• Journal of Microbiology and Biotechnology
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• v.32 no.3
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• pp.307-316
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• 2022

Yeasts play an important role in spontaneous fermentation of traditional alcoholic beverages. Our previous study revealed that a mixed-consortia of both Saccharomyces and non-Saccharomyces yeasts were responsible for fermentation of khadi, a popular, non-standardized traditional beverage with an immense potential for commercialization in Botswana. Functional characterization of isolated fermenting yeasts from mixed consortia is an indispensable step towards the selection of potential starter cultures for commercialization of khadi. In this study, we report the characterization of 13 khadi isolates for the presence of brewing-relevant phenotypes such as their fermentative capacity, ability to utilize a range of carbon sources and their ability to withstand brewing-associated stresses, as a principal step towards selection of starter cultures. Khadi isolates such as Saccharomyces cerevisiae, Saccharomycodes ludwigii and Candida ethanolica showed good brewing credentials but Lachancea fermentati emerged as the isolate with the best brewing attributes with a potential as a starter culture. However, we were then prompted to investigate the potential of L. fermentati to influence the fruity aromatic flavor, characteristic of khadi. The aroma components of 18 khadi samples were extracted using headspace solid phase micro-extraction (HS-SPME) and identified using a GC-MS. We detected esters as the majority of volatile compounds in khadi, typical of the aromatic signature of both khadi and L. fermentati associated fermentations. This work shows that L. fermentati has potential for commercial production of khadi.

• Journal of the Korean Wood Science and Technology
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• v.51 no.3
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• pp.207-221
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• 2023

The increasing demand for clean energy requires considerable effort to find alternative energy sources, such as briquettes. This research aims to develop a charcoal briquette with added pine resin (API) that has excellent combustion speed and distinctive aroma. Briquettes are composed of charcoal, pine resin (concentration: 0%-30%), and starch (up to 7%). They are produced in several stages, including coconut shell pyrolysis in conventional combustion, to obtain charcoal for the briquette precursor. Briquette compaction is conducted by mixing and densifying the charcoal, pine resin, and starch using a hydraulic press for 3 min. The hydraulic press has a total surface area and diameter of 57.7 cm² and 3.5 cm, respectively. The briquettes are dried at different temperatures, reaching 70℃ for 24 h. The study results show that the briquettes have a thickness and diameter of up to 2 and 3.5 cm, respectively; moisture of 2.18%-2.62%; ash of 11.61%-13.98%; volatile matter of 27.15%-51.74%; and fixed carbon content of 40.24%-59.46%. The compressive strength of the briquettes is 186-540 kg/cm². Their calorific value is 5,338-6,120 kcal/kg, combusting at a high speed of 0.15-0.40 s. The methoxy naphthalene, phenol, benzopyrrole, and lauryl alcohol; ocimene, valencene, and cembrene are found in the API. The API briquette has several chemical compounds, such as musk ambrette, ocimene, sabinene, limonene, 1-(p-cumenyl) adamantane, butane, and propanal, which improve aroma, drug application, and fuel production. Accordingly, API briquettes have considerable potential as an alternative energy source and a health improvement product.

• Journal of Life Science
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• v.15 no.4 s.71
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• pp.548-552
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• 2005

Volatile fragrance components in 5 kinds of Korean native Lilium were investigated and compared. The volatile components were extracted by SDE (simultaneous steam distillation and extraction) and identified by CC and GC-MS. As a result of the analysis of volatile aromatic ingredient of L. leichtlinii var. tigrinum Nickels., L. concolor var. parthneion Bak., L. tsingtauense Gilg., L. hansonii Leichtl., and L. amabile Palibin., using frozen materials, 60 kinds of volatile compound were identified, which were 28 aldehydes, 9 ketones, 8 alcohols, 5 esters, 5 acids, 3 furans and 2 others. The GC patterns of the aroma components of all samples resembled but the peak areas were different according to species, though all of them are Korean native Liliums.

• Bulletin of the Korean Chemical Society
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• v.27 no.2
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• pp.231-236
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• 2006

A novel sample pretreatment technique, headspace hanging drop liquid phase microextraction (HS-LPME) was studied and applied to the determination of flavors from solid clove buds by gas chromatography-mass spectrometry (GC-MS). Several parameters affecting on HS-LPME such as organic solvent drop volume, extraction time, extraction temperature and phase ratio were investigated. 1-Octanol was selected as the extracting solvent, drop size was fixed to 0.6 $\mu$L. 60 min extraction time at 25 ${^{\circ}C}$ was chosen. HS-LPME has the good efficiency demonstrated by the higher partition equilibrium constant ($K_{lh}$) values and concentration factor (CF) values. The limits of detection (LOD) were 1.5-3.2 ng. The amounts of eugenol, $\beta$-caryophyllene and eugenol acetate from the clove bud sample were 1.90 mg/g, 1.47 mg/g and 7.0 mg/g, respectively. This hanging drop based method is a simple, fast and easy sample enrichment technique using minimal solvent. HSLPME is an alternative sample preparation method for the analysis of volatile aroma compounds by GC-MS.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.4
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• pp.169-176
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• 1989

Volatile flavor components in powdered Katsuobushi were simultaneous trapped by steam distillation-extraction method, and these were fractionated into the neutral, the phenolic, the acidic and the basic fraction. Volatile flavor components in these fraction were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The whole steam volatile concentrate consisted of $48\%$ neutral fraction(NF), $35\%$ phenolic fraction(PF), $12\%$ acidic fraction(AF) and $5\%$ basic fraction(BF). Thirty components such as 8 hydrocarbons, 8 aldehydes, 6 furans, 5 alcohols and 3 ketones were identified from NF. And sixteen components such as phenol, guaiacol, dimethoxy phenol, eugenol in PF, twelve components such as propionic, butanoic, isopentanoic, n-hexanoic, heptanoic, octanoic acid in AF, ten components such as 2,6-dimethylpyrazine, 2-nethylpyridine, 2,4-dimethylthiaBole in BF were identified. NF and PF gave a much higher yield than others and were assumed to be indispensable for the reproduction of aroma of powdered Katsuobushi. It was also identified eight components of volatile carbonyl compounds such as ethanal, propanal, butanal, pentanal by 2,4-DNPH method.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.713-729
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• 2020

The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F₀ (thermal death time at 121℃) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F₀ value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F₀ value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F₀ value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F₀ value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F₀ value increased. The total alkane content decreased as the F₀ value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F₀ value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F₀ value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality.

• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.15-21
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• 1975

Soong-Neung is a Korean traditional beverage served after meals and is made from cooked and roasted rice produced on the bottom of the container during the rice cooking process. The volatiles from the extract of cooked and roasted rice were separated into pyrazine and carbonyl fractions and qualitatively investigated. The pyrazine fraction was characterized by gas chromatography and combined gas chromatography-mass spectrometry and five pyrazines were positively identified. Pyrazine compounds identified are 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-3-methylpyrazine. Carbonyls were converted to their 2,4-dinitrophenylhydrazones and identified by gas chromatography, combined gas chromatography-mass spectrometry and thin layer chromatography. Acetaldehyde, propionaldehyde, iso-butyraldehyde and iso-valeraldehyde were positively identified in the carbonyl compounds. The aroma of the fractions indentified as 2,3-dimethylpyrazine and 2,5-dimethylpyrazine had a nut-like or roasted cereal-like flavor, which is one of the characteristic flavors of Soong-Neung.

• Current Research on Agriculture and Life Sciences
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• v.6
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• pp.7-12
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• 1988

This study was conducted to establish the most appropriate transplanting time which can attribute to increase of aromatic substances in tobacco variety, Hyangcho, maintaining its original aroma. The highest content of total alkaloid, total nicotine and total nitrogenous compounds were observed in the late transplanting time such as July 5, showing 4.16%, 3.83% and 3.68%, respectively. However, the petroleum ether extract was highest in the early transplanted one such as April 5, showing 5.77% and total sugar content, 12% in April 20. The content of petroleum ether extract decreased as the transplanting time delayed. The early transplanting of Hyangcho on April 20 under vinyl mulching showed the increase of fatty acid content, but the decrease of non-volatile organic acids such as malic and citric acids than those of the conventional transplanting time on March 5. The earlier transplanting time also increased the content of volatile acids such as 2,3-methylbutanoic acid and 3-methyl-pentanoic acid, which seem to be related to tobacco aroma.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.279-286
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• 2020

In this study, the properties of the substances fermented soybean producted by manufacturing with several Aspergillus strains were investigated. The five soybean cultivar that includes miso, jinpung, pyeongwon, cheonga and chamol were used in this experiment. The pH and total acidity were 6.30~6.66%, and 0.27~0.48%, respectively with differences depending on the samples. The color values for L value, a, and b value were 60.28~69.80, 0.64~3.68, and 11.48~31.21, respectively. The amylase activities, protease activities, and amino-type nitrogen of the jinpung samples were the highest among all cultivars. The mold counts the fermented soybean products by cultivars were 6.18~9.14 log CFU/g, and miso was the highest. Free amino acid and organic acid contents were highest in the jinpung and showed different composition depending on each sample. A total of 18 volatile aroma-compounds, including two acids, four alcohols, four ketones, three phenols, one furan, three pyrazines, and one miscellaneous compounds. In conclusion, it is expected that manufacturing A. oligze inoculation fermented soybean products using jinpung cultivar will improve quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.3
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• pp.242-247
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• 1988

To elucidate the relationship of the quality of aromatic tobaccos to their chemical constituents, certain chemical components and leaf quality by price were compared among cured leaves produced under different soil moisture levels during growing season. As the soil moisture increased, plant height and the length and width of largest leaf increased. days to flower was shortened and total chlorophyll and carotenoid content of green leaf decreased. As the soil moisture increased, leaf quality was deteriorated. The content of nicotine, pet. ether ext. and total nitrogen increased with slight increment of nonvolatile organic acids and higher fatty acids, but ash content and pH of cured leaves decreased under high soil moisture content. Volatile organic acids such as 3-methyl pentanoic acid, the main compounds contributing to the aroma of oriental tobacco, and most volatile neutrals decreased conspicuously under high soil moisture. The content of pet. ether ext., volatile organic acids, volatile neutrals, ash and pH of cured leaves were found to be the appropriate factors for the quality evaluation of aromatic leaves grown under under different soil moisture.