• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.930-940
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• 2012

A comparison of essential oils composition of Aster tataricus L. (gaemichwi), Ligularia fischeri (gomchwi), Solidago virga-aurea var. asiatica Nakai (miyeokchwi), and Aster scaber (chamchwi) was performed by gas chromatography and mass spectrometry for the identification of volatile flavor characteristics in chwi-namuls. The essential oils were extracted by the hydro distillation extraction method. One hundred volatile flavor components were identified from gaemichwi essential oil. ${\alpha}$-Pinene (11.5%) was the most abundant compound, followed by myrcene (8.9%) and ${\beta}$-pinene (7.5%). Ninety-one volatile flavor components were identified from the essential oil of gomchwi. Aromadendrene (14.8%) was the most abundant component, followed by ${\beta}$-caryophyllene (7.6%) and 1-methyl-4-(1-methylethylidene)-cyclohexene (7.3%). Ninety-five volatile flavor constituents were detected in the essential oil of miyeokchwi, moreover, spathulenol (15.7%) was the most abundant component. Ninety-six volatile flavor constituents were detected in the essential oil of chamchwi. Epi-bicyclosesquiphellandrene (21.9%) was the most abundant component, followed by ${\beta}$-caryophyllene (9.5%) and ${\delta}$-terpinene (8.9%). The essential oil composition of gaemichwi was characterized by a higher contents of pinenes. The essential oil composition of gomchwi can be easily distinguished by the percentage of aromadendrene. Spathulenol and epi-bicyclosesquiphellandrene were regarded as the characteristic odorants of miyeokchwi and chamchwi, respectively.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.363-370
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• 2017

This study investigated the chemical composition of headspace gas from white-flowered lotus (Nelumbo nucifera Gaertner). Volatile flavor compositions of headspace from white-flowered lotus (floral leaf, stamen, flower stalk, stem) were investigated through the solid-phase microextraction method using polydimethylsiloxane-divinylbenzene fiber. The headspace was directly transferred to a gas chromatography-mass spectrometry. Sixty-three volatile flavor constituents were detected in the headspace of lotus floral leaves, and undecanoic acid (7.81%) was the most abundant component. Fifty-three volatile flavor constituents were detected in the headspace of lotus stamina, and isobutylidene phthalide (7.94%) was the most abundant component. Forty-four volatile flavor constituents were detected in the headspace of lotus flower stalks, and 3-butyl dihydrophthalide (11.23%) was the most abundant component. Fifty-nine volatile flavor constituents were detected in the headspace of lotus stems, and ligustilide (16.15%) was the most abundant component. The content of phthalides was higher in the headspace of flower stalks and stems, while alcohols and acids were the predominant compounds in lotus floral leaves.

• Journal of Radiation Industry
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• v.6 no.1
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• pp.17-21
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• 2012

The effects of gamma ray or electron beam irradiation on herbaceous medicinal plants were investigated in terms of the composition of volatile constituents using the aerial parts or leaves of Artemisia princeps Pamp. cv. Ganghwayakssuk and Artemisia argyi cvs. Namhaeyakssuk and Hwanghaessuk. The composition of volatile constituents in leaves was clearly distinguishable among the three Artemisia cultivars. However, the relative proportions of the major volatile constituents such as 1,8-cineole, ${\alpha}$-pinene, camphene, santolina triene, and artemesia triene, were similarly changed in two or three cultivars by gamma ray or electron beam irradiation. In particular, the proportion of 1,8-cineole was increased up to 1.29- to 1.71-fold in the three cultivars after irradiation with gamma ray. These results suggest that gamma ray or electron beam irradiation can be applied to modulate the composition of volatile constituents in the leaves of Artemisia plants.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.5-11
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• 2002

The comparison of the volatile flavor components from Korean and Japanese Satsuma mandarin (C. unshiu Marcov. forma Miyagawa-wase) peel oils, isolated by cold-pressing, was performed by gas chromatography, mass-spectrometry and gas chromatography-olfactometry (GC-O). Eighty-five volatile components were identified in each oil by GC and GC-MS. Forty-three components were detected in each oil by GC-O. The total amount of monoterpene hydrocarbons was 95.88% (Korean mandarin) and 95.29% (Japanese mandarin). Limonene, ${\gamma}$-terpinene, myrcene and $\alpha$-pinene were the main components of the cold-pressed oils from the both samples. The volatile composition of the Japanese mandarin was characterized by a higher content of sesquiterpene hydrocarbons, especially bicyclogermacrene, $\alpha$-humullene and valencene. The volatile composition of two samples can easily be distinguished by the percentages of aldehydes, ketones and esters, which were found at higher levels in the Japanese mandarin. The sweet and fruity flavor was stronger in the Korean mandarin oil while herbaceous flavor was stronger in Japanese sample. From GC-O data it is suggested that the sweet and fruity flavor of the Korean mandarin resulted from terpinolene and linalool, and the herbaceous note of the Japanese mandarin from $\alpha$-humullene, nepal, ι-carvone and perill aldehyde.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.274-283
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• 2012

The volatile flavor compounds of the essential oils from Ixeris dentate (Thunb.) Nakai and I. stolonifera A. Gray were investigated. The essential oils were extracted by hydro distillation extraction method. Ninety-three volatile flavor components were identified from I. dentate (Thunb.) Nakai essential oil. Hexadecanoic acid(33.73%) was the most abundant compound, followed by (Z,Z,Z,)-9,12,15-octadecatrienoic acid(18.59%), 6,10,14-trimethyl-2-pentadecanonel(10.39%) and phytol(5.21%). Ninety-seven volatile flavor components were identified from the essential oil of I. stolonifera A. Gray. Hexadecanoic acid was the most abundant component(39.7%), followed by (Z,Z,Z)-9,12,15-octadecatrienoic acid(12.63%), 9,12-octadecadienoic acid, ethyl ester(12.36%), pentacosane(5.2%) and 6,10,14-trimethyl-2-pentadecanone(3.18%). The volatile composition of I. dentate (Thunb.) Nakai was characterized by higher contents of phytol and phthalides than those of I. stolonifera A. Gray. The volatile flavor composition of I. stolonifera A. Gray can easily be distinguished by the percentage of sesquiterpene compounds against I. dentate (Thunb.) Nakai essential oil.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.700-708
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• 2014

The volatile composition of veal has yet to be reported and is one of the important factors determining meat character and quality. To identify the most important aroma compounds in veal from Holstein bull calves fed one of three diets, samples were subjected to solid-phase microextraction (SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-MS). Most of the important odorants were aldehydes and alcohols. For group A (veal calves fed entirely on milk for 90 d before slaughter), the most abundant compound class was the aldehydes (52.231%), while that was alcohols (26.260%) in group C (veal calves fed starter diet for at least 60 d before slaughter). In both classes the absolute percentages of the volatile compounds in veal were different indicating that the veal diet significantly (p<0.05) affected headspace volatile composition in veal as determined by principal component analysis (PCA). Twenty three volatile compounds showed significance by using a partial least-squared discriminate analysis (PLS-DA) (VIP>1). The establishment of the global volatile signature of veal may be a useful tool to define the beef diet that improves the organoleptic characteristics of the meat and consequently impacts both its taste and economic value.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1288-1292
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• 2009

Volatile flavor compounds were isolated from the flowers of Chrysanthemum indicum L. (gamguk) produced in Korea and China by the hydro distillation, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of oils from Korean and Chinese gamguk were 2.0 and 0.5%(v/w), respectively. Sixty-three volatile compounds of Korean gamguk representing 89.28% of the total peak area were tentatively identified, including 35 hydrocarbons, 12 alcohols, 6 ketones, 3 esters, 5 aldehydes, 1 oxide, and 1 miscellaneous component. Thirty-six volatile components of Chinese gamguk constituted 58.15% of the total volatile composition were tentatively characterized, consisting of 19 hydrocarbons, 7 alcohols, 2 ketones, 2 esters, 4 aldehydes, 1 oxide, and 1 miscellaneous component. The predominant components of Korean oil were ${\alpha}$-pinene, 1,8-cineol, and chrysanthenone. Whereas, camphor, ${\alpha}$-curcumene, and ${\beta}$-sesquiphellandrene were the main aroma compounds of Chinese gamguk.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.292-298
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• 2008

The volatile composition of Kiyomi peel oil cultivated in Korea was studied by using gas chromatography and gas chromatography-mass spectrometry. The peel oil from the Kiyomi fruit was prepared by using a cold-pressing extraction method. Among the 65 components quantified in Kiyomi oil, 25 terpene hydrocarbons and 40 oxygenated compounds were identified, with peak weight percentages measuring 94.5% and 4.9%, respectively. Limonene was the predominant compound (87.5%), followed by myrcene (2.4%), sabinene (0.9%), $\alpha$-pinene (0.8%), $\beta$-sinensal (0.8%), (Z)-$\beta$-farnesene (0.7%), neryl acetate (0.6%), valencene (0.5%), $\alpha$-farnesene (0.5%), and $\alpha$-sinensal (0.5%). A unique characteristic of the volatile profile of the Kiyomi oil was the proportion of aldehydes (2.7%), which resulted from the relative abundance of $\alpha$- and $\beta$-sinensal. Another unique characteristic of the Korean Kiyomi oil was its relative abundance of $\beta$-sinensal, (Z)-$\beta$-farnesene, neryl acetate, valencene, $\alpha$-sinensal and nootkatone. Valencene and $\alpha$- and $\beta$-sinensal were regarded as the influential components of Korean Kiyomi peel oil.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.257-265
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• 2020

This study investigated the volatile flavor composition of essential oils from Solidago virga-aurea var. asiatica Nakai with different harvesting area. The essential oils obtained by the hydrodistillation extraction method from the aerial parts of the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). Ninety-five (91.61%) volatile flavor compounds were identified in the essential oils from the S. virga-aurea var. asiatica Nakai harvested in Koheung, Jeolanamdo. The major compounds were hexadecanoic acid (29.22%), 7-hexyl eicosane (9.12%), spathulenol (7.701%), 3,8-dimethyl decane (6.48%), caryophyllene oxide (4.52%) and α-copaene (4.23%). Fifty-seven (97.43%) volatile flavor compounds were identified in the essential oils from the S. virga-aurea var. asiatica Nakai harvested in Seoguipo, Jejudo. The major compounds were 2-carene (40.95%), α-copaene (10.77%), α-muurolene (5.81%), and spathulenol (3.11%). The chemical composition of the essential oils was significantly different in quality and quantity with the different harvesting area. The quantitative variations of hexadecanoic acid, 7-hexyl eicosane, spathulenol, 3,8-dimethyl decane, caryophyllene oxide, 2-carene, and α-copaene according to different harvesting area can serve as a quality index of the S. virga-aurea var. asiatica Nakai essential oils in food industries.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.327-334
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• 2016

This study investigated the chemical composition of Cirsium japonicum var. ussurience Kitamura essential oil and the quantitative changes of major volatile flavor compounds according to the harvesting season. The essential oils obtained by the method of hydrodistillation extraction from aerial parts of C. japonicum var. ussurience Kitamura were analyzed by GC and GC-MS. Sixty-four volatile flavor compounds were identified in the essential oil from C. japonicum var. ussurience Kitamura harvested in May 2012; hexadecanoic acid (49.31%) was the most abundant compound, followed by 6,10,14-trimethyl-2-pentadecanone (13.72%), phytol (13.40%) and 9-hexadecenoic acid (4.16%). Eighty-three compounds were identified in the essential oil from the plant harvested in October 2012; phytol (40.56%), hexadecanoic acid (17.69%), 6,10,14-trimethyl-2-pentadecanone (13.71%), and caryophyllene oxide (4.15%) were the most abundant compounds. Types and levels of volatile compounds from different harvesting seasons varied. The essential oil composition of C. japonicum var. ussurience Kitamura harvested in the spring and autumn was characterized by higher contents of aliphatic fatty acid, diterpene and sesquiterpene, respectively.