• Analytical Science and Technology
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• v.15 no.1
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• pp.80-86
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• 2002

The simultaneous analysis of the odorous compounds designated by law in Korea and Japan was examined with the thermal desorber gas chromatography-mass spectrometry using one column. The approximate concentrations of trimethyl amine, acetaldehyde, methyl mercaptan and dimethyl sulfide were estimated. Styrene, dimethyl disulfide, propionaldehyde, n-butyl aldehyde, i-butyl aldehyde, n-valeraldehyde, i-valeraldehyde, ethyl acetate, toluene, xylene, methyl i-butyl ketone and i-butanol were detected at concentrations of the detection limits of their threshold values. As a typical example of simultaneous analysis of the odorous compounds, the volatile organic compounds emitted from compost procedure of food waste were concentrated and analyzed with thermal desorber/GC/MSD, and major malodorous compounds were estimated from the concentrations and threshold values of the detected components. From the result of analysis, 34 compounds were confirmed and among them, trimethyl amine, i-valeraldehyde, methyl mercaptan, methyl allyl sulfide, dimethyl sulfide, acetaldehyde, ethanol, n-butyaldehyde were expected to attribute to the odor in order of strength.

• Korean Journal of Materials Research
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• v.7 no.11
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• pp.957-963
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• 1997

PVC 핏치를 산소분위기에서 안정화시킬 때 발생되는 화학반응 기구를 열중량 분석 및 FT-IR을 이용하여 규명하였다. PVC 핏치를 안정화시킬 \ulcorner 초기에 가속화현상이 이러나서 핏치내에 반응성이 강한 메칠기(-CH/ sub 3/)나 메칠렌기(-CH$_{2}$-)등이 산소와 반응하여 카보닐기(C=O)를 생성하면서 급격한 무게증가 현상이 발생하였다. 이때의 생성물들은 알데히드(aldehyde), 케톤(ketone), 알코올(alcohol)이며, 물 (H$_{2}$O)이 부산물로 발생된다. 이 가속화 현상에 의해 핏치내의 메칠기와 메칠렌기는 안정화 초기단계에서 대부분 산화되어 없어졌다. 안정화시간이 길어짐에 따라 생성된 알데히드나 일차 알코올의 산화가 발생하여 카르복실산(carboxylic acid)을 생성하고, 에테르 결합도 생성되었다. 이때에도 무게증가 현상이 발생하지만, 초기의 급격한 무게증가와는 달리 그 증가속도가 느리고, 시간이 경과함에 따라 증가속도는 더욱 느려졌다. 그리고, 안정화온도가 높고 안정화시간이 긴경우에는,카르복실산들의 탈수반응으로 인한 방향족 무수화물(aromatic anhydride)이 생성되었다. 29$0^{\circ}C$에서 24시간 안정화시킨 경우, 무게감소가 발생했는데, 이것은 카르복실산의 탈카르복실화(decarboxylation)반응에 의해 CO$_{2}$가 발생되었기 때문이다. 그리고, 안정화 온도가 높을수록 안정화에 무게증가의 최대값과 방향족 무수화물이 발생되는 무게증가 값이 작아지고, 안정화 초기단계에서 나타나는 가속화 현상의 구간도 짧아졌다.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.541-546
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• 1998

Volatile flavor components in leaf and petiole of fresh Pleurospermum kamtschaticum H$\_$OFFM/ were extracted by SDE (simultaneous steam distillation and extraction) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the Rl of GC and mass spectrum of GC-MS. A total of 31 components, including 15 hydrocarbons, 4 aldehydes, 1 ketone, 5 alcohols, 2 esters, 3 acids and 1 oxide were identified in the essential oils. (Z)-${\beta}$-Farnesene, (Z, E)-${\alpha}$-farnesene and farnesene were the major volatile flavor components in fresh Pleurospermum kamtschaticum. Volatile flavor patterns of Pleurospermum kamtschaticum were analyzed using electronic nose. Sensor T30/1 and PA2 that were sensitive to alcohols had the highest resistance for fresh Pleurospermum kamtschaticum. Resistance of six metal oxide sensors was decreased in dried sample compared with fresh one.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.964-971
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• 1995

Volatile flavor compounds and free amino acids in untreated and hydrolysate pen shell by-product produced with APL 440 protease were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. A total of 109 volatile flavor compounds were detected in hydrolysate (65 compounds) or the 109 volatile flavor compounds were detected in untreated pen shell by-product (88). These compounds were composed of aldehydes(16), ketones(17), alcohols(31), nitrogen containing compounds (16), aromatic hydrocarbon compounds(8), esters(3), and miscellaneous compounds (17). Levels of aldehydes and aromatic hydrocarbons decreased after hydrolysis, whereas levels of nitrogen containing compounds increased 3 times than in untreated pen shell by-product. Taurine, known to be having a physiological function, was accounted for 31.25% of total amino acids in hydrolysate.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.464-470
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• 1995

Volatile flavor components from various edible portions of Commelina communis L. were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Eighty nine volatile flavor components, including 33 hydrocarbons, 4 aldehydes, 9 ketones, 23 alcohols, 6 esters, 10 acids and 4 miscellaneous ones were confirmed in whole samples. Twenty three components, including 14 hydrocarbons, 7 alcohols and 2 esters were confirmed in leaves. Six components, including 3 hydrocarbons and 3 alcohols were confirmed in stems, and 18 components, including 13 hydrocarbons, 1 ketone, 3 alcohols and 1 acid were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in leaves compared with other portions of this wild plant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1755-1761
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• 2016

Volatile flavor compounds in soy sauce residue (SSR) and acid hydrolysate of SSR (AHSSR) were analyzed by solid phase micro extraction (SPME)/gas chromatography (GC)/mass spectrometry (MSD) methods. A total of 79 compounds were detected in samples (66 SSR and 60 AHSSR). Quantitatively, alcohols (433.37 ng/g), aldehydes (273.01 ng/g), esters (236.80 ng/g), and aromatic hydrocarbons (180.66 ng/g) were dominant in the volatiles of SSR, whereas furans (249.27 ng/g) were only dominant in AHSSR (P<0.05). Among these, four esters, 3-methylbutyl acetate (banana/pear-like), ethyl 3-methyl butanoate (fruity), ethylbenzene acetate (wine-like), and ethyl 3-methyl butanoate (apple-like), three alcohols, 3-methyl-1-butanol (fruity/whisky-like), 2-phenylethanol (floral/sweet), and 1-octen-3-ol (mushroom-like), four aldehydes, (E)-2-phenyl-2-butenal (chocolate-like), benzaldehyde (almond-like), 3-methylbutanal (malty), and 2-phenylacetaldehyde (floral), four aromatic hydrocarbons, 4-ethyl-2-methoxyphenol (smoky/soy sauce-like), 4-ethylphenol (medicine-like), 4-vinyl-2-methoxyphenol (woody), and phenol (woody), and two furans, furfural (almond-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), were major compounds in SSR, whereas seven compounds, including furfural, 5-methylfurfural (almond-like), 3-methyl-1-butanol, 2-phenylethanol, 4-ethyl-2-methoxyphenol, 3-methylbutanal, and benzaldehyde were major compounds in AHSSR.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.566-571
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• 2002

Volatile flavor compounds in Alaska pollack sik-hae during fermentation at 5$^{\circ}C$ were analyzed by liquid-liquid continuous extraction (LLCE) and gas chromatography/mass spectrometry (GC/MS) methods. Sixty five volatile compounds were detected in Alaska pollack sik-hae during fermentation. These compounds were composed mainly of 11 S-containing compounds, 13 alcohols, 13 acids, 4 aldehydes, 4 ketones, 6 terpenes,4 aromatic compounds and 10 miscellaneous compounds. Among these, 9 S-containing compounds (3-(methylthio)-1-propene, dimethyl disulfide, diallyl sulfide, methylallyl disulfide, methyl-(E) -propenyl disulfide, dimethyl trisulfide, 2 diallyl disulfide isomers and diallyl trisulfide), 2 acids (acetic acid and butanoic acid), 2 ketones (2, 3-butanedione and 6-methyl-5-hepten-2-one) and 2 esters (ethyl formate and ethyl acetate) were significantly increased during fermentation (p<0.05), and these compounds were suspected to affect on the odor of Alaska pollack sik-hae.

• Food Industry
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• s.172
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• pp.38-56
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• 2003

The volatile compounds of traditional Kyungsando squid sikhe were identified by GC-MS. the amount of-zingibirene among identified volatile compounds was 19.73 mg/kg. The major volatile compounds of sikhe was (Z)-Di-2-propenyl disulfide,-curcumene, methyl

• Journal of the Korean Chemical Society
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• v.31 no.4
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• pp.359-363
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• 1987

Sonic waves (50KHz) was accelerated the oxidation reaction of primary, benzyl and secondary alcohol with $BaMnO_4\;and\;KMnO_4-CuSO_4{\cdot}5H_2O$ to give the corresponding aldehyde and ketone at $30^{\circ}C/1$ atm. in high yields compared to stirring or refluxing condition.

• Journal of the Korean Chemical Society
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• v.34 no.6
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• pp.534-538
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• 1990

Chromium(Ⅵ) compound, [$C_9H_7$NH]$_2Cr_2O_7$ has been prepared by the reaction of isoquinoline with chromium trioxide under the presence of water. [$C_9H_7$NH]$_2Cr_2O_7$ is nonhydroscopic and dissolved in water very well. Structure of [$C_9H_7$NH]$_2Cr_2O_7$ is identified by FTIR spectra and elemental analysis data. The ability of [$C_9H_7$NH]$_2Cr_2O_7$ for the oxidation of alcohols were examined in methylene chloride. [$C_9H_7$NH]$_2Cr_2O_7$ was found as efficient oxidizing agent for the conversion of allyl, primary and secondary alcohols to the corresponding aldehydes or ketones.