• Mycobiology
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• 제49권1호
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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.

• 대한가정학회지
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• 제23권2호
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• pp.29-36
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• 1985

This experiment was conducted to investigate changes of the components in steamed and roasted green tea after 10 min, 20 min and 30 min of heat treatment of heat treatment at $110^{\circ}C$. Vitamin C and tannin were determined by spetrophotometry. Total nitrogen, water-soluble nitrogen and water-soluble non protein nitrogen were determined by Kjeldahl analysis system. Aromas were identified by gas chromatography. After heat treatment, contents of most compounds decreased. Tannin and caffeine decreased a little bit, while vitamin C decreased considerably. There were both decreases and increases in aromas. Aromas which increased were geraniol, trans-2-hexenol, linalool, $\alpha$-ionone and $\beta$-ionone. From these results, it was concluded that the highest quality of green tea was one steam- treated for 10 min at $110^{\circ}C$.

• 한국식품과학회지
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• 제22권5호
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• pp.555-561
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• 1990

십자화과의 양배추와 브로콜리에서 함황 휘발성분 함량과 캐러웨이 종자의 sulfhydryl oxidase를 이용한 십자화과 채소의 함황 불쾌취 억압을 FID와 FPD가 동시에 연결된 개스 크로마토그래피로써 조사하였다. 양배추와 브로콜리에서 생성되는 휘발성 유황화합물은 캐러웨이 종자의 첨가량과 항온처리 시간에 따라 함량 및 생성률에 차이가 있었는데, 양배추와 브로콜리에 캐러웨이 종자를 첨가한 것이 대조구보다 methanethiol과 dimethyl disulfide 생성량이 훨씬 적었다. 또한 thiol oxidase 활성을 가진 캐러웨이 종자의 액상 슬러리를 이용하여 methanethiol과 dimethyl disulfide를 제거하는데 효과가 있었으며, 이들의 제거율은 캐러웨이 종자의 첨가량에 비례하였고, 특히 2.5% 캐러웨이 종자를 함유한 액상슬러리에서 효과적이었다.

• Mycobiology
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• 제49권3호
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• pp.201-212
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• 2021

Truffles are the fruiting bodies of ascomycete fungi that form underground. Truffles are globally valued, culturally celebrated as aphrodisiacs, and highly sought-after delicacies in the culinary world. For centuries, naturalists have speculated about their mode of formation, and in cultures surrounding the Mediterranean Sea, many species have been prized as a delectable food source. Truffle fruiting bodies form underground and emit a variety of volatile organic compounds (VOCs). Truffle volatiles are believed to have evolved to attract animals that disperse their spores. The main VOCs identified from truffles include sulfur compounds, such as dimethyl sulfide (DMS) and dimethyl disulfide (DMDS); in addition, 1-octen-3-ol and 2-methyl-1-propanol have been found in most truffle species. Humans use pigs and dogs trained to detect truffle VOCs in order to find these prized subterranean macrofungi. Truffles have pharmacological potential, but until more reliable cultivation methods become available their high price means they are unlikely to see widespread use as medicinals.

• Bulletin of the Korean Chemical Society
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• 제25권2호
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• pp.271-279
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• 2004

The aroma component of Hallabong peel has been characterized by GC-MS with two different extraction techniques: solid-phase trapping solvent extraction (SPTE) and headspace solid-phase microextraction (HSSPME). Aroma components emitted from Hallabong peel were compared with those of other citrus varieties: lemon, orange and grapefruit by SPTE and GC-MS. d-Limonene (96.98%) in Hallabong was the main component, and relatively higher peaks of cis- ${\beta}$-ocimene, valencene and -farnesene were observed. Other volatile aromas, such as sabinene, isothujol and ${\delta}$-elemene were observed as small peaks. Also, principal components analysis was employed to distinguish citrus aromas based on their chromatographic data. For HSSPME, the fiber efficiency was evaluated by comparing the partition coefficient ($K_{gs}$Kgs) between the HS gaseous phase and HS-SPME fiber coating, and the relative concentration factors (CF) of the five characteristic compounds of the four citrus varieties. 50/30 ${\mu}$m DVB/CAR/PDMS fiber was verified as the best choice among the four fibers evaluated for all the samples.

• 동아시아식생활학회지
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• 제24권3호
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• pp.283-290
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• 2014

The present study was performed to obtain data that could be used to popularize yakju(Korean traditional rice wine) by surveying how well rice wine goes with pairing foods. The survey was given to 302 men and women living in the Seoul and Gyunggi areas and work in the food service industry. The Jeon group, Gui group, Jeongol and Jjigae group, Pyeonyuk and Bossam group, and Muchim group were selected as menu items that go well with available rice wines. The survey aimed to identify foods that go well with four rice wines with different sensory characteristics. The survey results showed that both men and women replied that rice wines with Nuruk aroma and Nuruk taste go well with the Jeon group, rice wines with sour and flower aromas and common characteristics go well with the Muchim group, and rice wines with sweet and fruit tastes go well with the Muchim group. However, men and women had different opinions on rice wines having ginseng, soil, and herbal medicine aromas. Men replied that such rice wines go well with grilled meat, whereas women replied that these rice wines go well with Pyeonyuk and Bossan groups.

• 한국환경과학회지
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• 제31권12호
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• pp.1039-1050
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• 2022

Forests are valuable natural resources for people living around the mountains. In particular, the comfortable feeling or healing is one of the most important benefits obtained from forests. This healing can be possible by many aspects of forests, including the landscape, natural sounds, anions, and pleasant aromas. We focused on the volatile organics from forest causing pleasant aromas, phytoncides. Twenty phytoncides were monitored from February to September in a national tree garden (BaekDoDaeGan SooMokWon). Five sites were monitored two times per month and 20 phytoncides were detected. Borneol showed the highest annual average concentration and the order of concentration was borneol > mycene > sabinene > limonene > α-pinene. The average phytoncide concentration was relatively high in spring and summer season when the trees were physiologically active. Daily monitoring showed that the afternoon hours had higher concentrations of phytoncides than the morning hours, which may be due to the stabilized atmospheric conditions at the sites. Among the five sites, coniferous forests gave higher phytoncide emissions than broadleaf tree forests. The current study showed that forests produce several phytoncides that cause a healing effect and a forest bath may be beneficial to the health of visitors to forests.

• 생명과학회지
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• 제19권12호
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• pp.1815-1820
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• 2009

지리오갈피(Acanthopanax chilsanensis)를 이용한 지역특산품을 개발할 목적으로 먼저 지리오갈피 뿌리, 줄기 및 열매 자체에 대한 이화학적 성분분석을 행하였다. 지리오갈피의 일반성분을 분석한 결과 뿌리, 줄기 및 열매의 조지방은 각각 2.09, 2.51 및 7.94%이었으며, 조단백질은 11.50, 7.18 및 10.17%로 나타났다. 그리고 조회분은 각각 11.07, 6.85 및 6.38%로 뿌리 중의 조회분이 줄기와 열매 중의 조회분 보다 약간 높게 나타났다. 환원당은 각각 18.90, 10.70 및 24.05 g/100 g으로 측정되었다. 색도를 측정한 결과 명도(L)는 줄기가, 적색도(a)는 열매가, 그리고 황색도(b)는 뿌리가 높은 것으로 나타났다. 유리당은 뿌리, 줄기, 열매 모두 fructose, glucose 및 sucrose의 순으로 높게 나타났다. Acanthoside-D 함량은 줄기(18.95 mg/100 g), 뿌리(8.10 mg/100 g) 및 열매(2.85 mg/100 g)의 순으로 높게 나타났다. 유리아미노산은 줄기가 955.26 mg/100 g으로 뿌리보다는 4.5배, 열매보다는 8.5배 높게 검출되었다. 향기성분 중에서는 $\alpha$-pinene, $\beta$-pinene, 3-carene 및 D-limonene 등과 같은 천연향기 성분이 동정되었다.

• 한국식품과학회지
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• 제39권6호
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• pp.658-662
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• 2007

다공성 전분에 향을 포접 시켜 가열에 의해서도 향이 빠져나오지 않지만 입안에서 기계적 작용에 의해 향이 배출되면서 현재 생면에서 나는 밀가루 냄새를 은폐시켜 줄 수 있는 생면을 제조하기 위하여 다공성 전분을 제조하였다. 분무건조기를 이용하여 제조된 다공성 전분의 평균 수율은 IT $170^{\circ}C$, ET $90^{\circ}C$, FR 50 mL/min의 조건에서 82%로 가장 높았으며, IT $180^{\circ}C$, ET $100^{\circ}C$, FR 70 mL/min에서 45.2로 가장 낮았다. 제조된 다공성 전분에 깻잎향을 추출하여 포접시킨 후 효율을 SPME-GC를 이용하여 깻잎향 중 가장 비율이 높은 perilla ketone의 양을 비교하였을 때 IT $200^{\circ}C$, ET $100^{\circ}C$, FR 50 mL/min에서 제조된 다공성 전분이 포접 효율이 68%로 나타났다. 관능평가를 실시한 결과로는 IT $200^{\circ}C$, ET $100^{\circ}C$, FR 50 mL/min으로 제조된 다공성 전분을 첨가시킨 우동면의 깻잎향과 기호도가 통계적으로 유의차를 내며 높게 나타났고 밀가루 맛은 가장 낮게 나타났다. 그러므로 가장 깻잎향 포접효율이 높으며 소비자 기호도도 높일 수 있는 다공성 전분은 IT $200^{\circ}C$, ET $100^{\circ}C$, FD 50 mL/min의 조건으로 제조된 것이다.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2002년도 추계 수산관련학회 공동학술대회발표요지집
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• pp.77-79
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• 2002

방향성분을 오랜 기간동안 방향을 유지하도록 하는 캡슐화의 방법은 심재료를 벽막물질로 둘러싸는 과정으로, 둘러싸인 aromas, flavors 및 열에 민감한 심재료를 보호하고 shelf-life의 연장 및 방출을 조절할 수 있다는 이점이 있어서 향기 성분을 유지하는데 많이 사용되고 있다 (Risch and Reineccius, 1986). 그리고 향기 성분을 오랫동안 유지하기 위하여 매트릭스의 선택도 중요한 요인으로 알려져 있는데 현재 연구되고 있는 매트릭스로써의 탄수화물은 maltodextrins, corn syrup solid, modified starch 그리고 gum acacia (Reineccius, 1991) 등을 들 수 있다. (중략)