• Korean Journal of Medicinal Crop Science
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• v.2 no.2
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• pp.168-173
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• 1994

Contents of essential oil and its composition in aerial part of Agastache rugosa were investigated. Essential oil was obtained from the dried stems, leaves and flowers by steam distillation and fractionated into hydrocarbon and oxygenated hydrocarbon by silica gel column chromatography. Each isolate or fraction was identified by GC and GC-MS. The contents of essential oil were 0.29% in leaves of Agastache rugosa on dry basis, 0.38% in flowers. Major components were ${\beta}-caryophyllene(59.3%)$, limonene(13.1%), ${\delta}-cadinene(10.7%)$ among 13 kinds of components confirmed in hydrocarbon fraction of essential oil isolated from leaves. Also, major components in oxygenated hydrocarbon fraction were methyl chavicol (79.1%) and cis-3(1-propenyl) phenol(4.5%) among 44 kinds components confirmed. The highest content among the components identified was methyl chavicol in both leaves and flowers. On the other hand, limonene, trans-2-hexenal, 1-octen-3-one, 6, 10, 14- trimethyl pentadecane- 2-one and phytol were detected typically in leaves, but jasmone and ${\rho}-methoxyacetophenone$ were detected mainly in flowers with small quantity.

• The Korean Journal of Mycology
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• v.14 no.1
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• pp.31-36
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• 1986

The volatile aroma concentrates were isolated from Pleurotus ostreatus by simultaneous distillation-extraction and analyzed by gas chromatography and combined gas chromatography-mass spectrometry. The aroma concentrates obtained had a typical raw or slightly cooked mushroom-like odor, and the yield was 123 ppm. Of 27 components identified, the major components were 3-octanone, 3-octanol, 2-octenal, n-octanol and 2, 4-decadienal, including 1-octen-3-ol contributing 67.06% of the total volatiles, and the $C_8$ compounds comprised about 80% of the total volatiles. On the other hand, the $C_6$ and $C_8$ alcohols in mushroom increased gradually with increase of standing time after homogenation, while aldehydes, ketones, and linoleic acid decreased, and also $C_6$ and $C_8$ compounds were significantly increased when linoleic and linolenic acid were added in homogenates. It appears that most of volatile aroma components in Pleurotus ostreatus were probably produced enzymatically from unsaturated fatty acids containing cis, cis-1, 4-pentadiene moiety.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.248-253
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• 1992

Volatile flavor components of soybean pastes, manufactured with traditional Meju and improved Meju, were extrated by simultaneous steam distillation-extraction apparatus and concentrated at atmosphere press. The concentrates were investigated GC-sniff evaluation by preparative gas chromatograph, and then analyzed and identified by GC/MS and Kovats retention index. Thirty nine components, including 11 alcohols, 4 aldehydes, 2 pyrazines, 4 acids, 3 fuans, 3 phenols, 3 esters, 3 hydrocarbons, 1 ketone, 5 miscellous ones were confirmed in soybean paste manufactured with traditional Meju. Twenty one components, including 4 alcohols, 2 aldehydes, 2 pyrazines, 2 acids, 1 fuan, 2 esters, 1 hydrocarbon, 2 ketones, 4 miscellous ones were confirmed in soybean paste manufactured with improved Meju. Ten components such as 3-methyl-1-butanol, 4-methyl-3-heptanol, trimethyl-pyrazine, 1-octen-3-ol, 2-furancarboxaldehyde, tetramethyl-pyrazine, benzaldehyde, 3-methyl-butanoic acid, naphthalene, 2-ethyl-3-methyl-oxetane were identified together in soybean pastes manufactured with traditional Meju and improved Meju.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.273-280
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• 2020

Volatile compounds in fermented ascidians Halocynthia roretzi were analyzed to identify key flavor compounds using SPME/GC/MSD (solid phase microextraction/gas chromatography/mass selective detector) after 60 days of fermentation at 5℃. The control was chopped ascidians subject to anti-browning and 4% salt treatment. product A was made from product C by adding an alcohol extract of red peppers and onion peel, 0.1% of glucose, and 0.55% of mixed amino acids (MAA; 0.05% Glu, 0.1% Pro, 0.3% Ala, and 0.1% Gly). After blanching and anti-browning treatment of chopped ascidians, Product B1 was made by adding 3% anchovy sauce and 6% sorbitol. Product B2 was made by adding 0.1% glucose and 0.55% MAA to Product B1. In total, 78 compounds were identified, including 31 alcohols, 15 aldehydes, and 10 ketones. The alcohols included 12 compounds from the C8-C10 series with floral and fruit odors, including octanol, 3-methyloctanol, 2,6-dimethyl-1-heptanol, (E)-5-octen-1-ol, 6-methyloctanol, (E)-3-octen-1-ol, (E)-3-decen-1-ol, (Z)-1,5-octadien-3-ol, and nonanol. These were detected in high amounts in ascidians and all fermented products. Aldehydes (octanal, (E)-2-octenal, 2,4-heptadienal, and nonanal) and ketones (1-oten-3-one and 2-heptanone) with fatty and mushroom odors were detected as major compounds, whereas nine ethyl esters were detected only in product A.

• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.1
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• pp.113-123
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• 2013

Clothes that retain and emanate body odor feel uncomfortable and unclean; subsequently, the adsorption, desorption and removal amounts of malodorous compounds from fabrics with different polarities were examined. 1-Octen-3-one, octanal and isovaleric acid, which are important malodor compounds from the body, were used as volatile organic compounds (VOC). Samples were prepared with unfinished and ${\beta}$-CD finished cotton, nylon and PET fabrics. The amounts of VOCs retained on the fabrics were measured using headspace GC-MS; in addition, the odor intensity of the samples were evaluated by 10 trained panelists. The amounts adsorbed were estimated by weight gain; however, moisture was found to have a larger effect on the increase in weight than VOCs. The polarity of the VOCs decreased in the order of isovaleric acid, octanal and 1-octen-3-one. Despite the exceptionally large amounts of octanal adsorbed on the nylon sample, the amounts of malodorous compounds adsorbed on fabrics increased with the decreasing VOC molecular weight. The unfinished PET sample adsorbed more VOCs than the unfinished-fabric samples. The odor intensity was mostly weaker in the ${\beta}$-CD finished fabrics than in the unfinished fabrics. The odor intensity of the ${\beta}$-CD finished fabrics was lower than unfinished fabrics. The amount of VOCs that remained on the soiled fabric samples after storing in air for 24 hrs decreased with the increasing VOC vapor pressure. Most VOCs were removed by washing; however, more VOCs were left on the ${\beta}$-CD finished fabrics than unfinished fabrics. The intensity of the odor from the unfinished PET and ${\beta}$-CD finished fabrics was stronger and weaker, respectively, than that of other fabrics, even when the same amounts of VOCs remained.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.317-324
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• 2021

This study was carried out to investigate the flavoral essential oil components in the stems of Agastache rugosa. These components were analyzed using gas chromatography-mass selective detector (GC-MSD). The stems of Agastache rugosa were contained alcohols, aldehydes, ketones, fatty acid esters, and terpenoids. The peak area (%) of estragole was highest among its oil components and the next were pulegone and menthone. The terpenoid alcohols found were 1-octen-3-ol, chavicol, spatulenol, 3-hexen-1-ol, 2-cyclohexen-1-ol, methyl eugenol, and octaethyllene glycol. The stems also contained ketones such as pulegone, menthone, cis-isopulegone, 2-cyclohexene-1-one, 3-octanone, 1-cyclohexanone, isoindole-1-one, t-ionone, inden-2-one, as well as the aldehydes of 4-methoxycinnam and benzaldehyde. The following esters were also detected 1-isopulegone-3-yl acetate, caryophyllene oxide, acetate and benzendicarboxylic acid ester. The terpenoids in the stems were identified as caryophyllene, limonene, cyclohexasiloxane-D, germacrene-D, anethole, cadinene, muurolene, and bourbonene. Overall Agastache rugosa contained several functional oil components including phenylpropanoids and terpenoids as flavoral essential oil components for natural aromatherapy.

• 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.139.1-139
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• 2003

검은비늘버섯(Pholiota adipose)의 향기성분을 조사하기 위해 생버섯을 SDE로 추출하여 농축한 후 GC/MS로 정성하였으며 향기특성은 GC/olfactometry를 이용하여 확인하였다. GC/MS로 정성된 화합물은총 52종이었으며 함량이 높은 화합물로는 hexanal (8.55%), n-heptadehyde(13.02%), 2-pentyl furan(4.82%), benzeneacetaldehyde (3.34％), (E,Z) -2,4-Decadienal(3.06％), 6,10-dimethyl 5,9-undecadien-2-one(11.75％) 이었으며 1-octen-3-ol, 3-octanone, 3-octanol, 2-octanol, 1-octanol 등의 C8화합물이 검출되었다. Sniffing test 결과 주요한 향기특성으로는 burnt odor(843, +++), fresh fruity odor(1-hexanol ++), fresh mushroom(n-heptaldehyde, +++), mushroom like(1023, +++), refreshing sweet(benzeneacetaldehyde, +) 등으로 나타났다.

• Food Science and Preservation
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• v.18 no.4
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• pp.552-558
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• 2011

Hypsizigus marmoreus is a wild mushroom commonly consumed in South Korea due to its beneficial effects on health. In the present study, the general chemical and inorganic-element composition, the total amino acid contents, and the volatile-flavor compounds of H. marmoreus were investigated for food uses. The proximate compositions consisted of 60.1% carbohydrate, 32.0% crude protein, 8.98% moisture, 5.0% ash, and 2.0% crude lipid. The minerals in H. marmoreus were found to be as follows; potassium (429.5 mg), phosphorus (101.9 mg), sodium (20.3 mg), magnesium (54.86 mg), calcium (2.7 mg), zinc (0.8 mg), iron (0.7 mg), manganese (0.2 mg), and copper (0.1 mg), based on 100 g of mushroom dry weight. Seventeen kinds of total amino acids were found in H. marmoreus, with the glutamine acid content being the highest (2,340 mg/100 g), followed by the asparagine, serine, arginine, and leucine contents. The volatile-flavor components of H. marmoreus were collected via simultaneous steam distillation extraction (SDE), and were analyzed via gas chromatography-massspectrophotometry (GC-MS). A total of 17 volatile-flavor compounds were identified, including eight aldehydes, seven alcohols, one acids, and one other compounds. The most abundant compound was 2,3,6-trimethy1 pyridine, which accounted for more than 40% of the total volatiles; other important compounds were 1-octen-3-o1, buty1hydroxytoluene (BHT), isoocty1 phthalate, 3-octanal, 1-undecanol, and 2-amylfuran. These results provide preliminary data for the development of H. marmoreus as an edible food material.

• Bulletin of the Korean Chemical Society
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• v.23 no.1
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• pp.86-92
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• 2002

A short synthesis of novel prostanoids, 12-epi-carbacyclins 3 and 24, has been accomplished using palladium chemistry as a key step. The silyl enol ether 10a prepared through organopalladium chemistry has been allowed to react with 1-octen-3-one in the presence of $Pd(OAc)_2$ to give compound 12 in a single step. The unusual chemo- and stereoselective reduction of the ${\alpha},{\beta}$-unsaturated ketone in 12 has been effected with (S)-BINALH. Subsequent desilylation and Wittig reaction have provided the Subsequent desilylation and Wittig reaction have provided the $PGI_2$ analogues 3 and 24.