The objective of this study is to examine the effects of consumer beliefs regarding three food certifications on their behavioral intention and the behavioral intention biases to purchase (purchasing intention biases) certified agricultural products as predicted by a subjective probability model. The food certifications used for this study are ‘Organic food’, ‘Traceability system of food products,’ and ‘Hazard Analysis Critical Control Point (HACCP)’. Tofu (bean curd) was selected as being representative of agricultural food products, for the purposes of this study. In 2016, we surveyed 243 consumers regarding the strength of their belief regarding their prior beliefs relative to each certification, as well as the strength of their intention to purchase certified tofu based on their belief strengths for this study. The study resulted in the following findings: Firstly, consumers hold more than two different prior beliefs for each of the three certifications included in this study. Consumers’ prior beliefs regarding these certifications have an impact on their consideration as to whether they plan to buy those certified agricultural products. Secondly, consumers try to persuade themselves to ensure that their particular belief about the product’s certification could lead to a purchasing decision regarding that agricultural product

In this study, Ilex serrata Thunb was extracted with 70% methanol and concentrated under reduced pressure to measure its total polyphenol contents; furthermore, we examined the effect of electron donating ability of the various extracts. The extract was fractionated using different solvents such as methylene chloride, ethyl acetate, and methanol to investigate total polyphenol contents and electron donating abilities. The total polyphenol contents were 1,058.59±85.85 μg GAE/mL in 70% methanol, 297.29±29.43 μg GAE/mL in methylene chloride, 313.28±9.22 μg GAE/mL in ethyl acetate, and 837.82±31.16 μg GAE/mL in methanol. The total polyphenol contents showed significant differences (p<0.05) between the solvents. The electron donating abilities were 72.93±0.29% for 70% methanol extract, 14.02±2.01% for methylene chloride, 24.05±1.75% for ethyl acetate, and 84.08±1.95% for methanol. The electron donating abilities were significantly different (p<0.05) between the solvents. The two portions of Ilex serrata Thunb extracts obtained from methanol showed significantly relevant results in the total polyphenol contents and electron donating ability, which was higher than the original extract

This study was conducted to investigate the risk of chronic disease as predicted by abdominal obesity in Korean adult females. Data on 2,738 adult females aged 40~64 yrs was obtained from the 2013~2014 Korean National Health Nutrition Examination Survey. The subjects were divided into normal (n=1,835), abdominal obesity (AO, n=73), and BMI-diagnosed abdominal obesity (BMI-AO, n=505) groups based on the NCEP-ATP III guidelines and by applying the KSSO definition regarding waist circumference. Triglyceride blood levels, fasting blood sugar levels, systolic blood pressure, and diastolic blood pressure were higher in the AO and BMI-AO groups than in the normal group. The HDL-cholesterol levels of subjects in the two abdominal groups were lower as compared to those of subjects in the normal group. The mean adequacy ratio was lower among subjects in the AO and BMI-AO groups than among those in the normal group. Moreover, the NAR and INQ scores of some micro-nutrients in both of the abdominal obesity groups were lower than those in the normal group. Both the AO and BMI-AO groups showed significantly higher risks of hypertriglycemia, hyperglycemia, hypertension, hypoHDL-cholesterolemia, and metabolic syndrome than were shown by the normal group. Notably, as compared to the normal group, the AO group showed higher risk of hypercholesterolemia, hyperLDL-cholesterolemia, hypertriglycemia, and metabolic syndrome than did the BMI-AO group. This finding suggests that it is essential to develop prevention programs including programs for those with abdominal obesity despite their having a BMI within the normal range.

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but △E increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

The purpose of this study was to evaluate the protective effect of PineXol® on H2O2-induced cell death in SK-N-MC cells, and in early stage focal ischemia rodent model. SK-N-MC cells were pre-treated with 200 μM H2O2 or various concentrations of PineXol® (10, 30, and 50 pg/mL) for 24 h, and then exposed to H2O2 for 3 h. Cell death was assessed by the CCK-8 assay, reactive oxygen species (ROS) assay, and lactate and dehydrogenase (LDH) release assay. Superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) expressions were also analyzed by western blotting. Focal ischemia rodent model was used as the in vivo model, and different concentrations of PineXol® (1, 10, and 100 mg/kg) were administered. One week after administration, reduction of infarct volume was analyzed by TTC staining. Cell viability of H2O2-treated SK-N-MC cells significantly increased by pre-treatment of PineXol® (p<0.05). PineXol® pre-treatment also induced significant decrease of ROS and LDH expressions. However, PineXol® did not affect the infarct volume. These results suggest that PineXol® has significant neuroprotective effect in vitro, but statistical significance was not confirmed in the in vivo focal ischemia mo

The purpose of this study was to determine factors related to the consumption of energy drinks among male and female high school students in Daejeon. The research data, derived from the self-administered questionnaire method, was collected from 664 students in fifteen high schools during the spring of 2016. A total of 542 complete questionnaires were analyzed (response rate: 79.8%). Approximately 73% of the students self-reported having consumed energy drinks, with a greater percentage of male (as opposed to female) students self-reporting as having done so. The most common reasons given for the consumption of energy drinks were to stay awake (54.8%), the good taste of the drink (28.0%), to concentrate during studying (17.2%), and to relieve fatigue (16.9%). The adverse effects were palpitation (59.3%), insomnia (35.6%), and experiencing difficulty in waking up (30.5%). More than two in three (67.8%) students who experienced adverse effects still consumed energy drinks. The average level of health consciousness was lower than 3 out of 5 points. The results of the logistic regression analyses indicated a positive relationship between monthly allowance (OR=1.01 for male and female students) and the consumption of energy drinks by both male and female students. Among the male students, freshmen (OR=0.23) were less likely to have consumed energy drinks than juniors. Male students’ sleeping hours (OR=0.65) and perceived school life satisfaction scores (OR=0.63) were negatively associated with the consumption of energy drinks. In the case of female students, study hours (OR=0.83) and energy drinks consumption were negatively related. These factors affecting energy drinks consumption could be considered in the development of dietary education programs aimed at protecting high school students from the adverse health impacts of energy drinks

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

The purpose of this study was to examine the relationship between the smoking and eating habits of high school students. We also presented the basic data for the effective smoking cessation and smoking prevention programs, and proper nutrition education programs. We surveyed 304 high school male students in Sokcho city. The results were as follows ; a total of 23.7% of the subjects were smokers, the smokers spent more pocket money than the non-smokers and they also spent more time on the internet or smartphone. The smokers had lower awareness of the dangers of smoking than that of non-smokers. They started drinking alcohol earlier than the non-smokers. Their water intake was higher and they preferred consumption of high-protein foods like fried chicken, but were not inclined to vegetables and sour tasting foods. These results imply that smoking habits of the subjects affected their eating and drinking habits. A matter of concern was the low intake of vegetables and sour tasting foods, which could lead to a deficiency of nutrients such as vitamins, minerals and dietary fibers. The smokers were less satisfied with their school life than the non-smokers. There was a negative correlation with the degree of awareness of the dangers that smoking can cause. Conversely, the amount of smoking and drinking habits were positively correlated. To reach a healthy adulthood, it is crucial to quit smoking and participate in smoking prevention education along with nutrition education and abstinence education for the adolescents.

In this study, we evaluated the nutritional components and functional activities of Wooung (burdock, Arctium lappa L.) and Jerusalem artichoke (Helianthus tuberosus L.) tea. Roasting burdock’ contained 75.87% carbohydrates; in addition, the moisture content, crude fat, crude protein, and crude fiber were 10.43%, 1.77%, 8.50%, and 3.43%, respectively. Roasting Jerusalem artichoke showed 77.477% carbohydrate content, with moisture content, crude fat, crude protein, and crude fiber of 10.67%, 1.23%, 7.83%, and 2.80%, respectively. Roasting burdock’s water-soluble dietary fiber content was 4.8 g/100 g and insoluble dietary fiber content was 1.5 g/100 g; whereas, roasting Jerusalem artichoke’ water soluble dietary fiber content was 2.4 g/100 g and insoluble dietary fiber content was 1.6 g/100 g. The highest mineral contents in roasting burdock and Jerusalem artichoke were potassium and magnesium, in order. The results of amino acid analyses s indicated a total of 25 types in roasting burdock, with total amino acid content of 1,382.112 mg/100 g, and essential amino acid content of 766.031 mg/100 g. In total, 24 types of amino acids were separated and identified in roasting Jerusalem artichoke, with total amino acid content of 2,678.018 mg/100 g, and total essential amino acid content of 157.294 mg/100 g. Roasting burdock and Jerusalem artichoke’ polyphenol contents were 32.56 and 29.56 mg GAE/g each, and their flavonoid contents were 16.54 and 16.71 CE/g each. IC50 values of DPPH radical-scavenging activity of roasting burdock and Jerusalem artichoke were 12.99 and 19.74, respectively; and IC50 values of hydroxyl radical-scavenging activity were 25.96 and 22.93, respectively.

This study was a report on 60 heads of Hanwoo steers(5 treatments⨯4 heads⨯3 repeats). Their start weights were 361.2±14.39 kg to 380.5±27.33 kg; 12.7 to 13.6 months of age. The aim was to investigate the effect of herbal probiotic supplementation on the weight, blood composition, meat quality and immunity in beef. In case of body weight gain, con. 1 plot(183.8 kg) in the early fattening stage, T3 plot(115.1 kg) in the middle fattening stage, and T2 plot(163.3 kg) in the late fattening stage significantly increased(p<0.05). There was a statistically significant difference in the blood content of T-Cho and IgG: con. 1 plot and T1 plot in the early fattening stage, T3 plot and T2 plots in the middle fattening stage, and con. 2 plot and T1~T3 plots in the late fattening stage had higher blood content than that of other treatment plots (p<0.05). In addition, the carcass weight was highest in the T1 plot and T2 plot among the total treatment plots(p<0.05). However, no statistical significant difference was observed in the different treatments; all individual treatment plots(T1~T3 plots) were somewhat higher than the control plots(con. 1~con. 2 plots) with respect to the carcass quantity and carcass quality. Combining and analyzing all results revealed that the dietary addition of herbal probiotics for Hanwoo steers had a positive effect on the improvement of weight, amount of meat, meat quality and immunity

Edible insects have gained recognition worldwide as complementary protein sources. Recently, four edible insects were newly allowed to be used as food materials in Korea: the mealworm (Tenebrio molitor), the cricket (Velarifictorus asperses), the white-spotted flower chaffer beetle larva (Protaetia brevitarsis seulensis), and the rhinoceros beetle larva (Allomyrina dichotoma). In this study, we evaluated the oxidative stabilities of these four edible insects during cold storage. The insects were sacrificed by blanching for 3 minutes in boiling water. The blanched insects were then stored at 4℃ in an incubator for 42 days. The color values, titratable acidity, peroxide values, acid values, TBARS, contents of VBN, and total plate counts of the insects were measured at days 0, 2, 4, 7, 10, 14, 21, 28, 35, and 42, respectively. Blanching decreases oxidative stresses during storage. At day 0, the white-spotted flower chaffer beetle larva showed the highest values for acid value, TBARS, VBN, and microbial counts. Most of the oxidative indicators were significantly changed at day 14 in all four insects, possibly related with the growth on all microbial plates. Based on microbial safety and the oxidative stabilities of lipids and proteins, optimal storage conditions for the cricket, the white-spotted flower chaffer beetle larva, and the rhinoceros beetle larva were 10~14 days at 4℃. Likewise, the mealworm showed rapid oxidation after day 14, but poor qualities were not observed until day 28.

Free radicals originate due to the radiolysis of cytoplasmic water with low “Linear Energy Transfer” (LET) radiations. Naringenin (Ng) is a natural antioxidative compound found in citrus fruits. This study revealed that Naringenin (Ng) reduced the radiation damage of critical organs by scavenging oxidative free radicals. In the study, Ng was orally administrated to rats daily for 7 consecutive days, prior to whole body exposure to gamma-rays. The scavenging efficacy was evaluated biochemically by measuring the concentration of cytotoxic byproducts and the activity of enzymes relevant to oxidative free radicals, after extracting the organs from the exposed rat. We observed increased levels of malondialdehyde (MDA) concentration, and decrease in the activities of superoxide dismutase (SOD) and catalase (CAT) in the exposed control group. However, pretreatment with Ng significantly reduced the MDA concentration, and increased the activities of SOD and CAT, as compared to the control group, due to the free radical scavenging by Ng. The results indicate that Ng administration prior to irradiation could protect critical organs from radiation damage.

살모넬라증은 가축에 심각한 피해를 유발하는 질병으로, 축산업과 식품산업에 많은 경제적 손실을 초래하고 있다. 본 연구에서는, 복합 인산염을 주성분으로 하는 분말 소독제의 Salmonella Typhimuriums에 대한 살균효과 시험을 수행하였다. 배지희석법을 이용한 살균효력시험은 4℃에서 30분 동안 시험 세균을 희석 소독제에 노출시켜 소독제의 가장 효과적인 낮은 희석배수를 결정하는 시험이다. 본 분말 소독제와 시험 세균을 처리조건에 따라 경수와 유기물로 희석하여 반응을 시켰다. 유기물 조건에서, Salmonella Typhimurium에 대한 소독제의 살균력은 경수조건에서의 살균력과 비교하여 낮게 나타났는데, 이는 유기물들에 의한 소독제의 살균 유효성분에 대한 저해작용에 따른 것으로 사료된다. 분말 소독제는 Salmonella Typhimurium과 같은 병원체에 대해 살균효과를 가지므로, 살모넬라증과 같은 세균성 질병의 확산을 제어하는데 효과적으로 이용될 수 있을 것으로 사료된다.

본 연구는 전처리 방법이 새싹채소 재배에 사용되는 종자 중 식중독 세균의 검출율에 영향을 미치는지에 대해 검증하기 위해 시중 유통되고 있는 새싹채소 재배용 종자19종을 수집하여 종자를 세척 방법과 발아 방법으로 전처리한 후 E. coli, E. coli O157:H7, Salmonella spp., L. monocytogenes의 검출율을 비교하였다. 또한 인위적으로 Salmonella enterica를 접종한 알팔파 종자에 대해서 무처리, 세척, 발아 방법으로 전처리한 후 S. enterica의 검출율을 검정하였다. 시중 유통되고 있는 종자를 수집하여 분석한 결과, 세척 방법과 발아 방법 등의 전처리 방법에 따라 E. coli 검출율과 양성시료에 차이가 있었음을 확인하였다. 인위적으로 S. enterica를 접종한 알팔파 종자에 대한 검출율 비교 검정에서도 분석시료량 대비 전처리방법 별로 검출율이 차이가 나는 것으로 나타났고, 선택배지 종류에 따라서도 S. enterica의 검출율이 차이가 났다. 결론적으로 새싹채소 재배용 종자의 식중독 세균 분석에 있어서 종자의 전처리 방법, 시료당 분석시료량, 선택배지 종류 등이 검출율에 영향을 미치는 것으로 나타났다.

오디를 포함한 베리류의 건강 기능성이 알려지면서 생산량 증가 및 가공식품 개발이 활발해지고 있지만 베리류과실의 특성상 상처 입거나 무르기 쉬워 생과로 유통되기 보다는 다양한 형태의 가공품으로 유통되고 있다. 베리류를 원료로 식물발효액을 제조하기도 하는데 대부분 소규모 이루어져 원료의 안전성 및 제조과정에 대한 위생관리가 시급하다. 본 연구는 오디 발효액 제조에 사용되는 원물이 유해 세균에 오염되었을 경우와 발효액으로 소량 포장되는 단계에서 유해 세균에 오염되었을 경우에 오디 발효액 발효과정 중 그리고 오염 발효액 보관과정 중 오염세균의 세균수 변화를 조사하기 위해 수행되었다. 오디 발효액이 발효되는 동안 원물에 접종된 E. coli는 시간이 지나면서 감소하는 양상이었다. 특히 오디 원물의 무게 대비 100%로 설탕을 혼합한 처리구 보다는 80%로 혼합한 처리구에서 E. coli의 세균수 감소가 급격하였는데, 설탕을 원물 무게의 80%로 혼합하였을 때 발효과정 중 생기는 총산도가 100% 혼합처리구보다 높음으로써 결과적으로 발효액의 pH가 낮아지게 되어 발생한 결과인 것으로 판단된다. 발효가 완료되어 발효액으로 제품화되는 과정에서 식중독세균에 오염되었을 경우에는 접종 균주별로 조금씩 다른 세균수 감소 양상을 보였지만 대체적으로 보관시간이 지남에 따라 감소하는 양상이었고, 특히 30℃에서 보관하였을 때에는 실험균주 모두 4일 이내에 사멸하였다. 따라서 오디 발효액 제품화시 소량 포장 후 30℃의 온도에서 일주일 정도 보관하는 것이 오디 발효액의 미생물학적 안전성을 높이는데 도움이 될 것으로 판단된다.

본 연구는 수출 딸기 중 병원성 E. coli와 Salmonella spp.를 제어하기 위하여 이산화염소 가스 농도, 상대습도, 시간에 따른 이산화염소 가스의 미생물 저감효과를 조사하였다. 병원성 E. coli, salmonella spp.를 접종한 딸기에 이산화염소 가스 농도(10, 20, 30, 40, 50 ppmv), 상대습도(50, 70, 90%), 처리시간(0, 5, 10, 20, 30분)에 대한 삼요인 실험을 하였다. 그 결과, 각 처리 조건 간의 상호작용이 나타났으며 미생물 저감효과는 상대습도가 가장 높은 조건인 90%에서 이산화염소 가스 농도와 처리시간의 값이 증가할수록 높아지는 경향이 있었다. 상대습도 90%, 이산화염소 가스 농도 50 ppmv에서 처리시간에 따른 미생물 저감화 효과는 5분 동안 처리하였을 때 병원성 E. coli와 Salmonella spp.이 각각 0.5, 0.7 log CFU/g 정도 감소하였으나 20분간 처리하였을 때는 각각 2.07과 2.28 log CFU/g 정도 감소하였다. 따라서 본 연구는 수출 딸기 중병원성 E. coli와 Salmonella spp.를 제어하기 위한 최적의 이산화염소가스 처리 조건을 확립한 결과로서 수출 딸기의 미생물 안전성 향상에 기여할 수 있으리라 사료된다.

본 연구에서는 돈지육 및 돈육 조직 내에 열안정성 수용성 단백질의 존재 여부를 확인하고 항체 생산에 있어항원으로의 사용 가능 여부를 확인하고자 하였다. 이를 위해 돈지육 및 돈육을 생(raw) 시료와 조리된(cooked) 시료로 구분하여 비열처리 및 열처리법으로 단백질을 추출한 후 단백질 존재여부를 단백질 정량과 SDS-PAGE로 확인하였다. 그 결과 돈지육과 돈육 모두 생 시료를 비열처리법으로 추출한 시료의 경우 25~100 kDa 사이의 다양한 단백질이 확인된 반면 시료를 가열하거나 추출 시 열처리를 한경우 돈지육에는 100 kDa 이상의 단백질과 30 kDa 및 15 kDa 이하의 일부 단백질이, 돈육에는 100 kDa 이상과 30 kDa 이하의 단백질이 확인되어 돈지육과 돈육에 열안정성 수용성 단백질이 존재하는 것으로 확인되었다. 이들 열안정성 수용성 단백질을 마우스에 면역 후 항혈청 역가를 측정한 결과 면역한 모든 마우스에서 높은 역가를 나타내었고, 생산된 혈청은 돈지육과 돈육에 각각 특이적인 반응성을 보인 반면 다른 축육과 지방육에 대해서는 반응성이 상대적으로 낮았다. 이러한 연구결과를 볼 때 돈지육 및 돈육에 존재하는 열안정성 수용성 단백질이 돈지육과 돈육에 특이적으로 반응하는 항체를 개발하는데 유용한 마커로서 활용이 가능하며, 열안정성 수용성 단백질에 대한 항체개발은 열처리된 축육 가공품 중 돈지육 및 돈육의 분석에도 매우 유용하게 활용할 수 있을 것으로 판단된다.

두 종류의 Cronobacter 선택배지(DFI agar, R&F agar) 의 분유 및 건조호박 내 Cronobacter의 선택 분리능을 realtime PCR법과 함께 비교하였다. 분유에서의 Cronobacter 검출률은 세 가지 방법에서 유의적인 차이를 나타내지 않았으나(p < 0.05), 건조호박의 경우 R&F배지와 real-time PCR법이 DFI에서보다 유의적으로 높은 검출률을 보였다 (p < 0.05). 배지 간 선택성에 있어서도, R&F 선택배지는 건조호박에서 DFI에 비해 유의적으로 높은 선택성을 나타냈다(p < 0.05). Real-time PCR 및 R&F배지의 사용은 분유뿐만 아니라, 건조 호박 등의 높은 경쟁세균총을 갖는 영유아식의 원료로 사용될 수 있는 식품군에서도 Cronobacter를 효과적으로 검출할 수 있는 방법으로 사료된다.

본 연구는 수산물 중 에톡시퀸 정량시험법을 확립하여 국내 생산 및 수입 양식 수산물에 대한 잔류할 수 있는 동물용의약품인 에톡시퀸에 대한 안전관리 강화기반을 위해 마련되었다. LC-MS/MS를 이용하여 신속하고 효과적으로 정량성 및 정밀성을 확보하였으며, 확립된 시험법의 선택성, 정량한계 및 회수율에 대한 검증을 통하여 에톡시퀸 시험법으로서의 유효성을 확인하였다. 표준용액을 정량한계를 포함한 농도에 따라 검량선을 작성한 결과 r2> 0.99 이상의 직선성을 확인하였으며, 산성용매로 추출 후 MCX카트리지를 이용해 정제하였다. 본 실험에서의 검출한계는 0.001 mg/kg, 정량한계는 0.01 mg/kg 수준이었고, 평균 회수율은 81.3~107%이었다. 또한, 분석오차는 10% 이하로 정확성 및 재현성이 우수하였으며, CODEX 가이드라인 규정에 만족하는 수준이었다. 따라서, 개발된 시험법은 안전한 국내유통 수산물과 국민보건을 위해 지속적인 잔류실태조사에 활용되고, 수산물 중 잔류동물용의약품의 안전관리에 기여할 것으로 판단된다.

시판 와사비 페이스트 제품의 품질 특성을 비교하기 위하여 이화학적 및 미생물적 특성, 그리고 와사비의 주요향미 성분으로서 항균 활성을 나타내는 allyl isothiocyanate 함량을 분석하였다. 와사비 제품의 pH는 4.12 ± 0.01 ~ 4.90 ± 0.01 범위에 있었고, 총산 함량은 0.22 ± 0.01 ~ 0.77 ± 0.02% 범위에 있었으며, 냉장유통 제품(CW1, CW2)이 상온유통 제품보다 대체로 높은 값을 나타내었다. 상온유통 제품(RW1~4)의 염도는 4.27 ± 0.06 ~ 7.53 ± 0.12%로 냉장유통 제품에 비해 높았다. 가용성 고형분 함량은 상온유통 제품(RW1~4)에서 33.00 ± 1.00 ~ 44.67 ± 2.08 ˚Brix로 나타나 냉장유통 제품(CW1~2)의 22.00 ± 1.73 ~ 27.00 ± 1.00 ˚Brix보다 높게 나타났다. Sorbitol 함량은 상온유통 제품에서 378.90 ± 63.79 ~ 724.37 ± 7.85 mg%로 냉장유통 제품에 비해 유의적으로 높은 함량을 나타내었다. 일반세균 수는 유통방법 또는 포장형태와 관계없이 ND~3.65 ± 0.23 log CFU/g 범위에 있었으며, 효모와 곰팡이는 모든 시료에서 검출되지 않았다. 상온유통 제품(RW1~4)의 allyl isothiocyanate 함량은 53.35 ± 0.08 ~ 159.76 ± 0.81 mg% 범위로 냉장유통 제품(CW1 48.19 ± 0.15 mg%, CW2 24.07 ± 7.69 mg%)보다 높았다.