• Applied Biological Chemistry
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• v.34 no.2
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• pp.102-109
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• 1991

Quality of three kinds of honey from acacia, chestnut and polyflower sources, was evaluated by physicochemical and GC-MS analysis in respect to some chemical composition. The average contents of moisture, ash, HMF(hydroxy methyl furfurol) and free acidity were 19.7% , 0.028% , 18.28mg/kg and 8.85meq/kg , respectively, in acacia honey, 19.1% , 0.05% , 18.47mg/kg and 10.24 meq/kg , respectively, in polyflower honey, and 18.9% , 0.050% , 20.21mg/kg, 12.28meq/kg respectively, in chestnut honey. The average contents of glucose and fructose ranged from 31.0 to 32.0% and from 35.0 to 36.0% , respectively, in all three kinds of honey. The average ratio of fructose to glucose was 1.14 in all three kinds of honey. Fatty acid composition in honey identified by GC-MS analysis was dodecanoic acid, 10-hydroxy-2-decanoic acid, 6,9-undecadienoic acid, tetradecanoic acid, 12-(acetyl oxy) -9-octadecenoic acid and 14-octadecenoic acid. The content of 10-hydroxy-2-decenoic acid was about 10% in three kinds of honey.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.151-156
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• 2002

Five kinds of red wine from three different grape varieties, Gerbong (G), Campbell (C), Moru (M), Gerbong+Moru (70:30, GM) and Gerbong+Campbell (70:30, GC), were prepared. Their chemical and microbiological changes were monitored during alcohol fermentation and aging. The changes of pH, brix and total acidity were $3.2{\sim}3.6,\;17.9{\sim}6.0$ and $2.4{\sim}4.6\;g/L$, respectively. The viable cell numbers of initial, stationary and death phases were $6.0{\times}10^6,\;1.0{\times}10^8$ and $7.0{\times}10^5\;cfu/mL$ during alcohol fermentation. The sugar fermentability, glucose and fructose contents were greatly decreased less than 0.2 g/L, and the final contents of ethanol and sulfur dioxide were $11.4{\sim}12.3%$ and $40{\sim}62\;mg/L$, respectively. The conversion ratios of malic acid to lactic acid were 23% (G), 67% (M), 28% (C), 33% (GM) and 39% (GC). The chemical characteristics of five red wine were significantly different in pH, total acidity, sulfur dioxide and lactic acid contents (p<0.05).

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.301-307
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• 1999

When fats are irradiated, hydrocarbons contained one or two fewer carbon atoms are formed from the parent fatty acids. A method to detect radiation-induced hydrocarbons consists of the extraction of fat from beef, pork and chicken, separation of hydrocarbons with a florisil column and identification of GC/MS methods. When beef, pork and chicken were irradiated, pentadecane, 1-tetradecene, heptadecane, 1-hexadecene, 8-heptadecene, 1,7-hexadecadiene, 6,9-heptadecadiene and 1,7,10-hexadecatriene were formed from palmitic, stearic, oleic and linoleic acids. Concentrations of the produced hydrocarbons tended to increase linearly with the dose levels of irradiation. Concentrations of hydrocarbons produced by ${\gamma}-irradiation$ depended upon the composition of fatty acids in beef, pork and chicken. The major hydrocarbons in irradiated beef, pork and chicken were 1,7-hexadecadiene and 8-heptadecene originating from oleic acid. 1,7-Hexadecadiene was the highest amount in irradiated beef, pork and chicken.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.464-473
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• 2018

The objective of the current study was to evaluate the effects of roasting methods on volatile flavor compounds of boricha using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. The barley roasting methods tested were air roasting (AR), drum roasting (DR), and air/drum roasting (ADR). Twenty, twenty-one, and eighteen aroma-active compounds were detected in the products of AR, DR, and ADR, respectively. Guaiacol (smoky), 2-acetylpyrazine (almond-like), and furfuryl alcohol (burnt sugar-like) were detected as high intensity aroma-active compounds. Intensities of most aroma-active compounds produced by the DR method were higher. On the other hand, aroma intensities of phenols produced by the AR method, such as guaiacol and 2-methoxy-4-vinylphenol (curry-like), tended to be stronger. Aroma characteristics of phenols are not considered to be desirable for boricha. Although roasting time for DR was longer than that for AR, DR may be an effective barley roasting method for enhancing desirable aroma characteristics of boricha.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.626-629
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• 1997

This study was carried out to investigate the differences of aroma and taste components among three kinds of kiwifruits from Korea, New Zealand and California. The moisture contents, pH, titratable acidity, organic acid, free sugar and volatile aromas were compared. The free sugar and organic acid were measured simultaneously by GC. Volatile aromas were extracted by simultaneous distillation and extraction and analyzed by GC and GC/MS. The moisture contents, pH and titratable acidity showed almost no differences among the three samples. Among the organic acids, malic acid contents were different. Citric acid contents were similar level. Quinic acid in Korean kiwifruits was extremely low compared to other samples. The total sugar contents were similar in three kiwifruit groups. The composition of major flavor components such as ethyl butanoate, hexanal, propyl butanoate, ethyl pentanoate, 2-hexenal, hexanol, hexanal, linalool oxide, methyl benzoate were different among Korean, New Zealand and California Kiwifruits.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.88-103
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• 2009

The volatile and semi-volatile compounds of 5 accessions of domestic scented and 25 accessions of introduced scented were extracted by solid phase microextraction (SPME) and analyzed by gas chromatographymass spectrum (GC-MS). A total of 156 volatile and semivolatile compounds were identified from 30 accessions of aromatic rice, including 32 alcohols, 25 acids, 25 ketones, 21 hydrocarbon, 18 esters, 16 aldehydes, 4 ethers, 5 amines, 2 phenols, 2 bases, and 8 miscellaneous compounds. By UPGMA/Neighbor-join tree analysis, the thirty accessions of aromatic rice could be classified into seven groups according to the major odor or aroma compounds. Group I included indica type of Basmati varieties. Group II and Group IV included japonica type introduced scented. Group III consisted only Hyangmibyeo1ho in domestic scented. Group V and Group VII included indica type of Basmati and non-Basmati varities. Group VI included four of domestic scented of seven accessions excepted Basmati6129, Basmati 6311, and Seratus Malam.

• Bulletin of Food Technology
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• v.15 no.2
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• pp.76-84
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• 2002

일부 야생 및 배양 버섯중의 sterol 및 vitamin $D_2함량을 측정하였다. 야생버섯의 부위별 이들 성분의 분포 또한 평가되었다. 또 야생버섯의 자실체의 vitamin $D_2함량의 변화도 연구되었다. vitamin $D_2는 비누화 및 반예비 순상 HPLC 정제를 포함하는 방법을 사용한 후 HPLC법을 사용하여 측정하였는데, 내부 표준품을 이용한 분석용 역상컬럼을 이용한 정량을 하였다. Sterol 함량은 GC로 분석되었으며, 내부표준품을 사용하였다. 비누화 후에 sterol을 trimethylsily1 ester로 유도체화하여 분석의 시료로 하였다. 질량분석이 sterol류의 동정을 확인하기 위하여 사용되었다. 배양 버섯에서는 vitamin $D_2는 거의 존재하지 않았으나, 일부 야생 버섯은 이들 vitamin을 다량(4.7- 194$\mug$/ 100g 건물중) 함유하고 있었다. Ergosterol은 버섯류 중에 가장 많이 존재하는 sterol이었으며, 야생버섯류(296-489 mg/ 100g 건물중)보다 배양버섯류(602.1-678.6 mg/ 100g 건물중)에서 높은 함량을 보였다. Vitamin D2와 ergosterol의 함량은 버섯류의 부위에 따라 아주 다양하거나 적당한 변화를 보였으며, 자루부위에서 가장 낮은 함량을 보였다. 더욱이 개체별 자실체간의 vitamin $D_2함량간에도 많은 차이를 보였다.

• Korean Journal of Pharmacognosy
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• v.44 no.4
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• pp.350-361
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• 2013

Asarum sieboldii has been used for treatment of fever, pain, common cold, and chronic sinusitis in Korea. In this study, we performed quantification analysis of seven major constituents including aristolochic acid I, aristolochic acid II, ${\alpha}$-asarone, ${\beta}$-asarone, elemicin, methyl eugenol, and safrole in the 70% ethanol extract of Asarum sieboldii and its solvent fractions, n-hexane, ethylacetate, n-butanol, and water ones using a ultra-performance liquid chromatography-electrospray ionization-mass spectrometer(UPLC-ESI-MS) and gas chromatography-mass spectrometer(GC-MS). Regression equations of seven components were acquired with $r^2$ values >0.99. The values of limit of detection(LOD) and quantification(LOQ) were 0.1-3.9 ng/mL and 0.3-11.7 mg/mL, respectively. The amount of the seven compounds in Asarum sieboldii were not detected -143.66 mg/g. The established LC-MS/MS and GC-MS methods will be helpful to improve quality control of Asarum sieboldii.

• Korean Journal of Pharmacognosy
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• v.29 no.2
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• pp.129-135
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• 1998

Higenamine is known as a cardiotonic principle of Aconiti tuber. The analytical procedures were established for the detection of higenamine in plants. The amounts of higenamine in several Aconiti tubers and the embryo of Nelumbo nucifera, another plant species known to contain higenamine, were determined. The $H_2O$ soluble fraction prepared from MeOH extract was first treated with AD-2 resin and then applied to either HPLC or GC/MSD systems. With HPLC, $6.4{\sim}19.2\;{\mu}g/g$ of higenamine were detected from various Aconiti tubers and $182.3\;{\mu}g/g$ of higenamine from the embryo of Nelumbo nucifera. The results obtained with GC/MSD also provided comparable data with those obtained with HPLC.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.648-652
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• 2003

Precise and rapid method out for distinguishing blended sesame oils through the electronic nose analysis was developed. Sesame oil was blended with corn oil at the ratio of 95 : 5, 90: 10, and 80 : 20 (w/w), respectively. Samples were then analyzed by gas chromatography, SPME-GC/MS, and the electronic nose composed of 12 different metal oxide sensors. Sensitivities $(delta\;R_{gas}/R_{air})$ of sensors from electronic nose were analyzed by principal component analysis (PCA). Proportion of the first principal component was 98.76%.