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Park, Seung Kook |
Professor, Food Chemistry/Analysis Lab.
Tel: 82-31-201-2655
E-mail: skpark@khu.ac.kr
BS, Kyung Hee University, Food Science and Technology (1977-1981)
MS, Univ. of California, Davis, Food Science (1986-1989)
Ph.D, Univ. of California, Davis, Food Chemistry/Biochemistry (1989-1993)
Researcher, Dong Suh Foods Corporation Technical Research Institute (1981-1986)
Visiting Researcher, General Foods Technical Center in New York (1983)
Post-Doc/Sr. Research Scientist, Ernest and Julio Gallo Research Center (1993-1994)
Visiting professor: University of Calidornia, Davis (2003-2004)
Professor, Kyung Hee University, Food Science and Biotechnology (1994-present) |
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Our research is focused on the development and application of analytical techniques to study food flavor chemistry, especially the formation of desirable and undesirable flavors from various foods and beverages such as wine, whisky, beer, green tea, and coffee: the elucidation of the chemical mechanisms for the formation of flavors in these food systems.
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1. Seung K Park, Ji Yoon Kim. New development for measuring hydrogen sulfide during brewing-preliminary data. Technical Quarterly and the MBAA. 41:310-316 (2004).
2. Wang, LF, S So, JH Baik, HJ Kim, KSMoon, SK Park. Aroma changes in green tea beverage during processing and storage. In: Nutraceutical beverages-Chemistry, nutrition, and health effects. American Chemical Society, ACS Symposium series 871. 162-188 (2004).
3. Wang, LF, S So, JO Jung, SK Park. The compounds contributing greenness of the green tea. J. Food Sci. 69: S301-S305 (2004)
4. Park, SK, TS Lee, SK Park. Method development for the sample preparation and quantitative analysis of synthetic colors in foods. K. J. Food Sci. Technol. 36: 893-899 (2004).
5. Park, SK, TS Lee, SK Park. Estimation of daily intake of food red colors. J. Korean Soc. Food Sci. Nutr. 34: 75-80 (2005).
6. Kim, KJ and SK Park. Changes in major chemical constituents of green coffee beans during the roasting. Korean J. Food Sci. Technol. 38:153-158 (2006).
7. Kim, YR, ST Moon, SK Park. Effects of yeast strains and fermentation temperatures in production of hydrogen sulfide during beer fermentation. K. J. Food Sci. Technol. 40:238-242 (2008).
8. Wang, LF, JYLee, JO Chung, JH Baik, S So, SK Park. Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavor compounds, Food Chem, 109:196-206 (2008).
9. Seung Kook Park. Development of a method to measure hydrogen sulfide in wine fermentation. J. Microbiol. Biotechnol. 18:1550-1554 (2008).
10. Seung K. Park. Hydrogen sulfide detection tube for alcoholic beverages (US patent no. 6,133,041, Australian Patent no. 759583).
11. Seung Kook Park, Deteccion de sulfuro de hidrogeno en bebidas alcoholicas (Spain patent no. 2296418).
12. Seung Kook Park, Die vorliegende Erfindung betrifft verfahren zum quantifizieren einer menge von menge schwefelwasserstoff, der sich wahrend reaktion aus probe entwickelt (German patent no. DE 69937575).
13. Seung Kook Park, Rilevazione di solfuro di idirogeno nelle bevande alcoliche (Italian patent, EP no. 1133686).
14. Park, S. C., Lee, S, J., Park, S. K.., Baek, J. H., Jung, J. O. Method of process for making high quality green tea by using beta-glycosidase (Korea patent no. 00488618).
15. Park, S. K. Method of measurement for residual sulfur compound in alcoholic beverages using the sulfide detection tube (Korea patent no. 0385149)
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