• Title/Summary/Keyword: volatile components

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Changes of Volatile Components of Cooked Rice during Storage at $70^{\circ}C$ (쌀의 취반 후 휘발성 성분 발생량 변화)

  • Lee, B.Y.;Son, J.R.;Ushio, Matuskura;Keiji, Kainuma;Akio, Maekawa
    • Korean Journal of Food Science and Technology
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    • v.23 no.5
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    • pp.610-613
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    • 1991
  • The changes of volatile components of cooked rice during storage at $70^{\circ}C$ for 5 hr were investigated. Among more than 100 volatile components of fresh cooked rice, the predominant one was hexanal followed by nonanal, acetone, pentanal, butanal, heptanal, octanal and toluene. These eight components comprised about 55% of the total volatile, which was decreased by half after one hour storage. The amount of major volatile components in Tongil type rice was higher than Japonica rice, but the decrease of volatiles during storage was faster in the former.

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Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder (연잎분말을 첨가한 밥의 품질특성 및 연잎쌈밥의 저장 중 향기성분)

  • Park, Bock-Hee;Kim, Sung-Doo;Jeon, Eun-Raye;Cho, Hee-Sook
    • Journal of the Korean Society of Food Culture
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    • v.27 no.4
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    • pp.374-382
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    • 2012
  • We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

Volatile Oil Composition of Boxthorn (Lycium chinense M.) Leaves

  • Ryu, Su-Noh;Kim, Seong-Min
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.43 no.3
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    • pp.189-193
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    • 1998
  • Volatile components were extracted from leaves of two Boxthorn (Lycium chinense M.) cultivars by using simultaneous distillation and extraction, analyzed by gas chromatography-mass spectrometry. Seventy components were identified : 13 acids, 15 alcohols, 18 hydrocarbons, 13 carbonyls, three esters, three ionones, and five others. The principal volatile components (and their peak area percentage) were n-pentanol (11.2~30.2%), phytol (14.5~28.3%), hexadecanoic acid (13.5~17.1%) 2,3-dihydrobenzofuran (1.5~4.2%), benzyl alcohol (1.9-4.8%), phenylacetaldehyde (1.8~3.2%), and octadecadienoic acid (1.7~10.7%). Fresh leaves showed much higher peak area than that of dried leaf in n-pentanol, n-hexanol, cis-2-penten-l-ol, cis-3-hexen-l-ol, benzyl alcohol, and $\beta$-phenylethyl alcohol, while dried leaves showed much higher content than that of fresh leaves in 9-hydroxytheaspran A, octadecanoic acid and octadecadienic acid.

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Change of Volatile Flavor Components of Codonopsis lanceolata Cultivated on a Wild Bill and Stored at Various Conditions (저장조건과 포장재에 따른 야산더덕의 향기성분의 변화)

  • Oh Hae Sook;Kim Jun-Ho;Choi Moo Young
    • The Korean Journal of Community Living Science
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    • v.16 no.4
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    • pp.15-24
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    • 2005
  • We investigated the changes of volatile flavor components from Codonopsis lanceolata, which were packed in woven polypropylene(WP) film or low density polyethylene(LDPE) film and stored for 15 and 30 days at refrigerated($2{\∼}4^{\circ}C$ ) or room($18{\∼}20^{\circ}C$) temperature. A hundred and sixty seven volatile flavor components in the fresh C. lanceolata were identified by GC/MS analysis. When determining the flavor components from C. lanceolata cultivated on a wild hill and stored at 4 conditions for 30days, six volatile components such as 1-hexadecene, 2,6-dimethyl-2-octanol, 2-methyl-2-dodecanol, $\alpha$-guaiene, $\delta$-cadinene and trans-2-hexen-1-ol were detected as common components of all stored samples, and The types of common flavor components of C. lanceolata were different according to storage conditions. The numbers were 16 from refrigerated, 7 from room temperature stored, and 10 components from WP or LDPE packed conditions, respectively. The total peak area ratio of the major 10 compounds were $52.0{\∼}86.8\%$, and the percentage of trans-2-hexen-1-ol, which was the only common compound among the major 10 components, was the highest as $26.4{\∼}68.1\%$ The major flavor profile, describe by highly trained panel, were green, aldehydic, earthy and camphoreous. As the result from sensory evaluation, the freshness of C. lanceolata was maintained better by controlling storage temperature rather than selection of package materials. The best condition for characteristic flavor of C. lanceolata was packing with LDPE and chilling.

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Thermal Changes of Aroma Components in Soybean Pastes (Doenjang) (된장 가열조리 시 생성되는 향기성분 변화)

  • Lee, Seung-Joo;Ahn, Bo-Mi
    • Korean Journal of Food Science and Technology
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    • v.40 no.3
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    • pp.271-276
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    • 2008
  • In this study, volatile compounds were isolated from traditional and commercial fermented soybean pastes according to different heating temperatures (room temperature, $50^{\circ}C$, $100^{\circ}C$) using headspace-solid phase microextraction (HS-SPME). The compounds were then analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 51 volatile components, including 18 esters, 3 alcohols, 6 acids, 8 pyrazines, 5 volatile phenols, 6 aldehydes, and 5 miscellaneous compounds, were identified. Esters and acids such as ethyl hexadecanoate, acetic acid, and 2/3-methyl butanoic acid were the largest groups among the quantified volatiles. By applying principal component analyses to the GCMS data sets, differences were observed in the volatile components of the soybean pastes as to the different heating temperatures. A large variation was shown between the volatile components of the traditional and commercial soybean pastes by increasing the heating temperature. Commercial samples had significantly higher levels of longer chain ethyl esters, aldehydes, and thermal degradation products such as maltol and 2-acetyl pyrrole, while traditional samples showed higher concentrations of acids and pyrazines.

Characterization of Volatile Components in Field Bean (Dolichos lablab) Obtained by Simultaneous Steam Distillation and Solvent Extraction

  • Kim, Joo-Shin;Chung, Hau-Yin
    • Preventive Nutrition and Food Science
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    • v.13 no.1
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    • pp.18-22
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    • 2008
  • Volatile components in field bean (Dolichos lablab) were collected by simultaneous steam distillation and solvent extraction and analyzed by gas chromatography-mass spectrometry. One hundred and five components were identified including alcohols (32), ketones (18), aldehydes (9), acid (1), alkanes (5), aromatics compounds (4), esters (2), furans (2), naphthalene (1), pyrazines (4), pyridine (3), sulfur-containing compounds (4) and terpenes (7) and miscellaneous compounds (13). Relatively high concentration of n-hexanal found in the field bean might be undesirable to some consumers.

Antimicrobial Activity of The Volatile Components from Fruit Peel of Chopi(Zanthoxylum piperitum DC) (초피(Zanthoxylum piperitum DC) 과피의 휘발 성분의 항균작용)

  • 서기림;이현주;고경희
    • Microbiology and Biotechnology Letters
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    • v.27 no.3
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    • pp.179-183
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    • 1999
  • The volatile components (essential oil) showing antimicrobial activity were extracted from the fruit peel of Zanthoxylum piperitum DC by distillation and separated by thin layer chromatography (TLC). The crude volatile components exhibited antimicrobial activity only at very high concentration. The active fraction obtained by TLC inhibited noticeably the growth of bacteria. The minimum inhibitory concentration (MIC) of the fraction were 150ppm, 300ppm, and 300ppm against Escherichia coli, Staphylococcus aureus, and Salmonella enteritidis, respectively. The components in the active fraction were identified by gas chromatography/mass spectrometry to be geranlyl acetate (60.23%), citronellal(36.01%), citronellol(3.77%), geraniol(0.46%), and cumin ldehyde(0.43%).

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Volatile Components of Perillae folium (자소엽의 휘발성 성분)

  • Jang, Hee-Jin;Park, Jun-Young;Kim, Yong-Tae
    • Korean Journal of Food Science and Technology
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    • v.23 no.2
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    • pp.129-132
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    • 1991
  • The volatile components of Perillae folium were isolated by simultaneous steam distillation-extraction method, and analyzed by combined GC and GC-MS. Among seventeen components indentified 6 alcohols (3-octanol, 1-octen-3-ol, linalool, nerolidol, supathuleol and phytol), 2 ketones, 1 aldehyde, 1 phenol and 7 hydrocarbons were confirmed. The most abundant component was myristicin comprising about 53.4%.

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Volatile flavor components of Jindalrae flower(Korean azalea flower, Rhododendron mucronulatum Turczaninow) (진달래꽃의 휘발성 성분에 관한 연구)

  • Chung, Tae-Yung;Lee, Seung-Eun
    • Applied Biological Chemistry
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    • v.34 no.4
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    • pp.344-352
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    • 1991
  • The whole volatile flavor concentrate obtained from Jindalrae flower was separated into hydrocarbon and oxygen-containing compound(OCC) fractions, and the OCC-fraction was further separated by column chromatography into nine sub-fractions, respectively. These fractions were analyzed by gas chromatography and combined gas chromatography/mass spectroscopy. One hundred and sixty-two components, including 61 hydrocarbons, 18 aldehydes, 18 esters, 41 alcohols, 3 ketones, 4 oxides, 8 acids, 6 phenols and 3 miscellaneous components, were identified.

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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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