• Food Science and Preservation
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• v.23 no.7
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• pp.977-988
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• 2016

The volatile flavor compounds in five Jeju citrus fruit varieties (Cheonhyehyang, Hallabong, Jinjihyang, Hwanggeum hyang and Redhyang) were extracted by simultaneous distillation-extraction (SDE) using solvent mixture of n-pentane and diethyl ether (1:1, v/v) and analyzed by using gas chromatography-mass spectrometry (GC-MS). The number of aroma compounds were identified with : 104 (4,939.77 mg/kg) in Cheonhyehyang, 98 (3,286.38 mg/kg) in Hallabong, 105 (3,317.56 mg/kg) in Jinjihyang, 102 (4,293.39 mg/kg) in Hwanggeumhyang, and 108 (4,049.94 mg/kg) in Redhyang. The detected main volatile compounds were; limonene, sabinene, ${\beta}$-myrcene, ${\alpha}$-pinene, ${\beta}$-pinene, linalool, 4-terpineol, ${\alpha}$-terpineol, (E)-${\beta}$-ocimene and ${\gamma}$-terpinene. Among the identified volatiles compounds, ethyl-benzene, nonanol, 1-p-menthen-9-al, (E)-isocarveol, methyl salicylate, ${\alpha}$-terpinen-7-al, perilla alcohol, and ethyl-dodecanoate were detected in Cheonhyehyang. only Furthermore, ${\beta}$-chamigrene and ${\alpha}$-selinene were in Hallabong only; 3-hydroxybutanal, (E)-2-nonenal, isoborneol, octyl acetate, (E)-2-undecenal, ${\beta}$-ylangene and guaia-6,9-diene in Jinjihyang. ${\rho}$-Cymenene, ${\beta}$-thujone, selina-4,11-diene and (E,E)-2,6-farnesol in Hwanggeumhyang only; and ${\rho}$-cymen-8-ol, bornyl acetate, carvacrol, bicycloelemene, ${\alpha}$-cubebene and 7-epi-${\alpha}$-selinene in Redhyang only. This study confirmed the differences in composition and content of volatile aroma components in five varieties of Jeju citrus fruits.

• Journal of the Korean Society of Tobacco Science
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• v.20 no.1
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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.

• Microbiology and Biotechnology Letters
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• v.19 no.5
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• pp.536-541
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• 1991

To enhance the productivity of fruit flavor compounds from whey by the lactose fermenting yeast, Kluyveromyces lactzs ATCC 8585 was treated with N-methyI-N'-nitro-N-nitrosoguanidine (NTG). After the NTG treatments, a mutant showing resistance to antifungal activity of geraniol, and strong fruity but low yeasty flavor was selected and named as K. lactis 450 K. Flavor compounds from 3-day culture broth were extracted with pentane-dichloromethane (2:l) and the concentrated oleoresins were analyzed by gas chromatography. The mutant strain produced more classes and larger amount of flavor compounds than the parent stlain. Tentatively identified volatile compounds from the culture of the mutant were: terpenes such as myrcenol; alcohols such as cis-3-hexenol, n-hexanol; esters such as ethyl isovalerate, cis- 3-hexenyl n-butyrate, n-amyl-n-hexanoate, phenyl ethyl n-propioate; ketones such as methyl vinyl ketones; other compounds such as vanillin, 3-methylcoumarin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.846-851
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• 1998

Characteristics of chunggugjang fermented by Bacillus subtilis DC-2, a pigment producing bacterium, were investigated. More water soluble browning materials were produced with fermentation time. The pH was gradually alkalized. The contents of amino nitrogen were extraordinarily increased with fermentation time. Both strength and hardness were gradually decreased during fermentation. Total 30 volatile compounds were identified in the chunggugjang fermented by B. subtilis DC-2. The pyrazines were detected more than any other compounds. The good aroma of the chunggujang fermented by B. subtilis DC-2 was considered to be contributed by tetramethylpyrazine, trimethylpyrazine, 1-octen-3-ol, 2, 5-dimethylpyrazine and guaiacol.

• Journal of Bio-Environment Control
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• v.20 no.1
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• pp.14-20
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• 2011

Objective of this research was to investigate the volatile aroma compounds and phenol contents for preservative effects. Aerial part of 5 Korean natured species of thyme located in Jeju alpine, jeju middle mountain, Kyeonggido, Ulleung island, and Gangwondo was analyzed by thermal desorption gas chromatograph mass spectrometer (TD-GC-MSD) method. Jeju middle mountain thyme was relatively high 62 species and has been investigated a high concentration of $7365.22{\mu}g/m^3$ contents according to the quantitative analysis. Total phenol contents containing thymol and carvacrol of Jeju middle mountain thyme were relatively high and showed 35.92%.

• Journal of the Korea Furniture Society
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• v.25 no.1
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• pp.36-44
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• 2014

This study was investigated to sensible characteristic and physical characteristic to estimate value of the craft for Pinus densiflora and Pinus densiflora for. erecta Uyeki wood. The sensual characteristics of wood are evaluated by wood figure, wood grain, odor, and the physical characteristics by weathering, abrasion, surface roughness and hardness. The wood figure of these species were observed at flat grain in the radial section and edge grain in the tangential section. Also, burl's figure was observed in Burl of Pinus densiflora wood. Pinus densiflora for. erecta Uyeki wood had volatile aroma compounds such as Camphene, Thymyl ether, ${\alpha}$-Longipinene, etc. Pinus densiflora wood had volatile aroma compounds such as ${\alpha}$-Longipinene, (+)-Cedrol, etc. The moisture soption, abrasion, hardness and roughness were very different between the two species.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.389-397
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• 1996

The volatile concentrate obtained from the edible Korean dureup plant (Aralia elata Seem.) by a distillation-extraction system was separated into hydrocarbon and oxygen-containing fractions, and the latter was further separated into nine subfractions by silica gel column chromatography. Gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) were utilized to identify 167 volatile compounds in the fractions. The volatile compounds included 72 hydrocarbons, 31 alcohols, 23 aldehydes, 16 esters, 10 acids, 6 ketons, 3 furans, 2 phenols, 1 indole, 1 oxide, 1 sulfide, and 1 lactone. ${\beta}-Caryopyllene$, a sesquiterpene hydrocarbon, was the most abundant volatile compound identified in Korean dureup (19.53%). Dureup oil was found to possess a woody or herbaceous aroma following sensory evaluation of each fraction and individual volatile component using a GC-sniff apparatus.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.137-144
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• 2015

Although instant coffee is less palatable than freshly brewed coffee, it is widely consumed primarily due to its convenience. Frequently, instant coffee is consumed in the form of a coffee-mix. It contains coffee creamer or dried skim milk, and sugar in addition to soluble coffee. The aim of this study was to investigate the volatile aroma compounds (VACs) of instant black coffee mixed with coffee creamer or dried skim milk by Gas Chromatography-Headspace-Solid Phase Microextraction (GC-HS-SPME) and sensory evaluation. A total of 16 different coffee samples including instant black coffee and coffee mixes with coffee creamer or dried skim milk, were chosen for this study. The coffee samples contained several common VACs such as pyrazine, pyridine, and pyrrole. Sensory evaluation indicated that the flavor intensity of coffee mix was less pronounced than that of instant black coffee alone. Coffee creamer and skim milk had little distinctive aroma per se; however, they significantly contributed to the flavor profile of coffee mixes, suggesting that coffee creamer and skim milk acted as flavor modifiers in coffee mix.

• The Korean Journal of Mycology
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• v.14 no.1
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• pp.31-36
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• 1986

The volatile aroma concentrates were isolated from Pleurotus ostreatus by simultaneous distillation-extraction and analyzed by gas chromatography and combined gas chromatography-mass spectrometry. The aroma concentrates obtained had a typical raw or slightly cooked mushroom-like odor, and the yield was 123 ppm. Of 27 components identified, the major components were 3-octanone, 3-octanol, 2-octenal, n-octanol and 2, 4-decadienal, including 1-octen-3-ol contributing 67.06% of the total volatiles, and the $C_8$ compounds comprised about 80% of the total volatiles. On the other hand, the $C_6$ and $C_8$ alcohols in mushroom increased gradually with increase of standing time after homogenation, while aldehydes, ketones, and linoleic acid decreased, and also $C_6$ and $C_8$ compounds were significantly increased when linoleic and linolenic acid were added in homogenates. It appears that most of volatile aroma components in Pleurotus ostreatus were probably produced enzymatically from unsaturated fatty acids containing cis, cis-1, 4-pentadiene moiety.

• Journal of Mushroom
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• v.21 no.4
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• pp.222-227
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• 2023

Mushrooms have a unique taste and aroma, so in the processing of mushroom products with other ingredients, a separate pre-processing step is often taken to eliminate the mushroom aroma. In this study, we analyzed the changes in the concentration of volatile compounds according to drying conditions to promote the activation of processing using the fruiting bodies of yellow oyster mushrooms(Pleurotus citrinopileatus) and pink oyster mushrooms(P. djamor). The caps and stipes of yellow oyster and pink oyster mushrooms were separated and freeze-dried at -70℃ for 120 hours. Subsequently, they were hot air-dried at temperatures of 40, 50, 60, and 70℃ for 24, 24, 16, and 12 hours, respectively. The dried samples were pulverized and quantitatively analyzed by SPME-GC-MS. In the case of yellow oyster mushrooms, the concentration of t-2-nonenal in caps and stipes during freeze-drying was 164.43 ㎍/g d.w. and 174.80 ㎍/g d.w., respectively, whereas during hot air-drying, it significantly decreased to 0.35~3.41 ㎍/g d.w. and 0.98~59.88 ㎍/g d.w. In a similar manner, for pink oyster mushrooms, the concentration of 1-octen-3-ol during freeze-drying in caps and stipes was 31.05 ㎍/g d.w. and 176.17 ㎍/g d.w., respectively, whereas during hot air-drying, it significantly decreased to 1.59~9.66 ㎍/g d.w. and 1.96~15.77 ㎍/g d.w. Furthermore, most volatile compounds showed a tendency to decrease in concentration as the temperature during hot air-drying increased.