• Applied Biological Chemistry
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• v.40 no.6
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• pp.514-518
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• 1997

In order to investigate the possible use of spices as natural preservatives) antimicrobial activities of garlic and ginger, representative spices, were examinated. Distilled components of garlic and ginger were also analyzed. Each extract of garlic was more suppressive on the growth of Gram negative bacteria than that of Gram positive bacteria. Extracts of garlic were showed effective suppressions on the growth of yeasts. Of the extracts of garlic, ether extract was highest among antimicrobial activities. In the case of ginger, ether extract of ginger was effective for growth inhibition of tested bacteria. Distilled components of garlic and ginger were extracted by simultaneous steam distillation extraction apparatus. The concentrates were analyzed with GC/MSD and Kovat's retention index and identified 13 components and 21 components respectively. Distilled components of garlic and ginger were full of sulfur compounds and hydrocarbons, respectively. di-2-Propenyl disulfide, methyl 2-propenyl disulfide, 2-vinyl-4H-1,3-dithiirane and 3,3'-thiobis-1-propene were major principal aroma compounds in garlic. ${\alpha}-zingibirene$, ${\beta}-phellandrene$, ${\beta}-sesquiphellandrene$ and camphene were major principal compounds in ginger.

• Korean Journal of Environmental Biology
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• v.34 no.3
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• pp.208-211
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• 2016

Essential oils (EOs) extracted from plants possess various biological activities and have been considered as natural insecticides due to their potent insecticidal activities. In regard to develop natural insecticides, EOs are formulated as an emulsifiable concentrate and their acute toxicity against to fishes were determined in a static condition using Cyprinus carpio. Coriander EO was used as an active ingredient mixed with ethanol for solvent and various surface active agents. The tested EOs were obtained from a commercial market, and three different extractions were also undertaken to produce EO using steam distillation, solvent extraction, and supercritical fluid extraction. Among the emulsifiable concentrate including a commercial coriander EO, surface active agents such as Tween 80, sodium dodecyl benzene sulfonate (SDBS), and mixture of SDBS and Nonidet showed acute toxicity to the fish. With the three different EO extraction, coriander EO obtained from supercritical fluids with Triton X-100 exhibited acute toxicity to C. carpio. Taken together, Tetgitol and Nondet are considered as surface active agents for the emulsifiable formulation of coriander EO.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.736-741
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• 1995

This study was conducted to investigated the change of volatile flavor components of Cassia tora seeds during roasting treatments. The flavor components of Cassia tora seeds were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC/MS). Among the flavor compounds collected by simultaneous steam distillation and extraction(SDE) method, 38 components were separated and identified. They consisted of 3 pyrazines, 4 pyrroles or pyridine, 4 alcohols, 11 aldehydes or ketones, 9 furans or phenols and 7 others. The flavor compounds collected from unroasted Cassia tora seeds were 7 components. During roasting process, many other flavor components were formed and increased in their contents. The contents of pyrazines and furans were highest and increased conspicuously, whereas, the contents of aldehydes, ketones, alcohols and pyridines were not increased significantly.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.606-612
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• 1988

The volatile flavor compounds of fresh and dried shiitake mushrooms(Lentinus edodes) were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS, and effects of pH on the formation of volatile compounds in fresh shiitake mushroom were investigated. Of the 29 compounds identified from fresh shiitake mushroom, the main volatile compound was 1-octen-3-ol comprising about 74.7% of the total volatiles and that in dried shiitake mushroom was 1, 2, 4-trithiolane comprising about 66.3%. With the exception of above two compounds, 3-octanone, 1-octen-3-one, 3-octanol, cis-2-octenal, n-octanol and cis-2-octenol as $C_8$ compounds were identified. Carbon disulfide, dimethyl disulfide, dimethyl trisulfide, 1-(methyl thio)-dimethyl disulfide, 1, 2, 4, 5-tetrathiane as sulfurous compounds were also identified. The formation of $C_8$ compounds in fresh shiitake mushroom during immersion was dominant in the range of pH 6.0 to 7.0, while the formation of sulfurous compounds in the range of pH 8.0 to 9.0.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.805-809
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• 2008

The objective of this study was to compare the aroma characteristics and antioxidant activity of Chrysanthemum indicum Linne (CIL), C. morifolium Ramat (CMR) and C. zawadskii var Latilobum (CZL). The volatile compounds were extracted by simultaneous steam distillation extraction and identified with gas chromatography/mass spectrometer. The major volatile compounds of Chrysanthemum sp. were camphene, 1,8-cineole, benzene, pinocarvone, bicyclo-2,2,1-heptan-2-ol, ${\beta}$-caryophyllene, 3-cyclohexen-1-ol, ${\gamma}$-curcumene, zingiberene and ${\beta}$-bisabolene. The DPPH radical scavenging activity (EDA, %) of volatile compounds in CIL, CMR and CZL were 30.57, 46.36, and 51.72%/g sample, respectively. The ascorbic acid equivalent antioxidant capacity (AEAC) of volatile compounds were 34.99, 35.31, and 38.48 mg AEAC/g, respectively.

• Journal of the Korean Chemical Society
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• v.38 no.9
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• pp.640-652
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• 1994

This work is undertaken to determine alcohol homologues so-called fusel oil that may be present in the Korean folk sojues (distilled liquor) made from grains and to describe sample preparation and analytical method by GC-FID-MS. Solid phase extraction method for sample preparation by using porous styrene divinyl benzene polymer (Porapak Q) was compared with steam distillation and solvent extraction method. Retention behaviors of homologous series of alcohols were also studied. Log values of retention time, molecular weight, boiling point, and capacity factor of alcohols showed linear correlations to the carbon number of an alcohol, to the oven temperature, and to the dielectric constant. Components such as methyl alcohol, n-propyl alcohol, isobutyl alcohol, isopentyl alcohol, and phenethyl alcohol have been identified. The more amount of isopentyl alcohol than other alcohols are contained in the Korean folk sojues, while that of n-propyl alcohol are contained in Chinese kaoliangchiew. Degree of similarity or dissimilarity and classification of the individual samples were discussed using multivariate statistical analysis(principal components analysis) based on GC data.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.641-647
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• 1997

Volatile flavor components in whole edible portion, stem and leaf of fresh angelica (Angelica keiskei Koidz) were extracted by SDE (simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components in aroma concentrate was mostly based on the RI of GC and mass spectrum of GC/MS. Twenty five hydrocarbons, 15 alcohols, 3 aldehydes, 6 esters, 2 ketones and 1 acid were identified in the whole edible portion of angelica. Twenty hydrocarbons, 13 alcohols, 4 esters and 1 acid were identified in the stem sample of angelica. Nineteen hydrocarbons, 11 alcohols, 4 aldehydes, 6 esters, 2 ketones and 1 acid were identified in the leaf sample of angelica. ${\gamma}-Terpinene$, germacrene B, ${\delta}-3-carene$, cis-3-hexen-1-ol, ${\gamma}-muurolene$ and ${\gamma}-elemene$ were the main components in each edible portions of angelica. The terpenoid compounds in volatile flavor components identified from whole edible portion, stem and leaf samples were confirmed as 75.76%, 86.42% and 78.21%, respectively. These results suggest that terpenoid compounds have a great effect on the flavor characteristics of angelica.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.380-386
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• 1995

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components with Commelina communis L.. Essential oils from the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Respective 29, 47, 36, and 24 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components were evidently depended upon the drying methods. 6,10,14-trimethylpentadecanone was regarded as the most abundant component in shady air dried samples, 6,10,14-trimethyl-2-pentadecanone in presteamed and shady air dried samples, neophytadiene in microwave dried samples, and ethyl acetate in freeze dried samples.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.552-556
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• 1994

It was aimed to study the chemical characteristics and volatile compounds of juices extracted by press (PE) and centrifugal extractors (CE). Citrons cut up cross direction were used as samples in PE. Proportion ratio of peel, flesh, and seed of citron were 43.9, 39.4 and 16.7%, respectively. Yield of juice increased with weight to 120g of citron fruit. pH, brix, pulp, oily materials, amino nitrogen and yield of juice extracted by CE were higher than those of juice by PE. Acidity and transmittance of juice extracted by PE were higher than those of juice by CE. Free sugars of citron juice were consisted of fructose, glucose and sucrose. Free sugar contents of juice by CE were twice as much as those of PE. Major volatile compounds of total steam distillation matters of citron juice extracted by PE were dl-limonene, ${\gamma}-terpinene\;{\beta}-farnesene$, sabinene, linalool, ${\beta}-myrcene$ and terpinolene, while those by CE were dl-limonene, ${\gamma}-terpinene$, sabinene, ${\beta}-myrcene,\;{\alpha}-pinene$, linalool and terpinolene. dl-Limonene and ${\gamma}-terpinene$ consisted of $73{\sim}83%$ of total volatile compounds. dl-Limonene of juice by CE increased about 6% that of juice by PE. ${\beta}-Farnesene$ were observed trace in juice by CE but presented in 7% in juice by PE. The results would suggested that chemical characteristics and volatile compounds of citron juice seemed to depend on extraction methods.

• Journal of Applied Biological Chemistry
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• v.61 no.3
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• pp.291-295
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• 2018

Metcalfa pruinosa is a pest causing widespread problems to many crops in Korea. This pest infects fruit crops especially, persimmon and grapes. We tested the possibility of M. pruinosa management using essential oils of Alpina galangal and methylcinnamate which were extracted from A. galangal by steam distillation method. The use of essential oil showed a mortality rate of 10.0 and 23.3% for adults and nymphs, respectively. While the use of methylcinnamate resulted to a mortality rate of 40.0% in adults and 36.6% in nymphs. For its repellent effect, it showed an avoidance rate of 50.0 and 63.3% for adult and nymph respectively. Considering these two results, the extract of A. galangal are shown to have some synergic effect for pest control. The result of this study showed a possibility of M. pruinosa control using essential oil and methylcinnamate from A. galangal.