• Title/Summary/Keyword: volatile compound

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Concentration of Volatile Organic Compounds at Main Stream and Branch Stream of Kumho River (금호강 본류와 지류에서의 휘발성 유기화합물질 농도)

  • 김용혜;장봉기;홍성철;이종영
    • Journal of environmental and Sanitary engineering
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    • v.13 no.1
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    • pp.135-146
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    • 1998
  • In this study, we investigated to measured concentration, seasonal characteristics and load quantity of volatile organic compounds(VOCs) for 11 sites in the main stream and 8 sites in the branch stream of Kumho river, during from October 1995 to April 1997. As a results, the small amount of volatile compounds, such as dichloromethane, chloroform, toluene, benzene, trichloroethene, tetrachloroethene, p-xylene and 1,3,5-trimethyl-benzene were detected from the main stream of Kumho river. Also detected to dichloromethene, chloroform, toluene, benzene, trichloroethene, tetrachloroethene, ethylbenzene, p-xylene, 1,3,5-trimethylbebzene and 1,2,4-trimethylbenzene in the branch stream, and dichloromerhane, chloroform and toluene were detected to all site of sampling. And seasonal variation of volatile organic compounds showed higher concentration in the July 1996 as a winter season than January 1997 as a summer season in most places. Also the load quantity of volatile organic compound at Gangchang site in the last downstream of Kumho river, was in order of chloroform > dichloromethane > toluene > trichloroethene.

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GC-MS Analysis of the Extracts from Korean Cabbage (Brassica campestris L. ssp. pekinensis ) and Its Seed

  • Hong, Eunyoung;Kim, Gun-Hee
    • Preventive Nutrition and Food Science
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    • v.18 no.3
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    • pp.218-221
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    • 2013
  • Korean cabbage, a member of the Brassicaceae family which also includes cauliflower, mustard, radish, and turnip plants, is a crucial leafy vegetable crop. Korean cabbage is harvested after completion of the leaf heading process and is often prepared for use in "baechu kimchi", a traditional Korean food. Many of the components in Korean cabbage are essential for proper human nutrition; these components can be divided into two groups: primary metabolites, which include carbohydrates, amino acids, fatty acids, and organic acids, and secondary metabolites such as flavonoids, carotenoids, sterols, phenolic acids, alkaloids, and glucosinolates (GSLs). Using gas chromatography-mass spectrometry, this study examined the variety of volatile compounds (including isothiocyanates) contained in Korean cabbage and its seed, which resulted in the identification of 16 and 12 volatile compounds, respectively. The primary volatile compound found in the cabbage was ethyl linoleolate (~23%), while 4,5-epithiovaleronitrile (~46%) was the primary volatile component in the seed.

Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedure

  • Cho, In-Hee;Lee, Hyong-Joo;Kim, Young-Suk
    • Food Science and Biotechnology
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    • v.14 no.3
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    • pp.428-432
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    • 2005
  • To compare volatile compounds in bulgogi cooked by different heating procedures, bulgogi was prepared by convection oven, electric pan and charcoal grill. A total of 61 volatile compounds, consisting of 4 pyrazines, 10 sulfur-containing compounds, 7 carbonyls, 7 alcohols, 7 aliphatic hydrocarbons, 25 terpene hydrocarbons, and 1 miscellaneous compound, were tentatively identified in bulgogi cooked by the three heating methods. Comparatively, the difference in volatile compounds identified in bulgogi using the three different heating methods was not significant, except for sulfur-containing compounds and carbonyls which were detected at higher levels in the bulgogi cooked by convection oven than in that cooked by the other two heating methods. On the other hand, some compounds, such as furfural, benzaldehyde, and (E,E)-2,4-decadienal, were detected only in the bulgogi cooked by charcoal.

Volatile Flavor Compounds from Pear Juice (Pyrus pyrifolia cv. Niitaka) (배주스의 휘발성 향기성분)

  • Kim, Mi Young;Seo, Won Ho;Huang, Ying
    • The Korean Journal of Food And Nutrition
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    • v.31 no.6
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    • pp.890-896
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    • 2018
  • The aim of this study was to determine volatile flavor compounds in Shingo pear juice. Volatile flavor compounds were analyzed using solid-phase micro-extraction (SPME) - gas chromatography-mass spectrometry (GC-MS). The effect of inorganic salts solution on the extraction ability of the SPME fiber was treated by adding saturated $CaCl_2$ solution at the ratio of 1:20 (v/v) after 0, 60, 120 min of preparing pear juice, respectively. As a result, a total of 22 volatile compounds were identified in Shingo pear juice. Ethyl acetate was found to be the most abundant volatile compound ($13.36{\sim}19.61{\mu}g/kg$), followed in order by hexanal, ethyl hexanoate, ethyl 3-(methylthio)-2-propenoate, ethyl octanoate and 2-hexenal. Total contents of volatile flavor compounds were $31.07{\mu}g/kg$ (control), $40.93{\mu}g/kg$ (0 min), $27.62{\mu}g/kg$ (60 min) and $26.32{\mu}g/kg$ (120 min). This result indicated that the addition of saline solutions could inhibit the enzymatic reaction of volatile flavor compounds effectively when treated as soon as juice preparation.

The Effect of Aging on Flavor Precursors and Volatile Compounds of Top Round from Hanwoo (숙성에 따른 한우 우둔의 풍미 전구물질 및 향기성분 변화)

  • Lee, Juri;Kim, Sun Hyo;Lee, Hyun Jung;Yong, Hae In;Nam, Ki Chang;Jo, Cheorun;Jung, Samooel
    • The Korean Journal of Food And Nutrition
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    • v.28 no.6
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    • pp.1019-1025
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    • 2015
  • The influence of aging on the flavor precursors and volatile compounds of top round beef was studied. The concentrations of free amino acids, nucleotides, creatine, dipeptides, and volatile compounds were measured after top round from Hanwoo was aged at $4^{\circ}C$ for 21 days. The amount of free amino acids in top round significantly increased with the increase of aging period. There was no effect of aging on the concentrations of adenosine monophosphate or inosine in top round. The inosine monophosphate content of top round significantly decreased with age, while the hypoxanthine content increased. The concentrations of creatine, carnosine, and anserine in top round were not influenced by aging. In total, 24 volatile compound were identified in aged, cooked top round. Of these, the quantities of aldehydes (propanal, pentanal, hexanal, heptanal, octanal, and nonanal), hydrocarbons (pentane and octane), 2-butanone, ethyl acetate, and pyridines (4-ethynyl-pyridine and 4-acetyl-pyridine) significantly increased after aging. We conclude that the flavor of top round can be improved by aging.

Effect of Volatile Flavor Compound on Yogurt during Refrigerated Storage (저장중 요구르트의 향미성분이 품질에 미치는 영향)

  • Kwak, Hae-Soo
    • Korean Journal of Food Science and Technology
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    • v.27 no.6
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    • pp.939-943
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    • 1995
  • This study was carried out to investigate neutral volatile compounds and sensory quality of yogurt during the storage of 15 days at $10^{\circ}C$. The yogurt was manufactured with mixed culture containing Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus salvarius subsp. thermophilus. Among the volatile compounds, acetaldehyde, acetone and ethanol increased significantly, and 2-butanone and 2-heptanone increased slightly but diacetyl did not increase during the storage periods. In sensory test, the flavor scores of yogurt were not different during the period, but those of off-flavor were significantly different (p<0.05). In correlation between the volatile compounds and sensory test, there was negative correlation between acetone and yogurt flavor, but positive correlations between ethanol and off-flavor (p<0.05). The results suggested that the volatile flavor compound may not affect the quality of yogurt during 15d storage period at $10^{\circ}C$.

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Comparative Study of Mechanical and VOC Properties According to Manufacturing Conditions of Glass Fiber/Bamboo Fiber/PP Composites (유리섬유/대나무섬유/PP 복합재의 제조 조건에 따른 기계적 및 VOC 특성 비교 연구)

  • Lee, Su-kyoung;Park, Tae-sung;An, Seung-kook
    • Textile Coloration and Finishing
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    • v.33 no.3
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    • pp.153-160
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    • 2021
  • In this study, composite materials were prepared by varying the content of glass fiber and bamboo fiber in PP/glass fiber/bamboo fiber. Experiments were conducted to confirm the mechanical properties(tensile, impact and burst strength) and volatile organic compound content of the bamboo fiber composite prepared under these conditions. An improvement in the main properties was observed at a fiber content of 30wt%. When the fiber fraction was increased above 30wt%, the mechanical properties tended to decrease due to the agglomeration of fibers at higher load fractions. In addition, the content of volatile organic compounds increased as the content of bamboo fibers increased, which is thought to be due to the volatile organic compounds generated during the manufacturing process of the composite material being present in the composite material without escaping from the pores of the bamboo fibers and volatilizing at a certain temperature. As a result of confirming the physical properties of the composite, it is considered that the optimal mixing condition is 30wt% of bamboo fiber for the composite produced by varying the amount of bamboo fiber composite. In the future, it is thought that follow-up experiments to confirm and improve the pre-treatment conditions for reducing the content of volatile organic compounds in the manufactured composite material are possible.

The Global Volatile Signature of Veal via Solid-phase Microextraction and Gas Chromatography-mass Spectrometry

  • Wei, Jinmei;Wan, Kun;Luo, Yuzhu;Zhang, Li
    • Food Science of Animal Resources
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    • v.34 no.5
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    • pp.700-708
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    • 2014
  • The volatile composition of veal has yet to be reported and is one of the important factors determining meat character and quality. To identify the most important aroma compounds in veal from Holstein bull calves fed one of three diets, samples were subjected to solid-phase microextraction (SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-MS). Most of the important odorants were aldehydes and alcohols. For group A (veal calves fed entirely on milk for 90 d before slaughter), the most abundant compound class was the aldehydes (52.231%), while that was alcohols (26.260%) in group C (veal calves fed starter diet for at least 60 d before slaughter). In both classes the absolute percentages of the volatile compounds in veal were different indicating that the veal diet significantly (p<0.05) affected headspace volatile composition in veal as determined by principal component analysis (PCA). Twenty three volatile compounds showed significance by using a partial least-squared discriminate analysis (PLS-DA) (VIP>1). The establishment of the global volatile signature of veal may be a useful tool to define the beef diet that improves the organoleptic characteristics of the meat and consequently impacts both its taste and economic value.

Identification of Phenylethyl Alcohol and Other Volatile Flavor Compounds from Yeasts, Pichia farinosa SKM-l, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59

  • Mo, Eun-Kyoung;Kang, Hyo-Jin;Lee, Chang-Tian;Xu, Bao-Jun;Kim, Jae-Hoon;Wang, Qi-Jun;Kim, Jae-Cheon;Sung, Chang-Keun
    • Journal of Microbiology and Biotechnology
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    • v.13 no.5
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    • pp.800-808
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    • 2003
  • Three strains of yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59, produced volatile flavor compounds during fermentation. To investigate these volatile flavor compounds, the liquid culture broth of the three yeast strains were extracted with methylene chloride, and then GC and GC-MS analyses were conducted. Flavor analyses revealed that 5, 12, and 15 kinds of volatile compounds were isolated, and 4, 8, and 11 volatile flavor compounds were identified, respectively. Phenylethyl alcohol was identified with the common volatile flavor compound of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59. 1H-indole-3-ethanol, a precursor of plant growth hormone, was identified from Pichia anomala SKM-T.

Volatile Compounds of Orange Wines Produced with and without Peel Contact

  • Fan, Gang;Yao, Xiaolin;Xu, Yongxia;Li, Huanhuan;Fu, Hongfei;Wang, Kexing;Pan, Siyi
    • Food Science and Biotechnology
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    • v.18 no.6
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    • pp.1322-1329
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    • 2009
  • The present study focused on the effects of peel contact on the volatile compounds of orange wines. The volatile compounds were analyzed by sensory and instrumental analyses. Solid-phase microextraction (SPME) was used for extraction of volatile compounds. A total of 19 and 27 volatile compounds were identified in without and with peel contact wines respectively. Esters were quantitatively the dominant group of volatile compounds in without peel contact wines, while terpenes were the most abundant compounds in peel contact wines. Totally 11 and 14 new formed compounds were found in without and with peel contact wines, mainly were esters, alcohols, and acids. According to sensory analysis, the peel contact wine showed a more citrus-like and fruity aroma than the wines without peel contact.