• Journal of Microbiology and Biotechnology
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• 제3권1호
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• pp.61-63
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• 1993

The neutral fraction of whole volatile flavor compounds produced by Bacillus licheniformis SSA3 and Bacillus subtilis PM3 in cooked soybean was identified by using GC/MS and Kovats retention index. The presence of dimethyl trisulfide, which emits characteristically Korean soy sauce-like odor in traditional Korean soy sauce, in identified volatile flavor components was confirmed. Dimethyl trisulfide may be produced by Bacillus licheniformis SSA3 and Bacillus subtilis PM3 in cooked soybean.

• 한국식품영양과학회지
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• 제16권3호
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• pp.27-34
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• 1987

우리나라 전통효소식품(傳統酵素食品)인 고추장의 품질(品質)을 개선(改善)하기 위한 자료(資料)를 얻고자 일반가정(一般家庭)에서 재래식(在來式)으로 담근 80시료(試料)의 고추장을 수집(蒐集)하여 일반성분(一般成分)을 분석(分析)하고 5개월간(個月間) 효소숙성(酵素熟成)킨 고추장의 향기성분(香氣成分)을 동정(同定)한 결과(結果)를 요약(要約)하면 다음과 같다. 일반가정(一般家庭)에서 수집(蒐集)된 고추장의 일반성분(一般成分)은 수분(水分) 40.51%, 염분(鹽盆) 6.0%, 조지질(粗脂質) 3.25%, 조탄분(粗炭分) 10.30%, 환원당(還元糖) 19.60%, 아미노질소(室素) 179.5mg/100g 및 총질소(總窒素) 4.43%였고, pH는 4.79, 적정산도(滴定酸度)(0.1N NaOH)는 9.28ml였으며 관능검사점수(官能檢査点數)는 평균치(平均値)가 125.01점(点)이였고 표준편차(標準偏差)는 15.42였다. 또한 담금고추장의 휘발성성분(擇發性成分)은 중성회분(中性劃分)에서 methoxy acetophenone 외(外) 29성분(成分), phenol성획분(性劃分)에서 thymol 외(外) 7성분(成分) 및 산성획분(酸性劃分)에서 methyl octanoic acid 외(外) 7성분(成分)으로 모두 46성분(成分)이 동정(同定)되었으며 염기성획분(盛基性劃分)에서는 검출(檢出)되지 않았다.

• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.179-185
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• 1996

Extraction yields of thiosulfinates from garlic were studied by using gas-in-liquis-dispersion(GLD) system to maxmize the thiosulfinate extraction. Extracted thiosulfinates were spectrophotometically quantified using synthesized dially1 thiosulfinate. The conditions for maximum extraction were optimized by response surface methodology. The volatile components extracted by various methods, such as hexane extraction, simultaneous steam distillation and GLD system, were compared by using gas chromatography. The results indicated that the thiosulfinate yield was increased by incresaing temperature and nitrogen gas flow rate, while the effects of bubble sizes on thiosulfinate extraction were not significant at the ranges tested. Application of GLD system resulted in extraction of more volatile components than other extraction methods, Therfore, it was suggested that GLD system was one of the efficient extraction methods among the ever introduced ones, for thiosulfinate extraciton.

• Journal of Biosystems Engineering
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• 제33권5호
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• pp.333-339
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• 2008

The purpose of this study was to develop a portable electronic nose system to measure volatile components of agricultural and food products. Also, a graphical operating software to control the electronic nose system and to acquire signals through the Internet was developed. An array of five commercial metal oxide gas sensors was used to detect various volatile gas components of target samples. Transient and steady state signals were analyzed to extract variables related to sample states, To find optimal operating conditions of the system, several experiments were performed with different gas chambers, vacuum pumps, gas sampling temperatures, and sample container sizes. The patterns of gas sensor signals were analysed to find effects of the various conditions.

• Preventive Nutrition and Food Science
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• 제17권3호
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• pp.234-238
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• 2012

The volatile aroma constituents of Chrysanthemum zawadskii var. latilobum K. were separated by hydro distillation extraction (HDE) method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of C. zawadskii var. latilobum K. flower essential oil (FEO) was 0.12% (w/w) and the color was light green. Fifty-five volatile chemical components, which make up 88.38% of the total aroma composition, were tentatively characterized. C. zawadskii var. latilobum K. FEOs contained 27 hydrocarbons, 12 alcohols, 7 ketones, 4 esters, 1 aldehyde, 1 amine, and 3 miscellaneous components. The major functional groups were terpene alcohol and ketone. Borneol (12.96), (${\pm}$)-7-epi-amiteol (12.60), and camphor (10.54%) were the predominant volatiles. These compounds can be used in food and pharmaceutical industries due to their active bio-functional properties.

• 한국연초학회지
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• 제11권2호
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• pp.203-210
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• 1989

Leucine and isoleucine were reacted with glucose in a propylene glycol solution and volatile compounds produced from these reaction were analysed by gas chromatography and mass spectrometry. A total of 24 compounds were identified in the leucine reaction volatiles and the major components were 2-isopropyl-5-methyl-2-hexenal, methylbutyraldehyde PGA, butyraldehyde PGA, 5-methylfur-fural, isopropylmethylhexenal PGA and 2-acetylpyrrole. From the isoleucing reaction volatiles, 20 compounds were identified and the major components were methylbutyraldehyde PGA, butyraldehyde PGA and 2-acetylpyrrole. The amino acids chosen for this study were considered as giving fruity and cocoa aroma when heated with glucose.

• 한국축산식품학회지
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• 제18권3호
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• pp.255-260
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• 1998

The aroma concentrates from mold fermented sausages were isolated by steam distillation and simultaneous steam-distillation-extraction(SDE). methods. Quantitative estimation of the aroma concentrates in mold fermented sausages was carried out by using GC-MC. Mold fermented sausages were manufactured into two types. The first was manufactured with starter culture containing Lactobacillus plantarum and Staphylococcus carnosus(LP). The second was manufactured with starter culture containing L. curvatus and S. carnosus(LC). The aroma concentrates containing hexanoic acid and 2-butyl-2-octenal were identified in mold fermented sausages immediately after manufacture. After 28 days, the volatile flavor components from LP and LC were determined to be 14 (trimethylsilylester of hexadecanoic acid and 2-methyl-3-octanol, etc.) and 16 substances(hexadecanoic acid and 1-hexadecanol, etc.), respectively. The distribution of aroma concentrates in LP and LC was different, but their panel test placed them in similarity.

• 한국식품영양과학회지
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• 제27권5호
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• pp.840-845
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• 1998

This study was conducted to produce the high quality of chunggugjang. The taste compounds of chunggugjang produced with Bacillus subtilis DC-2, pigment producing bacterium, were analysed, and palatability of chunggugjang was compared to that of commercial chunggugjang. Among the volatile organic acids, the contentof acetic acid was contained more than any other volatile organic acid. The major nonvolatile organic acid was lactic acid, followed by oxalic acid and citric acid. Tartaric acid was not detected. In case of free sugars, raffinose was sharply decreased between 72 and 96 hours after fermentation. Free amino acid was increased to 20 folds at 48 hours after fermentation compared to that of stemed soybean. As a result of sensory test, it was founded that the chunggujang fermented by Bacillus subtilis DC-2 was suitable to produce for commercial purpose.

• 한국수산과학회지
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• 제11권4호
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• pp.183-188
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• 1978

피등어꼴뚜기를 가열가공할 때 발생하는 취기를 제거할 목적으로 취기성분을 gas chromatography로 공석한 것을 단보로서 요약하면 다음과 같다. 1. 피등어꼴뚜기 취기성분 추출에는 methanol이 가장 적합하였다. 2. 빙수trap에서 25개 peak, dry ice-acetone trap에서 32개 peak가 검출되었고, 그 중 acetic acid, butyric acid, iso-valeric acid, valeric acid, caproic acid 등 5성분을 동정하였다. 3. 액체질소 trap의 head space vapor에서 11개 peak가 검출되었고, 그 중 mothylamine, trimethylamine, dimethylamine, ethylamine, isopropylamine등 5성분을 동정하였다.

• 한국식품영양과학회지
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• 제27권3호
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• pp.406-412
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• 1998

Such extraction conditions as the kinds of solvent, extracting temperature, extracting time, ratio of material to solvent and particle size of material, were studied to maximize the extraction of oleoresin from chipi. Larger amount of soluble solids were extracted from seeds with nonpolar solvents (hexane, pentane, ether) for extraction, because the seeds contained large amount of crude fats and monoterpene(limonene) volatile compounds. Larger amount of soluble solids were extracted from peel with polar solvents(methanol, ethanol) of extraction because of large amount of water soluble colors, sugars and oxygenated terpene bolatile compounds in the peel. The application of the solvents in intermediate polarity (dichloromethane, acetone) resulted in more effective extraction of soluble solid and volatile compounds. Expecially, dichloromethane was an excellent solvent in extraction of volatile compounds. In the concern of volatile compound recovery yield, the optimum extraction conditions, such as temperature, time, mixing ratio of material to dichloromethane and mean particle size, were $25^{\circ}C$, 10min, 1:10(w/v), 355~250${\mu}{\textrm}{m}$ for chopi peels and 3$0^{\circ}C$, 10min, 1:8(w/v), 355~250${\mu}{\textrm}{m}$ for chopi seeds, respectively.