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Changes of Volatile Organic Compounds of Rhus verniciflua S. Bark by Fermentation  

Ryu, Keun-Young (Department of Food and Nutrition, Chosun University)
Seo, Hye-Young (Department of Food and Nutrition, Chosun University)
Han, Kyu-Jai (Department of Applied Science, Chosun University)
Jeong, Yang-Mo (Department of Applied Science, Chosun University)
Kim, Kyong-Su (Department of Food and Nutrition, Chosun University)
Hong, Kwang-Joon (Department of Physics, Chosun University)
You, Sang-Ha (Department of Physics, Chosun University)
Publication Information
Food Science and Preservation / v.14, no.3, 2007 , pp. 308-314 More about this Journal
Abstract
To investigate effects of fermentation on volatile components, we analyzed volatile organic compounds of raw and fermented Rhus verniciflua S. bark. A 50%(w/v) sugar solution was used for fermentation. Volatile organic compounds of raw and fermented Rhus verniciflua S. were extracted by the simultaneous steam distillation and extraction(SDE) method, with a mixture of n-pentane and diethylether(1:1, v/v) and analyzed by gas chromatograph-mass spectrometer. A total of 51 and 27 volatile organic compounds were detected in raw and fermented samples, respectively, and were mainly alcohols. Compounds such as ethyl acetate, 2-methyl-3-buten-2-ol, 3-methylbutanal, 1-octen-3-o1, 3-methyl-2-butanone, hexanal and pentanal were detected as the primary compounds in the raw sample. The fermented sample showed sour different volatile compounds, such as ethanol, ethyl acetate, ethyl lactate and 3-methylbutanol. Thus, a number of volatile organic compounds were synthesized after fermentation of Rhus verniciflua S. bark.
Keywords
Rhus verniciflua S. bark; volatile organic compounds; GC/MS; fermentation;
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Times Cited By KSCI : 5  (Citation Analysis)
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