• Journal of Life Science
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• v.21 no.12
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• pp.1740-1745
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• 2011

Volatile flavor compounds of 3 commercial products of black onion extract (produced in Changnyeong, Muan and Jeungpyeong) purchased in the online/offline markets were analyzed. A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of carbonyl compounds (15), sulfur-containing compounds (8), aromatic compounds (6), furans (6), nitrogen-containing compounds (3), alcohols (2), acids (2) and miscellaneous compounds (10). Among carbonyls, 4 compounds including 2-methylbutanal, 3-methylbutanal, nonanal and benzaldehyde were detected in all samples, while two sulfur containing compounds, dimethyl disulfide and dimethyl trisulfide, were detected in high amounts and considered to be key flavors in black onion extracts. Particularly, thiophenes and 3 sulfur containing compounds (methylpropyl disulfide, methyl-(Z)-propenyl disulfide and methyl-(E)-propenyl disulfide) were detected only in two products. With acetic acid, furfural and pyrazines that formed through Maillard reaction during black onion aging were detected in high amounts in all samples. This also contributed to characteristic flavors such as roasted, sweet, and sour, in the flavor of black onion extracts.

• Journal of Periodontal and Implant Science
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• v.36 no.3
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• pp.653-659
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• 2006

Oral malodor may cause a significant social or psychological handicap to those suffering from it. Oral malodor has been correlated with the concentration of volatile sulfur compounds (VSC) produced in the oral cavity. Specific bacteria identified in the production of VSC have been reported and many of these bacteria are commonly suspected periodontal pathogens. The aim of this study was to estimate the change of the VSC concentration after periodontal treatment, Twenty subjects with probing depth $(PD)\;{\geq}5mm$ (experimental group) and 20 subjects with PD<5mm (control group) participated. VSC concentration measurement was made with gas chromatography. VSC concentration was measured at pre-treatment, 2 weeks after scaling and 1 month after periodontal treatment(root planning and flap operation). Maximum probing depth and bleeding on probing(BOP) were also examed at pretreatment and 1 month after periodontal treatment, The conclusions were as follow: 1. In the experimental group VSC concentration and CH3SH/H2S ratio were higher than control group. (p<0.05) 2. Both VSC concentration and CH3SH/H2S ratio showed decrease after periodontal treatment, But only CH3SH/H2S ratio after 1 month periodontal treatment was statistically significantly different from pre-treatment. (p<0.05) 3. CH3SH/H2S ratio tended to be on increase according to maximum probing depth and bleeding on probing. Periodontal disease could be a factor that caused oral malodor and oral malodor could be decreased after periodontal treatment.

• Analytical Science and Technology
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• v.7 no.1
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• pp.125-132
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• 1994

Flavours in kimchee are the result of unique combination of various sugars, organic acids and amino acids as well as various volatile organic compounds including sulfur-containing compounds, terpenes, alcohols, and some volatile organic acids. In the experiment for the flavour extracting methods, dynamic headspace(DHS) is more effective for collection of volatile flavour than simultaneous distillation extraction(SDE). The best polarity available at the moment is 5% phenyl methyl poly-siloxane which will separate non-polar, intermediate and polar components with good resolution.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.1-10
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• 2003

All optional ingredient, Jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation. Free sugar, free amino acid, non-volatile organic acid and volatile compounds were determined during fermentation at 10$^{\circ}C$ for 45 days. Free sugar content was slightly higher in 0.5%-Jasoja-treated samples than that of control. The contents of free amino acids in control Dongchimi (without jasoja) increased slowly during fermentation while those in 0.5 %-treated samples began to decrease after reaching their maximum value on the day 11 when Dongchimi became most acceptable. There were 6 non-volatile organic acids, such as lactic, fumaric, succinic, malic, tartaric, and citric acid. Among these, only lactic and succinic acid increased consistently with fermentation while others decreased. Volatile components in Dongchimi were mostly identified as sulfur-containing compounds by gas chromatography. Their numbers and % peak areas in the gas chromatogram decreased slightly with the increase in organic acids and alcohols during fermentation period. On the other hand, Dongchimi prepared with Jasoja maintained its contents of total acids as well as the level of sulfur-containing compounds.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.10a
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• pp.61-86
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• 2005

Kimchi power made by kimchi fermentation and freeze-drying was added to Western foods of sauce, soup, pizza, cracker and bread. Flavor qualities of the processed fusionfoods were evaluated by analyzing volatile compounds and sensory evaluation. The optimum condition of kimchi fermented for the best flavor quality of freeze-drying was the ranges of pH4.0${\sim}$pH4.7 and acidity 0.5${\sim}$0.8. The number of volatile compounds identified from extracts of the freeze-dried kimchi powder was 24, which contained 7 alcohols, 5 esters, 5 acids, 3 sulfur-containing compounds, 2 aldehydes, 1 oxygen-containing and 1 other. Among the identified compounds, the most abundant compound was eugenol(39.40%), followed as the order of dodecanoic acid(4.91%), acetic acid(1.70%), methyl 2-propenyl disulfide(1.52%), hexanal(1.51%) and 2-pentylfuran(1.18%). These compounds affected the flavor quality of kimchi powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1011-1020
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• 2001

Volatile organic components from onions stored in the different decay conditions were extracted by SDE apparatus and analyzed by GC-FID and GC/MS. Components of 115, 143, 123 and 137 were identified in fresh onions, decayed onions without heating, half-decayed and complete-decayed onions after heating, respectively. These components included esters, aldehydes, ketones, alcohols and sulfur-containing compounds. Dimethyl trisulfide, dimethyl disulfide, dipropyl trisulfide and 3,5-diethyl-1,2,4-trithiolane were the main sulfur-containing components in fresh onions and decayed onions without heating. As spoilage of onions, the concentrations of sulfur-containing components of volatile extracts significantly decreased. Apart from sulfur-containing components, volatile organic components in half-decayed and complete-decayed onions after heating were mainly composed of esters, aldehydes, ketones and alcohols. Ketones of volatiles in complete-decayed onions after heating were high relatively.

• The Journal of Internal Korean Medicine
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• v.29 no.1
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• pp.258-264
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• 2008

Objectives : The aim of this study was to confirm the characteristics of oral malodor patients by evaluating the differences of salivary flow rate, secretory immunoglobulin A (sIgA) level in saliva between the patient and control groups, and the correlation with the tongue coating, volatile sulfur compound (VSC), salivary flow rate and sIgA level in saliva in the patients group. Methods : Forty-seven patients with oral malodor and twenty healthy volunteers were included in this study. Their tongue coating was assessed with the Winkel tongue coating index, and salivary flow rate, sIgA concentrations in saliva and the level of VSC in oral cavity were measured. Results : There were no significant differences of the salivary flow rate and the sIgA level in saliva between the patient and control groups, but there was a significant relationship between the accumulation of tongue coating and the level of VSC in oral cavity. Conclusions : Our results suggest that tongue coating is closely related to oral malodor, but further studies are needed to confirm the relationship between tongue coating and sIgA level in saliva.

• Food Science and Preservation
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• v.5 no.2
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• pp.191-197
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• 1998

Garlic is an important condimental vegetable which has many minerals and numerous organic sulfur compounds. Owing to these components, garlic has many medicinal properties and physiological activities on human health. It can lower sect lipid levels and reduce the severity of cholesterol-induced atherosclerosis. And it appeals to protect against mutagenic and carcinogenic effects. Today's our eating habit is concentrated on the physiological function in floods rather than their taste or mutagenic. To improve garlic's value as a flood or a vegetable, further scientific researches about its volatile and nonvolatile sulfur compounds through the biochemical approach are needed. In addition to that, both areas that the development of garlic-processed goods and utilization of garlic as materials for medicine must be actively studied.

• KSBB Journal
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• v.29 no.5
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• pp.392-398
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• 2014

It was confirmed that malodor connected with an air-conditioner in an automobile is caused by microbial volatile organic compounds (MVOCs) produced by microorganisms and through microorganisms coexisting with each other to form a biofilm on the evaporator surface. A bacterium, Methylobacterium aquaticum, can form a biofilm on the evaporator surface. The biofilm was composed of 45.79% C (Carbon), 42.36% O (Oxygen), 1.85% Na (Sodium), 5.42% Al (Aluminum), 1.39% P (Phosphorus), 0.74% Cl (Chlorine) and 2.45% K (Potassium). This result matches the composition of the biofilm formed on the surface of the used evaporator. It was determined that sulfur compounds (Hydrogen sulfide, Dimethyl sulfide) and organic acids (n-Butyric acid, n-Valeric acid, iso-Valeric acid) in the air which was blown into the automobile were generated by Methylobacterium aquaticum and Aspergillus versicolor, respectively. On the other hand, volatile organic compounds (Toluene, Xylene, 2-Ethylhexanol, 2-Phenyl- 2-propanol, Ethylbenzene) were not found. It is estimated that the reason is due to the low concentration of generated MVOCs or is caused by the change of some MVOCs depending on the nutrients (medium).

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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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).