• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.4
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• pp.2055-2061
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• 2013

Recently, an understanding of new sources of liquid hydrocarbons such as bio-ethanol is economically very important. Successful design of distillation columns in a separation process depend on the availability of accurate vapor-liquid equilibrium data. For the binary system of Ethanol/3-methyl-l-butanol mixture, isothermal Vapor-liquid equilibrium data were measured at temperature of 50, 55, 60, 65, 70, 75 and $80^{\circ}C$. An empirical relation to predict Vapor-liquid equilibrium data was obtained from the above measured data. The predicted values are compared with the measured ones to be in a good agreement within accuracy of ${\pm}0.0005$, ${\pm}0.0022$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.175-180
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• 1993

The methanol extracts of perilla leaves reduced the mutagenicities mediated by of aflatoxin B$_1$(AFB$_1$), 3-amino-l-methyl-5H-pyrido (4,3-b) indole (Trp-P-2) and Benzo(a)pyrene (B(a)p) in Salmonella typhimurium TA98 and TA100. The methanol extracts were more fractionated, and the fractions of hexane and butanol revealed the antimutagenic activities against AFB$_1$ and B(a)p. The production of malondialdehyde (MDA) was decreased when the methanol extracts of perilla leaves were added to the system. The significantly higher antioxidative activity was observed in the butanol fraction. 2-Propyl furan, ethanedioic acid, dibutyl ester, benzaldehyde, 2-methyl-2-ethyl-3-hydroxy-propanoic acid and octahydro-3a-methyl-2H-inden-2-one were identified tentatively as major compounds from the butanol fraction.

• 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 Society of Food Culture
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• v.17 no.5
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• pp.535-542
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• 2002

The volatile compounds of Myungtae (Alaska pollack) sikhae obtained by simultaneous steam distillation and extraction(SDE) apparatus were separated by gas chromatography(GC) and gas chromatography mass spectrometry(GC/MS). The totals of 155 volatile flavor components was identified in traditional Kyungsangdo Myungtae (Alaska pollack) sikhae, respectively. ${\alpha}$-Zingihirene(11.03%) (E)-di-2-propenyl disulfide(7.95%) ${\beta}$-cironellol(6.02%), methyl allyl disulfide(3.58%), cryptone(3.39%), camphene(3.23%), pentanol(3.21%), penadecanal(2.66%) and ${\beta}$-phellandrene(2.06%) were contained as the main compounds of Myungtae shikae. The fraction obtained from sikhae were tested for electron donating ability, angiotensin converting enzyme and xanthine oxidase inhibitory activity. There was no electron donating abilities$(SC_{50})$ of hexane and water fraction. On the other hand, the abilities of ethylacetate fraction and butanol fraction showed $310.64\;{\mu}g/mL,\;1096.49\;{\mu}g/mL$, respectively. Angiotensin converting enzyme inhibitory activities$(IC_{50})$ of ethylacetate fraction and butanol fraction were 1.623 mg/mL, 1.303 mg/mL, respectively. Xanthine oxidase inhibitory activities$(IC_{50})$ of ethylacetate fraction and butanol fraction were 3.591 mg/mL, 2.083 mg/mL, respectively.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.944-950
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• 2005

Volatile flavor components of Takjus mash prepared using Aspergillus kawachii nuruk were identified by GC and GC/MS. Twenty-two esters, 20 alcohols, 10 acids, 8 aldehydes, and 3 others were found in Takju mash. Thirty two components including 13 esters and 13 alcohols were detected at beginning of fermentation. Thirteen more components were detected after second day of fermentation, and 63 additional components after 12 days of fermentation. Twenty nine flavor components including 12 alcohols such as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, and benzeneethanol, 12 esters such as ethyl acetate, ethyl caprylate, and ethyl butyrate 3 aldehydes, and 2 acids were detected during fermentation. Major volatile components detected during fermentation included 3-methyl-1-butanol, ethyl caprylate, and benzeneethanol. Peak areas of 2-methyl-1-propanol, 1-hexanol, 2, 3-butanediol (D.L), 1-dodecanol, 2-phenylethyl acetate, ethyl acetate, and monoethyl butanoate were higher than those of other components depending upon fermentation period.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.345-352
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• 2001

The volatile compounds of traditional Kyungsando squid sikhe were identified by GC-MS. The amount of ${\alpha}-zingibirene$ among identified volatile compounds was 19.73 mg/kg. The major volatile compounds of sikhe were (Z)-Di-2-propenyl disulfide, ${\alpha}-curcumene$, methyl allyl disulfide, (E, E)-a-farnesene, pentanol, z-citral, 3-ethyl-1,2-dithi-5-ene-${\beta}-elemene$, ${\beta}-elemene$, acetic acid, and ${\beta}-phellandrene$. The volatile compounds of sikhe were compose of 49 including hydrocarbone groups, 15 aldehydes groups, 33 alcohol groups kinds, 11 ketone and ester groups. The fraction obtained from sikhe were tested for electron donating ability, angiotensin converting enzyme inhibitory activity and xanthine oxidase inhibitory activity. There were no electron donating abilities$(SC_{50})$ in hexane and water soluble fractions. On the other hand, the angiotensin converting enzyme abilities of ethylacetate and butanol soluble fractions were $310.64\;{\mu}g/mL$ and $1096.49\;{\mu}g/mL$, respectively. Angiotensin converting enzyme inhibitory activities$(IC_{50})$ of ethylacetate butanol soluble fractions were 1.623 mg/mL and 1.303 mg/mL, respectively. Xanthine oxidase inhibitory activities$(IC_{50})$ of ethylacetate fraction and butanol soluble fractions were 3.591 mg/mL and 2.083 mg/mL, respectively.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.563-570
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• 1997

Volatile flavor components in the mash of takjus prepared by using different nuruks such as Mucor racemosus nuruk, Rhizopus japonicus nuruk, Aspergillus oryzae nuruk, Aspergillus kawachii nuruk and nuruk (Korean-style bran koji), were identified by using GC and GC-MS. Twenty alcohols, 26 esters, 10 acids, 10 aldehydes and 6 others were found in the mash of takju after 16 days of fermentation. Takju by Aspergillus oryzae nuruk had the most various components of volatile flavor. Fifty-four flavor components including ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, 2,3-butadienol (D,L), benzeneethanol, acetic acid ethyl ester, succinic acid diethyl ester, butanoic acid monoethyl ester, acetic acid and benzene acetic acid 4-acetyloxy-3-methyl ethyl ester were usually detected in all the treatments. The relative peak area of volatile components was as follows: alcohol $(71.28{\sim}90.23%)$, ester $(0.66{\sim}9.05%)$, acid $(0.2{\sim}0.6%)$ and aldehyde $(0.02{\sim}0.09%)$. Specially, 1-pentanol and hexanoic acid ethyl ester were high in takju made of nuruk (Korean-style bran koji). 1-Hexanol, 1-dodecanol, acetic acid and 1,2-benzene-dicarboxylic acid diprophenyl ester were high in takju made of Mucor racemosus nuruk. 4-Acetyloxy, 3-methyl benzeneacetic acid phenyl ester, 2-methyl-1-propanol, 3-methyl-1-butanol, succinic acid diethylester, butanoic acid monoethyl ester and butanoic acid were higher content in takju by Rhizopus japonicus nuruk. Acetic acid ethyl ester, pentanoic acid and 3-methyl butanoic acid were high in takju that was made of Aspergillus oryzae nuruk. 1-Butanol was high in takju by Aspergillus kawachii nuruk.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.366-372
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• 2001

Volatile flavor components in the mash of Takjus prepared by using Aspergillus oryzae nuruk were identified by using Gas Chromatography and Gas Chromatography-Mass Spectrometry. Twenty-four esters, 21 alcohols, 10 acids, 9 aldehydes and 4 others were found in the mash of Takju. Thirty six components including 13 esters and 12 alcohols were detected in the beginning of fermentation. Twenty nine components were more detected after second day of fermentation and 68 components were detected after 12 days of fermentation. Thirty five flavor components including 12 alcohols such as ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol and benzeneethanol, 13 esters such as ethyl acetate, ethyl caprylate, ethyl butyrate and isoamyl acetate, 4 aldehydes and 6 acids were usually detected in the fermentation process. Ethanol was predominantly found in the range of $79.86{\sim}89.54%$ as a major component by using relative peak area. 3-Methyl-1-butanol, ethyl caprylate and benzeneethanol were some of the major volatile components through the fermentation respectively. Peak area of 2-methyl-1-propanol, 1-hexanol, 1-dodecanol, ethyl acetate, monoethyl butanoate, acetic acid and isobutylaldehyde among the same group were higher than other components depending upon fermentation time.

• Food Science and Preservation
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• v.17 no.1
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• pp.151-159
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• 2010

Changes in volatile organic compounds were investigated during storage after electron beam irradiation. Grapes were irradiated at 0.25, 0.5, 0.75, and 1.0 kGy and stored for 1 month at $4^{\circ}C$. Butanol, hexanal, [E]-2-hexenal, hexanol, and 3-methyl-butanol were the major volatile organic compounds of grapes. The types of volatiles in irradiated grapes were similar to those of non-irradiated samples but concentration differed among treatments. Some volatile compounds decreased during storage, whereas others, especially the esters, increased. Concentration of most volatile compounds were higher in pre-stored grapes than in post-stored fruit (thus, during the 30 days after irradiation by e-beam). Consequently, concentration of volatile organic compounds either increased or decreased after e-beam irradiation but these changes did not correlate with irradiation dose.

• Journal of Korean Society of Forest Science
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• v.88 no.4
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• pp.490-497
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• 1999

The objectives of this study were to identify aroma characteristics of Tricholoma matsutake(S. Ito et Imai) Sing. growing in different geograghic ranges in South Korea. Mushrooms were collected from 11 major sites which included four sites(Bonghwa, Uljin, Goryung and Chungdo) in Kyongbuk Province, three sites(Changnyung, Hadong and Hamyang) in Kyongnam Province, two sites(Yangyang and Inje) in Kangwon Province, one site(Goisan) in Choongbuk Province, and one site(Namwon) in Chonbuk Province. One of three mushrooms from each site were used for measurements of aromatic characteristics. Aromatic compounds were identified using a dynamic headspace trap method at $40^{\circ}C$ and GC-MSD(gas chromatograph-mass spectrometric detector) method. A total of 25 aromatic compounds were identified. Large variations in the composition and amount of aromatic compounds were noticed. Major aroma compound was 1-octen-3-ol, while methyl cinnamate known as the major aroma compound in matsutake was not detected at all. The total amount of aromatic compounds was highest in Bonghwa, and decreased in the order of Chungdo, Inje, Hamyang, Uljin, and Yangyang. Based on the total amount, kinds and amounts of individual aromatic compounds, the mushrooms from 11 major sites were grouped into following four types : 1) Bongwha Type : the total amount of aromatic compounds was highest, with major compound being 3-methyl 1-butanol. 2) Hamyang Type including Chungdo, Yangyang and Inje : 1-octen-3-of comprised 2/3 of total aromatic compounds, with second major being 3-methyl butanal. 3) Uljin Type : 1-octen-3-ol comprised 94% of total aromatic compounds, with other compounds being almost nothing. 4) Goisan Type including Goryung, Namwon, Changnyung, and Hadong : the total amount of aromatic compounds was lower than other three types.