• Title, Summary, Keyword: flavor compounds

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Compilation of volatile flavor compounds in Cheonggukjang and Doenjang (청국장과 된장의 휘발성 향기성분 데이터베이스)

  • Baek, Hyung Hee
    • Food Science and Industry
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    • v.50 no.4
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    • pp.24-49
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    • 2017
  • Volatile flavor compounds of cheonggukjang and doenjang, which are the most representative Korean soybean fermented foods, were compiled throughout literature review. Total of 225 and 404 volatile flavor compounds were found in cheonggukjang and doenjang, respectively. The most characteristic volatile flavor compounds in cheonggukjang are thought to be pyrazine compounds. In addition, acids, such as 2-methyl propanoic acid, butanoic acid, 2-methyl butanoic acid, and 3-methyl butanoic acid, contribute to aroma characteristics of cheonggukjang. On the other hand, ester compounds are the most predominant volatile flavor compounds in doenjang. Ninety six ester compounds were detected in doenjang while 22 ester compounds were identified in cheonggukjang. Pyrazine compounds and acids also play an important role in the flavor of doenjang. Compilation of volatile flavor compounds from cheonggukjang and doenjang will provide basic information to food industry to understand and improve aroma characteristics of cheonggukjang and doenjang.

Changes in flavor-relevant compounds during vine ripening of tomato fruit and their relationship with ethylene production

  • Wang, Libin;Luo, Weiqi;Sun, Xiuxiu;Qian, Chunlu
    • Horticulture, Environment, and Biotechnology : HEB
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    • v.59 no.6
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    • pp.787-804
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    • 2018
  • Flavor quality is import for determining consumer perception and acceptance of tomato products. In this study, 'Fendou' tomato fruit were harvested at six ripening stages and sampled to investigate the development of flavor-relevant compounds during vine ripening. Results showed that upon the initiation of ripening there was an increase in respiration rate and concomitant ethylene evolution that was associated with increased membrane permeability. In accordance with these physiological changes, flavor-relevant compounds demonstrated different expression patterns as fruit ripened, which contributed to 'red-ripe' flavor characteristics of red-ripe fruit. Based on correlation analysis between ethylene evolution and the flavor-relevant compounds during 'Fendou' tomato ripening and the other researchers' reports, the activation of System 2-dependent autocatalytic ethylene production plays an important role in the development of most flavor-relevant compounds during tomato vine ripening. Overall, our results suggested that most flavor-relevant compounds that accumulated the most during tomato fruit ripening at red stage could be under ethylene regulation and were among the most important contributors to the 'red-ripe' flavor. Due to the development of these compounds, the flavor quality at late ripening stages is different from that of fruit at early ripening stages.

Studies on the Flavor Compounds of Dutch Coffee by Headspace GC-Mass (Headspace GC-MS을 이용한 더치커피의 향기성분분석)

  • Hwang, Seong-Hee;Kim, Kang-Sung;Kang, Hee-Joo;Kim, Jin-Hee;Kim, Min-Jung
    • Korean journal of food and cookery science
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    • v.30 no.5
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    • pp.596-602
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    • 2014
  • Dutch coffee is extracted in low temperature for a longer time than espresso and drip coffee. This study was conducted to investigate changes in the flavor compounds in Dutch coffee resulting from different extraction times and storage days. The fifty six flavor compounds in Dutch coffee were identified using a headspace mass-spectrometer. Major flavor compounds were 2-furfuryl acetate, 5-methylfurfural, pyridine, furfural, 2-acetylfuran, pyridine, 2-methoxyphenol, furfuryl alcohol and some compounds varied with espresso and drip coffee. It was worthy of notice that more diverse compounds were composed of total flavor in Dutch coffee. There were more kinds of flavor compounds in early extracts than in latter ones. The duration of storage didn't significantly affected the peak area percentage of flavor compounds in Dutch coffee except with 2-furfuryl acetate.

Volatile Flavor Components in Soybean Sprouts (콩나물의 향기 성분 분석)

  • Kim, Yong-Ho;Lee, Kyong-Ae;Kim, Hee-Seon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.54 no.3
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    • pp.314-319
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    • 2009
  • The identification of volatile constituents in foods is important in creating flavor compounds to improve the flavor of foods. This study was conducted to identify the flavor compounds in soybean sprouts cultivated with 4 different types of soybean seeds. A total of 52 flavor compounds were identified and composed mainly of alcohols (16), aldehydes (17), ketones (10), acids (2), furans (2), and miscellaneous compounds (5). Sprouts cultivated with Dawonkong and Orialtae showed 46 flavor compounds whereas Pungsannamulkong and Nokchaekong was 49 and 50. In total flavor compounds contents, Orialtae was the highest (19.3 mg/kg RC) and followed by Pungsannamulkong (15.83 mg/kg RC), Dawonkong (13.2 mg/kg RC), and Nokchaekong (11.3 mg/kg RC) in that order. Two groups including alcohols and aldehydes were detected high amounts in which their ratio were analyzed 32% and 51% in total flavor contents, respectively. It may be responsible for flavor in soybean sprouts. In case each flavor compound content, 2-hydroxybenzaldehyde was detected the major compound and hexanol, 1-octen-3-ol, and hexanal that the main compounds in lipid oxidation of soybean products were identified the main volatile flavor compounds in soybean sprouts.

Comparison on Volatile Flavor Compounds in Cultivated and Wild Pimpinella brachycarpa

  • Choi, Nam-Soon
    • Food Quality and Culture
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    • v.2 no.2
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    • pp.67-72
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    • 2008
  • The volatile flavor compounds of wild and cultivated chamnamul (Pimpinella brachycarpa), an aromatic medicinal plant, were isolated via the simultaneous distillation extraction method and analyzed by GC and GC-MSD. From the oils of the wild chamnamul, 56 volatile flavor compounds were identified, and the major constituents were found to be sabinene (58.37 ppm) and germacrene-D (45.73 ppm). From the oils of cultivated chamnamul, 36 volatile flavor compounds were identified--the major constituents were identified as $\beta$-selinene (38.41 ppm) and myrcene (12.76 ppm).

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Formation of Cheese Flavor Compounds by Amino Acid Catabolism (아미노산 이화작용에 의한 치즈 풍미 생성)

  • Lee, Won-Jae
    • Journal of Dairy Science and Biotechnology
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    • v.25 no.1
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    • pp.33-36
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    • 2007
  • Catabolism of amino acids, including sulfur-containing amino acids, can be responsible for the development of cheese flavor during ripening Since accelerating, intensifying, modulating cheese flavor development is of major economical interests, the identification of flavor compounds and enzymes contributing to cheese flavor development needs to be investigated. Generally, two different pathways, which are a transamination pathway catalyzed by aminotransferases and an elimination reaction catalyzed by lyases, potentially lead to conversion of amino acids into flavor compounds. In this review, enzymes and amino acid catabolic pathways responsible for cheese flavor formation will be discussed.

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Qualitative and Quantitative Analyses of Volatile Compounds in Cream Cheese and Cholesterol-removed Cream Cheese Made from Whole Milk Powder

  • Jeon, Seon-Suk;Lee, Seung-Joo;Ganesan, Palanivel;Kwak, Hae-Soo
    • Food Science of Animal Resources
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    • v.31 no.6
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    • pp.879-885
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    • 2011
  • This study was to identify and quantify the flavor compounds in cream cheese and cholesterol-removed cream cheese made from whole milk powder stored at $7^{\circ}C$ for 4 wk. Flavor compounds of cream cheese were identified using gas chromatography mass spectroscopy and quantified by gas chromatography. The tentatively identified flavor compounds were mainly eight from fatty acids in cream cheese made from whole milk powder (CCWMP) and nine from fatty acids in cholesterol-removed cream cheese made from whole milk powder (CRCCWMP). In quantitative analysis of the flavor compounds, most of the volatile compounds were slightly increased during storage. N-Decanoic acid was produced only in CCWMP. On the basis of the results, it was concluded that the quality and quantity of flavor compounds in CCWMP and CRCCWMP have almost no adverse effects in comparison with that of whole milk-made cream cheese.

Aroma Characteristics of Neungee(Sarcodon aspratus) (능이버섯의 향기특성)

  • Jeong, Ok-Jin;Yoon, Hyang-Sik;Min, Young-Kyoo
    • Korean Journal of Food Science and Technology
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    • v.33 no.3
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    • pp.307-312
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    • 2001
  • Flavor compounds in Neungee (sarcodon aspratus) were extracted by simutaneous distillation and extraction (SDE), supercritical fluid extraction (SFE) and headspace method. Flavor compounds obtained by various extraction methods were analyzed with GC and GC-MS. The funtionality of flavor compounds were determined by aroma extract dilution analysis (AEDA) of GC-ofactometry methods. Fifty one flavor compounds were totally identified in Neungee mushroom. However, the numbers of flavor extracted SDE, SFE and headspace were 33, 26 and 17 respectively. The major flavor compounds obtained by SDE, SFE and headspace were 1-octen-3-ol, 1-octen-3-one, 3-octanone, 2-octen-1-ol, 3-octanol, 1-octanol and benzenealdehyde. As the results of sniffing test, the major flavor compounds were found to be fresh mushroom flavor, wood flavor, refreshing sweet flavor, mold flavor, bitter-mushroom and metalic-flavor.

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Health Promoting Properties of Natural Flavor Substances

  • Jun, Mi-Ra;Jeon, Woo-Sik;Ho, Chi-Tang
    • Food Science and Biotechnology
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    • v.15 no.3
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    • pp.329-338
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    • 2006
  • The study of health promoting and disease preventing compounds in food or by themselves, so called nutraceuticals or functional foods, has become a major field of research in food science. Natural flavor compounds are usually present in food, essential oils, spices, and herbs. These compounds can produce aroma, not only by themselves, but also in combination with other compounds. Today, however, greater interest is being paid to the health promoting properties of natural flavor substances rather than their flavoring properties. In fact, a number of naturally occurring flavor compounds that possess health promoting and disease preventing properties have been extensively studied and identified. The beneficial properties of natural volatile flavor compounds as well as non-volatile substances in spices and herbs discussed in this review include antioxidant, anticarcinogenic, anti-inflammatory, and immune enhancing activities.

Identification of Characteristic Aroma-active Compounds from Burnt Beef Reaction Flavor Manufactured by Extrusion (압출성형에 의해 제조된 구운 쇠고기 반응향의 특징적인 향기성분 동정)

  • Kim, Ki-Won;Seo, Won-Ho;Baek, Hyung-Hee
    • Korean Journal of Food Science and Technology
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    • v.38 no.5
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    • pp.621-627
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    • 2006
  • To characterize aroma properties of burnt beef reaction flavor manufactured by extrusion, volatile flavor compounds and aroma-active compounds were analyzed by simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Hydrolyzed vegetable protein (HVP) was successfully extruded with precursors (glucose, cystine, furaneol, thiamin, methionine, garlic powder, and lecithin) at $160^{\circ}C$, screw speed of 45 rpm, and feed rate of 38 kg/hr. Sixty eight volatile flavor compounds were found in burnt beef reaction flavor. The number of volatile flavor compounds decreased significantly when HVP was extruded either with furaneol-free precursors or without precursors. Twenty seven aroma-active compounds were detected in burnt beef reaction flavor. Of these, methional and 2-methyl-3-furanthiol were the most intense aroma-active compounds. It was suggested that furaneol played an important role in the formation of burnt beef reaction flavor.