• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.668-673
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• 2015

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.2
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• pp.55-62
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• 2021

This study aims to reduce the rancid odor generated during the fermentation process of kimchi by inserting zinc oxide (ZnO) into an inorganic porous material with a high surface area to decompose or adsorb the fermentation odor. ZnO activated by the presence of moisture exhibits decomposition of rancid odors. Mixed with Titanium dioxide (TiO₂), a photocatalyst. To manufacture the packaging liner used in this study, NaOH, ZnCl₂, and TiO₂ powder were placed in a tank with diatomite and water. The sludge obtained via a hydrothermal ultrasonication synthesis was sintered in an oven. After being pin-milled and melt-blended, the powders were mixed with linear low-density polyethylene (L-LDPE) to make a masterbatch (M/B), which was further used to manufacture liners. A gas detector (GasTiger 2000) was used to investigate the total amount of sulfur compounds during fermentation and determine the reduction rate of the odor-causing compounds. The packaging liner cross-section and surface were investigated using a scanning electron microscope-energy dispersive X-ray spectrometer (SEM-EDS) to observe the adsorption of sulfur compounds. A variety of sulfur compounds associated with the perceived unpleasant odor of kimchi were analyzed using gas chromatography-mass spectrometry (GC-MS). For the analyses, kimchi was homogenized at room temperature and divided into several sample dishes. The performance of the liner was evaluated by comparing the total area of the GC-MS signals of major off-flavor sulfur compounds during the five days of fermentation at 20℃. As a result, Nano-grade inorganic compound liners reduced the sulfur content by 67 % on average, compared to ordinary polyethylene (PE) foam liners. Afterwards SEM-EDS was used to analyze the sulfur content adsorbed by the liners. The findings of this study strongly suggest that decomposition and adsorption of the odor-generating compounds occur more effectively in the newly-developed inorganic nanocomposite liners.

• Food Science and Preservation
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• v.24 no.3
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• pp.394-405
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• 2017

This study was conducted to confirm the usefulness of essential oil components in yuzu and kumquat cultivated in Korea for comparison with those in lemon and lime. The volatile flavor compounds in citrus fruits (yuzu, kumquat, lemon and lime) were extracted for 3 h with 100 mL redistilled n-pentane/diethylether (1:1, v/v) mixture, using a simultaneous steam distillation and extraction apparatus (SDE). The volatile flavor compositions of the samples were analyzed by gas chromatography-mass spectrometry (GC-MS). The aroma compounds analyzed were 104 (3,713.02 mg/kg) in yuzu, 87 (621.71 mg/kg) in kumquat 103 (3,024.69 mg/kg) in lemon and 106 (2,209.16 mg/kg) in lime. Limonene was a major volatile flavor compound in four citrus fruits. The peak area of limonene was 35.03% in yuzu, 63.82% in kumquat, 40.35% in lemon, and 25.06% in lime. In addition to limonene, the major volatile flavor compounds were ${\gamma}$-terpinene, linalool, ${\beta}$-myrcene, (E)-${\beta}$-farnesene, ${\alpha}$-pinene and ${\beta}$-pinene in yuzu, and ${\beta}$-myrcene, ${\alpha}$-pinene, (Z)-limonene oxide, (E)-limonene oxide, geranyl acetate and limonen-10-yl acetate in kumquat. Furthermore, ${\gamma}$-terpinene, ${\beta}$-pinene, ${\beta}$-myrcene, geranyl acetate, neryl acetate and (Z)-${\beta}$-bisabolene in lemon and ${\gamma}$-terpinene, ${\beta}$-pinene, (Z)-${\beta}$-bisabolene, neral, geranial and neryl acetate in lime were also detected. As a result, it was confirmed that the composition of volatile flavor compounds in four citrus fruits was different. Also, yuzu and kumquat are judged to be worthy of use alternatives for lemon and lime widely used in the fragrance industry.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.674-680
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• 1997

Volatile flavor components of fresh, shady air dried, and presteamed shady air dried Chamnamul (Pimpinella brachycarpa) were collected by simultaneous steam distillation-extraction method, and essential oils were analyzed by gas chromatography-mass spectrometry (GC/MS). Twenty five, 17 and 23 volatile flavor components were identified in essential oils extracted from the fresh, shady air dried, and presteamed shady air dried Chamnamul samples, respectively; however, the kinds of individual components and its percent content of the total volatiles were varied depending on samples. The principal components of Chamnamul were isobutanal, trans caryophyllene, trans ${\beta}$-farnesene, and ${\alpha}$-selinene. Terpenoid compounds reached 44.11%, 33.91% and 72.63% respectively in fresh, shady air dried, and presteamed shady air dried Chamnamul.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.494-501
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• 1993

The volatile flavor components of traditional and commercial kochujang were collected by simultaneous steam distillation-extraction (SDE) method. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC/MS). Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, Sachun kochujang prepared with wheat and commercial kochujang. One hundred and twelve volatile flavor components which included 30 esters, 15 alcohols, 14 aldehydes, 13 acids, 9 ketones, 7 alkenes, 6 phenols, 3 alkanes, 3 pyrazines, 2 benzenes and 2 furans were identified. The major volatile compounds in traditional and commercial kochujang were 2-methyl propanal and ethanol, which represented $21{\sim}36%\;and\;2{\sim}44%$ of total GC peak area, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.794-800
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• 1999

This study was carried out to obtain the basic information for improving the flavor quality of yakju. Three kinds of yakju were prepared with different yeast strains to investigate the effects of those strains on flavor components. A total of 23 strains were isolated from fruits such as apple, pear, persimmon and citron and two strains were excellent in producing ethanol and flavors. They were identified as Saccharomyces cerevisiae S 2 and Saccharomyces cerevisiae S 6 from morphological cultural test and physiological quality. Yakju A, B and C were prepared with S 2, S 6 and Saccharomyces cerevisiae IFO 1950, respectively. Flavor components of yakju were analyzed by gas chromatography and mass spectr ometry. A total of 57 peaks were detected and 13 compound were identified. They were 4 alcohol, 2 esters, 7 acids and miscellaneous compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.261-267
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• 1995

Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.641-647
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• 1997

Volatile flavor components in whole edible portion, stem and leaf of fresh angelica (Angelica keiskei Koidz) were extracted by SDE (simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components in aroma concentrate was mostly based on the RI of GC and mass spectrum of GC/MS. Twenty five hydrocarbons, 15 alcohols, 3 aldehydes, 6 esters, 2 ketones and 1 acid were identified in the whole edible portion of angelica. Twenty hydrocarbons, 13 alcohols, 4 esters and 1 acid were identified in the stem sample of angelica. Nineteen hydrocarbons, 11 alcohols, 4 aldehydes, 6 esters, 2 ketones and 1 acid were identified in the leaf sample of angelica. ${\gamma}-Terpinene$, germacrene B, ${\delta}-3-carene$, cis-3-hexen-1-ol, ${\gamma}-muurolene$ and ${\gamma}-elemene$ were the main components in each edible portions of angelica. The terpenoid compounds in volatile flavor components identified from whole edible portion, stem and leaf samples were confirmed as 75.76%, 86.42% and 78.21%, respectively. These results suggest that terpenoid compounds have a great effect on the flavor characteristics of angelica.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.119-125
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• 2000

Volatile flavor components of two strawberry (Fragaria ananassa Duch.) varieties, Bogyojosaeng and Suhong, ere extracted by SDE(Simultaneous steam distillation and extraction) using a mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 146 and 153 components in Bogyojosaengand Suhong respectively. There were 49 esters, 25 alcohols, 20 ketones, 24 aldehyds, 6 acids, 9 terpenes and terpene derivatives, 2ethers, 11 unknowns and miscelaneous in Bogyojosaeng and 67 ethers, 9 unknowns and miscellaneous in Suhong. Among these, (E)-2-hexenyl acetae (4.56%) in Bogyojosaeng and (E)-nerolidol (12.38%) in Suhong were major compounds and aceticacid, (E)-2-hexenal, hexyl acetate, ethyl acetate, ethyl butanoate, methyl butanoate, ethyl hexanoate and ${\gamma}$-dodecalactone were the main components in each sample, though there were several differences in composition and threshold of volatile compounds. Total contents of volatile components isolated and identified in Bogyojosaeng an Suhong were 9.010 and 12.527 mg/kg, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.117-123
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• 2002

This study was carried out to find the difference in flavor compounds between cholesterol-reduced Cheddar cheese slurries and control sample. The cheeses were made by 3 different treatments as followings: 1) Control (no homogenization, no ${\beta}$-CD), 2) Trt A (1,000 psi milk homogenization, 1% ${\beta}$-CD) and 3) Trt B (cream separation following by 10% ${\beta}$-CD, mixed with skim milk at 1,000 psi homogenization). The cholesterol removals of the cheeses were 79.30% (Trt A) and 91.22% (Trt B). The cheese slurries made by the cheeses were aged at $32^{\circ}C$ for 3 wk. The production of short-chain fatty acids (SCFA) was significantly increased with storage time in all treatments. Total amount of SCFA was dramatically increased at 2 wk and maintained thereafter in control group. The amounts of acetone and acetaldehyde were slightly increased in control at 3 wk, however, no difference was found in others. Ethanol production was dramatically increased at 1 wk and decreased thereafter in all treatments. Based on our results, cheese slurries for Trt B showed a highest cholesterol removal rate. Although little difference was found in flavor production, lower amount of SCFA was found in Trts A and B in 2 and 3 wk. It may indicate that a certain amount of SCFA is decreased during ${\beta}$-CD treatment.