• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.564-572
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• 2015

Nutritional compositions, volatile compounds, and sensory attributes of Cynanchi wilfordii Radix were analyzed in order to examine its practical utilization as a food resource. In the proximate analysis, protein and lipid contents were shown to be 14.6 and 5.0 mg/100 g, respectively, in C. wilfordii Radix. Potassium was the most predominant mineral (809 mg/100 g), as determined by inductively coupled plasma-optical emission spectrometry in parallel with microwave acid digestion. Total phenolic content was found to be 410 mg/100 g. Further, arginine and linoleic acid were the most abundant amino acid and fatty acid of C. wilfordii Radix, respectively. To examine its functional properties, classical 2,2-diphenyl-1-picrylhydrazyl (DPPH) analysis was performed. As a result, the concentration of C. wilfordii Radix required to scavenge 50% of DPPH radicals was 1.16 mg of dried material. Lastly, in olfactory and sensory tests, ${\beta}$-eudesmol (woody odor) was the major flavor compound responsible for the bitter taste and sensory attributes of C. wilfordii Radix. Taken altogether, the above results provide important preliminary results for utilization of C. wilfordii Radix as a food resource.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.9
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• pp.1323-1331
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• 2017

Objective: This study investigated the effect of extraction solvents on antioxidant bio-active compounds as well as potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus (P. acidus) leaf extract in minced pork. Methods: The effect of various solvent systems of water, 25%, 50%, 75% (v/v) ethanol in water and absolute ethanol on the extraction crude yield, total phenolic content, total flavonoid content and in vitro antioxidant activities of P. acidus leaves was determined. In addition, antioxidant activities of the addition of crude extract from P. aciuds leaves at 2.5 and 5 g/kg in minced pork on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical cation decolorization, reducing power and inhibition of lipid peroxidation (thiobarbituric acid reactive substances; TBARS) were determined. Moreover, sensory evaluation of the samples was undertaken by using a 7-point hedonic scale. Results: The results showed that the highest crude yield (2.8 g/100 g dry weight) was obtained from water which also had the highest recovery yield for total phenolic content, total flavonoid content and the strongest antioxidant activity. The addition of crude water extract from P. acidus leaves was more effective in retarding lipid peroxidation and higher antioxidant activity than control and butylated hydroxytoluene in minced pork. In particular, the samples containing P. acidus extract had no significant effect on the sensory scores of overall appearance, color, odor, texture, flavor, and overall acceptability compared to the control. Conclusion: Water solvent was an optimally appropriate solvent for P. acidus leaf extraction because of its ability to yield the highest amount of bio-active compounds and in vitro antioxidant property. Particularly, P. acidus crude water extract also strongly expressed the capacity to retard lipid oxidation, radical scavenging, radical cation decolorization and reducing power in minced pork. The results of this study indicated that P. acidus leaf extract could be used as natural antioxidant in the pork industry.

• Clean Technology
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• v.23 no.1
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• pp.54-63
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• 2017

Volatile organic compounds (VOCs) are widely used in both industrial and domestic activities. VOCs are one of the most unpleasant, frequently complaint-rousing factors of pollution around the world. It is now necessary to research and develop an alternative technology that could overcome the problems of the existing odor-control and VOC-eliminating techniques. In this study, essential oil and photocatalytic process was applied in the removal of benzene and toluene, typical VOCs in petrochemistry plant. therefore, this study conducted experiments on the selection of appropriate essential oil, photodegradation, hydroxyl radical generation capacity. The removal efficiency and reaction rate were performed to selecte the type and concentration of essential oil. As a result, removal efficiency of Hinoki Cypress oil was approximately 70% and reaction rate of Hinoki Cypress was high. The results of photolysis experiment, photocatalytic oxidation process showed that the decomposition efficiency of VOCs increased considerably with increasing UV lamp power. In addition, the conversion of VOCs was increased up to $0.1gL^{-1}$ photocatalysts. The hydroxyl radicals measure was performed to determine the ability to generate hydroxyl radicals. The analytical result showed that high $TiO_2$ concentration and lamp power was produced many hydroxyl radical. Experiments of the removal efficiency and reaction rate were performed using essential oil and photooxidation. As a result, the removal efficiency showed that the removal efficiency was increased high temperature and reaction time. The activation energy was calculated from the reaction rate equation at various temperature condition. Activation energy was approximately $18kJmol^{-1}$.

• Analytical Science and Technology
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• v.24 no.3
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• pp.200-211
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• 2011

In this study, 13 compounds including four volatile fatty acids (VFA) and nine volatile organic compounds (VOC) were analyzed by cryogenic trapping-thermal desorption technique. In order to evaluate the analytical method for VFA, calibration experiments were performed using five different sorbent materials. When the calibration results are compared between different sorbents, sampling tube filled with Carbopack X showed the highest response factor (RF) for both VFA and VOC. To validate this new analytical method for VFA using cryogenic trapping-thermal desorption technique, this method was compared with alkali absorption method recommended by the odor prevention law of the Korea Ministry of Environment (KMOE). For this purpose, unknown samples were analyzed by two different methods, i.e., cryogenic trapping-thermal desorption (TD) and alkali absorption with solid phase microextraction (SPME). When the results of two different methods were compared, ratios of concentrations determined by the two analytical methods (TD/SPME) was found as 0.46 (valeric acid) ~ 0.71 (isovaleric acid). Therefore, additional study is required to properly establish and find stable analytical conditions for VFA analysis. Furthermore, comparison between two different methods should be made with more reliable calibration approaches.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.363-370
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• 2017

In this study, we stored frozen shrimp (Litopenaeus vannamei) at $4^{\circ}C$ during 12 days and investigated the effect of chitosan coating with natural preservatives (0.05% carvacrol, 0.05% thymol) on the growth of microorganism (mesophilic bacteria, psychrophilic bacteria, Pseudomonas spp., $H_2S$ producing bacteria) and physiological characteristics (total volatile basic nitrogen and pH) and sensory evaluation (appearance, odor and general acceptance). Chitosan coating with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) had inhibited the growth of all the target microorganism and showed the significant antimicrobial activity (p < 0.05) to mesophilic bacteria, psychrophilic bacteria and $H_2S$ producing bacteria until 12 day (the last day of this study). These treated groups had showed the significant difference (p < 0.05) in total volatile basic nitrogen and all the sensory characteristics but not in pH. Therefore, chitosan coating combined with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) showed the effective antimicrobial activity on major spoilage microorganism on shrimp and could be used to elongate the shelf life of refrigerated shrimp.

• Applied Chemistry for Engineering
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• v.19 no.5
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• pp.519-525
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• 2008

Biodegradation of toluene, styrene and hydrogen sulfide as model compounds of volatile organic compounds and odor from waste gas was investigated experimentally in a biotrickling filter. This study focussed on the description of experimental results with regard to operating conditions. The effect of varying $H_2S$ load rate and inlet concentration was investigated under autotropic and mixotropic environmental conditions. The $H_2S$ removal efficiencies of greater than 99% were achieved at $H_2S$ loads below $10g/m^3{\cdot}hr$ for each environment. It was observed that the maximum elimination capacity of mixotrophic filter was achieved a little greater than the one of autotrophic filter. The biofiltration of toluene and styrene in trickling bed was examined under different gas flow rates, load rates, and inlet concentrations. Below $40g/m^3{\cdot}hr$ of toluene loading, the elimination capacity and loading were identical and it was completely destroyed. In high loading of toluene, the biotrickling filter was operated at its maximum elimination capacity. In the inlet concentration of 0.2, 0.5, and $1.0g/m^3$, the maximum elimination capacity of toluene showed 40, 45, and $60g/m^3{\cdot}hr$, respectively. After a short adaptation period, it was demonstrated that the results of styrene in originally toluene adapted bioreactor was similar with the ones of toluene. However, the performance of filer for styrene is generally a little lower than for toluene. The operating conditions (including liquid flow rate etc.) allowing the highest removal efficiency should be determined experimentally for each specific case.

• The Korean Journal of Mycology
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• v.14 no.1
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• pp.31-36
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• 1986

The volatile aroma concentrates were isolated from Pleurotus ostreatus by simultaneous distillation-extraction and analyzed by gas chromatography and combined gas chromatography-mass spectrometry. The aroma concentrates obtained had a typical raw or slightly cooked mushroom-like odor, and the yield was 123 ppm. Of 27 components identified, the major components were 3-octanone, 3-octanol, 2-octenal, n-octanol and 2, 4-decadienal, including 1-octen-3-ol contributing 67.06% of the total volatiles, and the $C_8$ compounds comprised about 80% of the total volatiles. On the other hand, the $C_6$ and $C_8$ alcohols in mushroom increased gradually with increase of standing time after homogenation, while aldehydes, ketones, and linoleic acid decreased, and also $C_6$ and $C_8$ compounds were significantly increased when linoleic and linolenic acid were added in homogenates. It appears that most of volatile aroma components in Pleurotus ostreatus were probably produced enzymatically from unsaturated fatty acids containing cis, cis-1, 4-pentadiene moiety.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.2
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• pp.209-218
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• 2010

The fifty six components of volatile organic compounds(VOCs) were continuously measured by the hour to see the distributions their of its concentration and the ozone creating contribution of nitric oxides and VOCs in Gamjeon Odor and VOCs Monitoring Network from April to September, 2008. Aromatics occupied 51.3% of VOCs and paraffins, alkanes and olefins came in order. The monthly concentration of VOCs in Gamjeon was high in July and low in September. As for hourly concentration of ozone and nitric oxides, ozone started to increase since 10am having the highest in the daytime, and nitric oxides had the different trend from that of ozone, showing the lowest in the daytime. The photochemical ozone creating potentials(POCPs) of toluene, propane, m/p-xylene, ethylbenzene, and 1,2,4-trimethylbenzene were 30.6%, 10.2%, 9.4%, 7.4% and 5.2% respectively. These five components occupied 62.8% of total POCPs, which means they contributed to the ozone creation mainly. Related with the ozone creating contribution, the ratio of VOCs to NOx was generally under 6 occupied 72.0%, which came under the area coexisting the limit of VOCs. Therefore it is thought that the management of emission source of VOCs is very important for the reduction of ozone.

• Journal of Korean Society of Environmental Engineers
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• v.37 no.1
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• pp.7-13
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• 2015

In this study, the effective treatment reducing geosmin and dosage of PAC was suggested when taste & odor compounds flow in. The removal efficiency of geosmin was evaluated with types of chlorination. In case of low geosmin concentration below 25 ng/L, removal efficiency of geosmin was estimated at 46% by combined treatment of pre and intermediate-chlorination. But, in the exclusive intermediate-chlorination treatment, removal efficiency of geosmin was increased to 57%. In the medium geosmin concentration (25~79 ng/L), removal efficiency of geosmin was estimated at 59% by combined treatment. But, in the exclusive intermediate-chlorination treatment, removal efficiency of geosmin was increased to 87%. When high geosmin concentration above 80 ng/L flows in, removal efficiency of geosmin was estimated at 69% by combined treatment. However, in the exclusive intermediate-chlorination treatment, removal efficiency of geosmin was increased to 95%. Then, the exclusive intermediate-chlorination has an important effect on removal of geosmin. After correlation of geosmin concentration and dosage of PAC was analyzed, the coefficient of determination was estimated at 0.96. And, the proper PAC dosage chart was proposed. Also, at a initial occurrence of geosmin, when the combined treatment by intermediate-chlorination and PAC was applied, particle-bound geosmin should be removed continuously. Finally, it is proved that the combined treatment was effective to remove the geosmin by threshold levels as well as to reduce the dosage of PAC.

• Food Science and Preservation
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• v.23 no.5
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• pp.673-679
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• 2016

This study was performed to verify the possibility of manufacturing a germinated aromatic rice tea, which was roasted at 200, 250, and $300^{\circ}C$ each for 10, 20, and 30 min. The roasted aromatic rice was analysed physicochemical properties, sensory characteristics and aromatic compounds. The total polyphenol content and DPPH radical scavenging activities of the germinated aromatic rice increased as the roasting temperature and time increased. Total soluble solid contents, turbidity and browning index of the germinated aromatic rice tea also increased was the roasting temperature and roasting time increased. The pH did not change by roasting. The main aromatic components in roasted germinated aromatic rice tea were 2-methyl butanal, 3-methyl butanal, benzaldehyde and nonanal, which increased according to increasing temperature and time. However, those favorable aroma components were decreased at more than $300^{\circ}C$ of roasting temperature. In addition, methyl benzene, pentanol were increased which affect odor aroma. The sensory score of germinated aromatic rice tea also increased with high roasting temperature and time. However, aromatic rice roasted at a higher temperature ($300^{\circ}C$) showed lower sensory score. Therefore roasting temperature and time must be controlled for manufactureing high quality of germinated aromatic rice tea, and the optimun roasting conditions were $250^{\circ}C$ and 30 min, which provide best physicochemical characteristics of aromatic rice tea.