• Preventive Nutrition and Food Science
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• v.18 no.2
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• pp.150-156
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• 2013

A total of 48 different volatile oils were identified form P. brevitarsis larvae by gas chromatography/mass spectrometry (GC/MS). Acids (48.67%) were detected as the major group in P. brevitarsis larvae comprising the largest proportion of the volatile compounds, followed by esters (19.84%), hydrocarbons (18.90%), alcohols (8.37%), miscellaneous (1.71%), aldehydes (1.35%) and terpenes (1.16%). The major volatile constituents were 9-hexadecenoic acid (16.75%), 6-octadecenoic acid (14.88%) and n-hexadecanoic acid (11.06%). The composition of fatty acid was also determined by GC analysis and 16 fatty acids were identified. The predominant fatty acids were oleic acid ($C_{18:1}$, 64.24%) followed by palmitic acid ($C_{16:0}$, 15.89%), palmitoleic acid ($C_{16:1}$, 10.43%) and linoleic acid ($C_{18:2}$, 4.69%) constituting more than 95% of total fatty acids. The distinguished characteristic of the fatty acid profile of P. brevitarsis larvae was the high proportion of unsaturated fatty acid (80.54% of total fatty acids) versus saturated fatty acids (19.46% of total fatty acids). Furthermore, small but significant amounts of linoleic, linolenic and ${\gamma}$-linolenic acids bestow P. brevitarsis larvae with considerable nutritional value. The novel findings of the present study provide a scientific basis for the comprehensive utilization of the insect as a nutritionally promising food source and a possibility for more effective utilization.

• Journal of Environmental Science International
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• v.19 no.12
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• pp.1447-1454
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• 2010

In this study, the detection limits of lower fatty acids in air were investigated by using Dynamic SPME(Solid Phase Micro-Extraction), i.e. improved Head Space - SPME method(HS-SPME). This Dynamic SPME, called SPDE(Solid Phase Dynamic Extraction), is the analytical method for volatile compounds in air with the extraction by using a stainless steel needle of which inner surface is coated with adsorption material and following the gas chromatographic analysis by inserting the needle into a injection port of GC and subsequently, desorption of the volatile compounds into a gas-chromatographic column. Extraction was carried out by passing the sample air through the needle with a suction pump which has been used for a detection tube. The result of measurement for the 6 lower fatty acids showed that the detection limits ranged from 0.10 ppm to 0.44 ppm and the linear correlation coefficients were over 0.99. Relative standard deviations obtained from 5 analytical repetition of a ca. 1.6 ppm standard mixture were in the range of 1.87%~2.47%. This method has been shown to be a adequate for the measuring C2~C5 fatty acids in air in the concentrations of over several hundreds ppb.

• Korean Journal of Medicinal Crop Science
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• v.19 no.1
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• pp.1-8
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• 2011

Biological characteristics of 5 Zanthoxylum schinifolium (Zs) fruits such as Z1 (early August), Z2 (middle August), Z3 (middle September), Z4 (early October) and Z5 (middle October) according to harvesting time were evaluated. As fruits ripened, average weight of Zs increased from 4.8mg (Z1) to 50.7mg (Z5), while moisture contents decreased from 74.6% (Z1) to 55.2% (Z5). Crude fat contents of the fruits during ripening increased from 1% (Z1) to 10.6% (Z5). The major fatty acids in Zs were palmitic (C16:0), palmitoleic (C16:1), oleic (C18:1), and linoleic (C18:2) acids. Linoleic acid (C18:2) was a main fatty acid in Z1 and Z2, whereas oleic acid (C18:1) was found as a main one in the other Zs. The ratio of unsaturated fatty acid to total fatty acids increased from 60% (Z1) to 80% (Z3~Z5) during ripening. Among ripening stages, Z4 had the highest contents of total fatty acids ($3,355{\mu}g/g$) and total unsaturated fatty acids ($2,753{\mu}g/g$). Forty six volatile compounds in Zs were also identified. The major volatile compounds were ${\alpha}-pinene$, ${\beta}-myrcene$, ${\beta}-ocimene$, 2-nonanone, estragole, 2-undecanone, and ${\beta}-caryophyllene$. Major volatile components of Z1 were ${\beta}-ocimene$ (20.8 peak area %) and ${\alpha}-pinene$ (9.7 peak area %). In Z2, estragole (30.1 peak area %) was a main volatile compound, but the contents of ${\alpha}-pinene$ (0.4 peak area %), ${\beta}-myrcene$ (0.3 peak area %), and ${\beta}-ocimene$ (0.6 peak area %) were lower than those in Z1. Especially, estragole used as perfumes and as a food additive for flavor was drastically increased to 91.2 (Z3) and 92% (Z4) as fruits ripened.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.300-306
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• 1993

Speries-related meat flavors were investigated for red meats (bovine, porcine, caprine, and ovine). Volatile branched-chain fatty acids (VBCFAs) including 2-methylbutanoic, 3-methylbutanoic, 4-methylpentanoic, 2-ethylhexanoic, 4-methylhexanoic, 4-methyloctanoic, 6-methyloctanoic, 4-ethyloctanoic, 4-methylnonanoic, and 2-ethyldecanoic acids were identified in the meats from cow (bovine), pig (porcine), goats (caprine ; American white goat and Korean black goat), and lamb (ovine). Beef flavor of bovine meat was characterized by the basic meaty flavor, lacking in goaty and muttony flavor impacts due to low or absent in 4-methyl.octanoic and 4-ethyloctanoic acids. Porcine meat contained the least number of VBCFAs among sample species tested, and 3-methylbutanoic acid contributed to the unclean sweaty odor of pork. Caprine meat from Korean black and American white goats lacked in short VBCFAs (C5, C6, and C7) and contained 4-methyloctanoic and 4-ethyloctanoic acids contributing to the characteristic goaty flavor of caprine meat. Caprine meat flavor was distinctively characterized by 4-ethyloctanoic acid, while 4-methyloctanoic acid provides sweaty-muttony flavor to ovine meat. Although kinds of VBCFAs are same in two different varieties of caprine meats, meat sample from Korean black goat had stronger goaty odor and contained higher concentration of 4-ethyloctanoic acid than the meat sample from American white goat did.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.4
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• pp.501-506
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• 2001

This experiment was conducted to evaluate the effects of supplemental unsaturated fatty acids (UFA) on fermentation characteristics, especially on gas production, cellulose degradation and volatile fatty acid (VFA) concentration by mixed ruminal microorganisms. In order to attain this objective, unsaturated fatty acids including oleic acid (C 18:1), linoleic acid (C18:2) and arachidonic acid (C22:4) were added at varying level. Mixed ruminal microbes used in this experiment were obtained from the rumen of a cannulated Holstein cow. Medium pH values after 7 d incubation were significantly affected by type and level of unsaturated fatty acids (p<0.01). All of UFA inhibited total gas production, and especially treatment of arachidonic acid at the levels of 0.01% gave the lowest gas. production after 7 d incubation (p<0.01). Comparison of the population of protozoa revealed that UFA did not have any significant effect on the total protozoa number. The addition of UFA did not effect dry matter degradation. Volatile fatty acid (VFA) composition of the culture was influenced little by UFA, although the considerable amount of iso-type VFA were detected in UFA supplemented incubations. The ratio of acetic acids to propionic acids, however, was lower than control in all the treatments after 7 d incubation (p<0.01).

• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.246-251
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• 2001

As a series of studies on improving quality of seasoned-dried Pacific saury, fatty acid compositions and taste compounds of the seasoned-dried saury treated with liquid smoke (T2 product) were examined during storage, comparing with control (C, seasoning only). In the both samples, the major fatty acids were 22:6n-3, 16:0, 22: In-11I, 20: In-11, 18: In-9, 14:0, 20:5 n-3 and 16:1n-7. The contents of saturated fatty acids in C and T2 increased with increasing storage period, while those of polyunsaturated fatty acids decreased. After drying, the contents of 7 non-volatile organic acids contents detected in this study decreased, and the others of non-volatile organic acids, except for malic and citric acids, in both C and T2 decreased with storage period. The contents of nucleotides and their related compounds in both C and T2 decreased with increasing storage period. The content of total free amino acids in raw sample was 556.96 mg/100g and increased up to 895.77 mg/l00 g and 958.40 mg/100g in C and T2, respectively, after drying, and total contents of free amino acids in both C and T2 somewhat decreased after 60 days of storage.

• Journal of the Korean Society of Tobacco Science
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• v.28 no.2
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• pp.75-82
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• 2006

This study was carried out to investigate the changes of free sugars, non-volatile organic and fatty acids in flue-cured leaf tobacco during aging. The threshed leaf tobacco(B1O and C1L) produced in 2002 crop year was aged for 21 month in warehouse of Oc-Cheon Leaf Tobacco Processing Factory. The leaf tobacco were sampled at three month intervals for analysis of free sugars, non-volatile organic and fatty acids. The major free sugars of flue-cured were glucose and fructose regardless of tobacco grades. After aging period of 21 months, the contents of glucose and fructose showed a tendency to slightly decrease, and there was no appreciable change in the contents of sucrose in B1O and C1L grades. The major compound of non-volatile organic acid and fatty acid were malic, oxalic and citric, linolenic, linoleic and palmitic acid regardless of tobacco grade. After aging period of 21 months, the contents of malic, malonic, oxalic and fumaric acid showed a tendency to slightly decrease, whereas succinic acid was slightly increased, and maleic acid was not changed in B1O and C1L grades. The decreases in fatty acid contents in B1O and C1L grade tobacco loaves after 21 month aging were 16.5% and 9.8%, respectively. The decreases in linolenic acid contents in two grades were the highest, showing 22.1% and 12.0% reduction after 21 month aging.

• Journal of Animal Science and Technology
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• v.65 no.4
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• pp.735-747
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• 2023

The composition of fatty acids determines the flavor and quality of meat. Flavor compounds are generated during the cooking process by the decomposition of volatile fatty acids via lipid oxidation. A number of research on candidate genes related to fatty acid content in livestock species have been published. The majority of these studies focused on pigs and cattle; the association between fatty acid composition and meat quality in chickens has rarely been reported. Therefore, this study investigated candidate genes associated with fatty acid composition in chickens. A genome-wide association study (GWAS) was performed on 767 individuals from an F2 crossbred population of Yeonsan Ogye and White Leghorn chickens. The Illumina chicken 60K significant single-nucleotide polymorphism (SNP) genotype data and 30 fatty acids (%) in the breast meat of animals slaughtered at 10 weeks of age were analyzed. SNPs were shown to be significant in 15 traits: C10:0, C14:0, C18:0, C18:1n-7, C18:1n-9, C18:2n-6, C20:0, C20:2, C20:3n-6, C20:4n-6, C20:5n-3, C24:0, C24:1n-9, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). These SNPs were mostly located on chromosome 10 and around the following genes: ACSS3, BTG1, MCEE, PPARGC1A, ACSL4, ELOVL4, CYB5R4, ME1, and TRPM1. Both oleic acid and arachidonic acid contained the candidate genes: MCEE and TRPM1. These two fatty acids are antagonistic to each other and have been identified as traits that contribute to the production of volatile fatty acids. The results of this study improve our understanding of the genetic mechanisms through which fatty acids in chicken affect the meat flavor.

• Journal of the Korean Society of Tobacco Science
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• v.6 no.2
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• pp.147-153
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• 1984

During curing of aromatic tobacco leaves, coloring temperatures were set at 26, 30, 34, 38 and $42^{\circ}C$, and also leaf drying temperatures were established at 35, 40, 45, 50, 55 and $60^{\circ}C$, respectively, to investigate the thermal effect on characteristics of cured leaves. Appearance of yellow color from green was accelerated, the contents of non-volatile organic and higher fatty acids in leaves tended to increase with the higher yellowing temperature. Quality by price per kg was best at 45-$50^{\circ}C$ and score of smoking test was highest at 40-$50^{\circ}C$ during leaf drying stage. The concentrations of non-volatile organic acids and volatile essential oil inclined to decrease, but a reverse in this trend with higher fatty acids as temperature increased during leaf drying stage. The difference of other components was discussed.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.6
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• pp.538-543
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• 2006

A packed bed reactor (PBR) was fed with nitrate containing synthetic wastewater or effluent from a sequencing batch reactor used for nitrification. The C source introduced into the PBR consisted of volatile fatty acids (VFAs) produced from anaerobic acidogenesis of food wastes. When nitrate loading rates ranged from $0.50\;to\;1.01\;kg\;N/m^{3}{\cdot}d$, the PBR exhibited $100{\sim}98.8%\;NO_{3}^{-}-N$ removal efficiencies and nitrite concentrations in the effluent ranged from $0\;to\;0.6\;NO_{2}^{-}-N\;mg/L$. When the PBR was further investigated to determine nitrate removal activity along the bed height using a nitrate loading rate less than $1.01\;kg\;N/m^{3}{\cdot}d$, 100% nitrate removal efficiency was observed. Approximately 83.2% nitrate removal efficiency was observed in the lower 50% of the packed-bed height. When reactor performance at a C/N ratio of 4 and a C/N ratio of 5 was compared, the PBR showed better removal efficiency (96.5%) of nitrate and less nitrite concentration in the effluent at the C/N ratio of 5. VFAs were found to be a good alternative to methanol as a carbon source for denitrification of a municipal wastewater containing 40 mg-N/L.