• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.1
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• pp.113-123
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• 2013

Clothes that retain and emanate body odor feel uncomfortable and unclean; subsequently, the adsorption, desorption and removal amounts of malodorous compounds from fabrics with different polarities were examined. 1-Octen-3-one, octanal and isovaleric acid, which are important malodor compounds from the body, were used as volatile organic compounds (VOC). Samples were prepared with unfinished and ${\beta}$-CD finished cotton, nylon and PET fabrics. The amounts of VOCs retained on the fabrics were measured using headspace GC-MS; in addition, the odor intensity of the samples were evaluated by 10 trained panelists. The amounts adsorbed were estimated by weight gain; however, moisture was found to have a larger effect on the increase in weight than VOCs. The polarity of the VOCs decreased in the order of isovaleric acid, octanal and 1-octen-3-one. Despite the exceptionally large amounts of octanal adsorbed on the nylon sample, the amounts of malodorous compounds adsorbed on fabrics increased with the decreasing VOC molecular weight. The unfinished PET sample adsorbed more VOCs than the unfinished-fabric samples. The odor intensity was mostly weaker in the ${\beta}$-CD finished fabrics than in the unfinished fabrics. The odor intensity of the ${\beta}$-CD finished fabrics was lower than unfinished fabrics. The amount of VOCs that remained on the soiled fabric samples after storing in air for 24 hrs decreased with the increasing VOC vapor pressure. Most VOCs were removed by washing; however, more VOCs were left on the ${\beta}$-CD finished fabrics than unfinished fabrics. The intensity of the odor from the unfinished PET and ${\beta}$-CD finished fabrics was stronger and weaker, respectively, than that of other fabrics, even when the same amounts of VOCs remained.

• The Korean Journal of Community Living Science
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• v.23 no.2
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• pp.199-206
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• 2012

In order to evaluate the aroma compounds in Korean traditional alcoholic beverages, volatile compounds of the commercial wines, Makgeolli were analyzed and quantified using the conventional method. Eight volatile compounds including three kinds of alcohols, two kinds of organic acids and three kinds of ether were extracted by Liquid-Liquid Extraction with Dichloromethane. For the separation and quantification, Gas chromatography coupled with mass spectrometry (GC/MS) was used to analyze these compounds. Also, the separation efficiency of these compounds was performed and compared with GC column. The results of this study were as follows ; Eight kinds of volatile compounds were separated well on the HP-88 column better than on the DB-5MS column. Short chain fatty acids, butyric acid and isovaleric acid were not detected in two brands of makgeolli samples. The higher alcohols were detected in the range of 0.86~225.68 ${\mu}g/mL$ and ethyl esters were detected in the range of 0.86~225.68 ${\mu}g/mL$, respectively. There compounds are known to be associated with sensory and odorant.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.599-608
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• 2017

This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.

• Journal of Korean Society on Water Environment
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• v.23 no.6
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• pp.961-965
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• 2007

In this study, degradation of carbohydrates and composition of fermentative products were investigated in semi-continuous acid fermenter varying hydraulic retention time (HRT). Rice soup was used as a sole substrate for the acid fermentation. Solubilization efficiency of the substrate was higher than 70% for all HRT, however the gas conversion was ignorable implying that most of organic contents in the influent remained in the form of volatile fatty acids (VFAs) and ethanol after acid fermentation. The VFAs were the predominant product and the VFAs conversion increased as the HRT decreased. The VFAs conversion reached the maximum value at 12 hr HRT accounting for 70% of the influent COD. Similar to VFAs, ethanol conversion was increased with the decrease of HRT and the maximum ethanol conversion efficiency was 8% at the HRT of 12 hr. Composition of VFAs was markedly dependent on HRT. As HRT increased, the composition of acetic acid was increased as a product of acetogenesis from butyrate, valerate and ethanol. This study demonstrated that HRT affected acid fermentation of a carbohydrate containing organic wastes producing VFAs and ethanol which could be effectively used to compensate the lack of carbon in wastewater for biological nutrient removal.

• Journal of Microbiology and Biotechnology
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• v.23 no.2
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• pp.189-194
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• 2013

In a study of hydrogen-producing bacteria, strain T4384 was isolated from rice field samples in the Republic of Korea. The isolate was identified as Enterobacter sp. T4384 by phylogenetic analysis of 16S rRNA and rpoB gene sequences. Enterobacter sp. T4384 grew at a temperature range of $10-45^{\circ}C$ and at an initial pH range of 4.5-9.5. Strain T4384 produced hydrogen at 0-6% NaCl by using glucose, fructose, and mannose. In serum bottle cultures using a complete medium, Enterobacter sp. T4384 produced 1,098 ml/l $H_2$, 4.0 g/l ethanol, and 1.0 g/l acetic acid. In a pH-regulated jar fermenter culture with the biogas removed, 2,202 ml/l $H_2$, 6.2 g/l ethanol, and 1.0 g/l acetic acid were produced, and the lag-phase time was 4.8 h. Strain T4384 metabolized the hydrolysate of organic waste for the production of hydrogen and volatile fatty acid. The strain T4384 produced 947 ml/l $H_2$, 3.2 g/l ethanol, and 0.2 g/l acetic acid from 6% (w/v) food waste hydrolysate; 738 ml/l $H_2$, 4.2 g/l ethanol, and 0.8 g/l acetic acid from Miscanthus sinensis hydrolysate; and 805 ml/l $H_2$, 5.0 g/l ethanol, and 0.7 g/l acetic acid from Sorghum bicolor hydrolysate.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.453-459
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• 2000

In order to promote the utilization of Rubus coreanum as functional food, and its physicochemical properties and volatile flavor were examined. The contents of chemical compounds showed 5.39% of moisture, 17.3% of total sugars, 8.6% of reducing sugars, 4.5% of crude ash, 3.9% of crude fiber, 10.6% of crude protein and 1.7% of crude fat and that of free sugars was 1.52% of sucrose, 3.98% of fructose, 1.24% of glucose. Among organic acid was 10.2% of citric acid, 6.29% of oxalic acid and 1.94% of malic acid. The highest component of free amino acids was 1,260.3mg of aspartic acid, 1,054.3mg of glutamic acid, respectively. And that of minerals was 38,789ppm of K. A total of 52 volatile flavor components (11 alcohols, 13 acids, 20 carbonyls, 5 hydrocabons, 3 esters) were identified in the Rubus coreanum, respectively. The major volatile flavor components of Rubus coreanum were 3.78% of linalool in alcohols, 14.40% of caproic acid in acids, 2.99% of 2-hydroxy-4-methoxyacetophenone in carbonyls, 1.59% of aromadendrene in hydrocabons and 0.43% of methyl palmitate in esters.

• Korean Journal of Organic Agriculture
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• v.28 no.4
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• pp.605-614
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• 2020

This study was conducted to investigate the effects of TMR on in vitro rumen fermentation and methane production of goat with different forage sources. The experiment was arranged 4×2 factorial design. The different forage sources were rice straw (RS), Italian rye grass (IR), timothy (TI) and alfalfa (AL), respectively. There were two different forage : concentrate ratios such as 20:80 (20) and 50:50 (50), respectively. Therefore, totally 8 treatments were used: 1) RS20, 2) RS50, 3) IR20, 4) IR50, 5) TI20, 6) TI50, 7) AL20, and 8) AL50, respectively. The rumen fluid of goat was collected from the slaughterhouse. For fermentation parameters, ruminal pH, total gas, methane, hydrogen, ammonia nitrogen, and volatile fatty acid were determined. The pH values were within an optimal range across all treatments. Total gas productions at TI20 and AL50 were significantly greater than others (p<0.05). Methane production was significantly lower in TI and AL compared with other treatments (p<0.05). The relatively high dietary NDF content in treatments showed significantly lower methane production (p<0.05). Significant alterations treatments were detected at ammonia nitrogen concentration according to the ratio of forage : concentrate (p<0.05). AL treatment showed greater total volatile fatty acid production compared with other treatments (p<0.05). Therefore, the present study suggests that both Timothy and Alfalfa could be recommendable forage sources for goat based on results with volatile fatty acid as an energy source and methane as an index for energy loss and environmental issues. Also, the 50:50 (forage : concentrate) ratio would prefer to 20:80.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1347-1355
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• 2015

In this study, the physicochemical properties, antioxidant capacities, and volatile flavor compounds of oriental melon wine prepared by freeze concentration after heat treatment (HA), ascorbic acid treatment (AAT), and heat and ascorbic acid treatment (HAAT) were investigated. During fermentation period, the melon wine by HAAT showed greater reduction of soluble solids and reducing sugar contents compared to other treatments. In addition, the melon wine treated with HAAT also showed a higher L value and lower browning index compared to other treatments. After aging, free sugar including fructose, and organic acids including citric acid, succinic acid, and malic acid were detected in all samples. For antioxidant activities and contents, HAAT treated wine showed greater antioxidant activities and total phenolic contents than those of others. In GC/MS analysis, a total of 33 volatile flavor compounds were identified. In the principal component analysis of volatile flavor compounds, principal components 1 and 2 represented 88.15% of the whole date distribution and showed opposite tendencies. Taken together, HAAT enhanced the antioxidant activities and sensory properties of oriental melon wine. Moreover, freeze concentration gave the different volatile flavor characteristics in oriental melon wine.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.911-917
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• 2011

This study was to investigate the characteristics of the Yakju fermented with differently-processed lotus leaves such as blanching, steaming, roasting, and drying, and fresh one for control. The total acid content was high (0.82~1.22%) in the lotus leaf Yakju, and lactic acid was the main compound among organic acids. Volatile acid content was high (200~500 mg/L) compared to the results of organic acid composition, and the main volatile acid in lotus leaf Yakju was acetic acid. Though the polyphenol content (616.5~693.1 mg/L) was similar among the Yakju, the Hunter's color value of those were quite different and also had a big impact on the sensory evaluation of color. Therefore, it seems that the enzyme activity of polyphenol oxidase in differently-processed lotus leaves may have an influence on the color of lotus leaf Yakju. In a sensory evaluation of color and aroma, lotus leaf Yakju fermentaed with fresh leaves and roasted ones were preferred to the others, and steamed leaves and roasted ones were the best in taste and overall acceptability.