• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.3
• /
• pp.300-306
• /
• 1993

Speries-related meat flavors were investigated for red meats (bovine, porcine, caprine, and ovine). Volatile branched-chain fatty acids (VBCFAs) including 2-methylbutanoic, 3-methylbutanoic, 4-methylpentanoic, 2-ethylhexanoic, 4-methylhexanoic, 4-methyloctanoic, 6-methyloctanoic, 4-ethyloctanoic, 4-methylnonanoic, and 2-ethyldecanoic acids were identified in the meats from cow (bovine), pig (porcine), goats (caprine ; American white goat and Korean black goat), and lamb (ovine). Beef flavor of bovine meat was characterized by the basic meaty flavor, lacking in goaty and muttony flavor impacts due to low or absent in 4-methyl.octanoic and 4-ethyloctanoic acids. Porcine meat contained the least number of VBCFAs among sample species tested, and 3-methylbutanoic acid contributed to the unclean sweaty odor of pork. Caprine meat from Korean black and American white goats lacked in short VBCFAs (C5, C6, and C7) and contained 4-methyloctanoic and 4-ethyloctanoic acids contributing to the characteristic goaty flavor of caprine meat. Caprine meat flavor was distinctively characterized by 4-ethyloctanoic acid, while 4-methyloctanoic acid provides sweaty-muttony flavor to ovine meat. Although kinds of VBCFAs are same in two different varieties of caprine meats, meat sample from Korean black goat had stronger goaty odor and contained higher concentration of 4-ethyloctanoic acid than the meat sample from American white goat did.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.34 no.3
• /
• pp.288-295
• /
• 1989

This study was conducted to establish the most appropriate nitrogen levels and planting densities which can attribute to increase of aromatic substances in tobacco variety, Hyangcho, maintaining its original aroma. An increase of nitrogen fertilization from 3 to 12 kg per 10a increased total alkaloid content 2.0% to 3.3%, while an increased nitrogen fertilization decreased the contents of total sugar, starch, fatty acid etc., Which seem to be the positive components relating to tobacco aroma the contents of alkaloids were decreased and total fatty acids were increased as the planting densities increased. The higher contents of 2. 3-methylbutanoic and 3-methylpentanoic acid was obtained at the density of 3 plant per pit (12,498 plant/10a). The components determined in the neutural fraction such as solanone, furfural, furfurylalcohol and benzyl alcohol were presented in higher amount at the higher densities. The volatile acids such as 2. 3-methylbutanoic acid 3-methylpentanoic acid decreased and also the contents of butanol, furfutal, furfuryl alcohol, hexanol, cinnamil, acetophenone, benzyl acetate and solanone etc., were decreased as the nitrogen level increased from 3 to 12 kg per l0a.

• Korean Journal of Food Science and Technology
• /
• v.36 no.2
• /
• pp.196-201
• /
• 2004

Volatile components in flower and seed of safflower were identified. Volatile flavor compounds of safflower (Carthamus tinctorius L.) was extracted by simultaneous steam distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. Main volatile components in flower were terpene compounds, including p-cymene, limonene, ${\alpha}-phellandrene$, ${\gamma}-terpinene$, camphor, 4-terpineol, selinene, ${\beta}-caryophyllene$, torreyol, ${\beta}-eudesmol$, and 10 acids including 3-methylbutanoic acid, 2-methylbutanoic acid, and acids of $C_{2},\;C_{5}-C_{11}$. Main volatile components in seed and safflower were 20 aldehydes including hexanal (7.17%), (E)-2-heptenal (1.10%), (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal.

• Korean Journal of Food Science and Technology
• /
• v.31 no.1
• /
• pp.36-44
• /
• 1999

Samjangs which were prepared using magjang, traditional doenjang, and mixture of traditional doenjang and magjang were stored. Characteristics of the stored samjangs were investigated. Maximum titratable acidity was shown in traditional doenjang after 30 day of storage. Total sugar in samjangs decreased while reducing sugar increased to $11.45{\sim}12.35%$ from $8.44{\sim}9.29%$ after 40 days. Amino type nitrogen predominantly increased to $337.3{\sim}381.1\;mg%$ after 40 days from $48{\sim}53\;mg%$ of initial period of preparation. Among the free amino acids the content of glutamic acid $(202.6{\sim}464.6\;mg/100g)$ was highest and others were not too much changed. Forty two components including 7 alcohols, 4 esters, 13 acids, 6 aldehydes, 5 phenols, 3 pyrazines and others were found in samjangs. Ethanol, acetic acid ethyl ester and 2-phenylethanol were found in all treatments and ethanol, acetic acid ethyl ester, phenylacetaldehyde, butanoic acid, acetic acid, 3-methyl butanoic acid and 2,4-hexadienoic acid might be major volatile components considering of high peak area. 2-Phenylethanol, butandioic acid ethyl ester, butanoic acid and 2-methyl-2-butenoic acid were higher than other components in samjang with magjang while ethanol, acetic acid, 2,4-hexadienoic acid were in samjang with traditional doenjang and 3-methyl butanoic acid, acetic acid ethyl ester and methyl pentanoic acid were in the mixed treatment.

• Preventive Nutrition and Food Science
• /
• v.13 no.1
• /
• pp.12-17
• /
• 2008

Douchi, a popular seasoning agent in Chinese dishes prepared by the Aspergillus oryzae fermentation of black beans, was subjected to supercritical fluid extraction (SFE) and gas chromatography-mass spectrometry analysis for its volatile components. A total of 73 components were identified in two commercial brands, which were positively confirmed and quantified. Among the common components in the two brands were 18 acids, 12 alcohols, 11 aldehydes, 9 esters, 1 furan, 11 other oxygen-containing compounds, 4 pyrazines, 2 pyridines and 5 miscellaneous compounds. The most abundant components found were acetic acid, benzoic acid, 2,6-dimethylpyrazine, 2-piperidinone, 3-methylbutanoic acid, maltol, 4-ethylphenol, 2-methylpropanoic acid, butanoic acid, 2-pyrrolidinone, all fatty acids and some esters.

• Journal of the Korean Society of Tobacco Science
• /
• v.16 no.2
• /
• pp.172-180
• /
• 1994

This study was carried out to separate and identify the acidic compounds in tobacco leaves. Izmir tobacco leaves was extracted with isopropyl ether and the extract was concentrated. The concentrate was extracted with 6% NaHCO3 aqueous solution. The aqueous extract was acidified with sulfuric acid, and extracted with diethyl ether. The acidic material was fractionated on silicic acid column using a benzene-methanol mixture with a stepwise increasing methanol concentration. The resulting fractions were esterified with diazomethane, and then identified by GC, GC/MS using SPB -5 fused silica capillary column. Most of acidic compounds in Izmir tobacco leaves were elected from fraction B which was benzene-methanol(98 : 2) mixture on silicic acid column chromatography. The identified acidic compounds of Izmir tobacco leaves were 18 saturated acids, 8 unsaturated acids, 5 dicarboxylic acids, 13 aromatic acids and 7 terpenoid acids. The major acidic compounds of lzmir tobacco leaves were 2- methylbutanoic, 3-methyl butanoic, 3- methylpentanoic, hexanoic, nonanedioic, phenylacetic, benzoic, 4- methoxybenzoic, 3, 5- dimethoxybenzoic, methoxycinnamic and 3, 4- dimethoxycinnamic acid. Key Words : Izmir tobacco, Acidic compounds, GC/MS.

• Journal of Microbiology and Biotechnology
• /
• v.21 no.9
• /
• pp.930-936
• /
• 2011

Two new cyclic depsipeptides wewakamide A (1) and guineamide G (2) have been isolated from the marine cyanobacterium Lyngbya semiplena and Lyngbya majuscula, respectively, collected from Papua New Guinea. The amino and hydroxy acid partial structures of wewakamide A and guineamide G were elucidated through extensive spectroscopic techniques, including HR-FABMS, 1D $^1H$ and $^{13}C$ NMR, as well as 2D COSY, HSQC, HSQC-TOCSY, and HMBC spectra. The sequence of the residues of wewakamide A was determined through a combination of ESI-MS/MS, HMBC, and ROESY. Wewakamide A possesses a ${\beta}$-amino acid, 3-amino-2-methylbutanoic acid (Maba) residue, which has only been previously identified in two natural products, guineamide B (3) and dolastatin D (4). Although both new compounds (1,2) showed potent brine shrimp toxicity, only guineamide G displayed significant cytotoxicity to a mouse neuroblastoma cell line with $LC_{50}$ values of 2.7 ${\mu}M$.

• Korean Journal of Environmental Agriculture
• /
• v.38 no.2
• /
• pp.104-109
• /
• 2019

BACKGROUND: The invasive hornet Vespa velutina nigrithorax has becomes a public concern in rural and urban South Korea. The technologies are necessary to develop a way to counter V. velutina. In an effort to develop a way to counter V. velutina, we found that a bacillus strain, named Bacillus sp. BV-1, produces volatile compounds that attract V. velutina. METHODS AND RESULTS: Field trials of V. velutina attraction were performed using plates and traps containing BV-1 cultures grown on sugar medium. When the sugar medium and sugar-grown BV-1 cultures in the plates were placed close together, V. velutina visited preferably the plates with the BV-1 cultures. Significantly more V. velutina were caught in the traps containing BV-1 cultures than in those containing only sugar medium. Headspace solid-phase microextraction coupled with GC/MS analysis of BV-1 cultures detected 2-methyl-1-propanol, 3-methyl-1-butanol, 3-methylbutanoic acid, ethyl hexanoate, 2-pheylethanol, ethyl octanoate, and ethyl decanoate as the major volatiles. CONCLUSION: BV-1 cultures were suggested as potential agents for managing V. velutina as they produce volatile compounds that attract the hornet.

• Current Research on Agriculture and Life Sciences
• /
• v.6
• /
• pp.7-12
• /
• 1988

This study was conducted to establish the most appropriate transplanting time which can attribute to increase of aromatic substances in tobacco variety, Hyangcho, maintaining its original aroma. The highest content of total alkaloid, total nicotine and total nitrogenous compounds were observed in the late transplanting time such as July 5, showing 4.16%, 3.83% and 3.68%, respectively. However, the petroleum ether extract was highest in the early transplanted one such as April 5, showing 5.77% and total sugar content, 12% in April 20. The content of petroleum ether extract decreased as the transplanting time delayed. The early transplanting of Hyangcho on April 20 under vinyl mulching showed the increase of fatty acid content, but the decrease of non-volatile organic acids such as malic and citric acids than those of the conventional transplanting time on March 5. The earlier transplanting time also increased the content of volatile acids such as 2,3-methylbutanoic acid and 3-methyl-pentanoic acid, which seem to be related to tobacco aroma.

• Korean Journal of Food Science and Technology
• /
• v.41 no.6
• /
• pp.615-621
• /
• 2009

In order to optimize the supercritical fluid extraction (SFE) conditions of volatile components from the strawberry, we conducted an evaluation of the sample preparation and SFE operating conditions. The analysis of the volatile components extracted by a variety of sample preparation protocols led to the identification of 30, 26, 30, and 34 volatile components in fresh, freeze-dried, 30% celite and 70% celite treatments, respectively. The 70% celite treatment was the most effective in extracting the volatile components from strawberry via SFE. Analysis of the volatile components extracted by a variety of SFE operating conditions yielded identifications of 34, 35, 34, and 35 volatile components at 3,000 psi (40, $50^{\circ}C$) and 6,000 psi (40, $50^{\circ}C$), respectively. The extraction yield of alcohols and acids, and the total volatile component contents, were highest under conditions of 3,000 psi and $55^{\circ}C$. Volatile components from the strawberry were extracted via SFE, simultaneous steam distillation and extraction (SDE), and solvent extraction (SE). The analysis of the volatile components extracted via different extraction methods resulted in the identification of 56, 34, and 32 volatile components in the SDE, SFE, and SE extracts, respectively. The total volatile component contents identified in the SDE, SFE, and SE extracts were $20.268{\pm}1.144$, $21.627{\pm}1.215$ and $2.476{\pm}0.177\;mg/kg$, respectively. The SFE extract evidenced higher contents of sweet flavors such as 2-methylbutanoic acid, 2-methylpropanoic acid, and hexanoic acid than the SDE and SE extracts. SFE proved to be the most appropriate method for the extraction of fresh volatile components from the strawberry.