• Proceedings of the Korean Environmental Sciences Society Conference
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• 2000.05a
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• pp.239-240
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• 2000

열건조식 음식물쓰레기 처리기에서 발생하는 VOC의 분해효율을 향상시키기 위하여 생물여과기를 이용하여 실험하였다. 현장 생물여과기에서 배출되는 휘발성 물질은 총 50여 가지 물질이 검출되었다. 주요 악취 유발물질은 isoprene, dimethyl sulfide (DMS), dimethyl disulfide (DMDS), limonene 등으로 파악되었다. 칼럼 반응기를 이용한 휘발성 물질 분해는 20일 정도의 적응기 후 제거되었으며, 제거 효율은 90% 이상으로 나타났다.

• Journal of environmental and Sanitary engineering
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• v.22 no.2
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• pp.35-40
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• 2007

It disposes positively in the air pollution damage which is serious, in order help period the place where it improves the quality of existence and life of the local residents. It removed the offensive odor regulation material and the technique it will be able to prevent to sleep it researched it did. After scattering the GNC solution which develops the offensive odor regulation material which occurs from the food and trash treatment plant which is located to the S from the H, company after scattering the GNC solution which it develops collection it did a control criminal record control kind air and it analyzed. In this study, we investigated the emission concentrations of offensive odorous compounds of hydrogen sulfide, methyl mercaptan, dimethyl sulfide and dimethyl disulfide, trimethylamine, formaldehyde, acetaldehyde, propionaldehyde, buthylaldehyde, iso-valeric aldehyde, n-valeric aldehyde, ammonia. The concentrations of odorous compounds are determined by gas chromatography, HPLC and uv-vis spectroscopy. Hydrogen sulfide, methyl mercaptan, dimethyl sulfide and dimethyl disulfide were not detected at any point examined.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.2
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• pp.174-181
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• 2023

Volatile flavor compounds of optimal Maillard reactions (MR) derived with the addition of precursors (AP), control (without AP) and raw as anchovy Engraulis japonicus sauce residue were identified and comparatively analyzed using solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS). MR was produced by adding 1% (w/w) glucose and mixed amino acids (threonine 0.543%, glutamic acid 0.194%, glycine 0.382%, w/w) to raw (100 g of anchovy sauce residue and 100 mL of distilled water), and heating at 110 ℃ for 2 h. Among 65 flavor components detected, 7 compounds were produced through Maillard reaction to change in content. A total of 7 volatile flavor compounds, including 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol, tended to increase in the order of raw, control, and MR, but methylpyrazine was not detected in control. Amounts of 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol having positive odors (dark chocolate-, garlic-, hazelnut-, cooked potato-like) were 11.04, 50.15, 3.25, 8.38, 4.60, 9.59, and 3.08 times higher, respectively, in MR than those in raw.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.840-845
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• 1990

An attempt was made in this study to analyze flavor compounds and investigate storage stability of essential oil from garlic distillation. Optimum ratio of solvent between pentane and dichloromethane to get essential oil from garlic distillation was 2 to 1. The yield of essential oil was 0.35%(w/w) in ground garlic(${\phi}\;0.8mm$) and 0.07%(w/w) in whole garlic. From garlic essential oil six components : dimethyl sulfide, diallyl sulfide, methyl-1-propenyl disulfide, diallyl disulfide, allyl methyl sulfide and diallyl trisulfide were identified with GC and GC/MS, and diallyl trisulfide, diallyl disulfide and allyl mothyl sulfide were found to be major volatile components. Quality deterioration of garlic essential oil hardly occurred during storage for 60 days, at $5^{\circ}C$ and $25^{\circ}C$.

• Proceedings of the Korean Environmental Health Society Conference
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• 2005.06a
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• pp.399-405
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• 2005

In this study, we investigated the gas chromatography (GC) and pulsed flame photometric detection (PFPD) system for the analysis of four major reduced S compounds including hydrogen sulfide ($H_2S)$; methyl mercaptan ($CH_3SH$); dimethyl sulfide (DMS); and dimethyl disulfide(DMDS) contained in environmental samples. To analyze these compounds in high concentration range (above ppb level), we developed a high mode analytical setting with the loop-injection system. By contrast, we also established a low mode setting for the analysis of low concentration samples (ppt-level samples from ambient air) by the combination with thermal desorption unit(TDU). Comparative analysis of both settings revealed that relative detection properties of four S compounds are systematic enough. The results of high mode analysis indicated that the patterns were systematic among compounds: H2S exhibited the lowest sensitivity, while DMBS showed the strongest one. The results were also compared in terms of sensitivity reductions for all compounds by dividing slope ratios between low and high mode system. Although low mode system exhibited significant reductions on the order of a few tens times, their detection characteristics were highly consistent as it was shown in the high mode setting. To learn more about absolute and relative relations between two different modes of S analysis, future studies may have to be directed to cover more complicated nature of GC/PFPD performance. Hydrogen sulfide($H_2S$) was over in summer about low level of olfactory sense 410 ppt, Methyl mercaptan(C$H_3SH$) was over in apring and summer about low level of olfactory sense 70, Dimethyl sulfide(DMS) was not over in four season about low level of olfactory sense 2,200 ppt. Carbon disulfide($CS_2$) was not over in four deason about Tow level of olfactory sense 210,000, Dimethyl disulfide(DMDS) was not over in summer about low level of olfactory sense2,000.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.511-517
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• 1988

Kimchi, a traditional vegitable fermented food in Korea, was prepared and fermented at $5^{\circ}C$ in order to analyze the taste and flavor compounds. Major flavor components were identified as dimethyl-disulfide, dimethyl-trisulfide, dipropyl-disulfide, 1-butane 1-isothiocyanate, diallyl-disulfide by GC and GC/MS. Some organic acids such as lactic acid and citric acid increased from 1.2mg/100g and 5.4mg/100g in the initial stage to 33.3mg/100g and 44.4mg/100g at the end of fermentation, respectively. Free amino acids in kimchi were found to play an important role for the taste. The contents of total free amino acid increased from 316.3mg/100g to 600mg/100g in the fermented kimchi and glutamic acid, alanine, valine, leucine, lysine and arginine were abundant in kimchi. The results of sensory evaluation showed that the taste of kimchi was closely related to the contents of non-volatile organic acid, free amino acid and pH.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.78-83
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• 2005

Purge & Trap method was applied to perform more simple and rapid detection for analysis of volatile flavor compounds in milk. Maximal sampling of 30 mL milk for glass flask sparger was treated by He gas purging for 2 hours. Reported major volatile compounds were detected by GC-MS after 2 hours absorption and desorbed from Purge & Trap equipped with Tenax trap. Volatile flavor compounds were analyzed by Purge & Trap and GC-MS to investigate the changes of flavor components in milk between raw and deodorized milk. Fourteen volatile compounds including acetaldehyde, ethanol, 2-propanone, dimethyl sulfide, isobutanal, 3-methyl 2-butanone, 2-butanone, 3-methyl butanal, pentanal, 3-hydroxy-2-butanone, methyl disulfide, hexanal, and 2 others were detected. Six compounds such as ethanol, dimethyl sulfide, pentanal, 3-hydroxy-2-butanone, and methyl disulfide were completely eliminated after deodorization treatment. Four compounds such as 3-methyl 2-butanone, 2-butanone, 3-methyl butanal, and an unknown compound 81 (M/sup +/) were also decreased after raw milk was deodorized. The other four compounds such as acetaldehyde, 2-propanone, hexanal, and an unknown compound (M/sup +/) were not decreased.

• Analytical Science and Technology
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• v.19 no.6
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• pp.498-503
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• 2006

A type of dimethyl disulfide gas CRM in the ppb level was developed for the analysis of tracelevel odorous gas in environmental atmosphere. The concentration of dimethyl disulfide($(CH_3)_2S_2$) was $10{\mu}mol/mol$ level in the cylinder filled with nitrogen, 1500 psi. And the variability of the concentration for 2 years was about 0.14% due to the adsorption or instability of $(CH_3)_2S_2$. The gas standards produced simultaneously in 4 bottles and examined by GC-FID were shown with 0.4%, reproducibility of preparation and 0.25%, standard uncertainty due to weighing and purity. The relative expended uncertainty of 1.1%(95% of confidence level, k=2) was assigned to the certified value of $10{\mu}mol/mol$ level of $(CH_3)_2S_2$ after quantitative evaluation on the purity, mixing, weighing, analysis, adsorption and stability of dimethyl sulfide gas.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.14 no.8
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• pp.671-675
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• 2002

The gas adsorption efficiency for various surfaces with three different characteristics has been reviewed. The dimethyl disulfide gas has been used to investigate characteristics of gas adsorption for different surface characteristics such as plasma treated, lacquer coated and untreated. Three different surfaces were evaluated in dry conditions initially and tested at wet surface conditions with spraying water to evaluate the gas adsorption efficiency which usually occurred at defrost cycles. The results show that the gas adsorption of the plasma treated sample has better performance than others. The lacquer coated and untreated samples showed the similar result, but the lacquer coated sample showed a slightly better performance.

• Journal of Life Science
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• v.15 no.1 s.68
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• pp.1-8
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• 2005

The purpose of this study was to investigate the potential subacute toxicity of dimethyl disulfide by 3 weeks inhalation in F344 rats. The test article, dimethyl disulfide was exposed by inhalation to male and female rats at dose levels of 0, 5, 25, or 125 ppm/6 hrs/ day for 3 weeks. Five rats/ sex/ group were sacrificed on day 4 after the initiation of treatment, while 5 rats/ sex/ group were sacrificed at the end of treatment period. During the test period, clinical signs, mortality, body weights, food consumption, hematology, serum biochemistry, and gross findings were examined. Slight decreases in body weight gain were noted in both sexes of the highest dose group in a dose dependent manner but were only statistically different from the control animals in males of the group. A slight non-significant reduction in food consumption were also noted in the both sexes of the highest dose group. There were no adverse effects on mortality, clinical signs, hematology, serum biochemistry, and necropsy findings at any dose tested. Based on these results, it was concluded that the 3 weeks repeated dose of dimethyl disulfide by inhalation resulted in suppressed body weight gain and decreased food consumption at 125 ppm of both sexes. In the present experimental conditions, the target organ was not determined in rats. The no­observed-adverse-effect level (NOAEL) was considered to be 25 ppm/6 hrs/day for both sexes.