• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.1
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• pp.113-123
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• 2013

Clothes that retain and emanate body odor feel uncomfortable and unclean; subsequently, the adsorption, desorption and removal amounts of malodorous compounds from fabrics with different polarities were examined. 1-Octen-3-one, octanal and isovaleric acid, which are important malodor compounds from the body, were used as volatile organic compounds (VOC). Samples were prepared with unfinished and ${\beta}$-CD finished cotton, nylon and PET fabrics. The amounts of VOCs retained on the fabrics were measured using headspace GC-MS; in addition, the odor intensity of the samples were evaluated by 10 trained panelists. The amounts adsorbed were estimated by weight gain; however, moisture was found to have a larger effect on the increase in weight than VOCs. The polarity of the VOCs decreased in the order of isovaleric acid, octanal and 1-octen-3-one. Despite the exceptionally large amounts of octanal adsorbed on the nylon sample, the amounts of malodorous compounds adsorbed on fabrics increased with the decreasing VOC molecular weight. The unfinished PET sample adsorbed more VOCs than the unfinished-fabric samples. The odor intensity was mostly weaker in the ${\beta}$-CD finished fabrics than in the unfinished fabrics. The odor intensity of the ${\beta}$-CD finished fabrics was lower than unfinished fabrics. The amount of VOCs that remained on the soiled fabric samples after storing in air for 24 hrs decreased with the increasing VOC vapor pressure. Most VOCs were removed by washing; however, more VOCs were left on the ${\beta}$-CD finished fabrics than unfinished fabrics. The intensity of the odor from the unfinished PET and ${\beta}$-CD finished fabrics was stronger and weaker, respectively, than that of other fabrics, even when the same amounts of VOCs remained.

• Applied Chemistry for Engineering
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• v.30 no.5
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• pp.523-529
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• 2019

In this study, we investigated the pretreatment technologies of volatile organic compounds (VOCs) which is a problem as the semiconductor and display industry develops recently. The conventional concentrator used in the direct combustion system, is easily contaminated by the exhaust gas in the manufacturing process of the display, resulting in the low treatment efficiency of generated VOCs. Physical/Chemical analyses of the exhaust gas showed high boiling point and viscosity in addition to a large amount of molecular weight alcohols and oil components. In this study, we tried to treat degrading materials by using the heat exchanger in a pretreatment facility and some materials degrading the concentrator were condensed more than 90%. In addition, it was also confirmed that an auxiliary device of the grease filter could remove the redispersion polymer oil from the heat exchanger.

• Korean Journal of Plant Resources
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• v.35 no.4
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• pp.455-463
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• 2022

The effects of freeze-drying (FD), room-temperature drying (RD), and room-temperature drying after roasting (RDAR) on the volatile organic compounds (VOCs), sugar content, flavonoids, and antioxidant activity of Hallabong peel tea were tested. This experiment was conducted to collect a basic information for developing of peel tea. FD samples showed lower total soluble solids and VOCs than other drying treatments. RDAR samples showed a significant difference in VOCs and visual color of FD samples. The reduced VOCs in FD samples was caused by freeze drying treatment; identical VOCs composition of hallabong peel was detected from condensed ice of freeze-drying machine. Metabolomics analysis showed no difference among three drying treatments. In addition, antioxidant activity and total phenolic compounds were not significantly different from three different drying treatments. Thus, RD or RDAR is a suitable drying method for hallabong peel tea rather than FD method in terms of VOCs and economical reasons.

• Korean Chemical Engineering Research
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• v.54 no.2
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• pp.239-247
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• 2016

This study aims to examine absorption characteristics of toluene, isopropyl alcohol (IPA), ethyl acetate (EA), and ternary-compounds, all of which are widely used in industrial processes, by means of four types of commercial activated carbon substances. It turned out that among the three types of volatile organic compounds, the breakthrough point of activated carbon and that of IPA, whose affinity was the lowest, were the lowest, and then that of EA and that of toluene in the order. With the breakthrough point of IPA, which was the shortest, as the standard, changes in the breakthrough points of unary-compounds, binary-compounds, and ternary-compounds were examined. As a result, it turned out that the larger the number of elements, the lower the breakthrough point. This resulted from competitive adsorption, that is, substitution of substances with a low level of affinity with those with a high level of affinity. Hence, the adsorption of toluene-IPA-EA and ternary-compounds require a design of the activated carbon bed based on the breakthrough of IPA, and in the design of activated carbon beds in actual industries as well, a substance whose level of affinity is the lowest needs to be the standard.

• Korean Journal of Weed Science
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• v.31 no.2
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• pp.146-151
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• 2011

Essential oil was extracted from cones of metasequoia (Metasequoia glyptostroboides) by steam distillation, fragrance was determined by sensorial analysis and chemical compositions were analyzed by gas chromatography-mass spectrometry with solid-phase microextraction apparatus. Metasequia contained 0.40% of essential oil in the cone. Major impact fragrances of the essential oil were woody, coniferous and herbal, and minor impact fragrances were minty, spicy and oily. There were nine constituents in the essential oil : 8 hydrocarbons and 1 oxide. Constituents were limonene (66.18%), ${\delta}$-3-carene (11.11%), ${\beta}$-caryophyllene (6.66%), ${\beta}$-myrcene (5.92%), ${\beta}$-pinene (4.14%), caryophyllene oxide (2.39%), camphene (2.32%), ${\alpha}$-caryophyllene (0.85%), and tricyclene (0.43%). Herbal and minty frangrances could be due to limonene and ${\delta}$-3-carene, spicy frangrance to caryophyllene, woody and coniferous frangrances to ${\alpha}$-pinene and ${\beta}$-pinene, and oily fragrance to camphene.

• Microbiology and Biotechnology Letters
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• v.34 no.3
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• pp.244-249
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• 2006

In order to select the best strains to have the feasibility of Cheonghju brewing, 10 wild type yeast strains from 300 different types of Nuruk were investigated on their ethanol resistance, resistance to glucose and flocculation. The amounts of alcohol, organic acids, and volatile compounds, Brix, pH were also examined for the alcoholic beverages made with the 10 selected strains. Almost all strains showed alcohol production activities in the medium containing 18%(v/v) ethanol and 29%(w/v) glucose. The strains 90-2 showed a higher flocculation activity than other strains. Strains 54-3, 90-2 and 91-5 produced more alcohol than control strain (7.42%(w/w)) when fermented with wild type yeast strains. In addition, alcoholic beverages containing low acetic acid also showed low levels of total acidity. GC/MS analysis of the product showed 4 alcohols, 11 esters and 1 acid as volatile compounds. Selected strains were tentatively identified as Phichia sydowiorum (91-5), Zygosaccharomyces cidri (192-2 and 271-4), and as Saccharomyces cerevisiae (18-2, 54-3, 90-2, 91-2, 98-2, 99-5 and 272-7) by BIIOLOG method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.654-658
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• 1996

Organic acid content and volatile aroma components in Jehotang were investigated. Organic acids were detceted by HPLC and it is composed of formic acid(0.07%). lactic acid(0.22%) acetic acid (0.32%), and citric acid(3.17%), the last of which is one of the noteworthy features of Jehotang contributing greatly to its sour flavor and taste. Among the 39 volatile aroma components, whose peaks were identified by GC/MSD, and whose structures were analyzable, 17 kinds of hydrocarbon(30.81%) one kind of aldehyde(7.18%), 2 kinds of ketone(4.79%), 8 kinds of terpene(25.96%) a variety of acids (16%), 2 kinds of alcohol(5.42%), 2 kinds of phenol(2.76%) and 3 kinds of the others(7.68%) were found. The hydrocarbons, terpenes and acids occupied 70% of the aroma components, contributing to and also composing the particular flavor of Jehotang. Extracted pigments from the Jehotang showed maximum light absorbance in the wave length ranges of 200~400nm, showing a high degree of light adsorption of yellow to red color.

• Journal of the Korean Society of Tobacco Science
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• v.8 no.2
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• pp.51-66
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• 1986

Volatile aroma components, non-volatile organic acids in lamina and stems of flue-cured(NC 2326) and burley ( Burley 21) were analyzed by gas chromatography and mass spectrometry, respectively. Then compositional differences of these components between lamina and stems were discussed. The contents of volatile components were higher in flue-cured than in burley tobacco, and it was also higher in lamina then in stem. The major aroma components in lamina were neophytadiene , nicotine, solanone and benzyl alcohol but those in stems were palmitic acid, neophytadiene, nicotine, solanone and phenyl ethyl acetate. On the other hand, the contents of non-volatile organic acids were higher in burley than in flue-cured tobacco, and these values of burley tobacco were higher in lamina than in stem but flue-cured tobacco were higher in stem than in lamina. The major acids in all the above four tabacco samples were malic, citric, oxalic and linolenic acid.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2003.07a
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• pp.81-81
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• 2003

우리 민속전통주의 참나무 oak통을 이용한 저장주의 가능성을 규명하기 위하여 상법에 의하여 쌀로 제조한 증류주를 용량 10L의 수입 참나무(oak)통에서 실온 25로 5개월부터 9개월까지 숙성한 숙성주와 숙성하지 않은 증류주의 성분함량 변화를 측정하여 다음과 같은 결론을 얻었다. 1) 유기산은 검출되지 않았으며 다만 7개월 이상 숙성주에서 acetic acid 가 0.023 ∼ 0.033%로 미량 검출되었다. 2) 총 유리아미노산의 함량은 숙성 기간이 경과할수록 감소하였다. ) 휴젤유 함량을 측정한 결과 숙성 기간이 길수록 감소하였으며 휴젤유 중 가장 많은 성분은 isopropyl alcohol이었다. 4)휘발성 향기성분은 숙성기간이 경과함에 따라 이취를 생성할 수 있는 aldehyde나 ketone류가 감소하였고 신선한 과실향이나 꽃향기 등의 향기 성분인 ester류가 증가하여 숙성 5개월째에는 oak 숙성주로서 가장 독특한 향을 갖는다고 예측할 수 있었다. 5) Gas chromatography-olfactometry를 이용하여 각각의 시료들의 향기특성을 관능 평가하여 동정한 결과 전반적으로 green 및 herb note가 우세한 숙성기간 8개월 숙성주가 가장 우수한 것으로 판단되었다. 6) 전체적인 색상 비교 결과 기준값이 되는 oak 숙성을 하지 않은 증류주보다 숙성기간이 오래 경과된 숙성주일수록 점점 높아지는 경향을 보였다. 또한 UCS graph에서 보면 기준값 보다 숙성된 시료가 탁하다는 것을 나타냈고 색상 선에서는 기준시료보다 R(red)에 가까웠다. 숙성기간이 긴 발효주일수록 명도는 낮았다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.3
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• pp.242-247
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• 1988

To elucidate the relationship of the quality of aromatic tobaccos to their chemical constituents, certain chemical components and leaf quality by price were compared among cured leaves produced under different soil moisture levels during growing season. As the soil moisture increased, plant height and the length and width of largest leaf increased. days to flower was shortened and total chlorophyll and carotenoid content of green leaf decreased. As the soil moisture increased, leaf quality was deteriorated. The content of nicotine, pet. ether ext. and total nitrogen increased with slight increment of nonvolatile organic acids and higher fatty acids, but ash content and pH of cured leaves decreased under high soil moisture content. Volatile organic acids such as 3-methyl pentanoic acid, the main compounds contributing to the aroma of oriental tobacco, and most volatile neutrals decreased conspicuously under high soil moisture. The content of pet. ether ext., volatile organic acids, volatile neutrals, ash and pH of cured leaves were found to be the appropriate factors for the quality evaluation of aromatic leaves grown under under different soil moisture.