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

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Essential Oil Composition of Umbelliferous Herbs (미나리과 허브식물의 향기성분)

  • 홍철운;김명곤;김철생;김남균
    • The Korean Journal of Food And Nutrition
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    • v.14 no.1
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    • pp.10-14
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    • 2001
  • The volatile components of umbelliferous herbs having a characteristic spicy aroma were investigated. The essential oils of herbs were isolated by simultaneous steam distillation and extraction and the volatile components were identified by capillary GC and GC/MS. Forty-nine volatile compounds were identified from the herbs. The major compounds of chervil (Anthricus cerefolium) leaf oil were methyl chavicol, 1-allyl-2,4-dimethoxy benzene, and of coriander (Coriandrum sativum) leaf oil were ${\beta}$-sesquiphellan drene, germacrene B, nerolidol, selinene-4-ol, and of coriander seed oil were linalool, decanal, ${\gamma}$-terpinene, $\rho$-cymene.

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Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)

  • Park, Eun-Ryong;Lee, Hae-Jung;Kim, Kyong-Su
    • Preventive Nutrition and Food Science
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    • v.5 no.3
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    • pp.119-125
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    • 2000
  • Volatile flavor components of two strawberry (Fragaria ananassa Duch.) varieties, Bogyojosaeng and Suhong, ere extracted by SDE(Simultaneous steam distillation and extraction) using a mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 146 and 153 components in Bogyojosaengand Suhong respectively. There were 49 esters, 25 alcohols, 20 ketones, 24 aldehyds, 6 acids, 9 terpenes and terpene derivatives, 2ethers, 11 unknowns and miscelaneous in Bogyojosaeng and 67 ethers, 9 unknowns and miscellaneous in Suhong. Among these, (E)-2-hexenyl acetae (4.56%) in Bogyojosaeng and (E)-nerolidol (12.38%) in Suhong were major compounds and aceticacid, (E)-2-hexenal, hexyl acetate, ethyl acetate, ethyl butanoate, methyl butanoate, ethyl hexanoate and ${\gamma}$-dodecalactone were the main components in each sample, though there were several differences in composition and threshold of volatile compounds. Total contents of volatile components isolated and identified in Bogyojosaeng an Suhong were 9.010 and 12.527 mg/kg, respectively.

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Volatile Flavor Components of Leek(Allium tuberosum Rottler) (부추(Allium tuberosum Rottler)의 휘발성 향기성분)

  • 김경수;박은령;조정옥;김선민;이명렬
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.4
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    • pp.563-567
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    • 1998
  • Volatile flavor components of edible portion of leek(Allium tuberosum R.) were extracted by SDE(simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1 : 1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components was mostly based on the RI of GC and mass spectrum of GC/MS. A total of sixty-five components from leek extract were classified as 28 sulfur-containing compounds, 12 aldehydes, 9 alcohols, 4 lactones and esters, 3 acids and hydrocarbons, and 2 miscellaneous compouds. The sulfur-containing compounds were predominant in leek extract. Dimethyl disulfide(19.47%) and dimethyl trisulfide(17.38%) were the main compounds and trans-1-propenyl methyl disulfide, trans-2-hexenal and methyl allyl disulfide were also detected large amounts in leek.

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Volatile Flavor Components of Traditional and Commercial Kochujang (재래식과 공장산 고추장의 향기성분)

  • Kim, Young-Soo;Oh, Hoon-Il
    • Korean Journal of Food Science and Technology
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    • v.25 no.5
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    • pp.494-501
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    • 1993
  • The volatile flavor components of traditional and commercial kochujang were collected by simultaneous steam distillation-extraction (SDE) method. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC/MS). Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, Sachun kochujang prepared with wheat and commercial kochujang. One hundred and twelve volatile flavor components which included 30 esters, 15 alcohols, 14 aldehydes, 13 acids, 9 ketones, 7 alkenes, 6 phenols, 3 alkanes, 3 pyrazines, 2 benzenes and 2 furans were identified. The major volatile compounds in traditional and commercial kochujang were 2-methyl propanal and ethanol, which represented $21{\sim}36%\;and\;2{\sim}44%$ of total GC peak area, respectively.

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Aroma Components of Traditional Korean Soy Sauce and Soybean Paste Fermented with the Same Meju

  • Seo, Jae-Soon;Chang, Ho-Geun;Ji, Won-Dae;Lee, Eun-Ju;MYEONG-RAK-CHOI;HAENG-JA-KIM
    • Journal of Microbiology and Biotechnology
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    • v.6 no.4
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    • pp.278-285
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    • 1996
  • We identified volatile components of traditional Korean soy sauce and soybean paste which had been manufactured with the same traditional Meju with a view to improving the quality of traditional Korean soy sauce and soybean paste. All of the volatile components were extracted by simultaneous steam distillation-extraction (SDE) apparatus. To obtain more detailed information, whole volatile components were separated into fractions. The volatile components of the whole and of each fraction were identified by GC-mass and Kovat's retention index. Sixty two and eighty six components were identified in traditional Korean soy sauce and soybean paste, respectively. Many aroma components of traditional Korean soy sauce differ from those of traditional Korean soybean paste. It was confirmed that many aroma components of traditional Korean soy sauce and soybean paste are completely different from those of Japanese fermented soy sauce (Shoyu) and soybean paste (Miso).

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Comparison of Volatile Flavor Components between Fresh and Odorless Garlic (생마늘과 무취마늘의 휘발성 향기 성분의 비교)

  • Lee, Jae-Gon;Do, Jae-Ho;Sung, Hyun-Soon;Lee, Jong-Won
    • Applied Biological Chemistry
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    • v.40 no.5
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    • pp.451-454
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    • 1997
  • An attempt was made in this study to analyze volatile flavor components of fresh and odorless garlic (Allium sativum L.), Essential oils in fresh garlic and odorless garlic were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 21 and 22 components were identified by GC/MS from the essential oils of fresh garlic and odorless garlic, respectively. Diallyl trisulfide, diallyl disulfide and methyl allyl disulfide were found to be major volatile flavor components in fresh garlic and odorless garlic. By the preparation of ordorless garlic, 77.5% of diallyl trisulfide, 15.0% of diallyl disulfde, 72% of methyl allyl disulfide, and 78.4% of allyl thiol components in fresh garlic were lost. Eleven compounds including 2-vinyl-4H-1,3-dithiin, eugenol and 2-methoxy-4-vinyl-phenol were identified in odorless garlic, but not m fresh garlic.

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Volatile Compounds Collected by Simultaneous Steam Distillation-Solvent Extraction from Hong Kong Salt-Dried Croakers

  • Kim, Joo-Shin;Chung, Hau Yin
    • Fisheries and aquatic sciences
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    • v.11 no.3
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    • pp.140-148
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    • 2008
  • We compared the quality and quantity of volatile components in salt-dried croakers prepared by different methods and obtained from different locations. In total, 110 compounds were found among regular- and delay-type salt-dried croakers purchased from two locations in Hong Kong. The major chemical classes included miscellaneous compounds(17), pyrazines(16), alcohols(15), and sulfur-containing compounds(13). Fish obtained in different locations but prepared by the same method differed only slightly in the number of identified compounds. In general, fish prepared by the delay method had a larger number of compounds compared to fish prepared by the regular method. Further, a greater number and higher levels of compounds were found in the fish obtained from one of the two locations. Overall, the delay preparation method resulted in a greater number of compounds with stronger intensity compared to the regular method.

Quantitative Analysis of Alkylpyrazines in Snow Crab Cooker Effluents

  • Cha, Yong-Jun;Baek, Hyung-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.3
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    • pp.454-458
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    • 1995
  • Alkylpyrazines in snow crab cooker effluent(SCCE) and effluent concentrate(EC) were quantitatively analyzed and compared by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry(SDE/GC/MS). A total of 11 pyrazines were identified in both SCCE and EC. Amounts of tetramethylpyrazine, 2,5-dimethylpyrazine, trimethylpyrazine, and 2,6-dimethylpyrazine were 23.0, 21.1, 13.8, and 13.3 times higher, respectively, in EC than those in SCCE. The total amount of pyrzines in EC (1664.0${\pm}$171.1ng/g) was 8.1 times higher than that in SCCE(204.5${\pm}$32.2). The compounds, ethylpyrazine and 2-ethyl-3,6-dimethylpyrazine, were only detected in EC.

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Volatile Flavor Constituents in the Rhizoma of Gastrodia elata (천마의 휘발성 향기성분)

  • Kim, Young-Kyoo;Lee, Jong-Won
    • Applied Biological Chemistry
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    • v.40 no.5
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    • pp.455-458
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    • 1997
  • Crude oils in the rhizoma of fresh and dried Gastrodia elata were obtained by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethyl ether (1 : 1) as solvent, and their volatile constituents were analyzed by gas chromatography-mass spectrometry(GC/MS) A total of 39 volatile flavor constituents (11 acids, 13 alcohols,6 hydrocarbons,7 carbonyls,2 esters) and 25 constituents (6 alcohols, 13 acids, 4 hydrocarbons, 1 carbonyl, ester) were identified in the fresh and dried Gastrodia elate respectively. The major volatile components of the fresh and dried sample were hexadecanoic acid(66.78%, 50.72%), 9-hexadecenoic acid(8.07%, 9.58%), heptadecanoic acid(2.01%, 0.13%), pentadecanoic acid(6.41%, 4.94%), p-cresol(1.43%,0.52%) and cyclododecene(1.83%, 6.00%).

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Comparison of Volatile Compounds in Plant Parts of Angelica gigas Nakai by Extracting Methods (추출법에 따른 참당귀의 부위별 정유성분 비교)

  • Lim, Sang-Hyun;Park, Yu-Hwa;Ham, Hun-Ju;Kim, Hee-Yeon;Jeong, Heat-Nim;Kim, Kyung-Hee;Ahn, Young-Sup
    • Korean Journal of Medicinal Crop Science
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    • v.17 no.6
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    • pp.427-433
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    • 2009
  • Volatile flavor compounds from the shoot and root of Angelica gigas Nakai were extracted by HE (Hydrodistillation extraction), SDE (Simultaneous steam distillation & extraction), and SFE (Supercritical fluid extraction system), and analyzed by GC-MS. The amount and the number of chemical components in essential oils from shoot and root by SFE was the higher than those by other extraction methods. Respectively, thirty one constituents were identified from the essential oil of the shoot and root by HE, twenty seven and twenty three constituents were identified from the essential oil of shoot and root by SDE, thirty one and forty five constituents were identified from the essential oil of shoot and root by SFE. The result showed large differences in extraction methods and in plant parts of Angelica gigas Nakai. Also, the bioactive compounds in root part was identified as nodakenin and decursinol (11.95% and 8.42%, respectively) by SFE. These results suggested that SFE was the best extraction method for the increasing of extraction yield, the determination of volatile components and the increasing of bioactive compounds in the shoot and root of Angelica gigas Nakai.