• Journal of Life Science
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• v.23 no.7
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• pp.933-940
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• 2013

The aim of this work was to determine the chemical composition of essential oil from aerial partsof Mentha arvensis L. f. piperascens (MAO) and to evaluate the effect of its fragrant chemicals on electroencephalographic (EEG) activity of human brain. The MAO was obtained by supercritical $CO_2$ extraction. The maximum yield was 2.38% at conditions of $70^{\circ}C$ and 200 bar. There were 32 volatile chemicals with 6 alcohols (67.11%), 13 hydrocarbons (17.05%), 9 esters (11.50%), 2 ketones (7.16%), 1 oxide (2.77%), and 1 aldehyde (0.56%). The major components were (Z,Z,Z)-9,12,15-octadecatrien-1-ol (50.06%), 2-hydroxy-4-methoxyacetophenone (7.50%), and 3,4-dihydro-8-hydroxy-3-methyl-1H-2-benzopyran-1-one (6.60%). Results of the EEG study showed that inhalation of MAO significantly changed the EEG power spectrum values of relative gamma, relative fast alpha, and spectral edge frequency 90%. During the inhalation of MAO, the value of relative fast alpha was significantly increased (p<0.05). On the other hand, the values of gamma and the spectral edge frequency 90% were significantly decreased (p<0.05). The present study suggests that fragrant chemicals of essential oil of M. arvensis reduce the level of mental stress and that they could be used in the treatment of psychophysiological disorders.

• Journal of Conservation Science
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• v.24
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• pp.75-83
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• 2008

In order to assess antifungal activity of a wooden storage box, which was made of Paulownia tomentosa and used for keeping ancient documents, antifungal activity of volatile organic compounds emitted from the box was investigated along with qualitative analysis on major substances of the compounds. After collecting floating microorganisms inside air tester, the fungal activity was assessed by counting the number of colonies growing on TSA media. Compared to the control which collected 85 colonies from outdoor, 72 colonies were observed showing reduction rate of 14.82%. Through GC/MS and TDS system analysis, limonene was detected from the volatile organic compounds as characteristic features. When the fungal activity was assessed through fumigation by adding natural biocide BI and BII containing eugenol and anethole as major substances, both biocides showed a strong fungal activity with respectively 92.6%(inside the box) and 99.9%(outdoor) of reduction rate. Although these results didn't clarify antifungal activity of the volatile organic compounds emitted from the Paulownia-wood storage box and their functional components, it was at least confirmed that there is application possibility of natural biocide to use for preservation of ancient documents with increased efficiency in controlling pests of wooden storage boxes.

• Food Science and Preservation
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• v.24 no.3
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• pp.394-405
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• 2017

This study was conducted to confirm the usefulness of essential oil components in yuzu and kumquat cultivated in Korea for comparison with those in lemon and lime. The volatile flavor compounds in citrus fruits (yuzu, kumquat, lemon and lime) were extracted for 3 h with 100 mL redistilled n-pentane/diethylether (1:1, v/v) mixture, using a simultaneous steam distillation and extraction apparatus (SDE). The volatile flavor compositions of the samples were analyzed by gas chromatography-mass spectrometry (GC-MS). The aroma compounds analyzed were 104 (3,713.02 mg/kg) in yuzu, 87 (621.71 mg/kg) in kumquat 103 (3,024.69 mg/kg) in lemon and 106 (2,209.16 mg/kg) in lime. Limonene was a major volatile flavor compound in four citrus fruits. The peak area of limonene was 35.03% in yuzu, 63.82% in kumquat, 40.35% in lemon, and 25.06% in lime. In addition to limonene, the major volatile flavor compounds were ${\gamma}$-terpinene, linalool, ${\beta}$-myrcene, (E)-${\beta}$-farnesene, ${\alpha}$-pinene and ${\beta}$-pinene in yuzu, and ${\beta}$-myrcene, ${\alpha}$-pinene, (Z)-limonene oxide, (E)-limonene oxide, geranyl acetate and limonen-10-yl acetate in kumquat. Furthermore, ${\gamma}$-terpinene, ${\beta}$-pinene, ${\beta}$-myrcene, geranyl acetate, neryl acetate and (Z)-${\beta}$-bisabolene in lemon and ${\gamma}$-terpinene, ${\beta}$-pinene, (Z)-${\beta}$-bisabolene, neral, geranial and neryl acetate in lime were also detected. As a result, it was confirmed that the composition of volatile flavor compounds in four citrus fruits was different. Also, yuzu and kumquat are judged to be worthy of use alternatives for lemon and lime widely used in the fragrance industry.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1330-1336
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• 1999

Effects of clarification and aging of honey wine(mead) and fruit honey wine(melomel) were investigated. Among the clarifiers tested, 'kaki shibu' and 'sake light' were effective in clearing honey wine. Clear honey wine with more than 90% light transmittance was obtained by treatment with $0.05{\sim}0.1%$ of 'kaki shibu' and 'sake light' for 2 days. Higher concentration of these clarifying agents was needed for the clarification of fruit honey wines. Treatment with 0.5% of 'sake light' and $0.05{\sim}0.1%$ of 'kaki shibu' for 4 days was effective for clearing Tangerine honey wine and Japanese apricot honey wine. Though Hunter L-values of honey wines decreased a little bit by using clarifiers, their light transmittance became more than 98% after ultrafiltration. As the content of soluble solid in mash at the beginning of fermentation increased, the content of acetaldehyde, n-propyl alcohol, n-butyl alcohol and iso-amyl alcohol of honey wine increased during aging, while the content of iso-propyl alcohol decreased. During the aging of honey wines, the sensory quality of them became milder as the amount of acetaldehyde and fusel oil decreased. Among more than twenty different volatile flavor components detected from honey wines, 1-phenyl ethyl alcohol, benzyl alcohol, 2-phenyl ethyl alcohol, octacosane and triacotane were identified as the major components for the flavor of honey wines. Sensory evaluation of the honey wines indicated that the melomel made with Japanese apricot was better than the Tangerine melomel in the aspects of taste, flavor, color and the overall acceptability. Tangerine melomel was even inferior to honey wine(mead).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.1
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• pp.7-13
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• 1997

The composition and chemical structures of same individual components of essential oils from ginger flavor plants were estimated by gas chromatography and gas chromatography-mass spetrometric analysis with the aid of NBS and Wiley library and RI indice searches. Through gas chromatography and gas chromatography /mass spetrometry analysis of 43, 41, 32 essential oil components from flowers, leaves and stems from Lindera obstusiloba., respectively were identified, among which sabinene, $\beta$-myrcene, ι-limonene, phelandrene, ${\gamma}$-selinene, $\alpha$-terpinene, 2, 4a, 5, 6, 7, 8, 9, 9a -octahydro benzocycloheptane, $\delta$-cadinene, ${\gamma}$-terpinene, (Z) -3-hexen-1-ol acetate, ${\gamma}$-elemene, l-boreneol, $\delta$-guaiene, ledene, cis-3-hexanal, elemol, $\alpha$-chamigrene, $\beta$-endesmol: 9-octadecanal, 1-(1, 5-diMe-4-hexenyl)-4-Me. benzene were estimated to be major components.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.35-42
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in burley leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3T, B1T, C1W and D3W) were stored during 24 months (May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. pH values of four grades, and Yellow(b) of A3T and BIT were also significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and that of the panel sensory attributes. The ratio of maximum change in irritation attribute was larger than that in taste attribute during aging. The calculated irritations of 18～24 months aging for A3T and B1T were significantly lower than zero-aging, while those of C1W and D3W were not significant among aging periods. The panel irritations of 12～15 months aging for four grades were low tendency. The results suggest that decrease of aging period for thin leaf from 21～24 to 12～15 months may be beneficial to save storage cost in burley tobacco.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.27-34
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in flue-cured leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3O, B1O, C1L and D3L) were stored during 24 months(May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. Yellow(b), pH values and total sugar contents of four grades were significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between taste and irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and those of the panel sensory attributes. The ratio of maximum change in taste attribute was larger than that in irritation attribute during aging. The optimum aging periods estimated by taste for A3O, B1O, C1L and D3L were 17.8, 14.9, 10.8, and 9.8 months, respectively. The thin leaf(Primings and Cutters) undergo satisfactory aging earlier as compared to bodied leaf(Leaf and Tips). The results suggest that decrease of aging period for thin leaf from 18～21 to 9～12 months may be beneficial to save storage cost in flue-cured tobacco.

• Journal of Environmental Science International
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• v.11 no.10
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• pp.1109-1116
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• 2002

This study analyzed concentrations of volatile organic compounds (VOCs) produced from incineration of papers at $600^{\circ}C$. The papers used in this study included A4 papers (new, printed with ink-jet, printed with carbon), newspapers (printed with bean oil, printed with a general newspaper ink), packaging box, document envelope, single-use paper cup, and cosmetic tissue. Papers were heated from room temperature upto $600^{\circ}C$ providing air inside of the electric furnace and then they were oxidized for 80 minutes at $600^{\circ}C$ maintaining the same air supply. VOCs emitted from the incineration process were sampled using an air sampling pump and bags for 160 minutes and then the components and concentrations of the VOCs were analyzed by a CC-MS. The most prominent chemical structure of the Vous identified from incineration of the papers was furans and then furans were followed by aromatics and aliphatic alkenes. About 40% of the identified VOCs contained double bonds, which have relatively a high ozone (ground level) formation potential, within their molecular structure. Also, some cancer suspecting compounds like benzene, dichlorormethane and chloroform were identified.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1398-1406
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• 2004

To develop the new type of salt-fermented seafoods, the salt-fermented oysters in olive oil (product SO) were manufactured, and food components and quality characteristics of product SO were examined. The optimum processing condition for product SO is as follows. The raw oyster with no shell was washed off with 3% saline solution. Then dewatered, and dipped in the brine-salting solution made up with saturated saline solution and oyster sauce (2 : 1 v/v) mixture added 1% sodium erythorbic acid and 0.2% polyphosphate. After salt-fermentation it ripened by brine salting at 5$\pm$1$^{\circ}C$ for 15 days. Then dried at 15$^{\circ}C$ for 4 hours with cool-air, and packed in No. 3B hexahedron type can. Finally, poured with olive oil and seamed it by double-seamer. The moisture, crude protein, crude ash and volatile basic nitrogen contents of the product SO were 61.6%, 12.0%, 16.3% and 34.3 mg/100 g, respectively. In taste-active components of the product SO, total amount of free amino acids is 2,335.4 mg/100 g and it has increased by 50% overall during salt-fermentation 15 day. Taurine, glutamic acid, proline, glycine, alanine, $\beta$-alanine and lysine were detected as principal free amino acids. The contents of inorganic ions were rich in Na and K ion, while the amounts of nucleotide and its related compounds and other bases except betaine were small. From the results of this research, the product SO had a superior organoleptic qualities compared with conventional oyster product, and could be reserved in good conditions for storage 90 days at room temperature.

• Journal of Bio-Environment Control
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• v.24 no.1
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• pp.21-26
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• 2015

This study was conducted to compare the aromatic compounds and the internal quality such as total phenolic contents, DPPH activity, and vitamin C contents in two new forma (red type and dalgom) and gom-chwi (Ligularia fischeri). Total phenolic contents were indicated 137.29mg/100g fresh wt. in gom-chwi, 158.40mg/100g fresh wt. in red type, and 180.82mg/100g fresh wt. in dalgom, red type and dalgom had higher contents than gom-chwi. DPPH activities were appeared similar result in gom-chwi (74.45%) and red type (75.59%), and dalgom (86.26%) had better than others. In vitamin C contents, gom-chwi and red variety had shown very closed results but dalgom had best result (1.81mg/100g fresh wt.). Essential oil contents of red type (0.164% of fresh wt.) and dalgom (0.290% of fresh wt.) had higher contents than gom-chwi (0.060%). Analysis of major components of essential oil by GC/MSD, identified 43 compounds in gom-chwi, 44 compounds in red type, and 31 compounds in dalgom. N-containing compound only detected in dalgom. Comparison of six aromatic compounds for fragrance (a-pinene, ${\beta}$-pinene, ${\beta}$-phellandrene, a-phellandrene, 3-carene, and limonene) was indicated red type had higher contents and dalgom had lower contents than gom-chwi. Dalgom had higher contents of total phenolic, DPPH activity, vitamin C, and essential oil than red type and gom-chwi. This result had shown the dalgom had better characters for new cultivar.