• Preventive Nutrition and Food Science
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• v.13 no.2
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• pp.128-133
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• 2008

The volatile flavor components were isolated from the roots of Saussurea lappa C.B. Clarke produced in Korea and China by the hydro distillation, and were analyzed by gas chromatography-mass spectrometry (GC/MS). 63 aroma compounds representing 87.47% of the total peak area were tentatively identified, including 13 alcohols (22.56%), 26 hydrocarbons (21.78%), 4 aldehydes (21.24%), 11 ketones (18.04%), 1 oxide (0.52%), 3 esters (0.16%), 1 carboxylic acid (0.02%) and 4 miscellaneous components (3.15%). 46 volatile flavor components of imported S. lappa C.B. Clarke constituted 65.69% of the total volatile composition were tentatively characterized, consisting of 1 aldehyde (23.32%), 24 hydrocarbons (16.69%), 10 ketones (15.84%), 7 alcohols (8.92%), 1 oxide (0.83%), 2 esters (0.07%) and 1 acid (0.02%). The predominant components of both essential oils were (7Z,10Z,13Z)-7,10,13-hexadecatrienal and dehydrocostuslactone.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.45-54
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• 2011

Volatile components in commercial pine needle (Pinus densiflora S. and Z.) powder were extracted using simultaneous steam distillation and a solvent extraction (SDE) apparatus, and were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 230 compounds divided into 13 groups were identified, which included alcohols (42), ketones (39), aldehydes (32), terpenes (30), alkenes (17), esters (14), furans (14), benzenes (10), alkanes (8), napthalenes (7), acids (6), miscellaneous compounds (6), and phenols (5). Among the 230 compounds identified, 96 compounds were positively confirmed and quantified, and the rest of the compounds were tentatively identified. The major volatile components identified at relatively high levels were dodecanoic acid, hexadecanoic acid, hexanal, benzaldehyde, (Z)-3-hexen-1-ol, 1-penten-3-one, limonene, and $\beta$-caryophyllene oxide. Among the groups, terpenes accounted for 60.18% of the total concentration of all the volatile components. Some volatile components might account for the unique aroma and the biological activity of the sample.

• Journal of the Korean Society of Tobacco Science
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• v.24 no.1
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• pp.13-20
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• 2002

This study was conducted to evaluate the prediction of sensory attributes of tobacco smoke by the use of volatile oil components of tobacco. For analytical and sensory evaluations, twelve aging tobaccos (i.e., 3 crop years; 1998, 1999, 2000, and 4 stalk positions) were prepared in flue-cured and burley tobaccos. 61 volatile oil components and 5 sensory attributes such as irritation, impact, after taste, bitter and green were investigated. Irritation of flue-cured tobacco, and irritation and impact of burley tobacco were significantly increased with the ascending stalk position, whereas after taste of burley tobacco was significantly decreased. Significantly positive correlations among irritation, impact, and bitter were observed in flue-cured tobacco. A significantly positive correlation between irritation and bitter was observed, significantly negative correlations between after taste and irritation and between after taste and impact were observed in burley tobacco. Except for green of burley tobacco, all probabilities of multiple linear regression equations between volatile oil components of tobacco and sensory attributes of tobacco smoke were significant(P$\leq$0.05). This study suggests that the multiple linear regression equations may be useful to predict the sensory attributes of tobacco smoke with a few selected volatile oil components of tobacco.

• The Korean Journal of Food And Nutrition
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• v.35 no.3
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• pp.185-192
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• 2022

This study investigated the volatile flavor components of the essential oil from Chrysanthemum coronarium var. spatiosumBailey. The essential oil obtained from the aerial parts of the plant by the hydrodistillation extraction method was analyzed by gas chromatography and gas chromatography-mass spectrometry. One hundred and one (99.11%) volatile flavor components were identified in the essential oil from the Chrysanthemum coronarium var. spatiosum Bailey. The major compounds were hexanedioic acid, bis(2-ethylhexyl) ester (12.45%), 6.10.14-trimethyl-2-pentadecanone (7.94%), 1-(phenylethynyl)-1-cyclohexanol (6.34%), α-farnesene (5.55%), phytol (4.99%), and α-caryophyllene (4.39%). When the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey were classified by functional group, the content was high in the order of hydrocarbons, alcohols, esters, ketones, aldehydes, and phthalides. Sesquiterpene hydrocarbons were the most common hydrocarbons, mainly due to α-farnesene and α-caryophyllene. Among the alcohols, the content of aliphatic alcohols was significantly higher, mainly due to 1-(phenylethnyl)-1-cyclohexanol (6.34%) and phytol (4.99%). The analysis of the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey in this study will provide useful information to consumers when purchasing food and to industries using fragrance ingredients.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.375-379
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• 1999

Volatile components of Cornsilk(Zea mays L.) were isolated by purge and trap headspace method and were analyzed by GC and GC/MSD. A total of 44 components were identified in the cornsilk volatile coponents including 9 alcohols 7 aldehydes and ketones 14 terpenes and terpene alcohols 3 pyrazines 5 hydrocarbons and 6 miscellaneous components. The major components were 2-propanol(8.08%) pen-tanol(1.82%) hexanol(2.86%) hexanal(3.68%) heptanal(7.40%) nonanal(7.93%) decanal (2.04%) $\alpha$-copaene(2.20%) limonene(1.68%) $\alpha$-selinene(1.03%) $\beta$-selinene(1.03%)

• Applied Biological Chemistry
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• v.35 no.5
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• pp.346-350
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• 1992

To investigate characteristic volatile components in Korean traditional soy sauce, this experiments were carried out. Whole volatile components were extracted by simultaneous steam distillation-extraction apparatus. The components of neutral fraction, emitting soy sauce-like odor, were fractionated from whole volatile components, and concentrated at atmosphere pressure, and then carried out GC-sniff evaluation and GC-fractionating collection by preparative gas chromatograph attached fraction collector APP-5. The GC-collected components were identified by GC/MS. The results were as follows; The component, emitting disagreeable odor, was identified as 3-methyl-1-butanol. The components, emitting soy sauce-like odor, were identified as dimethyl trisulfide, benzeneacetaldehyde, benzeneethanol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.311-314
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• 1990

The volatile fraction of Oenanthe stolonifera DC. was extracted by a steam distillation under the atmospheric pressure and analyzed by gas chromatography(GC) and gas chromatogra-phy/mass spectrometry(Gc-MS) The experimental results revealed the presence of 63 volatile components. Among them 39 components identified were composed of 20 hydrocarbonss(61.94%) 9 alcohols(8.76%) 3 ketones(11.5%) 1 ester(1.34%) 1 aldehyde (2.29%) and 5 miscellaneous \ulcorner92.35%) The major volatile components of Oenanthe stolonifera DC. were limo-nene(12.12%) pulegone(94.8%) germacrene D(8.34%) and $\beta$-pinene(7.68%)

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.674-680
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• 1997

Volatile flavor components of fresh, shady air dried, and presteamed shady air dried Chamnamul (Pimpinella brachycarpa) were collected by simultaneous steam distillation-extraction method, and essential oils were analyzed by gas chromatography-mass spectrometry (GC/MS). Twenty five, 17 and 23 volatile flavor components were identified in essential oils extracted from the fresh, shady air dried, and presteamed shady air dried Chamnamul samples, respectively; however, the kinds of individual components and its percent content of the total volatiles were varied depending on samples. The principal components of Chamnamul were isobutanal, trans caryophyllene, trans ${\beta}$-farnesene, and ${\alpha}$-selinene. Terpenoid compounds reached 44.11%, 33.91% and 72.63% respectively in fresh, shady air dried, and presteamed shady air dried Chamnamul.

• 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.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.760-765
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• 1989

The change of volatile flavor components In nutmeg (Kernels of the fruits of Myristica fragrans Houttuyn) during aging at $37^{\circ}C$ were studied by using a fused silica capillary GC & GC/MS. Volatile flavor components having the low boiling point showed a general decrease during aging, but those of the middle and high boiling point showed a reactionary tendency Myristicin and myristic acid among volatile flavor components showing the high boiling point had the amount increased considerably, and those were composed of 24.50% and 18.69% in aging for 6 months, respectively. The amount of whole volatile flavor concentrate showed the increased tendency till the aging period for 4 months, and then subsequently decreased.