• Food Science and Biotechnology
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• v.18 no.6
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• pp.1495-1499
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• 2009

The volatiles formed from the reactions of L-ascorbic acid with L-alanine at 5 different pH (5, 6, 7, 8, or 9) and $140{\pm}2^{\circ}C$ for 2 hr was performed using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis were identified to be 25 different kinds. The reaction between L-ascorbic acid and L-alanine led mainly to the formation of pyrazines. Many of these were alkylpyrazines, such as 3-ethyl-2,5-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 3,5-diethyl-2-methylpyrazine, methylpyrazine, 2-ethyl-6-methylpyrazine, and 2,3-diethyl-5-methylpyrazine, other compounds identified were furans, phenols, benzoquinones, 2,4,6-trimethylpyridine, and 2-methylbenzoxazole. The studies showed that furans, such as furfural and benzofuran were formed mainly at acidic pH. In contrast, higher pH values could promote the production of pyrazines.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.866-873
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• 2007

To analyze and differentiate volatile compounds of 13 extra virgin olive oils from market, solid-phase micro extraction (SPME) GC-MS and electronic nose (EN) equipped with metal oxide sensors were applied. The volatiles identified in extra virgin olive oils include hexanal, 4-hexen-1-ol, (Z)-3-hexen-1-ol, acetic acid, and 2,4-dimethyl-heptane, etc. Response from EN was analysed by the principal component analysis. Proportion of the first Principal component was 99.70%, suggesting that each aroma pattern of the 13 extra virgin olive oils could be discriminated by EN. Fatty acid compositions were oleic (61.1${\sim}$77.9 mole%), palmitic (11.7${\sim}$16.5 mole%), linoleic (4.7${\sim}$9.7 mole%), stearic (2.5${\sim}$2.9 mole%), Palmitoleic (0.8${\sim}$2.4 mole%), and linolenic acid (0.7${\sim}$1.2 mole%). In color study, extra virgin olive oil showed $L^{\ast}$ value of 81.7${\sim}$92.9, $a^{\ast}$ value of -28.3${\sim}$13.5 and $b^{\ast}$ value of 52.2${\sim}$139.0. Total phenol and ${\alpha}-tocopherol$ contents were 6.2${\sim}$24.9 mg/100 g and 5.5${\sim}$12.8 mg/100 g, respectively. In Rancimat test, the induction period of 13 extra virgin olive oils showed 31.76${\sim}$54.04 hr while their POV ranged from 13.5 to 22.9 meq/kg oil.

• Environmental Analysis Health and Toxicology
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• v.15 no.3
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• pp.99-106
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• 2000

Ethylenediaminetetraacetic acid (EDTA) and nitrilotriacetic acid (NTA) are various applied as chelating agents for metal ions, then they are widely used in many industrial processes and domestic products. A method is described for the determination of EDTA and NTA in water samples by GC/MS . The reaction temperature, reaction time and pH for esterification of EDTA and NTA were investigated using 10% sulfuric acid-methanol, ethanol and propanol. Optimum conditions were obtained by the esterification in 80$\^{C}$ for 1hr with ethanol. Method detection limits of ethylated EDTA and NTA in the 200 ml of water samples were 0.05 ng/ml, respectively, EDTA and NTA could be determined in the range of 0.05∼23.6 and 0.05∼7.0 ng/ml in treated water, and in the range of 0.06∼25.0 and 0.05∼6.40 ng/ml in raw water respectively. Risk assessments with EDTA and NTA exposure by drinking water ingestion were carried out. Based on the results of analysis, chronic daily intakes of EDTA and NTA would be less than the value of acceptable daily intake or tolerable daily intake.

• Food Science and Preservation
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• v.23 no.4
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• pp.576-584
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• 2016

In this study, antioxidant activities and physicochemical properties of chocolate fermented with Lactobacillus plantarum CK10 were investigated. The pH level decreased from $5.26{\pm}0.02$ to $3.98{\pm}0.06$ during fermentation while titratable acidity increased from $5.36{\pm}0.19$ to $13.31{\pm}0.34$. The total polyphenol and flavonoid contents slightly increased during fermentation, but it was numerically negligible. Slight increase and decrease in the radical scavenging activities of chocolate, against DPPH-, ABTS-, and alkyl-radical, were observed during 32 hr of fermentation, but the changes were not statistically relevant. Composition ratios (% area by GC analysis) of lactic acid, xanthosine, and theobromine increased with fermentation time while hydroxymethylfurfural (HMF) and caffeine decreased after 32 hr of fermentation, in the order of xanthine (22.7%), theobrome (20.0%), lactic acid (14.9%), HMF (9.1%) and caffeine (9.0%). However, there was no remarkable changes in theobromine and caffeine contents in chocolate during fermentation.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.839-846
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• 1997

Addition of three natural flavoring materials, hydrolyzed vegetable protein (HVP), hydrolyzed animal protein (HAP) and yeast extract (YE), into 0.2 M cystine-0.1 M lactose-0.1 M maltose solution (control) was studied for development of meat-like flavor by Maillard reaction. The HVP, HAP and YE were added individually at various concentrations and were mixed at selected concentration in order to compare their effects. The absorbance, color, sensory characteristics and volatile compounds of the solutions after the reaction at $100^{\circ}C$ for 8 hr were measured. The results showed that the absorbances of reaction solution at 420 nm and 278 nm were increased as reaction time and the concentration of the natural flavoring material increased. Also ‘L’ values of reaction solutions added with HVP, HAP or YE decreased while the ‘b’ value increased slightly. From the results of sensory evaluation 1.16% HVP, 0.94% HAP, 1.48% YE or 1.16% HVP + 0.94% HAP were selected as the appropriate substrates for the meat-like flavor development. The volatile compounds identified by GC/MS for the control and those added with 1.16% HVP or 1.16% HVP+0.94% HAP were 1 hydrocarbons, 9 aldehydes, 5 ketones, 1 ester, 5 alcohols, 2 aromatics(benzene), 2 furans, 1 sulfur compound.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.6-12
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• 1998

Degummed and bleached soybean oil was deodorized at a temperature range of $220{\sim}280^{\circ}C$ under the vacuum (4-5 torr) for 1 or 2 hrs. Gas chromatography with SP-2560 100 m capillary column was used to separate and quantitate fatty acid methyl esters and their isomers. Fatty acids were identified by comparing retention time with standards and GC-MS spectrum. The isomers of linoleic acid and linolenic acid in deodorized soybean oils were identified to be $C_{18:2}\;{\Delta}9-cis,\;{\Delta}12-trans,\;C_{18:2}\;{\Delta}9-trans,\;{\Delta}12-cis,\;C_{18:2}\;{\Delta}9-cis,\;{\Delta}12-cis,\;C_{18:3}\;{\Delta}9-cis,\;{\Delta}12-cis,\;{\Delta}15-trans,\;C_{18:3}\;{\Delta}9-trans,\;{\Delta}12-cis,\;{\Delta}15-cis,\;C_{18:3}\;{\Delta}9-cis,\;{\Delta}12-trans,\;{\Delta}15-cis,\;and\;C_{18:3}\;{\Delta}9-cis,\;{\Delta}12-cis,\;{\Delta}15-cis$. The formation of trans-fatty acids by deodorization at $240{\sim}280^{\circ}C$ for 2 hrs was in the range of 1.78 to 5.74%. Conclusively, the deodorizing conditions of $240^{\circ}C$ for 2 hrs or $250^{\circ}C$ for 1 hr were suggested as the best conditions which could minimize the formation of trans isomers of fatty acids in soybean oils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1564-1570
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• 2009

The volatile flavor compounds of kimchi and its sub-ingredients were analyzed using GC/MS. The major volatile compounds of kimchi were identified as sulfide compounds, organic acids and alcohols. It was confirmed that the major volatile flavor compounds of kimchi originated from sub-ingredients such as garlic, ginger, onion and reek. To reduce the characteristic odor of kimchi, the sub-ingredients (garlic, ginger, onion and reek) were chopped into a length of 5 mm and a thickness of 0.3 mm, blanched at 100${^{\circ}C}$ for 2 min, and then soaked in water at 4${^{\circ}C}$ for 12 hr. The effects of soaking of the sub-ingredients on sensory evaluation with regard to characteristic odor of kimchi such as sour and moldy odor were investigated. The sour and moldy odors of kimchi were significantly reduced by the soaking of sub-ingredients. Additionally the addition of soaked sub-ingredients in kimchi had influences on the change of pH, total acidity and lactic acid bacterial count of kimchi during fermentation.

• Analytical Science and Technology
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• v.17 no.5
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• pp.401-409
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• 2004

The 7-keto-DHEA-acetate is converted to 7-keto-DHEA, a metabolite of DHEA, and similar to its metabolism. We studied the metabolite M3, M4, and M5 of 7-keto-DHEA-acetate. The estimated molecular weight of M3 and M4 was 304 which were supposed to have more 3 hydroxyl and/or ketone groups. We could know that M3 is the 7-OH-DHEA which has the hydroxyl groups on 3 and 7-carbon and a ketone group on 17-carbon. In case of M4, it is the 7-oxo-diol metabolite which has the hydroxyl groups on 3 and 17-carbon and a ketone group on 7-carbon. The M5 was supposed that the molecular weight is 320 and has the three hydroxyl groups on 3, 6, and 16 carbon and the ketone group on 17-carbon. After dosing, 7-OH-DHEA showed the maximum urine flow in human urine after 5 hr and decreased rapidly. But we could find it until 58 hr why is a higher remaining substance.

• Proceedings of the Korean Environmental Health Society Conference
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• 2004.06a
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• pp.73-86
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• 2004

The purpose of this study is the identification of (N-2-hydroxy-3-butenyl) valine(HBVal adduct) and (N-2,3,4-trihydroxy-butyl)valine(THBVal adduct)with mice inhalation exposure with 1,3-butadiene for 3 weeks($6\;hr/day\;{\times}\;5\;days/week$). Body weights were significantly lower from 4 or 9 exposure post-day in 1000 or 500ppm inhalation group than in control. The levels of HBVal adducts are 1.8, 3.7 and 6.2 pmol/mg globin in $1^{st}$, $2^{nd}$ , and $3^{rd}$ week for 500 ppm 1,3-butadiene(BD), and 5.7, 7.4 and 16.0 pmol/mg globin in $1^{st}$, $2^{nd}$ , and $3^{rd}$ week for 1000 ppm BD inhalation exposure. The levels of THBVal adducts are 32.0, 42.0 and 55.0 pmol/mg globin in $1^{st}$, $2^{nd}$ , and $3^{rd}$ week for 500 ppm BD, and 67.8, 72.7 and 83.5 pmol/mg globin in $1^{st}$, $2^{nd}$ , and $3^{rd}$ week for 1000 ppm BD inhalation exposure. Their ratios of THBVal and HBVal adducts are higher at earlier exposure and lower concentration. They are17.8, 11.4 and 8.87 in $1^{st}$, $2^{nd}$ , and $3^{rd}$ week for 500 ppm BD, and 11.9, 9.8 and 5.2 in $1^{st}$, $2^{nd}$ , and $3^{rd}$ week for 1000 ppm BD inhalation exposure. In conclusion, THBVal and HBVal adducts are a important hemoglobin adduct for monitoring of BD exposure, and the latter is more biomarker than the other.

• Korean Journal of Veterinary Research
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• v.48 no.1
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• pp.39-48
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• 2008

Polychlorinated dibenzo-p-dioxins (PCDDs) and dibenzofurans (PCDFs) are ubiquitous and can contaminate the food chain. A study monitoring PCDD/Fs in imported meat was conducted at the National Veterinary Research and Quarantine Service (NVRQS, Republic of Korea) in order to maintain food safety from the bioaccumulative PCDD/Fs. Seventeen PCDD/Fs with toxic equivalency factors (TEFs) established by World Health Organization (WHO, 1998) were analyzed in imported beef, pork, and chicken by high resolution gas chromatography/mass spectrometry (HR-GC/MS). Results of the monitoring for the last 5 years are presented. The levels of PCDD/Fs were similar to other studies except two unusually high concentrations in pork and beef. Excessive levels greater than the Korean provisional maximum residue limit of PCDD/Fs were found in a sample of pork imported from Chile and a sample of beef imported from U.S, and those products were rejected and returned. There was no obvious trend or differences with respect to time or origin of meat in this study.