• Analytical Science and Technology
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• v.14 no.2
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• pp.180-190
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• 2001

Oder-active compounds are complex in a sample. These compounds are usually analyzed by GC or GC/MSD while such analytical measurement can quantify specific volatile organic compounds, it has limitations in identifying odor-active compounds. To resolve this problem, GC-Sniffing or GC-Olfactometry method has been attempted. In this study, GC/FID/Olfactometry system was developed. This system can simultaneously sniff and detect GC effluents by traditional GC combined with human olfactory system. The time gap between FID and ODP response was dependent on the kinds and concentrations of chemicals and panels, with more volatile, stronger and shorten breath cycle panel showing narrow time gap. Thus, clear relationship between FID and ODP should be considered to identify the odor-active compounds.

• Journal of Oriental Neuropsychiatry
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• v.13 no.1
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• pp.3-18
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• 2002

Hypertension excessively affects national health is the basic disease that causes death and disablement after the middle-aged. Therefore, The detection and control of hypertension is essential to health care. In general, It is known that the systolic blood pressure should be below 140mmHg, the diastolic blood pressure should be below 90mmHg. Presently, the treatment of hypertension is mostly taking anti-hypertension drug, diet and stability. but Taking anti-hypertension drug has such side effects as depression. and that, We were making a study of various treatments of hypertension. In a course of hypertension study, We applied aromatherapy to the control of hypertension. Aromatherapy is the practice of using of volate plant oils including essential oils, for psychological and physical well-being. Essential oils are drawn into the body by the sense smell not only does the aroma of the true plant stimulate the brain to the trigger a positive effect, but supply physical benefits also. In Europe and North America, The study and development of aromatherapy is lively in progress. In the control of hypertension, We applied Lavender, Majoram, Ylang-Ylang to forty-two hypertensive patients. After aromatherapy for controlling hypertension. We measured the changes of the systolic blood pressure & the diastolic blood pressure of patients by time. As the result of above study, We identified the significance of blood pressure down by aromatherapy.

• Microbiology and Biotechnology Letters
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• v.27 no.6
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• pp.491-499
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• 1999

A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12$^{\circ}C$. saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatography/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 II Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m$\times$0.32mm$\times$0.25${\mu}{\textrm}{m}$ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate, n-hexyl acetate, ethl caprylate, ethyl caprate, diethy succinate, ethyl hexadecanoate, 2-pheneethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different(p<0.05).

• Bulletin of the Korean Chemical Society
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• v.30 no.1
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• pp.35-42
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• 2009

Headspace micro solid phase extraction using mulberry paper bag (HS-MPB-$\mu$-SPE) has been developed and validated for the analysis of volatile flavor compounds from five spice by gas chromatography-mass spectrometry (GC/MS). HS-MPB-$\mu$-SPE was performed with adsorbent particles enclosed inside a mulberry paper bag. Four different kinds of adsorbents such as Tenax TA, Porapack Q, dimethylpolysiloxane and polyethylene glycol were tested. The extraction solvents compared were petroleum ether, methylene chloride, and chloroform. Better results were obtained when Tenax TA and petroleum ether were used. The limit of detection (LOD) and the limit of quantitation (LOQ) were in the range of 1.3 ng/mL and 4.3 ng/mL, respectively, for o-cymene as a model compound of monoterpene. Proposed method showed good reproducibility (3.3%, RSD) and good recoveries (94.0%). The HS-MPB- μ-SPE is very simple to use, inexpensive, rapid, requires small sample amounts and solvent consumption. Because the solvent for extraction is reduced to only a very small volume (0.6 mL), there is minimal waste or exposure to toxic organic solvent and no further concentration step. This method allows successful characterization of the headspace in contact with the five spice sample. Strong trans-anethole from star anise or fennel is a characteristic flavor of five spice powders. HS-MPB-$\mu$-SPE combined with GC/MS can be a promising technique for the broad spectrum measurement of volatile aroma compounds from solid spices.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1253-1253
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• 2001

The ability to accurately assess wine quality is important during the wine making process, particularly when allocating batches of wines to styles determined by consumer requirements. Grape payments are often determined by the quality category of the wine that is produced from them. Wine quality, in terms of sensory characteristics, is normally a subjective measure, performed by experienced winemakers, wine competition judges or winetasting panellists. By nature, such assessments can be biased by individual preferences and may be subject to day-to-day variation. Taste and aroma compounds are often present in concentrations below the detection limit of near infrared (NIR) spectroscopy but the more abundant organic compounds offer potential for objective quality grading by this technique. Samples were drawn from one of Australia's major wine shows and from BRL Hardy's post-vintage wine quality allocation tastings. The samples were scanned in transmission mode with a FOSS NIR Systems 6500, over the wavelength range 400-2500 ㎚. Data analysis was performed with the Vision chemometrics package. With samples from the allocation tastings, the best correlations between NIR spectra and tasting data were obtained with dry red wines. These calibrations used loadings in the wavelengths related to anthocyanins, ethanol and possibly tannins. Anthocyanins are a group of compounds responsible for colour in red wines - restricting the wavelengths to those relating to anthocyanins produced calibrations of similar accuracy to those using the full wavelength range. This was particularly marked with Merlot, a variety that tends to have relatively lower anthocyanin levels than Cabernet Sauvignon and Shiraz. For dry white wines, calibrations appeared to be more dependent on ethanol characteristics of the spectrum, implying that quality correlated with fruit maturity. The correlations between NIR spectra and sensory data obtained using the wine show samples were less significant in general. This may be related to the fact that within most classes in the show, the samples may span vintages, glowing areas and winemaking styles, even though they may be made from only one grape variety. For dry red wines, the best calibrations were obtained with a class of Pinot Noir - a variety that tends to be produced in limited areas in Australia and would represent the least matrix variation. Good correlations were obtained with a tawny port class - these wines are sweet, fortified wines, that are aged for long periods in wooden barrels. During the ageing process Maillard browning compounds are formed and the water is lost through the barrels in preference to ethanol, producing “concentrated” darkly coloured wines with high alcohol content. These calibrations indicated heaviest loadings in the water regions of the spectrum, suggesting that “concentration” of the wines was important, whilst the visible and alcohol regions of the spectrum also featured as important factors. NIR calibrations based on sensory scores will always be difficult to obtain due to variation between individual winetasters. Nevertheless, these results warrant further investigation and may provide valuable Insight into the main parameters affecting wine quality.

• Journal of the Korean Wood Science and Technology
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• v.42 no.4
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• pp.357-366
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• 2014

Based on fundamental properties and machining characteristics of Yellow poplar (Liriodendron tulipifera L.), it has well performance on machinability or workability, drying, and fine surface. Additionally, yellow poplar is light weight and has bright color with high performance of bending processing, so it could be used for furniture or artworks materials and wood-based panel materials. Recently, public attention has been focused on indoor air quality, and Ministry of environment drift more tight regulation on indoor air quality for an apartment house and public facility with the times. Construction materials has been assessed emission of volatile organic compounds (VOCs) and formaldehyde according to law (No.10789), so yellow poplar is also needed to assess these emission characteristics. Emission of VOC and aldehyde compounds from dry and green wood condition of yellow poplar were investigated with KS M 1998:2009. Based on results, more than 30 compounds were detected from yellow poplar, and lower NVOC (natural VOC) were emitted than AVOC (Anthropogenic VOC) and OVOC (other VOC). Formaldehyde emission was lower than $5{\mu}g/m^3$ and acetaldehyde, ketone, and propionaldehyde were detected from yellow poplar. From dry yellow poplar, m-Tolualdehyde ($33.6{\mu}g/m^3$) was additionally detected while no detection of propionaldehyde. After drying process, amount of ketone emission increased significantly. The unique smell of yellow poplar may not only come from emission of acetaldehyde and propionaldehyde.