• Title/Summary/Keyword: aroma compounds

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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 Characteristic Aroma-active Compounds from Burnt Beef Reaction Flavor Manufactured by Extrusion (압출성형에 의해 제조된 구운 쇠고기 반응향의 특징적인 향기성분 동정)

  • Kim, Ki-Won;Seo, Won-Ho;Baek, Hyung-Hee
    • Korean Journal of Food Science and Technology
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    • v.38 no.5
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    • pp.621-627
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    • 2006
  • To characterize aroma properties of burnt beef reaction flavor manufactured by extrusion, volatile flavor compounds and aroma-active compounds were analyzed by simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Hydrolyzed vegetable protein (HVP) was successfully extruded with precursors (glucose, cystine, furaneol, thiamin, methionine, garlic powder, and lecithin) at $160^{\circ}C$, screw speed of 45 rpm, and feed rate of 38 kg/hr. Sixty eight volatile flavor compounds were found in burnt beef reaction flavor. The number of volatile flavor compounds decreased significantly when HVP was extruded either with furaneol-free precursors or without precursors. Twenty seven aroma-active compounds were detected in burnt beef reaction flavor. Of these, methional and 2-methyl-3-furanthiol were the most intense aroma-active compounds. It was suggested that furaneol played an important role in the formation of burnt beef reaction flavor.

A Comparison the Volatile Aroma Compounds between Ligularia fischeri and Ligularia fischeri var. spiciformis Leaves (곰취와 한대리곰취의 휘발성 향기성분 분석)

  • Han, Sang-Sup;Sa, Jou-Young;Lee, Kyeong-Cheol
    • Journal of Forest and Environmental Science
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    • v.26 no.3
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    • pp.209-217
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    • 2010
  • The volatile aroma of fresh leaves is one of main factor in taste of all the edible green plants. The volatile aroma in almost edible green leaves are suggested as essential oil compounds. Ligularia fischeri, Synurus deltoides, Ligularia fischeri var. spiciformis and Aster scaber are one of the favourable edible green plants in Korea. In this study, volatile aroma compounds from Ligularia fischeri and Ligularia fischeri var. spiciformis species were analyzed by the SPME/GC/MSD method. Ligularia fischeri had 78 volatile aroma compounds such as D-limonene(20.28%), ${\alpha}$-pinene(dextro, 14.15%), L-${\beta}$-pinene(12.85%), 3-carene, ${\beta}$-cubebene(10.39%), etc. Ligularia fischeri var. spiciformis had 83 volatile aroma compounds such as D-limonene(36.97%), ${\beta}$-cubebene(13.95%), L-${\beta}$-pinene(13.38%), ${\alpha}$-pinene(dextro, 4.76%), caryophylle-ne(3.33%) etc. Conclusively, the commom volatile aroma compounds in Ligularia fischeri and Ligularia fischeri var. spiciformis leaves were D-limonene, ${\alpha}$-pinene, L-${\beta}$-pinene, ${\beta}$-cubebene, Caryophyllene, ${\alpha}$-farnesene, terpinolen. However, the composition and amount of volatile aroma compounds were very different between the two species.

Aroma Characteristics of Acai Berry (아사이베리의 향기성분 특성 연구)

  • Lim, Seung-Hee;Nam, Heesop;Baek, Hyung-Hee
    • Korean Journal of Food Science and Technology
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    • v.48 no.2
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    • pp.122-127
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    • 2016
  • The objective of this study was to identify the volatile compounds and aroma-active compounds from acai berry (Euterpe oleracea). Volatiles were isolated by high vacuum distillation using solvent-assisted flavor evaporation (SAFE) and liquid-liquid continuous extraction (LLCE). To identify the characteristic aroma-active compounds of acai berry, gas chromatography-mass spectrometry-olfactometry was used. Aroma-active compounds were evaluated by aroma extract dilution analysis (AEDA). A total of 51 and 54 volatile compounds from acai berry were identified from SAFE and LLCE extracts, respectively. Alcohols were confirmed to be important volatile compounds in acai berry, as the major volatile compounds were 2-phenylethanol, (Z)-3-hexenol, and benzyl alcohol. ${\beta}-Damascenone$ (berry, rose), trans-linalool oxide (woody), (Z)-3-hexenol (grass), and 2-phenylethanol (rose, honey) were considered the aroma-active compounds in acai berry. The most intense aroma-active compound of acai berry was ${\beta}-damascenone$.

Characterization of Volatile Compounds in Low-Temperature and Long-Term Fermented Baechu Kimchi (묵은 배추김치의 휘발성 성분 특성)

  • Kim, Ji-Yun;Park, Eun-Young;Kim, Young-Suk
    • Journal of the Korean Society of Food Culture
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    • v.21 no.3
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    • pp.319-324
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    • 2006
  • Volatile compounds in low-temperature and long-term fermented Baechu kimchi were extracted by high vacuum sublimation(HVS), and then analyzed by gas chromatography/mass spectrometry(GC-MS). A total of 62 compounds, including 7 sulfur-containing compounds, 8 terpenes, 5 esters, 8 acids, 15 alcohols, 2 nitrites, 2 ketones, 11 aliphatic hydrocarbons and 4 miscellaneous compounds, were found in low-temperature and long-term fermented Baechu kimchi. Among them, acetic acid and butanoic acid were quantitatively dominant. Aroma-active compounds were also determined by gas chromatography/olfactometry(GC-O) using aroma extract dilution analysis(AEDA). A total of 16 aroma-active compounds were detected by GC-O. Butanoic acid was the most potent aroma-active compound with the highest FD factor($Log_3FD$) followed by linalool, acetic acid, 2-vinyl-4H-1,3-dithin and 3-methyl-1-butanol. The major aroma-active compounds, such as acetic acid and butanoic acid, were related to sour and rancid or notes.

Aroma-Active Compounds in Omandungi (Styela plicata)-Doenjang (Soybean Paste) Stew (오만둥이 된장찌개의 Aroma-active 화합물)

  • Jeong, Eun-Jeong;Cho, Woo-Jin;Cha, Yong-Jun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.41 no.6
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    • pp.414-418
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    • 2008
  • Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants ($\log_3FD{\geq}3.0$) in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.

Vapor Permeation of Aqueous Ester Solutions Through Surface-modified Alumina Membrane (표면 개질한 알루미나막을 통한 ester 수용액의 증기 투과)

  • 오한기;송근호;이광래
    • Membrane Journal
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    • v.10 no.4
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    • pp.186-191
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    • 2000
  • The recovery of three ethyl esters (aroma model compounds; ethyl acetate, ethyl propionate. ethyl butyrate) from aqueous solutions was studied for vapor permeation with surface-modified hydrophobic alumina membrane, Although the driving force of ethyl butyrate is the highest, the ethyl butyrate concentration in permeate is lower than those of propionate and acetate. Since the solubility of aroma compounds for water is very low, phase separation occurred in permeate, and we could obtain pure ethyl esters. The experimental results showed that the porous hydrophobic alumina membrane had high selectivity and permeation flux on the ester-model compounds.

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Aroma Components of Chicory (Cichorium intybus L.) Te and Its Model System

  • Park, Sung-Hee
    • Preventive Nutrition and Food Science
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    • v.4 no.2
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    • pp.88-91
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    • 1999
  • Aroma components of tea processed from Korean chicory roots were isolated and identified. The model system of amino-carbonyl reaction was carried out to study the formation mechanism of aroma compounds of chicory tea during manufacturing process. The concentration extracts from chicory tea and model system were analyzed and identified by gas chromatography(GC) and GC-mass spectrometry. Twenty-nine compounds, including pyrazines, furans, acids, alcohols, pyrroles and lactones were isolated and identified in chicory tea. The main compounds were pyrazines including methyl pyrazine, 2,5-dimethyl pyrazine, 2, 6-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2-ethyl-3-methyl pyrazine, thrimethyl pyrazine, 3-ethyl-2-5-dimenthyl pyrazine, 5-ethyl-2-3-dimenthyl pyrazine, and 2-acetyl-3-methy pyrazine and pyrroles including acethl pyrrole and formlyl pyrrole ; and furans including furfural , acetyl furan, 5-methyl furan, 5-methyl furfuralm, and furfuryl alcohol. These pyrazine compounds of a roasted and nutty aroma may be important contributors to the flavor of chicory tea. The aroma concentrate of model system also had a roasted and nutty aroma and the main compounds were methyl pyrazine, 2, 5-dimetyl pyrazine, 2, 6-dimethyl pyrazine and trimethyl pyrazine.

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Identification of Aroma-Active Compounds in Korean Salt-Fermented Fishes by Aroma Extract Dilution Analysis 2. Aroma-Active Components in Salt-Fermented Shrimp on the Market (AEDA법에 의한 한국한 젓갈류의 Aroma-Active 성분의 구명 2. 시판 새우젓의 Aroma-Active 성분)

  • Cha, Yong-Jun;Kim, Hun;Jang, Sung-Min;Park, Jee-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.319-325
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    • 1999
  • Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

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Aroma Characterization of Roasted Bulgogi Reaction Flavor Manufactured by a High-temperature Reaction Apparatus (고온반응기로 제조한 구운 불고기 반응향의 향미특성)

  • Seo, Won-Ho;Kim, Young-Kwon;Jang, Seong-Ho;Baek, Hyung Hee
    • Korean Journal of Food Science and Technology
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    • v.47 no.2
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    • pp.176-183
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    • 2015
  • To characterize the aroma properties of roasted bulgogi reaction flavor obtained by using a high-temperature reaction apparatus, the volatile flavor and aroma-active compounds were analyzed using simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). One hundred five volatile compounds were detected in roasted bulgogi reaction flavor using GC-MS. Out of these compounds, furfural was the most abundant volatile compound, followed in order of abundance by 5-methyl furfural, phenylacetaldehyde, and nonanal. Of the volatile compounds identified in roasted bulgogi reaction flavor, 33 aroma-active compounds were detected using GC-O. 2,3-Butanedione and furfural were the most intense aroma-active compounds detected. Other relatively intense odorants included hexanal, octanal, nonanal, undecanal, phenylacetaldehyde, 5-methyl furfural, 2,6-dimethyl pyrazine, and dimethyl trisulfide. These were important aroma-active compounds that contributed to the aroma of roasted bulgogi reaction flavor because of their potency and aroma properties. The concentrations of the aroma-active compounds increased as the reaction temperature increased, whereas those of the sulfide compounds decreased.