• 한국식품과학회지
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• 제34권3호
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• pp.351-355
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• 2002

김치를 이용한 고기 스테이크 소스를 동시 증류 추출법을 이용해 얻은 휘발성 성분을 분석한 결과 23종의 성분이 분리 동정되었다. 분리동정된 화합물들 중에서 aldehydes가 5종으로 가장 많았고, alcohols 4종, acids가 4종, 함황화합물이 3종, ketone 1종 그외 기타화합물 6종으로 나타났다. 분리 동정된 성분들 중 eugenol 성분이 39.40%로 가장 많았고, 다음은 dodecanoic acid 4.91%, acetic acid 1.70%, methyl 2-propenyl disulfide 1.52%, hexanal 1.51%, 2-pentylfuran 1.18%를 차지하는 것으로 나타났다. 김치의 휘발성 성분 중 김치의 휘발성 향기 성분에는 diallyl disulfide, dimethyl trisulfide등의 sulfide류와 acetic acid, decanoic acid, dodecanoic acid 등의 acid류가 영향을 많이 미치는 것으로 나타났다. 시료를 3배씩 희석하여 실시한 olfactory 검사에서는 RI 값 1030에서 1357까지는 대체적으로 달콤한 사탕의 향기가 강하게 나타났고, RI 1561에서는 좋지 않은 냄새가 나타났으며, RI 2000에서는 alkane향이 GC/O에서 강한 시큼한 김치 냄새가 나타났다. RI 2057에서는 sweet한 냄새가 났었고, RI 2122에서는 clover향이 나타나 eugenol 화합물로 확인되었다. RI 2251에는 rancid 향이 강하게 나타났다. 따라서 김치를 주재료로 한 스테이크용 소스는 김치를 담근지 2주 정도가 경과된 $pH\;4.0{\sim}4.7$, 총산도 $0.5{\sim}0.8%$ 김치를 이용하여 소스로 만들었을 경우에 휘발성 성분의 품질에 영향을 미치며, 이를 이용하여 상품화한다면 우리나라 전통식품을 이용한 수출용 산업대체 식품으로 더욱 더 폭넓게 이용될 수 있을 것으로 사료된다.

• Journal of Microbiology and Biotechnology
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• 제5권3호
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• pp.143-148
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• 1995

A strain producing soybean paste flavor was isolated from traditional Korean soybean paste. The isolate was identified as Bacillus subtilis PM3. The neutral fraction representing the traditional soybean paste aroma was obtained from the whole volatile components produced by B. subtilis PM3 in cooked soybean. Each separated peak from the neutral fraction of gas chromatogram was identified by gas chromatography-mass spectrometry (GC/MS) and Kovat's retention index, and the aromas of each peak were investigated by a sniffing test with the exercise panel. The twenty-nine components, including six character impact compounds and twelve components of flavors of Korean soybean paste, were confirmed. Some regions of gas chromatogram represented the soybean paste odor. It has been confirmed that traditional Korean soybean paste can be manufactured with the strain B. subtilis PM3.

• 동아시아식생활학회지
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• 제10권5호
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• pp.403-410
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• 2000

In order to investigate the possibility of lwo fat meat products, beef patties were prepared with gums such as carrageenan, methyl cellulose, and xanthangum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums, and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a-(redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.

• 대한화장품학회지
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• 제19권1호
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• pp.31-56
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• 1993

GC와 GC-MSD와 관능시험을 이용하여 Gardinia Jasmoniodes Ellis로 부터 제조한 Gardinia Absolute Oil의 특징적인 방향성분을 확인하였다. GC 분석 방법은 극성 비극성의 column인 Carbowax 20M과 SPB-1을 동시에 장착한 Double Column System을 이용하였으며 GC Workstation에 의한 자동적인 Retention Indexs Match System을 적용하여 분석된 data를 확인하였다. 시험적 판단 성분 9개를 포함하여 전부 51개의 성분을 확인하였다. 주요성분으로 Linalool, 여러 형태의 Farnesene, Jasmin lactone, Gamma undecalactone 그리고 Cis-3-hexene 유도체들이 있다.

• 한국식품과학회지
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• 제39권3호
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• pp.246-254
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• 2007

본 연구에서는 녹차엽의 채취 시기와 재배지역에 따른 휘발성 향기성분의 종류, 차이, 그리고 변화를 비교하기 위하여 제주와 전남지역에서 재배한 차의 생엽을 시기별로 채취하였다. 녹차엽의 휘발성 향기 성분은 SPME를 사용하여 포집, 흡착하여 GC, GC-MS, GC-O, 그리고 retention time을 이용하여 분리된 성분을 분석, 동정하였다. 녹차엽의 휘발성분의 양은 수분함량을 고려한 건조함량을 기준으로 정량하였다. 수분함량은 생엽이 78-80%, 건조엽이 3.20-4.98% 정도였다. 휘발성 향기성분의 흡착에 사용되는 SPME 방법은 이전의 여러 방법에 비해 분석시간이 짧고 본래의 향이 아닌 방해성분의 생성이 적은 장점이 있다. 본 연구에서 사용한 SPME fiber는 7.4%의 높은 재현성을 가졌으며 표준물질(ethyl n-heptanoate)의 내부표준법에 의한 재현성 결과에서는 불안정한 peak area값(RSD 30.5-98.7%)을 가져 3.47%의 재현성 결과를 가진 외부표준법을 사용하였다. 시기에 따른 휘발성 향기 성분을 비교한 결과, 5월에 채취한 생엽의 휘발량이 가장 많았으며, Group I과 Group II 향기특성의 함량비율이 균형적이었다. 휘발량이 가장 많았던 5월에 채취한 생엽을 제주와 전남의 재배지역으로 구분하여 비교한 결과, 주 성분은 Z-3-hexenal, linalool, E-2-hexenol, n-hexanal, Z-linalool oxide, myrcene, benzyl alcohol이었다. 이러한 결과는 채엽 시기가 녹차의 향기 특성에 영향을 주며, 채엽 시기가 같더라도 지역에 따라 향기가 다른 녹차가 제조될 수 있다는 것을 나타낸다. 본 연구는 녹차를 지역에 따라 구분하는 데에도 도움이 될 것으로 예상된다.

• 한국식품영양학회지
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• 제25권1호
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• pp.196-204
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• 2012

This research focused on the effects of adding Hizikia fusiforme to Jeolpyun. We were able to demonstrate in this study that Jeolpyun after the addition of Hizikia fusiforme had the potential to become a functional food. Jeolpyun with 0, 2, 4, 6, and 8% of Hizikia fusiforme was analyzed by water content, color, sensory and textural characteristics immediately after production and one day later. The five different types of Jeolpyun did not show any significant differences in water content. However, all the Jeolpyun with Hizikia fusiforme showed slightly higher water retention ratio than the control after storage. As the result of Hunter's color values, lightness decreased significantly as the amount of Hizikia fusiforme increased. Redness increased in the Jeolpyun with Hizikia fusiforme compared with the control. Yellowness was highest in the Jeolpyun with 2% of Hizikia fusiforme and decreased with an increase in its content. In the textural analysis, hardness, chewiness, adhesiveness and gumminess of Jeolpyun with 2% and 4% of Hizikia fusiforme were similar to those of the control, whereas springiness of Jeolpyun with 2%, 4% and 6% of Hizikia fusiforme were similar to that of the control group. Cohesiveness significantly decreased as the amount of Hizikia fusiforme increased. When the Jeolpyun was preserved for one day, all five Jeolpyun showed significant increases in hardness, gumminess and chewiness. However, their adhesiveness significantly decreased. Cohesiveness decreased in all Jeolpyun except for the 8% Jeolpyun. In sensory evaluation, color and aroma became stronger as the content of Hijikia fuziforme increased, and 2% Jeolpyun showed similar hardness with the control. Jeolpyun with Hijikia fuziforme showed no difference in cohesiveness with the control, but the adhesiveness showed a little increase when compared to the control. The overall acceptability of 2% Jeolpyun showed slightly higher than control. After one day of storage, Jeolpyun with 2% of Hijikia fuziforme also showed the highest overall acceptability. And the overall acceptability showed the biggest decrease in the control group. Overall acceptability showed strong negative correlation with color, aroma and hardness, and showed strong positive correlation with cohesiveness and adhesiveness. After one day of storage, overall acceptability showed a decrease in correlation with color and smell and an increase in correlation with cohesiveness, compared to before storage. Results of multiple regression analysis showed that hardness had the biggest influence(-) on the overall acceptability of Jeolpyun, aroma and cohesiveness ranked second(-) and third(+) respectively. After one day of storage, cohesiveness had the biggest influence on the overall acceptability of Jeolpyun. Color and adhesiveness ranked second(-) and third(+) respectively. It can be seen that different factors influence overall acceptability of Jeolpyun after storage.

• 분석과학
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• 제25권4호
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• pp.207-213
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• 2012

이 연구는 ISO/TC54 전문위원회(Shanghai, Sep. 14-15, 2010)의 결정에 따라 국제규격 초안으로 제안된 ISO/DIS (Draft International Standard) 25157-resolution 385 중국산 쿠스이(苦水)형 장미(Rosa sertata ${\times}$ Rosa rugosa) 정유의 기체 크로마토그래피 분석표에 대한 국제 6개국 전문가 실험실간 재현정밀도 시험 (round-robin test: RRT)의 하나로 수행되었다. GC-FID로 분석할 때 비극성인 SPB-1 컬럼에서는 총 179개 성분, 중간 극성의 DB-624 컬럼에서는 165개 성분, 극성 Supelcowax-10 컬럼에서는 총 162개 성분을 분리하였다. ${\beta}$-Citronellol (41.6~46.7%)과 geraniol (9.7~11.0%) 및 nerol (3.4~4.5%)이 쿠스이형 장미 정유의 주성분이었다. SPB-1 컬럼과 DB-624 컬럼에서는 ${\beta}$-citronellol과 nerol성분 피크가 서로 분리되지 않고 중첩하였으나, Supelcowax-10 컬럼에서는 두 성분을 분리할 수 있었다. Phenethyl alcohol의 경우 정지상 극성이 커질수록 머무름 시간이 길어짐을 확인하였다. 그런데 거의 대부분의 특성 성분들의 머무름 시간은 중국측이 ISO/DIS 25157에서 제시한 것과 일치하였으나 극성 컬럼으로 분리한 phenethyl alcohol의 머무름 시간의 경우 중국측이 제시한 것 보다 큰 차이를 보였다. 동시에 불가리아산 장미(Rosa damascena Miller) 정유와 향수에 대한 기체크로마토그래피 분석표도 비교 분석하였다. 불가리아 장미 정유의 특성 아로마 성분 함량이 중국산 쿠스이형의 함량보다 더 많았다.

• Food Quality and Culture
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• 제1권1호
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• pp.1-5
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• 2007

Physicochemical qualities and consumer acceptability of chocolate layer cake were studied with varied levels of rosemary powder at 0, 0.2, 0.4 and 0.6%. The ash content of the cake increased from 2.30 to 3.10%, as the amount of rosemary powder increased from 0 to 0.6%, and the carbohydrate content of the cake decreased as the addition of rosemary powder increased. There were no significant differences in moisture contents and pH values among the samples and the pH values of all samples were within the typical pH range of 7.5-8.0 for chocolate layer cakes. Water loss from the control cake was greater than that from the cakes with rosemary powder supporting the suggestion that the addition of rosemary powder to the chocolate layer cake could increase moisture retention of the cake. Consumer acceptability of all the samples showed higher preferences of more than 7 points. Rosemary aroma, mint flavor and after taste were highly positively correlated with the fat content. Fat and ash content of the cake, which tended to increase in proportion to the rosemary powder content, were negatively correlated with acceptance of herb flavor, sweet taste, moistness, softness and intensity of softness but positively correlated with intensity of herb flavor. With the results above, trials on chocolate layer cake using rosemary powder were successfully performed within the ranges tested.

• 생명과학회지
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• 제10권4호
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• pp.326-332
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• 2000

In order to investigate the possibility of functional property improvement of meat products, four kinds of pork patties were prepared with water 10% as control, mugwort extract 10%, pine needle extract 10% and fatsia leaf extract 10%, respectively. In case of control moisture content was higher, but crude fat was lower, compared to patties treated with plant extracts. Crude ash content of pine needle extract treatment showed higher level than that of other patties. pH range of patties revealed to 5.92∼5.978. In raw patties Hunter's L-and a-value of control were higher than those of plant extract treatment, and a-value of raw patties showed higher level than that of cooked. Yield, water holding capacity, salt soluble protein extractability and gel strength among patties did not show significant differences. In control patty, fat retention was lower compared to other plant extract treatments, but water soluble protein extractability was higher compared to pine needle. Values such as hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the patties. In sensory scores such as aroma, juiciness and palatability, significant differences were not observed among cooked patties, but texture score was higher in the order pine needle, mugwort, fatsia leaf and control.

• 동아시아식생활학회지
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• 제10권5호
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• pp.404-404
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• 2000

In order to investigate the possibility of low fat meat products, beef patties were prepared with gumssuch as carrageenan, methyl cellulose, and xanthan gum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums. and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a- ( redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.