• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.208-213
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• 1996

The volatile flavor components were obtained from the aerial parts of Houttuynia cordata by a simultaneous distillation-extraction(SDE) method and bactericidal effects of the volatile flavor components on some strains were examined. Strong antibacterial activities were observed against Bacillus cereus, Bacillus subtilis, Vibrio cholerae 0-1 and Vibrio parahaemolyticus. To further elucidate the effective components in the extract, SDE extract was analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry(GC/MS). A total of 98 volatile compound were detected. Of these, 90 were confirmed including 6 hydrocarbons(0.34%), 12 alcohols(1.31%), 13 aldehydes(33.81%), 1 acetal(0.01%), 6 esters(1.16%), 2 acids(3.10%), 5 ketones(5.87%), 2 furans(0.06%), 1 phenol(0.18%), 41 terpenes(53.23%)and 3 miscellaneous compound(0.93%). Major components were determined to be $\beta$-mycene, decanal, cis-ocimene and 2-undecanone.

• 한국대기환경학회지
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• 제26권3호
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• pp.305-317
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• 2010

In this research, a total of 11 newly designated offensive odorants in Korea in 2008 and 2010 (styrene (S), toluene (T), p-xylene (p-X), methyl ethyl ketone (MEK), methyl isobutyl ketone (MIBK), butyl acetate (BuAc), isobutyl alcohol (i-BuAl), propionic acid (PA), butyric acid (BA), isovaleric acid (IA), and valeric acid (VA)) were selected as target compounds and analyzed from two types of gutter system in the urban environment. Because of the environmental significance of these compounds as offensive odorants, the results are meaningful enough to explore their behavior and distribution in the urban environmental systems. In the course of this study, samples were collected three times a day from two different gutter systems representing the wet (W) and dry (D) conditions. A large fraction of volatile organic compounds (VOCs) data fell into method detection limit (MDL) range with exceptions of toluene, p-xylene, and methyl ethyl ketone. In contrast, the results of organic fatty acids were distinguished by the relative dominance of butyric acid and propionic acid over others. If the concentration data of all odorants were converted into odor intensity (OI), the results of aromatics, ketones, acetate, and alcohol groups approached zero level. However, odor intensity of organic fatty acids was noticeably higher with the value of 2.8 (on average) from both W and D system, suggesting their potent roles as odorants in gutter system.

• 한국작물학회지
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• 제33권1호
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• pp.87-96
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• 1988

재배환경과 품질이 크게 상이한 한국의 만기작과 조기작, 그리이스 관행 재배에서의 생육환경, 잎담배의 화학성분 변화와 품질과의 관계를 분석한 결과, 1. 생육중 강우량은 한국의 만기작＆gt; 조기작＆gt; 그리이스작 순으로 적고, 일조시수는 강우량의 역순이었으며, 조기작은 만기작에 비해 이식후 30∼80일 기간중 강우량이 60% 적고, 일조시수는 20% 많았다. 2. 그리이스작은 한국 재배엽에 비하여 전질소, 니코틴, 석유에텔 추출물함량이 현저히 높았다. 그리이스작＆gt;조기작＆gt;만기작 순으로 휘발성 유기산, 정유성분 중성부의 함량이 높고 품질이 좋았으며, 조기작은 만기작보다 회분함량과 pH가 크게 낮았다. 3. 건조엽의 품질과 석유에텔추출물, 휘발성 유기산, 전질소함량은 정의 상관, 회분함량은 부의 상관을 보였다. 4. 품질평가를 위한 지수로는 총 휘발성 유기산(mg/100g), (equation omitted) 접합도가 높았다.

• 한국약용작물학회지
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• 제2권2호
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• pp.162-167
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• 1994

국내에서 자생하고 있는 광릉쥐오줌풀 및 넓은잎 쥐오줌풀의 지하부에서 지방산, 무기성분 및 휘발성 유기산의 조성을 분석한 결과는 다음과 같다. 1. 광릉 및 넓은잎 쥐오줌플의 조지방질 함량은 $3.7{\sim}4.5%$ 범위 이었고 지방산은 총11종이 동정되었는데 그중 특히 양적으로 많이 함유되어있는 linoleic acid, linolenic acid 및 palmitic acid 등은 산지에 따라 함량차이가 큰 경향을 보였다. 2. 희분함량은 $4.3{\sim}6.3%$ 이었고 무기성분중 많이 검출된 성분으로는 조규소$(SiO_2)$를 위시하여 K, Na, Ca, Mg, Al, Fe, Mn, Zn등 이었으며, Na, Fe, Zn 및 Cu 는 산지에 따라 함량차이가 큰 경향을 보였다. 3. 광릉 쥐오줌풀로 부터 분리한 산성분획으로 부터 40종의 성분을 확인하였으며 그중 dimethoxy-2-propenoic acid, 3, 4-dimethoxy benzoic acid, 4-methoxy phenyl-2-propenoic acid 이외에도 3-methyl butanoic acid(isovaleric acid), 3-methyl pentanoic acid, 2-methyl butanoic acid 등 branched-chain fatty acid 류가 양적으로 많이 검출되었다.

• 한국식품과학회지
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• 제51권5호
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• pp.438-446
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• 2019

숙성기간에 따른 감식초의 휘발성 성분을 알아보기 위하여 3-25년간 숙성한 감식초를 SPME-GC-MS로 분석하였다. 숙성기간에 따라 휘발성 성분 profile은 차이가 있었지만 22년 숙성한 감식초(PV-22)와 25년 숙성한 감식초(PV-25)는 휘발성 성분의 종류 및 농도가 매우 유사하였다. 총 90종의 휘발성 성분이 동정되었으며, 전반적으로 산류와 에스터류의 함량이 높았으며 그 다음으로 케톤류와 알코올류의 함량이 높았다. 산류 중 acetic acid는 숙성기간에 따라 8,925.0-26,132.3 ng/mL 범위로 검출되었다. 에스터류 중 ethyl acetate가 32.5-50,681.7 ng/mL 범위로 존재하였고, 알코올류 중 ethanol은 3년 숙성한 감식초(PV-3)에서만 9,578.5 ng/mL 농도로 존재하였다. 숙성기간에 따른 감식초의 휘발성 성분을 비교해 보면, 숙성기간이 짧았던 감식초 (PV-3)에서 휘발성 성분의 함량이 가장 높았는데 이 중 acetic acid, ethanol과 ethyl acetate의 함량이 휘발성 성분의 대부분을 차지하였다. 이와 대조적으로 숙성기간이 길었던 감식초(PV-15, PV-22와 PV-25)에서는 ethanol이 검출되지 않았으며, ethyl acetate도 낮은 함량으로 검출되었다. 휘발성 성분의 조성을 살펴보면 비교적 숙성기간이 길었던 감식초(PV-15, PV-22와 PV-25)에서는 산류의 함량이 가장 높았으며 그 다음으로 에스터류와 케톤류의 함량이 높았다. 이와 달리 숙성기간이 짧았던 감식초(PV-3)에서는 에스터류의 함량이 가장 높았으며 그 다음으로 산류와 알코올류의 함량이 높았다. 숙성기간이 증가할수록 산류, 알코올류와 에스터류의 함량이 감소한 반면, 알데하이드류와 케톤류의 함량은 증가하였다.

• 한국식생활문화학회지
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• 제12권1호
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• pp.53-61
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• 1997

This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were $4.46{\sim}4.90$ and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.

• 한국식품과학회지
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• 제27권5호
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• pp.789-793
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• 1995

전통 화식문화(花食文化)의 재조명을 위한 노력의 일환으로 아카시아 꽃잎의 화학성분 조성을 분석 검토하였다. 꽃잎의 수분함량은 86.6%이었다. 건물량 기준으로 조단백질 24.55%, 조회분 8.51% 및 총당 40.97%은 비교적 높은 함량이었으며, 아스코르브산도 160.44 mg% 함유되어 있었다. 유리당 함량은 건물량으로 fructose 75.23mg/g, sucrose 61.70mg/g 및 glucose 43.69mg/g 순이었고, 무기질은 주로 칼륨, 마그네슘, 칼슘, 철, 나트륨 등이 함유되어 있었다. 지방산 조성은 팔미트산 44.44%, 리놀레산 19.31%, 리노렌산 12.90% 등의 순이었고, 포화지방산과 불포화지방산의 비는 약 1.7 : 1이었다. 분석된 18종의 아미노산 중 필수아미노산의 비는 약 0.32%이었다. 휘발성 향기성분은 대부분이 저비점의 탄화수소류, 알콜류, 에스테르류, 유기산류 등으로 확인되었으며 octadecanoic acid 24.19% benzyl alcohol, 9.41%, linalool 7.05% heptacosane 5.43%, geraniol 4.28% 등이 주요 향기성분이었다.

• 한국식품영양학회지
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• 제8권3호
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• pp.184-191
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• 1995

This study was designed to investigate the changes In chemical characteristics of traditional kochujang increase in fermentation time, whereas that of total sugar decreased rather rapidly during aging of meju. Amino nitrogen content of meju Increased sharply up to 40 days of fermentation and then decreased there after On the other hand, ammoniacle nitrogen content continued to increase with increasing aging time. Initially, maltose was the most abundant free sugar, but was later replaced by glucose or fructose as the fermentation proceeded. Among non-volatile organic acids, pyroglutamic acid was present at an appreciably other organic acids did not change considerably during fermentation. The total free amino acid content Increased up to 40th day of aging and then decreased thereafter The was the most abundant amino acid followed in decreasing order by Try and Glu in meju fermented for 40 days.

• 한국식품영양학회지
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• 제14권1호
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• pp.15-19
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• 2001

삽주(Atractylodes japonica Koidzumi)의 약명인 창출(蒼朮)과 백출(白朮)로 휘발성 향기성분을 조사하기 위하여 n-pentane/diethyl ether용매로 사용하여 SDE방법으로 정유성분을 분리한 다음 GC/MS를 이용하여 성분을 확인하였다. 백출에서 30종 그리고 창출에서 28종류의 휘발성 향기성분을 확인하였으며, 백출의 향기성분을 관능기별로 보면 hydrocarbons 18종, carbonyls 2종, alcohols 5종, esters 5종이고, 창출은 hydrocarbons 14종, carbonyls 6종, alcohols 4종, esters 3종, acids 3종으로 각각 조사되었고, 백출 및 창출의 주요 향기성분으로서는 furanodiene 성분이 각각 27.9%, 15.7%, $\alpha$-cyperone 성분이 8.1%, 22.5%, alloaromadendrene 성분이 2.9%, 4.7% (1,1-biphenyl)-4-carbon aldehyde 성분은 창출에서만 8.7%로 확인되었다. 백출에서 limonene, p-cymene, p-cymen-8-ol, (1,1-biphenyl)-4-carbox aldehyde 등을 포함한 10종의 성분이 확인된 반면에 창출에서는 확인되지 않았고, 반면에 창출에서 $\alpha$-copaene; isocaryophyllene, $\beta$ -himachalene, germacrene B 등을 포함한 8종의 성분이 확인된 반면에 백출에서는 확인되지 않았다.

• Animal Bioscience
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• 제34권4호
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• pp.584-593
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• 2021

Objective: The objective of this study was to compare fenugreek (FG) with alfalfa (Alf) in ruminal fermentation and methane (CH4) production in vitro. Methods: Whole-plant FG harvested at 11- and 15-wk and Alf harvested at early and mid-bloom maturities, alone or as 50:50 mixture of FG and Alf at the respective maturity, were assessed in a series of 48-h in vitro batch culture incubations. Total fermentation gas and methane gas production, dry matter (DM) disappearance, volatile fatty acids, microbial protein and 16S RNA gene copy numbers of total bacteria and methanogens were determined. Results: Compared to early bloom Alf, FG harvested at 11-wk exhibited higher (p<0.05) in vitro DM and neutral detergent fibre disappearance, but this difference was not observed between the mid-bloom Alf and 15-wk FG. Regardless plant maturity, in vitro ruminal fermentation of FG produced less (p<0.001) CH4 either on DM incubated or on DM disappeared basis than that of Alf during 48-h incubation. In vitro ruminal fermentation of FG yielded similar amount of total volatile fatty acids with higher (p<0.05) propionate percentage as compared to fermentation of Alf irrespective of plant maturity. Microbial protein synthesis was greater (p<0.001) with 11-wk FG than early bloom Alf as substrate and 16S RNA gene copies of total bacteria was higher (p<0.01) with 15-wk FG than mid-bloom Alf as substrate. Compared to mid-bloom Alf, 15-wk FG had lower (p<0.05 to 0.001) amount of 16S RNA methanogen gene copies in the whole culture during 48-h incubation. Conclusion: In comparison to Alf, FG emerges as a high quality forage that can not only improve rumen fermentation in vitro, but can also remarkably mitigate CH4 emissions likely due to being rich in saponins.