• Applied Biological Chemistry
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• v.33 no.1
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• pp.62-67
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• 1990

The volatile oils of the fresh leaf and seed of parsley(Petroselinum crispum) were isolated by simultaneous steam distillation and extraction procedure. The compositions of the resulting oils were investigated by gas chromatography and gas chromatography-mass spectrometry. The volatile oil contents of leaf and seed were 0.06 % and 3.11 %, respectively. Fifty-eight components including 15 partially characterized components were identified in leaf oil and 23 components in seed oil. Seven of them are suggested as new parsley leaf volatiles. Terpenoids were represented as much as 46.4 % of total leaf volatiles and 49.3 % of total seed volatiles. The leaf volatiles contained a lot of myrcene(3.02%), 4-isopropenyl-1-methyl benzene(4.52%) and p-1,3,8-menthatriene(10. 49 % ), but the seed volatiles were characterized by greater quantities of the isomers, ${\alpha}-pinene$(22.28 %) and ${\beta}-pinene$(16.20 %), although these compounds were contained only trace in leaf volatiles. Of the components identified in both oils, the most abundant component was myristicin, constituting 21.80 % of the leaf volatiles and 47.54 % of the seed volatiles.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.662-683
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• 2024

Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related compounds, taste active values (TAVs) and umami equivalency, sugars, lipid oxidation, Maillard reaction products] and volatile compounds, were investigated. Notably, inosine monophosphate and Glu/Gln were the major compounds contributing to umami taste, as indicated by the highest TAVs in all samples. Raw had higher TAVs than cooked ones, indicating that heat-cooking removes these desirable flavor and taste compounds. This could be proportionally associated with the increase in aldehyde, ketone, and nitrogen-containing volatiles in all cooked samples. GR showed the highest thiobarbituric acid reactive substances (1.46 mg malonaldehyde/kg sample) and browning intensity (0.73), indicating the greatest lipid oxidation and Maillard reaction due to the higher temperature among all cooked samples (p<0.05). In contrast, SV and Raw exhibited similar profiles, indicating that low cooking temperatures preserved natural goat meat flavor, particularly the goaty odor. The principal component analysis biplot linked volatiles and non-volatiles dominant for each cooked sample to their unique flavor and taste. Therefore, these findings shed light on cooking method selection based on desirable flavor and preferences.

• 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.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.1048-1064
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• 2005

Detection of specific compounds influencing food flavor quality is not easy. Electronic nose, comprised of electronic chemical sensors with partial specificity and appropriate pattern recognition system, is capable of recognizing simple and complex volatiles. It provides fast analysis with simple and straightforward results and is best suited for quality control and process monitoring of flavor in food industry. This review examines application of electronic nose in food analysis with brief explanation of its principle. Characteristics of different sensors and sensor drift. and solutions to related problems are reviewed. Applications of electronic nose in food industry include monitoring of fermentation process and lipid oxidation, prediction of shelf life, identification of irradiated volatile compounds, discrimination of food material origin, and quality control of food and processing by principal component analysis and neural network analysis. Electronic nose could be useful for quality control in food industry when correlating analytical instrumental data with sensory evaluation results.

• Applied Biological Chemistry
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• v.39 no.6
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• pp.517-520
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• 1996

To identify the volatiles of Platycodon roots, the three-year-old and the 24-year-old Platycodon roots cultivated in a local farm were extracted with ethyl ether by SDE method. 54.71mg% and 80.01mg% of volatile components were collected in the three-year-old and in 24-year-old Platycodon roots, respectively. As a result of GC/MS(TIC) analysis, 24 and 28 compounds were identified, respectively; The amounts of volatile components such as hexanol, trans-2-hexenol and nonanal in 24-year-old roots were detected above ten times than those in 3-year-old roots. The Volatiles of 24-year-old roots were fractionated by SCC and identified by GC/MS to be 10 hydrocarbons, 8 alcohols, 10 aldehydes, 5 esters, 6 acids and 1 unknown compound as the major components. The species and total amounts of volatile component in 24-year-old Platycodon roots were considered to be higher than those in 3-year-old Platycodon roots. *Abbreviations 1. Platycodon : platycodon grandiflorus (jacquin) A. De Candolle. 2. SDE : Simultaneous Distillation Extraction 3. SCC : Silicagel Column Chromatography 4. GC : gas chromatography 5. GC/MS : Gas Chromatography-Mass Spectrometer 6. TIC : Total Ion Chromatogoraphy

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.153-156
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• 2001

Traditional static headspace and headspace solid-phase microextraction(SPME) techniques were compared for their effectiveness in the extraction of volatile flavor compounds from the headspace of persimmon vinegar. The adsorption condition of SPME fiber for equilibrated headspace vapor was selected as $80^{\circ}C$ and 20 min. Total FID response for volatiles of persimmon vinegar was exactly higher such as total peak area $18.18{\times}10^6$ in SPMEGC technique than total peak area $1.35{\times}10^6$ in static headspace-GC. The major volatiles in persimmon vinegar were acetic acid, ethyl acetate, 3-hydroxy-2-butanone, ethanol, phenethyl alcohol. From static headspace-GC technique, 3 acids, 3 aldehydes, 5 alcohols, 9 esters and 1 ketone were identified. From SPME-GC technique, total 34 compounds including 6 acids, 7 aldehydes, 6 alcohols, 9 esters, 2 hydrocarbones, 1 ketone, 3 others were detected. Also the ratio for benzaldehyde, phenethylacetate and phenethylalcohol were higher in SPME-GC.

• 제어로봇시스템학회:학술대회논문집
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• 2000.10a
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• pp.405-405
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• 2000

We designed the artificial olfactory sensing system (Electronic Nose) using MOS type sensor array fur recognizing and analyzing odour. The response of individual sensors of sensor array, each processing a slightly different response towards the sample volatiles, can provide enough information to discriminate between sample odours. In this paper, we applied clustering algorithm for dimension reduction, such as linear projection mapping (PCA method), nonlinear mapping (Sammon mapping method) and the combination of PCA and Sammon mapping having a better discriminating ability. The odours used are VOC (Volatile chemical compound) and Toxic gases.

• Applied Biological Chemistry
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• v.33 no.2
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• pp.116-119
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• 1990

The volatile components of the barks of Eucommia ulmoides Oliver were extracts simutaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS. Forty nine componets, including 4 acids, 11 alcohols, 9 aldehydes, 4 esters, 3 ketones, 16 hydrocarbons, 1 lactone were confirmed in Eucommiae cortexs. Among total volatiles the most component was caproic acid comprising about 18.1%.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.261-265
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• 1990

The volatile components of Eucommiae foliums were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined gas chromatography (GC) and gas chromatography-mass spectrometry(CC-MS). Thirty five components, including 7 alcohols, 3 aldehydes, 4 ketones, 2 esters. 18 hydrocarbons and 1 phenol were confirmed in Eucommiae foliums. Among total volatiles the main component it appeared to be 2-ethyl furyl acrolein, comprising about 31.4%.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.700-705
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• 2009

In this study, the volatile compounds in 9 commercial fermented soybean pastes were extracted and analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), respectively. A total of 63 volatile components, including 21 esters, 7 alcohols, 7 acids, 8 pyrazines, 5 volatile phenols, 3 ketones, 6 aldehydes, and 6 miscellaneous compounds, were identified. Esters, acids, and pyrazines were the largest groups among the quantified volatiles. About 50% of the total quantified volatile material was contributed by 5 compounds in 9 soybean paste samples; ethyl hexadecanoate, acetic acid, butanoic acid, 2/3-methyl butanoic acid, and tetramethyl-pyrazine. Three samples (CJW, SIN, and HAE) made by Aspergillus oryzae inoculation showed similar volatile patterns as shown in principal component analyses to GC-MS data sets, which showed higher levels in ethyl esters and 2-methoxy-4-vinylphenol. Traditional fermented soybean pastes showed overall higher levels in pyrazines and acids contents.