• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.169-174
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• 1984

The changes of the content of organic acids, carbon dioxide, alcohols and carbonyl compounds of the various Kimchis which were made of cabbage with green onion, garlic, ginger or red pepper and fermented at $12^{\circ}C-16^{\circ}C$ were investigated. Nonvolatile organic acids identified were lactic, succinic, fumaric and malic acid. Volatile organic acids identified were acetic, formic, propionic, butyric, valeric, n-caproic and n-heptanoic acid. Carbonyl compounds identified were acetaldehyde and acetone. The content of lactic acid was increased with fermentation, and higher in Kimchis containing red pepper, garlic and green onion. The content of acetic acid was increased with fermentation, especially in Kimchi containing garlic. The content of carbon dioxide was higher in Kimchi containing garlic. Alcohols identified in all Kimchis was only ethanol. Carbonyl compounds had no direct effect on off-flavor of Kimchi.

• Journal of Korean Society of Water and Wastewater
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• v.10 no.3
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• pp.73-82
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• 1996

The removal efficiencies of organic substrates, nitrogen and phosphorus in the anaerobic-aerobic biological phosphorus removal process were investigated by addition of acetic acid, propionic acid and butyric acid which are normal volatile fatty acids contained in anaerobic digester supernatants. Substrate utilization coefficients for the phosphorus release and uptake were also estimated. The effect of a VFA, which showed higher phosphorus removal efficiency than the other VFAs did, was also studied in an anaerobic-aerobic-anoxic biological nutrient removal process. For the anaerobic-aerobic process added by VFA, the phosphorus removal efficiencies were up to about 68%, 55% and 61% for the reactors of acetic acid, propionic acid and butyric acid added, respectively, which indicates the efficiencies were increased by about 8-21%, comparing to that of 47% for the reactor with no VFA added. There were no significant difference in removal efficiencies for organic substrate and $NH_3-N$ without regard to addition of VFA. However, the removal efficiency of total nitrogen was increased in the case of VFA added, since $NO_3-N$ was less produced. For the anaerobic-aerobic-anoxic process added VFA, the removal efficiencies for $NH_3-N$ and $PO{_4}^{3-}-P$ were increased by 5% and 13%, respectively, comparing with them in the reactors not added VFA.

• Horticultural Science & Technology
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• v.31 no.2
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• pp.224-230
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• 2013

The objective of this study was to identify the content of phenolic and volatile organic compounds in edible and non-edible parts of 'Seolhyang' strawberry plants. We performed a comparative chemical analysis of the compounds found in roots, leaves, petioles, runners, and unripe and ripe fruits during vegetative propagation and reproductive growth. The contents of ellagic and gallic acids in the leaves of runner plants during vegetative propagation were $7.36{\pm}1.10$ and $5.07{\pm}3.66mg{\cdot}g^{-1}$ FW, respectively, and were higher than those in the other parts. The main volatile organic compound was identified as 3-hexen-1-ol, and it was mostly detected in leaves. The content of ellagic acid in leaves during reproductive growth was $12.96{\pm}2.30mg{\cdot}g^{-1}$ FW, while that in the other parts was below $6.00mg{\cdot}g^{-1}$ FW. The content of gallic acid in unripe fruits was $2.75{\pm}0.48mg{\cdot}g^{-1}$ FW and was higher than that in the other parts. Ripe fruits contained the lowest contents of ellagic and gallic acids but contained the most diverse volatile organic compounds, including sesquiterpenes, among the tested plant parts. The results indicate that non-edible parts (e.g., leaves and unripe fruits) of strawberry plants can be used as a raw material for antioxidant and anti-inflammatory agents, and edible parts (i.e., ripe fruits) can be available for making an essential oil.

• Korean Journal of Human Ecology
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• v.5 no.1
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• pp.94-106
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• 2002

The present study investigated free sugar, organic acid, volatile components in fresh leaf and root of the coriander respectively, and in blanched leaf and root of the coriander, respectively. The research results are as follows : Glucose, fructose and sucrose were detected in leaf and root of the coriander. The content of total free sugar was 22.91mg% in leaf and 23.84mg% in root. By blanching, the contents of total free sugar decreased to 21.28mg% and 21.89mg% in leaf and root respectively. Malic acid, trataric acid were detected in leaf and root of the coriander. The content of total organic acid in leaf was higher than that in root of the coriander. By blanching, the content of total organic acid significantly decreased in leaf and slightly decreased in root. A total of 98 flavor components were detected in the leaf of coriander and total contents of those were 878.485mg/kg. The major components were (E)-2-Decen-1-ol, (E)-2-Decenal, and (E)-2-Tetradecenal. And a large amount of aldehydes and alcohols were shown in the leaf of coriander. By blanching, a total of 75 flavor components were detected in the leaf of coriander and total contents of those were 846.49mg/kg. The major components were (E)-2-decenal, (E)-2-Tetradecenal, decanal. The amounts of aldehydes were increased more. However, the amounts of alcohols were decreased more than those of the fresh leaf, respectively. A total of 77 flavor components were detected in the root of coriander and total contents of those were 455.064mg/kg. The major components were (E)-2-Tetradecenal, (E)-2-Decenal, and (E)-2-Dodecenal. By blanching, the kinds and the contents of the flavor components decreased and the major components is the same of the fresh root. And the contents of aldehydes and alcohols, acids decreased. However, the contents of esters and ketons increased.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.85-90
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• 2002

The changes in taste components of kanjang made with barley bran during fermentation time were examined. The pH was gradually decreased and total nitrogen content reached to 0.7% at 90 days fermentation. Five kinds of free sugars, three kinds of volatile organic acid, and eight kinds of non-volatile organic acid were detected. Lactic acid known as abundant component in kanjang was not detected in kanjang made with barley bran. The content of free amino acid was $422.9{\sim}803.6\;mg%$. Glutamic acid was most abundant component among the amino acids, followed by proline and phenylalanine. Essential amino acid content was revealed $34.3{\sim}37.3%$. Based on result of sensory evaluation, it was most comfortable to eat sample of fermentation $45{\sim}60$ days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.885-891
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• 2005

The study was carried out to find the effect of freeze drying on the volatile organic components in garlic (Allium sativum L.). The volatile organic compounds from fresh and freeze dried garlic were extracted by simultaneous steam distillation and extraction (SDE) method and identified with GC/MS analysis. A total of 42 and 32 compounds were identified in fresh and freeze-dried garlic, respectively. Sulfur containing compounds in the garlic samples were detected as the major compounds, and alcohols, aldehydes and esters were detected as minor compounds. Diallyl disulfide, diallyl trisulfide, allyl methyl disulfide and ally1 methyl trisulfide were the main sulfur compounds in fresh and freeze dried garlic. The amount of sulfur containing compounds were decreased freeze-drying but methyl propyl trisulide, 3- allylthiopropionic acid, cyclopentyl ethyl sulfide etc. were increased. The others, non- sulfur containing compounds such as ethyl acetate, ethanol, 2-propenol, 2- propenal and hexanal were increased in freeze-dried garlic. Consequently, the total amount of volatile organic compounds in garlic became lower during freeze-drying from 853.42 mg/kg to 802.21 /kg, and the composition of major components were nearly same in fresh and freeze-dried garlic.

• Journal of Animal Environmental Science
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• v.19 no.2
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• pp.89-94
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• 2013

This study was performed to investigate the effect of beet plup and IRG (Italian ryegrass) dry powder in fattening pig diet on reducing concentration of odorous compounds in the pig slurry. Fifty fattening boars [(Landrace ${\times}$ Yorkshire) ${\times}$ Duroc] were randomly assigned to one of 3 treatments (control, beet plup 5%, and IRG 5%). Pigs (BW 50~110 kg) were fed diets formulated to meet the Korean Feeding Standard (2012) and their excretion was collected from the slurry pits. Short chain fatty acid (SCFA) and branched chain fatty acid (BCFA) were higher in beet plup (31,786, 3,985 ppm) and IRG (32,755, 4,261 ppm) treatments, which was not different among treatments (p>0.05), compared to control (p<0.05). Concentrations of phenols and indoles were highest in beet plup (183.83, 168.59 ppm) and IRG (9.32, 8.92 ppm) treatments. Altogether, addition level of two contents was not appropriate to decrease concentration of odorous compounds.

• Journal of Animal Environmental Science
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• v.19 no.2
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• pp.101-108
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• 2013

This study was to investigate the effect of addition levels of odor reducing contents on reducing the concentration of odorous compounds. Slurry treatments included three levels mixture of horseradish powder (HP), mushroom waste (MW) and probiotics powder (PP), and non-treatment control (n=4 each group). Levels of odorous compounds were measured from the liquid slurry incubated in room temperature ($20{\sim}25^{\circ}C$) for 2 wk in chamber whose structure is similar to slurry pit. Concentration of phenols and indoles was lower (p<0.05) in level 1, which was mixed HP 0.01%, MW 0.4% and PP 0.004% (98.69, 1.87 ppm) compared to control. Short chain fatty acid (SCFA) and branched chain fatty acid (BCFA) was lowest (p<0.05) level 1 (6,557, 1675 ppm). Taken together, lower level are effective in reducing odorous compounds in pig slurry.

• Korean Journal of Agricultural Science
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• v.32 no.2
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• pp.233-241
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• 2005

The objective of this study was to investigate the effect of odor removal such as $NH_3$, volatile organic acid (VOA) during the pig manure composting using of the Pyroligneous acid liquor (PAL). The odor removal efficiencies were evaluated throughout the dilution rates (${\times}0$, ${\times}100$, ${\times}300$) of PAL. The results of the study are as followings. $NH_3$ content in all treatments (volume 10L) was approximately 8 mg/kg in compost piles on the first day. In the case of control treatment, it was increased by 46 mg/kg within 10 days and was not detected after 25 days. In contrast, those levels in PA-100 and PA-300 treatments were similar values at 38 mg/kg within 6 days and decreased after 15 days. And GC. equipment was used to analyze the volatile organic acids (acetic acid, butyric acid, isobutyric acid, isovaleric aicd, 2,3-methylbutyric aicd, and propionic acid). The concentration of acetic acid and butyric acid were the higher than other VOAs during the initial composting day and sharply declined after 15 days. The VOAs in the control treatment were detected until 40 days, but PA-100 and PA-300 treatments were not measured after 15 days. The PA-100 in all treatments was the most effective treatment for $NH_3$ gas and VOAs reduction during composting. In addition, these studies for the odor reduction in compost manufacture process would have to research on more effective methods for the PAL utilization in agro-biological aspects.

• Korean Journal of Environmental Biology
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• v.20 no.2
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• pp.101-108
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• 2002

Benthic organisms dwell in sediment-water interface that contains significant amount of organic and inorganic contaminants. Their feeding behavior is highly related with sediment itself and pore water in the sediments, especially in ease of deposit feeder (i.e. polychaete, amphipod). The acid volatile sulfide (AVS) is one of the important binding phases of sediment-bound metals in addition to organic matter and Fe and Mn oxide fractions in sediments, particularly in anoxic sediments. The AVS model is a powerful tool to predict metal bioavailability and bioaccumulation in benthic organisms considering SEM/AVS mole ratios in surficial sediments. However, several biogeochemical factors must be considered to use AVS model in the sediment-bound metal bioavailability.