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.

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.

Headspace GC-MS법에 의한 삼채의 휘발성 화합물 및 아미노산 성분 분석

김용덕,정유석,서영롱,김종철,송현진,최명석 경상대학교 농업생명과학연구원 2015 농업생명과학연구 Vol.49 No.2

삼채의 잎과 뿌리로부터 휘발성 화합물과 아미노산을 분석하였다. 휘발성 향기성분은 Headspace GC-MS방법으로 분석하였다. 잎 조직으로부터 18종의 휘발성화합물이 검출되었고, 21종의 화합물은 뿌리조직으로부터 분석되었다. 주요 향기성분은 diallyl disulphide였고, 잎(27.9%)과 뿌리(17.41)에서 가장 많이 함유하고 있었다. 또 다른 주요 황화합물은 methyl 2-propenyl disulfide, dimethyl disulfide, methyl 1-propenyl disulfide과 methyl 2-propenyl trisulfide이 잎과 뿌리에 모두 함유하고 있었다. 전체 46종 화합물 중 가장 많이 함유하고 있는 물질군은 황화합물이었다. 황화합물은 엽조직에 6종, 뿌리조직에는 5종이 함유되어 있었다. 또한 유리아미노산과 polyphenol성 화합물은 잎과 뿌리 조직에서 분석하였다. 잎과 뿌리 조직에서 아미노산은 20종과 19종이 각각 검출되었다. 총아미노산의 함량은 잎에서 0.134 mg/g, 뿌리조직에서 0.105 mg/g 함유하고 있었다. 총 polyphenol성 화합물 함량은 잎에서 0.28 mg/g, 뿌리에서 1.08 mg/g 함유하고 있었다. 이 결과는 삼채의 이용과 효율적인 재배에 기초자료를 제공할 수 있다. The volatile aroma components and amino acids were analyzed from leaf and root tissues of Allium hookeri Thwaites. The volatile aroma components were collected by Headspace apparatus and identified by gas chromatography-mass spectrometry (Headspace GC-MS). The 18 volatile compounds were identified in the leaf tissue, on the other hand, the 21 compounds were identified in the root tissue in this experiments. The most abundant aroma compound was diallyl disulphide, which composed mainly on leaf and root tissues, 27.9% and 17.41%, respectively. Also other sulfur-containing compounds such as methyl 2-propenyl disulfide, dimethyl disulfide, methyl 1-propenyl disulfide and methyl 2-propenyl trisulfide were contained in both tissues. Among total of 46 components, the most abundant compound group was sulfur-containing compounds. Sulfur-containing compounds were identified 6 kinds in leaf tissue and 5 kinds in root tissue. In addition, free amino acid and total polyphenolic compounds were analyzed in the leaf and root tissues. Amino acids in leaf and root tissues were identified 20 and 19 kinds, respectively. Content of amino acid contained 0.134 mg/g in leaf and 0.105 mg/g root tissue. Content of total polyphenolic compounds were highest in leaf (0.28 mg/g) compared to root tissue (1.08 mg/g). These results can be served as basic data for efficient cultivation and utilization of A. hookeri Thwaties.

하수처리장에서 발생되는 휘발성 유기화합물(VOCs)과 황계열 악취물질 배출특성

최예림,김대근,이성우 한국냄새환경학회 2018 실내환경 및 냄새 학회지 Vol.17 No.2

Two sewage treatment facilities were selected to identify odor emission characteristics, focusing on volatile organiccompounds (VOCs) and sulfur compounds. The complex odor, 5 kinds of sulfur compounds and 23 kinds of VOCswere analyzed from gas and sludge storages. Hydrogen sulfide was detected in the highest concentration and hadthe highest odor quotient among the odorous compounds monitored in this study, demonstrating that thecontribution of hydrogen sulfide to the complex odor reached up to 90%. For VOCs, the overall contribution tothe complex odor was not critical but VOCs can sufficiently trigger an odorous sensation because the sum of theodor quotient reached up to 2.89.

Characterization of odor emission from alternating aerobic and anoxic activated sludge systems using real-time total reduced sulfur analyzer

Kim, Hyunook,Lee, Hyunjoo,Choi, Eunsun,Choi, Il,Shin, Taesub,Im, Hyungjoon,Ahn, Soobin Elsevier 2014 CHEMOSPHERE - Vol.117 No.-

<P><B>Abstract</B></P> <P>Anaerobic biodegradation of sulfur-containing compounds always generates volatile sulfur compounds (VSCs) including H<SUB>2</SUB>S, methyl mercaptan, and dimethyl sulfide (DMS). VSC emissions from wastewater treatment plants (WWTPs) result in odor complaints from people living nearby. To control odor-causing compounds in WWTPs, it is important to know the odor emission quantity particularly with continuous monitoring. Since modified activated sludge processes always include anaerobic, anoxic and aerobic conditions for nutrient removal, odor emission from these different environmental settings is expected.</P> <P>In this study, continuous monitoring of VSCs from the headspace of an alternating aerobic and anoxic (AAA) activated sludge process via total reduced sulfur (TRS) analyzer was performed. There is clear pattern of the initial TRS peak immediately after the initiation of the aeration in the AAA system and TRS concentration begins to drop through the remaining air-on cycle. On the other hand, during the air-off period, TRS concentrations increase with time. In particular, a clear inflection point in the TRS profile could be observed after complete removal of nitrate during air-off, meaning more VSCs formation. Since the highest odor emission occurs after the initiation of aeration, the future control of exhausted air should only deal with air collected during the initial aeration period (e.g., 30min), a similar concept for the treatment of first flush in combined sewer overflow. In addition, application of a control scheme to initiate aeration immediately after denitrification is completed during air-off should be beneficial in reducing odor emission.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Odorous volatile sulfurs emitted from AAA system characterized. </LI> <LI> VSC peaks right after start of aeration for AAA system observed. </LI> <LI> More sulfur emission during air-on period than air-off observed. </LI> <LI> Effect of dimethyl sulfoxide in influent on sulfur generation studied. </LI> <LI> Odor control schemes for both air on and off periods suggested. </LI> </UL> </P>

Alliinase 첨가에 의한 열처리 마늘로부터 생성된 함황 화합물의 특성

최윤희(Yoon-Hee Choi),심유신(You-Sin Shim),김청태(Cheong-Tae Kim),이찬(Chan Lee),신동빈(Dong-Bin Shin) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.6

마늘의 주요 향기성분 및 생리활성을 나타내는 것으로 알려진 함황 화합물의 생성을 조절하기 위한 방법을 개발하고자 하였다. 이를 위하여 열처리에 의하여 마늘 중의 효소를 완전히 실활 시킨 마늘펄프에 마늘로부터 추출한 alliinase를 첨가하여 첨가량 및 반응시간에 따른 thiosulfinates 및 휘발성 향기성분의 함량 변화를 측정하였다. HPLC 및 LC/MS/MS를 이용하여 생마늘 중의 thiosulfinates를 분리, 확인한 결과 8종의 thiosulfinates를 확인하였다. Allicin은 전체 thiosulfinates함량의 약 60%를 차지하는 것으로 나타났다. 마늘로부터 추출한 alliinase를 열처리 마늘펄프에 각각 100, 200, 300 및 400 unit를 첨가하여 5, 10 및 15분씩 각각 반응시킨 결과 효소첨가량 및 반응시간의 증가와 함께 thiosulfinates 함량도 증가하였다. 100, 200, 300 및 400 unit의 alliinase를 첨가하여 15분간 반응시킨 결과 총 thiosulfinates는 생마늘(대조구)에 비하여 각각 37, 68, 77 및 80%가 생성되는 것으로 나타났다. GC/MSD를 이용하여 대조구 및 효소를 첨가하여 반응 시킨 시료의 휘발성 향기성분을 분석한 결과 36개의 피크를 분리하였고, 이중 28개 피크에 대하여 확인 할 수 있었다. 확인된28개의 피크 중 23개 피크가 함황 화합물이었다. Alliinase를 100, 200, 300 및 400 unit씩 첨가하여 15분간 반응시킨 시료에 대하여 휘발성 향기성분을 분석한 결과 대조구에 비하여 각각 25, 36, 66 및 76%가 생성되는 것으로 나타났다. 이상의 결과를 종합해볼 때, 열처리한 마늘에 alliinase를 첨가하여 반응시키면 반응조건에 따라 마늘 중의 주요생리활성 물질 및 휘발성 향기성분인 thiosulfinates와 휘발성 함황 화합물의 생성을 30-80%까지 조절할 수 있을 것으로 사료된다. In this study, attempts were made to develop a method for controlling the volatile sulfur compounds in garlic. Crude alliinase extracted from fresh garlic was applied to garlic pulp blanched for 5 min at 100oC, and the changes in the thiosulfinates and volatile compounds of the blanched garlic pulp reacted with the enzyme were investigated. Eight kinds of thiosulfinates from garlic were separated by HPLC, and identified by LC/MS/MS. When the alliinase was added to the blanched garlic pulp at 100, 200, 300, or 400 units, and reacted for 15 min, respectively, thiosulfinates were generated in the amounts of 37, 68, 77, and 80% of the fresh garlic content (control). Under the same conditions, we analyzed the volatile compounds, where 28 peaks were identified by GC/MSD. Of the 28 peaks, 23 were volatile sulfur compounds. The results of the analysis showed that all the volatile compounds were generated at amounts of 25, 36, 66, and 76% of the content of the control, respectively. These results indicate that the sulfur compound content of garlic can be regulated, depending upon the reaction conditions of allinase.

수용성환원키토산 배합 양치액의 구취 형성 억제 효과

배광학 ( Kwang Hak Bae ),하정은 ( Jung Eun Ha ),전은주 ( Eun Ju Jun ),한동헌 ( Dong Hun Han ),백대일 ( Dai Il Paik ),김진범 ( Jin Bom Kim ) 대한예방치과·구강보건학회 2009 大韓口腔保健學會誌 Vol.33 No.3

Objectives: This study examined the effects of newly developed water-soluble reduced chitosan on the volatile sulfur compounds induced by 4-day plaque regrowth. Methods: 1.0% water-soluble reduced chitosan with a pH ranging from 6.0 to 6.5, a molecular weight between 3,000 and 5,000 Da, and a 70% of degree of deacetylation was used. The amounts of volatile sulfur compounds in the mouth air were measured in vivo. Twelve dental students volunteered to participate in this double blind, randomized, 4-day plaque regrowth study. The subjects were divided into three groups and asked to rinse with the allocated mouthrinse solution and refraining from all mechanical oral hygiene measures. Results: The chitosan mouthwash reduced significantly the amounts of hydrogen sulfide in the mouth air compared to DW. Conclusions: The water-soluble reduced chitosan exhibited significant malodor-reducing activity during the 4-day plaque regrowth experiment.

An investigation on hazardous and odorous pollutant emission during cooking activities

Kabir, E.,Kim, K.H. Elsevier Scientific Pub. Co 2011 Journal of hazardous materials Vol.188 No.1

In this study, the emission characteristics of various pollutants (e.g., reduced sulfur compounds (RSCs), aldehydes, volatile organic compounds (VOCs), and organic acids) were investigated in relation to 3 food types (including cabbage, clam, and coffee seeds) and 2 cooking methods (between mild and harsh treatments). The results indicated the strongest emissions from the roasted coffee seeds out of all 6 sample types. Among the pollutant types, the maximum emissions generally came from RSCs followed by aldehydes and acids. Among VOCs, toluene and methyl ethyl ketone were emitted most prominently. As most of these pollutants also represent key odorants, their concentrations are compared through a conversion into odor intensity (OI); the results showed the RSC group as the key odorants along with aldehydes and organic acid compounds. If the sum of odor intensity (SOI) is derived for each sample, they were in the descending order: roasting coffee seeds (6.50), frying cabbage (4.52), brewing coffee (4.14), grilling clam (3.91), boiling clam (3.89), and steaming cabbage (3.21). Their concentration data were also evaluated against regulation guidelines for indoor air quality (IAQ). Comparison of these pollutant data confirms that some cooking approaches can contribute significantly to the build up of nuisance and hazardous pollution concurrently.

pH에 따른 마늘의 향기성분 변화

주광지,서혜민 啓明大學校 生活科學硏究所 2003 科學論集 Vol.29 No.-

Homogenized garlic samples in the pH 5, 7 and 9 were prepared to evaluate the change of flavor components from garlic by pH adjustment. A total of 34 flavor compounds identified by using GC and GC-MS from these garlic samples. Significant amounts of sulfur-containing flavor compounds(dimethyl disulfide, methyl-2-propenyl disulfide, di-2-propenyl disulfide and others) found in the three garlic samples. Among these volatile components, di-2-propenyl disulfide was the dominant compounds in the pH 5 and 7 but not in the pH 9 because this volatile completely disappeared at the pH 9 condition. Identified total amounts of flavor compounds were decreased as the pH was increased.