• Korean journal of food and cookery science
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• v.23 no.6
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• pp.940-946
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• 2007

In this study, raw whole garlic and peeled garlic were pickled in brine, to test for changes in flavor compounds by aging period. Changes in pH, acidity and hardness were measured, and a sensory evaluation performed. The pH of the peeled garlic Jangachi in brine decreased as the aging period increased. The acidity increased as pH decreased, and the hardness tended to decrease as the aging time increased. For the peeled garlic Jangachi in brine, 3,3-thiobis-l-propene, allyl methyl trisulfide, diallyl trisulfide, and dimethyl trisulfide increased as aging proceeded, but allyl methyl disulfide and diallyl disulfide tended to decrease. In the sensory evaluation, hardness decreased as the aging time increased. Therefore, the above flavor compounds are considered to be major components of the characterized flavor of pickled garlic. When the overall quality was compared between the whole garlic Jangachi and peeled garlic Jangachi in brine after 60 days, the peeled garlic Jangachi was deemed superior.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.220-228
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• 2018

This study investigated the chemical composition of burdock (Arctium lappa L.) leaves essential oil, and the quantitative changes of the major terpene compounds according to the specific harvesting season. The essential oils obtained by the hydrodistillation extraction (HDE) method from the aerial parts of the burdock leaves were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). The essential oil composition of this plant was characterized by the higher content of phytol and 6,10,14-trimethyl-2-pentadecanone. Seventy seven (98.28%) volatile flavor compounds were identified in the essential oil from the burdock leaves harvested during the spring season of 2012, and phytol (33.47%) and 6,10,14-trimethyl-2-pentadecanone (32.47%) were the most abundant compounds. Eighty eight (99.08%) compounds were identified in the essential oil from the leaves harvested during the autumn season of 2012, and in this case, phytol (37.35%) and 6,10,14-trimethyl-2-pentadecanone (34.67%) were also the most abundant compounds. These two volatile components were confirmed as the major oil components of the burdock leaves during the time of any harvest. The ratio between the two components contained in the burdock essential oils did not differ significantly by harvesting season. But overall, the essential oil harvested during the spring season contained 65.94% of the two major components, while for the essential oil harvested during the autumn season, the total amount of these two major components was 72.02%. While the main ingredients of the essential oils were found to be unchanged from one harvest time to the next, it was found to differ in content. For the burdock leaves, the quality index of the volatile constituents according to the harvest time would be more useful for utilizing the total quantity other than the proportion between phytol and 6,10,4-trimethyl-2-pentadecone.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.313-321
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• 2004

Separation-concentration of sulfur containing heterocyclic compounds(SCHC) from many reaction meat flavors manufactured with Maillard reaction was carried out. Profile of SCHC was identified and analyzed by GC and GC-MSD. The results were as follows. 1. Profile of SCHC could be identified 7 kinds thiazole and 11 kinds thiophene, the major produced compounds were thiophene, thiazolidine, 4-methyl-5-thiazole ethanol. 2. In the case of SCHC, relationship between changes of reaction conditions and the kind of produced components were as same, but produced amounts appeared the difference. Producing amount of complexed SCHC and caramellike note as well as oxygen containing heterocyclic compounds were high level more than high reaction temperature and long time reaction period. 3. Producing ratio of comparative simple structural SCHC were the highest level at reaction conditions of moisture content 50%, reaction temperature 100$^{\circ}C$ and reaction time 2 hours. Reaction conditions for the revelation of reaction meat flavor were below 110$^{\circ}C$ and less than 2 hours. 4. Relationship between moisture content and reaction temperature as well as reaction time had very relative relation. From the change of moisture content and reaction conditions could be obtained the simultaneously profile. Signal presentation for production of reaction meat flavor could be from extraction-separation-concentration of SCHC through simplification of raw-materials in the flavor and seasoning food industry.

• Journal of Microbiology and Biotechnology
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• v.20 no.11
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• pp.1539-1545
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• 2010

In beer, glutathione works as the main antioxidant compound, which also correlates with the stability of the beer flavor. In addition, high residual sugars in beer contribute to major nonvolatile components, which are reflected in a high caloric content. Therefore, in this study, the Saccharomyces cerevisiae GSH1 gene encoding glutamylcysteine synthetase and the Saccharomycopsis fibuligera ALP1 gene encoding ${\alpha}$-amylase were coexpressed in industrial brewing yeast strain Y31 targeting the ${\alpha}$-acetolactate synthase (AHAS) gene (ILV2) and alcohol dehydrogenase gene (ADH2), resulting in the new recombinant strain TY3. The glutathione content in the fermentation broth of TY3 increased to 43.83 mg/l as compared with 33.34 mg/l in the fermentation broth of Y31. The recombinant strain showed a high ${\alpha}$-amylase activity and utilized more than 46% of the starch as the sole carbon source after 5 days. European Brewery Convention tube fermentation tests comparing the fermentation broths of TY3 and Y31 showed that the flavor stability index for TY3 was 1.3-fold higher, whereas its residual sugar concentration was 76.8% lower. Owing to the interruption of the ILV2 gene and ADH2 gene, the contents of diacetyl and acetaldehyde as off-flavor compounds were reduced by 56.93% and 31.25%, respectively, when compared with the contents in the Y31 fermentation broth. In addition, since no drug-resistant genes were introduced to the new recombinant strain, it should be more suitable for use in the beer industry, owing to its better flavor stability and other beneficial characteristics.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.122-125
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• 1995

An attempt was made to determine the effect of the volatile components of edible wild grass by cooking. We collect the volatile components of Agrimonia Japonica by dynamic\ulcorner head space method. Samples were analyzed by gas chromatography-mass spectrometry(GC-MS). Thirty-six components, including 16 hydrocarbons, 7 alcohols, 4 esters, 7 benzoid compounds, 1 aldehyde and 1 ketone were confirmed in raw samples. Also 6 hydrocarbons identified in cooked sample. Alpha-pinene and 3-he-xane-ol were regarded as the most abundant components in raw sample. By heating of Japonica, most of the volatile compounds were disappeared, but alpha-pinene was remained abundantly.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.279-284
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• 1987

Volatile components of Artemisia selengensis and Cryptotaenia japonica. Korean wild vegetables, were collected by steam distillation. Samples were examined by gas chromatography (GC) and combinded gas chromatography-mass spectrometry (GC-MS). Seven components of ${\alpha}-pinene$, camphene, ${\beta}-pinene$, myrcene limonene, r-terpinene, and caryophyllene, and two components of ${\alpha}-pinene$ and ${\beta}-pinene$ were confirmed respectively in Artemisia selengensis and Cryptotaenia japonica. The remaining components are presumed to be elemene, caryophyllene, and humulene in the latter.

• Journal of Microbiology and Biotechnology
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• v.5 no.3
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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.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.539-543
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• 1997

This study was carried out to investigate the Chinese and Baek-Seok chive. We collect the volatile components of Chinese and Baek-Seok chive by dynamic head space method. Chinese chive was analyzed by Gas chromatography-Mass Spectrometry(GC-MS). 28 components including 20 sulfides, 5 alcohols, 1 benzene and 2 aldehydes compounds were identified in samples, Also Baek-Seok chive was analyzed by GC-MS. 32 components including 19 sulfides, 10 alcohols, 2 benzonoides and 1 aldehyde compounds were confirmed.

• Proceedings of the Zoological Society Korea Conference
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• 1998.10b
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• pp.366.1-366
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• 1998

No Abstract, See Full Text

• 축산식품과학과 산업
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• v.8 no.2
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• pp.42-43
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• 2019