• Journal of Bio-Environment Control
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• v.20 no.1
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• pp.14-20
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• 2011

Objective of this research was to investigate the volatile aroma compounds and phenol contents for preservative effects. Aerial part of 5 Korean natured species of thyme located in Jeju alpine, jeju middle mountain, Kyeonggido, Ulleung island, and Gangwondo was analyzed by thermal desorption gas chromatograph mass spectrometer (TD-GC-MSD) method. Jeju middle mountain thyme was relatively high 62 species and has been investigated a high concentration of $7365.22{\mu}g/m^3$ contents according to the quantitative analysis. Total phenol contents containing thymol and carvacrol of Jeju middle mountain thyme were relatively high and showed 35.92%.

• Journal of the Korea Furniture Society
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• v.25 no.1
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• pp.36-44
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• 2014

This study was investigated to sensible characteristic and physical characteristic to estimate value of the craft for Pinus densiflora and Pinus densiflora for. erecta Uyeki wood. The sensual characteristics of wood are evaluated by wood figure, wood grain, odor, and the physical characteristics by weathering, abrasion, surface roughness and hardness. The wood figure of these species were observed at flat grain in the radial section and edge grain in the tangential section. Also, burl's figure was observed in Burl of Pinus densiflora wood. Pinus densiflora for. erecta Uyeki wood had volatile aroma compounds such as Camphene, Thymyl ether, ${\alpha}$-Longipinene, etc. Pinus densiflora wood had volatile aroma compounds such as ${\alpha}$-Longipinene, (+)-Cedrol, etc. The moisture soption, abrasion, hardness and roughness were very different between the two species.

• Journal of the Korean Society of Tobacco Science
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• v.6 no.2
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• pp.97-116
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• 1984

Volatile aroma components were extracted from Korean burley tobacco (grades: heavy-1, heavy-5, thin-1, and thin-5) by using a vacuum steam distillation apparatus. Individual flavor components were identified by combination of Carbowax20M (used silica capillary gas chromatography and mass spectrometry. Out of the identified components, neophytadiene (43.6ppm), megastigna-4,6,8-trien-3-one (4isomers) (3.32-23.5 1ppm), ethanol (1.8ppm), and ethylacetate (4.7ppm) were contained less in burley heavy grade-5 tobacco than in heavy grade 1 ; neophytadiene (43.7pp), megastigma-4,6,8-triers-3-one (4 isomers) (1.09-3.03ppm), ethylacetate (7.9ppm), and ethanol (8.4ppm), were less in burley thin grade 5 tobacco than in thin grade 1 : nicotin (75.79ppm), and solanone (8.5ppm) were less in burley heavy grade 1 tobacco than in burley heavy grade 5: solanone (5.76ppm), geranylacetone (9.02ppm), phenylacetaldehyde (1.12ppm), $\beta$-phenylethylalcohol (1.93ppm), and dihydroactinidiolide (1.39ppm) were less in burley thin grade 1 than in burley thin grade 5. On the other hand, iso-valeraldehyde, n-valeraldehyde, dimethylpyrazine, and propionic acid were not identified in Korean burley tobacco, but in American burley tobacco.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1153-1158
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• 1999

Propolis is a resinous bee-hive product that honeybees collect from plant exudates, flower and leaves. Flavor characteristics of two varieties of propolis collected from different plant origins, falseacacia(Robinia psedoacacia L.) and chestnut tree(Castanea crenata), were analyzed using Aroma Scan and GC/MS. Two varieties of propolis were grouped with quite different aroma profiles by Aroma Scan. Fifty five flavor compounds were identified by GC/MS, of which 44 compounds were found from the propolis of falseacacia and 47 compounds from chestnut tree. Five aldehydes, eight alcohols. five ketones, three esters, one fatty acid, twenty seven hydrocarbons. two terpenes and four phenolic derivatives were identified. Thirty six compounds including benzaldehyde, cinnamyl alcohol, eudesmol and benzyl benzoate were detected in both propolis, eight compounds including geraniol and n-undecane only in propolis of falseacacia and eleven compounds including piperitenone and valencene only in chestnut tree.

• Journal of Mushroom
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• v.21 no.4
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• pp.222-227
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• 2023

Mushrooms have a unique taste and aroma, so in the processing of mushroom products with other ingredients, a separate pre-processing step is often taken to eliminate the mushroom aroma. In this study, we analyzed the changes in the concentration of volatile compounds according to drying conditions to promote the activation of processing using the fruiting bodies of yellow oyster mushrooms(Pleurotus citrinopileatus) and pink oyster mushrooms(P. djamor). The caps and stipes of yellow oyster and pink oyster mushrooms were separated and freeze-dried at -70℃ for 120 hours. Subsequently, they were hot air-dried at temperatures of 40, 50, 60, and 70℃ for 24, 24, 16, and 12 hours, respectively. The dried samples were pulverized and quantitatively analyzed by SPME-GC-MS. In the case of yellow oyster mushrooms, the concentration of t-2-nonenal in caps and stipes during freeze-drying was 164.43 ㎍/g d.w. and 174.80 ㎍/g d.w., respectively, whereas during hot air-drying, it significantly decreased to 0.35~3.41 ㎍/g d.w. and 0.98~59.88 ㎍/g d.w. In a similar manner, for pink oyster mushrooms, the concentration of 1-octen-3-ol during freeze-drying in caps and stipes was 31.05 ㎍/g d.w. and 176.17 ㎍/g d.w., respectively, whereas during hot air-drying, it significantly decreased to 1.59~9.66 ㎍/g d.w. and 1.96~15.77 ㎍/g d.w. Furthermore, most volatile compounds showed a tendency to decrease in concentration as the temperature during hot air-drying increased.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.33-39
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• 2008

The volatile flavor components of Zanthoxylum pipperitum A.P. DC. produced in Korea and China were isolated using a Clevenger-type apparatus by steam distillation extraction, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yields of oils from Korean and Chinese Z. pipperitum A.P. DC. were 2.0 and 1.2% (w/w), respectively. From the two Z. pipperitum A.P. DC. oils, sixty and fifty-four volatile flavor compounds were tentatively identified, and they constituted 94.78 and 87.34% of the total peak area, respectively. Piperitone(p-menth-1-en-3-one) (13.48%) was the most abundant compound in the Chinese Zanthoxylum pipperitum A.P. DC. oil, followed by $\beta$-phellandrene, sabinene, terpinen-4-ol and linalool (each >5%). Whereas, the most abundant compound in the Korean Zanthoxylum pipperitum A.P. DC. oil was limonene (18.04%), followed by geranyl acetate, cryptone, citronellal, cuminal and phellandral (each >5%).

• Journal of Microbiology and Biotechnology
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• v.5 no.3
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• pp.143-148
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• 1995

A strain producing soybean paste flavor was isolated from traditional Korean soybean paste. The isolate was identified as Bacillus subtilis PM3. The neutral fraction representing the traditional soybean paste aroma was obtained from the whole volatile components produced by B. subtilis PM3 in cooked soybean. Each separated peak from the neutral fraction of gas chromatogram was identified by gas chromatography-mass spectrometry (GC/MS) and Kovat's retention index, and the aromas of each peak were investigated by a sniffing test with the exercise panel. The twenty-nine components, including six character impact compounds and twelve components of flavors of Korean soybean paste, were confirmed. Some regions of gas chromatogram represented the soybean paste odor. It has been confirmed that traditional Korean soybean paste can be manufactured with the strain B. subtilis PM3.

• Journal of the Korean Society of Tobacco Science
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• v.7 no.1
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• pp.39-47
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• 1985

Normally cultured aromatic tobaccos, KA 101 and KA 103, were primed progressively in three-leaf segments, either 7 days before bud, bud, or early flower stage with 7 days interval, respectively, The cured leaves were weighed for yield, graded, analyzed for quality-related constituents including volatile aroma components. Also the cured leaves were manufactured and smoked by panelists. Yield and quality by price decreased with advancing ripeness. Reducing sugar, total nitrogen, protein nitrogen decreased with successive ripeness, but reverse in this trends with nicotine, petroleum ether extracts and volatile acids components. Among volatile neutral components, furfural, furfuryl alcohol, benzyl alcohol, penethyl alcohol and p-cresol decreased, but solanone increased with delayed harvest. Neophytadiene, oxysolanone, furfuryl aceton was highest at mid harvest, which was judged to be best by panelists. Mid harvest, first primed at bud stage when leaf color comes to pale green to yellow green, seems to be highly recommendable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.24-28
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• 1998

In order to investigate the possibility of using immobilizing yeast cells with the eliminating purpose of the ridding process in sparkling wine production by the traditional method, the changes in chemical components during and after bottle fermentation by immobilizing yeast cells with alginate were tested. The most volatile compounds, excepting some compounds, were not appreciable different in sparkling wines which obtained from various samples compared. After bottle fermentation, sparkling wine fermented with undergoing riddling process, and tested. The results showed that the taste and aroma of the sparkling wine produced with using immobilized cells were very similar to that produced with using free cells.

• Food Engineering Progress
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• v.13 no.3
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• pp.190-194
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• 2009

The aim of this study was to investigate the change of volatile aroma compounds in kimchi during fermentation, before and after drying process. Also, the encapsulation effect of cyclodextrin on volatiles during the drying process was examined. GC-MS was used for detection and identification of volatile compounds. During kimchi fermentation, in the early stage, dimethyl sulfide, carbon disulfide were detected as major compounds and after 7 days several sulfur compounds, dimethyl disulfide, methyl 2-propenyl disulfide, allyl methyl sulfide, and di-2-propenyl disulfide bacame the major volatiles. After vacuum-drying, the kimchi powder lost 11 compounds but still retained 13 volatiles of which major compounds were dimethyl sulfide, acetaldehyde and methanethiol. In order to keep volatiles in kimchi powder along with the drying process, 0.25-1.0% cyclodextrin was added in kimchi and dried-kimchi was prepared by using vacuum dryer. Cyclodextrin acted as an encapsulation agent for aroma compounds and it resulted in less loss of volatiles during drying process. Addition of cyclodextrin will permit industry-scale production of dried-kimchi powder with less loss of aroma compounds.