• Food Quality and Culture
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• v.1 no.1
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• pp.13-17
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• 2007

The volatile flavor compounds of Saussurea lappa C.B. Clarke, a perennial, aromatic and medicinal herbaceous plant of the Asteraceae family, were isolated by the hydro distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). The plant yielded a light yellow colored oil (0.02%, v/w). From S. lappa C.B. Clarke root oil, sixty-three volatile flavor compounds were tentatively identified, among which sesquiterpene was predominant (21.70%). The identified compounds of the root oil constituted 87.47% of the total peak area. From the constituents making up more than 5% of the volatile flavor components, a long-chain aldehyde, (7Z, 10Z, 13Z)-7, 10, 13-hexadecatrienal, was the most abundant volatile flavor compound (21.20%), followed by dehydrocostuslactone (10.30%) belonging to sesquiterpene lactone, valerenol (5.30%) and vulgarol B (5.06%).

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.426-429
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• 1993

This study was conducted to determine the effects of stamping and roasting treatment on change of volatile flavor components in curry powder aged for 6th month at $37^{\circ}C$. Volatile flavor components were collected by simultaneous distillation extraction method. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Aged curry powder contained large amounts of terpene hydrocarbones, terpene alchols and aromatic ether compounds. By stamping and roasting treatment, the peak area generally increased until 15min. at $70^{\circ}C$, whereas, that of peak decreased after 20 min. at $80^{\circ}C$, respectably.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.309-316
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• 1972

Sweet potato lipids were isolated into free and bound lipid fractions and subjected to fractionation and quantitation by thin layer chromatography, followed by flavor evaluation. The results are summarized as follows: 1) Sweet potato flour contained 1.75% total lipids on a dry weight basis, of which free and bound forms were 0.95% and 0.80%, respectively. 2) TLC indicated the presence of 13 components in free lipids and 9 components in bound lipids, of which phospholipids accounted for 34.5% and free fatty acids, 17.2%, as the major components. 3) Free fatty acids were separated and quantitatively determined by reversed TLC to give 30.1% palmitic acid, 16.7% linoleic acid, 15.8% oleic acid and 9.8% linolenic acid as the main components. 4) The flavor of various lipid fractions were evaluated and the disagreeable taste and odor of sweet potato flour was mainly found in the bound lipid fraction.

• Journal of Animal Science and Technology
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• v.65 no.1
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• pp.57-68
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• 2023

Flavor is an important sensory trait of chicken meat. The free amino acid (FAA) and nucleotide (NT) components of meat are major factors affecting meat flavor during the cooking process. As a genetic approach to improve meat flavor, we performed a genome-wide association study (GWAS) to identify the potential candidate genes related to the FAA and NT components of chicken breast meat. Measurements of FAA and NT components were recorded at the age of 10 weeks from 764 and 767 birds, respectively, using a White leghorn and Yeonsan ogye crossbred F2 chicken population. For genotyping, we used 60K Illumina single-nucleotide polymorphism (SNP) chips. We found a total of nine significant SNPs for five FAA traits (arginine, glycine, lysine, threonine content, and the essential FAAs and one NT trait (inosine content), and six significant genomic regions were identified, including three regions shared among the essential FAAs, arginine, and inosine content traits. A list of potential candidate genes in significant genomic regions was detected, including the KCNRG, KCNIP4, HOXA3, THSD7B, and MMUT genes. The essential FAAs had significant gene regions the same as arginine. The genes related to arginine content were involved in nitric oxide metabolism, while the inosine content was possibly affected by insulin activity. Moreover, the threonine content could be related to methylmalonyl-CoA mutase. The genes and SNPs identified in this study might be useful markers in chicken selection and breeding for chicken meat flavor.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.6
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• pp.442-446
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• 2005

This study was conducted to obtain basic information on the utilization of wheat flour for good organoleptic evaluation score. Wheat seed was milled by Buhler test mill. Volatile flavor compounds of five milling fractions such as Break $I{\cdot}II (B_1+B_2)$, Reduction I ($R_1$), Reduction II ($R_2$), Bran and Short were determined and their differences were discussed. There was significant difference in quantity of flavor compounds but no difference in qualitative composition among milling fractions. The outer layer of wheat endosperm ($R_2$ layer) showed higher amount of m-xylene and n-butanol in volatile flavor com­pounds compared with inner endosperm layer ($B_1,\;B_2,\;R_1$). The $R_2$ layer showed quantitatively higher composition of major flavor compounds than inner endosperm layer ($B_1,\;B_2,\;R_1$). This result points out that the $R_2$ layer exhibited stronger flavor than $B_1,\;B_2$, and Rl layers.

• Applied Biological Chemistry
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• v.23 no.2
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• pp.106-114
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• 1980

The flavor constituents of Korean Milgam were extracted with a nitrogen gas stream under partial vacuum and identified by gas liquid chromatography. By employing the extraction coefficient, it was possible to determine the concentration of components in Milgam as well as in the extracts. Among 53 GLC peaks, 26 components were identified. Ethanol was the most abundant component (140ppm), followed by limonene (120ppm). These two were the most important flavor constituents.

• Food Science and Preservation
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• v.6 no.2
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• pp.200-205
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• 1999

This experiment was carried out to search mm reasonable and scientific method to distinguish Korean sesame with Chinese sesame. Sesame samples used in this study were Korean variety cultivated in Chochiwon City of Korea (KvKc), Chinese variety cultivated in Jilin Province of China (CvCc), Chinese variety cultivated in Chochiwon city of Korea (CvKc) and Korean variety cultivated in Jilin Province of China (KvCc). In volatile flavor components analysis, 41 component were identified from KvKc and 39 components from CvCc. Major flavor components were pyrazines and furans. Pyrazines compositions of KvKc and CvCc were 55.4% and 56.8%, respectively while furans compositions of KvKc and CvCc were 27.0% and 20.4%, respectively. Other flavor components pattern showed no difference. When the headspace volatiles of sesame oils were analyzed using Electronic Nose System and the obtained data were interpreted using statistical method of MANOVA and Discriminant analysis, characteristic patterns of sesame oil odors were different from each other according to variety as well as cultivated area. These results suggest that Korean sesame oils may be distinguished from Chinese sesame oils by using Electronic Nose System.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.180-185
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• 2002

Volatile flavor components in three pear varieties (Pyrus pyriforia N.) of traditional cultivar, Bongri, Hwangsilri and Yongmokri, were collected by SDE method using the mixture of n-pentane and diethylether as an extract solvent and were identified by GC/MS. Among 97 compounds identified from all varieties, there were 72, 58 and 66 components in Bongri, Hwangsilri and Yongmokri, respectively. Ethyl acetate was the dominant constituent in all cultivars and also volatile profiles contained large quantity of ethanol and acetic acid. Butyl acetate identified as a main component in Bongri was not found in other pears, but in Hwangrilri and Yongmokri only 4 to 5 esters played important role in total volatile flavor composition. The volatile profiles of these three varieties were characterized by compounds in group of aldehydes, esters, alcohols, acids and ketones. As classified by functional group of separated and identified components, esters and alcohols in Bongri, alcohols in Hwangsilri, and esters in Yongmokri were roled as the title in composition of volatile flavor components. Although small amount, Yongmokri had the highest rate of volatile production at 6.552 mg/kg of pear while Hwangsilri produced the lowest at 4.175 mg/kg of pear.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.248-253
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• 1992

Volatile flavor components of soybean pastes, manufactured with traditional Meju and improved Meju, were extrated by simultaneous steam distillation-extraction apparatus and concentrated at atmosphere press. The concentrates were investigated GC-sniff evaluation by preparative gas chromatograph, and then analyzed and identified by GC/MS and Kovats retention index. Thirty nine components, including 11 alcohols, 4 aldehydes, 2 pyrazines, 4 acids, 3 fuans, 3 phenols, 3 esters, 3 hydrocarbons, 1 ketone, 5 miscellous ones were confirmed in soybean paste manufactured with traditional Meju. Twenty one components, including 4 alcohols, 2 aldehydes, 2 pyrazines, 2 acids, 1 fuan, 2 esters, 1 hydrocarbon, 2 ketones, 4 miscellous ones were confirmed in soybean paste manufactured with improved Meju. Ten components such as 3-methyl-1-butanol, 4-methyl-3-heptanol, trimethyl-pyrazine, 1-octen-3-ol, 2-furancarboxaldehyde, tetramethyl-pyrazine, benzaldehyde, 3-methyl-butanoic acid, naphthalene, 2-ethyl-3-methyl-oxetane were identified together in soybean pastes manufactured with traditional Meju and improved Meju.

• Proceedings of the Ginseng society Conference
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• 1984.09a
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• pp.185-190
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• 1984

Volatile flavor components of fresh ginseng (Panax ginseng C.A. Meyer) were studied by a combination of SE-54 fused silica capillary gas chromatography and mass spectrometry. Steam distillate of fresh ginseng roots was extracted with oxygen-free diethylether and concentrated. This aroma concentrate was separated into neutral, acidic, phenolic, and basic fractions. The neutral fraction, containing over two hundred compounds, was aromatically the closest to fresh ginseng with the key-flavor components predominantly being monoterpenes and sesquiterpenes. The sesquiterpene compounds were identified as being azulenic, menthenic, and napthalenic with a mass of 204.