• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.497-502
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• 2008

The volatile components in Gamdongchotmoo kimchi, unfermented and fermented for 3 or 25 days, were extracted via solvent-assisted flavor evaporation (SAFE), and then analyzed via gas chromatography/mass spectrometry (GCMS). A total of 57 components, including 14 S-containing compounds, 22 terpene hydrocarbons, 13 aliphatic hydrocarbons, 4 alcohols, and 4 miscellaneous components, were detected in Gamdongchotmoo kimchi. Among them, the S-compounds were quantitatively dominant. The aroma-active compounds were also determined via gas chromatography-olfactometry (GC-O), using aroma extract dilution analysis (AEDA). A total of 16 aroma-active compounds were detected via GC-O. The most intense aroma-active compounds in Gamdongchotmoo kimchi included 4-isothiocyanato-1-butene ($Log_3$ FD factor 7, rancid), an unknown($Log_3$ FD factor 7, spicy) and another unknown ($Log_3$ FD factor 7, seasoning-like). In addition, other aroma-active compounds, including dimethyldisulfide ($Log_3$ FD factor 6, rotten onion-like/sulfury), 2-vinyl-[4H]-1,3-dithiin ($Log_3$ FD factor 5, spicy/garlic-like), and an unknown ($Log_3$ FD factor 5, rancid/cheese-like) might be crucial to the flavor characteristics of Gamdongchotmoo kimchi.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.176-187
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• 1988

Volatile flavor components in the Chinese quince fruits were trapped by simultaneous steam distillation-extraction method, and these were fractionated into the neutral, the basic, the phenolic and the acidic fraction. In the identification of carboxylic acids, the acidic fraction was methylated with diazomethane. Volatile flavor components in these fractions were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The total of one hundred and forty-five compounds from the steam volatile concentrate of the Chinese quince fruits were identified: they were 3 aliphatic hydrocarbons, 1 cyclic hydrocarbon, 4 aromatic hydrocarbons, 9 terpene hydrocarbons, 17 alcohols, 3 terpene alcohols, 6 phenols, 21 aldehydes, 7 ketones, 28 esters, 27 acids, 3 furans, 2 thiazoles, 2 acetals, 3 lactones and 9 miscellaneous ones. The greater part of the components except for carboxylic acids were identified from the neutral fraction. The neutral fraction gave a much higher yield than others and was assumed to be indispensable for the reproduction of the aroma of the Chinese quince fruits in a sensory evaluation. According to the results of the GC-sniff evaluation, 1-hexanal, cis-3-hexenal, trans-2-hexenal, 2-methyl-2-hepten-6-one, 1-hexanol, cis-3-hexenol, trans, trans-2, 4-hexadienal and trans-2-hexenol were considered to be the key compounds of grassy odor. On the other hand, esters seemed to be the main constituents of a fruity aroma in the Chinese quince fruits.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2001.11a
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• pp.177-178
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• 2001

전지구적으로 볼 때, 삼림은 대기 중으로 유입되는 자연적 VOCs의 주요 배출원이다. 특히 우리나라의 경우에는 산림이 전 국토의 65%를 차지하여 자연적 VOCs의 주요 배출원일 것으로 추정된다. 자연적 VOCs는 산화과정에서 발생된 에어로졸입자 생성에 의한 blue haze 발생이나 광화학 반응으로 인한 오존생성을 발생시켜 대기질에 악영향을 미칠 수 있다. 그러나, 산림은 인간에서 삼림욕을 즐길 수 있도록 하는 등 최근에는 인간에게 좀 더 이로운 존재임이 과학적으로 입증되고 있다. (중략)

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.375-379
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• 1999

Volatile components of Cornsilk(Zea mays L.) were isolated by purge and trap headspace method and were analyzed by GC and GC/MSD. A total of 44 components were identified in the cornsilk volatile coponents including 9 alcohols 7 aldehydes and ketones 14 terpenes and terpene alcohols 3 pyrazines 5 hydrocarbons and 6 miscellaneous components. The major components were 2-propanol(8.08%) pen-tanol(1.82%) hexanol(2.86%) hexanal(3.68%) heptanal(7.40%) nonanal(7.93%) decanal (2.04%) $\alpha$-copaene(2.20%) limonene(1.68%) $\alpha$-selinene(1.03%) $\beta$-selinene(1.03%)

• Bulletin of the Korean Chemical Society
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• v.19 no.2
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• pp.164-169
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• 1998

Vulcanized rubber containing three kinds of oligomeric resins such as cashew resin, t-octylphenol formaldehyde resin and terpene modified wood rosin has been characterized by simultaneous pyrolysis methylation-gas chromatography/mass spectrometry (SPM-GC/MS). After methylation by the SPM method using tetramethylammonium hydroxide, the methylated pyrolyzates of the corresponding resins were detected with higher sensitivity than underivatized pyrolyzates without any interferences from other ingredients of vulcanized rubber.

• Journal of the Korean Chemical Society
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• v.39 no.7
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• pp.559-563
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• 1995

The three metabolites, Germacrene alcohol(1), Aaptamine(2) and Hexacyclic terpene(3) were isolated from Marine Sponge Luffariella sp., collected in October 1992, Manado Bay, Sulawesi in Indonesia showed in vitro activity against KB cancer cell line, and structure assignment for 1 was corrected by comparison of their spectral data with the literature $values^1$. Their structure were elucidated by $^1H$, $^13C$ NMR, $^1H$ $^13C$(1 bond) Heteronuclear Multiple Quantum Coherence Spectroscopy$(HMQC)^2$, $^1H$ $^13C$(2 and 3 bond) Heteronuclear Multiple Bond Correlation Spectroscopy$(HMBC)^3$, Electron Impact Mass Spectroscopy(EI ms), Ultra-violet Spectroscopy(UV) and Infrared Spectroscopy(IR).

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.114-114
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• 2018

Among the various volatile organic compounds (VOCs) emitted by the plant, floral scent plays a key role in attracting pollinators for reproduction and mediates ecological interactions. Floral scent is an important trait and industry drives the competition for flowers with novel scents. Chrysanthemum is one of the well-known ornamental plants and is a popular cut flower across the world. Floral scent and the genes responsible for the floral scent emission are poorly studied in chrysanthemum. In the present study, floral scent and the expression pattern of floral scent genes were analyzed in two chrysanthemum cultivars 'Golden Egg' and 'Gaya Glory'. Initially, intensity of the floral scent in five developing stages of flower including 'budding (B), bud developing (BD), initial blooming (IB), almost open (AO) and open flower (OF)' was analyzed using electronic nose (E-nose) with six metal oxide sensors. Based on the distance analysis, different stages of flower showed different relative intensity of scent according to the sensory evaluation. Although the scent pattern differed by stage, scent intensity was strongest in the OF stage in the completely opened flower in both the cultivars. Further, expression pattern of six genes in the floral scent pathway including FDS, IDI, ISPH, TPS2, TPS5 and TPS6 was observed in all the five stages of the flower in both the cultivars. The expression pattern of all the six genes differed by stage and the terpene synthase genes TPS2, TPS5 and TPS6 showed good expression levels in the $5^{th}$ flower stage compared to other stages. This study provides a preliminary data for understanding the regulation of floral scent in chrysanthemum.

• The Korean Journal of Ecology
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• v.24 no.1
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• pp.61-66
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• 2001

The total amount of monoterpenoids in A. artemisiifolia var. elatior leaves was increased continuously after Apr. and the highest amount was in Jul. The major monoterpenoids in A. artemisiifolia var. elatior leaves were consisted of 29 compounds and were dominated by No. 2, octene, α -pinene, β -myrcene ,1,3,6-octatrine, endo-borneol and (-)-bornyl acetate. The allelopathic effects of A. artemisiifolia var elatior leaves on the roots and shoots elongation of the selected plants were studied and there were significant allelopathic effects. The effects were much different between the selected plants and the effects signifcantly became higher with the quantity of leaves used in the experiment. The Lactuca sativa, Achyranthes japonica, and Oenothera odorta were suffered much higher effects than the other species. The allelopathic effects were also different with the leaves sampled in different seasons and the effects in july were found a little higher than in June and May.

• Korean Journal of Pharmacognosy
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• v.39 no.3
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• pp.218-222
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• 2008

This study was carried out to establish standard analytical methods for Ginkgo biloba leaf extract. Ginkgo flavonoids, terpene lactones, ginkgolic acids were employed as reference compounds for analytical method. Analytical method of US Pharmacopoeia was adopted for flavonoids and terpene lactones, and a new method was developed for ginkgolic acids. Analytical methods established in this study could be applied to a reasonable and unified quality control of G. biloba leaf extract.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.772-778
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• 1996

In order to investigate changes of flavor during food sterilization in retortable pluches, a model food system consisting of 50% chicken breast meat, 1% salt and 49% chicken stock was analyzed before and after retorting using GC and GC-MS. In the analysis of the volatile components collected by the nitrogen purge and trap technique before and after retorting, a total of 53 peaks were observed on chromatograms and 42 peaks were identified. Among the 42 peaks identified were 17 caused by aldehydes, 9 by hydrocarbons, 8 by alcohols, 6 by ketones, 1 by furan and 1 by terpene. Analysis of the data obtained from our model food system strongly suggested that the compounds responsible for retort flavor are 2-heptanone, 2-pentyl furan and various ketones.