• Archives of Pharmacal Research
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• v.21 no.1
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• pp.62-66
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• 1998

The resistance inhibitory activities of 54 odorant mixtures (essential oil) from 41 Korean aromatic herbs were tested against multi-drug resistant Staphylococcus aureus SA2, which has resistances to 10 usual antibiotics including chloramphenicol. As results, combinations of 28 kinds of samples from 21 herbs and chloramphenicol have resistance inhibitory activities in dose dependent manner.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.386-395
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• 1995

This study was carried out to investigate the volatile constituents change according to extraction methods, parts and heating methods. The research results are as follows: 23 kinds of components were extracted by steam distillation method; 8 by head space method; 16 by ether extraction method; 9 by Tenax-GC. This fact indicated that volatile constituents differ depending upon the extracting method. When the volatile constituents were extracted by steam distillation method and analyzed by GC-MSD, the content of the volatile constituents was 41.71 mg％ in the stem and 85.37 mg％ in the leaf. A total of 23 components - 14 kinds of hydrocarbon, 5 of aldehyde, 4 of alcohol- were detected in the stem. A total of 31 components - 21 kinds of hydrocarbon, 5 of aldehyde, 4 of alcohol and 1 of ester were detected in the leaf. The leaf had comparatively more varied volatile constituents than the stem. In the stem, the octanal content was highest and the contents of limonene, sabinene, -terpinene and -myrcene were higher; in the leaf, the content of octanal was highest and the contents of isobicyclogermacrene, limonene, -farnesene, undecaethiol, -terpinene, sabinene, elemene, -myrcen were higher. These were the major volatile constituents of the water d.opwort. The volatile constituent formation changed as the water dropwort was heated. The volatile constituents of the water dropwort heated in 1000 $m\ell$ were the most similiar to those of the raw water dropwort, and volatile constituent content was highest.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.216-220
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• 2000

Volatile flavor components in the fruits of dried Zanthoxylum schinifolium were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 30 components, including 6 hydrocarbons, 4 aldehydes, 8 alcohols, 5 esters, 4 acids and 3 miscellaneous components were identified in the essential oils. Geranyl acetate, ${\beta}$-phellandrene, D-limonene and citronellal were found to be major volatile flavor components in fruits of dried Zanthoxylum schinifolium. The masking effects of Zanthoxylum schinifolium on meaty and fishy flavor were measured by sensory evaluation to investigate the usefulness of Zanthoxylum schinifolium as a natural spice. Meaty flavor was significantly reduced with the addition of 0.05% and 0.1% Zanthoxylum schinifolium. And the addition of 0.l% powdered Zanthoxylum schinifolium also reduced the fishy flavor of mackerel.

• Journal of the Korean Society of Tobacco Science
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• v.24 no.2
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• pp.113-120
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• 2002

This study was conducted to determine the smoke component changes by adding oriental, reconstituted, and expanded tobacco leaves. 7 different cigarette brands which were mixed with flue-cured, burley, oriental, reconstituted and expanded tobacco leaves were used for this study. 64 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 15 of phenolic components were analyzed. All smoke components of mainstream smoke were changed by the different branding. As Tar, nicotine, ammonia, pH, all of acid compounds(except lacatic and glycolic acid) were decreased; HCN, levoglucosame, 4-vinyl phenol, 4-vinyl catechol, quinic acid-r-lactone, acetaldehyde, 2,3-butadiene, stylene were increased by adding oriental tobacco leaves. When the reconstituted tobaccos were added to 20%, the concentration of nicotine, all of acid compounds(except lactic. glycolic, palmitic acid) and all of phenol compounds were reduced; the concentration of ammonia, HNC, CO, aeconitrile, benzene, 2-butanone, moth-acrolene, butyronitrile, stylene, o-xylene were increased. As decreasing ammonia, pH, nicotine, all of acid compounds, all of phenol compounds, Isoprene, acetonitrile, 2-methyl-2-butene, 1,3-pentadiene, 2-nlethyl furane, ethylene cyclopentanone, ethyl bezene; increasing CO concentration were followed by adding expanded tobacco leaves.

• Journal of the Korean Society of Tobacco Science
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• v.3 no.1
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• pp.20-24
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• 1981

This experiment was carried out to determine the relationships between maturity and content of the chemical components in flue-cured tobacco. The results were as follows : 1) Among the chemical components, the contents of total nitrogen, ammonia nitrogen, total alkaloids, nicotine, total volatile base, petroleum-ether extract, crude fiber, crude ash, water soluble ash, and chlorine decreased significantly, and those of total sugar, reducing sugar, and starch increased as leaf maturity progressed until the stage of ripeness, but, afterwards, a reverse tendency appeared. 2) There was a significant relationship between maturity and the contents of chemical components, such as total nitrogen, protein nitrogen, ammonia nitrogen, total volatile base, and the correlation coefficients of them were -0.743, -0.789, -0.797, and -0.642, respectively.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.394-399
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• 1988

Volatile components of Ixeris dentata and Amaranthus mangostanus, Korean wild vegetables, were collected by Steam Distillation-Extraction(SDE) method. Essential oils were analyzed by gas chromatography(GC)and combined gas chromatography-mass spectrometry(GC-MS). Sixty one components, including 13 alcohols, 9 esters, 12 aldehydes, 6 ketones, 9 hydrocarbons, 6 acids, 3 phenols and 3 miscellaneous ones were confirmed in Ixeris dentata. Fifty six components, including 15 alcohols, 5 esters, 13 aldehydes, 8 ketones, 3 hydrocarbons, 9 acids and 5 miscellaneous ones were confirmed in Amaranthus mangostanus.

• Journal of the Korean Society of Tobacco Science
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• v.6 no.1
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• pp.25-31
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• 1984

The volatile aroma components were isolated from Korean flue-cured tobacco (N.C. 2326) by using a vacuum steam distillation method. Individual aroma components were identified by GCIMS and comparison of gas chromatowaphic retention time with those of the authentic samples. Sensory analysis showed that a vacuum steam-distilled product of Flue-cured tobacco had a typical haylike, floral and fruity aroma. Among 62 compounds identified, major compounds included neophytadiene, benzyl alcohol, ethyl acetate, phenyl ethyl alcohol, ethyl alcohol, ethyl formate, acetic acid, solanone, 2-acetyl pyrrole, $\beta$-ionone epoxide, 2, 4-heptadienal (2 isomers), megastigmatrienone (4 isomers), furfural and total amounts of 13 compounds were about 80%.

• Preventive Nutrition and Food Science
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• v.3 no.2
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• pp.119-122
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• 1998

Pumpkin venegar was produced using autoclaved pumpkin juice by fermenting with cetobacter starter and ethanol at the ratio of 4 % and 10% to the volume of pumpkin juice, respectivley. Fermentation was carried out at 2$0^{\circ}C$ for 14 days followed by aging at 1$0^{\circ}C$ for 14 days. Flavor components of pumpkin vinegar was determined using GC/MS. Identified components, were 2 aldehydes (4.74%), 5 acohols (30.06%), 4 ketones (8.99%), 4 acids (16.39%), 5 alkanes (11.10%), 11 miscellaneous compounds (27.01%) and 9 unknown compounds (1.71%). Pumpkin vinegar showed very similar flavor characteristics to those of conventional wien vinegar and sherry wine vinegar in particular , acetioin, methyl acetate, and butanoic acid were typical volatile components of these three kinds of vinegar. Pumpkin vinegar showed possiblity to compete with European wine vinegar.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.73-86
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• 2010

The current study was designed to optimize solid phase microextraction (SPME)-GC-MS conditions for extraction and analysis of volatile components for Hanwoo beef and to establish a tentative database of flavor components. Samples were taken from Hanwoo longissimus muscle (30 mon old steer, $1^+B$ carcass grade) at 24 h postmortem. Results indicated that the optimum adsorption time for $75{\mu}m$ CAR/PDMS fiber was 60 min at $60^{\circ}C$. Thermal cleaning at $250^{\circ}C$ for 60 min was the best practice for decontamination of the fiber. A short analysis program with a sharp oven temperature ramp resulted in a better resolution and higher number of measurable volatile components. With these conditions, 96 volatile compounds were identified with little variation including 22 aldehydes, 8 ketones, 31 hydrocarbons, 12 alcohols, 8 nitrogen- and sulfurcontaining compounds, 5 pyrazines and 10 furans. A noticeable observation was the high number of hydrocarbons, aldehydes, ketones, alcohols and 2-alkylfurans which were generated from lipid decomposition especially the oxidation and degradation of unsaturated and saturate fatty acids. This implies that these compounds can be candidates for flavor specification of highly marbled beef such as Hanwoo flavor.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.56-61
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• 2000

Fourteen volatile compounds isolated by distillation under reduced pressure from Mustard Leaf(Brassica juncea) Kimchi were identified by the GC/FID and GC/MSD. They were composed of 63% of hydrocarbons and acid and 30% of isothiocyantes and their related components in relative amount; Volatile isothiocyanates and their related components such as 2-phenylethyl isothiocyanate, benzothiazole, 2-methyl benzothiazole and 2-(3H)-benzothiazolone, which are reported to be responsible for the pungent flavor of mustard products, were found in Mustard Leaf Kimchi. These volatile components were remarkably decreased during the fermentation of Mustard Leaf Kimchi.