• Food Quality and Culture
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• 제2권1호
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• pp.32-36
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• 2008

This study identified and compared the volatile flavor components of two commercial rice wines: one fermented using the mycelium of Phellinus linteus and a regular commercial rice wine. The volatile flavor components were isolated from the infusions by Porapak Q (50-80 mesh) column adsorption. The concentrated aroma extracts were then analyzed and identified by GC and GC-MS. Thirty-four kinds of flavor components were identified in the mycelium-fermented rice wine, including 11 alcohols, 8 esters, 3 ketones, 6 acids, 3 hydrocarbones, and 4 others. In the regular commercial rice wine, 36 kindss of flavor compounds were identified, including 9 alcohols, 6 esters, 4 ketones, 6 acids, 9 hydrocarbones, and 2 others. Therefore, the data indicate that the primary flavor components in the rice wines were alcohols and esters.

• 한국수산과학회지
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• 제42권3호
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• pp.224-231
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• 2009

Volatile components in Olive Flounder fed diets containing 0, 2,5, 5.0, and 7.5% yuza (Citrus junas Sieb ex Tanaka) for 4 months were investigated. Samples were extracted by solid-phase micro extraction and analyzed by gas chromatography/mass spectrometry. Among 89 compounds detected, 82 were positively identified. Volatile compounds of Olive Flounder fed the unsupplemented diet comprised 12 acids, 10 alcohols, eight aldehydes, five aromatic compounds, nine esters, 12 hydrocarbons, four ketones, two monoterpenes, and one miscellaneous compound. Compounds identified in Olive Flounder fed the yuza-supplemented diets consisted of 10 esters, 11 monoterpenes, 13 sesquiterpenes, and two miscellaneous compounds, with the other compounds being the same as in the control. The most abundant class of compounds in flounders fed the yuza-supplemented diet was the monoterpenes, which included limonene, $\beta$-terpinene, $\beta$-trans-ocimene, and $\alpha$-terpinolene. Of the 13 sesquiterpenes identified in flounder fed the yuza-supplemented diet, bicyclogermacrene was the major volatile compound followed by allo-aromadendrene, trans-caryophyllene, and $\delta$-cadinene. Bicyclogermacrene and germacrene D content increased significantly as the yuza supplementation increased.

• Asian-Australasian Journal of Animal Sciences
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• 제25권3호
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• 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.

• 한국식품영양과학회지
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• 제29권6호
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• pp.1050-1056
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• 2000

방사선 조사된 닭고기에서 방사선 조사선량에 대해 양의 상관성을 가지는 휘발성 조사물질을 구명함으로서 방사선 조사판별을 위한 표지 물질을 선정하기 위해 각 선량별(0, 1, 3, 5, 10 kGy)로 조사된 닭고기를 시료로 하여 LLCE법으로 휘발성 향기성분을 추출한 후 GC/MS 법으로 분석하였다. 그 결과 총 129종의 휘발성성 분이 방사선조사된 닭고기에서 검출되었으며 이는 주로 탄화수소류 (62종), 방향족화합물류(44종), 알데히드류(9종), 케톤류(5종) 및 기타화합물류(10종)로 구성되어 있었다. 이중 비조사된 시료에서는 검출되지 않으면서 방사선 조사선량의 증가에 대해 그 함량의 변화가 양의 상관성을 가지는 휘발성 조사물질로서 2-methylpentanal, 4-methylcy clohexne 및 cyclotetradecene 등 3종의 화합물이 선정되었으나 방사선 조사선량 증가와의 상관성을 고려한 결과 cyclotetradecene만이 닭고기의 방사선 조사판별을 위한 표지 물질로 선정되었다.

• 한국식품과학회지
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• 제31권6호
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• pp.1477-1483
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• 1999

양파의 향기성분을 보존 또는 제거할 목적으로 양파냄새를 masking하거나 제거하는 물질을 양파즙에 처리하여 관능검사를 실시하였고, pyruvate와 thiosulfinate를 측정하였으며 Solid Phase Micro Extraction(SPME)/GC법을 이용하여 휘발성 향기성분의 변화를 조사하였다. 생양파즙의 주요 향기성분은 dipropyl tetrasulfide, 1-propenyl propyl trisulfide, methyl propyl trisulfide, dipropyl trisulfide 등이었다. 다시마, 미역, 김, 규조토를 첨가한 양파즙의 휘발성 향기성분은 대조군과 비교하였을 때 모든 향기성분이 다소 감소하는 경향이었으나 활성탄과 ${\beta}-cyclodextrin$ 첨가군은 거의 모든 향기성분이 제거되었다. 여러 가지 첨가물의 농도를 달리하여 양파즙에 첨가하여 관능검사를 실시한 결과 양파 냄새는 감소하였으며 p<0.05 수준에서 유의적으로 차이가 나타났다. 해조류를 첨가한 군의 pyruvate와 thiosulfinate 함량은 대조군과 차이가 없었으나 활성탄을 첨가한 양파즙의 경우, 그 함량이 크게 감소하였다. 이상의 결과, 다시마, 미역, 김 등의 해조류 처리군은 양파의 향기성분과 매운맛 성분을 보존하면서 관능적으로 양파냄새를 masking하는 효과를 나타내었고, ${\beta}-cyclodextrin$과 활성탄은 양파에 존재하는 많은 휘발성 향기성분과 복합물을 형성하거나 홉착하여 양파냄새를 제거한 것으로 사료되어 진다.

• 한국수산과학회지
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• 제41권6호
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• pp.414-418
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• 2008

Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants ($\log_3FD{\geq}3.0$) in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.

• 한국식품과학회지
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• 제37권6호
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• pp.1048-1064
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• 2005

Detection of specific compounds influencing food flavor quality is not easy. Electronic nose, comprised of electronic chemical sensors with partial specificity and appropriate pattern recognition system, is capable of recognizing simple and complex volatiles. It provides fast analysis with simple and straightforward results and is best suited for quality control and process monitoring of flavor in food industry. This review examines application of electronic nose in food analysis with brief explanation of its principle. Characteristics of different sensors and sensor drift. and solutions to related problems are reviewed. Applications of electronic nose in food industry include monitoring of fermentation process and lipid oxidation, prediction of shelf life, identification of irradiated volatile compounds, discrimination of food material origin, and quality control of food and processing by principal component analysis and neural network analysis. Electronic nose could be useful for quality control in food industry when correlating analytical instrumental data with sensory evaluation results.

• 한국축산식품학회지
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• 제44권3호
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• pp.651-661
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• 2024

Chicken broth has a taste of umami, and the stewing time has an important effect on the quality of chicken broth, but there are fewer studies on the control of the stewing time. Based on this, the study was conducted to analyze the effects of different stewing times on the sensory, small molecular metabolites, free fatty acids, and volatile flavor compounds contents in chicken broths by liquid chromatography-quadrupole/time-of-flight mass spectrometry, gas chromatography-mass spectrometry, headspace solid-phase microextraction, and gas chromatography-mass spectrometry. Eighty-nine small molecular metabolites, 15 free fatty acids, and 86 volatile flavor compounds were detected. Palmitic and stearic acids were the more abundant fatty acids, and aldehydes were the main volatile flavor compounds. The study found that chicken broth had the best sensory evaluation, the highest content of taste components, and the richest content of volatile flavor components when the stewing time was 2.5 h. This study investigated the effect of stewing time on the quality of chicken broth to provide scientific and theoretical guidance for developing and utilizing local chicken.

• 생명과학회지
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• 제16권7호
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• pp.1243-1249
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• 2006

시판 수입 게향료 4종의 휘발성 향기성분을 SPME법과 LLCE법으로 비교 분석하였다. 동정된 86개의 휘발성 화합물 중 71개가 positive하게 동정되었으며, 이들은 함황화합물류 (13종), 알데히드류(3종), 케톤류(2종), 에스테르류(26종), 알콜류(5종), 방향족화합물류(3종), 테르펜류(8종), 산류(2종) 및 기타화합물류(9종)로 구성되었다. 인조 게향의 분석 및 동정에 있어서는 SPME법이 LLCE법에 비해 검출 감도가 매우 우수함을 알 수 있었고, 산류를 포함한 휘발성이 낮은 화합물들은 LLCE법에서만 검출되었다 제품 A-D의 특성에 따라 화합물의 조성에 차이가 있었으나 대체로 인조 게향에서는 함황 및 함질소화합물류 (dimethyl sulfide, dimethyl disulfide, depropyl disulfide, e(methylthio)propyl acetate, 3-(methylthio)propanal, 3-(methylthio)propanol, 2-methyl-3-(methylthio)pyrazine, 2-methyl-5-(methylthio)pyrazine)와 에스테르류 (styrallyl acetate, ethyl acetate, isoamyl acetate, benzyl acetate, ethyl pentanoate, butyl pentanoate, isoamyl pentanoate, furfuryl acetate) 등이 대표적인 물질로 추정되었다.