• 한국식품과학회지
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• 제47권5호
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• pp.567-573
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• 2015

일본 증류식 소주인 본격소주 9종을 수거하여 시료의 휘발성 향기성분을 헤드스페이스-고체상미량추출법에 의해 추출한 후, 가스크로마토그래피-질량분석기를 이용하여 분석하였다. 총 76개의 성분이 동정되었고, 화학적 특성에 따라 분류하면 에스터 48종, 알코올 13종, 기타 15종의 성분이 동정되었다. 에스터와 알코올이 주요한 성분으로 분석되었으며 아세트산아이소아밀, 폼산아이소아밀, 헥산산에틸, 옥탄산에틸, 데카노산에틸, 아이소아밀알코올, 2-페닐에탄올이 주요 성분으로 나타났다. 주성분 분석 결과 제조원료에 따라 주성분1 선상에서 대맥국 원료 본격소주의 향기패턴이 큰 차이를 보이는 것으로 나타났으며 쌀과 보리 원료에 따른 향기패턴의 차이는 크게 나타나지 않았다. 본 연구의 일본 본격소주 휘발성 향기성분 분석 결과와 국내산 증류식 소주의 주요 향기성분 분석 결과를 비교분석하면 향후 국내산 증류식 소주의 품질관리에 주요한 향기성분 파악이 가능하고 이를 통해 다양한 원재료와 제조방법에 따른 증류식 소주 제품 개발이 가능하리라 여겨진다.

• 한국축산식품학회지
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• 제34권5호
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• pp.700-708
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• 2014

The volatile composition of veal has yet to be reported and is one of the important factors determining meat character and quality. To identify the most important aroma compounds in veal from Holstein bull calves fed one of three diets, samples were subjected to solid-phase microextraction (SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-MS). Most of the important odorants were aldehydes and alcohols. For group A (veal calves fed entirely on milk for 90 d before slaughter), the most abundant compound class was the aldehydes (52.231%), while that was alcohols (26.260%) in group C (veal calves fed starter diet for at least 60 d before slaughter). In both classes the absolute percentages of the volatile compounds in veal were different indicating that the veal diet significantly (p<0.05) affected headspace volatile composition in veal as determined by principal component analysis (PCA). Twenty three volatile compounds showed significance by using a partial least-squared discriminate analysis (PLS-DA) (VIP>1). The establishment of the global volatile signature of veal may be a useful tool to define the beef diet that improves the organoleptic characteristics of the meat and consequently impacts both its taste and economic value.

• 분석과학
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• 제30권2호
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• pp.68-74
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• 2017

The volatile components in 'Fuji' apple were effectively determined by a headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 48 volatile components were identified and tentatively characterized based on National Institute of Standards and Technology (NIST) MS spectra library and the Kovats GC retention index I (RI). The harvested Fuji apples were divided into two groups: 1-methylcyclopropene (1-MCP) treated and non-treated (control) samples for finding important indicators between two groups. The major volatile components of both apples were 2-methylbutyl acetate, hexyl acetate, butyl 2-methylbutanoate, hexyl butanoate, hexyl 2-methylbutanoate, hexyl hexanoate and farnesene. No significant differences of these major compounds between 1-MCP treated and non-treated apples were observed during 1 month storage. Interestingly, the amount of off-flavors, including 1-butanol and butyl butanoate, in 1-MCP treated apples decreased over 5 months, and then increased after 7 months. However, non-treated apples did not show significant changes for off-flavors during 7 month storage (p<0.05). The non-treated apples also contained the higher levels of two off-flavors than 1-MCP treated apples. These two compounds, 1-butanol and butyl butanoate, can be used as quality indicators for the quality evaluation of Fuji apple.

• 한국식품영양학회지
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• 제30권2호
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• pp.363-370
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• 2017

This study investigated the chemical composition of headspace gas from white-flowered lotus (Nelumbo nucifera Gaertner). Volatile flavor compositions of headspace from white-flowered lotus (floral leaf, stamen, flower stalk, stem) were investigated through the solid-phase microextraction method using polydimethylsiloxane-divinylbenzene fiber. The headspace was directly transferred to a gas chromatography-mass spectrometry. Sixty-three volatile flavor constituents were detected in the headspace of lotus floral leaves, and undecanoic acid (7.81%) was the most abundant component. Fifty-three volatile flavor constituents were detected in the headspace of lotus stamina, and isobutylidene phthalide (7.94%) was the most abundant component. Forty-four volatile flavor constituents were detected in the headspace of lotus flower stalks, and 3-butyl dihydrophthalide (11.23%) was the most abundant component. Fifty-nine volatile flavor constituents were detected in the headspace of lotus stems, and ligustilide (16.15%) was the most abundant component. The content of phthalides was higher in the headspace of flower stalks and stems, while alcohols and acids were the predominant compounds in lotus floral leaves.

• 분석과학
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• 제20권3호
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• pp.237-245
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• 2007

현재 시중에서 판매되고 있는 비타민드링크 제품 중 20개사 31개 제품의 벤젠 함량을 headspace-solid phase microextraction(HS-SPME)법을 이용하여 GC/MS-SIM으로 분석을 하였다. SPME fiber는 $100{\mu}m$ PDMS를 사용하였다. 또한 정량방법은 표준물첨가법을 사용하였으며 40 mL vial에 용액 25 mL를 취하고 그 안에 자석젓개를 넣어 1200 rpm에서 교반시키고 4분 동안 흡착시킨 후 1분 동안 GC에서 탈착시켜 표준검량곡선을 작성하였다. 이 때 검량곡선의 상관계수 값은 0.999이상을 나타내었다. 검출한계는 시료를 분석할 때마다 산출하였는데 평균값이 0.56 ng/mL(${\pm}0.43$)이었으며 회귀식이 존재하는 농도의 범위는 0~40 ng/mL였다. 그 결과 시료 중 벤젠의 함유량은 nd~47.35 ng/mL의 농도의 범위였다. 전체 시료 중 15개의 제품에서 벤젠이 검출되었으며 그 중 5개의 제품에서는 벤젠의 함량이 먹는 물 수질기준인 10 ng/mL를 넘는 각각 16.99 ng/mL, 35.14 ng/mL, 16.03 ng/mL, 47.35 ng/mL, 14.28 ng/mL가 검출되었다.

• 한국식품영양학회지
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• 제18권4호
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• pp.373-379
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• 2005

The volatile components of Pinus densiflora needles were studied by gas chromatography-mass spectrometry(GC-MS), using seven kinds of solid phase microextraction (SPME) fibers, seven in SPME fibers: 100 ${\mu}m$ PDMS, 65 ${\mu}m$ PDMS/DVB, 65 ${\mu}m$ SF-PDMS/DVB, 85 ${\mu}m$ PA, 75 ${\mu}m$ CAR/PDMS, 65 ${\mu}m$ CW/DVB and 50/30 ${\mu}m$ DVB/CAR/PDMS fibers. A total of 40 components were identified by using the seven different SPME fibers. The identified components were classified, according to their functionalities, as follows: 26 hydro-carbons, 7 alcohols, 4 carbonyl compounds, and 3 esters. The major volatile components of Pinus densiflora needles identified by these SPME fibers were $\alpha$-pinene ($1.7\~21.7\;{\mu}g/g$), $\beta$-myrcene ($2.0\~20.1\;{\mu}g/g$), $\beta$-phel-landrene ($4.6\~22.8\;{\mu}g/g$), $\beta$-caryophyllene ($6.7\~26.0\;{\mu}g/g$) germacrene D ($1.1\~11.9\;{\mu}g/g$). In the comparison of the seven SPME fibers, PDMS appeared to be the most suitable fiber for the analysis of hydrocarbon compounds and CAR/DPMS, PDMS/DVB, CW/VB and DVB/CAR/PDMS are shown to be optimal for analysis of the alcohols and carbonyl compounds.

• 센서학회지
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• 제23권5호
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• pp.320-325
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• 2014

Volatile flavor compounds from milk were analyzed and identified by using the analysis methods of headspace solid phase microextraction gas chromatography/mass spectrometry (HSPME-GC/MS) and electronic nose (E-Nose) system. About 30 volatile compounds were identified by HSPME-GC/MS for the fresh and off-flavor milk samples. Also, the correlation between rancidity and ageing days of milk was obtained by the aid of principal component analysis algorithm. It shows that the E-Nose system can identify the various types of milk flavor. These results imply that the analysis method based on the E-nose system can apply to the quality control of milk flavor and the rancidity.

• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2005년도 총회 및 춘계학술발표회
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• pp.195-198
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• 2005

A solid-phase microextraction and gas chromatography-mass spectrometry for the extraction and analysis of methyl-tert-butyl ether has been described. methyl-tert-butyl ether was extracted from aqueous solution using SPME fiber coated polydimethylsiloxane and analysed by GC-MS with capillary column. Extraction parameters and chromatographic separation conditions were optimized. The applied method represented good analytical performance in terms of precision (3-8%, RSD) and accuracy(93-102%, mean recovery) with a method detection limit of 0.03 ppb.

• 한국축산식품학회지
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• 제29권5호
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• pp.579-589
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• 2009

This study was conducted to investigate the effects of heating, fiber type used in solid-phase microextraction (SPME, two phase vs three phase) and storage time on the volatile compounds of porcine M. longissimus dorsi (LD). Volatile compounds were measured using a gas chromatography and mass spectrometry (GC/MS) with a quadrupole mass analyzer. Among the volatile compounds identified, aldehydes (49.33%), alcohols (24.63%) and ketones (9.85%) were higher in pre-heated loins ($100^{\circ}C$/30 min), whereas, alcohols (34.33%), hydrocarbons (22.84%) and ketones (16.88%) were higher in non-heated loins. Heating of loins induced the formation of various volatile compounds such as aldehydes (hexanal) and alcohols. The total contents of hydrocarbons, alcohols, and carboxylic acids were higher in two phase fibers, whereas those of esters tended to be higher in three-phase fibers (p<0.05). Most volatile compounds increased (p<0.05) with increased storage time. Thus, the analysis of volatile compounds were affected by the fiber type, while heating and refrigerated storage of pork M. longissimus dorsi increased the volatile compounds derived from lipid oxidation and amino acid catabolism, respectively.

• 한국식품과학회지
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• 제46권4호
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• pp.425-431
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• 2014

국내 주요 시판 복분자주 24종을 수거하여 시료의 휘발성 향기성분을 HS-SPME법에 의해 추출한 후, GC-MS를 이용하여 분석 동정하였고 이들 성분의 정량 분석도 실시하였다. 총 43개의 성분이 동정되었고, 화학적 특성에 따라 분류하면 15 esters, 3 ketones, 7 alcohols, 2 aldehydes, 12 terpene류, 4 acids 성분이 동정되었다. ethyl acetate, ethyl octanoate, isoamyl alcohol, phenethyl alcohol이 동정된 성분중 높은 농도를 차지하였고, 그 외 ethyl hexanoate, ethyl decanoate, benzadehyde, dL-limonene, linalool, alpha-terpineol, myrtenol, acetic acid가 주요 성분으로 나타났다. 주성분 분석 결과 향기성분 구성 및 함량에 따라 제조지역별 차이를 나타내지 않았다. 복분자주에 사용되는 복분자 품종이 대개 북미산인 Rubus occidentalis L.으로 동일한 품종이 전국에 재배됨에 따라 향기성분 구성의 차이가 크지 않은 것으로 여겨진다. 또한 복분자주 제조과정의 특성상 발효 후 제성과정을 통해 발효 원주의 함량과 성분에 변화가 생기므로 생산지역보다는 제조공정 및 방법에 더 영향을 받는 것으로 여겨진다. 향후 생산지역별 제조시 사용되는 복분자에 대한 좀 더 자세한 품종 및 재배 특성에 대한 연구와 제조공정에 따른 이화학적 성분 분석이 필요하다. 그러나 향기성분 분포의 경우, 주요 발효산물인 ester, alcohol, acid 성분은 대개 1 사분면에 분포하고, 복분자 과실에서 유래하는 terpene류의 경우 4 사분면에 모두 분포하여 이들 성분간의 차이를 나타내었다. 향후 복분자주 품질관련 주요 지표물질로 활용이 가능하리라 여겨진다.