• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.24-28
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• 1998

In order to investigate the possibility of using immobilizing yeast cells with the eliminating purpose of the ridding process in sparkling wine production by the traditional method, the changes in chemical components during and after bottle fermentation by immobilizing yeast cells with alginate were tested. The most volatile compounds, excepting some compounds, were not appreciable different in sparkling wines which obtained from various samples compared. After bottle fermentation, sparkling wine fermented with undergoing riddling process, and tested. The results showed that the taste and aroma of the sparkling wine produced with using immobilized cells were very similar to that produced with using free cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.563-567
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• 1998

Volatile flavor components of edible portion of leek(Allium tuberosum R.) were extracted by SDE(simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1 : 1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components was mostly based on the RI of GC and mass spectrum of GC/MS. A total of sixty-five components from leek extract were classified as 28 sulfur-containing compounds, 12 aldehydes, 9 alcohols, 4 lactones and esters, 3 acids and hydrocarbons, and 2 miscellaneous compouds. The sulfur-containing compounds were predominant in leek extract. Dimethyl disulfide(19.47%) and dimethyl trisulfide(17.38%) were the main compounds and trans-1-propenyl methyl disulfide, trans-2-hexenal and methyl allyl disulfide were also detected large amounts in leek.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.543-545
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• 2002

The volatile compounds in kimchi adsorbed with solid phase microextraction (SPM) were analyzed by using a gas chromatograph-atomic emission detector (GC-AED) and a gas chromatograph-mass spectrometer (GC-MSD). The volatile compounds were effectively adsorbed in SPME. Twenty five compounds such as dimethyl-sulfide were identified by GC-MSD and some of these were further confirmed to contain a sulfur and a nitrogen by GC-AED.

• Journal of Korean Society of Water and Wastewater
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• v.13 no.3
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• pp.91-100
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• 1999

Treatment conditions of DAF(Dissolved Air Flotation) and removal rates of VOCs(Volatile Organic Compounds) in mixed water of H raw water and VOCs were investigated. The used VOCs were benzene, toluene, ethylbenzene, and xylene in aromatic compounds and iso propyl mereaptan, n-butyl mereaptan, dimethyl disulfide, and iso butyl mercaptan in odors. The related parameters include water type, treatment method, clay concentration, pH condition, flocculation time, flotation time, per-cent recycle, water temperature, pressure. The removal rates of VOCs were different on treatment process and water condition. Treatment time was longer, removal rates of VOCs was higher. Water temperature was more important than pressure in DAF parameters. Molecular weight was related with removal rate in several kinds of VOCs were decraesed by competition of each component in II raw water. When algac blooming D water was treated by DAF, TCOD(Total chemical Oxygen Demand) and chorophyll a was removed over 96%.

• Bulletin of the Korean Chemical Society
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• v.22 no.2
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• pp.171-178
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• 2001

A Purge and Trap Concentrator has been used to analyze various volatile organic compounds in water, operating several parameters affecting the extraction efficiencies of these compounds. The object of the present study was to observe the purge efficiencies of 40 volatile organic compounds (VOCs) in water, according to the change of parameters (purge time, dry purge time, sample temperature), and to determine the optimum condition of analysis of VOCs. The Purge and Trap Concentrator was interfaced with a narrow capillary connected to a gas chromatography mass spectrometer. At this condition, the detection limits of VOCs were in the range of 0.1-0.5 ㎍/L.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.78-83
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• 2005

Purge & Trap method was applied to perform more simple and rapid detection for analysis of volatile flavor compounds in milk. Maximal sampling of 30 mL milk for glass flask sparger was treated by He gas purging for 2 hours. Reported major volatile compounds were detected by GC-MS after 2 hours absorption and desorbed from Purge & Trap equipped with Tenax trap. Volatile flavor compounds were analyzed by Purge & Trap and GC-MS to investigate the changes of flavor components in milk between raw and deodorized milk. Fourteen volatile compounds including acetaldehyde, ethanol, 2-propanone, dimethyl sulfide, isobutanal, 3-methyl 2-butanone, 2-butanone, 3-methyl butanal, pentanal, 3-hydroxy-2-butanone, methyl disulfide, hexanal, and 2 others were detected. Six compounds such as ethanol, dimethyl sulfide, pentanal, 3-hydroxy-2-butanone, and methyl disulfide were completely eliminated after deodorization treatment. Four compounds such as 3-methyl 2-butanone, 2-butanone, 3-methyl butanal, and an unknown compound 81 (M/sup +/) were also decreased after raw milk was deodorized. The other four compounds such as acetaldehyde, 2-propanone, hexanal, and an unknown compound (M/sup +/) were not decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.958-964
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• 2002

To select the irradiation-induced marker components from volatile flavor compounds in irradiated chicken, and complement the extraction problems of liquid continuous extraction (LLCE) method, the volatile compounds of irradiated (0,1,3,5 and 10 kGy) chicken were analyzed by Purge and Trap (P&T) and gas chromatography/mass spectrometry (GC/MS) methods. A total of 119 compounds were detected in irradiated chicken, and these compounds were composed mainly of 7 aldehydes,22 ketones,8 alcohols,30 esters,36 hydrocarbons,8 aromatic compounds and 8 miscellaneous compounds. Among these, only 21 compounds were detected in both LLCE and P&T methods, and the 98 other were detected in omly P&T method. Among volatile compounds detected in irradiated chicken, only 3 compounds such as hexene (r=0.96, p<0.01), propanol (r=0.93, p<0.05) and 1,3-bis(1,1-dimethylethyl) benzene (r=0.96, p<0.05) were newly selected as marker compounds in irradiated chicken by P&T method, which showed significant and high positive correlation coefficient in the change of relative concentration according to the increment of irradiation dosage.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.441-446
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• 2006

The objective of this study was to investigate volatile compounds extracted from fresh pork belly during storage time at 4 or $20^{\circ}C$. Approximately thirty-one volatile compounds includingaromatics (6), aldehydes (6), acids (5), alcohols (4), ketones (4), alkanes (4), alkenes (1) and amines (1) in fresh pork belly were identified. Among them, volatile compounds such as 1-butanol, propane, 2-butanol, 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol, 1-pentanol, phenol, 2-pentyl-furan, indole and 2-dodecanone correlated with storage temperature and storage time. Aldehydes including hexanal and hexadecanal at 4t were the predominant volatile compounds, whereas at $20^{\circ}C$ storage, aromatics including phenol and indole, and alcohols including 2-butanol and 1-butanol were the predominant volatile compounds. Contents of 1-butanol, 2-butanol, 3-hydroxy-2-butanone, acetic acid, phenol and indole increased markedly with increased storage time, and 1-butanol, 2-butanol, 3-hydroxy-2-butanone, acetic acid, indole and 2-dodecanone were only detected at $20^{\circ}C$ storage.

• Korean Journal of Medicinal Crop Science
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• v.10 no.2
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• pp.120-125
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• 2002

This study was carried out to find the possibility of use of Solid Phase Microextraction (SPME) for extracting the volatile aroma compounds in the five aromatic plants (Agastache rugosa O. Kuntze, Mentha arvensis Linne, Thymus quinquecostatus Celakovsky, Elsholtzia splendens Nakai, Schizonepta tenuifolia Briquet) belongs to the Labiatae. In the result of the analysis, the volatile aroma compounds were mainly composed monoterpene alcohol (linanol, menthol, ${\alpha}-terpineol$, borneol), monoterpene ketone (limonene, menthone) and sesquiterpene (trans-caryophyllene,${\delta}-cadinene)$. The volatile aroma compounds of Agastache rugosa O. Kuntze and Mentha arvensis Linne were extracted by SPME more identified than the SDE. However, Schizonepta tenuifolia Briquet more identified by the SDE and in Elsholtzia splendens Nakai similar to the SDE. Especially, the SPME showed the sesquiterpene contents was more than the SDE. The major volatile aroma compounds were difference but the composition of those between the SPME and the SDE showed no difference. Within the results, the SPME showed the most convenient and a rapid extraction method to analysis of the volatile aroma compounds.

• Analytical Science and Technology
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• v.13 no.3
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• pp.277-281
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• 2000

The solid phase microextrction (SPME) fiber which contains $100{\mu}m$ polydimethyl siloxane of a stationary phase was used for the analysis of volatile organic compounds contained in aqueous solution. sixteen volatile organic compounds, which were spiked in blank water and extracted by the headspace SPME techique, were analyzed by gas chromatography/mass spectrometry (GC/MS). Analytical results showed that the percent of average recoveries and relative standard deviations were 97% and 4.7%, respectively. The value of detection limit was ranged from 0.01 to $0.5{\mu}g/l$. These results are more accurate than those obtained by the other methods such as purge and trap and headspace methods.