• Journal of Microbiology and Biotechnology
• /
• v.34 no.8
• /
• pp.1653-1659
• /
• 2024

Starter cultures used during the fermentation of malt wort can increase the sensory characteristics of the resulting beverages. This study aimed to explore the aroma composition and flavor recognition of malt wort beverages fermented with lactic acid bacteria (Levilactobacillus brevis WiKim0194) isolated from kimchi, using metabolomic profiling and electronic tongue and nose technologies. Four sugars and five organic acids were detected using high-performance liquid chromatography, with maltose and lactic acid present in the highest amounts. Additionally, e-tongue measurements showed a significant increase in the sourness (AHS), sweetness (ANS), and umami (NMS) sensors, whereas bitterness (SCS) significantly decreased. Furthermore, 20 key aroma compounds were identified using gas chromatography-mass spectrometry and 15 key aroma flavors were detected using an electronic nose. Vanillin, citronellol, and β-damascenone exhibited significant differences in the flavor profile of the beverage fermented by WiKim0194, which correlated with floral, fruity, and sweet notes. Therefore, we suggest that an appropriate starter culture can improve sensory characteristics and predict flavor development in malt wort beverages.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.1
• /
• pp.116-122
• /
• 2012

Volatile flavor compounds derived from four black garlic extracts purchased in a local market were analyzed for the purpose of quality assessment. A total of 68 compounds was detected in samples using solid phase microextraction (SPME)/GC/MSD, and they were mainly sulfur-containing compounds, including three unknown compounds (21), aldehydes (10), furans (7), alcohols (6), aromatic compounds (7), ketones (4), acids (4), nitrogen-containing compounds (3), esters (2), and miscellaneous compounds (4). 2,6-Dimethyl-4-heptanone having a fruity-sweet odor was the most abundant in all of the samples. Six sulfur-containing compounds including allyl sulfide, 4-methyl-1,2,4-thiazole, 1,3,5-trithiane, unknown I (RI 1564), unknown II (RI 1565), and unknown III (RI 1613) were detected in all of the samples and appeared to contribute to the garlic-like odor. Particularly, three aldehydes (3-methylbutanal, benzaldehyde, phenylacetaldehyde), four furans (furfural, 2-acetylfuran, 5-methyl-2-furfural, furfural alcohol), and others (2,6-dimethylpyrazine, acetic acid) formed through a Maillard reaction during garlic aging were detected in all of the samples, and they contributed to the characteristic burnt, sweet, and sour flavors of black garlic extracts.

• Journal of Bio-Environment Control
• /
• v.23 no.4
• /
• pp.321-328
• /
• 2014

This study was conducted to investigate volatile organic compounds (VOCs) of persimmon (Diospyros kaki Thunb) flower. VOCs of persimmon flower was collected via SPE (solid phase micro extraction) and determined by GC-MS according to tree age and organs such as flower and calyx. The ratio of early bloom was higher in more than 15 year old tree than other trees showing tree age was related with flowering rate. Major VOCs of persimmon flower was a-pinene, butane, caryophyllene, cubebene, lavandulol, D-limoneneylangene, ylangene, mainly included green, fruit, and floral flavors. The number of VOCs in persimmon flower was 30 compounds in 5-9 years old tree, 24 compounds in 10-14 years old tree, and 32 compounds in more than 15 years old tree. In comparison with VOCs in organs of sweet persimmon 'Fuyu' cultivar, flower has 10 compounds of VOCs and 26.35% of relative peak area, while calyx has 14 compounds and 46.28%, respectively. In astringent persimmon, flower has 6 compounds of VOCs and 17.58% of relative peak area, while calyx has 9 compounds and 50.27%, showing calyx of both cultivars has various volatile compounds. This study will contribute to provide a basic data for the fragrance industry to use the flavor of persimmon flower.

• Korean Journal of Food Science and Technology
• /
• v.42 no.5
• /
• pp.533-540
• /
• 2010

Effects of pH (1.8-10.2) and time (56 sec-15 min 4 sec) at high hydrostatic pressure (500 MPa) on the reduction of volatile compounds in garlic were studied. Volatile components of garlic were obtained from the headspace, analyzed, and identified by gas chromatography (GC)-mass spectrometry and an electronic nose. Nineteen sulfur compounds were identified as major compounds in garlic, and furan, aldehydes, alcohols, and ketones were also detected. Off-flavor compounds were more effectively reduced under strong acidic conditions. As the residence time at 500 MPa increased from 56 sec to 15 min 4 sec, the total amount of volatile compounds decreased significantly. The total amount of sulfur compounds decreased about 70% compared to those of raw garlic when the garlic was soaked in buffer (pH 6.0) and treated at 500 MPa for 15 min 4 sec. A principal component analysis showed that the off-flavors of garlic were reduced by the operating time of high hydrostatic pressure as well as pH treatment. The correlation coefficient of the results between GC and the electronic nose analysis was 0.9620. Therefore, pH and high hydrostatic pressure treatment could be used as an efficient method for reducing of garlic off-flavor.

• Korean Journal of Food Science and Technology
• /
• v.41 no.1
• /
• pp.27-31
• /
• 2009

Top spray-drying method is frequently utilized for flavor encapsulation, but the top spray-dried products frequently suffer from high losses of volatile flavor as the result of a high processing temperature (150-$300^{\circ}C$). In an effort to solve these problems, a low-temperature fluidized-bed granulating method was utilized to encapsulate the flavor. For the encapsulation of sesame oil, oil-in-water emulsions of sesame oil and a mixture of maltodextrin, modified starch, gum arabic, and gellan gum were bottom-sprayed at milder temperatures (70-$100^{\circ}C$) using a fluidized-bed granulator. Sesame oil extracts from microcapsules were obtained via a simultaneous distillation/extraction technique, and the retention of volatile flavor compounds was analyzed via a gas chromatography-mass spectrometry. The retention of volatile flavors of sesame oil per se, spray-dried and fluidized-bed granulated microcapsules after 3-day-storage at $37^{\circ}C$ were 0.8%, 37.2%, and 42.0%, respectively. In addition, the low-temperature fluidized-bed granulation showed higher encapsulation yield and sensory preferences for the application of commercial products (beef rice porridge), as compared to spray drying.

• Food Science of Animal Resources
• /
• v.44 no.6
• /
• pp.1305-1326
• /
• 2024

Mutton is one of the most popular meats among the public due to its high nutritional value. In this study, we compared and analyzed the nutritional composition and volatile flavor substances in longissimus dorsi (LD), psoas major (PM), and biceps femoris (BF) of the Chaka sheep, and then analyzed the lipid composition using the technique of UHPLC-Q-Exactive Orbitrap MS/MS. Our results indicated that the LD had the highest crude protein content (22.63%), the highest levels of aspartic acid (5.72%) and histidine (2.76%), the BF had the highest contents of glycine (3.40%) and proline (2.88%), the PM had the highest abundance of ω-6 polyunsaturated fatty acids (7.06%), linoleic acid (C18:2n6c; 5.03%), and volatile flavor compounds (alcohols, ketones, and esters). Moreover, our study detected 2,639 lipid molecules classified into 42 classes, among which phospholipids were the major lipids, accounting for nearly half of the total lipids. Among them, phosphatidylethanolamine (PE; 18:2/18:2) and phosphatidylcholine (PC; 25:0/11:3) were the characteristic lipids in LD. Phosphatidylserine (PS; 20:3e/20:4), lysophosphatidylcholine (LPC; 18:3), PE (8:1e/12:3), triacylglycerol (TG; 18:0e/16:0/18:1), TG (18:0/18:0/18:0), TG (18:0e/18:0/18:1), and TG (18:0e/18:1/18:1) were marker lipids in PM. LPC (16:0), LPC (18:1), lysophosphatidylethanolamine (18:1), PC (15:0/22:6), PE (18:1/18:1), Hex1Cer (d24:1/18:1), and PC (10:0e/6:0) were representative lipids in BF. Intermolecular correlations between PC, PE, Hex1Cer, PS, TG, diacylglycerol, and cardiolipid were revealed by correlation analysis. In conclusion, this study provided the interpretation of the specific nutritional indicators and lipid profile in the tripartite muscle of Chaka sheep, which can be used as a guidance for future research on the nutritional qualities and economic benefits of mutton.

• Korean Journal of Food Science and Technology
• /
• v.43 no.3
• /
• pp.348-360
• /
• 2011

To verify the volatile compounds contributing to coffee off-flavor, medium roasted Colombian, Sumatra, Ethiopian and light and dark roasted Colombian bean coffees were sequentially and studiously over extracted. Eight espresso samples and eight filter-dripped samples were analyzed by gas chromatography/mass spectrometry with the solidphase microextraction method and evaluated by sensory tests. In total, 67 compounds were detected, and desirable aroma decreased sharply, while off-flavors increased rapidly after 30 mL of espresso and 200 mL of drip coffee. Percent peak area of 4-ethylguaiacol revealed a linear increase during extraction and was highly correlated with increasing off-flavor, suggesting that it could be an indicator of over extraction. Considering the odor activity value, guaiacol and 4- vinylguaiacol were also contributory compounds to off-flavors.

• Applied Biological Chemistry
• /
• v.39 no.4
• /
• pp.249-254
• /
• 1996

The volatile flavor components in mash of nonglutinous rice Takju brewed with or without addition of the starter were determined by GC and GC-MS using polar column. Various kinds of volatile components including alcohols(10), esters(9), organic acids(2) and aldehydes(7) were found in mash of nonglutinous rice Takjus. At the beginning stage of fermentation, 3 to 7 volatile flavor components were detected. The number of volatile flavor components were increased to 26 of to 28 after 16 days fermentation. Early in the brewing, just 3 kinds of flavor components including ethyl acetate, ${\beta}-phenylethyl$ acetate and acetic acid were detected in mash of nonglutinous rice Takju without the addition of the starter, when starter is added additional compounds of alcohol including ethanol were detected, which is suggested to be the effect of flavors originated from the starter. The common flavor compounds through the entire process of fermentation in mash of nonglutinous rice Takju were ethyl acetate, ${\beta}-phenylethyl$ acetate and acetic acid. The relative amount(peak area %) of flavor components were changed with the fermentation period, but the major volatile flavor components were ethyl alcohol, iso-amyl alcohol, hexenyl alcohol, ethyl acetate, ${\beta}-phenylethyl$ acetate and ${\beta}-phenylethyl$ alcohol. The relative amount(peak area %) of ethyl alcohol was the highest in mash of nonglutinous rice Takju with addition of starter. When the starter was not added in the mash of nonglutinous rice Takju, any alcoholic components were not detected in the early stage of fermentation. But the percent of peak area hexenyl alcohol was the highest after 16 days fermentation. Especially few sorts of ester were detected in mash of nonglutious rice Takju without addition of starter by 3 days fermentation.

• Applied Biological Chemistry
• /
• v.36 no.6
• /
• pp.407-415
• /
• 1993

Sesame seeds were roasted for 30, 60, 90, and 120 min at different temperatures (100, 200, and $300^{\circ}C$) and extracted to investigate an adequate condition for producing the high quality sesame oil. Sesame seeds roasted at $200^{\circ}C$ for 90 min gave the high yield of oil. The oil contained the low content of brownish-black precipitates and exhibited an excellent organoleptic quality when judged by descriptive sensory analysis. Thirty one volatile flavor compounds, which are the largest number of volatiles among the oil samples prepared, were identified from the oil sample. The oil contained relatively high concentrations of furfurals (sweet candy-like flavor) and pyrazines (roasted-like flavor), that are considered as good contributors to sesame seed oil flavor, and low concentations of aldehydes $(C5{\sim}C10)$ and ketones, which are considerd as bad contributors (oxidized fat-like and painty-like flavors). These results suggest that the roasting condition of $200^{\circ}C$ for 90 min was the best for the oil production in terms of the overall aroma and taste quality under the test conditions (Received July 13, 1993; accepted November 4, 1993).

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.52 no.6
• /
• pp.631-636
• /
• 2019

Fish bone-based calcium products are currently receiving much attention among high value-added industries involving calcium. Industrial processing of fish products yields unused fish parts including bones, which could be used as marine health foods to enhance the economic and environmental benefits of fish production. The ultimate goal of this study is to develop the high value-added fisheries products fortified with fish bones supplementing calcium. We here explored the physical and chemical softening methods of the fish bones to enhance texture of the fish products with a high degree of calcium absorption rates. The eluted calcium from the fish bone was quantified with the inductively coupled plasma optical emission spectrometry (ICP-OES). The characteristics of the softened fish bones were determined by the laser diffraction particle size analysis, texture profile analysis, and volatile organic compounds (VOCs) analysis. As the result, the optimized softening method of fish bone was established when Theragra chalcogramma bone was treated twice with the pressurized high temperature (110-120℃ and 1.0-1.5 kg/cm²). The produced softened fish bone turned out to be suitable for the food additives with low particle sizes, low hardness values, and negligible VOCs responsible for the unpleasant flavors.