• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.236-242
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• 2005

To develop a new detection method using irradiation-induced volatile marker compounds of red pepper powder (RP), the volatile compounds of irradiated RP (0, 1, 3, 5, and 10 kGy) were analyzed by purge and trap (P&T)/solid phase microextraction (SPME)/gas chromatography/mass spectrometry (GC/MS) methods. A total of 51 and 31 compounds were detected in IRP by SPME and P&T methods, respectively. Among these, 25 compounds, which were composed of 4 hydrocarbons, 7 aldehydes, 1 ketone, 3 alcohols, 4 aromatic compounds, 2 esters and 4 miscellaneous compounds, showed irradiation dependent manner with significant positive correlation (p<0.01 or p<0.05) between irradiation dose and relative concentration. However, all compounds except 1,3-bis(1,1-dimethylethyl)benzene were not suitable as marker compounds because of their low determination coefficients ($R^2$<0.80) between irradiation dose and their concentrations, and detectablilty in nonirradiated sample. Therefore, only one compound, 1,3-bis(1,1-dimethylethyl)benzene, was tentatively identified as a volatile marker compound to detect irradiated RP.

• Food Science and Preservation
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• v.12 no.4
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• pp.372-378
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• 2005

Compare with volatile organic compounds from unirradiated and irradiated dried-red pepper that is representative spice of korea. Volatile compounds from unirradiated and irradiated dried-red pepper were extracted using simultaneous distillation-extraction(SDE) apparatus and analyzed by Gas chromatography/mass spectrometer (GC/MS). A total of 61 and 62 compounds were identified from unirradiated and irradiated dried red pepper at dose of 10 kGy. These compounds included alcohols, aldehydes, furans, hydrocarbons, ketones, N-containing compounds, terpenes and micellaneous compounds. Furfural, benzaldehyde, linalool, nerolidol, ${\alpha}$-curcumene, ${\alpha}$-zingibirene were detected as the major volatile compounds from dried-red pepper. Specially, 1,3-bis[1,1-dimethylethyl]-benzene was confirmed as a marker of irradiated dried-red pepper because is not detected in unirraiatied dried-red pepper.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1092-1098
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• 2012

Aroma compounds in sun-dried salt according to saltern material and packaging box were extracted by the headspace and were isolated by using GC-MS. These compounds were identified including ketones, heterocyclic compounds and six other compounds. Major aroma compounds in salts were identified as 4-methyl-2-pentanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, 2-hexanol, benzothiazole, 2,4-bis(1,1-dimethylethyl)-phenol, and 1,3,5-tri-tert-butyl benzene. However, we found no significant differences according to the saltern materials in three salts. Salts stored in Chamaceyparis obtusa (Sieb. et Zucc.) had more diverse aroma profiling than those in Pinus densiflora and Paulownia coreana. We consider that it need to research the development of high value added products for new aromatic salt.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.139.2-139
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• 2003

The packaging and irradiation effects on the volatile compounds of red pepper powder were investigated. The red pepper powder (Capsicum annuum) was prepackaged in vacuum (PE/Nylon film bag), and irradiated with the dose of 0, 3, 5 or 7 kGy at 0$^{\circ}C$. The odor of irradiated red pepper powder was classified into 4 groups (0, 3, 5, and 7 kGy) by electronic nose using metal oxide sensors, and the volatile compounds developed by irradiation were analyzed by GC-MS along with solid phase microextraction. Hexanoic acid and tetramethyl pyrazine, which were found in red pepper powder of 0 kGy, disappeared in irradiated red pepper powder. Further, 1,3-bis(1,1-dimethylethyl)-benzene was detected by GC-MS as a new developed volatile compound in irradiated red pepper, and this compound was identified to be originated from packaging material not from red pepper powder. This study showed that off-odor from packaging materials was responsible for the volatiles produced from dried food treated with irradiation.

• Journal of the Korean Society of Food Culture
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• v.10 no.1
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• pp.11-17
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• 1995

The changes in life style these days appear in many ways. Many housewives turn away from home preparation of the time consuming traditional foods, such as Andong Sikhe. The importance, however, of succeeding the traditional cuisines is getting appreciated widely now a days. A traditional Andong Sikhe in Korea, was prepared and fermented at $5^{\circ}C$ in order to analyze the taste and flavor compounds. Major flavor components were identified as camphene, sabinene, 1-(1,5-dimethyl-4-hexyl)-4-methyl-benzene, ${\alpha}-zingibirene$, farnesene, 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol, ${\beta}-sesquiphellandrene$, calalene, tetradecanoic acid, hexadecanoic acid and 9,12-octadecanoic acid by GC and GC/MS. Lactic acid and increased from 0.49 mg/100 g in the initial stage to 19.37 mg/100 g at the 6 days of storage. The pH of product decresed to 3.7 from 5.4 after the 6 days of storage but the total acidty reached to 0.41% during fermentation and storage at $5^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.958-964
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• 2002

To select the irradiation-induced marker components from volatile flavor compounds in irradiated chicken, and complement the extraction problems of liquid continuous extraction (LLCE) method, the volatile compounds of irradiated (0,1,3,5 and 10 kGy) chicken were analyzed by Purge and Trap (P&T) and gas chromatography/mass spectrometry (GC/MS) methods. A total of 119 compounds were detected in irradiated chicken, and these compounds were composed mainly of 7 aldehydes,22 ketones,8 alcohols,30 esters,36 hydrocarbons,8 aromatic compounds and 8 miscellaneous compounds. Among these, only 21 compounds were detected in both LLCE and P&T methods, and the 98 other were detected in omly P&T method. Among volatile compounds detected in irradiated chicken, only 3 compounds such as hexene (r=0.96, p<0.01), propanol (r=0.93, p<0.05) and 1,3-bis(1,1-dimethylethyl) benzene (r=0.96, p<0.05) were newly selected as marker compounds in irradiated chicken by P&T method, which showed significant and high positive correlation coefficient in the change of relative concentration according to the increment of irradiation dosage.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.200-206
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• 2011

Off-flavor and lipid oxidation are possible defects of irradiated bulgogi. This study compared the effects of several physicochemical treatments on microbial safety, volatiles, lipid oxidation, and sensory properties of irradiated beef bulgogi. Samples were separately irradiated with 20 kGy after each treatment such as packaging (aerobic and vacuum), antioxidants (vitamin C + ${\alpha}$-tocopherol (0.0 and 1.0%, w/w)), charcoal teabags (0 and 0.5%), or different temperatures (room temperature, -20, and -70$^{\circ}C$). No bacterial growth was observed (p<0.05) after irradiation of more than 20 kGy during storage at $35^{\circ}C$. Volatiles created by irradiating bulgogi were toluene, heptane, and 1,3-bis(1,1-dimethylethyl)benzene. Irradiation offflavor, lipid oxidation, and deterioration of sensory quality induced by irradiation were effectively reduced (p<0.05) by all physico-chemical treatments tested.