• 한국식품과학회지
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• 제23권3호
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• pp.276-279
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• 1991

카레분의 향미향상과 숙성효과를 높이기 위하여 숙성전의 카레분에 대하여 미분쇄와 배전처리를 행한 후 GC를 사용하여 각각의 향미성분을 분리 동정하였다. 카레분의 주요 휘발성 향미성분은 eugenol, cuminaldehyde, myristicin, anethole, eugenolacetate, cinnamaldehyde, linalool, limonene, p-cymene, ${\gamma}-terinene$ 및 기타 미확인 물질 등으로 나타났으며, 미분쇄시간이 10분 이내일 때에는 저비점 화합물이 증가하였으나 10분 이후부터는 고비점 화합물이 증가했다. 또한, 배전 처리시 처리온도의 상승에 따라 저비점 화합물은 감소하였고, 고비점 화합물은 증가하는 경향을 보였다.

• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.230-233
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• 1998

Acetic acid producing bacteria were isolated from deastringent persimmon vinegar and the major bacterium was identified using morphological and biochemical tests. Acetobacter sp. AH-1 was motile, gram negative rod with catalase positive and oxidase negative. The strain can grow up to 5 % ethanol and 2% NaCl as well as 25% glucose. Optimum temperature and pH for growth were 3$0^{\circ}C$ and 5.0, respectively. Volatile constituents of persimmon vinegar were analyzed by purge and trap sampling . Acetic acid adn alcohol were the largest volatile compounds quantitiatively in persimmon vinegar. Among alcohols, 20methyl-1-propanol, isoamyl alcohol and amyl alcohol were detected. Isovaleradehyde and benzaldehyde for aldehyde, isoamyl acteate, ethyl formate, propyl aceetate, and ethyl acetate for esters were likely to contribute to persimmon vivegar flavor.

• 한국식품영양학회지
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• 제12권4호
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• pp.380-386
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• 1999

Fermented sausages inoculated with starter cultures which were combined Lactobacillus curvatus and Staphylococcus carnosus(LCSC), Lactobacillus plantarum and Staphylococcus carnosus(LPSC) were manufac-tured. changes in chemical composition salinity weight loss fatty acids inosine monophosphate(IMP) and hypoxanthine (Hx) and fee amino acids during ripening of fermented sausages were investigated. Due to drying the water content was decreased while the protein and fat contents salinity and weight low were increased during ripening. No significant differences between LCSC and LPSC were found for chemical composition salinity and weight loss. During ripening unsaturated fatty acid contents was dec-reased while saturated fatty acid contents was increased. At the end of the ripening the levels of mon-oenes were slightly higher in the LPSC than in the LCSC. In both treatments IMP contents were dec-reased but no changes were observed in Hx contents during ripening. Due to ripening the increase in total and individual free amino acids were observed and contents of glutamic acid alanine leucine and lysine were greatly increased.

• 한국식생활문화학회지
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• 제3권2호
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• pp.207-210
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• 1988

한국산(韓國産) 야생 산채류인 맑은대쑥의 휘발성 풍미성분을 수증기 증류법으로 추출해서 GC와 GC-MS 조합에 의하여 분석하였다. 본 연구에서 hydrocarbons 17종류, alcohols 6종류, aldehydes 2종류, oxide 1종류, 그리고 furans 3종류 등 총 29개의 성분이 확인되었다.

• 한국식품저장유통학회지
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• 제31권3호
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• pp.374-384
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• 2024

Soybean paste is a staple food used to make doenjang (DE), cheonggukjang (CGJ), and miso (MI). In this study, solid-phase microextraction followed by gas chromatography-mass spectrometry was used to identify volatile components in DE, CGJ, and MI, and principal component analysis (PCA) was performed to determine their correlation between soybean pastes. Esters and hydrocarbons accounted for more than 55% of the total volatile components. PCA showed that esters were highly correlated with DE; pyrazines were correlated with CGJ; and alcohols were highly correlated with MI. Because DE, CGJ, and MI are made of the same material, their overall volatile content tended to be similar. However, the main volatile components and fragrances were different. These findings will be used as basic research data to promote quality improvement of soybean-based fermented foods in Korea and Japan.

• 한국환경과학회지
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• 제23권2호
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• pp.157-164
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• 2014

The essential oil obtained by steam distillation from medicinal plants of Cinnamomum cassia and Prunellae Herba. Analysis of essential oils were performed on GC/MS selective detector. Separations were performed fused silica capillary column. The carrier gas was ultra pure helium with a flow of 1 $m{\ell}/min$ and the splitless injector temperature was set as $280^{\circ}C$. The column temperature program was as follows: initial temperature of $70^{\circ}C$ for 4 min, and increased by $2^{\circ}C/min$ 70 to $100^{\circ}C$ (held 2 min), After that the temperature was varied from 100 to $200^{\circ}C$ at $5^{\circ}C/min$ (held 20 min), increase to $280^{\circ}C$ (held 5 min) at $10^{\circ}C/min$, in a total run time of 73 min. Ten volatile flavor components were identified from C. cassia and ten volatile flavor components were identified from Prunellae Herba. Strong inhibition of growth of Vibrio parahaemolyticus was obtained with all doses of C. cassia tested. Moreover, antimicrobial activity of C. cassia occurred in a dose dependant manner.

• 한국식품과학회지
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• 제20권6호
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• pp.774-779
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• 1988

참쑥(Artemisia lavandulaefolia DC)의 정유를 gas chromatogaphy/mass spectrometry(GC/MS)로 정성분석하고, 저장조건을 달리하여 정유성분의 변화를 살펴본 결과, 다음과 같은 결론을 얻었다. 1. 186 이상의 화합물이 검출되었으며, 그 중 1,8-cineol, camphor, ${\beta}-thujone$, caryophyllene, borneol, coumarin, linalool, terpineol, sabinene, 7-methoxy coumarin ${\alpha}-copaene$, humulene과phytol이 중요성분이었다. Artemisia species에서는 지금까지 밝혀진 바 없는 3,6,6-trimethyl norpinanol, ${\beta}-farnesene$, 7-methoxy coumarin, ${\alpha}-curcumene$ 등이 검출되었다. 2. 참쑥의 저장에 따른 색과 변화를 조사한 결과, 온도에 의해 갈색화와 성분의 증감이 있었다. 즉, 냉암소에 보관된 시료는 변화가 거의 없었으나, 상온방치한 시료는 Air와 질소에 상관없이 모두 변화가 있었다. 1,8-cineol, limonene, 2,2,4-trimethyl 1,3-dioxolane-4-ethanol, terpinene-4-ol 등은 감소하였으며, ${\beta}-phellandrene$, benzyl benzoate, broneol, ${\alpha}-terpineol$, humulene 등은 증가하였다.

• 한국수산과학회지
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• 제22권5호
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• pp.370-374
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• 1989

오징어 가공중의 향기성분의 변화를 알아보기 위하여 Nikerson형 연속추출장치(SDG)를 이용하여 시료의 향기성분을 추출한 후 중성, phenol성, 염기성 및 산성획분으로 나누어 중성 및 염기성획분을 GC 및 GC-MS로 분석$\cdot$동정한 결과 중성획분에서 31성분, 염기성 획분에서 7성분 분석$\cdot$동정되었다. 오징어 가열시료에서 3-methylthiophene, 2-methyl-2-hexanethiol 등의 함황화합물이 검출되었고 탄소수 5인 1-ponton-3-ol, 3-ponton-2-ol, 4-me-thyl-3-pentanal 및 탄소수 3인 3-methyl-1,2-propan-diol, 1-hydroxy-2-propanone과 hexanal, benzaldehy-de를 비롯한 탄소수가 8과 9인 alcohol, ketone 등이 검출되었다. 염기성획분에서는 trimethylamine을 비롯한 6종의 pyrazine류가 분리$\cdot$동정되었으며 2,5-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2,3,5-trimethyl pyrazine 등과 특히 2-ethyl-3,5-dimethyl pyrazine의 함량이 많아 염기성획분의 주된 향기성분으로 나타났다.

• 한국식품과학회지
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• 제21권1호
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• pp.127-135
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• 1989

카레가루 원료로 쓰이면서 독특한 풍미를 내는 육두구(nutmeg), 쿠민(cumin), 카다몬(cardamon), 심황뿌리가루(turmeric), 고수(coriander), 정향(clove), 올스파이스(allspice), 카시아(cassia), 회향(fennel), 셀러리시드(celery seed), 검정후추(black pepper)등 향신료 11종을 상압 수증기 증류하여 얻은 유출액으로부터 Diethyl ether: n-Pentane(2 : 1, v/v)으로 향미성분을 추출한 후, capillary GC와 GC/MS를 이용하여 그 주요 성분들을 동정하였다. 육두구는 ${\alpha}-pinene(11.06%)$, ${\beta}-pinene(11.17%)$, myristicin(19.98%), 쿠민은 cuminaldehyde(37.68%), 카다몬은 ${\alpha)-terpineol(47.33%)$, 1, 8-cineol(20.56%), 고수는 linalool(61.72%), 정향은 eugenol(63.63%), eugenol acetate(20.59%), 올스파이스는 eugenol(80.12%), methyl eugenol(10.85%), 카시아는 cinnamaldehyde(82.29%), 회향은 anethole(79.92%) 등이 주성분이었다.

• 한국수산과학회지
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• 제42권3호
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• pp.209-214
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• 2009

This study was conducted to evaluate changes in the flavor patterns of gamma irradiated raw oyster and oyster cooking drip using an electronic nose, which consisted of a GC equipped with a surface acoustic wave sensor. The raw oyster was irradiated with 1, 2, 3, 4 and 5 kGy, while the oyster cooking drip was irradiated with 10 and 50 kGy. In the case of raw oyster, the intensities of peaks at retention times (RT) of 2.1 sand 6.8 s were increased, but the peak at a RT of 9.0 s was decreased depending on irradiation dose. In the case of oyster cooking drip, the intensities of peaks at RT 2.5 sand RT 4.1 s increased linearly, but at the peak at RT 5.1 s decreased as the irradiation dose increased. The total amount of flavor components measured in raw oyster increased, while that of oyster cooking drip decreased in response to irradiation.