Chemistry of Korean foods and beverages

Chemistry of Korean Foods and Beverages......Page 2
 Chemistry of Korean Foods and Beverages......Page 4
  Library of Congress Cataloging-in-Publication Data......Page 5
Foreword......Page 6
Korean Traditional Fermented Foods (KTFFs): Antiobesity Effects and Salt Paradox......Page 8
Subject Index......Page 9
Preface......Page 10
Preface......Page 12
Chemical Profiles of Foods and Beverages......Page 14
 Introduction......Page 16
  Figure 1. Comparison of regular and tandem mass spectra of three lactic acid bacteria isolated from kimchi with the information-dependent acquisition scanning mode of quadrupole time-of-flight negative-mode spectrometry: Leu. mesenteroides (pink), Lac. plantarum (blue), and W. confusa (red line) after 8 h of culturing in De Man, Rogosa, and Sharpe medium.......Page 18
  Figure 2. Multivariate analysis of changes in metabolites during growth. Metabolites were isolated from bacterial culture supernatants and subjected to quadrupole time-of-flight mass spectrometry in information-dependent acquisition mode. (A) Principal-component analysis was performed with three representative LAB species isolated from kimchi in accordance with their growth patterns over time: Leu. mesenteroides (LM, blue boxes), Lac. plantarum (LP, red boxes), W. confusa (WC, green boxes). (B) Principal-component variable grouping of the metabolites produced by LAB. Both plots were generated using MarkerView software (Sciex).......Page 19
  Figure 3. Comparison of the (A) glucose and (B) lactic acid contents of lactic acid bacteria (LAB) over time (hours). LAB cultures were analyzed using the MassBank metabolite database. LM, Leu. mesenteroides; LP, Lac. plantarum; WC, W. confusa.......Page 20
 References......Page 22
 Introduction......Page 24
 Measurement of Headspace Pressure and Atmospheric Composition in Packaging......Page 26
  Figure 1. Concept design (a), 3D rendering image (b), and dimensions (c) of one-way gas valve.......Page 27
 Salinity, pH, and Titratable Acidity Changes......Page 28
 Changes in pH, Salinity, and Titratable Acidity of Kimchi During Storage Period......Page 29
 Sensory Evaluation According to One-Way Gas Valve Types......Page 30
 References......Page 33
 Introduction......Page 38
 Proximate Composition, Salinity, pH, Total Acidity, Amino-Nitrogen, and Volatile Basic Nitrogen Analysis......Page 40
 Gas Chromatography/Mass Spectrometry Analysis and Identification and Relative Abundance of Volatile Flavor Compounds......Page 41
 Proximate Composition, Amino-N, and VBN......Page 42
 Flavor Compounds in Alaska Pollack Sikhae......Page 44
 References......Page 52
 History of the Use of Garlic......Page 56
 Nutritional Aspects of Garlic and Sulfur Compounds......Page 57
  Figure 2. Structures of major S-alk(en)ylcysteine sulfoxides found in garlic.......Page 58
  Figure 3. Structures of sulfides and ajoenes derived from garlic.......Page 59
  Figure 4. Biosynthetic pathway of allicin in garlic.......Page 60
 Use of Garlic in Korean and Japanese Foods......Page 61
 Vascular Function and Organosulfur Compounds......Page 62
 Oxidative Stress and Organosulfur Compounds......Page 63
 References......Page 64
 Introduction......Page 70
 Soju Base Wash Brewing......Page 72
 Soju Base Wash Distillation......Page 73
 Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry Analysis......Page 74
 General Compositions of Soju Wash and Distilled Soju Samples......Page 75
 Compositions of Volatile Compounds in Soju Wash and Distilled Soju Samples......Page 77
 Comparison of the Volatile Composition by PCA......Page 84
  Figure 2. Principal component analysis loadings for 54 volatile compounds (A) and scores for eight soju mash and four distilled soju samples (B). The samples and volatile compound codes are defined in Tables 6–9.......Page 85
 Conclusions......Page 86
 References......Page 87
Effects of Different Harvesting Times and Oxidative Fermentation Methods on Phytochemicals, Flavors, and Sensory Properties of Korean Teas......Page 90
 Introduction......Page 91
 Tea Processing (Oxidative Fermentation)......Page 92
  Figure 1. HPLC chromatogram of green tea (A0) at 280 and 360 nm. See Table 1 for the peak assignment. Reproduced with permission from reference 11. Copyright 2011 Elsevier.......Page 94
  Figure 2. Changes in the four main catechins, EGCG, EGC, EC, ECG, and free gallic acid concentrations occurred by the tea oxidative fermentation process. Reproduced with permission from reference 11. Copyright 2011 Elsevier.......Page 95
 Chemical Differences by Various Harvesting Times......Page 99
 Sensory Analysis Results Induced by Various Harvesting Times......Page 102
 Partial Least Square (PLS) Analysis on Correlating Volatile, Non-Volatile Compounds to Consumer Liking of Green Tea......Page 105
 Conclusion......Page 106
 References......Page 107
 History of Makgeolli......Page 110
 Makgeolli Production Method......Page 111
 Microorganisms in Makgeolli......Page 112
 Nutritional Value of Makgeolli......Page 113
 Health Benefits of Makgeolli......Page 114
 References......Page 115
Health Effects of Foods......Page 118
 Lactic Acid Bacteria (LAB) in Kimchi......Page 120
 Modulation of Innate Immunity......Page 121
 Modulation of Adaptive Immunity......Page 122
 Pathogen Infection-Preventing Effects in the GI Tract......Page 123
 Anti-Obesity Effects of LAB Isolated from Kimchi......Page 124
  Figure 2. Immunomodulatory effects of LAB isolated from kimchi.......Page 125
 Cholesterol- and Lipid-Lowering Effects......Page 126
 Anti-Obesity Effects......Page 127
 Conclusion......Page 128
 References......Page 129
 Introduction......Page 134
  Figure 1. The preparation of KTFFs.......Page 135
 Obesity and Hyperlipidemia: Cheonggukjang......Page 136
 Hyperglycemia and Insulin Sensitivity: Cheonggukjang......Page 140
 Salt Paradox on KTFFs: Ganjang......Page 141
 Salt Paradox on KTTFs: Doenjang......Page 142
 Salt Paradox on KTFFs: Korean Traditional Diets......Page 143
 References......Page 144
 1 Introduction......Page 148
 2 Fermentation Process of Doenjang (Soybean Paste)......Page 149
 3 Aspergillus Species in Doenjang and Its Raw Materials......Page 150
 4 Natural Occurrence of AFs in Doenjang......Page 152
 5 Reduction of AFs Levels in Doenjang......Page 153
  Figure 3. AF reduction by gamma irradiation (spore, doenjang, and maize); (a) Spore reduction in the doenjang matrix; (b) AF (natural) reduction in the doenjang matrix; (c) AF (spiked) reduction in the maize matrix and the structure of the eliminated double bond.......Page 154
 7 Conclusion......Page 157
 References......Page 159
 Korean Ginseng as an Outstanding Health Food......Page 162
 Effect on Tumor Cell Cytotoxicity and Differentiation......Page 163
 Antimetastatic Effects......Page 164
  Figure 1. Chemical structures of ginsenosides Rg3, Rg5, Rh2, and Rk1 produced from a PPD saponin during the manufacturing of red ginseng.......Page 165
 Anticarcinogenic Activities and Synergistic Effects in Combination with Chemical Therapeutic Agents......Page 166
 Antitumor Activities......Page 170
 Induction of Apoptosis......Page 172
 Immunomodulating Antitumor Activities of Ginseng Polysaccharide......Page 173
  Figure 4. Schematic chemical structure of an RGAP with galacturonic acid and galactose as repeating units.......Page 174
 Inhibitory Activities on Multidrug Resistant (MDR) Cells......Page 175
 References......Page 176
 Introduction......Page 182
 Basic Foods and Dishes of Buddhist Temples......Page 183
 Main Dish......Page 184
 Dessert......Page 185
 Nutrition and Health of Buddhism Practitioners......Page 186
  Figure 3. Preparation of kimchi: (a) nuns and volunteers prepare napa cabbages for soaking in salty water; (b) salted Korean white radish; (c) boiling dried mushroom, kelp, and white Korean radish in water; (d) preparation of kimchi filling; and (e) combining the cabbages with the filling. Simjeon Ilwoon, the Spiritual Patriarch at the Buryeongsa Temple and chief-chef nun, Yeohyang, watch the preparation; and (f) Storage of prepared kimchi.......Page 187
 Preparation of Ganjang and Doenjang......Page 188
 Preparation of Tofu......Page 190
  Figure 7. Preparation of red bean porridge: (a) Preparation of rice cake balls; (b) prepared rice cake balls; (c) red beans; (d) filtering ground boiled red beans to remove husks; (e) boiling ground red beans and rice cake balls; and (f) red bean porridge with floating rice cake balls.......Page 191
 Keeping the Tradition and Prospects for Temple Foods......Page 192
 Conclusion......Page 193
 References......Page 194
 Youngmok Kim......Page 198
Indexes......Page 200
Author Index......Page 202
 F......Page 204
 K......Page 205
 O......Page 206
 S......Page 207
 T......Page 208