• 한국수산과학회지
• /
• 제53권3호
• /
• pp.273-280
• /
• 2020

Volatile compounds in fermented ascidians Halocynthia roretzi were analyzed to identify key flavor compounds using SPME/GC/MSD (solid phase microextraction/gas chromatography/mass selective detector) after 60 days of fermentation at 5℃. The control was chopped ascidians subject to anti-browning and 4% salt treatment. product A was made from product C by adding an alcohol extract of red peppers and onion peel, 0.1% of glucose, and 0.55% of mixed amino acids (MAA; 0.05% Glu, 0.1% Pro, 0.3% Ala, and 0.1% Gly). After blanching and anti-browning treatment of chopped ascidians, Product B1 was made by adding 3% anchovy sauce and 6% sorbitol. Product B2 was made by adding 0.1% glucose and 0.55% MAA to Product B1. In total, 78 compounds were identified, including 31 alcohols, 15 aldehydes, and 10 ketones. The alcohols included 12 compounds from the C8-C10 series with floral and fruit odors, including octanol, 3-methyloctanol, 2,6-dimethyl-1-heptanol, (E)-5-octen-1-ol, 6-methyloctanol, (E)-3-octen-1-ol, (E)-3-decen-1-ol, (Z)-1,5-octadien-3-ol, and nonanol. These were detected in high amounts in ascidians and all fermented products. Aldehydes (octanal, (E)-2-octenal, 2,4-heptadienal, and nonanal) and ketones (1-oten-3-one and 2-heptanone) with fatty and mushroom odors were detected as major compounds, whereas nine ethyl esters were detected only in product A.

• 한국가정과학회지
• /
• 제4권1호
• /
• pp.79-92
• /
• 2001

본 연구에서는 미생물의 대사체계를 이용하여 유자껍질내의 유자정유성분을 생전환 시키므로써 고부가가치 고기능성 천연향의 발굴 생산을 시도하였다. 유자정유 성분 대사능 유전자를 지닌 E. coli 형질전환주 EC3, EC4, EC6의 공동 배양액을 유자정유가 유일한 탄소원인 M9배지에서 28$^{\circ}C$로 진탕배양 하였다. 각 공동 배양액(EC3+EC4. EC3+EC6, EC4+EC6 and EC3+C4+EC6)은 각 형질전환주의 단독배양 보다 3∼4배 더 높은 생육도를 나타냄을 알 수 있었다. 공동배양에 의해 생전환된 물질들은 GC-MS에 의해 확인하였다. 각 공동배양액의 주요한 대사산물로는 linalool, 4-terpineol, ${\alpha}$-terpineol이 공통적으로 검출되었다. 소량씩 존재하나 배양액의 주요한 향을 결정할 것으로 보이는 각기 다른 terpene 계열 화합물들이 각각의 공동배양액 대사산물로 검출 되었는데, 공동배양액EC3+EC4에서는 elemol, ocimene, nonanal, trans-2-nonenal이 공동배양액EC3+EC6에서는 cis-ocimene, 2-octanol, octanal. ${\alpha}$-terpinolene, 공동배양액 C4+EC6에서는 ocimene, 그리고 공동배양액EC3+EC4+EC6에서는 nonanal, 2-octenol, iso-menthol, ocimene이 각각 검출되었다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제31권9호
• /
• pp.1500-1506
• /
• 2018

Objective: Although Hanwoo has been selected as the superior commercial beef cattle breed in Korea, Chikso (Korean brindle cattle) is still recognized as a valuable breed for beef production. The aim of this study was to compare the meat quality, fatty acid composition and aroma volatiles of beef from Chikso and Hanwoo steers maintained under identical feed management, as information regarding these characteristics is still limited. Methods: A total of 19 carcasses with a quality grade of 1 were selected, and strip loin (longissimus lumborum) cuts were collected from 11 Hanwoo carcasses and 8 Chikso carcasses. Meat quality and aroma analyses were performed at day four postmortem. Results: Though Hanwoo strip loin tended to have higher fat content (15.37%) than Chikso (12.01%), no significant differences were observed. Meat pH, water-holding capacity, cooking loss, shear force value, instrumental surface color (Commission International De L'eclairage $L^{\star}$, $a^{\star}$, $b^{\star}$, chroma, and hue angle) and fatty acid composition were not significantly different. Roasted Chikso beef released more intense aroma than roasted Hanwoo beef based on the total area units of identified volatiles. Among identified volatiles, the amounts of toluene, heptanal, octanal, and nonanal were higher in roasted Chikso beef than in roasted Hanwoo beef. In addition, the aroma pattern of the roasted beef from these breeds was well-discriminated by electronic nose. Conclusion: No distinct differences were found in terms of meat quality between Hanwoo and Chikso beef in this study. However, the aroma pattern and volatiles of roasted Hanwoo and Chikso beef were different according to instrumental analysis.

• 한국식품과학회지
• /
• 제23권5호
• /
• pp.610-613
• /
• 1991

취반 후 시간경과에 따른 쌀밥의 주요 취발성성분의 발생량 변화를 구명하기 위하여 일본형과 통일형 각 5 품종을 10분도로 도정 공시료로 하여 취반 후 주요 휘발성성분의 발생량 변화를 조사하였던 바 가스크로마토 그람에 나타난 휘발성성분의 peak 수는 100여개가 넘었으며, 이중에서 아세톤, 브탄날, 팬탄날, 토우루엔, 핵산날, 햅탄날 및 노난날이 전체 peak 면적의 55% 정도를 차지하였다. 그리고 이들 휘발성성분 중 발생량이 가장 많은 것은 핵산날이었으며, 다음으로 아세톤, 팬탄날, 브탄날, 옥탄날 및 햅탄날 순위었으며, 토우루엔이 가장 적었다. 취반 후 시간이 경과함에 따라 휘발성성분들의 발생량은 급격히 감소하여 취반 직후에 비하여 1시간 후에 50%로 떨어졌으며 5시간 후에는 11% 밖에 발생하지 않았다. 그리고 휘발성성분들 중 노난날은 취반직후보다 1시간 후에 더 많이 발생하며 발생속도도 다른 휘발성성분 보다 느렸다. 일본형과 통일형간의 휘발성 성분 발생량은 취반 직후에는 통일형이 일본형보다 많았으나 1시간 후부터는 일본형이 많았다.

• 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.

• 한국축산식품학회지
• /
• 제36권6호
• /
• pp.719-728
• /
• 2016

The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.

• Mycobiology
• /
• 제46권1호
• /
• pp.52-63
• /
• 2018

In our previous studies, Bacillus megaterium KU143, Microbacterium testaceum KU313, and Pseudomonas protegens AS15 have been shown to be antagonistic to Aspergillus flavus in stored rice grains. In this study, the biocontrol activities of these strains were evaluated against Aspergillus candidus, Aspergillus fumigatus, Penicillium fellutanum, and Penicillium islandicum, which are predominant in stored rice grains. In vitro and in vivo antifungal activities of the bacterial strains were evaluated against the fungi on media and rice grains, respectively. The antifungal activities of the volatiles produced by the strains against fungal development and population were also tested using I-plates. In in vitro tests, the strains produced secondary metabolites capable of reducing conidial germination, germ-tube elongation, and mycelial growth of all the tested fungi. In in vivo tests, the strains significantly inhibited the fungal growth in rice grains. Additionally, in I-plate tests, strains KU143 and AS15 produced volatiles that significantly inhibited not only mycelial growth, sporulation, and conidial germination of the fungi on media but also fungal populations on rice grains. GC-MS analysis of the volatiles by strains KU143 and AS15 identified 12 and 17 compounds, respectively. Among these, the antifungal compound, 5-methyl-2-phenyl-1H-indole, was produced by strain KU143 and the antimicrobial compounds, 2-butyl 1-octanal, dimethyl disulfide, 2-isopropyl-5-methyl-1-heptanol, and 4-trifluoroacetoxyhexadecane, were produced by strain AS15. These results suggest that the tested strains producing extracellular metabolites and/or volatiles may have a broad spectrum of antifungal activities against the grain fungi. In particular, B. megaterium KU143 and P. protegens AS15 may be potential biocontrol agents against Aspergillus and Penicillium spp. during rice grain storage.

• 한국축산식품학회지
• /
• 제30권3호
• /
• pp.373-384
• /
• 2010

The present paper describes the effect of cooking temperature on objective meat qualities and volatile components in beef longissimus lumborum. Twenty samples of lumbar vertebrae longissimus muscle from Australian Black Angus (grain-fed and chiller aged for 29 d) were screened. Samples were cooked at 50, 70 or $90^{\circ}C$ in a pre-heated water bath for 1 h and uncooked raw samples were used as control. The results revealed that elevating the heating temperature from 50 to $90^{\circ}C$ led to a significant (p<0.05) increase in WB-shear force, total energy required for WB-shear force, cooking loss, pH and soluble collagen content, whereas a significant (p<0.05) linear decrease in protein solubility was observed. The results also revealed that the WB-shear force at $70^{\circ}C$ was significantly (p<0.05) lower than that observed at $50^{\circ}C$ and $90^{\circ}C$. However, the effect of temperature on cooking loss and protein solubility was notably (p<0.05) higher at $70^{\circ}C$. The detectable volatile components were mostly produced from fat oxidation, and temperature effects on the generation of volatile components were significantly (p<0.05) greater for aldehydes (hexanal, benzaldehyde, nonanal and octanal) than for ketones and hydrocarbons (hexane, benzene, decan, toluene and 3-methylnonane).

• 한국축산식품학회지
• /
• 제43권5호
• /
• pp.767-791
• /
• 2023

To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L^*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly higher levels of aspartic and glutamic acids than the other groups. The sous-vide and microwave groups had the highest oleic acid and polyunsaturated fatty acid levels, respectively. The sous-vide group had significantly higher hypoxanthine and inosine levels than the other groups. However, the microwave group had higher inosine monophosphate levels than the other groups. The sous-vide group had a higher alcohol content, including 1-octen-3-ol, than the other groups. Octanal and nonanal were the most abundant aldehydes in all groups. (R)-(-)-14-methyl-8-hexadecyn-1-ol, p-cresol, and 1-tridecyne were used to distinguish the VOC for each group in the multivariate analysis. Sous-vide could be effective in increasing meat tenderness as well as taste-related free amino acid (aspartic acid and glutamic acid) and fatty acid (oleic acid) levels. Furthermore, specific VOC, including 1-octen-3-ol, 2-ethylhexanal ethylene glycol acetal, and 2-octen-1-ol, (E)-, could be potential markers for distinguishing sous-vide from other cooking methods. Further studies are required to understand the mechanisms underlying the predominant association of these VOC with the sous-vide cooking method.

• 한국축산식품학회지
• /
• 제44권2호
• /
• pp.443-463
• /
• 2024

This study investigated the impact of activated carbon, palm activated carbon, and zeolite on horse oil (HO) extracted from horse neck fat using supercritical fluid extraction with deodorant-untreated HO (CON) as a comparison. The yield and lipid oxidation of deodorant untreated HO (CON) were not significantly affected by the three deodorants. However, deodorant-treated HOs exhibited significantly elevated levels of α-linolenic acid (C18:3n3) and eicosenoic acid (C20:1n9) compared to CON (p<0.05), while other fatty acids remained consistent. Zeolite-purified HO demonstrated significantly lower levels of volatile organic compounds (VOCs) than other treatments (p<0.05). Remarkably, zeolite decreased the concentration of pentane, 2,3-dimethyl (gasoline odor), by over 90%, from 177.17 A.U. ×10⁶ in CON to 15.91 A.U. ×10⁶. Zeolite also effectively eliminates sec-butylamine (ammonia and fishy odor) as compared to other deodorant-treated HOs (p<0.05). Additionally, zeolite reduced VOCs associated with the fruity citrus flavor, such as nonanal, octanal, and D-limonene in HO (p<0.05). This study suggests that integrating zeolite in supercritical fluid extraction enhances HO purification by effectively eliminating undesirable VOCs, presenting a valuable approach for producing high-quality HO production in the cosmetic and functional food industries.