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韓國在來式 고추장의 醱酵熱成過種中, 香氣成分 生成에 主로 關與하는 Saccharomyces 屬 1株와 Bacillus 屬 3株를 各各 접종하여 담근, 고추장의 香氣成分을 同定한 結果를 要約하면 다음과 같다. Saccharomyces sp.는 tetrahydro geraniol, methoxy acetophenone 및 myrtanal의 生成에 主로 關與하며 Bacillus sp. B-l과 Bacillus sp. B-2는 furfuryl-n-butyrate, 그리고 Bacillus sp. B-3는 n-propylbenzene의 生成에 主로 關與하는 것으로 밝혀졌다.
Three new compounds are synthesized as color filter dyes by substituting a pyridine group into 1,4-position, 1,5-position, and 1,8-position of anthraquinone core moiety. Changes in physical properties of the synthesized compounds according to the substitution position are systematically investigated in terms of optical properties and thermal properties. The extinction coefficient value (ε) of the synthesized materials is extremely high and is above 4.22 in a log scale, and Td is above 300°C with high thermal stability.
The present study was conducted to elucidate the functional property of tea extract obtained from tea extracts, semi-fermented tea(oolong tea) and fermented tea(black tea). Tea extracts exhibited remarkable nitrite-scavenging actions, and the action increased with the increased of the amount of tea extracts. The nitrite-scavenging actionof tea extracts showed pH dependent, highest at pH 1.2 and lowest at pH6.0. The nitrite-scavenging rate in tea extracts/amine/nitrite systems proved to be faster than that in amine/nitrite systems. To screen the nitrite-scavenging factors, tea extracts were fractionated into water-soluble, methanol-soluble, methanol-precipitate and crude catechin fraction. Among these fractions of tea extracts, the crude catechin fraction possessed greater nitrite-scavenging action than the other fractions. The nitrite-scavenging action of tea extracts increased with the contents of total phenols and an absorbance at 280nm, nitrite-scavenging factors were supposed to be and catechins in tea polyphenol compounds.
Fish-paste products, like fresh fish, cannot be preserved for more than one or two days at ordinary temperature during the summer. In the previous study, the effect of bacterial density on fish-paste products and other ingredients added in the product have been reported. In the present study, bacterial count and organoleptical test of deterioration of fish-paste products prepared with both sterilized (sugar, wheat flour, sodium chloride, wheat starch, tap water, etc.) or unsterilized ingredients were surveyed. The results obtained were shown in Fig. 4, and Table 1. A summary of these findings follows. (1) In general, the fish-paste product made with unsterilized ingredients higher bacterial density than the product with sterilized ingredients which may be attributed to under-pasteurization. (2) The results of organoleptic test on both products stored at 30℃., showed that the initial stage of deterioration occured after 48 hrs. in the proddcts with sterilized ingredients whereas 24 hrs., in the product with unsterilized ingredients. (3) As a conclusion, the sterilized ingredients should be used for fish-paste products from the view point of the enlongation of self-life.