• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.122-127
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• 2016

The objective of this study was to identify the volatile compounds and aroma-active compounds from acai berry (Euterpe oleracea). Volatiles were isolated by high vacuum distillation using solvent-assisted flavor evaporation (SAFE) and liquid-liquid continuous extraction (LLCE). To identify the characteristic aroma-active compounds of acai berry, gas chromatography-mass spectrometry-olfactometry was used. Aroma-active compounds were evaluated by aroma extract dilution analysis (AEDA). A total of 51 and 54 volatile compounds from acai berry were identified from SAFE and LLCE extracts, respectively. Alcohols were confirmed to be important volatile compounds in acai berry, as the major volatile compounds were 2-phenylethanol, (Z)-3-hexenol, and benzyl alcohol. ${\beta}-Damascenone$ (berry, rose), trans-linalool oxide (woody), (Z)-3-hexenol (grass), and 2-phenylethanol (rose, honey) were considered the aroma-active compounds in acai berry. The most intense aroma-active compound of acai berry was ${\beta}-damascenone$.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.621-627
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• 2006

To characterize aroma properties of burnt beef reaction flavor manufactured by extrusion, volatile flavor compounds and aroma-active compounds were analyzed by simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Hydrolyzed vegetable protein (HVP) was successfully extruded with precursors (glucose, cystine, furaneol, thiamin, methionine, garlic powder, and lecithin) at $160^{\circ}C$, screw speed of 45 rpm, and feed rate of 38 kg/hr. Sixty eight volatile flavor compounds were found in burnt beef reaction flavor. The number of volatile flavor compounds decreased significantly when HVP was extruded either with furaneol-free precursors or without precursors. Twenty seven aroma-active compounds were detected in burnt beef reaction flavor. Of these, methional and 2-methyl-3-furanthiol were the most intense aroma-active compounds. It was suggested that furaneol played an important role in the formation of burnt beef reaction flavor.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.6
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• pp.414-418
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• 2008

Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants ($\log_3FD{\geq}3.0$) in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.176-183
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• 2015

To characterize the aroma properties of roasted bulgogi reaction flavor obtained by using a high-temperature reaction apparatus, the volatile flavor and aroma-active compounds were analyzed using simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). One hundred five volatile compounds were detected in roasted bulgogi reaction flavor using GC-MS. Out of these compounds, furfural was the most abundant volatile compound, followed in order of abundance by 5-methyl furfural, phenylacetaldehyde, and nonanal. Of the volatile compounds identified in roasted bulgogi reaction flavor, 33 aroma-active compounds were detected using GC-O. 2,3-Butanedione and furfural were the most intense aroma-active compounds detected. Other relatively intense odorants included hexanal, octanal, nonanal, undecanal, phenylacetaldehyde, 5-methyl furfural, 2,6-dimethyl pyrazine, and dimethyl trisulfide. These were important aroma-active compounds that contributed to the aroma of roasted bulgogi reaction flavor because of their potency and aroma properties. The concentrations of the aroma-active compounds increased as the reaction temperature increased, whereas those of the sulfide compounds decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1053-1058
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• 1998

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.147-152
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• 2013

The objective of this study was to evaluate the effects of packaging on the aroma stability of curry powder during storage. The Volatile flavor compounds from curry powders packed with laminated film or vinyl were analyzed by the solid phase microextraction and gas chromatography-mass spectrometry during in storage at $25^{\circ}C$ for 13 weeks. Forty-eight compounds, comprising 36 terpenes, 5 alcohols, 4 benzenes, 2 carbonyl compounds, and 1 ester, were identified from the curry powders. The main volatile compounds were cuminaldehyde, anethole, and eugenol. The Volatile compounds of curry powder packed with laminated film were maintained unchanged during in the storage, whereas those packed in vinyl were decreased during the storage. The amounts of p-cymene, cuminaldehyde, anethole, and (E)-caryophyllene from curry powder packed with laminated film were maintained during storage, while those packed with vinyl decreased gradually. The aroma stability of eugenol was unaffected by packaging. The results indicates that curry powder is best packaged in with laminated film to maintain the aroma stability during storage.

• Food Science and Preservation
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• v.30 no.3
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• pp.492-501
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• 2023

In this study, we wanted to understand the impact of different decaffeination processes on aroma compounds of coffee. Therefore, we analyzed differences in physical characteristics and volatile aroma compounds profiles of regular coffee (RC), Swiss water process decaffeinated coffee (SWDC), and supercritical CO₂ decaffeinated coffee (SCDC) after roasting the coffee beans. The electronic nose analysis identified RC and SCDC as different groups which indicates that these groups volatile aroma compound compositions were different. The principal component analysis of volatile compound patterns identified using an electronic nose indicated that there was a large difference in volatile compounds between RC, which was not decaffeinated, and both decaffeinated SWDC and SCDC. The major aroma compounds of RC, SWDC and SCDC were propan-2-one and hexan-2-one which are ketone, and hexanal and (E)-2-pentenal which are aldehyde and 3-methyl-1-butanol which is an alcohol. After roasting, the composition of major volatile compounds appearing in the beans was similar, but the relative odor intensity was different. We identified 28 volatile aroma compounds from RC, SWDC, and SCDC using headspace-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), and analyzed 10 major compounds that were present in high abundance, including furfural, 2-furanmethanol, 2,5-dimethylpyrazine, and 2-ethyl-3-methylpyrazine.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.529-532
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• 2005

Volatile compounds, isolated from Chopi (Zanthoxylum piperitum A.P. DC.) using steam distillation, were analyzed by gas chromatography/mass spectrometry-olfactometry (GC-MS-O). Forty-six volatile compounds, consisting of 12 hydrocarbons, 8 aldehydes, 5 esters, 12 alcohols, 4 ketones, 4 oxides and 1 acid, were tentatively identified from the essential oil of Chopi. Unidentified compounds constituted 7.2% of the total peak area. Limonene was the most abundant compound, followed by geranyl acetate, citronellal, cryptone and ${\beta}$-myrcene. In addition, aroma-active compounds, in particular citronellal and limonene, which are related to the citrus and Chopi flavors of Chopi essential oil, were detected. The aroma of Chopi essential oil had a score of 4.8 on the preference test (neither like nor dislike) and a score of 5.97 on the intensity test (slightly strong) using the 9-point hedonic scale.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.669-674
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• 2008

Zanthoxylum schinifolium and Zanthoxylum piperitum A.P. DC. belong to the Rutaceae family and are perennial, aromatic, and medicinal herbaceous plants. In this study, their aroma compounds were isolated by steam distillation extraction using a Clevenger-type apparatus, and then further analyzed by gas chromatography (GC) and gas chromatograph/mass spectrometry (GC/MS). The yields of the essential oils from Z. schinifolium and Z. piperitum AP. DC. were 2.5 and 2.0%(w/w), respectively, and the color of their oils was quite similar, a pale yellow. From the distilled oil of Z. schinifolium, 60 volatile compounds which make up 87.24% of the total composition were tentatively identified, with monoterpenes predominating. $\beta$-Phellandrene (22.54%), citronellal (16.48%), and geranyl acetate (11.39%) were the predominantly abundant components of Z. schinifolium. In the essential oil of Z. piperitum AP. DC., 60 volatile flavor components constituted 94.78% of the total peak area were tentatively characterized. Limonene (18.04%), geranyl acetate (15.33%), and cryptone (8.52%) were the major volatile flavor compounds of Z. piperitum A.P. DC.

• KSBB Journal
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• v.31 no.2
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• pp.91-99
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• 2016

Tea is an aqueous infusion of dried leaves of the plant Camellia sinensis L. and is the second most widely consumed beverage around the world after water. Aroma compounds of tea differ largely depending on the manufacturing process, even from the same categories of different origins. The flavor of tea can be divided into two categories: taste (non-volatile compounds) and aroma (volatile compounds). In the present study, we review the formation mechanism of main aromas generated from carotenoids, lipids, glycosides as precursors, and Maillard reaction during the tea manufacturing process, with biological and chemical mechanisms.