Analysis standards
Outstand AchievementsAnalysis standards
World’s first discovery of farnesol in Korean rice wine
We used the nano particle-coated magnetic stir bars and a GC-qMS/MS to develop an analytical method for the determination of farnesol and discover the farnesol as an anti-carcinogenic substance present in Korean rice wine for the first time. We determined the concentration of farnesol in Korean rice wine, beer, red wine and shake available in the market and found that the amount of farnesol contained in Korean rice wine was 10-25 times greater than that of beer, red wine and shake.
Standardized grades on the spiciness of Gochujang(hot pepper paste)
A study was conducted of how to indicate the hot taste unit level of Korean traditional food, Gochujang, and set its national standard. It will provide consumers with a convenient index of hot taste that helps them purchase products based on their preference. It will also facilitate improvements in the quality management and technologies of manu facturers and in the international competitiveness of Gochujang.
CODEX standardization for Korean traditional food
A research is carried out to contribute to the improvement of international competitiveness of Korean traditional foods by establishing international standards (CODEX). CODEX standards are expected to break down technical barriers to trade (TBT) and to provide consumers with accurate information on products such as their quality and safety. A CODEX standard for Kimchi was adopted as the first one for a Korean traditional food in 2001, and it was followed by those for Gochujang, Fermented Soybean Paste (Doenjang) and Ginseng Products (Insam) in 2009. The standardization of Laver Products (Gim) is under development in this respect.