• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.3
• /
• pp.478-483
• /
• 1996

The aroma components of Korean green tea in the south western part of Mt. Chiri prepared by the traditional method from native variety were analyzed using GC and GC-MS. The patterns on GC chromatograms of the three samples from the flushes plucked in early spring were similar, though they are prepared by different producers in the area of Hadong-kun, Kyung sang nam-do. A total of 51 aroma compounds were identified in all samples. Main component in the aroma compounds of these teas were geraniol, benzyl alcohol, 2-phenylethanol, $\beta$-ionone, benzyl cyanide and linalool oxides. The aroma components of green teas manufactured by the different plucking periods were also compared. The amounts of geraniol, typical rose floral aroma were particularly decreased in the final plucking period. The amounts of pyrazines and furfuryl alcohol, typical roasted aroma and nutty aroma were slightly increased in later plucking period.

• Korean Journal of Food Science and Technology
• /
• v.33 no.5
• /
• pp.529-533
• /
• 2001

This study was carried out to characterize aroma of semi-fermented teas made traditionally in Korea temple. These teas had favorable floral aroma. The extraction of aroma compounds was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MSD. The main aroma components of these teas were 3-methylbutanal, 2-methylbutanal, (E)-2-hexenal, phenylacetaldehyde, 2-phenyl ethanol, geraniol, ${\beta}-ionone$ and nerolidol. Particularly, the concentration of phenylacetaldehyde was much higher concentration in semi-fermented teas than in green tea prepared from same place. The GC patterns of the aroma components in the semi-fermented teas were slightly different, though they were prepared in same place.

• Journal of the Korean Society of Tobacco Science
• /
• v.6 no.1
• /
• pp.25-31
• /
• 1984

The volatile aroma components were isolated from Korean flue-cured tobacco (N.C. 2326) by using a vacuum steam distillation method. Individual aroma components were identified by GCIMS and comparison of gas chromatowaphic retention time with those of the authentic samples. Sensory analysis showed that a vacuum steam-distilled product of Flue-cured tobacco had a typical haylike, floral and fruity aroma. Among 62 compounds identified, major compounds included neophytadiene, benzyl alcohol, ethyl acetate, phenyl ethyl alcohol, ethyl alcohol, ethyl formate, acetic acid, solanone, 2-acetyl pyrrole, $\beta$-ionone epoxide, 2, 4-heptadienal (2 isomers), megastigmatrienone (4 isomers), furfural and total amounts of 13 compounds were about 80%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.2
• /
• pp.312-318
• /
• 1999

Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.4
• /
• pp.365-377
• /
• 2017

The objective of this study was to investigate the sensory quality characteristics of coffee under various processing and roasting conditions of green beans. Colombia green bean samples were obtained from three processing methods: natural, pulped-natural, and washed methods. The green beans were roasted differently according to Agtron number: light (Agrton #65), medium (Agtron #55), and dark (Agtron #45). Moisture content, density, color value, pH, and total dissolved solid contents (TDS) were measured, and quantitative descriptive analysis (QDA) with 23 sensory attributes was performed for nine coffee samples. Hunter L values were significantly elevated with the degree of processing but reduced with roasting intensity. The pH values of the nine coffee samples were 5.6~6.2 and significantly increased with intensity of roasting. TDS decreased with an increase in processing and increased with roasting intensity. QDA results show that smoky aroma and nutty and chocolate flavor significantly increased while fruit and floral aroma decreased with intensity of processing. The attributes of brownness, oily surface, smoky aroma, bitter and burnt flavor, and greasy and heavy mouthfeel significantly increased while fruity and floral aroma, black tea, sour and umami flavor, pureness, and softness decreased as roasting intensity increased. Principle component analysis showed the overall significant relationships between 23 sensory attributes and nine coffee samples under different processing and roasting conditions.

• Journal of the Korean Society of Tobacco Science
• /
• v.14 no.1
• /
• pp.66-78
• /
• 1992

The essential oil of Korean valerian root ( Valeriana fauriei roar. dasycarpa Hara) was isolated by simultaneous distillation Sl extraction. The oil content of fresh root was 0.7% (wb) and that of dried root was 2.1 5 (db) and sensory analysis of the oil indicated sweet-balsamic, woody and floral characteristic aroma notes. The oil was fractionated into one hydrocarbon fraction and three oxygenated hydrocarbon fractions by using silica gel column chromatograpy. Each fraction was analyzed by capillary GC and GC-MS. Out of 81 characterized compounds, the major compounds were a-pinene, camphene, $\beta$-pinene, bornyl acetate, borneol , bornyl iso-valerate and sesquiphellandrene and the characteristic floral and woody aroma of neutral fraction of Korean valerian root could be due to be the presence of oxygenated compounds such as borneol, bornyl acetate, bornyl iso-valerate, p-ionone ana $\beta$-ionone epoxide. Comparing the yield of Korean valerian root with those from other origins reported, oil content of Korean valerian root was higher than those of European and Indian origins.

• Applied Biological Chemistry
• /
• v.28 no.3
• /
• pp.196-201
• /
• 1985

Several interesting aromas could be produced from the cultures of Saccharomyces cerevisiae depending on the amino acids used as sole nitrogen source. The yeast produced a fusel oil odor in leucine-medium, an aroma of traditional Korean rice wine in aspartic acid-medium and a floral note in phenylalanine-medium, respectively, Ethanol, iso-amyl alcohol, iso-butanol and n-propanol were found as major volatile con stituents in all the above three cultures. In addition to these compounds, phenethyl alcohol was present as major volatiles both in the aroma concentrates of the phenyl alanine and aspartic acid cultures, and phenethyl acetate only in the phenylalanine culture.

• Korean Journal of Food Science and Technology
• /
• v.20 no.5
• /
• pp.718-723
• /
• 1988

A yeast strain producing fruity-floral aroma was isolated from soil and identified as Hansenula saturnus var. saturnus. Glucose was found to be the best carbon source and sodium nitrate or phenylalanine as nitrogen source in terms of the nature and the intensity of the aroma produced by the isolated yeast. Seventeen compounds, mainly esters and alcohols, were identified in the ether-pentane extract of the culture broth by gas chromatography and/or coupled gas chromatography-mass spectrometry. Ethyl alcohol, isobutyl alcohol, isoamyl alcohol, phenethyl alcohol and their acetate esters together with ethyl caprylate were the major compounds in the aroma concentrate. Three unusual compounds, dibutyl disulfide, 3-methyl pentanoic acid and methyl pentanoate were also tentatively identified in the culture broth of the isolated yeast.

• Mass Spectrometry Letters
• /
• v.13 no.4
• /
• pp.125-132
• /
• 2022

There are many types of spring blossoms on the Daedeok campus of Chungnam National University (CNU) at the area of 1,600,000 square meters. As an assignment for the class of Analytical Chemistry I for second-year undergraduate students, 2021, flower petals collected from various floral groups (Korean azalea, Korean forsythia, Dilatata lilac, Lilytree, Lily magnolia, and Prunus yedoensis) were analyzed using headspace extraction coupled to gas chromatography-mass spectrometry (HS-GC-MS) to study the aromatic profiles and fragrance compounds of each sample group. Various types of compounds associated with the aroma profiles were detected, including saturated alcohols and aldehydes (ethanol, 1-hexanol, and nonanal), terpenes (limonene, pinene, and ocimene), and aromatic compounds (benzyl alcohol, benzaldehyde). The different contribution of these compounds for each floral type was visualized using statistical tools and classification models based on principal component analysis with high reliability (R² = 0.824, Q² = 0.616). These results showed that HS-GC-MS with statistical analysis is a powerful method to characterize the volatile aromatic profile of biological specimens.

• Bulletin of the Korean Chemical Society
• /
• v.26 no.12
• /
• pp.1996-2000
• /
• 2005

Headspace hanging drop liquid phase micro-extraction (HS-HD-LPME) is studied as a novel solvent-based sample pretreatment method for floral volatile aroma compounds. This paper reports on application of the HSHD- LPME combined with GC-MS for the analysis of linalool component emitted from evening primrose flowers. The effect of several variables on the method performance was investigated. Additionally, the separation of enantiomers on a cyclodextrin capillary column was performed to identify chirality of (−)-linalool component. Since the unsurpassed volume of a few micro-liters of solvent is used, there is minimal waste or exposure to toxic organic solvents. This method enables to combine extraction, enrichment, clean-up, and sample introduction into a single step prior to the chromatographic process.