Changes in volatile flavor compounds in steam-dried Allium hookeri root

Hyun-Il Jun,양재헌,최지연,이성현,Geun-Seoup Song,김경수,김영수 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.5

This study was carried out to identify volatile flavor compounds in Allium hookeri root (AHR) and steam-dried AHR. The volatile compounds were extracted using a simultaneous steam distillation and extraction (SDE) method and identified by gas chromatography/mass spectrometry (GC/MS) analysis. Forty volatile compounds, present at a concentration of 76.10 mg/kg, were identified in AHR, with sulfur-containing compounds (96.8%) as the major volatile compounds. On the other hand, in two and four times steam-dried AHR, 34 volatile compounds present at 5.96 mg/kg and 28 compounds present at 4.23mg/kg were identified, respectively. This two and four times steam-dried AHR respectively contained sulfur-containing compounds (64.1 and 37.4%) and aldehydes (19.3 and 45.4%) as the dominant compounds. The sulfur-containing compounds decreased, whereas the aldehydes increased relative to levels in AHR with increased steam-drying time. This is the first report on volatile flavor compounds in AHR and steam-dried AHR.

Changes in volatile flavor compounds in steam-dried Allium hookeri root

Jun, Hyun-Il,Yang, Jae-Heon,Choi, Ji Yeon,Lee, Sung-Hyen,Song, Geun-Seoup,Kim, Kyong Su,Kim, Young-Soo Korean Society of Food Science and Technology 2016 Food Science and Biotechnology Vol.25 No.5

This study was carried out to identify volatile flavor compounds in Allium hookeri root (AHR) and steam-dried AHR. The volatile compounds were extracted using a simultaneous steam distillation and extraction (SDE) method and identified by gas chromatography/mass spectrometry (GC/MS) analysis. Forty volatile compounds, present at a concentration of 76.10 mg/kg, were identified in AHR, with sulfur-containing compounds (96.8%) as the major volatile compounds. On the other hand, in two and four times steam-dried AHR, 34 volatile compounds present at 5.96 mg/kg and 28 compounds present at 4.23 mg/kg were identified, respectively. This two and four times steam-dried AHR respectively contained sulfur-containing compounds (64.1 and 37.4%) and aldehydes (19.3 and 45.4%) as the dominant compounds. The sulfur-containing compounds decreased, whereas the aldehydes increased relative to levels in AHR with increased steam-drying time. This is the first report on volatile flavor compounds in AHR and steam-dried AHR.

청국장과 된장의 휘발성 향기성분 데이터베이스

백형희(Hyung Hee Baek) 한국식품과학회 2017 식품과학과 산업 Vol.50 No.4

Volatile flavor compounds of cheonggukjang and doenjang, which are the most representative Korean soybean fermented foods, were compiled throughout literature review. Total of 225 and 404 volatile flavor compounds were found in cheonggukjang and doenjang, respectively. The most characteristic volatile flavor compounds in cheonggukjang are thought to be pyrazine compounds. In addition, acids, such as 2-methyl propanoic acid, butanoic acid, 2-methyl butanoic acid, and 3-methyl butanoic acid, contribute to aroma characteristics of cheonggukjang. On the other hand, ester compounds are the most predominant volatile flavor compounds in doenjang. Ninety six ester compounds were detected in doenjang while 22 ester compounds were identified in cheonggukjang. Pyrazine compounds and acids also play an important role in the flavor of doenjang. Compilation of volatile flavor compounds from cheonggukjang and doenjang will provide basic information to food industry to understand and improve aroma characteristics of cheonggukjang and doenjang.

Alteration of Inflammatory Cytokines by Volatile Organic Compounds in T Lymphocytes

Ji-Sook Lee,In Sik Kim 대한의생명과학회 2011 Biomedical Science Letters Vol.17 No.1

In the present study, we investigated whether volatile organic compounds induce inflammatory response in human T lymphocytes by evaluating the alteration of inflammatory cytokines. Volatile organic compounds such as formaldehyde, o-xylene, benzene, and hydroquinone have no cytotoxic effects on Jurkat T cells at a high concentration of 50 μM for 48 h. IL-2, IL-4, IL-13, TNF-α and IFN-γ were increased after the treatment with volatile organic compounds, although alteration of cytokines is different among volatile organic compounds. LPS as a positive control increased the secretion of IL-2, IL-4, IL-13, TNF-α and IFN-γ. MCP-1 and CCL17 (thymus and activation-regulated chemokine, TARC) were weakly increased after the treatment with volatile organic compounds but the amount of the increased cytokine was below 20 pg/ml. These results suggest that the measurement of cytokine in Jurkat T cells may be used as a useful method for evaluating the toxicity of volatile organic compounds in immune response.

향기농업: 휘발성 물질을 이용한 식물병 진단과 방제

류명주,손진수,오상근,류충민 한국식물병리학회 2022 식물병연구 Vol.28 No.1

Volatiles exist ubiquitously in nature. Volatile compounds produced by plants and microorganisms confer inter-kingdom and intra-kingdom communications. Autoinducer signaling molecules from contact-based chemical communication, such as bacterial quorum sensing, are relayed through short distances. By contrast, biogenic volatiles derived from plant-microbe interactions generate long-distance (>20 cm) alarm signals for sensing harmful microorganisms. In this review, we discuss prior work on volatile compound-mediated diagnosis of plant diseases, and the use of volatile packaging and dispensing approaches for the biological control of fungi, bacteria, and viruses. In this regard, recent developments on technologies to analyze and detect microbial volatile compounds are introduced. Furthermore, we survey the chemical encapsulation, slow-release, and bio-nano techniques for volatile formulation and delivery that are expected to overcome limitations in the application of biogenic volatiles to modern agriculture. Collectively, technological advances in volatile compound detection, packaging, and delivery provide great potential for the implementation of ecologicallysound plant disease management strategies. We hope that this review will help farmers and young scientists understand the nature of microbial volatile compounds, and shift paradigms on disease diagnosis and management to aromatic (volatile-based) agriculture.

Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels

Ahmet Akkose,Nazen Unal,Baris Yalinkilic,Guzin Kaban,Mukerrem Kaya 아세아·태평양축산학회 2017 Animal Bioscience Vol.30 No.8

Objective: The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm KNO3) on the volatile compounds and some other properties of pastırma. Methods: Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction. Results: Nitrate level had a significant effect on pH value (p<0.05) and a very significant effect on TBARS value (p<0.01). No significant differences were determined in terms of aw value, non-protein nitrogenous substance content, color and residual nitrite between pastırma groups produced by using different nitrate levels. Nitrate level had a significant (p<0.05) or a very significant (p<0.01) effect on some volatile compounds. It was determined that the amounts and counts of volatile compounds were lower in the 450 and especially 600 ppm nitrate levels than 150 and 300 ppm nitrate levels (p<0.05). While the use of 600 ppm nitrate did not cause an increase in residual nitrite levels, the use of 150 ppm nitrate did not negatively affect the color of pastırma. However, the levels of volatile compounds decreased with an increasing level of nitrate. Conclusion: The use of 600 ppm nitrate is not a risk in terms of residual nitrite in pastırma produced under controlled condition, however, this level is not suitable due to decrease in the amount of volatile compounds.

Analysis of Volatile Compounds of Jasmine Scented Tea during the Orthodox Manufacturing Process Using HS-SPME/GC-MS

Jian Lu,De-Jun Fu,Dong-Fen Wu,Yu Liu,Yao-Ping Luo 한국차학회 2015 한국차학회지 Vol.- No.S

Volatile components of jasmine-scented tea during the orthodox manufacturing process were extracted using Headspace solid-phase microextraction (HS-SPME) and the major flavor compounds were identified by Gas chromatography-mass spectrometry/Retention indices (GC-MS/RI). The major volatile compounds extracted by SDE could also be obtained by HS-SPME, which appears more suitable for extraction of aromatic compounds, for its advantages of simplicity and convenience. The GC-MS chromatograms of tea samples showed that the aromatic constituents of jasmine tea had been identified in composition after 1st scenting, which contained 6 apparently high peaks representing linalool, benzyl acetate, α-farnesene, (Z)-3-hexenyl benzoate, methyl anthranilate, and indole. According to the change of peak area of major volatile compounds, (Z)-3-hexenyl acetate and (Z)-3-hexenyl butyrate with green grass aroma reduced by 71.13% and 63.10% respectively in jasmine tea product, while 7 compounds with favorable flowery fruity aroma-benzyl acetate, (Z)-3-hexenyl benzoate, linalool, benzyl alcohol, α-farnesene, methyl anthranilate and indole- increased by 17.84%, 28.33 times, 32.49%, 1.70 times, 6.67 times, 11.84 times and 21.48 times respectively, comparing to the base tea. Besides, nerolidol (fruity-flowery) and germacrene D (woody), not detected in the base tea also gradually increased. The quality grade of jasmine tea was potentially correlated to the ratio of peak area of the 9 favorable compounds to that of the 2 grass compounds. After 1st scenting, the peak areas of compounds from jasmine flower increased by 1.81×105-18.24×105, and decreased by 36.14%-69.95% after the 1st drying. The peak areas of some components detected in both the base tea and jasmine flowers, like (Z)-3-hexenyl acetate and methyl salicylate, increased by 9.05%-57.60% of those of the base tea after 1st scenting, and lost more than 100% after the 1st drying, while the increased peak areas of some other components both detected, like α-farnesene and indole, were more than peak areas of the base tea, with 30%- 95% loss after the 1st drying. The content change tendency of volatiles during 2nd scenting and the 2nd drying were consistent with those during 1st scenting and the 1st drying. After raising fragrance, the contents of some low boiling point volatiles and compounds not detected in the base tea increased.

역삼투압법으로 제조한 대파 농축액의 휘발성 향기 성분 특성

심재언,이대희,이상미 한국식품조리과학회 2022 한국식품조리과학회지 Vol.38 No.3

Purpose: This study identifies and compares the volatile compounds in Welsh onion juice and Welsh onion concentrates using reverse osmosis. Methods: Volatile compounds in Welsh onion juice and Welsh onion concentrates were analyzed using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Results: In total, 30 and 31 of volatile compounds were found in Welsh onion juice and Wwelsh onion concentrates by reverse osmosis, respectively. These include alcohols, aldehydes, esters, furans, acids, hydrocarbons, and sulfur-containing compounds. Of these, the sulfur-containing compounds, which are characteristic flavor compounds in raw Welsh onions, were predominant in Welsh onion juice and Welsh onion concentrates. In particular, the contents of some sulfur compounds, such as dimethyl disulfide, (Z)-propenyl methyl disulfide, (E)-Propenyl methyl disulfide, dimethyl trisulfide, (Z)-propenyl propyl disulfide, (E)-propenyl propyl disulfide, methyl propyl trisulfide, dipropyl trisulfide, dimethyl tetrasulfide, and 3,5-diethyl-1,2,4-trithiolane, were higher in Welsh onion concentrates than in Welsh onion juice. Conclusion: These results indicate that sulfur-containing compounds are the major contributors to the unique flavor characteristic of Welsh onion concentrates.

Identification of floral aromatic volatile compounds in 29 cultivars from four groups of Osmanthus fragrans by gas chromatography–mass spectrometry

Jianxin Fu,Dan Hou,Yiguang Wang,Chao Zhang,Zhiyi Bao,Hongbo Zhao,Shaoqing Hu 한국원예학회 2019 Horticulture, Environment, and Biotechnology Vol.60 No.4

Osmanthus fragrans Lour. is a popular aromatic ornamental plant and its fl owers are used to enhance the color and fragrance of food. In this study, we analyzed the volatiles of 29 cultivars from all four groups of O. fragrans using a solid-phase microextraction (SPME) technique and gas chromatography–mass spectrometry (GC–MS). We identifi ed 41 volatile organic components that were distributed over fi ve diff erent compound classes, with the majority of the volatile components being dominated by alcohols, ketones, and terpenes, which accounted for 56.6–95.06% of the total volatiles in all tested materials except ‘Zao Yingui’. In ‘Zao Yingui’, alcohols, ketones, and terpenes accounted for only 48.19% of the total volatiles. The diversity of the volatile compounds and their relative contents varied among the four groups and cultivars within each group. The major volatile compounds were α-ionone, β-ionone, 2H-β-ionone, linalool, trans -linalool oxide, cis -linalool oxide, epoxy linalool, geraniol ( Z )-ocimene, and γ-decalactone in all tested cultivars, while nerol and ( Z )-3-hexenyl butanoic acid ester were abundant in several cultivars. The 29 cultivars were classifi ed into fi ve clusters in a hierarchical cluster analysis based on their fl oral volatile compounds. The cultivars of diff erent sexes (male vs. hermaphrodite) had no signifi cant diff erences in the relative contents of the major volatile compounds. This study provides valuable information for understanding the chemical composition of the volatile compounds of O. fragrans fl owers as well as a theoretical basis for the origin, development, and application of modern cultivars of O. fragrans.

α-amylase를 이용하여 제조한 쌀 페이스트의 품종에 따른 휘발성비휘발성 향미성분 비교분석

손은영 ( Eun Young Son ),김혜원 ( Hye Won Kim ),김선아 ( Sun Ah Kim ),이상미 ( Sang Mi Lee ),백세희 ( Se Hee Paek ),김선희 ( Sun Hee Kim ),서용기 ( Yong Ki Seo ),박혜영 ( Hye-young Park ),오세관 ( Sea-kwan Oh ),김영석 ( Young-suk 한국응용생명화학회(구 한국농화학회) 2017 Journal of Applied Biological Chemistry (J. Appl. Vol.60 No.3

쌀은 전세계 인구의 절반이 주식으로 사용하고 있으며, 대부분 아시아에서 생산되고 소비되고 있다. 그러나 최근 식생활이 다양해지면서 쌀 소비량은 감소하고 있는 추세이다. 이에 쌀의 활용도를 높이기 위한 다양한 시도가 요구되고 있다. 본 연구에서는 α-amylase로 처리된 9종의 서로 다른 품종의 쌀 페이스트를 고체상 미세추출법과 가스 크로마토그래피-질량분석법을 이용하여 휘발성 성분들을 프로파일링하고, 아미노산, 당류 및 당알콜 등의 비휘발성 향미성분들은 유도체화 처리 후 가스 크로마토그래피-시간 비행형-질량분석법을 이용하여 비교분석을 수행하였다. 총 46종의 휘발성 성분들이 검출되었으며, 이에는 6종의 알콜류, 6 종의 알데히드류, 4종의 에스터류, 4종의 퓨란류, 4종의 케톤류, 1 종의 산, 1종의 황 함유 성분, 7종의 탄화수소류, 5종의 벤젠류 및 8종의 터핀류 등을 포함되어 있다. 비휘발성 향미성분들에는 12종의 아미노산, 6종의 당, 4종의 당알콜이 동정되었다. 휘발성 및 비휘발성 향미성분 분석에 근거한 주성분분석에 의해 서로 다른 쌀 페이스트 시료들을 구분할 수 있었다. 휘발성 성분의 경우 pentanal과 4,7-dimethylundecane는 서농 17호 백미와 서농 17호 현미를 구분 짓는 성분이었으며, 이에 비해 일품은 다른 품종들과 달리 ethanol, 6-methylhep-5-en-2-one, tridecane과 같은 성분에서 차이를 보였다. 비휘발성성분의 경우 glycine, serine, γ-aminobutyric acid 같은 아미노산들과 sucrose, fructose 같은 당류가 다른 품종들과 단미를 구분 짓는데 기여하는 성분이었다. 한편, galactose, arabitol, mannose는 서농 17호 현미에 비해 서농 17호 백미와 관련이 높은 성분들이었다. Rice that the half of population in the world eats as a staple food is mostly produced and consumed in Asia. However, its consumption is nowadays decreasing mainly due to diet diversity. Accordingly, some attempts are in demand to enhance the utilization of rice. In this study, profiling of volatile and nonvolatile flavor components in rice pastes obtained by α-amylase was performed and compared according to nine different rice cultivars domestically cultivated in Korea using gas chromatographymass spectrometry combined by solid phase microextraction and gas chromatography-time of flight-mass spectrometry after a derivatization, respectively. In total, 46 volatile compounds identified included 6 alcohols, 6 aldehydes, 4 esters, 4 furan derivatives, 4 ketones, 1 acid, 1 sulfur-containing compound, 7 hydrocarbons, 5 aromatics and 8 terpenes. The non-volatile flavor components found were composed of 12 amino acids, 6 sugars and 4 sugar alcohols. In principal component analysis, rice paste samples could be discriminated according to cultivars on the score plots of volatile and non-volatile flavor compounds. In particular, some volatile compounds such as pentanal and 4,7-dimethylundecane could contribute to distinguish Senong 17 white and Senong 17 brown, whereas ethanol, 6-methylhep-5-en-2-one, and tridecane could be highly related to the discrimination of Iipum from other cultivars. Among non-volatile compounds, some amino acids such as glycine, serine and γ-aminobutyric acid and some sugars such as sucrose and fructose were mainly responsible for the discrimination of Danmi from the other cultivars. On the other hand, galactose, arabitol and mannose were more closely related to Senong 17 white than Senong 17 brown.