• Food Science of Animal Resources
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• v.42 no.2
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• pp.240-251
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• 2022

Fat deposition in animal muscles differs according to the genetics and muscle anatomical locations. Moreover, different fat to lean muscle ratios (quality grade, QG) might contribute to aroma development in highly marbled beef. Scientific evidence is required to determine whether the abundance of aroma volatiles is positively correlated with the amount of fat in highly marbled beef. Therefore, this study aims to investigate the effect of QG on beef aroma profile using electronic nose data and a chemometric approach. An electronic nose with metal oxide semiconductors was used, and discrimination was performed using multivariate analysis, including principal component analysis and hierarchical clustering. The M. longissimus lumborum (striploin) of QG 1++, 1+, 1, and 2 of Hanwoo steers (n=6), finished under identical feeding systems on similar farms, were used. In contrast to the proportion of monounsaturated fatty acids (MUFAs), the abundance of volatile compounds and the proportion of polyunsaturated fatty acids (PUFAs) decreased as the QG increased. The aroma profile of striploin from carcasses of different QGs was well-discriminated. QG1++ was close to QG1+, while QG1 and QG2 were within a cluster. In conclusion, aroma development in beef is strongly influenced by fat deposition, particularly the fat-to-lean muscle ratio with regard to the proportion of PUFA. As MUFA slows down the oxidation and release of volatile compounds, leaner beef containing a higher proportion of PUFA produces more volatile compounds than beef with a higher amount of intramuscular fat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• Microbiology and Biotechnology Letters
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• v.48 no.1
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• pp.90-97
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• 2020

Vinegar was prepared from corn produced in Gangwon province and changes to the major aroma components were investigated for acetic acid fermentation and ripening. The most prevalent volatile component in corn alcohol was determined to be 2-phenylethanol (accounting for 27% of total aroma components); the levels of 2-phenylethanol decreased to 15% after acetic acid fermentation. Principal component analysis of volatile compounds revealed that corn vinegar was distinguishable from corn alcohol. The highest content of total volatile components (50%) was acetic acid, followed by 2-phenylethanol and diethyl succinate. Ethyl phenylacetate and diethyl succinate had the highest odor activity value, and might contribute most profoundly to the aroma of corn vinegar.

• Preventive Nutrition and Food Science
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• v.13 no.2
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• pp.122-127
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• 2008

The aroma constituents of Chrysanthemum indicum L. were separated by the hydro distillation extraction method using a Clevenger-type apparatus, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of Chrysanthemum indicum L. flower oil was 2.0% (w/w) and the color was light golden yellow. Sixty-three volatile flavor components, which make up 89.28% of the total aroma composition of the flower oil, were tentatively characterized. This essential oil contained 35 hydrocarbons (48.75%), 12 alcohols (19.92%), 6 ketones (15.31%), 3 esters (4.61%), 5 aldehydes (0.43%), 1 oxide (0.22%), and 1 miscellaneous component (0.04%). ${\alpha}$-Pinene (14.63%), 1,8-cineol (10.71%) and chrysanthenone (10.01%) were the predominant volatile components in Chrysanthemum indicum L., an aromatic medicinal herbaceous plant.

• Journal of the Korean Society of Tobacco Science
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• v.27 no.1 s.53
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• pp.127-133
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• 2005

This study was conducted to determine the aroma and volatile component changes from a different stalk positions of Korean flue-cured tobacco. Eight different stalk positions of flue-cured leaf tobaccos harvested in 2001 were used for this study. Thermal extraction method at two different treatment temperature($50\;amp;\;80^{\circ}C$) was applied for this experiment. Forty eight kinds of aroma and volatile components such as 2,4-heptadienal, hexadecane, 1-methyl-1H- pyridine, 2,5-dimethyl-1H-pyrrole were analyzed by using thermal extraction method. All of aroma and volatile components of leaf tobaccos were changed from a different stalk positions and treatment temperature. Leaf tobaccos in middle stalk position have a higher concentration of aroma and volatile components such as norsolanidione, 4-pyridinecarboxaldehyde, 4-methyl-4-OH-2-pentanone, acetic acid, propylene glycol, 1-methyl-2-pyrrolidinone, 2,5-dimethyl-1H-pyrrole. Also, Megastigmatrienone 1, 3-oxo-[alpha]­ionol, 6,10,14-trimethyl-2-pentadecanone, heptadecane, 6-methyl-2-isohexyl-l-heptene concentration were low in the middle stalk position and high in both bottom and upper position. Treatment temperature affected on the changes of many aroma and volatile components in leaf tobacco. Most of aroma and volatile components such as, 2,4-Heptadienal, dodecanoic methylester, famesol isomer and 3-acetylpyridine were sharply increased as increasing treatment temperature. This results can be used to estimate the aroma characteristics of cigarette blend using a different stalk position of leaf tobacco.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.35-43
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• 2017

The sensory characteristics of 12 commercial top-fermented beers were determined by sensory descriptive analysis. Beer samples were also analyzed for soluble solids, titratable acidity, pH, reducing sugar content, bitterness unit (BU), turbidity, hunter color values, amino acid content, total phenolic content, and DPPH radical scavenging activity. Five appearance, nine aroma, six flavor/taste, and four mouth-feel related sensory attributes were evaluated by a panel of nine judges. As the result of three way analysis of variance of descriptive data, all sensory attributes except "cereal" aroma and "salty" taste showed significant differences among the beers (p<0.05). Based on the principal component analysis of the descriptive data, samples were primarily separated by first and second principal components, which accounted for 78% of the total variance between the beers with high intensities of "yellow color", "caramel aroma", and "barley taste" versus "hop aroma", "sour", and "citrus aroma". In the correlation analysis between the sensory terms and physicochemical parameters, BU, total phenolic content, titratable acidity, soluble solids, and yellowness ($b^*$) showed significant positive correlations with citrus aroma, pineapple aroma, and fresh aroma characteristics.

• Journal of Environmental Science International
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• v.33 no.5
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• pp.333-343
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• 2024

This study aimed to investigate whether inhaling the aroma of essential oils could alleviate physiological stress responses and mimic the effects of forest therapy in urban settings. Briefly, 31 participants underwent stress index assessments for two days and inhaled the selected plant essential oils. The effects of this treatment on physiological responses were determined through electroencephalogram (EEG) and heart rate variability (HRV) measurements taken before and after inhaling the aroma of essential oils, extracting results for low frequency (LF) and high frequency (HF) components of HRV, as well as 𝜃 and 𝛼 brainwave activities. The results indicated that lavender oil did not yield significant differences, whereas pine, chamomile, and cypress oils exhibited significant differences in effects. Overall, stress relief was associated with enhanced 𝜃 and 𝛼 brainwave activities, a decrease in the LF component and an increase in the HF component of HRV. Among the essential oils studied, pine oil was the most effective. These findings underscore the potential of plant essential oils in replicating the therapeutic benefits of forest therapy, even in urban environments. Further investigations into their utilization are warranted to better understand and harness their therapeutic potential.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.724-730
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• 2006

Two types of powdered chungkookjang, were prepared by a hot air-drying process, and the freeze-drying, and composition and aroma patterns were examined. The fresh chungkookjang was composed of 53.8% moisture, while the hot air-dried and freeze-dried powdered chungkookjang contained 5.2% moisture, $39.3{\sim}39.4%$ crude protein, $18.6{\sim}18.7%$ crude lipid, $4.7{\sim}5.0%$ crude ash, and $31.7{\sim}32.2%$ carbohydrate. The pH of the each powered chungkookjang was similar, ranging from 6.5 to 6.7. The freeze-dried powdered chungkookjang showed the highest lightness (67.30), yellowness (59.37) while the highest redness (43.1) was observed in the hot air-dried chungkookjang. Each chungkookjang was analysed by an electronic nose with metal oxide 12 sensors and SPME-GC/MS. The response by the electronic nose was analysed by principal component analysis (PCA). The proportion of the first principal component was 90.47%, suggesting that each aroma pattern of the prepared chungkookjang was discriminated. SPME-GC/MS was used to identify the pyrazines. The percentage of pyrazines observed in the fresh chungkookjang, freeze-dried powdered chungkookjang, and hot air-dried powdered chungkookjang was 6.6, 3.8 and 15.9%, respectively. A higher overall preference was obtained from the hot air-dried powdered chungkookjang than with the freeze-dried powdered chungkookjang.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.450-455
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• 2005

This study was conducted to determine firstly the composition of the essential oil from fresh changpo (Acorus calamus var. angustatus Bess) roots quantitatively and qualitatively by use of two internal standards, and secondly volatile compounds which are primarily responsible for the aroma of changpo roots. Simultaneous steam distillation and extraction method was used for essential oil extraction, and aroma extract dilution analysis (AEDA) and sniffing test by gas chromatography/olfactometry (GC/O) were used to detect the characteristic impact odorants. According to the instrumental analysis of changpo root essential oil, cis, trans-famesol (47.56 mg/kg of fresh wt), octanoic acid (23.73 mg/kg of fresh wt), trans-2-dodecenal (20.28 mg/kg of fresh wt) and trans, trans-farnesol (13.81 mg/kg of fresh wt) were the most abundant compounds. Geranyl acetate, trans-nerolidol and trans, trans-farnesyl acetate were evaluated as the characteristic impact odorants of changpo roots from results of AEDA and sniffing test. Especially, geranyl acetate was considered as the most similar odor component to changpo roots by organoleptic evaluation with GC/O.

• Journal of the Korean Applied Science and Technology
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• v.37 no.1
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• pp.38-48
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• 2020

The aroma pattern was analyzed using electronic nose to examine the possibility of origin discrimination according to the mixing ratio of Chinese and Korean red ginseng concentrates. The origin of Chinese red ginseng concentrate and Korea red ginseng concentrate could be distinguished and the pattern of aroma component detected decreased as the mixing ratio of Chinese red ginseng concentrate increased. Cultivar and habitat of Korean red ginseng concentrated was remarkably distinguished by the chromatogram of frequency pattern, derivative pattern and visual pattern using olfactory images known as vapor print^TM.