• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.451-460
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• 2013

The purpose of this study is to investigate the volatile compounds of Korean traditional gochujang from various districts. The volatiles from each traditional gochujang are being extracted by simultaneous steam distillation extraction (SDE), and analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Twenty compounds are identified as major volatile components which include 8 esters, 4 alcohols and 4 acids. The most traditional gochujang possesses more volatile components rather than commercial gochujang products. Most acids come from fatty acids and the alcohols derive from the oxidative degradation of linolenic acid. The most abundant volatile compounds for both traditional and commercial gochujang include 10 compounds such as 2-methyl-1-propanol, hexanal, 2-methyl-1-butanol, octanoic acid ethyl ester, as well as the various type of acids and esters. They represent most of the total GC peak areas, respectively. From the results, the characteristics of the flavors for traditional gochujang from each district are not clear but have shown various components than the commercial products.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.547-552
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• 1998

Essential oils in leaf of fresh Aster glehni were extracted by SDE (simultaneous steam distillation and extraction) method using diethyl ether as solvent. The yield of the essential oils was 0.05%. And their volatile flavor components were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) and identified by the RI of GC and mass spectrum of GC-MS. A total of 31 components, including 17 hydrocarbons, 2 aldehydes, 7 alcohols, 3 esters, 1 acid and 1 oxide were identified. The major volatile flavor components of fresh Aster glehni were ${\alpha}$-pinene, limonene, $\delta$-elemene, ${\beta}$-pinene, cis-3-hexenol and myrcene. Volatile flavor patterns of fresh ind dried Aster glehni were analyzed using an electronic nose. Sensor PA2 that was sensitive to alcohols showed the highest resistance for fresh and dried Aster glehni. Resistance of six metal oxide sensors was decreased in fresh sample compared with dried one.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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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 the Korean Society of Tobacco Science
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• v.11 no.2
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• pp.203-210
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• 1989

Leucine and isoleucine were reacted with glucose in a propylene glycol solution and volatile compounds produced from these reaction were analysed by gas chromatography and mass spectrometry. A total of 24 compounds were identified in the leucine reaction volatiles and the major components were 2-isopropyl-5-methyl-2-hexenal, methylbutyraldehyde PGA, butyraldehyde PGA, 5-methylfur-fural, isopropylmethylhexenal PGA and 2-acetylpyrrole. From the isoleucing reaction volatiles, 20 compounds were identified and the major components were methylbutyraldehyde PGA, butyraldehyde PGA and 2-acetylpyrrole. The amino acids chosen for this study were considered as giving fruity and cocoa aroma when heated with glucose.

• Journal of the Korean Society of Tobacco Science
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• v.6 no.1
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• pp.25-31
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• 1984

The volatile aroma components were isolated from Korean flue-cured tobacco (N.C. 2326) by using a vacuum steam distillation method. Individual aroma components were identified by GCIMS and comparison of gas chromatowaphic retention time with those of the authentic samples. Sensory analysis showed that a vacuum steam-distilled product of Flue-cured tobacco had a typical haylike, floral and fruity aroma. Among 62 compounds identified, major compounds included neophytadiene, benzyl alcohol, ethyl acetate, phenyl ethyl alcohol, ethyl alcohol, ethyl formate, acetic acid, solanone, 2-acetyl pyrrole, $\beta$-ionone epoxide, 2, 4-heptadienal (2 isomers), megastigmatrienone (4 isomers), furfural and total amounts of 13 compounds were about 80%.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.623-625
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• 1997

This study was carried out to investigate the effect of storage period on flavor components of Korean kiwifruits (Actinidia deliciosa Planch.) stored at $20^{\circ}C$. The major volatile components of Korean kiwifruits analyzed by GC and GC-MS were pentanal, methyl butanoate, ethyl pentanoate, heptanone, (E)-2-hexenal, ethyl hexanoate, 1-hexanol, cyclohexanol, butyl hexanoate, linalool oxide, linalool, butyl heptanoate, methyl benzoate, ethyl benzoate. Among them, (E)-2-hexenal was the major component in premature fruit but on further ripening ethyl butanoate began to dominate the component profile.

• Food Science and Preservation
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• v.6 no.2
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• pp.206-215
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• 1999

Volatile flavor components in five varieties, Bekdo, Chundo, Yumung, Daegubo and Hwangdo, of peach (Prunus persica L.) were extracted by SDE (Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 83, 85, 70, 74 and 66 components in Bekdo, Chundo, Yumung, Daegubo and Hwangdo, respectively. Aroma patterns (29 alcohols, 27 ketones, 18 aldehydes, 9 esters, 5 ethers, 3 acids, 6 terpene and derivatives, and 26 miscellaneous) were identified and quantified in five cultivars. Ethyl acetate, hexanal, o-xylene, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, benzaldehyde, r-decalactone and r-dodecalactone were the main components in each samples, though there were several differences in composition of volatile components. Beside C$\_$6/ compounds, a series of saturated and unsaturated r- and $\delta$-lactones ranging from chain length C$\_$6/ to C$\_$l2/, with concentration maxima for r-decalactone and r-dodecalactone, were a major class of constituents. Lactones and peroxidation products of unsaturated fatty acid (i.e. C$\_$6/ aldehydes and alcohols) were major constituents of the extract.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.173-181
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• 2000

To understand the influences of NaCl concentration and fermentation temperature on the ripening process of low salt fermented squids, squid with 5%, 7% and 9% salt were fermented at 10$\^{C}$ and 20$\^{C}$. The result of the changes of volatile basic nitrogen and free amino acids during the fermentation of squids are as follows. As a result of the observations on the changes of physicochemical components during the fermentation process of the low-salted squids, all the pH, VBN and NH$_2$-N were increased and therefore the fermentation was promoted. Considering the changes of net components according to the fermentation, ATP (Adenosine triphosphate) and ADP (Adenosine diphosphate) lost and could not be detected among the nucleotides and their related compounds. Besides, AMP (Adenosine monophosphate) existed only in the initial stage and inosine, hypoxanthine were the main components of nucleotides and their related compounds. Nonvolatile organic acids are mainly lactic acid, acetic acid and also they occupied more than 80%. Seeing the composition of free amino acid, the major amino acids are proline, arginine, methionine, alanine and glutamic acid.

• Applied Biological Chemistry
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• v.37 no.1
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• pp.30-36
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• 1994

The essential oil of Schizandrae Fructus was extracted by simultanous distillation-extraction and steam distillation and analyzed by GC and GC-MS. The oil content of Schizandrae Frutus was 0.64% when extracted by steam distillation and 0.88% in case of simultanous distillation extraction and sensory analysis of the oil indicated woody, camphorous, spicy and sour characteristic notes. The experimental results confirmed the presence 47 volatile components, the major components were ${\gamma}-terpinene$, p-cymene, ${\alpha}-ylangne$ and ${\beta}-elemene$. The oil was fractioned into ten fractions and 4 fraction of them have a good aroma character. The application of the oil showed the utilization possibility as flavoring materials for Korea tea.

• Applied Biological Chemistry
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• v.37 no.1
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• pp.37-42
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• 1994

The essential oil of Artemisia apiaceae Hence was extracted by simultanous distillation-extraction and steam distillation and analyzed by GC and GC-MS. The oil content of Artemisia apiaceae Hance was 0.23% when extracted by steam distillation and 0.37% in case of simultaneous distillation-extraction and sensory analysis of the oil indicated camphorous and herbal characteristic notes. the experimental results confirmed the presence 34 volatile components, the major components were camphene, camphor borneol and caryophyllene. 5 fraction have a good aroma character among 11 fraction were seperated by using silicagel column chromatography. This can is used for the pharmaceutical industry because of amedical action.