Physicochemical Properties and Antioxidant Activities of Korean Traditional Alcoholic Beverage, <i>Yakju</i>, Enriched with Mulberry

Kwak, Eun Jung; Lee, Ji Yeon; Choi, In-Chan

doi:10.1111/j.1750-3841.2012.02753.x

Cited by 17 publications

(4 citation statements)

References 32 publications

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“…In traditional Chinese medicine, dried mulberry fruits have been used for their tonic and sedative effects, like the leaves and root bark of mulberry [20]. The main flavonols in mulberry fruits include quercetin, morin, and myricetin [23,24]. Anthocyanins and flavonols are two major polyphenolic compounds in mulberry fruits.…”

Section: Introductionmentioning

confidence: 99%

A method for dyeing cotton fabric with anthocyanin dyes extracted from mulberry (Morus rubra) fruits

Wang

Tang

Zhou

2016

Coloration Technology

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For the first time, the natural anthocyanin dyes (mainly consisting of cyanidine 3-glycoside) extracted from mulberry (Morus rubra) fruits has been successfully used to dye cotton fabric, with a dyeing property performance good enough for potential commercial applications. In this study, succinic acid was firstly incorporated into cotton fabrics by esterification to the hydroxyl groups of cellulose, forming an anionic site for the dyes. The performance of the modified material was characterised by Fourier transform infrared spectroscopy and tensile strength. Results showed that the tensile strength of cotton fabrics was mostly retained after modification. The anthocyanin extracts from mulberry fruits were used to study the dyeability of the control and modified cotton fabrics. Red and deep purple (aubergine) are two main shades of cotton fabrics dyed with mulberry fruit extracts. Most importantly, aubergine shade is rare in cotton fabrics dyed with natural dyes. Modification with succinic acid clearly increased the colour strength of the dyed cotton fabric. The colour strength of dyed cotton fabric was improved from 2.7 to 5.3 in the case of dyeing without mordants, and from 3.2 to 6.9 in the case of dyeing with tin mordanting. Meanwhile, the colour fastness was improved by 0.5-2 grades with increasing succinic acid concentration in the finish solution. The colour fastness to perspiration, crocking, light, and washing of fabric dyed with simultaneous tin mordanting and modified with 30 g l À1 of succinic acid was found to be acceptable, with a grey scale grade of at least 3. As for home laundering, neutral soapy solution was more acceptable than alkaline soapy solution. Coloration Technology Society of Dyers and Colourists 222

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Section: Introductionmentioning

confidence: 99%

A method for dyeing cotton fabric with anthocyanin dyes extracted from mulberry (Morus rubra) fruits

Wang

Tang

Zhou

2016

Coloration Technology

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“…A significant proportion of consumers (greater than 50%) found this attribute to be "too little" (penalties 1.31, 1.00, and E, respectively). Strong sweetness has been reported as a key attribute driving liking in yakju or rice wine [66,67]. Product F received significant penalties for "ginseng flavor" from both deviations, showing a 1.35 mean drop for the "too little" side (33.6% of consumers) and a 2.28 mean drop for the "too much" side (40.1% of consumers).…”

Section: Penalty Analysis (Pa) Of Cata-jar Methodsmentioning

confidence: 99%

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

Lee

Kwak

Kim

et al. 2021

Foods

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This study aimed to compare a variant of the check-all-that-apply (CATA) method, CATA with just-about-right (JAR) scales (CATA-JAR), with the CATA and rate-all-that-apply (RATA) methods for evaluating 12 Korean traditional rice wines (yakju). All consumers (n = 312) assessed each sample on a 9-point hedonic scale and were asked to fill out the CATA, RATA, or CATA-JAR questionnaire using a 5-point JAR scale. The frequency and percentage of terms with significant differences among CATA-JAR samples were significantly higher than those for the CATA method. The regression vector (RV) between the sample and term configurations of the three methods were all over 0.84, indicating that all methods were similar in terms of product and term usage. Regarding the stability of the sample configurations, CATA-JAR could derive a stable value with the lowest number of consumers (n = 25). For the CATA-JAR method, significant penalties for each attribute and product were successfully calculated using the t-test and bootstrapping technique, to identify any attribute detrimental to liking for each product. Overall, considering its better performance in discriminating products and stability, the CATA-JAR method may be used when comparing samples with subtle differences in attributes.

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“…The sensory properties of yakju are affected by various factors, and they are influenced not only by the yeast strain [ 2 ] but also by the fermentation process and the starch ingredients [ 4 ], and by the degree of milling of the rice used for the nuruk [ 5 ]. In addition, supplementary ingredients, such as mulberry [ 6 ], Codonopsis lanceolate [ 7 ], Ganoderma lucidum [ 8 ], and buckwheat sprouts [ 9 ] are used to improve the flavor and biological activities of yakju .…”

Section: Introductionmentioning

confidence: 99%

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

Her

Kwak

Kim

et al. 2020

Foods

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The sensory characteristics and volatile compounds that affect consumers’ acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry analysis also was conducted revealing 120 volatile compounds in the yakju samples. Sensory attributes (n = 31) except appearance attributes were used for principal component analysis (PCA). As results, fruit odor (apple, hawthorn, omija, and pineapple odor) and flower odor (chrysanthemum, pine, and peppermint odor) were placed on the positive side of PC1 whereas persimmon vinegar odor, bitter taste, alcohol flavor, stinging and coating mouthfeel were located on the negative side of PC1. The yakju samples were mainly characterized by their alcohol content and supplementary ingredients. Sensory descriptors (n = 31; except appearance attributes and p > 0.05) and volatile compounds (n = 30; p > 0.5 correlation coefficient with overall acceptance) were chosen for multiple factor analysis (MFA). The MFA correlation map showed that ethyl propanoate, ethyl-2-hydroxy-2-methylbutanoate, methyl 2-furoate, γ-butyrolactone, 4-ethoxycarbonyl-γ-butyrolactone, hawthorn odor, apple flavor, grape flavor, and sweet taste were positively correlated with young consumers’ overall acceptance. Additionally, negative correlation with overall acceptance was found in 1,3-butanediol, 2,3-butanediol, and 1,1-diethoxy-3-methylbutane.

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Physicochemical Properties and Antioxidant Activities of Korean Traditional Alcoholic Beverage, Yakju, Enriched with Mulberry

Abstract: The physicochemical properties and antioxidant activities of a traditional Korean alcoholic beverage ``yakju'' enriched with mulberry were investigated. This analysis is important for the potential applications of mulberry yakju as functional alcoholic drinks.

Cited by 17 publications

References 32 publications

A method for dyeing cotton fabric with anthocyanin dyes extracted from mulberry (Morus rubra) fruits

A method for dyeing cotton fabric with anthocyanin dyes extracted from mulberry (Morus rubra) fruits

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

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