• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.319-324
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• 2006

Volatile compounds in low-temperature and long-term fermented Baechu kimchi were extracted by high vacuum sublimation(HVS), and then analyzed by gas chromatography/mass spectrometry(GC-MS). A total of 62 compounds, including 7 sulfur-containing compounds, 8 terpenes, 5 esters, 8 acids, 15 alcohols, 2 nitrites, 2 ketones, 11 aliphatic hydrocarbons and 4 miscellaneous compounds, were found in low-temperature and long-term fermented Baechu kimchi. Among them, acetic acid and butanoic acid were quantitatively dominant. Aroma-active compounds were also determined by gas chromatography/olfactometry(GC-O) using aroma extract dilution analysis(AEDA). A total of 16 aroma-active compounds were detected by GC-O. Butanoic acid was the most potent aroma-active compound with the highest FD factor($Log_3FD$) followed by linalool, acetic acid, 2-vinyl-4H-1,3-dithin and 3-methyl-1-butanol. The major aroma-active compounds, such as acetic acid and butanoic acid, were related to sour and rancid or notes.

• Journal of Applied Biological Chemistry
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• v.50 no.1
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• pp.13-16
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• 2007

Four compounds of previously known structures, friedeline (1), 3-hydroxyglutinol (2), p-hydroxy-benzealdehyde (3), and squalene (4) were obtained from the n-hexane- and EtOAc-soluble fractions of the dried whole plants of Sasa borealis. The structures of 1-4 were identified by the interpretation of their spectroscopic data including 1D and 2D NMR as well as by comparison with previously reported values. This is the first report on the isolation of compounds 1-4 from S. borealis.

• Journal of Ginseng Research
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• v.21 no.3
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• pp.209-213
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• 1997

Sesquiterpenes of Korean ginseng (Panax ginseng C.A. Meyer, KG) and American ginseng (Panax quinquefolium, AG) were Isolated by simultaneous distillation and extraction (SDE) with 30% methanol and n-hexane or adsorption using C18 Sep-Pak . The sesquiterpenes in KG and AG were compared each other by using TLC and GC/MS. Thin layer chromatogram of KG gave 4~5 spots of terpenes colored by vanillin-sulfuric acid, while AG did one major spot. Total ion chromatogram of KG showed about 30 peaks of sesquiterpene having molecular weight 204. Among these, 9 components such as alloaromadendrene, germacrene B, isocaryophyllene, $\alpha$-neoclovene, ${\gamma}$-muurolene and $\beta$-panasinsene together occupied 81.5% of total sesquiterpenes identified. In AG, however, only 3 components, i.e., isocaryophyllene, $\beta$-bisabolene, $\beta$-sesquiphellandrene occupied 79.3% of total sesquiterpenes identified. Especially isocaryophyllene was a dominant component of AG occupying 56.6%. Eight sesquiterpenes, including alloaromadendrene, germacrene B and $\alpha$-humulene, were not detected in AG. These results indicate that sesquiterpenes could be used as indices for the chemical difference between KG and AG.

• Journal of Ginseng Research
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• v.21 no.3
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• pp.214-218
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• 1997

New simple methods for the Isolation of sesquiterpenes from Panax ginseng were developed. First, volatile compounds were isolated by simultaneous distillation and extraction (SDE) with 30% methanol and $\alpha$-hexane instead of water and ethyl ether/pentane (1:1). Secondly, head space volatiles in U-shaped tube at 7$0^{\circ}C$ were passed through C18 Sep-Pak by nitrogen gas streaming and the adsorbed volatiles were fluted by $\alpha$-hexane. TLC analysis showed that the volatile concentrates consisted mainly of terpenes when colored by vanillin-sulfuric and. GC/MS data revealed that approximately 30 sesquiterpenes of molecular weight 204 occupied 81.1% or more of the volatile concentrates isolated by those two newly developed methods. Among these, alloaromadendrene, germacrene B, isocaryophyllene, $\alpha$-neoclovene, ${\gamma}$-muurolene, $\beta$-panaslnsene, and $\alpha$-humulene were identified as being major sesqulterpenes by authentic samples or literatme search Key words : Panax ginseng, volatile compound, sesquiterpene, isolation, new method, GC/MS.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.18-22
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• 2008

Volatile components in field bean (Dolichos lablab) were collected by simultaneous steam distillation and solvent extraction and analyzed by gas chromatography-mass spectrometry. One hundred and five components were identified including alcohols (32), ketones (18), aldehydes (9), acid (1), alkanes (5), aromatics compounds (4), esters (2), furans (2), naphthalene (1), pyrazines (4), pyridine (3), sulfur-containing compounds (4) and terpenes (7) and miscellaneous compounds (13). Relatively high concentration of n-hexanal found in the field bean might be undesirable to some consumers.

• Analytical Science and Technology
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• v.7 no.1
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• pp.125-132
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• 1994

Flavours in kimchee are the result of unique combination of various sugars, organic acids and amino acids as well as various volatile organic compounds including sulfur-containing compounds, terpenes, alcohols, and some volatile organic acids. In the experiment for the flavour extracting methods, dynamic headspace(DHS) is more effective for collection of volatile flavour than simultaneous distillation extraction(SDE). The best polarity available at the moment is 5% phenyl methyl poly-siloxane which will separate non-polar, intermediate and polar components with good resolution.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.138-139
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• 2002

The diverse, widespread, and exceedingly numerous family of natural products constructed from five carbon building-units and so comprising compounds with $C_{5}$, $C_{10}$, $C_{15}$, $C_{20}$, ${\cdots}$, $C_{40}$ skeletons (together with a few higher members) are synoymously termed terpenes or terpenoids. Among the terpene classes, the triterpenes ($C_{30}$ skeletones) form the largest group and are widely distributed in the plant kingdom, either in the free state or as esters or glycosides, although a few important members found in the animal kingdom such as squalene and a number of tetracyclic component including lanosterol. (omitted)

• The Korean Journal of Ecology
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• v.24 no.2
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• pp.121-123
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• 2001

Gums, resins and gum-resins represent a variety of plant exudates that are highly prized and are extensively used in various industries. The usage of water soluble gums is growing at faster rate as they are excellent suspending agents, dispersants stabilizing agents, emulsifiers and gel forming agents. The gums are made up of carbohydrate polymers, composed of sugar units glycosidically condensed to form large molecules. Resins are non-volatile products, and oxidative products of terpenes or fatty acids, and are of greater commercial importance. They are soluble in water and contrasted with gums, soluble in organic solvents only.

• Natural Product Sciences
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• v.19 no.3
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• pp.221-226
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• 2013

Phytochemical investigation of the 80% MeOH extract from the leaves of Allium victorialis var. platyphyllum resulted in the isolation of seventeen compounds; two terpenes, three norsesquiterpenes, one furofuran lignan, and eleven phenolic derivatives. Their chemical structures were characterized by spectroscopic methods to be trans-phytol (1), phytene-1,2-diol (2), icariside B2 (3), (6S,9S)-roseoside (4), sedumoside G (5), pinoresinol-4-O-glucoside (6), 2-methoxy-2-(4'-hydroxyphenyl)ethanol (7), 2-hydroxy-2-(4'-hydroxyphenyl)ethanol (8), Benzyl ${\beta}$-D-glucopyranoside (9), methyl ferulate (10), trans-ferulic acid (11), methyl-p-hydroxycinnamate (12), glucosyl methyl ferulate (13), linocaffein (14), siringin (15), 2-(4-hydroxy-3-methoxyphenyl)-ethyl-O-${\beta}$-Dglucopyranoside (16), and pseudolaroside C (17). All compounds were isolated for the first time from this plant.

• Korean Journal of Pharmacognosy
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• v.49 no.3
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• pp.189-202
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• 2018

Hop cones (Humuli Strobili) are the female inflorescences of hop plants (Humulus lupulus L.) belonging to the family Cannabaceae. They have been used as herbal remedies to treat mood and sleep disturbances, and mainly to add as a bittering ingredient in brewing process. Considerable interests on pharmacological and biological activities of hop cones have been focused on their major constituents, namely, phloroglucinols (humulone, lupulone), terpenes (myrcene, humulene), and prenylated flavonoids (xanthohumol, isoxanthohumol, 6-prenylnaringenin, and 8-prenylnaringenin). The present review describes and discusses biological activity profiles of these major compounds in the hop cones.