• 생약학회지
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• 제8권2호
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• pp.69-72
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• 1977

The investigation is involved with the development of the new method of decoction preparation in order to prevent the loss of volatile oil from crude drugs. Volatile oil in crude drug containig volatile oil ranged from 1 to 2.2% in content. Volatile oil content in crude drung prescription which main component is a crude drug containing volatile oil was $0.11{\sim}0.39\;ml$. It was found that traditional method of decoction preparation has caused to lose almost all of the volatile oil. Application of method of Pharmacopoea (Kp II) for the preparation of decoction prevented the loss of volatile oil from one half to two-third of its content. The method of Pharmacopoea to which air condenser was attached could completely prevented the loss of volatile oil from the preparation.

• Mycobiology
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• 제35권4호
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• pp.241-243
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• 2007

Antifungal activities of clove essential oil and its volatile vapour against dermatophytic fungi including Candida albicans, Epidermophyton floccosum. Microsporum audouinii, Trichophyton mentagrophytes, and Trichophyton rubrum were investigated. Both clove essential oil and its volatile vapour strongly inhibit spore germination and mycelial growth of the dermatophytic fungi tested. The volatile vapour of clove essential oil showed fungistatic activity whereas direct application of clove essential oil showed fungicidal activity.

• 한국식품영양과학회지
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• 제26권2호
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• pp.209-213
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• 1997

민간요법에서 각종 질병치료에 사용되고 있는 어성초의 항균활성 물질을 규명하기 위한 목적으로 연속증류추출장치를 이용하여 포집한 휘발성 정유를 GC-MS로 각 성분을 분리 동정했다. 그 결과 어성초의 휘발성 정유는 GC column에서 52종의 화합물로 분리되었으며, 이중 44종의 화합물이 GC-MS에서 동정되었다. 밝혀진 화합물들은 terpene류 25종, aldehyde류 7종, alcohol류 4종, ketone류 3종 및 기타 5종이며, 이들 중 주요 화합물은 ${\beta}-myrcene$, ${\beta}-ocimene$, decanal, 2-undecanone 및 geranyl propionate이었다.

• 한국식품영양학회지
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• 제25권4호
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• pp.930-940
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• 2012

A comparison of essential oils composition of Aster tataricus L. (gaemichwi), Ligularia fischeri (gomchwi), Solidago virga-aurea var. asiatica Nakai (miyeokchwi), and Aster scaber (chamchwi) was performed by gas chromatography and mass spectrometry for the identification of volatile flavor characteristics in chwi-namuls. The essential oils were extracted by the hydro distillation extraction method. One hundred volatile flavor components were identified from gaemichwi essential oil. ${\alpha}$-Pinene (11.5%) was the most abundant compound, followed by myrcene (8.9%) and ${\beta}$-pinene (7.5%). Ninety-one volatile flavor components were identified from the essential oil of gomchwi. Aromadendrene (14.8%) was the most abundant component, followed by ${\beta}$-caryophyllene (7.6%) and 1-methyl-4-(1-methylethylidene)-cyclohexene (7.3%). Ninety-five volatile flavor constituents were detected in the essential oil of miyeokchwi, moreover, spathulenol (15.7%) was the most abundant component. Ninety-six volatile flavor constituents were detected in the essential oil of chamchwi. Epi-bicyclosesquiphellandrene (21.9%) was the most abundant component, followed by ${\beta}$-caryophyllene (9.5%) and ${\delta}$-terpinene (8.9%). The essential oil composition of gaemichwi was characterized by a higher contents of pinenes. The essential oil composition of gomchwi can be easily distinguished by the percentage of aromadendrene. Spathulenol and epi-bicyclosesquiphellandrene were regarded as the characteristic odorants of miyeokchwi and chamchwi, respectively.

• 한국식품과학회지
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• 제30권4호
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• pp.739-744
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• 1998

볶음장치(로타리킬른)를 사용하여 참깨볶음온도 $225{\pm}2^{\circ}C$, 볶음시간 15분으로 볶아서 나온 참깨를 착유하여 얻은 기름을 1차압착유, 1차착유하고 남은 참깨박을 재착유하여 얻은 기름을 2차압착유, 1차압착유와 2차압착유를 혼합해서 여과한 참기름을 1차여과유, 1차여과유의 침전물을 제거하기 위해서 정치시켜서 얻은 정치유, 정치유를 여과해서 얻은 참기름을 2차여과유로 구분하여 이들의 공정에 따른 참기름 향의 변화를 실험하였다. 전체향기성분량은 1차압착유 536.3 ppm, 2차압착유 266.8 ppm, 1차여과유 472.2 ppm, 정치유 472.4 ppm, 2차여과유 443.0 ppm으로 가공공정이 진행됨에 따라 점차 감소하였으며, 특히 1차압착하고 남은 참깨박을 재착유할 경우 2차압착유에는 약 50%의 향기성분만이 잔존하여 향성분의 손실이 크게 증가하였다. 특히 관능적으로 중요한 top note감소(초기함량치 70.67% 감소)가 현저함을 알수 있었으며, 그 중에서도 pyrazines의 손실이 초기함량의 66.9%로 가장 현저하였다.

• Korean Chemical Engineering Research
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• 제57권6호
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• pp.883-890
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• 2019

Two-phase flow near the wellbore in volatile oil reservoirs causes complications in well test analysis. In this study, the flow behavior of volatile oil reservoirs below the bubble-point pressure and the potential of radial composite model for interpretation of two-phase well test in volatile oil reservoirs was investigated. A radial composite model was used for two-phase well test analysis. A new procedure was developed to interpret well test data and estimate the radius of the two-phase region. The changes in fluid composition near the wellbore during drawdown test were found to increase the saturation pressure, which affects the saturation profile during build-up. Well test results showed that the radial composite method is a powerful tool for well test characterization and estimation of reservoir parameters. The proposed procedure was able to estimate the reservoir parameters and radius of the two-phase region with acceptable accuracy.

• Food Quality and Culture
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• 제1권1호
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• pp.13-17
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• 2007

The volatile flavor compounds of Saussurea lappa C.B. Clarke, a perennial, aromatic and medicinal herbaceous plant of the Asteraceae family, were isolated by the hydro distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). The plant yielded a light yellow colored oil (0.02%, v/w). From S. lappa C.B. Clarke root oil, sixty-three volatile flavor compounds were tentatively identified, among which sesquiterpene was predominant (21.70%). The identified compounds of the root oil constituted 87.47% of the total peak area. From the constituents making up more than 5% of the volatile flavor components, a long-chain aldehyde, (7Z, 10Z, 13Z)-7, 10, 13-hexadecatrienal, was the most abundant volatile flavor compound (21.20%), followed by dehydrocostuslactone (10.30%) belonging to sesquiterpene lactone, valerenol (5.30%) and vulgarol B (5.06%).

• 한국연초학회지
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• 제24권1호
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• pp.13-20
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• 2002

This study was conducted to evaluate the prediction of sensory attributes of tobacco smoke by the use of volatile oil components of tobacco. For analytical and sensory evaluations, twelve aging tobaccos (i.e., 3 crop years; 1998, 1999, 2000, and 4 stalk positions) were prepared in flue-cured and burley tobaccos. 61 volatile oil components and 5 sensory attributes such as irritation, impact, after taste, bitter and green were investigated. Irritation of flue-cured tobacco, and irritation and impact of burley tobacco were significantly increased with the ascending stalk position, whereas after taste of burley tobacco was significantly decreased. Significantly positive correlations among irritation, impact, and bitter were observed in flue-cured tobacco. A significantly positive correlation between irritation and bitter was observed, significantly negative correlations between after taste and irritation and between after taste and impact were observed in burley tobacco. Except for green of burley tobacco, all probabilities of multiple linear regression equations between volatile oil components of tobacco and sensory attributes of tobacco smoke were significant(P$\leq$0.05). This study suggests that the multiple linear regression equations may be useful to predict the sensory attributes of tobacco smoke with a few selected volatile oil components of tobacco.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.413-422
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• 2007

In this study, changes in the volatile compounds of Artemisia capillaris essential oil were investigated under six different storage conditions for 6 months. The essential oil was collected by steam distillation and analyzed by a gas chromatography-mass selective detector (GC-MSD). Seventy-five volatile compounds were identified from the fresh essential oil of Artemisia capillaris. During storage, the total levels of aldehydes, alcohols, and ketones slightly decreased and the level of hydrocarbons greatly decreased; the total level of esters also decreased in the essential oil. Notably, the levels of carvacrol, eugenol, myrcene, 1,8-cineole, caryophyllene, coumarin, ${\alpha}-thujone$, ${\beta}-thujone$, borneol, and ${\gamma}-terpinene$, known as antioxidants and antimicrobial agents, decreased during storage. Finally, aerobic storage conditions caused greater reductions in some compounds even at low temperatures.

• 한국식품영양학회지
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• 제35권3호
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• pp.185-192
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• 2022

This study investigated the volatile flavor components of the essential oil from Chrysanthemum coronarium var. spatiosumBailey. The essential oil obtained from the aerial parts of the plant by the hydrodistillation extraction method was analyzed by gas chromatography and gas chromatography-mass spectrometry. One hundred and one (99.11%) volatile flavor components were identified in the essential oil from the Chrysanthemum coronarium var. spatiosum Bailey. The major compounds were hexanedioic acid, bis(2-ethylhexyl) ester (12.45%), 6.10.14-trimethyl-2-pentadecanone (7.94%), 1-(phenylethynyl)-1-cyclohexanol (6.34%), α-farnesene (5.55%), phytol (4.99%), and α-caryophyllene (4.39%). When the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey were classified by functional group, the content was high in the order of hydrocarbons, alcohols, esters, ketones, aldehydes, and phthalides. Sesquiterpene hydrocarbons were the most common hydrocarbons, mainly due to α-farnesene and α-caryophyllene. Among the alcohols, the content of aliphatic alcohols was significantly higher, mainly due to 1-(phenylethnyl)-1-cyclohexanol (6.34%) and phytol (4.99%). The analysis of the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey in this study will provide useful information to consumers when purchasing food and to industries using fragrance ingredients.