• Title, Summary, Keyword: flavor component

Search Result 272, Processing Time 0.029 seconds

Volatile Flavor Composition of White-flowered Lotus by Solid-phase Microextraction (Solid-Phase Microextraction에 의한 백련의 휘발성 향기 성분 분석)

  • Choi, Hyang-Sook
    • The Korean Journal of Food And Nutrition
    • /
    • v.30 no.2
    • /
    • pp.363-370
    • /
    • 2017
  • This study investigated the chemical composition of headspace gas from white-flowered lotus (Nelumbo nucifera Gaertner). Volatile flavor compositions of headspace from white-flowered lotus (floral leaf, stamen, flower stalk, stem) were investigated through the solid-phase microextraction method using polydimethylsiloxane-divinylbenzene fiber. The headspace was directly transferred to a gas chromatography-mass spectrometry. Sixty-three volatile flavor constituents were detected in the headspace of lotus floral leaves, and undecanoic acid (7.81%) was the most abundant component. Fifty-three volatile flavor constituents were detected in the headspace of lotus stamina, and isobutylidene phthalide (7.94%) was the most abundant component. Forty-four volatile flavor constituents were detected in the headspace of lotus flower stalks, and 3-butyl dihydrophthalide (11.23%) was the most abundant component. Fifty-nine volatile flavor constituents were detected in the headspace of lotus stems, and ligustilide (16.15%) was the most abundant component. The content of phthalides was higher in the headspace of flower stalks and stems, while alcohols and acids were the predominant compounds in lotus floral leaves.

Antimicrobial Activity and Characterization of Volatile Flavor EXtracts from Agastache rugosa

  • Song, Jong-Ho;Kim, Min-Ju;Kwon, Kyuk-Dong;Lee, Won-Koo;Park, In-Ho
    • Preventive Nutrition and Food Science
    • /
    • v.4 no.2
    • /
    • pp.97-102
    • /
    • 1999
  • Antimicrobial activity and chemical composition of volatile flavor extracts from Agastache rugosa were investigated. The volatile flavor extracts were obtained from leaves and stems of Agastache rugosa by simultaneous distillation extraction (SDE) method. Antimicrobial activity was investigated by disc diffusion and broth dilution methods against several microorganisms of Bacillus cereus, bacillus megaterium, Bacillus subtilis, Corynebacterium xerosis, Staphylo coccus aureus, Staphylococcus epidermidis, Agrobacterium rhizogenes , Agrobacterium tumefaciences, Enterobacter cloacae, Escherichia coli, Salmonella typhi, Vibrio parahaemolyticus, Candida utilis and Saccharomyces cerevisiae. Volatile flavor extractsfrom leaves have strong antimicrobial activity against C.utilis and S.cerevisiae. When 0.12% volatile flavor extracts from fresh leaves were included in the medium, lag phase of C. utilis was extended 6 hr and that of S.utilis and S.cerevisiae was extended 2hr. Further analyses were performed to elucidatethe effective component of the extracts. The major component of volatile flavor was estragole, a phenolic compound. Minor components were determined to be terpenes , alcohols, acids , esters, ketones and aldethydes.

  • PDF

A Comparison of Volatile Flavor Characteristics of Chwi-namuls by Terpenoid Analysis (Terpenoid 분석을 통한 취나물류의 향기지표물질 비교)

  • Choi, Hyang-Sook
    • The Korean Journal of Food And Nutrition
    • /
    • v.25 no.4
    • /
    • pp.930-940
    • /
    • 2012
  • A comparison of essential oils composition of Aster tataricus L. (gaemichwi), Ligularia fischeri (gomchwi), Solidago virga-aurea var. asiatica Nakai (miyeokchwi), and Aster scaber (chamchwi) was performed by gas chromatography and mass spectrometry for the identification of volatile flavor characteristics in chwi-namuls. The essential oils were extracted by the hydro distillation extraction method. One hundred volatile flavor components were identified from gaemichwi essential oil. ${\alpha}$-Pinene (11.5%) was the most abundant compound, followed by myrcene (8.9%) and ${\beta}$-pinene (7.5%). Ninety-one volatile flavor components were identified from the essential oil of gomchwi. Aromadendrene (14.8%) was the most abundant component, followed by ${\beta}$-caryophyllene (7.6%) and 1-methyl-4-(1-methylethylidene)-cyclohexene (7.3%). Ninety-five volatile flavor constituents were detected in the essential oil of miyeokchwi, moreover, spathulenol (15.7%) was the most abundant component. Ninety-six volatile flavor constituents were detected in the essential oil of chamchwi. Epi-bicyclosesquiphellandrene (21.9%) was the most abundant component, followed by ${\beta}$-caryophyllene (9.5%) and ${\delta}$-terpinene (8.9%). The essential oil composition of gaemichwi was characterized by a higher contents of pinenes. The essential oil composition of gomchwi can be easily distinguished by the percentage of aromadendrene. Spathulenol and epi-bicyclosesquiphellandrene were regarded as the characteristic odorants of miyeokchwi and chamchwi, respectively.

Effect of Deodorizing Temperature on Physicochemical Characteristics in Corn Oil IV. Effect of Deodorizing Temperature on Volatile Flavor Component Composition in Corn Oil (탈취온도가 옥수수기름의 이화학적 특성에 미치는 영향 제4보, 탈취온도가 옥수수기름의 휘발성 냄새성분 변화에 미치는 영향)

  • 이근보;한명규;이미숙
    • The Korean Journal of Food And Nutrition
    • /
    • v.11 no.3
    • /
    • pp.272-277
    • /
    • 1998
  • We carried out separation and guantitation of flavor components by GC about essential oils extracted from deodorized corn oil at the different deodorizing temperature. Flavor components were detected total 16 kinds included aldehydes of 8 kinds, major components were propane, pentane, hexanal etc. These major components content was about 70~75% of the total flavor components. According to rise of deodorizing temperature, both ethane and aldehydes of 8 kinds content were in proportion to increase, but propane, pentane, hexane, octan, pentyl furan content were decreased by contraries, respectively. On the other hand, total flavor component content was appeared the lowest level at 245$^{\circ}C$ treating group, aldehydes content was in proportion to increase according to rise of deodorizing temperature. These phenomenons consider that the undesirable reactions such as partial auto-oxidation, degradation, polymerization and hydrolysis etc. by effecting factors of stripping steam and vacuum degree. Conclusively, deodorizing temperature under high temperature was undesirable for the minimization of off-flavor materials.

  • PDF

Characteristics of Flavor Reversion in Seasoning Oil using Sunflowerseed Meal (해바라기박을 이용한 향미유의 변향특성)

  • Koo, Bon-Soon;Seo, Mi-Sook
    • Journal of the Korean Society of Food Culture
    • /
    • v.22 no.6
    • /
    • pp.808-812
    • /
    • 2007
  • Seasoning oils(SO) were manufactured by direct fire method(DFM) and autoclaving method(AM) using sunflower seed meal. The SO manufactured by DFM is stronger than that by AM for Lovibond color and flavor strength. The flavor strength of 2 kinds SOs were lower than sesame oil as a control group. But acid value of SOs were superior than sesame oil, 0.452, 0.463 and 1.987, respectively. The level of Lovibond color for 2 kinds of sample seasoning oil was similar. Composition and contents of total volatile flavor components were determined from their essential oils of sesame oil and 2 kinds sample seasoning oils. As a result, total volatile flavor contents of sesame oil was 1,300.6 ppm, and that of seasoning oil samples were 697.8 ppm, 648.2 ppm, respectively. Major volatile flavor components of seasoning oil were 2-butanone, hexanal, methyl pyrazine etc. In contrast, major volatile flavor component of sesame oil was pyrazines, but that was not a major component of 2 kinds of sample seasoning oils.

Yogurt Flavor Compounds and Analytical Techniques (Yogurt의 향미성분과 분석기술)

  • Chang, Eun-Jung;Kwak, Hae-Soo
    • Journal of Dairy Science and Biotechnology
    • /
    • v.18 no.1
    • /
    • pp.61-72
    • /
    • 2000
  • Consumers primarily consider flavor when they take yogurt. Recent researches on yogurt flavor productron its analytical technique have been extensively developed. These studies have provided a better understanding on the role of starter culture microorganisms on flavor formation and degradation. Yogurt volatile flavor compounds produced by the lactic cultures include acetaldehyde, diacetyl, ethanol and organic acid. Among them, acetaldehyde is recognized as a principal flavor component. since yogurt contains a delicate and low intense flavor, mild sample isolation techniques and sensitive identification means might be used. This paper attempts to discuss recent findings in yogurt flavor and to describe the application of yogurt flavor separation techniques. The section on practical aspects of culture selection based on flavor compound production and flavor analysis is also included.

  • PDF

Comparison of Volatile Flavor Components of Korean Aromatic Rice and Nonaromatic Rice (한국산 향미와 일반미와 휘발성 성분 비교)

  • 이종철;김영희
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.28 no.2
    • /
    • pp.299-304
    • /
    • 1999
  • To compare the composition of volatile flavor components of two different types of rice, the volatile flavor concentrates isolated from brown rices Hyangnambyeo(aromatic cultivar) and Dongjinbyeo (normal cultivar) were analyzed by gas chromatography and gas chromatography mass spectrometry. A total of components, including 16 hydrocarbons, 16 aldehydes and ketones, 15 alcohols, 4 acids, and 10 miscellaneous components were identified positively or tentat ively. Among them, n pentanol was the most abundant component in both samples and Hyangnambyeo contained more aldehydes and alcohols than Dongjinbyeo. 2 Acetyl 1 pyrroline which is chiefly responsible for the character istic odor of aromatic type rice was high in Hyangnambyeo compare to Dongjinbyeo, but these were detected as minor component.

  • PDF

Flavor Components of Panax ginseng Cultured with Pine Tree Leaves Mulch (I) (잣나무잎 부초에 의한 인삼 향기성분의 변화(제1보))

  • 김요태;김영희
    • Journal of Ginseng Research
    • /
    • v.15 no.2
    • /
    • pp.120-123
    • /
    • 1991
  • Flavor components of panax ginseng cultured with pine tree leaves mulch instead of traditional rice straw were examined. The growth of two year old ginsengs grown with two different kinds of mulchs no difference, however, the flavor components of ginseng with pine tree leaves mulch 84 constituents detected showed significantly enhanced contents than those of ginseng with rice straw mulch.

  • PDF

Flavor Pattern Analysis of Imported Wines Using Electronic Nose System (포도주의 전자코(Electronic Nose)를 이용한 향기 패턴 분석)

  • Kim, Ji-Young;Jang, Ji-Sun;Lee, Ju-Woon;Lee, Ki-Teak
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.18 no.1
    • /
    • pp.14-21
    • /
    • 2008
  • Flavor is one of the most important factors for determining wine characteristics and quality. Flavor pattern of wines(brewed from America, France, Italy, Chile, and Australia) was analyzed by the electronic nose that is equipped with 12 metal oxide sensors. In the results, the flavor pattern of wines was discriminated according to their origins by the principal component analysis(PCA). Each proportion of the first principal component score in the PCA plot was 94.79%(America), 73.62%(France), 99.06%(Italy), 96.74%(Chile), and 96.53%(Australia), respectively. Consequently, the imported wines could be practically differentiated into one from the other origins by volatile properties, suggesting that electronic nose could be successfully used for easy screening and quality evaluation of wines.

  • PDF

Analysis of Volatile Compounds using Electronic Nose and its Application in Food Industry (전자코를 이용한 휘발성분의 분석과 식품에의 이용)

  • Noh, Bong-Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.37 no.6
    • /
    • pp.1048-1064
    • /
    • 2005
  • Detection of specific compounds influencing food flavor quality is not easy. Electronic nose, comprised of electronic chemical sensors with partial specificity and appropriate pattern recognition system, is capable of recognizing simple and complex volatiles. It provides fast analysis with simple and straightforward results and is best suited for quality control and process monitoring of flavor in food industry. This review examines application of electronic nose in food analysis with brief explanation of its principle. Characteristics of different sensors and sensor drift. and solutions to related problems are reviewed. Applications of electronic nose in food industry include monitoring of fermentation process and lipid oxidation, prediction of shelf life, identification of irradiated volatile compounds, discrimination of food material origin, and quality control of food and processing by principal component analysis and neural network analysis. Electronic nose could be useful for quality control in food industry when correlating analytical instrumental data with sensory evaluation results.