• Korean Journal of Environmental Agriculture
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• v.24 no.2
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• pp.164-168
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• 2005

An experimental design has been used to optimize the analysis of volatile component from fresh ginseng using solvent free solid injector (SFSI). The analysis were performed at three different sample preparing methods (fresh, oven drying and freezed drying), different injector port temperatures (100, 150, 200, 250 and $300^{\circ}C$) and different preheating time (3, 5, 7, 10 and 15 min) according to the above experimental design. The optimum conditions from analytical results were fresh sample (sample preparing methods), $250^{\circ}C$ (injector temperature) and 10 min (preheating time). Ginsengs grown for six years at Gumsan were prepared for fresh, white and red ginsengs. These fresh, white and red singsengs were analyzed for their volatile components by GC/MS equipped with SFSI according to the above the optimum conditions. A total of thirty-three volatile components were identified in fresh ginseng by SFSI, thirty-six in white ginseng and thirty-eight in red ginseng. These results suggested that the SFSI method could be used for isolating volatile component in ginsengs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.253-257
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• 1986

The aroma component analysis of raw and cooked Korean edible mushroom (Trichloma matsutake) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom is identified as 13 kinds, and among them, 4 kinds of aroma component such as 1-octene-3-ol (73.95%), methyl cinnamate (12.52%), 2-octanol (7.62%) and octyl alcohol (2.78%)-consists 95.87% of total aroma component 2) Meanwhile, The volatilearoma component of cooked one is identified as 9 kinds and 4 of them-1-octen-3-ol (64.94%), methyl cinnamate (22.03%), 2-octanol (7.68%), and octyl alcohol (3.31%)-consists 89.61% of total aroma component. 3) The major composition of aroma component of both raw cooked ones are carbonyl compounds and alcohols. Their number of carbons is $C_8$ short chain aliphatic compounds.

• Journal of the Korea Society of Computer and Information
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• v.21 no.5
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• pp.167-175
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• 2016

The volatile component analysis of 82 commercialized liquors(44 samples of single malt whisky, 20 samples of blended whisky and 18 samples of brandy) was carried out by gas chromatography after liquid-liquid extraction with dichloromethane. Pattern recognition techniques such as principle component analysis(PCA), cluster analysis(CA), linear discriminant analysis(LDA) and partial least square discriminant analysis(PLSDA) were applied for the discrimination of different liquor categories. Classification rules were validated by considering sensitivity and specificity of each class. Both techniques, LDA and PLSDA, gave 100% sensitivity and specificity for all of the categories. These results suggested that the common characteristics and identities as typification of whiskies and brandys was founded by using multivariate data analysis method.

• Journal of Microbiology and Biotechnology
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• v.29 no.2
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• pp.191-199
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• 2019

We inoculated different combinations of three starter candidates, Bacillus licheniformis, Staphylococcus succinus, and Tetragenococcus halophilus, into sterilized soybeans to predict their contributions to volatile compound production through soybean fermentation. Simultaneously, we added NaCl to soybean cultures to evaluate its effect on the volatile compounds profile. Cells in soybean cultures (1.5% NaCl) nearly reached their maximum growth in a day of incubation, while cell growth was delayed by increasing NaCl concentrations in soybean cultures. The dominance of B. licheniformis and S. succinus in the mixed cultures of three starter candidates switched to T. halophilus as the NaCl concentration increased from 1.5% to 14% (w/w). Seventeen volatile compounds were detected from the control and starter candidate-inoculated soybean cultures with and without the addition of NaCl. Principal component analysis of these volatile compounds concluded that B. licheniformis and S. succinus made major contributions to producing a specific volatile compound profile from soybean cultures where both species exhibited good growth. 3-Hydroxybutan-2-one, butane-2,3-diol, and 2,3,5,6-tetramethylpyrazine are specific odor notes for B. licheniformis, and 3-methylbutyl acetate and 2-phenylethanol are specific for S. succinus. Octan-3-one and 3-methylbutan-1-ol were shown to be decisive volatile compounds for determining the involvement of S. succinus in the soybean culture containing 7% NaCl. 3-Methylbutyl acetate and 3-methylbutan-1-ol were also produced by T. halophilus during soybean fermentation at an appropriate level of NaCl. Although S. succinus and T. halophilus exhibited growth on the soybean cultures containing 14% NaCl, species-specific volatile compounds determining the directionality of the volatile compounds profile were not produced.

• Microbiology and Biotechnology Letters
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• v.48 no.1
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• pp.90-97
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• 2020

Vinegar was prepared from corn produced in Gangwon province and changes to the major aroma components were investigated for acetic acid fermentation and ripening. The most prevalent volatile component in corn alcohol was determined to be 2-phenylethanol (accounting for 27% of total aroma components); the levels of 2-phenylethanol decreased to 15% after acetic acid fermentation. Principal component analysis of volatile compounds revealed that corn vinegar was distinguishable from corn alcohol. The highest content of total volatile components (50%) was acetic acid, followed by 2-phenylethanol and diethyl succinate. Ethyl phenylacetate and diethyl succinate had the highest odor activity value, and might contribute most profoundly to the aroma of corn vinegar.

• Journal of Ginseng Research
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• v.32 no.4
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• pp.311-314
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• 2008

This study evaluated changes in concentrations of volatile compounds contained in red ginseng tail roots through puffing treatment. The results showed that 59 out of 63 volatile compounds were detected from the puffing treated roots. While most terpene and furan compounds seem to be increased by puffing treatment, most alcoholic, aldehyde and acid compounds seem to be decreased, and terpene compounds content accounted for 70% of the 63 volatile components in the puffed red ginseng tail roots.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.274-283
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• 2012

The volatile flavor compounds of the essential oils from Ixeris dentate (Thunb.) Nakai and I. stolonifera A. Gray were investigated. The essential oils were extracted by hydro distillation extraction method. Ninety-three volatile flavor components were identified from I. dentate (Thunb.) Nakai essential oil. Hexadecanoic acid(33.73%) was the most abundant compound, followed by (Z,Z,Z,)-9,12,15-octadecatrienoic acid(18.59%), 6,10,14-trimethyl-2-pentadecanonel(10.39%) and phytol(5.21%). Ninety-seven volatile flavor components were identified from the essential oil of I. stolonifera A. Gray. Hexadecanoic acid was the most abundant component(39.7%), followed by (Z,Z,Z)-9,12,15-octadecatrienoic acid(12.63%), 9,12-octadecadienoic acid, ethyl ester(12.36%), pentacosane(5.2%) and 6,10,14-trimethyl-2-pentadecanone(3.18%). The volatile composition of I. dentate (Thunb.) Nakai was characterized by higher contents of phytol and phthalides than those of I. stolonifera A. Gray. The volatile flavor composition of I. stolonifera A. Gray can easily be distinguished by the percentage of sesquiterpene compounds against I. dentate (Thunb.) Nakai essential oil.

• Applied Biological Chemistry
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• v.35 no.5
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• pp.346-350
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• 1992

To investigate characteristic volatile components in Korean traditional soy sauce, this experiments were carried out. Whole volatile components were extracted by simultaneous steam distillation-extraction apparatus. The components of neutral fraction, emitting soy sauce-like odor, were fractionated from whole volatile components, and concentrated at atmosphere pressure, and then carried out GC-sniff evaluation and GC-fractionating collection by preparative gas chromatograph attached fraction collector APP-5. The GC-collected components were identified by GC/MS. The results were as follows; The component, emitting disagreeable odor, was identified as 3-methyl-1-butanol. The components, emitting soy sauce-like odor, were identified as dimethyl trisulfide, benzeneacetaldehyde, benzeneethanol.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.6
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• pp.447-452
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• 2005

This study was performed to investigate the differences among the 44 varieties of Japonica rice by using the electronic nose. The volatile patterns of milled rice and its cooked rice were generated by twelve metal oxide sensors (MOS). The MSO responses were evaluated by principal component analysis and cluster analysis. Milled rice was classified into three groups; Group I included most of varieties, Group II was Daejinbyeo, Chucheongbyeo, and Group III was Mangumbyeo, Nampyeongbyeo, Shindongjinbyeo. But the discrimination of cooked rice was not identified. Also the result of correlation analysis appeared that the volatile of milled rice was not significantly related to that of cooked rice. Electronic nose system was considered as not depend on our study results sufficient to predict the volatile pattern of cooked rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1011-1020
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• 2001

Volatile organic components from onions stored in the different decay conditions were extracted by SDE apparatus and analyzed by GC-FID and GC/MS. Components of 115, 143, 123 and 137 were identified in fresh onions, decayed onions without heating, half-decayed and complete-decayed onions after heating, respectively. These components included esters, aldehydes, ketones, alcohols and sulfur-containing compounds. Dimethyl trisulfide, dimethyl disulfide, dipropyl trisulfide and 3,5-diethyl-1,2,4-trithiolane were the main sulfur-containing components in fresh onions and decayed onions without heating. As spoilage of onions, the concentrations of sulfur-containing components of volatile extracts significantly decreased. Apart from sulfur-containing components, volatile organic components in half-decayed and complete-decayed onions after heating were mainly composed of esters, aldehydes, ketones and alcohols. Ketones of volatiles in complete-decayed onions after heating were high relatively.