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.

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.

pH의 변화는 10%, 15%, 20% 염도 고추장에서는 숙성기간이 지나면서 약간의 pH의 감소 현상이 일어나기는 했지만, 수치에 큰 변화는 없었다. 그러나 염도가 낮은 3%와6% 고추장은 급격한 pH의 감소를 보여주었다. 호기성 세균수는 숙성기간 동안 큰 변화가 없었지만, pH의 감소 경향과 비슷하게 3%와 6% 염도 고추장에서 생균수가 더 많이 감소했다. 모든 염도에서 B. licheniformis와 B. subtilis가 큰 비중으로 차지하였다. 그러나 염도가 낮은 3%와 6% 염도 고추장에서는 이외에도 다양한 균주가 확인되었다. 호염성 세균수의 변화 추이는 호기성 세균의 생균수 변화 추이와 비슷했다. 호염성 세균도 B. subtilis가 모든 염도에서 전 숙성기간 동안 가장 큰 비중으로 확인되었다. 그러나 호염성 세균에서는 B. licheniformis 대신 Peanibacillus 속이 많은 부분에서 지배균주였다. 이외에도 3% 염도 고추장에서는 숙성 기간 동안 다양한 균주가 확인되었다. 효모는분리 유무가 숙성기간에 따라 다르게 나타났는데, 이는 pH의 급격한 저하에 의해 낮은 pH에도 생육이 가능한 균주만 숙성후기에 분리되는 것으로 판단된다. 20% 이상의 염도에서는 pH보다 고염에 의한 영향으로 효모의 증식이 어려운 것으로 보인다. 모든 염도에서 Candida 속과 S.cerevisiae가 가장 많이 분리되었으며, 이외에도 다양한 균종이 확인되었다. 검출된 휘발성 향기성분은 ester류가 26종으로 가장 많고, 그 다음 alcohol류가 12종, ketone류가 6종등 총 70종이 검출되었다. 이 중 alcohol류의 ethanol, ester류의 ethyl acetate와 3-methyl-1-butyl acetate, ketone류의 3-hydroxy-2-butanone, acid류의 acetic acid 등이 10-40% 정도의 면적비율로 검출되면서 주요한 성분으로 나타났다. 효모의 대사산물이면서 고추장의 고소한 향미를 내는ethanol은 10%와 15%에서 상대적으로 높은 비율로 검출되었고, 과실향에 기여하는 ethyl acetate는 3%, 6%, 10% 염도 고추장에서 상대적으로 높게 나타났으며, 반대로 발효유의 중요한 향기성분인 3-hydroxy-2-butanone은 염도가높아질수록 높은 비율로 검출되었다. 바나나의 향기에 중요한 3-methyl-1-butyl acetate와 초산발효에 중요한 기여를하는 acetic acid는 3%와 6% 염도 고추장에서 매우 높은수치로 검출되면서 고추장의 이취를 내는 것으로 보인다.결론적으로, 일반적인 고추장의 미생물 균총과 휘발성 향미가 달라지지 않게 제조하기 위한 고추장의 최저 염도는10%가 가장 적절할 것으로 사료된다.

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

This study identified and compared the volatile flavor components of two commercial rice wines: one fermented using the mycelium of Phellinus linteus and a regular commercial rice wine. The volatile flavor components were isolated from the infusions by Porapak Q (50-80 mesh) column adsorption. The concentrated aroma extracts were then analyzed and identified by GC and GC-MS. Thirty-four kinds of flavor components were identified in the mycelium-fermented rice wine, including 11 alcohols, 8 esters, 3 ketones, 6 acids, 3 hydrocarbones, and 4 others. In the regular commercial rice wine, 36 kindss of flavor compounds were identified, including 9 alcohols, 6 esters, 4 ketones, 6 acids, 9 hydrocarbones, and 2 others. Therefore, the data indicate that the primary flavor components in the rice wines were alcohols and esters.

동시증류추출장치를 사용하여 추출한 전통마른명태식해의 휘발성 향기성분을 기체 크로마토그래피로 분리하여 질량분석법으로 동정하였다. 식해에서 분리동정된 155종의 화합물로는 82종의 hydrocarbon류, 31종의 알콜류, 20여종의 알데히드, 13종의 ketone, 9종의 ester류 및 기타 2 종류의 화합물이 확인되었다. 마른명태식해에서 동정된 물질 중에서 α-zingibirene 전체 상에 농도에서 11.03%를 차지하였으며(E)-di-2-propenyl disulfide(7.95%), β-cironellol(6.02%), methyl allyl disulfide(3.58%), cryptone(3.39%), camphene(3.23%), pentanol(3.21%), penadecanal(2.66%) and β-phellandrene(2.06%) 동정되어 이러한 성분들이 식해의 주요 향기 성분으로 나타났다. 식해의 메탄올 추출물을 용매 분획하여 얻은 각 분획물의 전자공여능을 측정한 결과 200μm DPPH radical을 50% 환원시키는데 필요한 SC50값이 헥산과 물층에서는 효과가 나타나지 않았으며, ethylacetate 층은 327.92μg/mL, butanol 층은 968.83μg/mL으로 나타났다. 혈압상승 억제효과를 살펴본 결과 헥산과 물 분획물에서는 전혀 효과가 없었으며 ethylacetate 층에서는 IC50이 1.462mg/mL, butanol 층에서는 1.207mg/mL의 저해효과를 나타내었으며, xanthine oxidase에 대한 IC50은 ethylacetate 층은 3.439mg/mL, butanol 층은 2.083mg/mL로 나타났다.

한국산(韓國産) 야생 산채류인 맑은대쑥의 휘발성 풍미성분을 수증기 증류법으로 추출해서 GC와 GC-MS 조합에 의하여 분석하였다. 본 연구에서 hydrocarbons 17종류, alcohols 6종류, aldehydes 2종류, oxide 1종류, 그리고 furans 3종류 등 총 29개의 성분이 확인되었다.

Background : Matricaria recutita and Dendranthema indicum are known to have effects such as antioxidant and antihypertensive effects, and they are used as processed food materials. Therefore, it is necessary to examine the possibilities as a natural material for cosmetics. This study was carried out to analyze the volatile flavor components of flowers during cultivation in order to examine the possibility of cosmetics using M. recutita and D. indicum. Methods and Results : This experiment was carried out from April to October, 2017 at Unbong-eup (500 m above sea level) in Namwon, Jeollabuk-do. M. recutita and D. indicum were planted in late May. Then, flowers were collected in October and volatile flavor components were analyzed by Solid Phase Micro Extraction (SPME) method. Samples of flowers for component analysis were weighed in 0.4 g each and placed in a 20 ㎖ vial. GC/MS was used with Agilent Technologies 7890A/5975C (Agilent, USA). Column and carrier gas were DB-5MS (30 m × 0.25 ㎜ × 0.25 ㎛) and helium gas, respectively. As a result of the analysis of M. recutita flowers, we identified a total of 24 components. The major flavor components were mono terpenes and ketones. The main compounds were β-ocimene (24.08%), artemisia ketone (22.82%), γ-terpinene (16.65%), cis-3-hexenyl isovalerate (3.92%), artemisiatriene (3.72%) and O-cymene (3.44%). As a result of analyzing the composition of D. indicum flower, we identified 33 kinds of ingredients. The major flavor components were monoterpenes and sesquiterpenes. The main compounds were sabinene (19.67%), trans-oiperitol (13.22%), α-phellandrene (10.05%), myrcene (7.53%), cineole (4.36%), α-terpinene (3.60%) and trans-ocimene (3.57%). Conclusion : We identified 24 flavor components and 33 flavor components in flower of M. recutita and D. indicum, respectively. Eight of the identified or estimated compounds were common to both samples. The reason why the flavor components kinds of M. recutita flowers were few was thought to be due to the influence of collection time. The main flowering period of M. recutita and D. indicum were May and October, respectively, but the use of the samples collected in October seemed to have influenced.

The volatile flavor components of the fruit pulp and peel of orange (Citrus sinensis) and grapefruit (Citrus paradisi) were extracted by simultaneous distillation-extraction (SDE) using a solvent mixture of n-pentane and diethyl ether (1:1, v/v) and analyzed by gas chromatography-mass spectrometry (GC-MS). The total volatile flavor contents in the pulp and peel of orange were 120.55 and 4,510.81 mg/kg, respectively, while those in the pulp and peel of grapefruit were 195.60 and 4,223.68 mg/kg, respectively. The monoterpene limonene was identified as the major voltile flavor compound in both orange and grapefruit, exhibiting contents of 65.32 and 3,008.10 mg/kg in the pulp and peel of orange, respectively, and 105.00 and 1,870.24 mg/kg in the pulp and peel of grapefruit, respectively. Limonene, sabinene, α-pinene, β-myrcene, linalool, (Z)-limonene oxide, and (E)-limonene oxide were the main volatile flavor components of both orange and grapefruit. The distinctive component of orange was valencene, while grapefruit contained (E)-caryophyllene and nootkatone. δ-3-Carene, α-terpinolene, borneol, citronellyl acetate, piperitone, and β-copaene were detected in orange but not in grapefruit. Conversely, grapefruit contained β-pinene, α-terpinyl acetate, bicyclogermacrene, nootkatol, β-cubebene, and sesquisabinene, while orange did not. Phenylacetaldehyde, camphor, limona ketone and (Z)-caryophyllene were identified in the pulp of both fruits, while α-thujene, citronellal, citronellol, α-sinensal, γ-muurolene and germacrene D were detected in the peel of both fresh fruit samples.

The changes in quality properties and nutritional components for two mugworts, namely, Artemisia capillaris Thumberg Artemisiae asiaticae Nakai fermented by Bacillus strains were characterized followed by rapid pattern analysis of volatile flavor compounds through the SAW-based electronic nose sensor in the GC system. After fermentation, the pH has remarkably decreased from 6.0∼6.4 to 4.6∼5.1 and there has been a slight change in the total soluble solids. The L (lightness) and b (yellowness) values in the Hunter's color system significantly decreased, whilst the a (redness) value increased via fermentation. The HPLC analysis demonstrated that the total amino acids increased in quantity and the essential amino acids were higher in the A. asiaticae Nakai than in the A. capillaris Thumberg, specially with high contents of glutamic and aspartic acid. After fermentation, the monounsaturated fatty acid increased in the A. asiaticae Nakai and the polyunsaturated fatty acids increased in the A. capillaris Thumberg. While the total polyphenol contents have not been affected by fermentation, the total sugar contents have dramatically decreased. Scopoletin, which is one of the most important index components in mugworts, was highly abundant in the A. capillaris Thumberg; however, it was not detected in the A. asiaticae Nakai. Small pieces of plant tissue in the surface microstructure were found in the fermented mugworts through the use of the scanning electron microscope (SEM). Volatile flavor compounds via electronic nose showed that the intensity of several peaks has increased and additional seven flavor peaks have been produced after fermentation. The VaporPrintTM images demonstrated a notable difference in flavors between the A. asiaticae Nakai and A. capillaris Thumberg, and the fermentation enabled the mugworts to produce subtle differences in flavor.

This study was conducted to investigate changes in the main volatile flavor components of oriental melon during the process of alcohol fermentation via SPME (solid phase micro extraction). The flavor components of oriental melon were shown to have mainly included melon and green flavors. The green flavor was identified to be nonanal, 1-butanol, 1-octen-2-ol and benzene, and its relative concentration was shown to be 16.66%. The nonanal concentration was shown to have been reduced among the green-flavor components, but no significant change in remaining components was observed. Mainly, sweet flavor tended to increase, and the relative concentration of benzene was particularly shown to have increase by 25.58%, accounting for the highest relative concentration. The amount of green-flavor components, except for 1-butanol, was shown to have significantly decrease after alcohol fermentation. Then, no component of green-flavor, which causes an offensive smell, was found during fermentation and aging. Meanwhile, the volatile flavor components, which are consist of acids, were shown to have been produced during alcohol fermentation. In particular, octanoic acid, which causes off-flavor, was shown to be 60.99%, a very high relative concentration during the aging stage. In addition, acetic acid with a pungent sour flavor tended to be produced. A further study on the improvement of flavor in the production of oriental melon wine is required.

The changes in the volatile organic compounds in plum after its electron beam irradiation and storage were determined using the simultaneous distillation extraction method and gas chromatograph-mass spectrometry. There were 44, 46, 45, 47, and 38 volatile compounds in the 0-, 0.25-, 0.5-, 0.75-, and 1 kGy irradiated samples, respectively. Also, the volatile flavor components of the plum that was stored for 30 days were identified as 48, 40, 40, 39, and 40 components. The compositions of the volatile compounds of the control and irradiated samples showed a similarity after the storage. Especially, the more important volatile flavor of the plum was identified as hexanal of the C6compounds, (E)-2-hexenal and (Z)-3-hexenal. In particular, hexanal, (E)-2-hexenal, and (Z)-3-hexen-1-ol increased in all the doses, where as hexanol and (E)-2-hexen-1-ol decreased. Among the lactone compounds, γ -hexalactone, γ-octalactone, and γ-decalactone were identified during the storage period in the raw samples. Hexanonic acid and 2-hexenoic acid were not identified during the storage of the samples, and 2-methylprrole was detected only when the storage samples were irradiated at a dose higher than 0.5kGy. Therefore, it was shown that there was no effect on the variation of the volatile organic component suntil 1 kGy in the plum was irradiated with an electron beam.

본 연구는 능이버섯의 식품학적 이용성 증진을 위한 기초적인 연구로써 능이버섯의 휘발성 및 비휘발성 기호성분을 분석하였다. 단맛에 관여하는 유리당은 glucose, trehalose, sucrose, xylose가 검출되었고 총 함량은 202.5 mg/kg이었다. 단맛, 쓴맛 및 감칠맛에 관여하는 아미노산의 함량을 분석한 결과, 필수아미노산과 총 유리아미노산의 함량은 각각 1,249.5 mg/kg과 2,592.1 mg/kg으로 나타났다. 버섯의 5

특성이 다른 나물콩 4종을 재료로 콩나물을 재배한 후 SDE 법으로 콩나물의 향기 성분을 분석한 결과는 다음과 같았다. 1. 총 52개의 향기 성분이 분석되었으며, 품종별로 46~50 개의 성분을 확인하였다. 2. 향기성분은 알콜류 16종, 알데하이드류 17종, 케톤류 10종, furan 류 2종, acid류 2종 및 기타 5종이 분석되었으며, 오리알태는 알데하이드류, 다원콩은 알콜류의 성분 수가 타 품종보다 적게 나타났다. 3. 품종별 향기성분의 상대적 함량은 오리알태가 가장 높았으나 동정된 성분의 갯수는 풍산나물콩과 녹채콩이 많았다. 4. 다원콩은 알콜류와 알데하이드류가 비슷한 함량 조성을 보였으나 기타 품종들은 알데하이드류가 알콜류보다 높은 함량을 나타내었다. 5. 4 품종 모두 2-hydroxybenzaldehyde, hexanol, 1-octen-3-ol 등이 상대적으로 함량이 높았다.

더덕의 휘발성 향기성분은 신선더덕의 경우 총 167 종이 확인되었는데 이는 타 연구결과에 비해 상당히 많은 편이었으며, 동일 더덕이라도 저장조건에 따라 종류 및 조성비율에서 매우 큰 차이를 보였다. 조성 비율이 큰 10개의 성분들이 차지하는 비율은 58%였다. 일반재배 더덕을 4가지 조건으로 15일 혹은 30일간 저장하면서 분석한 휘발성 향기성분들 중 1-hexadecene, 2,6-dimethyl-2-octanol, 2-methyl-2-dodecanol, α-cedrene, β-selinene, farnesane, isoledene등 7종이 모든 저장조건에서 확인되었다. 그러나 각 저장조건에서 나타나는 10개의 중요 향기 성분들을 비교한 결과 모든 저장조건 및 저장기일에서 공통적으로 나타난 성분은 없었으며, trans-2-hexen-1-ol이 19.8%~56.0%, 마대포장 후 실온저장 더덕을 제외한 1-hexanol이 51.9%~71.1%를 차지하는 주요 성분이었다. 마대포장 실온저장 더덕의 경우에는 cyclohexanol이 36.4%, trans-2-hexen-1-ol이 19.8%를 차지하였고, 2-hexenal이 12.7%로 높게 나타났다. 또한 모든 저장조건에서 확인되었던 1-hexadecene, 2,6-dimethyl-2-octanol, 2-methyl-2-dodecanol, β-selinene, farnesane, isoledene들은 조성비율이 매우 낮거나 순위에 포함되지 못하는 것들이 대부분이었다. 더덕 향기성분에 대한 관능평가로 더덕의 품질을 판단한다면 항균포장 냉장저장 더덕이 모든 향취가 높았으며, 그 다음이 마대포장 냉장저장, 항균포장 실온저장, 마대포장 실온저장 순으로 향취가 감소하였다. 이는 포장재의 차이보다는 저온보관 여부가 주요 변인으로 작용한다고 할 수 있다. 결론적으로 더덕 고유의 향취에 대한 관능평가를 통해 저장더덕의 상품가치를 판단할 수 있는 기준이 마련될 수 있을 것으로 기대된다.

관능특성이 우수한 밀가루의 제품생산 및 밀 품종 개량을 위한 기초자료를 얻고자 국산 그루밀 원맥을 Buhler test mill로 제분하고, 각 제분부위별로 휘발성 향기성분을 검토하였다. 1. 제분부위에 따른 밀의 휘발성 향기성분은 배유층인 B1,B2,R1 및 R2 층과 바깥층인 겨층과 배아간에 정성적인 차이는 없었으나 정량적인 차이는 있었다. 2. 겨층 및 배아층은 배유층에 비하여 m-xylene, n-butanol의 조성이 매우 높았다. 3. 밀에서 냄새의 지표화합물인 C6-aldehyde 류와 C6-8-alcohol 류의 조성은 제분부위에 따라 차이가 있었으며, 배유층 내부인 B1,B2,R1 층보다 바깥층인 R2 층에서 조성이 높았다. 따라서 R2 층이 B1,B2,R1 층에 비하여 관능적으로 보다 우수할 것으로 추정되었다.

SDE 방법으로 추출한 블랙올림피아, 캠벨, 델라웨어의 향기성분을 분석하여 각각 77종, 72종, 74종의 휘발성 향기성분을 분리.동정하였다. 블랙올림피아의 주요향기성분으로 (E)-2-hexenal(20.36%), diethylacetal(18.03%), hexanal, ethyl acetate가 다량 함유되어 있었다. 캠벨에서는 에스터류로써 30.81%를 나타낸 ethyl acetate가 가장 높은 함량을 보였으며, ethyl (E,E)-2,4