• 한국식품영양학회지
• /
• 제31권6호
• /
• pp.890-896
• /
• 2018

The aim of this study was to determine volatile flavor compounds in Shingo pear juice. Volatile flavor compounds were analyzed using solid-phase micro-extraction (SPME) - gas chromatography-mass spectrometry (GC-MS). The effect of inorganic salts solution on the extraction ability of the SPME fiber was treated by adding saturated $CaCl_2$ solution at the ratio of 1:20 (v/v) after 0, 60, 120 min of preparing pear juice, respectively. As a result, a total of 22 volatile compounds were identified in Shingo pear juice. Ethyl acetate was found to be the most abundant volatile compound ($13.36{\sim}19.61{\mu}g/kg$), followed in order by hexanal, ethyl hexanoate, ethyl 3-(methylthio)-2-propenoate, ethyl octanoate and 2-hexenal. Total contents of volatile flavor compounds were $31.07{\mu}g/kg$ (control), $40.93{\mu}g/kg$ (0 min), $27.62{\mu}g/kg$ (60 min) and $26.32{\mu}g/kg$ (120 min). This result indicated that the addition of saline solutions could inhibit the enzymatic reaction of volatile flavor compounds effectively when treated as soon as juice preparation.

• 한국식품과학회지
• /
• 제47권2호
• /
• pp.191-197
• /
• 2015

본 연구는 국내에서 주로 판매되고 있는 망고 품종의 이화학적 특성과 망고의 휘발성 향기성분의 화합물 조성을 비교하였다. 품종이 다른 대만 산 애플 망고와 필리핀 산 카라바오 망고의 조회분을 제외한 일반성분은 대부분 유의한 차이를 보였고, 수분과 조지방은 애플 망고에서 높았으며, 조단백과 탄수화물은 카라바오 망고에서 높았다. 유리당 함량은 두 품종에서 sucrose, fructose, glucose의 순으로 높게 검출되었으나 함량에서는 유의적 차이를 보였다. 그러나 maltose, lactose, galactose는 검출되지 않았다. SPME 추출법으로 확인된 휘발성 향기성분은 대만 산 애플 망고, 필리핀 산 카라바오 망고에서 각각 56종, 59종을 확인할 수 있었고, 휘발성 향기성분을 분석한 함량은 각각 59.45, 37.25%이 추출되었다. 휘발성 향기성분의 종류 및 함유량에서 테르펜류 및 그 유도체의 종류 및 함유량 모두가 높았고 ester류 화합물이 다음으로 높았으며 함유량에서는 품종에 따라 차이를 보였다. 테르펜류와 그 유도체 함유량은 대만 산 애플 망고에서 94.42%로 높게 나타나는 특징을 보였고, 필리핀 산 카라바오 망고에서는 63.79%로 차이를 보였다. 필리핀 산 카라바오 망고는 acetic acid, hexanoic acid, octanoic acid, palmitic acid 등의 acid류 화합물이 품종이 다른 대만 산 애플 망고의 휘발성 향기성분과 비교하여 종류 및 함유량에서 높게 나타나는 특징을 보였다. 대만 산, 필리핀 산 망고 모두에서 ${\delta}$-3-carene의 함량이 각각 17.78, 8.11%로 확인되어 동정된 화합물 중 가장 높은 함량을 보였다. 대만 산애플 망고의 경우 ${\alpha}$-copaene, ${\alpha}$-guaiene, germacrene D, ${\alpha}$-bulnesene, ${\gamma}$-gurjunene 등이, 필리핀 산 카라바오 망고는 ${\beta}$-myrcene, ${\alpha}$ 및 ${\beta}$-phellandrene, ${\alpha}$-terpinolene, cis-3-hexenyl butyrate 등이 특징적인 화합물로 확인되어 이는 품종에 따른 망고 향기성분의 특징을 구분하는데 기여할 것으로 생각된다.

• 한국식품영양학회지
• /
• 제28권6호
• /
• pp.1019-1025
• /
• 2015

The influence of aging on the flavor precursors and volatile compounds of top round beef was studied. The concentrations of free amino acids, nucleotides, creatine, dipeptides, and volatile compounds were measured after top round from Hanwoo was aged at $4^{\circ}C$ for 21 days. The amount of free amino acids in top round significantly increased with the increase of aging period. There was no effect of aging on the concentrations of adenosine monophosphate or inosine in top round. The inosine monophosphate content of top round significantly decreased with age, while the hypoxanthine content increased. The concentrations of creatine, carnosine, and anserine in top round were not influenced by aging. In total, 24 volatile compound were identified in aged, cooked top round. Of these, the quantities of aldehydes (propanal, pentanal, hexanal, heptanal, octanal, and nonanal), hydrocarbons (pentane and octane), 2-butanone, ethyl acetate, and pyridines (4-ethynyl-pyridine and 4-acetyl-pyridine) significantly increased after aging. We conclude that the flavor of top round can be improved by aging.

• 한국식품과학회지
• /
• 제31권6호
• /
• pp.1563-1569
• /
• 1999

본 연구는 분무건조를 이용한 향기성분의 미세캡슐화를 위해 maltodextrin(MD), gum arabic(GA),alkenylsuccinated modified starch(MS), gellan gum을 피복물질로 사용하여 배합비율을 최적화하는데 목표를 갖고 수행되었다. 핵물질은 특성이 다른 5종류의 향기성분을 채종유와 1 : 4의 비율로 혼합한 flavor model system으로 사용하였다. 예비실험을 통해 핵물질 : 피복물질의 비율을 1 : 4로 하였으며, MD함량은 30%로 고정하였다. GA : MS를 $2\;:\;8{\sim}8\;:\;2$의 비율로 제조하여 유화액에서의 특성을 분석한 결과, GA : MS = 4 : 6에서 유화안정성이 우수하였으며, flavor release가 가장 적었다 이 비율에 gellan gum을 $1{\sim}5%$ 첨가하여 실험한 결과, 4% 첨가한 것이 결과가 가장 우수하였다. 이상의 결과로 MD : GA : MS : gellan gum = 30 : 26.4 : 37.6 : 4의 배합비율이 분무건조를 이용한 향기성분의 미세캡슐화를 위한 피복물질의 최적 배합조건이었다.

• Food Science and Biotechnology
• /
• 제18권6호
• /
• pp.1447-1458
• /
• 2009

Volatile extracts obtained from traditional Chinese-type soy sauces prepared with soybean (SSSB) and defatted soy meal (SSDSM) by solid phase microextraction (SPME) and direct solvent extraction (DSE) were analyzed by gas chromatography-mass spectrometry (GC-MS). The volatile flavor compounds and relative contents of different chemical classes detected in SSSB and SSDSM were compared for their differences. Results showed that significant differences in both constituents of volatile flavor compounds and relative contents of different chemical classes were observed for both kinds of soy sauces. A total of 152 and 131 compounds were identified in SSSB and SSDSM, respectively, and 102 volatile flavor compounds were common in both kinds of soy sauces. Moreover, relative contents of acids, aldehydes, esters, furan(one)s, miscellaneous compounds, phenols, pyrazines, pyrrol(idinon)es, and sulfur-containing compounds in both kinds of soy sauces were all significantly different.

• 한국식생활문화학회지
• /
• 제22권1호
• /
• pp.83-90
• /
• 2007

The changes of the color, texture and volatile flavor compounds of Yu-gwa were investigated that affected by the oxidation during storage to characteristic Yu-gwa quality. Among the proximate compositions, carbohydrate was the most abundant component, and followed by lipid and moisture. Although the change of the color showed different pattern by the packaging materials during the storage period, the value of yellowness(b) increased but that of lightness(L) decreased dramatically after 3 month storage. In the textural properties reported closely related with the moisture content, hardness was fairly affected on the period of the storage rather than the type of packaging materials. The flavor compounds of Yu-gwa were analyzed to evaluate the change of distinct volatile compounds during storage. Of the twenty one separated volatile compounds, major volatiles were aldehydes, alcohols and alkenes. The results also showed that polyethylene(PE) contained less volatiles than polypropylene(PP) by the oxidation process during storage.2,4-Decadienal was gradually increased with the period of the storage, whereas octane and furan were decreased. The results provided that the change of the flavor distribution during the storage, and also the possibility of the volatiles such as hexanal, nonanal and 2,4-decadienal as the indicator for the oxidation process.

• 한국지역사회생활과학회지
• /
• 제16권4호
• /
• pp.15-24
• /
• 2005

We investigated the changes of volatile flavor components from Codonopsis lanceolata, which were packed in woven polypropylene(WP) film or low density polyethylene(LDPE) film and stored for 15 and 30 days at refrigerated($2{\∼}4^{\circ}C$ ) or room($18{\∼}20^{\circ}C$) temperature. A hundred and sixty seven volatile flavor components in the fresh C. lanceolata were identified by GC/MS analysis. When determining the flavor components from C. lanceolata cultivated on a wild hill and stored at 4 conditions for 30days, six volatile components such as 1-hexadecene, 2,6-dimethyl-2-octanol, 2-methyl-2-dodecanol, $\alpha$-guaiene, $\delta$-cadinene and trans-2-hexen-1-ol were detected as common components of all stored samples, and The types of common flavor components of C. lanceolata were different according to storage conditions. The numbers were 16 from refrigerated, 7 from room temperature stored, and 10 components from WP or LDPE packed conditions, respectively. The total peak area ratio of the major 10 compounds were $52.0{\∼}86.8\%$, and the percentage of trans-2-hexen-1-ol, which was the only common compound among the major 10 components, was the highest as $26.4{\∼}68.1\%$ The major flavor profile, describe by highly trained panel, were green, aldehydic, earthy and camphoreous. As the result from sensory evaluation, the freshness of C. lanceolata was maintained better by controlling storage temperature rather than selection of package materials. The best condition for characteristic flavor of C. lanceolata was packing with LDPE and chilling.

• 한국식품영양과학회지
• /
• 제23권6호
• /
• pp.994-1000
• /
• 1994

Hot water extract from mugwort (Artemisia asiatica nakai) leaves and tea inhibited the growth of Bacillus subtilis by adding to the nutrient broth 1.0% and 0.5% concentration, respectively. Among the important compounds that contributing mugwort like flavor to the mugwort leaves and tea were considered, authenic compound of thujone, caryophyllene and farnesol showed bactericidal effect for Escherichia coli, Enterobacter aerogenes, Vibrio paraheaemolyticus, Psudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus when teste by paper disc method ( 8 mm diameter). The mixture of caryophyllene and farnesol was more bactericidal effect for various bacteria than the mixture of thujone, caryophyllene and farnesol was more bactericidal effect for various bacteria that the mixture of thujone, caryophyllene and farnesol or each compounds . Especially, the mixture of caryophyllene and farnesol showed strong bactericidal effect (diameter of inhibition zone>40mm) for Vibrio parahaemolyticus , Enterobacter aerogenes and BAcillus subtilis.

• Preventive Nutrition and Food Science
• /
• 제2권4호
• /
• pp.360-367
• /
• 1997

The chemistry background of the Maillard reaction focused on pyrazines and factors affecting the reaction products were reviewed. The Maillard reaction, also called a non-enzymatic browning reaction, is quite complex and generates numerous reaction products. In processed foods, it is generally accepted as a key reaction to produce flavor components. Specially, pyrazines possess an important impact character on the roasted foods with other heterocyclic compounds. The Maillard reaction is initiated by condensation between reducing sugar and amino group, and N-glycosylamines are produced via Schiff base with dehydration of water. After the rearrangement of the N-glycosylamines, they follow transformation into deoxyhexosones which are reactive intermediates. Degradation and fragmentation are facilitated by rearranged compounds. By condensation, pyrazine, one of the final Maillard products, is generated as a relatively stable form to provide specific aromas. During the processes of the reaction, chemical or physical environmental parameters affect the formation of the products.

• 한국식생활문화학회지
• /
• 제26권5호
• /
• pp.468-477
• /
• 2011

Optimum preparation conditions for chicken head soup base were determined in terms of the effects of amount of chicken head and cooking time using response surface methodology based on sensory properties. Sensory properties that were evaluated were yellowness, turbidity, bloody, chicken-brothy, organ meat-like, and fat-like flavor. All values of sensory characteristics increased remarkably with an increase in the amount of chicken head and cooking time. The optimum amount of chicken head and cooking time were determined to be 1800 g and 150 minutes, respectively. Chicken head soup base had less fat, free amino acids, nucleotides, and its derivatives, but had significantly more cholesterol, sodium, and iron than whole chicken soup base. In flavor compound analysis, the amount of hexanal of the chicken head soup base, which is related to fat rancidity flavor, was 11-fold higher than that of the whole chicken soup base.