• 한국연초학회지
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• 제14권1호
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• pp.66-78
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• 1992

The essential oil of Korean valerian root ( Valeriana fauriei roar. dasycarpa Hara) was isolated by simultaneous distillation Sl extraction. The oil content of fresh root was 0.7% (wb) and that of dried root was 2.1 5 (db) and sensory analysis of the oil indicated sweet-balsamic, woody and floral characteristic aroma notes. The oil was fractionated into one hydrocarbon fraction and three oxygenated hydrocarbon fractions by using silica gel column chromatograpy. Each fraction was analyzed by capillary GC and GC-MS. Out of 81 characterized compounds, the major compounds were a-pinene, camphene, $\beta$-pinene, bornyl acetate, borneol , bornyl iso-valerate and sesquiphellandrene and the characteristic floral and woody aroma of neutral fraction of Korean valerian root could be due to be the presence of oxygenated compounds such as borneol, bornyl acetate, bornyl iso-valerate, p-ionone ana $\beta$-ionone epoxide. Comparing the yield of Korean valerian root with those from other origins reported, oil content of Korean valerian root was higher than those of European and Indian origins.

• Journal of Microbiology and Biotechnology
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• 제3권4호
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• pp.270-276
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• 1993

We characterized the character impact compounds of flavors of the fermented Korean soy sauce manufactured with both the traditional and the improved Meju made with different strains. The whole flavor samples were obtained by extracting each volatile flavor phase from both the traditional and the improved soy sauce. To get more detailed information, each whole volatile flavor was further fractionated into the basic, acidic, phenolic and neutral fractions. Each separated peak from the whole and fractionated flavor samples on gas chromatogram was identified by GC/MS and Kovat s retention index, and likewise the aroma of each peak was investigated by a sniffing test with the exercised panel. We were able to identify 15 groups of ingredients with the characteristic soy sauce aroma from the soy sauce made with the traditional Meju and 6 groups from the soy sauce manufactured with the improved Meju made with Aspergillus oryzae. The character impact compounds the two soy sauces were different from each other.

• 한국식생활문화학회지
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• 제21권1호
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• pp.76-80
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• 2006

This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on adding volume of basil which has a specific aroma, taste and some functional ability. Analysis of color differences of demi-glace sauce was showed that a-value of demi-glace sauce decreased with adding basil, whereas viscosity of the demi-glace sauce was decreased. There were no significant differences in color, aroma, taste, appearance, viscosity, feel in mouse and general acceptability with sex and age of subjects. Demi-glace sauce with 2% basil showed best score in sensory evaluation. From theabove results, our data suggest that addition of 2% basil to demi-glace sauce is recommend for commercial use.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2001년도 춘계 수산관련학회 공동학술대회발표요지집
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• pp.97-98
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• 2001

Alpha-tocopherol (alpha-Toc) is a classical lipophilic antioxidant well known as a scavenger of free radicals in a hydrophobic milieu. The primary function of alpha-Toc is to stabilize cellular and subcellar membrane by preventing peroxidative damage of structural polyunsaturated fatty acids (PUFA). The characteristic aroma of sweet smelt Precoglossun altivelis is known as oxida breakdown products of PUFA ironically. (omitted)

• 한국식품영양과학회지
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• 제40권11호
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• pp.1623-1630
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• 2011

감귤과피 및 건 표고버섯을 첨가하지 않은 소시지를 대조군으로, 감귤과피분말 0.5%(C1), 1.0%(C2), 2.0%(C3), 건표고버섯 0.5%(L1), 1.0%(L2), 2.0%(L3) 그리고 감귤과피분말 및 건표고버섯 혼합군 0.5%(CL1), 1.0%(CL2), 2.0%(CL3)를 첨가하여 소시지의 품질 및 관능 특성에 미치는 영향을 살펴보았다. 수분함량은 대조군에 비하여 첨가군에서 유의하게 낮게 나타났으며, 회분 함량은 높게 나타났다. pH와 색도 적색도는 감소하고 황색도는 증가하는 경향을 보였다. 기계적 특성을 이용한 조직감은 유의한 차이를 나타내지 않았다. 소시지 관능특성 중 8개의 특성들이 유의한 차이를 나타냈다. 제1주성분(PC1)과 제2주성분(PC2)의 변동은 58.96%와 23.08%로 총 변동의 82.04%가 설명되었다. 관능적 특성에 따른 제1주성분은 향미 특성인 짠맛, 신맛, 감귤향과 부서짐성, 돼지고기향, 단맛 그리고 부패취 3부분으로 관찰되었다. 제2주성분은 향미와 부패취와 관련이 있는 것으로 나타났다. 주성분분석(PCA)결과 소시지 제조 시 0.5~1% 건 표고버섯 첨가는 단맛과 돼지고기향과 관련되어 있으며, 감귤과 피분말 첨가는 신맛과 짠맛을 만드는 주요한 성분과 연관성이 있는 것으로 평가되었다. 관능적 특성과 기계적 물성 강도 간 부분최소평방회귀분석(PLSR) 수행 결과, 제1주성분(T1)과 제2주성분(T2)이 각각 총 변동의 46.98%와 14.75%를 설명하여 총 변동의 61.73%를 설명되었으며 관능적 특성인 감귤향과 신맛, 짠맛, 색상이 양의 방향으로 높게 부하되어 있고, 감귤과피 분말 2.0%(C3) 및 감귤과피 분말 및 건표고버섯 혼합군 2.0%(CL3) 또한 T1에 대하여 양의 방향으로 부하되어 있었다.

• 한국식품과학회지
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• 제28권5호
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• pp.822-826
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• 1996

냉이의 식용부위에 따른 휘발성 향기성분을 분석하기 위해 SDE방법으로 정유성분을 추출한 다음 GC 및 GC-MS를 이용하여 성분을 확인하였다. 전초에서는 탄화수소류 12종, 알데히드류 2종, 케톤류 2종, 알코올류 5종, 에스테르류 1종, 유기산류 10종 및 기타 2종이 확인되었고, 잎에서는 탄화수소류 11종, 알데히드류 5종, 케톤류 4종, 알코올류 5종, 에스테르류 1종 및 기타 2종, 뿌리에서는 탄화수소류 5종, 알데히드류 1종, 케톤류 2종, 알코올류 6종, 에스테르류 2종, 유기산류 1종 및 기타 7종이 확인되었다. 전초에서 다량 함유된 유기산류는 잎 부위에서는 확인되지 않았고 뿌리 부위보다 잎 부위에 케톤류 및 알코올류가 더욱 다량 함유되어 있었다. 잎 및 뿌리에서는 지방취 및 약한 왁스냄새를 부여하는 성분들이 확인된 반면 전초에서는 신선하고 단내음을 발하는 성분들이 확인되었고 착향료로서 이용되는 성분들의 함량도 풍부하여 냉이를 조리 및 가공에 이용할 경우 전초를 사용하는 것이 향기 측면에서 가장 바람직하다고 생각된다.

• 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.

• 한국식생활문화학회지
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• 제35권1호
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• pp.117-125
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• 2020

The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.

• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.18-22
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• 1999

Flavor characteristics of raw Cordyceps militaris significatntly different from those of dried one. In the case of raw Cordyceps militaris , major flavor components were composed of 5 alcohols, 3 ketones, 4 phenols, 9 alkanes , and 3 alkenes. The major alcohol was 1-octen-3-ol(22.56%, 1147.3% ng/ml), which contributed to the characteristic green flavor. Ketones (3-ocatone, inparticular )were present in the highest concentration in raw Cordyceps militaris . In contrast, major flavor components of dried Cordyceps militaris were composed of 4 alcohols, 4 ketones, 3 furans, 4 pyrizines, 2 dithiazines, 5 phenols , 8alkenes , 17 alkanes, and 8 fatty acids. Dried Cordyceps militaris had unique sweet aroma of sesame as wella s a milky flavor. Green or fruit flavor were rarely detected . In alkanes , 10 cosanes, component fo wax were present. Typical flavor components of alkanes such as $\beta$-caryophyllen and Δ-cadinene were also detected. Fatty acids of dried Cordyceps militaris ranged from myristic acid (14 :0) to linoleic acid (18 ; 2). The sweet aroma of dried Cordyceps militaris was mostly due to pryazines, dithaiazines, and furans. Two dithaizines were identified and characteristics of these flavor components was a roasted bacon flavor. Strong antibacterial acitivity was observed toward Vibrio spp. such as V. vulnificus, V.cholerae, V. parahaemlyticus. Relatively high antibacterial acitivity was shown toward Bacillus subtilis , B,cereus, Staphyllococcus aureus, and Corynebacterium xerosis.

• 한국식품과학회지
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• 제37권3호
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• pp.339-344
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• 2005

본 연구에서는 독특한 방향을 지닌 식용 및 약용식물인 꽃향유의 휘발성 향기성분을 SDE 및 HS-SPME법에 의해 추출한 후, GC-MSD를 이용하여 분석 동정하였으며, GC-O에 의하여 꽃향유의 aroma-active compounds를 확인하였다. SDE법에 의해 꽃에서는 aldehydes 3종, alcohols 7종, hydro-carbons 11종, ketones 5종 및 기타 3종의 총 29종이 확인되었고, 잎에서는 aldehydes 3종, alcohols 6종, hydrocarbons 11종, ketones 6종 및 기타 4종의 총 30종이 확인되었다. PDMS fiber를 사용한 HS-SPUE법에 의해 꽃과 잎에서는 aldehyde가 검출 되지 않았으며 alcohols 3종, hydrocarbons 18종, ketones 3종 및 기타 2종의 총 26종이 확인되었고, 잎에서는 alcohols 7종, hydrocarbons 15종, ketones 7종 및 기타 2종의 총 31종이 확인되었다. 꽃향유의 주요 향기성분으로 알려진 elsholtziaketone과 naginataketone은 SDE법과 HS-SPME법 모두에서 확인되었으며 꽃과 잎 부위에서 상대적으로 많은 양이 나타났다. 꽃향유 향기분석에서 SDE 및 PDMS fiber를 이용한 HS-SPME방법의 주요한 차이는 비극성인 SPME fiber에서 비교적 극성 물질인 aldehyde류가 확인되지 않았다는 점이다. 또한 GC-O 분석을 통하여 elsholtziaketone과 naginataketone이 강렬한 운향(rue-like)을 지니며, 톡 쏘는 듯한 향신료의 향을 갖는 것으로 확인되었다. 따라서 elsholtziaketone과 naginataketone이 꽃향유 특유의 향 발현에 기여하는 것으로 판단된다.