• 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.

• 한국연초학회지
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• 제11권1호
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• pp.93-102
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• 1989

The optimal condition was investigated to make for good quality of Burley tobacco during the toasting. A complete factorial design (3$\times$3) and rotatable central composite design were used in this study. Based on the results obtained, it would be possible that 1) methyl-pyrazine other than pyrazine compounds is assumed to play an important role in the improvement of smoke taste. 2) filling value of Burley 21 leaf can be increased by 5~10 % 3) fragility index can be increased by about 5%. 4) total volatile base can also be reduced by about 10% and 5) the aroma and favorable taste of the Burley tobacco can be Improved by toe optimization the amount of sugar added and the toasting time and temperature.

• 한국식품과학회지
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• 제31권2호
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• pp.441-447
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• 1999

본 연구는 볶은 커피의 장기 저장 중 포장 조건별로 향미 성분의 변화를 GC로 정량하고, 전문 패널에 의하여 관능 평가를 실시하여 휘발성 성분과 향미 변화의 상관 관계를 고찰하고 최적 포장 모델과 보존 기준을 설정하고자 하였다. 커피의 향기 성분으로 47개 휘발성 물질을 분석하였으며 관능 변화에 밀접하게 영향을 주는 것은 light volatile compound이었으며, 특별히 2,3-butanedione의 유보율(% retention)은 커피 향기의 관능 지수와 직선적 관계를 나타내고 높은 상관 관계를 보여주어 커피 향기 성분의 지표 물질로 좋은 역할을 보여주었다. 커피의 최적 포장 모델과 보존 기간을 설정하기 위하여 6가지 포장 모델을 1년간 저장하면서 이화학적 분석과 관능 평가를 실시한 결과, 볶은 통 커피/발브 포장, 볶은 분쇄 커피/진공 포장, 볶은 분쇄 커피/질소 포장, 볶은 분쇄 커피/탈 산소제 포장의 탈기 포장은 매우 좋은 품질 수준(fresh quality)이 $2{\sim}4$주, 좋은 품질 수준(satisfying quality)이 $12{\sim}24$, 최소 품질 수준(minimally acceptable quality)이 52주 였으며, 볶은 통 커피/함기 포장과 볶은 분쇄 커피/함기 포장은 매우 좋은 품질 수준이 $0.5{\sim}1.0$주, 좋은 품질 수준이 $2{\sim}3$, 최수 품질 수준이 12주이었다. 볶은 통 커피의 포장 방법으로는 one-way valve 포장이 가장 좋은 결과를 나타냈으며 분쇄 커피의 포장 방법으로는 진공 포장과 질소 포장이 가장 좋은 결과를 나타내었다.

• 한국식품영양과학회지
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• 제21권6호
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• pp.731-737
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• 1992

참치통조림을 개봉한후 냉장고$(4^{\circ}C)$에 4주간 저장하는 동안의 향기변화의 관능검사와 향기성분 분석을 하였다. 막 개봉한 참치통조림의 향은 고소한 쇠고기향과 신선한 참치통조림 특유의 냄새를 가지고 있었으나, card-boardy(1주후), 산화된 지방산(2주후, 3주후), 그리고 곰팡이냄새와 페인트 냄새(4주후)로 변하였다. 본 실험에 사용된 참치통조림시료로부터 126개이상의 휘발성성분이 분리되었고, 그중 54개의 화합물이 mass spectral data, $I_E$ values, 그리고 GC detector로부터 나오는 efluent를 sniffing하므로서 동정되었다. 4주간 저장 후 저급휘발성 화합물은 줄어드는반면 분자량이 큰화합물이 새로이 생성되었다. 저장기간중 감소된화합물은 1-penten-3-ol, 3-penten-2-ol, heptanal, limonene, 1-pentanol, octanal, 1-hexanol, nonanal, 2-octanone, 2-nonanone, 1-heptanol, benzaldehytde, 그리고 methyl substituted benzenes 등이었다. p-Thiocresol, 2-chlorophenol, 1,2-dichlorobenzene, dipropyl disulfide, 2-isobutyl-4,5-dimethylthiazole, diethyltrisulfide, 그리고 2-heptylthiophene은 신선한 참치통조림에는 검출되지않았으나, 개봉후 4주간 저장된 통조림에서는 새로이 검출되었다. 따라서 이들 저장중에 변화된 화합물은 참치 통조림의 품질 변화의 지표로 사용할 수 있을 것으로 생각된다.

• 한국식품저장유통학회지
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• 제24권3호
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• pp.394-405
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• 2017

본 연구는 한국에서 재배된 유자와 금귤을 수입되는 레몬 및 라임과 비교하였을 때 정유성분의 유용적 가치를 확인하고자 하였다. 유자, 금귤, 레몬 및 라임의 휘발성 향기성분 분석을 위하여 재증류한 n-pentane/diethylether(1:1, v/v) 혼합용매 100 mL를 사용하여 SDE 방법으로 3시간동안 휘발성 화합물을 추출한 후 GC/MS로 확인하였다. 유자, 금귤, 레몬 및 라임에서는 각각 104종(3,713.02 mg/kg), 87종(621.71 mg/kg), 103종(3,024.69 mg/kg) 및 106종(2,209.16 mg/kg)의 향기성분이 동정되었다. 4종의 Citrus속 과일의 주요 휘발성 향기성분은 limonene으로 확인되었으며, peak area는 각각 유자 35.03%, 금귤 63.82%, 레몬 40.35% 및 라임 25.06%로 나타났다. Limonene 이외에 유자의 주요 휘발성 향기성분은 ${\gamma}$-terpinene, linalool, ${\beta}$-myrcene, (E)-${\beta}$-farnesene, ${\alpha}$-pinene 및 ${\beta}$-pinene 등이며, 금귤에서는 ${\beta}$-myrcene, ${\alpha}$-pinene, (Z)-limonene oxide, (E)-limonene oxide, geranyl acetate 및 limonen-10-yl acetate 등 순으로 동정되었다. 레몬의 주요 향기성분은 ${\gamma}$-terpinene, ${\beta}$-pinene, ${\beta}$-myrcene, geranyl acetate, neryl acetate 및 (Z)-${\beta}$-bisabolene 등 순이며, 라임은 ${\gamma}$-terpinene, ${\beta}$-pinene, (Z)-${\beta}$-bisabolene, neral, geranial 및 neryl acetate 등 순으로 나타났다. 본 연구 결과 4종류 과일의 특징적인 향기성분이 동정되었으며, 휘발성 향기성분 조성비의 차이를 확인할 수 있었다. 또한 국내산 유자 및 금귤은 향료산업에서 널리 사용되는 레몬과 라임의 대체제로 충분한 활용가치가 있다고 사료된다.

• 한국식품과학회지
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• 제32권5호
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• pp.1015-1021
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• 2000

현재 재배되고 있는 흑미 중 수원 415호와 진도를 n-pentane과 diethylether 혼합용액(1:1, v/v)을 추출용매로 사용하여 SDE방법으로, 취반된 흑미로부터 휘발성 향기 성분을 추출하였다. 이 향기 추출물을 정제 농축하여 GC와 GC/MS로 분석한 후 GC 분석에 의한 RI 및 GC/MS 분석에 의한 mass spectrum을 표준물질의 분석 자료와 비교, 확인함으로써 휘발성 향기 성분을 동정하였고, 내부 표준물질을 이용하여 이들 성분을 정량하였다. 수원415호와 진도에서 각각 91, 82종의 화합물이 분리되었다. 수원415호에서는 alcohol류 26종, ketone류 15종, ester류 11종, aldehyde류 10종, hydrocarbon류 9종, acid류 5종, 황화합물 9종, 질소화합물 3종, furan 화합물 3종이었고 동정된 물질 중에서 hexadecanoic acid, acetic acid, 1,2-ethanediol, guaiacol, ethyl acetate, 2,3-dihydrobenzofuran, ethanol, ethyl hexadecanoate, methyl 9,12- octadecadienoate, hexanol, ethyl formate, hexanal, 2-pentanone이 수원 415호 흑미의 주요한 성분으로 확인되었다. 진도 흑미에서 분리 동정된 성분으로는 alcohol류 28종, ketone류 14종, ester류 12종, aldehyde류 9종, hydrocarbon류 5종, acid류 4종, 황화합물 4종, 질소화합물 3종, furan 화합물 3종이었고, hexadecanoic acid, guaiacol, acetic acid, 2,3-dihydrobenzofuran, hydroperoxy pentane, ethyl acetate, methyl 9,12-octadecadienoate, 2-nonanone, ethyl hexadecanoiate, ethyl formate, ethyl 9-octadecenoate, hexanol, 2-pentanone, 3-methyl-1-butanol이 동정되어 이러한 성분들이 진도 흑미의 주요한 성분으로 확인되었다. 미량이지만 향기의 발현에 영향을 미칠 것으로 생각하는 1-acetyl-2-pyrrolidone과 ${\alpha}-pyrrolidone$이 동정되었다.

• 한국식생활문화학회지
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• 제18권2호
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• pp.111-122
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• 2003

This studies were performed to develop a Korean traditional folk liquor namely Gangha-ju has been prepared at Bosung district in Korea, and manufacturing conditions and anti-oxidation activity and anti-microbial activity of Gangha-ju were investigated. Ethyl-alcohol 20% and 30% Gangha-ju were brewed with glutinous rice wine, distilled liquor and 6 herbs of ginger, cinnamon, etc. Chemical and physical properties of 30% Gangha-ju were acidity 0.22, pH 4.31, amino acidity 3.26, transmittance 59 and conductivity $911\;{\mu}s/m$, and 20% Gangha-ju were 0.43, 4.20, 6.26, 62 and $924\;{\mu}s/m$. Volatile flavor compounds of ethyl alcohol, acetic acid, butanol, n-amyl alcohol, iso-pentyl alcohol, ethyl acetate, butyl acetate, acetaldehyde and furfural were detected, and main aroma compounds of Gangha-ju were isopentyl alcohol and ethyl acetate. Anti-oxidation activity by DPPH method was evaluated 31.32%, and nitrite scavenging effect was 31.79%. Anti-microbial activity against several microorganisms was pronounced strong activity over a wide range of test organisms, and Leuconostoc mesenteroids and Salmonella Ttyphimurium, Staphylococcus epidermidis were found to be more sensitive to Gangha-ju than Escherichia coli and Aspergillus flavus.

• Food Science and Biotechnology
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• 제16권1호
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• pp.37-42
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• 2007

The biotransformation of monoterpenic agro-industrial wastes (turpentine oil and essential orange oil) was studied. More than 40 fungal strains were isolated from Brazilian tropical fruits and eucalyptus trees and screened for biotransformation of the waste substrates. Solid phase microextraction was used to monitor the presence of volatile compounds in the headspaces of sporulated surface cultures. The selected strains were submitted to submerged liquid culture. The biotransformation of R-(+)-limonene and ${\alpha},\;{\beta}-$ pinenes from the oils resulted in ${\alpha}-terpineol$ and perillyl alcohol, and verbenol and verbenone, respectively, as the main products. The selected strains were also placed in contact with ${\alpha}-$ and ${\beta}-$ pinenes standards. It was confirmed that verbenol, verbenone, and ${\alpha}-terpineol$ were biotransformation products from the terpenes. A concentration of 90 mg/L of verbenone was achieved by Penicillium sp. 2360 after 3 days of biotransformation.

• 한국축산식품학회지
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• 제43권1호
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• pp.1-9
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• 2023

The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms such as lactic acid bacteria, yeast, and fungi, which generate volatile compounds by the oxidation of fatty acids. In addition, protein decomposition and changes in pH occur during the fermentation period. It can positively change the texture of the fermented sausage. In this review, we discuss the requirements (improving food safety, the safety of starter culture, enzyme activity, and color) of microorganisms used in starter cultures and the generation of flavor compounds (heptanal, octanal, nonanal, hexanal, 2-pentylfuran, 1-penten-3-ol, and 2-pentanone) from lipids. Furthermore, quality improvement (hardness and chewiness) due to texture changes after starter culture application during the manufacturing process are discussed.

• Bulletin of the Korean Chemical Society
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• 제30권1호
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• pp.35-42
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• 2009

Headspace micro solid phase extraction using mulberry paper bag (HS-MPB-$\mu$-SPE) has been developed and validated for the analysis of volatile flavor compounds from five spice by gas chromatography-mass spectrometry (GC/MS). HS-MPB-$\mu$-SPE was performed with adsorbent particles enclosed inside a mulberry paper bag. Four different kinds of adsorbents such as Tenax TA, Porapack Q, dimethylpolysiloxane and polyethylene glycol were tested. The extraction solvents compared were petroleum ether, methylene chloride, and chloroform. Better results were obtained when Tenax TA and petroleum ether were used. The limit of detection (LOD) and the limit of quantitation (LOQ) were in the range of 1.3 ng/mL and 4.3 ng/mL, respectively, for o-cymene as a model compound of monoterpene. Proposed method showed good reproducibility (3.3%, RSD) and good recoveries (94.0%). The HS-MPB- μ-SPE is very simple to use, inexpensive, rapid, requires small sample amounts and solvent consumption. Because the solvent for extraction is reduced to only a very small volume (0.6 mL), there is minimal waste or exposure to toxic organic solvent and no further concentration step. This method allows successful characterization of the headspace in contact with the five spice sample. Strong trans-anethole from star anise or fennel is a characteristic flavor of five spice powders. HS-MPB-$\mu$-SPE combined with GC/MS can be a promising technique for the broad spectrum measurement of volatile aroma compounds from solid spices.