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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 As people embrace new traditional cuisines, curiosity about the chemical composition follows. Korean foods and beverages have been inspired by Korea's unique location and climate. Some Koreans believe food is medicine, and this belief promotes the use of balanced and nutritional ingredients. The most distinctive feature of Korean food is the prominent use of fermentation, including kimchi, gochujang, doenjang, and jeotgal. In this book, contributors describe the chemistry that contributes to the flavor and composition of Korean cuisine, enabling this book to appeal to food scientists and chemists alike. It presents a scientific view of traditional and modern Korean foods that have essential roles in Korean culture, including health benefits, fermentation, processing, safety, packaging, microbial properties, and flavors