• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.412-419
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• 2004

In odor to select optimum extraction methods of volatile compounds in beef extract powder(BEP) as basic data for the development of a new detection method of irradiated BEP, four extraction methods, such as solid phase microextraction with polar fiber(S-PD) and non-polar fiber(S-CD), purge and trap(P&T) and liquid liquid continuous extraction(LLCE) methods, were tested with gas chromatography/mass spectrometry method. A total of 106 volatile compounds including 22 hydrocarbons, 7 aldehydes, 6 ketones, 13 alcohols, 6 sulfur-containing compounds, 19 nitrogen-containing compounds, 6 aromatic compounds, 17 terpenes, 8 furans and 2 miscellaneous compounds were detected in BEP by four detection methods. The most compounds(62 compounds) were detected by S-PD method, followed by P&T(43), LLCE(38) and S-CD method(30). Among these methods, S-PD and P&T methods showed a complementary interrelationship to detect volatile compounds as S-PD method showed high detectabiltiy to all compound groups except hydrocarbons and ketones, which had high volatility and low molecular weight(less than RI 1200), but P&T method showed the contrary pattern to that of S-PD method. Moreover, the most of volatile compounds detected by S-CD and LLCE methods were also detectable by S-PD or/and P&T methods. Therefore, the simultaneous application of S-PD and P&T methods were selected as the optimum volatile extraction methods of BEP.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.119-123
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• 1999

Test of the optimum condition of solid phase micro extraction(SPME) was performed by use of 5 vol-atile components in dilute aqueous solution. Volatile components of Sancho(Zanthoxylum schinifolium) were isolated by SPME method and were analyzed by GC/MSD and compared with volatile compone-nts isolated by simultaneous distillation extraction (SDE) method. Total 31 components were identified by comparing gas chromatography retention time and mass spectral data. The major compounds were limonene geranyl acetate $\beta$-phellandrene phellandral mycene linalool rose oxide caproic acid and caprylic acid SPME sampling procedure was found to be a good method for qualitative analysis of the volatile components.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.45-52
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• 2000

In order to select the optimum ethanol concentration for extraction of volatile components in cinnamon, the dried cinnamon was extracted with water and 30∼90% ethanol. The volatile components of cinnamon extracts were isolated by the simultaneous distillation extraction method using Likens and Nickerson's extraction apparatus, and analyzed by GC-MS. In cinnamon bark powder 45 components were detected and 21 components were identified. The major component of cinnamon bark powder was cinnamic aldehyde. In water extract of cinnamon, volatile components were not extracted sufficiently. The volatile components of cinnamon were increased with the increment of ethanol concentraction upto 70%. The volatile component of 70% ethanol extract showed similar pattern and amount to cinnamon bark powder. But in 90% ethanol extracts, the number and amount of volatile component were reduced. The above data suggested that 70% ethanol was the most effective solvent for volatile components extraction of cinnamon.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.139-145
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• 1998

This study was performed to provide fundamental data on the optimum manufacture condition of oleoresin using citron peel. Oleoresin was extracted from freeze-dried or hot air dried citron peels using various solvents (hexane, ether, dichloromethane, acetone. and methanol), mixing ratio, extraction temperature, and time. As a result, optimum extraction conditions of oleoresin were: solvent mixing ratio 1:10 (w/v), extraction time 2 hours, and extraction temperature $60^{\circ}C$ when used methanol, and their dichloromethane 1:10 (w/v), 4 hours and $20^{\circ}C$, respectively. At optimum extraction conditions, the yield of oleoresin was shown that 35.79% at hot air drying samples, 32.04% at freeze-dried ones when extracted by methanol, but shown 5.86% and 6.16% when used dichloromethane respectively. The number of volatile components present in citron oleoresin were confirmed as thirty two in methnol extracion method and twenty nine in dichloromethane extraction method by GC and GC/MS, respectively. But, in the kinds and amounts of volatile flavor components, relatively greater numbers of volatiles were identified in freeze-dried sample extracted by dichloromethane compared with other methods. In freeze-dried sample extracted by dichloromethane, volatile components of citron oleoresin predominantly occupied by limonene and ${\gamma}-terpinene$ with about 85%. Other important compounds were shown hydrocarbons. such as ${\alpha}-pinene$, myrcene, terpinolene, ${\beta}-farnesene\;and,\;{\delta}-elemene$, and linalool as alcohols.

• Korean Journal of Medicinal Crop Science
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• v.12 no.2
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• pp.102-107
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• 2004

This study was carried out to establish an optimum method for identifying the volatile components of Magnolia ovobata Thunb. using the dynamic headspace (Purge & Trap) and simultaneous distillation and extraction (SDE) method. Between the two different identification analysis, the volatile components were more easily detected in the SDE than the Purge & Trap method. Among the identified volatile components, the 12 compounds were detected to have similar retention times and match quality within the 45 minutes in both identification methods. The maximum values of the major volatile components were detected differently by SDE and (Purge & Trap) method such as ${\alpha}-pinene$ (3.4, 18.2%), ${\beta}-pinene$ (3.5, 10.3%), l-limonene (5.2, 15.4%). These results indicated that the Dynamic Headspace (Purge & Trap) was much more reliable method for identifying the volatile components of Magnolia ovobata Thunb. as compared to the SDE method.

• Analytical Science and Technology
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• v.24 no.6
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• pp.421-428
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• 2011

In this study, headspace disk type monolithic material sorptive extraction (HS-MMSE) was developed, validated and applied to the analysis of volatile aroma compounds from vanilla perfume by gas chromatography -mass spectrometry (GC/MS). HS-MMSE uses monolithic material (MonoTrap) based on silica bonded with octadecyl silane (ODS) and activated carbon as a sorbent. Aroma compounds was adsorbed onto the MonoTrap in headspace and extracted by only 100 ${\mu}L$ of solvent. Total 12 volatile compounds from vanilla perfume were successfully analyzed using HS-MMSE. The influence of extractive parameters was investigated and optimized, using benzyl acetate, linalyl acetate, vanillin, ethyl vanillin as target compounds. Under the optimum condition, the limit of detection (S/N = 3) and the limit of quantification (S/N = 10) of proposed method for the target compounds were obtained within the range of 8.35~13.76 ng and 27.82~45.88 ng, respectively. The method showed good linearity with correlation coefficient more than 0.9888, satisfactory recovery and reproducibility. These results showed that HS-MMSE using disk type MonoTrap is a new promising technique for the analysis of volatile aroma compounds from vanilla perfume.

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.4
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• pp.121-128
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• 2000

Landfill and lysimeter experiments were conducted to estimate the optimum air injection method for the degradation of waste in landfill and the pre-stabilization. Continuous injection with low pressure and quantity can be effective for pre-stabilization of old landfill due to the lower contents of volatile solids in landfill. Air injection and landfill gas (LFG)extraction showed that the SVE (Soil Vapor Extraction) effect by air ventilation was more significant than the biodegradation of organics. Theses results suggested that they could accelerate the biological stabilization of organic waste in landfills. It is also expected that they would reduce the problems including gas emission during the landfill mining, separation and/or transportation to such levels that might be discharged directly to the atmosphere or with minimal treatment, if required.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.276-282
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• 2007

In this study, attempts were made to develop a garlic juice extraction method that would result in minimum changes in quality. Protopectinase and a mutienzyme containing cellulase, pectinesterase, ${\beta}-glucanase$, etc. were applied to garlic residue after first extraction, and the yields of garlic juice and the flavor component changes of the juices were investigated. Enzyme concentrations of 0.04, 0.08, and 0.12% which were based on pulp weight before extraction were added and allowed to hydrolyze for 30, 60, 90 and 120 min,. respectively. Increase in the garlic juice yield was observed according to the amount of enzyme added and the reaction time until reaching a maximum point. When 0.12% protopectinase was applied to the garlic residue for 90 min, the yield increased by 13.8%. Under the same conditions, when multienzyme was applied to the garlic residue, the yield increased by 14.5%, which was considered the maximum. The flavor compounds decreased when compared with the total GC peak area of garlic juice prepared without enzymes(control). The volatile flavor compounds in garlic juice prepared with 0.12% protopectinase for 60 min decreased by 6%. The free sugars profile of the garlic juice prepared with 0.12% protopectinase for 60 min was similar to that of the control. The type of enzyme used did not affect the free amino acid profile of the garlic juice. These results indicate that the optimum conditions for extraction of garlic juice are hydrolyzing the residue with 0.12% protopectinase for 60 min, extracting garlic juice from the hydrolyzed reside, and then combining the extracted juice with the first extraction.