• Journal of the Korean Society of Tobacco Science
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• v.22 no.2
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• pp.176-183
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• 2000

This study was conducted to compare the volatile components of lamina(cutter group) and midrib of flue-cured tobacco leaves by two analytical methods, Curie-Point pyrolysis and Purge & Trap headspace technique. The pyrolysis of lamina and midrib part of tobacco leaves was performed at the temperature of $330^{\circ}C$, $650^{\circ}C$, and $920^{\circ}C$ by Curie-Point Pyrolyzer, and 33 compounds were identified in the pyrolyzates by GC/MSD. The composition of the components identified showed a quite difference between lamina and midrib. However, the amount of the pyrolyzed products from the both of lamina and midrib was increased with temperature increase except that of acetic acid, furfural, and nicotine. The content of phenolic compounds including phenol, 4-methyl phenol, and 3-methyl phenol was higher in midrib than in lamina, while that of furan compounds such as 2,3-dihydrobenzofuran, 5-hydroxymethyl furfural, was high in lamina. Interestingly, acetamide, 2-propenamide and 3-acetoxy pyridine were not defected in the pyrolyzates of lamina. By Purge & Trap headspace technique, 28 volatile components were identified in both lamina and midrib. The composition of the identified compounds and their chromatograpic patterns also showed the complete difference between the two. The content of solanone, $\beta$-damascone, $\beta$-damascenone, and megastigmatrienones, key components of tobacco aroma, was much higher in lamina than in midrib. The results indicate that lamina contains much more carbonyl compounds known to enhance the smoke taste of cigarette, whereas midrib takes nitrogenous and phenolic compounds, which are known to cause a deteriorate effect of smoke such as irritation.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.248-253
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• 1992

Volatile flavor components of soybean pastes, manufactured with traditional Meju and improved Meju, were extrated by simultaneous steam distillation-extraction apparatus and concentrated at atmosphere press. The concentrates were investigated GC-sniff evaluation by preparative gas chromatograph, and then analyzed and identified by GC/MS and Kovats retention index. Thirty nine components, including 11 alcohols, 4 aldehydes, 2 pyrazines, 4 acids, 3 fuans, 3 phenols, 3 esters, 3 hydrocarbons, 1 ketone, 5 miscellous ones were confirmed in soybean paste manufactured with traditional Meju. Twenty one components, including 4 alcohols, 2 aldehydes, 2 pyrazines, 2 acids, 1 fuan, 2 esters, 1 hydrocarbon, 2 ketones, 4 miscellous ones were confirmed in soybean paste manufactured with improved Meju. Ten components such as 3-methyl-1-butanol, 4-methyl-3-heptanol, trimethyl-pyrazine, 1-octen-3-ol, 2-furancarboxaldehyde, tetramethyl-pyrazine, benzaldehyde, 3-methyl-butanoic acid, naphthalene, 2-ethyl-3-methyl-oxetane were identified together in soybean pastes manufactured with traditional Meju and improved Meju.

• Korean Journal of Medicinal Crop Science
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• v.11 no.1
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• pp.40-45
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• 2003

Volatile components in the leaves and fruits of Z. schinjfolium and Z. piperitum were analyzed by Headspace SPME(Solid phase Microextraction). Fifty two and 48 components in the leaves and fruits, repectively, were identified in Z. schinifolium. (E)-2-hexenal, ${\alpha}-pinene$, (Z)-ocimene+limonene, estragole, germacrene-d were detected at common components in the leaves and estragole in the fruits of Z. schinjfolium. Regardless of collection sites hexanal, (Z)-3-hexenol, (E)-2-hexenal, n-hexanol were appeared in the leaves while undecanone in the fruits. Thirty and 27 components in the leaves and fruits, respectively, were identified in Z. piperitum. ${\alpha}-pinene,\;{\beta}-phellandrene$, 1,8-cineole, citronellal and myrcene, (Z)-ocimene+limonene, ${\beta}-phellandrene$ were appeared as common components in the leaves and fruits collected from Baeck-yang-sa and Nae-jang-sa. (Z)-3-hexenol, (E)-2-hexenal, ${\alpha}-pinene\;myrcene\;and\;{\beta}-phellandrene$, citronellal, geranyl acetate were major components in the leaves and fruits from Tong-do-sa.

• Korean Journal of Medicinal Crop Science
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• v.12 no.6
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• pp.459-462
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• 2004

Essential oil components were analysed in forty seven individual plants of Elsholtzia splendens collected from eight different regions in Korea to identify their chemotypes. Major oil components of chemotype 1 was dihydrotagentone (75%) and naginataketone and elsholtziaketone were not detected at all. Chemotype 2 was naginataketone (NK) type which content was more than 60%. Chemotype 3 had more than 60% of elsholtziaketone (EK) as major volatile oil. EK type and NK type plants selected were maintained stably in their progenies after seed generation. Naginatketone and elsholtziaketone had functional properties such as antioxidation and antibacteria.

• Journal of Ginseng Research
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• v.14 no.3
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• pp.353-356
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• 1990

The isolation of volatile compounds by vacuum-distillation with freeze-drying was tested 1 with fresh ginseng roots. The roots were frozen at-8$0^{\circ}C$; they were dried at-4$0^{\circ}C$ tinder vacuum(40 tory), for 24 hours; and the ice condensed at the silrface of condenser in the freeze-dryer was thauved at room temperature. The ether extract of the resulting aqueous solution was analyzed by gas chromatography (GC) equipped with a flame ionization detector (FID) or a nitrogen-phosphorils detecto(NPD) and by gas : chromatography/mass spectrometry(GC/MS). More than forty peaks were observed in the CG(FID) profile. and more than ten peaks were observed in the GC(NPD) profile. Among them, thirteen components 1including one aldehyde, four hydrocarbons, two esters, folly alcohols, and two vyrazines were identified: six components the molesuiar ions of which were m/z, 204 were estimated to be a series of azulene compounds; and the other components unidentified were estimated to have molecular weights of lower than 254. Therefore, the freeze-drying technicue is thought to be usefu1 for the isolation of volatile compounds of such low molecufilar weights from vegetables, fruits and biological fluids as well as fresh ginseng roots under the tested conditions.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.330-338
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• 2002

This study was performed to develop natural spices and functional foods using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants. The volatile flavor patterns of Cnidium officinale were detected by electronic nose with 6 metal oxide sensors, and the principal component analysis was carried out. The volatile flavor components of Cnidium officinale were isolated by simultaneous steam-distillation extraction with pentane and diethylether (1 : 1), and essential oils were analyzed by capillary GC and GC/MS. The free radical scavenging activity of ethanol and methanol extracts from Cnidium officinale was measured by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and compared with ${\alpha}-tocopherol$ as reference. The principal component analysis showed the difference of principal components between fresh and drying samples. Eighty-five volatile flavor components (643.64 ppm) from fresh Cnidium officinale were identified and the major components were butyl phthalide, sabinene, neocnidilide. Sixty-four volatile flavor components (218.15 ppm) from hot air dried one were identified and the major components were butyl phthalide, sabinene, 3-N-butyl phthalide. And 73 volatile flavor components (784.15 ppm) from freeze dried one were identified and the major components were butyl phthalide, sabinene, ${\beta}-selinene$. The free radical scavenging activity of methanol cold extract (500 ppm) of freeze dried Cnidium officinale was higher than other samples. And methanol and ethanol cold extracts (above 250 ppm) of freeze dried sample were higher than ${\alpha}-tocopherol$ $25\;{\mu}M$ (22.34%).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48
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• pp.41-48
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• 2003

The number of natural products obtained from plants has now reached over 100,000 and new chemical compounds are being discovered ever year. Medicinal and Aromatic plants and their extracts have been used for centuries to relieve pain, aid healing, kill bacteria and insects are important as the antifungal and anti-herbivore agents with further compounds being involved in the symbiotic associations. Although their functions in plants have not been fully established, it is Known that some substances have growth regulatory properties while others are involved in pollination and seed dispersal. The complex nature of these chemicals are usually produced in various types of secretory structures which is an important character of a plant family and also influenced and controlled by genetic and ecological factors. Detailed anatomical description of these structures ave relevant to the market value of the plants, the verification of authenticity of a given species and for the detection of substitution or adulteration. Volatile oils are used for their therapeutic action for flavoring of lemon, in perfumery of rose or as starting materials for the synthesis of other compounds of turpentine. For therapeutic purposes they are administered as inhalations of eucalyptus oil, peppermint oil, as gargles and mouthwashes of thymol and transdermally many essential oils including those of lavender, etc. With these current trend for using volatile components in essential oil will be increasing in the future in Korea and in the world as well.

• Asian Journal of Atmospheric Environment
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• v.12 no.2
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• pp.178-191
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• 2018

The concentrations and chemical compositions of volatile organic compounds (VOCs), including volatile fatty acids, phenols, indoles, aldehydes, and ketones, which are the main organic compounds generated by swine, were investigated in July and October 2016 and January 2017. In addition, the emission rates and annual emissions of these components from the swine shed were estimated. The concentrations of VOCs in the swine shed averaged $511.3{\mu}g\;m^{-3}$ in summer, $315.5{\mu}g\;m^{-3}$ in fall and $218.6{\mu}g\;m^{-3}$ in winter. Acetone, acetic acid, propionic acid, and butyric acid were the predominant components of the VOCs, accounting for 80-88% of the total VOCs. The hourly variations of VOC concentrations in the swine shed in fall and winter suggest that the VOC concentrations were related to the ventilation rate of the swine shed, the activity of the swine, and the temperature in the swine shed. Accordingly, the emission rates of VOCs from the swine shed were $1-2{\times}10^3{\mu}g(h\;kg-swine)^{-1}$.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.292-298
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• 2008

The volatile composition of Kiyomi peel oil cultivated in Korea was studied by using gas chromatography and gas chromatography-mass spectrometry. The peel oil from the Kiyomi fruit was prepared by using a cold-pressing extraction method. Among the 65 components quantified in Kiyomi oil, 25 terpene hydrocarbons and 40 oxygenated compounds were identified, with peak weight percentages measuring 94.5% and 4.9%, respectively. Limonene was the predominant compound (87.5%), followed by myrcene (2.4%), sabinene (0.9%), $\alpha$-pinene (0.8%), $\beta$-sinensal (0.8%), (Z)-$\beta$-farnesene (0.7%), neryl acetate (0.6%), valencene (0.5%), $\alpha$-farnesene (0.5%), and $\alpha$-sinensal (0.5%). A unique characteristic of the volatile profile of the Kiyomi oil was the proportion of aldehydes (2.7%), which resulted from the relative abundance of $\alpha$- and $\beta$-sinensal. Another unique characteristic of the Korean Kiyomi oil was its relative abundance of $\beta$-sinensal, (Z)-$\beta$-farnesene, neryl acetate, valencene, $\alpha$-sinensal and nootkatone. Valencene and $\alpha$- and $\beta$-sinensal were regarded as the influential components of Korean Kiyomi peel oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.719-724
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• 1992

Volatile components in Korean salt-fermented anchovy were analyzed by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Seventy-three volatile compounds were detected in sample. Among these, 58 compounds were positively identified and were composed mainly of aldehydes, ketones, alcohols, nitrogen-containing compounds, esters, sulfur-containing compounds, furans and miscellaneous compounds. The amounts of aldehydes was the highest in flavor compounds detected in sample and next followed by alcohols, furans, esters and ketones. In particular, the following high ratios were observed : 3-methylbutanal, 1-penten-3-ol, ehtylacetate, 2-ethylfuran.