To produce super sweet corn sikhye, substituted for sweetener, the ratio of rice and super sweet corn was adjusted and processed with complex enzymes during saccharification, and their physicochemical and sensory properties were analyzed. The soluble solid content of the control and Corn-5 showed significantly high content at 13.50 °Brix, and the reducing sugar content of Corn-5 showed the highest content at 9.45%. The control showed the lowest free sugar content among all the experimental groups, excluding maltose content. In the enzyme-treated corn sikhye group, as the amount of super sweet corn increased, the content of sucrose decreased and the contents of glucose and fructose increased. The content of ascorbic acid and polyphenol compounds increased as the amount of super sweet corn increased. DPPH and ABTS radical scavenging abilities increased with increasing ratio of super sweet corn and enzyme treatment compared to the control. In the case of sensory evaluation, Corn-3, which substituted 30% of super sweet corn for rice and treated with enzymes, showed higher evaluations in taste, sweetness, and overall preference than those of the control.

To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.

To enhance the efficacy of Abeliophyllum distichum leaves, extracts were prepared using different solvents for hydrolytic enzyme-treated Abeliophyllum distichum leaves. Physicochemical quality and antioxidant activity were measured. Soluble solids, reducing sugar, ascorbic acid, flavonoids, and polyphenols contents showed the lowest values in the control without enzyme treatment. However, they showed high contents in ethanol extract. In the case of enzyme treatment, their values were higher than those of the control. In particular, verbascoside content increased about 220 times more than that of the control group when treated with enzymes and extracted with 50% ethanol. pH was lowered upon enzymatic treatment. Regarding DPPH radical scavenging activity, for enzyme-free, 25% ethanol extract showed the highest activity among extracts with different solvents. For cellulase and pectinase-treated leaves, water extract showed the highest DPPH radical scavenging activity among extracts with different solvents. For leaves treated with enzyme combination, 50% ethanol extract showed the highest DPPH radical scavenging activity among extracts with different solvents. Regarding ABTS radical scavenging activity, it was generally higher in the 50% ethanol extract than in the water extract and 25% ethanol extract. In particular, verbascoside content was increased when the extract was prepared by co-treatment with enzymes and 50% ethanol.

Bourbon is the major coffee variety grown in Rwanda. Fully washed bourbon produced in Rwanda is a nascent specialty coffee and no investigation of its quality characteristics has been reported. Thus, this study aimed at providing information about intrinsic flavor characteristics and identifying the most discriminating aroma compounds of this coffee from the major growing areas in four provinces (considered by this study as geographical sub-regions) in comparison with Arabica coffee from Ethiopia and Brazil using electronic nose and electronic tongue. Samples were discriminated and characterized by performing a principal component analysis (PCA). A discriminant factorial analysis (DFA) model was also used to predict the geographic origin of coffee samples based on their flavor characteristics. A similarity was observed between flavor characteristics of coffee samples from western and southern sub-regions as well as between northern and eastern sub-regions of Rwanda. Twenty one most discriminating aroma compounds were found but the identified and confirmed ones are: Butan-2-one, Acetic acid, n-Butanol, 2, 3- Pentanedione, Ethyl-2-methybutyrate, Dimethylsulfide, 2-Prpanol, 2-Methylfuran, Ethylacetate, Ethyl propionate and Heptanal. A DFA model using e-nose was successful in predicting the geographic origin of coffee samples but not with e-tongue. This means that aroma can reliably be used to predict the geographic origin of coffee samples than their taste characteristics. Further investigation is required to test the possibility of origin recognition based on taste characteristics.

This study evaluated the physicochemical quality characteristics of raw and roasted beans of fully washed specialty Bourbon cultivar ofCoffea Arabica“BM 139" from seven of the major coffee growing areas in Rwanda in comparison with a wet processed Typica cultivar from Yirgacheffe, Ethiopia and a dry processed red Bourbon cultivar from Cerrado, Brazil. Tested samples had moisture content between 7.7 and10.2%. Raw coffee from Brazil had the lowest density and darker than samples from other regions. Other samples showed no significant differences in true density. Raw coffee from Kayumbu coffee washing station (CWS), Kamonyi district showed the lowest total phenolic content of 38.4 mg/g solid whereas raw coffee from Nyamyumba CWS, Rubavu district had the highest content of 46.8 mg/g solid. DPPH radical scavenging activity (RSA) ranged from 89.9 to 91.8% and varied little between samples. Raw coffee from Yirgacheffe, Ethiopia showed the highest total titratable acidity of 1.48% as citric acid and totalcaffeoylquinic acidof 82.62 mg/g solid whereas that from Brazil had the highest caffeine content of 18.5 mg/g solid. Raw coffee from Karenge CWS, Rwamagana district was characterized by having the lowest caffeine and trigonelline content (13.4 and 10.3 mg/g solid, respectively). After roasting, there was a drop in most physicochemical characteristics. Raw and roasted coffee samples from Rulindo and Kirorero CWS indicated higher bulk densities which might be due to higher altitudes of these two areas. Caffeine and RSA were not affected by the roasting process. The Brazilian coffee was characterized by higher caffeine content in raw as well as roasted forms. After roasting, coffees from Rwanda were more acidic than Brazilian and Ethiopian coffees. This study revealed that the physicochemical characteristics of the Bourbon cultivar may vary depending on the geographical sub-regions which is due to environmental conditions, processing and agricultural practices.

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was ‘easy access to Korean food restaurants’ (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were ‘taste’ and ‘price’ (Chinese foreign students 72.7% and 18.2%, Chineselocals 59.1% and 22.7%, respectively), and needed improvements for Korean food were ‘spicy and salty taste’ and ‘nutritional aspect’ (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was ‘Garlic’ (18.0%) in Chinese foreign students, and ‘Red pepper powder’ (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

신제3기 마이오세(Miocene)의 플라야호(playa lake) 환경에서 형성된 증발형 붕소 광상인 터키 의 비가디치(Bigadiç) 광상과 크르카(Kırka) 광상에서 산출되는 점토에서 각각 LiO2가 0.02-0.21%, 0.16-0.30% 함유되어 있다. 이는 점토에 리튬을 함유한 헥토라이트(hectorite)가 함유되어 있기 때문으 로 확인되었으며 붕소 광석을 처리하고 남은 광미도 LiO2 0.04-0.26% 포함하고 있는 것으로 보고된 다. 약 0.18%의 리튬 함량을 보이는 비가디치 및 크르카 광상 점토 시료 각 1개에 대하여 추출 가능 한 리튬의 양을 알아보았다. 본 연구의 XRD 분석 결과 크르카 광상의 시료에는 25.7%, 비가디치 시 료에는 79.7%의 헥토라이트가 함유되어 있었다. 이들 점토가 리튬 광석으로 활용될 수 있는지 알아보 기 위해 (1) 산 처리 용출 및 (2) 열처리 침출 방법으로 리튬을 추출하였다. 두 광상 시료 모두 0.25 M 염산과의 반응시간에 따라 용출되는 리튬의 양이 증가하였으나 10시간 이상 반응시켰을 때는 용출되 는 리튬의 양이 더 이상 증가하지 않았다. 10시간 이상 반응시켰을 때, 크르카 광상 점토 시료에서 89%의 리튬이 용출되었으며 비가디치 광상 점토 시료에서 71%의 리튬이 용출되었다. CaCO3 및 CaSO4와 함께 1,100°C에서 2시간 열처리하여 크르카 광상 시료에서 87%, 비가디치 광상 시료에서 82%의 리튬을 추출하였다. 크르카 광상의 점토 시료는 산 처리로 더 많은 양의 리튬을 추출할 수 있 었으며 비가디치 광상의 시료는 열처리 방법으로 리튬을 더 많이 추출할 수 있었다.

신제3기 마이오세(Miocene)의 플라야호(playa lake) 환경에서 형성된 증발형 붕소 광상인 터키 의 비가디치(Bigadiç) 광상과 크르카(Kırka) 광상에서 산출되는 점토에서 각각 LiO2가 0.02-0.21%, 0.16-0.30% 함유되어 있다. 이는 점토에 리튬을 함유한 헥토라이트(hectorite)가 함유되어 있기 때문으 로 확인되었으며 붕소 광석을 처리하고 남은 광미도 LiO2 0.04-0.26% 포함하고 있는 것으로 보고된 다. 약 0.18%의 리튬 함량을 보이는 비가디치 및 크르카 광상 점토 시료 각 1개에 대하여 추출 가능 한 리튬의 양을 알아보았다. 본 연구의 XRD 분석 결과 크르카 광상의 시료에는 25.7%, 비가디치 시 료에는 79.7%의 헥토라이트가 함유되어 있었다. 이들 점토가 리튬 광석으로 활용될 수 있는지 알아보 기 위해 (1) 산 처리 용출 및 (2) 열처리 침출 방법으로 리튬을 추출하였다. 두 광상 시료 모두 0.25 M 염산과의 반응시간에 따라 용출되는 리튬의 양이 증가하였으나 10시간 이상 반응시켰을 때는 용출되 는 리튬의 양이 더 이상 증가하지 않았다. 10시간 이상 반응시켰을 때, 크르카 광상 점토 시료에서 89%의 리튬이 용출되었으며 비가디치 광상 점토 시료에서 71%의 리튬이 용출되었다. CaCO3 및 CaSO4와 함께 1,100°C에서 2시간 열처리하여 크르카 광상 시료에서 87%, 비가디치 광상 시료에서 82%의 리튬을 추출하였다. 크르카 광상의 점토 시료는 산 처리로 더 많은 양의 리튬을 추출할 수 있 었으며 비가디치 광상의 시료는 열처리 방법으로 리튬을 더 많이 추출할 수 있었다.

아라비카 커피 생두 3종(브라질 버번, 인도네시아 만델 링, 케냐 타투)을 배전 온도 181~215℃의 범위에서 8.15~11.83분의 조건에서 약배전, 중배전, 강배전으로 배전 하여 물리적 특성, 이화학적 성질, 항산화력 등을 조사하였 다. 배전 온도가 증가함에 따라 무게와 밀도가 감소하였고, L*, a*, b*값이 감소하였다. 총 페놀함량은 생두보다는 배전 후의 원두에서 더 높았으며, 약배전과 중배전에서 가장 높 았다. 카페인 함량은 강배전한 시료에서 가장 높았다. 클로 로겐산은 생두에서 가장 높았으며, 배전의 강도가 강해짐 에 따라 감소하였다. ABTS와 DPPH 라디칼 소거능은 생두 보다는 배전 후의 원두에서 더 높았으며, 배전의 강도가 강해짐에 따라 감소하였다. 따라서 항산화력을 유지하기 위해서는 지나치게 높은 온도에서 배전하는 것보다는 낮은 온도에서 약배전하는 것이 바람직한 것으로 사료된다. GC 를 기초로 한 전자코를 활용하여 커피의 향기패턴을 분석한 결과 품종과 배전정도에 따른 향기패턴의 차이를 잘 구분할 수 있었다.

브라질 몬테알레그레 커피와 에티오피아 시다모 커피를 약배전, 중배전, 강배전으로 볶아 색도, 총 페놀 함량, 카페인, 클로로겐산 함량을 분석하였다. 총 페놀함량은 3.06~3.31%, 카페인 함량은 0.81~1.11%로 배전과정 중 큰 차이를 나타내지 않았다. 브라질 커피의 클로로겐산 함량은 2.15%(약배전)에서 1.32%(강배전)으로 감소하였고, 에티오피아 커피의 클로로겐산 함량은 2.27%(약배전)에서 0.49%로 감소하였다. DPPH와 ABTS 라디칼 소거능은 약배전 시료와 강배전 시료간에 큰 차이를 나타내지 않았다. GC를 기초로 한 전자코를 이용하여 배전 정도에 따른 향기패턴을 분석한 결과 향기패턴의 차이를 잘 구분할 수 있었다. 전자혀 분석기술을 이용하여 각기 달리 배전한 시료를 분석한 결과 신맛과 단맛은 배전이 진행됨에 따라 감소했다. 전자코와 전자혀 분석기술은 배전과정 중에 향기와 맛을 평가하는데 유용하게 활용될 수 있을 것이다.