• 제목/요약/키워드: Fatty acids, volatile

검색결과 523건 처리시간 0.028초

2008년과 2010년 지정 VOC 계열 신규악취성분들에 대한 분포특성 조사: 도심 하수환경 중 빗물받이에 대한 연구 (Measurements of Volatile Organics, Newly Designated Offensive Odorants in Korea in 2008 and 2010: a Case Study on Gutter System)

  • 안지원;홍원필;이은희;김기현
    • 한국대기환경학회지
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    • 제26권3호
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    • pp.305-317
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    • 2010
  • In this research, a total of 11 newly designated offensive odorants in Korea in 2008 and 2010 (styrene (S), toluene (T), p-xylene (p-X), methyl ethyl ketone (MEK), methyl isobutyl ketone (MIBK), butyl acetate (BuAc), isobutyl alcohol (i-BuAl), propionic acid (PA), butyric acid (BA), isovaleric acid (IA), and valeric acid (VA)) were selected as target compounds and analyzed from two types of gutter system in the urban environment. Because of the environmental significance of these compounds as offensive odorants, the results are meaningful enough to explore their behavior and distribution in the urban environmental systems. In the course of this study, samples were collected three times a day from two different gutter systems representing the wet (W) and dry (D) conditions. A large fraction of volatile organic compounds (VOCs) data fell into method detection limit (MDL) range with exceptions of toluene, p-xylene, and methyl ethyl ketone. In contrast, the results of organic fatty acids were distinguished by the relative dominance of butyric acid and propionic acid over others. If the concentration data of all odorants were converted into odor intensity (OI), the results of aromatics, ketones, acetate, and alcohol groups approached zero level. However, odor intensity of organic fatty acids was noticeably higher with the value of 2.8 (on average) from both W and D system, suggesting their potent roles as odorants in gutter system.

효소 전처리가 음식물 쓰레기의 산발효에 미치는 영향 (Effect of Enzymatic Pretreatment on Acid Fermentation of Food Waste)

  • 김희준;김성홍;최영균
    • 한국환경보건학회지
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    • 제31권4호
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    • pp.294-300
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    • 2005
  • Food waste can be a valuable carbon source in biological nutrient removal (BNR) systems because of high C/N and C/P ratios. However, food waste should be pretreated to promote its hydrolysis rate because hydrolysis reaction would be a rate-limiting step. This study investigates the influence of the enzymatic pretreatment on acid fermentation of food waste. Solubilization of particulate matter in food waste by using commercial enzymes was examined. The acidification efficiency and the volatile fatty acids (VFAs) production potential of enzymatically pretreated food waste were also examined. The highest volatile suspended solids (VSS) reduction was obtained with an enzyme mixture ratio of 1:2:1 of carbohydrase:protease:lipase. An optimum enzyme dosage for solubilization of food waste was $0.1\%$(V/V) with the enzyme mixture ratio of 1:2:1. In the acid fermentation of enzymatically pretreated food waste, $0.1\%$(V/V) enzyme mixture dosage for pretreatment result in the maximum VFAs production and the best VFAs fraction in soluble COD(SCOD). The VFAs production at this addition level was 3.3 times higher than that of no-enzyme added fermenter. The dominant VFAs present was n-butyrate followed by acetate.

혐기성 발효에 의한 다시마 추출물로부터 휘발성 유기산 제조: 휘발성 유기산 생산성에 대한 환경적 영향인자 평가 (Volatile Fatty Acid Production from Saccharina japonica Extracts by Anaerobic Fermentation: Evaluation of Various Environmental Parameters for VFAs Productivity)

  • 최재형;송민경;전병수;이철우;우희철
    • 청정기술
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    • 제19권2호
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    • pp.148-155
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    • 2013
  • 본 연구에서는 거대 갈조류 대표종인 다시마(Saccharina japonica)로부터 물리화학적 전처리 방법, 미생물 접종비율, 다시마 추출물의 농도 및 pH 조건에 따른 휘발성 유기산(volatile fatty acids, VFAs) 생산 가능성 확인과 생산 효율을 평가하고자 하였다. 물리화학적 전처리 방법에 따른 휘발성 유기산의 최대 농도는 황산, 아임계수, 지질 추출 후 아임계수 전처리 순으로 나타났다. 황산 전처리 방법에서 미생물 접종비율(유효용적(WV)/미생물 부피(M) = 10~30), pH (6.0~7.0) 및 다시마 추출물의 농도(18.0~72.0 g/L)의 혐기성 발효 조건에 따른 휘발성 유기산 생성 농도에 미치는 영향을 확인한 결과, 발효 온도 $35^{\circ}C$, 미생물 접종비율 15, pH 7.0, 발효시간 372시간에서 다시마 추출물의 농도가 18.0, 36.0, 54.0, 72.0 g/L일 때, 휘발성 유기산의 최대 농도가 각각 9.8, 13.9, 18.6, 22.3 g/L로 확인되었다. 생산된 휘발성 유기산의 조성은 pH가 높을수록 아세트산과 프로피온산의 생산 비율이 높았으며, pH가 낮을수록 부티르산의 비율이 높게 확인되었다. 생산된 저농도의 휘발성 유기산은 농축 및 분리공정과 연계하여 향후 기초화학 원료와 바이오연료 등으로 사용될 수 있으므로, 기존 화석연료의 대체에너지 생산에 기여할 수 있을 것으로 기대된다.

Quality Evaluation on Use of Camellia Oil as an Alternative Method in Dried Seaweed Preparation

  • Kim, Jae Kyeom;Park, Hui Gyu;Kim, Cho Rong;Lim, Ho-Jeong;Cho, Kye Man;Choi, Jine Shang;Shin, Dong-Hoon;Shin, Eui-Cheol
    • Preventive Nutrition and Food Science
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    • 제19권3호
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    • pp.234-241
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    • 2014
  • The fatty acid and volatile compound compositions of camellia oil were analyzed in this study. The impacts of the replacement of conventional vegetable oil with camellia oil on the sensory attributes of dried seaweed were also determined. C18:1 (83.59%), followed by C16:0 and C18:2, were the most abundant fatty acids in camellia oil. A total of 11 and 32 volatile compounds were identified in camellia oil and sesame oil, respectively. In the preference test, the camellia oil samples received a higher, although insignificant, liking rating in overall acceptability of appearance. Overall, there were no differences between the sensory attributes of camellia oil and sesame oil. This finding, combined with the unique fatty acid composition, thermal stability, and health benefits of camellia oil indicate that further study into the use of camellia oil in foods is warranted.

수세미외의 부위별(部位別) 유효성분(有效成分) 조사(調査) 및 사과락중(絲瓜絡中) 육질제거(肉質除去) 방법(方法) 개발(開發) 연구(硏究) : (I) -수세미외의 부위별 화학성분 분석- (Determination of the effective components in the various parts of Luffa cylindrica (L.) Roemer and development to remove the flesh from its fruit : (I) -Determination of chemical components in the various parts of Luffa cylindrica(L.) Roemer by GC and GC/MS-)

  • 장기운;문창식;이희덕;이창준;이운철
    • Applied Biological Chemistry
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    • 제34권4호
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    • pp.366-372
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    • 1991
  • 관행법에 의해 재배된 수세미외의 잎, 줄기, 미숙과즙, 종실, 수액 등 각 부위에 함유된 휘발성 정유성분, 탄화수소, 유기산 및 비휘발성 지방산을 추출, 분리하였다. 150여개의 분리성분중 37개 정유 성분을 확인한 후 각 부위별로 정량하였다. 또한, 26종의 탄화수소, 5종의 유기산 및 6종의 지방산도 분리정량하여 부위별 분포와 함량을 비교하였다.

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Nutritional Requirements of Actinomyces Isolated from Rumen of Goat

  • Park, Ki Moon;Shin, Hyung Tai;Kang, Kook Hee;Lee, Jae Heung
    • Asian-Australasian Journal of Animal Sciences
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    • 제18권1호
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    • pp.61-65
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    • 2005
  • The objective of this work was to investigate the nutritional requirements for the growth of Actinomyces sp. 9RCC5 isolated from the rumen of a native goat in Korea. The growth of strain 9RCC5 on the basal medium or the medium minus certain ingredients from the basal medium demonstrated that strain 9RCC5 showed absolute requirement of vitamin B complex mixture, while hemin and volatile fatty acids (VFA) were stimulatory to growth to some extent. The 9RCC5 strain grew well with casein hydrolysate as the sole added nitrogen source. However, neither a complex of 18 amino acids nor ammonium sulfate effectively replaced casein hydrolysate. Vitamins such as riboflavin and pantothenate were essential for growth, while thiamin and biotin were stimulatory. With regard to VFA, the growth was stimulated by acetic acid but inhibited by valeric acid. Relatively large quantities of $Na^+$, $K^+$ and $Ca^{2+}$ were absolutely required for growth. Supplementation of clarified rumen fluid to the basal medium in a range of 0-10% (vol/vol) resulted in an increased rate of growth as well as an increased extent of growth.

Effects of diet and castration on fatty acid composition and volatile compounds in the meat of Korean native black goats

  • Jinwook Lee;Hye-Jin Kim;Sung-Soo Lee;Kwan-Woo Kim;Dong-Kyo Kim;Sang-Hoon Lee;Eun-Do Lee;Bong-Hwan Choi;Farouq Heidar Barido;Aera Jang
    • Animal Bioscience
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    • 제36권6호
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    • pp.962-972
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    • 2023
  • Objective: This study determined the effects of dietary treatments and castration on meat quality, fatty acids (FAs) profiles, and volatile compounds in Korean native black goats (KNBG, Capra hircus coreanae), including the relationship between the population of rumen microbiomes and meat FA profiles. Methods: Twenty-four KNBG (48.6±1.4 kg) were randomly allocated to one of four treatments arranged into a 2×2 factorial structure. The factors were dietary forage to concentrate ratio (high forage [HF, 80:20] and low forage [LF, 20:80]), and a castration treatment (castration [CA] vs non-castration [NCA]). Results: Among meat quality traits, the CA group exhibited a higher percentage of crude fat and water holding capacity (p<0.05). The profiles of the saturated fatty acid (SFA) in meat sample derived from CA KNBG showed a significantly lower percentage compared to NCA individuals, due to the lower proportion of C14:0 and C18:0. Feeding a high-forage diet to KNBG increased the formation of C18:1n7, C18:3n3, C20:1n9, C22:4n6 in meat, and polyunsaturated fatty acid (PUFA) profiles (p<0.05). Consequently, the n6:n3 ratio declined (p<0.05). There was an interaction between dietary treatment and castration for formation of C20:5n3 (p<0.05), while C18:1n9, C22:6n3, monounsaturated fatty acid (MUFA) and the MUFA:SFA ratio were influenced by both diet and castration (p<0.05). Nine volatile compounds were identified and were strongly influenced by both dietary treatments, castration (p<0.05), and their interaction. In addition, principal component analysis (PCA) revealed distinctly different odor patterns in the NCA goats fed LF diets. Spearman correlation analysis showed a high correlation between rumen bacteria and meat PUFAs. Conclusion: These results suggest the essential effects of the rumen microbial population for the synthesis of meat FAs and volatile compounds in KNBG meat, where dietary intake and castration also contribute substantially.

한국산 밤꿀의 휘발성 향기성분 (Volatile Flavor Components of Chestnut Honey Produced in Korea)

  • 강귀환
    • Applied Biological Chemistry
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    • 제41권1호
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    • pp.84-88
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    • 1998
  • 밤꿀과 밤꽃 향기성분의 연관성을 조사코자 밤꿀은 용매추출과 수증기 증류법을 병행하여, 그리고 밤꽃은 수증기 증류법에 의해 향기성분을 분리한 다음 GC, GC-MS에 의해 확인 비교하였다. 밤꽃으로 부터 14종의 방향족 화합물, 13종의 탄화수소류, 7 종의 지방산류, 4종의 테르펜류, 12종의 함산소 탄화수소류, 7종의 기타 성분 등 64종의 성분이 확인되었고, 밤꿀로 부터는 7종의 방향족화합물, 16종의 탄화수소류, 12종의 지방산류, 1종의 테르펜류, 2종의 함산소 탄화수소류, 3종의 기타 성분 등 41종이 확인되었다. 밤꽃 향기의 주요성분으로는 전체 향기의 49.02%를 차지하고 있는 2-phenyl ethyl alcohol, 1-phenyl ethyl alcohol, benzyl alcohol 등이 주를 이루었고 밤꿀 향기의 특징적인 성분으로는 2-phenyl ethyl alcohol, benzyl alcohol, 1-phenyl ethyl alcohol, 1-(2-aminophenyl) ethanone 등이었다.

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Zinc supplementation of lactating dairy cows: effects on chemical-nutritional quality and volatile profile of Caciocavallo cheese

  • Ianni, Andrea;Martino, Camillo;Innosa, Denise;Bennato, Francesca;Grotta, Lisa;Martino, Giuseppe
    • Asian-Australasian Journal of Animal Sciences
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    • 제33권5호
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    • pp.825-835
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    • 2020
  • Objective: The aim of the present study was to investigate the effect of dietary zinc supplementation of Friesian cows on chemical-nutritional and aromatic properties of Caciocavallo cheese after 7 days (C7) and 120 days (C120) of ripening. Methods: Twenty eight Friesian cows, balanced for parity, milk production and days in milk, were randomly assigned to 2 groups. The control group (CG) was fed with a conventional complete diet, while the experimental group (zinc group, ZG) received a daily zinc supplementation of 60 mg for kg of dry complete feed. During the experimental period, the milk yield was monitored and samples of milk and caciocavallo cheese were collected and analyzed for chemical-nutritional composition and aromatic profile. Results: The enrichment of dairy cows diet with zinc, did not influence milk yield and composition, however a marked reduction of somatic cell count was evidenced. Both in milk and cheese the ZG samples were characterized by a lower concentration of satured fatty acids and an increase in oleic, vaccenic and rumenic acids. The aromatic profile of dairy products was also positively affected by dietary zinc intake, with an increase in concentration of carboxylic acids, esters and lactones. Conclusion: The present results suggest a positive role of dietary zinc intake in improving the quality of bovine milk and related cheese, in particular for the increase in concentration of bioactive fatty acids such as rumenic acid. The changes evidenced in cheese through the analysis of the volatile profile, would be consistent with the development of interesting organoleptic properties, although further evaluations should be performed to confirm the consumer acceptability of these changes.