• Journal of Microbiology and Biotechnology
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• 제5권3호
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• pp.143-148
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• 1995

A strain producing soybean paste flavor was isolated from traditional Korean soybean paste. The isolate was identified as Bacillus subtilis PM3. The neutral fraction representing the traditional soybean paste aroma was obtained from the whole volatile components produced by B. subtilis PM3 in cooked soybean. Each separated peak from the neutral fraction of gas chromatogram was identified by gas chromatography-mass spectrometry (GC/MS) and Kovat's retention index, and the aromas of each peak were investigated by a sniffing test with the exercise panel. The twenty-nine components, including six character impact compounds and twelve components of flavors of Korean soybean paste, were confirmed. Some regions of gas chromatogram represented the soybean paste odor. It has been confirmed that traditional Korean soybean paste can be manufactured with the strain B. subtilis PM3.

• 한국식품영양과학회지
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• 제28권2호
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• pp.312-318
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• 1999

Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

• 한국식품영양과학회지
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• 제41권11호
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• pp.1493-1501
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• 2012

꾸지 뽕나무(C. tricuspidata)의 휘발성 향기추출물의 항산화활성을 2 가지의 시험방법을 이용하여 측정하였다. 그리고 꾸지 뽕나무의 향기추출물에서 동정된 10종의 휘발성 향기성분에 대한 항산화활성도 측정하였다. 꾸지 뽕나무의 줄기 및 뿌리 향기추출물들은 2가지 실험법에서 모두 뚜렷하게 처리농도에 비례하여 항산화활성을 나타내었다. 즉 aldehyde/carboxylic acid assay에서 $500{\mu}g/mL$의 농도로 처리하였을 때, 줄기와 뿌리의 향기추출물은 각각 $77.02{\pm}8.12%$와 $74.19{\pm}6.82%$의 항산화활성을 나타내었으며, lipid/malonaldehyde assay에서 $160{\mu}g/mL$의 농도로 처리하였을 때, 줄기 및 뿌리의 향기추출물은 각각 $61.43{\pm}2.11$ 및 $76.17{\pm}4.25%$의 항산화활성을 나타내었다. 꾸지 뽕나무의 향기추출물에서 동정된 향기성분들은 7종의 terpenes and terpenoides, 14종의 alkyl compounds, 11종의 nitrogen containing heterocyclic compounds, 3종의 oxygen containing heterocyclic compounds, 12종의 aromatic compounds, 9종의 lactones와 7종의 miscellaneous compounds였다. 꾸지 뽕나무의 향기추출물에서 동정된 향기성분들 중에서 eugenol, isoeugenol 및 2,4-bis(1,1-dimethylethyl)phenol은 lipid/malonaldehyde assay에서 $160{\mu}g/mL$의 농도로 처리하였을 때, 각각 $91.74{\pm}1.33$, $94.00{\pm}0.59$ 및 $91.22{\pm}4.74%$의 항산화활성을 나타내었다. 이는 동일한 방법에서 BHT와 ${\alpha}$-tocopherol의 항산화활성이 각각 $91.90{\pm}0.42%$와 $89.47{\pm}3.04%$인 것과 비슷한 수준이었다. 한편 동일한 처리농도에서 vanillin과 2-acetylpyrrole은 각각 $63.36{\pm}5.83$과 $58.62{\pm}6.83%$로서 중간 정도의 항산화활성을 나타내었다. 따라서 꾸지 뽕나무는 산화적 손상으로 인한 질병의 예방과 사람들의 건강에 도움을 줄 수 있을 것으로 생각되었다.

• 한국균학회지
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• 제14권1호
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• pp.31-36
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• 1986

Pleurotus ostreatus로 부터 휘발성 향기 성분을 분리한 다음 GC 및 GC/MS를 이용하여 성분을 화인하고, 마쇄 후 시간 경과에 따른 휘발성 향기 성분 및 지방산 변화를 조사한 결과를 요약하면 다음과 같다. 1. 분리된 향기 성분은 버섯 고유의 향(香)을 지니고 있었고 수율(收率)은 123 ppm이었다. 2. 분리 확인된 27종의 성분 중 비교적 많이 함유된 성분은 약 67%의 1-octen-3-ol을 포함하여 3-octanone, 3-octanol, 2-octenol 및 2, 4-decadienal이었으며 $C_8$화합물이 전체량의 약 80%를 차지하였다. 3. 버섯을 마쇄 후 시간 경과에 따라 n-hexanol, 3-octanol, 1-octen-3-ol 등의 alcohol 류는 증가하였으나 n-hexanal, 1-octen-3-one 등의 aldehyde 및 ketone 류는 감소하였으며 전체 지방산에 대한 불포화 지방산의 비율도 감소하는 경향이었다. 4. 버섯에 linoleic acid와 linolenic acid를 각각 첨가하여 마쇄했을 때 향기 성분 중에서 $C_6{\sim}C_{10}$화합물이 차지하는 비율도 증가하였는데 linolenic acid보다는 linoleic acid를 첨가했을 때 더 많이 증가하였다.

• 한국식품과학회지
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• 제33권5호
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• pp.529-533
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• 2001

사찰을 중심으로 극히 일부 제조되고 있는 반발효차를 시료로 하여 기호면에서 무엇보다 중요한 향기성분을 중심으로 분석하여 우리 입맛에 맞는 다양한 제품개발을 하여 상품화하는데 그 기초 자료로 삼고자 하였다. 시료로는 수확시기 및 장소가 다르고 제조방법이 약간 다른 3종의 반발효차와 비교시료로서 1종의 녹차를 이용하였다. 휘발성 향기성분의 추출에는 Likens and Nickerson형 동시증류추출장치를 사용하였고 분리 및 동정에는 GC 및 GC-MSD를 사용하였다. 국내산 찻잎으로 만든 반발효차의 경우 수확시기가 아주 늦지 않고 솥에서 건조한 시료1(S1)과 시료3(S3)의 경우 특히 관능적으로도 향미나 색택이 매우 우수하였다. 반발효차의 향기성분으로는 총 47종의 화합물이 동정되었다. 공통적으로 동정된 주요 화합물은 3-methylbutanal, 2-methylbutanal, (E)-2-hexenal, phenylacetaldehyde, 2-phenyl ethanol, geraniol, ${\beta}-ionone$ 및 nerolidol 등이었다. 녹차와 비교하면 특히 phenylacetaldehyde, 2-methylbutanal등의 함량이 많은 것이 특징이었다. 향기성분의 조성으로 볼 때 3 종류와 시료 모두 비교적 우수한 편이었다. 반발효차는 녹차에 비해 수확시기가 늦은 찻잎을 이용해도 좋으며 보관기간이 녹차보다 긴 장점을 살려 다양하게 상품화하는 것이 바람직하다고 생각되어진다.

• Preventive Nutrition and Food Science
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• 제14권2호
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• pp.168-171
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• 2009

The volatile aroma constituents of Eclipta prostrata L. (leaves, stems, and flowers) were isolated by hydro-distillation extraction method and analyzed by GC/MS. The yield of Eclipta prostrata L. essential oil was 0.1% (v/w), and its color was yellow. Sixty-eight volatile flavor compounds, which make up 71.15% of the total volatile composition of the essential oil were tentatively characterized. It contained 35 hydrocarbons (56.25%) with sesquiterpene predominating, 12 alcohols (3.05%), 8 ketones (3.83%), 9 aldehydes (1.86%), 2 oxides (6.03%), and 2 esters (0.13%). ${\alpha}$-Humulene, 6,9-heptadecadiene, (E)-${\beta}$-farnesene, and ${\alpha}$-phellandrene were the major abundant aroma components in Eclipta prostrata L., aromatic and medicinal plant.

• 한국연초학회지
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• 제20권1호
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• pp.115-123
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• 1998

The semi-volatile fraction of cigarette mainstream smoke contains the most important aroma and taste that enhance smoke flavor. The components in mainstream smoke were analysed for commercially available cigarettes. To compare the semi-volatile components delivered from mainstream smoke of domestic cigarette with imported cigarette, we analyzed three types of filter cigarettes such as cellulose acetate mono filter, carbon dual filter and slim filter cigarette. Mainstream smoke was collected with a combination of Cambridge filter pad and liquid trap containing a small amount of acetone cooled by dry ice-methanol. We have identified 43 components from mainstream smoke by GC and GC/MS and found that benzene, toluene, 4-hydroxy-4-methyl-2-pentanone, 5-methyl-2-furaldehyde, acetic acids nicotine and triacetin were the main peaks in mainstream smoke. Also we have compared the relative amounts of semi-volatile compounds delivered from the domestic and imported cigarettes with three different filters. From the results of this study, the relative amounts of limonene, acetic acid, 5-methyl-Lfuraldehyde delivered from the imported cigarettes were generally higher than those of the domestic one's.

• 한국연초학회지
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• 제6권2호
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• pp.97-116
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• 1984

Volatile aroma components were extracted from Korean burley tobacco (grades: heavy-1, heavy-5, thin-1, and thin-5) by using a vacuum steam distillation apparatus. Individual flavor components were identified by combination of Carbowax20M (used silica capillary gas chromatography and mass spectrometry. Out of the identified components, neophytadiene (43.6ppm), megastigna-4,6,8-trien-3-one (4isomers) (3.32-23.5 1ppm), ethanol (1.8ppm), and ethylacetate (4.7ppm) were contained less in burley heavy grade-5 tobacco than in heavy grade 1 ; neophytadiene (43.7pp), megastigma-4,6,8-triers-3-one (4 isomers) (1.09-3.03ppm), ethylacetate (7.9ppm), and ethanol (8.4ppm), were less in burley thin grade 5 tobacco than in thin grade 1 : nicotin (75.79ppm), and solanone (8.5ppm) were less in burley heavy grade 1 tobacco than in burley heavy grade 5: solanone (5.76ppm), geranylacetone (9.02ppm), phenylacetaldehyde (1.12ppm), $\beta$-phenylethylalcohol (1.93ppm), and dihydroactinidiolide (1.39ppm) were less in burley thin grade 1 than in burley thin grade 5. On the other hand, iso-valeraldehyde, n-valeraldehyde, dimethylpyrazine, and propionic acid were not identified in Korean burley tobacco, but in American burley tobacco.

• 한국작물학회지
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• 제44권3호
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• pp.181-185
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• 1999

To compare the composition of volatile flavor components of three different cultivars of rice, Hyangnambyeo (aromatic cultivar), Heugjinjubyeo (pigmented cultivar) and Dongjinbyeo (normal cultivar), the volatile flavor components of brown rice were isolated by Likens-Nickerson simultaneous steam distillation and extraction apparatus. The flavor concentrates obtained were analyzed by gas chromatography and gas chromatography-mass spectrometry. A total of 65 components, including 14 aliphatic aldehydes and ketones, 7 aliphatic alcohols, 8 aromatic alcohols, 13 hydrocarbons, 9 esters, 7 aliphatic acids, and 7 miscellaneous components were identified. The aliphatic aldehydes, which are known as contributors to the overall flavor of cooked rice, were present in larger amounts in Hyangnambyeo than in Heugjinjubyeo and Dongjinbyeo, while the difference in quantity of these components between Heugjinjubyeo and Dongjinbyeo was not remarkable. Hyangnambyeo and Heugjinjubeyo contained 562 ng and 259 ng of 2-acetyl-1-pyrroline per gram of brown rice based on dry weight, respectively, which is a key compound contributing to the popcorn-like aroma in aromatic rice. Dongjinbeyo contained about 6 ng.

• 한국연초학회지
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• 제7권1호
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• pp.39-47
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• 1985

Normally cultured aromatic tobaccos, KA 101 and KA 103, were primed progressively in three-leaf segments, either 7 days before bud, bud, or early flower stage with 7 days interval, respectively, The cured leaves were weighed for yield, graded, analyzed for quality-related constituents including volatile aroma components. Also the cured leaves were manufactured and smoked by panelists. Yield and quality by price decreased with advancing ripeness. Reducing sugar, total nitrogen, protein nitrogen decreased with successive ripeness, but reverse in this trends with nicotine, petroleum ether extracts and volatile acids components. Among volatile neutral components, furfural, furfuryl alcohol, benzyl alcohol, penethyl alcohol and p-cresol decreased, but solanone increased with delayed harvest. Neophytadiene, oxysolanone, furfuryl aceton was highest at mid harvest, which was judged to be best by panelists. Mid harvest, first primed at bud stage when leaf color comes to pale green to yellow green, seems to be highly recommendable.