• Title/Summary/Keyword: volatile component

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Analysis of Gel Powders Created from Different Acorn Crude Starches to Determine Country of Origin (도토리 조전분 및 겔 파우더에 대한 수입 원산지별 전자코 분석)

  • Yang, Kee-Heun;Lee, Kun-Jong;Kim, Mee-Ree
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.6
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    • pp.816-822
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    • 2012
  • Volatile components of acorn crude starches and gel powder created from them were analyzed by Gas Chromatograph-Ion Mobility Mass Spectrometry (GC-IMS). Crude starches were obtained from acorns harvested in South Korea (KAS), China (CAS), and North Korea (NAS). The principal component analysis (PCA) of each volatile component exhibited a significant contribution of PC 1 showing up to 60.5%. The acorn crude starch from KAS could be distinguished from crude starch from China by PC 1 (p<0.05). However, NAS and CAS could not be segregated statistically by the PC 1 component. PC 2, which exhibited 22.8% contribution, of KAS, also showed a meaningful difference (p<0.05) from those of CAS and NAS, making it possible to distinguish domestic acorn starch from imports.

Studies on the anodic oxidation of some volatile organic halogen compounds(THM) (휘발성 할로겐 화합물(THM)의 양극 산화에 관한 연구)

  • Yoo, K.S.;Park, S.Y.;Yang, S.B.;Woo, S.B.
    • Analytical Science and Technology
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    • v.10 no.4
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    • pp.264-273
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    • 1997
  • Anodic oxidation reaction was applied to remove trihalomethanes in an aqueous solution. Each component was determined by using solid phase microextraction(SPME) fiber and GC-ECD. Anodic and cathodic compartments were separated in order to protect contaminants and connected by $KNO_3$-agar bridge. The calibration graphs of the 6 THM components were shown good linearlity from a few ppb up to a few hundreds ppb concentration level. Anodes such as platinum(Pt), titanium(Ti). zircornium(Zr), titanium metal coated with iridium(Ti-Ir), and glassy carbon coated with mixed valence ruthenium(mv Ru) were tried to remove the THMs at different potentials. The best result was obtained on the Ti-Ir anode applied 9 volts DC. The electrode could effectively remove almost all the THM components from the stirring solution within about 1.5 hours. The glassy carbon electrode coated with mixed valence ruthenium showed excellent removing effect at the begining, but the maximum removing level was remained at 60% probably due to the destruction of the electrode surface. The concentration of chloroform, however, tends to be increased due to the electrode reaction producing the component at the condition.

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Preparation of Natural Wall Paint by Using Sericite Clay (견운모를 이용한 벽마감용 천연페인트 제조)

  • Kim, Munui;Lalhmunsiama, Lalhmunsiama;Lee, Seung-Mok;Jin, Kang-Jung
    • Applied Chemistry for Engineering
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    • v.28 no.5
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    • pp.501-505
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    • 2017
  • Due to the rapid urbanization and increased population, there is an increase in airtight nature of buildings which causes serious indoor air pollution. Among several indoor air pollutants, volatile organic compounds (VOCs) emitted from paint are of major concern. Therefore, there is an urge for the development of environmental friendly paint products. In this wok, a natural wall paint (NWP) was prepared by utilizing a natural clay material "sericite" as a main component. A small chamber test was carried out to identify the toxic substances release from NWP and the results were compared with two eco-friendly commercial paints. The total VOCs were detected in trace level inside the test chamber and their concentrations were below the recommended indoor air quality standards. Toluene was not detected for NWP, whereas formaldehyde was observed in trace level. The toxicity index results were compared with two commercial paints and found that NWP exhibited less harmful gas emission. Based on certification rating of building materials, NWP can be classified as the first grade of building materials. Due to the above advantages, the use of sericite as a major component in NWP will be a useful technique to maintain the indoor air quality.

The Effects of Sesame Seed Roasting Conditions on Volatile Component Patterns of Essential Oils Obtained from Sesame Meals (참깨의 볶음조건이 참깨박 정유성분의 휘발성 성분 패턴에 미치는 영향)

  • Lee, Jang-Woo;Yun, Yeo-Chul;Jeon, Nam-Gyu;Kim, Sun-Ho;Park, Sang-Soon
    • The Korean Journal of Food And Nutrition
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    • v.20 no.1
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    • pp.9-13
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    • 2007
  • In this study, sesame oils and sesame meals(A, B) were obtained from roasted sesame at $200^{\circ}C$ and $220^{\circ}C$, respectively. The total volatile component(VC) contents of these samples(A, B) were as follows : The sesame oils had 1,397.1 ppm and 1,518.8 ppm, and the sesame meals had 663.2 ppm and 775.3 ppm for samples A and B, respectively : sesame flavor was16,507.9 ppm, The major VCs in the sesame oils were pentane, 2-butanone, pyrazine, methylpyrazine, 2,5- and 2,6-dimethyl pyrazine, furfuryl alcohol, guaiacol and 4-vinylguaiacol. The pyrazine contents of the seasame oils were 834.4 ppm and 816.4 ppm for samples A and B, respectively. The major VCs in the sesame meals were 2-butanone, hexanal, pyrazine, methyl pyrazine, 2,6-dimethyl pyrazine, furfuryl alcohol, and so forth. For artificial sesame flavor, the total VC content was 16,507.9 ppm, and the major VCs were 2-butanone, guaiacol, and 4-vinylguaiacol. Approximately 35.02% of the total VC content of sesame flavor was composed of 2-butanone, guaiacol, and 4-vinylguaiacol, and these constituted more than 1,000 ppm of its total VC content.

A Study on the Volatile Change of Essential Oils Addition on to the Vegetable Fatty Acid Hard Soap (식물성 지방산 고형비누에 첨가된 에센셜오일의 휘발성 변화에 대한 연구)

  • Lee, Sung-Hee;Lee, Ki-Young
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.15 no.5
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    • pp.3304-3311
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    • 2014
  • In the saponification to manufacture plant fatty acid hard soap, the drying process is required for its water evaporation and hardness. This study mixed it with essential oil(E.O) with high volatility instead of adding synthetic flavor. And it comparatively observed the duration of flavor changing to the additive ($TiO_2$) and the drying period of the major flavor component (Linalool, Linalyl acetate) in the essential oil (Lavender E.O) contained in the soap during the soap manufacture by using GC-MS. Advanced researches have mostly dealt with the utility of plant hard soap, and those related with the volatility of flavor have been hardly conducted. Regarding the volatility of linalool contained in the soap, the soap mixed with $TiO_2$ showed a higher reduction ratio up to the 12th week; however, at the point of the 20th week, it reduced to a similar level. Although Linalyl acetate did indicate a slight difference according to the mixture of $TiO_2$, the volatility was shown similar up to the point of the 20th week. During the 20 weeks of drying, the residual rate of linalool was found to be higher than that of Linalyl acetate regardless of the mixture of $TiO_2$. It has been found that the flavor component of lavender essential oil with the duration of two or so days at the room temperature remains for 20 weeks (or 5 months) when it is manufactured through the mixture of plant fatty acid hard soap.

Volatile Components of Essential Oils from Spices and It's Inhibitory Effects against Biofilm Formed by Food Poisoning Bacteria (향신료 정유의 휘발성 성분 및 식중독 세균에 의해 형성된 biofilm 억제 효과)

  • Kim, Hyeong-Eun;Kim, Yong-Suk
    • Journal of Food Hygiene and Safety
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    • v.37 no.4
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    • pp.285-295
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    • 2022
  • The ability of volatile components of essential oils (EO) from cinnamon, clove, and lemongrass to inhibit biofilms formed on polyethylene and stainless steel by six types of food poisoning bacteria was investigated. The main components of cinnamon EO were identified as cinnamaldehyde (38.30%), linalool (9.61%), β-caryophyllene (8.90%), and 1,3,4-eugenol (8.19%). 1,3,4-Eugenol (61.84%) was the dominant component of clove EO. The major component of lemongrass EO was citral. Citral is a natural mixture of two isomeric acyclic monoterpene aldehydes: geranial (trans-citral, 19.11%) and neral (cis-citral, 19.23%). Among these major compounds, cinnamaldehyde, linalool, eugenol, and citral exhibited comparatively strong antimicrobial activity in the disc diffusion assay. Treatments with 0.1% eugenol and citral were highly effective on biofilm inhibition on both tested surfaces. Cinnamaldehyde (0.1%) was effective against biofilm formation by Listeria monocytogenes ATCC 19112 and Staphylococcus aureus KCCM 11812. These results suggested the potential of cinnamaldehyde, eugenol, and citral treatments in inhibiting the formation of biofilms by food poisoning bacteria.

Physicochemical Characteristics and Volatile Compounds of Glutinous Rice Wines Depending on the Milling Degrees (도정도에 따른 찹쌀발효주의 이화학적 특성 및 휘발성 향기성분)

  • Kim, Hye-Ryun;Lee, Ae-Ran;Kwon, Young-Hee;Lee, Hyang-Jeong;Jo, Sung-Jin;Kim, Jae-Ho;Ahn, Byung-Hak
    • Korean Journal of Food Science and Technology
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    • v.42 no.1
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    • pp.75-81
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    • 2010
  • In order to investigate the effects of different milling degrees on the quality of glutinous rice wines, the physicochemical properties and volatile compounds of various wines were evaluated. Sample wines prepared from glutinous rice with 90, 80, and 70% milling yields were analyzed for ethanol, pH, total acids, amino acids, soluble solids, coloring degree, UV absorbance, reducing sugars, organic acids, free sugars and volatile compounds. After fermentation for 17 days, ethanol contents in the wines ranged from 15.2 to 15.85%, while total acid levels ranged from 0.31 to 0.35%. The amino acid contents in four samples ranged from 0.63 to 0.73%, while soluble solid contents ranged from 11.4 to $13.1^{\circ}Bx$. The wine prepared from glutinous rice with a 30% degree of milling showed the highest coloring degree, UV absorbance and reducing sugar content among four samples. Furthermore, this wine had the highest levels of malic acid and acetic acid, while the glutinous rice wine prepared from rice with a 0% degree of milling had the highest levels of succinic acid and lactic acid. In all the glutinous rice wines tested, the most abundant free sugar was glucose followed by maltose. With increasing degree of milling, the alcohol, amino acid and organic acid contents of the glutinous rice wines decreased, whereas soluble solids, coloring degree, UV absorbance, reducing sugar and free sugar contents increased. Volatile compounds were identified using GC-MSD, and thirty-nine esters, seven alcohols, six acids, one aldehyde, four alkanes, one alkene and two miscellaneous compounds were identified in the glutinous rice wines. Using relative peak area, it was determined that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component and was primarily found in the range of 11.566-18.437%. Succinic acid diethyl ester and isoamyl laurate decreased with an increasing degree of milling, whereas hexanoic acid ethyl ester and 2-octenoic acid ethyl ester increased. Overall, it was shown that different milling degrees greatly affected the physicochemical and volatile characteristics of the glutinous rice wines.

A Preliminary Study on the Source Fingerprints of Volatile Organic Compounds (휘발성유기화합물의 배출원 구성물질 성분비에 관한 기초 연구)

  • 이영재;이학성;강병욱;신대윤
    • Journal of Environmental Science International
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    • v.12 no.4
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    • pp.487-496
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    • 2003
  • The purpose of this study was to develop the preliminary source fingerprints of volatile organic compounds (VOC). The source categories studied were vehicles, gasoline vapor, gasoline storage tank, coating, dry cleaning and road covering. The source samples were collected using 6L electro-polished stainless steel canisters for about 20 seconds. From this study, the main component emitted from VOC sources in Korea was toluene. The toluene proportion for road covering, vehicles, coating and gasoline vapor were 35, 18, 16 and 5%, respec- tively. The C$_2$-C$\sub$5/ alkane and alkene compounds were mainly emitted from vehicles, gasoline vapor and gasoline storage tank. The main compounds of coating were m/p-xylene(34%), toluene(16%), 1,2,4-TMB(10%) and o-xylene(9%), which are aromatic hydrocarbons. In the case of dry cleaning, nonane(41%), 1,2,4-TMB (22%) and 1,3,5-TMB(13%) were mainly emitted.

Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage

  • Zhou, Hengyue;Zhuang, Xinbo;Zhou, Changyu;Ding, Daming;Li, Chunbao;Bai, Yun;Zhou, Guanghong
    • Asian-Australasian Journal of Animal Sciences
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    • v.33 no.5
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    • pp.812-824
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    • 2020
  • Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

Effects of Antioxidant and Flavor Compionents of Zingiber mioga Rosc (양하의 항산화 효과 및 향기성분)

  • Lee, Jang-Won;Chon, Sang-Uk;Han, Seung-Kwan;Ryu, Jeong;Choi, Dong-Geun
    • Korean Journal of Medicinal Crop Science
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    • v.15 no.3
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    • pp.203-209
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    • 2007
  • In order to promote utilization of the Yangha (Zinger mioga Rosc.) as functional food and natural spices, and 95.93%, from the dried one 7.63%, and from powder 9.81%, respectively. Crude protein content from the Yangha powder was 11.21%, and contents of crude fat, crude ash and crude fiber were 2.44%,10.78%, and 14.47%, respectively. Most of compositions from Yangha powder were higher than those from raw and the dried one, except fer water content. Antioxidative effect was investigated through Rancimat and DPPH methods. Oxidative stability of Yangha powder was the highest of4.21Al. Furthermore, the free radical scavenging activity of Yangha powder (76.61%) was higher than that of raw (49.35%) or the dried one (61.78%). Volatile flavor compounds of Yangha was extracted by steam distillation and extraction method. The extracts were analyzed and identified by gas chromatography and GC-MS spectrometry. One hundred twenty two volatile flavor components were identified, and the major component was terpene compounds including ${\alpha}$-pinene, ${\beta}$-pinene, ${\beta}$-phellandrene, 1,4-terpineol, and ${\beta}$-terpinene.