• Journal of Life Science
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• v.15 no.4 s.71
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• pp.548-552
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• 2005

Volatile fragrance components in 5 kinds of Korean native Lilium were investigated and compared. The volatile components were extracted by SDE (simultaneous steam distillation and extraction) and identified by CC and GC-MS. As a result of the analysis of volatile aromatic ingredient of L. leichtlinii var. tigrinum Nickels., L. concolor var. parthneion Bak., L. tsingtauense Gilg., L. hansonii Leichtl., and L. amabile Palibin., using frozen materials, 60 kinds of volatile compound were identified, which were 28 aldehydes, 9 ketones, 8 alcohols, 5 esters, 5 acids, 3 furans and 2 others. The GC patterns of the aroma components of all samples resembled but the peak areas were different according to species, though all of them are Korean native Liliums.

• Analytical Science and Technology
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• v.9 no.4
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• pp.331-335
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• 1996

Flavor constituents of green tea flower produced in Korea were analyzed by gas chromatography and mass spectrometry. 56 compounds in sample were separated and indentified as 22 hydrocarbons, 14 alcohols, 6 aldehydes, 5 esters, and 9 others. Higher concentrated substances were heneicosyl formate, ${\alpha}$-phenyl ethyl alcohol, and acetophenone. Germacrene D as a sesquiterpene were also identified.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.513-517
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• 1999

Theessential oils of anise darkopal lettuce and sweet basils cultivated in Korea were extracted by simulatneous steam distillation and extraction method and were analyzed by GC/MSD. Total 41 com-ponents were identified in essential oils including 11 alcohols, 6 carbonyls 19 hydrocarbons and 5 esters components. The major components were 1,8-cineole linalool $\alpha$-bergamotene $\beta$-elemene methyl chavicol, $\beta$-cubebene methyl cinnamate and eugenol. Darkopal lettuce and sweet basils were rich in linalool(30.1-36.5%) methyl chavicol(8.1-25.5%) and relatively poor in methyl cinnamate(0-2.71%) Anise basil was rich in linalool(28.5%) and methyl cinnamate(23.1%) However methyl chavicol which was known as one of the main components of bisil was not detected.

• Journal of Environmental Science International
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• v.30 no.10
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• pp.879-889
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• 2021

This study characterizes the volatile aromatic and metabolite components of domestic native Apocynum lancifolium blossom. The accurate characterization of fragrances collected from the blossom was carried out using gas chromatography-mass. A total of 70 chemical components were identified, including ketones of acetophenone (29.22%), phenylethyl alcohol (10.54%), methyl-benzenemethanol (8.43%), benzyl alcohol (7.97%), natural bicyclic sesquiterpene types of caryophyllene (6.08%), gurjunene (6.20%), humulene (1.90%), and ocimene (1.04%). Overall, the content of ketones, alcohols, and terpenes was higher than that of others. The major metabolite components were pentanoic acid, malic acid, fructofuranoside, quinic acid, tagatose, sorbose, galactose, inositol, galactaric acid, glucopyranoside, and octadecenoic acid.

• Korean Journal of Medicinal Crop Science
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• v.8 no.1
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• pp.49-57
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• 2000

To understand the effects of drying conditions on changes of volatile compounds in fruits of Schizandra chinensis, we analyzed SDE (steam distillation and extraction) extract and Headspace vapor of fresh and dried samples using GC/MS (Gas chromatograph/Mass spectrometer). Contents of essential oils from samples with different drying conditions were 0.58% in fresh ones, 0.60% in freeze dried ones, and 0.30% in hot-air dried ones. In SDE extract, major volatile compounds in fresh samples were terpinen-4-ol(9.01%), ${\gamma}-terpinene(7.02%),\;{\beta}-myrcene(7.55%)$, unidentified sesquiterpenes(28.48%), showing almost the same composition as that in freeze-dried ones, but those in hot-air dried samples at $60^{\circ}C$ were ${\gamma}-terpinene(5.40%),\;{\alpha}-elemene(8.28%)$, unidentified sesquiterpenes(50.38%), indicating the chemical changes during drying procedure. In Headspace vapor, major compounds in fresh samples were ${\beta}-myrcene(22.05%),\;{\gamma}-terpinene(9.47%),\;{\alpha}-pinene(8.91%)$, sabinene(8.48%), which were different from those in SDE extract. In chemical compositions of volatile compounds in dried samples, ${\beta}-myrcene,\;{\alpha}-terpinene$ decreased in the order of freeze-drying > hot-air drying at $60^{\circ}C$ > hot-air drying at $60^{\circ}C$, and ${\alpha}-ylangene,\;{\alpha}-pinene$, camphene increased in the reverse order of the former. We observed the changes of the contents and compositions of essential oils compounds during drying procedure, especially a decrease in monoterpenes and alcohols and an increase in sesquiterpenes with relatively weak volatility.

• Applied Biological Chemistry
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• v.46 no.1
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• pp.23-27
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• 2003

Lipoxygenase is the enzyme responsible for the formation of $C_6$-alcohols and $C_6$-aldehydes ($C_6$-compounds), which are well blown contributors to various types of 'green odor' In green tea. Changes in lipoxygenase activity and volatile compounds of green tea leaves were monitored daily during early growing season. The enzyme activity was spectrophotometrically measured using linoleic acid as a substrate. The volatile compounds were extracted through Solid Phase Micro-Extraction, and were subjected to GC and GC-MS analyses. Results showed that lipoxygenase activity and levels of $C_6$-compounds concomitantly increased or decreased during the early growing season, probably caused by the fluctuation in the daily temperature; increase in temperature led to the increase in enzyme activities and $C_6$-compound levels, whereas leaves plucked too early had low volatile compound levels. In this study, optimum plucking time of tea leaves for the production of high quality green tea with a wellbalanced aroma was determined.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.4
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• pp.169-176
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• 1989

Volatile flavor components in powdered Katsuobushi were simultaneous trapped by steam distillation-extraction method, and these were fractionated into the neutral, the phenolic, the acidic and the basic fraction. Volatile flavor components in these fraction were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The whole steam volatile concentrate consisted of $48\%$ neutral fraction(NF), $35\%$ phenolic fraction(PF), $12\%$ acidic fraction(AF) and $5\%$ basic fraction(BF). Thirty components such as 8 hydrocarbons, 8 aldehydes, 6 furans, 5 alcohols and 3 ketones were identified from NF. And sixteen components such as phenol, guaiacol, dimethoxy phenol, eugenol in PF, twelve components such as propionic, butanoic, isopentanoic, n-hexanoic, heptanoic, octanoic acid in AF, ten components such as 2,6-dimethylpyrazine, 2-nethylpyridine, 2,4-dimethylthiaBole in BF were identified. NF and PF gave a much higher yield than others and were assumed to be indispensable for the reproduction of aroma of powdered Katsuobushi. It was also identified eight components of volatile carbonyl compounds such as ethanal, propanal, butanal, pentanal by 2,4-DNPH method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.958-964
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• 2002

To select the irradiation-induced marker components from volatile flavor compounds in irradiated chicken, and complement the extraction problems of liquid continuous extraction (LLCE) method, the volatile compounds of irradiated (0,1,3,5 and 10 kGy) chicken were analyzed by Purge and Trap (P&T) and gas chromatography/mass spectrometry (GC/MS) methods. A total of 119 compounds were detected in irradiated chicken, and these compounds were composed mainly of 7 aldehydes,22 ketones,8 alcohols,30 esters,36 hydrocarbons,8 aromatic compounds and 8 miscellaneous compounds. Among these, only 21 compounds were detected in both LLCE and P&T methods, and the 98 other were detected in omly P&T method. Among volatile compounds detected in irradiated chicken, only 3 compounds such as hexene (r=0.96, p<0.01), propanol (r=0.93, p<0.05) and 1,3-bis(1,1-dimethylethyl) benzene (r=0.96, p<0.05) were newly selected as marker compounds in irradiated chicken by P&T method, which showed significant and high positive correlation coefficient in the change of relative concentration according to the increment of irradiation dosage.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.221-225
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• 2000

This study was conducted to investigate the usefulness of Perilla frutescens var. acuta as a natural spice. Volatile flavor components of dried Perilla frutescens var. acuta were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 24 components, including 4 hydrocarbons, 3 aldehydes, 8 alcohols, 4 esters, 3 acids and 2 miscellaneous components were identified in the essential oils. L-Perillaldehyde was found to be the major volatile flavor component of dried Perilla frutescens var. acuta. The masking effects of Perilla frutescens var. acuta on meaty and fishy flavor were measured by sensory evaluation. Meaty flavor was significantly reduced with the addition of 0.05%, 0.1%, and 0.2% Perilla frutescens var. acuta. The addition of 0.1% and 0.2% powdered Perilla frutescens var. acuta also reduced the fishy flavor of mackerel.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.216-220
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• 2000

Volatile flavor components in the fruits of dried Zanthoxylum schinifolium were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 30 components, including 6 hydrocarbons, 4 aldehydes, 8 alcohols, 5 esters, 4 acids and 3 miscellaneous components were identified in the essential oils. Geranyl acetate, ${\beta}$-phellandrene, D-limonene and citronellal were found to be major volatile flavor components in fruits of dried Zanthoxylum schinifolium. The masking effects of Zanthoxylum schinifolium on meaty and fishy flavor were measured by sensory evaluation to investigate the usefulness of Zanthoxylum schinifolium as a natural spice. Meaty flavor was significantly reduced with the addition of 0.05% and 0.1% Zanthoxylum schinifolium. And the addition of 0.l% powdered Zanthoxylum schinifolium also reduced the fishy flavor of mackerel.