• Journal of Korean Society of Environmental Engineers
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• v.30 no.4
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• pp.415-422
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• 2008

The emission characteristics of odorous compounds discharged from the major environmental treatment facilities in Chungju were closely investigated by an ammonia passive sampler and by analyzing a questionnaire of the public complains. Amongst the four major emission sources, the manure treatment facility showed the highest concentration. The major components were sulfur compounds including H$_2$S, tri-methyl amine, and aldehydes. The foodwaste treatment processes releases sulfur compounds and aldehydes. Municipal waste water treatment facility emits a high concentration of acetaldehyde. It was found that the perceived odor level depends on the meteorological condition, and the odor intensity was higher at midnight than daytime.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.298-304
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• 1996

Thirty-nine samples of roasted sesame seed oils were sensorially evaluated in terms of nutty odor, burnt odor and overall desirability, and their volatile compounds quantitatively analysed using direct sampling capillary GLC. Five volatile compounds were appeared to be significant for the sensory Properties of sesame oils through the multivariate analytical techniques such as stepwise discriminant analysis. canonical discriminant analysis, discriminant analysis and principal component analysis. The most important compounds were 2,5-dimethylpyrazine and 2-methylpyrazine which could be effectively used as chemical indicators related to nutty and burnt odor of sesame oils, respectively. The sesame oils which have represented a good grade of overall desirability have been always kept $35.82{\sim}4.43$ ppm of 2,5-dimethylpyrazine and also $28.90{\sim}6.35$ ppm of 2-methylpyrazine.

• Journal of Korean Society of Water and Wastewater
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• v.20 no.6
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• pp.849-855
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• 2006

Taste and odor (T&O) problems in drinking water supplies caused by eutrophication have become increasingly important because aesthetic qualities are the primary measures by which consumers estimate the quality of their drinking water. In order to overcome T&O problem, it is necessary to early detection method for T&O compounds before these compounds enter to water treatment plant. In this background, a early waming device for T&O compounds was developed and its performance tested under different operating condition. According to the experimental results on the adsorption efficiency of T&O compounds, when the raw water flowrate was 5 mL/min, the optimum stripping time and air flowrate were 5 hrs and 0.5 L/min, respectively. Comparison of activated carbon showed that foreign activated carbon was better than domestic activated carbon in terms of adsorption efficiency.

• Journal of Korean Society of Water and Wastewater
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• v.22 no.5
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• pp.523-529
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• 2008

Algal blooms in a local eutrophic lake often produces the musty and earthy taste & odor problems. Since the odor causing compounds(OCCs) including geosmin and 2-MIB have their own volatility, the OCCs can be removed from water by air stripping methods. Removal of TON(threshold odor number) as an index for OCCs could be fitted well with the first order equations($R^2=0.9$ above), where the air stripping coefficient of TON, k was in the range between 0.0055 and 0.0097 according to the aeration time. k within 30min aeration tests was 0.0097, while it was 0.0055 where the aeration time extended to 150min. With 15 mg/L of PAC, removal of TON was not simulated with 1st order equation within 30min aeration. Within 30min aeration, OCCs rather than geosmin and/or 2-MIB could be removed easily by air stripping or PAC adsorption, while OCCs such as geosmin and/or 2-MIB could be removed slowly by air stripping after 30min aeration. Geosmin and 2-MIB were not readily removed by air stripping(k of them were 0.0018~0.0047 and 0.0018~0.0034, respectively at different air flow rates). Geosmin could be removed by air stripping a little better than 2-MIB.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.392-398
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• 2005

Fresh, and sun- and oven-dried red peppers were analyzed for volatile components. Also, their odor-active compounds were determined using gas chromatography-olfactometry (GC-O). More diverse volatile components, such as aldehydes, ketones, acids, and esters, were found in dried samples than in fresh ones. They included hexanal, ethyl acetate, ${\alpha}$-ionone, and ${\beta}$-ionone. Some Strecker aldehydes, 2-methyl butanal and 3-methyl butanal, were found only in dried red peppers. More hydrocarbons of high volatility and terpene-type components, such as ${\gamma}$-terpinene and aromadendrene, were detected only in fresh red peppers. A considerable amount of naphthalene was formed during sun-drying, whereas 2-furancarboxaldehyde, 1-methyl-1H-pyrrole and benzeneethanol were detected only in oven-dried red peppers. Characteristic odor of fresh ones could be attributed to 3-penten-2-o1, 2-methyl-2-butenal, 2-methoxy phenol, 2-hydroxy-methyl-benzoate, and 2-phenoxy ethanol, whereas some odorants, including 2-pentyl furan, naphthalene, hexyl hexanoate, and ${\alpha}$-ionone, could be responsible for distinctive odor property of sun-dried red peppers. 2-Furancarboxaldehyde, benzeneethanol, 4-vinyl-2-methoxy phenol, and unknown played important roles in odor property of oven-dried red peppers.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.122-129
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• 2002

In order to elucidate a responsible mechanism for the development of the odor characteristics of cooked desirable flavoring materials such as crab and shrimp, shore swimming crab flesh were extracted with various solvents and resulting extracts were evaluated organoleptically after cooking. As a result, $80\%$ aqueous methanol extract (AME) was found to produce a cooked desirable flavoring odor. After dialysis of AME, outer dialyzate was fractionated by ionexchange column chromatography, and each of the fraction obtained was subjected to cooking, fellowed by organoleptic evaluation. The outer dialyzate fraction, acidic and amphoteric fraction produced a cooked crab-like odor, On the basis of the composition of $80\%$ AME, an artificial crab extract was prepared with pure chemicals. The artificial crab extract thus obtained closely resembled $80\%$ AME in respect of the cooked odor. To elucidate the role of individual components, the artificial extracts from which certain component alone or as group was omitted were subjected to organoleptic evaluation after cooking. All of neutral, acidic, basic, and sulfur containing amino acids and quarternary base compounds were involved in the development of the cooked crab-like odor. The cooked odor of artificial extract without addition of ribose was lacking in the characteristics of cooked crab odor, and phosphorus compound accelerated the development of the cooked crab-like odor.

• Journal of Environmental Health Sciences
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• v.40 no.6
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• pp.477-483
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• 2014

Objectives: This study was carried out to investigate the characteristics of odors emitted from sewage in a sanitary sewer and its outlets. Methods: The concentration of mal-odorous sulfur was analyzed by gas chromatograph, and odor intensity was estimated by an on-site sensory test. Odor intensity calculated from instrumental analysis results was compared with odor intensity observed at field. Results: As a results, the concentration of $H_2S$ ranged from 2.4 ppb to 5,889 ppb (average 703 ppb), while $CH_3SH$, $(CH_3)_2S$, and $(CH_3)_2S_2$ showed from 10 ppb to 554 ppb (average 119 ppb) and from 20 ppb to 332 ppb (average 70 ppb) and from 2.7 ppb to 8.1 ppb (average 5 ppb) individually. Average odor intensity observed in the field was degree three. Odor intensity calculated from sulfur compound concentration was confirmed as similar to the observed odor intensity because the coefficient of variance between the observed and the calculated intensities was less than one. Conclusion: It was expected that the results of this study will be helpful to design a deodorizing device to reduce odor emissions from sewerage facilities in the future.

• Korean Journal of Agricultural Science
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• v.43 no.4
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• pp.589-594
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• 2016

The objective of the current study was to investigate the effect of odor reducing agents on the levels of pH, total carbon, total nitrogen, and odorous compounds [phenols, indoles, short chain fatty acid (SCFA), branched-chain fatty acid (BCFA), and ammonium nitrogen] of swine manure during the spring season (temperature around $20^{\circ}C$). Odor reducing agents included horseradish powder, mushroom waste powder, and almond hull powder. A manure sample (15 L) was taken from the pit under the pens of a swine feeding operation and incubated with 0.03% horseradish powder, 1% mushroom waste powder, and 1% almond hull powder, respectively, in acryl chambers for 14 days. Addition of almond hull powder showed the lowest pH (p < 0.05) and the highest level of total carbon (p < 0.05) among treatments of odor reducing agents. Although addition of odor reducing agents increased the level of phenols (p < 0.05), addition of almond hull powder decreased the level of indoles (p < 0.05). Levels of SCFA and BCFA were higher in almond hull powder than those in control (p < 0.05). Taken together, the results from our current study showed that odor reducing agents can be used for reducing the odor of swine manure by providing fermentable carbohydrates. At $20^{\circ}C$, however, the function of odor reducing agents might be decreased due to lower microbial activity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.6
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• pp.437-440
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• 2006

To develop natural crab-like flavorants from red snow crab Chionoecetes japonicus cooker effluent (RSCCE), the flavor was analyzed during the concentration of RSCCE up to $40^{\circ}Brix$. Using solid phase microextraction (SPME)/gas chromatography (GC)/mass selective detection (MSD), 30 volatile flavor compounds were detected in four RSCCE samples (10, 20, 30, and $40^{\circ}Brix$). These comprised 12 aromatic compounds, 5 N-containing compounds, 2 5-containing compounds, 2 alcohols, 2 aldehydes, and 7 miscellaneous compounds. The amounts of all volatiles except alcohols and aldehydes increased significantly with the concentration (p<0.05). Of the volatiles detected, the most abundant was a dimethyl trisulfide with an odor like onion/cooked cabbage. Of the N-containing compounds (nutty, roasted peanut-like odor), 2-ethyl-5-methylpyrazine was the most abundant, followed by 2,5-dimethylpyrazine and 2-methyl-5-isopropylpyrazine in that order (p<0.05). The N- and S-containing compounds with characteristic odors detected in this experiment are thought to play a positive role in RSCCE during concentration.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.668-673
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• 2015

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.