A Comparative Analysis of Aroma Profiles of and Other Distilled Spirits from Northeastern Asia.

The (Korean traditional distilled liquor) market is increasing worldwide. However, in contrast to well-explored distilled liquors, including (China) and (Japan), is less investigated, with limited research on its aroma characteristics. To facilitate better understanding of the aroma characteristics of , this study aims to overview recent research on the flavor characteristics of and compare data with those of and , well-established products in the market.

Analysis of the region-specific characteristics of traditional Korean produced in Gyeonggi-do.

is traditional soybean fermented food in Korea, and traditional on the market has different qualities like aroma, taste. This study is a preliminary study to investigate the quality characteristics of produced in each region of Korea. The objective of this study was to analyze the region-specific characteristics of traditional Korean produced in Gyeonggi-do.

Understanding the Impact of SARS-CoV-2 on Lung Endothelial Cells: Brief Mechanisms Unveiled.

As the world grapples with the coronavirus-19 (COVID) pandemic, more reports are coming in regarding Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) in endotheliopathy. It is a vascular condition in which endothelial cell injury or damage inflicts anatomical and functional changes in the endothelium, significantly impacting the physiological process and function. Previously, it was assumed that SARS-CoV-2 infects respiratory epithelial cells via spike glycoproteins present on the surface of the virus.

Determination of the physiochemical characteristics of traditional produced in Chungnam region in South Korea.

Traditional characteristically differs from commercial , as the former involves a long and natural fermentation process. This study determined the physiochemical characteristics of traditional produced in Chungnam region. Two commercial and thirteen traditional products were characterized in terms of color, moisture content, pH, °Brix, salinity, acid value, titratable acidity, NH-N content, alcohol content, and total and reducing sugar contents.

Determination of Aroma Characteristics of Commercial Garlic Powders Distributed in Korea via Instrumental and Descriptive Sensory Analyses.

Garlic (), a species in the onion Genus, plays an important role in Korean cuisine. However, because garlic is perishable, garlic powder is often used instead. Garlic powder is prepared by freeze-drying, spray-freeze drying, and/or microwave-vacuum drying.

The complete mitochondrial genome of Japanese sea lion, (Carnivora: Otariidae) analyzed using the excavated skeletal remains from Ulleungdo, South Korea.

The Japanese sea lion, , is an extinct pinniped species, which had inhabited along the coast of the Japanese archipelago and Korean peninsula. Its mitochondrial genome was determined by the assembly of PCR amplicons from the skeletal remains excavated from the Ulleungdo, South Korea. The whole mitogenome was 16,698 bp in length, which encoded 13 protein-coding genes (PCGs), 22 transfer RNAs (tRNA), 2 ribosomal RNAs (rRNA), an origin of light-strand replication (OL), and a control region (D-loop).

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom.

The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments were selected, and mushrooms were roasted for 60 min in a conventional oven. Roasting shiitake mushroom at 140 °C showed the highest levels of antioxidant activities including 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhidrazyl (DPPH) radical scavenging activities, total phenols and polyphenol contents.

Influence of Processing Conditions on the Flavor Profiles of Mulberry ( Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis.

The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis using a highly trained sensory panel. Mulberry fruit samples were prepared at different temperatures (-20, 0, 50, and 60 °C). The results showed that more diverse volatile compound profiles were produced overall and had increased levels of benzaldehyde, nonanal, and 3,3-dimethylhexane in Sample 3 and 4, which were dried at higher temperature (50 °C and 60 °C).

Environmental quality of Korean coasts as determined by modified Shannon-Wiener evenness proportion.

The coast of the Korean peninsula experiences a range of human impacts, including pollution, shipping, reclamation, and aquaculture, that have motivated numerous local studies of macrobenthic organisms. In this paper, 1,492 subtidal stations were compiled from 23 studies (areas) to evaluate environmental quality on a broader scale. A common index in biomonitoring, Shannon-Wiener evenness proportion (SEP), could not incorporate azoic or single-species samples.