• Title, Summary, Keyword: volatile compounds

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Effect of Electron Beam Irradiation on Volatile Organic Compounds of Vitis labrusca L. (전자선 조사한 캠벨얼리 포도(Vitis labrusca L.)의 휘발성 유기성분 변화)

  • Shim, Sung-Lye;No, Ki-Mi;Kim, Kyong-Su;Song, Gi-Dong
    • Korean Journal of Food Preservation
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    • v.17 no.1
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    • pp.151-159
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    • 2010
  • Changes in volatile organic compounds were investigated during storage after electron beam irradiation. Grapes were irradiated at 0.25, 0.5, 0.75, and 1.0 kGy and stored for 1 month at $4^{\circ}C$. Butanol, hexanal, [E]-2-hexenal, hexanol, and 3-methyl-butanol were the major volatile organic compounds of grapes. The types of volatiles in irradiated grapes were similar to those of non-irradiated samples but concentration differed among treatments. Some volatile compounds decreased during storage, whereas others, especially the esters, increased. Concentration of most volatile compounds were higher in pre-stored grapes than in post-stored fruit (thus, during the 30 days after irradiation by e-beam). Consequently, concentration of volatile organic compounds either increased or decreased after e-beam irradiation but these changes did not correlate with irradiation dose.

Reverse osmosis causes change in volatile compounds in onion juice (역삼투압법에 의한 양파착즙액의 휘발성 성분 변화)

  • Shim, Zen;Jeon, Myeong-Hee;Lee, Dae-Hee;Kim, Yong-Seok;Lee, Sang-Mi;Choi, Jung-Min;Jang, Eun-Ji
    • Korean Journal of Food Science and Technology
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    • v.51 no.1
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    • pp.7-11
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    • 2019
  • Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.

Determination of the Volatile Flavor Compounds for the Quality Characteristics in Traditional Alcoholic Beverages (전통주의 품질 특성 규명을 위한 향기 성분 분석)

  • Ahn, Yun-Gyong;Song, Yeong-Sun;Shin, Jeoung-Hwa
    • The Korean Journal of Community Living Science
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    • v.23 no.2
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    • pp.199-206
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    • 2012
  • In order to evaluate the aroma compounds in Korean traditional alcoholic beverages, volatile compounds of the commercial wines, Makgeolli were analyzed and quantified using the conventional method. Eight volatile compounds including three kinds of alcohols, two kinds of organic acids and three kinds of ether were extracted by Liquid-Liquid Extraction with Dichloromethane. For the separation and quantification, Gas chromatography coupled with mass spectrometry (GC/MS) was used to analyze these compounds. Also, the separation efficiency of these compounds was performed and compared with GC column. The results of this study were as follows ; Eight kinds of volatile compounds were separated well on the HP-88 column better than on the DB-5MS column. Short chain fatty acids, butyric acid and isovaleric acid were not detected in two brands of makgeolli samples. The higher alcohols were detected in the range of 0.86~225.68 ${\mu}g/mL$ and ethyl esters were detected in the range of 0.86~225.68 ${\mu}g/mL$, respectively. There compounds are known to be associated with sensory and odorant.

Volatile Compounds Collected by Simultaneous Steam Distillation-Solvent Extraction from Hong Kong Salt-Dried Croakers

  • Kim, Joo-Shin;Chung, Hau Yin
    • Fisheries and aquatic sciences
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    • v.11 no.3
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    • pp.140-148
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    • 2008
  • We compared the quality and quantity of volatile components in salt-dried croakers prepared by different methods and obtained from different locations. In total, 110 compounds were found among regular- and delay-type salt-dried croakers purchased from two locations in Hong Kong. The major chemical classes included miscellaneous compounds(17), pyrazines(16), alcohols(15), and sulfur-containing compounds(13). Fish obtained in different locations but prepared by the same method differed only slightly in the number of identified compounds. In general, fish prepared by the delay method had a larger number of compounds compared to fish prepared by the regular method. Further, a greater number and higher levels of compounds were found in the fish obtained from one of the two locations. Overall, the delay preparation method resulted in a greater number of compounds with stronger intensity compared to the regular method.

Comparison of Analytical Methods for Volatile Flavor Compounds in Leaf of Perilla frutescens

  • Kim, Kwan-Su;Ryu, Su-Noh;Song, Ji-Sook;Bang, Jin-Ki;Lee, Bong-Ho
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.44 no.2
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    • pp.154-158
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    • 1999
  • Volatile flavor compounds from perilla leaves were extracted and analyzed with different methods, head-space analysis (HS), simultaneous steam distillation and extraction (SDE) , and solvent extraction (SE), and to compare their efficiencies for quick analysis. Over 30 volatile compounds were isolated and 28 compounds were identified by GC/MSD. Major compound was perillaketone showing the compositions of which were 92% in SDE method, 86% in headspace analysis, and 62% in solvent extraction method. For quick evaluation of leaf flavor in perilla, it was desirable because the headspace analysis method had a shorter analyzing time and smaller sample amount than the other methods.

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Changes in the Volatile Compounds of Artemisia capillaris Essential Oil during Storage (사철쑥 정유의 저장 중 향기성분 변화)

  • Chung, Mi-Sook
    • Korean journal of food and cookery science
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    • v.23 no.4
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    • pp.413-422
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    • 2007
  • In this study, changes in the volatile compounds of Artemisia capillaris essential oil were investigated under six different storage conditions for 6 months. The essential oil was collected by steam distillation and analyzed by a gas chromatography-mass selective detector (GC-MSD). Seventy-five volatile compounds were identified from the fresh essential oil of Artemisia capillaris. During storage, the total levels of aldehydes, alcohols, and ketones slightly decreased and the level of hydrocarbons greatly decreased; the total level of esters also decreased in the essential oil. Notably, the levels of carvacrol, eugenol, myrcene, 1,8-cineole, caryophyllene, coumarin, ${\alpha}-thujone$, ${\beta}-thujone$, borneol, and ${\gamma}-terpinene$, known as antioxidants and antimicrobial agents, decreased during storage. Finally, aerobic storage conditions caused greater reductions in some compounds even at low temperatures.

Generation of Sesame Flavor by the Thermal Reaction Technique

  • Yoo, Seung-Seok
    • Food Science and Biotechnology
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    • v.16 no.1
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    • pp.110-115
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    • 2007
  • In this study we investigated the volatile compounds that are generated in sesame and contribute to its characteristic flavor. Different reaction systems were used to examine how certain amino acids influenced flavor profiles, and also to evaluate the effects of sugar types on the distribution of those volatile compounds. The volatiles that were generated in each reaction system were selectively isolated and analyzed by gas chromatography and gas chromatography-mass spectrometry, respectively. Among the 20 identified compounds, nitrogen-containing alkylpyrazines were found to be the predominant volatiles. The alkylpyrazine amounts varied across the different model systems, with the total yield being highest in the arginine reaction mixture, followed by the alanine, serine, and lysine mixtures. In general, fructose generated the most extensive amount of volatiles compared to glucose and sucrose. However, the yield of specific flavor compounds varied according to the type of sugar used. Finally, the results clearly showed that a reaction temperature of $135^{\circ}C$ and a reaction time of 20 min generated the highest amount of volatile compounds.

Effect of Refrigerated and Thermal Storage on the Volatile Profile of Commercial Aseptic Korean Soymilk

  • Kim, Hun;Cadwallader, Keith R.;Jeong, Eun-Jeong;Cha, Yong-Jun
    • Preventive Nutrition and Food Science
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    • v.14 no.1
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    • pp.76-85
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    • 2009
  • This study determined the effect of refrigerated and thermal storage on the volatile profile of commercial aseptic soymilk. Volatile components in commercial aseptic soymilk stored either under refrigerated ($4^{\circ}C$) or thermal ($55^{\circ}C$) conditions for 30 days were periodically analyzed by combined solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS). The concentrations of most of the volatile components, including aldehydes, ketones, alcohols, acids, nitrogen- and sulfur-containing compounds, alkylfurans, furan derivatives and phenolic compounds, were affected to a greater extent by thermal storage compared with refrigerated storage. Profound increases in some volatile compounds with low odor detection thresholds, such as hexanal, octanal, (E)-2-octenal, (E,E)-2,4-decadienal, 1-octen-3-ol, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-pentylfuran, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, dimethyl trisulfide, guaiacol, 4-vinylguaiacol and 4-vinylphenol, were observed in thermal stored soymilk. The volatile profile changes caused by thermal storage may influence the aroma quality of thermal-stored aseptic soymilk.

Volatile Flavor Compounds in Pen Shell By-product Hydrolysate (키조개 부산물 단백질 가수분해물의 휘발성 향기성분에 관한 연구)

  • Cha, Yong-Jun;Kim, Eun-Jeong
    • Korean Journal of Food Science and Technology
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    • v.27 no.6
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    • pp.964-971
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    • 1995
  • Volatile flavor compounds and free amino acids in untreated and hydrolysate pen shell by-product produced with APL 440 protease were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. A total of 109 volatile flavor compounds were detected in hydrolysate (65 compounds) or the 109 volatile flavor compounds were detected in untreated pen shell by-product (88). These compounds were composed of aldehydes(16), ketones(17), alcohols(31), nitrogen containing compounds (16), aromatic hydrocarbon compounds(8), esters(3), and miscellaneous compounds (17). Levels of aldehydes and aromatic hydrocarbons decreased after hydrolysis, whereas levels of nitrogen containing compounds increased 3 times than in untreated pen shell by-product. Taurine, known to be having a physiological function, was accounted for 31.25% of total amino acids in hydrolysate.

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Volatile Flavor Compounds Identified from the Sauces Made with Waste of Shrimp, Crab and Lobster (새우, 게 및 바다가재의 부산물로 만든 소스의 휘발성 향기 성분)

  • Lee, Kyeoung-Im;Cho, Ji-Eun;Ahn, Hung-Ki
    • Culinary science and hospitality research
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    • v.13 no.1
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    • pp.119-128
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    • 2007
  • Volatile flavor compounds of sauces made from shrimps, crabs or lobsters were analyzed by the combination of canister system, gas chromatography(GC) and mass selective detector(MSD). Of 72 total volatile compounds from 4 kinds of sauces, 45 compounds were identified from shrimp sauce(SS). Ten alkanes, 5 ketones, 3 aldehydes were obtained from SS. Especially, 3-methyl-2-butanone, 2-pentanamine, isobutane, 3-methyl-2-butanol, carbon disulfide and dimethyl sulfide were predominant compounds in SS. In crab sauce(CS), there were 18 compounds identified, including 4 alcohols, 4 alkanes, 3 aldehydes, 2 ketones, acid and amine. 2-Methoxy ethanol, trimethyloxirane and 3-buten-1-ol were special volatile compounds in CC. Volatile compounds from lobster head sauce(LHS) or lobster shell sauce(LSS) were 16 or 18 kinds respectively. The major volatile compounds of LHS were formic acid, 1-propanethiol, $\beta$-pinene and allyl sulfide, and those of LSS were acids, pentane, 3-methyl-1-butanol and 2,4-dimethyl-3-pentanone. It was thought that the volatile compounds identified from sauces as well as shrimps, crabs or lobsters might come from wine, onions, bay leaves or celery used as minor ingredients.

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