• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.105-109
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• 1986

Volatile components of pinenut were identified. Pinenut was extracted by simultaneous distillation and extraction method after Soxhlet extraction. The odor profile of the extract was very similar to that of pinenut. This extract was then fractionated into four fractions by Preparative TLC. These all fractions were analyzed by a combination of glass capillary gas chromatography (FTD, FID capillary GC) and mass spectrometry. One hundred and nine components, including 26 hydrocarbons,17 esters,16 aldehydes,12 ketones,31 alcohols, 11 bases, 2 acids and 3 miscellaneous components were identified.

• Asian Journal of Atmospheric Environment
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• v.11 no.4
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• pp.217-234
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• 2017

Indoor air pollutants can cause severe health problems, specifically in terms of toxicological impacts on human. Every day, a complex mixture of many air pollutants is emitted from various sources and subject to atmospheric processes that can create varied classes of pollutants such as carboxylic acids, aldehydes, ketones, peroxyacetyl nitrate, and hydrocarbons. To adhere to indoor air quality standards, a number of techniques such as photocatalytic oxidation of various volatile organic compounds (VOCs) have been employed. Among these techniques, titania ($TiO_2$) based photocatalytic reactions have proven to be the best benchmark standard approach in the field of environmental applications. Over the last 45 years, $TiO_2$-based photocatalytic reactions have been explored for the degradation of various pollutants. This review discusses the indoor air quality profile, types of indoor pollutants, available indoor air cleaning approaches, and performance of $TiO_2$-based catalysts. Finally, we have presented the perspectives on the progress of $TiO_2$ induced photocatalysis for the purification of indoor air.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2011.05b
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• pp.105-109
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• 2011

This study is concerned with the development of the SL inorganic floor covering. First, volatile organic compounds, inorganic test profile on the SL through the flooring is environment-friendly inorganic noncombustible floor finishes the event of fire toxic gases (such as volatile organic compounds) emissions have been identified as not at all. Second, SL-breathable material, the concrete floor to prevent aging, long life, which are three levels of noise, shock-absorbing function was decreased. Third, SL economic analysis of mineral flooring terrazzo tile floors compared with the normal material. On a terrazzo tile cost 13,500 won ~ 24,500 won, but It have found that, in terms of labor SL 36,899 won ~ 38,899 won flooring mineral balance. Occurs in the total amount when compared with terrazzo tile floors and 25,399 won 3T, 5T and economical analysis concludes that the original 12,399 won.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.16 no.1
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• pp.1-7
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• 2004

This study has been numerically conducted to investigate the removal efficiency of Volatile Organic Compound (VOC) for different photocatalytic honeycomb filters. Recently, the photocatalysis is being applied to air-cleaner, air-conditioner and vacuum-cleaner with the capability of air-purification, sterilization and antibiosis. However, photocatalysis is less efficient than other methods for removing VOC except in the case of low concentration. So far most of studies have focused on an improvement of the photocatalytic materials, but this study have placed emphasis on the improvements of shape of photocatalytic honeycomb filter. UV irradiation, concentration profile and pressure drop have been investigated for different cross sections of filters and for different filter lengths. Light intensity is dropped sharply with increasing distance from the UV-lamp, and becomes very low in the middle of the filters. Since photocatalytic reaction rate is a function of light intensity, VOC concentration gradient might be small in the middle of long filters. Thus, most of reaction have risen within only three times of dimensionless axial distance. These results can be used effectively for the design of advanced photocatalytic honeycomb filters.

• Asian Journal of Atmospheric Environment
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• v.8 no.4
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• pp.192-201
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• 2014

A comprehensive profile of volatile organic compounds (VOCs) in public spaces is needed for interpreting indoor air measurements. Seasonal differences in profiles are critical for epidemiological study and risk assessment. The purposes of this study were to establish profiles for individual VOCs in 50 indoor public places in Korea and to determine seasonal variations in their concentrations. Air samples were taken during working hours. Seventy-two of the 91 targeted VOCs were identified using multiple standards. Six VOCs detected in all summer and winter samples were toluene, acetone, m,p-xylenes, ethylbenzene, benzene, and styrene. In summer, methyl ethyl ketone and 1-butanol were also found in all samples. In both seasons, the dominant indoor VOCs were toluene, m,p-xylenes, ethylbenzene, acetone, and isopropyl alcohol. Other chemicals associated with gasoline emissions were dominant in summer. Limonene was dominant only in winter due to the consumption of tangerines. The nine VOCs with the highest concentrations comprised 64.8% and 49.6% of the TVOC in summer and winter, respectively. Comparing two types of adsorbent tube, a single adsorbent tube with Tenax-TA had similar detection performance as a double adsorbent tube with Tenax and Carbotrap.

• Preventive Nutrition and Food Science
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• v.6 no.2
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• pp.87-90
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• 2001

The volatile flavor components of snow crabs from the Young-duk coast of Korea and their concentrated cooker effluent were isolated by a modified method from Likens and Nickerson, using a simultaneous distillation and extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-MS. The flavor profile of boiled crab demonstrated that the favorable flavor characteristic of crab involved a seafood-like note, and that of concentrated cooker effluent demonstrated that the weak boiled crab flavor involved a fishy note. The main flavor components of boiled crab were heterocyclic compounds including alkylpyrazines, thizoles and thiolanes, aliphatic ketones including 2-heptanone and nonanone. On the other hand, the main flavor components of cooker effluent were aldehydes including 3-methylbutanal, alipatic ketones including 2-heptanone and alkanes including 2,6,10,14-tetramethyl-pentadecane. Almost all of heterocyclic compounds, which seem to be important contributors to the flavor of boiled crab, were not identified in concentrated cooker effluent. As a result, there may be a need to add the crab flavor components formed through model experiments of Maillard reactions to the concentrated cooker effluent for human consumption.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.623-625
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• 1997

This study was carried out to investigate the effect of storage period on flavor components of Korean kiwifruits (Actinidia deliciosa Planch.) stored at $20^{\circ}C$. The major volatile components of Korean kiwifruits analyzed by GC and GC-MS were pentanal, methyl butanoate, ethyl pentanoate, heptanone, (E)-2-hexenal, ethyl hexanoate, 1-hexanol, cyclohexanol, butyl hexanoate, linalool oxide, linalool, butyl heptanoate, methyl benzoate, ethyl benzoate. Among them, (E)-2-hexenal was the major component in premature fruit but on further ripening ethyl butanoate began to dominate the component profile.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.13 no.3
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• pp.188-192
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• 2000

In this study PZT etching was performed using planar inductively coupled Ar/Cl$_2$/BCI$_3$ plasma. The etch rate of PZT film was 2450 $\AA$/min at Ar(20)/BCl$_3$(80) gas mixing ratio and substrate temperature of 8$0^{\circ}C$. X-ray photoelectron spectroscopy(XPS) analysis for films composition of etched PZT surface was utilized. The chemical bond of PbO is broken by ion bombardment and Cl radical, and the peak of metal Pb in a Pb 4f narrow scan begins to appear upon etching. As increasing additive BCl$_3$content the relative content of oxygen decreases rapidly in contrast with etch rate of PZT thin film. So we though that the etch rate of PZT thin film increased because abundant B and BCl radicals made volatile oxy-compound such as B$_{x}$/O$_{y}$ and/or BClO$_{x}$ bond. We achieved etch profile of about 80$^{\circ}$ at Ar(20)/BCl$_3$(80) gas mixing condition and substrate temperature of 8$0^{\circ}C$TEX>X>.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.162-166
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• 1994

A rapid gas chromatographic (GC) profiling method for the simultaneous analysis of volatile and nonvolatile organic acids was applied to alcoholic beverages (white wine, red wine, brandy, and beer). It involves the solid-phase extraction of organic acids using Chromosorb P as the sorbent and diethyl ether as the eluent with subsequent triethylamine treatment. The resulting triethylammonium salts of acids were directly converted to volatile tert.-butyldimethylsilyl derivatives, which were analyzed by dual-capillary column GC and GC-mass spectrometry. From the alcoholic beverages studied, more than 29 organic acids were detected. When the simplified retention infer (RI) spectra of organic acids, and the direct comparisor method between alcoholic beverages and a test sample were attempted to identify a test sample, it was quickly recognized to be a red wine with the 998 ppt match quality value.