• Mycobiology
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• 제32권2호
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• pp.102-104
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• 2004

Antifungal activities of volatile vapours of essential oils were investigated. Volatile vapours of test essential oils except Cedar-wood and Pachouri showed inhibitory activity against test fungi. Volatile vapours of Birch essential oils exhibited fungistatic activity against dermatophytic filamentous fungi while others did fungicidal activity. Spores of dermatophytic filamentous fungi are more susceptible to volatile vapours of essential oils than mycelia.

• 한국식품조리과학회지
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• 제26권6호
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• pp.840-847
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• 2010

In this study, we identified the volatile compounds of Artemisia princeps Pampan. cv. ssajuari (ssajuarissuk) essential oils and analyzed changes in the contents of volatile compounds under four different storage conditions, such as exposure to air at $20^{\circ}C$ and $40^{\circ}C$. Sixty-five volatile compounds consisting of 6 monoterpene hydrocarbons, 23 oxygenated monoterpenes, 16 sesquiterpene hydrocarbons, 6 oxygenated sesquiterpenes, 1 diterpene, 6 benzene derivatives, and 7 non-isoprenoid compounds were identified on the basis of their mass spectra characteristics and retention indices from original ssajuarissuk essential oils. Identified compounds constituted 90.56% of the total peak area. Borneol (10.29%) was the most abundant compound in the original ssajuarissuk essential oils, followed by 1,8-cineole (9.06%), viridiflorol (8.99%), spathulenol (8.73%), $\alpha$-thujone (5.28%), and camphor (4.39%). After six months storage at $40^{\circ}C$ with the cap opened for 3 min everyday, the total amount of volatile compounds in essential oil as determined by the percentage peak area decreased by 84.93%. The total levels of cis-sabinene hydrate, camphor, 4-terpineol, humulene oxide, $\beta$-caryophyllene oxide, and caryophyllene alcohol increased significantly. For ssajuarissuk essential oils stored under experimental conditions, changes in the contents of volatile compounds in essential oils were accelerated by temperature and contact with the atmosphere.

• Food Science and Biotechnology
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• 제18권2호
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• pp.481-487
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• 2009

The compositional changes of wormwood (Artemisia princeps var. orientalis) essential oils were studied under 4 different storage conditions i.e., being exposed to air at 20 and $40^{\circ}C$. Sixty-four volatile compounds consisting of 24 terpene hydrocarbons, 18 alcohols, 11 ketones, 6 esters, 1 aldehyde, 2 hydrocarbons, and 2 oxides were identified on the basis of their mass spectra characteristics and retention indices in original wormwood essential oils. Identified compounds constituted 80.53% of the total peak area. Borneol (12.13%) was the most abundant compound, followed by $\alpha$-thujone (8.66%), T-cadinol (6.67%), and 1,8-cineole (6.21%) in original wormwood essential oils. Under the condition of $40^{\circ}C$ of temperature with the cap being opened for 3 min everyday respectively during 6 months of storage, the total amount of functional groups in essential oil determined by peak area percent were decreased by 79.45%, at most. The total level of monoterpene hydrocarbons decreased markedly in the aerobic condition and high temperatures. Whereas the total level of esters increased significantly. Wormwood essential oils were stored in experimental conditions, with the changes in the volatile compounds of essential oils being accelerated by high temperatures and contact with the atmosphere.

• Food Quality and Culture
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• 제2권2호
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• pp.67-72
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• 2008

The volatile flavor compounds of wild and cultivated chamnamul (Pimpinella brachycarpa), an aromatic medicinal plant, were isolated via the simultaneous distillation extraction method and analyzed by GC and GC-MSD. From the oils of the wild chamnamul, 56 volatile flavor compounds were identified, and the major constituents were found to be sabinene (58.37 ppm) and germacrene-D (45.73 ppm). From the oils of cultivated chamnamul, 36 volatile flavor compounds were identified--the major constituents were identified as $\beta$-selinene (38.41 ppm) and myrcene (12.76 ppm).

• 한국연초학회지
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• 제7권2호
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• pp.151-167
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• 1985

Generally, the same quality tobacco may give similar concentration of each chemical component. This research investigation was studied to obtain the differences in concentrations of volatile oil compounds in physically similar tobacco produced in different environment and managements-in Korea and in the United States. The flue-cured leaf tobacco produced in Korea and America was regraded to B3L and P3L by American grading system and analyzed for volatile oils relating to tobacco flavor and aroma. Sixty compounds of the more than 100 peaks distinguishable on the total neutral volatile oils were identified by G5-MS and quantified. Their concentrations are compared between B3 L and P3L produced in Korea and in the United States. The most volatile oil concentrations of B3 L and P3L grade tobacco arc higher in American than in Korean. Only a few components such as benzaldehyde, pulegonc, 4, 6, 9 - megastigmatriene - 3 - one, and coumaran are less in American.

• 한국식품영양학회지
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• 제33권3호
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• pp.257-265
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• 2020

This study investigated the volatile flavor composition of essential oils from Solidago virga-aurea var. asiatica Nakai with different harvesting area. The essential oils obtained by the hydrodistillation extraction method from the aerial parts of the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). Ninety-five (91.61%) volatile flavor compounds were identified in the essential oils from the S. virga-aurea var. asiatica Nakai harvested in Koheung, Jeolanamdo. The major compounds were hexadecanoic acid (29.22%), 7-hexyl eicosane (9.12%), spathulenol (7.701%), 3,8-dimethyl decane (6.48%), caryophyllene oxide (4.52%) and α-copaene (4.23%). Fifty-seven (97.43%) volatile flavor compounds were identified in the essential oils from the S. virga-aurea var. asiatica Nakai harvested in Seoguipo, Jejudo. The major compounds were 2-carene (40.95%), α-copaene (10.77%), α-muurolene (5.81%), and spathulenol (3.11%). The chemical composition of the essential oils was significantly different in quality and quantity with the different harvesting area. The quantitative variations of hexadecanoic acid, 7-hexyl eicosane, spathulenol, 3,8-dimethyl decane, caryophyllene oxide, 2-carene, and α-copaene according to different harvesting area can serve as a quality index of the S. virga-aurea var. asiatica Nakai essential oils in food industries.

• 한국식품과학회지
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• 제28권2호
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• pp.298-304
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• 1996

참기름의 품질을 고소한 냄새, 탄 냄새, 전체적 인 품질 만족도의 세 항목으로 관능 평가하고 상온에서 휘발성 성분을 포집하여 정량 분석하였다 그리고 세 항목의 관능특성 변화에 가장 밀접한 휘발성 성분을 파악하고자 단계적 분별 분석을 실시하였으며 선정된 5개 peaks의 중요도를 정준 분별 분석, 분별 분석 그리고 주성분 분석으로 검토하였다. 5개 peaks 중에서도 가장 중요한 휘발성 성분은 2,5-dimethylpyrazine과 2-methylpyrazine이었으며 각각 고소한 냄새 및 탄 냄새의 척도로 적용할 수 있었다 관능적으로 좋은 품질의 참기름은 2,5-dimethylpyrazine과 2-methylpyrazine의 함량이 각각 $35.82{\sim}4.43$ppm,\;28.90{\sim}6.35ppm$인 것으로 밝혀졌다.

• 한국식품영양학회지
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• 제25권2호
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• pp.274-283
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• 2012

The volatile flavor compounds of the essential oils from Ixeris dentate (Thunb.) Nakai and I. stolonifera A. Gray were investigated. The essential oils were extracted by hydro distillation extraction method. Ninety-three volatile flavor components were identified from I. dentate (Thunb.) Nakai essential oil. Hexadecanoic acid(33.73%) was the most abundant compound, followed by (Z,Z,Z,)-9,12,15-octadecatrienoic acid(18.59%), 6,10,14-trimethyl-2-pentadecanonel(10.39%) and phytol(5.21%). Ninety-seven volatile flavor components were identified from the essential oil of I. stolonifera A. Gray. Hexadecanoic acid was the most abundant component(39.7%), followed by (Z,Z,Z)-9,12,15-octadecatrienoic acid(12.63%), 9,12-octadecadienoic acid, ethyl ester(12.36%), pentacosane(5.2%) and 6,10,14-trimethyl-2-pentadecanone(3.18%). The volatile composition of I. dentate (Thunb.) Nakai was characterized by higher contents of phytol and phthalides than those of I. stolonifera A. Gray. The volatile flavor composition of I. stolonifera A. Gray can easily be distinguished by the percentage of sesquiterpene compounds against I. dentate (Thunb.) Nakai essential oil.

• 생약학회지
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• 제7권4호
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• pp.237-240
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• 1976

To investigate the constituents of following plants, Valeriana fauriei species, which are V. fauriei var. fauriei $H_{ARA}$, V. fauriei form. coreana $H_{ARA}$ and V. fauriei var. dasycarpa $H_{ARA}$, we carried out gas-liquid chromatographical analysis of the volatile oils of these plants and found that camphene, l-bornylacetate, ${\alpha}-pinene,\;{\beta}-pinene$, d,l-limonene, l-borneol and ${\alpha}-kessylacetate$ were common components in their volatile oils. However, their terpenoidal composition was considerably different from ${\alpha}-kessylacetate$ in V. faurie var. fauriei, from kessanol, ledol, kessoglycol and nardol in V. fauriei var. dasycarpa, and from kessoglycoldiacetate, ${\alpha}-kessylalcohol$, faurinone and terpineol in V. faurie form. coreana. It was found by gas-liquid chromatography that the terpenoidal patterns of these Korean valerians were similar to those of Japanish valerians.

• Preventive Nutrition and Food Science
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• 제13권2호
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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.