• Title, Summary, Keyword: volatile compounds

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Volatile Flavor Compounds of Saussurea lappa C.B. Clarke Root Oil by Hydro Distillation-GC and $GC/MS^+$

  • Chang, Kyung-Mi;Kim, Gun-Hee
    • Food Quality and Culture
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    • v.1 no.1
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    • pp.13-17
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    • 2007
  • The volatile flavor compounds of Saussurea lappa C.B. Clarke, a perennial, aromatic and medicinal herbaceous plant of the Asteraceae family, were isolated by the hydro distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). The plant yielded a light yellow colored oil (0.02%, v/w). From S. lappa C.B. Clarke root oil, sixty-three volatile flavor compounds were tentatively identified, among which sesquiterpene was predominant (21.70%). The identified compounds of the root oil constituted 87.47% of the total peak area. From the constituents making up more than 5% of the volatile flavor components, a long-chain aldehyde, (7Z, 10Z, 13Z)-7, 10, 13-hexadecatrienal, was the most abundant volatile flavor compound (21.20%), followed by dehydrocostuslactone (10.30%) belonging to sesquiterpene lactone, valerenol (5.30%) and vulgarol B (5.06%).

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Identification of Volatile Essential Oil, and Flavor Characterization and Antibacterial Effect of Fractions from Houttuynia cordata Thunb -I. Identification of Volatile Essential Oil Compounds from Houttuynia cordata Thunb -I. Identification of Volatile Essential Oil Compounds from Huttuynia cordata Thunb- (어성초 휘발성 정유성분의 동정과 분획물의 향특성 및 항균활성 -I. 어성초의 휘발성 정유성분의 동정-)

  • Kang, Jung-Mi;Cha, In-Ho;Lee, Young-Kuen;Ryu, Hong-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.2
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    • pp.209-213
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    • 1997
  • Since Houttuynia cordata is well known as a medicinal herb, due to its antibacterial activity on various microorganisms, present investigation was performed to identify the flavor compounds for volatile essential oil. Volatile essential oil was collected by simultaneous distillation-extraction(SDE), and then the oil components were separated on HP-5 capilliary column$(25m{\times}0.25mm\; i.d.)$ and identified those components by GC-MS. Fifty two compounds were isolated from the volatile essential oil of Houttuynia cordata and forty four were positively identified by GC-MS. The volatile compounds were composed mainly of terpenoids(25 classes), aldehydes(7 classes), alcohols(4 classes), ketones(3 classes), acids(1 class) and miscellaneous compounds(4 classes). Of these, the major compounds were ${\beta}-myrcene$, ${\beta}-ocimene$, decanal, 2-undecanone and geranyl propionate.

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Comparison of Volatile Aroma Compounds between Synurus deltoides and Aster scaber Leaves (수리취와 참취 엽의 휘발성 향기성분 비교)

  • Lee, Kyeong-Cheol;Sa, Jou-Young;Wang, Myeong-Hyeon;Han, Sang-Sup
    • Korean Journal of Medicinal Crop Science
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    • v.20 no.1
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    • pp.54-62
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    • 2012
  • This study was investigated to compare the volatile aroma compounds of Synurus deltoides and Aster scaber. The volatile aroma compounds from Synurus deltoides and Aster scaber were extracted by soild-phase microextraction (SPME) methods. S. deltoides had 97 volatile aroma compounds such as including 5-acetyl-1,2-dihydro acenaphtylene (14.63%), ${\beta}$-cubebene (9.31%), caryophyllene (8.97%), ${\beta}$-chamigrene (7.14%), ${\beta}$-selinene (2.71), ${\alpha}$-farnesene (2.47%), ${\alpha}$-bergamotene (2.26%), ${\beta}$-elemene (1.94%), etc. A. scaber had 84 volatile aroma compounds such as (+)-epi-bicyclosesquiphellandrene (10.38%), terpinolen (10.09%), caryophyllene (6.04%), 8-isopropenyl-1,5-dimethyl-1,5-cyclodeca diene (5.42%), ${\alpha}$-himachalene (5.04%), ${\beta}$-thujene (4.37%), ${\beta}$-pinene (4.28%), ${\beta}$-cubebene (3.99%), etc. Conclusively, the main common volatile aroma compounds in S. deltoides and A. scaber leaves were 19 volatile aroma compounds such as caryophyllene, terpinolen, ${\beta}$-cubebene. But the composition and amount of volatile aroma compounds were very different between the two species.

Identification of Phenylethyl Alcohol and Other Volatile Flavor Compounds from Yeasts, Pichia farinosa SKM-l, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59

  • Mo, Eun-Kyoung;Kang, Hyo-Jin;Lee, Chang-Tian;Xu, Bao-Jun;Kim, Jae-Hoon;Wang, Qi-Jun;Kim, Jae-Cheon;Sung, Chang-Keun
    • Journal of Microbiology and Biotechnology
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    • v.13 no.5
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    • pp.800-808
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    • 2003
  • Three strains of yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59, produced volatile flavor compounds during fermentation. To investigate these volatile flavor compounds, the liquid culture broth of the three yeast strains were extracted with methylene chloride, and then GC and GC-MS analyses were conducted. Flavor analyses revealed that 5, 12, and 15 kinds of volatile compounds were isolated, and 4, 8, and 11 volatile flavor compounds were identified, respectively. Phenylethyl alcohol was identified with the common volatile flavor compound of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59. 1H-indole-3-ethanol, a precursor of plant growth hormone, was identified from Pichia anomala SKM-T.

Quality Properties of Seasoned-Dried Pacific Saury Treated with Liquid Smoke -1. Volatile Flavor Compounds in Commercial Liquid Smokes-

  • Park Sung-Young;Kim Hun;Cho Woo-Jin;Lee Young-Mi;Lee Jung-Suck;Cha Yong-Jun
    • Fisheries and aquatic sciences
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    • v.4 no.4
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    • pp.229-237
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    • 2001
  • In order to identify of volatile flavor compounds and polycyclic aromatic hydrocarbons (PAHs) in commercial liquid smokes, this study was conducted to analyze volatile flavor compounds by solvent extraction and/or Purge & Trap method/GC/MSD. A total of 156 volatile flavor compounds were detected in 6 commercial liquid smokes, and these compounds were composed mainly of 12 aldehydes, 60 ketones, 7 alcohols, 14 acids, 20 esters, 24 aromatic compounds, 7 furans and 12 miscellaneous compounds. Ketones $(806.6-7,573.9\mu g/mL)$ and aromatic compounds $(282.6-7,896.3 \mu g/mL)$ were more abundant than others. The PAHs known as carcinogen have not been detected in this study. The acids $(422.9-4,903.1\mu g/mL)$ was identified in relatively high concentration compared to other groups. Phenol and its derivatives among aromatic compounds were in relatively high concentration. Especially, the phenol and its derivatives including o-cresol, guaiacol, 4-ethylguaiacol and syringol were in higher concentration.

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Identification of Irradiation-induced Volatile Flavor Compounds in Irradiated Pork Meats (방사선 조사 돼지고기에서 휘발성 조사물질의 구명)

  • Cha, Yong-Jun;Kim, Hun;Cho, Woo-Jin;Jung, Yeon-Jung;Byun, Myung-Woo;Yoo, Young-Jae
    • Journal of Life Science
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    • v.11 no.1
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    • pp.35-42
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    • 2001
  • Irradiation-induced volatile flavor compounds in irradiated (0, 1, 3, 5, 10 kGy) pork meats were analyzed by liquid liquid continuous extraction (LLCE) and gas chromatography/mass spectrometry (GC/MS) methods. One hundred nine volatile compounds were detected in irradiated pork meats. These compounds were mainly composed of hydrocarbons (42 compounds), aromatic compounds (39), aldehydes(9), ketones(5) and miscellaneous compounds (14). Among these, three volatile compounds, such as decene, 1,2,3,4,-tetrahydro-6-methylnaphthalene and 1,2,3,4-tetrahydro-dimethylnaphthalene were selected as irradiation-induced compounds comparing with irradiation dosages in irradiated pork meats. By the high correlation coefficient with the increment of irradiation dose, however, decene (r=0.93) was considered as marker compound for detecting irradiation dosage in fresh pork meats.

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Comparative Study on Volatile Flavor Compounds of Traditional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal

  • Gao, Xian-Li;Zhao, Hai-Feng;Zhao, Mou-Ming;Cui, Chun;Ren, Jiao-Yan
    • Food Science and Biotechnology
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    • v.18 no.6
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    • pp.1447-1458
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    • 2009
  • Volatile extracts obtained from traditional Chinese-type soy sauces prepared with soybean (SSSB) and defatted soy meal (SSDSM) by solid phase microextraction (SPME) and direct solvent extraction (DSE) were analyzed by gas chromatography-mass spectrometry (GC-MS). The volatile flavor compounds and relative contents of different chemical classes detected in SSSB and SSDSM were compared for their differences. Results showed that significant differences in both constituents of volatile flavor compounds and relative contents of different chemical classes were observed for both kinds of soy sauces. A total of 152 and 131 compounds were identified in SSSB and SSDSM, respectively, and 102 volatile flavor compounds were common in both kinds of soy sauces. Moreover, relative contents of acids, aldehydes, esters, furan(one)s, miscellaneous compounds, phenols, pyrazines, pyrrol(idinon)es, and sulfur-containing compounds in both kinds of soy sauces were all significantly different.

The Analysis of Neutral Volatile Flavor Compounds in Tobacco (잎담배 중 neutral volatile flavor 화합물 분석)

  • Lee, Jeong-Min;Lee, Jang-Mi;Jang, Gi-Chul;Kim, Hyo-Keun;Hwang, Keon-Joong
    • Journal of the Korean Society of Tobacco Science
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    • v.31 no.2
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    • pp.85-94
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    • 2009
  • This work has been conducted to develop a method for the analysis of neutral volatile flavors and their precursors in tobacco. The neutral volatile compounds and precursors in tobaccos have been investigated by Neutral Volatile scan method(NV scan) using Soxhlet extractor. The method has been used to analyze a range of different tobaccos and tobacco products. Neutral flavor compounds were classified as three sections(1st Volatile Fraction, Breakdown Flavor Products and Cembranoid Precursors). The major components of the First Volatile Fraction were 2-cyclohexene-1-one, 6-methyl-5-hepten-2-one, limonene and phenyl ethanol. The major components of Breakdown Flavor Products were isophorone, solanone, damascenone, 3-hydroxy-$\beta$-damascone, geranyl acetone, $\beta$-ionone, dihydroactinidiolide, norsolanadione, neophytadiene, hexahydrofarnesylacetone, farnesyl acetone and megastigmatrienone. The major cembranoid precursor compounds were dibutyl phthalate, duvatrenediols, 8,12-epoxy-14-labden-13-ol, 11-hydroperoxy-2,7,12(20)-cembratriene-4,6-diol, 12,15-epoxy-12,14-labadien-8-ol, 2,7,11-cembratrien-4,6-diol and 8,13-epoxy-14-labdien-12-ol. The NV scna results of tobacco types(flue-cured, burley and oriental) showed that each tobacco type has a characteristic flavor component profile.

A Comparative Study of the Changes in Volatile Flavor Compounds from Dried Leeks (Allium tuberosum R.) following ${\gamma}$-Irradiation

  • Yang, Su-Hyeong;Shim, Sung-Lye;No, Ki-Mi;Gyawalli, Rajendra;Seo, Hye-Young;Song, Hyun-Pa;Kim, Kyong-Su
    • Food Science and Biotechnology
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    • v.15 no.3
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    • pp.341-346
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    • 2006
  • This study was performed to examine the effects of ${\gamma}$-irradiation on the volatile flavor compounds of dried leeks (Alliums tuberosum R.). Volatile compounds of dried leeks were extracted using simultaneous steam distillation and extraction (SDE), and analyzed by gas chromatography/mass spectrometry (GC/MS). Forty-one, 51, 45, and 42 compounds were tentatively identified in control, 1, 3, and 10 kGy irradiated samples, respectively. The constituents of flavor compounds in irradiated dried leeks were similar to non-irradiated samples. However, the intensities of the peaks were clearly different between them. Sulfur-containing compounds were detected as dominant compounds in all samples and their amounts decreased after ${\gamma}$-irradiation. ${\gamma}$-Irradiation reduced the total concentration of volatile compounds from leeks by 23.19, 15.09, and 30.23% at 1, 3, and 10 kGy doses, respectively.

Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation

  • Jeong, Do-Won;Lee, Hyundong;Jeong, Keuncheol;Kim, Cheong-Tae;Shim, Sun-Taek;Lee, Jong-Hoon
    • Journal of Microbiology and Biotechnology
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    • v.29 no.2
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    • pp.191-199
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    • 2019
  • We inoculated different combinations of three starter candidates, Bacillus licheniformis, Staphylococcus succinus, and Tetragenococcus halophilus, into sterilized soybeans to predict their contributions to volatile compound production through soybean fermentation. Simultaneously, we added NaCl to soybean cultures to evaluate its effect on the volatile compounds profile. Cells in soybean cultures (1.5% NaCl) nearly reached their maximum growth in a day of incubation, while cell growth was delayed by increasing NaCl concentrations in soybean cultures. The dominance of B. licheniformis and S. succinus in the mixed cultures of three starter candidates switched to T. halophilus as the NaCl concentration increased from 1.5% to 14% (w/w). Seventeen volatile compounds were detected from the control and starter candidate-inoculated soybean cultures with and without the addition of NaCl. Principal component analysis of these volatile compounds concluded that B. licheniformis and S. succinus made major contributions to producing a specific volatile compound profile from soybean cultures where both species exhibited good growth. 3-Hydroxybutan-2-one, butane-2,3-diol, and 2,3,5,6-tetramethylpyrazine are specific odor notes for B. licheniformis, and 3-methylbutyl acetate and 2-phenylethanol are specific for S. succinus. Octan-3-one and 3-methylbutan-1-ol were shown to be decisive volatile compounds for determining the involvement of S. succinus in the soybean culture containing 7% NaCl. 3-Methylbutyl acetate and 3-methylbutan-1-ol were also produced by T. halophilus during soybean fermentation at an appropriate level of NaCl. Although S. succinus and T. halophilus exhibited growth on the soybean cultures containing 14% NaCl, species-specific volatile compounds determining the directionality of the volatile compounds profile were not produced.