• Korean Journal of Microbiology
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• v.43 no.4
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• pp.273-278
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• 2007

As a model compound of PAHs (polycyclic aromatic hydrocarbons) phenanthrene has been regarded as a toxic material, mutagen and carcinogen in various animals. Biodegradation conditions of phenanthrene such as pH, temperature, shaking speed, stabilizer and cofactor of degrading enzymes were investigated with Trametes versicolor and its transformant T. versicolor MrP1 in YMG medium, minimal medium and soil microcosm. T. versicolor MrP1 can overexpress mrp gene encoding Mn-repressed peroxidase that is involved in fungal degradation. Biodegradations of phenanthrene by T. versicolor and T. versicolor MrP1 were optimally performed in conditions of weak-acid (pH 6.0), $30^{\circ}C$, shaken culture and medium containing 5 mM veratryl alcohol or tryptophan. In these optimal conditions, biodegradation of phenanthrene by T. versicolor MrP1 is 31% higher than that of wild type strain in a minimal medium for 20 days. Biodegradation of phenanthrene by T. versicolor MrP1 was also higher than that of wild type in soil microcosm. T. versicolor MrP1 can be a excellent candidate for the bioremediation of PAHs contaminated environments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.116-122
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• 2012

Volatile flavor compounds derived from four black garlic extracts purchased in a local market were analyzed for the purpose of quality assessment. A total of 68 compounds was detected in samples using solid phase microextraction (SPME)/GC/MSD, and they were mainly sulfur-containing compounds, including three unknown compounds (21), aldehydes (10), furans (7), alcohols (6), aromatic compounds (7), ketones (4), acids (4), nitrogen-containing compounds (3), esters (2), and miscellaneous compounds (4). 2,6-Dimethyl-4-heptanone having a fruity-sweet odor was the most abundant in all of the samples. Six sulfur-containing compounds including allyl sulfide, 4-methyl-1,2,4-thiazole, 1,3,5-trithiane, unknown I (RI 1564), unknown II (RI 1565), and unknown III (RI 1613) were detected in all of the samples and appeared to contribute to the garlic-like odor. Particularly, three aldehydes (3-methylbutanal, benzaldehyde, phenylacetaldehyde), four furans (furfural, 2-acetylfuran, 5-methyl-2-furfural, furfural alcohol), and others (2,6-dimethylpyrazine, acetic acid) formed through a Maillard reaction during garlic aging were detected in all of the samples, and they contributed to the characteristic burnt, sweet, and sour flavors of black garlic extracts.

• Korean Journal of Medicinal Crop Science
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• v.10 no.2
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• pp.120-125
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• 2002

This study was carried out to find the possibility of use of Solid Phase Microextraction (SPME) for extracting the volatile aroma compounds in the five aromatic plants (Agastache rugosa O. Kuntze, Mentha arvensis Linne, Thymus quinquecostatus Celakovsky, Elsholtzia splendens Nakai, Schizonepta tenuifolia Briquet) belongs to the Labiatae. In the result of the analysis, the volatile aroma compounds were mainly composed monoterpene alcohol (linanol, menthol, ${\alpha}-terpineol$, borneol), monoterpene ketone (limonene, menthone) and sesquiterpene (trans-caryophyllene,${\delta}-cadinene)$. The volatile aroma compounds of Agastache rugosa O. Kuntze and Mentha arvensis Linne were extracted by SPME more identified than the SDE. However, Schizonepta tenuifolia Briquet more identified by the SDE and in Elsholtzia splendens Nakai similar to the SDE. Especially, the SPME showed the sesquiterpene contents was more than the SDE. The major volatile aroma compounds were difference but the composition of those between the SPME and the SDE showed no difference. Within the results, the SPME showed the most convenient and a rapid extraction method to analysis of the volatile aroma compounds.

• Journal of Life Science
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• v.15 no.4 s.71
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• pp.548-552
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• 2005

Volatile fragrance components in 5 kinds of Korean native Lilium were investigated and compared. The volatile components were extracted by SDE (simultaneous steam distillation and extraction) and identified by CC and GC-MS. As a result of the analysis of volatile aromatic ingredient of L. leichtlinii var. tigrinum Nickels., L. concolor var. parthneion Bak., L. tsingtauense Gilg., L. hansonii Leichtl., and L. amabile Palibin., using frozen materials, 60 kinds of volatile compound were identified, which were 28 aldehydes, 9 ketones, 8 alcohols, 5 esters, 5 acids, 3 furans and 2 others. The GC patterns of the aroma components of all samples resembled but the peak areas were different according to species, though all of them are Korean native Liliums.

• Korean Journal of Materials Research
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• v.7 no.11
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• pp.957-963
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• 1997

PVC 핏치를 산소분위기에서 안정화시킬 때 발생되는 화학반응 기구를 열중량 분석 및 FT-IR을 이용하여 규명하였다. PVC 핏치를 안정화시킬 \ulcorner 초기에 가속화현상이 이러나서 핏치내에 반응성이 강한 메칠기(-CH/ sub 3/)나 메칠렌기(-CH$_{2}$-)등이 산소와 반응하여 카보닐기(C=O)를 생성하면서 급격한 무게증가 현상이 발생하였다. 이때의 생성물들은 알데히드(aldehyde), 케톤(ketone), 알코올(alcohol)이며, 물 (H$_{2}$O)이 부산물로 발생된다. 이 가속화 현상에 의해 핏치내의 메칠기와 메칠렌기는 안정화 초기단계에서 대부분 산화되어 없어졌다. 안정화시간이 길어짐에 따라 생성된 알데히드나 일차 알코올의 산화가 발생하여 카르복실산(carboxylic acid)을 생성하고, 에테르 결합도 생성되었다. 이때에도 무게증가 현상이 발생하지만, 초기의 급격한 무게증가와는 달리 그 증가속도가 느리고, 시간이 경과함에 따라 증가속도는 더욱 느려졌다. 그리고, 안정화온도가 높고 안정화시간이 긴경우에는,카르복실산들의 탈수반응으로 인한 방향족 무수화물(aromatic anhydride)이 생성되었다. 29$0^{\circ}C$에서 24시간 안정화시킨 경우, 무게감소가 발생했는데, 이것은 카르복실산의 탈카르복실화(decarboxylation)반응에 의해 CO$_{2}$가 발생되었기 때문이다. 그리고, 안정화 온도가 높을수록 안정화에 무게증가의 최대값과 방향족 무수화물이 발생되는 무게증가 값이 작아지고, 안정화 초기단계에서 나타나는 가속화 현상의 구간도 짧아졌다.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.51-55
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• 2015

Four varieties of the Korean sweet potato, Yeonmi, Jeungmi, Shincheonmi, and Shinyeulmi, were chosen to prepare the distilled koguma-soju (sweet potato-soju). The relationship between the flavor of the koguma-soju and the content of monoterpene alcohols (MTAs) was studied. The MTAs investigated here were linalool, nerol, geraniol, citronellol, and ${\alpha}$-terpineol. The ranges of MTA concentrations in the koguma-soju made from the four sweet potato varieties were $14.0-16.6{\mu}g/L$ for nerol, $24.8-34.7{\mu}g/L$ for linalool, $32.8-38.5{\mu}g/L$ for geraniol, $37.8-54.2{\mu}g/L$ for citronellol, and $76.6-94.7{\mu}g/L$ for ${\alpha}$-terpineol. Geraniol, nerol, and linalool were found in lower concentrations, while ${\alpha}$-terpineol was present in a higher concentration compared to their average content in the imo-shochu, a distilled Japanese sweet potato-soju. The concentrations of citronellol in the koguma-soju and imo-shochu were similar. The flavor evaluation tests revealed that the koguma-soju produced from the Yeonmi variety had a leafy vegetable or a grass-like, sharp flavor, whereas the Jeungmi-soju was characterized by a fruity or a sulfur-like sharp taste. Floral, vanilla-like, and mild flavors were predominant in the Shincheonmi-soju, while the Shinyeulmi-soju had either a fruity, citrus-like flavor or a rubber-like, rough taste. This study demonstrates that koguma-soju made from different sweet potato varieties have unique characteristic flavors.

• Applied Chemistry for Engineering
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• v.8 no.5
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• pp.853-859
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• 1997

For asymmetric polyetherimide membranes having a dense layer gradient structure on the skin layer, the morphology change and pervaporation behaviors of water/isopropanol mixture through chemical modification of dense skin layer were investigated. The extent of the density was controlled by the evaporation, time, and when the evaporation time was increased from 0 min to 4 min, the permeation flux was decreased, the separation factor was increased. Also, the pervaporation behaviors of the polyetherimide membranes modified with sodium hydroxide solution, as the modification time of dense skin layer increased, the selectivity increased, and the permeation flux decreased. The morphology change identified by SEM shows that the density of dense skin layer tends to increase with increasing modification time, this result is consistent with above observations.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.668-673
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• 2015

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.5
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• pp.720-727
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• 2017

Objective: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results: A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, ${\gamma}-terpinen$, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion: The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.953-957
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• 2002

Volatile compounds from shrimp whole body (SWB) and shrimp shell waste (SSW) were isolated, and identified by the combination of SDE (simultaneous steam distillation and solvent extraction), GC (gas chromatography, HP-5890 plus)and MSD (mass selective detecter) or olfactometry. The peak numbers isolated from SWB and SSW were 20 and 46, respectively. The amounts of the volatile compounds isolated from SSW were higher than those of SWB. SWB produced more low-boiling compounds below 7$0^{\circ}C$ and SSW did more high boiling compounds over 10$0^{\circ}C$. The volatile compounds identified from SSW were 9 pyrazines,5 acids,4 aldehydes, and 4 alcohols. These volatile compounds were evaluated by aroma extraction dilution analysis and gas chromatography olfactometry (GCO). Some compounds which were not detected by GC-FID and GC-MSD were found to be a strong shrimp flavor of log$_3$ FD 3 value by GCO. Strong shrimp odors were detected in low temperature while nutty aromatic odors and unpleasant oily smells were found in high temperature.