• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.500-503
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• 1996

Volatile compounds were extracted from freeze-dried citron peel(Citrus junos) using supercritical CO2 under 4,000psi at 40$\beta$. Four fractions were obtained with consumption of CO2. Volatile compounds of extracts were analyzed by GC-MSD. Yield of vol atile compounds from citron peel was 0.11g/CO2($\ell$) and maximum yield was 8.812g/kg. Major volatile compounds of extracts were dl-limonene, Υ-terpinene, linalool, sabinene, $\beta$-myrcene, $\alpha$-pinene, $\beta$-farnesene, $\alpha$-terpineol and terpinolene. $\alpha$-Pinene, $\beta$-myrcene and dl-limonene in the fractions decreased gradually, while $\alpha$-terpineol and $\beta$-farnesene increased as the consumption of CO2 increased.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.292-298
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• 2008

The volatile composition of Kiyomi peel oil cultivated in Korea was studied by using gas chromatography and gas chromatography-mass spectrometry. The peel oil from the Kiyomi fruit was prepared by using a cold-pressing extraction method. Among the 65 components quantified in Kiyomi oil, 25 terpene hydrocarbons and 40 oxygenated compounds were identified, with peak weight percentages measuring 94.5% and 4.9%, respectively. Limonene was the predominant compound (87.5%), followed by myrcene (2.4%), sabinene (0.9%), $\alpha$-pinene (0.8%), $\beta$-sinensal (0.8%), (Z)-$\beta$-farnesene (0.7%), neryl acetate (0.6%), valencene (0.5%), $\alpha$-farnesene (0.5%), and $\alpha$-sinensal (0.5%). A unique characteristic of the volatile profile of the Kiyomi oil was the proportion of aldehydes (2.7%), which resulted from the relative abundance of $\alpha$- and $\beta$-sinensal. Another unique characteristic of the Korean Kiyomi oil was its relative abundance of $\beta$-sinensal, (Z)-$\beta$-farnesene, neryl acetate, valencene, $\alpha$-sinensal and nootkatone. Valencene and $\alpha$- and $\beta$-sinensal were regarded as the influential components of Korean Kiyomi peel oil.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.541-546
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• 1998

Volatile flavor components in leaf and petiole of fresh Pleurospermum kamtschaticum H$\_$OFFM/ were extracted by SDE (simultaneous steam distillation and extraction) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the Rl of GC and mass spectrum of GC-MS. A total of 31 components, including 15 hydrocarbons, 4 aldehydes, 1 ketone, 5 alcohols, 2 esters, 3 acids and 1 oxide were identified in the essential oils. (Z)-${\beta}$-Farnesene, (Z, E)-${\alpha}$-farnesene and farnesene were the major volatile flavor components in fresh Pleurospermum kamtschaticum. Volatile flavor patterns of Pleurospermum kamtschaticum were analyzed using electronic nose. Sensor T30/1 and PA2 that were sensitive to alcohols had the highest resistance for fresh Pleurospermum kamtschaticum. Resistance of six metal oxide sensors was decreased in dried sample compared with fresh one.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.156-165
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• 2017

This study investigated the chemical composition of Petasites japonicus (S. et Z.) Maxim essential oil. During the period 2011~2013, P. japonicus (S. et Z.) Maxim plant was investigated for composition of the essential oil. Chemical composition and characteristic compounds of the essential oils from the aerial parts of the plant according to the crop year studied. The essential oils consisted of sesquiterpene compounds, which were the most abundant components. Samples collected in 2011 were found to be richer in oxygenated sesquiterpenes, while samples collected in 2012 and 2013 were richer in diterpene alcohols and sesquiterpene hydrocarbons, respectively. Ninety-two compounds were identified in the P. japonicus (S. et Z.) Maxim essential oil of 2011, and caryophyllene oxide (20.49%), ${\beta}$-caryophyllene (10.28%), ${\beta}$-bisabolene (6.80%), and alloaromadendrene (6.50%) were the major compounds. Seventy-four compounds were identified in the plant essential oil of 2012, and phytol (17.22%), ${\alpha}$-farnesene (15.31%), ${\alpha}$-caryophyllene (9.93%), and ${\beta}$-caryophyllene (6.12%) were the major compounds. Ninety-two compounds were identified in the plant essential oil of 2013, and ${\alpha}$-farnesene (22.42%), ${\alpha}$-caryophyllene (21.49%), pentadecane (15.35%), and germacrene (5.70%) were the major compounds. The content of most of the chemical constituents varied significantly with different harvesting time. The content of ${\alpha}$-caryophyllene and caryophyllene oxide was increased significantly from 2011 to 2013. The content of ${\alpha}$-caryophyllene and isocaryophyllene was decreased significantly from 2011 to 2013.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.774-779
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• 1988

The essential oil of Artemiisa lavandulaefolia DC was analyzed by gas chromatography/mass spectrometry (GC/MS). The oil was stored at different conditions for 6 weeks and the changes of color and chemical composition during storage were checked by GC/MS. The experimental results were as follows; (1) More than 186 chemicals were detected by GC. Major components were 1,8-cineol, thujone, camphor, borneol, coumarin, 2,3-dihydrobenzofuran and ${\beta}-biasbolene$. In this study, 3,3,6-trimethyl norpinanol, ${\beta}-farnesene,\;{\alpha}-curmene$ and 7-methoxy coumarin were detected as new compounds in Artemisia species. (2) It was proved that temperature and/ or light had and important effect on the changes of color and volatile components of the essential oil. The relative amounts of limonene and 1.8-cineol were decreasad, on the other hand, ${\beta}-phellandrene\;and\;{\alpha}-terpineol$ were increased during storage.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.552-556
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• 1994

It was aimed to study the chemical characteristics and volatile compounds of juices extracted by press (PE) and centrifugal extractors (CE). Citrons cut up cross direction were used as samples in PE. Proportion ratio of peel, flesh, and seed of citron were 43.9, 39.4 and 16.7%, respectively. Yield of juice increased with weight to 120g of citron fruit. pH, brix, pulp, oily materials, amino nitrogen and yield of juice extracted by CE were higher than those of juice by PE. Acidity and transmittance of juice extracted by PE were higher than those of juice by CE. Free sugars of citron juice were consisted of fructose, glucose and sucrose. Free sugar contents of juice by CE were twice as much as those of PE. Major volatile compounds of total steam distillation matters of citron juice extracted by PE were dl-limonene, ${\gamma}-terpinene\;{\beta}-farnesene$, sabinene, linalool, ${\beta}-myrcene$ and terpinolene, while those by CE were dl-limonene, ${\gamma}-terpinene$, sabinene, ${\beta}-myrcene,\;{\alpha}-pinene$, linalool and terpinolene. dl-Limonene and ${\gamma}-terpinene$ consisted of $73{\sim}83%$ of total volatile compounds. dl-Limonene of juice by CE increased about 6% that of juice by PE. ${\beta}-Farnesene$ were observed trace in juice by CE but presented in 7% in juice by PE. The results would suggested that chemical characteristics and volatile compounds of citron juice seemed to depend on extraction methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.874-880
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• 2006

The volatile compounds of Zingiber officinale Roscoe were extracted by simultaneous steam distillation and extraction (SDE) method and identified with gas chromatigraphy/mass spectrometer (GC/MS) analysis. Enantiomeric compositions of chiral compounds were determined by multidimensional gas chromatography/mass spectrometer (MDGC/MS). A total of 57 compounds were indentified and quantified, including zingiberene, ${\beta}-sesquiphellandrene$, ${\beta}-bisabolene$, $(E,E)-{\alpha}-farnesene$ and ${\alpha}-curcumene$. Among them, zingiberene (38.41%) was founds as the predominantly abundant component. ${\alpha}-Pinene$ and nerolidol in dried ginger were detected by high enantiomeric purity (>96%) for (S)-form, and ${\beta}-pinene$ was detected only (R)-form. The enantiomeric composition of ${\alpha}-terpineol$ revealed 72.0% for (R)-form, and linalool and 4-terpineol showed mixtures of both enantiomers. (S)-Enantiomer was the major enantiomer of limonene having enatiomeric excess of 17.2%. Hence the enantiomeric composition of these compounds can be used as parameter for authenticty control of Zingiber officinale.

• Analytical Science and Technology
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• v.17 no.1
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• pp.85-89
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• 2004

Fragrance components of lilac (Syringa vulgaris) blossom have been characterized in this paper. The accurate characterization of fragrances collected from lilac blossom was carried out by solid-phase trapping-solvent extraction and gas chromatography-ion trap mass spectrometry. According to lilac species, the chemical compositions were significantly different. Benzaldehyde, phenylacetaldehyde, and ${\alpha}$-farnesene were found as the predominant component of white lilac blossom whereas benzaldehyde, ${\alpha}$-pinene, and ocimene were those of pale purple lilac. The enantiomeric analysis of ${\alpha}$-pinene in lilac blossom was found in the form of ( ).

• Korean Journal of Medicinal Crop Science
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• v.11 no.5
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• pp.352-357
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• 2003

Volatile flavor compounds Angelica gigas Nakai and Angelica acutiloba Kitagawa were extracted by SDE (simultaneous steam distillation & extraction) using the mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent and analyzed by GC-FID and GC-MS. The amount of essential oils of top part and root in Angelica gigas were obtained in 0.063% (v/w) and 0.389% (v/w) yields as a fresh weight base, respectively. The main compounds in top parts and the root were identified as nonane (7.51% and 24.49%, respectively), ${\alpha}-pinene$ (14.64% and 31.75%), limonene+${\beta}-phellandrene$ (14.01% and 9.66%), ${\gamma}-terpinene$ (7.85% and 1.20%), germacrene-d (5.85% and 0.22%), (E,E)-${\alpha}-farnesene$ (6.05% and 1.40%), ${\beta}-eudesmol$ (5.26% and 1.84%). Although these compounds were present in both parts. The results showed large differences in. the concentrations of them much varied. The amount of essential oils stem and leaf obtained (0.068% and 0.127% in A. gigas) and (0.153% and 0.243% in A. acutiloba) yields as a fresh weight base, respectively. More than 18 and 32 components in stem and leaf have been identified, which of main components in A. gigas were ${\alpha}-pinene$, myrcene, limonene, germacrene-d, eudesmol and butylphthalide, but germacrene-d and butylphthalide contents were also different in stem and leaf. And more than 21 and 32 components in A. acutiloba were ${\gamma}-terpinene$ and butylphthalide. Volatile compounds were very different in both species.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.768-773
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• 2006

The aroma components of german chamomile tea in Europe and kukwha (Chrysanthemum boreale Makino) tea in Korea belonging to genus chrysanthemum were analyzed and compared. The volatile components of chamomile tea and kukwha tea were collected by a simultaneous steam distillation-solvent extraction method (SDE). The extracted components were analyzed gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). Forty-six compounds, including cubebene(14.59%), ${\beta}$-elememe(4.88%) and ${\delta}$-cadinol(1.54%) were identified in chamomile tea. Forty-five compounds including santalol(6.25%), bomyl acetate(3.47%), farnesene(3.37%), 1,8-nonadiene (2.80%), caryophyllene oxide(2.77%) and thymol (2.16%) were identified in kukwha tea. Twenty-two compounds including 4-terpineol, ${\alpha}$-terpineol, thymol, phenylacetaldehyde, V-terpinene were found in both samples.