• Korean Chemical Engineering Research
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• v.43 no.2
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• pp.259-265
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• 2005

Binary isothermal vapor-liquid equilibrium(VLE) data were measured for water+n-methylformamide(NMF), benzene+NMF and toluene+NMF systems by using headspace gas chromatography(HSGC) at 353.15K. Additionally, the ternary liquid-liquid Equilibrium(LLE) data were determined by measuring of tie-line for the systems of NMF+benzene+n-heptane and NMF+toluene+n-heptane at 298.15 K. The measured isothermal binary VLE data have no azeotropes and were correlated well with $g^E$ model equations of Margules, van Laar, Wilson, NRTL and UNIQUAC. The experimental ternary tie line data were also correlated well with NRTL and UNIQUAC models. Besides their accuracy was analyzed by Hirata-Fujita and Maior-Swenson equations.

• Bulletin of the Korean Chemical Society
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• v.30 no.1
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• pp.35-42
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• 2009

Headspace micro solid phase extraction using mulberry paper bag (HS-MPB-$\mu$-SPE) has been developed and validated for the analysis of volatile flavor compounds from five spice by gas chromatography-mass spectrometry (GC/MS). HS-MPB-$\mu$-SPE was performed with adsorbent particles enclosed inside a mulberry paper bag. Four different kinds of adsorbents such as Tenax TA, Porapack Q, dimethylpolysiloxane and polyethylene glycol were tested. The extraction solvents compared were petroleum ether, methylene chloride, and chloroform. Better results were obtained when Tenax TA and petroleum ether were used. The limit of detection (LOD) and the limit of quantitation (LOQ) were in the range of 1.3 ng/mL and 4.3 ng/mL, respectively, for o-cymene as a model compound of monoterpene. Proposed method showed good reproducibility (3.3%, RSD) and good recoveries (94.0%). The HS-MPB- μ-SPE is very simple to use, inexpensive, rapid, requires small sample amounts and solvent consumption. Because the solvent for extraction is reduced to only a very small volume (0.6 mL), there is minimal waste or exposure to toxic organic solvent and no further concentration step. This method allows successful characterization of the headspace in contact with the five spice sample. Strong trans-anethole from star anise or fennel is a characteristic flavor of five spice powders. HS-MPB-$\mu$-SPE combined with GC/MS can be a promising technique for the broad spectrum measurement of volatile aroma compounds from solid spices.

• Analytical Science and Technology
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• v.13 no.1
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• pp.72-80
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• 2000

The HS/GC/MS method was performed to analyze the volatile organic compounds in waste sludge samples. This study was performed to establish the fundamental data by studying the effects of salt, equilibrium temperature and time in the volatile organic compounds analysis. The presence of salts have been found to increase the sensitivity. The peak area is increased from 1.07 to 2.61 times by adding the salts to the water sample, compared with a salt tree sample. The recoveries of target compounds have found between 90% and 127% at sample temperature of $85^{\circ}C$ for 30 min. This HS/GC/MS method can be applied to analyze the volatile organic compounds and organohalo compounds in the environmental matrix.

• Analytical Science and Technology
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• v.17 no.6
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• pp.443-453
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• 2004

Toluene is currently used as a major organic solvent of glues which are abused by the youngster for its hallucinogenic effect. In this study, toluene determination method using headspace gas chromatography (HS-GC) in the biological fluids like blood, urine and saliva of glue sniffers was validated and related uncertainties were estimated. LOD of $0.01{\mu}g/mL$ in saliva and LOQ of $0.1{\mu}g/mL$ in blood were the highest among LODs and LOQs in urine, blood and saliva. Other performance characteristics such as linearity, working range, accuracy, precision and recovery were also measured. The uncertainty at toluene concentration of $1{\mu}g/mL$ was estimated to be 0.13, 0.09 and $0.17{\mu}g/mL$ for blood, urine and saliva, respectively, and the uncertainty contribution from the least linear regression was dominant at the lower concentration of toluene.

• The Plant Pathology Journal
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• v.36 no.6
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• pp.515-535
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• 2020

Essential oils (EOs) have gained a renewed interest in many disciplines such as plant disease control and medicine. This review discusses the components of ginger EOs, their mode of action, and their potential nanotechnology applications in controlling tropical plant diseases. Gas chromatography-mass spectroscopy (GC-MS), high-performance liquid chromatography, and headspace procedures are commonly used to detect and profile their chemical compositions EOs in ginger. The ginger EOs are composed of monoterpenes (transcaryophyllene, camphene, geranial, eucalyptol, and neral) and sesquiterpene hydrocarbons (α-zingiberene, ar-curcumene, β-bisabolene, and β-sesquiphellandrene). GC-MS analysis of the EOs revealed many compounds but few compounds were revealed using the headspace approach. The EOs have a wide range of activities against many phytopathogens. EOs mode of action affects both the pathogen cell's external envelope and internal structures. The problems associated with solubility and stability of EOs had prompted the use nanotechnology such as nanoemulsions. The use of nanoemulsion to increase efficiency and supply of EOs to control plant diseases control was discussed in this present paper. The findings of this review paper may accelerate the effective use of ginger EOs in controlling tropical plant diseases.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.780-791
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• 2019

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.

• Korean Journal of Oriental Medicine
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• v.1 no.1
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• pp.541-553
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• 1995

In order to study the stability of herbal oil(Yoo-Je), the Yoo-Je from walnut and safflower measured their rancidity by gas chromatographic analysis. The use of specificity of column for estimating the oxidative deterioration of Yoo-Je was attempted. These results suggested the possible implication of pentanal and hexanal as an stability index for rancidity evaluation of Yoo-Je.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.17 no.1
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• pp.29-38
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• 1991

As the suitable place of the forest bathing, Two places of the needle-leaf trees, which are located in the Oh-Saek mineral spring near place from the Sorak mountain, were selected. And then, Headspace gas trapping apparatus were setted in that two places and the aromatic components of the forest were adsorbed by Tenax-TA column for 24 hours. And Tenax-TA column were analyzed by the GC SE GC-MS. The analyzed components were found to contain up to between 70-80% of pollutants, which are Toluene, Methyl Chloride, Hexane, p-Xylene, Benzene, ... etc. On the other hand, the aromatic components of the forest, which give aromatheraphitical effectness, are as follow: alpha-Pinene, Limonene, 1, 8-Cin-eol, Benzaldehyde, . . . etc.

• Journal of Ginseng Research
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• v.24 no.3
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• pp.148-152
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• 2000

The flavor characteristics of the Korean red ginseng were compared with those of the Chinese red ginseng organoleptically. The Korean red ginseng had strong sweety and roasted odor while the Chinese red ginseng had strong earthy, woody and hay-like odor. The sweety odor and the roasted odor of the Korean red ginseng occurred in the neutral subfraction of the ether-soluble fraction of its headspace volatiles.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.6
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• pp.672-677
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• 1996

Volatile flavour components rates from aromatic rices were analyzed by Electronic nose systems. In functional group, polar compounds and aldehyde compounds showed much of volatile flavour components than apolar compounds, sulphur compounds and aminated compounds. The profiles of volatile flavour components rates were markedly differents of sen-sing times, amylose content.