• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.191-197
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• 2015

We investigated the physicochemical properties and volatile flavor compounds in Taiwan Apple Mango (TAM) and Philippines Carabao Mango (PCM). The volatile flavor compounds were extracted using solid-phase microextraction (SPME) and analyzed by GC/MS. TAM and PCM have significantly different chemical composition, except for their crude ash. The moisture and crude fat contents were higher in TAM, whereas the crude protein and carbohydrate contents were higher in PCM. The major free sugars in order of concentration were sucrose, fructose, and glucose. We identified 56 and 59 volatile flavor compounds in TAM and PCM, respectively. Terpenes and their derivatives comprised 94.42% of the volatile flavor compounds in TAM, but only 63.79% of those in PCM. The acidic compound contents were higher in PCM than in TAM. ${\delta}$-3-Carene was the dominant flavor compound in these two mango cultivars. ${\alpha}$-Copaene, ${\alpha}$-guaiene, germacrene D, ${\alpha}$-bulnesene, and ${\gamma}$-gurjunene were found only in TAM, whereas ${\beta}$-myrcene, ${\alpha}$-phellandrene, ${\beta}$-phellandrene, ${\alpha}$-terpinolene, and cis-3-hexenyl butyrate were identified in PCM. Based on the results, we suggest that these compounds might contribute to the distinguishing flavor properties in different varieties of mango.

• Korean Chemical Engineering Research
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• v.48 no.2
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• pp.244-252
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• 2010

The objective of this study is to assess feasibility of simultaneous analysis for trace multi-components odorous and volatile organic compounds using a Triple-bed adsorbent tube with a thermal desorber and GC-MS. Triple-bed adsorbent tube is 3 bed packed Tenax-TA with small amount of Carbopack B and Carbosieve SIII in order of adsorption strength in a tube. The operating conditions of GC-MS was possibly able to and effectively detect high volatile and low molecular weight compounds at the mass range of 20~350 m/z using a below impurity 1ppm of Helium carrier gas, of which quantitatively analyzed by target ion extracts. According to the experiment, $C_1{\sim}C_5$ of 14 components; sulfur containing compounds(2), ketones(2), alcohols(4) and aldehydes(6) were simultaneously analyzed with recoveries of 99%, and good repeatability and linearity. High volatile and low molecular weight compounds such as methyl alcohol and acetaldehyde can be safely quantified with high recovery at a condition of 50mL/min of flow rate, below 2L of adsorption volume, and 45% of relative humidity. Target ion extract can also simultaneously quantify multicomponents with odorous and volatile organic compounds in an occasion of piled up two peaks.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.669-674
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• 2008

Zanthoxylum schinifolium and Zanthoxylum piperitum A.P. DC. belong to the Rutaceae family and are perennial, aromatic, and medicinal herbaceous plants. In this study, their aroma compounds were isolated by steam distillation extraction using a Clevenger-type apparatus, and then further analyzed by gas chromatography (GC) and gas chromatograph/mass spectrometry (GC/MS). The yields of the essential oils from Z. schinifolium and Z. piperitum AP. DC. were 2.5 and 2.0%(w/w), respectively, and the color of their oils was quite similar, a pale yellow. From the distilled oil of Z. schinifolium, 60 volatile compounds which make up 87.24% of the total composition were tentatively identified, with monoterpenes predominating. $\beta$-Phellandrene (22.54%), citronellal (16.48%), and geranyl acetate (11.39%) were the predominantly abundant components of Z. schinifolium. In the essential oil of Z. piperitum AP. DC., 60 volatile flavor components constituted 94.78% of the total peak area were tentatively characterized. Limonene (18.04%), geranyl acetate (15.33%), and cryptone (8.52%) were the major volatile flavor compounds of Z. piperitum A.P. DC.

• 한국연소학회:학술대회논문집
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• 2004.11a
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• pp.225-230
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• 2004

Volatile organic compounds (VOCs) are low calorific value gases (LCVG) emitted from chemical processes such as painting booth, dye works and drying processes etc. Characteristics of VOCs are low calorific values less than 150 kcal/$m^3$, high activation energy for ignition and low energy output. These characteristics usually make combustion unstable and its treatment processes needs high-energy consumption, The cyclone combustion system is suitable for LCVG burning because it can recirculate energy through a high swirling flow to supply the activation energy for ignition, increases energy density to make a combustion temperature higher than usual swirl combustor and also increases mixing intensity, This research was conducted to develop optimized cyclone combustion system for thermal oxidation of VOCs. This research was executed to establish the effect of swirl number with respect to the combustion temperature and composition of exhausted gas in the specific combustor design.

• Journal of the Korean Society of Industry Convergence
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• v.7 no.3
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• pp.289-297
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• 2004

Emissions of volatile organic compounds and odors from various industrial processes not only pollute surrounding life environments, but also lead to the deterioration of the working environments, causing various industrial health and business problems. These pollutants are usually stimulating, irritating, malodorous and sometimes carcinogenic, Which should be reduced in the pollutants formation, stage, but the practical processes do not allow This paper describes the major sources of VOC and odors, and their sampling/analysis methods. Furthermore, various removal technologies for these pollutants are suggested, which particularly include the characteristics of the catalytic and scrubber/carbon filter combined process, and even process design technologies.

• Journal of the Korean housing association
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• v.13 no.5
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• pp.71-76
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• 2002

Recently, much attention has been paid to the problem such as sick building syndrome, which caused by the air pollutant indoor. In addition, Volatile Organic Compounds(VOCs) has been paid attention to as one of the main reason that causes air pollutant indoor, and the exposure of VOCs indoor is recognizes as an important factor which have an effect on the health of resident. In this study, measuring of VOCs in newly houses, and the results are as follows; 1)TVOC(Total Volatile Organic Compounds) indoor is detected high concentration(11314$\mu\textrm{g}$/㎤). 2)There are detected acetaldehyde, methylenechloride, benzene, trichloroethylene and styrene that have to take precaution against human carcinogenicity

• Journal of Environmental Science International
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• v.12 no.7
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• pp.825-833
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• 2003

The emission of volatile organic compounds (VOCs) generated from painting and coating processes is a worldwide problem as contributing factors to the development of photochemical smog and other environmental problems. Common methods of reducing VOC emissions are adsorption on activated carbon, membrane separation, absorption, incineration, or catalytic oxidation. In this article, the environmental issues caused by VOC emissions and the trend of legislation against such emissions will be surveyed first. Several conventional control technologies will then be summarized and the characteristics of each process will be introduced. Lastly, some examples will be described to show the hybrid processes which have been industrially applied for the recovery of VOC.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.18-22
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• 2008

Volatile components in field bean (Dolichos lablab) were collected by simultaneous steam distillation and solvent extraction and analyzed by gas chromatography-mass spectrometry. One hundred and five components were identified including alcohols (32), ketones (18), aldehydes (9), acid (1), alkanes (5), aromatics compounds (4), esters (2), furans (2), naphthalene (1), pyrazines (4), pyridine (3), sulfur-containing compounds (4) and terpenes (7) and miscellaneous compounds (13). Relatively high concentration of n-hexanal found in the field bean might be undesirable to some consumers.

• Journal of Korean Society for Atmospheric Environment
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• v.13 no.3
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• pp.221-229
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• 1997

Wax is a protectant for floors that is used widely in Korea and is considered an emission source of volatile organic compounds (VOCs) in the indoor environment. This study examined the concentration change of indoor VOCs due to waxing and also due to wiping the floor with an oiled dustcloth. VOCs were identified using a cryogenic concentration/thermal desorption system with capillary GC that utilized a liquid nitrogen cryostat and induction heating. The major components emitted from the waxing were nonane, decane, undecane, $C_2$-benzene, and $C_3$-benzene. The concentrations of nonane were 1,276 $\mu\textrm{g}$/㎥ an hour after wax applications, 832 $\mu\textrm{g}$/㎥ after 3 days, and less than 10$\mu\textrm{g}$/㎥) after 15 days. Another emission source of VOCs in indoor was the oiled dustcloth used for cleaning the floor. The oiled dustcloth gave VOCs concentrations three times higher than the normal undusted floor.

• Journal of Sensor Science and Technology
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• v.23 no.5
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• pp.320-325
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• 2014

Volatile flavor compounds from milk were analyzed and identified by using the analysis methods of headspace solid phase microextraction gas chromatography/mass spectrometry (HSPME-GC/MS) and electronic nose (E-Nose) system. About 30 volatile compounds were identified by HSPME-GC/MS for the fresh and off-flavor milk samples. Also, the correlation between rancidity and ageing days of milk was obtained by the aid of principal component analysis algorithm. It shows that the E-Nose system can identify the various types of milk flavor. These results imply that the analysis method based on the E-nose system can apply to the quality control of milk flavor and the rancidity.