• Journal of Conservation Science
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• v.24
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• pp.75-83
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• 2008

In order to assess antifungal activity of a wooden storage box, which was made of Paulownia tomentosa and used for keeping ancient documents, antifungal activity of volatile organic compounds emitted from the box was investigated along with qualitative analysis on major substances of the compounds. After collecting floating microorganisms inside air tester, the fungal activity was assessed by counting the number of colonies growing on TSA media. Compared to the control which collected 85 colonies from outdoor, 72 colonies were observed showing reduction rate of 14.82%. Through GC/MS and TDS system analysis, limonene was detected from the volatile organic compounds as characteristic features. When the fungal activity was assessed through fumigation by adding natural biocide BI and BII containing eugenol and anethole as major substances, both biocides showed a strong fungal activity with respectively 92.6%(inside the box) and 99.9%(outdoor) of reduction rate. Although these results didn't clarify antifungal activity of the volatile organic compounds emitted from the Paulownia-wood storage box and their functional components, it was at least confirmed that there is application possibility of natural biocide to use for preservation of ancient documents with increased efficiency in controlling pests of wooden storage boxes.

• Food Science and Preservation
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• v.19 no.6
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• pp.925-932
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• 2012

This study was performed to improve quality of traditional Yakju and compares quality of Yakju according to different rice cultivars. The pHs of Ilmi Yakju and Hanarum Yakju showed 4.14 and 4.07, respectively and the other Yakju's pHs were ranged from 3.92 to 3.98. The content of total acid of Yakju using Indica rice imported from Thailand was the highest among the samples. The major components of free sugar was glucose and the highest content of total free sugars was found in Indica Yakju. The content of reducing sugars in Yakju using Indica rice was the higher than other samples. The ethanol content of Hanarum Yakju showed higher than those Yakju's and the lowest ethanol content found for the indica Yakju. The volatile compounds from the rice Yakju were identified by GC-MS. Twenty-one volatile compounds were found in rice Yakju. And the major volatile compounds were ethanol, acetic acid, 1-methyl-1-propanol, 2-methyl-butane, 3-methyl-1-butanol, iso-amylalcohol and 1-hexanol from Yakju. As the result of sensory test, higher scores for smell and color were found for the Yakju used Hanarum Yakju. The highest score sweat and acid were found for the Anda rice Yakju in sensory test. The result of sensory evaluation indicated that Hanarum Yakju and Anda Yakju were better than the other samples, and the value of bitterness was no significant in this test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.39-44
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• 2002

To obtain the repression of off-odor and the improvement of food quality in b1ack bean chungkugjang (BBC), some baste components of BBC added with kiwi (BBCK) or radish (BBCR) and fermented at 42$^{\circ}C$ for 3 days were investigated. Although contents of free amino acids in BBC were lower than those of soybean chung-kugjang (SC), they increased by adding kiwi and radish homogenate to black bean, indication that two materials were effective to the enzymatic digestibility of soy protein during fermentation. Among organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (44.28~54.24%), oleic acid (18.18~22.10%) and palmitic acid(9.93~15.51%). There was no significant difference in compositions of organic acids and fatty acids of chungkugjangs. Majar volatile compounds of BBC were 2.5-dimethyl parazine and trimethyl pyrazine. Contents of alkyl pyrazines that of contribute the characteristic aroma and flayer of BBCK and BBCR decreased as compared with those of SC, respectively. Uracil and UMP were major nucleic acid-related compounds in all four types chungkugjangs. Contents of the other nucleic acid-related compounds showed a similar trend in all chungkugjangs. In sensory evaluation, kiwi and radish were effective to repression of off-odor from chungkugjang. Sweet taste of stew of black bean chungkugjang was strong as compared with that of soybean chungkugjang, indicating that palatability of BBCK or BBCR was good.

• Economic and Environmental Geology
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• v.32 no.3
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• pp.217-225
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• 1999

Nine cauldrons have been recognized in the PVD (Pusan- Taegu Volcano-tectonic Depression) zone covering an area of nearly 7,000 $km^{2}$. They form characteristic landscape features with various mountains in the southeastern Kyongsang basin. Economically important ore deposits are also developed either in the ring fracture zone or the central pluton within the resurgent cauldrons or in the marginal area of the PVD, suggesting that these cauldrons played a major role in the distribution of ore deposits in the southeastern Kyongsang basin. Furthermore, the cauldron subsidences were more frequent with the more felsic volcano-plutonic complex, possibly indicating that the amounts of water and volatile components also acted as a controlling factor to cause the caldera subsidence and to concentrate the ore-forming elements in economic concentrations. The review of the relationship and variations of ore mineralization and cauldron subsidence is rather sketchy, but it provides a skeleton to carry out more detailed and quantitative studies related to temporal and spatial relationships between each cauldron subsidence accompanying its own ore mineralization. In the southeastern Kyongsang basin, additional calderas and associated ore deposits undoubtedly can be discovered through future detailed studies. The concept that cauldron subsidence are an important control for the formation of ore deposits will appear to be vindicated.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.5
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• pp.228-232
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• 1989

Katsuobushi has widely been used from olden times to prepare soup stock. This study was carried out to prepare stock of powdered Katsuobushi, and to examine the extractive conditions and the contribution of principal taste compounds to its characteristic taste. The extractive condition of powdered Katsuobushi in preparing stock was the most appropriate at $100^{\circ}C$ for 1 minute boiling water-steeping method in flavor, clearance of stock. From the chemical analysis and omission test, the principal taste-active components in $4\%$ solution powdered Katsuobushi under this extractive condition were nucleotides 93.6mg/100ml, free amino acids and imidazole dipeptides 41.3mg/100ml, and non-volatile organic acids 39.3mg/100l1 in order. IMP, inosine, AMP, histidine, anserine, taurine, carnosine and lactic acid were predominant among the detected compounds.

• KSBB Journal
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• v.31 no.3
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• pp.171-177
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• 2016

The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

• Journal of Microbiology and Biotechnology
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• v.32 no.3
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• pp.307-316
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• 2022

Yeasts play an important role in spontaneous fermentation of traditional alcoholic beverages. Our previous study revealed that a mixed-consortia of both Saccharomyces and non-Saccharomyces yeasts were responsible for fermentation of khadi, a popular, non-standardized traditional beverage with an immense potential for commercialization in Botswana. Functional characterization of isolated fermenting yeasts from mixed consortia is an indispensable step towards the selection of potential starter cultures for commercialization of khadi. In this study, we report the characterization of 13 khadi isolates for the presence of brewing-relevant phenotypes such as their fermentative capacity, ability to utilize a range of carbon sources and their ability to withstand brewing-associated stresses, as a principal step towards selection of starter cultures. Khadi isolates such as Saccharomyces cerevisiae, Saccharomycodes ludwigii and Candida ethanolica showed good brewing credentials but Lachancea fermentati emerged as the isolate with the best brewing attributes with a potential as a starter culture. However, we were then prompted to investigate the potential of L. fermentati to influence the fruity aromatic flavor, characteristic of khadi. The aroma components of 18 khadi samples were extracted using headspace solid phase micro-extraction (HS-SPME) and identified using a GC-MS. We detected esters as the majority of volatile compounds in khadi, typical of the aromatic signature of both khadi and L. fermentati associated fermentations. This work shows that L. fermentati has potential for commercial production of khadi.

• 한국해양학회지
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• v.28 no.3
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• pp.229-240
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• 1993

This study investigated the behaviour of sulfur species after the early diegenetic reduction of sulfate from pore solution in an anoxic intertidal flat deposit in the Banweol area of Kyeong-gi Bay, west coast of Korea. A total of seven sediment cores were collected during 1990∼1992 and were analyzed for their solid-phase sulfur species (acid-volatile sulfur, element sulfur, pyrite sulfur) as well as for chemical components in the pore solution, such as sulfate, ammonium, hydrogen sulfide, phosphate and Fe ion. The pore water sulfate oncentration was found to decrease rapidly downward from the sediment surface, while that of hydrogen sulfide, ammonium and phosphate showed and increase. The dissolved iron concentration in pore water, on the other hand, was found high in the surface layer of sediment, but fell sharply below this layer. these characteristic profiles of pore water sulfide and iron concentrations suggest that some reaction occurs between dissolved iron and sulfide ions, leading to the formation of various sulfide minerals in the sedimentary phase. The amount of inorganic sulfur species in the sediment increased downward, and showed a maximum of up to 7.9 mg/g. among the three species analyzed, acid-volatile sulfur (AVS) was dominant comprising more than 50% of the total. The amount of pyrite sulfur was greater than that of element sulfur. This implies that the formation of pyrite was restricted in this environment. the limited amount of element sulfur in this deposit may have discouraged the active formation of pyrite.

• Korean Journal of Plant Resources
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• v.11 no.1
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• pp.51-59
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• 1998

When the contents of the constituents such as total amino acids, free amino acids, volatile organosulfuric compounds and steroidal saponins among three origins in the aerial-and underground parts of Allium victorialis, it was suggested that the characteristic components regarding to quality evaluation could be differed according to the purpose of utilization. For the utilization of amino acids, underground parts of this plant was shown to be better than aerial part. In addition, Ulung island origin was found to contain the highest amino acids content among the three origins though the difference was small. The amino acids showing remarkably high contents were appeared to be arginine, glutamine and asparagine. In the volatile organosulfuric compounds, the origina of Mt. Odae and Mt. Chiri positioned in inland showed higher contents than Ulung island origin geographically positioned in the ocean. Inland origins were shown to contain higher organosulfurie component contents in aerial parts than in underground parts while those of Ulung island origin were higher in underground parts than aerial parts. Underground parts, regarding to saponin constituents, showed higher contents than aerial parts. Underground parts of Ulung island origin were shown to contain more saponins than those of other two origins and the sequence of the contents was in the order of Ulung island>Mt. Chiri>Mt Odac.

• Analytical Science and Technology
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• v.23 no.4
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• pp.423-428
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• 2010

In this study, VOCs of black gel pen inks was screening to identify individual characteristic of gel pen inks. Detected VOCs was total 20 species(isopropylalcohol, 2-methyl-2-propanol, 2-butanone, hydrazinecarbothioamide, benzeneacetic acid (ethyl ester), benzeneacetic acid, dimethoxymethy-silane, 2,2-dimethoxybutane, tetrahydro-2-methyl-furan, 1,2-ethanediol, silicic acid (tetramethyl ester), 1,2-propanediol, propyleneglycol, 3-ethyl-3-hexanol, 1,1-dipropoxy-propane, 2-butoxy-ethanol, 2,2'-oxybisethanol, 1-butyl-benzene, 2-pyrrolidinone, 2-(2-butoxyethoxy)-ethanol). We detected 2,2-dimethoxybutane (3.02~47% ratio) and tetrahydro-2-methyl-furan (1.19~52.19% ratio), 1,2-ethanediol (52.83~95.84% ratio). In case of manufacturer, manufactured ink was able to discriminate between Japan and Korea by distinct characteristics (Japan: 1,2-ethanediol, 52.83~95.84%, Korea: 1,2-propanediol, 76.17~93.51%). The results of this study indicated that distinct characteristic about manufacturers and brands could make a classifring tool of inks for identification of between gel pen inks.