• Journal of Sensor Science and Technology
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• v.23 no.5
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• pp.320-325
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• 2014

Volatile flavor compounds from milk were analyzed and identified by using the analysis methods of headspace solid phase microextraction gas chromatography/mass spectrometry (HSPME-GC/MS) and electronic nose (E-Nose) system. About 30 volatile compounds were identified by HSPME-GC/MS for the fresh and off-flavor milk samples. Also, the correlation between rancidity and ageing days of milk was obtained by the aid of principal component analysis algorithm. It shows that the E-Nose system can identify the various types of milk flavor. These results imply that the analysis method based on the E-nose system can apply to the quality control of milk flavor and the rancidity.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.338-347
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• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

• Preventive Nutrition and Food Science
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• v.13 no.2
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• pp.128-133
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• 2008

The volatile flavor components were isolated from the roots of Saussurea lappa C.B. Clarke produced in Korea and China by the hydro distillation, and were analyzed by gas chromatography-mass spectrometry (GC/MS). 63 aroma compounds representing 87.47% of the total peak area were tentatively identified, including 13 alcohols (22.56%), 26 hydrocarbons (21.78%), 4 aldehydes (21.24%), 11 ketones (18.04%), 1 oxide (0.52%), 3 esters (0.16%), 1 carboxylic acid (0.02%) and 4 miscellaneous components (3.15%). 46 volatile flavor components of imported S. lappa C.B. Clarke constituted 65.69% of the total volatile composition were tentatively characterized, consisting of 1 aldehyde (23.32%), 24 hydrocarbons (16.69%), 10 ketones (15.84%), 7 alcohols (8.92%), 1 oxide (0.83%), 2 esters (0.07%) and 1 acid (0.02%). The predominant components of both essential oils were (7Z,10Z,13Z)-7,10,13-hexadecatrienal and dehydrocostuslactone.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.642-648
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• 2012

In the present study, yakju was developed added with 100~400 g of meoru (Vitis coignetiae). We analyzed the volatile flavor compounds and investigated the sensory properties of meoru yakju. The volatile flavor compounds were isolated from in fusions by Porapak Q column adsorption. The concentrated flavor extract was analyzed and identified by GC (gas chromatography) and GC-MS (gas chromatography-mass spectrometry) analyses. Thirty-five compounds, including five alcohols, nine esters, seven acids, four hydrocarbons, three ketones, and seven other compounds, were identified. The total number and content of volatile flavor compounds in control yakju were the highest, but they decreased as the amount of added meoru increased. On the other hand, yakju containing 200 g of meoru was characterized by the highest content of ester compounds, and it was the most preferred in terms of flavor, color, taste, and over all acceptability. Based on these results, addition of 200 g of meoru to 1,715 g of control yakju was determined to be the optimal condition for making meoru yakju.

• 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.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.939-943
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• 1995

This study was carried out to investigate neutral volatile compounds and sensory quality of yogurt during the storage of 15 days at $10^{\circ}C$. The yogurt was manufactured with mixed culture containing Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus salvarius subsp. thermophilus. Among the volatile compounds, acetaldehyde, acetone and ethanol increased significantly, and 2-butanone and 2-heptanone increased slightly but diacetyl did not increase during the storage periods. In sensory test, the flavor scores of yogurt were not different during the period, but those of off-flavor were significantly different (p<0.05). In correlation between the volatile compounds and sensory test, there was negative correlation between acetone and yogurt flavor, but positive correlations between ethanol and off-flavor (p<0.05). The results suggested that the volatile flavor compound may not affect the quality of yogurt during 15d storage period at $10^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1477-1483
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• 1999

In order to retain or remove the flavor components of onions, this study was performed to investigate the effect of seaweeds and adsorbents on volatile flavor components of onion juice by testing a sensory evaluation, measuring the amount of pyruvate and thiosulfinate, and investigating the changes of volatile components by SPME/GC. The main flavor compounds in raw onion juice were dipropyl tetrasulfide, 1-propenyl propyl trisulfide, methyl propyl trisulfide, dipropyl trisulfide. Volatile flavor compounds in onion juice treated with tangleweed, brown-seaweed, laver and celite showed a relatively decreasing tendency compared to untreated onion juice, but most of volatile flavor compounds in onion juice treated with activated charcoal and ${\beta}-cyclodextrin$ were removed. The result of the sensory evaluation with various materials for masking onion flavor showed a significant difference at the p<0.05 level. The amount of pyruvate and thiosulfinate treated with tangleweed, brown-seaweed, laver and celite showed little difference compared to untreated onion juice, but the amount of pyruvate and thiosulfinate treated with activated charcoal and ${\beta}-cyclodextrin$ decreased largely compared to untreated onion juice. As a result of the study, onion juice treated with tangleweed, brown-seaweed, laver and celite showed the effect of preserving the pungent taste and masking the onion flavor. Activated charcoal and ${\beta}-cyclodextrin$added to onion juice might have a role in removing the onion flavor by adsorbing volatile flavor compounds in onion.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.207-213
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• 2003

Kochujang was prepared for this study with raw material inoculated by commercial enzyme of amylase and protease. Volati1e compounds of Kochujang were analyzed using a purge and trap method during fermentation and identified with GC-MSD. Total 54 kinds of volatile flavor components like 16 kinds of alcohol, 16 kinds of ester, 7 kinds of acid, 4 kinds of aldehyde, 2 kinds of alkane, 1 kind of benzene, 3 kinds of ketone, 1 kind of alkene, 2 kind of amine, 1 kind of phenol, other 1 were found. Total number of volatile flavor detected right after manufacturing were 23 kinds like 3 kinds of alcohol, 6 kinds of ester, 3 kinds of aldehyde. After 30 days storage, total number of volatile flavor went up to 31 kinds with addition of 4 kinds of alcohol, 1 kind of ester. The total number of volatile flavor after 120 days storage were increased to 49 kinds. Volatile flavor compounds detected during the storage period were total 20 kinds like 6 kinds of alcohol such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 5 kinds of ester such as ethyl acetate, isoamyl acetate, ethyl butyrate, 3 kinds of aldehyde such as butanal, acetaldehyde and 6 kinds of others. Even though peak area % of flavor compound varied depends on fermentation period, ethanol, ethyl acetate, ethyl butyrate, ethenone, 2-methyl-1-propanol, 3-methyl-1-butanol were the main compounds that consisted of flavor from Kochujang which was made with enzyme treatment. Ethly acetate showed the highest result in the treatment of right after manufacturing, 3-methyl-1-butanol had up to 90th day and ether were the other days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.2
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• pp.174-181
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• 2023

Volatile flavor compounds of optimal Maillard reactions (MR) derived with the addition of precursors (AP), control (without AP) and raw as anchovy Engraulis japonicus sauce residue were identified and comparatively analyzed using solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS). MR was produced by adding 1% (w/w) glucose and mixed amino acids (threonine 0.543%, glutamic acid 0.194%, glycine 0.382%, w/w) to raw (100 g of anchovy sauce residue and 100 mL of distilled water), and heating at 110 ℃ for 2 h. Among 65 flavor components detected, 7 compounds were produced through Maillard reaction to change in content. A total of 7 volatile flavor compounds, including 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol, tended to increase in the order of raw, control, and MR, but methylpyrazine was not detected in control. Amounts of 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol having positive odors (dark chocolate-, garlic-, hazelnut-, cooked potato-like) were 11.04, 50.15, 3.25, 8.38, 4.60, 9.59, and 3.08 times higher, respectively, in MR than those in raw.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.83-90
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• 2007

The changes of the color, texture and volatile flavor compounds of Yu-gwa were investigated that affected by the oxidation during storage to characteristic Yu-gwa quality. Among the proximate compositions, carbohydrate was the most abundant component, and followed by lipid and moisture. Although the change of the color showed different pattern by the packaging materials during the storage period, the value of yellowness(b) increased but that of lightness(L) decreased dramatically after 3 month storage. In the textural properties reported closely related with the moisture content, hardness was fairly affected on the period of the storage rather than the type of packaging materials. The flavor compounds of Yu-gwa were analyzed to evaluate the change of distinct volatile compounds during storage. Of the twenty one separated volatile compounds, major volatiles were aldehydes, alcohols and alkenes. The results also showed that polyethylene(PE) contained less volatiles than polypropylene(PP) by the oxidation process during storage.2,4-Decadienal was gradually increased with the period of the storage, whereas octane and furan were decreased. The results provided that the change of the flavor distribution during the storage, and also the possibility of the volatiles such as hexanal, nonanal and 2,4-decadienal as the indicator for the oxidation process.