• Journal of Ginseng Research
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• v.21 no.3
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• pp.196-200
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• 1997

The headspace volatiles of the Korean ginseng and the Chinese ginseng were extracted using the SepPak Cl8 cartridge (Wasters Co.) and were analyzed using GC/MSD. The overall GC pattern of the headspace volatiles of the Chinese ginseng was similar to that of the Korean ginseng, but the composition ratios of the two major components, $\beta$-panasinsene to $\beta$-muurolene, were quite different between them. The composition ratios of $\beta$-panasinsene to $\beta$-muurolene of the Korean red and white ginseng were 1.02$\pm$0.28 (n=19) and 1.49$\pm$0.55 (n=14) , respectively. However the com- position ratios of the Chinese red and dried ginseng were 0.58$\pm$0.19 (n=41) and 0.57$\pm$0.17 (n=28), repetitively, which were significantly lower than those of the Korean ginseng at I% level. The composition ratio of the two major headspace volatile components, $\beta$-panasinsene to ${\gamma}$-muurolene, is thought to be as a useful indicator for differentiating the Chinese ginseng with the Korean ginseng.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.25-30
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• 1997

Volatile components of green tea were isolated by purge and trap headspace method and were analyzed by GC and GC/MSD. And ten headspace volatiles were compared with volatiles isolated by simultaneous distillation-extraction(SDE) method. A total of 99 components were identified in the green tea volatile components, from which 88 components were identified in the headspace volatiles, contained 20 alcohols, 30 hydrocarbons, 21 aldehydes, 10 ketones, 2 acids and 5 miscellaneous components. The major components were low boiling components, such as methyl butanal(3.1%), 1-penten-3-ol(5.48%), 2-penten-1-ol(2.89%), hexanal(5.77%), heptanal(1.90%), and ere 2,4-eptadienal(4.28%), linalool(2.27%), 2,6-dimethyl cyclohexanol(2.57%), $\alpha$-pinene(1.52%), caryophyllene(1.70%), and carbonyl compounds, such as $\alpha$-ionone(2.62%), $\beta$-ionone(2.98%), $\beta$-cyclocitral(2.0%). On the other hand SDE volatiles, from which 64 components were identified, contained 16 alcohols, 16 ydrocarbons, 15 aldehydes, 10 ketones, 3 acids and 4 miscellaneous components. The major components were alcohols, such as, benzyl alcohol(3.79%), linalool(9.52%), terpineol(2.16%), geraniol(2.75%), nerolidol(6.50%), ketones, such as $\alpha$-ionone(1.77%), $\beta$-ionone(4.80%), geranyl acetone(1.82%) and acids, such as hexanoic acid(1.45%), nonanoic acid(1.11%).

• Food Science and Biotechnology
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• v.16 no.1
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• pp.8-17
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• 2007

The main purpose of flavor research using conventional extraction methods, such as solvent extraction, distillation, and dynamic headspace, is to effectively extract, identify, and quantify flavor volatiles present in food matrices. In recent flavor research, the importance of understanding flavor release during mastication is increasing, because only volatiles available in the headspace contribute to the perception of food 'flavors'. Odor potency differs among flavor volatiles, and the physicochemical characteristics of flavor volatiles affect their release behavior and interaction with various food matrices. In this review, a general overview of flavor release and flavor-food interactions within frozen dessert systems is given with emphasis on chemical, physiological, and perceptual aspects. Chemical and sensory analysis methods competent for investigating such flavor-food interactions are illustrated. Statistical analysis techniques recommended for data acquired from such experiments are also discussed.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.153-156
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• 2001

Traditional static headspace and headspace solid-phase microextraction(SPME) techniques were compared for their effectiveness in the extraction of volatile flavor compounds from the headspace of persimmon vinegar. The adsorption condition of SPME fiber for equilibrated headspace vapor was selected as $80^{\circ}C$ and 20 min. Total FID response for volatiles of persimmon vinegar was exactly higher such as total peak area $18.18{\times}10^6$ in SPMEGC technique than total peak area $1.35{\times}10^6$ in static headspace-GC. The major volatiles in persimmon vinegar were acetic acid, ethyl acetate, 3-hydroxy-2-butanone, ethanol, phenethyl alcohol. From static headspace-GC technique, 3 acids, 3 aldehydes, 5 alcohols, 9 esters and 1 ketone were identified. From SPME-GC technique, total 34 compounds including 6 acids, 7 aldehydes, 6 alcohols, 9 esters, 2 hydrocarbones, 1 ketone, 3 others were detected. Also the ratio for benzaldehyde, phenethylacetate and phenethylalcohol were higher in SPME-GC.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.299-304
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• 2002

Volatile flavor compounds in the headspace of swiss cheese whey protein concentrate (WPC) were analyzed by dynamic headspace analyzer, gas chromatography, and mass spectrometer. Sixty one compounds were detected from the headspace of dry WPC and 23 compounds from the headspace of an aqueous solution of WPC. The major components were propanol, hexanal, 2-butanone, 2-pentanone, 2,3-butanedion, 2-propanol, acetic acid, dimethyl disulfide and benzothiazole. An external dynamic headspace sampler, devised for this study, effectively collected volatiles from the headspace of dry WPC and aqueous WPC solutions.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.413-418
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• 2009

Effects of chlorophyll and visible light exposure on the volatile formations and headspace oxygen content were studied in lard model systems at $55^{\circ}C$. Samples with or without addition of chlorophyll under light underwent photosensization or photooxidation, respectively. Total volatiles (TI) in lard with 5 ppm chlorophyll photosensization were 19 times higher than those in visible light photooxidized samples for 48 hr while TI in lard with chlorophyll in the dark were not significantly different from those in photooxidized samples (p>0.05). Headspace oxygen content in photosensitized lard decreased from 21 to 15% for 48 hr but that in photooxidized lard or that in lard with chlorophyll in the dark did not change significantly (p>0.05), which indicates that lard system used in this study is a photosensitizer-free model system and the presence of chlorophyll accelerated the lipid oxidation only under visible light. Oxidation mechanisms of photooxidation with or without presence of photosensitizers under visible light were not the same based on the difference of oxidized volatile profiles and headspace oxygen depletion.

• 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.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.375-379
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• 1999

Volatile components of Cornsilk(Zea mays L.) were isolated by purge and trap headspace method and were analyzed by GC and GC/MSD. A total of 44 components were identified in the cornsilk volatile coponents including 9 alcohols 7 aldehydes and ketones 14 terpenes and terpene alcohols 3 pyrazines 5 hydrocarbons and 6 miscellaneous components. The major components were 2-propanol(8.08%) pen-tanol(1.82%) hexanol(2.86%) hexanal(3.68%) heptanal(7.40%) nonanal(7.93%) decanal (2.04%) $\alpha$-copaene(2.20%) limonene(1.68%) $\alpha$-selinene(1.03%) $\beta$-selinene(1.03%)

• Food Science and Biotechnology
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• v.18 no.3
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• pp.700-705
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• 2009

In this study, the volatile compounds in 9 commercial fermented soybean pastes were extracted and analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), respectively. A total of 63 volatile components, including 21 esters, 7 alcohols, 7 acids, 8 pyrazines, 5 volatile phenols, 3 ketones, 6 aldehydes, and 6 miscellaneous compounds, were identified. Esters, acids, and pyrazines were the largest groups among the quantified volatiles. About 50% of the total quantified volatile material was contributed by 5 compounds in 9 soybean paste samples; ethyl hexadecanoate, acetic acid, butanoic acid, 2/3-methyl butanoic acid, and tetramethyl-pyrazine. Three samples (CJW, SIN, and HAE) made by Aspergillus oryzae inoculation showed similar volatile patterns as shown in principal component analyses to GC-MS data sets, which showed higher levels in ethyl esters and 2-methoxy-4-vinylphenol. Traditional fermented soybean pastes showed overall higher levels in pyrazines and acids contents.

• Applied Biological Chemistry
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• v.34 no.2
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• pp.154-161
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• 1991

An objective method for measuring rancidity in soybean oil was developed based on the volatile contents obtained by headspace gas chromatographic analysis. Apparatus for headspace volatile cold trapping-thermal desorption was described, designed to collect and analyze volatiles of soybean oil. Samples of commercially processed soybean oil were stored under controlled condition and then evaluated for flavor by a eight member trained panel and for volatile contents by headspace gas chromatographic analysis. Twenty-three GC peaks were identified on the basis of relative retention time of reference compounds and gas chromatography-mass spectrometry. The volatile compounds identified were autoxidation products of principal unsaturated fatty acids of soybean oil. The simple linear regressions of flavor score with the pentanal or hexanal contents in aged soybean oil gave correlation coefficient of 0.990 and 0.994. respectively. Pentanal and hexanal contents could be used as a potentially useful index for predicting flavor scores of soybean oil.