Simultaneous Steam Distillation Extraction Research Articles

SDE 및 SPME법을 이용한 개똥쑥(Artemisia annua L.)의 휘발성 향기성분의 비교

This study was conducted to compare the volatile flavor compounds of Artemisia annua L. after extraction by simultaneous steam distillation extraction (SDE) and solid-phase micro extraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. Via SDE and SPME processes, 79 (1,254.00 mg/kg) and 39 (488.74 mg/kg) compounds were identified respectively. The compounds extracted by SDE included 27 alcohols, 13 aldehydes, 22 hydrocarbons, 3 esters, 12 ketones, 1 oxide and 1 N-containing compound, on the other hand, using the SPME method, 7 alcohols, 5 aldehydes, 1 ester, 18 hydrocarbons, 7 ketones, and 1 oxide were extracted. The major volatile flavor compounds of Artemisia annua L. isolated by the two methods were caryophyllene oxide, β-caryophyllene, camphor, β-selinene, γ-muurolene, 1,8-cineol, (E)-pinocarveol and pinocarvone. The sesquiterpene named caryophyllene oxide was the most abundant volatile flavor compound with relative contents of 234.16 mg/kg and 195.44 mg/kg obtained by the SDE and SPME methods, respectively. Among the identified volatiles, sabinene, β-pinene, α-terpinene, γ-terpinene, yomogi alcohol, myrtenol, (Z)-nerolidol, p-cymen-8-ol and eugenol were detected by the SDE method only while (E)-anethole and α-cubebene were detected by the SPME method only. This study confirmed that the composition and contents of the volatile flavor compounds vary between different extraction methods. More volatile flavor compounds were identified using the SDE method than the SPME method.

Extraction of Essential Aroma Compounds from Several Malodorous Indonesian Plants Using Simultaneous Steam Distillation-Extraction

Extraction of Essential Aroma Compounds from Several Malodorous Indonesian Plants Using Simultaneous Steam Distillation-Extraction

EXTRACTION OF AROMATIC COMPOUNDS FROM BANANA PEELS

Banana is one of the most consumed fruits in tropical and sub-tropical regions and it is also the second largest fruit crop after citrus contributing to 16% of the global fruit production. A triploid cultivar, Musa ‘Cavendish’, is the main cultivar of dessert bananas. The popularity of bananas is due to their nutritional value, aroma and flavour. The peels of banana represent about 30-40% of the total weight, resulting in a large amount of undesired waste generated from the consumption and processing of this crop. The peels are highly perishable, seasonal and often disposed improperly. A number of applications have been devised so far including use in ethanol and biogas production. With better knowledge about their chemical composition, high value compounds were extracted from the peels such as dietary fibre, pectin and antioxidants. Little work was done on the volatile aromatic compounds in banana peels. This study used fresh and dried banana peels. The extraction of volatile aroma compounds was done by simultaneous steam distillation extraction (SDE) using the Likens-Nickerson apparatus. The identification was carried out using gas-chromatography-mass spectrometry (GC-MS). Main aroma compound identified was isoamyl acetate. This compound is used to confer banana flavour in foods and as solvent for some varnishes and nitrocellulose lacquers.

추출방법에 따른 제주산 애플망고의 휘발성 향기성분 분석

본 연구는 국내에서 재배되고 있는 제주산 애플망고의 이화학적 특성을 조사하였으며, 추출법으로 SE법, SDE법 및 SPME법을 이용하여 제주산 애플망고 시료로부터 휘발성 향기성분을 추출 분석하여 효율적인 추출방법에 대해 비교하였다. 제주산 망고의 조단백질이 0.22±0.01, 조지방 0.09±0.00, 회분이 0.27±0.02%였으며, 유리당 함량은 sucrose, fructose, glucose의 순으로 높았고 maltose, lactose, galactose는 검출되지 않았다. 추출법을 달리하여 SE법, SDE법 및 SPME법에서 확인된 휘발성 향기성분은 각각 51종, 59종 및 71종이었으며, 추출된 망고의 휘발성 향기성분을 분석한 결과 각 방법에 따라 11.44%, 15.68% 및 73.54%가 추출되었고 확인된 화합물의 종류 및 추출량에서 SPME법이 효율적인 것으로 나타났다. 주요 휘발성 향기성분으로는 테르펜류와 그 유도체가 44.49~94.57%로 확인되어 망고의 향기성분을 판단하는 중요한 화합물의 조성임을 확인할 수 있었으며, 추출방법에 따라 관능기별 차이가 나타남을 확인하였다. 망고의 주 향기성분인 δ-3-carene의 경우 각 추출방법에서 높은 함유량을 보였으며 α-phellandrene, γ-terpinene, trans-β-ocimene, α-terpinolene, limonene, α-pinene, furaneol 등은 망고의 특징적인 향기성분으로 확인되었으며 SPME법으로 추출 시에 가장 높았다.

Fabrication and characteristics of phase control microwave power for jasmine volatile oil extraction

Conventional volatile oil distillation consumes large amounts of time and energy. Microwave-assisted extraction (MAE) has proved an alternative method that reduces processing time and energy consumption. Conventional MAE systems, modified from an on–off power control microwave oven, lead to overheating of raw material, resulting in low-quality outputs. In this work, we design and develop a phase-power control microwave hydro-diffusion and gravity (PC-MHG) system in which continuous and adjustable power is archived. To verify the efficiency of the developed system, jasmine (Jasminum sambac) volatile oil was extracted in comparison with simultaneous steam distillation extraction (SSDE), in terms of yield, energy consumption, CO2 emission and the composition profiles. As a result, better percent yields, 0.07% and 0.03% at 500 and 100 W, respectively, were obtained, compared with the essential oil extracted by SSDE (0.004%). Some minor volatile compounds, extracted by solid-phase microextraction, were absent when volatile oil was extracted by both PME and SSDE. The typical compositions of volatile oil obtained by the two techniques, however, are quite similar. In conclusion, the developed microwave extraction system can provide substantial yield and quality of the volatile oil from jasmine, and can be developed for a large-scale industrial prototype.

추출방법에 따른 편백 정유의 향기 성분 비교 및 아토피 개선에의 응용

Volatile flavor compounds of Chamaecyparis obtuse essential oil were extracted by simultaneous steam distillation extraction (SDE) and supercritical fluid extraction (SFE) and analyzed by GC-MS. A total of 48 and 50 components were identified in essential oil by SDE and SFE, respectively. Monoterpenes, oxygenated monoterpenes, sesquiterpenes, oxygenated sesquiterpenes, and diterpenes in essential oil by SDE were 37.24, 10.9, 9.61, 0.22, and 0.22%, respectively. In the case of SFE, they were 19.1, 23.3, 22.66, 1.31, and 10.57%, respectively. Antioxidant activities were increased with the increase of essential oil up to <TEX>$80{\mu}L/mL$</TEX>, irrespective of extraction method. Especially, when the essential oil concentration extracted by SDE was increased from 20 to <TEX>$80{\mu}L/mL$</TEX>, the antioxidant activity was increased from 10.5 to 55.1%. However, over <TEX>$80{\mu}L/mL$</TEX> of essential oil, an equilibrium state was maintained. In the case of essential oil extracted by SFE, it was decreased compared to that of SDE. For the improvement of atopic dermatitis, various cosmetics such as an ato-cide soap, ato-cide spray, and ato-cide lotion containing essential oil extracted by SFE were tested. About over 90% was useful for the improvement of atopic dermatitis after 4 weeks of clinical trial targeting 40 female adults. These results demonstrate that ato-cide soap, ato-cide spray, and ato-cide lotion containing essential oil extracted by SFE could be used in functional cosmetics.

Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages

Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if ?bletted? (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methilen chloride as the extracting solvent. The concentrate was analysed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and ?-terpiene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits.

Comparative analysis of volatiles from needles of five-needle pines of northern and eastern Eurasia

The chemical composition of essential oil samples from needles of six species of five-needle pines (Pinus pumila, Pinus sibirica, Pinus parviflora, Pinus armandii, Pinus koraiensis, and Pinus cembra) and one natural interspecific hybrid Pinus sibirica × Pinus pumila has been studied by the chromato-mass spectrometry method. Essential oils have been prepared by simultaneous steam distillation-extraction. The analysis of the samples’ composition showed that the main constituents of the essential oils were the following mono- and sesquiterpenic compounds: α-pinene (5–63%), camphene (0.7–3.6%), β-pinene (0.7–7%), β-myrcene (0.5–3.4%), 3-carene (0–16%), limonene (0.6–7.9%), β-phellandrene (0.7–5.3%), terpinolene (0.4–6.7%), bornyl acetate (0.2–12%), α-terpenyl acetate (0–4.6%), caryophyllene (0.4–24%), humulene (0.1–4%), germacrene D (0.1–24%), bicyclogermacrene (0.1–3.6%), γ-cadinene (0.9–2.3%), δ-cadinene (2.2–6.1%), germacrene D-4-ol (0–6.8%), T-cadinol (0.7–2.9%), and α-cadinol (0.7–6.0%).

Analysis and stereodifferentiation of linalool in Theobroma cacao and cocoa products using enantioselective multidimensional gas chromatography

Contents and enantiomeric distributions of linalool (3,7-dimethyl-1,6-octadien-3-ol) were investigated in raw and roasted cocoa beans (seeds of Theobroma cacao) of defined origin as well as in commercial products, such as cocoa powders or chocolates. The stereodifferentiation of linalool was achieved by enantioselective multidimensional gas chromatography using heptakis (2,3-di-O-methyl-6-O-tert-butyldimethylsilyl)-β-cyclodextrin as chiral stationary phase. Simultaneous steam distillation–extraction at pH 7 allowed sample preparation without racemization of linalool. Cocoa beans contain linalool primarily as (S)-enantiomer. Model experiments and analyses of commercial products such as cocoa powders and chocolates revealed that technological procedures employed in the manufacturing of cocoa products do not result in significant changes of the original enantiomeric distribution of linalool.

느티만가닥 버섯의 품질 및 휘발성 향기 성분 특성

Hypsizigus marmoreus is a wild mushroom commonly consumed in South Korea due to its beneficial effects on health. In the present study, the general chemical and inorganic-element composition, the total amino acid contents, and the volatile-flavor compounds of H. marmoreus were investigated for food uses. The proximate compositions consisted of 60.1% carbohydrate, 32.0% crude protein, 8.98% moisture, 5.0% ash, and 2.0% crude lipid. The minerals in H. marmoreus were found to be as follows; potassium (429.5 mg), phosphorus (101.9 mg), sodium (20.3 mg), magnesium (54.86 mg), calcium (2.7 mg), zinc (0.8 mg), iron (0.7 mg), manganese (0.2 mg), and copper (0.1 mg), based on 100 g of mushroom dry weight. Seventeen kinds of total amino acids were found in H. marmoreus, with the glutamine acid content being the highest (2,340 mg/100 g), followed by the asparagine, serine, arginine, and leucine contents. The volatile-flavor components of H. marmoreus were collected via simultaneous steam distillation extraction (SDE), and were analyzed via gas chromatography-massspectrophotometry (GC-MS). A total of 17 volatile-flavor compounds were identified, including eight aldehydes, seven alcohols, one acids, and one other compounds. The most abundant compound was 2,3,6-trimethy1 pyridine, which accounted for more than 40% of the total volatiles; other important compounds were 1-octen-3-o1, buty1hydroxytoluene (BHT), isoocty1 phthalate, 3-octanal, 1-undecanol, and 2-amylfuran. These results provide preliminary data for the development of H. marmoreus as an edible food material.

Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product

SummaryTwo procedures for the isolation of volatiles from Liuyang douchi, the typical representative of Aspergillus‐type douchi, were compared: solid‐phase microextraction (SPME) and simultaneous steam distillation extraction (SDE). Compared with SDE, the SPME extract was judged to be more similar to the aroma of the starting materials. The aroma impact compounds of the SPME extract were then determined using GC–MS and gas chromatography–olfactometry (GC–O). From the detection frequencies and the intensities of the peaks, twenty‐eight volatile compounds were detected in the sniffing port of GC–O. Identification of twenty‐two aroma impact compounds was based on the combination of sensory descriptors, linear retention index values, GC–MS data and co‐injection of authentic standards. Compounds with the greatest aroma intensities include 2‐methyl‐butanal, ethyl 2‐methylbutyrate, isoamyl acetate, 2,6‐dimethylpyrazine, 1‐octen‐3‐ol, 2‐pentyl furan, benzeneacetaldehyde, phenylethyl alcohol, phenethyl acetate and phenethyl butyrate. These compounds might have an impact on the overall aroma of Liuyang douchi.

Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes

Currently, sensory quality is the primary objective for almost all tomato breeding programs. In this study, postharvest behaviour of a breeding line with genetic resistance to important viruses (ToMV, TSWV, and TYLCV) has been compared with the original traditional landrace (Muchamiel) from an aromatic point of view. The breeding line has been obtained by backcrossing, introgressing three resistance genes but trying to keep the aromatic characteristics of the traditional variety. The main aim was to obtain qualitative (solid phase microextraction, SPME) and semi-quantitative (simultaneous steam-distillation extraction, SDE, and hydrodistillation, HD) volatile compositions of Muchamiel tomatoes. Fruits were randomly picked at a green-immature stage and stored at 10 °C during 13 days. Volatile compositions of tomatoes in two stages of ripening (green-immature and red-mature) were obtained by three different extraction methods: SDE, HD, and SPME. Besides, sensory evaluation with a trained panel was carried out on both types of tomatoes at two ripening stages. Main fresh tomato aroma compounds (cis-3-hexenal, hexanal, cis-3-hexanol, 6-methyl-5-hepten-2-one, 2-isobutylthiazole and β-ionone) were found at similar concentrations in both types of samples, confirming the success of the breeding program. Finally, SPME could be considered as a useful tool to get realistic values on fresh tomato odour, while HD and SDE results correlated better with fresh tomato aroma. Although a long time has been required to develop the breeding line, results indicate that sensory quality has been recovered through backcrossing, confirming the success of the breeding program.

건조 조건이 오미자의 휘발성 terpene류 및 색도에 미치는 영향

오미자의 건조공정에 의한 휘발성 terpene류와 색의 변화를 조사하기 위하여, 건조조건을 <TEX>$50^{\circ}C$</TEX>와 <TEX>$70^{\circ}C$</TEX>의 열풍건조, <TEX>$-70^{\circ}C$</TEX>의 진공동결건조의 3종 건조방법으로 건조한 후 SDE 연속추출장치로 terpene류를 추출하여 GC/MS로 분석하고, 각 건조된 오미자를 마쇄한 분말의 색도를 Hunter colorimeter로 측정하였다. 생오미자의 GC/MS 분석 결과, 15종의 monoterpene류, 28종의 sesquiterpene류 및 7종의 terpene alcohol류가 확인되었으며, 또한 myrcene (56.97 <TEX>${\mu}g/g$</TEX>)과 <TEX>${\gamma}-terpinene$</TEX> (58.49 <TEX>${\mu}g/g$</TEX>)이 monoterpene류, <TEX>${\beta}-elemene$</TEX> (120.16 <TEX>${\mu}g/g$</TEX>), <TEX>${\alpha}$</TEX>-bergamotene (<TEX>$103.45{\mu}g/g$</TEX>), <TEX>${\gamma}$</TEX>-selinene (75.97 <TEX>${\mu}g/g$</TEX>), <TEX>${\beta}$</TEX>-cubebene (66.69 <TEX>${\mu}g/g$</TEX>), aristolene (51.25 <TEX>${\mu}g/g$</TEX>) 및 <TEX>${\alpha}$</TEX>-ylangene (28.06 <TEX>${\mu}g/g$</TEX>) 등이 sesquiterpene류, 그리고 T-muurolol (96.45 <TEX>${\mu}g/g$</TEX>)과 terpinen-4-ol (46.02 <TEX>${\mu}g/g$</TEX>)이 terpene alcohol류의 주성분이었다. 건조과정의 초기에 생오미자 terpene류의 절반 이상이 감소되었으며, 이후 건조기간의 경과에 따른 추가적 감소는 아주 적었다. 또한 총 terpene류의 절반 이상을 차지하는 sesquiterpene류의 함량은 진공동결건조에서는 소량 증가하다 6일 이후 감소하는 패턴을 보였다. 그리고 terpene alcohol류는 진공동결건조한 시료에서 그 함량이 비교적 많이 남았으나, 고온인 <TEX>$70^{\circ}C$</TEX>에서 열풍건조한 시료에서는 가장 적게 남아 있었다. 건조방법에 따른 L값은 동결건조, <TEX>$50^{\circ}C$</TEX> 열풍건조, <TEX>$70^{\circ}C$</TEX> 열풍건조 순서로 높았으며, a값 및 b값도 동결건조에서 가장 높았으며 <TEX>$70^{\circ}C$</TEX> 열풍건조에서 가장 낮게 나타났다. Schizandra fruit (Schizandra chinensis fructus) were dried by three processes, <TEX>$50^{\circ}C$</TEX> (50HAD), <TEX>$70^{\circ}C$</TEX> hot air (70HAD) and freeze drying process (FRD). Terpenoid were collected by SDE(Simultaneous Steam Distillation-Extraction) and followed by GC-MSD analysis. Also colour profile of each dried samples were measured by Hunter colorimeter. From fresh schizandra fruit, were detected 15 kinds of monoterpene, 28 kinds of sesquiterpene and 7 kinds of terpene alcohol. Myrcene(56.97 <TEX>${\mu}g/g$</TEX>) and <TEX>${\gamma}$</TEX>-terpinene(58.49 <TEX>${\mu}g/g$</TEX>) were the major monoterpenes, <TEX>${\beta}$</TEX>-elemene(120.16 <TEX>${\mu}g/g$</TEX>), <TEX>${\alpha}$</TEX>-bergamotene (103.45 <TEX>${\mu}g/g$</TEX>), <TEX>${\gamma}$</TEX>-selinene (75.97 <TEX>${\mu}g/g$</TEX>), <TEX>${\beta}$</TEX>-cubebene(66.69 <TEX>${\mu}g/g$</TEX>), aristolene (51.25 <TEX>${\mu}g/g$</TEX>) and <TEX>${\alpha}$</TEX>-ylangene(28.06 <TEX>${\mu}g/g$</TEX>) were the sesquiterpenes, and T-muurolol (96.45 <TEX>${\mu}g/g$</TEX>) and terpinen-4-ol(46.02 <TEX>${\mu}g/g$</TEX>) were the terpene alcohols. The dried samples lost more than half of terpenoid content of fresh schizandra fruit during early stage of drying process, and then the level of terpenoid content was not significantly changed. The content of sesquiterpenes appeared to increase until 6 day of FRD. The amount of residual terpene alcohols contained in schizandra fruit dried by FRD was more than those remained after drying by other processes, and schizandra fruit dried by 70HAD exhibited the least residual terpene alcohols. Brightness parameter <TEX>$L^{\ast}$</TEX> decreased with the rise in the level of drying temperature, to which redness parameter <TEX>$a^{\ast}$</TEX> and yellowness <TEX>$b^{\ast}$</TEX> appeared to be similar.

Aroma characterisation of Gouda-type cheeses

The aim of this study was to characterise flavour differences between short-ripened Gouda-type cheeses produced from raw and pasteurised milk and to follow, in the case of pasteurised milk cheeses, flavour evolution during ripening. The volatile composition of the cheeses was studied using a combination of simultaneous steam distillation–extraction and gas chromatography–mass spectrometry. Visualisation of the analytical results was performed by principal component analysis. A clear differentiation between raw milk cheese and pasteurised milk cheese was observed and the evolution of the volatile composition of the pasteurised cheese samples during ripening was clearly demonstrated. Partial least squares regression was used to examine possible relationships between the chemical–analytical and sensory descriptive data.

산지별 마늘의 향기 항산화활성과 열처리 효과

The objectives of this study were to compare the aroma characteristics and antioxidant activity of raw and heated garlic (130℃, 2 hr) from different cultivation areas (Danyang, Seosan, Uiseong Namhae, Namdo, Daeseo and China). The volatile compounds were extracted by simultaneous steam distillation extraction and identified with gas chromatography/mass spectrometer. The major volatile compounds of raw garlic were sulfur compounds such as diallyl disulfide, methyl-2-propenyl trisulfide, di-2-propenyl trisulfide etc. After heating, the major volatile compounds were allyl mercaptan, methyl pyrazine, 2,2-dimethyl-1,3-dithiane, 2-propenyl propyl disulfide, allyl methyl sulfide, allyl alcohol, and allyl sulfide etc. The DPPH radical scavenging activity (EDA, %) of volatile compounds from raw garlic and heated garlic was increased in a dose-dependent manner. The antioxidant activities (EDA, %) of volatile compounds from raw garlic cultivated in Danyang, Namhae and China were 20.07, 34.62, and 9.71% respectively. After heating, these values were increased to 79.90, 93.59, and 77.26% respectively. Results showed that heat treatment significantly enhanced the antioxidant activities (EDA, %) of the garlic.

Comparison of Headspace Solid-Phase Microextraction with Simultaneous Steam Distillation Extraction for the Analysis of the Volatile Constituents in Chinese Apricot

Volatile constituents in fully mature fruits of apricot ( Prunus armeniaca L.) cultivar Xinshiji were extracted using headspace solid-phase microextraction (HS-SPME) and simultaneous steam distillation extraction (SSDE) and then analyzed using capillary gas chromatography and gas chromatography-mass spectrometry. A total of 70 components were identified by HS-SPME, including 20 esters, 19 hydrocarbons, 5 alcohols, 5 ketones, 4 acids, 4 lactones, 3 aldehydes, and 10 miscellaneous components, with the esters being the dominant constituent. On the basis of the odor unit values, it is believed that the following compounds probably contributed to the fresh apricot odor: hexyl acetate, β-ionone, butyl acetate, (E)-2-hexcnal, linalool, limonene, γ-decalactone, and hexanal. A total of 49 components were also detected by SSDE, including 13 hydrocarbons, 9 alcohols, 7 aldehydes, 9 esters, 4 ketones, 4 lactones, 2 acids, and 1 miscellaneous component, of which the monoterpene alcohols were the dominant constituents. It could be judged from the odor unit values that the following compounds were the major contributors to boiled apricot aroma: β-ionone, linalool, hexyl acetate, γ-dodecalactone, γ-decalactone, (E)-2-hexenal, hexanal, γ-octalactone, phenylacetaldehyde, butyl acetate, limonene, α-terpineol, and δ-decalactone. The results show that HS-SPME is a simple, rapid, and solvent-free method, which is an alternative to the classical SSDE.

부재료 첨가에 따른 별미장의 향기특성

Aroma compounds in four different Byeolmijang made from optional ingredient addition were extracted by SDE (simultaneous steam distillation extraction) and analyzed with GC (gas chromatography) and GC/MS (mass-spectrometry). The major aroma compounds in the four different Byeolmijang during aging were 1-octene-3-ol, hexanal, benzeneacetaldehyde, benzaldehyde, fufural, pyrazine, furan and phenol type compounds. Generally, benzeneacetaldehyde, benzaldehyde, fufural and phenol type compounds were increased during aging. On the other hand, 1-octen-3-ol, hexanal and furan were decreased during aging. Furfural, 2-furanmathanol and benzeneacetaldehyde in Sanghwangjang, 3-methyl-1-butanol, phenol and 1H-indole in Mujang, hexanal, 1-octen-3-ol and 2,4-decadienal in Bizijang and hexanal, tetramethylpyrazine and 2-methoxy-4-vinylphenol in Jigeumjang were identified as major aroma compounds, respectively. Generally, the major aroma compound in four different Byeolmijang with optional ingredient was similar with control and pyrazine, furan and phenol type compounds were decreased to addition with optional ingredient. The major aroma compound in Sanghwangjang with optional ingredient (onion) were 1-hexanol and 2,5-dimethylthiophene and the major aroma compounds were 1,2,4-trithiolane and 2-buthyl-2-octenal in Mujang with optional ingredient (Letinus edodes). Furfural, benzaldehyde, benzeneacetaldehyde, 1,2,4-trithiolane and lenthionine were detected in Bizijang due to the addition of powdered Letinus edodes. Linaool and were detected in Jigeumjang due to the addition of powdered red pepper.

어성초의 화학적 특성과 휘발성 향기성분 추출물의 항균효과

SDE연속추출장치로 추출, 농축한 어성초 휘발성 향기성분 추출물이 15종의 병원성 세균에 대한 항균활성을 측정한 결과는 다음과 같았다. 어성초의 추출물은 주로 Vibrio와 Bacillus속의 세균들에 대해 강한 항균활성을 나타냈고, S. aureus와 epidermidis, S. dysenteriae, C. xerosis, L. monocytogenes에도 비교적 높은 활성을 나타냈다. 하지만 E. coli, S. typhi, E. cloaceae, Y. enterocolitica와 같은 세균들은 어성초 휘발성 향기성분 농축물에 저항성을 가지는 것으로 나타났다. 어성초의 잎과 줄기에 대한 일반성분 중 수분, 조단백질, 조지방, 조회분은 잎에 많이 함유되어 있고 조섬유는 줄기에 많이 함유되어 있었다. 잎에서 9종의 유리아미노산이 검출되었고, 줄기에서는 8종의 유리아미노산이 총 8.81 mg/l00 g 으로 더욱 많이 검출되었다. 지방산조성을 분석한 결과 잎과 줄기에 linolenic acid (C18:3), linoleic acid (C18:2), palmitic acid (C16:0)이 다량 함유되어 있다. 무기성분 중 잎과 줄기에서 K의 함량이 가장 많았고 Ca, P, Mg, Fe, Zn, Cu의 순으로 많이 함유되어 있었다. For developing natural antibacterial agents from Houttuynia cordata Thunb., antibacterial effects of volatile flavor component using various bacterial sp. were tested. Extraction from Houttuynia cordata Thunb. by using SDE (Simultaneous steam Distillation-Extraction) showed strong antibacterial activities against Vibrio and Bacillus genus, such as Vibrio. cholerae, V. parahaemolyticus, V. vulnificus, Bacillus. cereus, and B. subtilis. Then chemical compositions of leaf and stem were analyzed. The contents of crude protein, lipid, and ash in stem were less than those of leaf, but fiber contents were higher than those of leaf. Among the amino acids, aspartic acid, glutamic acid, glycine, and arginine were higher than those of other amino acids. Linolenic acid, linoleic acid, oleic acid, and palmitic acid were major fatty acids. Major minerals of Houttuynia cordata Thunb. were potassium, calcium, phosphorus, magnesium, iron, zinc, and copper. Especially, in the case of potassium, it was highest.

Chemical composition of three extracts ofBursera graveolens

Three different extracts were separated by diethyl ether extraction, simultaneous steam distillation extraction and roasted aroma extraction (dry distillation) from Bursera graveolens. It was possible to identify 100 compounds in the three different extracts by GC–MS. The odour-active compounds present in the extracts were evaluated by gas chromatography–olfactometry (GC–O). It was estimated that mono- or sesquiterpenoids contributed to woody, herbal and minty aromas of the woody material of B. graveolens. On the other hand, the roast aroma produced by burning chips included several aroma compounds, such as cyclotene and vanillin. Copyright © 2005 John Wiley & Sons, Ltd.

Changes in flavour, cell wall degrading enzymes and ultrastructure of guava (Psidium guajava L.) during ripening

Volatile flavour substances were isolated from the minced pulp of half ripe and full ripe fruits of guava (Psidium guajava L.) cv. Lucknow-49 by simultaneous steam distillation extraction (SDE) with diethyl ether as extracting solvent. The concentrate was analysed by GC-MS. Acetic, butyric and hexanoic acids were the predominant acids, trans-2-hexenal and hexanal the predominant aldehydes and ethyl propanoate, methyl butyrate, ethyl butyrate, methyl hexanoate, ethyl hexanoate, cis-3-hexen-1-yl acetate, hexyl acetate, methyl benzoate, methyl octanoate, ethyl benzoate, phenylpropyl acetate and cinnamyl acetate, the esters responsible for the characteristic guava flavour were also present. The amount of total volatile substances was about 20% higher in full ripe fruits. The concentration of acids and most esters increased and that of C6 aldehydes decreased during ripening. The enzyme analysis showed that the polygalacturonase (PG) activity was lower in the ripe fruit, than in the half ripe one, while the �-galactosidase activity was not influenced by maturity stage. The surface and the cell walls of full ripe guava became wrinkled, and parenchyma cells were empty (SEM).