• 한국식품영양과학회지
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• 제28권2호
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• 한국연초학회지
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• 제24권1호
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• pp.53-59
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• 2002

This study was conducted to evaluate whether pine needle extracts can be used as tobacco flavors. Yield of essential oil, absolute and oleoresin extracted from pine needles is 0.07%, 1.20% and 6.08% respectively. The volatile compounds isolated from the three types of extracts were analyzed by gas chromatography(GC) and mass selective detector(MSD). Total 72 components were identified in the three type of extracts including 26 hydrocarbons, 16 alcohols, 13 esters, 9 acids, 4 phenols, 2 aldehydes and 2 ketones compounds. The major components were $\beta$-pinene, $\beta$-caryophyllene, $\delta$-cadinene and 4,5-dimethyl-1,3 -dioxol-2-one. There were 49 volatile components in the absolute, 44 components in the essential oil and 26 components in the oleoresin. The content of hydrocarbons and alcohols was higher in the essential oil extracted by simultaneous distillation extraction(SDE) than in others, while that of esters and acids was higher in the absolute than in others. Especially, phenols and ketones were identified only in the oleoresin. The components such as $\beta$-pinene, bornyl acetate, $\alpha$-terpineol and oxygenated terpenes have characteristic piney and fresh green odor. The contents of these components was higher in the essential oil and the absolute than in the oleoresin. Therefor, the essential oil and the absolute are expected to be more useful than the oleoresin as tobacco flavor.

• Journal of Microbiology and Biotechnology
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• 제6권4호
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• pp.278-285
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• 1996

We identified volatile components of traditional Korean soy sauce and soybean paste which had been manufactured with the same traditional Meju with a view to improving the quality of traditional Korean soy sauce and soybean paste. All of the volatile components were extracted by simultaneous steam distillation-extraction (SDE) apparatus. To obtain more detailed information, whole volatile components were separated into fractions. The volatile components of the whole and of each fraction were identified by GC-mass and Kovat's retention index. Sixty two and eighty six components were identified in traditional Korean soy sauce and soybean paste, respectively. Many aroma components of traditional Korean soy sauce differ from those of traditional Korean soybean paste. It was confirmed that many aroma components of traditional Korean soy sauce and soybean paste are completely different from those of Japanese fermented soy sauce (Shoyu) and soybean paste (Miso).

• Preventive Nutrition and Food Science
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• 제4권2호
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• pp.97-102
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• 1999

Antimicrobial activity and chemical composition of volatile flavor extracts from Agastache rugosa were investigated. The volatile flavor extracts were obtained from leaves and stems of Agastache rugosa by simultaneous distillation extraction (SDE) method. Antimicrobial activity was investigated by disc diffusion and broth dilution methods against several microorganisms of Bacillus cereus, bacillus megaterium, Bacillus subtilis, Corynebacterium xerosis, Staphylo coccus aureus, Staphylococcus epidermidis, Agrobacterium rhizogenes , Agrobacterium tumefaciences, Enterobacter cloacae, Escherichia coli, Salmonella typhi, Vibrio parahaemolyticus, Candida utilis and Saccharomyces cerevisiae. Volatile flavor extractsfrom leaves have strong antimicrobial activity against C.utilis and S.cerevisiae. When 0.12% volatile flavor extracts from fresh leaves were included in the medium, lag phase of C. utilis was extended 6 hr and that of S.utilis and S.cerevisiae was extended 2hr. Further analyses were performed to elucidatethe effective component of the extracts. The major component of volatile flavor was estragole, a phenolic compound. Minor components were determined to be terpenes , alcohols, acids , esters, ketones and aldethydes.

• Applied Biological Chemistry
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• 제40권5호
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• pp.451-454
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• 1997

An attempt was made in this study to analyze volatile flavor components of fresh and odorless garlic (Allium sativum L.), Essential oils in fresh garlic and odorless garlic were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 21 and 22 components were identified by GC/MS from the essential oils of fresh garlic and odorless garlic, respectively. Diallyl trisulfide, diallyl disulfide and methyl allyl disulfide were found to be major volatile flavor components in fresh garlic and odorless garlic. By the preparation of ordorless garlic, 77.5% of diallyl trisulfide, 15.0% of diallyl disulfde, 72% of methyl allyl disulfide, and 78.4% of allyl thiol components in fresh garlic were lost. Eleven compounds including 2-vinyl-4H-1,3-dithiin, eugenol and 2-methoxy-4-vinyl-phenol were identified in odorless garlic, but not m fresh garlic.

• 한국연초학회지
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• 제25권1호
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• pp.39-46
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• 2003

The essential oils from Burley 21 tobacco was isolated by using the SDE (Simultaneous Distillation & Extraction) apparatus coupled with gas chromatography and mass spectrometry analysis. Burley 21 tobaccos were divided and collected by six stages at intervals of five days during air-curing process. Air curing was conducted with horizontal hanging method in greenhouse settled by shading materials. 55 components were identified by comparisons of retention indices and mass spectral data, including 22 hydrocarbons, 6 alcohols, 3 aldehydes, 9 ketones and 15 miscellaneous compounds. Neophytadiene was the major components of the oils and almost all hydrocarbons were gradually decreased during air-curing process. Most of alcohols were also diminished, on the contrary, 1-pentanol and benzyl alcohol among them were increased. Aldehydes and ketones were increased during air-curing and especially, the concentrations of solanone, $\beta$-damascone, $\beta$-damascenone and megastigmatrienones were much increased. Indole level of miscellaneous compounds were continuously increased during air-curing of Burley 21 tobacco.

• 한국식품영양과학회지
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• 제44권5호
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• pp.775-783
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• 2015

본 연구는 국내에서 재배되고 있는 제주산 애플망고의 이화학적 특성을 조사하였으며, 추출법으로 SE법, SDE법 및 SPME법을 이용하여 제주산 애플망고 시료로부터 휘발성 향기성분을 추출 분석하여 효율적인 추출방법에 대해 비교하였다. 제주산 망고의 조단백질이 $0.22{\pm}0.01$, 조지방 $0.09{\pm}0.00$, 회분이 $0.27{\pm}0.02%$였으며, 유리당 함량은 sucrose, fructose, glucose의 순으로 높았고 maltose, lactose, galactose는 검출되지 않았다. 추출법을 달리하여 SE법, SDE법 및 SPME법에서 확인된 휘발성 향기성분은 각각 51종, 59종 및 71종이었으며, 추출된 망고의 휘발성 향기성분을 분석한 결과 각 방법에 따라 11.44%, 15.68% 및 73.54%가 추출되었고 확인된 화합물의 종류 및 추출량에서 SPME법이 효율적인 것으로 나타났다. 주요 휘발성 향기성분으로는 테르펜류와 그 유도체가 44.49~94.57%로 확인되어 망고의 향기성분을 판단하는 중요한 화합물의 조성임을 확인할 수 있었으며, 추출방법에 따라 관능기별 차이가 나타남을 확인하였다. 망고의 주 향기성분인 ${\delta}$-3-carene의 경우 각 추출방법에서 높은 함유량을 보였으며 ${\alpha}$-phellandrene, ${\gamma}$-terpinene, trans-${\beta}$-ocimene, ${\alpha}$-terpinolene, limonene, ${\alpha}$-pinene, furaneol 등은 망고의 특징적인 향기성분으로 확인되었으며 SPME법으로 추출 시에 가장 높았다.

• 한국식품영양과학회지
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• 제21권6호
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• pp.719-724
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• 1992

한국산 멸치젓의 휘발성 성분을 SDE/GC/MSD로 분석한 결과 총 73개의 화합물이 검출되었으며 aldehyde류(17종), ketone류(10종), alcohol류(12종), N-함유 화합물류(8종), ester류(7종), S-함유 화합물류(5종), furan류(5종) 및 alkane류를 포함한 9종의 기타화합물로 구성되어 있었다. 이중 58종의 화합물은 표준품과의 Rl로서 동정되었으며 나머지는 database에 의한 PBM search로서 잠정적으로 동정되었다. 함량면에서는 aldehyde류가 가장 많았고 다으으로 alcohol류, furan류, ester류, ketone류 순이였다. 특히 3-methylbutanal, 1-penten-3-ol, ehtylacetate, 2-ethylfuran 등의 화합물의 함량이 많았다.

• 한국식품과학회지
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• 제28권5호
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• pp.814-821
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• 1996

냉이의 건조방법에 따른 휘발성 향기성분을 분석하기 위해 SDE방법으로 정유성분을 추출한 다음 GC및 GC-MS를 이용하여 성분을 확인하였다. 음건시킨 시료에서는 탄화수소류 2종, 안데히드류 5종, 케톤류 3종, 알코올류 10종, 에스테르류 2종, 유기산류 1종 및 기타 7종이 확인되었고, steaming 후 음건시킨 시료에서는 탄화수소류 3종, 알데히트류 1종 케톤류 4종, 알코올류 3종, 에스테르류 2종 및 기타 5종, microwave로 건조시킨 시료에서는 탄산수소류 5종, 알데히드류 5종, 케톤류 3종, 알코올류 6종, 에스테르류 2종 및 기타 8종, 동결건조시킨 시료에서는 탄화수소류 7종, 알데히드류 3종, 케톤류 6종, 알코올류 5종, 에스테르류 2종 및 기타 2종이 확인되었다. 일반적으로 음건시킨 냉이와 microwave로 건조시킨 냉이에서는 확인된 휘발성 향기성분 중 알코올류가 차지하는 비율이 가장 높았고, microwave 건조 및 동결건조 방법보다는 steaming후 음건시킬 때 함유황화합물의 함량이 높게 나타났다.

• 한국식품영양학회지
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• 제14권1호
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• pp.15-19
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• 2001

삽주(Atractylodes japonica Koidzumi)의 약명인 창출(蒼朮)과 백출(白朮)로 휘발성 향기성분을 조사하기 위하여 n-pentane/diethyl ether용매로 사용하여 SDE방법으로 정유성분을 분리한 다음 GC/MS를 이용하여 성분을 확인하였다. 백출에서 30종 그리고 창출에서 28종류의 휘발성 향기성분을 확인하였으며, 백출의 향기성분을 관능기별로 보면 hydrocarbons 18종, carbonyls 2종, alcohols 5종, esters 5종이고, 창출은 hydrocarbons 14종, carbonyls 6종, alcohols 4종, esters 3종, acids 3종으로 각각 조사되었고, 백출 및 창출의 주요 향기성분으로서는 furanodiene 성분이 각각 27.9%, 15.7%, $\alpha$-cyperone 성분이 8.1%, 22.5%, alloaromadendrene 성분이 2.9%, 4.7% (1,1-biphenyl)-4-carbon aldehyde 성분은 창출에서만 8.7%로 확인되었다. 백출에서 limonene, p-cymene, p-cymen-8-ol, (1,1-biphenyl)-4-carbox aldehyde 등을 포함한 10종의 성분이 확인된 반면에 창출에서는 확인되지 않았고, 반면에 창출에서 $\alpha$-copaene; isocaryophyllene, $\beta$ -himachalene, germacrene B 등을 포함한 8종의 성분이 확인된 반면에 백출에서는 확인되지 않았다.