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이종원(Jong Won Lee),이재곤(Jae Gon Lee),도재호(Jae Ho Do),성현순(Hyun Soon Sung) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.6
An attempt was made to determine the volatile flavor components of Aurlcularia polytricha mushroom. Essential oils from the dried mushroom were isolated by a simultaneous steam distillation-extraction(SDE) method using diethyl ether as a solvent. Total 30 components were identified bt GC-MS from the in essential oils including 11 acids, 10 alcohols, 5 aldehydes, 3 ketons, 1 other components. The major volatile components were heaxadecanoic acid(16.74%), benzeneethanol(7.77%), pentadecanoic acid(7.59%), dihydro-5-penhtyl-2-(3H)-furanone acid(4.28%), tetradecanoic acid(3.37%), pentanoic acid(3.38%) and 1-octen-3-ol(1.26%).
이종원,이재곤,되재호,성현순 ( Jong Won Lee,Jae Gon Lee,Jae Ho Do,Hyun Soon Sung ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
An attempt was made in this study to analyze volatile flavor components of fresh and odorless garlic (Allium sativum L.). Essential oils in fresh garlic and odorless garlic were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 21 and 22 components were identified by GC/MS from the essential oils of fresh garlic and odorless garlic, respectively. Diallyl trisulfide, diallyl disulfide and methyl allyl disulfide were found to be major volatile flavor components in fresh garlic and odorless garlic. By the preparation of ordorless garlic, 77.5% of diallyl trisulfide, 15.0% of diallyl disulfde, 72% of methyl allyl disulfide, and 78.4% of allyl thiol components in fresh garlic were lost. Eleven compounds including 2-vinyl-4H-1,3-dithiin, eugenol and 2-methoxy-4-vinyl-phenol were identified in odorless garlic, but not in fresh garlic.