• Journal of the Korean Applied Science and Technology
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• v.21 no.4
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• pp.306-312
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• 2004

An acid cleaning agent (AACA) for aluminum was prepared by blending of sorbitol, n-octanoic acid, MJU-100A, Tetronix T-701, PPA-23, C8-83 and phosphoric acid. With the prepared AACA, degreasing, foam height, etching and derusting tests were carried out. As a result, AACA-4 and AACA-7 showed better cleaning ability than commercial acid cleaning agents.

• Journal of the Korean Applied Science and Technology
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• v.14 no.3
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• pp.71-77
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• 1997

Low foaming acidic degreasing agent(LFADAs) were prepared by blending sorbitol, n-octanoic acid, MJU-100A, Tetronix T-701, Na-dioctyl sulfosuccinate, Demol C, and phosphoric acid. The physical properties of LFADAs tested with aluminum specimen showed the following results ; when 3wt% LFADA-6 was performed at $70^{\circ}C$, the degreasing rate was 95% which is comparitively good, and the percentage of etching was 0.275% which was found to be less than that of commercialized product. When 20wt% of LFADA-6 was added at $65^{\circ}C$, the percentage of derusting was 92% and the good defoaming effect proved by following low foaming power tests respectively : Ross and Miles, and Ross and Clark methods.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.275-283
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• 2019

This study was carried out to investigate the various roles and effects of Morinda citrifolia L.(noni) on the human body and to utilize the findings obtained for future disease related research on food and nutrition. Morinda citrifolia L. has been used in folk medicine by Polynesians for over 2,000 years and is reported to have a broad range of therapeutic effects. Noni is an alkaloid system such as proxeronine, scopoletin, octanoic acid, terpenoids, alkaloids, anthraquinones, nordamnacanthal, morindone, rubiadin, b-sitosterol, flavone glycosides, linoleic acid, acubin, L-asperuloside, caproic acid, caprylic acid, ursolic acid, rutin. Noni's side effects have been reported to affect anti-inflammatory, analgesics, LDL antioxidant, anti-tumor, antifungal, antibiotic, antiviral, antiparasitic and immunosuppressive effects. In particular, noni's efficacy is considered to be important for the prevention of diseases by inhibiting active oxygen, which is a direct cause of oxidative stress, through various metabolites through 'xeronine system'. Noni's functions and effects that have been examined in this study include anti-inflammation, pain relief, antioxidant, anticancer, hepatocyte protection among others. Therefore, noni's extracts are considered highly useful for diverse scientific and nutritional health functional foods.

• 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.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.934-950
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• 2024

This study addresses the prevalent issue of meat species authentication and adulteration through a chemometrics-based approach, crucial for upholding public health and ensuring a fair marketplace. Volatile compounds were extracted and analyzed using headspace-solid-phase-microextraction-gas chromatography-mass spectrometry. Adulterated meat samples were effectively identified through principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Through variable importance in projection scores and a Random Forest test, 11 key compounds, including nonanal, octanal, hexadecanal, benzaldehyde, 1-octanol, hexanoic acid, heptanoic acid, octanoic acid, and 2-acetylpyrrole for beef, and hexanal and 1-octen-3-ol for pork, were robustly identified as biomarkers. These compounds exhibited a discernible trend in adulterated samples based on adulteration ratios, evident in a heatmap. Notably, lipid degradation compounds strongly influenced meat discrimination. PCA and PLS-DA yielded significant sample separation, with the first two components capturing 80% and 72.1% of total variance, respectively. This technique could be a reliable method for detecting meat adulteration in cooked meat.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.451-460
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• 2013

The purpose of this study is to investigate the volatile compounds of Korean traditional gochujang from various districts. The volatiles from each traditional gochujang are being extracted by simultaneous steam distillation extraction (SDE), and analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Twenty compounds are identified as major volatile components which include 8 esters, 4 alcohols and 4 acids. The most traditional gochujang possesses more volatile components rather than commercial gochujang products. Most acids come from fatty acids and the alcohols derive from the oxidative degradation of linolenic acid. The most abundant volatile compounds for both traditional and commercial gochujang include 10 compounds such as 2-methyl-1-propanol, hexanal, 2-methyl-1-butanol, octanoic acid ethyl ester, as well as the various type of acids and esters. They represent most of the total GC peak areas, respectively. From the results, the characteristics of the flavors for traditional gochujang from each district are not clear but have shown various components than the commercial products.

• Journal of Microbiology and Biotechnology
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• v.15 no.6
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• pp.1330-1336
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• 2005

Polyhydroxyalkanoic acid (PHA) inclusion bodies were analyzed in situ by $^{13}C$-nuclear magnetic resonance ($^{13}C$-NMR) spectroscopy. The PHA inclusion bodies studied were composed of poly(3-hydroxybutyrate) or poly(3hydroxybutyrate-co-4-hydroxybutyrate), which was accumulated in Hydrogenophaga pseudoflava, and medium-chain-length PHA (MCL-PHA), which was accumulated in Pseudomonas fluorescens BM07 from octanoic acid or 11-phenoxyundecanoic acid (11-POU). The quantification of the $^{13}C$-NMR signals was conducted against a standard compound, sodium 2,2-dimethyl-2-silapentane-5-sulfonate (DSS). The chemical shift values for the in vivo NMR spectral peaks agreed well with those for the corresponding purified PHA polymers. The intracellular degradation of the PHA inclusions by intracellular PHA depolymerase(s) was monitored by in vivo NMR spectroscopy and analyzed in terms of first-order reaction kinetics. The H. pseudoflava cells were washed for the degradation experiment, transferred to a degradation medium without a carbon source, but containing 1.0 g/l ammonium sulfate, and cultivated at $35^{\circ}C$ for 72 h. The in vivo NMR spectra were obtained at $70^{\circ}C$ for the short-chain-length PHA cells whereas the spectra for the aliphatic and aromatic MCL-PHA cells were obtained at $50^{\circ}C\;and\;80^{\circ}C$, respectively. For the H. pseudoflava cells, the in vivo NMR kinetics analysis of the PHA degradation resulted in a first-order degradation rate constant of 0.075/h ($r^{2}$=0.94) for the initial 24 h of degradation, which was close to the 0.050/h determined when using a gas chromatographic analysis of chloroform extracts of sulfuric acid/methanol reaction mixtures of dried whole cells. Accordingly, it is suggested that in vivo $^{13}C$-NMR spectroscopy is an important tool for studying intracellular PHA degradation in terms of kinetics.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.18-24
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• 2009

The volatile compounds of dried sancho (Zanthoxylum schinifolium), an aromatic plant were extracted by simultaneous distillation and extraction (SDE) method and identified by gas chromatograph-mass spectrometry (GC-MS). Selected chiral constituents of sancho oil were characterized by enantiodifferentiation using multidimensional gas chromatograph (MDGC)-MS. A total of 57 compounds were identified and quantified, and the major compounds were identified estragole, nonanoic acid, octanoic acid, $\beta$-phellandrenene, and limonene. Among them, estragol (63.9%) was found as the predominantly abundant component of sancho. $\alpha$-pinene and nerolidol, and $\beta$-pinene and linalool were determined to be enantiomerically pure (100%) for their (S)-form and (R)-form, respectively. The enantiomeric composition of limonene in sancho revealed 83.9% purity for the (S)-enantiomer, whereas (E)- and (Z)-rose oxides showed mixtures of both enantiomers. The enantiomeric excess (%) for citronellal was 22.6% with the (R)-enantiomer as major enantiomer. The enantiomeric composition of these compounds can be used as parameter for authenticity control of sancho.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.813-822
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• 2017

To investigate the aroma and quality characteristics of wine bestowed by the degree of ripening of Cheongporang grapes, the general quality composition, color, organic acid, physiological activity, aroma component and sensory evaluation were analyzed. The general characteristics of the wine assessed were pH 3.34~3.50, total acidity 0.46~0.67%, color intensity 0.074~0.116, lightness 98.99~99.74, redness -0.39~0.01, and yellowness was 1.52~3.10. Malolactic fermentation was not relative to the contents of malic acid and lactic acid. The total polyphenol content and antioxidant activity were lowest in C3 wines made with ripe grapes and highest in C4 wines made with mixed grapes. Aroma analysis identified 6 alcohols, 15 esters and 5 miscellaneous compounds. Compounds with higher odor activity value (OAV) were 3-methyl-1-butanol, ethyl butanoate, isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and octanoic acid. The C4 wine, a mixture of grapes with different degrees of ripening, had the highest ester content and ratio. The lowest values were found in the C3 wine made with ripe grapes. Results of the sensory evaluation related the C4 wine, containing a large amount of ester compounds having high OAV values as the aroma component, as the best and most preferred wine.

• Food Engineering Progress
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• v.13 no.4
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• pp.302-307
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• 2009

In this study, four Korean black raspberry wines were developed from different regions in Korea; Gochang (G), Heongsung (H), Jeongup (J), and Sungchang (S). Their flavor profiles were determined using a combination of volatile analysis and sensory evaluation. From the volatile analysis of the developed wines, 8 acids, 17 alcohols, 12 esters, 9 terpenes, 3 aldehydes and ketones, and 4 miscellaneous compounds were identified. Preferences of appearance, aroma, full-body, and overall acceptability in the developed wines were determined using 9-point hedonic scale by 43 panelists, compared with one commercial black raspberry wine (Sunw). The sweetness, sourness, astringency levels were also evaluated using 9-point just-about-right (JAR) scale. The mean overall acceptability score of Sunw (5.58) was the highest among the tested wines, followed by G (4.81), S (4.44), H (4.41), and J (4.13) (p<0.05). Sweetness levels in the developed wines were overall lower than JAR level, while sourness and astringency levels were overall higher than JAR level.