darkness of immature barley kernel, depending on the degree of roasting, was highly associated with concentrations of brown pigments extracted from roasted immature barley kernels.

• Korean Journal of Medicinal Crop Science
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• v.4 no.3
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• pp.261-264
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• 1996

This study was carried out to obtain a basic informations for the improvement of human health and the development of variety through analysis of inorganic compounds, contents of amino acids and saccharids to three elephant- foots (Amporphophallus Konjac. K) collected from Kumsan, Japan and China. Mannan as a carbohydrate of major component of an elephant-food was slightly high in Kumsan than that of Japan and China variety. Degree of viscosity of an elephant-foot depends upon the soluble free sugar contents and amino acid, contents of these free sugars were high in the order of Kumsan, China and Japan elephant-foot powder. Results of analysis of inorganic compounds to an elephant-foot used; Kumsan variety was shown to be high than those of China and Japan, especially. K, P and Fe in Kumsan variety were high, while Na and Ca were appeared to be high in China elephant-foot.

• Journal of the Korean Society of Food Culture
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• v.10 no.3
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• pp.133-137
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• 1995

The objectives of this study were to determine the chemical composition of persimmon pickles and microorganisms associated with the manufacture of persimmon pickles. Moisture content was 80.04% and sugar content was 13.72%, but crude ash content was 4.26% which meant some of sodium chloride in soaking solution were permeated into fresh persimmon. Soluble tannin and total vitamin C contents were decreased from 635.45 mg% and 34.53 mg% to 81.04 mg% and 23.76 mg%, respectively. Free sugars contained in persimmon pickles were glucose, fructose and sucrose, 17 kinds of free amino acids were detected including glutamic acid (24.97 mg%), aspartic acid (24.02 mg%) and leucine (22.33 mg%). Microorganisms asociated with the manufacture of persimmon pickles were identified as Bacillus subtilis, B. cereus, B. pumilus, B. thuringiensis, Candida glabrata, C. guilliermondi and Hansenula cnomala, especially C. glabrata was the strain which caused the swelling of vacuum packages of persimmon pickles in retail stores.

• Journal of Korean Society of Forest Science
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• v.88 no.4
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• pp.562-567
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• 1999

Dendropanax morbifera Lev. leaves were collected during different seasons to analyze the chemical components. In proximate composition the leaves collected in spring had the highest moisture content and in winter had the lowest. Lipid, ash and fiber contents gradually increased from spring to winter and in winter had the highest. Protein content decreased until summer and then it increased. All of free sugars detected have gradually increased during the growing season. Unsaturated fatty acids content was higher than that of the saturated fatty acids and the major saturated and unsaturated fatty acids were arachidic acid and cis-13,16-docosadienoic acid. respectively. Fifteen free amino acids detected with arginine content being the highest regardless of season and amino acid content gradually decreased during the seasons. The highest content of mineral elements was potassium in leaves collected in spring, with calcium was the highest in leaves picked in other seasons. Vitamin C content was gradually decreased over the growing season and soluble tannin content increased notably.

• Food Science and Preservation
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• v.10 no.4
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• pp.560-564
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• 2003

The functional properties of Hericium erinaceus were analyzed. The crude protein content was 8.01%. free sugars were mainly composed of glucose(47.09 mg%) and fructose(34.65 mg%), but sucrose and maltose were not detected. The free amino acids were mainly glutamic acid(1,468.12 mg%), alanine(716.07 mg%) and threonine(643.95 mg%) in Hericium erinaceus. It doesn't difference between water and ethanol extract on soluble solid content. Comparing minerals of extracts from Hericium erinaceus, water extract showed higher contents than ethanol extract except for I This tendency is similar to superoxide scavening activity and electron donating activity. But phenolic compounds, ethanol extract was higher than water extract. In comparison of water and ethanol extract of Hericium erinaceus, as a whole water extract was excellent.

• Horticultural Science & Technology
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• v.17 no.1
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• pp.11-14
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• 1999

This experiment was conducted to estimate seasonal changes in the properties and chemical components of xylem sap from 'Hayward' (Actinidia chinensis Planch) and wild kiwifruit species (Actinidia aguta Sieb. et Zucc. Planch) in 1996 and 1997. Amount of bleeding sap from kiwifruit vines considerably decreased with collection time in both species. There was no difference in water content, soluble solid content, viscosity, and pH of the sap between 'Hayward' and wild species, while turbidity and organic acid contents were much higher in 'Hayward'. Fructose content was highest among free sugars, followed by glucose, sucrose, galactose and manitol in 'Hayward', but only low concentration of fructose and glucose was detected in wild species. The major inorganic components in the sap were calcium, potassium, and magnesium, and calcium was dominant among them. The saps of 'Hayward' and wild species were composed of 17 kinds of amino acids respectively, and major amino acids were glutamic acid, lysine, and isoleucine. Glutamic acid content was highest in both species and except histidine, contents of methionine and tyrosine were much higher in 'Hayward' than wild species. Concentrations of inorganic elements and amino acids were slightly increased with delaying collection time, but sugar contents decreased.