• Title/Summary/Keyword: volatile flavor compounds

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Comparison on Volatile Flavor Compounds in Ligularia stenocephala and Ligularia fischeri Leaves (곤달비 및 곰취의 휘발성 향기성분 비교)

  • Choi, Nam-Soon
    • The Korean Journal of Food And Nutrition
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    • v.34 no.4
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    • pp.340-346
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    • 2021
  • The purpose of this study was to investigate the volatile flavor compounds of Ligularia stenocephala and Ligularia fischeri, edible wild plants. The volatile flavor compounds were isolated by the simultaneous distillation extraction method and analyzed by GC-MSD (gas chromatography-mass selective detector). Forty-eight volatile flavor compounds were identified in the extracts from L. stenocephala and the major compounds were sabinene, cis-ocimene, trans-caryophyllene, and β-elemene. Fifty-one volatile flavor compounds were identified in the extracts from L. fischeri and the major compounds were α-pinene, germacrene-D, transcaryophyllene, endo-1-bourbonanol and 1-limonene. The common volatile flavor compounds between two plants were transcaryophyllene, sabinene, β-elemene and β-cubebene etc. However, α-phellendrene and myrcene were identified in L. stenocephala, but were not identified in L. fischeri. However α-pinene, germacrene-D and limonene were identified in L. fischeri but were not identified in L. stenocephala.

Comparison on Volatile Flavor Compounds in Cultivated and Wild Pimpinella brachycarpa

  • Choi, Nam-Soon
    • Food Quality and Culture
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    • v.2 no.2
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    • pp.67-72
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    • 2008
  • The volatile flavor compounds of wild and cultivated chamnamul (Pimpinella brachycarpa), an aromatic medicinal plant, were isolated via the simultaneous distillation extraction method and analyzed by GC and GC-MSD. From the oils of the wild chamnamul, 56 volatile flavor compounds were identified, and the major constituents were found to be sabinene (58.37 ppm) and germacrene-D (45.73 ppm). From the oils of cultivated chamnamul, 36 volatile flavor compounds were identified--the major constituents were identified as $\beta$-selinene (38.41 ppm) and myrcene (12.76 ppm).

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Compilation of volatile flavor compounds in Cheonggukjang and Doenjang (청국장과 된장의 휘발성 향기성분 데이터베이스)

  • Baek, Hyung Hee
    • Food Science and Industry
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    • v.50 no.4
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    • pp.24-49
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    • 2017
  • Volatile flavor compounds of cheonggukjang and doenjang, which are the most representative Korean soybean fermented foods, were compiled throughout literature review. Total of 225 and 404 volatile flavor compounds were found in cheonggukjang and doenjang, respectively. The most characteristic volatile flavor compounds in cheonggukjang are thought to be pyrazine compounds. In addition, acids, such as 2-methyl propanoic acid, butanoic acid, 2-methyl butanoic acid, and 3-methyl butanoic acid, contribute to aroma characteristics of cheonggukjang. On the other hand, ester compounds are the most predominant volatile flavor compounds in doenjang. Ninety six ester compounds were detected in doenjang while 22 ester compounds were identified in cheonggukjang. Pyrazine compounds and acids also play an important role in the flavor of doenjang. Compilation of volatile flavor compounds from cheonggukjang and doenjang will provide basic information to food industry to understand and improve aroma characteristics of cheonggukjang and doenjang.

Volatile Flavor Compounds from Pear Juice (Pyrus pyrifolia cv. Niitaka) (배주스의 휘발성 향기성분)

  • Kim, Mi Young;Seo, Won Ho;Huang, Ying
    • The Korean Journal of Food And Nutrition
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    • v.31 no.6
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    • pp.890-896
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    • 2018
  • The aim of this study was to determine volatile flavor compounds in Shingo pear juice. Volatile flavor compounds were analyzed using solid-phase micro-extraction (SPME) - gas chromatography-mass spectrometry (GC-MS). The effect of inorganic salts solution on the extraction ability of the SPME fiber was treated by adding saturated $CaCl_2$ solution at the ratio of 1:20 (v/v) after 0, 60, 120 min of preparing pear juice, respectively. As a result, a total of 22 volatile compounds were identified in Shingo pear juice. Ethyl acetate was found to be the most abundant volatile compound ($13.36{\sim}19.61{\mu}g/kg$), followed in order by hexanal, ethyl hexanoate, ethyl 3-(methylthio)-2-propenoate, ethyl octanoate and 2-hexenal. Total contents of volatile flavor compounds were $31.07{\mu}g/kg$ (control), $40.93{\mu}g/kg$ (0 min), $27.62{\mu}g/kg$ (60 min) and $26.32{\mu}g/kg$ (120 min). This result indicated that the addition of saline solutions could inhibit the enzymatic reaction of volatile flavor compounds effectively when treated as soon as juice preparation.

Quality Properties of Seasoned-Dried Pacific Saury Treated with Liquid Smoke -1. Volatile Flavor Compounds in Commercial Liquid Smokes-

  • Park Sung-Young;Kim Hun;Cho Woo-Jin;Lee Young-Mi;Lee Jung-Suck;Cha Yong-Jun
    • Fisheries and Aquatic Sciences
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    • v.4 no.4
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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.

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Analysis of Volatile Flavor Compounds in Raw Oyster and Oyster Cooking Drips by Gamma Irradiation Using Headspace Method (Headspace 법을 이용한 생굴 및 굴 자숙액의 감마선 조사에 의한 휘발성 냄새 성분 변화 분석)

  • Choi, Jong-Il;Kim, Hyun-Joo;Lee, Ju-Woon
    • KSBB Journal
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    • v.26 no.2
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    • pp.177-181
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    • 2011
  • This study was conducted to investigate the effects of gamma irradiation on the change of volatile flavor compounds of raw oyster and its cooking drips using headspace methods. Major volatile flavor compounds of the raw oyster were identified as methylthiomethane and 1,5-hexadiene. When the raw oyster was irradiated at the dose of 5 kGy, 1-pentane was newly detected. On the other hand, 9 compounds including N-methoxyformaldehyde were identified as the major volatile compounds of cooking drips from oyster. Among them, N-methoxyformaldehyde contents in cooking drip was decreased by the gamma irradiation. By the gamma irradiation above 30 kGy, new heterocyclic compounds was found in oyster cooking drips. Therefore, the amount of volatile flavor compounds in the raw oyster and cooking drips were changed by gamma irradiation, and these results could be potentially used in the seasoning industry.

Volatile Flavor Compounds of Saussurea lappa C.B. Clarke Root Oil by Hydro Distillation-GC and $GC/MS^+$

  • Chang, Kyung-Mi;Kim, Gun-Hee
    • Food Quality and Culture
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    • v.1 no.1
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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%).

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Comparison of the volatile flavor compounds in different tobacco types by different extraction methods (추출방법에 따른 잎담배 종류별 휘발성 향기성분 특성비교)

  • Lee, Jang-Mi;Lee, Jeong-Min;Lee, Chang-Gook;Bock, Jin-Young;Hwang, Keon-Joong
    • Journal of the Korean Society of Tobacco Science
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    • v.32 no.2
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    • pp.77-87
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    • 2010
  • Traditional simultaneous distillation extraction(SDE) and solid-phase micro extraction(SPME) methods using GC/MS were compared for their effectiveness in the extraction of volatile flavor compounds from different tobacco leaves types(flue-cured, burley, oriental). The major volatile flavor compounds of flue-cured and burley tobacco were similar such as neophytadiene, solanone, megastigmatrienone isomers, ${\beta}$-damascenone and ${\beta}$-ionone. On the other hand, volatile flavor compounds such as norambreinolide, sclareolide were specifically identified in oriental tobacco. Each method was used to evaluate the responses of some analytes from real samples and standards in order to provide sensitivity comparisons between two techniques. Among three types of SPME fibers such as PDMS(Polydimethylsiloxane), PA(Polyacrylate) and PDMS/DVB (Polydimethylsiloxane/Divinylbenzene) which were investigated to determine the selectivity and adsorption efficiency, PDMS/DVB fiber was selected for the extractions of the volatile flavor compounds due to its effectiveness. The qualitative analysis showed that the total amount of volatile flavor compounds in SDE method(130 species) was much more than that in SPME method(85 species). SPME method was more efficient for all the highly volatile compounds than SDE method, but on the other hand, low-volatile compounds such as fatty acids or high-molecular hydrocabons were detected in SDE method. SPME method based on a short-time sampling can be adjusted to favor a selected group compounds in tobacco. Furthermore this results could be used to estimate the aroma characteristics of cigarette blending by using a different type of tobacco with more effectiveness and convenience.

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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Volatile Flavor Compounds in the Leaves of Fifteen Taxa of Korean Native Chrysanthemum Species

  • Kim, Su Jeong;Ha, Tae Joung;Kim, Jongyun;Nam, Jung Hwan;Yoo, Dong Lim;Suh, Jong Taek;Kim, Ki Sun
    • Horticultural Science & Technology
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    • v.32 no.4
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    • pp.558-570
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    • 2014
  • This study was conducted to compare the volatile flavor compounds found in the leaves of 15 taxa of Korean native Chrysanthemum species. The volatile flavor compounds from the taxa were collected using a simultaneous steam distillation and extraction technique and were analyzed using gas chromatography/mass selective detector (GC/MSD). A total of 45 volatile flavor compounds were identified with six functional groups: 14 alcohols, 4 ketones, 19 hydrocarbons, 5 esters, 2 acids, and 1 aldehyde. The main functional group in 15 taxa of Chrysanthemum species was alcohols, accounting for 28.7% of volatile flavor compounds, followed by ketones (21.2%) and hydrocarbons (13.2%). Camphor, which is known for its antimicrobial properties, was the most abundant volatile compound (30%) in C. zawadskii ssp. latilobum and var. leiophyllum. In particular, C. indicum subspecies and C. boreale contained ${\alpha}$-thujone, which has outstanding anti-bacterial, anti-cancer, anti-inflammatory, anti-ulcer, and anti-diabetic efficacies. C. indicum var. albescens could be used in perfumes, since it showed 21 times more camphene than C. indicum. In addition, C. indicum var. acuta contained a fairly high content of 1,8-cineole, which has an inhibitory effect on mutagenesis. C. lineare contained only pentadecanoic acid compounds, whereas other taxa hexadecanoic acids. Overall, the Korean native Chrysanthemum species had considerable variation in volatile flavor compounds in their leaves. This study provides a good indication of specific potential use for various applications.