• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.76-85
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• 2009

This study determined the effect of refrigerated and thermal storage on the volatile profile of commercial aseptic soymilk. Volatile components in commercial aseptic soymilk stored either under refrigerated ($4^{\circ}C$) or thermal ($55^{\circ}C$) conditions for 30 days were periodically analyzed by combined solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS). The concentrations of most of the volatile components, including aldehydes, ketones, alcohols, acids, nitrogen- and sulfur-containing compounds, alkylfurans, furan derivatives and phenolic compounds, were affected to a greater extent by thermal storage compared with refrigerated storage. Profound increases in some volatile compounds with low odor detection thresholds, such as hexanal, octanal, (E)-2-octenal, (E,E)-2,4-decadienal, 1-octen-3-ol, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-pentylfuran, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, dimethyl trisulfide, guaiacol, 4-vinylguaiacol and 4-vinylphenol, were observed in thermal stored soymilk. The volatile profile changes caused by thermal storage may influence the aroma quality of thermal-stored aseptic soymilk.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.434-437
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• 1996

This study was carried out to investigate the Allium tuberosum. We collect the volatile components of Allium tuberosum by dynamic head space method. Sample was analysed by gas chromatography-mass spectrometry(GC-MS). Twenty on components, 14 sulfides, 12 alcohols, 2 aldehyde, 1 furan, 1 acid and 1 benzene were confirmed in sample.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.25-28
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• 1992

The changes of amount in flavor components of chewing gum during storage of various relative humidity were studied by GC/MS. The volatile components in chewing gum were extracted by sample preperation and 15 volatile components were identified by NIST/NBS library searching. According to the period of storage, quantities of major volatile components extracted by tetrahydrofuran-methanol solutions were determined by using tetradecane as internal standard. Until 4 weeks, comparing with starting peak area ratio, the decrease of chewing gum flavor components were rapid at 33, 75 than 53 R.H(%). And after 16 weeks, amount of chewing gum flavor at all storage conditions similarly decreased to $45{\sim}49%$ of the initial amount.

• Applied Biological Chemistry
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• v.38 no.6
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• pp.546-548
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• 1995

An attempt was made to determine the volatile flavor components of Auricularia polytricha mushroom. Essential oils from the dried mushroom were isolated by a simultaneous steam distillation-extraction(SDE) method using diethyl ether as a solvent. Total 30 components were identified bt GC-MS from the in essential oils including 11 acids, 10 alcohols, 5 aldehydes, 3 ketons, 1 other components. The major volatile components were heaxadecanoic acid(16.74%), benzeneethanol(7.77%), pentadecanoic acid(7.59%), dihydro-5-penhtyl-2-(3H)-furanone acid(4.28%), tetradecanoic acid(3.37%), pentanoic acid(3.38%) and 1-octen-3-ol(1.26%).

• Journal of the Korean Wood Science and Technology
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• v.45 no.6
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• pp.682-688
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• 2017

Fresh japanese anise (Illicium anisatum L.) tree leaves were collected and ground after drying. The essential oils of the leaves were analyzed by gas chromatography-mass spectrometry (GC-MS) using headspace (HS) and solid phase-microextra (SPME) methods. Volatile components of the leaves were identified 21 and 65 components in HS and SPME, respectively. The main components of the essential oils obtained by HS method were eucalyptol (36.7%), (+)-sabinene (15.61%), ${\delta}$-3-carene (6.87%), ${\alpha}$-pinene (6.07%), ${\gamma}$-terpinen (5.72%), ${\alpha}$-limonene (5.26%), ${\beta}$-myrcene (4.13%), ${\alpha}$-terpinene (4.04%) and ${\beta}$-pinene (3.73%). The other components were less than 3.5%. SPME method also showed that eucalyptol (17.88%) was main. The other were 5-allyl-1-methoxy-2 (13.29%), caryophyllene (6.09%), (+)-sabinene (5.60%), ${\alpha}$-ocimene (4.89%) and ${\beta}$-myrcene (3.73%), and the rest were less amounts than 3.5%. This work indicated that many more volatile components were isolated, comparing to the previous literature data and that SPME method was much more effective than HS method in the analysis of the volatile components.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.260-265
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• 2004

Volatile components of pine needle(Pinus densiflora S.) were isolated by purge & trap headspace technique and analyzed by gas chromatography-mass spectrometry(GC-MS). And then volatile components were extracted for 2 hr and 20 hr at the two different temperature settings: room temperature and 60$^{\circ}C$. A total of 61 volatile components were identified by the four different conditions. These compounds are classified into six categories in terms of chemical functionality: 35 hydrocarbons, 16 alcohols, 4 carbonyls, 2 esters, 1 acid and 3 ethers. The major components were ${\alpha}$-pinene(1.5～15.7%), ${\beta}$-myrcene(13.2～15.6%), ${\beta}$-phellandrene(l2.0～16.0%) and cis-3-hexenol(4.0～18.3%). In the comparison of the four extraction conditions, longer extraction can be effective to extract components that have a high boiling point, but proved useless in obtaining low boiling point components. As a result of these experiments under the four different conditions, the 20 hr extraction at room temperature appeared to be the most optimized condition for the analysis of volatile compounds by using the purge & trap headspace technique.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.669-674
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• 2008

Zanthoxylum schinifolium and Zanthoxylum piperitum A.P. DC. belong to the Rutaceae family and are perennial, aromatic, and medicinal herbaceous plants. In this study, their aroma compounds were isolated by steam distillation extraction using a Clevenger-type apparatus, and then further analyzed by gas chromatography (GC) and gas chromatograph/mass spectrometry (GC/MS). The yields of the essential oils from Z. schinifolium and Z. piperitum AP. DC. were 2.5 and 2.0%(w/w), respectively, and the color of their oils was quite similar, a pale yellow. From the distilled oil of Z. schinifolium, 60 volatile compounds which make up 87.24% of the total composition were tentatively identified, with monoterpenes predominating. $\beta$-Phellandrene (22.54%), citronellal (16.48%), and geranyl acetate (11.39%) were the predominantly abundant components of Z. schinifolium. In the essential oil of Z. piperitum AP. DC., 60 volatile flavor components constituted 94.78% of the total peak area were tentatively characterized. Limonene (18.04%), geranyl acetate (15.33%), and cryptone (8.52%) were the major volatile flavor compounds of Z. piperitum A.P. DC.

• Journal of the Korean Society of Tobacco Science
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• v.7 no.1
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• pp.39-47
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• 1985

Normally cultured aromatic tobaccos, KA 101 and KA 103, were primed progressively in three-leaf segments, either 7 days before bud, bud, or early flower stage with 7 days interval, respectively, The cured leaves were weighed for yield, graded, analyzed for quality-related constituents including volatile aroma components. Also the cured leaves were manufactured and smoked by panelists. Yield and quality by price decreased with advancing ripeness. Reducing sugar, total nitrogen, protein nitrogen decreased with successive ripeness, but reverse in this trends with nicotine, petroleum ether extracts and volatile acids components. Among volatile neutral components, furfural, furfuryl alcohol, benzyl alcohol, penethyl alcohol and p-cresol decreased, but solanone increased with delayed harvest. Neophytadiene, oxysolanone, furfuryl aceton was highest at mid harvest, which was judged to be best by panelists. Mid harvest, first primed at bud stage when leaf color comes to pale green to yellow green, seems to be highly recommendable.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.261-265
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• 1990

The volatile components of Eucommiae foliums were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined gas chromatography (GC) and gas chromatography-mass spectrometry(CC-MS). Thirty five components, including 7 alcohols, 3 aldehydes, 4 ketones, 2 esters. 18 hydrocarbons and 1 phenol were confirmed in Eucommiae foliums. Among total volatiles the main component it appeared to be 2-ethyl furyl acrolein, comprising about 31.4%.