• Title, Summary, Keyword: volatile compounds

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Relationship between sensory attributes and volatile compounds of polish dry-cured loin

  • Gorska, Ewa;Nowicka, Katarzyna;Jaworska, Danuta;Przybylski, Wieslaw;Tambor, Krzysztof
    • Asian-Australasian Journal of Animal Sciences
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    • v.30 no.5
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    • pp.720-727
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    • 2017
  • Objective: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results: A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, ${\gamma}-terpinen$, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion: The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.

Volatile sulfur compounds in pickled garlic (마늘장아찌의 휘발성 함황화합물)

  • 김미리;모은경
    • Korean journal of food and cookery science
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    • v.11 no.2
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    • pp.133-139
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    • 1995
  • Solvent extract of homogenates of fresh garlic or pickled garlic was subjected to GC-MS analysis, which showed 30 volatile sulfur compounds for fresh garlic and 20 compounds for processed one. Maior sulfur compounds from fresh garlic extract were identified to be 3-vinyl-[4H]-1,2-dithiin, diallyl disulfide,3,4-dimethylthiophene and methyl allyl sulfide. Meanwhile, the number of volatile compounds from pickled garlic decreased gradually during storage. Diallyl disulfide, methyl allyl trisulfide and diallyl trisulfide were major volatile sulfur compounds from pickled garlic stored for 50 days. It is appeared that the amount of trisulfides in pickled garlic increased gradually during storage, in contrast to the amount of dithiins and monosulfides in pickled garlic decreased.

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Flavor Characteristics of Volatile Compounds from Shrimp by GC Olfactometry (GCO) (GC Olfactometry를 이용한 새우의 휘발성성분 특성평가)

  • 이미정;이신조;조지은;정은주;김명찬;김경환;이양봉
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.6
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    • pp.953-957
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    • 2002
  • Volatile compounds from shrimp whole body (SWB) and shrimp shell waste (SSW) were isolated, and identified by the combination of SDE (simultaneous steam distillation and solvent extraction), GC (gas chromatography, HP-5890 plus)and MSD (mass selective detecter) or olfactometry. The peak numbers isolated from SWB and SSW were 20 and 46, respectively. The amounts of the volatile compounds isolated from SSW were higher than those of SWB. SWB produced more low-boiling compounds below 7$0^{\circ}C$ and SSW did more high boiling compounds over 10$0^{\circ}C$. The volatile compounds identified from SSW were 9 pyrazines,5 acids,4 aldehydes, and 4 alcohols. These volatile compounds were evaluated by aroma extraction dilution analysis and gas chromatography olfactometry (GCO). Some compounds which were not detected by GC-FID and GC-MSD were found to be a strong shrimp flavor of log$_3$ FD 3 value by GCO. Strong shrimp odors were detected in low temperature while nutty aromatic odors and unpleasant oily smells were found in high temperature.

Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef

  • Yang, Jieun;Dashdorj, Dashmaa;Hwang, Inho
    • Food Science of Animal Resources
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    • v.39 no.3
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    • pp.474-493
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    • 2019
  • The aim of the study was to evaluate the effect of an early post-mortem low voltage electrical stimulation (ES) to localized part of carcasses [m. longissimus lumborum (LL) and m. biceps femoris (BF)] and determined the tenderness and flavor compounds of Hanwoo steers (n=16). Carcasses were stimulated within 30 min post-mortem for 60s using 60 volts and muscles aged 2 and 14 d. Degradation of Troponin-T were accelerated by ES and degraded little faster in BF muscle than LL. Level of free amino acid content of stimulated and aged muscles was significantly (p<0.05) greater than control for both muscles. Totally 63 volatile compounds were identified by using SPME-GC. The ES treatment significantly (p<0.05) affected the level of 20 volatile compounds of LL as well 15 volatiles in BF muscle along with total amounts of ketones, sulfur containing, pyrazines and furans. Low voltage ES could be applied to reduce the aging time and improve volatile flavor development by increasing important desirable volatile compounds such as 2-methylpyrazine, 2,5-dimethylpyrazines and 2-acetylthiazole etc. due to released free amino acids from protein degradation.

Profiling of Volatile Components Using Gas Chromatography-Mass Spectrometry in Commercial Pine Needle (Pinus densiflora S. and Z.) Powder

  • Kim, Joo-Shin;Chung, Hau-Yin
    • Preventive Nutrition and Food Science
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    • v.16 no.1
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    • pp.45-54
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    • 2011
  • Volatile components in commercial pine needle (Pinus densiflora S. and Z.) powder were extracted using simultaneous steam distillation and a solvent extraction (SDE) apparatus, and were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 230 compounds divided into 13 groups were identified, which included alcohols (42), ketones (39), aldehydes (32), terpenes (30), alkenes (17), esters (14), furans (14), benzenes (10), alkanes (8), napthalenes (7), acids (6), miscellaneous compounds (6), and phenols (5). Among the 230 compounds identified, 96 compounds were positively confirmed and quantified, and the rest of the compounds were tentatively identified. The major volatile components identified at relatively high levels were dodecanoic acid, hexadecanoic acid, hexanal, benzaldehyde, (Z)-3-hexen-1-ol, 1-penten-3-one, limonene, and $\beta$-caryophyllene oxide. Among the groups, terpenes accounted for 60.18% of the total concentration of all the volatile components. Some volatile components might account for the unique aroma and the biological activity of the sample.

Safety Profile Assessment and Identification of Volatile Compounds of Krill Eupausia superba Oil and Residues Using Different Extraction Methods

  • Haque, A.S.M. Tanbirul;Kim, Seon-Bong;Lee, Yang-Bong;Chun, Byung-Soo
    • Fisheries and aquatic sciences
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    • v.17 no.2
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    • pp.159-165
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    • 2014
  • In this study, Krill Eupausia superba oil was extracted using different solvents and supercritical carbon dioxide (SC-$CO_2$). During SC-$CO_2$ extraction, the pressure was set at 40 MPa and temperatures ranged from $40^{\circ}C$ to $55^{\circ}C$. We examined the differences in volatile compounds and safety profiles among extraction methods. Volatile compounds were determined using the thermal desorption system integrated with gas chromatography-mass spectrometry (GC-MS). Heavy metal content was analyzed by inductively coupled plasma mass spectrometry (ICP-MS). According to our results 10 volatile compounds were identified in krill sample. After SC-$CO_2$ extraction of oil, the concentrations of volatile compounds decreased, but increased after solvent extraction. In krill, heavy metal concentrations remained within the permissible limit. Moreover, Zn and Fe which have health benefits were detected at high concentrations. During a 90 days storage period at different temperatures, microbial activity was found to be lowest in SC-$CO_2$ extracted residues. Thus, the quality of krill oil and the residues obtained using SC-$CO_2$ extraction was higher and the oil was safer than those obtained using conventional solvent extraction. These results can be applied to the food industry to maintain high quality krill products.

Antimicrobial Activities in the Water Extract of Mustard Seed Fractionated by Solvents (용매의 분획에 따른 겨자 물추출물의 항균성)

  • Seo, Gwon-Il;Kim, Hong-Chul;Sim, Gi-Hwan
    • Korean Journal of Food Preservation
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    • v.4 no.3
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    • pp.295-300
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    • 1997
  • The water extract of mustard seed was fractionated by solvents with an increase of polarity, and antimicrobial activities of each extracts were examined, and volatile compounds of each extract were identified by GC-MS. When the water extract was fractionated with solvents, the antimicrobial activities were high in the order of chloroform, ethylacetate, hexane, butanol and aqueous layer. In chloroform fraction, 16 volatile compounds, including 2 isothiocyanates such as 3-isothiocyanato- 1-propene and 4-isothiocyanato- 1-butane, 1 nitrile and 4 acids were identified, their contents were higher than other fractions. Twelve, 10, 4 and 7 volatile compounds were identified in ethylaceate, hexane, butanol and water fractions, respectively. The volatile compounds were considerably less in the fractions of butanol and water than others.

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Concentration of Volatile Organic Compounds at Main Stream and Branch Stream of Kumho River (금호강 본류와 지류에서의 휘발성 유기화합물질 농도)

  • 김용혜;장봉기;홍성철;이종영
    • Journal of environmental and Sanitary engineering
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    • v.13 no.1
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    • pp.135-146
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    • 1998
  • In this study, we investigated to measured concentration, seasonal characteristics and load quantity of volatile organic compounds(VOCs) for 11 sites in the main stream and 8 sites in the branch stream of Kumho river, during from October 1995 to April 1997. As a results, the small amount of volatile compounds, such as dichloromethane, chloroform, toluene, benzene, trichloroethene, tetrachloroethene, p-xylene and 1,3,5-trimethyl-benzene were detected from the main stream of Kumho river. Also detected to dichloromethene, chloroform, toluene, benzene, trichloroethene, tetrachloroethene, ethylbenzene, p-xylene, 1,3,5-trimethylbebzene and 1,2,4-trimethylbenzene in the branch stream, and dichloromerhane, chloroform and toluene were detected to all site of sampling. And seasonal variation of volatile organic compounds showed higher concentration in the July 1996 as a winter season than January 1997 as a summer season in most places. Also the load quantity of volatile organic compound at Gangchang site in the last downstream of Kumho river, was in order of chloroform > dichloromethane > toluene > trichloroethene.

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Reverse osmosis causes change in volatile compounds in onion juice (역삼투압법에 의한 양파착즙액의 휘발성 성분 변화)

  • Shim, Zen;Jeon, Myeong-Hee;Lee, Dae-Hee;Kim, Yong-Seok;Lee, Sang-Mi;Choi, Jung-Min;Jang, Eun-Ji
    • Korean Journal of Food Science and Technology
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    • v.51 no.1
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    • pp.7-11
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    • 2019
  • Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.

Effect of Electron Beam Irradiation on Volatile Organic Compounds of Vitis labrusca L. (전자선 조사한 캠벨얼리 포도(Vitis labrusca L.)의 휘발성 유기성분 변화)

  • Shim, Sung-Lye;No, Ki-Mi;Kim, Kyong-Su;Song, Gi-Dong
    • Korean Journal of Food Preservation
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    • v.17 no.1
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    • pp.151-159
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    • 2010
  • Changes in volatile organic compounds were investigated during storage after electron beam irradiation. Grapes were irradiated at 0.25, 0.5, 0.75, and 1.0 kGy and stored for 1 month at $4^{\circ}C$. Butanol, hexanal, [E]-2-hexenal, hexanol, and 3-methyl-butanol were the major volatile organic compounds of grapes. The types of volatiles in irradiated grapes were similar to those of non-irradiated samples but concentration differed among treatments. Some volatile compounds decreased during storage, whereas others, especially the esters, increased. Concentration of most volatile compounds were higher in pre-stored grapes than in post-stored fruit (thus, during the 30 days after irradiation by e-beam). Consequently, concentration of volatile organic compounds either increased or decreased after e-beam irradiation but these changes did not correlate with irradiation dose.