• Applied Biological Chemistry
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• v.40 no.6
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• pp.472-477
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• 1997

The effects of roasting Cassia tora L. were investigated for proximate composition, color, volatile flavor profile, microbial growth and alcohol fermentation. While moisture, protein and fat contents decreased with increasing roasting temperature, fiber and ash contents increased. The L, a and b values of Cassia tora L. extracts decreased with increasing temperature, and only a small difference in total color difference$({\Delta}E)$ was observed. A little difference in major flavor components between raw and roasted treatment was found during roasting. Furfuryl alcohol, a major component of coffee flavor, was separated from Cassia tora L. extracts extracted with ethyl ether. The yeast growth was the highest on the water-extract of Cassia tora L. roasted at $160^{\circ}C$. With increased levels of water-extract at $160^{\circ}C$, S. cerevisiae grew rapidly for 24 hr incubation and the growth rate was higher than the unroasted control group. The growth rate of Bacillus subtilis was the highest in a treatment of 0.5% concentration. Little differences in ${\alpha}-amylase$ produced from Bacillus subtilis were observed among the treatment groups. The total alcohol content increased with increasing roasting temperature during alcohol fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.478-483
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• 1996

The aroma components of Korean green tea in the south western part of Mt. Chiri prepared by the traditional method from native variety were analyzed using GC and GC-MS. The patterns on GC chromatograms of the three samples from the flushes plucked in early spring were similar, though they are prepared by different producers in the area of Hadong-kun, Kyung sang nam-do. A total of 51 aroma compounds were identified in all samples. Main component in the aroma compounds of these teas were geraniol, benzyl alcohol, 2-phenylethanol, $\beta$-ionone, benzyl cyanide and linalool oxides. The aroma components of green teas manufactured by the different plucking periods were also compared. The amounts of geraniol, typical rose floral aroma were particularly decreased in the final plucking period. The amounts of pyrazines and furfuryl alcohol, typical roasted aroma and nutty aroma were slightly increased in later plucking period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.251-256
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• 2002

Fresh bamboo (Phyllostachys bambuoides sieb. et zucc.) was charred at the mechanical steel kiln and traditional earth kiln with subsequent condensation of its smoke to 10$0^{\circ}C$. It was settled down for 12 months to remove tar components and then the middle layer of the liquid was collected as a bamboo smoke distillates to analyze its chemical composition and physicochemical characteristics for use as food additives or processing aids. The gravity, transmittance, reflectivity, and viscosity were 1.008, 89.05%, 1.36%, and 12.48 cp in the bamboo smoke distillates processed by mechanical steel kiln (MBSD) and 1.012, 98.33%, 1.34% and 9.05 cp in the bamboo smoke distillates by traditional earth kiln (TBSD), respectively. The color of TSBD was brighter than that of MBSD. The pH and titratable acidity, tar and remains were 3.55 and 2.830%, 2.803% and 0.671%, respectively, in the MBSD and 2.93 and 3.470%, 0.051% and 0.004%, respectively, in the TBSD. The major phenolic compounds of bamboo smoke distillates (BSD) were phenol, Ο-cresol, p-cresol, and guaiacol and the major organic acids were acetic acid, propionic acid, iso-butyric acid, and n-butyric acid, and major alcohols were methanol, furfuryl alcohol, and maltol. The contents of phenolic compound and alcohol were more in MBSD than in TBSD whereas the content of organic acid was more in TBSD than in MBSD. Therefore, toxic compounds for the human body, such as methanol from BSD should be removed for use as a food ingredient in the future.

• Journal of Institute of Convergence Technology
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• v.3 no.1
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• pp.45-49
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• 2013

Spherical active carbon materials have been used for the removal of pollutants in the area of food processing, water treatment, air purification, oral administration. Moreover, they are now expected to make an epoch in the areas of electronics, life science, environmental technology, and so on due to their superior physical properties. Carbon particles should be requested for the edgeless spherical shapes in order to minimize the loss due to the abrasion during the process and/or practical use, but the carbon particles manufactured from petroleum-based pitch do not meet these needs. Nowadays, thus, the spherical active carbon particles carbonized from various spherical polymer beads are studied with thermoplastic and/or thermosetting polymers. In this paper, the synthesis of spherical phenolic beads and furan beads, which are thermosetting polymers, and their carbonization techniques are examined.

• Journal of the Korean Society of Tobacco Science
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• v.19 no.2
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• pp.151-158
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• 1997

Burley leaf tobacco extracts has been heated at loot for 2 hours and changes in non-volatile fructosazines and volatile components were investigated. Major changes for the heat treatment with corn syrup of burley leaf tobacco extracts were as follows, increases in the contents of 2,5-deoxyfructosazine and 2,5-fructosazine that is produce for the heating reaction of sugar and ammonia, production of pyraEine compounds, such as 2,6-dimethyl pyrazine,2,4-dimethyl pyrazine, ethrnyl pyrazine, methylethyl pyraxine, trimethyl pyrazine, 2-ethenyl-5-methyl pyrazine, 2-acetyl parazine and 2-acetyl-3-methyl pyrazine, increases in the content of furfuryl alcohol derived from sugar degrad ation, production of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one derived from thermal degradation of Amadori compounds.

• International Journal of Concrete Structures and Materials
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• v.3 no.2
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• pp.97-101
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• 2009

It has been known that acid-resistant concretes on the liquid glass basis have high porosity (up to 18${\sim}$20%), low strength and insufficient water resistance. Therefore they can not be used as materials for load-bearing structural elements. Significant increasing of silicate matrix strength and density was carried out by incorporation of special liquid organic alkali-soluble silicate additives, which block of superficial pores and reduces concrete shrinkage deformation. It was demonstrated that introduction of tetrafurfuryloxisilane additive sharply increases strength, durability and shock resistance of silicate polymer concrete in aggressive media. This effect is attributable to hardening of contacts between silicate binder gel globes and modification of alkaline component owing to "inoculation" of the furan radical. The optimal concrete composition with the increased strength, chemical resistance in the aggressive environments, density and crack resistance was obtained.

• Journal of the Korean Wood Science and Technology
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• v.30 no.4
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• pp.80-86
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• 2002

Volatile compounds in three different kinds of crude vinegars obtained from oak (Quercus serrata), bamboo (phyllostachys) and pine (Pinus densiflora) species were analyzed by the solid-phase microextraction (SPME) method. A total of 264 peaks were detected on the chromatograms obtained from the polar (CBP 20) and the nonpolar (CBP 1) columns, which were used for analyzing the volatile compounds in these vinegars. The major volatile compounds identified by using the polar column were 2-butanone, acetic acid, guaiacol, phenol, cresols, 4-ethyl guaiacol, 4-ethyl phenol, and syringol. Using the nonpolar column, seven compounds could be identified: 1,2-dimethoxybenzyl alcohol, 1-hydroxy-2-butanone, 1-(2-furanyl)-1-propane, ethisolide, furfuryl acetate, 1,2-dimethoxybenzene, phenyl acetate. The volatile compounds were classified into five groups: phenols, neutral compounds, organic acids, esters and others. The phenols were the main component and comprised 49~65% of the volatile compounds of these vinegars. In the case of bamboo vinegar, the proportion of the phenols in the volatile compounds was lower than that of the two wood vinegars. However, the proportions of the neutral compounds and the organic acids were higher than those of the wood vinegars. Therefore, it seems that these differences of the proportions of the volatile compounds would make a certain difference of a smoke flavor between the bamboo vinegar and the wood vinegars.

• Journal of the Korean Wood Science and Technology
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• v.30 no.4
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• pp.74-79
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• 2002

Three different kinds of the crude vinegars obtained from oak(Quercus serrata), bamboo(Phyllostachys pubescens) and pine(Pinus densiflora) species were stored for approximately one year and periodically analyzed to monitor their physicochemical changes. Small changes in physical properties, such as the pH, specific gravity and amount of organic acids as well as water-soluble tar were observed in the entire course of aging period. However, the color difference of the vinegars showed a remarkable change between 7 and 10 months. In addition, these vinegars' colors changed from light yellowish orange to much deeper purple and orange during this period. The amount of organic acids and neutral compounds(dihydro-2(3H)-furanone, furfural, furfuryl alcohol, 2-hydroxy-1-methyl-1-cyclopenten-3-one, 1-hydroxy-2-propanone and methanol) in the vinegars increased or decreased periodically every three months. A good linear relationship (correlation coefficient of ca. 0.92) was obtained between the amount of organic acids and the amount of neutral compounds in such changes. However, although the amount of phenols increased or decreased periodically, its amount was decreased over the entire aging.

• Journal of the Korean Society of Tobacco Science
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• v.19 no.2
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• pp.124-128
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• 1997

Semivolatile components in mainstream smoke of cigarette attached the different type filter were analysed. Based on the main peak of GC profile, benzene, toluene, acetic acid, limonene, acetamide, pyridine, nicotine, phenol, pyrrole, and furfuryl alcohol were identified. The amount delivered of semivolatile components by each filter was evaluated with the ratio of areas of sample vs area% of ISTD. By comparing dual and triple filter to mono filter, the delivery amounts were 52% benzene, 62% toluene and 74% benzene, 84% toluene, respectively. The delivery amount of limonene which was known of tobacco taste component, were 52%, and 93% by dual and triple filter, respectively. Also, delivery amounts of acetic acid which was one of acidic compounds in smoke, were 86% and 83% by dual and triple filter, respectively. When adding the same amount of active carbon, the amounts delivered of vapour phase such as benzene and toluene by dual filter were lower than that of triple filter. But the delivery amounts of acetic acid and phenol by dual filter were higher than that of triple filter. This results assume that the pH of active carbon in filter affect to the adsorption or absorption of triacetin during filter making process.

• Journal of Photoscience
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• v.11 no.32
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• pp.77-81
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• 2004

Deoxygadusol (DO) and structurally related mycosporine-like amino acids, i.e. mycosporine glycine (MO) and mycosporine taurine (MT), were isolated from phytoplankton Prorocentrum micans and studied for the reactivity toward singlet oxygen. These water-soluble compounds with a cyclohexenone chromophore were all shown to be highly effective in quenching singlet oxygen ($^1$ $O_2$), with the efficiencies being significantly larger compared with histidine, a well-known $^1$ $O_2$ quencher. The $^1$ $O_2$ reaction rate constant ( $k_{Q}$) of DG was determined to be 5.4 ${\times}$ 10$^{7}$ $M^{-1}$ $s^{-1}$ by a steady state method based on competitive inhibition of rubrene oxidation. The feasibility of this method was confirmed by estimating the $k_{Q}$ values for MG and two other quenchers, furfuryl alcohol and 1,4-diazabicyclo [2,2,2]octane, and comparing with those values determined by the time-resolved $^1$ $O_2$ decay method in the previous work.ork.