• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.423-427
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• 1992

The volatile components were extracted from kumquat(Fortunella margarita) by simultaneous steam distillation-extraction method and fractionated on silica gel column. The total volatile oil was eluted off first by n-pentane and eluted again by diethyl ether. The total volatile oil and diethyl ether fraction were analyzed by GC and GC-MS. In the total volatile oil, 10 components were identified, of which major ones were limonene(96.5%, of total volatile oil), ${\beta}-pinene$(1.93%) and ${\alpha}-terpineol$(0.42%) and then the characteristic aroma of kumquat appeared to be due to limonene. On the other hand diethyl ether fraction, from which 46 components were identified, contained 9 alcohols, 22 terpenes and terpene alcohols, 7 aldehydes and ketones, 7 esters and 1 miscellaneous components. The major components were ${\alpha}-terpineol$(31.98% of diethyl ether fraction), ${\beta}-terpineol$(7.37%), geranyl acetate(9.69%) and p-menthadien-9-ol(4.12%).

• Food Industry And Nutrition
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• v.7 no.2
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• pp.40-44
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• 2002

매실의 향기성분은 50여종 중 알콜류가 benzyl alcohol, linalool, 1,6-octadien-3-ol, n-haxanol 등 10종, aldehyde류가 2-hexenal, benzaldehyde, n-hexanal 등 3종, acid류가 butandeionic acid, acetic acid, 2종, 2-iodo-hexane 등 hydrocarbon류가 5종, butanedioic acid-diethyl estet를 포함한 ester류가 3종, B-ionone을 포함한 ketone류가 3종 그리고 기타 성분이 2종이었다. 매실이 성숙함에 따라 향기성분의 수가 증가하고 그 함량도 증가하는 경향이었다. 매실의 비휘발성 유기산의 조성은 succinic, fumaric, oxalic, malic, tartaric 및 citric acid이었다. 매실이 비휘발성 유기산은 성숙 초기에는 malic acid와 oxalic acid의 함량이 높았다. Citric acid의 함량이 증가한 반면에 대부분의 유기산은 감소하는 경향이었다. 휘발성 유기산은 성숙중에 formic acid함량은 감소하고 butyric acid의 함량은 증가하는 경향이었다. 총 유기산의 함량은 매실 성숙에 현저히 감소하는 경향이었다.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.180-185
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• 2002

Volatile flavor components in three pear varieties (Pyrus pyriforia N.) of traditional cultivar, Bongri, Hwangsilri and Yongmokri, were collected by SDE method using the mixture of n-pentane and diethylether as an extract solvent and were identified by GC/MS. Among 97 compounds identified from all varieties, there were 72, 58 and 66 components in Bongri, Hwangsilri and Yongmokri, respectively. Ethyl acetate was the dominant constituent in all cultivars and also volatile profiles contained large quantity of ethanol and acetic acid. Butyl acetate identified as a main component in Bongri was not found in other pears, but in Hwangrilri and Yongmokri only 4 to 5 esters played important role in total volatile flavor composition. The volatile profiles of these three varieties were characterized by compounds in group of aldehydes, esters, alcohols, acids and ketones. As classified by functional group of separated and identified components, esters and alcohols in Bongri, alcohols in Hwangsilri, and esters in Yongmokri were roled as the title in composition of volatile flavor components. Although small amount, Yongmokri had the highest rate of volatile production at 6.552 mg/kg of pear while Hwangsilri produced the lowest at 4.175 mg/kg of pear.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.324-329
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• 2019

Volatile flavor compounds of radish fermented by lactic acid bacteria were extracted using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 45 volatile flavor compounds were identified. The volatile flavor compounds in unfermented radish mostly consisted of sulfur-containing compounds (95.85%) and aldehydes (2.61%). While the composition ratio of volatile flavor compounds in radish fermented for two days changed to sulfur-containing compounds (75.53%) and acids (11.12%). As the fermentation period was increased, the contents of dimethyl disulfide, dimethyl trisulfide, diallyl sulfide, diallyl disulfide, and diallyl trisulfide, which have unique garlic and scallion flavor, decreased, and acetic acid and 1-hexanol, which have a sour and fruity flavor, increased. These changes in volatile flavor compounds seemed to have affected the flavor characteristics of fermented radish.

• Bulletin of Food Technology
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• v.7 no.4
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• pp.3-12
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• 1994

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.122-127
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• 2016

The objective of this study was to identify the volatile compounds and aroma-active compounds from acai berry (Euterpe oleracea). Volatiles were isolated by high vacuum distillation using solvent-assisted flavor evaporation (SAFE) and liquid-liquid continuous extraction (LLCE). To identify the characteristic aroma-active compounds of acai berry, gas chromatography-mass spectrometry-olfactometry was used. Aroma-active compounds were evaluated by aroma extract dilution analysis (AEDA). A total of 51 and 54 volatile compounds from acai berry were identified from SAFE and LLCE extracts, respectively. Alcohols were confirmed to be important volatile compounds in acai berry, as the major volatile compounds were 2-phenylethanol, (Z)-3-hexenol, and benzyl alcohol. ${\beta}-Damascenone$ (berry, rose), trans-linalool oxide (woody), (Z)-3-hexenol (grass), and 2-phenylethanol (rose, honey) were considered the aroma-active compounds in acai berry. The most intense aroma-active compound of acai berry was ${\beta}-damascenone$.

• 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.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.207-213
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• 2003

Kochujang was prepared for this study with raw material inoculated by commercial enzyme of amylase and protease. Volati1e compounds of Kochujang were analyzed using a purge and trap method during fermentation and identified with GC-MSD. Total 54 kinds of volatile flavor components like 16 kinds of alcohol, 16 kinds of ester, 7 kinds of acid, 4 kinds of aldehyde, 2 kinds of alkane, 1 kind of benzene, 3 kinds of ketone, 1 kind of alkene, 2 kind of amine, 1 kind of phenol, other 1 were found. Total number of volatile flavor detected right after manufacturing were 23 kinds like 3 kinds of alcohol, 6 kinds of ester, 3 kinds of aldehyde. After 30 days storage, total number of volatile flavor went up to 31 kinds with addition of 4 kinds of alcohol, 1 kind of ester. The total number of volatile flavor after 120 days storage were increased to 49 kinds. Volatile flavor compounds detected during the storage period were total 20 kinds like 6 kinds of alcohol such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 5 kinds of ester such as ethyl acetate, isoamyl acetate, ethyl butyrate, 3 kinds of aldehyde such as butanal, acetaldehyde and 6 kinds of others. Even though peak area % of flavor compound varied depends on fermentation period, ethanol, ethyl acetate, ethyl butyrate, ethenone, 2-methyl-1-propanol, 3-methyl-1-butanol were the main compounds that consisted of flavor from Kochujang which was made with enzyme treatment. Ethly acetate showed the highest result in the treatment of right after manufacturing, 3-methyl-1-butanol had up to 90th day and ether were the other days.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1144-1150
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• 1997

Volatile flavor components of soybean koji kochujang made from a glutinuous rice by improved method were analyzed by using a purge and trap method during fermentation, and identified with GC-MSD. Fifty-six volatile flavor components including 16 alcohols, 15 esters, 7 acids, 4 aldehydes, 5 alkanes, 3 ketones, 1 benzene, 1 alkene, 2 phenol and 2 others were found in improved kochujang. The number of volatile flavor components detected immediately after making kochujang were 32 and increased to 46 components after 30 day of fermentation. The most number 55 of volatile flavor components were found after 90 day of fermentation. Thirty-one kinds of volatile flavor components were commonly found through the fermentation period 9 alcohols such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 8 esters such as methyl acetate, ethyl acetate, 2-methylpropyl acetate, 3 aldehydes such as butanal, acetaldehyde, furfural and 11 othesrs. Although the various types of peak areas (%) of volatile flavor components were shown in kochujang during the fermentation days, ethanol. ethyl acetate, ethyl butanoate, 2-methylpropyl acetate, 2-methyl-1-propanol and 3-methyl-1-butanol were mainly detected during fermentation. Those might be the major volatile flavor components in kochujang made by improved method. Peak area of ethanol was the highest one among the volatile flavor components at immediately after mashing and 90 day while ethyl acetate showed the highest Peak area after $30{\sim}60$ day of fermentation and 3-methyl-1-butanol showed the highest peak area after $120{\sim}150$ day of fermentation.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.634-637
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• 2000

The productivity of natural flavors in alfalfa suspension cultures is low partially due to their low solubility. Thus, by formation inclusion complex of cyclodextrin(CD) with flavor compounds enhancement of the productivity of flavor was attempted in this research. we observed that CD formed inclusion complex with flavor compounds by GC/MS analysis. Also, there was indication that CD played a role as an elicitor in alfalfa suspension cultures.