• Journal of Life Science
• /
• 제21권2호
• /
• pp.292-299
• /
• 2011

This study compared volatile flavor profiles of 4 commercial vinegar beverages (Italian vinegar beverage (IVB), Japanese vinegar beverage (JVB), Japanese Yuzu-Ponz (JYP), and Korean white wine vinegar beverage (KWVB)). Flavor components of vinegar beverages (VBs) were determined using SPME/GC/MSD. The profiles of VBs were as follows; IVB (11 acids, 17 esters, 10 alcohols, 8 aldehydes, 3 terpenes, 4 aromatic hydrocarbons, 9 ketones), JVB (7 acids, 8 esters, 9 alcohols, 7 aldehydes, 13 terpenes, 7 aromatic hydrocarbons, 1 ketones, 3 miscellaneous compounds), JYP (3 acids, 12 esters, 8 alcohols, 7 aldehydes, 63 terpenes, 6 aromatic hydrocarbons, 2 ketones, 5 miscellaneous compounds), KWVB (10 acids, 10 esters, 9 alcohols, 8 aldehydes, 2 terpenes, 5 aromatic hydrocarbons, 4 ketones, 2 miscellaneous compounds). IVB and JVB showed similar flavor compositions (acids, ketones and esters in particular), whereas major components in JYP and KWVB were terpenes (79.6%) and acids (81.0%), respectively. Five compounds including 2-phenylethyl acetate (floral, fruity, sweet odor), 2-phenylethanol (floral, rose odor), vitispirane (fruity odor), geranylacetone (fragrant odor) and acetic acid were identified as major components in balsamic vinegar beverages.

• Korean Journal of Food Science and Technology
• /
• 제29권4호
• /
• pp.641-647
• /
• 1997

Volatile flavor components in whole edible portion, stem and leaf of fresh angelica (Angelica keiskei Koidz) were extracted by SDE (simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components in aroma concentrate was mostly based on the RI of GC and mass spectrum of GC/MS. Twenty five hydrocarbons, 15 alcohols, 3 aldehydes, 6 esters, 2 ketones and 1 acid were identified in the whole edible portion of angelica. Twenty hydrocarbons, 13 alcohols, 4 esters and 1 acid were identified in the stem sample of angelica. Nineteen hydrocarbons, 11 alcohols, 4 aldehydes, 6 esters, 2 ketones and 1 acid were identified in the leaf sample of angelica. ${\gamma}-Terpinene$, germacrene B, ${\delta}-3-carene$, cis-3-hexen-1-ol, ${\gamma}-muurolene$ and ${\gamma}-elemene$ were the main components in each edible portions of angelica. The terpenoid compounds in volatile flavor components identified from whole edible portion, stem and leaf samples were confirmed as 75.76%, 86.42% and 78.21%, respectively. These results suggest that terpenoid compounds have a great effect on the flavor characteristics of angelica.

• Proceedings of the Korea Contents Association Conference
• /
• 한국콘텐츠학회 2015년도 춘계 종합학술대회 논문집
• /
• pp.267-268
• /
• 2015

카카오에 함유되어 있는 향기성분을 열탈착 가스크로마토 질량분석기(TD GC/MS)를 이용하여 실시하였다. 그 결과 hydrocarbone류 10종, alcohol류 3종, aldehyde류 7종, ketone류 3종 및 carboxylic acid류 4종 등 총 27종의 향기성분이 동정되었다. 그 중에서 carboxylic acid류의 향기성분이 55.88%로 가장 많이 함유되어 있었다. 그 다음으로 알데히드류가 13.80%, 케톤 화합물이 11.90% 그리고 모노테르펜 화합물이 11.7% 함유되어 있음을 확인하였다.

• Journal of the Korean Chemical Society
• /
• 제19권6호
• /
• pp.468-470
• /
• 1975

• Journal of the Korean Chemical Society
• /
• 제52권6호
• /
• pp.712-716
• /
• 2008

• Proceedings of the Korea Air Pollution Research Association Conference
• /
• 한국대기환경학회 2002년도 추계학술대회 논문집
• /
• pp.302-303
• /
• 2002

알데히드와 케톤 등의 카르보닐화합물은 인체에 미치는 보건학적 영향과 광화학스모그 형성에 있어서의 주요기인자라는 2가지 측면에서 관심의 대상이 되고 있다. 카르보닐화합물은 제지, 접착제 등과 같은 제조공정에서 또는 차량으로부터 직접 배출될 뿔만 아니라 탄화수소 등의 광산화생성물이기도 하므로 1차 또는 2차 대기오염물로 존재하게 된다.(중략)

• Applied Chemistry for Engineering
• /
• 제16권6호
• /
• pp.755-759
• /
• 2005

This study was based on organic electroluminescence display. Especially, DPAVBi, AVBi and DPVBi for the emitting materials were synthesized by Wittig, Wittig-Horner reaction. This reaction was conducted between phosphorous ylide and 4-(diphenylamino)benzaldehyde, 9-anthraldehyde and benzophenone. The structural property of reaction products were analyzed by FT-IR, $^1H-NMR$ spectroscopy and thermal stability, reactivity and PL property were analyzed by melting point, yield and emission spectrum, respectvely. The photoluminescence spectra of a pure DPAVBi, AVBi and DPVBi were observed at approximately 445nm, 484nm and 450nm, respectively. In this study, it was known that DPAVBi, AVBi, DPVBi had a different reaction properties according to stability of ${\alpha}$-position carbonyl group of the aldehyde, ketone.

• Korean Journal of Food Science and Technology
• /
• 제26권1호
• /
• pp.68-73
• /
• 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.

• Korean journal of food and cookery science
• /
• 제11권2호
• /
• pp.122-125
• /
• 1995

An attempt was made to determine the effect of the volatile components of edible wild grass by cooking. We collect the volatile components of Agrimonia Japonica by dynamic\ulcorner head space method. Samples were analyzed by gas chromatography-mass spectrometry(GC-MS). Thirty-six components, including 16 hydrocarbons, 7 alcohols, 4 esters, 7 benzoid compounds, 1 aldehyde and 1 ketone were confirmed in raw samples. Also 6 hydrocarbons identified in cooked sample. Alpha-pinene and 3-he-xane-ol were regarded as the most abundant components in raw sample. By heating of Japonica, most of the volatile compounds were disappeared, but alpha-pinene was remained abundantly.

• The Korean Journal of Food And Nutrition
• /
• 제10권1호
• /
• pp.1-5
• /
• 1997

The volatile components of Lycium chinensis Miller were isolated by simultaneous steam distillation-extraction(SDE) method and analyzed by combined GC and GC-MS. Fifty-four volatile components, including 12 alcolhols 12 esters, 7 aldehydes, 6 acids, 5 ydrocarbons, 8 ketones, 1 furan and 3 pyrazines were confirmed in the fruit of Lycium chinensis Miller. The major components were hexadecanoic acid ethyl ester, 1-octadecanone, tetrapyrazine, 2-furancarboxaldehyde and ethyl linoleate.