• Korean Journal of Pharmacognosy
• /
• v.8 no.2
• /
• pp.69-72
• /
• 1977

The investigation is involved with the development of the new method of decoction preparation in order to prevent the loss of volatile oil from crude drugs. Volatile oil in crude drug containig volatile oil ranged from 1 to 2.2% in content. Volatile oil content in crude drung prescription which main component is a crude drug containing volatile oil was $0.11{\sim}0.39\;ml$. It was found that traditional method of decoction preparation has caused to lose almost all of the volatile oil. Application of method of Pharmacopoea (Kp II) for the preparation of decoction prevented the loss of volatile oil from one half to two-third of its content. The method of Pharmacopoea to which air condenser was attached could completely prevented the loss of volatile oil from the preparation.

• Mycobiology
• /
• v.35 no.4
• /
• pp.241-243
• /
• 2007

Antifungal activities of clove essential oil and its volatile vapour against dermatophytic fungi including Candida albicans, Epidermophyton floccosum. Microsporum audouinii, Trichophyton mentagrophytes, and Trichophyton rubrum were investigated. Both clove essential oil and its volatile vapour strongly inhibit spore germination and mycelial growth of the dermatophytic fungi tested. The volatile vapour of clove essential oil showed fungistatic activity whereas direct application of clove essential oil showed fungicidal activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.2
• /
• pp.209-213
• /
• 1997

Since Houttuynia cordata is well known as a medicinal herb, due to its antibacterial activity on various microorganisms, present investigation was performed to identify the flavor compounds for volatile essential oil. Volatile essential oil was collected by simultaneous distillation-extraction(SDE), and then the oil components were separated on HP-5 capilliary column$(25m{\times}0.25mm\; i.d.)$ and identified those components by GC-MS. Fifty two compounds were isolated from the volatile essential oil of Houttuynia cordata and forty four were positively identified by GC-MS. The volatile compounds were composed mainly of terpenoids(25 classes), aldehydes(7 classes), alcohols(4 classes), ketones(3 classes), acids(1 class) and miscellaneous compounds(4 classes). Of these, the major compounds were ${\beta}-myrcene$, ${\beta}-ocimene$, decanal, 2-undecanone and geranyl propionate.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.4
• /
• pp.930-940
• /
• 2012

A comparison of essential oils composition of Aster tataricus L. (gaemichwi), Ligularia fischeri (gomchwi), Solidago virga-aurea var. asiatica Nakai (miyeokchwi), and Aster scaber (chamchwi) was performed by gas chromatography and mass spectrometry for the identification of volatile flavor characteristics in chwi-namuls. The essential oils were extracted by the hydro distillation extraction method. One hundred volatile flavor components were identified from gaemichwi essential oil. ${\alpha}$-Pinene (11.5%) was the most abundant compound, followed by myrcene (8.9%) and ${\beta}$-pinene (7.5%). Ninety-one volatile flavor components were identified from the essential oil of gomchwi. Aromadendrene (14.8%) was the most abundant component, followed by ${\beta}$-caryophyllene (7.6%) and 1-methyl-4-(1-methylethylidene)-cyclohexene (7.3%). Ninety-five volatile flavor constituents were detected in the essential oil of miyeokchwi, moreover, spathulenol (15.7%) was the most abundant component. Ninety-six volatile flavor constituents were detected in the essential oil of chamchwi. Epi-bicyclosesquiphellandrene (21.9%) was the most abundant component, followed by ${\beta}$-caryophyllene (9.5%) and ${\delta}$-terpinene (8.9%). The essential oil composition of gaemichwi was characterized by a higher contents of pinenes. The essential oil composition of gomchwi can be easily distinguished by the percentage of aromadendrene. Spathulenol and epi-bicyclosesquiphellandrene were regarded as the characteristic odorants of miyeokchwi and chamchwi, respectively.

• Korean Journal of Food Science and Technology
• /
• v.30 no.4
• /
• pp.739-744
• /
• 1998

Changes of volatile flavor compounds in sesame oil during industrial process (roasting temp. $225{\pm}2^{\circ}C$, roasting time 15 min) were investigated. Total volatile flavor compounds of 1 st expressed oil from roasted sesame seeds were 536.3 ppm, and those of 2nd expressed oil from sesame seed cake, residue of 1st expression, were 266.8 ppm. Those of 1st filtered oil, fixed oil and 2nd filtered oil were 472.2 ppm, 472.4 ppm and 443.0 ppm, respectively. Volatile flavor compounds were gradually decreased during processing. Top notes $(peak{\;}No.1{\sim}26)$ playing an important role in the aromatic character of sesame oil, of 2nd expressed oil were markedly reduced (70.67% of initial content). Especially pyrazine compounds showed the largest reduction in 2nd expressed oil. Total volatile flavor compounds of fixed oil, filtered oil were reduced slightly.

• Korean Chemical Engineering Research
• /
• v.57 no.6
• /
• pp.883-890
• /
• 2019

Two-phase flow near the wellbore in volatile oil reservoirs causes complications in well test analysis. In this study, the flow behavior of volatile oil reservoirs below the bubble-point pressure and the potential of radial composite model for interpretation of two-phase well test in volatile oil reservoirs was investigated. A radial composite model was used for two-phase well test analysis. A new procedure was developed to interpret well test data and estimate the radius of the two-phase region. The changes in fluid composition near the wellbore during drawdown test were found to increase the saturation pressure, which affects the saturation profile during build-up. Well test results showed that the radial composite method is a powerful tool for well test characterization and estimation of reservoir parameters. The proposed procedure was able to estimate the reservoir parameters and radius of the two-phase region with acceptable accuracy.

• Food Quality and Culture
• /
• v.1 no.1
• /
• pp.13-17
• /
• 2007

The volatile flavor compounds of Saussurea lappa C.B. Clarke, a perennial, aromatic and medicinal herbaceous plant of the Asteraceae family, were isolated by the hydro distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). The plant yielded a light yellow colored oil (0.02%, v/w). From S. lappa C.B. Clarke root oil, sixty-three volatile flavor compounds were tentatively identified, among which sesquiterpene was predominant (21.70%). The identified compounds of the root oil constituted 87.47% of the total peak area. From the constituents making up more than 5% of the volatile flavor components, a long-chain aldehyde, (7Z, 10Z, 13Z)-7, 10, 13-hexadecatrienal, was the most abundant volatile flavor compound (21.20%), followed by dehydrocostuslactone (10.30%) belonging to sesquiterpene lactone, valerenol (5.30%) and vulgarol B (5.06%).

• Journal of the Korean Society of Tobacco Science
• /
• v.24 no.1
• /
• pp.13-20
• /
• 2002

This study was conducted to evaluate the prediction of sensory attributes of tobacco smoke by the use of volatile oil components of tobacco. For analytical and sensory evaluations, twelve aging tobaccos (i.e., 3 crop years; 1998, 1999, 2000, and 4 stalk positions) were prepared in flue-cured and burley tobaccos. 61 volatile oil components and 5 sensory attributes such as irritation, impact, after taste, bitter and green were investigated. Irritation of flue-cured tobacco, and irritation and impact of burley tobacco were significantly increased with the ascending stalk position, whereas after taste of burley tobacco was significantly decreased. Significantly positive correlations among irritation, impact, and bitter were observed in flue-cured tobacco. A significantly positive correlation between irritation and bitter was observed, significantly negative correlations between after taste and irritation and between after taste and impact were observed in burley tobacco. Except for green of burley tobacco, all probabilities of multiple linear regression equations between volatile oil components of tobacco and sensory attributes of tobacco smoke were significant(P$\leq$0.05). This study suggests that the multiple linear regression equations may be useful to predict the sensory attributes of tobacco smoke with a few selected volatile oil components of tobacco.

• Korean journal of food and cookery science
• /
• v.23 no.4 s.100
• /
• pp.413-422
• /
• 2007

In this study, changes in the volatile compounds of Artemisia capillaris essential oil were investigated under six different storage conditions for 6 months. The essential oil was collected by steam distillation and analyzed by a gas chromatography-mass selective detector (GC-MSD). Seventy-five volatile compounds were identified from the fresh essential oil of Artemisia capillaris. During storage, the total levels of aldehydes, alcohols, and ketones slightly decreased and the level of hydrocarbons greatly decreased; the total level of esters also decreased in the essential oil. Notably, the levels of carvacrol, eugenol, myrcene, 1,8-cineole, caryophyllene, coumarin, ${\alpha}-thujone$, ${\beta}-thujone$, borneol, and ${\gamma}-terpinene$, known as antioxidants and antimicrobial agents, decreased during storage. Finally, aerobic storage conditions caused greater reductions in some compounds even at low temperatures.

• The Korean Journal of Food And Nutrition
• /
• v.35 no.3
• /
• pp.185-192
• /
• 2022

This study investigated the volatile flavor components of the essential oil from Chrysanthemum coronarium var. spatiosumBailey. The essential oil obtained from the aerial parts of the plant by the hydrodistillation extraction method was analyzed by gas chromatography and gas chromatography-mass spectrometry. One hundred and one (99.11%) volatile flavor components were identified in the essential oil from the Chrysanthemum coronarium var. spatiosum Bailey. The major compounds were hexanedioic acid, bis(2-ethylhexyl) ester (12.45%), 6.10.14-trimethyl-2-pentadecanone (7.94%), 1-(phenylethynyl)-1-cyclohexanol (6.34%), α-farnesene (5.55%), phytol (4.99%), and α-caryophyllene (4.39%). When the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey were classified by functional group, the content was high in the order of hydrocarbons, alcohols, esters, ketones, aldehydes, and phthalides. Sesquiterpene hydrocarbons were the most common hydrocarbons, mainly due to α-farnesene and α-caryophyllene. Among the alcohols, the content of aliphatic alcohols was significantly higher, mainly due to 1-(phenylethnyl)-1-cyclohexanol (6.34%) and phytol (4.99%). The analysis of the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey in this study will provide useful information to consumers when purchasing food and to industries using fragrance ingredients.