• 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.

• Korean Journal of Medicinal Crop Science
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• v.2 no.2
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• pp.162-167
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• 1994

This study was carried out to investigate the compositions of fatty acids, inorganic components and volatile organic acids from Korean valerian roots, Valeriana fauriei var. dasycarpa Hara and Valeriana officinalis var. latifolia Miq. The contents of total lipids ranged from 3.7 % to 4.5% and the major fatty acids were linoleic, linolenic and palmitic acid. Ash contents ranged from 4.3% to 6.3%. and the contents of Na, Fe, Zn and Cu showed some quantitative differences depending upon grown region or species. Fourty components were identified from acidic fraction of dichloromethane extract of V. fauriei var. dasycarpa Hara, of which the major components were 3-methyl butanoic, dimethoxy-2-propenoic. 3, 4-dimethoxy benzoic and 3-methyl pentanoic acid.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.241-250
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• 2003

Accurate and rapid evaluation of the nutritional quality of Korean straws is important because of the recent increase in the use of these feedstuffs in Korean. The aim of the study was to establish with relationships between ruminal fermentation of Korean straws and in vitro gas production using a pressure transducer. The pressure transducer system includes pressure censors, AD board, LED monitor, and the computer with real-time graphics. Both gas production and DM digestibility data were fitted into the exponential equation P = a + b (1-e-$1-e^{-ct}$). The initial rate of gas production was highest for rice straw, followed by barley straw and wheat straw. The gas production rate of constant (c) in gas production for rice straw, wheat straw, and barley straw were 3.8, 2.5, and 2.5 $%h^{－1}$, respectively. Total VFA concentration (mM) produced after 72h incubation was similar among three Korean straws, even though was variable during the early (12h) fermentation. Volume of gas production was related (P> 0.05: r = 0.76 to 0.83) to DM disappearance and also strongly related (p< 0.05: r = 0.91 to 0.98) to VFA concentration at all incubation times. Linear correlation showed between gas production and DM disappearance and VFA by in vitro will be matched in in vivo digestibility.

• Journal of Animal Science and Technology
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• v.48 no.1
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• pp.49-58
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• 2006

This study was conducted to evaluate effects of mud flat bacteria origin protease supplementation on growth performance, amino acid digestibility, blood characteristics, meat quality, fecal VFA (volatile fatty acids) and NH3-N (ammonia nitrogen) concentration in finishing pigs. Eighty pigs (Landrace×Yorkshire×Duroc, 60.08±2.69 kg average initial body weight) were used during experimental period. Dietary treatments included 1) high nutrient density diet, 2) high nutrient density diet+0.1% protease, 3) low nutrient density diet and 4) low nutrient density diet+0.1% protease. For overall period, ADG was improved in treatment of high nutrient density diet added protease compared with treatment of low nutrient density diet without protease (P<0.05). DM and N digestibilities were improved in treatments of high nutrient density diet and low nutrient density diet added protease compared with treatment of low nutrient density diet without protease (P<0.05). Essential amino acid digestibility was improved in treatment of low nutrient density diet added protease compared with other treatments (P<0.05). Nonessential amino acid digestibility was improved in treatment of high nutrient density diet added protease compared with treatments of high and low nutrient density diet (P<0.05). BUN (blood urea nitrogen)　concentration in blood was increased in treatment of high nutrient density diet added protease compared with treatment of low nutrient density diet without protease (P<0.05). L*value of M. longissimus dorsi muscle was increased in treatments of low nutrient density diet compared with treatments of high nutrient density diet (P<0.05). In conclusion, mud flat bacteria origin protease was effective for improving growth performance, amino acid digestibility and influencing BUN concentration and meat color in finishing pigs.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.487-493
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• 2009

This study was conducted to investigate the effect of various combinations of sugars, amino acids, and fatty acids (oleic/linoleic aicds) on volatile compounds of low-fat sausages (LFSs) to have similar characteristics to those with regular-fat counterparts (RFC). The addition of glucose or fructose alone in LFC increased the concentrations of myristicine, pentadecanal and octadecanal, as compared to RFC. In addition, LFSs containing lysine alone had higher concentration of myristicine, as compared to those with RFC. Without the addition of both oleic and linoleic acids, LFS containing glucose in combination with various amino acids, such as alanine, aspartic acid, cysteine, and lysine, had higher concentration of myristicine, as compared to RFC. Furthermore, myristicine content (ppm) of LFSs was different from those of RFC, regardless of the concentration of lysine in combined with glucose or fructose. LFSs containing oleic and linoleic acids with the combination of glucose/glycine or glucose/alanine had the most similar volatile compounds to those of RFC. These results indicated that volatile compounds isolated from smoked LFSs containing sodium caseinate as a fat replacer and the multiple combinations of sugar, amino acids, and fatty acids had the most similar volatile compounds to those of RFC.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.127-130
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• 2004

본 연구는 발효시킨 머루주박을 배합사료와 혼합하여 급여한 돈육의 품질특성을 검토하기 위하여 실시하였다. 수분, 조단백질 및 조회분은 급여돈육과 대조돈육이 비슷하였으나, 지방함량은 급여돈육이 높았고, 콜레스테롤 함량은 급여돈육이 2.19 mg/100g으로 대조돈육의 61.13 mg/100g보다 현저하게 낮았다. 휘발성 염기질소와 pH는 두개의 시료가 비슷하였으나, TBARS 값은 급여돈육이 대조돈육보다 낮았다. 육색의 경우 급여돈육의 적색도 및 황색도가 대조돈육보다 높았으며, 지방색의 경우 명도와 황색도는 두 개의 시료가 차이가 없었으나 적색도는 급여돈육이 높았다. 아미노산 조성은 glutamic acid가 가장 많았고, 포화지방산은 stearic acid, 불포화지방산은 oleic acid가 가장 많이 함유되어 있었으며, 급여돈육의 EPA, DHA 함량이 대조돈육보다 높았다. 그리고 대조돈육의 점착성, 응집성, 저작성, 전단력가가 급여돈육보다 높았으며, 보수력은 급여돈육이 높게 나타났다. 관능검사 결과 급여돈육의 맛(p<0.001), 향기(p<0.01), 풍미(p<0.001), 다즙성(p<0.01) 및 전체적인 기호성(p<0.01)이 대조돈육보다 유의하게 높았다.

• 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 the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.214-220
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• 2008

The purpose of this study was to investigate the quality characteristics of domestic and imported slices of skates Raja kenojei. Four types of slices of skates Raja kenojei were analyzed for proximate composition, extractive nitrogen, free amino acids, and fatty acids. A large amount of TMAO was detected in the domestic slices of skate. Both the domestic and imported skate contained aerobic bacteria, with approximate levels of 6.6 log CFU/g and 5.1${\sim}$6.5 log CFU/g, respectively. The total free amino acids contents of the domestic and imported skates were 579.7 mg and 387.6${\sim}$496.3 mg, respectively; all samples had high levels of taurine, anserine, lysine, alanine, glycine, proline, ${\beta}$-alanine, and histidine. Eleven different saturated fatty acids were found in the domestic skates whereas the impored skate had 7${\beta}$10 different types of saturated fatty acid. In addition, 16 kinds of domestic skate, and 10${\beta}$15 kinds of imported skate were analyzed for unsaturated fatty acid content. From the overall results, the domestic skate proved to be a better source of amino acid, and had higher levels of aerobic bacteria and fatty acids than the imported skate.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.107-112
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• 2001

The various components of sigumjang were analyzed according to fermentation time. Aerobic bacteria were increased with fermentation time. Yeasts and molds were increased until 3 days after fermentation and then not changed. Six free sugars, 3 volatile organic acids and 6 non-volatile organic acids were detected. The content of free amino acids was $1,407.9{\sim}3,053.9\;mg%$. Glutamic acid was most abundant component among the amino acids, followed by phenylalanine, arginine and valine. The ratio of essential amino acid was $34.4{\sim}37.0\;mg%$. The content of mineral was $12,966.7{\sim}13,864.5\;mg%$. Potassium was the most abundant in quantity among the minerals in sigumjang except sodium which was added artificially. The principal fatty acids were linoleic acid, palmitic acid and oleic acid. The ratio of unsaturated fatty acids was $76.3{\pm}1.1%$. As a result of sensory evaluation, the highest score was obtained 3 to 5 days after fermentation.

• Food Science and Preservation
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• v.19 no.3
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• pp.385-392
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• 2012

The characteristics of the components related to the meat taste of the commercial broiler (CB) and the Korean native chicken (KNC) were compared. The breast meat from CB showed higher amounts of $C_{16:1}$ and $C_{18:2}$ but lower amounts of $C_{16:0}$ and $C_{22:6}$. The thigh meat from CB showed a higher amount of $C_{18:1}$ but lower amounts of $C_{16:0}$, $C_{18:0}$, $C_{20:4}$, and $C_{22:6}$. The flavor- and taste-contributing amino acids, including aspartic acid, threonine, serine, glycine, alanine, tyrosine, lysine, histidine, and arginine, were significantly higher in the KNC breast meat, but the level of amino acids in the thigh meat were not different between the two breeds. The measurement of the volatile compounds revealed that CB contains much higher volatile compounds compared to KNC in their fresh breast and thigh meat. Both in the breast and thigh meat, however, the amount of flavor compounds increased significantly after cooking; as such, KNC turned out to have more flavor compounds than CB.