• 한국신재생에너지학회:학술대회논문집
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• 2009.11a
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• pp.506-510
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• 2009

The effects of various organic wastes on anaerobic fermentative hydrogen production were studied using enriched mixed microflora in batch tests. Rotten fruit, corn powder and organic wastewater enriched with sulfate (up to 1,000 mg/L) were used for experiments. Maximum hydrogen production (547.1 mL) was observed from rotten apple with initial substrate concentration of 132.2 g COD/L. The experimental result on sulfate enriched organic wastewater indicated that hydrogen production is not adversely influenced by relatively high sulfate concentration. Residual sulfate content remained at 96-98 % after 75 hours of reaction, which showed that no major sulfate reduction was occurred at pH 5.3-5.5 in the reactor. The volatile fatty acid (VFA) fractions produced during the reaction was in the order of butyrate > acetate > propionate in all experiments. The results of this study would be useful for controlling the conditions on fermentative hydrogen production using different feedstocks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.1-6
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• 1982

Fermented anchovy pickle isone of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. Lipid oxidation and proteolysis in the salted anchovy were rapidly occured at the early stage of ripening and the rate of proteolysis seemed to be sligtly delayed with the ripening. The major fatty acids in the raw anchovy were saturated of acids $C_{16:0}$, $C_{18:0}$ and $C_{14:0}$ while most of unsaturated acids were $C_{22:6}$, $C_{18:1}$and $C_{16:1}$ and they marked 30.8% ana 48.7% to the total fatty acids, respectiyely. When the pickle was ripened for 91 days, $C_{14:0}$$C_{16:0}$ acids were greatly increased, whereas $C_{22:6}$, $C_{20:5}$ and $C_{20:1}$acids were decreased. The main fatty acids of lipids of the anchovy pickle were $C_{16:1}$ and $C_{18:1}$ (30%). Amino acid composition of the HCl hydrolysates of raw anchovy showed big·her contents of glutamic acid, Iysine, aspartic acid, leucine and alanine while the contents of tryptophan, methionine, tyrosine, serine and phenylalanine were the lower. In free amino acid composition, the raw anchovy contained much of histidine, alanine, leucine, Iysine and arginine, and the anchovy pickle ripened for 91 days showed higher levels in the contents of lysine, leucine, glutamic acid, alanine and aspartic acid. In the ripened anchovf pickle aspartic acid, glycine, glutamic acid, isoleucine and valine incressed whereas thistidine decreased.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.68-73
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• 1994

An attempt was made to derermine the volatile flavor components of Dioscorea japonica. Essential oils from roots of the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Fifty nine volatile flavor components, including 35 hydrocarbons, 5 aldehydes, 1 ketone, 9 alcohols, 2 esters, 3 acids and 4 miscellaneous ones were confirmed in the young roots of Dioscorea japonica. Forty two components, including 23 hydrocarbons, 2 aldehydes, 7 alcohols, 1 ester and 8 acids and 1 miscellaneous one were confirmed in the roots of mature stage. ${\sigma}-3-Carene$ and dodecanoic acid were regarded as the most abundant components in young and mature roots repectively. The profile of volatile flavor components was markedly different in young and mature roots of Dioscorea japonica.

• Journal of Animal Environmental Science
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• v.19 no.2
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• pp.89-94
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• 2013

This study was performed to investigate the effect of beet plup and IRG (Italian ryegrass) dry powder in fattening pig diet on reducing concentration of odorous compounds in the pig slurry. Fifty fattening boars [(Landrace ${\times}$ Yorkshire) ${\times}$ Duroc] were randomly assigned to one of 3 treatments (control, beet plup 5%, and IRG 5%). Pigs (BW 50~110 kg) were fed diets formulated to meet the Korean Feeding Standard (2012) and their excretion was collected from the slurry pits. Short chain fatty acid (SCFA) and branched chain fatty acid (BCFA) were higher in beet plup (31,786, 3,985 ppm) and IRG (32,755, 4,261 ppm) treatments, which was not different among treatments (p>0.05), compared to control (p<0.05). Concentrations of phenols and indoles were highest in beet plup (183.83, 168.59 ppm) and IRG (9.32, 8.92 ppm) treatments. Altogether, addition level of two contents was not appropriate to decrease concentration of odorous compounds.

• Journal of Animal Environmental Science
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• v.19 no.2
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• pp.101-108
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• 2013

This study was to investigate the effect of addition levels of odor reducing contents on reducing the concentration of odorous compounds. Slurry treatments included three levels mixture of horseradish powder (HP), mushroom waste (MW) and probiotics powder (PP), and non-treatment control (n=4 each group). Levels of odorous compounds were measured from the liquid slurry incubated in room temperature ($20{\sim}25^{\circ}C$) for 2 wk in chamber whose structure is similar to slurry pit. Concentration of phenols and indoles was lower (p<0.05) in level 1, which was mixed HP 0.01%, MW 0.4% and PP 0.004% (98.69, 1.87 ppm) compared to control. Short chain fatty acid (SCFA) and branched chain fatty acid (BCFA) was lowest (p<0.05) level 1 (6,557, 1675 ppm). Taken together, lower level are effective in reducing odorous compounds in pig slurry.

• Journal of Environmental Science International
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• v.32 no.2
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• pp.139-143
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• 2023

The effects of essential oils on pH, pathogens, and volatile fatty acids (VFA) in two poultry litters were investigated through a lab study. Essential oil-added poultry litters were randomly divided to two groups: control (200 g poultry litter) and Treatment (50 g thymol/Briefly, 200 g broiler litter was treated with or without 50 g thymol (Control and T1, respectively; 1 groups) and 200 g duck litter was treated with or without 50 g carvacrol (Control and T2, respectively; 2 group). Adding thymol to broiler litter increased the pH, reduced pathogens, and did not affect VFA. Interestingly, adding carvacrol slightly reduced the pH of duck litter, but had no significant effect on reducing pathogens and VFA. This difference is probably because the essential oil used and the properties of the two litters are different. In addition, pH was thought to control the odor generated from the litter, but this has not been proven. Further field studies should focus on clarifying this point.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.39-44
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• 2002

To obtain the repression of off-odor and the improvement of food quality in b1ack bean chungkugjang (BBC), some baste components of BBC added with kiwi (BBCK) or radish (BBCR) and fermented at 42$^{\circ}C$ for 3 days were investigated. Although contents of free amino acids in BBC were lower than those of soybean chung-kugjang (SC), they increased by adding kiwi and radish homogenate to black bean, indication that two materials were effective to the enzymatic digestibility of soy protein during fermentation. Among organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (44.28~54.24%), oleic acid (18.18~22.10%) and palmitic acid(9.93~15.51%). There was no significant difference in compositions of organic acids and fatty acids of chungkugjangs. Majar volatile compounds of BBC were 2.5-dimethyl parazine and trimethyl pyrazine. Contents of alkyl pyrazines that of contribute the characteristic aroma and flayer of BBCK and BBCR decreased as compared with those of SC, respectively. Uracil and UMP were major nucleic acid-related compounds in all four types chungkugjangs. Contents of the other nucleic acid-related compounds showed a similar trend in all chungkugjangs. In sensory evaluation, kiwi and radish were effective to repression of off-odor from chungkugjang. Sweet taste of stew of black bean chungkugjang was strong as compared with that of soybean chungkugjang, indicating that palatability of BBCK or BBCR was good.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.366-372
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• 1991

The volatile components, normal hydrocarbons, organic acids, and nonvolatile fatty acids in the various parts of Luffa cylindrica(L.) Roemer(sponge-gourd) were analyzed by GC and GC/MS. More than 150 volatile components were separated and thirty seven components were identified and quantified. The contents of essential oil were 0.05%, 0.05%, and 0.08% on a dried weight base in leaves, stem, and seeds respectively. Fruit juice and sap contained 0.06% and 0.03% oil on the fresh weight base. Twenty six components of normal hydrocarbons in leaves, stem, seed, and unripe fruit were separated, identified, and quantified. The total concentrations of the hydrocarbons were $75.5\;{\mu}g/g$ in leaf, $52.0\;{\mu}g/g$ in stem, $46.6\;{\mu}g/g$ in fruit juice, and $32.8\;{\mu}g/g$ in seed fractions. The major hydrocarbons in leaves, stem, and fruit juice were $nC_{25}$, $nC_{27}$, $nC_{29}$, and $nC_{31}$, $nC_{16}$, $nC_{17}$, $nC_{18}$, and $nC_{19}$ were abundant in seeds mainly. The concentration of malonic acid among the five organic acids was highest in leaves, stem, and flowers. Unripe fruit contained 24.5 mg/g of the five organic acids and malic and citric acids were higher. The concentrations of palmitic, linoleic, and linolenic acids were higher concentration in the various parts of sponge-gourd and palmitic acid was distributed in the most parts. The concentrations of organic and fatty acids in the sap were negligible.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.176-187
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• 1988

Volatile flavor components in the Chinese quince fruits were trapped by simultaneous steam distillation-extraction method, and these were fractionated into the neutral, the basic, the phenolic and the acidic fraction. In the identification of carboxylic acids, the acidic fraction was methylated with diazomethane. Volatile flavor components in these fractions were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The total of one hundred and forty-five compounds from the steam volatile concentrate of the Chinese quince fruits were identified: they were 3 aliphatic hydrocarbons, 1 cyclic hydrocarbon, 4 aromatic hydrocarbons, 9 terpene hydrocarbons, 17 alcohols, 3 terpene alcohols, 6 phenols, 21 aldehydes, 7 ketones, 28 esters, 27 acids, 3 furans, 2 thiazoles, 2 acetals, 3 lactones and 9 miscellaneous ones. The greater part of the components except for carboxylic acids were identified from the neutral fraction. The neutral fraction gave a much higher yield than others and was assumed to be indispensable for the reproduction of the aroma of the Chinese quince fruits in a sensory evaluation. According to the results of the GC-sniff evaluation, 1-hexanal, cis-3-hexenal, trans-2-hexenal, 2-methyl-2-hepten-6-one, 1-hexanol, cis-3-hexenol, trans, trans-2, 4-hexadienal and trans-2-hexenol were considered to be the key compounds of grassy odor. On the other hand, esters seemed to be the main constituents of a fruity aroma in the Chinese quince fruits.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.12a
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• pp.53-53
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• 2000

최근 복분자(산딸기)의 효능을 이용한 일반식품 및 기능성 식품 등의 제품 개발이 활발히 추진되고 있다. 따라서 본 연구에서는 식품차원의 연구분야 일환으로서 먼저 복분자의 일반성분, 유리당, 유리아미노산, 무기성분 및 향기성분 등을 보고한 후 앞으로 생리 활성 연구 분야에 초점을 두고 연구를 진행할 하여 학문적 자료 및 산업에 응용할시 기초자료로 활용하고자 한다. 복분자의 수분은 5.39%, 총당은 17.3%, 환원당은 8.6%, 조단백질 10.6%, 조회분은 4.5%, 조지방은1.7%, 조섬유는 3.9%이고, 유리당 함량은 sucrose 1.52%, fructose 3.98%, glucose 1.24%이고, 유기산 함량은 citric acid 10.2%, oxalic acid 6.29%로 가장 많이 함유하고 있었고, 그 다음은 malic acid 1.94%였다. 총 아미노산은 7914.1mg%이고, 필수아미노산 함량은 2622.5mg%로 나타났다. 복분자에 가장 많이 함유되어 있는 아미노산은 aspartic acid 1260.3%, 그 다음은 glutamic acid 1054.3% 순으로 함유하고 있었다. 무기성분 K가 387mg으로 가장 많이 함유되어 있었고, 복분자에서 총 52종의 성분이 화인되었는데 확인된 성분들은 관능기별로 분류하면 amylalcohol를 포함한 alcohol류 11종, valeric acid를 포함한 acid류 13종, hexanal를 포함한 carbonyl류 20종, 2-heptanone를 포함한 hydrocabon류 5종 그리고 methyl palmitate를 포함한 ester류가 3종 이었다. 관능기별로 확인된 성분들의 총 peak area%를 살펴보면 alcohol류 11.56%, acid류 38.87%, hydrocarbon류 2.89%, ester류 0.80%, 총 70.32%가 확인되었다. Alcohol류에서 linalool가 3.78%, acid류에서는 caproic acid류가 14.40%, carbonyl류에서 2-hydroxy-4-methoxyacetophenone이 2.99%, hydrocabon류에서는 aromadendrene가1.59% 그리고 ester류에서는 methyl palmitate가 0.43%으로 가장 많이 함유하고 있었다.