• Journal of Korean Society of Water and Wastewater
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• v.21 no.3
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• pp.341-348
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• 2007

The efficiency of powdered activated carbon (PAC) for removing taste and odor (T&O) in drinking water supplies is dependent on the contact time, quality of mixing, and the presence of competing compounds. All of these are strongly influenced by the stage in the treatment process at which the PAC is added. In conventional water treatment plants (WTPs), PAC is commonly added into the rapid mixing basin where chemicals such as coagulants, alkaline chemicals, and chlorine, are simultaneously applied. In order to prevent interference between PAC and other water treatment chemicals, alternative locations for addition of PAC, such as at transmission pipe in the water intake tower or into a separated PAC contactor, were investigated. Whatever the location, addition of PAC apart from other water treatment chemicals was more effective for geosmin removal than simultaneous addition. Among several combinations, the sequence 'chlorine-PAC-coagulant' produced the best result with respect to geosmin removal efficiency. Consequently, when PAC has to be applied to cope with T&O problems in conventional WTPs, it is very important to prevent interference with other water treatment chemicals, such as chlorine and coagulant. Adequate contact time should also be given for adsorption of the T&O compounds onto the PAC. To satisfy these conditions, installation of a separated PAC contactor would be the superior alternative if there is space available in the WTP. If necessary, PAC could be added at transmission pipe in the water intake tower and still provide some benefit for T&O treatment.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.264-271
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• 2018

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

• Journal of Korean Society on Water Environment
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• v.27 no.1
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• pp.110-114
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• 2011

In this paper, in order to eliminate Limnoperna fortunei inhabiting the water conduction pipeline, prechlorination at the intake station was employed to improve the degradation of water quality due to the high pH of raw water taken at the downstream of Paldang Dam, algal growth, etc.. With the prechlorination concentration of 1.0mg/L at the intake station, the pH in the water well at the treatment plant decreased by 0.4, and with 1.5mg/L, by 0.6. Also, it eliminated Chlorophyll-a by about 95%, and the population of algae by about 49%. Such disinfection by-products (DBPs) as Trihalomathanes (THMs), Haloacetic Acids (HAAs), and Chloral Hydrate (CH) were under the quality standard for potable water, showing no change by the prechlorination, while raising the prechlorination rate from 1.0 up to 1.5mg/L, the DBPs in the water well increased by 1.5 to 3.1 times. As a consequence of testing Kyungan Stream, a branch stream flowing into Lake Paldang, the prechlorination (0.57mg/L, 1.14mg/L, 1.71mg/L) had no effect of eliminating the taste and odor compounds and total organic carbon (TOC) which is the DBPs precursor. As for the efficiency of Geosmin elimination by the rates of prechlorination and powder activated carbonation (PAC), it was found that the higher the concentration of PAC was (30ppm>20ppm>10ppm), the higher the efficiency was; the higher the rate of prechlorination was, the lower the efficiency by PAC was. Therefore, when taste and odor occur from raw water, suspending prechlorination at the intake or lowering the rate was proved to be more effective in eliminating the taste and odor compounds by PAC.

• Korean journal of applied entomology
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• v.61 no.1
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• pp.1-14
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• 2022

Moths have a well-developed sex pheromone communication system. Male moths exhibit an extremely sensitive and selective sex pheromone detection system so that they can detect the sex pheromone produced by conspecific females and locate them for successful mating. Using the pheromone detection system, male moths display characteristic stereotypic behavioral responses, flying upwind to follow intermittent filamentous pheromone strands in pheromone plume. The chemical composition of female sex pheromone in moths, typically comprised of multiple compounds, is species-specific. Male moths contain specialized pheromone receptor neurons on the antennae to detect conspecific sex pheromone accurately, and distinguish it from the pheromones produced by other species. The signals from pheromone receptor neurons are integrated and induce relevant behavior from the male moths. Male moths also contain olfactory sensory neurons in pheromone sensilla, specialized for pheromone-related behavioral antagonist compounds, which can enhance discrimination between conspecific and heterospecific pheromones. Here we review reports on the sex pheromone detection system in male moths and their related responses, and suggest future research direction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.116-122
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• 2012

Volatile flavor compounds derived from four black garlic extracts purchased in a local market were analyzed for the purpose of quality assessment. A total of 68 compounds was detected in samples using solid phase microextraction (SPME)/GC/MSD, and they were mainly sulfur-containing compounds, including three unknown compounds (21), aldehydes (10), furans (7), alcohols (6), aromatic compounds (7), ketones (4), acids (4), nitrogen-containing compounds (3), esters (2), and miscellaneous compounds (4). 2,6-Dimethyl-4-heptanone having a fruity-sweet odor was the most abundant in all of the samples. Six sulfur-containing compounds including allyl sulfide, 4-methyl-1,2,4-thiazole, 1,3,5-trithiane, unknown I (RI 1564), unknown II (RI 1565), and unknown III (RI 1613) were detected in all of the samples and appeared to contribute to the garlic-like odor. Particularly, three aldehydes (3-methylbutanal, benzaldehyde, phenylacetaldehyde), four furans (furfural, 2-acetylfuran, 5-methyl-2-furfural, furfural alcohol), and others (2,6-dimethylpyrazine, acetic acid) formed through a Maillard reaction during garlic aging were detected in all of the samples, and they contributed to the characteristic burnt, sweet, and sour flavors of black garlic extracts.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.111-115
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• 1999

This study was attempted to develop technique of masking the pungent odor of chonggugjang using two-stage fermentation method with mixed pure cultures. Cooked soybeans were fermented with Lactobacilli or Aspergillus oryzae at $38^{\circ}C$ for 36 hrs, and then re-fermented with Bacillus subtilis for 12 hrs. The volatile compounds of chonggugjang were obtained with a SDE(Simultaneous steam Distillation and solvent Extraction) system and the extracts were identified by GC and GC-MS. The experimental results revealed the presence of 35 volatile compounds in control chonggugjang(only Bacillus subtilis inoculation). Among them, the major volatile compounds were 2,5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine and 2-methyl pyrazine. Twenty-nine kinds of volatile compounds were in chonggugjang prepared by two-stage fermentation method with Lactobacilli and Bacillus subtilis(II), and major volatile compounds were identified to be 2,3,5-trimethyl pyrazine and 2,5-dimethyl Pyrazine. In chonggugjang(Asp. oryzae and then Bacillus subtilis inoculation(III)), the contents of hexadecanoic acid and 2-methyl pyrazine were patricularly high and the main components of chonggugjang fermented with rice straw(IV) were 2,5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine etc. In conclusion, the flavor compounds such as 2, 5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine and 2-methyl pyrazine were increased by the inoculation of Lactobacilli or Asp. oryzae, where as unpleasant odor components-butyric acid and valeric acid were decreased. Compared with volatile compounds of chonggugjang made from different soybean cultivars, the flavor compounds (2-methyl pyrazine 2,5-dimethyl pyrazine 2,6-dimethyl pyrazine 2,3-dimethyl pyrazine 2-acetyl pyrazine 2,3,5-trimethyl pyrazine 2-ethyl-3,5-dimethyl pyrazine) of chonggugiang prepared with Sinpaldalkong were high.

• Journal of Environmental Health Sciences
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• v.44 no.2
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• pp.169-177
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• 2018

Objectives: The emission characteristics of aldehydes were investigated in five industries for the efficient management of aldehydes. Methods: Aldehydes and THC were measured from the stack and boundary of facilities. The relative concentrations and odor contribution of aldehydes were evaluated. Results: The concentrations of aldehydes in the asphalt manufacturing and printing industries were relatively high. Formaldehyde met emission limits for all facilities. According to the odor contribution analysis of aldehydes, i-valeraldehyde and butyraldehyde, which have a relatively low odor threshold value, were found to be the major odor-causing substances in the painting and textile processing industries. Conclusions: Among the aldehydes, the major emission compounds were formaldehyde in asphalt manufacturing, acetaldehyde in the paper manufacturing and textile processing industries, and butyraldehyde in the printing and painting industries. Therefore, to increase the effectiveness of aldehyde reduction, proper control devices need to be installed and operated according to the emission characteristics of aldehydes.

• Journal of Oral Medicine and Pain
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• v.26 no.4
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• pp.309-318
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• 2001

The purposes of the study were (1) to evaluate the olfactory identification ability in those who have bad breath, (2) to determine the olfactory detection threshold for methyl mercaptan in normal subjects and those who have bad breath, and (3) to evaluate the effect of oral hygiene care on the olfactory detection threshold for methyl mercaptan. Sixteen male subjects with bad breath (male odor group), 9 male subjects without bad breath (male non-odor group), and 10 female subjects without bad breath (female non-odor group) were included for the study. Olfactory identification ability was assessed by administrating the Cross-Cultural Smell Identification Test (CC-SIT), and the olfactory detection threshold for methyl mercaptan was measured by two-alternative forced-choice single-staircase detection threshold procedure in a double-blinded condition. The geometric mean of the last four staircase reversal points of a total of seven reversals is used as the threshold. For the male odor group, after 1 month of intensive oral hygiene care for reducing oral volatile sulfur compounds (VSC) concentration, the olfactory detection threshold for methyl mercaptan was measured again and compared to the initial value. The ANOVA was used to test the group difference of olfactory threshold and olfactory identification ability and the paired t-test was used to test the difference of olfactory threshold between before and after reduction of oral VSC in male odor group. The results were as follows : 1. There was no significant difference in olfactory identification ability among those who have bad breath and normal male or female subjects. 2. The olfactory detection threshold for methyl mercaptan was about 8.4 ppb in normal male and female. 3. There was a tendency that male subjects with bad breath showed a higher olfactory detection threshold for methyl mercaptan when compared to those of no bad breath. 4. The olfactory detection threshold for methyl mercaptan returned to a normal level after 1 month of intensive oral hygiene care for reducing oral VSC.

• The Korean Journal of Food & Health Convergence
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• v.6 no.5
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• pp.19-25
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• 2020

The purpose of this study was to research and develop a step-type chemical liquid deodorizer including a liquid catalyst that can prevent civil complaints due to odor due to its excellent deodorizing performance. The main composition of chemical liquid deodorizer including liquid catalyst is cleaning deodorization, catalyst deodorization, chemical deodorization, water film plate, deodorization water circulation device, deodorization water injection device, catalyst management system, gas-liquid separation device, chemical supply device, deodorizer control panel, etc. It consists of a device. The air flow of the step-type liquid catalyst chemical liquid deodorizer is a technology that firstly removes basic odor substances, and the liquid catalyst installed in the subsequent process stably removes sulfur compounds, which are acidic odor substances, to discharge clean air. The efficiency of treating the complex odor of the prototype was 98.5% for the first and 99.6% for the second, achieving the target of 95%. The hydrogen sulfide treatment efficiency of the prototype was 100% for the first and 99.9% for the second, which achieved 95%, which was the target of the project. As a result, ammonia was removed by the reaction of ammonia and hydrogen sulfide.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.57-64
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• 1988

The present study was conducted to characterize lipoxygenase isoenzymes isolated from germinating soybean seeds to obstain pH profiles, carbonyl Production, carotene bleaching abilities, and stability to heat. The roles of these lipoxygenase isoenzymes in the generation of volatile carbonyl compounds were investigated to associate with off-flavor and odor of soybean sprouts cooked to different temperatures. Lipoxygenase isoenzymes were isolated from soybean sprouts using ammonium sulfate fractionation, gel filtration and ionexchange chromatography. Two main lipoxygenases exhibited maximum activity at pH 6.5 (lipoxygenase 2) and at pH 9.5 (lipoxygenase 1), respectively. Both lipoxygenase 1 and 2 produced 280 nm absorbing carbonlys and bleached carotene. The abilities of hydroperoxide formation, 280 nm absorbing carbonyl production and carotene bleaching of lipoxygenase isoenzymes were decreased significantly as the cooking temperature raised. Sensory evaluation data presented that raw and $50^{\circ}C$ cooked soybean sprouts showed significantly higher grassy odor than $80^{\circ}C$and $100^{\circ}C$ cooked soybean sprouts. On the other hand beany odor was significantly higher in $50^{\circ}C$ and $80^{\circ}C$ cooked soybean sprouts than in raw and $100^{\circ}C$ cooked soybean sprouts. These results indicate that lipoxygenase plays a role in the development of off-odor and flavors in soybean sprouts under the condition of chewing and inadequate heating.