• Title/Summary/Keyword: volatile compounds

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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 s.32
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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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Headspace-Solid Phase Microextraction (HS-SPME) Analysis of Korean Fermented Soybean Pastes

  • Lee, Seung-Joo
    • Food Science and Biotechnology
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    • v.18 no.3
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    • pp.700-705
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    • 2009
  • In this study, the volatile compounds in 9 commercial fermented soybean pastes were extracted and analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), respectively. A total of 63 volatile components, including 21 esters, 7 alcohols, 7 acids, 8 pyrazines, 5 volatile phenols, 3 ketones, 6 aldehydes, and 6 miscellaneous compounds, were identified. Esters, acids, and pyrazines were the largest groups among the quantified volatiles. About 50% of the total quantified volatile material was contributed by 5 compounds in 9 soybean paste samples; ethyl hexadecanoate, acetic acid, butanoic acid, 2/3-methyl butanoic acid, and tetramethyl-pyrazine. Three samples (CJW, SIN, and HAE) made by Aspergillus oryzae inoculation showed similar volatile patterns as shown in principal component analyses to GC-MS data sets, which showed higher levels in ethyl esters and 2-methoxy-4-vinylphenol. Traditional fermented soybean pastes showed overall higher levels in pyrazines and acids contents.

Isolation and Identification of Volatile Compounds extracted from Twigs of Pinus densiflora with Likens-Nickerson Apparatus (Likens-Nickerson 장치로 추출한 솔가지의 휘발성 성분의 분리 및 동정)

  • 이양봉;이미정;양지영;권혜순;윤정로
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.4
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    • pp.568-573
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    • 1998
  • Volatile compounds in Pinus densiflora were extracted with Likens-Nickerson apparatus for three hours, and were separated and identified by gas chromatography(GC) and mass selective detector(MSD). Twenty six compounds were isolated from Pinus densiflora, identified by GC-MSD and twelve compounds were confirmed by matching retention times of the pure comounds. The main valatile compounds were terpenoids such as limonene(36.2%), $\beta$-pinene(16.9%), $\beta$-myrcene(12.6%) and $\alpha$-pinene(10.9%), and the total amount of these main compounds was 367.9$\mu\textrm{g}$ per 1g of pine twigs.

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Volatile Flavor Components in Korean Salt-Fermented Anchovy (한국산 멸치젓의 휘발성 향기성분에 관한 연구)

  • Cha, Yong-Jun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.6
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    • pp.719-724
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    • 1992
  • Volatile components in Korean salt-fermented anchovy were analyzed by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Seventy-three volatile compounds were detected in sample. Among these, 58 compounds were positively identified and were composed mainly of aldehydes, ketones, alcohols, nitrogen-containing compounds, esters, sulfur-containing compounds, furans and miscellaneous compounds. The amounts of aldehydes was the highest in flavor compounds detected in sample and next followed by alcohols, furans, esters and ketones. In particular, the following high ratios were observed : 3-methylbutanal, 1-penten-3-ol, ehtylacetate, 2-ethylfuran.

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Fractionated Volatile Flavor Components of Soybean Paste by Dynamic Headspace Method (Dynamic Headspace법에 의한 분획별 된장의 향기 성분)

  • 주광지;신묘란
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.305-311
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    • 1999
  • The volatile compounds of soybean pastes(home made soondoenjang, commercial doenjang) were classified into basic, acidic and neutral fractions by dynamic headspace method. The fractionated flavor isolates were analyzed and identified by gas chromatography mass spectrometry. Each peak area of the flavor components was quantified at its ratio to the peak area of internal standard. Sixty one compounds from home made soondoenjang, and forty three compounds from commercial doenjang were identified. The different distribution of volatile compounds between the two soybean paste samples was observed. Ten pyrazines and benzothiazole were identified in the basic fraction of home made soondoenjang. On the other hand, trimethylpyrazine was the only one of nitrogen containing compounds in the commercial doenjang, which was made from soybean(28.3%), wheat(22.2%) and alcohols. The factors which influenced the levels of these identified compounds were considered to be the starting materials of soybean paste. Alcohols, esters and aldehydes in the neutral fraction of both samples were seemed to be characterisitic soybean paste flavor and showed much higher quantities than those of the basic or acidic fractions. Furfural in the commercial doenjang was the highest content (45.28ppm) among all of the compounds identified in the samples.

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Volatile Flavor Constituents of Cooked Oyster Sauce Prepared from Individually Quick-frozen Oyster Crassostrea gigas Extract (IQF 굴(Crassostrea gigas) 복합엑스분을 이용한 굴 소스의 가열향기 성분)

  • Hwang, Young-Suk;Kim, Sang-Hyun;Shin, Tai-Sun;Cho, Jun-Hyun;Lee, In-Seok;Oh, Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.48 no.5
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    • pp.668-673
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    • 2015
  • The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.

Changes of Volatile Flavor Compounds in Sesame Oils during Industrial Process (가공공정에 따른 참기름 휘발성 향기성분의 변화)

  • Kim, Hyeon-Wee;Choi, Chun-Un;Woo, Sun-Ja
    • Korean Journal of Food Science and Technology
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    • v.30 no.4
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    • pp.739-744
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    • 1998
  • Changes of volatile flavor compounds in sesame oil during industrial process (roasting temp. $225{\pm}2^{\circ}C$, roasting time 15 min) were investigated. Total volatile flavor compounds of 1 st expressed oil from roasted sesame seeds were 536.3 ppm, and those of 2nd expressed oil from sesame seed cake, residue of 1st expression, were 266.8 ppm. Those of 1st filtered oil, fixed oil and 2nd filtered oil were 472.2 ppm, 472.4 ppm and 443.0 ppm, respectively. Volatile flavor compounds were gradually decreased during processing. Top notes $(peak{\;}No.1{\sim}26)$ playing an important role in the aromatic character of sesame oil, of 2nd expressed oil were markedly reduced (70.67% of initial content). Especially pyrazine compounds showed the largest reduction in 2nd expressed oil. Total volatile flavor compounds of fixed oil, filtered oil were reduced slightly.

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Effects of Drying Conditions on the Antioxidant Activities and Volatile Compounds of Chrysanthemi Flos Flowers

  • Bae, Sung-Mun;Na, Ae-Sil;Seo, Hye-Kyeong;Lee, Seung-Cheol
    • Preventive Nutrition and Food Science
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    • v.14 no.4
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    • pp.329-334
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    • 2009
  • The effects of drying conditions on the antioxidant activities, luteolin, and volatile compounds of Chrysanthemi Flos flowers were evaluated. The flowers were dried with hot-air or far-infrared radiation at 40${^{\circ}C}$, 50${^{\circ}C}$ and 60${^{\circ}C}$, respectively, to reach 22$\pm$1% of moisture content. Each 10 g of the dried flowers were extracted with 100 mL of 95% ethanol. Increasing temperature in hot-air dried (HAD) conditions increased the antioxidant activities of the flower extracts. However, increasing temperature in far-infrared dried (FID) conditions decreased the antioxidant activities of the extracts. Luteolin, one of main flavonoids of Chrysanthemi Flos flowers, was present in the highest content at 60${^{\circ}C}$ FID flowers with a value of 139 $\mu$g/mL. Thirteen volatile compounds including camphor and β-caryophyllene were identified in chromatograms. Higher amount of the volatiles were found at 50${^{\circ}C}$ HAD and 40${^{\circ}C}$ FID. The results indicated that the antioxidant activities and volatile compounds of Chrysanthemi Flos flowers were significantly affected by drying conditions.

Changes of Volatile Component Contents in a Red Ginseng Tail Root by Puffing (팽화처리에 의한 홍미삼의 휘발성 성분의 변화)

  • Han, Chan-Kyu;Choi, Sang-Yoon;Kim, Sung-Soo;Sim, Gun-Sub;Shin, Dong-Bin
    • Journal of Ginseng Research
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    • v.32 no.4
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    • pp.311-314
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    • 2008
  • This study evaluated changes in concentrations of volatile compounds contained in red ginseng tail roots through puffing treatment. The results showed that 59 out of 63 volatile compounds were detected from the puffing treated roots. While most terpene and furan compounds seem to be increased by puffing treatment, most alcoholic, aldehyde and acid compounds seem to be decreased, and terpene compounds content accounted for 70% of the 63 volatile components in the puffed red ginseng tail roots.

A Study on the Characteristics of Ambient Volatile Organic Compounds in Gimhae (김해 지역 대기 중 휘발성유기화합물 특성연구)

  • Bong, Sang-Hun;Jeong, Seong-Wook;Park, Heung-Jai;Kim, Woo-Seong;Kim, Sung-Hun
    • Journal of Environmental Science International
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    • v.17 no.8
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    • pp.871-878
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    • 2008
  • In this study, we measured volatile organic compounds in Gimhae city, South Korea. We selected twenty site and measured volatile organic compounds in ambient air by passive sampler when at sampling intervals of two month from April to December 2005. Passive sampler was exposed for fifteen day in ambient air. And samples were analyzed by GC/FID for volatile organic compounds. The results of each measured functional zone, mean concentration of each compound measured were generally higher the industrial complex area and traffic pollution area than residental area. Each area showed similar pattern for the observation period. concentration of measured each compound were the following order: winter > fall > spring > summer.