• Preventive Nutrition and Food Science
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• v.13 no.2
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• pp.122-127
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• 2008

The aroma constituents of Chrysanthemum indicum L. were separated by the hydro distillation extraction method using a Clevenger-type apparatus, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of Chrysanthemum indicum L. flower oil was 2.0% (w/w) and the color was light golden yellow. Sixty-three volatile flavor components, which make up 89.28% of the total aroma composition of the flower oil, were tentatively characterized. This essential oil contained 35 hydrocarbons (48.75%), 12 alcohols (19.92%), 6 ketones (15.31%), 3 esters (4.61%), 5 aldehydes (0.43%), 1 oxide (0.22%), and 1 miscellaneous component (0.04%). ${\alpha}$-Pinene (14.63%), 1,8-cineol (10.71%) and chrysanthenone (10.01%) were the predominant volatile components in Chrysanthemum indicum L., an aromatic medicinal herbaceous plant.

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.234-238
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• 2012

The volatile aroma constituents of Chrysanthemum zawadskii var. latilobum K. were separated by hydro distillation extraction (HDE) method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of C. zawadskii var. latilobum K. flower essential oil (FEO) was 0.12% (w/w) and the color was light green. Fifty-five volatile chemical components, which make up 88.38% of the total aroma composition, were tentatively characterized. C. zawadskii var. latilobum K. FEOs contained 27 hydrocarbons, 12 alcohols, 7 ketones, 4 esters, 1 aldehyde, 1 amine, and 3 miscellaneous components. The major functional groups were terpene alcohol and ketone. Borneol (12.96), (${\pm}$)-7-epi-amiteol (12.60), and camphor (10.54%) were the predominant volatiles. These compounds can be used in food and pharmaceutical industries due to their active bio-functional properties.

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.973-981
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• 2022

'Shine Muscat' (Vitis labruscana Bailey x Vitis vinifera L.) grapes recently have been greatly favored in Korea, and as of 2022, account for 38.6% of the total grape market in Korea. However, there is a lack of research on post-harvest quality control appropriate to the unique characteristics of 'Shine Muscat'. In order to continuously increase domestic demand and exports in the future, it is essential to establish proper postharvest techniques. Essential oils have remarkable potential as biologically active and environmentally friendly antiseptics for the fruit industry. The objective of this study is to evaluate the effects of essential oils and aroma constituent treatment on fruit quality attributes of 'Shine Muscat' grapes in order to extend fruit quality during a simulated export period. A cluster of 'Shine Muscat' grapes was placed in a newly developed paper box container, and treated with rosemary essential oil, thyme essential oil, and linalool, along with an untreated control. The results showed no significant effect on fruit quality indices, such as cluster weight loss, berry firmness, soluble solids content, titratable acidity, sugar acid ratio, and color change, but showed a positive effect on the alleviation of berry shatter compared to the untreated control. In addition, rosemary oil treatment reduced the proportion of unhealthy berries. Therefore, the results indicated that the newly developed packaging container along with certain essential oil treatment could be applied as a promising packaging material for table grape export.

• Applied Biological Chemistry
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• v.30 no.3
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• pp.264-271
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• 1987

Baikhaju, Nockpaju, Dongdongju and Chungmyungju of the traditional Yakjus - the native alcoholic beverage of Korea - with the different fermentation methods were brewed and the volatile odor components were analized by gas chromatography methods of headspace gas. The general constituent content in them was different a little, and formaldehyde, acetone, acetaldehyde, ethylacetate, ethylalcohol, n-propanol, iso-butanol, iso-amylalcohol, diacetyl and dimethyl sulfide were separated and quantified into the volatile aroma components. The contents of acetaldehyde, ethylacetate and n-propanol were $17{\sim}73ppm$, and iso-amylalcohol were $418{\sim}925ppm$. The contents of formaldehyde and acetone were $0{\sim}2.15ppm$, and that of diacetyl and dimethyl sulfide were $0.032{\sim}1.012ppm$, and $5{\sim}65ppb$.

• Mycobiology
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• v.49 no.1
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• pp.78-85
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• 2021

Morels (Morchella spp.) are valuable medicinal and edible mushrooms. In this study, chemical profiles of aromas and lipophilic extracts of black morel (Morchella importuna) grown in China were analyzed by gas chromatography/mass spectroscopy, along with the evaluation of antioxidant and antimicrobial activities for the lipophilic extracts. Sixty-five compounds in total were identified from the aromas, and 1-octen-3-ol was the main component for aromas of fresh (34.40%) and freeze-dried (68.61%) black morels, while the most abundant compound for the aroma of the oven-dried sample was 2(5H)-furanone (13.95%). From the lipophilic extracts, 29 compounds were identified with linoleic acid as the main compound for fresh (77.37%) and freeze-dried (56.46%) black morels and steroids (92.41%) as the main constituent for an oven-dried sample. All three lipophilic extracts showed moderate antioxidant activities against 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) with the IC50 values ranging 7.56~17.52 mg/mL and 5.75~9.73 mg/mL, respectively, and no obvious antimicrobial activity was observed for lipophilic extracts. The drying methods affect the chemical profile of black morel, and freeze-drying was favorable for retaining nutrients and morel smell. This is the first report on the aroma and lipophilic extracts of M. importuna grown in China.

• Natural Product Sciences
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• v.11 no.3
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• pp.123-126
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• 2005

Gastrodia elata Blume (Chunma) belongs to Orchidaceae, which is a perennial parasitic herbaceous plant and grows in the woods of the central provinces of China, Korea and Japan. Recently, the constituents of the tubers of this plant have been investigated by researchers who have revealed the presence of phenolic compounds including gastrodin as a major constituent, together with 4-hydroxybenzaldehyde, 4-hydroxybenzyl alcohol, parishin, 4,4-dihydroxybenzyl sulfoxide, vanillin, vanillyl alcohol, beta-sitosterol, organic acids and polysaccharides, etc. In this study, we used ultrasonicator and two kinds of enzymes for enhancement of extraction yield. We also used electronic nose for the aroma pattern analysis of Chunma extracts. The concentrations of glucose and functional constituents (gastrodin, vanillin, 4-hydroxybenzaldehyde and 4-hydroxybenzyl alcohol) were measured by biochemistry analyzer and HPLC, respectively. Therefore, we showed that the yield of extraction was increased and discomfortable odor was reduced.

• Journal of the Korean Society of Tobacco Science
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• v.23 no.2
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• pp.168-178
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• 2001

Essential oil in tobacco leaves influences the taste and aroma of cigarette smoke and is important to tobacco quality. This study was conducted to investigate the change in the level of essential oil components during flue-curing process of two flue-cured tobaccos, NC82 and KEl14. Flue-curing process was divided by six steps; harvest stage, the end of yellowing stage, the middle of color fixing stage, the end of color fixing stage, the middle of midrib drying stage, full-cured stage. NC82 in each stage contained 0.28%, 0.30%, 0.35%, 0.36%, 0.40% and 0.42% essential oil, respectively, and KF114 were 0.29%, 0.31%, 0.34%, 0.36%, 0.39% and 0.41%, respectively. Almost all hydrocarbons on the basis of relative peak area were gradually increased in two varieties with curing, neophytadiene content in them was highest at the full-cured stage. Most of alcohols and esters with curing showed a declining trend, but benzyl alcohol was increased in two tobaccos. Ketones were largely increased at the midrib drying stage during the curing process, especially, the most largely increasing constituent was $\beta$-damascenone among them. The content of 2-butylterahydrofuran, heterocyclic compounds, was largely increased at tile color fixing stage. There was no considerable difference between NC82 and KFl14 at the GC profile of essential oil and the pattern of each components during flue-curing process.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.4
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• pp.496-504
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• 1996

The study was conducted to obtain the basic information on increasing aromatic degrees by shading and organic matter application on Condonopsis lanceolata. The result were as followings : Fresh root wt. in shading 55 % treatment was increased about twices, whereas fresh root weight in non-shading was decreased. But growth of ground parts such as vine length, leaf width, and leaf number was promoted under non-shading treatment. Macroelements such as K, Ca, and Mg, were increased in non-shading and higher organic matter application. The components such as crude protein, fiber, and ash were increased in the shading 55% treatment compared with non-shading. In the sixteen amino acids, arginine contents were the highest in non-shading and organic matter 30M/T. Recovery yield of essential oil was 0.005% in non-shading. The highest was organic matter 30M/T in the non-shading as 0.007%. Major aromatic constituents were 11 kinds of aliphatic alcohols such as I-hexanol, cis-3-hexenol, and trans-2-hexanal. As a result, major aromatic degree was higher in shading 55%, also increased in the much organic matter application. It was considered to be applied dense shading 55% and much organic matters to produce Condonopsis lanceolata plants which have high aroma and good quality.