• Journal of ILASS-Korea
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• v.23 no.4
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• pp.175-184
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• 2018

Emission characteristics of regulated (NOx, PM, CO, NMHC) and unregulated (VOCs, aldehydes, PAHs) air pollutants were investigated for diesel heavy duty buses equipped with different after-treatment systems (DPF+EGR and SCR) under urban driving cycle. The combustion temperature and the working temperature of SCR catalysts were important to make impact on NOx emissions, whereas PM emissions were low. The alkane groups dominated NMVOCs emissions, making 42.6~59.4% of sum of the NMVOCs emissions. Especially, alkane emissions of DPF+EGR-equipped vehicle included DOC had 14.9~15.5% higher than those of SCR-equipped vehicle due to low efficiency of oxidation catalyst. In the case of individual NMVOCs, n-nonane and propylene emissions highly occupied for DPF+EGR and SCR, respectively. Formaldehyde emissions among aldehydes were the highest and PAHs emissions were hardly detected except naphthalene and phenanthrene. The NMHC speciation has been shown to be the highest of the formaldehyde ranged 20.8~21.5%. The results of this study will be contributed to establish Korean HAPs emission inventory for automobile source.

• Journal of Environmental Science International
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• v.5 no.5
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• pp.677-682
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• 1996

The electrochemical carbon dioxide reduction to produce acetaldehyde, methanol and ethanol is investigated by using perovskite type electrode ($La_{0.9}$$Sr_{0.1}$$CuO_3$). The experiments were Performed under 100 mA/cm2 and -2 to -2.5 V vs. Ag/AgCl. The highest faradaic efficiencies for methanol, ethanol, acetaldehyde were 11.6, 15.3, and 6.2%, respectively. The experimental data demonstrated that the capability of the perovskite type oxide for the electrode of electrochemical carbon dioxide reduction to produce alcohols was superior to other metal electrode. Key words : Perovskite, Electrode, Alcohol Formation, Electrochemical Reduction, Carbon Dioxide Fixation.

• Korean Journal of Pharmacognosy
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• v.11 no.2
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• pp.75-80
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• 1980

The decoctions and extracts were prepared on the traditionally prescribed four kinds (Kejigamcho-tang, Kejibanha-tang, Keji-tang, Kejiinsam-tang) of preparations containing Cinnamoni Raulus. The contents of cinnamic acid and cinnamic aldehyde in these preparations were determined by high performance liquid chromatography using reverse phase partition column, and 12% MeOH as eluting solvent. The sample was determined using the two wave length, 254nm and 280nm. This method was sucessfully applied to the analysis of cinnamic acid and cinnamic aldehyde of various preparations containing Cinnamons.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2002.04a
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• pp.67-68
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• 2002

서울과 같은 대도시에서 자동차에 의한 대기오염기여도는 매우 높으며, 이러한 자동차는 차종, 차령 및 사용연료에 따라 매우 다양한 배출가스를 발생시킨다. 자동차에서 배출되는 규제물질들은 배출가스 허용기준에 따라 규제되고 있으나, 미량유해물질로서 알데히드, PAHs, VOCs등은 인체위해성 및 대기중 오존생성원인물질로서 대기오염에 미치는 영향이 강조되고 있다. 본 연구에서는 자동차에서 배출되는 이들 물질중 VOCs 배출특성을 파악하고 이를 오존생성 측면에서 평가하고자 하였다. 궁극적으로 이러한 결과를 토대로 미량유해물질에 대한 대기오염 관리대책을 마련하는데 기여하고자 하였다. (중략)

• Applied Chemistry for Engineering
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• v.10 no.5
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• pp.737-742
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• 1999

This study was conducted for the two purposes; one was removal of dissolved humic acid, the well-known precursor of trihalomethanes (THMs), by physicochemical treatment processes such as ozone oxidation, coagulation and activated carbon adsorption. The other was qualitative identification of by-products in chlorination of the dissolved humic acid. When ozone oxidation was applied to remove the dissolved humic acid, pH was abruptly decreased. It was indicated that humic acid was not perfectly converted to $CO_2$ and $H_2O$, but to low fatty acid. In coagulation process, the coagulant was polyaluminumchloride which was widely used for drinking water treatment in recent years. With the dosage of 160 mg/L, total organic carbon(TOC), $COD_{Cr}$ and color were removed with 23%, 24% and 5% respectively. Color was effectively removed by ozone oxidation process, which was the first order reaction, with the reaction rate constant of $0.067min^{-1}$. In activated carbon adsorption process, preozonation process could remove more effectively the dissolved humic acid than that without preozonation. When the dissolved humic acid and sodium hydrochloride were reacted with 1 mg-NaOCl/mg-TOC, only trihalomethanes were detected.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1609-1614
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• 2008

To provide scientific information for processing of value-added products from onion, volatile flavor compounds were compared in onions harvested in 6 regions, such as Muan (Jeonnam), Buan (Jeonbuk), Andong (Gyeongbuk), and 3 regions of Gyeongnam around Changnyeong (Yueo, Jangma, Seongsan). A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD and they consisted mainly of sulfur-containing compounds (20), aldehydes (4), ketones (5), esters (11), aromatic hydrocarbons (4), nitrogen containing compounds (2), and miscellaneous compounds (5). The sulfur-containing compounds were the major compounds with ranges of $62.6{\sim}80.3%$ of total volatiles, regardless of harvested regions. The amounts of 5 sulfur containing compounds known as having antioxidant activity (2,4-, 2,5-dimetylthiophene, 2-vinyl-1,3-dithiane, 5-methoxy thiazole, and 3,5-diethyl-1,2,4-trithiolane) were the highest in Andong and followed by Yueo, Jangma, Buan, Seongsan, and Muan. However, onions from Buan region had the highest amounts of 5 sulfur-containing compounds known as having anticarcinogenic activity ((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)-propenyl propyl disulfide, and di-2-propenyl disulfide), followed by Yueo, Andong, Jangma, Seongsan, and Muan.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.359-365
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• 2003

Headspace solid-phase microextraction(HS-SPME) was used to isolate the off-flavor volatile compounds, which are formed during the oxidation of porcine liver and unsaturated fatty acids in porcine liver induced by iron. Three fibers for HS-SPME method development were tested, and the polydimethylsiloxane/divinylbenzene(PDMS/DVB) fiber was selected as providing the best detection of analyzed compounds. In the oxidized arachidonic acid, the major compounds identified were hexanal, 1-octen-3-one(metallic), (Z)-4-heptenal, (E)-2-octenal, 1-octen-3-ol(mushroom), (Z)-2-nonenal (cardboard-like), and (E,E)-2,4-decadienal(fatty, oily). In the oxidized linolenic acid, the major ones were (E,E)-2,4-heptadienal(fishy), (E,E)-3,5-octadien-2-one and (E,Z)-2,6-nonadienal. Moreover, those of th oxidized porcine liver with iron were hexanal, 1-octen-3-one, (Z)-4-heptenal, (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal. These results showed that the fishy and metallic off-flavor in porcine liver were due to the oxidation of unsaturated fatty acids in porcine liver.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.89-93
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• 2001

The quality characteristics of doenjangs added with squid internal organs were evaluated. The contents of moisture, salt and amino type nitrogen were similar among traditional doenjang and squid doenjang(I, II, III). But the color values were different. pH and peroxide value(POV) were high in squid doenjangs. Squid doenjang(I, II, III) contained much taurine($53.26{\sim}170.90\;mg%$) and ${\alpha}-aminobutyric$ acid($35.17{\sim}151.00\;mg%$) which were not detected in traditional doenjang. Also aspartic acid and glutamic acid related to palatable taste, threonine, serine and proline related to sweet tastes were much more in squid doenjangs. Contents of isoleucine and leucine related to bitter taste were similar with traditional doenjangs. Comparing with traditional doenjang, volatile flavor components in squid doenjangs had high ratio of esters such as ethylbutylether and aldehydes such as 2-propanal, 3-methylbutanal in contrast with low alcohols. Especially ethylbutylether, 2-propanol, 3-methyl-1-butanal, 2,6,10,14-tetramethyl-pentadecane, ethyllinoleate were only in squid doenjangs. From the sensory evaluation after 4 weeks, squid doenjang(II) added with 10% squid internal organs obtained the highest scores for taste as differing from traditional soybean paste and squid doenjang(I). But the total acceptability was higher in traditional doenjang because of strong fishy smell and dark color in squid doenjang. After 8 weeks squid doenjang(I, II) obtained high scores for taste and low scores for color and flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.547-554
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• 1990

The precursor substance and volatile components of cooked flavor of squid meat were studied. Volatile components were trapped by simultaneous distillation-extraction method, and these were fractionated into the neutral, basic, phenolic and acidic fraction. Volatile flavor components in these frations were analyzed by GC and GC-MS. 80％ methanol solution was the most effective solvent for extraction of the precursor substance for cooked flavor. The neutral and basic fraction, by organoleptic test, seem to have a major effect on squid-like flavor. Forty-four compounds, including 2 hydorcarbons, 10 alcohols, 5 aldehydes, 1 ketone, 1 furan, 3 sulfide compounds, 7 pyrazines, 2 pyridines, 1 amino, 2 phenols and 10 acids, identified as cooked flavor compounds of squid meat.

• Journal of Applied Biological Chemistry
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• v.60 no.3
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• pp.283-291
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• 2017

Rice that the half of population in the world eats as a staple food is mostly produced and consumed in Asia. However, its consumption is nowadays decreasing mainly due to diet diversity. Accordingly, some attempts are in demand to enhance the utilization of rice. In this study, profiling of volatile and non-volatile flavor components in rice pastes obtained by ${\alpha}$-amylase was performed and compared according to nine different rice cultivars domestically cultivated in Korea using gas chromatography-mass spectrometry combined by solid phase microextraction and gas chromatography-time of flight-mass spectrometry after a derivatization, respectively. In total, 46 volatile compounds identified included 6 alcohols, 6 aldehydes, 4 esters, 4 furan derivatives, 4 ketones, 1 acid, 1 sulfur-containing compound, 7 hydrocarbons, 5 aromatics and 8 terpenes. The non-volatile flavor components found were composed of 12 amino acids, 6 sugars and 4 sugar alcohols. In principal component analysis, rice paste samples could be discriminated according to cultivars on the score plots of volatile and non-volatile flavor compounds. In particular, some volatile compounds such as pentanal and 4,7-dimethylundecane could contribute to distinguish Senong 17 white and Senong 17 brown, whereas ethanol, 6-methylhep-5-en-2-one, and tridecane could be highly related to the discrimination of Iipum from other cultivars. Among non-volatile compounds, some amino acids such as glycine, serine and ${\gamma}$-aminobutyric acid and some sugars such as sucrose and fructose were mainly responsible for the discrimination of Danmi from the other cultivars. On the other hand, galactose, arabitol and mannose were more closely related to Senong 17 white than Senong 17 brown.