• Title, Summary, Keyword: flavor components

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Analysis of Volatile Flavor Components of Pleurospermum kamtschaticum (누룩치의 휘발성 향미성분 분석)

  • 정미숙;이미순
    • Korean journal of food and cookery science
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    • v.14 no.5
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    • pp.541-546
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    • 1998
  • Volatile flavor components in leaf and petiole of fresh Pleurospermum kamtschaticum H$\_$OFFM/ were extracted by SDE (simultaneous steam distillation and extraction) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the Rl of GC and mass spectrum of GC-MS. A total of 31 components, including 15 hydrocarbons, 4 aldehydes, 1 ketone, 5 alcohols, 2 esters, 3 acids and 1 oxide were identified in the essential oils. (Z)-${\beta}$-Farnesene, (Z, E)-${\alpha}$-farnesene and farnesene were the major volatile flavor components in fresh Pleurospermum kamtschaticum. Volatile flavor patterns of Pleurospermum kamtschaticum were analyzed using electronic nose. Sensor T30/1 and PA2 that were sensitive to alcohols had the highest resistance for fresh Pleurospermum kamtschaticum. Resistance of six metal oxide sensors was decreased in dried sample compared with fresh one.

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Volatile Flavor Components in Watermelon(Citrullus vulgaris S.) and Oriental Melon(Cucumis melo L.) (국내산 수박(Citrullus vulgaris S.) 과 참외(Cucumis melo L.) 의 휘발성 향기성분)

  • Kim, Kyong-Su;Lee, Hae-Jung;Kim, Sun-Min
    • Korean Journal of Food Science and Technology
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    • v.31 no.2
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    • pp.322-328
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    • 1999
  • Volatile flavor components of watermelon (Citrullus vulgaris S.) and oriental melon (Cucumis melo L.) obtained by simultaneous steam distillation and extraction apparatus were separated by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). Thirty seven and fifty five volatile flavor components were identified in watermelon and oriental melon, respectively. (Z)-3-Nonen-1-ol, (Z,Z)-3,6-nonadien-1-ol, (E,Z)-2,6-nonadienal and (E)-2-nonenal containing unsaturated nine carbon atoms were the characteristic flavor components of watermelon. $C_{9}-Unsaturated$ esters including (Z)-3-nonenyl acetate, (Z)-6-nonenyl acetate, (Z,Z)-3,6-nonadienyl acetate and thioester were important components in the flavor profile of oriental melon.

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Changes of Volatile Flavor Components of Domesticated Codonopsis lanceolata According to Various Storage Conditions (재배더덕의 저장 및 유통조건에 따른 향기 성분의 변화)

  • Kim Jun-Ho;Choi Moo-Young;Oh Hae-Sook
    • Korean Journal of Plant Resources
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    • v.19 no.1
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    • pp.112-119
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    • 2006
  • We investigated the changes in the volatile flavor components of domesticated Codonopsis lanceolata, which were packed in woven polypropylene (WP) film or low density polyethylene (LDPE) film and stored for 15 and 30 days at refrigerated ($2{\sim}4^{\circ}C$) or room ($18{\sim}20^{\circ}C$) temperature (hereafter referred to as WP-RE-15, WP-RO-15, LDPE-RE-15, LDPE-RO-15, WP-RE-30, WP-RO-30, LDPE-RE-30 and LDPE-RO-30). 167 volatile flavor components were identified in the fresh domesticated Codonopsis lanceolata by GC/MS. The volatile flavor components which were identified in the domesticated Codonopsis lanceolata stored for 15 days were as follows ; LDPE-RE (117 components), WP-RO (65 components), WP-RE (49 components), and LDPE-RO (48 components). After 30 days, the numbers of components were as follows : LDPE-RE (99 components), WP-RO (94 components), WP-RE (46 components), and LDPE-RO (85 components). In all conditions, the following 7 volatile flavor components were identified; 1-hexadecene, 2,6-dimethyl-2-octanol, 2-methyl-2-dodecanol, ${\alpha}$-cedrene, ${\beta}-selinene$, farnesane, and isoledene. According to the sensory evaluation, the freshness of domesticated Codonopsis lanceolata was best maintained with LDPE film and under chilled conditions.

Analysis of Volatile Flavor Components from Zanthoxylum schinifolium and Sensory Evaluation as Natural Spice (산초의 휘발성 향미성분 분석 및 향신료로서의 관능적 평가)

  • 이미순;정미숙
    • Korean journal of food and cookery science
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    • v.16 no.3
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    • pp.216-220
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    • 2000
  • Volatile flavor components in the fruits of dried Zanthoxylum schinifolium were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 30 components, including 6 hydrocarbons, 4 aldehydes, 8 alcohols, 5 esters, 4 acids and 3 miscellaneous components were identified in the essential oils. Geranyl acetate, ${\beta}$-phellandrene, D-limonene and citronellal were found to be major volatile flavor components in fruits of dried Zanthoxylum schinifolium. The masking effects of Zanthoxylum schinifolium on meaty and fishy flavor were measured by sensory evaluation to investigate the usefulness of Zanthoxylum schinifolium as a natural spice. Meaty flavor was significantly reduced with the addition of 0.05% and 0.1% Zanthoxylum schinifolium. And the addition of 0.l% powdered Zanthoxylum schinifolium also reduced the fishy flavor of mackerel.

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Volatile Flavor Components of Soybean Paste(Doenjang) Prepared from Different Types of Strains (균주를 달리한 된장의 향기 성분)

  • Park, Jung-Suk;Lee, Myung-Yul;Kim, Kyong-Su;Lee, Taik-Soo
    • Korean Journal of Food Science and Technology
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    • v.26 no.3
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    • pp.255-260
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    • 1994
  • Four types of soybean paste(Doenjang), using traditional meju, koji, natto meju and mixture of koji and natto meju, were manufactured and fermented for 90 days. Analyzed volatile flavor components by GC-MS were confirmed to be thirty-six components including 5 alcohols, 5 aldehydes. 8 ketones, 3 acids, 9 esters and 6 miscellaneous ones. Traditional soybean paste tested had 29 components, koji and koji-natto soybean paste $26{\sim}24$ and natto soybean paste had 20 ones. Alcohol was found to be the most abundant volatile flavor components in all samples group. Traditional soybean paste had higher ratio of carbonyl to ester than any other types of soybean paste while koji-natto soybean paste had the lowest ratio of their components. The newly identified five volatile flavor components were 3-ethoxy-l-propene, dihydro-2-methyl-3-furanone. 1-hydroxy-2-propanone, 1-(2-furanyl)ethanone and 2-acethyl ethylhexanoate.

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The Comparison of Flavor Components Extracted from Elsholtzia ciliata and Elsholtzia splendens (향유와 꽃향유의 향기성분 조성 비교)

  • Lee Jae-Gon;Kwang Jae-Jin;Lim Heung-Bin;Jeong Jae-Hoon
    • Journal of the Korean Society of Tobacco Science
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    • v.26 no.2
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    • pp.109-116
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    • 2004
  • This study was conducted to investigate the composition of flavor components of Elsholtzia ciliata and Eisholtzia splendens in order to obtain basic informations for the application of tobacco and food industry. Flavor components extracted were divided into three fractions ; essential oil, absolute and oleoresin from E. ciliata and E. splendens. Essential oil was extracted by simultaneous steam distillation(SDE), absolute and oleoresin were extracted by $100\%$ n-hexane and $50\%$ ethanol, respectively. Yields of the essential oil, absolute and oleoresin fractions from E. ciliata were $0.34\%,\;11.34\%\;and\;15.24\%,$ and those from E. splendends were $0.28\%,\;12.45\%\;and\;9.95\%$, respectively. The major components of essential oil of E. ciliata were naginata ketone$(29.37\%)$, elsholtzia ketone$(14.37\%)$ and rosefuran$(11.76\%)$. The major components of essential oil of E. splendens were 2-cyclohexen-1-one$(26.81\%)$, elsholtzia ketone$(13.46\%)$ and naginata ketone$(5.26\%).$ The composition of flavor components showed a slight difference between essential oils of E. ciliata and E. splendens. The major components of absolute fraction from E. ciliata were linoleic acid$(12.07\%),$ palmitic acid$(10.46\%)$ and 2-cyclohexene-1-one$(5.39\%).$ And those from E. splendens were linoleic acid$(12.38\%),$ palmitic acid$(9.47\%)$ and naginata ketone$(8.86\%).$ Ethyl linoleolate was a major component in oleoresin of E. ciliata and E. splendens.

Volatile Components in the Soy Sauce Manufactured by Bacillus Species and Fused Yeast

  • Kim, Haeng-Ja;Lee, Eun-Ju;Shin, Ok-Sun;Ji, Won-Dae;Choi, Myeong-Rak;Kim, Jong-Kyu
    • Journal of Microbiology and Biotechnology
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    • v.6 no.3
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    • pp.194-201
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    • 1996
  • To develop a method appropriate for mass production in a factory, we manufactured soy sauce with Bacillus species SSA3-2M1 and fused ST723-F31 at $30^{\circ}C$ with aeration of 1/3 vvm for 40 days. The flavor components extracted from the manufactured soy sauce were fractionated to neutral, acidic, basic and phenolic fraction and identified by GC-mass. Among the 60 kinds of identified flavor components, 16 and 23 components were detected in traditional Korean soy sauce and soybean paste, respectively. There were three peak regions that smelled like soy sauce with the GC sniffing test of flavor components and 2, 6-dimethyl pyrazine, benzaldehyde, 2-methoxy phenol, phenol and benzeneethanol which were identified as character impact compounds of traditional Korean soy sauce and soybean paste were identified in the region that smelled like soy sauce. It is therefore considered possible to achieve mass production of soy sauce with standard quality by Bacillus species SSA3-2M1 and fused ST723-F31 in the factory.

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Changes of Physicochemical and Flavor Components of Ume According to Varieties and Picking Date (매실 품종과 수확 시기에 따른 이화학적 특성과 향기성분의 변화)

  • Song, Bo-Hyeon;Choe, Gap-Seong;Kim, Yong-Du
    • Korean Journal of Food Preservation
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    • v.4 no.1
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    • pp.77-85
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    • 1997
  • This study aims to determine the optimal picking time and the favorate variety for Ume processing. The changes of physicochemical components and flavors of 6 varieties of the Ume were investigated during maturing. Average weight of the fruit increased to the range of 151-292% from 70 days to 90 days after blooming. The hardness of fruit decreased during maturing and Koume variety was not suitable for processing among the last harvesting samples. Moisture and ash were reached to 89-91%, 0.57-0.69%, respectively, and the ash content increased during maturing. Among the Ume varieties, relatively high content of total acid was observed in Oshuku and Koume. The major organic acid were malic, citric, succinic, and tartaric acid. The content of malic acid decreased significantly, whereas citric acid increased during maturing. Thirty five kinds of flavor components were identified from the Ume fruit and main components were ethyl acetate, butyl acetate, and organic acid derivatives. Koume contained a large amount of flavor components among the Ume and the content increased during maturing.

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Volatile flavor components of Dioscorea japonica (참마의 휘발성 풍미성분)

  • Lee, Mie-Soon;Choi, Hyang-Sook
    • Korean Journal of Food Science and Technology
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    • v.26 no.1
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    • pp.68-73
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    • 1994
  • An attempt was made to derermine the volatile flavor components of Dioscorea japonica. Essential oils from roots of the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Fifty nine volatile flavor components, including 35 hydrocarbons, 5 aldehydes, 1 ketone, 9 alcohols, 2 esters, 3 acids and 4 miscellaneous ones were confirmed in the young roots of Dioscorea japonica. Forty two components, including 23 hydrocarbons, 2 aldehydes, 7 alcohols, 1 ester and 8 acids and 1 miscellaneous one were confirmed in the roots of mature stage. ${\sigma}-3-Carene$ and dodecanoic acid were regarded as the most abundant components in young and mature roots repectively. The profile of volatile flavor components was markedly different in young and mature roots of Dioscorea japonica.

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Effect of Electron-Beam Irradiation on Flavor Components in Pear (Pyrus pyrifolia cv. Niitaka) (전자선 조사가 신고배의 향기성분에 미치는 영향)

  • Kim, Won;Shim, Sung-Lye;Ryu, Keun-Young;Jun, Sam-Nyeo;Jung, Chan-Hee;Seo, Hye-Young;Song, Hyun-Pa;Kim, Kyong-Su
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.2
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    • pp.195-202
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    • 2008
  • This study was performed to examine the effects of electron beam irradiation on volatile flavor components of Shingo pear (Pyrus pyrifolia cv. Niitaka) and on their changes according to storing period following irradiation. Volatile flavor components in pear were extracted using simultaneous steam distillation and extraction (SDE) apparatus and analyzed by GC/MS. 46 components were identified in control whereas 45, 44, 48 and 51 components were identified in irradiated samples by electron beam at 0.25, 0.5, 1, and 3 kGy, respectively. Hexanal, n-hexanol, and (E)-2-hexenal were identified as the major volatile flavor components of all samples. The characteristic volatile flavor components of irradiated pear by electron beam were similar to those of control, and their effects depending on irradiation source were not different. In addition, there was no noticeable change in volatile flavor components of pear with storage at $4^{\circ}C$ for 30 days or with irradiation. Sensory evaluation indicated that the consumer receptiveness tended to be higher at a low level of radiation dose under 1 kGy than control, albeit not significant. Therefore, electron beam irradiation at low level of radiation dose under 1 kGy could be considered as an effective method to exterminate vermin and thus to improve the shelf-stability of pear without deterioration.