• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.81-85
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• 2006

Seasoning oil(SO-1) was manufactured from soybean oil, with ${\beta}-carotene$, oleoresin paprika and 3 kinds of flavors. Color of it's SO-1 was red. Total content of trans fatty acid of SO-1 was low level 0.84%, compare to the butter's and margarine's 1.35%, 28.31%, respectively. Total volatile components of SO-1 was 201,313.11ppm, was higher than soybean oil's, butter's, margarine's and SO-2's(removed 3 kinds of flavors from SO-1), it's value of 63.54ppm, 481.24ppm, 168.95ppm and 205.73ppm, respectively. And smoke point(SP) of SO-1 was higher than others. SP of SO-1, after 6 months later at room temperature, was 240, in contrast with soybean oil's 228. This SO-1, added ${\beta}-carotene$ and flavor components, had a masking effect of burnt flavor. From these results, SO-1 can be replaced of butter or margarine as a substituted oil.

• Journal of Sensor Science and Technology
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• v.11 no.5
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• pp.286-293
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• 2002

We fabricated gas recognition system using conducting polymer sensor array for recognizing and analyzing VOCs(Volatile Organic Compounds) gases. The polypyrrole and polyaniline thin film sensors which were made by chemical polymerization were employed to detect VOCs. The multi-dimensional sensor signals obtained from the sensor array were analyzed using PCA(principal component analysis) technique and RBF(radial basis function) Network. Throughout the experimental trails, we confirmed that RBF Network is effective than PCA technique in identifying VOCs.

• Journal of Life Science
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• v.16 no.2 s.75
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• pp.297-301
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• 2006

For developing natural antibacterial agents from Houttuynia cordata Thunb., antibacterial effects of volatile flavor component using various bacterial sp. were tested. Extraction from Houttuynia cordata Thunb. by using SDE (Simultaneous steam Distillation-Extraction) showed strong antibacterial activities against Vibrio and Bacillus genus, such as Vibrio. cholerae, V. parahaemolyticus, V. vulnificus, Bacillus. cereus, and B. subtilis. Then chemical compositions of leaf and stem were analyzed. The contents of crude protein, lipid, and ash in stem were less than those of leaf, but fiber contents were higher than those of leaf. Among the amino acids, aspartic acid, glutamic acid, glycine, and arginine were higher than those of other amino acids. Linolenic acid, linoleic acid, oleic acid, and palmitic acid were major fatty acids. Major minerals of Houttuynia cordata Thunb. were potassium, calcium, phosphorus, magnesium, iron, zinc, and copper. Especially, in the case of potassium, it was highest.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.62-67
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• 1990

The volatile oils of the fresh leaf and seed of parsley(Petroselinum crispum) were isolated by simultaneous steam distillation and extraction procedure. The compositions of the resulting oils were investigated by gas chromatography and gas chromatography-mass spectrometry. The volatile oil contents of leaf and seed were 0.06 % and 3.11 %, respectively. Fifty-eight components including 15 partially characterized components were identified in leaf oil and 23 components in seed oil. Seven of them are suggested as new parsley leaf volatiles. Terpenoids were represented as much as 46.4 % of total leaf volatiles and 49.3 % of total seed volatiles. The leaf volatiles contained a lot of myrcene(3.02%), 4-isopropenyl-1-methyl benzene(4.52%) and p-1,3,8-menthatriene(10. 49 % ), but the seed volatiles were characterized by greater quantities of the isomers, ${\alpha}-pinene$(22.28 %) and ${\beta}-pinene$(16.20 %), although these compounds were contained only trace in leaf volatiles. Of the components identified in both oils, the most abundant component was myristicin, constituting 21.80 % of the leaf volatiles and 47.54 % of the seed volatiles.

• Journal of Korean Society for Atmospheric Environment
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• v.23 no.2
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• pp.250-260
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• 2007

It was investigated that the emission characteristics of volatile organic compounds (VOCs) from small and medium companies located on industrial complexes in Metropolitan area. The emission characteristics are intermittent sources in which VOCs emissions are highly depends on the working condition. Optimized ventilation system to improve air quality in working area for the three typical companies were installed. Adsorption characteristics of major VOCs such as MEK, IPA, and toluene emitted front the companies were investigated for design of the activated carbon vessel as a VOCs control facility in each company. Concentration of total hydrocarbon and gas amounts needed to ventilation were also used as a design parameter. Mixed adsorbent to improve adsorption characteristics of problematic solvents like IPA and the design guideline of the activated carbon vessel have been suggested.

• Journal of Korean Society of Environmental Engineers
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• v.37 no.6
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• pp.380-386
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• 2015

In this study, the spatial and temporal distribution of volatile organic compounds (VOCs) in an industrial shipbuilding complex was monitored, and the local characteristics estimated. The major VOC component measured at all of the sampling sites were almost the same as those found at an indoor painting facility, indicating that painting works conducted in the shipyards were a significant source of VOCs in the vicinity of shipbuilding areas. The main parameters affecting the VOCs distribution were the distance between the sampling site and painting work place, and the intensity of the painting works. A quite broad range of VOC concentrations were observed in all of the sampling sites, depending on the intensity of painting works in nearby areas suppressing the typical seasonal and temporal variation trends in VOCs observed in urban areas.

• Journal of Environmental Health Sciences
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• v.37 no.5
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• pp.369-375
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• 2011

Objectives: Exposure to hazardous chemicals during pregnancy may result incritical reproductive health outcomes. Indoor residential levels are significant component of personal exposure. The collection of residential exposure data has been hampered by the cost and participant burden of health studies of indoor air pollution. This study utilized a participant-based approach to collect volatile organic compounds concentration from homes. Methods: Four hundred thirteen women were recruited from three major hospitals in Seoul and Gyeongi Provence and 411 agreed to participate. A passive sampler (OVM 3500, 3M, USA) with instructions were given to the participants, as well as a questionnaire. They were asked to deploy the sampler in their homes for three to five days and return them viapre-stamped envelope. Results: Three hundred forty six participants returned the sampler. Among the returned samplers, three hundred samplers satisfied our monitoring quality criteria. The success rate of the monitoring method was 73%. The geometric mean of TVOC level was 429(2) ${\mu}g/m^3$. The TVOC guideline of 500 ${\mu}g/m^3$ was exceeded in 38% of the houses. The residential VOC levels were significantly associated with remodeling of the house. Conclusions: The results suggested that a participant-based sampling approach may be a feasible and costeffective alternative to exposure assessment involving home visits by a field technician.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1201-1207
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• 1999

To utilize the leaves of broccoli, the shape of which was similar with that of kale leaves, as a vegetable juice, the extracts from two types of vegetable leaves were subjected to the analyses of proximate com ponents, volatile sulfur compounds, vitamin C and minerals. The sensory evaluation of the juices, prepared from kale and broccoli leaves, were performed by duo trio test and scoring test. Among eight varieties of broccoli, four varieties('Pilgrim', 'Greenbelt', 'Salinas' and 'Shasta')were not significantly different from kale(p<0.05), based on the duo trio sensory test. Sulfur and nitrogen compounds present in the dichloromethane extracts of kale and broccoli leaves 'Pilgrim' were identified as 3 butenyl, allyl, butyl and 4 methylsulfinylbutyl isothiocyanate(sulforaphane), 4,5 epithiovalero, 4,5 epithio 3 hydroxyvalero, benzenepropane, 3 hydroxy 4 propene, 4 methylthio butane, 3 hydroxy 3 phenylpropane, 5 methy lsulfinylpentane, 4 methoxyphenyl 3 hydroxypropane nitrile and dimethyl trisulfide by GC/MSD analysis. Proximate components were observed to be relatively similar between kale and broccoli leaves. Vitamin C and sugar content were higher in broccoli leaves(125∼180mg% and 8∼12°Brix) than in kale(101mg% and 7oBrix). In mineral analysis by AA and ICP Mass, 'Pilgrim' showed a higher content of K, Fe, Mn, Zn and Se. In separate experiment, sensory scores of bitter taste and astringent taste were lower and scores of over all taste and over all acceptability, higher in broccoli('1243') juice than those in kale juice.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.772-778
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• 1996

In order to investigate changes of flavor during food sterilization in retortable pluches, a model food system consisting of 50% chicken breast meat, 1% salt and 49% chicken stock was analyzed before and after retorting using GC and GC-MS. In the analysis of the volatile components collected by the nitrogen purge and trap technique before and after retorting, a total of 53 peaks were observed on chromatograms and 42 peaks were identified. Among the 42 peaks identified were 17 caused by aldehydes, 9 by hydrocarbons, 8 by alcohols, 6 by ketones, 1 by furan and 1 by terpene. Analysis of the data obtained from our model food system strongly suggested that the compounds responsible for retort flavor are 2-heptanone, 2-pentyl furan and various ketones.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1279-1284
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• 1998

This study was designed to investigate the reasonable roasting condition of chicory. Extraction and surface color development of roasted chicory were significantly influenced by roasting temperature and time, and they were increased with increasing time, and roasting at $170^{\circ}C$ showed the highest browning color development. Soluble solid contents was not affected by roasting temperature and time. Roasting for 10min at $150^{\circ}C$ exhibited the highest sensory score, at which the free sugar composition of the extract was 0.87% xylose, 0.62% fructose and 0.84% sucrose. A total of 17 volatile components were identified by GC/MSD from the dried and roasted chicories. Aldehyde, ketone and pyrazine compounds were found to be major volatile flavor components in chicory roots. It was concluded that the results of this work will be useful to determine the optimum conditions for roasting of chicory roots.