• Journal of Oral Medicine and Pain
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• v.49 no.1
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• pp.5-11
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• 2024

Halitosis is defined as a nasty odor emanating through the mouth and is primarily related to the enhanced concentration of volatile sulfur compounds (VSCs). VSC measurements have been commonly used for experimental comparison and clinical diagnosis. As quantitative methods for comparative analyses of oral malodor, gas chromatography devices have been most commonly used to quickly and easily determine the concentration of several gas components of VSCs, which are agents primarily responsible for halitosis. The concentrations of VSCs fluctuate dynamically depending on contributing factors, including various oral/systemic conditions, intake of medicine and food/drink, oral hygiene, and even routine daily activities. Therefore, the exact analysis of VSCs requires the appropriate standardization of not only exact measurement techniques but also participant conditioning with scientific considerations. Thus, this paper describes the experimental standardizations commonly recommended in previous literature and their scientific background.

• Food Science and Preservation
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• v.16 no.6
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• pp.929-937
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• 2009

We identified volatile organic compounds in Korean Allium species. Volatile organic components in three Korean Allium species, dried garlic, dried onion, and dried Welsh onion, were extracted using a simultaneous distillation and extraction (SDE) method and identified by GC/MS analysis. The numbers of volatile compounds were 48, 32, and 33 in the three species, respectively. In dried onion, the major compounds were dipropyl trisulfide, methyl propyl trisulfide, and propanethiol. (Z), (E)-propenyl propyl trisulfide, methyl propyl trisulfide, and dipropyl trisulfide were detected at high levels in Welsh onion. In dried garlic, presence of the allyl group identified characteristic volatile organosulfur compounds including diallyl disulfide and diallyl trisulfide. Qualitative and quantitative analysis of volatile compounds in three Korean Allium species showed that sulfur-containing compounds were dominant, and allyl groups derived from (+)-S-(2-propenyl)-L-cysteine sulfoxide (ALLYL CSO, alliin) were more abundant in dried garlic, than in other materials.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.14-19
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• 2017

The objective of this study was to analyze the volatile changes occurring in retort pouches during heating using a mass spectrometry-based electronic nose. The data obtained by the electronic nose analysis was used to generate a discriminant function analysis plot. The plot showed that volatile compounds of the heated water in the retort pouch were increased by the interaction between container and water as the heating time increased. Conversely, volatile compounds of the container itself decreased when only the container was measured separately. This result means that volatile compounds from the packaging material migrated into the water. In the case of heated beef bone soup, volatile compounds were increased compared to the unheated beef bone soup after 20 min of heating. According to the results of GC/MS, nonanal and 3,5-di-tert-butyl-4-hydroxytoluene (BHT) were detected in the heated water and nonanal, heptanal, octanal, and BHT were detected in the heated beef bone soup.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.183-188
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• 1978

In this study, gas chromatographic analysis was carried out on volatile constituents of cooked squid for the object of obtaining information on the characteristic flavor of the cooked squid meat. The results obtained are as follows: 1) Methanol was the most effective solvent for the extraction of volatile constituents of squid meat. 2) Twenty five and thirty two peaks were detected from the condensate collected in cold traps which were immersed in ice water and dry ice-acetone, respectively. In these compounds, five kinds of volatile organic acids such as acetic acid, butyric acid, iso-valeric acid, valeric acid, and caproic acid were identified. 3) Eleven peaks were detected from the head space vapor collected in cold trap which is immersed in liquid nitrogen. Volatile amines identified in these components are as follows; methylamine, trimethylamine, dimethylamine, ethylamine, and iso-propylamine.

• The Korean Journal of Food And Nutrition
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• v.13 no.2
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• pp.118-124
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• 2000

Lipoxygenase(LOX) in soybeans is responsible for beany flavors which limit the wide utilization of soybeans to foods. This study was conducted to analyze beany flavor compounds of the normal Hwagkeumkong and LOX-deficient soybean cultivars, Jinpumkong which lacks L-2, L-3, and Jinpumkong 2 which lacks all L-1, L-2, L-3. Using the combination of dynamic headspace sampling and gas chromatography-mass selective detector(DHS-GC-MSD) for analyzing volatile compounds, hexanal and hexanol were identified in whole soy flour of all three soybena cultivars. Hwangkeumkong had more volatile compounds than Jinpumkong and Jinpumkong 2 in defatted soy flour. Hexanal and acetic acid were identified in soy milk of all three soybean cultivars but Hwangkeumkong had more volatile compounds than Jinpumkong 2. From the analysis with a static headspace sampling(SHS) and GC-MSD the major compounds were hexanal, acetic acid, 1-hexanol, and 1-octen-3-ol. The content of acetic acid was similar among three cultivars. But contents of hexanal and pentanal in Jinpumkong 2 were less than that of Jinpumkong and Hwangkeumkong. Using GC-FID, Jinpumkong 2 had less contents of hexanal and pentanol than Hwangkeumkong in whole soy flour and defatted soy flour. In this study, LOX-deficient soybean cultivars showed less hexanal, pentanol and other compounds than the normal Hwangkeumkong. However quite amount of beany flavor compounds were identified in Jinpumkong and Jinpumkong 2. So further studies are required to characterize LOX isozymes, to understand the mechanisms of beany flavors production, and to develop some other methods for removing beany flavor.

• Journal of the Korean Chemical Society
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• v.25 no.1
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• pp.30-37
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• 1981

A simple micro-sampling system is described which facilitates isolation and concentration of complex organic constituents into three fractions of different volatilities. The method involves the headspace trapping of very volatile components from a complex matrix onto a porous polymer, Tenax GC, followed by the solvent elution of the matrix and the subsequent fractions of the eluate into volatile and less-volatile fractions. The headspace and the volatile fractions are then analyzed by high-resolution capillary gas chromatography. The less-volatile fraction is analyzed by high-performance liquid chromatography. Experimental details and the results obtained using tobacco leaves as a complex organic matrix are presented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.26-31
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• 2002

Volatile compounds from three parts of needles, sprouts and twigs in Pinus densiflora were extracted by solid phase microextraction (SPME) and dynamic headspace analysis (DHA). separated by gas chromatography, and identified by using mass selective detecter and Kovat's retention index. The amounts of monoterpenes isolated by SPME and DHA were 66.7% and 14.3% in needles, 90.6% and 0.7% in sprouts, and 90.6% and 1.2% in twings, respectively. The amounts of sesquiterpenes detected only by SPME were 25.8% in needles, 4.4% in twings and 1.5% in sprouts. And the amounts of oxygenated terpenes isolated by SPME and DHA were 4.7% and 79.0% in sprouts, 3.7% and 70.4% in twigs, and 1.0% and 50.7% in needles, respectively. The kinds of volatile compounds isolated by SPME were similar to those by solvent extraction, but the number of compounds identified to hate a boiling point below 5$0^{\circ}C$ by UHA was larger than that of SPME.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.2
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• pp.144-153
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• 2003

This study was carried out to determine the relationship between smoke components and sensory evaluation by changes tobacco leaf blending. Seven different cigarettes were made by adding different types of oriental, reconstituted and expanded tobacco leaves. 62 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 13 of phenolic components were analyzed. Eight kinds of sensory item were evaluated and also electronic nose system data was collected. All smoke components and sensory characteristics of mainstream smoke were changed by the different blending. To determine the relationship between smoke components and sensory test, the correlation and regression analysis were carried out by using SPSS statistical program. Tar, pH, and CO showed a high correlation with sensory evaluation item. As tar related to hotness, CO have a high correlation with offensive aroma. Semi-volatile and volatile components of smoke related to sensory characteristics such as aroma, taste, irritation, hotness and smoothness. When propylene, l,3-butadiene, butane, isoprene, and 2-methylfuran showed a high correlation with aroma; methyl chloride, methanol, toluene, ethyl benzene showed a high correlation with irritation. Some acidic components and phenolic components of smoke also had a high relation to smoke volume. Especially the acidic components such as 2-furoic acid, 2-hydroxybutyric acid, phenylacetic acid and palmitic acid; the phenolic components such as 4-vinyl phenol, pyrocatechol, 3-methyl catechol, hydroquinone showed a high correlation with smoke volume. As using regression analysis, it was possible to estimate the results of sensory evaluation from the smoke analysis data. From the results of electronic nose system analysis, we can find the different pattern by adding expanded tobacco leaf.

• Food Engineering Progress
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• v.13 no.4
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• pp.302-307
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• 2009

In this study, four Korean black raspberry wines were developed from different regions in Korea; Gochang (G), Heongsung (H), Jeongup (J), and Sungchang (S). Their flavor profiles were determined using a combination of volatile analysis and sensory evaluation. From the volatile analysis of the developed wines, 8 acids, 17 alcohols, 12 esters, 9 terpenes, 3 aldehydes and ketones, and 4 miscellaneous compounds were identified. Preferences of appearance, aroma, full-body, and overall acceptability in the developed wines were determined using 9-point hedonic scale by 43 panelists, compared with one commercial black raspberry wine (Sunw). The sweetness, sourness, astringency levels were also evaluated using 9-point just-about-right (JAR) scale. The mean overall acceptability score of Sunw (5.58) was the highest among the tested wines, followed by G (4.81), S (4.44), H (4.41), and J (4.13) (p<0.05). Sweetness levels in the developed wines were overall lower than JAR level, while sourness and astringency levels were overall higher than JAR level.

• Food Science of Animal Resources
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• v.42 no.2
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• pp.240-251
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• 2022

Fat deposition in animal muscles differs according to the genetics and muscle anatomical locations. Moreover, different fat to lean muscle ratios (quality grade, QG) might contribute to aroma development in highly marbled beef. Scientific evidence is required to determine whether the abundance of aroma volatiles is positively correlated with the amount of fat in highly marbled beef. Therefore, this study aims to investigate the effect of QG on beef aroma profile using electronic nose data and a chemometric approach. An electronic nose with metal oxide semiconductors was used, and discrimination was performed using multivariate analysis, including principal component analysis and hierarchical clustering. The M. longissimus lumborum (striploin) of QG 1++, 1+, 1, and 2 of Hanwoo steers (n=6), finished under identical feeding systems on similar farms, were used. In contrast to the proportion of monounsaturated fatty acids (MUFAs), the abundance of volatile compounds and the proportion of polyunsaturated fatty acids (PUFAs) decreased as the QG increased. The aroma profile of striploin from carcasses of different QGs was well-discriminated. QG1++ was close to QG1+, while QG1 and QG2 were within a cluster. In conclusion, aroma development in beef is strongly influenced by fat deposition, particularly the fat-to-lean muscle ratio with regard to the proportion of PUFA. As MUFA slows down the oxidation and release of volatile compounds, leaner beef containing a higher proportion of PUFA produces more volatile compounds than beef with a higher amount of intramuscular fat.