This study compares the amygdalin content and quality characteristics of maesil chung prepared with different maesil cultivars. Maesil fruits were sugared for 3 months, aged for 3 months after the liquid separation, and heat treated at 75oC for 30 min. Amygdalin in maesil chung generally peaked at the second month of sugaring and gradually decreased until three months of sugaring. During the first month of aging, amygdalin dramatically decreased and then gradually decreased by additional aging for two months. For the end-use maesil chungs (subjected to heat treatment), the amygdalin content ranged from 68.5 to 179.4 ppm, the soluble solid content from 58.8 to 62.3 oBrix, and the 5-HMF from 3.5 to 13.4 ppm. Their color characteristics exhibited a brightness of 26.8-27.6, a redness of 9.4-10.5, and a yellowness of 5.3-6.9. Their total sugar content was in 34.2-44.7%, consisting of 1.8-2.1 mg/mL glucose, 1.6-2.0 mg/mL fructose, and 1.3-1.9 mg/mL sucrose. Only malic acid and citric acid were detected in the enduse maesil chungs. While the trace amounts of Na and Fe were found, K, P, and Ca were relatively rich.

Abstract
서 론
재료 및 방법
    재료
    매실청의 제조
    아미그달린 정량
    당도
    총 폴리페놀(total polyphenol) 함량
    5-hydroxymethyl furfural (5-HMF) 함량
    색 특성
    총당
    당 조성
    총산도
    유기산 함량
    무기질
    통계 처리
결과 및 고찰
    품종에 따른 매실청의 아미그달린 함량 변화
    품종별 매실청의 당도
    품종별 매실청의 아미그달린, 폴리페놀, 5-HMF 함량
    품종별 매실청의 색도
    품종별 매실청의 총당 함량과 당 조성
    품종별 매실청의 총산도와 유기산 함량
    품종별 매실청의 무기질 함량
요 약
References

• 최현우(경기대학교 대학원 식품생물공학과) | Hyun Woo Choi (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
• 김현석(경기대학교 대학원 식품생물공학과/경기대학교 바이오융합학부 식품생물공학전공) | Hyun-Seok Kim (Department of Food Science and Biotechnology, Graduate School, Kyonggi University/Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University) Corresponding author