• Korean Journal of Food Science and Technology
• /
• v.23 no.1
• /
• pp.98-101
• /
• 1991

To investigate the aroma difference of commercial Korean green tea caused by manufacturing process and harvesting time, analysis of aroma concentrates of steamed green teas(1st tea, 2nd tea) and parched green teas(1st tea, 2nd tea) was accomplished. Steamed green tea, which had a briskness, greenish odor and sweet-floral odor, contained large amounts of terpene alcohols such as linalool, nerolidol, ketones such as cis-jasmone, 2,6,6-trimethyl-2-hydroxycyclohexanone and indole, Parched green tea, which had a slightly greenish odor and floral, roast odor, contained large amounts of terpene alcohols such as linalool, geraniol, aromatic alcohols such as benzylalcohol, phenylethanol and phenol, indole. Almost same tendency of odor component change of 1st tea and 2nd tea differed to harvesting time being observed in steamed tea and parched tea. In 2nd tea of both samples, aliphatic alcohols such as 1-penten-3-ol, cis-2-penten-1-al and two 2, 4-heptadienal(cis, trans and trans, trans) increased remarkably. It seems that these four components effects on the grade of the odor.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.5
• /
• pp.889-899
• /
• 2017

To investigate the quality characteristics of domestic $ros{\acute{e}}$ wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of $ros{\acute{e}}$ wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of $ros{\acute{e}}$ wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 $ros{\acute{e}}$ wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of $ros{\acute{e}}$ wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of $ros{\acute{e}}$ wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.

• Journal of Marine Bioscience and Biotechnology
• /
• v.1 no.2
• /
• pp.105-118
• /
• 2006

Isolation and Identification of fatty acid and volatile compounds in tuna fish oil were successfully carried out using supercritical carbon dioxide. Samples of the oil were extracted in a 56 ml semi-batch stainless steel vessel under conditions which ranged from 80 to 200 bar and 40 to $60^{\circ}C$ with carbon dioxide flows from 10 ml/min. Volatiles in the oil extracted from the samples with supercritical carbon dioxide were analyzed by gas chromatography, mass detector with canister system. The extracts were contained with various fatty acids, 57.0% of unsaturated fatty acids such as docosahexaenoic acid(DHA) and eicosapentaenoic acid(EPA), and 43.0% of saturated fatty acids. The aroma compounds in the oil showed over 129 peaks, of which 100 compounds were identified. Volatile components included 2,4-hepatadienal(fishy), dimethyldisulfide (unpleasant), dimethyltrisulfide (unpleasant) and 2-nonenal(fatty). The isolation efficiency of the volatile compounds from the samples was 99.4% at $50^{\circ}C$ and 200 bar.

• Journal of the Korean Society of Tobacco Science
• /
• v.27 no.1 s.53
• /
• pp.83-93
• /
• 2005

This study was conducted to evaluate the effect of additives in low sidestream cigarette papers, such as Mg$(OH)__2,\;TiO_2\;and\;KH_{2}PO_4$ on the delivery of mainstream and sidestream smoke. From the analysis of tar and nicotine in sidestream and mainstream smoke, the delivered ratios of tar and nicotine by sidestream to mainstream smoke in common cigarette paper were 5.32 and 8.60, respectively. However, the delivered ratios of those of the paper containing $Mg(OH)_2\;were\;2.25\~3.23,\;4.86\~7.14,\;Mg(OH)_2\;and\;KH_{2}PO_4\;were\;2.12\~2.92,\;4.67\~6.89,\;TiO_2\;was\;3.21,\;7.51 $ respectively. The deliver patterns of semi-volatile components in the cigarettes were similar each there, but a slight different pattern in the amount was observed depending on the kinds of compounds added in cigarette papers. In the cigarettes made of $Mg(OH)_2$ added paper, the aromatic components such as benzene, toluene and phenol were generated more while the aliphatic components like neophytadiene, ethyl decanoate were delivered less than the cigarettes made of common cigarette papers. However, the cigarettes manufactured with $Mg(OH)_2\;and\;KH_2PO_4$ added paper showed an opposite trend. The cigarettes made of $TiO_2$ added paper showed relatively low delivery in the most compounds measured. In sensory evaluation, cigarette papers tested were noticed a distinguishable sensory character between the low sidestream smokes with additive cigarette papers except $TiO_2$ added one. Moreover, aroma patterns detected by a electronic nose system in TPM were a similar tendency.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.19 no.8
• /
• pp.466-473
• /
• 2018

The purpose of this study is to develop a distilled soju with high quality and stable brewing technology by analyzing the changes of general components and volatile components in the production of distilled soju by the use of fermentation agent such as koji and nuruk. White rice flour was used as a main raw material. White koji, yellow koji, traditional nuruk, and improved nuruk were used as a fermentation agent respectively. Also, yellow koji, traditional nuruk, and improved nuruk were added at a certain ratio to prepare white koji. The distillate was prepared by vacuum distillation and the quality characteristics were compared and analyzed. When the fermentation agent was used alone, the alcohol content was higher in the order of white koji, improved nuruk, yellow koji, and traditional nuruk. The initial acidity was higher than that of other fermentation agents and the highest alcohol content was found to be helpful for stable brewing. The highest content of higher alcohol was found in the yellow koji mash, and ethyl acetate was the highest in the traditional nuruk. When the fermentation agents were mixed, there was no difference in the alcohol content between $1^{st}$ fermentation mash and $2^{nd}$ fermentation mash. On the other hand, the content of higher alcohol was increased with the increase of the input ratio of yellow koji, and it decreased with the increase of the ratio of traditional and improved nuruk. It is expected that it will be possible to manufacture various distilled soju with different flavor and aroma if the yellow koji and the traditional nuruk are appropriately used based on the white koji having excellent fermentation characteristics and it will be very helpful for improving the stability and quality of brewing.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.4
• /
• pp.538-546
• /
• 2016

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free $SO_2$, total $SO_2$, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to $12.3^{\circ}Brix$. The free $SO_2$ and total $SO_2$ contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.

• Korean Journal of Food Science and Technology
• /
• v.7 no.1
• /
• pp.15-21
• /
• 1975

Soong-Neung is a Korean traditional beverage served after meals and is made from cooked and roasted rice produced on the bottom of the container during the rice cooking process. The volatiles from the extract of cooked and roasted rice were separated into pyrazine and carbonyl fractions and qualitatively investigated. The pyrazine fraction was characterized by gas chromatography and combined gas chromatography-mass spectrometry and five pyrazines were positively identified. Pyrazine compounds identified are 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-3-methylpyrazine. Carbonyls were converted to their 2,4-dinitrophenylhydrazones and identified by gas chromatography, combined gas chromatography-mass spectrometry and thin layer chromatography. Acetaldehyde, propionaldehyde, iso-butyraldehyde and iso-valeraldehyde were positively identified in the carbonyl compounds. The aroma of the fractions indentified as 2,3-dimethylpyrazine and 2,5-dimethylpyrazine had a nut-like or roasted cereal-like flavor, which is one of the characteristic flavors of Soong-Neung.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.6
• /
• pp.731-737
• /
• 1992

The specific attributes of aroma quality of canned tuna meat were investigated before and during refrigerated storage. Fresh, cooked tuna, beefy and meaty flavor notes of canned tuna meat were changed to card-boardy(1 week storage), oxidized fat-like(2 weeks storage), fatty acid-like and heavy oxidized fat-like(3 weeks storage), and then moldy and painty(4 weeks storage) flavor notes during storage in refrigerator at $4^{\circ}C.$ More than 126 peaks of volatile compounds collected from canned tuna meat were separated on Carbowax 20M capillary column of gas chromatographic analysis. Of the peaks, 54 compounds were identified by mass spectral data, matching $I_E$ values, and sniffing the effluent of each peak from GC detector. The contents of many low molecular weight compounds eluted with early retention times were decreased, whereas some other new compounds eluted with longer retention time were formed during storage. The compounds increased up to 3 weeks of storage and then decreased at extended storage time(4 weeks) were 1-penten-3-ol, 3-penten-2-ol, heptanal, limonene, 1-pentanol, octanal, 1-hexanol, nonanal, 2-octanone, 2-nonanone, 1-heptanol, benzaldehytde and some methyl substituted benzenes. p-Thiocresol, 2-chlorophenol, and 2-heptylthiophene were formed after 4 weeks of storage, but not detected in fresh canned tuna. Therefore, these compounds could be used as indicators for the quality changes during refrigerated storage.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.15 no.5
• /
• pp.3304-3311
• /
• 2014

In the saponification to manufacture plant fatty acid hard soap, the drying process is required for its water evaporation and hardness. This study mixed it with essential oil(E.O) with high volatility instead of adding synthetic flavor. And it comparatively observed the duration of flavor changing to the additive ($TiO_2$) and the drying period of the major flavor component (Linalool, Linalyl acetate) in the essential oil (Lavender E.O) contained in the soap during the soap manufacture by using GC-MS. Advanced researches have mostly dealt with the utility of plant hard soap, and those related with the volatility of flavor have been hardly conducted. Regarding the volatility of linalool contained in the soap, the soap mixed with $TiO_2$ showed a higher reduction ratio up to the 12th week; however, at the point of the 20th week, it reduced to a similar level. Although Linalyl acetate did indicate a slight difference according to the mixture of $TiO_2$, the volatility was shown similar up to the point of the 20th week. During the 20 weeks of drying, the residual rate of linalool was found to be higher than that of Linalyl acetate regardless of the mixture of $TiO_2$. It has been found that the flavor component of lavender essential oil with the duration of two or so days at the room temperature remains for 20 weeks (or 5 months) when it is manufactured through the mixture of plant fatty acid hard soap.

• Journal of Life Science
• /
• v.11 no.6
• /
• pp.517-522
• /
• 2001

To Confirm the repression of off-odor and improvement of food quality in small black bean chungkugjang (SBC), some taste compounds of SBC added with kiwi and radish homogenate and fermented fro 3 days at 42$^{\circ}C$ were investigated. Contents of free amino acids in SBC were lower than that of soybean chungkugjang (SC) and were increased by adding kiwi and radish homogenate to black bean, indicating that two materials were effective to the enzymatic digestibility of soy protein. Of organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (50.82~54.51%), oleic acid (17.76%~22.10%) and plamitic acid(12.13~13.79%). There were no significant difference in compositions of organic acids and fatty acids of chungkugjang. Major volatile compounds of SBC were indole , 2-5-dimethyl pyrazine and trimethyl pyrazine. Contents of alkyl pyrazines that contribute the characteristic aroma and flavor of SBC added and fermented with kiwi and radish homogenate were 3 times lower than those of SC. Uracil and UMP were major nucleic acie-drlated compounds in all four chungkugjangs. Contents of the other nucleic acid-related compounds were a similar trend in all chungkugjangs.