• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.827-833
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• 1996

Along with the increased necessity for an efficient utilization of Korean wild edible plants growing in fields and mountains, attempts were made to investigate the patterns of flavor changes accompanied hy various conditions of dispersion medium. The effect of various pH values and concentration of sucrose or NaCl of dispersion medium on volatile flavor patterns was investigated to evaluate the applicability of flavor components extracted from Capsella bursa-pastoris for food industry. Essential oils from this wild plant were isolated by simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Concentrated samples were analyzed s chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Most volatile flavor components of Capsella bursa-pastoris showed good recovery when steam distilled at pH 7 by SDE method. Increasing concentration of sucrose and 15% by NaCl, resulted in greater numbers of identified flavor components from Capsella bursa-pastoris.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.814-821
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• 1996

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components of Capsella bursapastoris. Essential oils from the samples were isolated by Simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Respective 30, 18, 29, and 26 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components evidently depended upon the drying methods. Trimethyl sulfide was regarded as the most abundant component in shady air dried samples, dimethyl trisulfide in presteamed and shady air dried samples, and phytol in microwave or freeze dried samples.

• Korean Journal of Medicinal Crop Science
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• v.9 no.2
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• pp.130-138
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• 2001

This study was conducted to compare volatile components from the ten kinds of basils cultivated in Korea. The ten kinds of basils were separated flower, leaf, and stem part from whole plants, respectively. All sample separated were extracted by simultaneous steam distillation-extraction method(SDE) and were analyzed by gas chromatography(GC) and mass selective detector(MSD). Total 42 components were identified in essential oils including 11 alcohols, 6 carbonyls, 20 hydrocarbons and 5 esters components. The major components were linalool, methyl chavicol, eugenol, trans-methyl cinnamate, ${\beta}-cubebene$ and 1,8-cineole. The content of linalool was high significantly in the flower$(31.8{\sim}53.0%)$, the leaf and stem showed $21.8{\sim}35.8%$ and $3.5{\sim}22.4%$, respectively. Especially, the content of methyl chavicol was high relatively in the leaf$(0.4{\sim}32.9%)$, the flower and stem showed $0.2{\sim}24.1%$ and $0{\sim}2.2%)$, respectively. Articock, figz, glove, and greek basils were rich in eugenol$(18.8{\sim}48.7%)$ and poor in methyl chavicol$(0{\sim}5.4%)$ when compared with others kinds of basils. The composition of the components identified showed quite difference between kinds of basils, and the number of components identified in stem was much less than that in flower and leaf