• Analytical Science and Technology
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• v.30 no.2
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• pp.68-74
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• 2017

The volatile components in 'Fuji' apple were effectively determined by a headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 48 volatile components were identified and tentatively characterized based on National Institute of Standards and Technology (NIST) MS spectra library and the Kovats GC retention index I (RI). The harvested Fuji apples were divided into two groups: 1-methylcyclopropene (1-MCP) treated and non-treated (control) samples for finding important indicators between two groups. The major volatile components of both apples were 2-methylbutyl acetate, hexyl acetate, butyl 2-methylbutanoate, hexyl butanoate, hexyl 2-methylbutanoate, hexyl hexanoate and farnesene. No significant differences of these major compounds between 1-MCP treated and non-treated apples were observed during 1 month storage. Interestingly, the amount of off-flavors, including 1-butanol and butyl butanoate, in 1-MCP treated apples decreased over 5 months, and then increased after 7 months. However, non-treated apples did not show significant changes for off-flavors during 7 month storage (p<0.05). The non-treated apples also contained the higher levels of two off-flavors than 1-MCP treated apples. These two compounds, 1-butanol and butyl butanoate, can be used as quality indicators for the quality evaluation of Fuji apple.

• Proceedings of the Korean Society of Tobacco Science Conference
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• 1997.10a
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• pp.114-133
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• 1997

Cigarette flavor technology is an area that huts many facets which are important to the flavorist. Some history of tobacco flavoring is needed to understand how the taste characteristics of cigarettes originated. The areas of cigarette technology where flavors may be employed such as casings and top flavors will be reviewed. The importance of industry regulations on tobacco flavoring will be discussed along with their impact on the future. Flavor ingredients used in casing sauces are described and the benefits of the different types of casings. The large variety of top flavors available are discussed, and the future trends associated with top flavers. New flavor technologies and their impact on cigarette production will provide new challenges to the tobacco flavorist.

• Journal of Microbiology and Biotechnology
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• v.3 no.4
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• pp.277-284
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• 1993

We confirmed the character impact compounds of the flavors of the soybean paste manufactured with the traditional and improved Meju, respectively, by using the following methods: gas chromatography (GC), sniffing tests and GC-mass. The soybean paste made with the traditional Meju had 12 compound groups that smelled like the soybean paste flavor, whereas the soybean paste made with the improved Meju had 7 compound groups of soybean paste flavor smell. We were easily able to determine that there is a difference of soybean paste flavor compounds between the soybean pastes made with either the traditional or the improved Mejus because the two soybean paste flavors are very different from each other.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.185-189
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• 2009

Microencapsulation of flavor was carried out by molecular inclusion process using $\beta$-cyclodextrin (${\beta}CD$). ${\beta}CD$-flavor complex was prepared at various flavor-to-${\beta}CD$ ratios (1:6-1:12) to determine the effect of ${\beta}CD$ concentration on the inclusion efficiency. Maximum total oil retention and minimal surface oil content were obtained at flavors to ${\beta}CD$ ratio of 1:10. The physical properties and controlled release pattern of flavors from ${\beta}CD$-flavor complex were measured and compared with spray-dried microcapsules prepared using carbohydrate wall system. ${\beta}CD$-flavor complex showed higher total oil retention and surface oil contents, smaller mean particle size, lower moisture uptake, and higher oxidation stability than spray-dried microcapsule. Oxidative stability of flavor was correlated with hygroscopicity of wall materials. The controlled release mechanism was highly affected by temperature and characteristics of wall materials.

• Bulletin of Food Technology
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• v.18 no.1
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• pp.120-126
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• 2005

• Korean Journal of Oriental Medicine
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• v.11 no.2
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• pp.23-33
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• 2005

Four Properties and five Flavors of Drugs is interpreted by adaptation of human body to the environmental theory(天人相應). The Structural model of the body is compared with sky, earth, sun and moon (天, 地, 日, 月). The natural changes of the four seasons give rise to that of Four Properties and five Flavors of Drugs. On equal terms it is happened in our body. On this study we can draw an analogy between sky, earth, sun & moon (天, 地, 日, 月) and the body. The six bu(六腑) is related to the earth, the five ju(五主) to the sky, the five jang(五臟) to the sun, the meridians system (經絡) to the moon. When spring, the air is warm, the water element of the earth is ascending, and the earth gives birth to the sour flavor. Like this, the water element is absorbed by six bu and then is ascended to the meridian system. When summer, the air is hot and the water element of the earth is floated, the earth make the bitter flavor. In the same way, the six bu absorbed the hot air from the five ju and the water element is quickly absorbed by six bu and then the water element is ascended to the meridian system. When rainy season (長夏), the earth creates the sweet flavor The sweet flavor give warmer energy to the five jang and the six bu. When autumn, the earth change the sweet flavor into pungent. The earth gives warmer energy to the sky, because of cool weather According to same process, the pungent flavor give warmer energy to the five jang and the six bu, and the meridian system gets back the water element from the five ju. When winter, the air is cold and the water element of the earth is hidden. The sky and the earth are not interchangeable. At that time, the earth produce the salty flavor and the water element is keeping in the meridian system.

• Toxicological Research
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• v.24 no.4
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• pp.321-328
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• 2008

Smoke flavors based on the thermal decomposition of wood have been applied to a variety of food products as an alternative for traditional smoking. Despite its increasing use, the available genotoxicity data on wood smoke flavors (WSF) are still controversial. Thus, potential genotoxic effects of WSF in four short-term in vitro genotoxicity assays were investigated, which included the Ames assay, chromosomal aberration assay, micronucleus test and the alkaline comet assay. WSF did not cause any mutation in the Ames assay using five tester strains at six concentrations of 0.16, 0.31, 0.63, 1.25, 2.5 and 5 ${\mu}l/plate$. To assess clastogenic effect, the in vitro chromosomal aberration assay was performed using Chinese hamster lung cells. No statistically significant increase in the number of metaphases with structural aberrations was observed at the concentrations of 1.25, 2.5, and 5 ${\mu}l/ml$. The in vitro comet assay and micronucleus test results obtained on L5178Y cells also revealed that WSF has no genotoxicity potential, although there was a marginal increase in micronuclei frequencies and DNA damage in the respective micronucleus and comet assays. Taken together, based on the results obtained from these four in vitro studies, it is concluded that WSF is not a mutagenic agent in bacterial cells and causes no chromosomal and DNA damage in mammalian cells in vitro.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.57-61
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• 2002

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose and storage time on the free radical concentrations in gamma-irradiated dried seasoning powder. Seasoning powders of dried squid flavor, shrimp flavors, kimchi flavor, spicy beef soup flavor and soy sauce flavor were irradiated with doses of 0, 1, 3, 5, 7 and 9 kGy at room temperature using a Co-60 irradiator. Characteristic signals of free radicals were observed in all the irradiated samples of this experimental while these signals were not detected in non-irradiated samples. Since the free radical concentrations linearly increased with the applied doses (1~9 kGy), highly positive correlation coefficients ($R^2$ = 0.9285~0.9965) were obtained between irradiation doses and free radical concentrations during all the storage times. Free radical concentrations of the irradiated flavored seasoning powder did not change even at 16 weeks of storage at room temperature, while those of dried squid, shrimp and spicy beef soup flavors decreased until 2 weeks of storage after irradiation with 5 kGy or over, and these of soy cause flavors slowly decreased until 8 weeks of storage after irradiation with 3 kGy or over. Although the free radical concentrations decreased with storage times, the characteristic signals of the irradiated seasoning powders of dried squid, shrimp, spicy beef and soy sauce flavors were observed even after 16 weeks of storage at room temperature.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.86-96
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• 2020

This study analyzed the dietary behaviors and adaptation for Korean foods among Central Asian workers(Mongolia, Kazakhstan, Uzbekistan, Kyrgyzstan) living in South Korea to provide basic and fundamental data that allows Central Asian workers to have desirable eating habits while living in South Korea. Questionnaires were completed by 186 Central Asian workers living in South Korea. From this study, we found that 56.8% of respondents ate three meals a day, and 27.2% of respondents ate two meals a day. 29.7% of respondents had no snacks. For adapting Korean food, Mongolia, Uzbekistan, Kyrgyzstan workers had difficulties adapting spicy and salty flavors and unpleasant smell while Kazakhstan workers had difficulties due to sweet flavors and spicy and salty flavors. Men adapted better than women to adapt Korean food. Women respondents ate Korean food more often than men. And the Uzbekistan ratio of eating homeland food daily was the highest. By providing understanding of dietary patterns of Central Asian workers, these results can be used as the basic and fundamental data for their Korean food adaptation.

• Bulletin of the Korean Chemical Society
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• v.32 no.10
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• pp.3603-3609
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• 2011

A novel sampling method of the headspace poly(dimethylsiloxane) (PDMS) mini-disk extraction (HS-PDE) was developed, optimized, validated and applied for the GC/MS analysis of spices flavors. A prototype PDMS mini-disk (8 mm outer diameter, 0.157 mm thickness, 9.4 mg weight) has been designed and fabricated as a sorption device. The technique uses a small PDMS mini-disk and very small volume of organic solvent and less sample size than the solvent extraction. This new HS-PDE method is very simple to use, inexpensive, rapid, requires less labor. Linearities of calibration curves for ${\alpha}$-pinene, ${\beta}$-pinene, limonene and ${\gamma}$-terpinene by HS-PDE combined with GC/MS were excellent having $r^2$ values greater than 0.99 at the dynamic range of 6.06~3500 ng/mL. The limit of detection (LOD) and the limit of quantitation (LOQ) showed very low values. This method exhibited good precision and accuracy. The overall extraction efficiency of this method was evaluated by using partition coefficients ($K_p$) and concentration factors (CF) for several characteristic components from nutmeg and mace. Partition coefficients were in the range from $2.04{\times}10^4$ to $4.42{\times}10^5$, while CF values were 0.88-15.03. HS-PDE was applied successfully for the analysis of flavors compositions from nutmeg, mace and cumin. The HS-PDE method is a very promising sampling technique for the characterization of volatile flavors.