• The Korean Journal of Ecology
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• v.21 no.2
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• pp.151-156
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• 1998

the phytotoxic effects of volatile substances emitted from the tomato plant (Lycopersicon esculentum) on receptor plants such as Bidens bipinnata, Plantago asiatica, Lactuca sativa, Eragrositis ferruginea and Achyranthes japonica were investigated. Bolatile substances from the leaves inhibited seedling growth of receptor plants in the laboratory tests. The inhibition response varied with the concentration of compounds. To identify the phytotoxic compounds from tomato plant a GC/MS method was employed. Forth compounds, such as trans-2-hexeal, linalool, phenylacetaldehyde, methlsalicylic acid and tetradecanaic acid were identified from the essential oil of tomato plants. The findings suggest that the tomato plant may have allelopathic potential.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.64-71
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• 2000

The volatile flavour compounds such as acetaldehyde, acetone, ethanol, diacetyl and acetoin were detected by gas chromatography in adlay yoghurt during fermentation and storage period at 4 $pm$1$^{circ}C$, but acetoin was trace. The contents of acetaldehyde of adlay yoghurt showed maximum immediately after fermentation and decreased significantly(P<0.05) with storage period and were in order of adlay yoghurt fermented with YC-380, ABT-D and ABT-4. The contents of acetone were shown similar trend to acetaldehyde and those of adlay yoghurt fermented with YC-380, ABT-4 and ABT-D, decreased rapidly from 6 days, 9 days and 12 days of storage, respectively. The contents of ethanol increased during the storage period and those were significant differences(p<0.05) between 6 days and 9 days of storage period in control and treatments. The contents of diacetyl were detected in control and treatments at 9 days of storage and increased slightly during the storage period. The contents of volatile flavour compounds of T1 showed similar to that of control and slightly high compared to those of treatments, and decreased gradually with increasing the level of addition of adlay in treatments. The taste, flavour and texture of T1 immediately after fermentation and during the storage period at 4$\pm$1$^{\circ}C$ were slightly higher than those of control and treatments. The scores of sensory evaluation of treatments except T1 were lowered significantly(p<0.05) with increasing level of addition of adlay. Adlay yoghurt fermented with YC-380 and ABT-4 and ABT-D were superior to both of taste and flavour, and texture, respectively. From the results mentioned above, the addition of taste and flavour, and texture, respectively. From the results mentioned above, the addition of adlay at 1% (w/v) level in skim milk substrate were suitable for quality of adlay yoghurt such as volatile flavour compounds and sensory property.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.260-265
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• 1998

In this study, volatile flavor compounds in sesame oils were analyzed by using pure-and-trap method and a gas chromatography. 2-ethoxy-3-ethylpyrazine was used as an internal standard and retention index (Kovat's number) for the volatiles were determined through the use of a n-paraffin $(C_5-C_{25})$ standards. A total of 33 volatile compounds including 14 pyrazines, 7 thiazoles, 4 pyridines, 2 oxazoles and 6 others were identified in the sesame oils. By comparing the total yields of volatile flavor compounds, the pyrazines are the most abundant compounds all of the oil samples and considered as good contributor to characteristic flavor of sesame oil. The oil from the seeds roasted in the electric pan at $200^{\circ}C$ and $230^{\circ}C$ for 10 minutes generated 277.06 ppm, 264.81 ppm in pyrazine and 15.16 ppm, 13.19 ppm in thiazole, respectively. The sensory evaluation of oil samples was also investigated. The sesame oil obtained from the sesame seeds roasted at $200^{\circ}C$ for 10 minutes with electric pan showed good flavor scores and quality among the all of samples.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.500-503
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• 1996

Volatile compounds were extracted from freeze-dried citron peel(Citrus junos) using supercritical CO2 under 4,000psi at 40$\beta$. Four fractions were obtained with consumption of CO2. Volatile compounds of extracts were analyzed by GC-MSD. Yield of vol atile compounds from citron peel was 0.11g/CO2($\ell$) and maximum yield was 8.812g/kg. Major volatile compounds of extracts were dl-limonene, Υ-terpinene, linalool, sabinene, $\beta$-myrcene, $\alpha$-pinene, $\beta$-farnesene, $\alpha$-terpineol and terpinolene. $\alpha$-Pinene, $\beta$-myrcene and dl-limonene in the fractions decreased gradually, while $\alpha$-terpineol and $\beta$-farnesene increased as the consumption of CO2 increased.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.69-74
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• 2003

This study was conducted to find the appropriate fiber for extraction of volatile compounds from Perilla frutescens var. acuta. by solid phase microextraction (SPME). Two SPME fiber, carboxen/polydimethylsiloxane (CAR/PDMS) and polydimethylsiloxane (PDMS) were used to determine the selectivity of the fibers to the different flavor compounds present in the Perilla frutescens var. acuta. Thirty-nine compounds were identified in the volatile compounds extracted by CAR/PDMS fiber, including 6 aldehyde, 1 alcohol, 10 hydrocarbons, 17 terpene hydrocarbons, 2 ketones and 3 benzenes. In PDMS fiber, 3 aldehydes, 2 alcohols, 13 terpene hydrocarbons and 2 miscellaneouses were identified. Perillaldehyde was found to be major volatile flavor component of fresh Perilla frutescens var. acuta. Perillaldehyde and terpene hydrocarbons were more identified in PDMS fiber. These results suggested that the selectivity of PDMS fiber was better than that of CAR/PDMS fiber in Perilla frutescens var. acuta..

• Food Science and Preservation
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• v.7 no.1
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• pp.108-112
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• 2000

Proximate composition , volatile compounds, free amino acids, fatty acids and inorganic compounds in leaf, stem and root of Houttyunia cordata Thunb cultivated from two different area, Bosung and Sunchon , were analyzed. Each part of Houttuynia cordata Thunb from both local area showed moisture contents of 80-84% and crude ash contents of 2.1 ∼2.8%. Crude fat and protein contents were less than 3 % showing slightly higher contents in leaf than in both stem and root . Twenty six volatile compunds were identified from the parts of the plant, the volatile contents were high in the oder of leaf, root and stem. Major volatile compounds were mostly derivatives of decanoic acid ; decanoic acid, 20 tridecanoie, decanal and dodecanoic acid. Of free amino acids in leaf asparagine was the highest, while in stem hydroxyproline, proline and arginine were the major free amino acids. Linoleic acid was the highest in the stem and root, and linolenic acid was highest in leaf. the major minerals of all parts were K, Ca. Mg, P, Fe, Zn and Cu, showing highest with K.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.719-728
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• 2016

The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.

• Food Science and Preservation
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• v.7 no.4
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• pp.366-372
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• 2000

Volatile flavor components in three grape(Vitis vinifera L.) varieties were extracted by SDE(Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Grapes of the following varieties were studies : Blackolympia, Campbell and Delaware. The volatile extracts were analyzed by GC-FID and GC/MS. The totals of 77, 72 and 74 volatile flavor components were identified in Blackolympia, Campbell and Delaware, respectively. (E)-2-Hexenal(20.36%), diethylacetal(18.03%), hexanal and ethyl acetate were contained as the main compounds of Blackolympia. In Campbell, ethyl acetate(30.81%) was relatively more abundant than other compounds and among functional groups, C$\_$6/ aldehydes and alcohols were major constituents of the extract. On the other hand, in Delaware, alcohols was the major constituent group and (E)-2-hexenal(21.07%) and (E)-2-hexena1-ol(19.43%) were the main compounds. All of three grape varieties contained a large amount of hexanal, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, thus C$\_$6/-compounds proved to be major volatile components of grape and small amount of terpenols were only detected from Delaware.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.885-891
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• 2005

The study was carried out to find the effect of freeze drying on the volatile organic components in garlic (Allium sativum L.). The volatile organic compounds from fresh and freeze dried garlic were extracted by simultaneous steam distillation and extraction (SDE) method and identified with GC/MS analysis. A total of 42 and 32 compounds were identified in fresh and freeze-dried garlic, respectively. Sulfur containing compounds in the garlic samples were detected as the major compounds, and alcohols, aldehydes and esters were detected as minor compounds. Diallyl disulfide, diallyl trisulfide, allyl methyl disulfide and ally1 methyl trisulfide were the main sulfur compounds in fresh and freeze dried garlic. The amount of sulfur containing compounds were decreased freeze-drying but methyl propyl trisulide, 3- allylthiopropionic acid, cyclopentyl ethyl sulfide etc. were increased. The others, non- sulfur containing compounds such as ethyl acetate, ethanol, 2-propenol, 2- propenal and hexanal were increased in freeze-dried garlic. Consequently, the total amount of volatile organic compounds in garlic became lower during freeze-drying from 853.42 mg/kg to 802.21 /kg, and the composition of major components were nearly same in fresh and freeze-dried garlic.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.145-150
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• 1997

This study was performed to compare the changes of quality in citron(Citrus junos Sieb) juice between sampleII stored at 5$^{\circ}C$ for 1 year after extraction and sampleI made from raw citrons by the belt-pressing extraction method. Compared with sampleI, the soluble solid of sampleII was decreased more than 1$^{\circ}$brix, and the moisture increased 3%. The acidity reduced from 5.83 to 5.23 at the pH rose from 2.68 to 2.84. Although it decreased more than 50% in vitamin C and over 20~30% in amino acid, the changes of the other proximate components, amino nitrogen and free sugar content were very little at the range 0.1~1.0%. Volatile compounds in citron juices between sampleI and II were analyzed by GC and GC-MS. Sample I and II showed about 70 of volatile compounds. But only 13 compounds were identified by mass spectrometer. Major volatile compounds were aromatic compounds of limonene, terpinene, terpineol and terpinolene. Amounts of volatile compounds in citron juices depended on the storage period. The recovery of volatile compounds of citron juices, reduced 30~50% after storage for 1 year and the trace component disappeared during storage. The sensory characteristics including color, aroma, taste and overall acceptability and sugar recipe were not significantly.