본 연구는 국내 천연 자생 식물인 쥐오줌풀을 정유 추출하여 향기 성분 분석결과를 기반으로 항산화(DPPH, ABTS), 세포생존율(MTS), 항염(Nitric oxide)실험을 수행하였다. 향기성분 분석결과 쥐오 줌풀의 대표 유효 성분인 ester류의 bornyl acetate가 47.88%로 타지역에 비해 높은 함유량을 나타났으며 patchouli alcohol (18.9%), camphene (11.37%), camphene (11.37%), α-Pinene (5.44%), D-limonene (1.11%)등이 동정되었다. 항산화 활성인 DPPH 라디칼 소거능이 250 μl/ml에서 73.62%, ABTS 라디칼 소거능이 250 μl/ml에서 82.17%을 보였으며, 세포독성이 확인되지 않은 5 μl/ml의 농도에서 NO 생성 저해능은 대조군에 대비 62.02%로 감소함을 나타났다. 이를 통해 기능성 제품으로의 활용 가능성을 과학 적으로 검증하여 쥐오줌풀 정유를 활용한 연구분야에 일부 기여할 수 있을 것이라 기대되는 바이다.

Mushrooms have a unique taste and aroma, so in the processing of mushroom products with other ingredients, a separate pre-processing step is often taken to eliminate the mushroom aroma. In this study, we analyzed the changes in the concentration of volatile compounds according to drying conditions to promote the activation of processing using the fruiting bodies of yellow oyster mushrooms(Pleurotus citrinopileatus) and pink oyster mushrooms(P. djamor). The caps and stipes of yellow oyster and pink oyster mushrooms were separated and freeze-dried at -70oC for 120 hours. Subsequently, they were hot air-dried at temperatures of 40, 50, 60, and 70oC for 24, 24, 16, and 12 hours, respectively. The dried samples were pulverized and quantitatively analyzed by SPME-GC-MS. In the case of yellow oyster mushrooms, the concentration of t-2-nonenal in caps and stipes during freeze-drying was 164.43 g/g d.w. and 174.80 g/g d.w., respectively, whereas during hot air-drying, it significantly decreased to 0.35~3.41 g/g d.w. and 0.98~59.88 g/g d.w. In a similar manner, for pink oyster mushrooms, the concentration of 1-octen-3-ol during freeze-drying in caps and stipes was 31.05 g/g d.w. and 176.17 g/g d.w., respectively, whereas during hot air-drying, it significantly decreased to 1.59~9.66 g/g d.w. and 1.96~15.77 g/g d.w. Furthermore, most volatile compounds showed a tendency to decrease in concentration as the temperature during hot air-drying increased.

This study investigated the volatile flavor components of the essential oil from Chrysanthemum coronarium var. spatiosum Bailey. The essential oil obtained from the aerial parts of the plant by the hydrodistillation extraction method was analyzed by gas chromatography and gas chromatography-mass spectrometry. One hundred and one (99.11%) volatile flavor components were identified in the essential oil from the Chrysanthemum coronarium var. spatiosum Bailey. The major compounds were hexanedioic acid, bis(2-ethylhexyl) ester (12.45%), 6.10.14-trimethyl-2-pentadecanone (7.94%), 1-(phenylethynyl)-1-cyclohexanol (6.34%), α-farnesene (5.55%), phytol (4.99%), and α-caryophyllene (4.39%). When the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey were classified by functional group, the content was high in the order of hydrocarbons, alcohols, esters, ketones, aldehydes, and phthalides. Sesquiterpene hydrocarbons were the most common hydrocarbons, mainly due to α-farnesene and α-caryophyllene. Among the alcohols, the content of aliphatic alcohols was significantly higher, mainly due to 1-(phenylethnyl)-1-cyclohexanol (6.34%) and phytol (4.99%). The analysis of the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey in this study will provide useful information to consumers when purchasing food and to industries using fragrance ingredients.

본 연구는 염화나트륨에 의한 비생물적 스트레스가 생육과정 중의 느타리에게 미치는 영향을 자실체의 생육특성, 그리고 구성아미노산함량과 향기패턴 분석을 통해 확인하였다. 농도별로 염화나트륨을 처리한 톱밥배지에서 수확한 느타리 자실체의 생육특성을 조사한 결과, 처리구별 수량은 무처리구 대비 염화나트륨 0.5%처리구에서의 값은 비슷 했으며, 염화나트륨 처리 농도가 1.0%에서 2.0%으로 증가하면서 수량이 확연히 감소하였다. 자실체의 구성아미노산함량 분석결과, 무처리구 대비 모든 염화나트륨 처리구에서 glutamic acid과 proline을 제외한 aspartate, threonine, serine, glycine, alanine, methionine, valine, isoleucine, leucine, phenylalanine, tyrosine, lysine, histidine, arginine의 14종 구성아미노산의 함량이 낮음을 확인하였다. 자실체의 향기패턴 분석결과, 염화나트륨 처리구에서 버섯고유의 향을 나타내는 octane compound로 추정되는 물질의 intensity가 감소하였음을 chromatography상에서 확인하였다.

The purpose of this study was to investigate the volatile flavor compounds of Ligularia stenocephala and Ligularia fischeri, edible wild plants. The volatile flavor compounds were isolated by the simultaneous distillation extraction method and analyzed by GC-MSD (gas chromatography-mass selective detector). Forty-eight volatile flavor compounds were identified in the extracts from L. stenocephala and the major compounds were sabinene, cis-ocimene, trans-caryophyllene, and β-elemene. Fifty-one volatile flavor compounds were identified in the extracts from L. fischeri and the major compounds were α-pinene, germacrene-D, transcaryophyllene, endo-1-bourbonanol and 1-limonene. The common volatile flavor compounds between two plants were transcaryophyllene, sabinene, β-elemene and β-cubebene etc. However, α-phellendrene and myrcene were identified in L. stenocephala, but were not identified in L. fischeri. However α-pinene, germacrene-D and limonene were identified in L. fischeri but were not identified in L. stenocephala.

삼채는 Allium 속 식물로써, 항산화, 항염 및 항균 등에 대한 선행연구가 실시되어왔지만, 정유 추출로써의 연구는 미비한 실정이다. 그에 본 연구는 삼채 잎, 뿌리, 통 부위에 대한 정유 추출에 따른 GC-MSD, 삼채잎의 세포독성, 항산화, 항염을 확인하여 화장품 소재로서의 가능성을 확인하였다. 삼채잎, 뿌리, 통부위의 정유추출 수율은 0.01, 0.02, 0.01%로 확인되었고, GC-MSD 향기성분을 분석한 결과 삼채잎 정유의 주요 성분은 Diallyl trisulfide(34.02%)와 Methyl allyl trisulfide(25.14%)으로 나타났다. 세포 독성이 확인되지 않은 10%의 농도에서 NO 생성 39.69%억제, DPPH 라디칼 소거활성 88.26%를 보였다. 이를 통하여 삼채 잎 정유는 화장품 및 식품 산업분야에서 항산화 및 항염 효능이 있는 원료로서 유용하게 활용 가능성을 제시한다.

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~ 118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

In this study, we analyzed the nutritional composition properties of soybeans and the organic acids, amino acids and volatile flavor compounds of fermented soybean products. We used five soybean cultivars including Pyeongwon, Jinpung, Saedanbaek, Saeolkong and Cheonga for this experiment. Physicochemical analysis of soybeans, showed that the cured protein and fat contents were 35.12∼45.12 and 14.26∼20.14%, respectively. The rank order of major organic acids was lactic acid > acetic acid > fumaric acid, with Saedanbaek being the highest. Total amino acid content of the samples was 358.12∼657.28 mg/100 g, and glutamic acid, alanine, cysteine, valine, leucine, histidine and arginine were the major amino acids. We identified a total of 34 volatile aroma-compounds, including 7 alcohols, 7 acids, 7 ketones, 5 phenols, 2 esters, 1 furan, 4 pyrazines, and 1 miscellaneous compounds. As a result of this, could be applied to determine the suitability of cultivars and the quality for the process of the fermented soybean products.

식품의 향기성분은 다른 주성분에 비해 미량으로 존재하지만, 풍미를 반영하는 중요한 지표로 색, 조직감과 더불어 식품의 품질을 평가하는 중요한 요소이다. 본 연구에는 SPME 추출방법을 이용하여 산고 품종 배주스의 휘발성 향기성분을 추출하여 GC-MS로 향기성분을 확인 및 동정하였다. 총 22종에 향기 화합물이 분리동정되었고, ester류 7종, aldehyde류 9종, ketone류 2종, alcohol류 1종, acid류 1종, furan류 1종 그리고 함황화합물 1종으로 구성되었다. 이 중에서 ethyl acetate, hexanal, ethyl hexanoate, ethyl 3-(methylthio)-2-propenoate, ethyl octanoate and 2-hexenal이 배주스의 주요 향기성분으로 간주되었다. 특히, ethyl acetate의 함량이 13.36~19.60 μg/kg으로 가장 높은 것으로 검출되어 전체 향기성분의 절반 이상을 차지하였다. 또한, 향기성분의 변화를 억제 및 추출능력 향상을 위해 분석용 시료에서 포화 염화칼슘 용액을 첨가하여 그 효과를 검증하였고, 착즙직후 바로 염용액으로 처리한 배주스에서 aldehyde류, acid류, furans류 및 s-compounds류은 유의적인 많은 것을 확인하였다. 본 연구결과는 배 원물의 품질저하 혹은 가공으로 발생한 향기 변화를 보완하는데 기초자료로 활용이 가능하며, 배주스를 활용한 가공식품의 향 품질을 향상시켜 고부가가치 가공식품을 개발하여 배의 소비 촉진에 기여할 수 있는 것으로 기대된다.

The interest in and development of healthy foods and nutraceuticals have increased because of the trend for a health-oriented society. Cinnamon is used as a food ingredient as well as a herbal medicine because of its functional properties. In this study, flavoring compounds and antioxidative activities of cinnamon extracts were investigated with different extraction solvents and extraction methods. The contents of flavoring compounds such as coumarin, cinnamic acid, cinnamaldehyde, and cinnamyl alcohol were investigated. The contents of courmarin, cinnamic acid, and cinnamylaldehyde in 70% ethanol extract were higher than those in hot water and subcritical water extracts. The contents of courmarin, cinnamic acid, and cinnamaldehyde in subcritical water extract were higher than those in hot water extract, whereas the content of cinnamyl alcohol was lower. DPPH scavenging activity increased with increasing concentration of the extracts, and the 70% ethanol extract showed the highest antioxidant activity. The ascorbic acid content of the 70% ethanol extract was largest in the antioxidative activity measurement by FRAP analysis. The ascorbic acid contents of the hot water and subcritical water extracts were similar.

This study investigated the volatile flavor composition of essential oils from Chrysanthemum zawadskii var. latilobum Kitamura and Aster yomena Makino. 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). One hundred (95.04%) volatile flavor compounds were identified in the essential oil from the C. zawadskii var. latilobum Kitamura. The major compounds were valencene (10.82%), δ-cadinol (9.77%), hexadecanoic acid (8.70%), 2-methyl-4-(2,6,6-trimethylcyclohex-1-enyl) but-2-en-1-ol (3.67%), and 2-(2,4-hexadiynylidene)-1,6-dioxaspiro[4,4]non-3-ene (3.57%). Ninety-eight (93.83%) volatile flavor compounds were identified in the essential oil from the Aster yomena Makino. The major compounds were and 3-eicosyne (13.61%), 9,10,12-octadecatrienoic acid (7.8%), α-caryophyllene alcohol (6.83%), 9-octadecynoic acid (6.03%), and α-caryophyllene (5.74%). Although the two plants are apparently very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of C. zawadskii var. latilobum Kitamura, the sesquiterpene, valencene was found to be 10.82%, but it was not identified in A. yomena Makino. δ-Cadinol appeared higher in C. zawadskii var. latilobum Kitamura than in A. yomena Makino. A clear characteristic of A. yomena Makino essential oil is that it has a high content of caryophyllene derivatives. The α-caryophyllene alcohol contained in A. yomena Makino was relatively high at 6.83%, although the compound was not identified in C. zawadskii var. latilobum Kitamura. Also α-caryophyllene was shown to be higher in A. yomena Makino than in C. zawadskii var. latilobum Kitamura.

This study investigated the chemical composition of burdock (Arctium lappa L.) leaves essential oil, and the quantitative changes of the major terpene compounds according to the specific harvesting season. The essential oils obtained by the hydrodistillation extraction (HDE) method from the aerial parts of the burdock leaves were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). The essential oil composition of this plant was characterized by the higher content of phytol and 6,10,14-trimethyl-2-pentadecanone. Seventy seven (98.28%) volatile flavor compounds were identified in the essential oil from the burdock leaves harvested during the spring season of 2012, and phytol (33.47%) and 6,10,14-trimethyl-2-pentadecanone (32.47%) were the most abundant compounds. Eighty eight (99.08%) compounds were identified in the essential oil from the leaves harvested during the autumn season of 2012, and in this case, phytol (37.35%) and 6,10,14-trimethyl-2-pentadecanone (34.67%) were also the most abundant compounds. These two volatile components were confirmed as the major oil components of the burdock leaves during the time of any harvest. The ratio between the two components contained in the burdock essential oils did not differ significantly by harvesting season. But overall, the essential oil harvested during the spring season contained 65.94% of the two major components, while for the essential oil harvested during the autumn season, the total amount of these two major components was 72.02%. While the main ingredients of the essential oils were found to be unchanged from one harvest time to the next, it was found to differ in content. For the burdock leaves, the quality index of the volatile constituents according to the harvest time would be more useful for utilizing the total quantity other than the proportion between phytol and 6,10,4-trimethyl-2-pentadecone.

유향성의 중국춘란과 향기가 없는 한국춘란의 인공교배를 통해 유향성 춘란품종의 육종이 진행되었다. 이 연구는 중국춘란과 중국춘란 교배종의 주요 향기성분을 분석하고자 하였다. 중국춘 란 중 ‘여호접’과 ‘용자’ 그리고 ‘교배종 A’(한국춘란ב여호접’)와 ‘교배종 B’(중국춘란×한국춘란)를 GC/MS를 이용하여 향기성분 분석을 수행하였다. Gas chromatogram 분석에서 중국춘란 ‘여호 접’의 경우 총 50개의 peak가 나타났다. 그 중 5개의 주요 peak에 해당하는 향기성분으로는 farnesol (67.94%), β-farnesene( 1.45%), β-bisabolene(1.03%), perillene (0.98%), guaiacol (0.92%)인 것으로 확인되었다. 중국춘란 ‘용자’의 경우 총 37개의 peak가 나타났다. 그 중 5개의 주요 peak에 대한 성분으로는 β-pinene(75.15%), nerolidol(8.57%), methyl jasmonate(2.99%) α-farnesene(2.48%), β-farnesene (2.11%)으로 추정되었다. ‘교배종 A’의 경우, 총 47개의 peak가 나타났다. 그 중 6개의 주요 peak에 대한 성분으로는 β-caryophyllene(58.72%), trans-α-bergamotene (15.92%), α-selinene(4.02%), α-farnesene(3.49%), β-farnesene (3.48%), nerolidol(2.62%)인 것으로 사료되었다. ‘교배종 B’의 경우, 총 31개의 peak가 나타났다. 그 중 9개의 주요 peak에 대한 성분으로는 guaiacol(23.38%), 1,4-dimethoxybenzene (12.59%), β-farnesene(10.62%), benzyl alcohol(10.49%), methyl jasmonate(6.46%), trans-α-bergamotene(4.29%), perillene(4.27%), β-caryophyllen(3.85%), methyl heptenone(3.08%)인 것으로 판 단되었다. 4개의 춘란 종류에서 공통적으로 발현되는 향기성분 은 β-farnesene이었다. 중국춘란 품종에서 발견되지 않았던 α-cedrene, cis-α-bergamotene, santalene, eryngial, veratrol, nerylacetone 등의 휘발성분들이 ‘교배종 A’와 ‘교배종 B’에서 검출되었다. 그 중 ‘교배종 A’와 ‘교배종 B’에서 공통으로 발견된 trans-α-bergamotene은 한국춘란 교배친에서 유래된 것으로 추 정된다. 이는 중국춘란과 한국춘란간의 교배과정을 통해 새로 운 향기성분조성을 지니는 품종을 창출할 수 있다는 것을 암시 하였다.

This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.

This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.