• The Korean Journal of Food And Nutrition
• /
• v.17 no.4
• /
• pp.412-419
• /
• 2004

In odor to select optimum extraction methods of volatile compounds in beef extract powder(BEP) as basic data for the development of a new detection method of irradiated BEP, four extraction methods, such as solid phase microextraction with polar fiber(S-PD) and non-polar fiber(S-CD), purge and trap(P&T) and liquid liquid continuous extraction(LLCE) methods, were tested with gas chromatography/mass spectrometry method. A total of 106 volatile compounds including 22 hydrocarbons, 7 aldehydes, 6 ketones, 13 alcohols, 6 sulfur-containing compounds, 19 nitrogen-containing compounds, 6 aromatic compounds, 17 terpenes, 8 furans and 2 miscellaneous compounds were detected in BEP by four detection methods. The most compounds(62 compounds) were detected by S-PD method, followed by P&T(43), LLCE(38) and S-CD method(30). Among these methods, S-PD and P&T methods showed a complementary interrelationship to detect volatile compounds as S-PD method showed high detectabiltiy to all compound groups except hydrocarbons and ketones, which had high volatility and low molecular weight(less than RI 1200), but P&T method showed the contrary pattern to that of S-PD method. Moreover, the most of volatile compounds detected by S-CD and LLCE methods were also detectable by S-PD or/and P&T methods. Therefore, the simultaneous application of S-PD and P&T methods were selected as the optimum volatile extraction methods of BEP.

• Korean Journal of Food Science and Technology
• /
• v.34 no.4
• /
• pp.604-609
• /
• 2002

The sensory properties and flavor components of the white bread added with arrowroot juice. The lightness of bread crumb decreased significantly as arrowroot juice was added. While the yellowness increased slightly, redness increased remarkably. The hardness, chewiness and adhesiveness of the white bread added with arrowroot juice increased more than those of the control bread, but they had no statistical significance. While the gumminess increased significantly and springiness decreased significantly, the cohesiveness did not indicate significant differences among the comparison groups. In sensory evaluation, the texture, flavor and sweetness did not indicate significant difference among the comparison groups, while the color and overall acceptability indicated significant difference. The optimum concentration of arrowroot juice in the white bread was 25% based on the sensory evaluation scores. The main flavors components of the white bread added with 25% arrowroot juice were compounds translated by arrowroot juice and the compounds formed by amino-carbonyl reaction. The translated flavors were methoxy phenol, ${\beta}-damascenone$, benzylcyanide, and menthofuran. The compounds formed by amino-carbonyl reaction were alkyl pyrazines, pyrroles and furans.

• Food Science and Preservation
• /
• v.12 no.4
• /
• pp.372-378
• /
• 2005

Compare with volatile organic compounds from unirradiated and irradiated dried-red pepper that is representative spice of korea. Volatile compounds from unirradiated and irradiated dried-red pepper were extracted using simultaneous distillation-extraction(SDE) apparatus and analyzed by Gas chromatography/mass spectrometer (GC/MS). A total of 61 and 62 compounds were identified from unirradiated and irradiated dried red pepper at dose of 10 kGy. These compounds included alcohols, aldehydes, furans, hydrocarbons, ketones, N-containing compounds, terpenes and micellaneous compounds. Furfural, benzaldehyde, linalool, nerolidol, ${\alpha}$-curcumene, ${\alpha}$-zingibirene were detected as the major volatile compounds from dried-red pepper. Specially, 1,3-bis[1,1-dimethylethyl]-benzene was confirmed as a marker of irradiated dried-red pepper because is not detected in unirraiatied dried-red pepper.

• Clean Technology
• /
• v.28 no.3
• /
• pp.232-237
• /
• 2022

Biorefineries, in which renewable resources are utilized, are an eco-friendly alternative based on biomass feedstocks. Alginic acid, a major component of brown algae, which is a type of marine biomass, is widely used in various industries and can be converted into value-added chemicals such as sugars, sugar alcohols, furans, and organic acids via catalytic hydrothermal decomposition under certain conditions. In this study, ruthenium-supported activated carbon and magnesium oxide were mixed and applied to the depolymerization of alginic acid in a batch reactor. The addition of magnesium oxide as a basic promoter had a strong influence on product distribution. In this heterogeneous catalytic system, the separation and purification processes are also simplified. After the reaction, low molecular weight alcohols and organic acids with 5 or fewer carbons were produced. Specifically, under the optimal reaction conditions of 30 mL of 1 wt% alginic acid aqueous solution, 100 mg of ruthenium-supported activated carbon, 100 mg of magnesium oxide, 210 ℃ of reaction temperature, and 1 h of reaction time, total carbon yields of 29.8% for alcohols and 43.8% for a liquid product were obtained. Hence, it is suggested that this catalytic system results in the enhanced hydrogenolysis of alginic acid to value-added chemicals.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
• /
• v.17 no.4
• /
• pp.262-269
• /
• 2012

We investigated the concentration levels and evaluated the distributions of 17 polychlorinated dibenzo-p-dioxins and furans(PCDD/Fs), 12 dioxin-like polychlorinated biphenyls(DLPCBs) and 24 polybrominated diphenyl ethers (PBDEs) in sediment and organism from various culturing grounds in Korean coast. The levels of PCDD/Fs, DLPCBs, and PBDEs in sediment samples ranged from 0.03 to 2.9(Mean${\pm}$SD, $1.2{\pm}0.89$) pg $WHO_{2005}$-TEQ $g^{-1}$ dry weight(dw), ND(not detected) to 1.1($0.09{\pm}0.19$) pg $WHO_{2005}$-TEQ $g^{-1}$ dw, and ND to 16.6($2.96{\pm}3.53$) ng $g^{-1}$ dw, respectively. Also, the levels of PCDD/Fs, DLPCBs, and PBDEs in culturing organisms ranged from ND to 0.24($0.07{\pm}0.06$) pg $WHO_{2005}$-TEQ $g^{-1}$ wet weight(ww), ND to 0.11($0.04{\pm}0.04$) pg $WHO_{2005}$-TEQ $g^{-1}$ ww, and 0.05 to 0.29($0.13{\pm}0.06$) ng $g^{-1}$ ww, respectively. The levels of total dioxins(PCDD/Fs+DLPCBs) and PBDEs in sediments from East and South sea were four to seven times higher than those from West sea. PCDD/Fs had dominant contribution(mean, 94%) for TEQ concentration in sediment, whereas relatively higher contribution of DLPCBs(33%) were shown in culturing organism than sediment. BDE209 was a dominant congener in both matrix. The concentrations of PCDD/Fs, DLPCBs and PBDEs were in decreasing trends in Korea coasts compared to previous results.

• Journal of Korean Society of Environmental Engineers
• /
• v.29 no.9
• /
• pp.1013-1019
• /
• 2007

Electronic wastes have increased tremendously. However, any reliable treatment methodologies have rarely been established. Electronic wastes have posed serious disposal problem due to their physico-chemical stability. This paper investigated the application possibility of pyrolysis for the purpose of recycling the p-CCL(phenol based Copper Clad Laminate). Thermogravimetric analysis(TGA) was used to investigate the thermal decomposition pattern of p-CCL. We elucidated the characteristics of pyrolysis by-products at operating temperatures of 280, 350 and $600^{\circ}C$. GC/MS and FT-IR were used to characterize the liquid by-products along with general characterization methods such as Ultimate Analysis, Proximate Analysis and Heating Value, whereas general characterization methods were only introduced for the solid by-products. At a heating rate of $5^{\circ}C$/min, TGA curves exhibited three decomposition stages: (1) low-temperature decomposition region$(<280^{\circ}C)$, (2) medium temperature region$(280\sim350^{\circ}C)$ and (3) high-temperature region$(>350^{\circ}C)$. The major compounds of liquid by-products at low- and medium-temperatures were accounted for by water and phenol, whereas branched phenols and furans were major compounds at high-temperatures. As the temperature increases, volatile quantities decreased but the fixed carbon increased. High heating values of solid by-products($7,400\sim7,600$ kcal/kg) would suggest that the solid by-products could be applicable as fuel. In addition, high fixed carbon but low ash content of the solid by-products offered an implication that they are capable of being upgradable for adsorbent after applying appropriate activating process.

• Korean Journal of Food Science and Technology
• /
• v.50 no.2
• /
• pp.152-164
• /
• 2018

Fermented seasoning pastes were prepared by Aspergillus oryzae and Bacillus subtilis using three edible insects, Tenebrio molitor larvae (TMP), Gryllus bimaculatus (GBP), and Bombyx mori pupa (SPP), with soybean (SBP) as a negative control. Volatile compounds were extracted by the headspace solid-phase microextraction (HS-SPME) method and confirmed by gas chromatograph-mass spectrometry (GC-MS). In total, 121 volatiles from four samples were identified and sub-grouped as 11 esters, 18 alcohols, 23 aldehydes, 5 acids, 10 pyrazines, 2 pyridines, 7 aromatic hydrocarbons, 10 ketones, 19 alkanes, 9 amides, 4 furans and 3 miscellaneous. TMP, GBP, SPP and SBP had 48, 54, 36, and 55 volatile compounds, respectively. Overall, 2,6-dimethylpyrazine and trimethylpyrazine were found by a high proportion in all samples. Tetramethylpyrazine, a main flavor of doenjang, a Korean fermented seasoning soybean paste, was identified as one of the major compounds in TMP, SPP, and SBP. SBP had benzaldehyde, hexanal, n-pentanal, and aldehydes and SPP with pyrazines.