• Food Science and Preservation
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• v.20 no.2
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• pp.207-214
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• 2013

This study was conducted to investigate changes in the main volatile flavor components of oriental melon during the process of alcohol fermentation via SPME (solid phase micro extraction). The flavor components of oriental melon were shown to have mainly included melon and green flavors. The green flavor was identified to be nonanal, 1-butanol, 1-octen-2-ol and benzene, and its relative concentration was shown to be 16.66%. The nonanal concentration was shown to have been reduced among the green-flavor components, but no significant change in remaining components was observed. Mainly, sweet flavor tended to increase, and the relative concentration of benzene was particularly shown to have increase by 25.58%, accounting for the highest relative concentration. The amount of green-flavor components, except for 1-butanol, was shown to have significantly decrease after alcohol fermentation. Then, no component of green-flavor, which causes an offensive smell, was found during fermentation and aging. Meanwhile, the volatile flavor components, which are consist of acids, were shown to have been produced during alcohol fermentation. In particular, octanoic acid, which causes off-flavor, was shown to be 60.99%, a very high relative concentration during the aging stage. In addition, acetic acid with a pungent sour flavor tended to be produced. A further study on the improvement of flavor in the production of oriental melon wine is required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.233-238
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• 2012

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

• Korean Journal of Ecology and Environment
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• v.50 no.1
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• pp.79-95
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• 2017

Euiam and Paldang Reservoirs have often been facing water quality problems, such as eutrophication, algal blooms and off-flavors by treated wastewater effluent (TWE) in the North-Han and the Han River basins, but little is examined on the direct biological effect of TWE. This study tested algal growth potential (AGP) of four TWEs discharged into Euiam and Paldang Reservoirs to evaluate water fertility in September 2014 and March and September 2015. Test alga was used Anabaena circinalis isolated from Paldang Reservoir. Mean concentration of T-N and T-P in TWEs was $3,956.7{\mu}g\;N\;L^{-1}$ and $50.8{\mu}g\;P\;L^{-1}$, and the proportion of $NO_3-N$ and $PO_4-P$ to the total fraction was 72.1% and 40.8%, respectively. Both N and P were high in TWEs, but much higher N than P concentration indicates strong P-limitation. As a consequence, the maximum AGP was determined by $PO_4-P$ concentration (r=0.998, p<0.01). Mean AGP value was $15.4mg\;dw\;L^{-1}$ among four effluents indicating its eutrophic condition. Due to the establishment of tertiary (advanced T-P) treatment method in the studied plants recently, P concentration was significantly decreased in TWEs compared to the years prior to 2012. However, P concentration seems to be still high enough to cause eutrophication and algal blooms. Therefore, wastewater treatment to P-free level needs to be considered if effluents are directly discharged into the drinking water resources.

• Food Science and Preservation
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• v.17 no.6
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• pp.784-792
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• 2010

Mild heat treatment was applied to ginger rhizomes to achieve shelf-life extension for fresh minced ginger. The rhizomes were treated at 45, 50, 55, or $60^{\circ}C$ for different periods of time, minced, and stored at $10^{\circ}C$ for 9 days. Microbial levels in minced fresh ginger decreased with increases in temperature and duration of heat treatment. The non-treated and treated samples did not significantly differ in color at the initial stage of storage. Changes in color were detected after 3 days, and accelerated after that time. The ${\Delta}E$ value of control samples reached 12.42, whereas that of treated samples (except when $45^{\circ}C$ was applied for 60 min) ranged from 7.67 to 10.96, after 9 days. There was no significant difference in initial pH value between control (pH 6.09) and treated (pH 6,046.20) samples. The pH of control samples increased to 8.02 after 9 days, whereas pH values of samples treated at $50^{\circ}C$ and $60^{\circ}C$ ranged from pH 6.807.83 after 9 days. The percentage of control drip was 25.65% at the initial stage of storage, which was lower than those of treated samples. Drip increased to 38.63% in the control and to 34.20~38.44% in treated samples after 9 days. The sensory characteristics of the control samples were similar to those of treated samples at the initial stage of storage. After 6 days, the control and some treated samples developed off-flavors and discoloration. However, samples treated at $50^{\circ}C$ for 60 min retained favorable quality characteristics for 9 days after storage.

• Journal of Life Science
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• v.33 no.5
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• pp.391-396
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• 2023

Milk is an emulsion, improving texture of surimi mixture and able to suppress off flavors and abnormal tastes. Therefore, this study aimed to identify the effective properties of milk in the preparation of a surimi mixture for 3D printing. The sensory and physical properties of surimi mixtures containing 0%, 20 wt%, and 40 wt% milk were evaluated, where the unheated surimi mixture with added milk demonstrated increased firmness and adhesiveness compared to the negative control group. In addition, the hardness, adhesiveness, gumminess, and chewiness of the mixture containing 40% milk were highest, but springiness, cohesiveness, and resilience were lowest. In the sensory evaluation, as the amount of milk increased, a fishy smell, abnormal taste and texture improved, hardness and preference increased as well. From these results, it was confirmed that a surimi mixture can be prepared with milk to improve its physical and sensory properties for 3D printing when compared to the negative control mixture. In particular, it was revealed that the physical properties and preference of the surimi mixture are best when prepared with 40% milk.