• 한국식품영양과학회지
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• 제27권6호
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• pp.1053-1058
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• 1998

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.306-314
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• 2003

Volatile flavor components, produced during the young (P-1), immature (P-2), mature (P-3) and old (P-4) growth stages, of shiitake mushrooms (Lentinus edodes), were extracted by simultaneous steam distillation and extraction (SDE), using a mixture of n-pentane and diethyl ether (1:1, v/v) as the extraction solvent. Analyses of the concentrates, by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS), led to the identification of 129, 129, 111 and 120 components in the P-1, 2, 3 and 4 stages, respectively. The major volatile compounds were l-octen-3-o1, 3-octanol, 3-octanone and 4-octen-3-one. Ethanol and ethyl acetate were also detected in large amounts. The characteristic volatile compounds found in shiitake mushrooms, such as dimethyl disulfide, dimethyl trisulfide and 1, 2, 4-thiolane, were at low concentrations in all samples. The amount of l-octen-3-o1 decreased as growth progressed, but concentrations of 3-octanone increased. The amount of 4-octen-3-ol decreased from P-1 to P-3, but was at a high concentrations in P-4. The concentration of 3-octanol gradually increased and reached its highest concentration in P-3, but decreased in P-4. The C8-compounds comprised 70.91, 64.09, 64.29 and 60.01 % in the P-1, 2, 3 and 4 stages, respectively, so decreased gradually with growth. The S-compounds were found in the highest concentrations in P-3.

• 에너지공학
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• 제21권4호
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• pp.373-377
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• 2012

Among the fossil fuels, the brown coal is a great deal of resources. However, it is hardly used due to the high moisture content and low calorific value. It has both the week points such as spontaneous combustion and high volatile content and the strong points such as the low-sulfur and low ash content. If we overcome these week points, the using amount of brown coal would be increased. Also, it is well known that biomass is one of the important primary renewable energy sources because of carbon neutral energy. Furthermore, the utilization of biomass has been more and more concerned with the depletion of fossil fuel sources as well as the global warming issues. Combustion and thermal decomposition of biomass is one of the more promising techniques among all alternatives proposed for the production of energy from biomass. In this study, combustion of brown coals and mushroom waste was done. Mass change of samples and emission of hydrocarbon components were measured. As the results, we obtained combustion rate constant. Also activation energy was calculated in char combustion step. Hydrocarbon components were more generated in low oxygen concentration than high. Emission amount of hydrocarbon components in mushroom waste was significantly increased comparing to brown coal.

• 한국식품영양과학회지
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• 제15권3호
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• pp.253-257
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• 1986

한국산 송이버섯의 생 것과 조리 중의 향기성분을 GC, GC-MS를 이용하여 분석한 결과는 다음과 같다. 1) 생 송이버섯의 향기성분 13종을 명확 동정하였다. 이들 중 1-octen-3-ol이 73.95% Methyl Cinnamate가 12.52% , 2-octanol 7.62% 및 octyl alcohol 2.78%로 전체의 향기성분 중에서 96.78%를 차지하였다. 2) 조리 중 송이버섯에서 향기성분 9종을 명확 동정하였으며 이들 중 1-octen-3-ol이 64.94%, Methyl cinnamate가 22.03%, 2-octenol 7.68% 및 Octyl alcohol이 22.03%로 전체의 향기성분 중에서 97.96%로 조성되었다. 3) 생 송이버섯과 조리 중의 송이버섯의 향기 성분은 대부분이 Alcohol류와 Carbonyl화합물이며 탄소수가 8개인 저급 화합물이었다.

• 한국식품저장유통학회지
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• 제18권4호
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• pp.552-558
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• 2011

본 연구는 느티만가닥 버섯의 식품학적 이용성 증진을 위한 기초적인 연구로써 느티만가닥 버섯의 일반성분, 아미노산 및 휘발성 향기성분을 분석하였다. 느티만가닥 버섯의 일반성분은 탄수화물이 60.1%, 조단백질 32.0%, 수분 8.98%, 회분 5.0%, 조지방 2.0%의 함양을 보였다. 무기물함량은 건조물 100 g을 기준으로 칼륨 429.5 mg, 인 101.9 mg, 나트륨 20.3 mg, 마그네슘 54.86 mg, 칼슘 2.7 mg, 아연 0.8 mg, 철 0.7 mg, 망간 0.2 mg, 구리 0.1 mg의 함량을 보였다. 느티만가닥 버섯의 총 아미노산 분석 결과 17가지의 아미노산이 분석되었으며, glutamine acid가 2,340 mg/100 g으로 가장 많은 함량을 나타내었다. 연속증류추출장치와 GC-MS를 사용하여 느티만가닥 버섯의 향기성분을 분석한 결과, 8종의 aldehyde류, 7종의 alcohol류, 1종의 acid 류 및 1종의 함황화합물을 비롯하여 총 17종의 향기성분이 확인되었다. 이 중 2,3,6-trimethy1 pyridine이 전체 향기성분의 42.51%를 차지하였고, 1-octen-3-ol, buty1hydroxytoluene (BHT), isoocty1 phthalate, 3-octanal, 1-undecanol, 2-amylfuran 순으로 각각 나타났다. 이러한 결과는 느티만가닥 버섯을 이용한 기능성 식품 및 식품재료로서의 이용성 증진을 위한 기초자료로 제공될 수 있을 것으로 판단된다.

• 한국식품영양과학회지
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• 제28권2호
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• KSBB Journal
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• 제31권3호
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• pp.171-177
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• 2016

The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

• 한국균학회지
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• 제26권1호통권84호
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• pp.31-38
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• 1998

1990년을 전후하여 불로초버섯 재배원목에 노랑 얼룩무늬를 형성하며 버섯균을 심하게 썩히는 토양 전염성 곰팡이에 의한 병이 발생되었다. 불로초버섯 재배기간이 10년 이상인 철원과 강화 지역의 발병율은 각각 61%와 94%로 매우 높았으며 재배 년수가 비교적 짧은 문경과 홍성에서는 아직 병발생이 없었다. 피해원목을 절개하여보면 감염 초기에는 원목내부에 연한노랑 얼룩무늬를 형성하면서 영지버섯균사와 대치된 부분에서 갈색의 띠를 형성하였는데, 병이 많이 진전된 경우에는 원목의 내부 전체가 약간 푸르스름한 색깔을 띄면서 병원균의 자낭각이 다량으로 형성되어 있었다. 심하게 이병된 원목에서는 불로초버섯의 자실체가 전혀 생산되지 못하였으며 자실체가 형성된 경우라도 매우 불량하고 거의 죽어있었다. 단포자로 분리에 의해 배양된 병원균은 배양기상에서나 재배원목에서 불로초버섯 균사체를 심하게 용해시키는 강한 병원성을 나타내었으며, 병원균이 분비한 항균물질에 의하여 불로초버섯 균사체는 전혀 생장하지 못하였다. 본 병원균은 Arthrographis cuboidea로 동정되었는데 이들은 일반 배양기에서 비교적 빠르게 자라며 노란 색소를 형성하고 무성세대인 분절포자를 형성하였으며 포자낭병은 분지되지 않고 연속적으로 포자를 형성하였다. 무성포자의 폭이 길이보다 넓은 특징을 가지고 있었다. A. cuboidea에 의한 불로초버섯 노랑썩음병에 대한 병원성 및 분류 동정한 결과를 보고하고자 합니다.