• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.119-128
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• 2007

Volatile flavor compounds of sauces made from shrimps, crabs or lobsters were analyzed by the combination of canister system, gas chromatography(GC) and mass selective detector(MSD). Of 72 total volatile compounds from 4 kinds of sauces, 45 compounds were identified from shrimp sauce(SS). Ten alkanes, 5 ketones, 3 aldehydes were obtained from SS. Especially, 3-methyl-2-butanone, 2-pentanamine, isobutane, 3-methyl-2-butanol, carbon disulfide and dimethyl sulfide were predominant compounds in SS. In crab sauce(CS), there were 18 compounds identified, including 4 alcohols, 4 alkanes, 3 aldehydes, 2 ketones, acid and amine. 2-Methoxy ethanol, trimethyloxirane and 3-buten-1-ol were special volatile compounds in CC. Volatile compounds from lobster head sauce(LHS) or lobster shell sauce(LSS) were 16 or 18 kinds respectively. The major volatile compounds of LHS were formic acid, 1-propanethiol, $\beta$-pinene and allyl sulfide, and those of LSS were acids, pentane, 3-methyl-1-butanol and 2,4-dimethyl-3-pentanone. It was thought that the volatile compounds identified from sauces as well as shrimps, crabs or lobsters might come from wine, onions, bay leaves or celery used as minor ingredients.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.483-489
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• 2000

Wild Chopi leaves were harvested near Chounghwa Mt. Sangju city in Kyungpook province. Chopi leaves were dried naturally and crushed with and without blanching. From mechanical analysis(GC). fifty five peaks were identified as volatile materials in no blanching leaf. Among the fifty five peaks, twenty three peaks were identified as hydrocarbones(dodecane, sabinene, myrcene etc.), ten peaks as alcohols (isobutylalcohol. cis-pentenol, 1-pentenol, 1-penten-3-ol etc.), seven peaks as aldehydes (3-methylbua-tanal, hexanal, 2,6-dimethyl hept-5-al etc.), four peaks as ketones(3-hydroxy-2-butanone, 2-nonanone, 2-undecanone, 2-tridecanone) and six peaks as esters ( cis-3-hexenyl acetate, linalyl acetate. citronellyl acetate, nervy acetate etc.). Other peaks were founded as 3-cyano-2,5-dimethylpyrazine, dimethyl sulfide, chloroform, 1,8 cineole. Thirty five peaks were identified as volatile materials in blanching leaf. Twenty peaks were identified as hydrocarbones(1,1-oxybis-ethane, $\alpha$-pinene, camphene. myrcene, $\beta$-phellan-drene, $\beta$-caryophyllene etc.), as alcohol(L-linalool, (-)-isopulgerol, $\alpha$-terpineol. citronellol etc.), as aldehydes(nonanal, citronellal), as ketones(2-undecanone, 2-tridecanone etc.) and as esteres(citronellyl acetate. cis-3-hexenyl acetate, neryl acetate etc.). Other peaks were found as 3-cyano-2,5-dimethyl-pyrazine. The amount of volatile materials such as $\alpha$-pinene, myrcene, $\beta$-phellanderene, L-linalool, citronellal, citronellyl acetate, $\beta$-caryophyllene were detected abundantly among the volatile materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.956-963
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• 1995

Twenty esters, 14 alcohols, 5 aldehydes, 5 ketones, 5 lactones, 2 S-containing compounds and 1 hydrocarbon are identified by GC-MS from volatile compounds in a glucose solution containing Yeat-Carbon-Base medium fermented for 64 hrs by Saccharomyces bayanus at pH 3.5, $25^{\circ}C$, 400rpm and 35L/h of aeration for 24hrs. Under the different conditions of conservation(1~4), ethyl 2-hydroxy-4-metjhylpentanoate, ethyl succinate, nonanol and phenylacetaldehyde are produced during conservation of fermented solution. 17 esters increased during conservation at $13^{\circ}C$ for 12 weeks and the increase of ethyl 9-hexadecenoate is important among 13 esters increased during conservation at $35^{\circ}C$ for 24hrs. During conservation, aldehydes increased at $35^{\circ}C$, but decreased at $13^{\circ}C$ and the great increase of isobutanal, benzaldehyde and phenylacetaldehyde is observed at $35^{\circ}C$. Alcoho and lactones increased but ketones decreased during conservation.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.68-73
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• 1994

An attempt was made to derermine the volatile flavor components of Dioscorea japonica. Essential oils from roots of the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Fifty nine volatile flavor components, including 35 hydrocarbons, 5 aldehydes, 1 ketone, 9 alcohols, 2 esters, 3 acids and 4 miscellaneous ones were confirmed in the young roots of Dioscorea japonica. Forty two components, including 23 hydrocarbons, 2 aldehydes, 7 alcohols, 1 ester and 8 acids and 1 miscellaneous one were confirmed in the roots of mature stage. ${\sigma}-3-Carene$ and dodecanoic acid were regarded as the most abundant components in young and mature roots repectively. The profile of volatile flavor components was markedly different in young and mature roots of Dioscorea japonica.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.407-415
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• 1993

Sesame seeds were roasted for 30, 60, 90, and 120 min at different temperatures (100, 200, and $300^{\circ}C$) and extracted to investigate an adequate condition for producing the high quality sesame oil. Sesame seeds roasted at $200^{\circ}C$ for 90 min gave the high yield of oil. The oil contained the low content of brownish-black precipitates and exhibited an excellent organoleptic quality when judged by descriptive sensory analysis. Thirty one volatile flavor compounds, which are the largest number of volatiles among the oil samples prepared, were identified from the oil sample. The oil contained relatively high concentrations of furfurals (sweet candy-like flavor) and pyrazines (roasted-like flavor), that are considered as good contributors to sesame seed oil flavor, and low concentations of aldehydes $(C5{\sim}C10)$ and ketones, which are considerd as bad contributors (oxidized fat-like and painty-like flavors). These results suggest that the roasting condition of $200^{\circ}C$ for 90 min was the best for the oil production in terms of the overall aroma and taste quality under the test conditions (Received July 13, 1993; accepted November 4, 1993).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.3
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• pp.314-319
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• 2009

The identification of volatile constituents in foods is important in creating flavor compounds to improve the flavor of foods. This study was conducted to identify the flavor compounds in soybean sprouts cultivated with 4 different types of soybean seeds. A total of 52 flavor compounds were identified and composed mainly of alcohols (16), aldehydes (17), ketones (10), acids (2), furans (2), and miscellaneous compounds (5). Sprouts cultivated with Dawonkong and Orialtae showed 46 flavor compounds whereas Pungsannamulkong and Nokchaekong was 49 and 50. In total flavor compounds contents, Orialtae was the highest (19.3 mg/kg RC) and followed by Pungsannamulkong (15.83 mg/kg RC), Dawonkong (13.2 mg/kg RC), and Nokchaekong (11.3 mg/kg RC) in that order. Two groups including alcohols and aldehydes were detected high amounts in which their ratio were analyzed 32% and 51% in total flavor contents, respectively. It may be responsible for flavor in soybean sprouts. In case each flavor compound content, 2-hydroxybenzaldehyde was detected the major compound and hexanol, 1-octen-3-ol, and hexanal that the main compounds in lipid oxidation of soybean products were identified the main volatile flavor compounds in soybean sprouts.

• 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.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1221-1226
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• 1999

Volatile flavor components of glutinous rice koji kochujang made by an improved method were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Twenty-one volatile flavor components detected immediately after making kochujang including 6 alcohols, 6 esters and 2 aldehydes. Forty-six volatile flavor components including 15 alcohols, 15 esters, 5 acids, 5 aldehydes, 1 alkane, 1 amine, 1 alkene and 3 others were found in an improved kochujang after 150 day of fermentation. Twenty kinds of flavor components, 5 alcohols such as ethanol, 3-methyl-1-butanol. 2-methyl-1-propanol, 6 ester such as ethyl acetate. 2-methylpropyl acetate, ethylbutanoate, phenylacetate, 2 aldehydes and 7 others were commonly found through the fermentation period. Peak area(%) of ethenone was the highest one among the volatile flavor components at immediately after mashing, and ethyl acetate showed the highest peak area after $30{\sim}60$ day of fermentation, and ethanol showed the highest peak area after $90{\sim}120$ day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 150 day of fermentation(as major components). 2-Methyl-1-propanol, 1-butanol and methylbenzene were detected in glutinous rice koji kochujang during the fermentation.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).

• Applied Biological Chemistry
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• v.38 no.6
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• pp.546-548
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• 1995

An attempt was made to determine the volatile flavor components of Auricularia polytricha mushroom. Essential oils from the dried mushroom were isolated by a simultaneous steam distillation-extraction(SDE) method using diethyl ether as a solvent. Total 30 components were identified bt GC-MS from the in essential oils including 11 acids, 10 alcohols, 5 aldehydes, 3 ketons, 1 other components. The major volatile components were heaxadecanoic acid(16.74%), benzeneethanol(7.77%), pentadecanoic acid(7.59%), dihydro-5-penhtyl-2-(3H)-furanone acid(4.28%), tetradecanoic acid(3.37%), pentanoic acid(3.38%) and 1-octen-3-ol(1.26%).