• Journal of Korean Society for Atmospheric Environment
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• v.22 no.5
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• pp.679-692
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• 2006

The carbonyl compounds in the atmosphere belong to one of the regulatory pollutants for the malodor control designated by the Korean Ministry of Environment(KMOE). In the present study, the emission concentration levels of carbonyl compounds were measured along with a number of criteria odor pollutants from a total of 47 individual companies(June 2004 to January 2005). The results of our study showed that a number of carbonyl compounds(such as formaldehyde, acetaldehyde, acetone, and butyraldehyde) maintained significantly high mean concentrations of 298 to 372 ppb. In contrast, other carbonyl compounds were low enough with the mean valves of 0.54 to 19.1 ppb. It was found that except for such industries as metal production or leather processing, their emissions were generally quite significant. If the measured values were evaluated in terms of malodor intensity, butyraldehyde appeared to be the most significant contributor to the malodor release. According to the measurements made in strong source areas, it can be concluded that several carbonyl compounds(acetaldehyde, propionaldehyde, butyraldehyde, isovaleraldehyde, and valeraldehyde) are useful enough to diagnose malodor release from those source areas. It should also be addressed that a number of carbonyl compounds added newly as the result of malodor control legislation were not sensitive enough to diagnose malodor release from such sources.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.33-42
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• 2017

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of Opuntia ficus-indica var. saboten powder (as ratios of 1%, 3%, 5%, 7% to the total materials). According to the results, the pH of yanggaeng decreased significantly with the addition of Opuntia ficus-indica var. saboten powder (p<0.001). Increasing the amount of Opuntia ficus-indica var. saboten powder in the yanggaeng tended to increased $^{\circ}Brix$ value (p<0.01). For color values, lightness (L) values were reduced by increasing the amount of Opuntia ficus-indica var. saboten powder, redness (a) and yellowness (b) while values were increased significantly (p<0.001). Texture measurement scores in terms of hardness, springness, and Adhesiveness for yanggaeng showed that sample groups were lower than those of the control group. Cohesivene and chewiness were higher in the additive group than in the control group. Antioxidant activities, evaluated by DPPH radical scavenging capacity, Nitrites cavenging activity, and total phenolic substances content increased when increased the amount of Opuntia ficus-indica var. saboten powder (p<0.001). Results of descriptive analysis showed that by increasing the amount of Opuntia ficus-indica var. saboten powder, some attributes such as the intensity of the color, sweet, hardness and chewiness increased (p<0.01). It concluded that yanggaeng containing Opuntia ficus-indica var. saboten can be prepared with good sensory properties and antioxidant activities, and the addition of 3% Opuntia ficus-indica var. saboten powder was found to be ideal. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 3% of Opuntia ficus-indica var. saboten powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 3% Opuntia ficus-indica var. saboten powder may be the best substitution ratio for yanggaeng.

• Journal of Korean Society for Atmospheric Environment
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• v.22 no.3
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• pp.337-351
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• 2006

In this study, to describe the basic characteristics of strong odorous sources, the emissions of odorous compounds from a large-scale sewage treatment plant in K city were investigated. According to this study, the emission patterns of major odorous compounds were distinguished clearly by several factors such as treatment processing types, chemical compositions of odors released, and temporal changes (e.g., seasonal variations). For the purpose of this study, emission rates of odorous compounds were quantified using a dynamic flux chamber (DFC) method from three major treatment (T) processes including T1 (Grit sedimentation basin), T2 (Aeration tank), and T3 (Final sedimentation). When the relative strengths of each emission source were compared, the strongest one was seen from T1 with the maximum of $NH_{3}\;(34.5\;{\mu}g/m^{2}/min)$ followed by $H_{2}S\;(20.4\;{\mu}g/m^{2}/min)($. While the strongest emissions of most odorous compounds were seen commonly from T1, those seen from T2 and T3 were significantly reduced relative to the ones found in T1. Considering the general patterns of odorous emission, it is concluded that control of odors from T1 unit is most important because of its considerably high emission strengths.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.813-822
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• 2017

To investigate the aroma and quality characteristics of wine bestowed by the degree of ripening of Cheongporang grapes, the general quality composition, color, organic acid, physiological activity, aroma component and sensory evaluation were analyzed. The general characteristics of the wine assessed were pH 3.34~3.50, total acidity 0.46~0.67%, color intensity 0.074~0.116, lightness 98.99~99.74, redness -0.39~0.01, and yellowness was 1.52~3.10. Malolactic fermentation was not relative to the contents of malic acid and lactic acid. The total polyphenol content and antioxidant activity were lowest in C3 wines made with ripe grapes and highest in C4 wines made with mixed grapes. Aroma analysis identified 6 alcohols, 15 esters and 5 miscellaneous compounds. Compounds with higher odor activity value (OAV) were 3-methyl-1-butanol, ethyl butanoate, isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and octanoic acid. The C4 wine, a mixture of grapes with different degrees of ripening, had the highest ester content and ratio. The lowest values were found in the C3 wine made with ripe grapes. Results of the sensory evaluation related the C4 wine, containing a large amount of ester compounds having high OAV values as the aroma component, as the best and most preferred wine.

• Animal Bioscience
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• v.35 no.2
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• pp.308-316
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• 2022

Objective: This study was conducted to determine reduction of various odorous materials from a swine farm equipped with a continuous pit recirculation system (CPRS) with aerobically treated liquid manure. Methods: The CPRS is used in swine farms in South Korea, primarily to improve air quality in pig houses. In this study, CPRS consists of a manure aerobic treatment system and a fit recirculation system; the solid fraction is separated and composted, whereas the aerobically treated liquid fraction (290.0%±21.0% per day of total stored swine slurry) is continuously returned to the pit. Four confinement pig barns in three piggery farms were used; two were equipped with CPRS and the other two operated a slurry pit under the slatted floor. Results: All chemical contents of slurry pit manure in the control were greater than those of slurry pit manure in the CRPS treatment (p<0.05). Electrical conductivity and pH contents did not differ among treatments. The biological oxygen demand of the slurry pit treatment was greater than that of the other treatments (p<0.05). Total nitrogen, total phosphorus, and ammonia nitrogen contents of the slurry pit treatment were greater than those of other treatments (p<0.05). Odor intensity of the CPRS treatment was lower than that of the control at indoor, exhaust, and outside sampling points (p<0.05). The temperature and carbon dioxide of the CPRS treatment in the pig barn was significantly lower than those of control (p<0.05). All measured odorous material contents of the CPRS group were significantly lower than those of the control group (p<0.05). Conclusion: The CPRS application in pig farms is considered a good option as it continuously reduces the organic load of animal manure and lowers the average odorant concentration below the threshold of detecting odorous materials.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.1
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• pp.1-9
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• 2022

This study was conducted to compare the sensory and enzymatic properties of Israeli carp Cyprinus carpio muscle (ICM) according to size [normal large (NLF) and small fish (NSF)], part [ventral (VM) and dorsal muscles (DM)], and commercial value [NLF, recessive (RF), or deformed fish (DF)]. There was not difference in salty of all samples. The sourness was stronger in NLF and DM than in NSF, RF, and DF, and VM, respectively. The umami of ICM showed no size-associated differences; however, those of DM, and DF and RF, were superior to those of the VM and NLF, respectively. The sweetness was also stronger in NLF than in NSF and RF, and in DM than VM. The sweetness of DF didn't differ compared to those of NLF and RF. The intensity of fish odor was weaker in NSF or DF than that in NLF, and was higher in DM than in VM. The color of ICM was bright in NSF and DF compared to NLF. Enzyme activity was very low in the muscles and high in viscera. Therefore, ICM could be used as a material for seafood products, regardless of size, part, and commercial value; however, the issue of lipid oxidation must be considered.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.3
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• pp.275-283
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• 2023

This study optimized the vegetable rice porridge preparation process with Israeli carp Cyprinus carpio (VRP-IC). The optimum heating period for Israeli carp paste (IC-P) in a retort was 120 min as per yield results. Response surface methodology was performed with IC-P/[rice (glutinous rice: non-glutinous rice=6:4) (Rice, RI)+vegetable (carrot: zucchini=1:1) (vegetable, VE)] (X₁) and RI/VE (X₂) as independent variables; viscosity (Y₁), hardness (Y₂), amino nitrogen (Y₃), and overall sensory acceptance (Y₄) as dependent variables. Optimum rates of IC-P, RI, and VE were 47.37%, 24.49%, and 28.15%, respectively; predicted multiple response optimum values for the dependent variables were 20,150 mPa·s, 2,002.9 N/m2, 193.1 mg/100 g, and a 6.4 score for Y₁, Y₂, Y₃, and Y₄, respectively. Under optimum conditions, experimental values for Y₁, Y₂, Y₃, and Y₄ were 20,359.8±191.9 mPa·s, 2,015.0±9.6 N/m2, 188.1±4.9 mg/100 g, and a 6.5±0.2 score, respectively, which were not significantly different from the predicted values (P < 0.05). Results of F0 value, viscosity, hardness, volatile odor intensity, and browning suggested that the optimum sterilization period was 25 min. VRP-IC prepared under the optimum conditions was superior to commercial vegetable rice porridges in sensory evaluations.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.818-825
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• 2023

The surge in online seafood consumption has increased parcel delivery, leading to a need to implement effective preservation methods. As the cold chain system is not fully established in Korea, styrofoam boxes and cold packs are commonly used for low-temperature seafood distribution. The impact of cold packs on product preservation depends on the number utilized. Herein, the freshness of vacuum-packed frozen fish fillets (Paralichthys olivaceus and Scomber japonicus) stored at 25±0.5℃ for up to 84 h was measured. Chemical (pH and volatile base nitrogen), microbiological (viable cell count), and physical (odor intensity) properties were assessed using 2 or 4 cold packs in a styrofoam box. Four cold packs yielded lower values, indicating superior freshness, and extended fish freshness by approximately 12 h compared with two cold packs. Therefore, it is recommended to use a minimum of 4 cold packs (-350 g/cold pack) in a styrofoam box for distributing approximately 300 g of frozen fish fillets at room temperature during the summer, considering an average delivery period of 2 days in Korea.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.662-683
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• 2024

Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related compounds, taste active values (TAVs) and umami equivalency, sugars, lipid oxidation, Maillard reaction products] and volatile compounds, were investigated. Notably, inosine monophosphate and Glu/Gln were the major compounds contributing to umami taste, as indicated by the highest TAVs in all samples. Raw had higher TAVs than cooked ones, indicating that heat-cooking removes these desirable flavor and taste compounds. This could be proportionally associated with the increase in aldehyde, ketone, and nitrogen-containing volatiles in all cooked samples. GR showed the highest thiobarbituric acid reactive substances (1.46 mg malonaldehyde/kg sample) and browning intensity (0.73), indicating the greatest lipid oxidation and Maillard reaction due to the higher temperature among all cooked samples (p<0.05). In contrast, SV and Raw exhibited similar profiles, indicating that low cooking temperatures preserved natural goat meat flavor, particularly the goaty odor. The principal component analysis biplot linked volatiles and non-volatiles dominant for each cooked sample to their unique flavor and taste. Therefore, these findings shed light on cooking method selection based on desirable flavor and preferences.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.430-437
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• 2020

This is an approach study on the sensory properties (taste and odor) of 15 types of Korean conventional soups and stews using electronic nose and tongue. The relative sensor intensity for the taste components of the samples using electronic tongue was demonstrated. By SRS (sourness) sensor, sogogi-baechuguk (beef and cabbage soup) had the highest rate of 9.0. The STS (saltiness) sensor showed the highest score of 8.2 for ojingeoguk (squid soup). For the UMS (umami) sensor, which identifies savoriness, the sogogi-baechuguk was the highest at 10.1. The SWS (sweetness) sensors showed relatively little difference, with sigeumchi-doenjangguk (spinach and bean paste soup) at the highest of 7.3. According to the BRS sensor, which tests for bitterness, the siraegi-doenjangguk (dried radish green and bean paste soup) was the highest at 7.8. By principal component analysis (PCA), we observed variances of 56.21% in principal component 1 (PC1) and 25.23% in PC2. For each flavor component, we observed -0.95 and -0.20 for factor loading of PC1 and PC2 for SRS sensors, 0.96 and 0.14 for STS sensors, and -0.94 and 0.22 for PC1 and PC2 for UMS sensors, and PC1 and 0.22 for PC1 and PC2 loading for SWS sensors. The similarity between the samples identified by clustering analysis was largely identified by 4 clusters. A total of 25 kinds of volatile compounds in 15 samples were identified, and the ones showing the highest relative content in all samples were identified as ethanol and 2-methylthiophhene. The main ingredient analysis confirmed variances of 28.54% in PC1 and 20.80% in PC2 as a result of the pattern for volatile compounds in 15 samples. In the cluster analysis, it was found to be largely classified into 3 clusters. The data in this study can be used for a sensory property database of conventional Korean soups and stews using electronic sensors.