• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.311-314
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• 1990

The volatile fraction of Oenanthe stolonifera DC. was extracted by a steam distillation under the atmospheric pressure and analyzed by gas chromatography(GC) and gas chromatogra-phy/mass spectrometry(Gc-MS) The experimental results revealed the presence of 63 volatile components. Among them 39 components identified were composed of 20 hydrocarbonss(61.94%) 9 alcohols(8.76%) 3 ketones(11.5%) 1 ester(1.34%) 1 aldehyde (2.29%) and 5 miscellaneous \ulcorner92.35%) The major volatile components of Oenanthe stolonifera DC. were limo-nene(12.12%) pulegone(94.8%) germacrene D(8.34%) and $\beta$-pinene(7.68%)

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.420-426
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• 1995

Volatile compounds in raw oyster and oyster hydrolysate produced with protease were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Sixty-two volatile compounds were detected in both samples. Of these, 57 were positively identified, composed mainly of aldehydes(12), ketones(9), alcohols(14), nitrogen-containing compounds(9), acids(6), terpenes(4), and miscellneous compounds(8). Levels of acids decreased after hydrolysis, whereas several other compounds such as aldehydes, ketones, and nitrogen containing compounds increased. Pyrazines, found in high abundance, were only detected in oyster hydrolysate.

• Microbiology and Biotechnology Letters
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• v.28 no.5
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• pp.303-308
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• 2000

The character-istics of the volatile flavor components of traditional Korean Nuruk produced by Aspergillus oryze NR 3-6 and Penicillium expansum NR 7-7 were investigated. Volatile flavor of Nuruk was identified twenty-one components by gas chromatography-mass spectronmeter. Major flavor components were alkanes such as tridecan, tetradecan, penta-decane, hexadecane, heptadecane, octadecan, undecane, and dodecane.

• Journal of the Korean Society of Tobacco Science
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• v.16 no.1
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• pp.20-25
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• 1994

The volatile components were extracted from root of Cnidium officinale M. by SDE(Simultaneous steam distillation and extraction) apparatus and analyzed by GC/M.5 and GC retention index matching. The experimental results revealed the presence of over 22 volatile components. Major components were cnidilide (35.1%), neocnidilids (13.4%), ligustilide (23.2%). The essential oils were separated by silica gel column chromatography(Merck 70-230mesh), and 4 fractions among 12 fractions separated had a, good aroma character.

• Microbiology and Biotechnology Letters
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• v.27 no.6
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• pp.491-499
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• 1999

A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12$^{\circ}C$. saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatography/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 II Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m$\times$0.32mm$\times$0.25${\mu}{\textrm}{m}$ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate, n-hexyl acetate, ethl caprylate, ethyl caprate, diethy succinate, ethyl hexadecanoate, 2-pheneethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different(p<0.05).

• KSBB Journal
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• v.24 no.1
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• pp.17-24
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• 2009

For the biosurfactant production process at first Candida bombicola, Sphingomonas yanoikuyae, Sphingomonas chungbukensis and Myxococcus flavescens were studied. As the most productive microorganisms C. bombicola, S. yanoikuyae and S. chungbukensis were selected. During many petrochemical industrial processes variable volatile organic componds are produced and they can cause an unpleasent and unhealthy atmosphere. Usually the volatile organic compounds are treated with chemical detergents. The chemical detergents cannot be easily degradable and can be accumulated in the nature. In this study we tried to develop a production process for the biosurfactants, which can substitute some chemical detergents in some chemical processes, with microorganisms. At second the treatment of the volatile organic compounds with the biosurfactants were tested and compared with the treatment with chemical detergent. The production productivities of the biosurfactant with microorganisms were compared. The growth patterns and kinetics of the microbial cells and the surface tension values of the biosurfactants were studied. The changes of the surface tension in variable pH conditions and sodium chloride concentrations were also studied. The volatile organic carbons were treated in a small plant scale. As the result of this study, it indicated that the specific growth rate of S. chungbukensis was the fastest by 0.144 ($hr^{-1}$). For surface tension, C. bombicola (38.1 dyne/cm) had the lowest value, and solubility of the volatile organic carbon was similar in C. bombicola and S. chungbukensis. (Toluene: about 0.1 Unit, Chloroform: about 0.6${\sim}$0.7 Unit, Benzene: about 0.5${\sim}$0.8 Unit). The biosurfactant, which were produced by C. bombicola, was selected for the further study for the volatile organic carbon treatment. With the biosurfactans from C. bombicola could remove the volatile organic carbon about 80% and this removal rate can be comparable with chemical detergent.

• Journal of Life Science
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• v.12 no.5
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• pp.589-594
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• 2002

Changes in the content of volatile terpenoids were investigated with heat-treated carrot. As heat treatment temperature became higher, the amount of volatile terpenoids decreased significantly. According to heat-treatment period, the volatile terpenoids, a-pinene and total terpenoids, decreased drastically during the initial 30-minutes of heat treatment but the rate of decrease slowed down afterwards. When changes in the content of volatile terpenoids in carrot juice were investigated according to sterilization temperature and period, the content decreased quickly with higher sterilization temperature. According to sterilization period, the content of volatile terpenoids decreased drastically during the initial 20-minutes of sterilization but decreased gradually afterwards. The amount of total terpenoids decreased more when sterilization was done at 10$0^{\circ}C$ for 20 minutes compared to sterilization at 6$0^{\circ}C$ and 8$0^{\circ}C$ for 60 min. In order to reduce the amount of volatile terpenoids in carrot juice, sterilization at high temperature for a short period of time would be more effective compared with sterilization at low temperature for a long period of time.

• Journal of Ginseng Research
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• v.21 no.3
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• pp.214-218
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• 1997

New simple methods for the Isolation of sesquiterpenes from Panax ginseng were developed. First, volatile compounds were isolated by simultaneous distillation and extraction (SDE) with 30% methanol and $\alpha$-hexane instead of water and ethyl ether/pentane (1:1). Secondly, head space volatiles in U-shaped tube at 7$0^{\circ}C$ were passed through C18 Sep-Pak by nitrogen gas streaming and the adsorbed volatiles were fluted by $\alpha$-hexane. TLC analysis showed that the volatile concentrates consisted mainly of terpenes when colored by vanillin-sulfuric and. GC/MS data revealed that approximately 30 sesquiterpenes of molecular weight 204 occupied 81.1% or more of the volatile concentrates isolated by those two newly developed methods. Among these, alloaromadendrene, germacrene B, isocaryophyllene, $\alpha$-neoclovene, ${\gamma}$-muurolene, $\beta$-panaslnsene, and $\alpha$-humulene were identified as being major sesqulterpenes by authentic samples or literatme search Key words : Panax ginseng, volatile compound, sesquiterpene, isolation, new method, GC/MS.

• Food Science and Preservation
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• v.4 no.3
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• pp.295-300
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• 1997

The water extract of mustard seed was fractionated by solvents with an increase of polarity, and antimicrobial activities of each extracts were examined, and volatile compounds of each extract were identified by GC-MS. When the water extract was fractionated with solvents, the antimicrobial activities were high in the order of chloroform, ethylacetate, hexane, butanol and aqueous layer. In chloroform fraction, 16 volatile compounds, including 2 isothiocyanates such as 3-isothiocyanato- 1-propene and 4-isothiocyanato- 1-butane, 1 nitrile and 4 acids were identified, their contents were higher than other fractions. Twelve, 10, 4 and 7 volatile compounds were identified in ethylaceate, hexane, butanol and water fractions, respectively. The volatile compounds were considerably less in the fractions of butanol and water than others.

• 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.