• Applied Chemistry for Engineering
• /
• v.26 no.6
• /
• pp.648-658
• /
• 2015

Extraction of phytoncide oil from korea pine cone waste without damaging the pine cone tree itself was investigated using a steam distillation method. Also various components in the extracted phytoncide oil were separated using a column chromatography method. The extraction of phytoncide oil was effectively proceeded, and the maximum production yield of phytoncide oil could be obtained under $100^{\circ}C$ of distillation temperature and within 30 minute of distillation time. According to chemical analysis, it was found that the phytoncide oil from korea pine cone waste was consisted of more than 12 components such as ${\alpha}$-pinene, ${\beta}$-pinene, D-limonene, as main components. In addition, the aqueous hydrogel containing other components such as verbenone, ${\alpha}$-terpinieol, fenchol, different from components of phytoncide oil itself could be obtained through the steam distillation.

• Food Science and Preservation
• /
• v.19 no.3
• /
• pp.433-437
• /
• 2012

The fusel oils and the volatile flavor compounds of two potato sojues, one of which was produced with the traditional distillation apparatus(soju-gori) and the other, with the reduced pressure distillation system, were examined. The fusel oil content was high in the potato soju that was distilled under reduced pressure (potato soju(II)). The relative ratio of the isoamyl alcohol to the isobutyl alcohol and the n-propanol was 3.1:0.8:1.0 in the potato soju that was distilled with soju-gori (potato soju(I)), and 4.0:1.2:1.0 in potato soju(II). The chromatograms of the volatile components apparently differed between potato soju(I) and potato soju(II). Potato soju(I) contained four kinds of alcohol, six kinds of ester, n-valeraldehyde, and acetic acid. Potato soju(II) contained seven kinds of alcohol, 14 kinds of ester, two kinds of aldehyde, acetic acid, and three other compounds. Potato soju(II) significantly scored higher for flavor property than potato soju(I).

• Korean Journal of Food Science and Technology
• /
• v.41 no.5
• /
• pp.587-591
• /
• 2009

Volatiles in Artemisia princeps Pampan. cv. sajabal (sajabalssuk) and A. princeps Pampan. (ssuk) treated with different processing were analyzed using headspace-solid phase microextraction (HS-SPME)/gas chromatography- a mass selective detector (GC-MS). Sajabalssuk and ssuk were treated with steam distillation (SD) and freeze-dried/steam distillation (FD/SD) while controls were raw sajabalssuk and raw ssuk. Sajabalssuk had significantly more total volatiles than ssuk in control and FD/SD treated samples (p<0.05). Major volatiles in raw sajabalssuk were 2-hexenal, 1,8-cineol, trans-caryophyllene, and hexanal while those in raw ssuk were 1-hexanol, ${\beta}$-myrcene, limonene, and 2-hexenal, which implies that substantial lipid oxidation occurred in raw samples. Sajabalssuk with SD and FD/SD treatment had higher peak areas of 1,8-cineole, 4-terpineol, 1-octen-3-ol, and ${\alpha}$-terpineol while ssuk with SD and FD/SD treatment possessed 1,8-cineol, camphor, borneol, artemisia ketone, ${\alpha}$-thujone, and 1-octen-3-ol, which showed that steam distillation produced more volatiles from terpenoids than raw samples. Based on the results of HS-SPME/GC-MS, relative amounts of volatiles from lipid oxidation including 2-hexenal, hexanal, and 1-hexanol were reduced in sajabalssuk and ssuk with freeze-drying and/or steam distillation treatment.

• Korean Journal of Food Science and Technology
• /
• v.24 no.5
• /
• pp.440-446
• /
• 1992

Samil-ju, the traditional Korean rice wine was brewed and distilled using different columns (unpacked and packed) at different pressure (760, 460, 260 mmHg). Fractions of distillate were collected and analyzed. The sample wine, Samil-ju showed the following compositions; ethanol 14%, total acidity 16.2 g/100 ml, reducing sugar 7.9 mg/ml, total sugar 8.4 mg/ml, acetaldehyde 6 ppm, fusel oil acetaldehyde and ethyl acetate 6 ppm. As distillation proceeds, contents of ethanol, methanol, fusel oil, acetaldehyde and ethyl acetate were decreased but total acidity was increased. Generally at reduced pressure, all the constituents but total acidity showed more decrease than those at atmospheric pressure. In the 1st, 2nd and 3rd fractions of the distillate, ethanol contents were maintained at about 70% but those contents decreased abruptly to below 50% from the 5th fraction. Sixteen sensory characteristics were identified as quality factors of distillate. Among them, four characteristics were identified as aroma properties, seven as tastes and five as aftertastes. Nuruk and cooling flavor were considered as important factors which affect greatly the sensory quality of distillate. Among various fractions, the 2nd, 3rd and 4th fractions obtained from unpacked column at 260 mmHg showed the highest score in the overall quality. The compositions of these fractions were ranged as follows; methanol $24{\sim}36\;ppm$, total acidity $0.21{\sim}0.29\;g/100\;ml$, fusel oil 657-1340 ppm, acetaldehyde $12{\sim}41\;ppm$, and ethylacetate $22{\sim}311\;ppm$, respectively.

• Korean Journal of Food Science and Technology
• /
• v.28 no.5
• /
• pp.827-833
• /
• 1996

Along with the increased necessity for an efficient utilization of Korean wild edible plants growing in fields and mountains, attempts were made to investigate the patterns of flavor changes accompanied hy various conditions of dispersion medium. The effect of various pH values and concentration of sucrose or NaCl of dispersion medium on volatile flavor patterns was investigated to evaluate the applicability of flavor components extracted from Capsella bursa-pastoris for food industry. Essential oils from this wild plant were isolated by simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Concentrated samples were analyzed s chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Most volatile flavor components of Capsella bursa-pastoris showed good recovery when steam distilled at pH 7 by SDE method. Increasing concentration of sucrose and 15% by NaCl, resulted in greater numbers of identified flavor components from Capsella bursa-pastoris.

• Clean Technology
• /
• v.16 no.1
• /
• pp.59-63
• /
• 2010

The concentration process of 2-ethyl hexanol used for the intermediate material in the production of plasticizer is examined for the energy conservation of energy-efficient distillation system instead of the conventional two column system through numerical simulation. Some 41 % of energy conservation is expected from the proposed system, and its conservation principle is explained with column profiles. In addition, not only the operating cost but also investment cost can be reduced for the additional benefit of the column application when the thermally coupled distillation is implemented.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.6
• /
• pp.880-886
• /
• 2010

In this study, volatile compounds in liquor distilled from mash produced using koji or nuruk under reduced or atmospheric pressure were analyzed and eventually, the proper starter material and distillation method was selected. Acetaldehyde was detected two or three times more in the liquor distilled under the atmospheric pressure than under the reduced pressure. Furfural was only detected in the liquor distilled under the atmospheric pressure. Esters were detected more in the liquor distilled under the atmospheric pressure than the reduced pressure. Ethyl pelargonate and 2-phenyl ethanol were particularly detected two times more in the liquor distilled under the atmospheric pressure than the reduced pressure. Methanol was detected two times more in the liquor made with nuruk than that with koji. These results suggest that the liquor distilled from the mash produced using koji under the reduced pressure may have the better quality.

• Journal of Applied Biological Chemistry
• /
• v.61 no.3
• /
• pp.239-243
• /
• 2018

Essential oils of coriander (Coriandrum sativum L.) seeds were extracted by three extraction methods, steam distillation extraction (SDE), hexane extraction (HE) and supercritical extraction (SE), to compare their insecticidal activities against Sitophilus oryzae and S. zeamais. Although the essential oil extracted by HE and SE did not show insecticidal activities, the essential oil extracted by SDE showed the highest insecticidal activities against S. oryzae and S. zeamais. The chemical compositions of the essential oil extracted by SDE were analyzed by GC-MS. The most abundant compounds were linalool (59.92%), camphor (7.94%), linalool oxide (7.70%), p-cymene (7.44%), ${\alpha}-pinene$ (6.44%), limonene (3.29%) and geranyl acetate (3.19%). Camphor and linalool as major constituents showed the highest insecticidal activities against S. oryzae and S. zeamais whereas other constituents did not show insecticidal activities. As a result, the essential oil extracted by SDE, camphor and linalool showed a potential for development as insecticide against the storage pests.

• Korean Journal of Food Science and Technology
• /
• v.49 no.4
• /
• pp.369-376
• /
• 2017

Maturation of distilled spirit can generate diverse flavors and tastes. Rice Soju was matured in oak casks (MSO) and stainless steel containers (MSS) for one year at ambient temperature. Ipguk (Aspergillus luchuensis) and Saccharomyces cerevisiae Y88-4 were used, and reduced pressure ($110{\pm}20Torr$) distillation was applied to brew Soju. Acidity and conductivity were increased in both MSO and MSS. MSO reduced alcohol content (from 43 to 40%) and volume (from 18,000 to 12,730 mL), and significantly altered yellowness (from 0.2 to 30.2). Furthermore, MSO increased the isoamyl alcohol (from 276.7 to $339.2{\mu}g/mL$) and isobutyl alcohol (from 122.3 to $144.2{\mu}g/mL$) content. Gas chromatography-mass spectrometry was used to detect volatile compounds in Soju, which included 20 esters, 7 alcohols, 2 acids, and 5 miscellaneous compounds. Oak lactone was detected only in MSO and was considered as a specific flavor component associated with oak maturation. Thus, maturation materials contribute to the physicochemical property of distilled spirits.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.6
• /
• pp.948-955
• /
• 1995

To investigate the antimicrobial activities of mustard seed(Brassica juncea), a series of solbents were examined for extraction of antimicrobial substances from mustard seed and then antimicrobial substances were identified by simultaneous distillation extraction(SDE) and GC-MS methods. Water and methanol extracts of mustard seed showed antimicrobial activitries against experimental strains while those from hexane extract almost was not observed. The distilled components of mustard seed by SDE method showed strong antimicrobial activities, methanol extract of residues fraction exhibited a little, and water layer with the exception of distilled components showed no antimicrobiol activities. The 30 varieties of distilled components including 3 types of isothiocyanate such as 3-isothiocyanate-1-propene, 4-isothiocyanate-1-butene, and 3-isothiocyanatoethyl benzene were identified from mustard seed.