• Korean Journal of Food Science and Technology
• /
• v.28 no.5
• /
• pp.822-826
• /
• 1996

Volatile flavor components from various edible portions of Capsella bursa-pastoris were collected by simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Thirty four volatile flavor components, including 12 hydrocarbons, 2 aldehydes, 2 ketones, 5 alcohols, 1 ester, 10 acids and 2 miscellaneous ones were confirmed in whole samples. Thirty one components, including 11 hydrocarbons, 5 aldehydes, 4 ketones, 5 alcohols, 1 esters and 5 miscellaneous ones were confirmed in leaves. Twenty four components, including 5 hydrocarbons, 1 aldehyde, 2 ketones, 6 alcohols, 2 esters, 1 acid and 7 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in leaves compared with roots of these wild plants. The characteristic aroma of Capsella bursa-pastoris appeared to be due to combination of C6 alcohol and acids, terpene alcohol and sulfur containing compounds.

• Korean Journal of Food Science and Technology
• /
• v.26 no.4
• /
• pp.359-364
• /
• 1994

Volatile flavor components from various edible portions of Calystegia japonica $(T_{HUNB})\;C_{HOIS}$ were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Thirty nine volatile flavor components, including 21 hydrocarbons, 1 aldehyde, 4 ketones, 7 alcohols, 4 esters, 1 acid and 1 miscellaneous one were confirmed in leaves. Twenty six components, including 16 hydrocarbons, 2 aldehydes, 3 ketones and 5 alcohols were confirmed in stems, and 52 components, including 26 hydrocarbons, 2 aldehydes, 5 ketones, 13 alcohols, 1 ester, 1 acid and 4 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in roots compared with other portions of this wild plant.

• Korean Journal of Food Science and Technology
• /
• v.27 no.4
• /
• pp.464-470
• /
• 1995

Volatile flavor components from various edible portions of Commelina communis L. were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Eighty nine volatile flavor components, including 33 hydrocarbons, 4 aldehydes, 9 ketones, 23 alcohols, 6 esters, 10 acids and 4 miscellaneous ones were confirmed in whole samples. Twenty three components, including 14 hydrocarbons, 7 alcohols and 2 esters were confirmed in leaves. Six components, including 3 hydrocarbons and 3 alcohols were confirmed in stems, and 18 components, including 13 hydrocarbons, 1 ketone, 3 alcohols and 1 acid were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in leaves compared with other portions of this wild plant.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.2
• /
• pp.287-294
• /
• 2013

This study was investigated the chemical composition from Syneilesis palmata essential oil and the tendency of variation of the sesquiterpene compounds according to the harvesting time. The essential oils obtained by hydro distillation from the aerial parts of Syneilesis palmata were analyzed by GC and GC-MS. Ninety-eight compounds consisting of 9 aliphatic hydrocarbons, 17 sesquiterpene hydrocarbons, 11 aliphatic aldehydes, 1 terpene aldehyde, 8 aliphatic alcohols, 4 monoterpene alcohols, 16 sesquiterpene alcohols, 3 diterpene alcohols, 6 ketones, 11 esters, 8 oxides and epoxides, 3 acids and 1 miscellaneous one were identified from the oil. Spathulenol (22.33%) was the most abundant compound, followed by ${\beta}$- caryophyllene (6.23%), germacrene D (5.57%), longipinane (4.10%), and epiglobulol (3.65%). The volatile composition of Syneilesis palmata was characterized by higher contents of sesquiterpene compounds, especially sesquiterpene alcohols. The total content of 13 sesquiterpene compounds was decreased significantly from 2010 to 2012. ${\alpha}$-Caryophyllene, ${\beta}$-bisabolene, elemol, germacrene D, ${\beta}$-zingiberene, longipinane, and ${\beta}$-caryophyllene alcohol contents decreased, while ${\beta}$-bisabolol content increased during 3 years. The ecological responses to recent climate change may be influenced in the chemical components of natural plant terpenoids.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.1
• /
• pp.9-13
• /
• 2007

In this study, sesame oils and sesame meals(A, B) were obtained from roasted sesame at $200^{\circ}C$ and $220^{\circ}C$, respectively. The total volatile component(VC) contents of these samples(A, B) were as follows : The sesame oils had 1,397.1 ppm and 1,518.8 ppm, and the sesame meals had 663.2 ppm and 775.3 ppm for samples A and B, respectively : sesame flavor was16,507.9 ppm, The major VCs in the sesame oils were pentane, 2-butanone, pyrazine, methylpyrazine, 2,5- and 2,6-dimethyl pyrazine, furfuryl alcohol, guaiacol and 4-vinylguaiacol. The pyrazine contents of the seasame oils were 834.4 ppm and 816.4 ppm for samples A and B, respectively. The major VCs in the sesame meals were 2-butanone, hexanal, pyrazine, methyl pyrazine, 2,6-dimethyl pyrazine, furfuryl alcohol, and so forth. For artificial sesame flavor, the total VC content was 16,507.9 ppm, and the major VCs were 2-butanone, guaiacol, and 4-vinylguaiacol. Approximately 35.02% of the total VC content of sesame flavor was composed of 2-butanone, guaiacol, and 4-vinylguaiacol, and these constituted more than 1,000 ppm of its total VC content.

• Korean journal of food and cookery science
• /
• v.17 no.1
• /
• pp.55-59
• /
• 2001

To investigate the usefulness of Allium senescens as a aromatic edible plant, volatile flavor components and flavor pattern were analyzed. Essential oils of fresh and freeze dried Allium senescens were extracted by SDE(simultaneous steam distillation and extraction) method using diethyl ether as solvent. And their volatile flavor components were analyzed by gas chromatography(GC) and gas chromatography-mass spectrometry (GC-MS). A total of 46 components, including 11 hydrocarbons, 9 aldehydes, 4 alcohols, 2 esters, 7 acids, 4 ketones and 9 sulfur containing compounds were identified in fresh Allium senescens. In freeze dried Allium senescens, 8 hydrocarbons, 5 aldehydes, 3 alcohols, 5 esters, 2 acids, 3 ketones and 4 sulfur containing compounds were identified. Volatile flavor patterns of Chinese chive and Allium senescens were compared using electronic nose. The score of first principal component was significantly different in Allium senescens and Chinese chive.

• Korean Journal of Food Science and Technology
• /
• v.26 no.1
• /
• pp.68-73
• /
• 1994

An attempt was made to derermine the volatile flavor components of Dioscorea japonica. Essential oils from roots of the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Fifty nine volatile flavor components, including 35 hydrocarbons, 5 aldehydes, 1 ketone, 9 alcohols, 2 esters, 3 acids and 4 miscellaneous ones were confirmed in the young roots of Dioscorea japonica. Forty two components, including 23 hydrocarbons, 2 aldehydes, 7 alcohols, 1 ester and 8 acids and 1 miscellaneous one were confirmed in the roots of mature stage. ${\sigma}-3-Carene$ and dodecanoic acid were regarded as the most abundant components in young and mature roots repectively. The profile of volatile flavor components was markedly different in young and mature roots of Dioscorea japonica.

• Korean Journal of Food Science and Technology
• /
• v.28 no.5
• /
• pp.814-821
• /
• 1996

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components of Capsella bursapastoris. Essential oils from the samples were isolated by Simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Respective 30, 18, 29, and 26 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components evidently depended upon the drying methods. Trimethyl sulfide was regarded as the most abundant component in shady air dried samples, dimethyl trisulfide in presteamed and shady air dried samples, and phytol in microwave or freeze dried samples.

• Asian-Australasian Journal of Animal Sciences
• /
• v.29 no.7
• /
• pp.952-959
• /
• 2016

The objective of this study was to investigate the effects of 11 active compounds of essential oils (ACEO) on rumen fermentation characteristics and methane production. Two trials were conducted. In trial 1, ACEO (eugenol, carvacrol, citral, limonene, 1,4-cineole, p-cymene, linalool, bornyl acetate, ${\alpha}$-pinene, and ${\beta}$-pinene) at a dose of $1,000{\mu}L/L$ were incubated for 24 h in diluted rumen fluid with a 70:30 forage:concentrate substrate (16.2% crude protein; 36.6% neutral detergent fiber). Three fistulated Holstein cows were used as donors of rumen fluid. The reduction in methane production was observed with nine ACEO (up to 86% reduction) compared with the control (p<0.05). Among these, only limonene, 1,4-cineole, bornyl acetate, and ${\alpha}$-pinene did not inhibit volatile fatty acid (VFA) production, and only bornyl acetate produced less methane per mol of VFA compared with the control (p<0.05). In a subsequent trial, the effects on rumen fermentation and methane production of two concentrations (500 and $2,000{\mu}L/L$) of bornyl acetate, the most promising ACEO from the first trial, were evaluated using the same in vitro incubation method that was used in the first trial. In trial 2, monensin was used as a positive control. Both doses of bornyl acetate decreased (p<0.05) methane production and did not inhibit VFA production. Positive effects of bornyl acetate on methane and VFA production were more pronounced than the effects of monensin. These results confirm the ability of bornyl acetate to decrease methane production, which may help to improve the efficiency of energy use in the rumen.

• Journal of the Korean Society of Tobacco Science
• /
• v.24 no.2
• /
• pp.75-81
• /
• 2002

This study was performed to investigate the influence of curing conditions on the composition of essential oil during curing process of burley tobacco leaves. The curing conditions were the primed curing in vinyl house (house-curing), air-curing barn (air-curing) and stalk-curing in conventional curing house (stalk-curing). Total 90 compounds are identified from the steam volatile oils of harvest and cured tobacco leaves by GC and GC-MS, respectively. The major components were neophytadiene, hexadecanoic acid, 3,8,13-duvatriene-1,5-diols, oxide-9-methylene-3,13-duvadienols, solanone, megastigma-4,6,8-trien-3-ones, phenylacetaldehyde, $\beta$-phenylethyl alcohol, indole, dihydroactinidiolide and phytol. The amount of alcoholic compounds was decreased more than approximately 50% in cured leaves without regard to the curing conditions. $\beta$-Phenylethyl alcohol and 3,8,13-duvatriene-1,5-diols were decreased more in air curing and stalk curing than in house curing. The amounts of phenylacetaldehyde, solanone, $\beta$-damascone, $\beta$ -damascenone, oxysolanone and megastigma-4,6,8-trien-3-ones as ketonic compounds, dihydroactinidiolide and indole as miscellaneous compounds in air-cured and stalk-cured tobacco leaves were 2 times higher than those in house-cured leaves, while esteric and acidic compounds were not changed largely in content by curing conditions.