• Applied Biological Chemistry
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• 제23권2호
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• pp.89-105
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• 1980

Soysauce was made in the salt concentrations of 22.0% and 28.5%, and the changing aspects in nucleotides and their related compounds, free amino acids, free sugars and non-volatile amines which are related to the taste components during the fermentation process with a view to examining the taste components in the ordinary Korean soysauce were studied. And then artificial soysauce was prepared by applying the values derived from the analysis and measurement, and its sensory evaluation was performed. As the result of the sensory evaluation of artificial soysauce prepared according to the value of components analyzed from soysauce which had been fermented for fourty days in the salt concentration of 22.0%, it has been found that artificial soysauce was similar in taste to ordinary Korean soysauce. So, the following facts have been found: glutamic acid and aspartic acid have MSG-like taste, and IMP has a synergistic effect with these acids, which play great roles in ordinary Korean soysauce; both free sugars such as galactose and amino acids such as glycine, alanine and lysine have sweet taste; both amines such as tyramine and histamine, and amino acids such as valine, leucine, isoleucine, and phenylalanine have bitter taste; these components, combined with saline taste of salt and sour taste of organic acids, are assumed to form the unique taste in the ordinary Korean soysauce.

• 한국식품과학회지
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• 제33권2호
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• pp.238-244
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• 2001

본 연구에서는 가열온도에 따른 영귤 과즙의 성분 변화를 조사하여 영귤 가공의 기초 자료로 사용하고자 총산도, $^{\circ}Brix$, pH, 유기산, 유리 아미노산, 비타민 C, 나린진, 헤스페리딘, 네오헤스페리딘 함량, 향기 성분을 분석하였다. 영귤 과즙에는 유기산이 oxalic, citric, malic acid가 존재하였으며, citric acid가 92.8-94.1%로서 대부분을 차지하였고, 그외 malic acid와 oxalic acid 순으로 소량 함유되어 있는 것으로 나타났다. 가열온도가 $40^{\circ}C$에서 $90^{\circ}C$로 증가할수록 총 유기산의 함량은 약간 감소하는 경향을 보여, 가열 전에 비하여 $90^{\circ}C$로 가열 후 약 0.3%가 감소하였다. 영귤 과즙에 존재하는 유리 아미노산은 alanine, threonine, proline, aspargine과 aspartic acid, serine, tyrosine, tryptophane이 주요 유리 아미노산이었다. Arginine, valine, glycine, isoluecine, leucine, histidine등은 소량 존재하였다. 가열함에 따라 유리 아미노산 총량과 개개의 유리 아미노산 함량은 감소하였다. 영귤 과즙에는 비타민 C가 21.3mg% 존재하였으나, 가열함에 따라 점차 감소하여 $90^{\circ}C$에서는 17.3mg%가 존재하였다. 영귤 과즙에 존재하는 나린진, 헤스페리딘, 네오헤스페리딘 함량은 304mg%였으며, 가열함에 따라 297.0mg%로 약간 감소하였다. 영귤 과즙 향기 성분 중 limonene이 가장 많고, ${\gamma}-terpinene,\;{\alpha}-phellandrene$, myrcene, ${\alpha}-pinene$ 등이 주요 향기 구성 성분으로 나타났다. ${\alpha}-Thujene$는 가열하기 전 과즙에는 존재하였으나, $50^{\circ}C$ 이상 가열한 과즙에는 존재하지 않았다. 반면, ${\alpha}-terpinolene$, terpinene-1-ol, ${\beta}-terpineol$, $cis-{\beta}-terpineol$, ${\alpha}-muurolene$, bicyclo(3.2.0)hept-6-ene, mentha-1.4.8-triene 등은 가열하지 않은 원액과 $70^{\circ}C$까지 존재하지 않았으나, $90^{\circ}C$ 가열시에 새로 생성되었다.

• Applied Biological Chemistry
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• 제30권4호
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• pp.323-327
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• 1987

A. niger, A. shirousamii와 A. kawachii로 제조한 코오지와 누룩을 단용 또는 혼용하여 담금한 탁주 발효 과정 중 무기질, 아미노산 및 유기산의 소장을 검토한 결과 무기질 함량(ppm)은 Ca이 $1.50{\sim}15.20$으로 누룩구보다 코오지 구가 많았으며 Cu, Fe, Mn, Zn은 각각 $0.22{\sim}0.25,\;1.60{\sim}2.10,\;0.17{\sim}0.55,\;0.68{\sim}l.00$으로 모든 구에서 비슷하였고 K, Mg, Na, P는 각각 $3.00{\sim}40.50,\;5.25{\sim}19.50,\;1.43{\sim}2.95,\;3.00{\sim}63.00$으로 코오지구보다 누룩구에서 많았다. 유리 아미노산의 조성은 aspartic acid를 비롯한 16종이 검출되었다. 총유리 아미노산의 함량은 A. niger 누룩구가 811.86mg%로 가장 높았으며 주된 아미노산은 glutamic acid, alanine, leucine, phenylalanine이였고, A.kawachii 코오지구는 106.93mg%로 가장 낮은 함량을 나타냈다. 각 시험구의 유기산은 citric acid와 tartaric acid, pyruric acid, malic acid, acetic acid 등의 함량이 각각 $80.0{\sim}637.5,\;0{\sim}105.0,\;70.4{\sim}135.0,\;592.5{\sim}1425.0,\;32.5{\sim}87.5mg%$이었고 이 중에서 lactic acid, citric acid와 tartaric acid가 높은 함량을 나타내었다.

• 대한약학회:학술대회논문집
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• 대한약학회 2000년도 춘계총회 및 학술대회
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• pp.200.1-200.1
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• 2000

• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.427-431
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) is a commonly used practice for reducing the levels of monochloropropanediol in commercial Korean soy sauce. This study investigated the chemical compounds produced in commercial Korean soy sauce made by ATAB. The levels of amino-N, total acidity, pH, salinity and Brix of the soy sauce were 6.66%, 2.52%, 19.81%, 4.57 and 35.01, respectively. The major fatty acids were C18:2n-6, C16:0, Cl8:ln-9 and C18:3n-6. The concentration of polyunsaturated fatty acids were especially high, with of C18:2n-6 (49.8%) being the highest followed by C18:3n-6 (3.8%) and C18:3n-3 (2.4%) in that order. Among the non-volatile organic acids, the concentration of levulinic acid (1,206.28 mg/100 g) was the highest, while the taste value of citric acid was the highest. Among the ATP related compounds, IMP concentration (31.19 mg/100 g) was highest followed by AMP, hypoxanthine and GMP in that order. The concentrations of free and total amino acids in soy sauce were 6,136.94 mg/100 g and 8,702.76 mg/100 g, respectively. On the other hand, the taste value of glutamic acid, a major amino acid flavor determinant in soy sauce, was highest of all the amino acids, which is desirable since most free amino acids such as methionine, histidine and phenylalanine have a bitter taste that detracts from the flavor of soy sauce.

• 대한약학회:학술대회논문집
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• 대한약학회 2001년도 Proceedings of International Convention of the Pharmaceutical Society of Korea
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• pp.286.3-287
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• 2001

• 한국식품영양학회지
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• 제12권4호
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• pp.421-426
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• 1999

The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inocu-lation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commerical Nur-uk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol isobutyl alcohol and ethyl acet-ate which were known as aroma compounds in Takju were much higher in mash of modified Nuruk than in that of commercial Nuruk or ricd koji. The major organic acids were lactic fumalic and succinic acid in mash of modified and lactic and acetic acid in mash of commercial Nuruk and citric lactic and suc-cinic acid in mash of rice koji. The contents of total organic acids were 5,146mg/L, 1,706mg/L and 1, 388 mg/L in mash of commercial Nuruk rice koji and modified Nuruk respectively. The major free amino acids were glutamic acid alanine proline and histidine in mash of modified Nuruk and glutamic acid proline leucine and histidine in mash of commercial Nuruk and arginine proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14,090mg/L 12,202mg/L and 7,152 mg/L in mash of modified Nuruk commercial Nurcuk and rice koji respectively. Therefore it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.

• 한국수산과학회지
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• 제16권3호
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• pp.202-210
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• 1983

우리 나라 중요 담수어의 정미성분을 밝힐 목적으로 전보에 이어 메기배육중의 유리아미노산, 핵산관련물질, 유기염기, 당류, 유기산 및 무기질을 분석하였다. 또한 이 분석치를 기초로 하여 표준 시약을 가지고 합성엑스분을 조제하여 천연엑스분과 맛을 비교하였으며, omission test를 실시하여 각 성분들이 맛에 미치는 영향을 조사하였다. 유리아미노산의 함량은 glycine이 가장 맞아 전체 유리아미노산의 $25\%$를 차지하였고, 다음으로 alanine, lysine, taurine등이 많았다. 핵산관련물질은 IMP 함량이 98.9mg/100g으로서 가장 많았으며, 그 외 성분은 비교적 함량이 적었다. 유기염기는 creatinine이 351.7mg/100g으로서 가장 많았고 betaine은 18.0mg/100g이었으며 TMA 및 TMAO는 1.4mg/100g 이하로서 극미량이었다. 유기산의 경우는 숙신산, 브티르산, 프로피온산 등이 함량이 많았고 옥살산, 푸마르산, 말레산, 타르타르산 및 시트르산은 흔적량에 불과하였다. 당류의 함량은 포도당이 5.1mg/100g으로서 가장 많았으며, ribose, arabinose, fructose및 inositol은 약 1mg/100g으로서 미량이었다. 무기염류의 함량은 $K^+$ 및 $PO_{4}^{3-}$이 각각 210.0mg/100g, 305.8mg/100g으로서 월등히 많았고 다른 무기염류는 38.0mg/100g이하였다. 관능검사 결과로 본 매기의 주된 정미성분은 serine, alanine, IMP, 숙신산 및 $PO_{4}^{3-}$였다.

• Mycobiology
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• 제42권4호
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• pp.353-360
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• 2014

Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolic products such as free sugars, amino acids, organic acids, and aromatic compounds, which are produced during the fermentation of raw materials by molds and yeasts present in nuruk, a Korean fermentation starter. In this study, makgeolli was brewed using the wild yeast strain Saccharomyces cerevisiae Y98-5, and temporal changes in the metabolites during fermentation were analyzed by ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry. The resultant data were analyzed by partial least squares-discriminant analysis (PLS-DA). Various metabolites, including amino acids, organic acids, sugar alcohols, small peptides, and nucleosides, were obviously altered by increasing the fermentation period. Changes in these metabolites allowed us to distinguish among makgeolli samples with different fermentation periods (1, 2, 3, 6, 7, and 8 days) on a PLS-DA score plot. In the makgeolli brewed in this study, the amounts of tyrosine ($463.13{\mu}g/mL$) and leucine ($362.77{\mu}g/mL$) were high. Therefore, our results indicate that monitoring the changes in metabolites during makgeolli fermentation might be important for brewing makgeolli with good nutritional quality.

• Bulletin of the Korean Chemical Society
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• 제13권3호
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• pp.285-289
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• 1992

Enantiomeric separation of underivatized amino acids using N-alkyl-L-proline (octyl, dodecyl or hexadecyl) coated HPLC has been accomplished. The anchoring N-alkyl groups of L-proline provides a permanent adsorption of there solving chiral agent on the hydrophobic interface layer of a reversed phase. The factors controlling retention and enantioselectivity such as the Cu(II) concentration, pH of the eluent, the type and concentration of organic modifier in the hydroorganic eluent, and extent of coating were examined. The elution orders between D- and L-amino acids were consistent, L-forms eluting first, except histidine and asparagine. The extremely high enantioselectivity $(\alpha$ upto 13 for proline) is observed. The retention mechanism for the chiral separation can be illustrated by a complexation and hydrophobic interaction.