• Journal of Ginseng Research
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• 제21권3호
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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.

• 한국식품영양학회지
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• 제10권1호
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• pp.25-30
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• 1997

Purge와 trap headspace sampler를 사용하여 녹차의 휘발성 성분을 추출, 확인한 후 성분조성을 동시증류추출장치로 추출된 성분가 비교하였다. Headspace법으로는 88개 성분을 확인하였으며 methyl butanal(3.1%), 1-penten-3-ol(5.48%), 2-penten-1-ol(2.89%), hexanal(5.77%), heptanal(2.24%) 등의 비교적 비점이 낮은 성분들과 2,4-heptadienal(4.28%), linalool(2.27%), nonanal(2.06%), 2,6-dimethyl cyclohexanol(2.57%) 및 $\alpha$-pinene(1.52%), caryophyllene(1.70%) 등의 hydrocarbon 화합물, $\beta$-cyclocitral(2.0%), $\alpha$-ionone(2.62%), $\beta$-ionone(2.98%) 같은 carbonyl 화합물이 주요 휘발성 성분으로 확인되었다. SDE법으로는 64개의 성분을 확인하였으며 저비점 성분들보다는 benzyl alcohol(3.79%), linalool(9.52%), terpineol(2.16%), geraniol(2.75%), nerolidol(6.50%) 등의 alcohol 성분들과 $\alpha$-ionone(1.77%), $\beta$-ionone(4.80%), geranyl acetone(1.82%) 등의 ketone 화합물, hexanoic acid(1.45%), nonanoic acid(1.11%) 등의 acid 화합물이 주요 성분으로 확인되었다.

• Food Science and Biotechnology
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• 제16권1호
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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.

• 한국식품과학회지
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• 제33권1호
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• pp.153-156
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• 2001

2단계 발효로 제조한 감식초를 static headspace-GC법과 SPME-GC법으로 휘발성 성분을 각각 포집 분석하여 상호간의 특성에 대해 조사하였다. 감식초의 휘발성 성분 포집조건은 $80^{\circ}C$에서 20분간으로 설정하였으며, 감식초 휘발성 성분의 total FID response는 CW/DVB fiber를 이용한 SPME법에서 total peak area $18.18{\times}10^6$로, static headspace-GC법의 total peak area $1.35{\times}10^6$보다 현저하게 높았다. 감식초의 주된 휘발성 성분으로 acetic acid, ethyl acetate, 3-hydroxy-2-butanone, ethanol, phenethyl alcohol 등이 확인되었으며, static headspace-GC법에서는 acid류 3종, aldehyde류 3종, alcohol류 5종, ester류 8종 및 ketone류 1종이 확인되었다. SPME-GC법에서는 acid류 6종, aldehyde류 7종, alcohol류 6종, ester류 9종, hydrocarbone류 2종, ketone류 1종, 기타 3종으로, 총 34종의 휘발성 성분이 확인되었으며, benzaldehyde, phenethylacetate, phenethylalcohol 등의 비율이 headspace-GC법에 비해 높았다.

• Preventive Nutrition and Food Science
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• 제7권3호
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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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• 제18권2호
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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.

• 한국식품과학회지
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• 제22권5호
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• pp.543-548
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• 1990

살구의 휘발성 향기성분 조성에 대한 분리 방법의 영향을 조사코저 살구 과육(pH 3.1)을 simultaneous distillation-extraction(SDE)법, headspace trapping법 또는 이를 pH 7.0으로 중화시킨 후 SDE법에 의해 얻어진 정유성분의 조성을 분석 비교하였다. GC-MS 및 GC에 의한 표준품과 머무름 시간의 비교에 의해 확인된 80종의 성분들 중 pH3.1에서 SDE법에 의해 얻어진 정유성분중에는 다른 두 가지 방법에 의해 얻어진 정유성분에서는 검출되지 않거나 또는 미량으로 검출된 n-hexanal, trans-2-hexenal, cis-3-hexen-1-ol, linalool oxide, linalool, ${\alpha}-terpineol$, nerol, geraniol, benzyl alcohol, ${\beta}-phenylethyl alcohol$ 및 naphthalene 유도체들이 많이 검출되었으며 이러한 결과는 살구에서 비휘발성인 glycoside 형태로 존재하는 위와 같은 성분들이 산성조건하에서 수증기 증류시 glycoside 결합이 가수분해되어 휘발성 성분으로 유리되는데 기인하는 것으로 판단되었다.

• 한국식품영양학회지
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• 제12권4호
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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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• 제18권3호
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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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• 제34권2호
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• pp.154-161
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• 1991

Headspace 가스크로마토그라피를 이용한 휘발성 산화생성물 분석으로 대두유의 산화진행도를 객관적으로 평가할 수 있는 방법을 연구하기 위하여, GC 주입부에 들어가는 splitless mode glass liner insert에 Tenax GC를 충전하여 휘발성 산화생성물을 효율적으로 포집 및 용출할 수 있는 장치를 고안하였으며, 시판 대두유를 poIyethylene용기에 담은 후 뚜껑을 닫아 밀봉하여 일정한 조건으로 저장하면서, 저장 기간에 따른 산패취의 변화를 관능검사를 통하여 평가하고 동시에 휘발성 산화생성물을 headspace gas chromatography를 이용하여 분석하였다. 23종의 휘발성 산화생성물이 gas chromatography 및 gas chromatography-mass spectrometry에 의하여 검출되었으며, 저장 기간에 따른 penatanal과 hexanal의 생성을 관능검사 결과와 상관 분석을 실시한 결과 상관 계수가 각각 0.990 및 0.994의 값을 보였다. 따라서 headspace 가스크로마토그라피를 이용하여 polyethylene 용기에 포장된 대두유의 휘발성 산화생성물중 pentanal과 hexanal을 분석하면 대두유의 산화진행도를 객관적으로 평가할 수 있음을 알 수 있었다.