• Analytical Science and Technology
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• v.25 no.4
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• pp.207-213
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• 2012

Analysis of the aroma constituents present in the rose essential oil of Chinese Kushui type (Rosa sertata ${\times}$ Rosa rugosa) by GC-FID and GC-MS was performed independently as an expert for the inter-laboratory round-robin test to verify reproducibility according to the decision of the preliminary meeting of ISO/TC-54 (Shanghai, Sep. 14-15, 2010). Total 179 peaks (using SPB-1 apolar column), 165 peaks (using DB-624 intermediate polar column), and 162 peaks (using Supelcowax-10 polar column) were separated by GC-FID, respectively. Major constituents (over 5%) by GC-FID were ${\beta}$-citronellol (41.6~46.7%), geraniol (9.7~11.0%), and nerol (3.4~4.5%). ${\beta}$-Citronellol peak was overlapped with nerol peak on SPB-1 and DB-624 columns, whereas the two peaks were separated each other on Supelcowax-10 column. Our results were generally consistent with Chinese data (ISO/DIS 25175); however, a peak of phenethyl alcohol separated by using PEG (Supelco wax) column was found at the quite different retention time. Comparative analysis was conducted using Bulgarian rose (Rosa damascena Miller) oil and perfume. Bulgarian rose oil showed rich amounts of characteristic aroma constituents than the essential oil of Chinese Kushui type.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.736-741
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• 1995

This study was conducted to investigated the change of volatile flavor components of Cassia tora seeds during roasting treatments. The flavor components of Cassia tora seeds were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC/MS). Among the flavor compounds collected by simultaneous steam distillation and extraction(SDE) method, 38 components were separated and identified. They consisted of 3 pyrazines, 4 pyrroles or pyridine, 4 alcohols, 11 aldehydes or ketones, 9 furans or phenols and 7 others. The flavor compounds collected from unroasted Cassia tora seeds were 7 components. During roasting process, many other flavor components were formed and increased in their contents. The contents of pyrazines and furans were highest and increased conspicuously, whereas, the contents of aldehydes, ketones, alcohols and pyridines were not increased significantly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1649-1655
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• 2009

The antioxidant activities of water extracts from wild vegetables such as Ligularia fischeri (GC), Capsicum annuum L. (GCY), Aster scaber (CNM), Petasites japonicus S. et Z. Max (MYD), Ipomoea batatas L. (Lam) (GGM) were evaluated and compared with water extracts from freeze dried block. The antioxidant properties of water extracts from wild vegetables and their freeze dried block were evaluated using different antioxidant tests; 2.2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging, hydroxyl radical scavenging and nitrite scavenging activities. The water extracts from wild vegetables were found to have a higher total phenolic content than water extracts from freeze dried block. Total phenolic contents of water extracts from GC, GCY, CNM, MYD, and GGM were $471.66{\pm}3.52\;{\mu}g/mg,\;141.33{\pm}2.51\;{\mu}g/mg,\;177.33{\pm}2.88\;{\mu}g/mg,\;238.66{\pm}9.50\;{\mu}g/mg\;and\;122.67{\pm}3.51\;{\mu}g/mg$, respectively. At the concentrations of 1000 ppm, water extracts from GC, GCY, CNM, and GGM showed higher activities than water extracts from their freeze dried block on DPPH radical scavenger activity. The activity of water extracts from CNM, GC, GCY, MYD, and GGM were 90.9%, 89.9%, 76.6%, 71.1%, and 57.4%, respectively. When 10000 ppm of GC, GCY, CNM, MYD, and GGM water extracts tested for hydroxyl radical scavenging activity, activities were increased by 38.8%, 33.4%, 35.9%, 34.3%, and 33.8%, respectively and a similar effect was found with water extracts from GCY, CNM, and GGM freeze dried block at 10000 ppm concentration. However, the water extracts from GC and MYD was slightly more effective than freeze dried block extracts. The water extracts from wild vegetables and their freeze dried block had effective DPPH radical scavenger activity and hydroxyl radical scavenging activity at all tested concentrations. Nitrite scavenging activity of GC water extract significantly increased in a dose-dependent manner and the extract had higher nitrite scavenging activity than extracts freeze dried block extracts. We found that freeze dried block maintained antioxidant activities of the wild vegetables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1656-1663
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• 2009

The antioxidant activities of water extracts from wild vegetables such as Ligularia fischeri (GC), Capsicum annuum L. (GCY), Aster scaber (CNM), Petasites japonicus S. et Z. Max (MYD), Ipomoea batatas L. (Lam) (GGM) were evaluated and compared with water extracts from freeze dried block. The antioxidant properties of water extracts from wild vegetables and their freeze dried block were evaluated using different antioxidant tests; 2.2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging, hydroxyl radical scavenging and nitrite scavenging activities. The water extracts from wild vegetables were found to have a higher total phenolic content than water extracts from freeze dried block. Total phenolic contents of water extracts from GC, GCY, CNM, MYD, and GGM were $471.66{\pm}3.52\;{\mu}g/mg,\;141.33{\pm}2.51\;{\mu}g/mg,\;177.33{\pm}2.88\;{\mu}g/mg,\;238.66{\pm}9.50\;{\mu}g/mg\;and\;122.67{\pm}3.51\;{\mu}g/mg$, respectively. At the concentrations of 1000 ppm, water extracts from GC, GCY, CNM, and GGM showed higher activities than water extracts from their freeze dried block on DPPH radical scavenger activity. The activity of water extracts from CNM, GC, GCY, MYD, and GGM were 90.9%, 89.9%, 76.6%, 71.1%, and 57.4%, respectively. When 10000 ppm of GC, GCY, CNM, MYD, and GGM water extracts tested for hydroxyl radical scavenging activity, activities were increased by 38.8%, 33.4%, 35.9%, 34.3%, and 33.8%, respectively and a similar effect was found with water extracts from GCY, CNM, and GGM freeze dried block at 10000 ppm concentration. However, the water extracts from GC and MYD was slightly more effective than freeze dried block extracts. The water extracts from wild vegetables and their freeze dried block had effective DPPH radical scavenger activity and hydroxyl radical scavenging activity at all tested concentrations. Nitrite scavenging activity of GC water extract significantly increased in a dose-dependent manner and the extract had higher nitrite scavenging activity than extracts freeze dried block extracts. We found that freeze dried block maintained antioxidant activities of the wild vegetables.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.139.1-139
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• 2003

검은비늘버섯(Pholiota adipose)의 향기성분을 조사하기 위해 생버섯을 SDE로 추출하여 농축한 후 GC/MS로 정성하였으며 향기특성은 GC/olfactometry를 이용하여 확인하였다. GC/MS로 정성된 화합물은총 52종이었으며 함량이 높은 화합물로는 hexanal (8.55%), n-heptadehyde(13.02%), 2-pentyl furan(4.82%), benzeneacetaldehyde (3.34％), (E,Z) -2,4-Decadienal(3.06％), 6,10-dimethyl 5,9-undecadien-2-one(11.75％) 이었으며 1-octen-3-ol, 3-octanone, 3-octanol, 2-octanol, 1-octanol 등의 C8화합물이 검출되었다. Sniffing test 결과 주요한 향기특성으로는 burnt odor(843, +++), fresh fruity odor(1-hexanol ++), fresh mushroom(n-heptaldehyde, +++), mushroom like(1023, +++), refreshing sweet(benzeneacetaldehyde, +) 등으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1247-1251
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• 1998

A method is developed for simultaneously determining ethanol and acetic acid in vinegars by quantitative packed-column gas chromatography. Vinegars were filtrated and directly chromatographed on a $2\;m{\times}2\;mm$ stainless steel column packed with Tenax-GC, 80/100. Ethanol, isopropy alcohol as an internal standard, and acetic acid were completely separated within 20 min of running time without any interfering peaks. The accuracy of packed column gas solid chromatography (PCGSC) was discussed compared to the analytical data by titration, high performance liquid chromatography and capillary column gas liquid chromatography (CCGLC).

• Applied Biological Chemistry
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• v.48 no.3
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• pp.233-239
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• 2005

Lipid-soluble fractions extracted with methylene chloride and ethyl acetate as well as 70% ethanolic extract were made from 5 cultivars of the pigmented rice brans (DZ 78, Elwee, LK1A-2-12-1-1, LK1-3-6-12-1-1 and Killimhukmi) to determine their antioxidative activities and to measure the contents of phenolic compounds, phytic acid, together with unsaponificated compounds such as retinol, tocopherol and stigmasterol. We also attempted to characterize candidate components in charge of antioxidation and measure their relative contents in each methylene chloride and ethyl acetate fraction by using GC-MS techniques. As the results, we found a 30% higher antioxidative activity with 26-fold greater phenolic compound content of the pigmented rices as compared to those of the normal rice. Especially, in Killimhukmi, the contents of the unsaponificated compounds such as retinol, tocopherol and stigmasterol were also found to be more than 2.3-fold greater than those of normal rice. However, we could not find the overall correlations between antioxidativity of rices and their color values, or unsaponificated compounds contents. Methylene chloride fraction from Killimhukmi and LK1A-2-12-1-1, both showing strong antioxidativity, contained relatively high contents of (Z)-9-hexadecenyl ester-9-octadecanoic acid and 2-Hydroxyl-1-1(hydroxymethyl) ethyl-9-octadecanoic acid, respectively. In ethyl acetate fractions, on the contrary, 1H indene, methyl ester-tetradecanoic acid and methyl ester-hexadecanoic acid were detected as the commonly-occurring substances in the 5 cultivars of pigmented rices, implying a possible role in antioxidative action.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.319-324
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• 2006

Volatile compounds in low-temperature and long-term fermented Baechu kimchi were extracted by high vacuum sublimation(HVS), and then analyzed by gas chromatography/mass spectrometry(GC-MS). A total of 62 compounds, including 7 sulfur-containing compounds, 8 terpenes, 5 esters, 8 acids, 15 alcohols, 2 nitrites, 2 ketones, 11 aliphatic hydrocarbons and 4 miscellaneous compounds, were found in low-temperature and long-term fermented Baechu kimchi. Among them, acetic acid and butanoic acid were quantitatively dominant. Aroma-active compounds were also determined by gas chromatography/olfactometry(GC-O) using aroma extract dilution analysis(AEDA). A total of 16 aroma-active compounds were detected by GC-O. Butanoic acid was the most potent aroma-active compound with the highest FD factor($Log_3FD$) followed by linalool, acetic acid, 2-vinyl-4H-1,3-dithin and 3-methyl-1-butanol. The major aroma-active compounds, such as acetic acid and butanoic acid, were related to sour and rancid or notes.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.127-133
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• 1993

The concentrations of tocopherols and compositions of fatty acids during germination and maturation of soybean seeds were determined by HPLC and GC. In germination stages, when the length of seedling axis was about 10 cm, the contents of total tocopherols and lipids were the highest. At the early phase of pod filling on field condition, the concentration of ${\delta}-tocopherol$ in soybean seeds was the highest, but, in further pod filling, the content of ${\delta}-tocopherol$ decreased continuously, and ${\alpha}-$ and ${\gamma}-tocopherol$ increased. Accumulation of oil during pod filling seems to be determined at the beginning. There seem positive correlations between several tocopherol homologues and fatty acids.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1072-1078
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• 2003

Radiation-induced hydrocarbons and 2-alkylcycolbutanones are formed from the fatty acids of irradiated fat. These radiation-induced compunds were detected by fat extraction with a Soxtec apparatus from dried cuttle fish (Sepia officinalis), isolation of hydrocarbons and 2-alkylcyclobutanones with florisil column chromatography, and identification of GC/MS. Concentration of hydrocarbons produced by -λ-irradiation depended on the composition of fatty acid in dried cuttle fish. The major hydrocarbons in the irradiated dried cuttle fish samples were pentadecane and 1-tetradecene from palmitic acid, heptadecane and 1-hexadecene from stearic acid, and 8-heptadecen and 1,7-hexadecadiene from oleic acid. Of 2-alkylcyclobutanones, 2-dodecylcyclobutanone from palmitic acid was present at the highest level in irradiated dried cuttle fish. The radiation-induced hydrocarbons and 2-alkylcyclobutanones from the irradiated dried cuttle fish were detected at 0.5 kGy and over, but not detected in the non-irradiated fish.