• Proceedings of the Korea Air Pollution Research Association Conference
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• 2000.04a
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• pp.315-316
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• 2000

유해한 작업 환경지역, 공장밀집 지역 또는 주변 주거 지역의 대기에서 발생하는 악취성분 및 휘발성유기화합물은 환경규제 물질로 분류되고 국내적으로도 이들의 검출 및 정확한 정량적 분석을 위한 연구가 활발하게 진행되고 있다. 일반적으로 이들 성분들은 대기중에 미량으로 존재하기 때문에 흡착관 및 canister등에 의한 시료의 포집을 행하고 이들 분석시료를 실험실에서 저온농축과정을 거쳐 GC/FID 혹은 GC/MS등을 사용하여 정량분석을 실시한다. (중략)

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.593-599
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• 2007

In this study, we examined the volatile flavor components in the mashes of takju prepared using different yeasts such as Saccharomyces coreanus, S. ellipsoideus, S. carlsbergensis, S. cerevisiae (Baker's yeast), and S, rouxii by GC and GC-MS. Fourteen alcohols, 13 esters, 5 acids, 3 aldehydes, 7 amines, and 2 other compounds were identified in the mash after 6 days of fermentation. On day 6, the takju fermented by S. coreanus had the greatest variety of volatile flavor components. Fifteen flavor components, including ethanol, isobutyl alcohol, isoamyl alcohol, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzeneethanol, ethyl lactate, acetic acid, acetaldehyde, and 1,3-cyclohexane diamine, were typically detected in all the treatments. The relative peak areas of the volatile components were as follows: alcohols (96.758-99.387%), esters (0.081-0.968%), acids (0.040-0.640%), aldehydes (0.266-0.959%), and amines (0.011-0.047%). In particular, 1-propanol, isobutyl alcohol, 3-methyl-1-butanol, 2,3-butanediol, trimethyl benzylalcohol, heptene-2,4-diol, ethyl lactate, diethyl succinate, ethyl nonanoate, methyl hexadecanoate, linoleic acid, hexadecanoic acid, and acetaldehyde were hish in the takju made by S. coreanus. Also, ethyl stearate was high in the takju made by S. carlsbergensis, and hexanoic acid was high in the takju made by S. cerevisiae. Finally, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzene ethanol, ethyl octadecanoate, acetic acid, pentanal, and 1,3-cyclohexane diamine were high in the takju made by S. rouxii.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.822-832
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• 2017

This study analyzed contents of organic acids, free sugars, and volatile flavor compounds by type of Jerusalem artichoke (Helianthus tuberosus L.). Organic acids in dried Jerusalem artichoke were mainly composed of malic acid, citric acid, and succinic acid. Sucrose, fructose, and glucose were the major sugar components of dried Jerusalem artichoke. Free sugars were more abundant in the white colored sample than in the purple colored sample. In contrast, purple colored sample contained more organic acids than the white colored one. Volatile compounds in Jerusalem artichoke were investigated using the solid-phase micro-extraction method of gas chromatography/mass spectrometry. A total of 117 volatile compounds were identified in Jerusalem artichoke, and chemical classification was as follows: 5 acids, 13 alcohols, 19 aldehydes, 12 hydrocarbons, 15 ketones, 8 miscellaneous, 27 pyrazines, and 18 terpenes in all samples. Terpene was the most abundant in Jerusalem artichoke, and ${\beta}$-bisabolene was the main component in terpenes. The second most common compound was aldehyde, and hexanal was the highest. Pyrazines were the most abundant in the roasted samples, and 2,5-dimethyl-3-ethylpyrazine was present at the highest level, followed by 2,5-dimethylpyrazine. Compared with purple samples, main compounds contained in white samples were aldehydes and hydrocarbons, whereas the major compounds in purple samples were terpenes and alcohols.

• Food Science and Preservation
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• v.6 no.2
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• pp.206-215
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• 1999

Volatile flavor components in five varieties, Bekdo, Chundo, Yumung, Daegubo and Hwangdo, of peach (Prunus persica L.) were extracted by SDE (Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 83, 85, 70, 74 and 66 components in Bekdo, Chundo, Yumung, Daegubo and Hwangdo, respectively. Aroma patterns (29 alcohols, 27 ketones, 18 aldehydes, 9 esters, 5 ethers, 3 acids, 6 terpene and derivatives, and 26 miscellaneous) were identified and quantified in five cultivars. Ethyl acetate, hexanal, o-xylene, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, benzaldehyde, r-decalactone and r-dodecalactone were the main components in each samples, though there were several differences in composition of volatile components. Beside C$\_$6/ compounds, a series of saturated and unsaturated r- and $\delta$-lactones ranging from chain length C$\_$6/ to C$\_$l2/, with concentration maxima for r-decalactone and r-dodecalactone, were a major class of constituents. Lactones and peroxidation products of unsaturated fatty acid (i.e. C$\_$6/ aldehydes and alcohols) were major constituents of the extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1016-1027
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• 2015

This study collected 120 figs, classified them into six degrees of maturity according to hardness values, and analyzed contents of organic acids and free sugars. Volatile compounds in figs were investigated using the solid-phase microextraction method of gas chromatography/mass spectrometry. For measurement of texture, elasticity increased up to stage 4 and decreased again. Cohesiveness and brittleness increased with maturation. Organic acids in figs were mainly composed of citric acid, malic acid, and tartaric acid in the final stage. Fructose and glucose were the major sugar components of figs. Fructose content decreased from stage 1 to stage 4 and then increased significantly. One hundred and nineteen volatile compounds were identified in figs, and classes were 14 acids, 15 alcohols, 23 aldehydes, 10 esters, 33 hydrocarbons, 11 ketones, four aromatics, six miscellaneous, and five terpenes. The dominant volatile components in figs were hexadecanoic acid, hexane, dodecanal, DL-limonene, 2-hexanal, nonanal, and 6-methyl-5-hepten-2-one.

• Journal of the Korean Society of Tobacco Science
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• v.2 no.2
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• pp.1-7
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• 1980

Less-volatile organic components in leaves from aromatic tobaccos of different varieties, both Oriental and Korean types were isolated and concentrated using a simple apparatus with fewer manipulations. Each less-volatile concentrate was then subjected to spectrophotometric recording in the visible range, to thin-layer chromatographic group separation, and high-performance liquid chromatographic profile analysis. The methods allow detection of significant quantitative differences in visible absorption spectra, TLC patterns, and high resolution HPLC profiles among varieties.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.503-508
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• 2009

The principal objective of this study was to evaluate the physicochemical properties and volatile compound contents of Moju acquired from 12 restaurants in Jeonju. The alcohol contents were lower than 2.1%, and the pH values ranged from 3.85 to 4.38. Total acidity, $^{\circ}Bx$, and UV absorbance values differed among the samples according to the type of side materials added. Reducing sugar contents were found to be substantially superior to other commercial takju variants. Malic and lactic acid contents were higher than the contents of other organic acids, and the free sugar contents were as follows: maltose>glucose>fructose. Overall, the high b (yellowness) and cP values were attributable to the turbid yellow and heavy condition of the samples. The volatile compound contents of Moju were analyzed via GC and GC/MSD. 30 components were identified, including 3 alcohols, 12 esters, 7 hydrocarbons, and 4 aldehydes. Among the alcohol compounds, benzeneethanol levels were higher than the levels of isoamyl alcohol. Ethyl caprate, ethyl palmitate, and ethyl linoleate, which were fundamentally attributable to origin liquor, were highest among the 12 esters. (E)-cinnamaldehyde, which was the most abundant among 7 hydrocarbons, and (E)-cinnamyl acetate contents were attributed to the presence of cinnamon, a common supplement in the processing of Moju.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.2
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• pp.204-210
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• 1989

Normally cultured, harvested and yellowed leaves of aromatic tobacco variety. KA 101 were sun-cured under conventional polyethylene film house, air-cured in burley curing barn, and bulk-cured at three temperatures of 40$^{\circ}C$, 50$^{\circ}C$ and 60$^{\circ}C$. respectively, to investigate the effects of curing conditions on quality and chemical properties of leaf tobacco. Air-cured leaves had the poorest quality by price with little difference between that of sun-cured and three bulk-cured ones. Air-cured leaves were higher in ammonia nitrogen, protein nitrogen, total nitrogen, ash content and pH, but lower in sugar content when it compared with those of sun-cured and three bulk-cured ones. The curing variables tested did not affect the content of pet. ether ext. and volatile organic acids. The content of pet. ether ext., volatile organic acids, and most of volatile neutrals tended to decrease or not to change as the bulk-curing temperature increased. A quality index, (volatile organic acids, mg/l00g+％ pet. ether ext.) / ％(ash+pH) x 10, was found to be most accurate and easy to apply for the quality evaluation of aromatic tobaccos.

• Journal of Environmental Science International
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• v.7 no.5
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• pp.615-622
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• 1998

The volatile organic compounds(VOCs) emitted from raw garlic and Kimchee were analyzed with thermal desorption or purge ＆ trap/gas chromatography/mass selective detection method. Very offensive compounds such as methyl allyl sulfide, dimethyl sulfide, dimethyl disulfide, diallyl sulfide, methyl allyl disulfide, diallyl disulfide and dimethyl trisulfide were detected, and among them, dimethyl disulfide and dimethyl trisulfide were confirmed to be generated during the precocity of Kimchee or emitted from the stuff of Kimchee other than the garlic. Malodorous compounds emitted from the garlic or Kimchee were detected in the breath of a Korean and the refregirator keeping Kimchee. It was confirmed that the disufides emitted from the garlic or Kimchee were major components of offensive odor in the alveolar air and the refregirator. It was clarfied that heat process is very effective to reduce odorous VOCs in garlic or Kimchee.

• Journal of Animal Environmental Science
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• v.11 no.1
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• pp.17-24
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• 2005

Aerobic sequencing batch reactor (SBR) was used to treat screened dairy wastewaters. The study examined the production of volatile organic compounds (VOCs) and volatile fatty acids (VFAs) in the aerobic SBR and raw manure effluent storage over 35 days. The reduction of total VFAs in the aerobic SBR was over $59\%$ removal than that of the raw manure. Acetic acid production in the aerobic SBR and the raw manure effluent storage were kept 138 and 286 mg/L. The propionic acid in the aerobic SBR was 1.9 mg/L, while the raw manure effluent storage was 68 mg/L, respectively. The concentrations of VOCs in the aerobic SBR reactor and effluent fill down remarkably than the raw manure storage. The results confirmed that the aerobic biological treatment is an essential requirement for minimizing odor problems.