• Food Science and Preservation
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• v.23 no.3
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• pp.369-377
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• 2016

This study was conducted to investigate the effects of superheated steam (SHS) on volatile compounds and the quality characteristics of onion. Onion samples were treated by SHS at various steam temperatures ($100{\sim}300^{\circ}C$) for 1 min. Thiosulfinates and pyruvic acid were reduced by SHS treatment. The absorbance values obtained for thiosulfinates, the odor-causing compounds in onions, treated by were 0.889, 0.085, 0.049, 0.049, and 0.045, while that of the untreated control sample was 1.587. The pyruvic acid contents of onions treated by SHS were 7.57, 5.85, 1.66, 0.47, and 0.26 mg/mL, while that of the untreated control sample was 8.00 mg/mL. Volatile compounds such as, dipropyl trisufide, 1,3-propanedithiol, methyl thiirane, methyl propyl trisulfide, diallyl disulfide, 1-(methylthio)-1-propene, 1,1-thiobis-1-propene, 1,1-sulfinyl bispropane, dimethyl tetrasulfide, methyl propenyl disulfide, dimethyl trisulfide, and diallyl disulfide were reduced by SHS treatment. The results showed that antioxidant activities in the of onion samples were improved by SHS treatment. The hardness and chewiness of onions treated by SHS were significantly lower than those of the untreated control onion sample. Sensory evaluation suggested that SHS could help lower off-flavors in and enhance the palatability of onions. These results suggest that the application of SHS treatment to onions can decrease their off-flavors, change their textural attributes, and promote their sensory properties.

• Applied Biological Chemistry
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• v.44 no.1
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• pp.12-19
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• 2001

The major volatiles from Allium species were found to be sulfide compounds and the ratio of sulfide to volatiles was 66.1% in garlic, 66.1% in scallion, 62.3% in green onion, 39.2% in onion, and 4.2% in chive. Trace of cyclooctasulfur was found to be present among the volatiles. The most oviposition of 17.2% occurred at diallyl sulfide and the least of 0.8% at acetylthiophene whereas the most oviposition of 43.3% occurred at ethyl alcohol if concentration was 100%. Among the organic solvents used for dilution, ethyl alcohol received the highest 52.5% of oviposition and ether the lowest of 5.9%. Furfuryl mercaptan which is also one of the volatiles, received 46.9% of oviposition. For oviposition site, D. antiqua preferred sulfides at near 1%, ethyl alcohol at high, and other volatiles at various concentrations. At 100% concentration, most volatiles except dimethyl disulfide and ethyl alcohol received less oviposition than the control which was watered sand with no volatiles added.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.1
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• pp.1-9
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• 2020

We evaluated the applicability of baking soda, charco'al, coffee, and green tea as a natural deodorant in Kimchi packaging. Moreover, to evaluate the potential usage of these deodorants in packaging materials and confirm their applicability in high-temperature melt-extrusion processing, the thermal stabilities of the deodorants were investigated, and heat-treated deodorants were evaluated in terms of the deodorizing function compared with non-treated deodorants. Aroma patterns were decreased after deodorizing treatment with all-natural deodorants. Dimethyl disulfide, methyl trisulfide, and diallyl disulfide, the most significant odorous Volatile organic compounds (VOCs) of Kimchi, decreased after treatment with the deodorants. In particular, baking soda and charcoal showed the highest efficiency in removing odorous compounds and VOCs from Kimchi, even after high-temperature processing. The acetic acid removal rates for both baking soda and charcoal were 99.9±0.0%. The heating process increases the deodorizing effects of baking soda. Sensory evaluation results showed that there is a significant increase (p < 0.05) in the overall preference for Kimchi samples packaged with charcoal and baking soda. This study provides useful information for the deodorization effects of natural deodorants for Kimchi smell and their applicability for packaging materials.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.324-333
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• 2010

Off-flavor in foods and in raw materials is quite concerning, as it could signify deeper-rooted problems. Methods of reduction of "off-flavors" in traditional food such as Cheonggukjan and Kimchi, and in raw materials of soybean paste were studied by means of a literature review. It was found that the major components of "off-flavor" were due to butyric acid, valeric acid, alkylpyrazines, ammonia, and sulfides for Cheonggukjang, and for Kimchi were sulfur containing components such as methyl allylsulfide, dimethyl disulfide, diallyl disulfide, methyl allyl trisulfide, methyl 2-propenyldisulfide, dipropenyldisulfide. There is a demand for a scientific and systematic approach in overcoming the "off-flavor" problem. Nutritional aspects and safety should be considered. Several methods have been attempted, such as masking, binding, improving cooking process, inhibiting rancidity, and controlling the growth of micro-organism. Methods of masking were the most frequently ones used for the reduction of "off-flavor", and in some cases, othertechniques were additionally applied. The masking method would be useful in the reduction of "off-flavor" in traditional Korean foods, i.e. Cheonggukjang, Kimchi, as well as in new product development.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.822-827
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• 2007

The aroma characteristics and antioxidative activity of volatile compounds in heat-treated garlic (Allium sativum L.) were evaluated. The garlic was heated to various temperatures (100, 110, 120, and $130^{\circ}C$) for different lengths of time (1, 2, and 3 hr). The volatile compounds of heated garlic were extracted by simultaneous steam distillation extraction (SDE). Aroma compound profiles were analyzed by gas chromatography/mass spectrometry (GC/MS) and antioxidative activity was measured by 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation decolorization assay. The major aroma compounds were sulfur compounds such as dimethyl disulfide, 2-propen-1-ol, methyl-2-propenyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-2-propenyl trisulfide. DPPH radical scavenging activity (EDA, %) and the ascorbic acid equivalent antioxidant activity (AEAC) of volatile compounds in heated garlic increased significantly with the increase of temperature and time (p<0.001). The EDA (%) and AEAC of raw garlic were 26.8%/10 mg garlic and 39.05 mg ascorbic acid equivalent per g sample. After heat treatment, the highest values were 40.50%/10 mg garlic for EDA (%) and 46.43 mg ascorbic acid equivalent per g sample for ABTS.

• YAKHAK HOEJI
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• v.58 no.6
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• pp.371-377
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• 2014

A new series of 3-alkylthio-6-allylthio-4(or 5)-methylpyridazines (6a-e)-(7a-e) was synthesized from citraconic anhydride (1) for development of candidates possessing anticancer activity. The process involves the formation of pyridazine ring, dichlorination, monoallythiolation, and further another alkylthiolation. Compounds 6a-e, and 7a-e were prepared from 6-allylthio-3-chloro-4-methylpyridazine (4) or 6-allylthio-3-chloro-5-methylpyridazine (5) via nucleophilic substitution reaction with alkylthiol anion as nucleophile. Intermediates 4, and 5 could be converted to target pyridazines 6a-e, and 7a-e using 1~1.5 equivalent of alkylthiol at reflux temperature in methanol in the presence of sodium hydroxide. The structures of the synthetic compounds were characterized using NMR, IR, and GC-MS analyses.

• YAKHAK HOEJI
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• v.43 no.1
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• pp.91-97
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• 1999

Dietary hypertension induced by feeding cholesterol and vitamin D3 in rats for 7 weeks was prevented by the addition of fursulthiamine and diallyl disulfide in the diet. In the isolated preparation of the hypertentive rats, the contractile forces were potentiated by norepinephrine, serotonin and potassium chloride, as compared to that of the normotensive rats. However, the increased contractile forces of the hypertensive rats were inhibited in the aorta of the rats fed with fursulthiamine. Decreases in triglyceride contents were observed in the sera of the hypertensive rats fed with fursulthiamine. Therefore, it is suggested that dietary hypertension in rats may be prevented by supplement of fursulthiamine in the diet.

• Archives of Pharmacal Research
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• v.22 no.6
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• pp.559-564
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• 1999

In order to discover new cancer chemopreventive agents from natural or synthetic products, a structurally diverse class of chemopreventive agents was evaluated using in vitro biomarker of inhibition of 12-O-tetradecanoylphorbol 13-acetate (TPA)-induced ornithine decarboxylase (ODC) activity in cultured mouse epidermal 308 (ME)308 cells. As a results, apigenin, benzylisothiocyanate, curcumin, diallyl disulfide, N-(4-hydroxyphenyl)retinamide (4-HPR), menadione, miconazole, nordihydroguaiaretic acid (NDGA) and phenethyl isothiocyanate showed potent inhibitory effects in this process. A chemically diverse group of compounds was included in the evaluation, such as flavonoids, retinoids, isothiocyanates, sulfur-containing compounds and phenolic antioxidant compounds. These data are suggestive to understand the cancer chemopreventive potential mediated by these substances.

• Journal of Life Science
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• v.21 no.9
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• pp.1219-1225
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• 2011

Phytochemicals, non-nutrient chemicals derived from plants, have been shown to have anti-inflammation, anti-oxidation, and chemopreventive effects. In the current study, we investigated whether five different phytochemicals (resveratrol, genistein, epicatechin gallate, diallyl disulfide, and caffeic acid phenethyl ester) alter cell growth and gene expression in human colorectal cancer HCT116 cells. Using a cell viability assay, we found that each of the phytochemicals tested inhibited HCT116 cell growth in a dose-dependent manner. Additionally, using human oligo DNA microarray analysis, we found that only six genes were commonly up-regulated and seven genes were commonly down-regulated in response to each phytochemical treatment. For the commonly up-regulated genes, the microarray analysis was confirmed by reverse transcription.PCR using gene-specific primers. In addition, NAG-1 protein was up-regulated by all treated phytochemcials. The results of this study may help to enhance our understanding of the general molecular mechanisms of chemoprevention that are mediated by phytochemicals in human colorectal cancer.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.520-525
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• 1994

This study was carried on the garlic-seasoning oil production by autoclaving method and evaporating method in order to research a developed method. The raw, flake, extract states of garlic was added 40%(w/w) of total amounts to corn salad oil. All samples treated with various conditions analyzed the volatile flavor components(VFC) during incubating ($40{\pm}2^{\circ}C$) and heating ($185{\pm}2^{\circ}C$). In the garlicseasoning oils, the contents of propane, pentane, methyl allyl trisulfide and diallyl trisulfide as the major VFC were decreased while the contents of propenal and hexanal increased according to the storage and heat treatment. The order of flavor contents among garlic states were raw>extract>flake, but flavor stability were raw>flake>extract states during storage, while flake>raw>extract states in heat treatment. VFC in garlic-seasoning oil made by evaporating method were about 66.1% level of those made by autoclaving method, but the changing tendency of their content during storage and heat treatment were shown to be similar. According to those results, autoclaving method and evaporating method were thought to the rational method in preparation of garlic-seasoning oil.