• Title, Summary, Keyword: volatile flavor components

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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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Analysis and Comparison of Volatile Flavor Components in Rice Wine Fermented with Phellinus linteus Mycelium and Regular Commercial Rice Wine

  • Choi, Sung-Hee;Jang, Eun-Young;Choi, Byung-Tae;Im, Sung-Im;Jeong, Young-Kee
    • Food Quality and Culture
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    • v.2 no.1
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    • pp.32-36
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    • 2008
  • This study identified and compared the volatile flavor components of two commercial rice wines: one fermented using the mycelium of Phellinus linteus and a regular commercial rice wine. The volatile flavor components were isolated from the infusions by Porapak Q (50-80 mesh) column adsorption. The concentrated aroma extracts were then analyzed and identified by GC and GC-MS. Thirty-four kinds of flavor components were identified in the mycelium-fermented rice wine, including 11 alcohols, 8 esters, 3 ketones, 6 acids, 3 hydrocarbones, and 4 others. In the regular commercial rice wine, 36 kindss of flavor compounds were identified, including 9 alcohols, 6 esters, 4 ketones, 6 acids, 9 hydrocarbones, and 2 others. Therefore, the data indicate that the primary flavor components in the rice wines were alcohols and esters.

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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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Studies on the Volatile Flavor Components of Fresh Ginseng (수삼중 휘발성 향기성분에 관한 연구)

  • 김만욱;박종대
    • Journal of Ginseng Research
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    • v.8 no.1
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    • pp.22-31
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    • 1984
  • Volatile flavor components of fresh ginseng (Panax ginseng C.A. Meyer.) were studied. Steam distillate of fresh ginseng was extracted with ethyl ether and the extract was separated into four fraction: neutral, phenolic, acidic and basis fractions. The ethyl ether concentrates and neutral fraction were analyzed by a combination of SE-54 fused silica capillary gas chromatography and mass spectrometry. Major flavor components of fresh ginseng were predominantly mono(n +2) and sesquiterpenes(n +3) in over two hundred constituents. Of these, 28 were newly identified in volatile flavor components of fresh ginseng by GC-MS.

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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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Changes in the Volatile Flavor Components of Nutmeg(Myristica fragrans Houttuyn) during Aging (숙성에 의한 육두구(Myristica fragrans Houttuyn)의 향기성분 변화)

  • Kim, Hyean-Wee;Huh, Kyung-Taek;Choi, Chun-Un
    • Korean Journal of Food Science and Technology
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    • v.21 no.6
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    • pp.760-765
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    • 1989
  • The change of volatile flavor components In nutmeg (Kernels of the fruits of Myristica fragrans Houttuyn) during aging at $37^{\circ}C$ were studied by using a fused silica capillary GC & GC/MS. Volatile flavor components having the low boiling point showed a general decrease during aging, but those of the middle and high boiling point showed a reactionary tendency Myristicin and myristic acid among volatile flavor components showing the high boiling point had the amount increased considerably, and those were composed of 24.50% and 18.69% in aging for 6 months, respectively. The amount of whole volatile flavor concentrate showed the increased tendency till the aging period for 4 months, and then subsequently decreased.

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Chracteristics of volatile flavor compounds in improved kochujang prepared with soybean koji during fermentation (콩고오지를 사용한 개량식고추장의 숙성과정 중 휘발성 향기성분의 특성)

  • Choi, Jin-Young;Lee, Taik-Soo;Park, Sung-Oh
    • Korean Journal of Food Science and Technology
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    • v.29 no.6
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    • pp.1144-1150
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    • 1997
  • Volatile flavor components of soybean koji kochujang made from a glutinuous rice by improved method were analyzed by using a purge and trap method during fermentation, and identified with GC-MSD. Fifty-six volatile flavor components including 16 alcohols, 15 esters, 7 acids, 4 aldehydes, 5 alkanes, 3 ketones, 1 benzene, 1 alkene, 2 phenol and 2 others were found in improved kochujang. The number of volatile flavor components detected immediately after making kochujang were 32 and increased to 46 components after 30 day of fermentation. The most number 55 of volatile flavor components were found after 90 day of fermentation. Thirty-one kinds of volatile flavor components were commonly found through the fermentation period 9 alcohols such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 8 esters such as methyl acetate, ethyl acetate, 2-methylpropyl acetate, 3 aldehydes such as butanal, acetaldehyde, furfural and 11 othesrs. Although the various types of peak areas (%) of volatile flavor components were shown in kochujang during the fermentation days, ethanol. ethyl acetate, ethyl butanoate, 2-methylpropyl acetate, 2-methyl-1-propanol and 3-methyl-1-butanol were mainly detected during fermentation. Those might be the major volatile flavor components in kochujang made by improved method. Peak area of ethanol was the highest one among the volatile flavor components at immediately after mashing and 90 day while ethyl acetate showed the highest Peak area after $30{\sim}60$ day of fermentation and 3-methyl-1-butanol showed the highest peak area after $120{\sim}150$ day of fermentation.

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Analysis of Volatile Flavor Components of Pimpinella brachycarpa (참나물의 휘발성 향기성분 분석)

  • 송희순;최향숙;이미순
    • Korean journal of food and cookery science
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    • v.13 no.5
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    • pp.674-680
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    • 1997
  • Volatile flavor components of fresh, shady air dried, and presteamed shady air dried Chamnamul (Pimpinella brachycarpa) were collected by simultaneous steam distillation-extraction method, and essential oils were analyzed by gas chromatography-mass spectrometry (GC/MS). Twenty five, 17 and 23 volatile flavor components were identified in essential oils extracted from the fresh, shady air dried, and presteamed shady air dried Chamnamul samples, respectively; however, the kinds of individual components and its percent content of the total volatiles were varied depending on samples. The principal components of Chamnamul were isobutanal, trans caryophyllene, trans ${\beta}$-farnesene, and ${\alpha}$-selinene. Terpenoid compounds reached 44.11%, 33.91% and 72.63% respectively in fresh, shady air dried, and presteamed shady air dried Chamnamul.

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Volatile Flavor Components of Scent, Colored, and Common Rice Cultivars in Korea

  • Kim, Chang-Yung;Lee, Jong-Chul;Kim, Young-Hoi;Pyon, Jong-Yeong;Lee, Sun-Gye
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.44 no.3
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    • pp.181-185
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    • 1999
  • To compare the composition of volatile flavor components of three different cultivars of rice, Hyangnambyeo (aromatic cultivar), Heugjinjubyeo (pigmented cultivar) and Dongjinbyeo (normal cultivar), the volatile flavor components of brown rice were isolated by Likens-Nickerson simultaneous steam distillation and extraction apparatus. The flavor concentrates obtained were analyzed by gas chromatography and gas chromatography-mass spectrometry. A total of 65 components, including 14 aliphatic aldehydes and ketones, 7 aliphatic alcohols, 8 aromatic alcohols, 13 hydrocarbons, 9 esters, 7 aliphatic acids, and 7 miscellaneous components were identified. The aliphatic aldehydes, which are known as contributors to the overall flavor of cooked rice, were present in larger amounts in Hyangnambyeo than in Heugjinjubyeo and Dongjinbyeo, while the difference in quantity of these components between Heugjinjubyeo and Dongjinbyeo was not remarkable. Hyangnambyeo and Heugjinjubeyo contained 562 ng and 259 ng of 2-acetyl-1-pyrroline per gram of brown rice based on dry weight, respectively, which is a key compound contributing to the popcorn-like aroma in aromatic rice. Dongjinbeyo contained about 6 ng.

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Volatile Flavor Components of Traditional and Commercial Kochujang (재래식과 공장산 고추장의 향기성분)

  • Kim, Young-Soo;Oh, Hoon-Il
    • Korean Journal of Food Science and Technology
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    • v.25 no.5
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    • pp.494-501
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    • 1993
  • The volatile flavor components of traditional and commercial kochujang were collected by simultaneous steam distillation-extraction (SDE) method. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC/MS). Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, Sachun kochujang prepared with wheat and commercial kochujang. One hundred and twelve volatile flavor components which included 30 esters, 15 alcohols, 14 aldehydes, 13 acids, 9 ketones, 7 alkenes, 6 phenols, 3 alkanes, 3 pyrazines, 2 benzenes and 2 furans were identified. The major volatile compounds in traditional and commercial kochujang were 2-methyl propanal and ethanol, which represented $21{\sim}36%\;and\;2{\sim}44%$ of total GC peak area, respectively.

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