• 한국식품과학회지
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• 제29권4호
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• pp.641-647
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• 1997

신선초의 전초, 줄기, 잎에서 제조된 생즙의 휘발성 향기성분을 n-pentane과 diethylether혼합용액(1:1, v/v)을 추출용매로 하여 연속수증기증류추출(SDE)방법으로 추출하였다. 이들 성분을 GC의 Rl 및 GC/MS에 의해 확인 동정하였다. 신선초의 전초, 줄기, 잎의 생즙에서 각각 52종, 38종, 43종의 화합물이 분리 동정 되었다. 전초에서 분리 동정된 성분들은 탄화수소류가 25종으로 다수를 차지하였으며, 알코올류가 15종, 알데히드류가 3종, 에스테르류가 6종, 케톤류가 2종 그리고 산류가 1종 동정되었다. 신선초의 줄기에서도 전초에서 분리 동정되었던 성분들과 같은 화합물이 확인되었는데 탄화수소류가 20종, 알코올류가 14종, 에스테르류가 4종, 산류가 1종 확인되어 총 38종이 동정된 반면에 전초와 잎과는 달리 알데히드류와 케톤류는 동정되지 않았다. 신선초의 잎에서는 탄화수소류가 19종, 알코올류가 11종, 알데히드류가 4종, 에스테르류가 6종, 케톤류가 2종 그리고 산류가 1종이 확인되어 총 44종이 동정되었다. 신선초의 전초, 줄기 그리고 잎에서 ${\gamma}-Terpinene$과 germacrene B이 가장 많은 함량을 차지하였으며, ${\delta}-3-carene$, cis-3-hexen-1-ol 그리고 ${\gamma}-elemene$도 다량 확인되어 이러한 화합물이 신선초에서 추출한 정유의 주요성분으로 확인되었다. 신선초의 각 부위에서 분리 동정된 정유성분을 정량한 결과, 잎에 171.42 mg/kg로 많이 함유되어 있었으며, 전초에 124.85 mg/kg, 줄기에 55.25 mg/kg가 함유되어 있었다. 신선초의 전초에서 분리 동정된 52종의 화합물에는 monoterpene hydrocarbon, sesquiterpene hydrocarbon과 이들의 유도체들인 terpenoid계 화합물이 40종 확인되었는데, 신선초 정유성분 중 terpenoid계 화합물이 전초, 줄기 그리고 잎에 각각 75.76%, 86.42%, 78.21%의 비율로 포함되어 이들이 신선초 생즙에서 추출한 정유성분의 주체로 간주되었다.

• Journal of the Korean Wood Science and Technology
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• 제42권4호
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• pp.357-366
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• 2014

백합나무 판재를 벽판재로 이용하기 위해 백합나무의 생재와 건조재에 대한 휘발성유기화합물(VOCs)과 알데히드류 방출 특성을 검토하였다. VOCs 및 formaldehyde를 포함한 aldehyde류의 방출량 측정은 다중이용시설 등의 실내공기질 관리법에 공시된 20 ${\ell}$ Chamber법에 따라 실시하였다. 백합나무의 생재 및 건조재에서는 30여 가지 이상의 VOCs가 검출되었다. 백합나무의 Total VOC 구성 비율 가운데 천연VOC (NVOC)의 비율은 11.1%로 다른 침엽수종과 비교하여 낮게 나타났다. 백합나무의 aldehyde류 분석 결과, 심재 및 변재에서 같은 3종(acetaldehyde, ketone, propionaldehyde)이 검출되었으며, formaldehyde의 방출량은 $4.01{\mu}g/m^3$ 이하로 나타났다. m-Tolualdehyde의 경우 백합나무 건조재의 심재에서만 $33.6{\mu}g/m^3$의 방출량을 보였으며, 심재와 변재 모두 ketone의 방출량이 가장 높게 나타났다. 백합나무 특유의 역한 냄새는 acetaldehyde와 propionaldehyde와 기타 VOCs에 의한 것으로 추정된다. 건조한 백합나무에서는 휘발성이 강한 ketone의 방출량이 증가하였다.

• 한국미생물·생명공학회지
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• 제24권4호
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• pp.512-518
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• 1996

Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyc s sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentati YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debarymyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity fiavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia edia YK-11, Saccharomyces sp. YK-17, and Saccharomyces,fermentati YK- 19. Saccharomyces fermentati YK-19 added kimchi group was higher siginificantly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butvrate, ethyl pentanoate and ethyl acetate.

• 한국축산식품학회지
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• 제44권3호
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• Journal of Plant Biotechnology
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• 제7권2호
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• pp.87-95
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• 2005

The tomato ripening associated membrane protein (TRAMP) (Fray et al., 1994) is a member of the major intrinsic protein (MIP) family, defined as channels facilitating the passage of water and small solutes through membranes. During normal fruit ripening the TRAMP mRNA levels were increased whereas the expression levels of TRAMP in low ethylene ACO1-sense suppressed lines, Nr and rin fruits, were lower than at the breaker stage of wild type fruit. TRAMP mRNA is inhibited by $LaCl_3$, which is an inhibitor of $Ca^{2+}$-stimulated responses, treatment but drought condition did not affect TRAMP expression. The levels of TRAMP mRNA transcripts were substantially higher in the dark treated seedlings and fruits. These suggest that TRAMP function as a water channel may be doubted because of several reasons; no water content was changed during ripening in wild type, antisense and overexpression lines, TRAMP expression under light condition was lower than dark condition and TRAMP expression was not changed in drought condition. Co-suppression plant, 3588 was one of sense suppression lines, which contain CaMV 35S promoter and sense pNY507 cDNA, produced small antisense RNA, approximately 21-25 nucleotides in length, mediated post-transcriptional gene silencing. Therefore, TRAMP expression was inhibited by small antisense and multiple copies might induce gene silencing without any production of double strand RNA. Total seven selected volatile productions, isobutylthiazole, 6-methyl-5-hepten-2-one, hexanal, hexenal methylbutanal, hexenol, and methylbutanol, were highly reduced in sense line whereas total volatile production was increased in TRAMP antisense line. These results suggested TRAMP might change volatile related compounds.

• 한국식품과학회지
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• 제21권1호
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• pp.127-135
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• 1989

카레가루 원료로 쓰이면서 독특한 풍미를 내는 육두구(nutmeg), 쿠민(cumin), 카다몬(cardamon), 심황뿌리가루(turmeric), 고수(coriander), 정향(clove), 올스파이스(allspice), 카시아(cassia), 회향(fennel), 셀러리시드(celery seed), 검정후추(black pepper)등 향신료 11종을 상압 수증기 증류하여 얻은 유출액으로부터 Diethyl ether: n-Pentane(2 : 1, v/v)으로 향미성분을 추출한 후, capillary GC와 GC/MS를 이용하여 그 주요 성분들을 동정하였다. 육두구는 ${\alpha}-pinene(11.06%)$, ${\beta}-pinene(11.17%)$, myristicin(19.98%), 쿠민은 cuminaldehyde(37.68%), 카다몬은 ${\alpha)-terpineol(47.33%)$, 1, 8-cineol(20.56%), 고수는 linalool(61.72%), 정향은 eugenol(63.63%), eugenol acetate(20.59%), 올스파이스는 eugenol(80.12%), methyl eugenol(10.85%), 카시아는 cinnamaldehyde(82.29%), 회향은 anethole(79.92%) 등이 주성분이었다.

• 산업식품공학
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• 제13권4호
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• pp.302-307
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• 2009

국내 주요 복분자 산지인 고창, 정읍, 횡성, 순창산 복분자로 복분자주를 제조하여 제조 복분자주의 휘발성 향기성분 분석과 기호도 조사를 통해 산지별 차이를 파악하였다. 복분자주의 주요 향기성분으로 phenylethyl alcohol, isoamyl alcohol, diethyl succinate, isobutyl alcohol, acetic acid, octanoic acid, benzoic acid, $\alpha$-terpineol, myrtenol, pcymene-8-ol이 동정되었고 특히 적포도주에 비해 terpene류가 많이 검출되어 복분자주의 odor-active compounds를 분석하기 위해 gas-chromatography-olfactometry를 포함한 다양한 향기성분 분석 연구가 필요한 것으로 보인다. Ester류는 횡성산과 정읍산 복분자주에서 많이 검출되었고 alcohol과 acid류도 횡성산에서 가장 많은 농도를 나타내었다. Terpene류는 정읍산에서 가장 높게 나타났다. 차후 이들 시료에 대한 묘사분석을 통해 향기성분과의 상관관계 분석이 필요하리라 여겨진다. 전반적인 기호도에서는 제조복분자주에서 고창, 순창, 횡성, 정읍순으로 나타났고 특히 횡성과 정읍 시료의 경우 단맛은 약하고 신맛은 너무 강한 것으로 나타나 당산비 조절이 필요한 것으로 여겨진다.

• 한국연초학회지
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• 제3권1호
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• pp.1-10
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• 1981

5가지 향끽미종 잎담배의 헤드스페이스 휘발성 성분들을 중합체 흡착방법 및 고성능 유리 캐피러리 가스 크로마토그라피로 분석하였다. 얻어진 가스 크로마토그라피의 프로파일을 비교한 결과 각 담배 시료는 독특한 방향성분의 조성을 보여주며 주요성분의 정량적인 차이가 현저함이 확인되었다.

• Bulletin of the Korean Chemical Society
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• 제26권12호
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• pp.1996-2000
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• 2005

Headspace hanging drop liquid phase micro-extraction (HS-HD-LPME) is studied as a novel solvent-based sample pretreatment method for floral volatile aroma compounds. This paper reports on application of the HSHD- LPME combined with GC-MS for the analysis of linalool component emitted from evening primrose flowers. The effect of several variables on the method performance was investigated. Additionally, the separation of enantiomers on a cyclodextrin capillary column was performed to identify chirality of (−)-linalool component. Since the unsurpassed volume of a few micro-liters of solvent is used, there is minimal waste or exposure to toxic organic solvents. This method enables to combine extraction, enrichment, clean-up, and sample introduction into a single step prior to the chromatographic process.

• 한국연초학회지
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• 제19권2호
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• pp.145-150
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• 1997

Nonvolatile polyhydroxyalkylpyrazines(PHAPs) are known to degrade volatile pyrazine compounds having positive aroma and sensory attributes during cigarette smoking. In this paper, the content of PHAPs in burley tobacco leaves toasted to different levels as temperature and time study were determined by high performance liquid chromatography, and was also investigated effects of added sugars, sucrose, glucose or fructose, on the generation of PHAPs during toasting. The addition of glucose or fructose as casing sauce in burley tobacco leaves resulted in significant increases, especially 2,6-deoxyfructosaBine from glucose added leaves and 2,5-deoxyfructosazint from fructose added leaves, in generation of PHAPs during toasting, while control and sucrose added leaves did not observed in generation of PHAPS. Formation rates of PHAPs in glucose or fructose added tobacco leaves, but not sucrose, showed a strong dependence on both toasting temperature and time.