• Food Science and Biotechnology
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• v.16 no.3
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• pp.374-380
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• 2007

Chemical and sensory profiles of 5 Korean commercial rice wines (yakju) were developed using descriptive, physicochemical, and volatile analyses. Color, 6 aroma, and 5 taste attributes of these rice wines were evaluated by a panel of 13 judges. Sample wines were analyzed for titratable acidity, ethanol content, pH, Hunter colorimeter value, organic acids, and free sugars. Volatile analysis of the samples revealed the presence of 2 acids, 7 alcohols, 19 esters, and 5 miscellaneous compounds. Based on principal component analysis of the descriptive data, rice wines were primarily separated along the first principal component, which accounted for 57% of the total variance between the rice wines with high intensities of 'color' and 'sweet aroma' versus 'ginseng' aroma.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.103-109
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• 1994

Changes in taste components of Backilju, an traditional alcoholic beverage of Korea, were investigated. Ethanol(17%) was the most abundant, and then isoamylalcohol(23mg%) and methanol(8mg%) were also detected in a small amount in Backilju. Major non-volatile organic acids were lactic and malic acid, followed by citric, fumaric and succinic acid. Arginine, phenylalanine and glutamic acid were major free amino acids and essential amino acid content was 230∼560 mg%, which was 45∼48% of total free amino acids. The major fatty acid of total lipid was palmitic acid(37∼43%). It has been found that the Backilju contained more free amino acids and alcohols than other Korean Yokjus.

• Fisheries and Aquatic Sciences
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• v.11 no.3
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• pp.140-148
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• 2008

We compared the quality and quantity of volatile components in salt-dried croakers prepared by different methods and obtained from different locations. In total, 110 compounds were found among regular- and delay-type salt-dried croakers purchased from two locations in Hong Kong. The major chemical classes included miscellaneous compounds(17), pyrazines(16), alcohols(15), and sulfur-containing compounds(13). Fish obtained in different locations but prepared by the same method differed only slightly in the number of identified compounds. In general, fish prepared by the delay method had a larger number of compounds compared to fish prepared by the regular method. Further, a greater number and higher levels of compounds were found in the fish obtained from one of the two locations. Overall, the delay preparation method resulted in a greater number of compounds with stronger intensity compared to the regular method.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.129-132
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• 1991

The volatile components of Perillae folium were isolated by simultaneous steam distillation-extraction method, and analyzed by combined GC and GC-MS. Among seventeen components indentified 6 alcohols (3-octanol, 1-octen-3-ol, linalool, nerolidol, supathuleol and phytol), 2 ketones, 1 aldehyde, 1 phenol and 7 hydrocarbons were confirmed. The most abundant component was myristicin comprising about 53.4%.

• Journal of Applied Biological Chemistry
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• v.50 no.3
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• pp.120-126
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• 2007

Volatile components in red bean (Vigna angularis) were investigated. Extracts prepared by simultaneous steam distillation and solvent extraction were analyzed by gas chromatography/mass spectrometry. One hundred and forty-two components including alkanes/alkenes (17), aromatics (5), furans (15), miscellaneous compounds (2), other nitrogen-containing compounds (11), aldehydes (11), naphthalenes (11), alcohols (34), ketones (23), sulfur-containing compounds (5) and esters (8) were identified. Some of these components, e.g. hexanal, were known to contribute to the "beany" odor in other beans. Due to the presence of such odor, red beans may not be acceptable to some consumers.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.344-352
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• 1991

The whole volatile flavor concentrate obtained from Jindalrae flower was separated into hydrocarbon and oxygen-containing compound(OCC) fractions, and the OCC-fraction was further separated by column chromatography into nine sub-fractions, respectively. These fractions were analyzed by gas chromatography and combined gas chromatography/mass spectroscopy. One hundred and sixty-two components, including 61 hydrocarbons, 18 aldehydes, 18 esters, 41 alcohols, 3 ketones, 4 oxides, 8 acids, 6 phenols and 3 miscellaneous components, were identified.

• Applied Biological Chemistry
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• v.33 no.2
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• pp.116-119
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• 1990

The volatile components of the barks of Eucommia ulmoides Oliver were extracts simutaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS. Forty nine componets, including 4 acids, 11 alcohols, 9 aldehydes, 4 esters, 3 ketones, 16 hydrocarbons, 1 lactone were confirmed in Eucommiae cortexs. Among total volatiles the most component was caproic acid comprising about 18.1%.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.261-265
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• 1990

The volatile components of Eucommiae foliums were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined gas chromatography (GC) and gas chromatography-mass spectrometry(CC-MS). Thirty five components, including 7 alcohols, 3 aldehydes, 4 ketones, 2 esters. 18 hydrocarbons and 1 phenol were confirmed in Eucommiae foliums. Among total volatiles the main component it appeared to be 2-ethyl furyl acrolein, comprising about 31.4%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.563-567
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• 1998

Volatile flavor components of edible portion of leek(Allium tuberosum R.) 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 and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components was mostly based on the RI of GC and mass spectrum of GC/MS. A total of sixty-five components from leek extract were classified as 28 sulfur-containing compounds, 12 aldehydes, 9 alcohols, 4 lactones and esters, 3 acids and hydrocarbons, and 2 miscellaneous compouds. The sulfur-containing compounds were predominant in leek extract. Dimethyl disulfide(19.47%) and dimethyl trisulfide(17.38%) were the main compounds and trans-1-propenyl methyl disulfide, trans-2-hexenal and methyl allyl disulfide were also detected large amounts in leek.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.130-136
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• 1994

Voltaile aroma components and fatty acid in fruit of Broussonetia kazinoki siebold were investigated . The experimental results revealed the presence of 41 volatile components . Forty one compounds , including 4 hydrocarbons(2.45), 7 aldehydes (20%), 3 ketones(1.0%), 7 terpenes(18.05), 8 acids (42%), 4 alcohols (4.2%) and 5 phenols (9.85) were identified. The content of crude lipid was 28.5% . Fatty acid composition were mainly consisted of linoleic (91.61%) and followed by oleic(3.525) , palmitic (3.40%), stearic (0.855) and linolenic acid(0.39%)