• Journal of the Korean Society of Industry Convergence
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• v.26 no.3
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• pp.371-380
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• 2023

This study aimed to present data for the industrialization of Omija added onion fermented beverage (OOFB) development by analyzing the volatile flavor components. A total of 55 compounds, including 4 terpene derivatives, 9 esters, 5 aromatic compounds, 6 alcohols, 7 ketones, 3 aldehydes, 11 acids, 1 sulfur-containing compound, 8 furans and 1 other, were identified in OOFB. The content of fragrance components was high with 37.8% of acids and 29.0% of furans. 2,5-dimethyl thiophene, a sulfur compound, is a compound produced during the acetic acid fermentation of onion, and is thought to affect the onion flavor of OOFB.

• Journal of dental hygiene science
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• v.9 no.4
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• pp.461-467
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• 2009

The purpose of this study was to find out the degree of self-consciousness of oral malodor, the status of oral hygiene care, some oral examination factors, and measurement values of malodor compounds through conduction oral examination and questionnaire survey, and measuring volatile malodor compounds by instrumental analysis. The data were collected from 155 patients visiting a dental clinic by using a self-administered questionnaire, conducting oral examination for halitosis, and measuring malodor compounds with Oral Chroma. The rate of recognizing their breath as 'somewhat bad' were 80.0% for the female patients and 74.3% for the male, and, however, 14.3% of the male recognized their breath as 'very bad' while 18.8% of the female did not recognized oral malodor, showing statistically significant difference between gender(p=0.004). The average concentrations of volatile sulfur compounds measured by Oral Chroma were 1.65 ng/10 ml for hydrogen sulfide, 1.71 ng/10 ml for methyl mercaptan and 1.66 ng/10 ml for dimethyl sulfide, on the average, respectively, exceeding malodor threshold levels of all 3 compounds, and were significantly higher in the male group than those in the female, also exceeding all threshold levels except hydrogen sulfide values of the female group. The type of oral malodor was the most prevalent for Type I as 23.2%, followed by Type V, Type IV, Type II whileas Type I and Type IV in the female as 30.6% and 25.9% respectively, showing statistically significant difference by gender(p=0.006). The correlations among oral examination indices was the highest between tongue fur score and simplified oral hygiene index, followed by a significant reverse correlation between the number of fixed prosthodontic teeth and the number of dental caries(p=0.000).

• Journal of Oral Medicine and Pain
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• v.25 no.1
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• pp.1-7
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• 2000

The purpose of this study is to investigate effects of several zinc solutions including Artemisia asiatica-containing zinc solution on concentration of oral volatile sulfur compounds(VSCs). We determined the VSCs concentration of breath of human subjects before and after use of zinc solutions(O.25% $ZnF_2$ Artemisia asiatica-containing 0.25% $ZnCl_2$ and Artemisia asiatica-containing 0.25% $ZnCl_2$ solutions) The results were as follows : 1. 0.25% $ZnCl_2$ solution was more effective than 0.25% $ZnF_2$ solution in reducing the concentration of oral VSCs and the maintenance duration of effectiveness. 2. Artemisia asiatica-containing 0.25% $ZnCl_2$ solution was more effective than Artemisia asiatica-containing 0.25% $ZnF_2$ solution in reducing the concentration of oral VSCs and the maintenance duration of effectiveness. 3. Artemisia asiatica-containing 0.25% $ZnF_2$ solution and 0.25% $ZnF_2$ solution showed no significant difference in reducing the concentration of oral VSCs and the maintenance duration of effectiveness but, Artemisia asiatica-containing 0.25% $ZnF_2$ solution was slightly more effective. 4. Artemisia asiatica-containing 0.25% $ZnCl_2$ solution and 0.25% $ZnCl_2$ solution showed no significant difference in reducing the concentration of oral VSCs and the maintenance duration of effectiveness but, Artemisia asiatica-containing 0.25% $ZnF_2$ solution was slightly more effective.

• Journal of Oral Medicine and Pain
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• v.39 no.2
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• pp.63-68
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• 2014

Purpose: This study was designed to evaluate the sex and age differences in the Korean oral malodor patients. Methods: Subjects were the patients with oral malodor (male, 2,239; female, 3,496) visited the Department of Oral Medicine, Kyung Hee University Dental Hospital from January 2007 to December 2012 were recruited to this study and measured the volatile sulfur compounds (VSCs) in the oral cavity with Halimeter. Results: There were slightly more female than male (female : male=3 : 2), and the mean values of Halimeter result were 65.79 ppb (female) and 79.94 ppb (male), which was more higher in male. Total patients showed normal age distribution in both gender, and the peak was the age of 26-35 in female, the age of 36-45 in male. The percentages of pseudo-halitosis were 74.7% in female and 69.3% in male, which was more higher in female. Conclusions: Therefore, it was revealed that women are more likely to have oral malodor than men, and there was a difference in the largest age group between men and women. Also women had more pseudo-halitosis patient than men.

• Journal of Oral Medicine and Pain
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• v.32 no.3
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• pp.273-281
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• 2007

Zinc compounds have been used in various fields - cosmetics, medicine, and dentistry -because of its effective functions to human tissues or organs. Especially, it is well known that zinc has many biologic effects in oral cavity. Zinc ion can affect various oral microorganisms, resulting in reduction of oral bacteria, dental plaque, and dental caries. Also, zinc ion has an ability to reduce amounts of oral anaerobic bacteria and oral VSC and can reduce oral malodor. The author summarized the characteristics and toxicity of zinc, several forms of zinc compounds applied in human tissues, and reviewed biologic effects of Zinc in oral cavity (anti-bacterial effects, anti-plaque effects, anti-caries effects, and anti-VSC effects of zinc). Because of many advantages of zinc in oral cavity, it can be concluded that application of zinc compound to various oral diseases will be extended and activated, and promising.

• Journal of Periodontal and Implant Science
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• v.36 no.4
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• pp.829-837
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• 2006

Halitosis, defined as an unpleasant oral odor, is a commonly experienced condition with a variety of etiological factors and may cause a significant social or psychological handicap to those suffering from it, In most cases, halitosis originates within the oral cavity itself and patients with periodontal disease often suffer from oral malodor, The most common cause of this disease is related to microbiota which reside on the tongue and in the periodontal pocket, This study was undertaken to examine the effect of full mouth disinfection including tongue scraping on oral malodor in a group of patients with chronic periodontitis, The relationship between halitosis and oral health status was also investigated, The volatile sulfur compounds (VSC) scores were significantly correlated with Plaque Index, Bleeding Index, pocket depth, and tongue coating score, The organoleptic ratings were significantly associated with Plaque Index, Bleeding Index. and tongue coating score, The VSC scores and organoleptic ratings correlated strongly with each other. Full mouth disinfection resulted in a significant reduction in the VSC scores. organoleptic ratings, and self-perception of malodor up to 12 weeks, This study indicates that in patients with chronic periodontitis. a full mouth disinfection including tongue scraping has a significant effect in the treatment of oral malodor.

• Food Science and Preservation
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• v.7 no.1
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• pp.33-37
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• 2000

Effects on keeping quality according to the different package environment in cabbage and brccoli were studied. Opened 2 mil LDPE (low density polyethylene) sealed 4 mil LDPE and BA(barrier polyethylene) were used as package films. Weight loss was markedly in opened 2 mil LDPE in cabbage and broccoli as 6 and 28%, respectively. Carbon dioxide was higher in seal-packaging cabbage and broccoli with BA held at 4 $^{\circ}C$ was above 15 and 31% within 15 days, respectively, while oxygen content was depleted to 2% or less after 10 days. The main difference between volatile sulfur-containing compounds produced from cabbage and broccoli were the relative quantities and rates of production of hydrogen sulfide, carbonyl sulfide, methanethiol and dimethyl disulfide in opened 2 mil LDPE , sealed 4 mil LDPE and barrier bags during storage.

• Animal Bioscience
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• v.35 no.7
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• pp.1080-1090
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• 2022

Objective: This study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty acid composition and flavour-related indexes. Methods: Four different treatments; Samgyetang made with a 5% (w/w) addition of garlic (G), fresh BG (FBG), oven-dried BG (DBG), or encapsulated BG (EBG) extracts were developed and compared to negative control (NC) without any extract addition. Prepared samples were cooked via retorting at 121.1℃, 1.5 kgf/cm² for 1 h. Results: The BG treated samples were higher in C18:3n3 and C18:2n6 fatty acids, with thrombogenic index was 18% to 20% lower than the NC. EBG yielded the highest umami-related nucleotides (5'-guanosine monophosphate and 5'-inosine monophosphate) and modified some free amino acid (alyne, phenylalanine and leucine) thus possessed the highest equivalent umami concentration among samples. Some individual aldehydes (pentanal, hexanal, and heptanal) were lower, while furans and volatile sulfur compounds were higher than the NC and G treatment group, indicating a potential suppression of unpleasant flavour alongwith the intensificiation of favourable flavour from the addition of BG extracts into retorted Samgyetang. Conclusion: Taken together, the synergistic results of this study indicate that incorportating suitable pre-treatment of BG extract could be of critical importance for the development of the retorted Samgyetang with improved flavour and functionalities.

• Fisheries and Aquatic Sciences
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• v.23 no.9
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• pp.21.1-21.10
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• 2020

Background: This study aimed to provide a basic standard for assessing freshness and acceptability of whiteleg shrimp (Litopenaeus vannamei). Methods: It was divided into whole body and meat and stored at 25 ℃ to evaluate both quality and freshness changes that occur over time. The shelf life of shrimp was estimated as 17 and 20 h for whole body and meat, respectively. Results: In chemical analysis, K-value increased from 9.96 to 12.32% to a maximum of 75.14%, and TVB-N increased from 1.86 mg/100 g to 34.71 mg/100 g. For volatile sulfur compounds, methyl mercaptan and dimethyl disulfide increased from 0.00 mg/100 g to 1.10 mg/100 g and 1.26 mg/100 g, respectively, rapidly increasing with decreasing freshness. Conclusion: Changes in all biochemical indicators significantly correlated with the sensory evaluation results. This study contributes to the knowledge about whiteleg shrimp spoilage and freshness, providing a basis for developing methods to improve shrimp quality control and management.

• Mycobiology
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• v.49 no.3
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• pp.201-212
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• 2021

Truffles are the fruiting bodies of ascomycete fungi that form underground. Truffles are globally valued, culturally celebrated as aphrodisiacs, and highly sought-after delicacies in the culinary world. For centuries, naturalists have speculated about their mode of formation, and in cultures surrounding the Mediterranean Sea, many species have been prized as a delectable food source. Truffle fruiting bodies form underground and emit a variety of volatile organic compounds (VOCs). Truffle volatiles are believed to have evolved to attract animals that disperse their spores. The main VOCs identified from truffles include sulfur compounds, such as dimethyl sulfide (DMS) and dimethyl disulfide (DMDS); in addition, 1-octen-3-ol and 2-methyl-1-propanol have been found in most truffle species. Humans use pigs and dogs trained to detect truffle VOCs in order to find these prized subterranean macrofungi. Truffles have pharmacological potential, but until more reliable cultivation methods become available their high price means they are unlikely to see widespread use as medicinals.