• Title/Summary/Keyword: 휘발성 화합물

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Comparative Analysis of Volatile Flavor Compounds in Taiwan Apple Mango and Philippines Carabao Mango (대만 산 애플 망고와 필리핀 산 카라바오 망고의 휘발성 향기성분 분석)

  • An, Mi-Ran;Keum, Young-Soo;Lee, Si-Kyung
    • Korean Journal of Food Science and Technology
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    • v.47 no.2
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    • pp.191-197
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    • 2015
  • We investigated the physicochemical properties and volatile flavor compounds in Taiwan Apple Mango (TAM) and Philippines Carabao Mango (PCM). The volatile flavor compounds were extracted using solid-phase microextraction (SPME) and analyzed by GC/MS. TAM and PCM have significantly different chemical composition, except for their crude ash. The moisture and crude fat contents were higher in TAM, whereas the crude protein and carbohydrate contents were higher in PCM. The major free sugars in order of concentration were sucrose, fructose, and glucose. We identified 56 and 59 volatile flavor compounds in TAM and PCM, respectively. Terpenes and their derivatives comprised 94.42% of the volatile flavor compounds in TAM, but only 63.79% of those in PCM. The acidic compound contents were higher in PCM than in TAM. ${\delta}$-3-Carene was the dominant flavor compound in these two mango cultivars. ${\alpha}$-Copaene, ${\alpha}$-guaiene, germacrene D, ${\alpha}$-bulnesene, and ${\gamma}$-gurjunene were found only in TAM, whereas ${\beta}$-myrcene, ${\alpha}$-phellandrene, ${\beta}$-phellandrene, ${\alpha}$-terpinolene, and cis-3-hexenyl butyrate were identified in PCM. Based on the results, we suggest that these compounds might contribute to the distinguishing flavor properties in different varieties of mango.

Retardation of Mobility of Gaseous VOCs in the Unsaturated Zone (불포화대중 휘발성 유기화합물 가스의 이동지연현상)

  • 이창수;배우근
    • Journal of Korea Soil Environment Society
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    • v.4 no.2
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    • pp.103-111
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    • 1999
  • This study is on the mathematical modeling and its verification of the retardation phenomenon of gas migration in an unsaturated zone of very little moisture content The adsorption of VOCs onto the surface of the dry medium was taken into account, which has not been usually considered in the conventional models. The trichloroethylene(TCE) gas migration predicted from the mathematical model developed in this study fits the experimental results obtained from a dry glass-bead column and a dry silica sand column very well The model developed in this study gave much better prediction than did a coventional model.

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Identification of Volatile Essential Oil, and Flavor Characterization and Antibacterial Effect of Fractions from Houttuynia cordata Thunb -I. Identification of Volatile Essential Oil Compounds from Houttuynia cordata Thunb -I. Identification of Volatile Essential Oil Compounds from Huttuynia cordata Thunb- (어성초 휘발성 정유성분의 동정과 분획물의 향특성 및 항균활성 -I. 어성초의 휘발성 정유성분의 동정-)

  • Kang, Jung-Mi;Cha, In-Ho;Lee, Young-Kuen;Ryu, Hong-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.2
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    • pp.209-213
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    • 1997
  • Since Houttuynia cordata is well known as a medicinal herb, due to its antibacterial activity on various microorganisms, present investigation was performed to identify the flavor compounds for volatile essential oil. Volatile essential oil was collected by simultaneous distillation-extraction(SDE), and then the oil components were separated on HP-5 capilliary column$(25m{\times}0.25mm\; i.d.)$ and identified those components by GC-MS. Fifty two compounds were isolated from the volatile essential oil of Houttuynia cordata and forty four were positively identified by GC-MS. The volatile compounds were composed mainly of terpenoids(25 classes), aldehydes(7 classes), alcohols(4 classes), ketones(3 classes), acids(1 class) and miscellaneous compounds(4 classes). Of these, the major compounds were ${\beta}-myrcene$, ${\beta}-ocimene$, decanal, 2-undecanone and geranyl propionate.

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Changes in the Volatile Flavor Components of Nutmeg(Myristica fragrans Houttuyn) during Aging (숙성에 의한 육두구(Myristica fragrans Houttuyn)의 향기성분 변화)

  • Kim, Hyean-Wee;Huh, Kyung-Taek;Choi, Chun-Un
    • Korean Journal of Food Science and Technology
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    • v.21 no.6
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    • pp.760-765
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    • 1989
  • The change of volatile flavor components In nutmeg (Kernels of the fruits of Myristica fragrans Houttuyn) during aging at $37^{\circ}C$ were studied by using a fused silica capillary GC & GC/MS. Volatile flavor components having the low boiling point showed a general decrease during aging, but those of the middle and high boiling point showed a reactionary tendency Myristicin and myristic acid among volatile flavor components showing the high boiling point had the amount increased considerably, and those were composed of 24.50% and 18.69% in aging for 6 months, respectively. The amount of whole volatile flavor concentrate showed the increased tendency till the aging period for 4 months, and then subsequently decreased.

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Analysis of VOCs using SPME-GC/MS in ambient air (SPME-GC/MS를 이용한 대기중 휘발성 유기화합물의 분석)

  • 이재환;허귀석;이대운
    • Proceedings of the Korea Air Pollution Research Association Conference
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    • 2001.11a
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    • pp.348-349
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    • 2001
  • 휘발성유기화합물 (VOCs)은 복잡 다양한 발생원에서 배출되고 있다. 1990년에 개정된 미국 공기청정법 (US Clean Air Act Amendments, CAAA)에서는 총 189개의 화합물을 인간환경에 유해한 유해 대기 오염물질 (HAP, hazordous air pollutants)로 분류하고 있다 (MacKensie, A.R 등, 1991). 이 중 미국 EPA에서는 유해 대기오염물질로서 43개의 VOCs를 정하여, TO-14 화합물로서 일컫고 있다 (허귀석, 1999). (중략)

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Volatile Flavor Compounds in Commercial Vinegar Beverages Derived from Fruits (과일유래 시판 식초음료류의 휘발성 향기성분)

  • Jeong, Eun-Jeong;Jeon, Seon-Young;Baek, Jeong-Hwa;Cha, Yong-Jun
    • Journal of Life Science
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    • v.21 no.2
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    • pp.292-299
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    • 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.

Effect of γ-Irradiation on the Volatile Organic Compounds from Leek (Allium tuberosum R.) (부추(Allium tuberosum R.)의 감마선 조사에 의한 휘발성 유기화합물의 성분 변화)

  • Han, Byung-Jae;Yang, Sook-Young;Kim, Jun-Hyoung;Shim, Sung-Lye;Gyawali Rajendra;Lee, Sung-Jin;Kim, Kyong-Su
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.4
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    • pp.513-518
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    • 2005
  • Volatile compounds of $\gamma-irradiation$ leeks (Aillum tuberosum R.) were isolated by simultaneous steam distillation and extraction method (SDE) and analyzed by gas chromatography/mass spectrometry (GC/MS) along with the non-irradiated sample. Leeks were irradiated at dose of 20 kGy and non-irradiated samples were considered as control sample. 56 and 54 compounds were identified in non-irradiated and irradiated samples, respectively. These components included the functional groups; alcohols, aldehydes, esters, ketones, N- and S-containing compounds. S-containing compounds such as dimethyl trisulfide, methyl-(Z)-l-proenyl trisulfide, dimethyl disulfide, 3-ethyl-l,2-dithi-5-ene and methyl allyl disulfide were the major compounds. Methyl-(Z)-l-propenyl trisulfide, diallyl trisulfide, (E)-2-hexanal and 3-ethyl-l,2-dithi-5-ene were clearly decreased by the $\gamma-irradiation$, but dimethyl disulfide, diallyl sulfide, allyl methyl sulfide and pyridine were increased by the $\gamma-irradiation$.

Adsorption Characteristics of Multi-component VOCs Including Poorly Adsorbable Chemicals on Activated Carbonaceous Adsorbents (비흡착성 화합물을 포함하는 다성분 VOCs의 탄소흡착제 흡착특성)

  • Woo, Kwang Jae;Kim, Sang Do;Lee, Si Hyun
    • Korean Chemical Engineering Research
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    • v.45 no.3
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    • pp.277-285
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    • 2007
  • The adsorption characteristics of multi-component solvent vapors including poorly-adsorbable chemicals such as toluene-xylene-MEK and toluene-MEK-IPA on the activated carbonaceous adsorbents were investigated in a stainless steel fixed bed of 10.2 cm ID and 50 cm in height in order to identify those carbons for eliminating and recovering solvent vapors from industrial emission sources. The used activated carbonaceous adsorbents were pelletized commercial activated carbons and activated carbon fiber. Breakthrough curves and adsorption capacity at atmospheric pressures were obtained. It has been found that non-polar and larger molecules have been adsorbed better than polar and smaller molecules. In special, alcohols and ketones were poorly adsorbed caused by competitive adsorbability in multi-component mixture system. However, it could be overcome by profitable employment of organization of cooperative system which was composed of different porosity activated carbonaceous adsorbents appropriately.

Volatile Flavor Compounds of a Crab-like Flavoring Base Made Using Reaction Flavor Technology (반응향을 적용한 게향미제 Base의 휘발성 향기성분)

  • Ahn, Jun-Suck;Jeong, Eun-Jeong;Cha, Yong-Jun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.1
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    • pp.102-109
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    • 2014
  • Crab-like flavoring base (CFB) was made from a concentrated snow crab cooker effluent (SCCE) containing five food additives (proline, glycine, arginine, methionine, fructose) using reaction flavor technology (RFT). The volatile flavor compounds in CFB were compared between raw (SCCE) and control (without food additives) samples using solid phase microextraction (SPME) and gas chromatography with mass selective detector. A total of 74 compounds were detected in all samples (30 raw samples, 34 control samples, 55 CFB samples). A total of 22 nitrogen-containing compounds, including 19 pyrazines and 3 pyridines, were formed through RFT and increased 27 times compared to the control. Dimethyl trisulfide and dimethyl disulfide were predominant sulfur-containing compounds that increased through RFT, while aromatic compounds decreased through RFT. Seven compounds, tetramethylpyrazine, 2-ethyl-3,5,6-trimethylpyrazine, 2,3,5-trimethyl-6-(3-methylbutyl)pyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,5-dimethyl-3-(3-methylbutyl)pyrazine, 2-ethyl-3,6-dimethylpyrazine, and 2-decanone potentially have a role in CFB odor by Pearson's correlation analysis.