• Title, Summary, Keyword: volatile components

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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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Comparison of the Volatile Components of Korean Ginger (Zingiber officinal Roscoe) by Different Extraction Methods (추출방법에 따른 생강의 휘발성 성분 조성 비교)

  • 이재곤;장희진;곽재진;이동욱
    • The Korean Journal of Food And Nutrition
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    • v.13 no.1
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    • pp.66-70
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    • 2000
  • The volatile components of Korea ginger were compared by using different isolation methods, head-space sampling procedure(HSSP), simultaneous distillation extrction(SDE) and soild pahse micro-extractions(SPME). Sixty-one components were identified by GC-MSD in the extracts obtained from each extraction methods. However, the components identified showed a difference in their composition wit the extraction methods. In the extract by HSSP, fifty-five components including a high volatile compound such as acetaldehyde, ethylacetate, 2,3-butandione were detected, and thirty-one components were identified in the extract by SPME. While, the low volatile components such as elemol, zingiberenol and ${\beta}$-eudesmol were detected only in the extract by SDE method. The results suggest that SDE method is the best for the analysis of low volatile components, whereas HSSP is a proper method for the analysis of high volatile components from natural resources.

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Supercritical Fluid Extraction of Volatile Components from Strawberry (딸기의 휘발성 향기성분의 초임계 유체 추출)

  • Lee, Hae-Chang;Seo, Hye-Young;Shin, Dong-Bin;Park, Yong-Kon;Kim, Yoon-Sook;Ji, Joong-Ryong;Choi, Hee-Don
    • Korean Journal of Food Science and Technology
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    • v.41 no.6
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    • pp.615-621
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    • 2009
  • In order to optimize the supercritical fluid extraction (SFE) conditions of volatile components from the strawberry, we conducted an evaluation of the sample preparation and SFE operating conditions. The analysis of the volatile components extracted by a variety of sample preparation protocols led to the identification of 30, 26, 30, and 34 volatile components in fresh, freeze-dried, 30% celite and 70% celite treatments, respectively. The 70% celite treatment was the most effective in extracting the volatile components from strawberry via SFE. Analysis of the volatile components extracted by a variety of SFE operating conditions yielded identifications of 34, 35, 34, and 35 volatile components at 3,000 psi (40, $50^{\circ}C$) and 6,000 psi (40, $50^{\circ}C$), respectively. The extraction yield of alcohols and acids, and the total volatile component contents, were highest under conditions of 3,000 psi and $55^{\circ}C$. Volatile components from the strawberry were extracted via SFE, simultaneous steam distillation and extraction (SDE), and solvent extraction (SE). The analysis of the volatile components extracted via different extraction methods resulted in the identification of 56, 34, and 32 volatile components in the SDE, SFE, and SE extracts, respectively. The total volatile component contents identified in the SDE, SFE, and SE extracts were $20.268{\pm}1.144$, $21.627{\pm}1.215$ and $2.476{\pm}0.177\;mg/kg$, respectively. The SFE extract evidenced higher contents of sweet flavors such as 2-methylbutanoic acid, 2-methylpropanoic acid, and hexanoic acid than the SDE and SE extracts. SFE proved to be the most appropriate method for the extraction of fresh volatile components from the strawberry.

Processing Conditions of Low Salt Fermented Squid and its Flavor Components 1. Volatile Flavor Components of Low Salt Fermented Squid (저염 오징어젓갈 제조 방법 및 향미성분 1. 저염 오징어젓갈의 휘발성 향기성분)

  • 최성희;임성임;허성호;김영만
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.2
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    • pp.261-267
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    • 1995
  • Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

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Volatile Flavor Components of Traditional Korean Nuruk Produced by Nuruk Fungi (누룩사상균으로 제조된 전통누룩의 휘발성 향기성분)

  • 김현수;유대식
    • Microbiology and Biotechnology Letters
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    • v.28 no.5
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    • pp.303-308
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    • 2000
  • The character-istics of the volatile flavor components of traditional Korean Nuruk produced by Aspergillus oryze NR 3-6 and Penicillium expansum NR 7-7 were investigated. Volatile flavor of Nuruk was identified twenty-one components by gas chromatography-mass spectronmeter. Major flavor components were alkanes such as tridecan, tetradecan, penta-decane, hexadecane, heptadecane, octadecan, undecane, and dodecane.

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The Effects of Stamping and Roasting Treatments on Volatile Aromatic Components in Curry Powder (미분쇄 및 배전처리가 카레분의 휘발성 향기성분의 변화에 미치는 영향)

  • Park, Wan-Kyu;Yoon, Jong-Hoon;Kim, Hyean-Wee;Choi, Chun-Un
    • Korean Journal of Food Science and Technology
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    • v.23 no.3
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    • pp.276-279
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    • 1991
  • Effects of stamping and roasting treatments on change of volatile aromatic components in curry powder were investigated by gas chromatography. These were conducted for improving volatile aromatic flavor and for improving aging effect. Major volatile aromatic components of curry powder were eugenol, cuminaldehyde, myristicin, anethole, eugenolacetate, cinnamaldehyde, linalool, limonene, p-cymene and ${\gamma}-terinene$. By stamping treatment, the content of low volatile components increased till 10 min, whereas that of high volatile components started to increase after 10 min. The content of low volatile components decreased with increasing roasting time.

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Characteristics of Volatile Components from Magnolia ovobata Thunb. by Different Analysis Methods

  • Chung, Hae-Gon;Bang, Jin-Ki;Kim, Geum-Soog;Seong, Nak-Sul;Cho, Joon-Hyeong;Kim, Seong-Min
    • Korean Journal of Medicinal Crop Science
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    • v.12 no.2
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    • pp.102-107
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    • 2004
  • This study was carried out to establish an optimum method for identifying the volatile components of Magnolia ovobata Thunb. using the dynamic headspace (Purge & Trap) and simultaneous distillation and extraction (SDE) method. Between the two different identification analysis, the volatile components were more easily detected in the SDE than the Purge & Trap method. Among the identified volatile components, the 12 compounds were detected to have similar retention times and match quality within the 45 minutes in both identification methods. The maximum values of the major volatile components were detected differently by SDE and (Purge & Trap) method such as ${\alpha}-pinene$ (3.4, 18.2%), ${\beta}-pinene$ (3.5, 10.3%), l-limonene (5.2, 15.4%). These results indicated that the Dynamic Headspace (Purge & Trap) was much more reliable method for identifying the volatile components of Magnolia ovobata Thunb. as compared to the SDE method.

Comparison of Volatile Aroma Components and Non-volatile Organic Acids in Tobacco Lamina and Stems. (잎담배 엽육과 주맥의 휘발성 정유성분 및 비휘발성 유기산의 비교)

  • 김영회;박준영;양광규;김옥찬
    • Journal of the Korean Society of Tobacco Science
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    • v.8 no.2
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    • pp.51-66
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    • 1986
  • Volatile aroma components, non-volatile organic acids in lamina and stems of flue-cured(NC 2326) and burley ( Burley 21) were analyzed by gas chromatography and mass spectrometry, respectively. Then compositional differences of these components between lamina and stems were discussed. The contents of volatile components were higher in flue-cured than in burley tobacco, and it was also higher in lamina then in stem. The major aroma components in lamina were neophytadiene , nicotine, solanone and benzyl alcohol but those in stems were palmitic acid, neophytadiene, nicotine, solanone and phenyl ethyl acetate. On the other hand, the contents of non-volatile organic acids were higher in burley than in flue-cured tobacco, and these values of burley tobacco were higher in lamina than in stem but flue-cured tobacco were higher in stem than in lamina. The major acids in all the above four tabacco samples were malic, citric, oxalic and linolenic acid.

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Antibacterial Activity of Volatile Flavor Components from Houttuynia cordata Thunb

  • Kwon, Hyuk-Dong;Cha, In-Ho;Lee, Won-Koo;Song, Jong-Ho;Park, In-Ho
    • Preventive Nutrition and Food Science
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    • v.1 no.2
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    • pp.208-213
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    • 1996
  • The volatile flavor components were obtained from the aerial parts of Houttuynia cordata by a simultaneous distillation-extraction(SDE) method and bactericidal effects of the volatile flavor components on some strains were examined. Strong antibacterial activities were observed against Bacillus cereus, Bacillus subtilis, Vibrio cholerae 0-1 and Vibrio parahaemolyticus. To further elucidate the effective components in the extract, SDE extract was analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry(GC/MS). A total of 98 volatile compound were detected. Of these, 90 were confirmed including 6 hydrocarbons(0.34%), 12 alcohols(1.31%), 13 aldehydes(33.81%), 1 acetal(0.01%), 6 esters(1.16%), 2 acids(3.10%), 5 ketones(5.87%), 2 furans(0.06%), 1 phenol(0.18%), 41 terpenes(53.23%)and 3 miscellaneous compound(0.93%). Major components were determined to be $\beta$-mycene, decanal, cis-ocimene and 2-undecanone.

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Analysis of Volatile Components of Sancho(Zanthoxylum schinifolium)by Solid Phase Micro Extraction (Solid Phase Micro Extraction을 이용한 산초의 휘발성 성분 분석)

  • 장희진
    • The Korean Journal of Food And Nutrition
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    • v.12 no.2
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    • pp.119-123
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    • 1999
  • Test of the optimum condition of solid phase micro extraction(SPME) was performed by use of 5 vol-atile components in dilute aqueous solution. Volatile components of Sancho(Zanthoxylum schinifolium) were isolated by SPME method and were analyzed by GC/MSD and compared with volatile compone-nts isolated by simultaneous distillation extraction (SDE) method. Total 31 components were identified by comparing gas chromatography retention time and mass spectral data. The major compounds were limonene geranyl acetate $\beta$-phellandrene phellandral mycene linalool rose oxide caproic acid and caprylic acid SPME sampling procedure was found to be a good method for qualitative analysis of the volatile components.

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