• Title, Summary, Keyword: flavor components

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Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)

  • Park, Eun-Ryong;Lee, Hae-Jung;Kim, Kyong-Su
    • Preventive Nutrition and Food Science
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    • v.5 no.3
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    • pp.119-125
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    • 2000
  • Volatile flavor components of two strawberry (Fragaria ananassa Duch.) varieties, Bogyojosaeng and Suhong, ere extracted by SDE(Simultaneous steam distillation and extraction) using a mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 146 and 153 components in Bogyojosaengand Suhong respectively. There were 49 esters, 25 alcohols, 20 ketones, 24 aldehyds, 6 acids, 9 terpenes and terpene derivatives, 2ethers, 11 unknowns and miscelaneous in Bogyojosaeng and 67 ethers, 9 unknowns and miscellaneous in Suhong. Among these, (E)-2-hexenyl acetae (4.56%) in Bogyojosaeng and (E)-nerolidol (12.38%) in Suhong were major compounds and aceticacid, (E)-2-hexenal, hexyl acetate, ethyl acetate, ethyl butanoate, methyl butanoate, ethyl hexanoate and ${\gamma}$-dodecalactone were the main components in each sample, though there were several differences in composition and threshold of volatile compounds. Total contents of volatile components isolated and identified in Bogyojosaeng an Suhong were 9.010 and 12.527 mg/kg, respectively.

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Volatile Flavor Components of Korean Sancho Fruit and Tree(Zanthoxylum schinfolium) (한국산 산초열매와 나무의 휘발성 향기성분)

  • 이종원
    • The Korean Journal of Food And Nutrition
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    • v.11 no.5
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    • pp.493-498
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    • 1998
  • An attempt was in this to analyzer volatile flavor components of sancho(Zanthoxylum schinfolium). Essential oils in sancho tree and fruit isolated by a simulataneous steam distillation (SDE) methods using n-pentane/diethyl ether as solvent. A total of 57 and 44 components were identified by gas chromatography(GC) and combined gas chromatography spectrometry (GC-MS), respectively. Granyl acetate(29.23%) geraniol (6.80%, p-isopropyl-2-chclohexenone(5.53%), phellandral (4.10%) in sancho fruit and 4, 6, 6-trimethyl-bicyclo(7.47%), T-carvelo(4.60%, ${\alpha}$-cypernone(3.58%) in sancho tree were found to be major volatile flavor. 22 compnents including myrcene, limonene, 1, 8-cinol in sancho fruit and 10 components including 4-(1-methylethyl)-cyclohexanol, methyl undecyl ketone in sancho tree were identified. The contents of unsaturated fatty acids of palmitic acid(24.34%), myristic acid(3,68%) in sancho tree was higher than that of the sancho fruit.

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Comparison of Volatile Aroma Components from Saussurea lappa C.B. Clarke Root Oils

  • Chang, Kyung-Mi;Kim, Gun-Hee
    • Preventive Nutrition and Food Science
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    • v.13 no.2
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    • pp.128-133
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    • 2008
  • The volatile flavor components were isolated from the roots of Saussurea lappa C.B. Clarke produced in Korea and China by the hydro distillation, and were analyzed by gas chromatography-mass spectrometry (GC/MS). 63 aroma compounds representing 87.47% of the total peak area were tentatively identified, including 13 alcohols (22.56%), 26 hydrocarbons (21.78%), 4 aldehydes (21.24%), 11 ketones (18.04%), 1 oxide (0.52%), 3 esters (0.16%), 1 carboxylic acid (0.02%) and 4 miscellaneous components (3.15%). 46 volatile flavor components of imported S. lappa C.B. Clarke constituted 65.69% of the total volatile composition were tentatively characterized, consisting of 1 aldehyde (23.32%), 24 hydrocarbons (16.69%), 10 ketones (15.84%), 7 alcohols (8.92%), 1 oxide (0.83%), 2 esters (0.07%) and 1 acid (0.02%). The predominant components of both essential oils were (7Z,10Z,13Z)-7,10,13-hexadecatrienal and dehydrocostuslactone.

국내산 참당귀 추출물의 휘발성 향기성분

  • 곽재진;이재곤;장희진;김옥찬
    • Journal of the Korean Society of Tobacco Science
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    • v.20 no.2
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    • pp.210-217
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    • 1998
  • Volatile flavor components of extracts produced from the domestic angelica root, which are oleoresin and absolutes type, for tobacco flavoring materials were isolated by solvent extraction method and were analyzed by GC and GC/MSD. And then volatile flavor components of oleoresin were compared with volatiles isolated from absolutes. A total of 65 components were identified in the angelica root extracts, from which 41 components were identified in the oleoresin volatiles, contained 15 hydrocarbons, 12 alcohols, 6 acids, 10 esters and 2 miscellaneous components. The major components were hexadecanoic acid (7.79%), methyl palmitate (6.49%), ethyl palmitate (2.02 %) and sesquiterpenes and sesquiterpene alcohols, such as elemol (2.92 %), ${\gamma}$-selinene (2.19%), $\beta$-selinene (2.02%), $\alpha$-eudesmol (3.49%) and $\beta$-eudesmol (6.12%). On the other hand, volatiles of absolutes, from which 60 components were identified, contained 28 hydrocarbons, 14 alcohols, 5 acids, 10 esters and 3 miscellaneous components. The major components were hyrocarbons, such as undecane (5.11 %), dodecane (3.10%) and pentadecane (1.14 %), and $\alpha$-muurolene (1.64 %), ${\gamma}$-selinene (1.49%), $\beta$-selinene (2.12 %), $\alpha$-eudesmol (2.25%), $\beta$-eudesmol (4.87%), hexadecanoic acid (12.67%) and hexanoic acid (1.87 %).

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Analysis of Volatile Flavor Components from Perilla frutescens var. acuta and Sensory Evaluation as Natural Spice (소엽의 휘발성 향미성분 분석 및 향신료로서의 관능적 평가)

  • 정미숙;이미순
    • Korean journal of food and cookery science
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    • v.16 no.3
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    • pp.221-225
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    • 2000
  • This study was conducted to investigate the usefulness of Perilla frutescens var. acuta as a natural spice. Volatile flavor components of dried Perilla frutescens var. acuta 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 24 components, including 4 hydrocarbons, 3 aldehydes, 8 alcohols, 4 esters, 3 acids and 2 miscellaneous components were identified in the essential oils. L-Perillaldehyde was found to be the major volatile flavor component of dried Perilla frutescens var. acuta. The masking effects of Perilla frutescens var. acuta on meaty and fishy flavor were measured by sensory evaluation. Meaty flavor was significantly reduced with the addition of 0.05%, 0.1%, and 0.2% Perilla frutescens var. acuta. The addition of 0.1% and 0.2% powdered Perilla frutescens var. acuta also reduced the fishy flavor of mackerel.

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Antimicrobial Activity and Components of Extracts from Agastache rugosa during Growth Period

  • Song, Jong-Ho;Kim, Min-Ju;Kwon, Hyuk-Dong;Park, In-Ho
    • Preventive Nutrition and Food Science
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    • v.6 no.1
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    • pp.10-15
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    • 2001
  • Antimicrobial activities of volatile flavor, water and methanol extracts from Agastache rugosa were investigated. The volatile flavor extract was obtained from A. rugosa by simulataneous distillation-extraction (SDE) method. Antimicrobial activity was investigated by disc diffusion method against several microorganisms, four species of Gram positive, three species of Gram negative and tow species of yeast. The volatile flavor extracts had strong antimicrobial activity againstc. utilisand S. cerevisiae. During the growth period, a difference in antimicrobial activity among volatile flavor extracts from A. rugosa was not shown. The water extract of above 10 mg/disc showed antimicrobial activity. Methanol extracts from A. rugosa harvested in June showed antimicrobial activity against tested Gram positive and Gram negative bacteria, showed weak antimicrobial activity against the bacteria from those harvested in July and August. In particular, antimicrobial activity against V. parahaemolyticus was stronger than that against other bacteria. Water and methanol extracts did not inhibit yeast. C. utilis and S. cerevisiae. To further elucidate the effective components, volatile flavor extracts was analyzed by GC/MS. harvested in June, the components included 8 phenols (93.031%), 18 terpenes (5.230%), 12 alcohols (1.300%) 8 alkanes (0.181%), 1 ester (0.056%), 2 ketones (0.033%), 2 aldehydes (0.011%) and 1 pyrrole (0.007%). In July, the components included 6 phenols (94.366%), 19 terpenes (3.394%), 11 alcohols (2.045%), 1 ester (0.039%), 2 ketones (0.028%), 1 furan (0.005%) and 1 aldehyde (0.005%). And in August, the components included 7 phenols (95.270%), 19 terpenes (2.951%), 13 alcohols (1.399%), 1 ester (0.063%), 2 aldehydes (0.016%), 2 ketones (0.011%), 1 alkane (0.006%), 1 acid (0.005%) and 1 pyrrole (0.005%). The major component of volatile flavors was estragole, a phenolic compound.

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Analysis of Volatile Flavor Components from Allium senescens (두메부추의 휘발성 향기성분 분석)

  • 이미순;정미숙
    • Korean journal of food and cookery science
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    • v.17 no.1
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    • pp.55-59
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    • 2001
  • To investigate the usefulness of Allium senescens as a aromatic edible plant, volatile flavor components and flavor pattern were analyzed. Essential oils of fresh and freeze dried Allium senescens were extracted by SDE(simultaneous steam distillation and extraction) method using diethyl ether as solvent. And their volatile flavor components were analyzed by gas chromatography(GC) and gas chromatography-mass spectrometry (GC-MS). A total of 46 components, including 11 hydrocarbons, 9 aldehydes, 4 alcohols, 2 esters, 7 acids, 4 ketones and 9 sulfur containing compounds were identified in fresh Allium senescens. In freeze dried Allium senescens, 8 hydrocarbons, 5 aldehydes, 3 alcohols, 5 esters, 2 acids, 3 ketones and 4 sulfur containing compounds were identified. Volatile flavor patterns of Chinese chive and Allium senescens were compared using electronic nose. The score of first principal component was significantly different in Allium senescens and Chinese chive.

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Tentative Identification of Ginseng Flavor Components by Capillary Gas Chromatography and Mass Spectrometry (모세관(毛細管) GC/MS에 의한 인삼향기성분(人蓼香氣成分)의 일차적(一次的) 동정(同定))

  • Park, Nae-Joung;Kim, Man-Wook
    • Applied Biological Chemistry
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    • v.27 no.4
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    • pp.259-263
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    • 1984
  • Volatile flavor components of raw ginseng were collected from the manufacturing process of ginseng extract. Flavor components were separated by capillary column chromatography using SE-54 stationary phase and individual components were identified by means of GC/MS. Twenty six compounds including monoterpenes, esters, ethers, and sesquiterpenoids were tentatively identified. Major flavor components characteristic to ginseng appeared to he sesqiterpenoids such as ${\alpha}-gurjunene,\;{\beta}-maaliene,\;{\alpha}-guaiene,\;{\beta}-patchoulene$, (-)aromadendrene, and ${\beta}-elemene$.

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Volatile Components of Korean Native Tea Leaves (Camellia sinensis O. Kuntze) (한국(韓國) 자생차엽(自生茶葉)의 향기성분(香氣成分))

  • Park, Jang-Hyun
    • Korean Journal of Soil Science and Fertilizer
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    • v.30 no.3
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    • pp.295-300
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    • 1997
  • Flavor components of natively grown tea plant(Camellia sinensis O. kuntze) in Korea, collected from 12 locations, were analyzed by gas chromatograph and mass spectrometer. Seventy to eighty flavor components in tea leaves were separated by GC. Total 52 flavor components were identified by comparing gas chromatograhp retention time and mass spectral date. They were classified as 19 alcohols, 5 aldehydes, 2 hydrocarbons, 6 ketones, 4 esters, 3 lactones, 2 acids, 3 phenols, 4 pyrazines, and 4 nitrogenous compounds. Major compounds identified were geraniol, linalool oxide, 1-hexanol and ethanol.

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Volatile Flavor Components in Chinese Quince Fruits, Chaenomeles sinensis koehne (모과의 휘발성 Flavor 성분에 관한 연구)

  • Chung, Tae-Young;Cho, Dae-Sun;Song, Jae-Chul
    • Korean Journal of Food Science and Technology
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    • v.20 no.2
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    • pp.176-187
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    • 1988
  • Volatile flavor components in the Chinese quince fruits were trapped by simultaneous steam distillation-extraction method, and these were fractionated into the neutral, the basic, the phenolic and the acidic fraction. In the identification of carboxylic acids, the acidic fraction was methylated with diazomethane. Volatile flavor components in these fractions were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The total of one hundred and forty-five compounds from the steam volatile concentrate of the Chinese quince fruits were identified: they were 3 aliphatic hydrocarbons, 1 cyclic hydrocarbon, 4 aromatic hydrocarbons, 9 terpene hydrocarbons, 17 alcohols, 3 terpene alcohols, 6 phenols, 21 aldehydes, 7 ketones, 28 esters, 27 acids, 3 furans, 2 thiazoles, 2 acetals, 3 lactones and 9 miscellaneous ones. The greater part of the components except for carboxylic acids were identified from the neutral fraction. The neutral fraction gave a much higher yield than others and was assumed to be indispensable for the reproduction of the aroma of the Chinese quince fruits in a sensory evaluation. According to the results of the GC-sniff evaluation, 1-hexanal, cis-3-hexenal, trans-2-hexenal, 2-methyl-2-hepten-6-one, 1-hexanol, cis-3-hexenol, trans, trans-2, 4-hexadienal and trans-2-hexenol were considered to be the key compounds of grassy odor. On the other hand, esters seemed to be the main constituents of a fruity aroma in the Chinese quince fruits.

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