• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.234-238
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• 2012

The volatile aroma constituents of Chrysanthemum zawadskii var. latilobum K. were separated by hydro distillation extraction (HDE) method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of C. zawadskii var. latilobum K. flower essential oil (FEO) was 0.12% (w/w) and the color was light green. Fifty-five volatile chemical components, which make up 88.38% of the total aroma composition, were tentatively characterized. C. zawadskii var. latilobum K. FEOs contained 27 hydrocarbons, 12 alcohols, 7 ketones, 4 esters, 1 aldehyde, 1 amine, and 3 miscellaneous components. The major functional groups were terpene alcohol and ketone. Borneol (12.96), (${\pm}$)-7-epi-amiteol (12.60), and camphor (10.54%) were the predominant volatiles. These compounds can be used in food and pharmaceutical industries due to their active bio-functional properties.

• 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).

• 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.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.366-371
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• 2007

The volatile components in Eoyuk-jang, a traditional Korean fermented food, were isolated using solvent extraction, and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 36 components, including 11 aliphatic hydrocarbons, 4 acids, 2 ketones, 5 phenols, 7 alcohols, 1 pyrazines, 4 pyrones and furanones, and 2 miscellaneous components, were found in Eoyuk-jang; among them, butanoic acid was quantitatively dominant. In addition, the aroma-active compounds were determined by gas chromatography-olfactometry (GC-O) using aroma extract dilution analysis (AEDA). A total of 20 aroma-active compounds were detected by GC-O. Butanoic acid (rancid) and methional (cooked potato-like) were the most potent aroma-active compounds with the highest FD factors $(Log_3$, FD), followed by 2-methyl-2-butanol (soysauce-like), 3-hydroxy-2-butanone (buttery), and 2-furanmethanol (burnt sugar-like).

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.405-410
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• 1990

The aroma components of duchung tea and persimmon leaf tea were collected simultaneous distillation and extraction method. Those were analyzed and identified by GC-MS using a fused sillica capillary column. Seventy seven components, including 17 alcohols, 3 hydrocarbons, 15 ketones, 16 aldehydes, 8 esters,8 acids, 8 heterocyclic compounds and 2 phenols were confirmed in duchung tea. Seventy one components, including 17 alcohols, 10 hydrocabrons, 11 ketones, 13 aldehydes, 8 esters, 6 acids, 5 heterocyclic compounds and 1 phenol were confirmed in persimmon leaf tea. The most abundant components of duchung tea were aldehydes(23.31%) including 2-pentenal and heterocyclic compounds(16.71%) including $epoxy-{\beta}-ionone$. The most abundant components of persimmon leaf tea were alcohols(25.57%) including linalool and aldehydes(19.45%) including hexanal and hydrocarbons(10.40%) including ${\alpha}-copaene$.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.226-231
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• 1996

A serum-pulp method was applied to concentrate peach pulp with aroma recovery. The serum portion was concentrated to five-fold at $50{\sim}55^{\circ}C$ and $30{\sim}50$ mmHg with aroma recovery. The concentrated serum, insoluble pulp and aroma fraction were recombined to make a two-fold concentrated peach pulp. The results of GC and GC/MS analysis for volatile compounds and sensory evaluation of concentrated peach pulp indicated that flavor quality was significantly improved by addition of aroma fractions. A 10% aroma recovery appeared to be appropriate for peach pulp.

• 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.

• The Korean Journal of Mycology
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• v.19 no.4
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• pp.292-298
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• 1991

Volatile aroma concentrates of Pleurotus sajor-caju which stored at $20^{\circ}C$ incubator and cold room were obtained by simultaneous distillation-extraction method. The volatile components were identified by combined capillary gas chromatography-mass spectrometry and comparison of retention data on GC of those authentic compounds. Storage at room temperature resulted in significant decreased in their total aroma contents, whereas little changes at cold storage foured, even though appreciable changes were observed in GC pattern between the control and stored samples. Of 38 components identified, ${\delta}-decalactone$ increased while rest of the volatiles decreased rapidly during storage at room temperature, but at cold storage 2-methyl butanal, 1-octen-3-ol, cis,cis-1,5-octadien-3-ol and pentadecanoic acid decreased while 3-octanone, 1-octen-3-one, 3-octanol and 5-undecanol increased with the storage time. The weight losses and organoleptic properties changed extremely by the storage under room temperature, on the other hand, slight changes were found in cold storage.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.249-254
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• 2005

The relationship between Sigumjang gas chromatographic patterns precisely analyzed with capillary column and ranked order in sensory analysis was investigated by stepwise multiple regression analysis. Highly predictable multiple regression models were obtained in the analysis. Ninety percent of the Sigumjang aroma was explained by the regression models at step 15 in four transformation except for absolute value transformed with root square and relative value transformed with logarithm. The aroma of Sigumjang was most affected by 2,3-dimethylpyrazine at absolute value and absolute value transformed with logarithm and by 2-furancarboxaldehyde in other transformation. The quality of sigumjang was highly affected by ${\beta}$-phallendrenal, methylpyrazine, tetramethylpyrazine, 5-methyl-2-furancarboxaldehyde, unknown 2, octanoic acid, 4-ethylphenol, methyl 10,13-octadecanoate and ethyl linoleate.

• Preventive Nutrition and Food Science
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• v.4 no.1
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• pp.18-22
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• 1999

Flavor characteristics of raw Cordyceps militaris significatntly different from those of dried one. In the case of raw Cordyceps militaris , major flavor components were composed of 5 alcohols, 3 ketones, 4 phenols, 9 alkanes , and 3 alkenes. The major alcohol was 1-octen-3-ol(22.56%, 1147.3% ng/ml), which contributed to the characteristic green flavor. Ketones (3-ocatone, inparticular )were present in the highest concentration in raw Cordyceps militaris . In contrast, major flavor components of dried Cordyceps militaris were composed of 4 alcohols, 4 ketones, 3 furans, 4 pyrizines, 2 dithiazines, 5 phenols , 8alkenes , 17 alkanes, and 8 fatty acids. Dried Cordyceps militaris had unique sweet aroma of sesame as wella s a milky flavor. Green or fruit flavor were rarely detected . In alkanes , 10 cosanes, component fo wax were present. Typical flavor components of alkanes such as $\beta$-caryophyllen and Δ-cadinene were also detected. Fatty acids of dried Cordyceps militaris ranged from myristic acid (14 :0) to linoleic acid (18 ; 2). The sweet aroma of dried Cordyceps militaris was mostly due to pryazines, dithaiazines, and furans. Two dithaizines were identified and characteristics of these flavor components was a roasted bacon flavor. Strong antibacterial acitivity was observed toward Vibrio spp. such as V. vulnificus, V.cholerae, V. parahaemlyticus. Relatively high antibacterial acitivity was shown toward Bacillus subtilis , B,cereus, Staphyllococcus aureus, and Corynebacterium xerosis.