Earticle

Volatile oil components were analysed in perilla frutescens accessions collected from different regions in South Korea and identified chemotypes based on the major volatile oil components. Major components out of 30 compounds identified were limonene, perillaldehyde, perillaketone, isoegomaketone, beta-caryophyllene, beta-farnesene, myristicin, and dillapiole. P. frutescens collections were classified into four chemotypes : PA type (57.7% limonene and 19.8% perillaldehyde), PK type(89.8% perillaketone), ST type(82.4% sesquiterpene, as 54.5% beta-caryophyllene and 7.9% beta-farnesene) and PP type (40.3% phenylpropenes as 3.6% myristicin and 26.7% dillapiole) and 7.8% sesquiterpenes. The majorities of P. frutescens collectoins in this study belong to PA type(41.9%) and PK type(38.8%).

The volatile flavor components of Zanthoxylum pipperitum A.P. DC. produced in Korea and China were isolated using a Clevenger-type apparatus by steam distillation extraction, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yields of oils from Korean and Chinese Z. pipperitum A.P. DC. were 2.0 and 1.2% (w/w), respectively. From the two Z. pipperitum A.P. DC. oils, sixty and fifty-four volatile flavor compounds were tentatively identified, and they constituted 94.78 and 87.34% of the total peak area, respectively. Piperitone(p-menth-1-en-3-one) (13.48%) was the most abundant compound in the Chinese Zanthoxylum pipperitum A.P. DC. oil, followed by $\beta$-phellandrene, sabinene, terpinen-4-ol and linalool (each >5%). Whereas, the most abundant compound in the Korean Zanthoxylum pipperitum A.P. DC. oil was limonene (18.04%), followed by geranyl acetate, cryptone, citronellal, cuminal and phellandral (each >5%).

Volatile flavor compounds in the headspace of swiss cheese whey protein concentrate (WPC) were analyzed by dynamic headspace analyzer, gas chromatography, and mass spectrometer. Sixty one compounds were detected from the headspace of dry WPC and 23 compounds from the headspace of an aqueous solution of WPC. The major components were propanol, hexanal, 2-butanone, 2-pentanone, 2,3-butanedion, 2-propanol, acetic acid, dimethyl disulfide and benzothiazole. An external dynamic headspace sampler, devised for this study, effectively collected volatiles from the headspace of dry WPC and aqueous WPC solutions.

Headspace volatile compounds of oxidized fish oil were analyzed by the combination of hexane solvent or solid phase microextraction, gas chromatography and mass selective detector. The optimum condition of headspace analysis by hexane trapping was 23 min absorption time, 96$^{\circ}C$ sample temperature and 20 mL/min air flow rate. The numbers of volatile compounds identified by solvent trapping and SPME were 35 and 14, respectively. Groups having the largest amount and many kinds were hydrocarbons and aldehydes, respectively. The numbers of aldehydes were 15 and 6 for solvent trap and SPME, respectively. These basic data could be used as indicators for the quality changes of fish oil.

Volatile flavor components, produced during the young (P-1), immature (P-2), mature (P-3) and old (P-4) growth stages, of shiitake mushrooms (Lentinus edodes), were extracted by simultaneous steam distillation and extraction (SDE), using a mixture of n-pentane and diethyl ether (1:1, v/v) as the extraction solvent. Analyses of the concentrates, by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS), led to the identification of 129, 129, 111 and 120 components in the P-1, 2, 3 and 4 stages, respectively. The major volatile compounds were l-octen-3-o1, 3-octanol, 3-octanone and 4-octen-3-one. Ethanol and ethyl acetate were also detected in large amounts. The characteristic volatile compounds found in shiitake mushrooms, such as dimethyl disulfide, dimethyl trisulfide and 1, 2, 4-thiolane, were at low concentrations in all samples. The amount of l-octen-3-o1 decreased as growth progressed, but concentrations of 3-octanone increased. The amount of 4-octen-3-ol decreased from P-1 to P-3, but was at a high concentrations in P-4. The concentration of 3-octanol gradually increased and reached its highest concentration in P-3, but decreased in P-4. The C8-compounds comprised 70.91, 64.09, 64.29 and 60.01 % in the P-1, 2, 3 and 4 stages, respectively, so decreased gradually with growth. The S-compounds were found in the highest concentrations in P-3.

This study was carried out to establish an optimum method for identifying the volatile components of Magnolia ovobata Thunb. using the dynamic headspace (Purge ＆ Trap) and simultaneous distillation and extraction (SDE) method. Between the two different identification analysis, the volatile components were more easily detected in the SDE than the Purge ＆ Trap method. Among the identified volatile components, the 12 compounds were detected to have similar retention times and match quality within the 45 minutes in both identification methods. The maximum values of the major volatile components were detected differently by SDE and (Purge ＆ Trap) method such as α-pinene (3.4, 8.2%), β-pinene (3.5, 10.3%), 1-limonene (5.2, 15.4%). These results indicated that the Dynamic Headspace (Purge ＆ Trap) was much more reliable method for identifying the volatile components of Magnolia ovobata Thunb. as compared to the SDE method.

목적: 미나리, 깻잎, 초피 정유의 항산화와 항염 효과를 in vitro에서 조사하여 화장품 소재로서의 활용 가능성을 확인하고자 하였 다. 방법: 수증기 증류법에 의한 미나리, 깻잎, 초피 정유의 gas chromatography-mass spectrometry (GC-MS) 향기성분 분석 을 진행하였고, 항산화 활성을 확인하기 위해 정유의 2,2-diphenyl-1-picrylhydrazyl (DPPH) 라디칼 소거능을 조사하였다. 또한 정유의 항염 활성을 확인하기 위해 5-(3-caroboxymeth-oxyphenyl)-2H-tetrazolium inner salt (MTS) assay, nitric oxide (NO) assay를 실시하였다. 결과: GC-MS실험결과, 미나리, 깻잎, 초피 정유의 향기성분이 15, 9, 18개로 측정되었다. 미나리 및 초피 정 유에서는 각각 항염 효과를 나타내는 β-caryophyllene (20.46%), dipentene (21.55%) 성분을 주로 포함하고 있으며, 깻잎에서는 주 요 향료로 사용되는 α-pyrone (58.14%)이 대표적인 성분으로 확인되었다. DPPH 라디칼에서는 미나리(91%)>깻잎(72%)>초피(26%) 정유 순으로 농도의존적으로 라디칼이 소거되었음을 확인하였다. 세포생존은 RAW 264.7 세포에 10% 농도의 미나리, 깻잎, 초피 정유와 lipopolysaccharide (LPS)를 처리하였을 때, 94.8%, 95.3%, 107.7%로 세포생존율이 나타나 10% 농도까지 독성이 없는 것으 로 측정되었다. 또한 10% 농도의 미나리, 깻잎, 초피 정유에 의해 각각 22%, 43%, 71%의 nitric oxide (NO) 생성 억제 효과를 나타 내었다. 특히 초피 정유에서 높은 NO 생성 억제력이 나타났다. 결론: 미나리, 깻잎, 초피 정유는 현대인들의 피부염증 예방에 도움 이 되는 항산화, 항염 천연 화장품 성분으로 이용될 수 있으리라 사료된다.

Purpose: We investigated the applicability of extracts from Oenanthe javanica (OJ), Perilla frutescens (PF), and Zanthoxylum piperitum (ZP) as cosmetic ingredients by confirming their anti-oxidant and anti-inflammatory effects in vitro. Methods: Essential oils were obtained from OJ, PF, and ZP by simultaneous steam distillation–extraction, and their volatile components were analyzed by gas chromatography-mass spectrometry (GC-MS). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities of these essential oils were then investigated to assess their anti-oxidant effects, and 5-(3-caroboxymeth-oxyphenyl)-2H-tetrazolium inner salt (MTS) and nitric oxide (NO) inhibition assays were performed to measure their anti-inflammatory effects. Results: We identified 15, 9, and 18 volatile compounds in the essential oils obtained from OJ, PF, and ZP, respectively. The principal volatile compounds were β-caryophyllene (20.46%) in OJ, dipentene (21.55%) in ZP, and α-pyrone (58.14%) in PF. We also found that the anti-oxidant effects of the essential oils were greatest for OJ (91%), intermediate for PF (72%), and lowest for ZP (26%) and was concentration-dependent for all three. Furthermore, the cell viability of RAW 264.7 cells under lipopolysaccharide (LPS)-induced oxidative stress when treated with a 10% concentration of the essential oils was highest for ZP (107.7%), intermediate for PF (95.3%), and lowest for OJ (94.8%). The anti-inflammatory effects in mouse macrophages with LPS-induced inflammation were also greatest for ZP (71% NO inhibition), intermediate for PF (43% NO inhibition), and lowest for OJ (22% NO inhibition). Conclusion: Essential oils from OJ, PF, and ZP can be used as natural cosmetic ingredients with anti-oxidant and anti-inflammatory activities to prevent skin inflammation in humans.

目的: 在in vitro中，分别调查水芹、紫苏叶、花椒等精油的抗氧化和抗炎功效，鉴定作为化妆品原料的可行性。方法: 采 用水蒸气蒸馏法分别提取水芹、紫苏叶、花椒的精油，并用气相色谱-质谱仪 (gas chromatography-mass spectrometry; GC-MS)分析芳香成分。采用2,2-diphenyl-1-picrylhydrazyl (DPPH)自由基消除能力来评估精油的抗氧化活性。采用 5-(3-caroboxymeth-oxyphenyl)-2H-tetrazolium inner salt (MTS) assay和nitric oxide (NO) assay来评估精油的抗炎活性。 结果: GC-MS实验结果，水芹、紫苏叶、花椒的精油中，分别得到15、9、18个挥发性化合物。在水芹和花椒精油中， 分别检测到具有抗炎效果的β-caryophyllene (20.46%)，dipentene (21.55%)；在紫苏叶精油中，检测到主要香料成分 α-pyrone (58.14%)，α-pyrone在紫苏叶精油中是主要代表性成分。按水芹 (91%)、紫苏叶 (72%)、花椒 (26%)的顺序检 测到浓度依赖性具有DPPH自由基消除能力。在RAW 264.7细胞中，分别用10%浓度的水芹、紫苏叶、花椒等的精油和 lipopolysaccharide (LPS)处理时，细胞生存率显示为94.8% (水芹)、95.3% (紫苏叶)、107.7% (花椒)。因此，各精油的浓 度在10%以下时，显示出没有毒性。在nitric oxide (NO)生成抑制效果结果中，10%浓度的水芹、紫苏叶、花椒精油分别 显示22%、43%、71%的抑制效果。特别是花椒精油对NO的生成具有很强的抑制作用。结论: 水芹、紫苏叶、花椒的精 油可以作为抗氧化和抗炎症的天然化妆品原料，有助于预防现代人的皮肤炎症。

목적: 이 연구의 목적은 베트남산 침향과 인근 4개 국가에서 생산된 침향을 GC-MS로 휘발성 성분 분석을 통해 피부 건강과 관 련한 효능이 보고된 성분을 확인하고, 향후 천연 화장품 원료로 활용 가능성을 확인하고자 하였다. 방법: 베트남산 Aquilaria crassna (A. crassna) 침향을 포함하여 인도네시아, 말레이시아, 미얀마, 캄보디아 각각 침향을 포함하여 총 5개의 침향 시료 를 확보하였고, 각각 침향에 대하여 시료 1-5로 명명하고 GC-MS로 측정하여 정성분석 결과를 비교하였다. 베트남산 침향(시 료 1)은 DNA 분석을 통해 A. crassna 임을 동정하고 표준품으로 선정하였다. 결과: GC-MS 실험 결과 침향의 휘발성 성분 중 sesquiterpene을 주로 포함하고 있었다. 시료 1-5 공통으로 검출되는 성분은 sesquiterpene으로 italicene ether, epi-γ-eudesmol, δ-guaiene, α-agarofuran의 4종이었고, 단순 휘발성 방향성 성분(simple volatile aromatic compounds, SVAC)으로 1-octanol, 4-(4-methoxyphenyl)-2-butanone, 4-phenyl-2-butanone, benzaldehyde, ethylbenzene, nonanal, octanal, 2-ethyl-1- hexanol 등 8종이었다. 특히 sesquiterpene 성분 중 α-agarofuran, β-selinene, α-curcumene, α-santalol 등은 각각 항염증, 항 산화, 항균, 항피부암 활성 등이 보고되었다. 결론: 이 연구를 통해 베트남산 A. crassna 외의 4개 산지별로 품질에 있어서 휘 발성 성분 조성에서 현저한 차이를 확인하였다. 침향은 그 자체가 고유한 향기를 가지면서 피부 건강에 유용한 활성을 가지는 sesquiterpene 성분을 포함하고 있으므로, 향후 천연 화장품 원료로 활용하여 고부가가치를 가지는 기능성 화장품으로 개발이 기대된다.

Purpose: The objective of this study was to evaluate the quality of five different types of agarwood from Vietnam and 4 other areas and analyze the volatile chemical components by gas chromatography mass spectrometry (GC-MS). We attempted to identify the ingredients that have previously been reported to have skin health benefits, and reviewed their potential future use as raw materials for natural cosmetics. Methods: The five sources of Aquilaria crassna (A. crassna ) were from Vietnamese, Indonesian, Malaysian, Myanmar, and Cambodian agarwoods. The volatile chemical components of each agarwood were analyzed by GC-MS. The Vietnamese agarwood was selected as a standard by identifying A. crassna through DNA analysis. Results: GC-MS analysis revealed that ‘sesquiterpene’ was contained in all the agarwood samples. The four sesquiterpene components, italicene ether, epi-γ-eudesmol, δ-guaiene, and α-agarofuran were commonly detected in all agarwood samples. Eight simple volatile aromatic compound components (1-octanol, 4-(4-methoxyphenyl)-2-butanone, 4-phenyl-2-butanone, benzaldehyde, ethylbenzene, nonanal, octanal, and 2-ethyl-1-hexanol) were commonly detected. The sesquiterpene components, α-agarofuran, β-selinene, α-curcumene, and α-santalol have been reported to have anti-inflammatory, antioxidant, antibacterial, and anti-skin cancer properties, respectively. Conclusion: This study demonstrated a substantial difference in the quality of the volatile component composition in each of the four source areas other than A. crassna from Vietnam. Agarwood contains sesquiterpene, which has a unique fragrance and is beneficial for skin health, and it is expected to be utilized as a raw material for natural cosmetics and developed in the future as a functional cosmetic with high added value.

目的: 评估来自越南和其他4个地区的五种不同类型的沉香的质量，并通过气相色谱质谱法(GC-MS)分析挥发 性化学成分。我们试图确定以前被报道对皮肤健康有益的成分，并审查了它们未来作为天然化妆品原料的潜 在用途。方法: 沉香的五个来源分别来自越南、印度尼西亚、马来西亚、缅甸和柬埔寨。通过GC-MS分析每种 沉香的挥发性化学成分。通过 DNA分析鉴定A. crassna ，选择越南沉香作为标准。结果: GC-MS分析显示， “倍半萜”包含在所有沉香样品中。在所有沉香样品中普遍检测到四种倍半萜成分有italicene ether, epi-γ- eudesmol、δ-guaiene、α-agarofuran，八种简单的挥发性芳香化合物成分(1-octanol, 4-(4-methoxyphenyl)- 2-butanone, 4-phenyl-2-butanone, benzaldehyde, ethylbenzene, nonanal, octanal, 2-ethyl-1-hexanol) 等。据报道，倍半萜成分中α-agarofuran、β-selinene、α-curcumene, α-santalol 等分别具有抗炎、抗氧化、 抗菌和抗皮肤癌的特性。结论: 这项研究表明，除了来自越南的沉香之外，四个来源区域的挥发性成分组成的质 量存在显着差异。沉香中含有倍半萜烯，具有独特的香味，有益于皮肤健康，有望作为天然化妆品的原料，未 来有望发展为高附加值的功能性化妆品。

방사선량이 다른 이 한우 안심은 포장하여 7℃에서 20일간 저장하였으며, MS-전자코를 이용하여 저장 시 휘발성 화합물의 변화를 분석하였다. 대조군의 경우 저장 4일째 양의 방향에 위치하여 휘발성 성분의 양이 적었으나, DF1(R²=0.9980, F=509.35)의 값은 저장 8일째부터 음의 방향으로 이동하였고, DF2의 값은 DF1 의 값(R²=0.9870, F=75.98)과 큰 차이가 없었다. 3kGy 처리는 저장 12일째까지 유의한 차이가 관찰되지 않았다. 그러나 저장 16일 이후 DF1(R²=0.9941, F=168.94)과 DF2의(R²=0.9134, F=10.54) 값은 점차 음의 방향으로 이동하였다. 5kGy 처리의 DF1 값(R²=0.9984, F=643.61)은 저장 20일째까지는 양의 방향이 었으나, 저장 16일째부터 20일째까지는 음의 방향으로 위치하였다(R²=0.9838, F=60.73). 10kGy 처리의 경우 저장 20일째까지 DF1값(R²=0.9955, F=219.83)은 양의 방향으로 위치하였으나, 저장 20일 이후 DF2값이 양의 방향에서 음의 방향으로 이동한 동안 DF1 값은 음의 방향으로 유지되었다(R²=0.9839, F=61.27). 따 라서 한우 우둔에 대한 조사 처리는 대조군에 비해 저장 기간이 증가할수록 휘발성 성분에 큰 영향을 미치지 않는 것으로 사료되었다. 그리고 10kGy 이하의 조사 처리에서도 저장 20일까지 차이가 없었다.

This Hanwoo rump with different doses of radiation was wrapped and stored at 7° C for 20 days, and the changes of volatile compounds during storage were analyzed using MS-electronic nose. In the case of the control, the amount of the volatile component was small as it was located in the positive direction on the 4th day of storage, but the value of DF1(R²=0.9980, F=509.35)moved in the negative direction from the 8th day of storage, And DF2 values were not significantly dif erent from DF1 values(R²=0.9870, F=75.98). In 3kGy treatment, no significant dif erence was observed until 12th day of storage. However, after 16 days of storage, DF1(R²=0.9941, F=168.94) and DF2 values gradually shifted in the negative direction(R²=0.9134, F=10.54). The DF1 value(R²=0.9984, F=643.61) of 5kGy treatment was in the positive direction until the 20th day of storage, but it was located in the negative direction from the 16th day to the 20th day of storage(R²=0.9838, F=60.73). In the case of 10kGy treatment, the DF1 value was located in the positive direction until the 20th day of storage, but the after 24 days of storage, DF1 value(R²=0.9955, F=219.83) remained in the negative direction while the DF2 value was shifted from the positive direction to the negative direction(R²=0.9839, F=61.27). Therefore, it was considered that the irradiated treatment to the Hanwoo rump did not af ect the volatile components more as the storage period increased compared to the control. And also there was no difference until 20 days of storage in the irradiated treatments of 10 kGy or less.

This study investigated the volatile flavor components of the essential oil from Chrysanthemum coronarium var. spatiosumBailey. The essential oil obtained from the aerial parts of the plant by the hydrodistillation extraction method was analyzed by gas chromatography and gas chromatography-mass spectrometry. One hundred and one (99.11%) volatile flavor components were identified in the essential oil from the Chrysanthemum coronarium var. spatiosum Bailey. The major compounds were hexanedioic acid, bis(2-ethylhexyl) ester (12.45%), 6.10.14-trimethyl-2-pentadecanone (7.94%), 1-(phenylethynyl)-1-cyclohexanol (6.34%), α-farnesene (5.55%), phytol (4.99%), and α-caryophyllene (4.39%). When the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey were classified by functional group, the content was high in the order of hydrocarbons, alcohols, esters, ketones, aldehydes, and phthalides. Sesquiterpene hydrocarbons were the most common hydrocarbons, mainly due to α-farnesene and α-caryophyllene. Among the alcohols, the content of aliphatic alcohols was significantly higher, mainly due to 1-(phenylethnyl)-1-cyclohexanol (6.34%) and phytol (4.99%). The analysis of the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey in this study will provide useful information to consumers when purchasing food and to industries using fragrance ingredients.

본 연구는 국내 전통식품 품질인증 된장에 대한 휘발성 향기 성분 특성을 분석하여 전통된장의 과학적 관리를 위한 기초 자료를 마련하고자 수행되었다. 이를 위해 수집된 전통된장을 대상으로 headspace SPME-GC/MS 분석을 실시하고 전반적인 국내 유통 전통된장의 휘발성 성분 패턴을 분석하였다. 연구 결과 총 59종의 성분이 동정되었고 각각 acids 8종, alcohols 8종, aldehydes 8종, esters 15종, ketones 2종, phenols 4종, pyrazines 9종, miscellaneous 5종으로 확인되었다. 전통된장의 주요성분은 acid류, ester류, aldehyde류 및 pyrazine류였으며, 그중 acetic acid, ethyl alcohol, benzaldehyde, ethyl acetate, ethyl 2-methyl butanoate, 2,5-dimethylpyrazine 및 tetramethylpyrazine이 동정된 전통된장의 휘발성 성분 중 비교적 높은 강도를 차지하였다. 주성분 분석 결과 대부분의 전통된장은 기본적인 휘발성 향기성분의 조성이 유사한 것으로 나타났으나 isovaleric acid, 2-methylbenzaldehyde, tetramethylpyrazine, benzaldehyde, ethyl alcohol, ethyl caprylate, furfural, butanoic acid 성분들이 일부 된장에서 특이적으로 높아 이들 성분이 전통된장의 품질지표가 될 수 있을 것이라 보였다. 본 연구 결과는 전통식품 품질인증 된장에 대한 휘발성 향기 특성을 데이터베이스화하여 품질 현황을 파악하고 지속적인 품질관리를 통한 제품 발전의 방안으로 제시될 수 있을 것이다.

The purpose of this study was to provide a basis for the management of traditional Doenjang by analyzing characteristics of volatile compounds in local Doenjang certified as a traditional food. The main compounds in Doenjang were acids, esters, aldehydes, and pyrazines, whereas relatively high intensities of acetic acid, ethyl alcohol, benzaldehyde, ethyl acetate, ethyl 2-methyl butanoate, 2,5-dimethyl pyrazine, and tetramethylpyrazine were detected among identified compounds. The analysis revealed that the composition of basic volatile compounds in Doenjang was similar, but isovaleric acid, 2-methylbenzaldehyde, tetramethylpyrazine, benzaldehyde, ethyl alcohol, ethyl caprylate, furfural and butanoic acid can serve as marker compounds for quality evaluation since they were specifically abundant in only some kinds of Doenjang. As a result, the quality status of Doenjang certified as a traditional food was determined by constructing a database of the volatile compounds, which can be suggested as a quality control method.

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 $0.22{\pm}0.01$, 조지방 $0.09{\pm}0.00$, 회분이 $0.27{\pm}0.02%$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 ${\delta}$-3-carene의 경우 각 추출방법에서 높은 함유량을 보였으며 ${\alpha}$-phellandrene, ${\gamma}$-terpinene, trans-${\beta}$-ocimene, ${\alpha}$-terpinolene, limonene, ${\alpha}$-pinene, furaneol 등은 망고의 특징적인 향기성분으로 확인되었으며 SPME법으로 추출 시에 가장 높았다.

This study was carried out to investigate the physicochemical properties and volatile ingredients of Jeju Apple mango subjected to different extraction methods and GC/MS. The crude protein, fat, and ash contents were $0.22{\pm}0.01$, $0.09{\pm}0.00$, and $0.27{\pm}0.02%$, respectively, and contents of free sugar increased in the order of sucrose, fructose, and glucose, whereas maltose, lactose, and galactose were not detected. The numbers of volatile flavor compounds obtained by the SE (solvent extraction), SDE (simultaneous steam distillation extraction), and SPME (solid-phase micro-extraction) methods were 51, 59, and 71, respectively. The percentages of extracted volatile flavor compounds in mango were 11.44, 15.68, and 73.54% by the SE, SDE, and SPME methods, respectively. The most abundant compounds found in Jeju Apple mango were terpenes and their derivatives, which accounted for 44.49~94.57% of total volatiles obtained. SPME method was considered to be the most effective extraction method in terms of the numbers of detected compounds and their amounts. ${\delta}$-3-Carene was identified as the dominant compound in mango, whereas ${\alpha}$-phellandrene, ${\gamma}$-terpinene, trans-${\beta}$-ocimene, ${\alpha}$-terpinolene, limonene, ${\alpha}$-pinene, and furaneol were the next important compounds.

Test of the optimum condition of solid phase micro extraction(SPME) was performed by use of 5 vol-atile components in dilute aqueous solution. Volatile components of Sancho(Zanthoxylum schinifolium) were isolated by SPME method and were analyzed by GC/MSD and compared with volatile compone-nts isolated by simultaneous distillation extraction (SDE) method. Total 31 components were identified by comparing gas chromatography retention time and mass spectral data. The major compounds were limonene geranyl acetate $\beta$-phellandrene phellandral mycene linalool rose oxide caproic acid and caprylic acid SPME sampling procedure was found to be a good method for qualitative analysis of the volatile components.

Volatile components in the leaves and fruits of Z. schinifolium and Z. piperitum were analyzed by Headspace SPME(Solid phase Microextraction). Fifty two and 48 components in the leaves and fruits, repectively, were identified in Z. schinifolium. (E)-2-hexenal, α-pinene,(Z)-ocimene+limonene, estragole, germacrene-d were detected at common components in the leaves and estragole in the fruits of Z. schinifolium. Regardless of collection sites hexanal,(Z)-3-hexanal, (E)-2-hexenal, n-hexanol were appeared in the leaves while undecanone in the fruits. Thirty and 27 components in the leaves and fruits, respectively, were identified in Z. piperitum. α-pinene,β-phellandrene, 1,8-cineole,citronellal and myrcene, (Z)-ocimene+limonene, β-phellandrene were appeared as common components in the leaves and fruits collected from Baeck-yang-sa and Nae-jang-sa. (Z)-3-hexenol, (E)-2-hexenal, -pinene, myrcene and β-phellandrene, citronellal, geranyl acetate were major components in the leaves and fruits from Tong-do-sa.

A Purge & Trap Concentrator was used to analyze various volatile organic compounds(VOCs) in wat-er. The object of this study was to observe the purge efficiency of 40 VOCs in water according to the change of parameters (purge time drypurge time sample temperature) and to determine the optimum condition for VOCs using the purge & Trap concentrator interfaced with a narrow capillary connected to a gas chromatography/mass spectrometry. The optimum condition of purge and trap is as follows: purge time at 11min drypurge time at 5min sample temperature at 6$0^{\circ}C$ at constant purge flow (40mol/min) constant desorption flow(20ml/min) desorption temperature(2$25^{\circ}C$) and desorption time (1min) At this analytical condition the detection limits of VOCs was in the range of 0.1~0.5$\mu$g/ml and the purge efficiency of each compound was over 70%.

The chemical composition of the volatile constituents from the leaves and stems of endemic Acanthopanax koreanum and A. chiisanensis collected from Mt. Deokyu was determined by GC and GC/MS spectrometric analysis with the aid of NBS, Wiley Library and RI indice searches. The major constituents identified were δ-3-carene (31.34%), llimonene (17.01%), β-elemene (4.53%), trans-p-menth-2-ene-1,8-diol (3.13%), 1,8-cineole (4.73%), 1-dodecen-3-yne (2.64%) and (Z)-3,7-dimethyl-1,3,6-octatriene (3.21%) in A. koreanum, and δ-3-carene (14.78%), limonene (7.24%), t-ocimene (7.22%), α-terpinolene (8.76%), γ-elemene (4.32%), β-selinene (7.72%), veridifloral (3.25%) and dodecane (2.44%) in A. chiisanensis.