• Korean Journal of Medicinal Crop Science
• /
• v.15 no.3
• /
• pp.203-209
• /
• 2007

In order to promote utilization of the Yangha (Zinger mioga Rosc.) as functional food and natural spices, and 95.93%, from the dried one 7.63%, and from powder 9.81%, respectively. Crude protein content from the Yangha powder was 11.21%, and contents of crude fat, crude ash and crude fiber were 2.44%,10.78%, and 14.47%, respectively. Most of compositions from Yangha powder were higher than those from raw and the dried one, except fer water content. Antioxidative effect was investigated through Rancimat and DPPH methods. Oxidative stability of Yangha powder was the highest of4.21Al. Furthermore, the free radical scavenging activity of Yangha powder (76.61%) was higher than that of raw (49.35%) or the dried one (61.78%). Volatile flavor compounds of Yangha was extracted by steam distillation and extraction method. The extracts were analyzed and identified by gas chromatography and GC-MS spectrometry. One hundred twenty two volatile flavor components were identified, and the major component was terpene compounds including ${\alpha}$-pinene, ${\beta}$-pinene, ${\beta}$-phellandrene, 1,4-terpineol, and ${\beta}$-terpinene.

• Journal of Korean Society of Forest Science
• /
• v.110 no.4
• /
• pp.543-553
• /
• 2021

This research focused on the investigation of isoprene and terpene emissions from 30 major urban tree species. We conducted sampling using a specific dynamic enclosure system between August and September 2020. Seedlings less than three years old were enclosed in a chamber consisting of a 400 L transparent Tedlar bag. The air-flows from the chamber's outlet were sampled using Tenax-filled sorbent tubes in the presence of standard conditions (temperature: 30℃, PAR: 1,000 μmol/m²/sec). A thermal desorption GC/MS system was used to analyze 38 BVOC compounds (isoprene, monoterpene, sesquiterpene, oxygenated monoterpene, and sesquiterpene). Isoprene emitters included Phyllostachys bambusoides, Quercus serrata, Daphniphyllum macropodum, and Buxus Koreana. Monoterpene emitters included Pinus rigida, Acer pictum subsp. mono, Larix kaempfer, Magnolia denudata, Metasequoia glyptostroboides, Pinus koraiensis, Pinus densiflora, and Abies holophylla. The monoterpene emission profiles were dominated by α-pinene, myrcene, limonene, β-pinen, and sabinene, while caryophyllene and farnesene were the prominent sesquiterpenes. Predominant oxygenated monoterpene compounds were also discovered as pulegone, borneol, menthol, eucalyptol, and nerol, while caryophyllene oxide were the prominent oxygenated sesquiterpenes. Sesquiterpenes and oxygenated sesquiterpenes had relatively lower contributions for all species.

• Journal of Korean Society of Forest Science
• /
• v.111 no.4
• /
• pp.490-501
• /
• 2022

In this study, the isoprene and terpene emissions from 32 major urban tree species were investigated. We conducted sampling using a dynamic enclosure system between June and July 2021. Seedlings aged < three years were enclosed in a chamber consisting of a 400 L transparent Tedlar bag. The air flow from the outlet of the chamber was sampled using Tenax-filled sorbent tubes under standard conditions (temperature: 30°C; PAR: 1,000 μmol/m²/sec). A thermal desorption gas chromatography/mass spectrometry system was used to analyze the following 38 biogenic volatile organic compounds: isoprene, monoterpenes, sesquiterpenes, oxygenated monoterpenes, and oxygenated sesquiterpenes. Isoprene emitters included Quercus mongolica, Salix koreensis, Robinia pseudoacacia, and Salix chaenomeloides. Monoterpene emitters included Pinus strobus, Cedrela sinensis, and Cercis chinensis. The monoterpene emission profiles were dominated by á-pinene, myrcene, camphene, and limonene. The predominant oxygenated monoterpene and oxygenated sesquiterpene were eucalyptol and caryophyllene oxide, respectively. For all species, the contributions of sesquiterpenes and oxygenated sesquiterpenes were relatively low.

• Applied Biological Chemistry
• /
• v.41 no.1
• /
• pp.84-88
• /
• 1998

Composition of volatile flavor components of chestnut flower sand honey were investigated by GC and GC-MS. A total of 64 components including 14 aromatic compounds, 13 hydrocarbons, 7 fatty acids, 4 terpenes, 12 oxygenated hydrocarbons, and 7 misellaneous compounds and a total 41 components including 7 aromatic compounds, 16 hydrocarbons, 12 fatty acids, 1 terpene, 2 oxygenated hydrocarbons, and 3 misellaneous compounds were identified from total volatile concentrates of chestnut flower and honey respectively. The main components of flower volatile were 2-phenyl ethyl alcohol, 1-phenyl ethyl alcohol and benzyl alcohol which comprise 49.02% of this volatiles The main components of flower volatile were 2-phenyl ethyl alcohol, 1-phenyl ethyl alcohol and benzyl alcohol which comprise 49.02% of this volatiles. Aromatic compounds such as 2-phenyl ethyl alcohol, benzyl alcohol, 1-phenyl ethyl alcohol, 1-(2-aminophenyl) ethanone act as major contributor to the characteristic honey-like flavor of chestnut honey.

• The Korean Journal of Food And Nutrition
• /
• v.31 no.2
• /
• pp.220-228
• /
• 2018

This study investigated the chemical composition of burdock (Arctium lappa L.) leaves essential oil, and the quantitative changes of the major terpene compounds according to the specific harvesting season. The essential oils obtained by the hydrodistillation extraction (HDE) method from the aerial parts of the burdock leaves were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). The essential oil composition of this plant was characterized by the higher content of phytol and 6,10,14-trimethyl-2-pentadecanone. Seventy seven (98.28%) volatile flavor compounds were identified in the essential oil from the burdock leaves harvested during the spring season of 2012, and phytol (33.47%) and 6,10,14-trimethyl-2-pentadecanone (32.47%) were the most abundant compounds. Eighty eight (99.08%) compounds were identified in the essential oil from the leaves harvested during the autumn season of 2012, and in this case, phytol (37.35%) and 6,10,14-trimethyl-2-pentadecanone (34.67%) were also the most abundant compounds. These two volatile components were confirmed as the major oil components of the burdock leaves during the time of any harvest. The ratio between the two components contained in the burdock essential oils did not differ significantly by harvesting season. But overall, the essential oil harvested during the spring season contained 65.94% of the two major components, while for the essential oil harvested during the autumn season, the total amount of these two major components was 72.02%. While the main ingredients of the essential oils were found to be unchanged from one harvest time to the next, it was found to differ in content. For the burdock leaves, the quality index of the volatile constituents according to the harvest time would be more useful for utilizing the total quantity other than the proportion between phytol and 6,10,4-trimethyl-2-pentadecone.

• Preventive Nutrition and Food Science
• /
• v.5 no.3
• /
• pp.119-125
• /
• 2000

Volatile flavor components of two strawberry (Fragaria ananassa Duch.) varieties, Bogyojosaeng and Suhong, ere extracted by SDE(Simultaneous steam distillation and extraction) using a mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 146 and 153 components in Bogyojosaengand Suhong respectively. There were 49 esters, 25 alcohols, 20 ketones, 24 aldehyds, 6 acids, 9 terpenes and terpene derivatives, 2ethers, 11 unknowns and miscelaneous in Bogyojosaeng and 67 ethers, 9 unknowns and miscellaneous in Suhong. Among these, (E)-2-hexenyl acetae (4.56%) in Bogyojosaeng and (E)-nerolidol (12.38%) in Suhong were major compounds and aceticacid, (E)-2-hexenal, hexyl acetate, ethyl acetate, ethyl butanoate, methyl butanoate, ethyl hexanoate and ${\gamma}$-dodecalactone were the main components in each sample, though there were several differences in composition and threshold of volatile compounds. Total contents of volatile components isolated and identified in Bogyojosaeng an Suhong were 9.010 and 12.527 mg/kg, respectively.

• Food Science and Biotechnology
• /
• v.14 no.3
• /
• pp.392-398
• /
• 2005

Fresh, and sun- and oven-dried red peppers were analyzed for volatile components. Also, their odor-active compounds were determined using gas chromatography-olfactometry (GC-O). More diverse volatile components, such as aldehydes, ketones, acids, and esters, were found in dried samples than in fresh ones. They included hexanal, ethyl acetate, ${\alpha}$-ionone, and ${\beta}$-ionone. Some Strecker aldehydes, 2-methyl butanal and 3-methyl butanal, were found only in dried red peppers. More hydrocarbons of high volatility and terpene-type components, such as ${\gamma}$-terpinene and aromadendrene, were detected only in fresh red peppers. A considerable amount of naphthalene was formed during sun-drying, whereas 2-furancarboxaldehyde, 1-methyl-1H-pyrrole and benzeneethanol were detected only in oven-dried red peppers. Characteristic odor of fresh ones could be attributed to 3-penten-2-o1, 2-methyl-2-butenal, 2-methoxy phenol, 2-hydroxy-methyl-benzoate, and 2-phenoxy ethanol, whereas some odorants, including 2-pentyl furan, naphthalene, hexyl hexanoate, and ${\alpha}$-ionone, could be responsible for distinctive odor property of sun-dried red peppers. 2-Furancarboxaldehyde, benzeneethanol, 4-vinyl-2-methoxy phenol, and unknown played important roles in odor property of oven-dried red peppers.

• Journal of the Korean Society of Industry Convergence
• /
• v.26 no.3
• /
• pp.371-380
• /
• 2023

This study aimed to present data for the industrialization of Omija added onion fermented beverage (OOFB) development by analyzing the volatile flavor components. A total of 55 compounds, including 4 terpene derivatives, 9 esters, 5 aromatic compounds, 6 alcohols, 7 ketones, 3 aldehydes, 11 acids, 1 sulfur-containing compound, 8 furans and 1 other, were identified in OOFB. The content of fragrance components was high with 37.8% of acids and 29.0% of furans. 2,5-dimethyl thiophene, a sulfur compound, is a compound produced during the acetic acid fermentation of onion, and is thought to affect the onion flavor of OOFB.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2018.10a
• /
• pp.114-114
• /
• 2018

Among the various volatile organic compounds (VOCs) emitted by the plant, floral scent plays a key role in attracting pollinators for reproduction and mediates ecological interactions. Floral scent is an important trait and industry drives the competition for flowers with novel scents. Chrysanthemum is one of the well-known ornamental plants and is a popular cut flower across the world. Floral scent and the genes responsible for the floral scent emission are poorly studied in chrysanthemum. In the present study, floral scent and the expression pattern of floral scent genes were analyzed in two chrysanthemum cultivars 'Golden Egg' and 'Gaya Glory'. Initially, intensity of the floral scent in five developing stages of flower including 'budding (B), bud developing (BD), initial blooming (IB), almost open (AO) and open flower (OF)' was analyzed using electronic nose (E-nose) with six metal oxide sensors. Based on the distance analysis, different stages of flower showed different relative intensity of scent according to the sensory evaluation. Although the scent pattern differed by stage, scent intensity was strongest in the OF stage in the completely opened flower in both the cultivars. Further, expression pattern of six genes in the floral scent pathway including FDS, IDI, ISPH, TPS2, TPS5 and TPS6 was observed in all the five stages of the flower in both the cultivars. The expression pattern of all the six genes differed by stage and the terpene synthase genes TPS2, TPS5 and TPS6 showed good expression levels in the $5^{th}$ flower stage compared to other stages. This study provides a preliminary data for understanding the regulation of floral scent in chrysanthemum.

• Korean Journal of Pharmacognosy
• /
• v.39 no.3
• /
• pp.218-222
• /
• 2008

This study was carried out to establish standard analytical methods for Ginkgo biloba leaf extract. Ginkgo flavonoids, terpene lactones, ginkgolic acids were employed as reference compounds for analytical method. Analytical method of US Pharmacopoeia was adopted for flavonoids and terpene lactones, and a new method was developed for ginkgolic acids. Analytical methods established in this study could be applied to a reasonable and unified quality control of G. biloba leaf extract.