• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.603-608
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• 2009

In this study, "Hongro" apples for test samples were selected from a market for aroma analysis. Analysis was done after 1 hr, in a forming headspace while maintaining a temperature of $25^{\circ}C$. First, the complex aroma of the apples was assessed by a Direct Sensory Method. Secondly, the complex aroma was analyzed under individual aroma conditions separated by GC/FID/Olfactometry. Finally, aroma component analysis by GC/MS was performed. Degrees of contribution of aroma components were evaluated by an aroma value calculation considering aroma duration time, frequency, and intensity. The contribution rate (%) of the aroma induction component influencing apple aroma was determined by aroma component analysis and aroma contribution degree. As a result, it was found that the top four components were as follows, by contribution rate (%): acetic acid (23%), 1-hexanol (16%), butyl ethanoate (13%), 4-methoxy-2-methylbutane (9%). These four components constitute the complex aroma tested by the direct sensory method, and was largely recognized by the apple aroma test panel. Consequently, it was found that these components are the key factors in apple aroma. If the mechanism of formation of these components can be found, it could have a significant influence on consumers' acceptance of new varieties of apples.

• Proceedings of KOSOMES biannual meeting
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• 2018.06a
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• pp.11-11
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• 2018

• Proceedings of KOSOMES biannual meeting
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• 2017.11a
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• pp.135-135
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• 2017

• Proceedings of KOSOMES biannual meeting
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• 2017.11a
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• pp.136-136
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• 2017

• Preventive Nutrition and Food Science
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• v.3 no.4
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• pp.339-343
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• 1998

Gamma-irradiated chicken at dose levels of 0.1 to 10 kGy was subjected to detection of radiation-induced hydrocarbons whether irradiated or not. The hydrocarbons extracted from chicken fat were separated by florishil column chromatography and identified with GC-FID and GC/MS methods. Eight kinds of hydrocarbons were identified from irradiated chicken, among which 1, 7-hexadecadiene and 8-heptadencene were detected as major compounds , Remarkably radiation-induced hydrocarbons in irradiated chiken were detected at 0.5kGy and over. The concentration of radiation-induced hydrocarbons was relatively constant during 16 weeks.

• Plant Resources
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• v.3 no.2
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• pp.123-130
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• 2000

The medicinal constituents contained in Korean and Chinese Angelicae dahuricae Radix were compared by confirming their qualities. From the extracts of Angelicae dahuricae Radix, oxypeucedanin, imperatorin, and alloisoimperatorin etc. furanocoumarin derivatives were identified by GC/MS analysis. Through GC/FID analysis, the furanocoumarin derivatives content of Baizi cultivated in Korea was more than that cultivated in China, except for one cultivated at Ankuk province, and so confirmed to possess, on the whole, good quality medicinal constituents by content, as compared with the ones cultivated in China.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.210-217
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• 1999

To detect the toxic relevant components, asarone, coumarin and thujone, in the 87 medicinal plants used in brewing a Korean traditional folk wine, their 20% ethanol extracts were prepared and purified by a SPE(solid phase extraction) method. The toxic components in the purified extracts were identified by GC-FID and GC/MS analysis. On analyses, asarone was detected in 6 species, Acorus gramineus Solander, Acorus asiaticus Nakai, Angelia gigus Nakai, Santalum album, etc.; coumarin in 22 species, Anethum graveolens, Foeniculum vulgare Gaertner, Lithosperum erythrorhizon Siebold et Zuccarinii, etc.; thujone in 24 species, Achyranthes japonica Nakai, Amomum xanthiodes Wallich, Artemisia asiatia Nakai, seed of Cannabis sativa L., Caragana sinica R., Chrysanthemum morifolium Ramat, Codonopsis lanceolata Bentham et flooker, Foeniculum vulgare Gaertner, etc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.801-805
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• 2003

Volatile flavor components in chestnut (Castanea crenate Sieb. et Zucc.) flower were collected by SDE method using the mixture of n-pentane and diethylether as an extract solvent and were identified by GC-FID and GC/MS. A total of 122 components including 35 alcohols,5 hydrocarbons,20 terpene and derivatives,7 ketones, 24 aldehydes, 12 esters, 4 acids, 3 furans, and 2 miscellaneous were identified from total volatile extract of chestnut. Alcohols were comprise 36.58% of volatile extract and dominant constituents and the main components of flower volatiles were 1-phenylethanol (18.6%), (E)-geraniol, tricosane, heneicosane, benzyl alcohol, acetophenone and 2-phenylethanol as aromatic alcohols and odd carbon hydrocarbons. Especially 1-phenylethanol and acetophenone would be applicable to the markers to ascertain floral origin of chestnut honey. The powerful animal and floral notes of chestnut flower were characterized by compounds including nonanal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1011-1020
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• 2001

Volatile organic components from onions stored in the different decay conditions were extracted by SDE apparatus and analyzed by GC-FID and GC/MS. Components of 115, 143, 123 and 137 were identified in fresh onions, decayed onions without heating, half-decayed and complete-decayed onions after heating, respectively. These components included esters, aldehydes, ketones, alcohols and sulfur-containing compounds. Dimethyl trisulfide, dimethyl disulfide, dipropyl trisulfide and 3,5-diethyl-1,2,4-trithiolane were the main sulfur-containing components in fresh onions and decayed onions without heating. As spoilage of onions, the concentrations of sulfur-containing components of volatile extracts significantly decreased. Apart from sulfur-containing components, volatile organic components in half-decayed and complete-decayed onions after heating were mainly composed of esters, aldehydes, ketones and alcohols. Ketones of volatiles in complete-decayed onions after heating were high relatively.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.105-109
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• 1986

Volatile components of pinenut were identified. Pinenut was extracted by simultaneous distillation and extraction method after Soxhlet extraction. The odor profile of the extract was very similar to that of pinenut. This extract was then fractionated into four fractions by Preparative TLC. These all fractions were analyzed by a combination of glass capillary gas chromatography (FTD, FID capillary GC) and mass spectrometry. One hundred and nine components, including 26 hydrocarbons,17 esters,16 aldehydes,12 ketones,31 alcohols, 11 bases, 2 acids and 3 miscellaneous components were identified.