• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.543-548
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• 1990

Volatile components of fresh apricot (Prunus armeniaca var. ansu Max.) were isolated by simultaneous distillation-extraction at two different pH values of 3.1 and 7.0 and by headspace trapping method. The volatiles were analyzed by GC and GC-MS. A total of 80 components were identified in the three aroma concentrates, including 9 naphthalene derivatives that were not previously reported in apricot. Of components identified in native pH (3.1) sample, the major components were aliphatic $C_6$ aldehydes and alcohols, monoterpene alcohols, benzyl alcohol, ${\beta}-phenylethyl$ alcohol and naphthalene derivatives, while those in neutral pH(7.0) sample and headspace volatiles were aliphatic $C_6$ aldehydes and alcohols. Simultaneous distillation-extraction at pH 3.1 was significantly increased the concentration of n-hexanal, trans-2-hexenal, cis-3-hexen-1-ol, linalool oxide, linalool, ${\alpha}-terpineol$, nerol, geraniol, benzyl alcohol, ${\beta}-phenylethyl$ alcohol and naphthalene derivatives. These results demonstrate that above the components are present in glycosidically bound forms in apricot.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.238-245
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• 2000

This study was investigated to compare the changes of flavors in sesame oil with roasting temperature $(110^{\circ}C{\sim}230^{\circ}C)$. In the results of analyzing the volatile flavor compounds of sesame oil with GC and GC/MS, 26 pyrazines, 11 pyridines, 9 thiazoles, 6 furans, 8 pyrroles, 5 phenols, 8 aldehydes, 8 hydrocarbons, 7 alcohols, 2 indoles, 3 ketones, 10 acids, 4 nitriles, 7 esters, and 5 others were isolated, identified, and quantified. The total amount of flavor compounds was increased with roasting temperature. Detected flavors could be devided into top(peak No. $1{\sim}91$), middle$(92{\sim}197)$ and last note$(198{\sim}224)$ by rentention time. The top notes(initial content 19.87 ppm) which contain pyrazines and provide representative roasted flavors were increased significantly with roasting temperature. Initial content of middle note(17.72 ppm) was increased to 36.71 ppm at $170^{\circ}C$, to 95.61 ppm at $220^{\circ}C$, and to 138.62 ppm at $230^{\circ}C$. Last note was almost unchanged up to $170^{\circ}C$ and increased at $190^{\circ}C$, whereas it indicated a tendency to decrease at $230^{\circ}C$. Pyrazines such as methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine which indicate the major components among volatile flavors were increased slightly up to $150^{\circ}C$ and revealed the higher increase than any other components above $170^{\circ}C$. This tendency was also similar to pyridines, thiazoles, and furans. Most of these compounds are assumed to be developed by thermochemical reactions of sesame components by roasting above $170^{\circ}C$. It seemed that a lot of increase in phenols above $210^{\circ}C$ resulted from the production of guaiacol. Acids were almost unchanged up to $190^{\circ}C$, increased at $210^{\circ}C$, and then decreased above $220^{\circ}C$. It seemed to be resulted from pyrolysis of free fatty acids formed from thermal oxidation of oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1017-1024
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• 2014

This study was carried out to develop mulberry wines fermented with traditional microorganisms (Saccharomyces cerevisiae B-8). S. cerevisiae B-8 is a traditional fermentation microorganism isolated from domestically grown Rubus occidentalis. Each S. cerevisiae B-8 and Fermivin was inoculated into mulberry up to $1{\times}10^9$ CFU/kg, followed by incubation at $25^{\circ}C$ for 10 days. Mulberry fermented with S. cerevisiae B-8 (MBB) had a high alcohol content (16.47%), and the fermentation rate of MBB was faster than that of mulberry fermented with Fermivin (MBF). The total polyphenol and flavonoid contents of MBB were higher than those of MBF. DPPH radical scavenging activity of MBB was as high as that of MBF. ABTS radical scavenging activity of MBF was higher than those of MBB and mulberry juice (MBJ). In addition, reducing power of MBB was much higher than other samples. Flavor constituents of the two fermented wines were analyzed by gas chromatography and mass spectrometry. Twenty-three compounds from the sample were separated and identified as fifteen esters, six alcohols, an aldehyde, and an acetate. Particularly, tetradecanoic acid, ethyl ester of orris and violet flavor were ten times more abundant in MBB than in MBF. Several ester components were two times more abundant in MBB than in MBF. In conclusion, current findings indicate that MBB might have better antioxidant activities with flavor, which contributes to improved wine production with high quality and function.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1057-1065
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• 2012

The effects of volatile flavor extracts of eight different herbal medicines, Juniperus rigida (JR), Saussurea lappa SL), Cnidium officinale (CO), Angelica gigas (AG), Eugenia caryophyllata (EC), Angelica tenuissima (AT), Mentha arvense (MA), and Artemisiae argyi (AA), were investigated on LPS-stimulated inflammation using Raw 264.7 cells. The volatile flavor extracts of CO and AG considerably inhibited LPS-stimulated NO, $PGE_2$, IL-6, and TNF-${\alpha}$ (except AG) production, as well as iNOS expression. Major volatile components of CO were identified as ligustilide and of ${\beta}$-eudesmol as AG by GC-MS analysis. Thus, these results suggest that the volatile extracts of CO and AG may be useful as potential therapeutic agents for inflammation-associated disorders.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.533-540
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• 2010

Effects of pH (1.8-10.2) and time (56 sec-15 min 4 sec) at high hydrostatic pressure (500 MPa) on the reduction of volatile compounds in garlic were studied. Volatile components of garlic were obtained from the headspace, analyzed, and identified by gas chromatography (GC)-mass spectrometry and an electronic nose. Nineteen sulfur compounds were identified as major compounds in garlic, and furan, aldehydes, alcohols, and ketones were also detected. Off-flavor compounds were more effectively reduced under strong acidic conditions. As the residence time at 500 MPa increased from 56 sec to 15 min 4 sec, the total amount of volatile compounds decreased significantly. The total amount of sulfur compounds decreased about 70% compared to those of raw garlic when the garlic was soaked in buffer (pH 6.0) and treated at 500 MPa for 15 min 4 sec. A principal component analysis showed that the off-flavors of garlic were reduced by the operating time of high hydrostatic pressure as well as pH treatment. The correlation coefficient of the results between GC and the electronic nose analysis was 0.9620. Therefore, pH and high hydrostatic pressure treatment could be used as an efficient method for reducing of garlic off-flavor.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.486-493
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• 2017

The purpose of this study was to compare the differences of seven distilled soju samples that were presented at the main stage of the 2015 Korean Liquor Contest. The characteristics of the awarded products and other products were compared. The general components of prize-winning soju showed that the total acidity (0.22%) and alcohol content (38.44%) were higher than other soju (0.10, 22.81%), and that these properties influenced various sensory properties. For the sensory characteristics and consumer preference factors, the descriptive analysis and consumer preference testing were conducted. The descriptive analysis revealed that the (aftertaste) bitterness, corn-silk odor, sake odor/flavor, and overall taste intensity were strongly expressed in the prize-winning distilled soju. For the preference analysis, various preferences, such as "flowery odor/flavor" and "rich odor/flavor" appear to have influenced the positive preferences and "too strong an odor/flavor", "aftertaste bitterness", and "sharp tasting" were found to have a negative effect on preference.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.242-250
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• 1984

Flavor components extracted from eighty species of Korean ordinary soy sauce were analyzed by gas chromatography. The relationship between the sensory scores of soy sauce flavor and the gas chromatographic data transformed with variables were analysed by method of multiple regression analysis. Simple correlation between values of each peak and sensory scores were totally low. The tenth and 12th peak had the highest correlation, 0.331. Determination coefficients of data obtained by transformation of each variables were not significantly different from each other. Flavor of soy sauce was explained about 56% at step 16 in case of stepwise multiple regression analysis of absolute values. The fact that the minimum standard errors of an estimate was found at the 16th step suggests the importance of selecting of independent variables from the whole gas chromatogram together with the results of F ratio. In the contributing proportion of each peak examined, peak 10 and 12 were contributing mainly to the good flavor of soy sauce.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1015-1024
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• 2017

In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.99-103
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• 2007

In order to evaluate innate flavor during the roasting process, the components responsible for the aroma of unroasted Polygonatum odoratum root and the volatile odor components released during the roasting process were evaluated using the solid phase-microextraction (SPME) headspace method. The raw P. odoratum root contained aldehyde, alcohol, hydrocarbon and acid components, which gave it a grass-like smell. 2-Methylpyrazine was not revealed from the roasted P. odoratum root at $110^{\circ}C$ and $130^{\circ}C$, but was extracted at $150^{\circ}C$. The 2,5-dimethylpyrazine component was the greatest at $130^{\circ}C$. The hexanal component was greater when the root was roasted at $110^{\circ}C$, compared with those at $130^{\circ}C$ and $150^{\circ}C$. The production of 2-acetyl-1-pyrroline component was the greatest when it was roasted at $130^{\circ}C$. Quantitative descriptive analysis of P. odoratum after roasting revealed a high concentration of 2,5-dimethylpyrazine at $130^{\circ}C$ and $150^{\circ}C$, but a low concentration at $110^{\circ}C$. Most of the 2-acetyl-1-pyrroline, which significantly affected its smell, was revealed at $130^{\circ}C$.

• Food Science and Preservation
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• v.8 no.1
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• pp.79-85
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• 2001

To study the availability of the Atractylodes japonica Koidz. as ingredients for functional flood, the properties of chemical components were investigated and the results were followed. Among general components of Korean A. japonica, total sugars portions from fresh and dried samples took 31.3% and 46.8%, respectively. Mineral contents were K 4,038.9 ppm, P 1,698.5 ppm, Ca 731.8 ppm, Mg 477.1 ppm, Na 87.2 ppm, Fe 56.4 ppm, Zn 22.4 ppm and Mn 13.5 ppm in fresh sample, and K 8,738.9 ppm, P 3,511.6 ppm, Ca 966.1 ppm, Mg 912.8 ppm, Na 147.4 ppm, Fe 113.9 ppm, Zn 46.7 ppm and Mn 23.5 ppm in dried sample. Sucrose in Korean A. japonica was 0.88% in fresh sample and 3.44% in dried sample, and it was main component of sugar. The largest amount of organic acid in Korean A. japonica was tartaric acid, which was 3,849.0 mg% in fresh sample main and 5,305.5 mg% in dried sample. The main amino acid of total amino acids in fresh and dried samples were arginine 291.3 mg% and proline 567.8 mg%, respectively. The main fatty acid of fresh and dried samples were behenic acid 4.0% and linoleic acid 17.99%, respectively. The most distinctive volatile flavor compound was furanodiene which took 17.91% in flash and 40.69% in dried Korean A. japonica.