• Journal of Life Science
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• v.17 no.8 s.88
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• pp.1111-1114
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• 2007

The volatile flavor components of buckwheat (Fagopyrum esculentum Moench)-green tea were analyzed and identified. To make tea having good flavor and functional property, parched buckwheat (50%) was mixed with green tea (50%). The extraction of volatile flavor compounds of buckwheat-green tea was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. The main volatile flavor components of buckwheat-green tea were compounds that originated from parched buckwheat and the green tea. The former were 15 pyrazines having roasted and nutty aroma and methylbutanals and furfural having sweet-aroma. The latter were nerolidol, linalool, indole, ${\beta}-ionone$ and geraniol etc having flower-like odor in green tea.

• The Korean Journal of Community Living Science
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• v.24 no.1
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• pp.133-139
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• 2013

This study was conducted to assess the dietary intake of college students in Gyeonggi-do. The dietary survey data were obtained by a semi-quantitative food frequency questionnaire given to 103 students, 56 males and 47 females. The average age the of subjects was 22.5 years old for the male students and 20.9 years old for the female students. Among the subjects, 38 males and 26 females' height, weight and percentage of body fat were measured using Inbody 3.0. The average height, weight, Body Mass Index(BMI) and percentage of body fat of the subjects was 173.1cm, 68.6 kg, 22.9 and 18.9% for males and 162.5 cm, 54.1 kg, 20.5 and 28.1% for females, respectively. The mean daily intake of energy was 2,343.0 kcal for males and 2,062.0 kcal for females. The average intake of protein, carbohydrates, Vitamin B1 in the male students were significantly higher than those of the female students(p<0.05). The average of Nutrient Adequacy Ratio(NAR) was ranged from 0.60(folate) to 0.99(phosphorus). NAR of Vitamin A and calcium was 0.71 and 0.75, respectively. The average of Mean Adequacy Ratio(MAR) was 0.85. The intake of rice and oriental cereals(sum of the parched cereal powder, ramen, noodles, Chajangmyon, buckwheat vermicelli, buckwheat noodles, dumplings and rice cakes) in the males was significantly higher than those of the females. The intake of snacks in the females was significantly higher than that of the males. Appropriate nutritional education for an optimal intake of nutrients may help to improve the quality of diet in college students.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.377-386
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• 2006

Imwonshibyukji(1827) is an important and stupendous ancient scientific book, which is much like an encyclopedia, that can discern the dietary life of the latter period of Choseon. This article is assorted, which is mentioned in this book, as Cho(Misutkaru-in parched grain that is weed out into powder) to the main material of grain Youmicho, Wandoocho, Youcho, also the medicinal plant as the main material Youkhangcho, Backyupcho, Chungumcho, Unyoungcho, and Naecho, Haengcho, Eicho, Imgumcho, Joyou, Bokbunjacho, made by fruit. The results of inquiring the property by the assortment is as you see in the following. Youmicho, Wandoocho, Youcho, Youkhyangcho, Backyupcho, and Chungumcho, which consist of glutinous rice, nonclutinous rice, barley, buckwheat, pea, and black soybean are among 13 kinds of methods to make Cho. The manufacturing process is similar to that of Misutkaru, but in the case of Unyoungcho 6 different medicinal powders are mixed with Chundang and Sookmill to form a hard portable taffy substance, which is quite unique. Naecho, Haengcho, Eicho, Imgumcho, Joyou, and Bokbunjacho are extracted from pulp and processed in a powder form like Misutkaru, which can also be considered as a fruit tea. Youcho is unique in its sense, since it is fermented by maggots that are bred in order to obtain the juice. Cho is known to calm thirst and empty stomachs, and has various medicinal materials to act as food to aid virility. It is also known to have multiple functions as an alternative staple, refreshment to aid virility, portable food, and preferable beverage. There are ten references on Cho, 37% are Korean in Ongheejobji and 63% Chinese in Jaeminyosool, Bonchogangmok, Chungmoonbobang, Nongjungchunsuh, Wangshinongsuh, Shikgyung, Sukmyung, Bonchoseupyou, and Wisaengbogam. The citations are in the general introduction and 13 types of Cho are cited 19 times overall, but citations based on Chinese references are non existe.