• Title, Summary, Keyword: simultaneous steam distillation and extraction (SDE)

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Volatile Flavor Components of Cultivated Radish (Raphanus sativus L.) Sprout (재배한 무순의 향미성분)

  • 송미란
    • The Korean Journal of Food And Nutrition
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    • v.14 no.1
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    • pp.20-27
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    • 2001
  • The consumption of radish ( Rhaphanus sativus L.) sprout, which is Cruciferae family, is increasing because of its pungent flavor and taste. Its volatile components were analyzed by SDE (simultaneous steam distillation & extraction) method and P&T(purge & cryogenic trapping) method. As a solvent, diethyl ether and diethyl ether : pentane mixture(2:1, v/v) were used in SDE method, and diethyl ether in P&T method. Analyzing by GC and GC-MS, the major component was sulfur compounds (19 species, peak area 76.6%) with diethyl ether, sulfur compounds(15. 44.0%) and hydrocarbons(23, 23.8%) with diethyl ether-pentane mixture in SDE method. Also, hydrocarbons(25, 84.1% ) was major component in P& T method. The major volatile component of fresh radish sprout were n-heptane, methyl pentane and that of boiled radish sprout were 4-methylthio-3-butenyl isothiocyanate, methyl mercaptane, 2,3-dimethyl disulfide. Low molecular volatile components were detected more by P& T method, but types and relative quantities of volatile components were measured less comparing to SDE method.

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Studies on the Volatile Compounds of Du-Chung Leaves (두충엽의 휘발성 성분에 관한 연구)

  • Jang, Hee-Jin;Kim, Ok-Chan
    • Korean Journal of Food Science and Technology
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    • v.22 no.3
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    • pp.261-265
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    • 1990
  • The volatile components of Eucommiae foliums were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined gas chromatography (GC) and gas chromatography-mass spectrometry(CC-MS). Thirty five components, including 7 alcohols, 3 aldehydes, 4 ketones, 2 esters. 18 hydrocarbons and 1 phenol were confirmed in Eucommiae foliums. Among total volatiles the main component it appeared to be 2-ethyl furyl acrolein, comprising about 31.4%.

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Comparison of Analytical Methods for Volatile Flavor Compounds in Leaf of Perilla frutescens

  • Kim, Kwan-Su;Ryu, Su-Noh;Song, Ji-Sook;Bang, Jin-Ki;Lee, Bong-Ho
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.44 no.2
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    • pp.154-158
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    • 1999
  • Volatile flavor compounds from perilla leaves were extracted and analyzed with different methods, head-space analysis (HS), simultaneous steam distillation and extraction (SDE) , and solvent extraction (SE), and to compare their efficiencies for quick analysis. Over 30 volatile compounds were isolated and 28 compounds were identified by GC/MSD. Major compound was perillaketone showing the compositions of which were 92% in SDE method, 86% in headspace analysis, and 62% in solvent extraction method. For quick evaluation of leaf flavor in perilla, it was desirable because the headspace analysis method had a shorter analyzing time and smaller sample amount than the other methods.

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A Comparison of Volatile Compounds in Pine Extracts Obtained by Supercritical Fluid Extraction with Those by Simultaneous Steam Distillation and Solvent Extraction (초임계유체 추출과 SDE에 의한 솔 추출물의 휘발성분 비교)

  • Woo, Gaung-Yaul;Kim, Kong-Hwan;Lee, Mi-Jung;Lee, Yang-Bong;Yoon, Jung-Ro
    • Korean Journal of Food Science and Technology
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    • v.31 no.5
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    • pp.1268-1274
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    • 1999
  • Pine twigs with buds were cut into $2{\sim}3\;mm$ long pieces and about 18g was used for each experiment. Pressure and temperature ranges employed were $100{\sim}300\;bar$ and $35{\sim}55^{\circ}C$, respectively. Volatile compounds of extracts were isolated and identified by gas chromatography and mass selective detector. Twenty three compounds from the extracts were identified. Limonene and ${\beta}-pinene$ were found to be the major components with $32.6{\sim}43.4%$ being limonene. Extracts obtained by supercritical fluid extraction were lower in monoterpene and higher in oxygenated terpenoids than those by steam distillation and solvent extraction (SDE). Sensory evaluation showed that the pine flavor extracted using supercritical carbon dioxide was much better in quality than that of SDE. In conclusion, it was found out that supercritical fluid extraction can successfully be applied to extract high quality flavor from pine.

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Simple Rapid Quality Estimation Method in Black and White Pepper Grounds by Determination of Volatile Oil Content (휘발성 기름함량 정량에 의한 신속하고 간단한 후추의 품질평가 방법)

  • Lee, Mi-Sook
    • The Korean Journal of Food And Nutrition
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    • v.22 no.3
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    • pp.352-356
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    • 2009
  • In this study, we evaluated black pepper seed and white pepper seed for the following compounds: piperine content was determined by HPLC, and volatile oil content was determined via the Soxhlet method in before/after heat-treated samples, and total volatile material contents were determined via the SDE(Linkens-Nikens type simultaneous steam distillation and extraction apparatus) method. As a result, differences were noted in the black and white pepper seeds according to the constituent components, growing district, and whether the species was indigenous to Indonesia or India. We concluded that the differences in taste were attributable to the differences in the volatile material contents in black and white peppers. We also assessed these three determination results, and found that they were directly correlated. The volatile oil contents were determined by the Soxhlet method, which was a rapid, simple, and accurate method. We concluded that this method should prove to be an effective determination method in the quality control of black and white peppers.

Comparison of Volatile Flavor Compounds in Meat of the Blue Crab Using V-SDE and SPME Methods (V-SDE와 SPME법에 의한 꽃게(Portunus trituberculatus)육의 휘발성 향기성분 비교)

  • Cha, Yong-Jun;Cho, Woo-Jin;Jeong, Eun-Jeong
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.39 no.6
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    • pp.441-446
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    • 2006
  • Volatile flavor compounds in meat of the blue crab Portunus trituberculatus were compared using vacuum simultaneous steam distillation-solvent extraction (V-SDE) and solid phase microextraction (SPME)/ gas chromatography (GC)/ mass selective detection (MSD) methods. A total of 100 volatile flavor compounds were identified by both methods: 77 by V-SDE and 59 by SPME. These compounds were composed of 17 aldehydes, 12 ketones, 19 alcohols, 5 esters, 4 sulfur-containing compounds, 6 nitrogen-containing compounds, 23 aromatic compounds, 6 hydrocarbons, 2 terpenes, and 6 miscellaneous compounds. Although more compounds were detected using V-SDE than using SPME, the levels of all groups detected, except esters, were higher using SPME than using V-SDE. In addition to trimethylamine, aldehydes, and aromatic compounds, the S- and N-containing compounds with low thresholds are thought to have positive roles for flavors in the meat of the blue crab.

초임계 이산화탄소를 이용한 유자 과피로부터 향기성분의 추출

  • Lee, Seung-Jin;Jeon, Byeong-Su
    • 한국생물공학회:학술대회논문집
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    • pp.701-704
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    • 2001
  • The volatile components of citron peel extracted by three methods, which were SDE (Simultaneous steam distillation & solvent extraction) extraction, solvent extraction and supercritical carbon dioxide extraction were analyzed with gas chromatography. The operation conditions was at the temperature between $30^{\circ}C$ and $45^{\circ}C$ and perssure between 1000 psi and 2500 psi. The aromatic compound was the principal component extracted, the optimum conditions for limonene extraction were 2000 psi and $40^{\circ}C$.

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Volatile Components of Lycium chinensis Miller (구기자(Lycium chinensis Miller)의 휘발성 성분)

  • 박원종;복진영;백순옥;한상빈;주현균
    • The Korean Journal of Food And Nutrition
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    • v.10 no.1
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    • pp.1-5
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    • 1997
  • The volatile components of Lycium chinensis Miller were isolated by simultaneous steam distillation-extraction(SDE) method and analyzed by combined GC and GC-MS. Fifty-four volatile components, including 12 alcolhols 12 esters, 7 aldehydes, 6 acids, 5 ydrocarbons, 8 ketones, 1 furan and 3 pyrazines were confirmed in the fruit of Lycium chinensis Miller. The major components were hexadecanoic acid ethyl ester, 1-octadecanone, tetrapyrazine, 2-furancarboxaldehyde and ethyl linoleate.

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Volatile Components of Traditional Gochujang Produced from Small Farms according to Each Cultivation Region (지역별 소규모 농가 생산 전통 고추장의 휘발성 성분에 관한 연구)

  • Hong, Yeo Joo;Son, Seong Hye;Kim, Ha Youn;Hwang, In Guk;Yoo, Seung Seok
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.4
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    • pp.451-460
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    • 2013
  • The purpose of this study is to investigate the volatile compounds of Korean traditional gochujang from various districts. The volatiles from each traditional gochujang are being extracted by simultaneous steam distillation extraction (SDE), and analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Twenty compounds are identified as major volatile components which include 8 esters, 4 alcohols and 4 acids. The most traditional gochujang possesses more volatile components rather than commercial gochujang products. Most acids come from fatty acids and the alcohols derive from the oxidative degradation of linolenic acid. The most abundant volatile compounds for both traditional and commercial gochujang include 10 compounds such as 2-methyl-1-propanol, hexanal, 2-methyl-1-butanol, octanoic acid ethyl ester, as well as the various type of acids and esters. They represent most of the total GC peak areas, respectively. From the results, the characteristics of the flavors for traditional gochujang from each district are not clear but have shown various components than the commercial products.

Volatile Flavor Components and Sensory Evaluation of Mold Fermented Sausages (곰팡이 발효소시지의 향기성분 분석 및 관능검사)

  • 김창한;고명수;이광형;박상진;김정환;임대석;박우문;유익종;이치호
    • Food Science of Animal Resources
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    • v.18 no.3
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    • pp.255-260
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    • 1998
  • The aroma concentrates from mold fermented sausages were isolated by steam distillation and simultaneous steam-distillation-extraction(SDE). methods. Quantitative estimation of the aroma concentrates in mold fermented sausages was carried out by using GC-MC. Mold fermented sausages were manufactured into two types. The first was manufactured with starter culture containing Lactobacillus plantarum and Staphylococcus carnosus(LP). The second was manufactured with starter culture containing L. curvatus and S. carnosus(LC). The aroma concentrates containing hexanoic acid and 2-butyl-2-octenal were identified in mold fermented sausages immediately after manufacture. After 28 days, the volatile flavor components from LP and LC were determined to be 14 (trimethylsilylester of hexadecanoic acid and 2-methyl-3-octanol, etc.) and 16 substances(hexadecanoic acid and 1-hexadecanol, etc.), respectively. The distribution of aroma concentrates in LP and LC was different, but their panel test placed them in similarity.

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