• KSCE Journal of Civil and Environmental Engineering Research
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• v.28 no.4B
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• pp.441-447
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• 2008

Volatile organic compounds (VOCs) emitted from various industrial sources commonly consist of biodegradable chemicals and recalcitrant compounds. Therefore, it is not effective to employ a single method to treat such mixtures. In this study, a novel hybrid system coupled with a ultraviolet (UV) photolysis reactor and a biofilter in a series was developed and evaluated using toluene and TCE as model VOCs. When only TCE was applied to the UV reactor, greater than 99% of TCE was degraded and the concentration of soluble byproducts from photo-oxidation reaction increased significantly. However, the toluene and TCE mixture was not effectively degraded by the UV photo-oxidation standalone process. The hybrid system showed high toluene removal efficiencies, and TCE degradation at a low toluene/TCE ratio was improved by UV pretreatment. These findings indicated that the UV photo-oxidation were effective for TCE degradation when the concentration of toluene in the mixture was relatively low. A restively high toluene content in the mixture resulted in an inhibition of TCE degradation. Thus, chemical interactions in both photo-oxidation and biodegradation need to be carefully considered to enhance overall performance of the hybrid system.

• Journal of Environmental Health Sciences
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• v.50 no.1
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• pp.25-35
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• 2024

Background: There are concerns about the health effects of various environmental pollution exposures among residents living near coal-fired power plants (CFPP). Objectives: This study attempted to compare the concentrations of heavy metals in blood and urine and those of urinary volatile organic compound (VOC) metabolites according to the residential separation distance. Methods: Participants in the study totaled 334 people who have lived for more than 10 years in areas within 10 km of a CFPP. The separation distance was analyzed in quartiles by dividing it into Q1 (88 people), Q2 (89 people), Q3 (89 people), and Q4 (68 people). We explained the purpose of this study to the participants and collected blood and urine after obtaining signatures on a participation agreement. Results: The study participants were 102 males (30.5%) and 232 females (69.5%), with an average age of 71. The average length of residence and distance were 43.8 years and 4,800 meters. The geometric mean concentrations of Pb, Cd, and Hg in blood and As and Cd in urine were respective 1.35 ㎍/dL, 1.43 ㎍/L, 3.16 ㎍/L. They were 167.88 ㎍/g for creatinine and 1.58 ㎍/g creatinine. The metabolite concentrations of VOCs were 50.67 ㎍/g creatinine in t, t-muconic acid (t, t-MA), 10.73 ㎍/g creatinine in benzyl mercapturic acid, 317.05 ㎍/g creatinine in phenylglyoxylic acid, 123.55 ㎍/g creatinine in methylhippuric acid, and 190.82 ㎍/g creatinine in mandelic acid. The concentration of Pb in the blood and Cd and t, t-MA in the urine of residents within affected area of the CFPP showed statistically significant differences among distance groups. Conclusions: The concentration of urinary VOCs metabolites, especially t, t-MA, differed according to the distance groups of residents within the affected area of CFPP (p<0.05).

• Microbiology and Biotechnology Letters
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• v.43 no.3
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• pp.227-235
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• 2015

The objective of this study was to improve the quality of Korean rice wine with wild type yeast strains isolated from various traditional Korean fermented foods. Herein the fermentation and sensory characterization of wild yeast, for the purposes of brewing Korean rice wine, was investigated. 12 yeast strains were examined for their ethanol and glucose tolerance. In addition, the pH, soluble solids, acidity, amino acidity, ethanol content, organic acids, and volatile compounds were also studied for the alcoholic beverages made with the wild yeasts. Almost all Saccharomyces genera yeasts were showed to have a tolerance at 10% ethanol, but non-Saccharomyces genera yeasts displayed a low tolerance. The alcoholic beverages fermented by non-Saccharomyces yeasts demonstrated higher levels of soluble solids, titratable acidity, amino acids, and lower ethanol content, when compared with the alcoholic beverages fermented by Saccharomyces genera yeasts. The organic acid content, such as malic acid, acetic acid, and succinic acid, was seen to also be higher. The electronic nose was analyzed, and discriminant function analysis (DFA) was used for discriminating wild yeast strains. The DFA plots indicated a significant separation of Saccharomyces genera and non-Saccharomyces yeast strains. For volatile compounds, ethyl acetate from non-Saccharomyces yeasts, and ethanol from Saccharomyces genera yeast, a high area ratio was observed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1821-1828
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• 2013

This study was conducted to investigate the physicochemical and microbial properties of Makgeolli supplemented with kiwifruit (Actinidia deliciosa). Four hundred grams of kiwifruit were added to 3.1 L of distilled water, followed by 2.0 kg of rice, 40.0 g of Nuruk, and 14.0 g of yeast. The mixed rice solution was then fermented at $28^{\circ}C$ for 6 days to prepare the kiwifruit Makgeolli. The pH values of the kiwifruit Makgeolli decreased from 5.31 to 4.37, but the total acidity values increased from 0.05 to 0.34% during fermentation. The total viable cells ($3.18{\times}10^7$ and $2.88{\times}10^7$, respectively), lactic acid bacteria ($1.51{\times}10^6$ and $1.50{\times}10^6$, respectively), and yeast counts ($1.96{\times}10^7$ and $1.90{\times}10^7$, respectively) of the kiwifruit Makgeolli and control were similar throughout the fermentation process. Glucose was the major free sugar in the control and kiwifruit Makgeolli and significantly decreased during fermentation. Succinic acid was the highest organic acid in both the control (24.6 mg/mL) and kiwifruit Makgeolli (26.3 mg/mL). In a volatile compound analysis, 3-methyl-1-butanol, 2-methyl-1-propanol and ethyl acetate were the major volatile compounds in the kiwifruit Makgeolli.

• Food Science and Preservation
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• v.19 no.2
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• pp.249-256
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• 2012

The changes in the volatile organic compounds in plum after its electron beam irradiation and storage were determined using the simultaneous distillation extraction method and gas chromatograph-mass spectrometry. There were 44, 46, 45, 47, and 38 volatile compounds in the 0-, 0.25-, 0.5-, 0.75-, and 1 kGy irradiated samples, respectively. Also, the volatile flavor components of the plum that was stored for 30 days were identified as 48, 40, 40, 39, and 40 components. The compositions of the volatile compounds of the control and irradiated samples showed a similarity after the storage. Especially, the more important volatile flavor of the plum was identified as hexanal of the C6compounds, (E)-2-hexenal and (Z)-3-hexenal. In particular, hexanal, (E)-2-hexenal, and (Z)-3-hexen-1-ol increased in all the doses, where as hexanol and (E)-2-hexen-1-ol decreased. Among the lactone compounds, ${\gamma}$-hexalactone, ${\gamma}$-octalactone, and ${\gamma}$-decalactone were identified during the storage period in the raw samples. Hexanonic acid and 2-hexenoic acid were not identified during the storage of the samples, and 2-methylprrole was detected only when the storage samples were irradiated at a dose higher than 0.5kGy. Therefore, it was shown that there was no effect on the variation of the volatile organic component suntil 1 kGy in the plum was irradiated with an electron beam.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.293-300
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• 1999

Garlic from 4 main growing area was analyzed for the composition related to garlic flavor. Twenty-eight volatile compounds in garlic were separated by GC and twenty five were identified by GC/MS. Total peak area was high in garlic from $S\u{o}san$, and low from $Hampy\u{o}ng$. However, no significant difference was found in total peak area of sulfur compounds for garlic from Namhae, $S\u{o}san$, and $Uis\u{o}ng$. The results of free sugars analysis showed that relatively large amount of 1-kestose, 1-nystose, and 1-F-fructosyl nystose known as fructooligosaccharide were found in garlic in addition to glucose, fructose, and sucrose. Garlic from $S\u{o}san$ contained high amount of 1-nystose and 1-F- fructosyl nystose. Total free amino acid content in garlic was in a range of $2036.1{\sim}2704.0mg%$, and it was higher in garlic from $S\u{o}san$ and $Uis\u{o}ng$. Lactic acid, pyruvic acid, oxalic acid, malonic acid, fumaric acid, levunic acid, succinic acid, malic acid, citric acid and pyroglutamic acid were found in garlic. Total organic acid content in garlic was $1905.7{\sim}2359.2mg$, and garlic from $Hampy\u{o}ng$ had relatively low organic acid contents.

• Journal of Life Science
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• v.11 no.6
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• pp.517-522
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• 2001

To Confirm the repression of off-odor and improvement of food quality in small black bean chungkugjang (SBC), some taste compounds of SBC added with kiwi and radish homogenate and fermented fro 3 days at 42$^{\circ}C$ were investigated. Contents of free amino acids in SBC were lower than that of soybean chungkugjang (SC) and were increased by adding kiwi and radish homogenate to black bean, indicating that two materials were effective to the enzymatic digestibility of soy protein. Of organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (50.82~54.51%), oleic acid (17.76%~22.10%) and plamitic acid(12.13~13.79%). There were no significant difference in compositions of organic acids and fatty acids of chungkugjang. Major volatile compounds of SBC were indole , 2-5-dimethyl pyrazine and trimethyl pyrazine. Contents of alkyl pyrazines that contribute the characteristic aroma and flavor of SBC added and fermented with kiwi and radish homogenate were 3 times lower than those of SC. Uracil and UMP were major nucleic acie-drlated compounds in all four chungkugjangs. Contents of the other nucleic acid-related compounds were a similar trend in all chungkugjangs.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.296-301
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• 2009

In order to investigate the effect of different yeasts (La Parisienne (LP), Y18-2, Y54-3, Y90-2, Y90-9 and Y272-7) from nuruks on the quality of Glutinous rice wines, physicochemical properties and volatile flavor components were evaluated. Glutinous rice wines prepared with different yeasts were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acid, free sugar and volatile compounds. After fermentation for 17 days, the ethanol contents ranged from 13.40 to 14.50%, while the total acid levels were from 0.33 to 0.44%. The amino acid contents in six samples ranged from 0.13 to 0.18%, while soluble solid contents ranged from 12.1 to $14.7^{\circ}Bx$. The glutinous rice wine prepared with LP showed the highest level of coloring degree, soluble solid and reducing sugar among six samples. Organic acid contents of the glutinous rice wine prepared with LP had the highest levels of lactic acid and acetic acid, while the glutinous rice wine prepared with Y90-9 had the highest level of succinic acid. In all glutinous rice wines tested, the most abundant free sugars were glucose followed by maltose. Volatile flavor components in the glutinous rice wines were identified by using GC-MSD. Nineteen esters, ten alcohols, eight acids, one aldehyde and one miscellaneous compound were identified in the glutinous rice wines. Using relative peak area, it was found that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component, predominantly found in the range of 2.73-10.41%. Phenylethyl alcohol, isoamyl alcohol, ethyl oleate, ethyl linoleate and tetradecanoic acid ethyl ester were some of the major volatile components present through the fermentation, respectively. Overall, it was shown that different yeast strains from nuruks greatly affected chemical and volatile characteristics of the glutinous rice wines.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.2
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• pp.122-131
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• 2012

This study was performed to examine the effects of Curcuma aromatica (CA) and orange rind on the quality and sensory score of flying fish $Cypselurus$ $agoo$ $agoo$ roe treated with electrolyzed water during frozen storage ($-18^{\circ}C$). The pH was decreased with increasing amounts of CA extract added to flying fish roe and during frozen storage. The flying fish roe treated with CA extract showed increased yellowness, as compared to flying fish roe with no CA extract added and untreated with electrolyzed water (untreated). The flying fish roe containing CA extract maintained greater hardness than did untreated flying fish roe. The volatile basic nitrogen and trimethylamine contents of treated flying fish roe were lower than those of untreated flying fish roe during frozen storage. The results of volatile organic compound tests showed that the contents of alcohol, acid and ketone compounds in flying fish roe treated with CA extract and orange rind were relatively decreased, but the limonene content of treated flying fish roe was increased compared to that of untreated flying fish roe. In sensory evaluation, flying fish roe containing 0.05 and 0.1% of CA were preferred over others. In conclusion, CA and orange rind increased the quality and sensory scores of flying fish roe treated with electrolyzed water.

• Journal of Animal Environmental Science
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• v.19 no.1
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• pp.1-8
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• 2013

Slurry treatments included peanut shell, palm golden fiber, almond hull, which was added 2% of the amount of slurry, and non-treatment control (n=4 each group). Levels of odorous compounds were measured from the liquid slurry incubated in $20^{\circ}C$ for 2 wk in chamber whose structure is similar to slurry pit. Concentration of phenols and indoles was higher (p<0.05) in control (48.4, 4.0 ppm) compared to almond hull (31.5, 1.4 ppm) or palm golden fiber (29.1, 1.6 ppm) group. Short chain fatty acid (SCFA) level was lowest (p<0.05) in control (2,121 ppm) but highest in peanut shell group (3,640 ppm). Branched chain fatty acid (BCFA) concentration was highest (p<0.05) in peanut shell (296 ppm), but lowest in almond hull (90 ppm). Taken together, concentration of odorous compounds was decreased by addition of almond hull in pig slurry by which crude fiber and non-digestible fiber (NDF) may act as a carbon source.