• Title/Summary/Keyword: Dimethyl disulfide

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Photocatalysis of Dimethyl disulfide in a Continous Flow Reactor : Deactivation and Regeneration

  • Sin, Myeong-Hui;Kim, Jong-Tae;Jang, Jong-Dae;Kim, Mo-Geun;Lee, Jin-U;Gwon, Gi-Dong;Jo, Wan-Geun
    • Proceedings of the Korean Environmental Sciences Society Conference
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    • 2008.11a
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    • pp.96-99
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    • 2008
  • 악취물질 중 특히 황계열 물질인 Dimethyl disulfide(DMDS)는 광촉매 산화 시 촉매비 활성에 의해 촉매의 효율이 떨어진다. 이는 Dimethyl disulfide(DMDS) 분해과정에서 발생되는 중간생성물이 촉매 표면에 강하게 흡착되기 때문이다. 이러한 비활성을 해결하기 위해 촉매를 재생하여 사용할 수 있다. 'Burning out'에 의한 재생은 촉매 표면에 흡착된 일부 유기 종들을 배출시켜 촉매능을 53% 회복시켰다.

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Effect of Biofilter Operation Parameters on Dimethyl Disulfide Removal : Loading, Time, and Concentration

  • Arpacioglu, Bora C.;Kim, Jo-Chun;Allen, Eric R.;Kim, Seoung-Hyun
    • Journal of Environmental Science International
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    • v.11 no.8
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    • pp.783-791
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    • 2002
  • A laboratory-scale dual-column biofilter system was used to study the biofiltration of dimethyl disulfide(DMDS). The biofiltration of DMDS was found to depend on the pollutant loadings rather than the inlet concentrations. It was estimated that the pollutant was only inhibitory to the operation of the biofilters at DMDS concentrations greater than 5500 ppmv A residence time of 30 seconds(120 m$^3$/m$^2$/h volumetric loading) was determined as appropriate for efficient operation(>90%). The maximum elimination capacity for both compost mixtures under the current experimental conditions was found to range from 7.5 to 10 g-DMDS/m$^3$/h. A lower DMDS maximum elimination capacity was exhibited under acidified conditions.

Volatile Flavor Compounds of Korean Shiitake Mushroom(Lentinus edodes) (한국산 표고버섯의 휘발성 향기성분)

  • Hong, Jai-Sik;Lee, Keuk-Ro;Kim, Young-Hoi;Kim, Dong-Han;Kim, Myung-Kon;Kim, Young-Soo;Yeo, Kyu-Young
    • Korean Journal of Food Science and Technology
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    • v.20 no.4
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    • pp.606-612
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    • 1988
  • The volatile flavor compounds of fresh and dried shiitake mushrooms(Lentinus edodes) were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS, and effects of pH on the formation of volatile compounds in fresh shiitake mushroom were investigated. Of the 29 compounds identified from fresh shiitake mushroom, the main volatile compound was 1-octen-3-ol comprising about 74.7% of the total volatiles and that in dried shiitake mushroom was 1, 2, 4-trithiolane comprising about 66.3%. With the exception of above two compounds, 3-octanone, 1-octen-3-one, 3-octanol, cis-2-octenal, n-octanol and cis-2-octenol as $C_8$ compounds were identified. Carbon disulfide, dimethyl disulfide, dimethyl trisulfide, 1-(methyl thio)-dimethyl disulfide, 1, 2, 4, 5-tetrathiane as sulfurous compounds were also identified. The formation of $C_8$ compounds in fresh shiitake mushroom during immersion was dominant in the range of pH 6.0 to 7.0, while the formation of sulfurous compounds in the range of pH 8.0 to 9.0.

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Determination of Dimethyl Disulfide, Diallyl Disulfide, and Diallyl Trisulfide in Biopesticides Containing Allium Sativum Extract by Gas Chromatography

  • Lim, Sung-Jin;Lee, Ji-Hye;Kim, Jin-Hyo;Cho, Geun-Hyoung;Cho, Nam-Jun;Park, Byung-Jun
    • Korean Journal of Environmental Agriculture
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    • v.33 no.4
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    • pp.381-387
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    • 2014
  • BACKGROUND: Garlic (Allium sativum) extract has been allowed as commercial biopesticide material for pesticidal activity in the Environmentally-friendly Agriculture Promotion Act. Nine commercial biopesticides containing A. sativum extract have been marketed in Korea. However, the analytical method of the active substances in these materials has not been studied. METHODS AND RESULTS: Cartridge clean-up method for the determination of dimethyl disulfide(DMDS), diallyl disulfide(DADS), and diallyl trisulfide(DATS) in biopesticides containing A. sativum extract was developed and validated by gas chromatography(GC). The clean-up method was optimized using hydrophilic lipophilic balance (HLB) solid phase extraction(SPE) cartridges for the bioactive sulfides in biopesticides containing A. sativum extract, and the eluate was analyzed to quantify the DMDS, DADS, and DATS using the GC. The developed method was validated, and the LOQ and recovery rates of DMDS, DADS, and DATS were 0.226, 0.063, and $0.051mg\;L^{-1}$ and 80.6, 84.8, and 73.1%, respectively. From the nine commercial biopesticide samples, contents of DMDS, DADS, and DATS were analyzed using the developed method and results showed $2.3mg\;L^{-1}$, respectively. CONCLUSION: The developed method could be used in determining the quality of biopesticides for the manufacture of commercial biopesticides containing A. sativum extract.

Changes of Volatile Components in Alaska Pollack Sik-hae during Low-Temperature Fermentation (전통 명태식해 저온숙성 중 휘발성 성분의 변화)

  • Cha, Yong-Jun;Jeong, Eun-Jeong;Kim, Hun;Lee, Young-Mi;Cho, Woo-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.4
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    • pp.566-571
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    • 2002
  • Volatile flavor compounds in Alaska pollack sik-hae during fermentation at 5$^{\circ}C$ were analyzed by liquid-liquid continuous extraction (LLCE) and gas chromatography/mass spectrometry (GC/MS) methods. Sixty five volatile compounds were detected in Alaska pollack sik-hae during fermentation. These compounds were composed mainly of 11 S-containing compounds, 13 alcohols, 13 acids, 4 aldehydes, 4 ketones, 6 terpenes,4 aromatic compounds and 10 miscellaneous compounds. Among these, 9 S-containing compounds (3-(methylthio)-1-propene, dimethyl disulfide, diallyl sulfide, methylallyl disulfide, methyl-(E) -propenyl disulfide, dimethyl trisulfide, 2 diallyl disulfide isomers and diallyl trisulfide), 2 acids (acetic acid and butanoic acid), 2 ketones (2, 3-butanedione and 6-methyl-5-hepten-2-one) and 2 esters (ethyl formate and ethyl acetate) were significantly increased during fermentation (p<0.05), and these compounds were suspected to affect on the odor of Alaska pollack sik-hae.

Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts (시판 흑양파추출액의 휘발성 향기성분)

  • Jeon, Seon-Young;Jeong, Eun-Jeong;Baek, Jeong-Hwa;Cha, Yong-Jun
    • Journal of Life Science
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    • v.21 no.12
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    • pp.1740-1745
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    • 2011
  • Volatile flavor compounds of 3 commercial products of black onion extract (produced in Changnyeong, Muan and Jeungpyeong) purchased in the online/offline markets were analyzed. A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of carbonyl compounds (15), sulfur-containing compounds (8), aromatic compounds (6), furans (6), nitrogen-containing compounds (3), alcohols (2), acids (2) and miscellaneous compounds (10). Among carbonyls, 4 compounds including 2-methylbutanal, 3-methylbutanal, nonanal and benzaldehyde were detected in all samples, while two sulfur containing compounds, dimethyl disulfide and dimethyl trisulfide, were detected in high amounts and considered to be key flavors in black onion extracts. Particularly, thiophenes and 3 sulfur containing compounds (methylpropyl disulfide, methyl-(Z)-propenyl disulfide and methyl-(E)-propenyl disulfide) were detected only in two products. With acetic acid, furfural and pyrazines that formed through Maillard reaction during black onion aging were detected in high amounts in all samples. This also contributed to characteristic flavors such as roasted, sweet, and sour, in the flavor of black onion extracts.

Major Odor Components of Raw Kimchi Materials and Changes in Odor Components and Sensory Properties of Kimchi During Ripening (김치재료의 주요한 냄새성분과 김치숙성중의 냄새성분 및 관능적특성의 변화)

  • Jeong, Hye-Seung;Ko, Young-Tae
    • Journal of the Korean Society of Food Culture
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    • v.25 no.5
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    • pp.607-614
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    • 2010
  • Changes in major volatile odor components (VOC) and sensory properties of kimchi during ripening for 4 days were investigated, and major VOCs of the raw materials of kimchi were also analyzed. Seven of eight major VOCs of kimchi originated mainly from garlic, while one originated from ginger. During 4 days of kimchi ripening, the amount of ethanol, which was substantially higher than that of other VOCs, increased continuously but decreased slightly on the fourth day. The amount of diallyl disulfide decreased during ripening, while that of allyl mercaptan decreased on the first day and increased slightly thereafter. The amount of methyl allyl sulfide, diallyl sulfide, and methyl trisulfide increased continuously during ripening, while that of dimethyl disulfide and methyl propyl disulfide increased until the second day and decreased thereafter. Scores of overall acceptability, taste, and odor for kimchi ripened for 2 days were significantly higher than those of other samples (p<0.05). The correlation between scores of overall acceptability and the amount of dimethyl disulfide or methyl propyl disulfide was higher than that of other VOCs.

Isolation and Identification of Bioactive Organosulfur Phytochemicals from Solvent Extract of Broccoli (브로콜리 용매추출물의 Bioactive Organosulfur 화합물의 분리 및 동정)

  • 석대은;김진희;김미리
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.3
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    • pp.315-319
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    • 2003
  • Bioactive organosulfur phytochemicals were isolated from fresh broccoli using methlylene chloride as an extract solvent and identified by GC/MSD analyses. Major organosulfur phytochemicals of broccoli extract were found to be isothiocyanates, which constitute 40.42% of total phytochemicals. The isothiocyanates from broccoli extract were identified to be 3-butenyl, 4-methyl thiobutyl, 4-methylthio-3-butenyl, 5-methylthiopentyl, 2-phenylethyl, 3-methyl sulfinyl propyl, and 4-methylsulfinylbutyl isothiocyanates, of which major isothio cyanates were 3 butenyl isothiocyanate and 4-methylsulfinylbutyl isothiocyanate, constituting about 38.55% of total isothiocyanates present in the solvent extract. Also, nitrites, corresponding to products from enzymatic hydrolysis of glucosinolates were identified as 4-methylthiobutyl, 5-methyl thiopentyl, 2-phenylethyl and 4-methylsulfinylbutyl nitrile. In addition, three sulfides were identified as dimethyl disulfide, dimethyl trisulfide and dimethyl tetrasulfide.

Comparison of Volatile Flavor Compounds in Commercial Crab-like Flavorants by Analyzing Methods (분석방법에 따른 시판 게향료의 휘발성 향기성분 비교)

  • Cha, Yong-Jun;Cho, Woo-Jin;Jeong, Eun-Jeong
    • Journal of Life Science
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    • v.16 no.7 s.80
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    • pp.1243-1249
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    • 2006
  • Volatile flavor compounds in commercial crab-like flavorants were compared by mean of solid phase microextraction(SPME) and liquid continuous extraction (LLCE)/GC/MSD methods. A total of 86 volatile flavor compounds were detected. Of these, 71 were positively identified consisting mainly of sulfur-containing compounds (13), aldehydes (3), ketones (2), esters (26), alcohols (5), aromatic compounds (3), terpenes (8), acids (2) and miscellaneous compounds (9). SPME method was more effective than LLCE method in detection of volatile components in commercial crab-like flavorants. Eight S-, N-containing compounds such as dimethyl sulfide, dimethyl disulfide, dipropyl disulfide, 3-(methylthio)propyl acetate, 3-(methylthio) propanal, 3-(methylthio) propanol, 2-methyl-3-(methylthio) pyrazine and 2-methyl-5-(methylthio) pyrazine, 8 esters such as styrallyl acetate, ethyl acetate, isoamyl acetate, benzyl acetate, ethyl pentanoate, butyl pentanoate, isoamyl pentanoate and furfuryl acetate were considered as major components in crab-like flavorants.

Quantitative Analysis of Allylmethyl Sulfide, Dimethyl Disulfide, and Dipropyl Sulfide in Biopesticides Containing Allium sativum Extract Using Gas Chromatography Mass Spectrometry-Head Space Sampler (Head-space GC-MS를 활용한 마늘추출물 함유 유기농자재 중 Allylmethyl Sulfide, Dimethyl Disulfide 및 Dipropyl Sulfide 분석)

  • Lim, Sung-Jin;Oh, Young-Tak;Kim, Jin-Hyo;Choi, Geun-Hyoung;Park, Byung-Jun
    • Korean Journal of Environmental Agriculture
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    • v.34 no.3
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    • pp.217-222
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    • 2015
  • BACKGROUND: Garlic (Allium sativum) contains polyphenols and sulfur compounds that are recognized as antioxidant, antithrombotic, anticancer, antibacterial, antimicrobial, nematicidal, and insecticidal activity. For this reason, the Environmentally-friendly Agriculture Promotion Act allowed the garlic extract as commercial biopesticide material for crop protection, nine commercial biopesticides containing A. sativum extract have been marketed in Korea. METHODS AND RESULTS: The determination of allylmethyl sulfide (AMS), dimethyl disulfide (DMDS), and dipropyl sulfide (DPS) in biopesticides containing A. sativum extract was developed and validated by gas chromatography (GC) mass spectrometry (MS) with head-space sampler. The developed method was validated, and the limit of quantification (LOQ) and recovery rates of AMS, DMDS, and DPS were 0.08, 0.32, and 0.09 mg/L and 90.3-91.3, 86.2-88.3, and 87.6-89.5%, respectively. From the nine commercial biopesticide samples, contents of AMS, DMDS, and DPS were analyzed using the developed method and results showed