• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.454-458
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• 1995

Alkylpyrazines in snow crab cooker effluent(SCCE) and effluent concentrate(EC) were quantitatively analyzed and compared by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry(SDE/GC/MS). A total of 11 pyrazines were identified in both SCCE and EC. Amounts of tetramethylpyrazine, 2,5-dimethylpyrazine, trimethylpyrazine, and 2,6-dimethylpyrazine were 23.0, 21.1, 13.8, and 13.3 times higher, respectively, in EC than those in SCCE. The total amount of pyrzines in EC (1664.0${\pm}$171.1ng/g) was 8.1 times higher than that in SCCE(204.5${\pm}$32.2). The compounds, ethylpyrazine and 2-ethyl-3,6-dimethylpyrazine, were only detected in EC.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.394-399
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• 1988

Volatile components of Ixeris dentata and Amaranthus mangostanus, Korean wild vegetables, were collected by Steam Distillation-Extraction(SDE) method. Essential oils were analyzed by gas chromatography(GC)and combined gas chromatography-mass spectrometry(GC-MS). Sixty one components, including 13 alcohols, 9 esters, 12 aldehydes, 6 ketones, 9 hydrocarbons, 6 acids, 3 phenols and 3 miscellaneous ones were confirmed in Ixeris dentata. Fifty six components, including 15 alcohols, 5 esters, 13 aldehydes, 8 ketones, 3 hydrocarbons, 9 acids and 5 miscellaneous ones were confirmed in Amaranthus mangostanus.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.455-458
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• 1997

Crude oils in the rhizoma of fresh and dried Gastrodia elata were obtained by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethyl ether (1 : 1) as solvent, and their volatile constituents were analyzed by gas chromatography-mass spectrometry(GC/MS) A total of 39 volatile flavor constituents (11 acids, 13 alcohols,6 hydrocarbons,7 carbonyls,2 esters) and 25 constituents (6 alcohols, 13 acids, 4 hydrocarbons, 1 carbonyl, ester) were identified in the fresh and dried Gastrodia elate respectively. The major volatile components of the fresh and dried sample were hexadecanoic acid(66.78%, 50.72%), 9-hexadecenoic acid(8.07%, 9.58%), heptadecanoic acid(2.01%, 0.13%), pentadecanoic acid(6.41%, 4.94%), p-cresol(1.43%,0.52%) and cyclododecene(1.83%, 6.00%).

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.1-5
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• 1997

The volatile components of Lycium chinensis Miller were isolated by simultaneous steam distillation-extraction(SDE) method and analyzed by combined GC and GC-MS. Fifty-four volatile components, including 12 alcolhols 12 esters, 7 aldehydes, 6 acids, 5 ydrocarbons, 8 ketones, 1 furan and 3 pyrazines were confirmed in the fruit of Lycium chinensis Miller. The major components were hexadecanoic acid ethyl ester, 1-octadecanone, tetrapyrazine, 2-furancarboxaldehyde and ethyl linoleate.

• Applied Biological Chemistry
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• v.33 no.2
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• pp.116-119
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• 1990

The volatile components of the barks of Eucommia ulmoides Oliver were extracts simutaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS. Forty nine componets, including 4 acids, 11 alcohols, 9 aldehydes, 4 esters, 3 ketones, 16 hydrocarbons, 1 lactone were confirmed in Eucommiae cortexs. Among total volatiles the most component was caproic acid comprising about 18.1%.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.265-274
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• 1997

This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.

• Korean Chemical Engineering Research
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• v.53 no.6
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• pp.717-722
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• 2015

D-limonene included in citrus fruits is obtainable to extract essential oil as well as separate the oil ingredient. Soxhlet extraction, a type of SDE (Simultaneous steam Distillation and solvent Extraction), was used to extract limonene from tangerine peel. HPLC analysis was performed to quantify extracted d-limonene by using reversed-phase HPLC column. Results of HPLC analysis showed that the optimal extraction time was 2 hours in any solvent, and the extracted amounts of d-limonene in tangerine peel (per g tangerine peel) were 7.77 mg, 0.49 mg, and 0.28 mg in ethyl alcohol, n-hexane, and ether. Because yield was the highest in using ethyl alcohol as a solvent, polarity is stronger factor to effect on yield of extraction than boiling point.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.20-27
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• 2001

The consumption of radish ( Rhaphanus sativus L.) sprout, which is Cruciferae family, is increasing because of its pungent flavor and taste. Its volatile components were analyzed by SDE (simultaneous steam distillation & extraction) method and P&T(purge & cryogenic trapping) method. As a solvent, diethyl ether and diethyl ether : pentane mixture(2:1, v/v) were used in SDE method, and diethyl ether in P&T method. Analyzing by GC and GC-MS, the major component was sulfur compounds (19 species, peak area 76.6%) with diethyl ether, sulfur compounds(15. 44.0%) and hydrocarbons(23, 23.8%) with diethyl ether-pentane mixture in SDE method. Also, hydrocarbons(25, 84.1% ) was major component in P& T method. The major volatile component of fresh radish sprout were n-heptane, methyl pentane and that of boiled radish sprout were 4-methylthio-3-butenyl isothiocyanate, methyl mercaptane, 2,3-dimethyl disulfide. Low molecular volatile components were detected more by P& T method, but types and relative quantities of volatile components were measured less comparing to SDE method.

• Food Science and Preservation
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• v.18 no.4
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• pp.552-558
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• 2011

Hypsizigus marmoreus is a wild mushroom commonly consumed in South Korea due to its beneficial effects on health. In the present study, the general chemical and inorganic-element composition, the total amino acid contents, and the volatile-flavor compounds of H. marmoreus were investigated for food uses. The proximate compositions consisted of 60.1% carbohydrate, 32.0% crude protein, 8.98% moisture, 5.0% ash, and 2.0% crude lipid. The minerals in H. marmoreus were found to be as follows; potassium (429.5 mg), phosphorus (101.9 mg), sodium (20.3 mg), magnesium (54.86 mg), calcium (2.7 mg), zinc (0.8 mg), iron (0.7 mg), manganese (0.2 mg), and copper (0.1 mg), based on 100 g of mushroom dry weight. Seventeen kinds of total amino acids were found in H. marmoreus, with the glutamine acid content being the highest (2,340 mg/100 g), followed by the asparagine, serine, arginine, and leucine contents. The volatile-flavor components of H. marmoreus were collected via simultaneous steam distillation extraction (SDE), and were analyzed via gas chromatography-massspectrophotometry (GC-MS). A total of 17 volatile-flavor compounds were identified, including eight aldehydes, seven alcohols, one acids, and one other compounds. The most abundant compound was 2,3,6-trimethy1 pyridine, which accounted for more than 40% of the total volatiles; other important compounds were 1-octen-3-o1, buty1hydroxytoluene (BHT), isoocty1 phthalate, 3-octanal, 1-undecanol, and 2-amylfuran. These results provide preliminary data for the development of H. marmoreus as an edible food material.

• Korean Journal of Medicinal Crop Science
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• v.8 no.1
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• pp.49-57
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• 2000

To understand the effects of drying conditions on changes of volatile compounds in fruits of Schizandra chinensis, we analyzed SDE (steam distillation and extraction) extract and Headspace vapor of fresh and dried samples using GC/MS (Gas chromatograph/Mass spectrometer). Contents of essential oils from samples with different drying conditions were 0.58% in fresh ones, 0.60% in freeze dried ones, and 0.30% in hot-air dried ones. In SDE extract, major volatile compounds in fresh samples were terpinen-4-ol(9.01%), ${\gamma}-terpinene(7.02%),\;{\beta}-myrcene(7.55%)$, unidentified sesquiterpenes(28.48%), showing almost the same composition as that in freeze-dried ones, but those in hot-air dried samples at $60^{\circ}C$ were ${\gamma}-terpinene(5.40%),\;{\alpha}-elemene(8.28%)$, unidentified sesquiterpenes(50.38%), indicating the chemical changes during drying procedure. In Headspace vapor, major compounds in fresh samples were ${\beta}-myrcene(22.05%),\;{\gamma}-terpinene(9.47%),\;{\alpha}-pinene(8.91%)$, sabinene(8.48%), which were different from those in SDE extract. In chemical compositions of volatile compounds in dried samples, ${\beta}-myrcene,\;{\alpha}-terpinene$ decreased in the order of freeze-drying > hot-air drying at $60^{\circ}C$ > hot-air drying at $60^{\circ}C$, and ${\alpha}-ylangene,\;{\alpha}-pinene$, camphene increased in the reverse order of the former. We observed the changes of the contents and compositions of essential oils compounds during drying procedure, especially a decrease in monoterpenes and alcohols and an increase in sesquiterpenes with relatively weak volatility.