• Journal of the Korean Society of Tobacco Science
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• v.27 no.1 s.53
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• pp.19-30
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• 2005

This study was to evaluate the biological activity of flavor components extracted from E. ciliata and E. splendens in order to survey the possibility applicable to tobacco and food industry. Flavor components were extracted with dividing into three parts; essential oil, absolute, oleoresin. In the nonenzymatic lipid peroxidation system, the inhibition rate($\%$) of essential oil were $67.3\;\pm\;20.7\%,\;58.1\;\pm\;19.3\%$ at the concentration of 50 ${\mu}g/mL$ of E. ciliata and E. splendens, respectively. The inhibition rate($\%$) of the oleoresin in E. ciliata was higher than one in E. splendens. In the enzymatic lipid peroxidation system, the inhibition rate($\%$) of essential oil and oleoresin was$14.28\;\pm\;2.38\%,\;and\;65.93\;\pm\;0.01\%,\;and\;was\;22.58\;\pm\;2.84\%\;and\;40.73\;pm\;6.04\%$. The oleoresin of two species were showed above $90\%$ of the inhibition rate($90\%$) against autooxidative lipid peroxidation system. $EC_{50}$ values in neutral red uptake assays 24 h of exposure times were $23.3\;{\mu}g/mL,\;341.0\;{\mu}g/mL\;and\;17.2\;{\mu}g/mL$ in essential oil, absolute and oleoresin from E. ciliata respectively, and were $46.4\;{\mu}g/mL,\;681.7\;{\mu}g/mL\;17.6\;{\mu}g/mL$ in three extractions of E. splendens. Oleoresin of two species showed high rate in the cytotoxic effect by neutral red uptake assay. Absolute and oleoresin did not show antibiotic and mutagenic activity. On the contrary, essential oil with over 500 ug/plate showed antibiotic and mutagenic activity in Ames test. Essential oil and oleoresin have a prolongating effect the ciliostasis of rat trachea. This results indicate that flavor components extracted from E. ciliata and E. splendens can be considered to be toxicological safe and to be the possibility applicable the cigarette, food and drug industry as a flavor for expectoration.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.51-55
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• 2015

Four varieties of the Korean sweet potato, Yeonmi, Jeungmi, Shincheonmi, and Shinyeulmi, were chosen to prepare the distilled koguma-soju (sweet potato-soju). The relationship between the flavor of the koguma-soju and the content of monoterpene alcohols (MTAs) was studied. The MTAs investigated here were linalool, nerol, geraniol, citronellol, and ${\alpha}$-terpineol. The ranges of MTA concentrations in the koguma-soju made from the four sweet potato varieties were $14.0-16.6{\mu}g/L$ for nerol, $24.8-34.7{\mu}g/L$ for linalool, $32.8-38.5{\mu}g/L$ for geraniol, $37.8-54.2{\mu}g/L$ for citronellol, and $76.6-94.7{\mu}g/L$ for ${\alpha}$-terpineol. Geraniol, nerol, and linalool were found in lower concentrations, while ${\alpha}$-terpineol was present in a higher concentration compared to their average content in the imo-shochu, a distilled Japanese sweet potato-soju. The concentrations of citronellol in the koguma-soju and imo-shochu were similar. The flavor evaluation tests revealed that the koguma-soju produced from the Yeonmi variety had a leafy vegetable or a grass-like, sharp flavor, whereas the Jeungmi-soju was characterized by a fruity or a sulfur-like sharp taste. Floral, vanilla-like, and mild flavors were predominant in the Shincheonmi-soju, while the Shinyeulmi-soju had either a fruity, citrus-like flavor or a rubber-like, rough taste. This study demonstrates that koguma-soju made from different sweet potato varieties have unique characteristic flavors.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1019-1028
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• 2018

The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at $4^{\circ}C$ (75% relative humidity). The crust obtained from the surface of the sirloins after completion of dry aging was lyophilized. Patties were prepared without added crust (control) or with 5% w/w crust, aerobically packaged, and stored at $4^{\circ}C$ for 7 d. Electronic nose analysis indicated that the volatile profile differed significantly between the patties with and without crust. Compared to the control patties, patties containing crust had higher flavor, tenderness, juiciness, and acceptability scores in a sensory panel evaluation (all p<0.05). In addition, patties with crust were less hard, gummy, and chewy than the control patties after 3 and 7 d of storage (all p<0.05). The number of total aerobic bacteria was higher in raw patties with crust than in the control patties during the storage (p<0.05). However, no pathogens were detected. 2-Thiobarbituric acid reactive substance values of patties containing crust were significantly lower than those of control patties after 2 and 6 d of storage (both p<0.05). Thus, crust from dry-aged beef can enhance the flavor by providing beefy and palatable flavor without a long period of dry aging.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.738-741
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• 2006

Volatile flavor compounds in commercial sterilized milk were analyzed and identified by static headspace, purge-and-trap, and solid-phase microextraction (SPME) methods. About 20 volatile compounds were identified by GC/MS, and aldehydes and ketones were the most distinctive and abundant compounds. Static headspace analysis allowed the identification of only the most abundant compounds, such as acetone. Five ketones (acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone), four aldehydes (2-methylbutanal, pentanal, hexanal, benzaldehyde) and dimethyl sulfide, all of which were responsible for off-flavor in milk, were found by the purge-and-trap and SPME methods. The two methods differed little in their release of these compounds, but they yielded different amounts in the extraction.

• 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.30 no.4
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• pp.728-732
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• 1998

The purpose of this study was to identify off-flavor compounds in sea mustard and rice syrup sold in the markets. Naphthalenes such as naphthalene, 2-methylnaphthalene, 1-methylnaphthalene, 2,6-dimethylnaphthalene, 1,5-dimethylnaphthalene, 1,8-dimethylnaphthalene, 2,7-dimethylnaphthalene, 1,4,6-trimethylnaphthalene, 2,3,6-trimethylnaphthalene etc., were present in sea mustard, while free fatty acids such as butanoic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid and 2-furanmethanol, 2-furancarboxaldehyde etc. in rice syrup. The former (naphthalenes) have been supposed to be contaminents from paint of ship and the latter (free fatty acids) derived from deteriorated rice for saccharification. From the results of the samples studied, formation of their off-flavor compounds seems to be related with the condition of storage, the process of production and circulation in the markets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1615-1621
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• 2008

The characteristics of volatile flavor compounds of Fuji apples were compared by different extraction methods for information leading to a natural fragrance development. The volatile flavor components of Fuji apples were extracted using simultaneous steam distillation and extraction (SDE), solvent extraction (SE), and solid-phase microextraction (SPME) methods and then analyzed by gas chromatograph-mass spectrometer. A total of 66, 32 and 54 components were identified in SDE, SE and SPME extracts, respectively. (E,E)-$\alpha$-Farnesene, hexanol, butanol, 2-methyl butanol, hexyl hexanoate, hexyl 2-methyl butanoate, hexyl butanoate, and butyl hexanoate were the major flavor components in the extracts by different methods, but the composition of volatiles in the extracts were different. Alcohols and hydrocarbons were the major functional groups in SDE and SE extract whereas esters and hydrocarbons were the major functional groups in SPME extracts. SPME was the most suitable method for analysis of fresh volatiles from Fuji apples.

• Microbiology and Biotechnology Letters
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• v.27 no.6
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• pp.491-499
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• 1999

A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12$^{\circ}C$. saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatography/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 II Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m$\times$0.32mm$\times$0.25${\mu}{\textrm}{m}$ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate, n-hexyl acetate, ethl caprylate, ethyl caprate, diethy succinate, ethyl hexadecanoate, 2-pheneethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different(p<0.05).

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.674-681
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• 2015

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.353-358
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• 2003

Volatile compounds of porcine liver were collected by simultaneous steam distillation and extraction and steam distillation under reduced pressure. Volatiles were analyzed by gas chromatography (GC) and GC-mass spectrometry. Key aroma compounds of off-flavor in porcine liver were characterized using GC-olfactometry technique. Concentrates of cooked porcine liver had odor of a typical liver, fishy, and metallic off-flavor. Aroma concentrates showed over 90 peaks, of which 69 compounds were positively and/or tentatively identified. 1-Octen-3-one, 1-hexanol, (E)-2-nonenal, (Z)-4-decenal, (E,E)-2,4-heptadienal and (E,E)-2,4-decadienal were newly identified in this study. These compounds seem to be produced from unsaturated fatty acids of porcine liver by oxidation. 1-Octen-3-one (metallic), 1-hexanol (metallic) and (E,E)-2,4-heptadienal(fishy) have been implicated in fishy and metallic off-flavor in cooked porcine liver.