• 한국식품영양학회지
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• 제30권2호
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• pp.363-370
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• 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.

• 한국식품영양학회지
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• 제25권4호
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• pp.930-940
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• 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.

• 한국식품영양학회지
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• 제11권3호
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• pp.272-277
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• 1998

탈취온도를 상이하게 처리한 옥수수기름들로부터 정유성분을 추출하여 이의 favor 성분을 GC로 분리 정량하였다. Flavor성분으로는 8종의 aldehydes를 포함하여 총 16종이 검출되었으며, 주요 flavor성분은 propane, pentane, hexanal 등으로 이는 전체의 70~75%를 차지하였다. 탈취온도가 상승할수록 ethane 및 8종의 propane, pentane, hexane, octane, pentyl furna 함량은 뚜렷한 감소현상을 나타내었다. 한편, 총 flavor 성분함량은 245$^{\circ}C$ 처리군에서 가장 낮아 특이성을 나타내었으며, 탈취온도의 상승에 따라 aldehydes 함량이 비례적으로 증가하였는데, 이는 탈취과정 중 stripping steam, 진공도 등의 영향으로 인한 부분인 자동산화, 분해, 중합, 가수분해 등의 부반응에 기인하는 것으로 사료된다. 따라서, 이취물질의 극소화를 위하여는 지나친 고온탈취를 억제하는 것이 바람직하다는 결론을 얻었다.

• 한국식생활문화학회지
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• 제22권6호
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• pp.808-812
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• 2007

해바라기박을 이용하여 직화법과 autoclaving법에 의하여 2종의 향미유를 제조하고 이의 특성을 살펴보았다. 직화법으로 얻은 원액의 색상, 향미 등이 상대적으로 autoclaving법으로 얻은 원액에 비하여 강하였다. 대조군으로 사용한 참기름에 비하며 향미유의 향미는 낮은 것으로 확인 되었으나 산가는 0.452, 0.463으로 참기름의 1.987보다 월등히 낮은 것으로 측정되었고 Lovibond color는 3종의 시료유에서 거의 유사하게 나타났다. 이들 향미유와 대조군으로 직접 제조한 참기름을 대상으로 정유성분의 휘발성 향기성분조성 및 함량을 측정해 보았다. 그 결과 총 휘발성 성분 함량은 참기름이 1,300.6 ppm, 직화법으로 제조한 향미유(A type)가 697.8 ppm, autoclaving법으로 제조한 향미유(B type)는 648.2 ppm으로 참기름 의 약 53.65% 및 49.84% 수준의 휘발성 성분을 함유한 것으로 확인되었다. 주요 휘발성 성분은 2-butanone, hexanal, methyl pyrazine 등이었으며, 참기름은 pyrazine류가 전체의 50% 이상을 차지하였으나 향미유에서는 이와 같은 특정성분에 의존하기 보다는 전체적으로 분산되는 경향을 나타내었다.

• Preventive Nutrition and Food Science
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• 제4권2호
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• pp.97-102
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• 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.

• Journal of Dairy Science and Biotechnology
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• 제18권1호
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• pp.61-72
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• 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.

• 한국식품영양과학회지
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• 제28권2호
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• pp.299-304
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• 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.

• Journal of Ginseng Research
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• 제15권2호
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• pp.120-123
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• 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.

• 동아시아식생활학회지
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• 제18권1호
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• pp.14-21
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• 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.

• 한국식품과학회지
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• 제37권6호
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• pp.1048-1064
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• 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.