• 한국연초학회지
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• 제14권2호
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• pp.159-167
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• 1992

It would be clear that the constituents of the leaf surface lipid is ye비 important as an evaluation index of tobacco leaf quality since the quality of tobacco specific aroma with leaf species depends on the contents of the lipid and the strength of the aroma is determined by the amounts of the lipid secreted. For the reason, a rapid and peproducible method to quantify DVT, which is a kind of lipid, has been studied. The biosynthesis procedure of DVT in leaf growing processes, and the volatile or decompositional characters of DVT in leaf drying processes were also discussed. In consequence, it might be possible to get the data available to the cultivation of better tobacco leaf and the manufacture of cigarettes with better aroma and taste. The results obtained from this study are as follows. 1. Chloroform/dichloromethane solvent was better than chloroform alone for DVT extraction. The extraction yields of the leaf surface lipid were about 5% 2. The extractives with dichloromethane were treated by silylation with BSTPa and the quantitative analysis of DVT was carried out using SE -54 fused silica capillary column. It was found that rapid and reproducible data could be obtained from these methods. 3. In flue - cured tobacco species, DVT contents were $30.3\mu\textrm{g}/cm^2$ in the beginning stage of leaf drying processes and $12.1\mu\textrm{g}/cm^2$ corresponded to 30% levels of the beginning stage, in the end stage. 4. DVT contents in Burley mere 2 times as large as those in fluecured tobacco. DVT in the upper stalk position of leaf was 3 times larger than that in the lower stalk position. 5. DVT of tobacco leaves was decomposed by $SO_2$ gas or the sun light. The decomposition rate was largest in the sample used methanol as a extraction solvent.

• 한국식품과학회지
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• 제46권6호
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• pp.734-738
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• 2014

이 연구는 이전에는 없던 4단계 열수 추출 공정이 사골 내 특유 이취를 효과적으로 제거하고 풍미 성분을 생성시킬 수 있는지 MS-전자코와 FT-NIR을 사용하여 분석하였다. 그 결과, 4단계 열수 추출 공정은 상대적으로 풍미 성분이 많이 생성되었고, 완제품의 경우 진공 농축 공정을 추가적으로 처리함으로써 추출액에 남아있는 지방 유래 휘발성 이취가 감소된 것을 볼 수 있었다. 또한 이렇게 약해진 이취는 생성된 풍미에 masking 되는 효과가 더해져, 다른 회사의 제품과 차별성이 있다고 할 수 있다.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.768-773
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• 2006

유럽의 허브요법을 대표하는 캐모마일차와 국내산 국화차에 속하는 감국차의 휘발성성분을 동시증류추출법에 의해 추출하여 GC 및 GC-MS로 분석${\cdot}$동정하고 비교하였다. 캐모마일차의 휘발성성분으로는 cubebene(14.59%), ${\beta}$-elemene(4.88%), ${\delta}$-cadinol(1.54%)을 포함한 총 46종류의 화합물이 동정되었다. 반면, 국내산 국화차에서는 santalol(6.25%), bornyl acetate(3.47%), farnesene(3.37%), 1,8-nonadiene(2.80%), caryophyllene oxide(2.77%) 및 thymol(2.16%) 등 총 45종류의 화합물이 동정 또는 추정되었다. 동정 또는 추정된 화합물 중 22종은 두 시료에 공통적으로 포함되어 있었다. 캐모마일차와 국화차에 공통으로 함유된 화합물 중 비교적 함량적으로 많이 들어있는 화합물은 4-terpineol, ${\alpha}$-terpineol, thymol, phenylacetaldehyde들이 었다.

• Journal of Microbiology and Biotechnology
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• 제28권8호
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• pp.1260-1269
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• 2018

Production of good Koji primarily depends upon the selection of substrate materials and fermentative microflora, which together influence the characteristic flavor and aroma. Herein, we performed comparative metabolomic analyses of volatile organic compounds (VOCs) and primary metabolites for Koji samples fermented individually with Bacillus amyloliquefaciens and Aspergillus oryzae. The VOCs and primary metabolites were analyzed using headspace solid phase microextraction (HS-SPME) followed by gas chromatography time-of-flight mass spectrometry (GC-TOF-MS). In particular, alcohols, ketones, and furans were mainly detected in Bacillus-fermented Koji (Bacillus Koji, BK), potentially due to the increased levels of lipid oxidation. A cheesy and rancid flavor was characteristic of Bacillus Koji, which is attributable to high content of typical 'off-flavor' compounds. Furthermore, the umami taste engendered by 2-methoxyphenol, (E,E)-2,4-decadienal, and glutamic acid was primarily detected in Bacillus Koji. Alternatively, malty flavor compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal) and sweet flavor compounds (monosaccharides and maltol) were relatively abundant in Aspergillus-fermented Koji (Aspergillus Koji, AK). Hence, we argue that the VOC profile of Koji is largely determined by the rational choice of inocula, which modifies the primary metabolomes in Koji substrates, potentially shaping its volatolome as well as the aroma characteristics.

• 한국식품영양과학회지
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• 제24권6호
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• pp.925-931
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• 1995

Cheddar, Emmentaler, Parmesan 그리고 Roquefort 치즈 등 자연 숙성 치즈와 지방 분해효소를 첨가하여 발효시킨 뒤 치즈향 농축물의 휘발성 향기 성분을 GC 및 관능적 분석을 통하여 비교하였다. 저급지방산이 그 특유의 향미를 나타내는데 가장 큰 영향을 미치는 성분으로 알려진 Parmesan 치즈향 농축물과 향미와 주성분으로 알려진 Cheddar 치즈향 농축물은 그 함량이 다른 시료 보다 10배 이상 높게 나타났따. 또한 메틸 케톤이 그 독특한 풍미의 결정적 온도가 되는 Roquefort 치즈의 경우는 제조시 lipase 및 P. roqueforti의 첨가로 메틸 케톤의 생성을 촉진시켜준 Roquefort 향 농축물의 함량이 월등히 높았다. 관능적 특성 차이를 비교한 결과 Cheddar, Emmentaler 그리고 Parmesan 치즈향 농축물이 sharpness, rancidity, soapy의 강도가 자연치즈 보다 유의성 있게 높았다. 반면, Roquefort 향 농축물에 있어서는 acidity, fruitness 등이 유의성 있게 높게 나타났다. GC profile과 관능적 특성과의 상관관계는 free fatty acid와 sharpness, rancidity, soap는 각각 0.8239, 0.8918, 0.7503 그리고 methyl ketone과 acidity, fruitness는 각기 0.9284, 09659의 높은 상관계수를 보였다.

• 한국축산식품학회지
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• 제44권3호
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• 한국식품과학회지
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• 제29권4호
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• pp.626-629
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• 1997

본 연구에서는 국내에서 재배되고 있는 양다래와 뉴질랜드, 캘리포니아에서 수입되는 양다래(고형분의 함량, $12.1{\sim}12.9\;^{\circ}Brix$)를 시료로 하여 산지별 차이를 알아보기 위하여 화학성분 및 향기성분을 비교하였다. 수분함량 및 pH, 적정산도를 측정한 결과, 한국산 양다래의 수분함량은 $87.33{\pm}0.05%$이고, 뉴질랜드산의 경우 $87.18{\pm}0.05%$, 캘리포니아산은 $87.03{\pm}0.03%$로서 산지별 수분함량의 차이는 크게 나타나지 않았다. pH는 국산, 뉴질랜드, 캘리포니아산별로 각각 $3.27{\pm}0.11,\;3.15{\pm}0.01,\;3.22{\pm}0.01$로서 유사하였으며, 적정산도는 우리나라 양다래 경우 $1.17{\pm}0.01$로서 뉴질랜드산 $1.34{\pm}0.01$과 캘리포니아산 $1.37{\pm}0.01$보다는 약간 낮았다. 유기산중 malic acid의 국산 양다래의 함량은 뉴질랜드산의 1/2이고, 캘리포니아산의 1/4정도를 나타냈다. 나머지의 유기산은 함량차이를 거의 나타내지 않았다. 한국산과 캘리포니아산은 유리당의 함량분포가 유사하였으나 뉴질랜드산의 경우 fructose와 glucose가 더 낮게 나타난 반면 sucrose는 더 높게 나타나는 특징을 나타내었다. 향기성분으로 동정된 pentanal, methyl butanoate, ethyl butanoate, hexanal, propyl butanoate, ethyl pentanoate, heptanone, (E)-2-hexenal, ethyl hexanoate, 1-hexanol, cyclohexanol, butyl hexanoate, linalool oxide, linalool, butyl heptanoate, methyl benzoate, ethyl benzoate 등은 산지별로 함량 및 조성면에서 다소 차이가 나타나는 것을 확인하였다.

• Journal of Plant Biotechnology
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• 제7권2호
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• pp.87-95
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• 2005

The tomato ripening associated membrane protein (TRAMP) (Fray et al., 1994) is a member of the major intrinsic protein (MIP) family, defined as channels facilitating the passage of water and small solutes through membranes. During normal fruit ripening the TRAMP mRNA levels were increased whereas the expression levels of TRAMP in low ethylene ACO1-sense suppressed lines, Nr and rin fruits, were lower than at the breaker stage of wild type fruit. TRAMP mRNA is inhibited by $LaCl_3$, which is an inhibitor of $Ca^{2+}$-stimulated responses, treatment but drought condition did not affect TRAMP expression. The levels of TRAMP mRNA transcripts were substantially higher in the dark treated seedlings and fruits. These suggest that TRAMP function as a water channel may be doubted because of several reasons; no water content was changed during ripening in wild type, antisense and overexpression lines, TRAMP expression under light condition was lower than dark condition and TRAMP expression was not changed in drought condition. Co-suppression plant, 3588 was one of sense suppression lines, which contain CaMV 35S promoter and sense pNY507 cDNA, produced small antisense RNA, approximately 21-25 nucleotides in length, mediated post-transcriptional gene silencing. Therefore, TRAMP expression was inhibited by small antisense and multiple copies might induce gene silencing without any production of double strand RNA. Total seven selected volatile productions, isobutylthiazole, 6-methyl-5-hepten-2-one, hexanal, hexenal methylbutanal, hexenol, and methylbutanol, were highly reduced in sense line whereas total volatile production was increased in TRAMP antisense line. These results suggested TRAMP might change volatile related compounds.

• 한국식품과학회지
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• 제21권1호
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• pp.127-135
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• 1989

카레가루 원료로 쓰이면서 독특한 풍미를 내는 육두구(nutmeg), 쿠민(cumin), 카다몬(cardamon), 심황뿌리가루(turmeric), 고수(coriander), 정향(clove), 올스파이스(allspice), 카시아(cassia), 회향(fennel), 셀러리시드(celery seed), 검정후추(black pepper)등 향신료 11종을 상압 수증기 증류하여 얻은 유출액으로부터 Diethyl ether: n-Pentane(2 : 1, v/v)으로 향미성분을 추출한 후, capillary GC와 GC/MS를 이용하여 그 주요 성분들을 동정하였다. 육두구는 ${\alpha}-pinene(11.06%)$, ${\beta}-pinene(11.17%)$, myristicin(19.98%), 쿠민은 cuminaldehyde(37.68%), 카다몬은 ${\alpha)-terpineol(47.33%)$, 1, 8-cineol(20.56%), 고수는 linalool(61.72%), 정향은 eugenol(63.63%), eugenol acetate(20.59%), 올스파이스는 eugenol(80.12%), methyl eugenol(10.85%), 카시아는 cinnamaldehyde(82.29%), 회향은 anethole(79.92%) 등이 주성분이었다.

• 한국식품영양학회지
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• 제32권5호
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• pp.434-441
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• 2019

In this study, we analyzed the nutritional composition properties of soybeans and the organic acids, amino acids and volatile flavor compounds of fermented soybean products. We used five soybean cultivars including Pyeongwon, Jinpung, Saedanbaek, Saeolkong and Cheonga for this experiment. Physicochemical analysis of soybeans, showed that the cured protein and fat contents were 35.12~45.12 and 14.26~20.14%, respectively. The rank order of major organic acids was lactic acid > acetic acid > fumaric acid, with Saedanbaek being the highest. Total amino acid content of the samples was 358.12~657.28 mg/100 g, and glutamic acid, alanine, cysteine, valine, leucine, histidine and arginine were the major amino acids. We identified a total of 34 volatile aroma-compounds, including 7 alcohols, 7 acids, 7 ketones, 5 phenols, 2 esters, 1 furan, 4 pyrazines, and 1 miscellaneous compounds. As a result of this, could be applied to determine the suitability of cultivars and the quality for the process of the fermented soybean products.