• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.4
• /
• pp.451-460
• /
• 2013

The purpose of this study is to investigate the volatile compounds of Korean traditional gochujang from various districts. The volatiles from each traditional gochujang are being extracted by simultaneous steam distillation extraction (SDE), and analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Twenty compounds are identified as major volatile components which include 8 esters, 4 alcohols and 4 acids. The most traditional gochujang possesses more volatile components rather than commercial gochujang products. Most acids come from fatty acids and the alcohols derive from the oxidative degradation of linolenic acid. The most abundant volatile compounds for both traditional and commercial gochujang include 10 compounds such as 2-methyl-1-propanol, hexanal, 2-methyl-1-butanol, octanoic acid ethyl ester, as well as the various type of acids and esters. They represent most of the total GC peak areas, respectively. From the results, the characteristics of the flavors for traditional gochujang from each district are not clear but have shown various components than the commercial products.

• Applied Biological Chemistry
• /
• v.37 no.2
• /
• pp.115-123
• /
• 1994

Allelopathic activity of the volatiles from leaves of Perilla frutescens an Artemisia asiatica was determined on the basis of bioassay, which tested germination and seedling growth of radish, rice, mung bean and lettuce. Seedling growth was more inhibited by phytotoxic volatiles than germination. Volatile components collected by headspace cold trapping-Tenax GC adsorption were analyzed by GC-MS. Fifteen volatile components in P. frutescens and 15 components in A. asiatica were identified. By steam distillation-extraction, 4 flavor components in P. frutescens and 10 components in A. asiatica were identified. The inhibitory activity of the fractions, obtained by steam distillation-extraction, was determined by virtue of bioassay on radish. Volatile allelochemicals of the most active fraction, neutral fraction, isolated from P. frutescens contained 9 components. In A. asiatica, 24 volatile allelochemicals were identified.

• Korean Chemical Engineering Research
• /
• v.46 no.2
• /
• pp.348-355
• /
• 2008

Recently, an understanding of new sources of liquid hydrocarbons such as bio-ethanol is economically very important. The present dissertation is also designed with purpose of developing the energy-saving process for the separation of bio-ethanol. In order to illustrate the predictability of proposed process for the separation of bio-ethanol, the experimental data from literatures and real plant data are used. Application of the thermodynamics of multicomponent mixtures and phase equilibria to the extractive distillation process with syntheses of heat exchanger network has enabled the development of energy-saving process for different separating agents. Developed process is capable of minimizing the energy usage and the environmental effect. This extractive process is also able to properly describe the effect of impurities, the choice of separating agent. Simulation results of extractive distillation using ethylene glycol show that impurities do not affect to extractive distillation operation and agent, ethylene glycol, was recycled without any loss. It is possible that extraction distillation has various heat network for anhydride ethanol and recovery of ethanol is maximized. Ethylene glycol as separating agent has a high boiling point to eliminate azeotropic point and on the contrary solubility of agent is low to be almost completed recovered. Proposed process is also the energy efficient process configuration in which 99.85mole% anhydride ethanol can be produced with low energy of 1.37198 (kg steam/kg anhydride ethanol).

• Journal of the Korean Society of Food Culture
• /
• v.11 no.3
• /
• pp.403-408
• /
• 1996

This study was carried out to investigate the volatile flavor compounds of Pinus densiflora Sieb & Zucc according to extraction solvents and steam distillation method. The research results are as follows: 29 kinds of components were extracted by extraction solvents. Hydrocarbon was the major flavor components of the Pinus densiflora Sieb & Zucc. When the flavor components were extracted by solvents and analyzed by GC-Mass, in the hexane, ${\alpha}$-pinene was the highest and the contents ${\beta}$-thujene, trans-caryophyllene, ${\beta}$-mercene, ${\beta}$-cubebene were higher; in the ethyl acetate, the ${\alpha}$-cubebene content was the highest and the contents ${\alpha}$-cubebene, 3,6,9,12,15-pentaoxanonadecan-1-ol, camphene were higher; in the ethanol, the ${\beta}$-D4-tetrahydropyran was the highest and the contents ${\gamma}$-cadinene, 3-ethyl-1,4-hexadiene, ${\alpha}$-cubebene were higher. When the volatile constituents were extracted by steam distillation method, 44 kinds of components were extracted. Hydrocarbon was the major flavor components of the Pinus densiflora Sieb & Zucc. The ${\beta}$-cubebene content was the highest and the contents trans-caryophyllene, 2-hexenal, T-muurolol, ${\delta}$-cadinene were higher. This fact indicated that volatile constituents differ depending upon the extracting solvents and method.

• Korean Journal of Pharmacognosy
• /
• v.1 no.3
• /
• pp.93-99
• /
• 1970

There have been reported by several workers for the isolation and determination of the amine derivatives as Metbylephedrine Hydrochloride and Ephedrine Hydrochloride adopting neutralization method, steam distillation method, non-aqous titration method, ion-exchange resin method, titration method after acetylation, colorimetric method, gravimetric method, iodine titration method and gas chromatography. Those methods mentioned in above, can be practically applied for the sample which is not mixed one mith the other amine compounds. Presently, it has not shown on the isolative determination of the mixed sample of amine derivatives. In this paper, it is discussed on the isolative determination of Methylephedrine Hydrochloride as the tertiary amine compound and Ephedrine Hydrochloride as the secondary amine compound. According to the results of the experiment, it could be summarized as follows: 1. There is no time-variation on the color reaction of Methylephedrine Hydrochloride and Ephedrine Hydrochloride with the color reagent, bromcresolgreen. And Methylephedrine Hydrochloride and Ephedrine Hydrochloride, respectively, can be determined spectrophotometrically by means oft his color reaction. 2. For the isolation of Methylephedrine Hydrochloride and Ephedrine Hydrochloride from the mixed sample, Methylephedrine Hydrochloride can be eluted by chloroform, while Ephedrine Hydrochloride by the mixed solvent of chloroform and ethylalcohol (2:1), from the celite column adsorbed at pH6.4 followed by extraction with ether undersodium hydroxide alkali re action. 3. When the sample is mixed with quinine hydrochloride, dihydrocodeine bitartate, and noscapine, these mixed compounds can be eliminated by means of stram distillation. 4. When the sample is mixed with chlorpheniramine maleate, dextromethorphan hydrobromide and diphenhydramine hydrochloride, the mixed compounds can be eliminated by means of steam distillation and celite adsorption column chromatography, In conclusion, the isolative determination method for Methylephedrine Hydrochloride and Ephedrine Hydrochloride studied in this paper, indicates with the excellent reproducibility and accuracy.

• Food Science and Biotechnology
• /
• v.14 no.4
• /
• pp.450-455
• /
• 2005

This study was conducted to determine firstly the composition of the essential oil from fresh changpo (Acorus calamus var. angustatus Bess) roots quantitatively and qualitatively by use of two internal standards, and secondly volatile compounds which are primarily responsible for the aroma of changpo roots. Simultaneous steam distillation and extraction method was used for essential oil extraction, and aroma extract dilution analysis (AEDA) and sniffing test by gas chromatography/olfactometry (GC/O) were used to detect the characteristic impact odorants. According to the instrumental analysis of changpo root essential oil, cis, trans-famesol (47.56 mg/kg of fresh wt), octanoic acid (23.73 mg/kg of fresh wt), trans-2-dodecenal (20.28 mg/kg of fresh wt) and trans, trans-farnesol (13.81 mg/kg of fresh wt) were the most abundant compounds. Geranyl acetate, trans-nerolidol and trans, trans-farnesyl acetate were evaluated as the characteristic impact odorants of changpo roots from results of AEDA and sniffing test. Especially, geranyl acetate was considered as the most similar odor component to changpo roots by organoleptic evaluation with GC/O.

• Korean journal of food and cookery science
• /
• v.1 no.1
• /
• pp.33-39
• /
• 1985

The volatile sulfur components from two varieties of radishes ('Taeback' and 'Altali'), obtained by steam distillation and solvent ($CCl_4$) extraction, were isolated and charac-terized by GC/MS analysis. The GC profile of the volatile sulfur com-pounds in the steam distillates from two types of radishes was quite similar. 4-Me-thylpentyl, 3-methylthiopropyl, 4-methylthio-3-butenyl, 4-methylthiobutyl and 5-methyl-thiopentyl isothiocyanates, 5-methylthio-4-pentenenitrile, 1-methylthio-3-pentanone, and dimethyl sulfides were commonly identified. In the $CCl_4$ extract, 4-methylsulfinyl-3-bu-tenyl isothiocyanate was obtained as another major constituent. Whereas 4-methylthiobutyl isothiocyanate was found to be a predominent component in the steam distillate, 4-methylthio-3-butenyl isothiocyananate was a major one in the $C1_4$ extract.

• Journal of Korean Society of Forest Science
• /
• v.96 no.1
• /
• pp.65-69
• /
• 2007

Essential oils which were isolated from leaves and twigs of Lindera obtusiloba Blume by steam distillation method were analyzed by the NIST and Wiley 6 Library method, using GC-MS. 24 components from the experiment were identified, and sesquiterpenoids were major of the components. The main constituents in the leaves were germacrene B (17.78%), ${\beta}-caryophyllene$ (17.50%), phytol isomaer (13.36%) and $(-)-{\beta}-elemene$ (11.07%), and the main in the twigs were ${\beta}-elemol$ (24.47%), ${\alpha}-cadinol$ (13.73%), camphor (9.83%) and ${\beta}-citronellol$ (9.54%). Acyclic diterpene such as phytone, phytol and phytol isomer were isolated for the first time in the leaves of L. obtusiloba.

• Korean Journal of Food Science and Technology
• /
• v.35 no.3
• /
• pp.353-358
• /
• 2003

Volatile compounds of porcine liver were collected by simultaneous steam distillation and extraction and steam distillation under reduced pressure. Volatiles were analyzed by gas chromatography (GC) and GC-mass spectrometry. Key aroma compounds of off-flavor in porcine liver were characterized using GC-olfactometry technique. Concentrates of cooked porcine liver had odor of a typical liver, fishy, and metallic off-flavor. Aroma concentrates showed over 90 peaks, of which 69 compounds were positively and/or tentatively identified. 1-Octen-3-one, 1-hexanol, (E)-2-nonenal, (Z)-4-decenal, (E,E)-2,4-heptadienal and (E,E)-2,4-decadienal were newly identified in this study. These compounds seem to be produced from unsaturated fatty acids of porcine liver by oxidation. 1-Octen-3-one (metallic), 1-hexanol (metallic) and (E,E)-2,4-heptadienal(fishy) have been implicated in fishy and metallic off-flavor in cooked porcine liver.

• Applied Biological Chemistry
• /
• v.31 no.3
• /
• pp.292-297
• /
• 1988

The volatiles of whole and homogenated tomato fruits collected by the headspace trapping method using Tenax GC and the simultaneous steam distillation method were identified by GC and GC-MS. Among over 100 GC peaks, 10 alcohols, 6 aldehydes, 4 ketones, 3 esters, 1 phenol and 1 acid were identified from whole tomato fruits, whereas 12 alcohols, 6 aldehydes, 5 ketones, 5 esters, 2 phenols, 1 hydrocarbon and 1 acid were identified from homogenated tomato fruits. By simultaneous steam distillation-extraction, 19 alcohols, 13 hydrocarbons, 9 esters, 9 ketones, 8 aldehydes, 2 phenols, 2 lactones,2 furans, 1 acids and 2 others were identified among over 300 peaks.