An 'electronic nose' based on mass spectrometer and discriminant function analysis (DFA) was used to evaluate the grade of coffee beans. The data obtained from the electronic nose was analyzed by DFA. The discriminant function first score (DF1) of natural coffee beans showed a greater decrease than the different processing methods. Defective coffee beans were separated well from non-defective coffee beans by DF1, which correlated with a weaker flavor than that of the others. Flavor patterns of the defective and the non-defective coffee beans were determined as complementary information. The flavor patterns obtained in this study can explain, in a simplified way, the differences between the defective and the non-defective coffee beans.

요 약: 본 연구는 미백 소재 개발을 위하여 강진향(Dalbergia odorifera T. Chen) 추출물에서 분리한 활성물질 인 biochanin A의 멜라닌 생성에 연관된 효과를 알아보았다. Biochanin A는 B16F1 melanoma 세포에서 농도 의존적으로 멜라닌 양을 억제하였으며, 멜라닌 생합성 저해 효과는 10 µg/mL 농도에서 멜라닌 생성 억제율이 48%로 나타났다. Western blot을 이용하여 microphthalmia associated transcription factor (MITF), Tyrosinase, Trp-1와 Trp-2의 발현을 억제함을 확인하였다. 따라서 biochanin A는 미백 효능을 갖는 화장품 소재로서의 개발 가능성이 클 것으로 기대된다.Abstract: To develop a new whitening agent for cosmetics, we investigated the inhibitory effects of biochanin A on melanogenesis. The biochanoin A is an active component in the extracts of Dalbergia odorifera T. Chen. It reduced melanin contents of B16F1 melanoma cells in a dose-dependent manner and decreased to about 48% at a concentration 10 µg/mL. It also inhibited the expression in microphthalmia associated transcription factor (MITF), Tyrosinase, Tyrosinase related protein 1 (Trp-1), and Tyrosinase related protein 2 (Trp-2) in melanocytes. The results suggested that biochanin A has considerable potential as a cosmetics ingredient with a whitening effect.

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We evaluated the quality characteristics of Kimbugak prepared using a microwave oven or the oil-frying puffing method with different contents (0%, 15% and 30%) of Capsosiphon fulvescens in dried laver. Microwave-processed Kimbugak had lower crude fat content but higher levels of crude ash, crude protein, and minerals than that prepared by oil-frying; it also had higher hardness values. The redness of Kimbugak containing 30% C. fulvescens processed using either method was lower than the control group. In sensory evaluations, participants preferred Kimbugak containing 30% C. fulvescens puffed by oil-frying. These results indicate that Kimbugak puffed using the oil-frying method has the best quality characteristics.

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