• Food Quality and Culture
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• 제1권1호
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• pp.13-17
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• 2007

The volatile flavor compounds of Saussurea lappa C.B. Clarke, a perennial, aromatic and medicinal herbaceous plant of the Asteraceae family, were isolated by the hydro distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). The plant yielded a light yellow colored oil (0.02%, v/w). From S. lappa C.B. Clarke root oil, sixty-three volatile flavor compounds were tentatively identified, among which sesquiterpene was predominant (21.70%). The identified compounds of the root oil constituted 87.47% of the total peak area. From the constituents making up more than 5% of the volatile flavor components, a long-chain aldehyde, (7Z, 10Z, 13Z)-7, 10, 13-hexadecatrienal, was the most abundant volatile flavor compound (21.20%), followed by dehydrocostuslactone (10.30%) belonging to sesquiterpene lactone, valerenol (5.30%) and vulgarol B (5.06%).

• 한국식품영양과학회지
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• 제26권2호
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• pp.209-213
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• 1997

민간요법에서 각종 질병치료에 사용되고 있는 어성초의 항균활성 물질을 규명하기 위한 목적으로 연속증류추출장치를 이용하여 포집한 휘발성 정유를 GC-MS로 각 성분을 분리 동정했다. 그 결과 어성초의 휘발성 정유는 GC column에서 52종의 화합물로 분리되었으며, 이중 44종의 화합물이 GC-MS에서 동정되었다. 밝혀진 화합물들은 terpene류 25종, aldehyde류 7종, alcohol류 4종, ketone류 3종 및 기타 5종이며, 이들 중 주요 화합물은 ${\beta}-myrcene$, ${\beta}-ocimene$, decanal, 2-undecanone 및 geranyl propionate이었다.

• 한국약용작물학회지
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• 제20권1호
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• pp.54-62
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• 2012

This study was investigated to compare the volatile aroma compounds of Synurus deltoides and Aster scaber. The volatile aroma compounds from Synurus deltoides and Aster scaber were extracted by soild-phase microextraction (SPME) methods. S. deltoides had 97 volatile aroma compounds such as including 5-acetyl-1,2-dihydro acenaphtylene (14.63%), ${\beta}$-cubebene (9.31%), caryophyllene (8.97%), ${\beta}$-chamigrene (7.14%), ${\beta}$-selinene (2.71), ${\alpha}$-farnesene (2.47%), ${\alpha}$-bergamotene (2.26%), ${\beta}$-elemene (1.94%), etc. A. scaber had 84 volatile aroma compounds such as (+)-epi-bicyclosesquiphellandrene (10.38%), terpinolen (10.09%), caryophyllene (6.04%), 8-isopropenyl-1,5-dimethyl-1,5-cyclodeca diene (5.42%), ${\alpha}$-himachalene (5.04%), ${\beta}$-thujene (4.37%), ${\beta}$-pinene (4.28%), ${\beta}$-cubebene (3.99%), etc. Conclusively, the main common volatile aroma compounds in S. deltoides and A. scaber leaves were 19 volatile aroma compounds such as caryophyllene, terpinolen, ${\beta}$-cubebene. But the composition and amount of volatile aroma compounds were very different between the two species.

• Fisheries and Aquatic Sciences
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• 제4권4호
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• pp.229-237
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• 2001

In order to identify of volatile flavor compounds and polycyclic aromatic hydrocarbons (PAHs) in commercial liquid smokes, this study was conducted to analyze volatile flavor compounds by solvent extraction and/or Purge & Trap method/GC/MSD. A total of 156 volatile flavor compounds were detected in 6 commercial liquid smokes, and these compounds were composed mainly of 12 aldehydes, 60 ketones, 7 alcohols, 14 acids, 20 esters, 24 aromatic compounds, 7 furans and 12 miscellaneous compounds. Ketones $(806.6-7,573.9\mu g/mL)$ and aromatic compounds $(282.6-7,896.3 \mu g/mL)$ were more abundant than others. The PAHs known as carcinogen have not been detected in this study. The acids $(422.9-4,903.1\mu g/mL)$ was identified in relatively high concentration compared to other groups. Phenol and its derivatives among aromatic compounds were in relatively high concentration. Especially, the phenol and its derivatives including o-cresol, guaiacol, 4-ethylguaiacol and syringol were in higher concentration.

• 생명과학회지
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• 제11권1호
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• pp.35-42
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• 2001

Irradiation-induced volatile flavor compounds in irradiated (0, 1, 3, 5, 10 kGy) pork meats were analyzed by liquid liquid continuous extraction (LLCE) and gas chromatography/mass spectrometry (GC/MS) methods. One hundred nine volatile compounds were detected in irradiated pork meats. These compounds were mainly composed of hydrocarbons (42 compounds), aromatic compounds (39), aldehydes(9), ketones(5) and miscellaneous compounds (14). Among these, three volatile compounds, such as decene, 1,2,3,4,-tetrahydro-6-methylnaphthalene and 1,2,3,4-tetrahydro-dimethylnaphthalene were selected as irradiation-induced compounds comparing with irradiation dosages in irradiated pork meats. By the high correlation coefficient with the increment of irradiation dose, however, decene (r=0.93) was considered as marker compound for detecting irradiation dosage in fresh pork meats.

• Journal of Microbiology and Biotechnology
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• 제13권5호
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• pp.800-808
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• 2003

Three strains of yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59, produced volatile flavor compounds during fermentation. To investigate these volatile flavor compounds, the liquid culture broth of the three yeast strains were extracted with methylene chloride, and then GC and GC-MS analyses were conducted. Flavor analyses revealed that 5, 12, and 15 kinds of volatile compounds were isolated, and 4, 8, and 11 volatile flavor compounds were identified, respectively. Phenylethyl alcohol was identified with the common volatile flavor compound of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59. 1H-indole-3-ethanol, a precursor of plant growth hormone, was identified from Pichia anomala SKM-T.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1447-1458
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• 2009

Volatile extracts obtained from traditional Chinese-type soy sauces prepared with soybean (SSSB) and defatted soy meal (SSDSM) by solid phase microextraction (SPME) and direct solvent extraction (DSE) were analyzed by gas chromatography-mass spectrometry (GC-MS). The volatile flavor compounds and relative contents of different chemical classes detected in SSSB and SSDSM were compared for their differences. Results showed that significant differences in both constituents of volatile flavor compounds and relative contents of different chemical classes were observed for both kinds of soy sauces. A total of 152 and 131 compounds were identified in SSSB and SSDSM, respectively, and 102 volatile flavor compounds were common in both kinds of soy sauces. Moreover, relative contents of acids, aldehydes, esters, furan(one)s, miscellaneous compounds, phenols, pyrazines, pyrrol(idinon)es, and sulfur-containing compounds in both kinds of soy sauces were all significantly different.

• 한국작물학회지
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• 제41권6호
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• pp.672-677
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• 1996

전자코를 이용하여 향미품종에 대한 방향성 성분함량비율을 조사한 결과를 요약하면 다음과 같다. 1. 작용기별로는 polar compound계열과 aldehydes compounds계열이 apolar compounds 계열과 sulphur compounds, aminated com-pounds계열에 비해 약 3배정도 높은 함량 비율을 보였다. 2. 백미와 취반상태에 있어서 방향성 성분 함량변화는 대부분 0.02에서 0.1수준으로 증가하는 경향을 보였으나, 찰성을 가진 밀양 14006의 경우는 취반 상태에서 방향성 성분의 함량이 오히려 감소하는 경향을 보였다. 3. 향기와 amylose함량 관계에서는 Japonica와 Indica계열 모두 아밀로스함량이 높을수록 방향성 성분의 함량이 증가하는 경향을 보였다. 4. Headspace 진행 후 센서에 감지되는 시간대는 대부분의 품종에서 30～35초에서 가장 많은 향기성분의 양을 검출할 수 있었으나, 이리 41003의 경우는 방향성성분의 검출이 30초대 이후에 급격히 감소하였다.

• 한국연초학회지
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• 제31권2호
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• pp.85-94
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• 2009

This work has been conducted to develop a method for the analysis of neutral volatile flavors and their precursors in tobacco. The neutral volatile compounds and precursors in tobaccos have been investigated by Neutral Volatile scan method(NV scan) using Soxhlet extractor. The method has been used to analyze a range of different tobaccos and tobacco products. Neutral flavor compounds were classified as three sections(1st Volatile Fraction, Breakdown Flavor Products and Cembranoid Precursors). The major components of the First Volatile Fraction were 2-cyclohexene-1-one, 6-methyl-5-hepten-2-one, limonene and phenyl ethanol. The major components of Breakdown Flavor Products were isophorone, solanone, damascenone, 3-hydroxy-$\beta$-damascone, geranyl acetone, $\beta$-ionone, dihydroactinidiolide, norsolanadione, neophytadiene, hexahydrofarnesylacetone, farnesyl acetone and megastigmatrienone. The major cembranoid precursor compounds were dibutyl phthalate, duvatrenediols, 8,12-epoxy-14-labden-13-ol, 11-hydroperoxy-2,7,12(20)-cembratriene-4,6-diol, 12,15-epoxy-12,14-labadien-8-ol, 2,7,11-cembratrien-4,6-diol and 8,13-epoxy-14-labdien-12-ol. The NV scna results of tobacco types(flue-cured, burley and oriental) showed that each tobacco type has a characteristic flavor component profile.

• Food Science and Biotechnology
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• 제15권3호
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• pp.341-346
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• 2006

This study was performed to examine the effects of ${\gamma}$-irradiation on the volatile flavor compounds of dried leeks (Alliums tuberosum R.). Volatile compounds of dried leeks were extracted using simultaneous steam distillation and extraction (SDE), and analyzed by gas chromatography/mass spectrometry (GC/MS). Forty-one, 51, 45, and 42 compounds were tentatively identified in control, 1, 3, and 10 kGy irradiated samples, respectively. The constituents of flavor compounds in irradiated dried leeks were similar to non-irradiated samples. However, the intensities of the peaks were clearly different between them. Sulfur-containing compounds were detected as dominant compounds in all samples and their amounts decreased after ${\gamma}$-irradiation. ${\gamma}$-Irradiation reduced the total concentration of volatile compounds from leeks by 23.19, 15.09, and 30.23% at 1, 3, and 10 kGy doses, respectively.