• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.194-202
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• 2014

This study investigates the chemical compositions of Aster koraiensis Nakai essential oils and the quantitative changes of major terpene compounds according to various harvesting times. The essential oils obtained by hydrodistillation from the aerial parts of Aster koraiensis Nakai are being analyzed by GC and GC-MS. The essential oil compositions of Aster koraiensis Nakai are characterized byhigher contents of sesquiterpene compounds. Ninety-seven volatile flavor compounds are being identified in the essential oils from Aster koraiensis Nakai harvested in 2010, and caryophyllene oxide (8.38%), aristolene (7.08%), epiglobulol (5.57%), and ethyl furanone (4.73%) are the most abundant compounds. Ninety-five compounds are identified in the essential oils from the plants harvested in 2011, and aristolene (11.56%), calarene (9.33%), phytol (8.28%), ethyl furanone (7.63%), and epiglobulol (7.18%) are the most abundant compounds. Ninety-five compounds are being identified in the essential oils from the plants harvested in 2012, and calarene (15.3%), aristolene (14.24%), ethyl furanone (7.21%), phytol (6.98%) are the major compounds. The contents of aristolene, ${\alpha}$-caryophyllene, ${\alpha}$-muurolene, ${\alpha}$-calacorene, aromadendrene oxide, and calarene increase significantly from 2010 to 2012. The contents of ${\alpha}$-cubebene, isocaryophyllene, and diepi-${\alpha}$-cedrene epoxide decrease significantly from 2010 to 2012. The quantitative changes of aristolene and calarene according to harvesting time can be served as a quality index of the Aster koraiensis Nakai essential oils.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.156-165
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• 2017

This study investigated the chemical composition of Petasites japonicus (S. et Z.) Maxim essential oil. During the period 2011~2013, P. japonicus (S. et Z.) Maxim plant was investigated for composition of the essential oil. Chemical composition and characteristic compounds of the essential oils from the aerial parts of the plant according to the crop year studied. The essential oils consisted of sesquiterpene compounds, which were the most abundant components. Samples collected in 2011 were found to be richer in oxygenated sesquiterpenes, while samples collected in 2012 and 2013 were richer in diterpene alcohols and sesquiterpene hydrocarbons, respectively. Ninety-two compounds were identified in the P. japonicus (S. et Z.) Maxim essential oil of 2011, and caryophyllene oxide (20.49%), ${\beta}$-caryophyllene (10.28%), ${\beta}$-bisabolene (6.80%), and alloaromadendrene (6.50%) were the major compounds. Seventy-four compounds were identified in the plant essential oil of 2012, and phytol (17.22%), ${\alpha}$-farnesene (15.31%), ${\alpha}$-caryophyllene (9.93%), and ${\beta}$-caryophyllene (6.12%) were the major compounds. Ninety-two compounds were identified in the plant essential oil of 2013, and ${\alpha}$-farnesene (22.42%), ${\alpha}$-caryophyllene (21.49%), pentadecane (15.35%), and germacrene (5.70%) were the major compounds. The content of most of the chemical constituents varied significantly with different harvesting time. The content of ${\alpha}$-caryophyllene and caryophyllene oxide was increased significantly from 2011 to 2013. The content of ${\alpha}$-caryophyllene and isocaryophyllene was decreased significantly from 2011 to 2013.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.166-171
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• 2014

The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of $75^{\circ}C$. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purge-and-trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile compounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg and garlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, the major proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpenes was different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfully changes the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meat aroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.

• 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.

• Journal of Korean Society for Atmospheric Environment
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• v.14 no.E
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• pp.27-40
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• 1998

The solubility characteristics of organic compounds were studied in terms of the extraction efficiency as a function of the polarity of the organic solvent, and the acidity of water in urban aerosol samples collected in University of East Anglia (UEA), Norwich, England. The extraction efficiency of organic compounds were evaluated with respect to the organic carbon, -nitrogen and -hydrogen by means of a wide range of solvent which include polar and nonpolar organic solvents as well as acids and alkaline water. In addition, after being dissolved in aqueous solution, the aqueous chemistry of organic compounds were studied in terms of the organic metal complexes in aerosol, which were studied with oxalic acid, copper, and zinc. The results of this study indicate that solubility characteristics of organic compounds depend on the polarity of the solvents and the acidity of the solvents. In particular, some organic compounds are water soluble, even though they are much smaller than acetone soluble fractions. In the comparison between polar organic solvent extraction and non- polar organic solvent extraction, it can be thought that significant fraction of organic compounds analysed in the aerosol samples, are polar organic compounds because of the higher extraction efficiencies of organic compounds in polar organic solvent extraction than in nonpolar organic solvent extraction. Regarding the study of the oxalic -metal complexes, it can be thought that most oxalic acids are present in the form of oxalic -copper complexes in the aerosols collected at UEA.

• Applied Chemistry for Engineering
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• v.27 no.2
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• pp.179-184
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• 2016

In this work, the influence of milled carbon fiber direction on mechanical properties of milled carbon fibers/carbon blacks/natural rubber compounds was investigated. The compounds were prepared by adding the 6 phr milled carbon fibers (MCFs) and 40 phr carbon blacks (CBs) into the natural rubber. The MCFs were aligned in a parallel and orthogonal direction in the compounds using two-roll-mill machine. Mechanical properties of compounds were studied by tensile characteristics and tearing strength. As a result, the compounds showed higher tensile strength, 100%~300% modulus, and tearing strength than those of using any other compounds due to the aligning MCFs in parallel. Mechanical properties of the compounds reinforced with non-aligned MCFs were inferior to those of others. Consequently, the parallel aligned MCFs in the compounds led to an increase of tensile properties and improvement of tearing strength, resulted from MCFs with the high elastic modulus.

• Elastomers and Composites
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• v.52 no.3
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• pp.187-193
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• 2017

In this study, the effect of the cure, mechanical properties, and oil resistance of NBR (acrylonitrile-butadiene rubber)/peroxide compounds were investigated for various co-agents. NBR compounds were characterized using a swelling test, a rheometer (MDR), and a compression set test. Mechanical properties were tested with original compounds, heated in air and exposed to the ASTM No.1, IRM 903 oil. NBR compounds were prepared using peroxide as the crosslinking agent. Trimethylolpropane trimethacrylate (TMPTMA), triallyl isocyanurate (TAIC), and 1,2-polybutadiene (HVPBD) were used as co-agents. The NBR compounds containing TMPTMA and HVPBD lowered the scorch time, while the addition of TAIC did not significantly change the scorch time. NBR compounds containing TMPTMA increased the crosslinking density, while the addition of TAIC and HVPBD lowered the crosslinking density. Moreover, the addition of TMPTMA improved the oil resistance of the NBR compound.

• Environmental Analysis Health and Toxicology
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• v.17 no.2
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• pp.95-107
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• 2002

This study was designed to investigate the characteristics of atmospheric concentrations of toxic volatile organic compounds (VOCs) in Korea. Target compounds included 1,3-butadiene, aromatics such as BTEX, and a number of carbonyl compounds. In this paper, as the first part of the study, the performance of sampling and analytical methods was evaluated for the measurement of selected VOCs and carbonyl compounds in the ambient air. VOCs were determined by the adsorbent tube sampling and automatic thermal desorption coupled with GC/MSD analysis, while carbonyls by the DNPH-silica cartridge sampling with HPLC analysis. The methodology was investigated with a wide range of performance criteria such as repeatability, linearity. lower detection limits, collection efficiency, thermal conditioning, breakthrough volume and calibration methods using internal standards. In addition, the sampling and analytical methods established in this study were applied to real field samples duplicately collected in various ambient environments. Precisions for the duplicate samples appeared to be comparable with the performance criteria recommended by USEPA TO-17. The overall precision of the sampling and analytical methods was estimated to be within 20 ∼ 30% for major aromatic VOCs such as BTEX, whereas the precision for major carbonyl compounds such as formaldehyde and acetaldehyde was within 10 ∼ 20% for field samples. This study demonstrated that the adsorbent sampling and thermal desorption method can be reliably applied for the measurement of BTEX in ppb levels frequently occurred in common indoor and ambient environments.

• Journal of Korean Society for Atmospheric Environment
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• v.12 no.2
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• pp.199-209
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• 1996

The purpose of this study is to evaluate analytical method for the measurement of carbonyl compounds and to apply method to the measurement of indoor and outdoor concentrations of these compounds at public facilities. For sampling, 2.4-dinitrophenylhydrazine (DNPH) coated DNPH-Silica cartridges were uwed in this study. DNPH reacts with carbonyl compounds and forms carbonyl hydrazone, The carbonyl hydarzone was eluted from the cartridge with acetonitrile and analyzed by reverse-phase HPLC with UV detection. Possible interference caused by ozone during sampling was eliminated by using KI trap commected in series with the DNPH-Silica cartridge. A number of experimental studies were undertaken to evaluate and validate the analytical method, including collection efficiency, recovery, repeatability, lower limits of detection, and effect of ozone. Indoor and outdoor measurements of carbonyl compounds were simultaneously carried out at 14 public facilities located in Taegu city and Kyungsan city from June to July, 1995. Except for one or two sites, the indoor concentrations were found to be higher than the outdoor concentrations for carbonyl compounds. And the concentrations of carbonyl compounds measured in the morning and afternoon were showed higher than the concentrations measured in the evening.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.6
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• pp.414-418
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• 2008

Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants ($\log_3FD{\geq}3.0$) in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.