• Analytical Science and Technology
• /
• v.30 no.2
• /
• pp.68-74
• /
• 2017

The volatile components in 'Fuji' apple were effectively determined by a headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 48 volatile components were identified and tentatively characterized based on National Institute of Standards and Technology (NIST) MS spectra library and the Kovats GC retention index I (RI). The harvested Fuji apples were divided into two groups: 1-methylcyclopropene (1-MCP) treated and non-treated (control) samples for finding important indicators between two groups. The major volatile components of both apples were 2-methylbutyl acetate, hexyl acetate, butyl 2-methylbutanoate, hexyl butanoate, hexyl 2-methylbutanoate, hexyl hexanoate and farnesene. No significant differences of these major compounds between 1-MCP treated and non-treated apples were observed during 1 month storage. Interestingly, the amount of off-flavors, including 1-butanol and butyl butanoate, in 1-MCP treated apples decreased over 5 months, and then increased after 7 months. However, non-treated apples did not show significant changes for off-flavors during 7 month storage (p<0.05). The non-treated apples also contained the higher levels of two off-flavors than 1-MCP treated apples. These two compounds, 1-butanol and butyl butanoate, can be used as quality indicators for the quality evaluation of Fuji apple.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.3
• /
• pp.406-412
• /
• 1998

Such extraction conditions as the kinds of solvent, extracting temperature, extracting time, ratio of material to solvent and particle size of material, were studied to maximize the extraction of oleoresin from chipi. Larger amount of soluble solids were extracted from seeds with nonpolar solvents (hexane, pentane, ether) for extraction, because the seeds contained large amount of crude fats and monoterpene(limonene) volatile compounds. Larger amount of soluble solids were extracted from peel with polar solvents(methanol, ethanol) of extraction because of large amount of water soluble colors, sugars and oxygenated terpene bolatile compounds in the peel. The application of the solvents in intermediate polarity (dichloromethane, acetone) resulted in more effective extraction of soluble solid and volatile compounds. Expecially, dichloromethane was an excellent solvent in extraction of volatile compounds. In the concern of volatile compound recovery yield, the optimum extraction conditions, such as temperature, time, mixing ratio of material to dichloromethane and mean particle size, were $25^{\circ}C$, 10min, 1:10(w/v), 355~250${\mu}{\textrm}{m}$ for chopi peels and 3$0^{\circ}C$, 10min, 1:8(w/v), 355~250${\mu}{\textrm}{m}$ for chopi seeds, respectively.

• The Plant Pathology Journal
• /
• v.34 no.6
• /
• pp.459-469
• /
• 2018

Plants and microorganisms (microbes) use information from chemicals such as volatile compounds to understand their environments. Proficiency in sensing and responding to these infochemicals increases an organism's ecological competence and ability to survive in competitive environments, particularly with regard to plant-pathogen interactions. Plants and microbes acquired the ability to sense and respond to biogenic volatiles during their evolutionary history. However, these signals can only be interpreted by humans through the use of state-of the-art technologies. Newly-developed tools allow microbe-induced plant volatiles to be detected in a rapid, precise, and non-invasive manner to diagnose plant diseases. Beside disease diagnosis, volatile compounds may also be valuable in improving crop productivity in sustainable agriculture. Bacterial volatile compounds (BVCs) have potential for use as a novel plant growth stimulant or as improver of fertilizer efficiency. BVCs can also elicit plant innate immunity against insect pests and microbial pathogens. Research is needed to expand our knowledge of BVCs and to produce BVC-based formulations that can be used practically in the field. Formulation possibilities include encapsulation and sol-gel matrices, which can be used in attract and kill formulations, chemigation, and seed priming. Exploitation of biogenic volatiles will facilitate the development of smart integrated plant management systems for disease control and productivity improvement.

• Mass Spectrometry Letters
• /
• v.3 no.2
• /
• pp.29-38
• /
• 2012

A new approach of volatile compounds analysis is proposed using a linear ion trap Orbitrap mass spectrometer coupled with gas chromatography through an atmospheric pressure photoionization interface. In the proposed GC-HRMS/MS approach, direct chemical composition analysis is made for the precursor ions in high resolution MS spectra and the structural identifications were made through the database search of high quality MS/MS spectra. Successful analysis of a complex perfume sample was demonstrated and compared with GC-EI-Q and GC-EI-TOF. The current approach is complementary to conventional GC-EI-MS analysis and can identify low abundance co-eluting compounds. Toluene co-sprayed as a dopant through API probe significantly enhanced ionization of certain compounds and reduced oxidation during the ionization.

• Journal of the Korea Furniture Society
• /
• v.20 no.3
• /
• pp.198-204
• /
• 2009

Less used small diameter logs of black locust were heated at $250^{\circ}C$ for improving utilization. The volatile compounds emitted by the heated logs were analyzed. Their effect of formaldehyde absorption was evaluated with PB. Ester and acid compounds were dominant in content. Especially, methyl acetate and acetic acid showed the highest contents. The total content of aromatic compounds decreased as heating time increased. Amoung ketone compounds, The contents of 2-propanone, 2-pentanone, 3-petanone, 3-hexanone and cyclopentenone decreased with the increase of heating time, but the others did not. The contents of the chemicals, furfural and 3-pentanol, increased with heating time, while that of 2-methyl butanal decreased. It was hard to say that formaldehyde was absorbed by the heated black locust samples. Some decorative goods were designed with the heated logs.

• Fisheries and Aquatic Sciences
• /
• v.17 no.2
• /
• pp.189-195
• /
• 2014

Headspace volatile compounds of cold-stored and freeze-dried Krill Eupausia superba were analyzed to investigate their flavor qualities using a system combining a dynamic headspace isolator, an automatic thermal desorber, and a gas chromatograph-mass-selective detector. Levels of oxidation products of polyunsaturated fatty acids such as aldehydes, alcohols, and ketones, which are known to give seafood a nasty smell because of their low flavor threshold values, increased during cold storage of krill. Notably, levels of 2-methylpropanal, 3-methylbutanal, 2-methylbutanal and 2-butanone increased during its storage. They can be considered index compounds of off-odor according to freshness degradation during storage. By contrast, in freeze-dried krill powder, levels of aldehydes, ketones, and aromatic compounds decreased rapidly. Only alcohols, which did not greatly affect the food flavor, were isolated in large amounts. It was confirmed that levels of oxidized compounds of krill increased during cold storage, but decreased in freeze-dried krill.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.5
• /
• pp.642-648
• /
• 2012

In the present study, yakju was developed added with 100~400 g of meoru (Vitis coignetiae). We analyzed the volatile flavor compounds and investigated the sensory properties of meoru yakju. The volatile flavor compounds were isolated from in fusions by Porapak Q column adsorption. The concentrated flavor extract was analyzed and identified by GC (gas chromatography) and GC-MS (gas chromatography-mass spectrometry) analyses. Thirty-five compounds, including five alcohols, nine esters, seven acids, four hydrocarbons, three ketones, and seven other compounds, were identified. The total number and content of volatile flavor compounds in control yakju were the highest, but they decreased as the amount of added meoru increased. On the other hand, yakju containing 200 g of meoru was characterized by the highest content of ester compounds, and it was the most preferred in terms of flavor, color, taste, and over all acceptability. Based on these results, addition of 200 g of meoru to 1,715 g of control yakju was determined to be the optimal condition for making meoru yakju.

• Analytical Science and Technology
• /
• v.13 no.1
• /
• pp.72-80
• /
• 2000

The HS/GC/MS method was performed to analyze the volatile organic compounds in waste sludge samples. This study was performed to establish the fundamental data by studying the effects of salt, equilibrium temperature and time in the volatile organic compounds analysis. The presence of salts have been found to increase the sensitivity. The peak area is increased from 1.07 to 2.61 times by adding the salts to the water sample, compared with a salt tree sample. The recoveries of target compounds have found between 90% and 127% at sample temperature of $85^{\circ}C$ for 30 min. This HS/GC/MS method can be applied to analyze the volatile organic compounds and organohalo compounds in the environmental matrix.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.39 no.6
• /
• pp.437-440
• /
• 2006

To develop natural crab-like flavorants from red snow crab Chionoecetes japonicus cooker effluent (RSCCE), the flavor was analyzed during the concentration of RSCCE up to $40^{\circ}Brix$. Using solid phase microextraction (SPME)/gas chromatography (GC)/mass selective detection (MSD), 30 volatile flavor compounds were detected in four RSCCE samples (10, 20, 30, and $40^{\circ}Brix$). These comprised 12 aromatic compounds, 5 N-containing compounds, 2 5-containing compounds, 2 alcohols, 2 aldehydes, and 7 miscellaneous compounds. The amounts of all volatiles except alcohols and aldehydes increased significantly with the concentration (p<0.05). Of the volatiles detected, the most abundant was a dimethyl trisulfide with an odor like onion/cooked cabbage. Of the N-containing compounds (nutty, roasted peanut-like odor), 2-ethyl-5-methylpyrazine was the most abundant, followed by 2,5-dimethylpyrazine and 2-methyl-5-isopropylpyrazine in that order (p<0.05). The N- and S-containing compounds with characteristic odors detected in this experiment are thought to play a positive role in RSCCE during concentration.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.2
• /
• pp.261-267
• /
• 1994

Parched mugwort tea was manufactured from mugwort (Artemisia asicatica nakai) leaves by traditional green tea preparation method. Volatile flavor compounds were collected by Tenax GC and they separated on DB-5 capillary column ($60m\;\times\;0.25mm$ i.d.) Fifty eight compounds were isolated and identified by GC-MS from the volatiles. Eleven compounds incucluding benzaldehyde, pinene, myrcene, cineole, 2-phrrolidinonoe, camphor, thujong, 1-acetylpiperidine, caryophyllene, coumarin, and farnesol among the compounds identified were considered as important compounds contributing mugwort-like flavor to the parched mugwort tea. The mixture of these eleven authentic compounds could reproduce aroma of mugwort leaves harvested in April. As results, the concentrations of these eleven flavor compounds in parched mugwort tea may indicate the strength of mugwort-like aroma of the tea.