• Food Science and Preservation
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• v.12 no.4
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• pp.372-378
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• 2005

Compare with volatile organic compounds from unirradiated and irradiated dried-red pepper that is representative spice of korea. Volatile compounds from unirradiated and irradiated dried-red pepper were extracted using simultaneous distillation-extraction(SDE) apparatus and analyzed by Gas chromatography/mass spectrometer (GC/MS). A total of 61 and 62 compounds were identified from unirradiated and irradiated dried red pepper at dose of 10 kGy. These compounds included alcohols, aldehydes, furans, hydrocarbons, ketones, N-containing compounds, terpenes and micellaneous compounds. Furfural, benzaldehyde, linalool, nerolidol, ${\alpha}$-curcumene, ${\alpha}$-zingibirene were detected as the major volatile compounds from dried-red pepper. Specially, 1,3-bis[1,1-dimethylethyl]-benzene was confirmed as a marker of irradiated dried-red pepper because is not detected in unirraiatied dried-red pepper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.513-518
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• 2005

Volatile compounds of $\gamma-irradiation$ leeks (Aillum tuberosum R.) were isolated by simultaneous steam distillation and extraction method (SDE) and analyzed by gas chromatography/mass spectrometry (GC/MS) along with the non-irradiated sample. Leeks were irradiated at dose of 20 kGy and non-irradiated samples were considered as control sample. 56 and 54 compounds were identified in non-irradiated and irradiated samples, respectively. These components included the functional groups; alcohols, aldehydes, esters, ketones, N- and S-containing compounds. S-containing compounds such as dimethyl trisulfide, methyl-(Z)-l-proenyl trisulfide, dimethyl disulfide, 3-ethyl-l,2-dithi-5-ene and methyl allyl disulfide were the major compounds. Methyl-(Z)-l-propenyl trisulfide, diallyl trisulfide, (E)-2-hexanal and 3-ethyl-l,2-dithi-5-ene were clearly decreased by the $\gamma-irradiation$, but dimethyl disulfide, diallyl sulfide, allyl methyl sulfide and pyridine were increased by the $\gamma-irradiation$.

• Journal of the Korean Society of Tobacco Science
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• v.3 no.1
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• pp.1-10
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• 1981

Volatile compounds in the headspace vapors of five aromatic tobacco varieties have been examined us ins the polymer adsorption method and high- resolution glass capillary gas chromatography. The gas chromatographic profiles thus obtained were compared, and the aroma composition was found to be characteristic of each tobacco sample with significant differences in the concentrations of major components.

• Journal of the Korean Chemical Society
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• v.25 no.5
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• pp.334-338
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• 1981

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.1
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• pp.87-96
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• 1988

Some climatic factors and quality-ralated chemical properties were compared among conventional late and early transplanting in Korea, and conventional growing in Greece where climate for tobacco growth and quality is quite different from Korea. Precipitations were lowest and sunshine hours were highest for greece planting. Rainfall was 40% or less and the number of sunshine hours was higher by 20% or more in early transplanting than in conventional late planting during the period from 30 days to 80 days after transplanting in Korea. The content of total nitrogen, nicotine, petroleum ether extracts of leaves were much higher in Greece planting than those in Korea planting. The content of volatile organic acids and volatile neutrals were highest with Greece culture, followed by early and late transplanting in Korea. The leaf quality evaluated by price showed the same trends. Ash content and pH level of leaves were considerably lower in early transplanting than late planting. Petroleum ether extracts, volatile organic acids and total nitrogen showed significant positive correlation coefficients with assigned grade price, while ash content showed significant negative correlation coefficients. Quality indices were deviced and applied for the Quality evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.917-920
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• 2004

The migration potential of volatile organic solvents widely employed in the printing process of food packaging was investigated by using a closed experimental system, which contained a food sample and a paper sheet spiked with the contaminant solvents. The studied organic compounds included toluene and p,m,o-xylene which are relatively highly volatile. Typical food samples of caramel, beef jerky and butter were selected based on their chemical composition and were assigned to the migration system at 10, 25 and 4$0^{\circ}C$. The equilibrated migration level was very high with almost complete transfer in the butter with high fat, while caramel of high carbohydrate content and beef jerky of high protein showed migration degree of 37∼56% and 37∼77%, respectively. Temperature did significantly influence the migration on beef jerky with higher level at higher temperature. There was no difference in the migration level among the solvents.

• Food Science and Preservation
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• v.19 no.2
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• pp.249-256
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• 2012

The changes in the volatile organic compounds in plum after its electron beam irradiation and storage were determined using the simultaneous distillation extraction method and gas chromatograph-mass spectrometry. There were 44, 46, 45, 47, and 38 volatile compounds in the 0-, 0.25-, 0.5-, 0.75-, and 1 kGy irradiated samples, respectively. Also, the volatile flavor components of the plum that was stored for 30 days were identified as 48, 40, 40, 39, and 40 components. The compositions of the volatile compounds of the control and irradiated samples showed a similarity after the storage. Especially, the more important volatile flavor of the plum was identified as hexanal of the C6compounds, (E)-2-hexenal and (Z)-3-hexenal. In particular, hexanal, (E)-2-hexenal, and (Z)-3-hexen-1-ol increased in all the doses, where as hexanol and (E)-2-hexen-1-ol decreased. Among the lactone compounds, ${\gamma}$-hexalactone, ${\gamma}$-octalactone, and ${\gamma}$-decalactone were identified during the storage period in the raw samples. Hexanonic acid and 2-hexenoic acid were not identified during the storage of the samples, and 2-methylprrole was detected only when the storage samples were irradiated at a dose higher than 0.5kGy. Therefore, it was shown that there was no effect on the variation of the volatile organic component suntil 1 kGy in the plum was irradiated with an electron beam.

• Food Science and Preservation
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• v.16 no.6
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• pp.929-937
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• 2009

We identified volatile organic compounds in Korean Allium species. Volatile organic components in three Korean Allium species, dried garlic, dried onion, and dried Welsh onion, were extracted using a simultaneous distillation and extraction (SDE) method and identified by GC/MS analysis. The numbers of volatile compounds were 48, 32, and 33 in the three species, respectively. In dried onion, the major compounds were dipropyl trisulfide, methyl propyl trisulfide, and propanethiol. (Z), (E)-propenyl propyl trisulfide, methyl propyl trisulfide, and dipropyl trisulfide were detected at high levels in Welsh onion. In dried garlic, presence of the allyl group identified characteristic volatile organosulfur compounds including diallyl disulfide and diallyl trisulfide. Qualitative and quantitative analysis of volatile compounds in three Korean Allium species showed that sulfur-containing compounds were dominant, and allyl groups derived from (+)-S-(2-propenyl)-L-cysteine sulfoxide (ALLYL CSO, alliin) were more abundant in dried garlic, than in other materials.

• Proceedings of the Korean Institute of Industrial Safety Conference
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• 2000.06a
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• pp.130-135
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• 2000

유기용제는 상온, 상압 하에서 휘발성이 있는 액체로서 다른 성분을 녹이는 성질이 있으며, 사용목적에 따라 단일 용제가 사용되나 대부분은 2종이상의 혼합용제 형태로 도장, 인쇄, 접착, 세정작업등 제조업뿐만 아니라 건설, 운수, 서비스업에 이르기까지 광범위하게 사용됨으로써 이를 사용하는 근로자에게 건강장애를 일으키기 쉽다. 사업장에서 사용되는 용제의 77%가 혼합용제이고 특히 도료에서의 혼합유기용제 사용비율은 93%, 신나 85%, 잉크 73%, 접착제 67%이며 세정제에는 단일 용제가 많이 사용되는 것으로 보고 되고있다. 유기용제 사용에 의한 건강장애를 예방하기 위해서는 유기용제의 사용실태 파악과 정확한 작업환경측정 및 평가를 통한 작업환경관리가 매우 중요하다고 생각 할 수 있다. (중략)

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.1-10
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• 2003

All optional ingredient, Jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation. Free sugar, free amino acid, non-volatile organic acid and volatile compounds were determined during fermentation at 10$^{\circ}C$ for 45 days. Free sugar content was slightly higher in 0.5%-Jasoja-treated samples than that of control. The contents of free amino acids in control Dongchimi (without jasoja) increased slowly during fermentation while those in 0.5 %-treated samples began to decrease after reaching their maximum value on the day 11 when Dongchimi became most acceptable. There were 6 non-volatile organic acids, such as lactic, fumaric, succinic, malic, tartaric, and citric acid. Among these, only lactic and succinic acid increased consistently with fermentation while others decreased. Volatile components in Dongchimi were mostly identified as sulfur-containing compounds by gas chromatography. Their numbers and % peak areas in the gas chromatogram decreased slightly with the increase in organic acids and alcohols during fermentation period. On the other hand, Dongchimi prepared with Jasoja maintained its contents of total acids as well as the level of sulfur-containing compounds.