• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.230-233
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• 1998

Acetic acid producing bacteria were isolated from deastringent persimmon vinegar and the major bacterium was identified using morphological and biochemical tests. Acetobacter sp. AH-1 was motile, gram negative rod with catalase positive and oxidase negative. The strain can grow up to 5 % ethanol and 2% NaCl as well as 25% glucose. Optimum temperature and pH for growth were 3$0^{\circ}C$ and 5.0, respectively. Volatile constituents of persimmon vinegar were analyzed by purge and trap sampling . Acetic acid adn alcohol were the largest volatile compounds quantitiatively in persimmon vinegar. Among alcohols, 20methyl-1-propanol, isoamyl alcohol and amyl alcohol were detected. Isovaleradehyde and benzaldehyde for aldehyde, isoamyl acteate, ethyl formate, propyl aceetate, and ethyl acetate for esters were likely to contribute to persimmon vivegar flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.580-586
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• 2010

The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.720-726
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• 1995

Chemical components relevant to the characteristic taste of the Korean native persimmon(Diospyros kaki, Thumb) leaf tea were analyzed. Samples were processed by using three different methods ; SHT(steamed and then hot-air dried), DHT(dried in the shade, steamed and then hot-air dried) and RHT(roasted and then hot-air dried). The components analyzed were general compositions of dried perisimmon leaves and extracted solution. The composition of moisture, ash, crude lipid and total nitrogen did not show significant variation among different processing methods of the persimmonleaf tea. The contents of caffeine, tannin and vitamin C in persimmon leaf tea were in the range of $178.4~209.8{\mu}mol/g$, 29.1~38.5mg% and 325.3~2084.7mg%, respectively. The vitamin C content was significantly higher in the RHT than other treatments. The contents of caffeine, tannin and vitamin C in the tea extracted solution were in the range of $101.5~130.1{\mu}mol/g$, 15.4~25.9mg% and 111.0~1274.3mg%, respectively. The vitamine C in the tea solution was the highest in the RHT treatment and 61.1% of vitamin C in the leaf tea was extracted out in these processing methods. The major amino acids contained in the leaf tea were in decreasing order glutamic acid, aspartic acid, leucine and phenylalanine, these four amino acids consisting 38.9~39.8% of the total amino acid contained in the persimmon leaf tea. The major amino acids contained in the tea solution were glutamic acid, proline, histidine and arginine. Six kinds of 5'-nucleotides, CMP, AMP, UMP, IMP, GMP and hypoxanthine were detected and CMP was the most abundant component in fresh leaf, leaf tea and tea solution. The second highest 5'-nucleotides in both leaf tea and tea solutions were GMP, AMP and UMP in all processing method. The highest free sugar contained in the fresh leaf tea and tea solution was sucrose.