• Title/Summary/Keyword: volatile alcohols

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Effect of Packaging on Aroma Stability of Curry Powder during Storage (포장재의 종류에 따른 저장 중 카레분말의 향 안정성 변화)

  • Choi, Jun-Bong
    • Korean journal of food and cookery science
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    • v.29 no.2
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    • pp.147-152
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    • 2013
  • The objective of this study was to evaluate the effects of packaging on the aroma stability of curry powder during storage. The Volatile flavor compounds from curry powders packed with laminated film or vinyl were analyzed by the solid phase microextraction and gas chromatography-mass spectrometry during in storage at $25^{\circ}C$ for 13 weeks. Forty-eight compounds, comprising 36 terpenes, 5 alcohols, 4 benzenes, 2 carbonyl compounds, and 1 ester, were identified from the curry powders. The main volatile compounds were cuminaldehyde, anethole, and eugenol. The Volatile compounds of curry powder packed with laminated film were maintained unchanged during in the storage, whereas those packed in vinyl were decreased during the storage. The amounts of p-cymene, cuminaldehyde, anethole, and (E)-caryophyllene from curry powder packed with laminated film were maintained during storage, while those packed with vinyl decreased gradually. The aroma stability of eugenol was unaffected by packaging. The results indicates that curry powder is best packaged in with laminated film to maintain the aroma stability during storage.

Changes of Korean Traditional Yu-gwa Flavor and Characteristics during Storage (유과의 저장기간에 따른 휘발성 향미성분 및 특성 분석)

  • Yoo, Seung-Seok
    • Journal of the Korean Society of Food Culture
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    • v.22 no.1
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    • pp.83-90
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    • 2007
  • The changes of the color, texture and volatile flavor compounds of Yu-gwa were investigated that affected by the oxidation during storage to characteristic Yu-gwa quality. Among the proximate compositions, carbohydrate was the most abundant component, and followed by lipid and moisture. Although the change of the color showed different pattern by the packaging materials during the storage period, the value of yellowness(b) increased but that of lightness(L) decreased dramatically after 3 month storage. In the textural properties reported closely related with the moisture content, hardness was fairly affected on the period of the storage rather than the type of packaging materials. The flavor compounds of Yu-gwa were analyzed to evaluate the change of distinct volatile compounds during storage. Of the twenty one separated volatile compounds, major volatiles were aldehydes, alcohols and alkenes. The results also showed that polyethylene(PE) contained less volatiles than polypropylene(PP) by the oxidation process during storage.2,4-Decadienal was gradually increased with the period of the storage, whereas octane and furan were decreased. The results provided that the change of the flavor distribution during the storage, and also the possibility of the volatiles such as hexanal, nonanal and 2,4-decadienal as the indicator for the oxidation process.

Changes of Volatile Flavor Compounds of Seibel Grape Must during Alcohol Fermentation and Aging (Seibel 포도즙 알코올 발효 및 저장 중 휘발성 향기성분의 변화)

  • 고경희;장우영
    • Microbiology and Biotechnology Letters
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    • v.27 no.6
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    • pp.491-499
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    • 1999
  • A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12$^{\circ}C$. saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatography/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 II Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m$\times$0.32mm$\times$0.25${\mu}{\textrm}{m}$ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate, n-hexyl acetate, ethl caprylate, ethyl caprate, diethy succinate, ethyl hexadecanoate, 2-pheneethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different(p<0.05).

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Flavor Compounds in Commercial Toha-jeot (시판 토하젓의 향기성분)

  • Lee, Jung-Suck;Joo, Dong-Sik;Kim, Hun;Jang, Sung-Min;Choi, Heung-Gil;Cho, Soon-Yeong;Cha, Yong-Jun;Lee, Eung-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.2
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    • pp.222-228
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    • 1997
  • Toha-jeot, a traditional salt-fermented seafood in Korea, was purchased on the market in order to analyze the flavor compounds. Volatile flavor compounds in unfermented and fermented Toha-jeot were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. A total of 104 volatile flavor compounds were detected in both samples. Of these, 66 were positively identified, composed of aldehydes(14), ketones(8), alcohols(30), terpenes(20), sulfur-containing compounds(10), aromatic compounds (6), esters(12) and miscellaneous compounds(8). Levels of several other compounds such as aldehydes, terpenes, sulfur-containing compounds and esters decreased with fermentation time, whereas alcohols, ketone and aromatic compounds increased. Particularly, levels of alcohols in fermented Toha-jeot was 21 times higher than those of unfermented one. Major volatile flavor compounds in both samples were composed of terpenes, sulfur-containing compounds, esters and ethanol.

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Volatile Components of Green Tea(Camellia sinensis L. var. Yabukita) by Purge and Trap Headspace Sampler (Purge와 Trap Headspace Sampler를 이용한 녹차의 휘발성 성분)

  • 이재곤;권영주;장희진;곽재진;김옥찬;최영현
    • The Korean Journal of Food And Nutrition
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    • v.10 no.1
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    • pp.25-30
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    • 1997
  • Volatile components of green tea were isolated by purge and trap headspace method and were analyzed by GC and GC/MSD. And ten headspace volatiles were compared with volatiles isolated by simultaneous distillation-extraction(SDE) method. A total of 99 components were identified in the green tea volatile components, from which 88 components were identified in the headspace volatiles, contained 20 alcohols, 30 hydrocarbons, 21 aldehydes, 10 ketones, 2 acids and 5 miscellaneous components. The major components were low boiling components, such as methyl butanal(3.1%), 1-penten-3-ol(5.48%), 2-penten-1-ol(2.89%), hexanal(5.77%), heptanal(1.90%), and ere 2,4-eptadienal(4.28%), linalool(2.27%), 2,6-dimethyl cyclohexanol(2.57%), $\alpha$-pinene(1.52%), caryophyllene(1.70%), and carbonyl compounds, such as $\alpha$-ionone(2.62%), $\beta$-ionone(2.98%), $\beta$-cyclocitral(2.0%). On the other hand SDE volatiles, from which 64 components were identified, contained 16 alcohols, 16 ydrocarbons, 15 aldehydes, 10 ketones, 3 acids and 4 miscellaneous components. The major components were alcohols, such as, benzyl alcohol(3.79%), linalool(9.52%), terpineol(2.16%), geraniol(2.75%), nerolidol(6.50%), ketones, such as $\alpha$-ionone(1.77%), $\beta$-ionone(4.80%), geranyl acetone(1.82%) and acids, such as hexanoic acid(1.45%), nonanoic acid(1.11%).

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Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams

  • Kim, Young Joo;Park, Sung Yong;Lee, Hong Chul;Yoo, Seung Seok;Oh, Sejong;Kim, Kwang Hyun;Chin, Koo Bok
    • Food Science of Animal Resources
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    • v.36 no.1
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    • pp.122-130
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    • 2016
  • The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

Volatile Compounds Isolated from Edible Korean Fatsia Shoots (Aralia elata Seem.) (두릅의 휘발성 향기성분에 관한 연구)

  • Kim, So-Mi;Chung, Tae-Young
    • Applied Biological Chemistry
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    • v.39 no.5
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    • pp.389-397
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    • 1996
  • The volatile concentrate obtained from the edible Korean dureup plant (Aralia elata Seem.) by a distillation-extraction system was separated into hydrocarbon and oxygen-containing fractions, and the latter was further separated into nine subfractions by silica gel column chromatography. Gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) were utilized to identify 167 volatile compounds in the fractions. The volatile compounds included 72 hydrocarbons, 31 alcohols, 23 aldehydes, 16 esters, 10 acids, 6 ketons, 3 furans, 2 phenols, 1 indole, 1 oxide, 1 sulfide, and 1 lactone. ${\beta}-Caryopyllene$, a sesquiterpene hydrocarbon, was the most abundant volatile compound identified in Korean dureup (19.53%). Dureup oil was found to possess a woody or herbaceous aroma following sensory evaluation of each fraction and individual volatile component using a GC-sniff apparatus.

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Reverse osmosis causes change in volatile compounds in onion juice (역삼투압법에 의한 양파착즙액의 휘발성 성분 변화)

  • Shim, Zen;Jeon, Myeong-Hee;Lee, Dae-Hee;Kim, Yong-Seok;Lee, Sang-Mi;Choi, Jung-Min;Jang, Eun-Ji
    • Korean Journal of Food Science and Technology
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    • v.51 no.1
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    • pp.7-11
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    • 2019
  • Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.

Changes in volatile compounds in rice-based distilled soju aged in different types of containers (숙성기간과 저장용기를 달리한 쌀 증류식 소주의 휘발성 향기성분 변화)

  • Kim, Wan-Keun;Lee, Seung-Joo
    • Korean Journal of Food Science and Technology
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    • v.51 no.6
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    • pp.543-550
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    • 2019
  • In this study, volatile compounds in 13 aged and 3 commercial rice-distilled soju samples were isolated by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 85 volatile components including 35 esters, 15 alcohols, 5 ketones, 3 aldehydes, 15 miscellaneous, and 14 unknowns were identified. Esters and alcohols were the largest groups among the quantified volatiles. Differences in volatile compounds among the distilled soju samples and possible sample groupings were examined by principal component analysis of the GC-MS datasets. The first and second principal components (PC1 and PC2, respectively) explained 51.94% of the total variation across the 16 samples. The samples aged in oak containers had higher concentrations of ketones, aldehydes, and miscellaneous compounds. In the positive direction of PC1, oak-aged samples were observed, while, pot-aged samples were observed on the far negative side. Furthermore, samples aged for longer periods, such as 18 months, were observed in the positive direction of PC2.

Chemical Compounds and Volatile Flavor of Rubus coreanum (복분자 열매의 화학성분 및 휘발성 향기성분)

  • 이종원;도재호
    • The Korean Journal of Food And Nutrition
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    • v.13 no.5
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    • pp.453-459
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    • 2000
  • In order to promote the utilization of Rubus coreanum as functional food, and its physicochemical properties and volatile flavor were examined. The contents of chemical compounds showed 5.39% of moisture, 17.3% of total sugars, 8.6% of reducing sugars, 4.5% of crude ash, 3.9% of crude fiber, 10.6% of crude protein and 1.7% of crude fat and that of free sugars was 1.52% of sucrose, 3.98% of fructose, 1.24% of glucose. Among organic acid was 10.2% of citric acid, 6.29% of oxalic acid and 1.94% of malic acid. The highest component of free amino acids was 1,260.3mg of aspartic acid, 1,054.3mg of glutamic acid, respectively. And that of minerals was 38,789ppm of K. A total of 52 volatile flavor components (11 alcohols, 13 acids, 20 carbonyls, 5 hydrocabons, 3 esters) were identified in the Rubus coreanum, respectively. The major volatile flavor components of Rubus coreanum were 3.78% of linalool in alcohols, 14.40% of caproic acid in acids, 2.99% of 2-hydroxy-4-methoxyacetophenone in carbonyls, 1.59% of aromadendrene in hydrocabons and 0.43% of methyl palmitate in esters.

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