• 한국식품영양학회지
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• 제32권4호
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• pp.284-293
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• 2019

This study investigated the volatile flavor composition of essential oils from Ligularia fischeri and Ligularia fischeri var. spiciformis. The essential oils obtained from the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). 99.63% volatile flavor compounds were identified in the essential oil from the L. fischeri. The major compounds were (E)-3-hexenol (30.73%), longiverbenone (13.23%), viridiflorol (12.39%), ${\gamma}$-muurolene (7.32%), limonene (6.12%), and caryophyllene (${\beta}-4.24%$). 99.76% volatile flavor compounds were identified in the essential oil from the L. fischeri var. spiciformis. The major compounds were ledol (42.81%), (E)-15-heptadecenoic acid (33.91%), ${\beta}$-bisabolol (3.23%), viridiflorol (3.08%), and cis-${\alpha}$-farnesene (2.60%). Although the two plants are very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of L. fischeri., it has high contents of monoterpene and sesquiterpene. (E)-3-hexenol, longiverbenone, ${\alpha}$-phellandrene, and ${\alpha}$-myrcene were regarded as the characteristic odorants of L. fischeri, but they were not identified in L. fischeri var. spiciformis. Ledo, (E)-15-heptadecenoic acid, and ${\beta}$-bisabolol were regarded as the characteristic odorants of L. fischeri var. spiciformis, but they were not identified in L. fischeri. The ratio of limonene, ${\gamma}$-muurolene and viridiflorol can be used as an indicator to distinguish between these two plants.

• 한국작물학회지
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• 제48권
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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.

• KSBB Journal
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• 제17권2호
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• pp.148-152
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• 2002

초임계 이산화탄소를 이용한 유자과피로 부터의 휘발성 정유성분의 추출은 entrainer를 사용하지 않을 경우 압력 13.8㎫, 온도 4$0^{\circ}C$에서 756.61mg/sample 30g이 추출되었으며 entrainer를 7.4mL/min을 첨가하였을 경우 압력이 13.8㎫, 온도 4$0^{\circ}C$에서 5416.64mg/sample 30 g이 추출되어 약 7배의 추출량의 증가를 볼 수 있었다. 이는 보조용매를 첨가함으로서 초임계 이산화탄소의 유자과피의 휘발성 정유성분에 대한 용해력을 증가시키는데 큰 영향을 미치는 것으로 알 수 있다.

• Preventive Nutrition and Food Science
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• 제7권1호
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• pp.5-11
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• 2002

The comparison of the volatile flavor components from Korean and Japanese Satsuma mandarin (C. unshiu Marcov. forma Miyagawa-wase) peel oils, isolated by cold-pressing, was performed by gas chromatography, mass-spectrometry and gas chromatography-olfactometry (GC-O). Eighty-five volatile components were identified in each oil by GC and GC-MS. Forty-three components were detected in each oil by GC-O. The total amount of monoterpene hydrocarbons was 95.88% (Korean mandarin) and 95.29% (Japanese mandarin). Limonene, ${\gamma}$-terpinene, myrcene and $\alpha$-pinene were the main components of the cold-pressed oils from the both samples. The volatile composition of the Japanese mandarin was characterized by a higher content of sesquiterpene hydrocarbons, especially bicyclogermacrene, $\alpha$-humullene and valencene. The volatile composition of two samples can easily be distinguished by the percentages of aldehydes, ketones and esters, which were found at higher levels in the Japanese mandarin. The sweet and fruity flavor was stronger in the Korean mandarin oil while herbaceous flavor was stronger in Japanese sample. From GC-O data it is suggested that the sweet and fruity flavor of the Korean mandarin resulted from terpinolene and linalool, and the herbaceous note of the Japanese mandarin from $\alpha$-humullene, nepal, ι-carvone and perill aldehyde.

• 한국식품영양학회지
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• 제31권2호
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• pp.220-228
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• 2018

This study investigated the chemical composition of burdock (Arctium lappa L.) leaves essential oil, and the quantitative changes of the major terpene compounds according to the specific harvesting season. The essential oils obtained by the hydrodistillation extraction (HDE) method from the aerial parts of the burdock leaves were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). The essential oil composition of this plant was characterized by the higher content of phytol and 6,10,14-trimethyl-2-pentadecanone. Seventy seven (98.28%) volatile flavor compounds were identified in the essential oil from the burdock leaves harvested during the spring season of 2012, and phytol (33.47%) and 6,10,14-trimethyl-2-pentadecanone (32.47%) were the most abundant compounds. Eighty eight (99.08%) compounds were identified in the essential oil from the leaves harvested during the autumn season of 2012, and in this case, phytol (37.35%) and 6,10,14-trimethyl-2-pentadecanone (34.67%) were also the most abundant compounds. These two volatile components were confirmed as the major oil components of the burdock leaves during the time of any harvest. The ratio between the two components contained in the burdock essential oils did not differ significantly by harvesting season. But overall, the essential oil harvested during the spring season contained 65.94% of the two major components, while for the essential oil harvested during the autumn season, the total amount of these two major components was 72.02%. While the main ingredients of the essential oils were found to be unchanged from one harvest time to the next, it was found to differ in content. For the burdock leaves, the quality index of the volatile constituents according to the harvest time would be more useful for utilizing the total quantity other than the proportion between phytol and 6,10,4-trimethyl-2-pentadecone.

• Journal of Applied Biological Chemistry
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• 제55권3호
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• pp.141-148
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• 2012

최근 주류 섭취 시 숙취와 관련이 있는 성분인 아세트알데히드, 메탄올 및 퓨젤유를 포함한 휘발성 유해성분에 대한 관심이 증가하고 있다. 또한, 이들 성분들은 과음 시 간질환 및 암을 유발할 수도 있는 것으로 알려져 있다. 아세트알데히드는 주류에서 발견되는 휘발성 성분이며 많은 식품에서 향미소재로 사용되고 있으나, 인체에 발암가능 물질로 분류되기도 한다. 특히, 알코올과 같이 섭취 시에는 1급 발암물질로 분류되고 있다. 메탄올은 알코올 발효 중 펙틴 분해 효소에 의해 팩틴의 demethoxylation 기작으로 생성된다. 이에 비해 퓨젤유는 알코올 발효의 부산물로 생성되며, 주류의 주요한 향미성분으로 알려져 있다. 본 연구에서는 주류에 포함되어 있는 휘발성 유해성분들이 건강에 미치는 영향, 이들의 최대허용함량 및 다양한 주류에서의 실제 함량, 그리고, 이들의 분석방법에 대해 고찰하였다.

• 한국식품조리과학회지
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• 제14권5호
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• pp.541-546
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• 1998

자생 누룩치의 휘발성 향미성분을 연속수증기증류 장치로 추출한 후 GC, GC/MS로 분석하여 31개의 휘발성 향미성분이 확인되었는데, 탄화수소류가 15종으로 전체 peak area의 64.98%를 차지하였고 알데히드류 4종 9.54%, 케톤류 1종 0.16%, 알코올류 5종 7.65%, 에스테르류 2종 2.06%, 산류 3종 2.0% 및 옥사이드류 1종 2.75%로 이루어져 있었다. 탄화수소류 중 mono-terpenes은 peak area 0.54% 및 sesquiterpenes은 52.11% 를 차치하였다. 누룩치의 주요 휘발성 향미성분은 sesquiterpenes인 (Z)-$\beta$-farnesene, (Z, E)-$\alpha$-farnesene 및 farnesene으로 사료된다. Headspace법에 의하여 신선한 누룩치의 휘발성 향미성분을 포집하여 전자코로 분석한 결과, 알코올류와 같은 극성화합물이 가장 많이 감지되었고 알데히드류, 탄화수소류 순서로 감지되었다. 또한 건조된 누룩치는 신선한 시료와 유사한 향미성분 패턴을 보였으나, 각 sensor의 저항치가 현저히 낮아 건조된 시료의 휘발성 향미성분이 비교적 적음을 확인하였다.

• 통합자연과학논문집
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• 제1권2호
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• pp.115-121
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• 2008

This study was performed to examine the effect of ${\gamma}$-irradiation on the volatile organic compounds of Cuscutae Semen (Cuscuta chinensis L.). The volatile organic compounds of non-irradiated and 10 kGy ${\gamma}$-irradiated Cuscutae Semen were isolated using SDE apparatus and analyzed by GC/MS. Limonene, ethanol, (E)-2-decenal, hexadecanol, nonanoic acid and nonanal were detected as dominant compounds. Before irradiation, the total concentration of volatile organic compounds of Cuscutae Semen was approximately 189.90 mg/kg. After irradiation at 10 kGy, total concentrations increased to 299.46 mg/kg, but, the profile of volatile compounds including the essential oils of Cuscutae Semen was not differ from non- and irradiated sample. Therefore it was improved the extraction yield of useful compounds such as limonene, menthol, piperitone and isomenthone by irradiation.

• Bulletin of the Korean Chemical Society
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• 제35권1호
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• pp.211-217
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• 2014

A new needle-based device for headspace wire coated in-needle microextraction (HS-WC-INME) was fabricated using a nichrome wire coated with poly(ethylene glycol) (PEG) and poly(dimethylsiloxane) (PDMS) mixture. The proposed needle device was applied for the determination of volatile compounds in lavender and lavandin essential oils by gas chromatography. Fundamental parameters such as needle design, conditions of extraction and desorption were optimized along with the validation of the extraction and desorption efficiency. The optimal conditions were 30 min extraction at $50^{\circ}C$ and 2 min desorption at $240^{\circ}C$. The calibration curves showed good linearity with the suitable values of the coefficients of determination ($r^2$) greater than 0.99. The limits of detection for linalyl acetate, ${\beta}$-caryophyllene, linalool and (+)-limonene were 7.15, 9.04, 10.79 and 22.26 ng, respectively. Analytical recoveries were acceptable in the test samples, varying from 86.7% to 108.0%. The values of relative standard deviations for run to run showed range less than 0.9% while 3.9% through 7.2% for needle to needle. The proposed PEG-PDMS coating could be more suitable than PDMS coating to extract particular polar groups such as alcohols.

• Applied Biological Chemistry
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• 제38권6호
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• pp.546-548
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• 1995

건조 털목이버섯의 휘발성 향기성분을 분석하기 위해 SDE 방법으로 정유성분을 분리한 다음 GC-MS를 이용하여 성분을 확인하였다. 확인된 30개의 휘발성 향기성분중 acid 11종류, alcohol 10종류, aldehyde 5종류, ketone 3종류, 기타 1종류였다. 건조된 털목이 버섯의 주요 향기성분은 hexadecanoic acid(16.74%), benzeneethanol(7.77%), pentadadecanoic acid(7.59%), dihydro-5-pentyl-2(3H)-furanone(4.28%), tetradecanoic acid(3.37%), pentanoic acid(3.68%), 1-octen-3-ol(1.26%)등이 확인되었다.