• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.472-478
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• 2001

This study was conducted to investigate the change in volatile flavor components of persimmon leaves during growth. The flavor components of persimmon leaves were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry(GC/MS). The flavor compounds were collected by simultaneous steam distillation and extraction(SDE) method, and were separated and identified resulting in 126 components, including 23 alcohols, 18 aldehydes, 4 esters. 15 acids, 37 hydrocarbons, 14 ketones, 6 phenols. and 9 others in persimmon leaves. The most abundant components of persimmon leaf were alcohols including iinalool. cis-3-hexanal. 1-$\alpha$ -terpineol. 3.7.11.15-tetramethyl-2-hexadecen-1-ol and aldehydes including trans-2-hexanal. nonanal, 2-decenal and hydrocarbons including 1.1-dimethylethyl cyclohexane, 1-methyl-4-(2-methylpropyl) -benzene. During growth, many other components were formed and dissipated after the 20th of June.

• KSBB Journal
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• v.23 no.3
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• pp.193-198
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• 2008

In this study, the supercritical $CO_2$ extraction was applied for the enrichment of coffee flavors. The extraction efficiency of coffee flavors was dependent on the pressure and temperature and optimized as 350 bar and 80$^\circ$C. Five flavors of high aroma values were analyzed. The flavors extracted by the supercritical $CO_2$ extraction were 76.6 times higher than those by the traditional method, espresso extraction. The modified headspace system proved the enhanced efficiency of supercritical $CO_2$ extraction. The coffee beverage containing the extract of supercritical $CO_2$ resulted 2.3 times of flavor enrichment when it was compared to that without the supercritical extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.328-332
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• 1987

The aroma components analysis of raw and boiled mushroom (Lentinus edodes) by GC, GC-MS is as follows; 1) The Volatile aroma component of raw mushroom was identified as 10 Kinds, and among them, 4 Kinds of aroma component such as 1-octene-3-ol(71.05%), ethyl acetate(1.17%), 2-octenol(1.22%) and octyl alcohol(1.05%)-consists 74.47% of total aroma component. 2) meanwhile, The Volatile aroma component of boiled one was identified as 8 kinds and 5 of them 1-octene-3-ol(83.68%), ethylacetate(2.24%), 2-octenol(1.55%), octylalcohol(1.28%) and 1,2,4-trithiolane(1.91%)-consists 90.56% of total aroma component. 3) 1,2,4-trithiolane and 1,2,4,5-tetrathiane were proved to be a characteristic aroma component as sulphur compounds in Lentinus edodes.

• 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.

• Journal of Oriental Neuropsychiatry
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• v.19 no.2
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• pp.223-230
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• 2008

소합향원 (蘇合香元) 가감방(加減方) 정유향기의 진통효과가 투여방법에 따라 어떤 차이가 있는지를 비교, 검토함으로서 본 약재의 새로운 적용방법을 탐색해 보고자 한다. 방법 : 가감소합향원에서 추출한 정유향기를 실험동물을 대상으로 7일간 경구 (50mg/kg, 100mg/kg), 흡입 (매일 3시간씩 1일 2회), 또는 피부도찰 (10mg) 방법으로 투여하여 페닐퀴논-유도 writhing test, 아세트산-유도 writhing test 및 hot-plate test를 실시하였다. 결과 : 가감소합향원 정유향기는 페닐퀴논-유도 writhing test에서는 피부도찰이 가장 효과적 이었으며 그 효과는 양성 대조약물인 아세트아미노펜 보다 약간 더 우수하였다 (p<0.05). 아세트산-유도 writhing test에서도 피부도찰법이 가장 좋은 효과를 나타내었으며 양성대조 약물인 아미노피린보다는 좀 더 좋은 효과를 보여주었다 (p<0.05). 그러나 hot-plate test에서는 경구투여가 가장 좋은 진통효과를 나타내었는데 고용량 (100mg/kg)에서는 양성 대조약물인 아세트아미노펜보다 유의적으로 더 효과적이었으나 저용량 (50mg/kg )에서는 이보다 다소 약하였다. 이상의 연구결과, 가감소합향원의 정유향기는 피부도찰시에는 비특이적 화학자극제인 페닐퀴논이나 아세트산에 의한 통증의 완화에 보다 효과적이며, 경구투여시에는 중추신경계에 영향을 미치는 hot plate에 의한 열자극성 통증에 더 유효함을 의미한다. 결론 : 가감소합향원의 정유향기액은 향기흡입보다는 피부흡수나 경구투여방법으로 진통의 목적으로 응용될 수 있을 것으로 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.253-257
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• 1986

The aroma component analysis of raw and cooked Korean edible mushroom (Trichloma matsutake) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom is identified as 13 kinds, and among them, 4 kinds of aroma component such as 1-octene-3-ol (73.95%), methyl cinnamate (12.52%), 2-octanol (7.62%) and octyl alcohol (2.78%)-consists 95.87% of total aroma component 2) Meanwhile, The volatilearoma component of cooked one is identified as 9 kinds and 4 of them-1-octen-3-ol (64.94%), methyl cinnamate (22.03%), 2-octanol (7.68%), and octyl alcohol (3.31%)-consists 89.61% of total aroma component. 3) The major composition of aroma component of both raw cooked ones are carbonyl compounds and alcohols. Their number of carbons is $C_8$ short chain aliphatic compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.258-262
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• 1986

The aroma component analysis of raw and cooked Korean edible mushroom (pleurotus ostreatus) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom is identified such as 3-octanol (46.01%), 3-octanone (18.75%), 1-octen-3-01 (15.39%), isobutyl alcohol (3.48%), and isoamyl alcohol (3.07%) consists 89.04% of total aroma component. 2) Meanwhile, the volatile aroma component of cooked one is identified as 16 kinds and six of them 1-octen-3-ol (66.50%), 3-octanol (10.99%), 3-octanone (9.77%), 1-octene-3-one (1.23%), octyl alcohol (1.12%), and octanol (0.96%) consists 89.61% of total aroma component. 3) The major compositions of aroma component of both raw and cooked ones carbonyl compounds and alcohols. Their number of carbons are $C_2-C_8$ short chain aliphatic compounds

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.1
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• pp.418-425
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• 2013

In this study, the three scents effects on subjects due to EEG type, and it researched to find optimal scent to increase their amenity and productivity. EEG and HRV were compared and analyzed in the environmental test room by classifying subjects into two type: A and B. The condition of the environmental test room was in temperature 31[$^{\circ}C$], relative humidity 50[RH%], air current speed 0.02[m/s] and illuminance 1000[lux] with setting up three different scents which are Rosemary, Jasmine and Hazelnut. The result of this study, at Jasmine scent for A and B type, relative ${\alpha}$ wave, SEF50, $\frac{SMR}{\theta}$ and SDNN were revitalized, and ${\alpha}$ wave asymmetry index, HRT, stress index and fatigue degree were decreased. It was found that favorite scent of A and B type is same as Jasmine scent, but A type was more sensitive than B type about scent. Therefore Jasmine scent is very effective to increase amenity, productivity and concentration, and to decrease stress and fatigue degree.

• Bulletin of Food Technology
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• v.12 no.4
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• pp.28-35
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• 1999

밀원식물을 달리하여 채집된 두 종류의 국내산 propolis의 향기성분을 Aroma Scan과 GC/MS로 분석하였다. Aroma Scan으로 아까시나무와 밤나무 유래의 두 propolis는 서로 다른 향기를 지닌것을 확인하였다. GC/MS로 분석한 propolis의 향기 성분은 아까시나무 유래 propolis의 44종과 밤나무 유래 propolis의 47종을 포함한 총 55종이 검출되었다. Aldehydes 5종, alcohols 8종, ketones 5종, esters 3종, fatty acid 1종을 비롯하여 27종의 hydrocarbons과 2종의 terpenes 및 4종의 phenolic derivatives가 검출되었다. Benzaldehyde, cinnamyl alcohol, dudesmol 및 benzylbenzoate 등을 포함한 36종의 화합물은 두시료에서 공통적으로 검출되었고, geraniol과 n-undecane을 포함한 8종의 성분은 아까시나무 유래의 propolis에서만 확인되었으며, piperitenone과 valencene을 포함한 11종의 화합물은 밤나무 유래의 propolis에서만 검출되어 밀원식물에 따라 향기성분에 차이가 있는 것으로 나타났다.

• 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 ( ).