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.

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.

Flavor and Taste-Active Compounds in Blue Mussel Hydrolysate Produced by Protease

Cha, Yong-Jun,Kim, Hun,Jang, Sung-Min The Korean Society of Food Science and Nutrition 1998 Preventive Nutrition and Food Science Vol.3 No.1

Volatile flavor compounds in hydrolyzed blue mussel(HBM) produced by OptimaseTM APL-440, with untreated blue mussel(UBM) were compared. A total of 100 volatile compounds were detected in both HBM and YBM , consisting mainly of 25 aldehydes, 16 ketones, 17 alcohols, 8 nitrogen-containing compounds, 11 aromatic compounds, 8 terpenes, and 15 miscellaneous compounds. Levels of aromiatic compounds decreased after hydrolysis, whereas levels of 7 nitrogen-containing compounds increased. The compounds , 3-methylbutanal, (z)-4-heptenal, and (E,Z)-2-, 6-nonadienal , had the highest odor values in both samples. Total free amino acids in HBM were 21.89%(w/w) and increased by 3,4 times higher than UBM. glutamic acid and aspartic acid, having sour tastes, were the major taste-active compounds in HBM.

솔잎과 솔잎을 첨가해 빚은 송화주의 휘발성 향기성분

조정옥,김은아,이해정,박은령,김선민,이명렬,김경수 조선대학교 기초과학연구소 1998 自然科學硏究 Vol.21 No.1

Volatile flavor components in pine needle and Songhwaju prepared by pine needle as one of raw materials was separated and identified in this study. The flavor compounds from pine needle and Songhwaju were extracted by SDE(simultaneous steam distillation and extraction) methods using the mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent. Aroma concentrates of pine needle and songhwaju were analyzed by GC-FID and GC/MS equipped with a fused silica capillary column coated with a polar liquid (Carbowax 20M, HP). Identification of the volatile flavor components in aroma concentrate of pine needle and songhwaju was mostly based on the RI of GC and mass spectrum of GC/MS. Forty four volatile compounds from pine needles were identified mostly as terpenoids. β-Pinene, tricylene, β-phellandrene, and bornyl acetate were the main flavor components in pine needle. Otherwise, thirty eight volatile compounds extracted from songhwaju were identified including twelve alcohols, eleven esters, five monoterpenes, two terpene derivates and eight other compounds. Volatile flavor compounds were identified ethanol, pentanol, isobutanol, propyl acetate as fermented products and α-pinene, limonene, β-phelladrene, α-terpineol, bornyl acetate as pine needle trace.

SPME법을 이용한 인진쑥(Artemisia capillaris)의 향기성분 분석

황유미,김미경,정미숙 식물자원연구소 덕성여자대학교 2006 植物資源硏究誌 Vol.5 No.-

This study was performed to analyze volatile flavor compounds in Artemisia capillaris. Artemisia capillaris is a perennial plant of the Compositae family and is widely distributed in the world. This plant is characterized by fresh minty and herbaceous flavor. The volatile flavor compounds, isolated from dried Artemisia capillaris using solid phase microextraction(SPME) with three types of fibers, were analyzed by GC/MSD with INNOWAX column. Identification of volatile flavor compounds was based on the linear retention indices(RIs) and the comparison of their mass spectra with those of on-computer library. Forty six compounds, comprising 22 hydrocarbons(84.94ppm), 12 alcohols(68.20ppm), 3 esters(12.53ppm), 6 ketones(104.88ppm), 1 aldehyde(1.71ppm), and 2 miscellaneous ones(143.34ppm), were tentatively identified by the PDMS fiber. For the CAR/PDMS fiber, sixty-four compounds, comprising 25 hydrocarbons(77.02ppm), 15 alcohols(50.23ppm), 3 esters(8.70ppm), 10 ketones(66.97ppm), 4 aldehydes(4.88ppm), and 7 miscellaneous ones(86.86ppm), were identified. Fifty compounds, comprising 21 hydrocarbons (88.28ppm), 14 alcohols(83.26ppm), 2 esters(12.25ppm), 8 ketones(105.29ppm), 2 aldehydes(1.96ppm), and 3 miscellaneous ones(96.95ppm), were tentatively identified by the CW/DVB fiber.

굴 자숙향의 발현성분

강진영,노태현,황석민,김영아,최종덕,오광수 한국수산과학회 2010 한국수산과학회지 Vol.43 No.6

In order to elucidate a mechanism responsible for the development of the odor characteristics of cooked, desirable-flavored shellfish, oysters were extracted using various solvents and the resulting extracts were evaluated organoleptically after cooking. The 80% aqueous methanol extract was found to produce a desirable cooked flavor. This oyster extract was fractionated using ion-exchange column chromatography and dialysis, and each of the fractions was subjected to cooking, followed by organoleptic evaluation. The outer dialysate fraction such as acidic and amphoteric water-soluble fractions produced a cooked oyster flavor. The volatile flavor compounds identified from cooked oyster included 29 hydrocarbons, 20 alcohols, 16 acids, 12 aldehydes, nine nitrogen-containing aromatic compounds, eight ketones, five furans, three esters, three phenols, and one benzene.

Changes of Volatile Compounds in Concentrated Onion Extracts (ONIWELL<SUP>TM</SUP>) during Storage

Yeon-Jeong Jeong(정연정),Eun-Jeong Jeong(정은정),Seon-Young Jeon(전선영),Yong-Jun Cha(차용준) 한국생명과학회 2010 생명과학회지 Vol.20 No.1

양파추출농축액(오니웰<SUP>TM</SUP>)의 저장ㆍ유통과정 중 품질유지를 위한 척도로서 관능적요소 중 가장 중요한 휘발성 향기성분을 저장기간(30℃, 150일) 동안 분석하였다. 총 23종의 휘발성화합물이 동정되었는데, 이는 함황 화합물류 9종, 카르보닐 화합물류 5종, 퓨란류 4종, 방향족 화합물류 2종 및 기타 화합물류 3종이었다. 함황 화합물류는 전체함량의 80.3~62.6%로 중요한 향기성분임을 알 수 있었다. 이 중 dimethyl trisulfide가 50.1~42.1% 범위로 함황 화합물류 중에서 가장 높은 함량을 차지하였다. 총 함황 화합물류의 함량은 저장기간과 함께 증가하였는데, 특히 신선한 양파향의 dimethyl disulfide와 마늘향의 methyl propyl disulfide 함량이 유의적으로 증가하였다(p<0.05). 가열반응에 의해 생성된 4종의 퓨란류(furfural, 2-acetylfuran, 5-methyl-2-furfural, furfurylalcohol)가 동정되었는데, 함량면에서 함황 화합물 다음으로 많았다(14.2~12.9%). 이 중 furfural이 전체 퓨란류의 61.9~49.4%를 차지하였고, 저장기간과 함께 유의적으로 증가하였다. 카르보닐 화합물에서는 알데히드류가 4종, 케톤 1종으로 총 5종이 검출되었다. 함량면에서는 6.2~4.8% 범위로 퓨란류 다음으로 많았으며, 가열에 의한 지방산화 분해에 의해 생성된 화합물로 동정되었다. 따라서 이들 가열반응에 의해 유도된 퓨란류나 알데히드류가 양파 특유의 함황 화합물과 함께 양파추출농축액(오니웰<SUP>TM</SUP>)의 풍미에 기여할 것으로 추정되었다. The study was conducted to identify volatile flavor compounds in concentrated onion extracts (OniwellTM) during storage at 30℃ for 150 days. A total of 23 compounds was detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of 9 sulfur-containing compounds, 5 carbonyl compounds, 4 furans, 2 aromatic compounds and 3 miscellaneous compounds. The sulfur-containing compounds were major compounds with ranges of 75.8~67.3% of total volatiles. In particular, dimethyl trisulfide, with a cooked cabbage-like odor, was 50.1~42.1% of the total amount of sulfur-containing compounds. Two compounds, dimethyl disulfide (fresh garlic/green onion-like) and methylpropyl disulfide (garlic salt-like), were significantly increased with longer storage periods (p<0.05). Four furans (furfural, 2-acetylfurn, 5-methyl-2-furfural, furfurylalcohol), known as thermally generated flavors, ranged from 14.2~12.9% of total volatiles, and the amounts of 4 aldehydes (2-, 3-methylbutanal, benzaldehyde, phenylactaldehyde) derived from lipid oxidation during heat treatment were followed in that order. Accordingly, it was estimated that these 3 groups including sulfur-containing compounds, furans and aldehydes played key roles in flavors in concentrated onion extracts (Oniwell<SUP>TM</SUP>) during storage.

Lipoxygenase 결핍 콩과 그 가공품의 휘발성 성분 분석

김수희,이양봉,황인경 한국식품영양학회 2000 韓國食品營養學會誌 Vol.13 No.2

본 실험은 LOX 결핍 콩인 진품콩(L-2, 3 결핍)과 진품콩 2호(L-1, 2, 3 결핍) 및 정상인 황금콩에 대한 콩비린내 성분을 살펴봄으로써 이의 식품학적 이용 가능성과 계속적인 LOX 결핍 콩의 품종개발 자료를 제공하고자 실시하였다. DHS-GC-MSD 방법에 의한 휘발성 냄새 성분의 분석시 전지콩분말에서는 3 품종 모두에서 hexanal과 hexanol이 확인되었고, 탈지콩분말에서는 황금콩에서 다소 많은 종류의 화합물이 확인되었다. 두유에서는 hexanal과 acetic acid가 3품종에서 모두 확인되었으며 전반적으로 황금콩에서 진품콩과 진품콩 2호보다 많은 양의 휘발성 화합물이 확인되었다. 콩나물에서는 다량의 화합물들이 검출되었으며 품종간 차이는 확인할 수 없었다. SHS-GC-MSD 방법에 의한 경우에는 3 품종 모두가 함량은 달라도 거의 유사한 종류의 휘발성 화합물들이 확인되었다. 가장 많은 것으로 확인된 화합물은 hexanal, acetic acid. 1-hexanol, 1-octen-3-ol 등이었는데 acetic acid의 함량이 거의 유사한 것에 비하여 LOX의 반응물이라고 알려진 hexanal은 진품콩 2호가 가장 적은 것으로 확인되었다. GC-FID를 사용하여 분석한 결과에서도 진품콩 2호의 hexanl과 pentanol함량이 황금콩에 비하여 상대적으로 적은 것으로 나타났는데, GC-FID에 의한 분석법은 lopoxygenase 결핍 콩의 중요한 휘발성 성분의 손쉬운 분석 방법인 것으로 확인되었다. 이상의 결과에서 LOX가 결핍된 콩이 일반적으로 황금코에 비햐여 hexanal, pentanol등의 휘발성 화합물들이 다소 적게 나타나 식품이용 가능성을 보여주었으나 차이가 그렇게 현저하지는 않았다. 따라서 더 효과적인 차이가 그렇게 현저하지는 않았다. 따라서 더 효과적인 비린내 개선을 위해서는 LOX 각 동질효소의 특성과 콩비린내 성분의 생성기작에 대한 이해, 그리고 비린내 제거를 위한 여러 가지 방법과의 병행에 대한 계속적인 연구가 필요한 것으로 여겨진다. Lipoxygenase(LOX) in soybeans is responsible for beany flavors which limit the wide utilization of soybeans to foods. This study was conducted to analyze beany flavor compounds of the normal Hwangkeumkong and LOX-deficient soybean cultivars, Jinpumkong which lacks L-2, L-3, and Jinpumkong 2 which lacks all L-1, L-2, L-3. Using the combination of dynamic headspace sampling and gas chromatography-mass selective detector(DHS-GC-MSD) for analyzing volatile compounds, hexanal and hexanol were identified in whole soy flour of all three soybean cultivars. Hwangkeumkong had more volatile compounds than Jinpumkong and Jinpumkong 2 in defatted soy flour. Hexanal and acetic acid were identified in soy milk of all three soybean cultivars but Hwangkeumkong had more volatile compounds than Jinpumkong 2. From the analysis with a static headspace sampling(SHS) and GC-MSD the major compounds were hexanl, acetic acid, 1-hexanol, and 1-octen-3-ol. The content of acetic acid was similar among three cultivars. But contents of hexanal and pentanal in Jinpumkong 2 were less than that of Jinpumkong and Hwangkeumkong. Using GC-FID, Jinpumkong 2 had less contents of hexanal and pentanol than Hwangkeumkong in whole soy flour and defatted soy flour. In this study, LOX-deficient soybean cultivars showed less hexanal, pentanol and other compounds than the normal Hwangkeumkong. However quite amount of beany flavor compounds were identified in Jinpumkong and Jinpumkong 2. So further studies are required to characterize LOX isozymes, to understand the mechanisms of beany flavors production, and to develop some other methods for removing beany flavor.

Development of Reaction Flavors with Enzymatic Hydrolysate of Krill Euphausia superba in Ramen Sauce

Kim, Ye-Joo,Park, Jin-Yong,Park, Hyun-Joo,Kim, Seon-Bong,Chun, Byung-Soo,Lee, Yang-Bong The Korean Society of Fisheries and Aquatic Scienc 2014 Fisheries and Aquatic Sciences Vol.17 No.4

Antarctic krill Euphausia superba is an excellent potential source of food protein. We used enzymatic hydrolysate of Antarctic krill and 10 other precursors to seek the optimum krill reaction flavor and apply to ramen sauce. Krill concentrate and powder were compared by sensory evaluation. The krill powder performed better preference, and was added to ramen sauce, which itself performed better than a commercial shrimp flavored sauce. In total, 47 and 39 volatile compounds were identified from krill concentrate and powder, respectively. Both products contained many aldehydes and sulfur-containing compounds. The whisky flavor of aldehydes lowered the shrimp flavor of the krill concentrate. Sulfur-containing compounds were found in krill powder, confirming the results from sensory evaluation.