Cyanogenic Glycoside Content and Quality Characteristic of Maesil (Prunus mume) Chung according to its Preparation Conditions

Si Yeon Bae, Chae Min Jang, Su Won Park, Hyunjun Lee, Jihyun Lee, Kwang Won Lee, Hyun Seok Kim

Research output: Contribution to journalArticlepeer-review


This study investigated the changes in the cyanogenic glycoside (CN-Glc) content of maesil chung (MC) prepared according to its preparation conditions (i.e., maesil part, sugar type, maesil-sugar mixing ratio, liquid separation) and sugaring-ripening period and the quality characteristics of their products finalized through filtration and heat treatment (85oC, 30 min) with the 6-month ripened MC. The CN-Glc content dramatically decreased when the maesil flesh, isomaltooligosaccharide, maesil:sugar ratio of 5:5, and liquid separation after the 4-month sugaring were applied to the MC production. The CN-Glc content decreased with the ripening period. There was no effect of filtration and heat treatment on the CN-Glc reduction of the MC product. The sugar type predominantly affected the soluble solid and total carbohydrate content of the MC products, and their contents increased in the order of high-fructose corn syrup > sucrose > isomaltooligosaccharide. The MC product at a maesil:sugar ratio of 6:4 exhibited the higher organic acid content. There was no direct association between the total polyphenolic compound content and the preparation conditions of the MC product. Overall, the use of maesil flesh as a maesil ingredient and more than 6-month ripening after liquid separation may be a pivotal factor in producing the cyanogenic glycoside-reduced maesil chung.

Original languageEnglish
Pages (from-to)342-352
Number of pages11
JournalFood Engineering Progress
Issue number4
Publication statusPublished - 2023 Nov

Bibliographical note

Publisher Copyright:
© 2023 Korean Society for Food Engineering. All rights reserved.


  • amygdalin
  • maesil
  • maesil chung
  • prunasin
  • quality characteristic

ASJC Scopus subject areas

  • Food Science


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