• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.79-85
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• 2000

Proximate composition of concentrated oyster cooker effluent (COCE) was $70{\%}$ moisture, $8.55{\%}$ total nitrogen, and $18.6{\%}$ ash. Optimum conditions for enzymatic hydrolysis of COCE ($200 ml$) weve $pH 7.0{\~}7.5\;and 50{\~}60{\circ}C$ for 8 h reaction time with 0.128 U of Aspergillus oryzae PE protease(AOP), Hydrolysis of COCE led to an increase in free amino acids to 1.41 fold, with taurine comprising about $17.62{\%}$ of the total free amino acid. Fifty volatile flavor components were identified in COCE and 63 in enzyme treated COCE (HCOCE). Volatile flayer compounds we increased significantly in HCOCE when compared with untreated COCE. Results of this study might help to alleviate the current wastewater disposal problem caused by oyster cooker effluent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.481-489
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• 1994

Volatile flavor compounds in low salt-fermented anchovy pastes by adding koji(Koji), compared with Control, were analyzed by simultaneous steam distillation -solvent extraction /gas chromatography/mass spectrometry. Volatile compounds (106) were detected inboth samples during fermentation. Among these, 79 compounds were positively identified and were composed mainly of aldehydes, esters, alcohols, ketones, nitrogen-containing compounds, aromatic hydrocarbons, and furans. Aldehydes and esters were found higher amounts that other compounds in both samples. Alkylpyrazine, such as 2, 6-dimethylpyrzine, 2-ethyl-6-methylpyrazine, trimethylpyrazie, 2-ethyl-3, 5-dimethylpyrazine and tetramethylpyrazine, and also 2-phenylethanol were identified only in Koji.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.11a
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• pp.273-273
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• 2006

Over the past years, a large number of acrylate polymers have been developed and the overcoat thin layer containing acrylate polymers have been used for TFT-LCD color filter. As forming thin layer using acrylate polymers, the existing acrylate polymers have some problems such as low hardness by low Tg temperature, coating uniformity and solubility in organic solvent. To solve these problems, we synthesized new polymer(Scheme.), containing olefin monomer, which has high Tg temperature, good coating uniformity and good solubility in organic solvent. The overcoat thin layer containing new polymer resulted in good coating uniformity, stain, spot, scratch, heat resistance, DOP(Degree Of Planarization) on RGB glass, transparency, hardness, adhesion, anti-chemicals(anti-acid, anti-base, anti-organic solvent), insulation and anti-humidity. Scheme. The structure of new polymer X = Olefin monomer contains ketone, ester, hydroxy, ether, halogen, nitrile, alkoxy, phenyl functional group $R_1$ and $R_2$= H or $CH_3$. Ratio=0<[1/(1+m+n)]<0.7,0.1[$\leq$[n/(1+m+n)]<0.5.

• Biomolecules & Therapeutics
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• v.22 no.1
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• pp.62-67
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• 2014

This study was designed to find some potential natural products and/or constituents inhibiting proinflammatory cytokine generation in lung inflammation, since cytokines such as tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) and interleukin-6 (IL-6) are pivotal for provoking airway inflammation. In our preliminary screening procedure, the 70% ethanol extract of the leaves of Perilla frutescens (PFE) was found to clearly inhibit TNF-${\alpha}$ production in the lung at 100 mg/kg, after intranasal lipopolysaccharide treatment of mice. Based on this result, ten constituents including phenylpropanoids (allyltetramethoxybenzene, caffeic acid, dillapiole, elemicin, myristicin, nothoapiole, rosmarinic acid methyl ester, rosmarinic acid) and monoterpenes (perilla aldehyde and perilla ketone) were successfully isolated from the extract. Among them, elemicin and myristicin were found for the first time to concentration-dependently inhibit IL-$1{\beta}$-treated IL-6 production from lung alveolar epithelial cells (A549) at concentrations of $10-100{\mu}M$. These findings suggest that the phenylpropanoids including elemicin and myristicin have the potential to be new inhibitory agents against lung inflammation and they may contribute, at least in part, to the inhibitory activity of PFE on the lung inflammatory response.

• Journal of the Korean Applied Science and Technology
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• v.20 no.2
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• pp.141-147
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• 2003

Oxidized polyethylene wax is obtained by oxidation of polyethylene wax and it is composed of various chemicals, e.g., fatty acid, alcohol, ketone and ester. The application of oxidized polyethylene wax is determined by the composition of these chemical substances. In this basic study we observed the basic reaction parameters of time, temperature, oxygen concentration and catalysts on the oxidation reaction of low molecular weight polyethylene(PE wax) by analyzing the acid value, physical and chemical properties of oxidized PE wax to develop a new oxidation process. Acid values are increased with temperature increase in the rage of $150^{\circ}C^{\sim}180^{\circ}C$ but decreased beyond 190$^{\circ}C$. Acid values are also increased with oxygen concentration. As the oxidation reaction proceeds the molecular weight and softening points of oxidation products are decreased by cracking reaction, but the viscosities are increased. To observe the crystallinity of oxidation products SEM experiment was performed. To obtain a high acid-value product in a mild condition, we adopted free radical catalysts and the acid value of the product using catalyst was higher than the product obtained without catalyst in the same reaction condition. The effective initiators were dicumyl peroxide(DCPO), t-butylperoxy-2-ethyl hexanoate(HOPO) and benzoyl peroxide(BPO) having long half-life.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.232-236
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• 2006

The essential oil of Swertia chirata Buch.-Ham. was extracted by solvent extraction (n-pentane:diethylether, 1:1) method using simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of essential oil obtained from S. chirata was 236.47 mg/kg. Seventy seven compounds of the essential oil belonging to chemical classes of acid (4), alcohol (21), aldehyde (15), ester (3), furan (3), hydrocarbon (7), ketone (17) and miscellaneous (7) were tentatively identified. The major volatile compounds ranged in content order were as follows: undecanoic acid (28.63%), 2-buten-2-one (20.42%), camphor (18.40%), 2-heptadecanone (14.72%), and cedrol (13.07%).

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1144-1150
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• 1997

Volatile flavor components of soybean koji kochujang made from a glutinuous rice by improved method were analyzed by using a purge and trap method during fermentation, and identified with GC-MSD. Fifty-six volatile flavor components including 16 alcohols, 15 esters, 7 acids, 4 aldehydes, 5 alkanes, 3 ketones, 1 benzene, 1 alkene, 2 phenol and 2 others were found in improved kochujang. The number of volatile flavor components detected immediately after making kochujang were 32 and increased to 46 components after 30 day of fermentation. The most number 55 of volatile flavor components were found after 90 day of fermentation. Thirty-one kinds of volatile flavor components were commonly found through the fermentation period 9 alcohols such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 8 esters such as methyl acetate, ethyl acetate, 2-methylpropyl acetate, 3 aldehydes such as butanal, acetaldehyde, furfural and 11 othesrs. Although the various types of peak areas (%) of volatile flavor components were shown in kochujang during the fermentation days, ethanol. ethyl acetate, ethyl butanoate, 2-methylpropyl acetate, 2-methyl-1-propanol and 3-methyl-1-butanol were mainly detected during fermentation. Those might be the major volatile flavor components in kochujang made by improved method. Peak area of ethanol was the highest one among the volatile flavor components at immediately after mashing and 90 day while ethyl acetate showed the highest Peak area after $30{\sim}60$ day of fermentation and 3-methyl-1-butanol showed the highest peak area after $120{\sim}150$ day of fermentation.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.246-253
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• 2007

Mineral and volatile flavor compounds of Pimpinella brochycarpa N., a perennial Korean medicinal plant of the Umbelliferae family, were analyzed by inductively coupled plasma-atomic emission spectroscopy (ICP-AES) and simultaneous steam distillation extract (SDE)-gas chromatography mass spectrometry (GC/MS), head space solid phase micro-extraction (HS-SPME)-GC/MS. Mineral contents of the stalks and leaves were compared and the flavor patterns of the fresh and the shady air-dried samples were obtained by the electronic nose (EN) with 6 metal oxide sensors. Principal component analysis (PCA) was carried out using the data obtained from EN. The 1st principal values of the fresh samples have + values and the shady air-dried have - values. The essential oil extracted from the fresh and the shady air-dried by SDE method contain 58 and 31 flavor compounds. When HS-SPME method with CAR/PDMS fiber and PDMS fiber were used, 34 and 21 flavor compounds. The principal volatile components of Pimpinella brachycarpa N. were ${\alpha}$-selinene, germacrene D, and myrcene.

• Journal of Life Science
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• v.20 no.11
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• pp.1648-1655
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• 2010

The flavor extracts of Mideoduck muscle and its juices were concentrated by simultaneous distillation and extraction (SDE) and solid-phase microextraction (SPME) methods. Each component present in the extracts was identified with GC and GC-MS by the n-paraffin hydrocarbon retention index and standard MS library data system. By SDE, $371.3\;{\mu}g/g$ of hexanal, $80.1\;{\mu}g/g$ of 1-tridecanol, $72.1\;{\mu}g/g$ of (Z)-4,5-dimethylhex-2-en-4-ol with other alcohols, aldehydes and acids were present in the flavor extracts, with the alcohols having the highest composition and being the most important factor in Mideoduck muscle flavor. By SPME, 9 alcohols, 1 acid, 1 aldehyde, 1 hydrocarbon, 1 ester, 1 amine and 2 ketones were detected in the extracts, with alcohol such as 1-nonanol, 1-decanol and 1-tridecanol as the major components. In SPME, the muscle sample, consisting of $31.6\;{\mu}g/g$ of 1-nonanol, $20.3\;{\mu}g/g$ of (E)-2-butenedioic acid dibutylester, and $26.7\;{\mu}g/g$ of heptadecanoic acid made up the 62.1% of total flavor extracts of Mideoduck muscle. The results of the SPME methods were similar to the composition of the raw material flavor of the sample even at a low concentration.