RESUMEN
Traditional doenjang characteristically differs from commercial doenjang, as the former involves a long and natural fermentation process. This study determined the physiochemical characteristics of traditional doenjang produced in Chungnam region. Two commercial and thirteen traditional doenjang products were characterized in terms of color, moisture content, pH, °Brix, salinity, acid value, titratable acidity, NH2-N content, alcohol content, and total and reducing sugar contents. The traditional samples significantly differed from the commercial samples in terms of color, moisture, °Brix, acid value, and in alcohol, NH2-N content, and total sugar contents (p < 0.05), and the traditional samples were characteristically similar to those previously analyzed. Moreover, the samples produced in different cities could be clustered based on their physiochemical characteristics. The observed differences among the traditional samples were attributed to fermentation conditions, namely, duration and temperature, as these differences were not correlated with ingredient ratio.
RESUMEN
Garlic (Allium sativum), a species in the onion Genus, plays an important role in Korean cuisine. However, because garlic is perishable, garlic powder is often used instead. Garlic powder is prepared by freeze-drying, spray-freeze drying, and/or microwave-vacuum drying. The aim of this study was to determine the aroma and sensory characteristics of commercial garlic powders using instrumental and descriptive analyses. A sensory lexicon describing 13 aroma characteristics of dried garlic powder was developed, and 35 volatile compounds were identified. This study confirmed several key compounds related to fresh-garlic aroma, including dimethyl disulfide and allyl methyl trisulfide, and identified allyl dimethyl trisulfide as a compound related to roasted-garlic aroma, with non-sulfur-containing compounds involved. The findings of this study can improve the understanding of organosulfur compounds that develop in dried garlic products during processing.
RESUMEN
The Japanese sea lion, Zalophus japonicus, is an extinct pinniped species, which had inhabited along the coast of the Japanese archipelago and Korean peninsula. Its mitochondrial genome was determined by the assembly of PCR amplicons from the skeletal remains excavated from the Ulleungdo, South Korea. The whole mitogenome was 16,698 bp in length, which encoded 13 protein-coding genes (PCGs), 22 transfer RNAs (tRNA), 2 ribosomal RNAs (rRNA), an origin of light-strand replication (OL), and a control region (D-loop). Unusual start codons were identified in ND2 (ATA), ND3 (ATA), and ND5 (ATC), while COIII, ND3, and ND4 were terminated with an incomplete stop codon (T-/TA-). Phylogenetic analysis showed that Z. japonicus was a sister species to Z. californianus with 98.61% nucleotide sequence identity among 11 pinniped species in the infraorder Pinnipedia, which supported the previous results. The complete mitochondrial genome sequence of Z. japonicus would be valuable information for its restoration and the evolutional understandings of pinniped species in the Pacific Ocean.
RESUMEN
The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments were selected, and mushrooms were roasted for 60 min in a conventional oven. Roasting shiitake mushroom at 140 °C showed the highest levels of antioxidant activities including 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhidrazyl (DPPH) radical scavenging activities, total phenols and polyphenol contents. The ß-glucan ranged from 34.85% to 41.49%, and it was highest when the mushrooms were roasted at 120 °C, followed by 140 °C. Instrumental flavor analysis was conducted by Gas Chromatography using Purge and Trap, and identification of compounds were produced by NIST library. Twenty-six volatile flavor compounds were identified. The concentrations of pyrazines and furans increased with increased roasting temperatures. Shiitake mushrooms roasted at 160 °C for 60 min had the most diverse volatile flavor compound profiles. This study revealed how roasting temperatures can modulate antioxidant, functional (ß-glucan) and flavor benefits.
RESUMEN
The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis using a highly trained sensory panel. Mulberry fruit samples were prepared at different temperatures (-20, 0, 50, and 60 °C). The results showed that more diverse volatile compound profiles were produced overall and had increased levels of benzaldehyde, nonanal, and 3,3-dimethylhexane in Sample 3 and 4, which were dried at higher temperature (50 °C and 60 °C). The mulberry fruit samples that received heat treatment had higher grape juice, raisin, and sour aromatics, while samples that did not received heat treatment were characterized as having cucumber, green/grassy, and sweet aromatics.
RESUMEN
The coast of the Korean peninsula experiences a range of human impacts, including pollution, shipping, reclamation, and aquaculture, that have motivated numerous local studies of macrobenthic organisms. In this paper, 1,492 subtidal stations were compiled from 23 studies (areas) to evaluate environmental quality on a broader scale. A common index in biomonitoring, Shannon-Wiener evenness proportion (SEP), could not incorporate azoic or single-species samples. This shortcoming was overcome by developing an inverse function of SEP (ISEP), which was positively correlated with independent measures of water quality available for nine sites and was not biased by the size of the sampling unit. Additionally, at Shihwa Dike, where samples were collected before and after reinstating a tidal connection with the ocean, ISEP values improved over time, as expected. Thus, it is now possible to assign Korean subtidal sites to seven ISEP "grades" and to use their values and trends to guide coastal management.
