• 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.

• Korean Journal of Medicinal Crop Science
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• v.9 no.2
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• pp.130-138
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• 2001

This study was conducted to compare volatile components from the ten kinds of basils cultivated in Korea. The ten kinds of basils were separated flower, leaf, and stem part from whole plants, respectively. All sample separated were extracted by simultaneous steam distillation-extraction method(SDE) and were analyzed by gas chromatography(GC) and mass selective detector(MSD). Total 42 components were identified in essential oils including 11 alcohols, 6 carbonyls, 20 hydrocarbons and 5 esters components. The major components were linalool, methyl chavicol, eugenol, trans-methyl cinnamate, ${\beta}-cubebene$ and 1,8-cineole. The content of linalool was high significantly in the flower$(31.8{\sim}53.0%)$, the leaf and stem showed $21.8{\sim}35.8%$ and $3.5{\sim}22.4%$, respectively. Especially, the content of methyl chavicol was high relatively in the leaf$(0.4{\sim}32.9%)$, the flower and stem showed $0.2{\sim}24.1%$ and $0{\sim}2.2%)$, respectively. Articock, figz, glove, and greek basils were rich in eugenol$(18.8{\sim}48.7%)$ and poor in methyl chavicol$(0{\sim}5.4%)$ when compared with others kinds of basils. The composition of the components identified showed quite difference between kinds of basils, and the number of components identified in stem was much less than that in flower and leaf

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1239-1245
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• 2005

Hallabong peel oils grown in open field and green house were extracted by hand-pressing flavedo and collected on ice. Volatile flavor components of Hallabong peel oils were identified and compared by using gas chromatography and mass- spectrometry. Forty-four flavor components were identified in open field oil and 45 flavor components in green house oil. (E) -Limonene-1,2-epoxide and neral were identified only in Hallabong oil grown in open field, on the other hand, $\beta$-cubebene, $\beta$-elemene and decyl acetate were detected only in green house oil. Limonene was the most abundant component in both oils as more than 86$\%$ of peak weight, followed by sabinene (1.8$\~$ 3.6$\%$) and myrcene (2.4$\~ $2.6$\%$). The difference of the volatile profile between open field and green house oils were significantly characterized by identification and quantity of alcohol group. The total alcohols in open field and green house oils accounted for 1.8$\%$ and 0.8$\%$, respectively. Among alcohols, the level of linalool was relatively high in open field oil (1.2$\%$), however, it accounted for 0.5$\%$ in green house oil. Flavor properties of fresh Hallabong peel and flesh were also examined by sensory evaluation. Flavor properties of fresh Hallabong grown in open field were relatively stronger on both peel and flesh by sensory analysis. Sweetness was strong in Hallabong flesh from open field, and sourness in that from green house. The sensory evaluation of the preference in consideration of taste and aroma was significantly high in Hallabong grown in open field (p<0.01). From the present study, the stronger flayer properties and the preference of Hallabong from open field by sensory evaluation seem to be associated with the high level of linalool in its peel oil, and the composition of monoterpene hydrocarbons such as sabinene and (E) -$\beta$ -ocimene.

• Journal of Apiculture
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• v.32 no.3
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• pp.139-146
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• 2017

Floral scent emitted from many plants is the critical factors for pollinator attraction and defense for adaptation in environments. The fragrance components of flowers are different in composition by geographical origins, climate factors and the development stages of flowers. In the present study, we investigated the volatile-floral compounds in flowers of Robinia pseudoacacia L. and defined the chemical contribution for flowering periods. The volatile compounds analysis was performed by gas chromatography with mass selective detector after solid phase microextraction (SPME). We reported different compositional features of fragrance compounds according to flowering periods. The abundant compounds identified in stage 1 were ${\alpha}$-pinene (66.80%) and ${\beta}$-pinene (26.53%). Those of the stage 2 were (Z)-${\beta}$-ocimene (37.57%), ${\alpha}$-pinene (15.16%), benzaldehyde (16.63%), linalool (12.13%). The volatiles of stage 3 comprised an abundance of (Z)-${\beta}$-ocimene (64.94%), ${\alpha}$-pinene (9.84%), linalool (8.92%), benzaldehyde (1.71%). Leaf volatiles were distinct from those in the reproductive plant parts by their high relative amount of (E)-${\beta}$-ocimene (23.50%) and (Z)-3-Hexenyl acetate (27.87%). Differences in flower scents of the different stages and leaves are discussed in light of biochemical constraints on volatile chemical synthesis and of the role of flower scent in evolutionary ecology of R. pseudoacacia.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.33-39
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• 2008

The volatile flavor components of Zanthoxylum pipperitum A.P. DC. produced in Korea and China were isolated using a Clevenger-type apparatus by steam distillation extraction, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yields of oils from Korean and Chinese Z. pipperitum A.P. DC. were 2.0 and 1.2% (w/w), respectively. From the two Z. pipperitum A.P. DC. oils, sixty and fifty-four volatile flavor compounds were tentatively identified, and they constituted 94.78 and 87.34% of the total peak area, respectively. Piperitone(p-menth-1-en-3-one) (13.48%) was the most abundant compound in the Chinese Zanthoxylum pipperitum A.P. DC. oil, followed by $\beta$-phellandrene, sabinene, terpinen-4-ol and linalool (each >5%). Whereas, the most abundant compound in the Korean Zanthoxylum pipperitum A.P. DC. oil was limonene (18.04%), followed by geranyl acetate, cryptone, citronellal, cuminal and phellandral (each >5%).

• Journal of Applied Biological Chemistry
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• v.53 no.3
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• pp.184-188
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• 2010

Effect of the plant essential oils on the growth of Malassezia pachydermatis was evaluated and the essential oils of Ocimum basilicum L., Melaleuca alternifolia (Maid. & Bet.) Cheel, and Rosa damascene Mill. were the most active against M. pachydermatis and their activity were high than that of itraconazole at 2 mg/mL. The major constituents of the three oils by GC-MS analysis were linalool (21.83%) and estragole (74.29%) for O. basilicum, a-terpinolene (17.96%) and terpinen-4-01 (45.54%) for M. alternifolia, and a-citronellol (59.98%) and geraniol (27.58%) for R. damascene. Results showed that these selected three oils could be effective toward controlling M. pachydermatis opportunistic infections.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.119-123
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• 1999

Test of the optimum condition of solid phase micro extraction(SPME) was performed by use of 5 vol-atile components in dilute aqueous solution. Volatile components of Sancho(Zanthoxylum schinifolium) were isolated by SPME method and were analyzed by GC/MSD and compared with volatile compone-nts isolated by simultaneous distillation extraction (SDE) method. Total 31 components were identified by comparing gas chromatography retention time and mass spectral data. The major compounds were limonene geranyl acetate $\beta$-phellandrene phellandral mycene linalool rose oxide caproic acid and caprylic acid SPME sampling procedure was found to be a good method for qualitative analysis of the volatile components.

• Natural Product Sciences
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• v.3 no.2
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• pp.141-147
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• 1997

Volatile essential oils obtained by steam distillation from 55 plant parts of 42 species of representative aromatic plants newly collected in Korean peninsula have been evaluated for antimicrobial activity against 5 microorganisms. The essential oils derived from 15 plant parts and 9 plant parts were found to exhibit very strong antimicrobial activities by more than 95% inhibition at 100 ${\mu}g/ml$ against Staphylococcus aureus and Pseudomonas aeruginosa, respectively. Essential oil components such as l-limonene, ${\beta}-myrcene$, linalool, ${\gamma}-terpinene$, ${\alpha},{\beta}-phellandrene$, 1,8-cineole, l-borneol and bornylacetate, as a whole, have primarily contributed to the manifestation of the antimicrobial activity.

• Korean Journal of Pharmacognosy
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• v.10 no.1
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• pp.13-16
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• 1979

The essential oil composition by means of gas liquid chromatography, and the occurrence and distribution of flavonoid glycosides in leaves, peels and barks of citrus plants native to Je Ju island were investigated. Results indicate that the occurrence of p-cymene, d,l-limonene, linalool, geraniol and linalyl acetate in the essential oils, and of hesperidin in leaves, peels and barks are fairly common to these species.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.478-483
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• 1996

The aroma components of Korean green tea in the south western part of Mt. Chiri prepared by the traditional method from native variety were analyzed using GC and GC-MS. The patterns on GC chromatograms of the three samples from the flushes plucked in early spring were similar, though they are prepared by different producers in the area of Hadong-kun, Kyung sang nam-do. A total of 51 aroma compounds were identified in all samples. Main component in the aroma compounds of these teas were geraniol, benzyl alcohol, 2-phenylethanol, $\beta$-ionone, benzyl cyanide and linalool oxides. The aroma components of green teas manufactured by the different plucking periods were also compared. The amounts of geraniol, typical rose floral aroma were particularly decreased in the final plucking period. The amounts of pyrazines and furfuryl alcohol, typical roasted aroma and nutty aroma were slightly increased in later plucking period.