• 한국식품조리과학회지
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• 제19권1호
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• pp.17-23
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• 2003

This study was performed to find the changes in volatile sulfur compounds of garlic under various storage conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. Analysis on the detected volatile sulfur compound of garlic which is known to have medical effect was performed while storing for two days at room temperature and for 1, 3 and 7 days at 4$^{\circ}C$ and -18$^{\circ}C$, respectively. The results of the study were summarized as follows : Total amount of 7 volatile sulfur compounds was the highest in the sample stored at room temperature for one hour. During the storage of 1, 3 and 7 days at -18$^{\circ}C$, chopped garlic contained more of volatile sulfur compounds than under any other storage conditions and the amounts of 7 volatile sulfur compounds increased gradually during the storage of chopped garlic.

• Food Science and Biotechnology
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• 제18권3호
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• pp.771-775
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• 2009

Antimicrobial activity of garlic (pH 6.0) heated at $120^{\circ}C$ reached its maximum at 45 min of heating and maintained the level for the rest of heating time (300 min) when tested against Candida utilis ATCC42416. The principal antimicrobial compound was allyl alcohol (AA), a highly volatile compound without sulfur in its molecule. The concentration of AA in heated garlic gradually increased to over 2,000 ppm for the first 90 min and stayed at the level without appreciable changes in spite of further heating. Other antimicrobial compounds secondary to AA were lowly volatile sulfur compounds including diallyl polysulfides (diallyl trisulfide, diallyl tetrasulfide, and diallyl pentasulfide) and heterocyclic sulfur compounds (4-methyl-1,2,3-trithiolane, 5-methyl-1,2,3,4-tetrathiane, and 6-methyl-1,2,3,4,5-pentathiepane). When the pH of the garlic extract was lowered before heating, considerably more secondary antimicrobial sulfur compounds were formed and the antimicrobial activity was stronger than the pH unadjusted garlic. Lowly volatile sulfur compounds contributed a significant part of antimicrobial activity of heated garlic only during the early period (45-120 min) of heating regardless of pH treatment.

• Food Science and Biotechnology
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• 제17권5호
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• pp.1032-1037
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• 2008

Lowly volatile heterocyclic sulfur compounds generated in autoclaved garlic extract were isolated and identified, and their antimicrobial activity was determined. Two kinds of unusual volatile sulfur compounds were separated from heated garlic by preparative recycling high performance liquid chromatography (HPLC), and identified by gas chromatography (GC)-mass spectrometry (MS) and $^1H$-nuclear magnetic resonance (NMR). They had heterocyclic structures with 4 to 5 sulfur atoms in the molecules. 4-Methyl-1,2,3-trithiolane (MTTT) is highly volatile and was not able to be concentrated, and was identified by GCMS only. MTTT and 6-methyl-1,2,3,4,5-pentathiepane (MPTP) are lowly volatile and were obtained in pure states to be positively identified for the first time. All 3 heterocyclic sulfur compounds began to appear by the time when the early-formed diallyl sulfides started to disappear. The minimum inhibitory concentration range of MTTT and MPTP was determined to be between 1 and 6 ppm against all yeasts tested. MTTT and MPTP were lowly volatile and sparingly soluble in water.

• 한국식품과학회지
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• 제51권1호
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• pp.7-11
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• 2019

비가열 방식의 역삼투압법으로 제조한 양파농축액의 휘발성 성분 변화를 알아보기 위하여 양파착즙액과 역삼투압 양파농축액을 SAFE로 휘발성 성분을 추출하였고, 이를 GC-MS로 분석하였다. 양파착즙액과 양파농축액에서 각각 48종과 62종의 휘발성성분을 동정하였다, 휘발성 성분 중 sulfur-containing compounds를 19종 검출하였고. 양파의 특징적인 향기성분으로 알려진 11종은 약 1.7-1,664배로 증가하였으며, 또한 양파착즙액에서 검출되지 않았던 휘발성 성분이 양파농축액에서 14종이 검출되었다. 이는 역삼투압법을 이용한 양파 농축액이 향미성분의 변성이 적어, 양파 고유의 향미를 갖는 농축액 제조에 응용할 수 있으며, 미량의 휘발성 성분을 분석하는 전처리 방법으로 바람직한 영향을 줄 것으로 생각한다.

• 한국대기환경학회지
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• 제13권5호
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• pp.355-360
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• 1997

The atmospheric concentration of dimethylsulfide (DMS), known as the predominant volatile organic. sulfur compound, is determined at subnanogram level by a combined application of non-cryogenic preconcentration method and gas chromatography with flame photometric detection (GC/FPD). The volatile DMS in air is preconcentrated using a trapping tube containing adsorbent like Molecular Sieve 5A (or gold-coated sands). The tube is then connected to the GC/FPD system via a six-way rotary valve, thermally desorbed at 40$0^{\circ}C$, separated on OV101 column, and detected by a flame photometric detector. The DMS peak elutes at about 2.5 mins and is integrated electronically. The analytical precision, if expressed in terms of relative standard error, is around 5%. The detection limit of our GC/FPD system is ca 1 ng of DMS. Details of our analytical system are presented.

• 한국식품영양과학회지
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• 제36권3호
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• pp.332-341
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• 2007

마쇄한 생마늘과 생마늘을 동결건조한 분말의 함황화합물과 휘발성 향기성분의 변화를 관찰하기 위하여 마늘을 동결 건조시켜 분말로 제조하고, 마늘과 동결건조 마늘을 콩기름과 참기름에 $180^{\circ}C$에서 각각 5분간 볶은 6개의 시료를 제조하여 향기성분을 추출하였다. 마늘의 독특한 향기를 나타내는 sulfur compounds로서 methyl allyl sulfide, diallyl sulfide, methyl allyl disulfide, diallyl disulfide, methyl allyl trisulfide, diallyl trisulfide 등이 확인되었으며 diallyl disulfide와 diallyl trisulfide의 함량이 풍부하였다. 이 sulfur compounds 성분들은 마늘의 총 향기성분의 98%를 차지하여 마늘의 주요 구성분임을 다시 한 번 확인하였다. 건조마늘에서 확인된 향기성분은 마늘에서 검출되지 않았던 aldehyde, alcohol, furans, esters가 생성되어 개별 향기성분의 수는 마늘의 것보다 더 많았으나 sulfur compounds와 향기성분의 총 함량이 마늘의 것보다 감소하였다. 콩기름에 볶은 건조마늘의 sulfur compounds 함량은 크게 감소하여 건조마늘의 sulfur compounds 함량의 20%에 불과하여 그 함량이 크게 감소하였다. 마늘을 콩기름과 참기름으로 가열하였을 때 allicin의 분해 생성물인 많은 양의 3,4-dihydro-3-vinyl-1,2-dithiin과 2-vinyl-4H-1,3-dithiin이 확인되었다. 그리고 건조마늘을 콩기름과 참기름에 가열하였을 때 마늘의 아미노산과 당류의 반응에 의하여 생성된 2-methyl pyrazine, 2,6-dimethyl pyrazine, 2-ethyl-5-methyl pyrazine 등 17개의 pyrazine이 관찰되었다. 건조마늘을 참기름에 볶은 시료에서 확인된 개별 향기성분의 수는 모든 마늘시료 중에서 가장 많았고 향기성분의 총 함량도 마늘의 것과 거의 동일하여 차이가 없었으나 sulfur compounds의 함량은 마늘의 27%에 해당되었다. 건조마늘을 콩기름과 참기름으로 가열함으로써 그 함량이 마늘 자체의 것보다 오히려 증가한 것은 diallyl sulfide, methyl allyl disulfide, dimethyl trisulfide이었다. 마늘에서 그 함량이 가장 많았고 마늘의 독특한 향기성분을 내는 diallyl disulfide는 건조하여 참기름으로 가열함으로써 파괴되어 완전히 소멸되었다.

• 대한한방내과학회지
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• 제29권1호
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• pp.258-264
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• 2008

Objectives : The aim of this study was to confirm the characteristics of oral malodor patients by evaluating the differences of salivary flow rate, secretory immunoglobulin A (sIgA) level in saliva between the patient and control groups, and the correlation with the tongue coating, volatile sulfur compound (VSC), salivary flow rate and sIgA level in saliva in the patients group. Methods : Forty-seven patients with oral malodor and twenty healthy volunteers were included in this study. Their tongue coating was assessed with the Winkel tongue coating index, and salivary flow rate, sIgA concentrations in saliva and the level of VSC in oral cavity were measured. Results : There were no significant differences of the salivary flow rate and the sIgA level in saliva between the patient and control groups, but there was a significant relationship between the accumulation of tongue coating and the level of VSC in oral cavity. Conclusions : Our results suggest that tongue coating is closely related to oral malodor, but further studies are needed to confirm the relationship between tongue coating and sIgA level in saliva.

• Journal of Oral Medicine and Pain
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• 제23권3호
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• pp.263-270
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• 1998

Considering various factors contributing oral malodor, the accurate prediction of prognosis is very important to both clinician and patients. The present study has been performed to invetigate the relationship between treatment effeicacy and pre-treatment volatile sulfur compounds (VSC) level. Ninety patients were divided into three groups, A(<150ppb), B(150< <200ppb), and C(>200ppb) groups, according to pre-treatment VSC level detected by Halimeter, and each group included 30 patients. Routine therapeutic measures for oral were provided to each patient which consisted of oral prophylaxis, tooth brushing and flossing instruction, tongue scraping by proper device, and gargling of 0.25% ZnCl2 Solution. The group with high pre-treatment VSC level (>150ppb) showed significant reduction of VSC level at 1 and 3 weeks after. However, the group with low pre-treatment VSC level (<150ppb) did not show any significant reduction during the experimental periods. Collectively, the results suggested that patients with high pre-treatment VSC level show better prognosis.

• Food Science and Biotechnology
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• 제14권3호
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• pp.428-432
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• 2005

To compare volatile compounds in bulgogi cooked by different heating procedures, bulgogi was prepared by convection oven, electric pan and charcoal grill. A total of 61 volatile compounds, consisting of 4 pyrazines, 10 sulfur-containing compounds, 7 carbonyls, 7 alcohols, 7 aliphatic hydrocarbons, 25 terpene hydrocarbons, and 1 miscellaneous compound, were tentatively identified in bulgogi cooked by the three heating methods. Comparatively, the difference in volatile compounds identified in bulgogi using the three different heating methods was not significant, except for sulfur-containing compounds and carbonyls which were detected at higher levels in the bulgogi cooked by convection oven than in that cooked by the other two heating methods. On the other hand, some compounds, such as furfural, benzaldehyde, and (E,E)-2,4-decadienal, were detected only in the bulgogi cooked by charcoal.

• ALGAE
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• 제18권1호
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• pp.83-88
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• 2003