• 한국수산과학회지
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• 제56권2호
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• pp.174-181
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• 2023

Volatile flavor compounds of optimal Maillard reactions (MR) derived with the addition of precursors (AP), control (without AP) and raw as anchovy Engraulis japonicus sauce residue were identified and comparatively analyzed using solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS). MR was produced by adding 1% (w/w) glucose and mixed amino acids (threonine 0.543%, glutamic acid 0.194%, glycine 0.382%, w/w) to raw (100 g of anchovy sauce residue and 100 mL of distilled water), and heating at 110 ℃ for 2 h. Among 65 flavor components detected, 7 compounds were produced through Maillard reaction to change in content. A total of 7 volatile flavor compounds, including 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol, tended to increase in the order of raw, control, and MR, but methylpyrazine was not detected in control. Amounts of 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol having positive odors (dark chocolate-, garlic-, hazelnut-, cooked potato-like) were 11.04, 50.15, 3.25, 8.38, 4.60, 9.59, and 3.08 times higher, respectively, in MR than those in raw.

• 한국미생물·생명공학회지
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• 제27권6호
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• pp.491-499
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• 1999

A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12$^{\circ}C$. saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatography/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 II Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m$\times$0.32mm$\times$0.25${\mu}{\textrm}{m}$ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate, n-hexyl acetate, ethl caprylate, ethyl caprate, diethy succinate, ethyl hexadecanoate, 2-pheneethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different(p<0.05).

• 원예과학기술지
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• 제32권4호
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• pp.558-570
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• 2014

This study was conducted to compare the volatile flavor compounds found in the leaves of 15 taxa of Korean native Chrysanthemum species. The volatile flavor compounds from the taxa were collected using a simultaneous steam distillation and extraction technique and were analyzed using gas chromatography/mass selective detector (GC/MSD). A total of 45 volatile flavor compounds were identified with six functional groups: 14 alcohols, 4 ketones, 19 hydrocarbons, 5 esters, 2 acids, and 1 aldehyde. The main functional group in 15 taxa of Chrysanthemum species was alcohols, accounting for 28.7% of volatile flavor compounds, followed by ketones (21.2%) and hydrocarbons (13.2%). Camphor, which is known for its antimicrobial properties, was the most abundant volatile compound (30%) in C. zawadskii ssp. latilobum and var. leiophyllum. In particular, C. indicum subspecies and C. boreale contained ${\alpha}$-thujone, which has outstanding anti-bacterial, anti-cancer, anti-inflammatory, anti-ulcer, and anti-diabetic efficacies. C. indicum var. albescens could be used in perfumes, since it showed 21 times more camphene than C. indicum. In addition, C. indicum var. acuta contained a fairly high content of 1,8-cineole, which has an inhibitory effect on mutagenesis. C. lineare contained only pentadecanoic acid compounds, whereas other taxa hexadecanoic acids. Overall, the Korean native Chrysanthemum species had considerable variation in volatile flavor compounds in their leaves. This study provides a good indication of specific potential use for various applications.

• 한국식품과학회지
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• 제30권4호
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• pp.739-744
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• 1998

볶음장치(로타리킬른)를 사용하여 참깨볶음온도 $225{\pm}2^{\circ}C$, 볶음시간 15분으로 볶아서 나온 참깨를 착유하여 얻은 기름을 1차압착유, 1차착유하고 남은 참깨박을 재착유하여 얻은 기름을 2차압착유, 1차압착유와 2차압착유를 혼합해서 여과한 참기름을 1차여과유, 1차여과유의 침전물을 제거하기 위해서 정치시켜서 얻은 정치유, 정치유를 여과해서 얻은 참기름을 2차여과유로 구분하여 이들의 공정에 따른 참기름 향의 변화를 실험하였다. 전체향기성분량은 1차압착유 536.3 ppm, 2차압착유 266.8 ppm, 1차여과유 472.2 ppm, 정치유 472.4 ppm, 2차여과유 443.0 ppm으로 가공공정이 진행됨에 따라 점차 감소하였으며, 특히 1차압착하고 남은 참깨박을 재착유할 경우 2차압착유에는 약 50%의 향기성분만이 잔존하여 향성분의 손실이 크게 증가하였다. 특히 관능적으로 중요한 top note감소(초기함량치 70.67% 감소)가 현저함을 알수 있었으며, 그 중에서도 pyrazines의 손실이 초기함량의 66.9%로 가장 현저하였다.

• 한국식품영양과학회지
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• 제28권2호
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• pp.305-311
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• 1999

The volatile compounds of soybean pastes(home made soondoenjang, commercial doenjang) were classified into basic, acidic and neutral fractions by dynamic headspace method. The fractionated flavor isolates were analyzed and identified by gas chromatography mass spectrometry. Each peak area of the flavor components was quantified at its ratio to the peak area of internal standard. Sixty one compounds from home made soondoenjang, and forty three compounds from commercial doenjang were identified. The different distribution of volatile compounds between the two soybean paste samples was observed. Ten pyrazines and benzothiazole were identified in the basic fraction of home made soondoenjang. On the other hand, trimethylpyrazine was the only one of nitrogen containing compounds in the commercial doenjang, which was made from soybean(28.3%), wheat(22.2%) and alcohols. The factors which influenced the levels of these identified compounds were considered to be the starting materials of soybean paste. Alcohols, esters and aldehydes in the neutral fraction of both samples were seemed to be characterisitic soybean paste flavor and showed much higher quantities than those of the basic or acidic fractions. Furfural in the commercial doenjang was the highest content (45.28ppm) among all of the compounds identified in the samples.

• Journal of Microbiology and Biotechnology
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• 제3권4호
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• pp.270-276
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• 1993

We characterized the character impact compounds of flavors of the fermented Korean soy sauce manufactured with both the traditional and the improved Meju made with different strains. The whole flavor samples were obtained by extracting each volatile flavor phase from both the traditional and the improved soy sauce. To get more detailed information, each whole volatile flavor was further fractionated into the basic, acidic, phenolic and neutral fractions. Each separated peak from the whole and fractionated flavor samples on gas chromatogram was identified by GC/MS and Kovat s retention index, and likewise the aroma of each peak was investigated by a sniffing test with the exercised panel. We were able to identify 15 groups of ingredients with the characteristic soy sauce aroma from the soy sauce made with the traditional Meju and 6 groups from the soy sauce manufactured with the improved Meju made with Aspergillus oryzae. The character impact compounds the two soy sauces were different from each other.

• 센서학회지
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• 제23권5호
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• pp.320-325
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• 2014

Volatile flavor compounds from milk were analyzed and identified by using the analysis methods of headspace solid phase microextraction gas chromatography/mass spectrometry (HSPME-GC/MS) and electronic nose (E-Nose) system. About 30 volatile compounds were identified by HSPME-GC/MS for the fresh and off-flavor milk samples. Also, the correlation between rancidity and ageing days of milk was obtained by the aid of principal component analysis algorithm. It shows that the E-Nose system can identify the various types of milk flavor. These results imply that the analysis method based on the E-nose system can apply to the quality control of milk flavor and the rancidity.

• 한국식품영양과학회지
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• 제26권2호
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• pp.222-228
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• 1997

전라남도 지방의 전통수산발효식품인 토하젓을 현대기호에 맞는 지역특산품으로 발전시킴과 동시에 품질표준화 및 고급화를 유도하기 위해 현재, 유통되고 있는 2종류의 시료, 즉 담금직후 및 90일간 저온$(5{\pm}2^{\circ}C)$에서 숙성발효시킨 토하젓을 구입하여 휘발성 향기성분을 분석한 결과, 2시료에서 총 104종의 화합물이 동정되었으며, 이중에서 담금직후의 토하젓에서 70종, 숙성된 토하젓에서는 68종이 검출되었다. 내부표준물질(TMP)에 대한 각 화합물의 상대적 면적비로 환산하였을 경우, 담금직후의 토하젓에는 함황화합물, terpene류, alcohol류 및 ester류 화합물 순으로 그 양이 많았으며, 숙성된 토하젓은 alcohol류, 함황화합물, terpene류 및 ester류 화합물 순으로 많이 함유되어 있었다. 또한 숙성된 토하젓은 담금직후의 토하젓에 비해 alcohol류, ketone류 (및 방향족 화합물의 양이 많았고, aldehyde류, terpene류, 함황화합물 및 ester류 화합물은 적었다. 특히 alcohol류의 경우, 숙성된 토하젓이 당금직후의 토하젓에 비해 약 21배 정도 많았는데, 이는 발효과정 중 당의 분해로 인해 생성된 ethanol의 양이 증가한데서 기인되었다. 한편 토하젓의 특이한 제조방법에 따라 첨가된 부원료의 영향으로 인해 2종류의 시료 모두 생강의 향기성분인 terpene류, 마늘의 향기성분인 함황화합물, ester류의 양이 많았는데, 이들 휘발성 성분들과 발효 중 증가한 ethanol이 어우러져 시판 토하젓에 독특한 풍미를 부여하는 것으로 확인되었다.

• Journal of the Korean Wood Science and Technology
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• 제44권3호
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• pp.430-439
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• 2016

한약재 찌꺼기로 제조한 한방보드로부터 방출되는 향기성분을 Tenax 튜브에 흡착시킨 후 TD GC/MS에 의해 동정하고, 온도에 따른 방출특성을 검토하였다. 한방보드로부터 방출되는 휘발성 물질로는 88종이 동정되었다. 온도별로는 $25^{\circ}C$에서 44종, $35^{\circ}C$에서는 55종, $45^{\circ}C$에서는 65종이 검출되었으며, 온도가 상승함에 따라 화합물의 수와 전체피크 면적 모두 증가하였으며, 측정한 모든 온도조건에서 검출된 향기성분은 34종이었다. $25^{\circ}C$에서 검출된 향기성분의 93%, $35^{\circ}C$에서는 92%, $45^{\circ}C$에서는 90%가 Hydrocarbon류의 화합물이었으며, 그 외 Ether류가 약 4%, Ketone, Aldehyde, Acid류의 물질이 소량 검출되었다. Hydrocarbons에는 17종, 11%가 monoterpenes이며, 80%, 39종이 sesquiterpenes이었다. monoterpenes에는 limonene이 가장 많이 검출되었으며, sesquiterpene류의 주요 향기 물질로는 ${\alpha}-curcumene$, zingiberene, ${\beta}-elemene$, ${\beta}-selinene$, ${\alpha}-amorphene$, ${\alpha}-copaene$이었다. 특히 ether화합물인 anethole (3.26%)이 모든 온도에서 비교적 많이 검출되었다. 이상의 결과에서 한약재 찌꺼기로 제조한 한방보드에는 다양한 종류의 향기성분이 다량 포함되어 있으며, 향기성분을 활용한 다양한 제품의 제조에 활용할 수 있을 것으로 생각된다.

• 분석과학
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• 제14권2호
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• pp.109-114
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• 2001

담배에 포함된 향료 성분을 headspace solid phase microextraction(SPME)를 이용하여 gas chromatography-mass spectrometry(GC-MS)의 selected ion monitoring(SIM)방법으로 분석하였다. 본 연구에서 사용한 담배향과 관련된 성분은 estragole, pulegone, trans-anethole, safrole, piperonal, eugenol, methyleugenol, coumarin, trans-isoeugenol, trans-methylisoeugenol 및 myristicin 등 11종이며 분석결과 모든 담배에서 한가지 또는 그 이상의 담배향 성분을 $0.001-1.3{\mu}g/g$ 검출할 수 있었으며 회수율은 89.1-102.9%로 나타났고 상대표준편차는 2.6-25.2%를 얻었다.