• 제목/요약/키워드: volatile components

검색결과 893건 처리시간 0.027초

참마의 휘발성 풍미성분 (Volatile flavor components of Dioscorea japonica)

  • 이미순;최향숙
    • 한국식품과학회지
    • /
    • 제26권1호
    • /
    • pp.68-73
    • /
    • 1994
  • 야생식용식물인 참마뿌리의 성숙도에 따른 휘발성 풍미성분을 분석하기 위해 SDE 방법으로 정유성분을 분리한 다음 GC 및 GC-MS를 이용하여 성분을 확인하였다. 어린 참마뿌리에서는 탄화수소류 35종, 알데히드류 5종, 케톤류 1종, 알콜류 9종, 에스테르류 2종, 유기산류 3종 및 기타 4종이 확인되었고, 성숙한 참마뿌리에서는 탄화수소류 23종, 알데히드류 2종, 알콜류 7종, 에스테르류 1종, 유기산류 8종 및 기타 1종이 확인되었다. 어린 참마에서 탄화수소류, 알데히드류, 알콜류 및 에스테르류의 함량이 더 많았고 풋풋한 내음이 더 강한 것으로 나타났으며 성숙한 참마에서는 고급 지방산의 함량이 상당히 많은 것으로 나타났다.

  • PDF

국내산 참당귀 추출물의 휘발성 향기성분

  • 곽재진;이재곤;장희진;김옥찬
    • 한국연초학회지
    • /
    • 제20권2호
    • /
    • pp.210-217
    • /
    • 1998
  • Volatile flavor components of extracts produced from the domestic angelica root, which are oleoresin and absolutes type, for tobacco flavoring materials were isolated by solvent extraction method and were analyzed by GC and GC/MSD. And then volatile flavor components of oleoresin were compared with volatiles isolated from absolutes. A total of 65 components were identified in the angelica root extracts, from which 41 components were identified in the oleoresin volatiles, contained 15 hydrocarbons, 12 alcohols, 6 acids, 10 esters and 2 miscellaneous components. The major components were hexadecanoic acid (7.79%), methyl palmitate (6.49%), ethyl palmitate (2.02 %) and sesquiterpenes and sesquiterpene alcohols, such as elemol (2.92 %), ${\gamma}$-selinene (2.19%), $\beta$-selinene (2.02%), $\alpha$-eudesmol (3.49%) and $\beta$-eudesmol (6.12%). On the other hand, volatiles of absolutes, from which 60 components were identified, contained 28 hydrocarbons, 14 alcohols, 5 acids, 10 esters and 3 miscellaneous components. The major components were hyrocarbons, such as undecane (5.11 %), dodecane (3.10%) and pentadecane (1.14 %), and $\alpha$-muurolene (1.64 %), ${\gamma}$-selinene (1.49%), $\beta$-selinene (2.12 %), $\alpha$-eudesmol (2.25%), $\beta$-eudesmol (4.87%), hexadecanoic acid (12.67%) and hexanoic acid (1.87 %).

  • PDF

Volatile Components of Korean Soybean Paste Produced by Bacillus subtilis PM3

  • JONG-KYU KIM;JI, WON-DAE;SUNG-HO YANG;MYEONG-RAK CHOI
    • Journal of Microbiology and Biotechnology
    • /
    • 제5권3호
    • /
    • pp.143-148
    • /
    • 1995
  • A strain producing soybean paste flavor was isolated from traditional Korean soybean paste. The isolate was identified as Bacillus subtilis PM3. The neutral fraction representing the traditional soybean paste aroma was obtained from the whole volatile components produced by B. subtilis PM3 in cooked soybean. Each separated peak from the neutral fraction of gas chromatogram was identified by gas chromatography-mass spectrometry (GC/MS) and Kovat's retention index, and the aromas of each peak were investigated by a sniffing test with the exercise panel. The twenty-nine components, including six character impact compounds and twelve components of flavors of Korean soybean paste, were confirmed. Some regions of gas chromatogram represented the soybean paste odor. It has been confirmed that traditional Korean soybean paste can be manufactured with the strain B. subtilis PM3.

  • PDF

한국산 산초열매와 나무의 휘발성 향기성분 (Volatile Flavor Components of Korean Sancho Fruit and Tree(Zanthoxylum schinfolium))

  • 이종원
    • 한국식품영양학회지
    • /
    • 제11권5호
    • /
    • pp.493-498
    • /
    • 1998
  • An attempt was in this to analyzer volatile flavor components of sancho(Zanthoxylum schinfolium). Essential oils in sancho tree and fruit isolated by a simulataneous steam distillation (SDE) methods using n-pentane/diethyl ether as solvent. A total of 57 and 44 components were identified by gas chromatography(GC) and combined gas chromatography spectrometry (GC-MS), respectively. Granyl acetate(29.23%) geraniol (6.80%, p-isopropyl-2-chclohexenone(5.53%), phellandral (4.10%) in sancho fruit and 4, 6, 6-trimethyl-bicyclo(7.47%), T-carvelo(4.60%, ${\alpha}$-cypernone(3.58%) in sancho tree were found to be major volatile flavor. 22 compnents including myrcene, limonene, 1, 8-cinol in sancho fruit and 10 components including 4-(1-methylethyl)-cyclohexanol, methyl undecyl ketone in sancho tree were identified. The contents of unsaturated fatty acids of palmitic acid(24.34%), myristic acid(3,68%) in sancho tree was higher than that of the sancho fruit.

  • PDF

중국 부추와 백석 부추의 휘발성 풍미 성분의 동정 (Identification of Volatile Flavor Components of Chinese chive and Baek-Seok Chie)

  • 이혜정;박희옥
    • 한국식품영양학회지
    • /
    • 제10권4호
    • /
    • pp.539-543
    • /
    • 1997
  • 중국부추 및 백석부추의 휘발성 풍미 성분을 분석하기 위하여 dynamic head space 방법으로 정유성분을 분리한 다음 GC 및 GC-MS를 이용하여 성분을 확인하였다. 즉 중국부추에서는 sulfide류가 20종, alcohol이 5종,benzene이 1종 그리고 aldehyde는 2종이 확인되었고 백석부추에서는 sulfide류가 19종, alcohol이 10종, benzene이 2종, 그리고 aldehyde는 1종, furan이 1종 확인되었다.

  • PDF

Analysis of the Volatile Components in Red Bean (Vigna angularis)

  • Kim, Joo-Shin;Chung, Hau-Yin
    • Journal of Applied Biological Chemistry
    • /
    • 제50권3호
    • /
    • pp.120-126
    • /
    • 2007
  • Volatile components in red bean (Vigna angularis) were investigated. Extracts prepared by simultaneous steam distillation and solvent extraction were analyzed by gas chromatography/mass spectrometry. One hundred and forty-two components including alkanes/alkenes (17), aromatics (5), furans (15), miscellaneous compounds (2), other nitrogen-containing compounds (11), aldehydes (11), naphthalenes (11), alcohols (34), ketones (23), sulfur-containing compounds (5) and esters (8) were identified. Some of these components, e.g. hexanal, were known to contribute to the "beany" odor in other beans. Due to the presence of such odor, red beans may not be acceptable to some consumers.

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
    • /
    • 제5권3호
    • /
    • pp.119-125
    • /
    • 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.

  • PDF

Analysis and Comparison of Volatile Flavor Components in Rice Wine Fermented with Phellinus linteus Mycelium and Regular Commercial Rice Wine

  • Choi, Sung-Hee;Jang, Eun-Young;Choi, Byung-Tae;Im, Sung-Im;Jeong, Young-Kee
    • Food Quality and Culture
    • /
    • 제2권1호
    • /
    • pp.32-36
    • /
    • 2008
  • This study identified and compared the volatile flavor components of two commercial rice wines: one fermented using the mycelium of Phellinus linteus and a regular commercial rice wine. The volatile flavor components were isolated from the infusions by Porapak Q (50-80 mesh) column adsorption. The concentrated aroma extracts were then analyzed and identified by GC and GC-MS. Thirty-four kinds of flavor components were identified in the mycelium-fermented rice wine, including 11 alcohols, 8 esters, 3 ketones, 6 acids, 3 hydrocarbones, and 4 others. In the regular commercial rice wine, 36 kindss of flavor compounds were identified, including 9 alcohols, 6 esters, 4 ketones, 6 acids, 9 hydrocarbones, and 2 others. Therefore, the data indicate that the primary flavor components in the rice wines were alcohols and esters.

  • PDF

Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.)

  • Jun, Hae-Roung;Cho, In-Hee;Choi, Hyung-Kyoon;Kim, Young-Suk
    • Food Science and Biotechnology
    • /
    • 제14권3호
    • /
    • pp.392-398
    • /
    • 2005
  • Fresh, and sun- and oven-dried red peppers were analyzed for volatile components. Also, their odor-active compounds were determined using gas chromatography-olfactometry (GC-O). More diverse volatile components, such as aldehydes, ketones, acids, and esters, were found in dried samples than in fresh ones. They included hexanal, ethyl acetate, ${\alpha}$-ionone, and ${\beta}$-ionone. Some Strecker aldehydes, 2-methyl butanal and 3-methyl butanal, were found only in dried red peppers. More hydrocarbons of high volatility and terpene-type components, such as ${\gamma}$-terpinene and aromadendrene, were detected only in fresh red peppers. A considerable amount of naphthalene was formed during sun-drying, whereas 2-furancarboxaldehyde, 1-methyl-1H-pyrrole and benzeneethanol were detected only in oven-dried red peppers. Characteristic odor of fresh ones could be attributed to 3-penten-2-o1, 2-methyl-2-butenal, 2-methoxy phenol, 2-hydroxy-methyl-benzoate, and 2-phenoxy ethanol, whereas some odorants, including 2-pentyl furan, naphthalene, hexyl hexanoate, and ${\alpha}$-ionone, could be responsible for distinctive odor property of sun-dried red peppers. 2-Furancarboxaldehyde, benzeneethanol, 4-vinyl-2-methoxy phenol, and unknown played important roles in odor property of oven-dried red peppers.

천연약재로부터 문화재보존용 방충방균제 개발연구 (The utilization of fungicide and insecticide from medicinal plants for conservation of cultural properties)

  • 정용재;이규식;한성희;강대일;이명희
    • 보존과학연구
    • /
    • 통권22호
    • /
    • pp.5-25
    • /
    • 2001
  • The germicidal and insecticidal properties of volatile components extracted from star anise(Illicium verum Hooker filius) and clove (Eugenia caryophyllata THUNBERG)were evaluated against five microorganisms and three insects for the purpose of developing biocidal active substances from medicinal plants. The volatile components of star anise and clove showed strong antimicrobial effect against Aspergillus niger, Penicillium funiculosum, Mucor hiemalis, Trichoderma viride, and Aureobasidium pullulans. The extracts of each medicine also showed insecticidal effects against Sitophilusoryzae L., Lyctus linearis GOZE, and Reticulitermes spertus kyushuensis Morimoto. Fumigant toxicities to adult insects were determined. In the case of fumiganttoxicity, the extract of star anise showed 100% mortality against R. spertus, S.oryzae, and L. linearis at rates of $2.5\mu\ell$, $50\mu\ell$, $250\mu\ell$/filter paper, respectively but showed no killing effects by clove. The volatile components of star anise and clove were investigated by means of GC/MS. The main constitute, anethole among 20components from star anise and eugenol among 9 components from clove were identified. The mixture of star anise and clove as the volume ratio of 2 : 1 showed higher properties for antimicrobial and insecticidal effect than each volatile component. A. niger was inhibited by the mixture(125ml/$m^3$) for up to 10 days of exposure. Also, from the result of observing state change of organic materials by volatile extracts of star anise and clove, volatile extracts effects have no effect on natural organic materials of organic cultural properties and can be used as biological control agent. As research contents as above, the insecticidal and germicidal agents from star anise and clove and the mixture of them were more efficient and high level to prevent biological damage for conservation of organic cultural properties. So they may be used in new development of biologicalinsecticidal and germicidal agents for conservation of cultural properties.

  • PDF