• Food Science and Biotechnology
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• 제14권4호
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• pp.529-532
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• 2005

Volatile compounds, isolated from Chopi (Zanthoxylum piperitum A.P. DC.) using steam distillation, were analyzed by gas chromatography/mass spectrometry-olfactometry (GC-MS-O). Forty-six volatile compounds, consisting of 12 hydrocarbons, 8 aldehydes, 5 esters, 12 alcohols, 4 ketones, 4 oxides and 1 acid, were tentatively identified from the essential oil of Chopi. Unidentified compounds constituted 7.2% of the total peak area. Limonene was the most abundant compound, followed by geranyl acetate, citronellal, cryptone and ${\beta}$-myrcene. In addition, aroma-active compounds, in particular citronellal and limonene, which are related to the citrus and Chopi flavors of Chopi essential oil, were detected. The aroma of Chopi essential oil had a score of 4.8 on the preference test (neither like nor dislike) and a score of 5.97 on the intensity test (slightly strong) using the 9-point hedonic scale.

• Food Science and Biotechnology
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• 제17권3호
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• pp.669-674
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• 2008

Zanthoxylum schinifolium and Zanthoxylum piperitum A.P. DC. belong to the Rutaceae family and are perennial, aromatic, and medicinal herbaceous plants. In this study, their aroma compounds were isolated by steam distillation extraction using a Clevenger-type apparatus, and then further analyzed by gas chromatography (GC) and gas chromatograph/mass spectrometry (GC/MS). The yields of the essential oils from Z. schinifolium and Z. piperitum AP. DC. were 2.5 and 2.0%(w/w), respectively, and the color of their oils was quite similar, a pale yellow. From the distilled oil of Z. schinifolium, 60 volatile compounds which make up 87.24% of the total composition were tentatively identified, with monoterpenes predominating. $\beta$-Phellandrene (22.54%), citronellal (16.48%), and geranyl acetate (11.39%) were the predominantly abundant components of Z. schinifolium. In the essential oil of Z. piperitum AP. DC., 60 volatile flavor components constituted 94.78% of the total peak area were tentatively characterized. Limonene (18.04%), geranyl acetate (15.33%), and cryptone (8.52%) were the major volatile flavor compounds of Z. piperitum A.P. DC.

• Food Science and Biotechnology
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• 제16권3호
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• pp.374-380
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• 2007

Chemical and sensory profiles of 5 Korean commercial rice wines (yakju) were developed using descriptive, physicochemical, and volatile analyses. Color, 6 aroma, and 5 taste attributes of these rice wines were evaluated by a panel of 13 judges. Sample wines were analyzed for titratable acidity, ethanol content, pH, Hunter colorimeter value, organic acids, and free sugars. Volatile analysis of the samples revealed the presence of 2 acids, 7 alcohols, 19 esters, and 5 miscellaneous compounds. Based on principal component analysis of the descriptive data, rice wines were primarily separated along the first principal component, which accounted for 57% of the total variance between the rice wines with high intensities of 'color' and 'sweet aroma' versus 'ginseng' aroma.

• 한국식품영양과학회지
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• 제23권1호
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• pp.130-136
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• 1994

Voltaile aroma components and fatty acid in fruit of Broussonetia kazinoki siebold were investigated . The experimental results revealed the presence of 41 volatile components . Forty one compounds , including 4 hydrocarbons(2.45), 7 aldehydes (20%), 3 ketones(1.0%), 7 terpenes(18.05), 8 acids (42%), 4 alcohols (4.2%) and 5 phenols (9.85) were identified. The content of crude lipid was 28.5% . Fatty acid composition were mainly consisted of linoleic (91.61%) and followed by oleic(3.525) , palmitic (3.40%), stearic (0.855) and linolenic acid(0.39%)

• 한국식품영양과학회지
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• 제16권4호
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• pp.328-332
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• 1987

한국산 표고버섯의 생것과 가열한것의 향기성분을 GC, GC-MS를 이용하여 분석한 곁과는 다음과 같다. 1) 생 표고버섯에서는 향기성분 10종을 동정하였으며 이들중 1-octen-3-ol이 71.05%, ethylacetate 1.17%, 2-octenol 1.22%, 그리고 octylalcohol 1.05%로 전체의 향기성분 중에서 74.47%를 함유하고 있었으며 2) 가열중인 것에서는 8종을 동정할 수 있었으며 1-octen-3-ol이 83.68%, ethylacetate 2.24%, 2-octenol 1.55%, octylalcohol 1.28% 및 1,2,4-trithiolane 1.91%로 전체 향기성분의 90.56%를 함유하였다. 3) 1,2,4-trithiolane과 1,2,4,5-tetrathiane은 유황화합물의 향기성분들로서 표고버섯 향기의 특징으로 인정되었다.

• 한국식품영양과학회지
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• 제15권3호
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• pp.258-262
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• 1986

한국산 느타리버섯의 생것과 조리 중의 향기성분을 GC, GC-MS를 이용하여 분석한 결과는 다음과 같다. 1) 생 느타리버섯의 향기성분 24종을 확인 동정하였다. 이들 중 3Octanol이 46.01% 3-octanone은 18.75%, 1-octene-3-ol이 15.39% Isobutyl alcohol이 3.48%, 그리고 Isoamylalcohol은 3.07%, 2-methylbutylalcohol이 2.34%로 이들 6가지 성분이 전체 향기성분중에서 89.04%를 차지하였다. 2) 조리 중 느타리버섯에서는 향기성분 16종을 확인 동정하였으며 이중 1-octen-3-ol이 66.50%, 3-octanol 10.99%, 3-octanone 9.77% 1-octen-3-one 1.3% 및 Octyl alcohol 1.12%로 이들 5가지 성분이 전체의 향기성분 중에서 89.61%로 조성 되었다. 3) 느타리버섯의 생것이나 조리 중의 향기성분은 대부분이 Carbonyl 화합물과 Alcohol류로 되어 있었으며 탄소수는 $2{\sim}8$개인 저급 지방족화합물로 되어 있었다.

• 한국식품영양과학회지
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• 제25권4호
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• pp.654-658
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• 1996

제호탕의 유기산 함량은 formic acid 739.Snm(0.07%), lactic acid 2162.1ppm(0.22%), acetic acid 3204ppm(0.32%), citric acid 31763.7ppm(3.2%)이었으며 가장 특이한 것은 citric acid가 3.2%를 함유하는 것으로 나타나 제호탕의 신맛에 근원인 것으로 생각되었다. GC/MSD사용하여 확인된 제호탕의 향기성 분은 39종으로 이들의 구성 성분을 분류하면 hydrocarbon류(30.81%) 17종, adehyde류(7.18 %) 1종, ketone류(4.79%) 2종, terpene류(25.96%) 8종, acid류(16%) 4종, alcohol류(5.42%) 2종, phenol류(2.76%) 2종, 그리고 기타 향기(7.68%) 3종이었다. 이 결과로 볼 때 hydrocarbon류, terpene류, acid류가 전체 향기성분의 70%이상을 차지하여 이들이 제호탕의 특유한 향기성분이었다. 제호탕의 색소 추출액은 200~400nm에서 최대 홉수파장을 나타내어 황색~적색 계통의 여러가지 색소가 혼합되어 있음을 알 수 있었다.

• 한국작물학회지
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• 제31권2호
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• pp.231-237
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• 1986

향미종 연초 재배에서 재식밀도 및 질소 시비량에 따른 생육특성 및 수량, kg당 가격과 향미종 연초의 특징인 휘발성 유기산 함량의 관계를 분석, 재배법에 활용코자 시험한 결과, 1. 10 a당 13,885주에서 24,997주로 밀식할수록, 주당 생장량은 감소하나 LAI는 증가하였으며 수량은 21.875주까지 유의성 없이 증가하였으나 그 이하에서는 증가를 보이지 않았다. 2. 10a 당 질소 시비량을 1.5, 3.0, 4.5kg 증비 할수록 주당 생장량, 잎의 크기 및 LAI가 증가하고 수량 및 kg당 가격이 유의하게 증가하는 경향이였다. 3. 발뢰 7 일 전 엽중 질소 함량은 처리간 차를 나타냈으나, 건조엽중의 질소, 환원당, 니코딘 함량에서는 재식밀도 및 질소수준간 일정한 경향을 보이지 않았다. 4. 초장 및 엽의 크기가 작을수록 건조엽중 2-methyl butanoic, 3- methyl butanoic 및 3- methyl pentanoic acid의 함량이 높은 경향이었으며, 5. 건조엽중 휘발성 유기산 함량과 개화기의 초장(r=-0.49), 최대엽장(r=-049), 일주당 엽면적(r=-0.47)은 유의한 부의 상관을 보였다. LAI 및 단위엽면적당과는 각각 유의한 상관을 보이지 않았다.

• Preventive Nutrition and Food Science
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• 제13권2호
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• pp.128-133
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• 2008

The volatile flavor components were isolated from the roots of Saussurea lappa C.B. Clarke produced in Korea and China by the hydro distillation, and were analyzed by gas chromatography-mass spectrometry (GC/MS). 63 aroma compounds representing 87.47% of the total peak area were tentatively identified, including 13 alcohols (22.56%), 26 hydrocarbons (21.78%), 4 aldehydes (21.24%), 11 ketones (18.04%), 1 oxide (0.52%), 3 esters (0.16%), 1 carboxylic acid (0.02%) and 4 miscellaneous components (3.15%). 46 volatile flavor components of imported S. lappa C.B. Clarke constituted 65.69% of the total volatile composition were tentatively characterized, consisting of 1 aldehyde (23.32%), 24 hydrocarbons (16.69%), 10 ketones (15.84%), 7 alcohols (8.92%), 1 oxide (0.83%), 2 esters (0.07%) and 1 acid (0.02%). The predominant components of both essential oils were (7Z,10Z,13Z)-7,10,13-hexadecatrienal and dehydrocostuslactone.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1053-1058
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• 1998

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).