• Food Science and Preservation
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• v.7 no.4
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• pp.366-372
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• 2000

Volatile flavor components in three grape(Vitis vinifera L.) varieties were extracted by SDE(Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Grapes of the following varieties were studies : Blackolympia, Campbell and Delaware. The volatile extracts were analyzed by GC-FID and GC/MS. The totals of 77, 72 and 74 volatile flavor components were identified in Blackolympia, Campbell and Delaware, respectively. (E)-2-Hexenal(20.36%), diethylacetal(18.03%), hexanal and ethyl acetate were contained as the main compounds of Blackolympia. In Campbell, ethyl acetate(30.81%) was relatively more abundant than other compounds and among functional groups, C$\_$6/ aldehydes and alcohols were major constituents of the extract. On the other hand, in Delaware, alcohols was the major constituent group and (E)-2-hexenal(21.07%) and (E)-2-hexena1-ol(19.43%) were the main compounds. All of three grape varieties contained a large amount of hexanal, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, thus C$\_$6/-compounds proved to be major volatile components of grape and small amount of terpenols were only detected from Delaware.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.80-90
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• 2001

This study was carried out to investigate to proximate compositions, free sugars, organic acids, amino acids, and volatiles from the fresh leaf, root and seed of coriander. The research results are as follows: Moisture was 79.93% in the leaf, 81.89% in the root. Crude protein, crude lipid and crude ash were the highest in the seed. Ascorbic acid was 65.4mg% in the leaf and 37.83mg% in the root. Glucose, fructose and sucrose were the major free sugars. Glucose was 7.92mg% and fructose 7.51mg% in the leaf. Sucrose was 17.34mg% in the root, highest level. Among organic acids, malic acid was 354.55mg% in the leaf, the highest level. The content rate of organic acids was high in the order of leaf, seed and root. The content rate of total amino acid was high in the order of seed, root and leaf. Glutamic acid and aspartic acid were high in the leaf and root. Glutamic acid and proline were high in the seed. The content rate of free amino acid is the same as that of total amino acid. Glutamic acid and serine were high in the leaf and seed. Glutamic acid and treonine were high in the root. The contents of total amino acid in each parts of the coriander was higher than that of free amino acid, The composition of amino acid in the total amino acid and free amino acid was different. The volatile constituents were extracted by steam distillation method and analyzed by GC-Mass. The content of the volatile constituents was 45.31mg% in the leaf, (E)-2-decenal was the highest, followed by decanal, 2-dodecenal, (E)-2-decen-1-ol in order, aldehyde and alcohol was major constituents. The content of the volatile constituents was 36.01mg% in the root and 54.37mg% in the seed. linalool was the highest in the root and seed. it was 22.27 %, 53.67% in root and seed.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.180-185
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• 2002

Volatile flavor components in three pear varieties (Pyrus pyriforia N.) of traditional cultivar, Bongri, Hwangsilri and Yongmokri, were collected by SDE method using the mixture of n-pentane and diethylether as an extract solvent and were identified by GC/MS. Among 97 compounds identified from all varieties, there were 72, 58 and 66 components in Bongri, Hwangsilri and Yongmokri, respectively. Ethyl acetate was the dominant constituent in all cultivars and also volatile profiles contained large quantity of ethanol and acetic acid. Butyl acetate identified as a main component in Bongri was not found in other pears, but in Hwangrilri and Yongmokri only 4 to 5 esters played important role in total volatile flavor composition. The volatile profiles of these three varieties were characterized by compounds in group of aldehydes, esters, alcohols, acids and ketones. As classified by functional group of separated and identified components, esters and alcohols in Bongri, alcohols in Hwangsilri, and esters in Yongmokri were roled as the title in composition of volatile flavor components. Although small amount, Yongmokri had the highest rate of volatile production at 6.552 mg/kg of pear while Hwangsilri produced the lowest at 4.175 mg/kg of pear.

• Journal of Pharmacopuncture
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• v.20 no.3
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• pp.179-193
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• 2017

Objectives: Nigella sativa (black seed or black cumin), which belongs to the Ranunculacea family, is an annual herb with many pharmacological properties. Among its many active constituents, thymoquinone (TQ) is the most abundant constituent of the volatile oil of Nigella sativa (N. sativa) seeds, and it is the constituent to which most properties of this herb are attributed. Methods: PubMed-Medline, Scopus, and Web of Science databases were searched to identify randomized control trials (RCTs) investigating the therapeutic effects of N. sativa and/or TQ. In this review, we investigated the clinical uses of N. sativa and TQ in the prevention and the treatment of different diseases and morbidity conditions in humans. Results: Black seed and TQ are shown to possess multiple useful effects for the treatment of patients with several diseases, such as inflammatory and auto-immune disorders, as well as metabolic syndrome. Also, other advantages, including antimicrobial, anti-nociceptive and anti-epileptic properties, have been documented. The side effects of this herbal medicine appear not to be serious, so it can be applied in clinical trials because of its many advantages. Conclusion: Some effects of N. sativa, such as its hypoglycemic, hypolipidemic and bronchodilatory effects, have been sufficiently studied and are sufficiently understood to allow for the next phase of clinical trials or drug developments. However, most of its other effects and applications require further clinical and animal studies.

• Korean Journal of Pharmacognosy
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• v.39 no.1
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• pp.7-18
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• 2008

The chemical composition of the volatile constituents from the leaves, stems, and roots of Acanthopanax sessiliforus growing wild in Mt. Deok-Yu was determined by GC and GC-MS spectrometric analysis with the aid of NBS, Wiley Library and RI indice searches. The major constituents identified were ${\delta}-3-carene$ (7.24%), limonene (8.10%), ${\beta}-thujene$ (17.85%), trans-bicyclic hydrocarbon (13.35%) and ${\delta}-cadinene$ (4.28%) in the leaves from one year-grown plants, tricyclene (7.21%), ${\beta}-myrcene$ (7.62%), limonene (10.23%), ${\beta}-thujene$ (15.61%) and dihydroedulan I (6.12%) in the leaves from three years-grown plants, ${\delta}-3-carene$ (4.96%), limonene (5.93%), ${\beta}-phellandrene$ (17.31%) and naphthalene (7.79%) in the stems from one year-grown plants, ${\alpha}-pinene$ (5.21%), limonene (5.12%) and ${\beta}-phellandrene$ (9.82%) in the stems from three years-grown plants, ${\alpha}-pinene$ (12.73%), ${\beta}-pinene$ (11.16%), ${\delta}-3-carene$ (6.16%) and ${\gamma}-cadinene$ (23.39%) in the roots from one year-grown plants, and ${\alpha}-pinene$ (17.25%), ${\beta}-pinene$ (9.35%), ${\delta}-3-carene$ (7.26%) and ${\gamma}-cadinene$ (17.95%) in the roots from three years-grown plants.

• Korean Journal of Plant Resources
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• v.21 no.4
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• pp.237-248
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• 2008

The chemical composition of the volatile constituents from broad-leaved indeciduous trees was determined by GC and GC/MS spectrometric analysis with the aid of NBS, Wiley Library and RI indice searches. The major constituents were identified as hotrienol (9.21%) from Ligustrum japonicum flowers, undecane (32.12%) from Pittosporum tobira leaves, 1,8-cineole (45.32%) from Illicium religiosum leaves, ${\gamma}$-terpinene (15.62%) from Neolitsea aciculata leaves, 1,8-cineole (14.66%) from Cinnamomum japonicum leaves, 2-acetyl-5-methylfuran (54.51%) from Camellia sinensis leaves, and ${\gamma}$-elemene (18.59%) from Dendropanax morbifera leaves.

• Food Science and Preservation
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• v.30 no.6
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• pp.944-959
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• 2023

This study investigated the essential oil composition of fresh Panax ginseng root and identified novel compounds from ginseng oil. The oil was divided into five fractions (neutral, basic, phenolic, acidic, and aldehydic). In total, 149 constituents, including 29, 19, and 38 compounds in the basic, phenolic, and aldehydic fractions, respectively, were identified by gas chromatography (GC) and GC-mass spectrometry (MS). The primary constituents of the total ginseng volatile oil were α-humulene (13.91% as a peak area), bicyclogermacrene (13.59%), β-caryophyllene (8.24%), α-neoclovene (7.78%), and α- and β-panasinsenes (5.14% and 7.53%). The primary constituents of the basic fraction were 2-isopropyl-3-methoxypyrazine (35.51%), 3-sec-butyl-2-methoxy-5-methylpyrazine (31.54%), 2-isobutyl-3-methoxypyrazine (8.64%), and 2-methoxy-3-methylpyrazine (8.40%), whereas in the phenolic fraction, these were benzoic (25.40%), octanoic (11.57%), nonanoic (9.16%), propionic (6.35%), and decanoic acids (6.16%). The primary constituents of the aldehydic fraction were 4-(2-furyl)-3-buten-2-one (23.41%), benzaldehyde (10.18%), cis-2-heptanal (9.42%), 3-(α-furyl)-propenal (8.51%), and 2-phenyl-2-butenal (7.28%). Among these, the phenylalkenal compounds, including 2-phenyl-2-butenal, 2-methyl-3-phenyl-2-propenal, 5-methyl-2-phenyl-2-pentenal, 5-methyl-2-phenyl-2-hexenals, 2-phenyl-2-octenal, and 2-phenyl-2-nonenal, were newly identified in this study as ginseng volatile constituents. Furthermore, 2-phenyl-2-nonenal was identified as a plant-based volatile constituent for the first time in this study.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2004.09a
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• pp.63-67
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• 2004

A field pilot study on remediation of diesel-contaminated soil by hot air injection/extraction process constructing soil piling system was conducted to evaluate the effects of hot air on the removal of diesel and each constituent. After the heating process of 2 months, the equilibrium temperature of soil reached to 10$0^{\circ}C$ and soil TPH concentration was reduced to about 72% against the initial concentration. Additional extraction process of 2 months induced the continuous extraction of residual diesel and the increment of microbial activity, which made soil TPH concentration reduced to 95%. In addition biological removal of non volatile constituents in diesel was verified indirectly and the removal pattern of each DRO(diesel range organic) as soil temperature was explained.

• Journal of Environmental Analysis, Health and Toxicology
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• v.21 no.4
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• pp.264-280
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• 2018

In this study, volatile organic compounds (VOCs) were measured using a proton transfer reaction-time of flight-mass spectrometer (PTR-ToF-MS) at the Seoul Metropolitan Area Intensive Monitoring Station (SIMS) in Korea during the summer season of 2018. The results revealed that oxygenated VOCs (OVOCs) contributed a large fraction (83.6%) of the total VOCs, with methanol being the most abundant constituent (38.6%). The VOCs measured at SIMS were strongly influenced by local conditions. Non-volatile organic compounds (NVOCs), such as pinene, increased due to northeasterly wind direction in the morning, and OVOCs and anthropogenic VOCS (AVOCs) increased with northwesterly wind direction during the daytime. This was the result of the eastward location of Bukhansan National Park and the westward location of urban area from the SIMS location. The VOCs included abundant oxidized forms of VOCs, which can affect the generation of fine dust through various response pathways in the atmosphere. The real-time measurement technique using PTR-ToF-MS suggested in this study is expected to contribute to an improved scientific understanding of high-concentration fine dust events because the high temporal resolution makes it possible to analyze the variations of VOCs reflected in dynamic events.

• Applied Biological Chemistry
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• v.30 no.3
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• pp.264-271
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• 1987

Baikhaju, Nockpaju, Dongdongju and Chungmyungju of the traditional Yakjus - the native alcoholic beverage of Korea - with the different fermentation methods were brewed and the volatile odor components were analized by gas chromatography methods of headspace gas. The general constituent content in them was different a little, and formaldehyde, acetone, acetaldehyde, ethylacetate, ethylalcohol, n-propanol, iso-butanol, iso-amylalcohol, diacetyl and dimethyl sulfide were separated and quantified into the volatile aroma components. The contents of acetaldehyde, ethylacetate and n-propanol were $17{\sim}73ppm$, and iso-amylalcohol were $418{\sim}925ppm$. The contents of formaldehyde and acetone were $0{\sim}2.15ppm$, and that of diacetyl and dimethyl sulfide were $0.032{\sim}1.012ppm$, and $5{\sim}65ppb$.