• Title, Summary, Keyword: volatile component

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Volatile Flavor Composition of White-flowered Lotus by Solid-phase Microextraction (Solid-Phase Microextraction에 의한 백련의 휘발성 향기 성분 분석)

  • Choi, Hyang-Sook
    • The Korean Journal of Food And Nutrition
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    • v.30 no.2
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    • pp.363-370
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    • 2017
  • This study investigated the chemical composition of headspace gas from white-flowered lotus (Nelumbo nucifera Gaertner). Volatile flavor compositions of headspace from white-flowered lotus (floral leaf, stamen, flower stalk, stem) were investigated through the solid-phase microextraction method using polydimethylsiloxane-divinylbenzene fiber. The headspace was directly transferred to a gas chromatography-mass spectrometry. Sixty-three volatile flavor constituents were detected in the headspace of lotus floral leaves, and undecanoic acid (7.81%) was the most abundant component. Fifty-three volatile flavor constituents were detected in the headspace of lotus stamina, and isobutylidene phthalide (7.94%) was the most abundant component. Forty-four volatile flavor constituents were detected in the headspace of lotus flower stalks, and 3-butyl dihydrophthalide (11.23%) was the most abundant component. Fifty-nine volatile flavor constituents were detected in the headspace of lotus stems, and ligustilide (16.15%) was the most abundant component. The content of phthalides was higher in the headspace of flower stalks and stems, while alcohols and acids were the predominant compounds in lotus floral leaves.

Effect of Ethanol Concentration on Extraction of Vlolatile Components in Cinnamon (에탄올의 농도가 계피가 향기성분 용출에 미치는 영향)

  • 김나미;김영희
    • The Korean Journal of Food And Nutrition
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    • v.13 no.1
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    • pp.45-52
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    • 2000
  • In order to select the optimum ethanol concentration for extraction of volatile components in cinnamon, the dried cinnamon was extracted with water and 30∼90% ethanol. The volatile components of cinnamon extracts were isolated by the simultaneous distillation extraction method using Likens and Nickerson's extraction apparatus, and analyzed by GC-MS. In cinnamon bark powder 45 components were detected and 21 components were identified. The major component of cinnamon bark powder was cinnamic aldehyde. In water extract of cinnamon, volatile components were not extracted sufficiently. The volatile components of cinnamon were increased with the increment of ethanol concentraction upto 70%. The volatile component of 70% ethanol extract showed similar pattern and amount to cinnamon bark powder. But in 90% ethanol extracts, the number and amount of volatile component were reduced. The above data suggested that 70% ethanol was the most effective solvent for volatile components extraction of cinnamon.

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Antimicrobial Activity and Characterization of Volatile Flavor EXtracts from Agastache rugosa

  • Song, Jong-Ho;Kim, Min-Ju;Kwon, Kyuk-Dong;Lee, Won-Koo;Park, In-Ho
    • Preventive Nutrition and Food Science
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    • v.4 no.2
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    • pp.97-102
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    • 1999
  • Antimicrobial activity and chemical composition of volatile flavor extracts from Agastache rugosa were investigated. The volatile flavor extracts were obtained from leaves and stems of Agastache rugosa by simultaneous distillation extraction (SDE) method. Antimicrobial activity was investigated by disc diffusion and broth dilution methods against several microorganisms of Bacillus cereus, bacillus megaterium, Bacillus subtilis, Corynebacterium xerosis, Staphylo coccus aureus, Staphylococcus epidermidis, Agrobacterium rhizogenes , Agrobacterium tumefaciences, Enterobacter cloacae, Escherichia coli, Salmonella typhi, Vibrio parahaemolyticus, Candida utilis and Saccharomyces cerevisiae. Volatile flavor extractsfrom leaves have strong antimicrobial activity against C.utilis and S.cerevisiae. When 0.12% volatile flavor extracts from fresh leaves were included in the medium, lag phase of C. utilis was extended 6 hr and that of S.utilis and S.cerevisiae was extended 2hr. Further analyses were performed to elucidatethe effective component of the extracts. The major component of volatile flavor was estragole, a phenolic compound. Minor components were determined to be terpenes , alcohols, acids , esters, ketones and aldethydes.

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A Comparison of Volatile Flavor Characteristics of Chwi-namuls by Terpenoid Analysis (Terpenoid 분석을 통한 취나물류의 향기지표물질 비교)

  • Choi, Hyang-Sook
    • The Korean Journal of Food And Nutrition
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    • v.25 no.4
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    • pp.930-940
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    • 2012
  • A comparison of essential oils composition of Aster tataricus L. (gaemichwi), Ligularia fischeri (gomchwi), Solidago virga-aurea var. asiatica Nakai (miyeokchwi), and Aster scaber (chamchwi) was performed by gas chromatography and mass spectrometry for the identification of volatile flavor characteristics in chwi-namuls. The essential oils were extracted by the hydro distillation extraction method. One hundred volatile flavor components were identified from gaemichwi essential oil. ${\alpha}$-Pinene (11.5%) was the most abundant compound, followed by myrcene (8.9%) and ${\beta}$-pinene (7.5%). Ninety-one volatile flavor components were identified from the essential oil of gomchwi. Aromadendrene (14.8%) was the most abundant component, followed by ${\beta}$-caryophyllene (7.6%) and 1-methyl-4-(1-methylethylidene)-cyclohexene (7.3%). Ninety-five volatile flavor constituents were detected in the essential oil of miyeokchwi, moreover, spathulenol (15.7%) was the most abundant component. Ninety-six volatile flavor constituents were detected in the essential oil of chamchwi. Epi-bicyclosesquiphellandrene (21.9%) was the most abundant component, followed by ${\beta}$-caryophyllene (9.5%) and ${\delta}$-terpinene (8.9%). The essential oil composition of gaemichwi was characterized by a higher contents of pinenes. The essential oil composition of gomchwi can be easily distinguished by the percentage of aromadendrene. Spathulenol and epi-bicyclosesquiphellandrene were regarded as the characteristic odorants of miyeokchwi and chamchwi, respectively.

Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry

  • Xie, Yuejie;He, Zhifei;Lv, Jingzhi;Zhang, En;Li, Hongjun
    • Food Science of Animal Resources
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    • v.36 no.6
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    • pp.719-728
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    • 2016
  • The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.

Studies on the Volatile Components of Edible Mushroom (Agaricus Bisporus) of Korea (한국산(韓國産) 식용(食用)버섯의 향기성분(香氣成分)에 관(關)한 연구(硏究)(IV) -양송이버섯의 향기성분(香氣成分)-)

  • Ahn, Jang-Soo;Kim, Sung-Kon;Park, Eun-Sook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.16 no.4
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    • pp.333-336
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    • 1987
  • The Aroma components analysis of raw and boiled mushroom (Agaricus bisporus) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom was identified as 13 Kinds, ana among them, 4 Kinds of aroma component such as 1-octen-3-ol (73.13%), 2-octenol (7.44%), 3-octanone (3.09%), 3-octanol (1.42%)-consists 85.08% of total aroma component. 2) Meanwhile, the volatile aroma component of toiled one was indentified as 13 Kinds and 5 of them 1-octen-3-ol (68.86%), 2-octenol (8.42%), 3-octanone (3.15%), Benzyl alcohol (3.23%), 3-octanol (1.97%)-consists 86.23% of total aroma component.

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Antifungal and Insecticidal Activity of Ohyang (Five Medicinal Plants) (오향(五香) 성분의 살균 및 살충효과)

  • Chung, Yong Jae;Lee, Kyu Shik;Han, Sung Hee;Kang, Dai Ill;Lee, Myeong Hui
    • Journal of Conservation Science
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    • v.10 no.1
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    • pp.21-30
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    • 2001
  • The antibacterial and insecticidal properties of ethanol extracts and volatile components extracted from Eugenia caryophyllata, Boswellia carterii, Agastache rugosa, Aristolochia contorta, and Aquilaria agallocha were evaluated. The ethanol extract and volatile component of E. caryophyllata showed strong antimicrobial effect against all strains (Mucor hiemalis, Aspergillus niger, Penicillium funiculosum, Trichoderma viride) and the volatile component of B. carterii showed antimicrobial effect against all strains except T. viride. The ethanol extract of E. caryophyllata and A. contorta showed $100\%\;and\;32\%$ mortality against Reticulitemes spertus kyushuensis Morimoto for 48 hours and 72 hours, respectively. In the case of volatile component, E. aryophyllata showed $100\%\;and\;20\%$ mortality against R. spertus and Lyctus linearis GOZE, respectively. The main constitute, eugenol $(92\%)$ among nine components from volatile component of E. aryophyllata were identified as antibacterial active substance.

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Comparative Chemical Composition of Domestic and Imported Chrysanthemum indicum L. Flower Oils

  • Chang, Kyung-Mi;Kim, Gun-Hee
    • Food Science and Biotechnology
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    • v.18 no.5
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    • pp.1288-1292
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    • 2009
  • Volatile flavor compounds were isolated from the flowers of Chrysanthemum indicum L. (gamguk) produced in Korea and China by the hydro distillation, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of oils from Korean and Chinese gamguk were 2.0 and 0.5%(v/w), respectively. Sixty-three volatile compounds of Korean gamguk representing 89.28% of the total peak area were tentatively identified, including 35 hydrocarbons, 12 alcohols, 6 ketones, 3 esters, 5 aldehydes, 1 oxide, and 1 miscellaneous component. Thirty-six volatile components of Chinese gamguk constituted 58.15% of the total volatile composition were tentatively characterized, consisting of 19 hydrocarbons, 7 alcohols, 2 ketones, 2 esters, 4 aldehydes, 1 oxide, and 1 miscellaneous component. The predominant components of Korean oil were ${\alpha}$-pinene, 1,8-cineol, and chrysanthenone. Whereas, camphor, ${\alpha}$-curcumene, and ${\beta}$-sesquiphellandrene were the main aroma compounds of Chinese gamguk.

Comparison of Volatile Flavor Components of Korean Aromatic Rice and Nonaromatic Rice (한국산 향미와 일반미와 휘발성 성분 비교)

  • 이종철;김영희
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.299-304
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    • 1999
  • To compare the composition of volatile flavor components of two different types of rice, the volatile flavor concentrates isolated from brown rices Hyangnambyeo(aromatic cultivar) and Dongjinbyeo (normal cultivar) were analyzed by gas chromatography and gas chromatography mass spectrometry. A total of components, including 16 hydrocarbons, 16 aldehydes and ketones, 15 alcohols, 4 acids, and 10 miscellaneous components were identified positively or tentat ively. Among them, n pentanol was the most abundant component in both samples and Hyangnambyeo contained more aldehydes and alcohols than Dongjinbyeo. 2 Acetyl 1 pyrroline which is chiefly responsible for the character istic odor of aromatic type rice was high in Hyangnambyeo compare to Dongjinbyeo, but these were detected as minor component.

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Comparison of Volatile Components in $\hat{O}yuk-jang$ and Commercial Sauce (어육장과 시판 소스의 휘발성 향기 성분 비교)

  • Lim, Chae-Lan;Lee, Jong-Mee;Kim, Ji-Won;You, Min-Jung;Kim, Young-Suk;Noh, Bong-Soo
    • Journal of the Korean Society of Food Culture
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    • v.22 no.4
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    • pp.462-467
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    • 2007
  • Volatile components of six commercial $sauces(A{\sim}F)$ and $\hat{O}yuk-jang$(G, H), a Korean traditional fermented sauce, were analyzed by electronic nose based on GC with surface acoustic wave(SAW) sensor. The obtained data were used for pattern recognition and a visual pattern called a $VaporPrint^{TM}$, derived from the frequency and chromatogram of the GC-SAW sensor. Volatile components of sauces and $\hat{O}yuk-jang$ were well discriminated with the direct use of $VaporPrint^{TM}$. Commercial sauces and $\hat{O}yuk-jang$ showed different volatile patterns, respectively, due to different major material, which meju, beef extract, pickled anchovies, and Katsuobushi were used. Volatile components of Oyuk-jang were decreased drastically during the fermentation time. After boiling $\hat{O}yuk-jang$, new several peaks were found. The responses by electronic nose were used for principal component analysis. The PCA plot showed that volatile components pattern were well discriminated by first principal component score(proportion: 96.8%), and first principal component score of $\hat{O}yuk-jang$ was between soy sauce of the liquid extracted from beef and sauce of pickled anchovies.