• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.333-341
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• 1999

This study was conducted to investigate physicochemical and functional properties of turnip. The concentrations of antocyanin in the rind of root was 3.24mg%, which was about 3.5 times higher than those in the flesh. Among free amino acids in each part of turnip, glutamic acid showed the highest concentrations(132.5mg%) in the root followed by alanine(25.0mg%), valine (23.3mg%), and serine (20.7mg%). Contents of minerals in the root of turnip were 395.7mg% for potassium, 187mg% for calcium, 53.6mg% for phosphate, and 40.7mg% for magnesium. According to dynamic heasdspace analysis, dimethyl disulfide was the most abundant flavor components from the juice of fresh turnip and other volatile components such as dimethyl trisulfide, 1 hexanal, 2 methyl 1 butamine, and 1 penten 3 ol were also identified. From the blanched turnip, however, 3 isothiocyanato 1 propene and 4 isothiocyanato 1 butene were mainly detected. Fresh and blanched turnips were extracted with water or 70% acetone to investigate percent yield. The concentrations of total polyphenols in the extracts of fresh turnip were higher than those of blanched turnip. The nitrite scavenging effects of water and 70% acetone extracts from fresh or blanched turnip were decreased as pH was increased. Between two water extracts, the 30oC water extracts showed the higher values of electron donating ability than 95$^{\circ}C$ water extracts.

• Fisheries and Aquatic Sciences
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• v.26 no.6
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• pp.393-405
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• 2023

The aim of this research was to enhance the flavor of visceral extracts from skipjack tuna. Flavor precursors and the optimum condition for the Maillard reaction were determined. The flavor extract was prepared from the tuna viscera using Endo/Exo Protease controlled in 3 factors; temperature, enzyme amounts and incubation time. The optimal condition for producing tuna viscera protein hydrolysate (TVPH) was 60℃, 0.5% enzyme (w/w) and 4-hour incubation time. TVPH were further processed to tuna viscera flavor enhancer (TVFE) with Maillard reaction. The Maillard reactions of TVFE were conducted with or without supplements such as xylose, yeast extract and methionine. The Maillard volatile components were analyzed with gas chromatography-mass spectrometry. Sixteen volatiles such as 2-methylpropanal, methylpyrazine, 2,5-dimethylpyrazine, dimethyl disulfide and 2-acetylthaizone were newly formed via Maillard reaction and the similarity of volatile contents from TVPH and TVFE were virtualized using Pearson's correlation integrated with heat-map and principal component analysis. To virtualize aromagram of TVPH and TVFE, odor activity value and odor impact spectrum (OIS) techniques were applied. According to OIS results, 3-methylbutanal, 2-methylbutanal, 1-octen-3-ol 2,5-dimethylpyrazine, methional and dimethyl trisulfide were the potent odorants contributed to the meaty, creamy, and toasted aroma in TVFE.

• Journal of Environmental Science International
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• v.11 no.8
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• pp.819-827
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• 2002

Laboratory scale experiments were conducted to evaluate the performance of a biofilter for eliminating dimethyl sulfide(DMS). A commercial compost/pine bark nugget mixture served as the biofilter material for the experiments. The gas flow rate and DMS concentration entering the filter were varied to study their effect on the biofilter efficiency. The operating parameters, such as the residence time, inlet concentration, pH, water content, and temperature, were all monitored throughout the filter operation. The kinetic dependence of the DMS removal along the column length was also studied to obtain a quantitative description of the DMS elimination. High DMS removal efficiencies(>95％) were obtained using the compost filter material seeded with activated sludge. DMS pollutant loading rates of up to 5.2 and 5.5 g-DMS/m$^3$/hr were effectively handled by the upflow and downflow biofilter columns, respectively. The macrokinetics of the DMS removal were found to be fractional-order diffusion-limited over the 9 to 25 ppm range of inlet concentrations tested. The upflow column had an average macrokinetic coefficient(K$\_$f/) of 0.0789 $\pm$ 0.0178 ppm$\^$$\sfrac{1}{2}$//sec, while the downflow column had an average coefficient of 0.0935 $\pm$ 0.0200 ppm$\^$$\sfrac{1}{2}$//sec. Shorter residence times resulted in a lower mass transfer of the pollutant from the gas phase to the aqueous liquid phase, thereby decreasing the efficiency.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.614-618
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• 2007

The effect of irradiation on the quality characteristics of lyophilized kimchi powder was investigated in order to develop a commercial kimchi seasoning. Fresh and fermented kimchi powders were irradiated at 0, 1.5, 5, 10 and 30 kGy using a Linear Accelerator. By increasing the irradiation dose level, $a^*$ (redness) and $b^*$ (yellowness) values of the kimchi powders were decreased, while $L^*$ (lightness) value remained relatively unchanged as compared to the control. As the main volatile compounds, butanal, 2-butanone and acetic acid were produced in both of the kimchi powders at 30 kGy and dipropyl disulfide was detected only in the fermented kimchi. The viable counts of aerobic bacteria, yeasts, molds, and lactic acid bacteria in the kimchi powder were significantly reduced by all irradiation doses. However, aerobic and lactic acid bacteria were still observed in both of the kimchi powders at 30 kGy. No significant off-odors or off-tastes were produced in either of the kimchi powders by irradiation, while pungency decreased after irradiation. These results suggest that irradiated kimchi powder could be used as a kimchi seasoning.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.299-304
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• 2002

Volatile flavor compounds in the headspace of swiss cheese whey protein concentrate (WPC) were analyzed by dynamic headspace analyzer, gas chromatography, and mass spectrometer. Sixty one compounds were detected from the headspace of dry WPC and 23 compounds from the headspace of an aqueous solution of WPC. The major components were propanol, hexanal, 2-butanone, 2-pentanone, 2,3-butanedion, 2-propanol, acetic acid, dimethyl disulfide and benzothiazole. An external dynamic headspace sampler, devised for this study, effectively collected volatiles from the headspace of dry WPC and aqueous WPC solutions.

• 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.

• Journal of Korean Society of Water and Wastewater
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• v.13 no.3
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• pp.91-100
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• 1999

Treatment conditions of DAF(Dissolved Air Flotation) and removal rates of VOCs(Volatile Organic Compounds) in mixed water of H raw water and VOCs were investigated. The used VOCs were benzene, toluene, ethylbenzene, and xylene in aromatic compounds and iso propyl mereaptan, n-butyl mereaptan, dimethyl disulfide, and iso butyl mercaptan in odors. The related parameters include water type, treatment method, clay concentration, pH condition, flocculation time, flotation time, per-cent recycle, water temperature, pressure. The removal rates of VOCs were different on treatment process and water condition. Treatment time was longer, removal rates of VOCs was higher. Water temperature was more important than pressure in DAF parameters. Molecular weight was related with removal rate in several kinds of VOCs were decraesed by competition of each component in II raw water. When algac blooming D water was treated by DAF, TCOD(Total chemical Oxygen Demand) and chorophyll a was removed over 96%.

• Bulletin of the Korean Chemical Society
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• v.8 no.3
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• pp.162-165
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• 1987

The reduction rate of borohydride exchange resin (BER) was greatly enhanced in the presence of lithium salts. Thus 2-heptanone was reduced completely with BER-LiCl in 1 h at room temperature. However, no reduction was observed with BER alone under the same conditions. With this system, organic compounds containing various fuctional groups were examined in ethanol at room temperature. This study revealed that BER-LiCl system exhibits an excellent chemoselectivity for carbonyl group in the presence of other functional groups. Keto esters and epoxy ketones were reduced with BER-LiCl to give the corresponding hydroxy esters and epoxy alcohols with excellent yields. Selective reductions of carbonyl groups were also possible in the presence of other organic compounds containing functional groups such as 1-idooctane, 1-bromooctane, caproamide, hexanenitrile, nitrobenzene, n-butyl disulfide, dimethyl sulfoxide and 1-dodecene.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1033-1037
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• 2001

Garlic oleoresins were made by extracting with four solvents of methanol, methyl acetate hexane and acetone from chopped garlic, respectively, and the volatile compounds of each extract were separated by gas chromatography installed with polar (supelcowax-10$^{TM}$) and nonpolar (HP-5) capillary columns, respectively, and identified by matching mass data of mass selective detector and Kovat\`s retention index with references. The numbers of the volatile compounds identified the garlic oleoresin by polar and nonpolar columns from in garlic oleoresins were 41 and 32, respectively. In polar column, 13 pyrans, 11 sulfur-containing compounds 6 furans 2 alcohols and 2 heterocyclic compounds were identified. In nonpolar column, 11 sulfur-containing compounds 5 acids 3 furans and eugenol were identified. The major sulfur-containing compounds identified from the oleoresins were 3, 3'-thiobis-1-propene, methyl 2-propenyl disulfide, dimethyl trisulfide, di-2-prnpenyl-trisulfide, 2-thiophenecarboxylic acid. The amount of these sulfur-containing compounds isolated from the oleresins were more abundant in polar column than in nonpolar column. The most efficient solvent for extracting volatile compounds of garlic was methanol but the most useful solvent for extracting sulfur-containing compounds was methyl acetate of less polarity.y.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.141-146
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• 1995

The study was conducted for optimum fermenting conditions of Dongchimi(pony tailed chinese radish kimchi) in production of ion beverage. The changes of pH and total acidity were increased as the temperature increased. Non-volatile organic acids, such as lactic acid, citric acid, malic acid and succinic acid were produced in Dongchimi fermentation. The amount of lactic acid was increased higher, followed by citric acid and malic acid. However succininc acid was produced a little of amount at $0^{\circ}C$. Lactic acid producing bacteria number increased in initial period and then decreased in last period of fermentation. During lactic acid producing bacteria was increased, the amouont of lactic acid was increased. The flavor components were tentatively identified as methyl pentane, ethyl thioethene 2, 3-diazaindolizine, dimethyl disulfide. The optimum fermenting conditions of Dongchimi for production of ion beverage were 24~29 days at $0^{\circ}C$, 9~12dyas at $5^{\circ}C$ and 16~22days at $10^{\circ}C$, respectively.