• Asian-Australasian Journal of Animal Sciences
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• 제25권3호
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• 한국식품과학회지
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• 제17권6호
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• pp.437-441
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• 1985

우리나라 전통적인 수산발효식품의 풍미성분을 밝힐 목적으로 밴댕이젓 및 주둥치젓이 냄새성분을 분석하고 각 성분들이 냄새에 미치는 기여도를 검토하였다. 휘발성 지방산과 휘발성 아민은 수증기증류법으로 포집하여 분석하고, 휘발성 카르보닐은 $90^{\circ}C$에서 4시간 처리하여 포집하여 GLC로 분석동정하였다. 휘발성 지방산은 밴댕이젓 및 주둥치젓 모두 n-부티르산이 $90.4{\sim}90.5%$로 대부분을 차지하였고, 휘발성아민은 트리메틸아민이 대부분을 차지하였다. 휘발성카르보닐은 밴댕이젓은 2-메틸프로판알 36.2%, 메탄알 28.5%, 프로판알 16.2%로 이 세 성분이 80.9%를 차지하였고, 주둥치젓은 에탄올 44.7%, 2-메틸프로판알 24.1%, 프로판알 14.4%로 82.2%를 차지하였다. 관능검사결과 밴댕이젓. 주둥치젓 모두 휘발성지방산, 휘발성카르보닐, 휘발성아민 순으로 중요한 구실을 하는 성분이라는 것을 알았다.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.117-123
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• 2000

In order to promote the utilization of Hovenia dulcis leaf as food, leaf tea was nanufactured and its physicochemical properties were examined. Aong proximate composiotns of Hovenia dulcis leaf tea were found in both fermented tea and roasted tea the higher contents of total sugar and crude protein. In minerals component of fermented tea and roasted tea, potassium (K) was the most high amounts of 11,560.6 ppm and 11,084.6 ppm, respectively. The highest contents of free sugar in both teas were mainly consisted of sucrose, the amounts of sucrose showed 1.47% and 1.94% . In case of organic acids, oxalic acid and citric acid were revealed 631.26mg% and 660.05mg%, respectively. The highest contents of total amino acid in fermented tea and roasted tea were 812.01mg% and 709.72mg% of glutamic acid. the fatty acids of fermented tea and roasted tea were mainly composed of 40.18% of linolenic acid and 26.92% of palmitic acid, respectively. The major volatile compounds of fermented tea and roasted tea were composed of 3, 7, 11, 15-tertramethyl-2-hexadecen-1-ol and methyl palmitate and the amounts of those showed 290.1ppm and 472.97 ppm, respectively. The tannins of fermented tea and roasted tea were 1.02% and 1.26% , as the extraction steps increased the tannin contents decreased. In Hunter's color values of tea extract L and b values decreased , while a value of those increased as the extraction steps were repeated.

• 한국축산시설환경학회지
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• 제4권2호
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• pp.167-174
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• 1998

It is known that the anaerobic fermentation of organic matter (OM) is divided into 2 phases, acidogenic phase in which OM is digested into volatile fatty acid (VFA), and methanogenic phase where the produced VFA is converted to CH4 and CO2. In a natural fermenting procedure, these 2 phases occur at the same time. However the total production of end products (methane) may be limited if these 2 phases occur at the same time. This is believed to be due to the difference in growth rate, substrate-utilizing efficiency and favorable environment for each microbes (acidogens and methanogens), involved in each phase. It is therefore suggested for the maximum recycling of organic waste (such as animal waste) through providing 2 different steps in fermenting procedure, acidogenic phase and methanogenic phase, in each case the activity of involved microbes can be maintained at the maximum level. The results obtained from these experiments are summarized as follows : The loading rates of swine waste were made through 2.5, 5 and 10 gVS / l / d to identify its acidogenic fermenting character in this study. The VFA yield was maximized at 10 gVS / l / d of loading rate. On the basis of this study was executed to identify the optimum HRT of 1, 2 and 4 days at 10 gVS / l / d of loading rate in acidogenic phase. The maximum VFA yield was obtained at 1 days of HRT.

• Asian-Australasian Journal of Animal Sciences
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• 제28권9호
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• pp.1362-1370
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• 2015

This study was performed to investigate the effect of different levels of dietary crude protein (CP) on composition of odorous compounds and bacterial communities in pig manure. A total of 48 male pigs (average initial body weight 45 kg) fed diets containing three levels of dietary CP (20%, 17.5%, and 15%) and their slurry samples were collected from the pits under the floor every week for one month. Changes in composition of odorous compounds and bacterial communities were analyzed by gas chromatography and 454 FLX titanium pyrosequencing systems, respectively. Levels of phenols, indoles, short chain fatty acid and branched chain fatty acid were lowest (p<0.05) in CP 15% group among three CP levels. Relative abundance of Bacteroidetes phylum and bacterial genera including Leuconostoc, Bacillus, Atopostipes, Peptonphilus, Ruminococcaceae_uc, Bacteroides, and Pseudomonas was lower (p<0.05) in CP 15% than in CP 20% group. There was a positive correlation (p<0.05) between odorous compounds and bacterial genera: phenol, indole, iso-butyric acid, and iso-valeric acid with Atopostipes, p-cresol and skatole with Bacteroides, acetic acid and butyric acid with AM982595_g of Porphyromonadaceae family, and propionic acid with Tissierella. Taken together, administration of 15% CP showed less production of odorous compounds than 20% CP group and this result might be associated with the changes in bacterial communities especially whose roles in protein metabolism.

• Asian Journal of Atmospheric Environment
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• 제12권2호
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• pp.178-191
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• 2018

The concentrations and chemical compositions of volatile organic compounds (VOCs), including volatile fatty acids, phenols, indoles, aldehydes, and ketones, which are the main organic compounds generated by swine, were investigated in July and October 2016 and January 2017. In addition, the emission rates and annual emissions of these components from the swine shed were estimated. The concentrations of VOCs in the swine shed averaged $511.3{\mu}g\;m^{-3}$ in summer, $315.5{\mu}g\;m^{-3}$ in fall and $218.6{\mu}g\;m^{-3}$ in winter. Acetone, acetic acid, propionic acid, and butyric acid were the predominant components of the VOCs, accounting for 80-88% of the total VOCs. The hourly variations of VOC concentrations in the swine shed in fall and winter suggest that the VOC concentrations were related to the ventilation rate of the swine shed, the activity of the swine, and the temperature in the swine shed. Accordingly, the emission rates of VOCs from the swine shed were $1-2{\times}10^3{\mu}g(h\;kg-swine)^{-1}$.

• 한국식품영양과학회지
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• 제33권8호
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• pp.1337-1342
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• 2004

현재 대부분의 굴비는 마른간법을 이용한 방법이 사용되고 있다. 마른간법은 제조 과정인 섞기에 있어서 조기의 상처가 발생할 뿐만 아니라 품질이 균일하지 못한 단점이 있다. 물간법을 이용하여 굴비를 가공할 때 상승효과를 위해서 10% 양파즙, 10% 마늘즙, 또는 양파즙과 마늘즙을 동량혼합한 것을 10% 첨가하고 12일간 상온에서 저장하면서 TVB-N, TBARS, TMA, 총균수변화를 관찰하였다. 분석 결과 마늘과 양파 혼합즙액으로 처리한 제품에서의 TVB-N 값은 88.2 mg/100 g, TMA와 TBARS는 각각 14.13 mg/100 g과 3.1$\mu$mol/kg으로 여러 처리구 중 가장 낮은 값을 보여주었다. 굴비의 지방산 조성은 30일간 저 장하면서 생조기, 염장조기, 마늘과 양파 혼합즙액을 처리한 염장조기에 대하여 지방산의 변화를 살펴본 결과 생조기와 굴비 모두 포화지방산의 비율은 32∼35%로 나타났으며, 포화지방산 중 가장 많은 비율을 차지하는 것은 palmitic acid로 21∼23%였다. 불포화지방산 중 이중결합이 1개인 monoenes의 비율은 39∼45%범위로 oleic acid가 가장 많은 비율을 차지하였다. 다가 불포화지방산의 비율은 생조기는 14%였으나 5일 건조한 것은 15∼19%로 나타났다. 저장 30일째 $\omega$-3계 지방산인 docosahexaenoic acid, eicosapentaenoic acid에 있어서 염장 않은 굴비는 7.37%와 3.71%를 보여 주었으나, 물간법에 의한 굴비는 9.46%와4.08%, 마늘 양파 혼합즙액이 함유된 물간법으로 제조된 굴비에서는 9.91%와 4.25%로 높게 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제13권8호
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• pp.1084-1093
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• 2000

An in vitro gas production system was used to investigate the influence of various substrate mixtures on a natural mix of rumen microbes by measurement of fermentation end-products. The treatments were combinations of cassava (15.0, 30.0 and 45.0%) with different roughage sources (ruzi grass, rice straw or urea treated rice straw). Microbial biomass, net $^{15}N$ incorporation into cells, volatile fatty acid production, gas volume and rate of gas production increased linearly with increasing levels of cassava inclusion. There was also an effect of roughage source, with rice straw being associated with the lowest values for most parameters whilst similar values were obtained for ruzi grass and urea treated rice straw. The results suggest that microbial growth and fermentation rate increase as a function of readily available carbohydrate in the substrate mixture. A strong linear relationship between $^{15}N$ enrichment, total volatile fatty acid production and gas production kinetics support the suggestion of the use of the in vitro gas production system as a tool for screening feedstuffs as an initial stage of feed evaluation.

• 한국균학회지
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• 제14권1호
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• pp.31-36
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• 1986

Pleurotus ostreatus로 부터 휘발성 향기 성분을 분리한 다음 GC 및 GC/MS를 이용하여 성분을 화인하고, 마쇄 후 시간 경과에 따른 휘발성 향기 성분 및 지방산 변화를 조사한 결과를 요약하면 다음과 같다. 1. 분리된 향기 성분은 버섯 고유의 향(香)을 지니고 있었고 수율(收率)은 123 ppm이었다. 2. 분리 확인된 27종의 성분 중 비교적 많이 함유된 성분은 약 67%의 1-octen-3-ol을 포함하여 3-octanone, 3-octanol, 2-octenol 및 2, 4-decadienal이었으며 $C_8$화합물이 전체량의 약 80%를 차지하였다. 3. 버섯을 마쇄 후 시간 경과에 따라 n-hexanol, 3-octanol, 1-octen-3-ol 등의 alcohol 류는 증가하였으나 n-hexanal, 1-octen-3-one 등의 aldehyde 및 ketone 류는 감소하였으며 전체 지방산에 대한 불포화 지방산의 비율도 감소하는 경향이었다. 4. 버섯에 linoleic acid와 linolenic acid를 각각 첨가하여 마쇄했을 때 향기 성분 중에서 $C_6{\sim}C_{10}$화합물이 차지하는 비율도 증가하였는데 linolenic acid보다는 linoleic acid를 첨가했을 때 더 많이 증가하였다.

• Journal of Nutrition and Health
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• 제33권8호
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• pp.802-812
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• 2000

The purpose of this study was to examine the effect of resistant starch(RS) in hyperchlesterolemia and colon cancer. The subjects of this study was eight college women participating in the general starch diet(GSD) period for 5 days and resistant starch diet(RSD) period for 7 days. RSD contains 30g or the RS. On the last day of each program blood were collected. And for the last 3 days of each diet period, the amount of all the food consumed by the subjects and feces were collected. Food was measured to determine and compared the energy, protein and fat intakes. The amount of total cholesterol, HDL-cholesterol, LDL-cholesterol and volatile fatty acids in plasma and the amounts of bile acids in feces were measured by gas chromatography. The results obtained were as follows, Daily energy intake was higher in the RSD compared with the GSD, Protein and fat intakes were lower in the RSD compared with the compared with the GSD. Volatile fatty acid contents in plasma, the amounts of acetic acid, propionic acid and valeric acid were higher in the RSD compared with the GSD. The amounts of bile acids in feces, cholic acid, chenodeoxycholic acid and lithocholic acid were higher in the RSD compared with the GSD, But the amount of deoxycholic acid n the RSD period was significantly low. Secondary/primary ratios of bile acids was lower in the RSD compared with GSD, respectively. We speculate that , RS consumption decreases colonic mucosal proliferation as a result of the decreased formation of cytotoxic secondary bile acids. Thus, RS intakes may contribute the prevention of heart disease and colon cancer in humans. (Korean J Nutrition 33(8) : 802-812, 2000)