• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• 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.

• BMB Reports
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• v.55 no.2
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• pp.72-80
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• 2022

Odorant receptors (ORs), the largest subfamily of G protein-coupled receptors, detect odorants in the nose. In addition, ORs were recently shown to be expressed in many nonolfactory tissues and cells, indicating that these receptors have physiological and pathophysiological roles beyond olfaction. Many ORs are expressed by tumor cells and tissues, suggesting that they may be associated with cancer progression or may be cancer biomarkers. This review describes OR expression in various types of cancer and the association of these receptors with various types of signaling mechanisms. In addition, the clinical relevance and significance of the levels of OR expression were evaluated. Namely, levels of OR expression in cancer were analyzed based on RNA-sequencing data reported in the Cancer Genome Atlas; OR expression patterns were visualized using t-distributed stochastic neighbor embedding (t-SNE); and the associations between patient survival and levels of OR expression were analyzed. These analyses of the relationships between patient survival and expression patterns obtained from an open mRNA database in cancer patients indicate that ORs may be cancer biomarkers and therapeutic targets.

• Reproductive and Developmental Biology
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• v.31 no.1
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• pp.15-20
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• 2007

To search of a new porcine pheromonal odorant for biostimulation control system technologies to offer a potentially useful and practical way to improve reproductive efficiency in livestock species, the two dimensional quantitative structure-activity relationship (QSAR) models between physicochemical parameters as descriptors of 2-cyclohexyloxytetrahydrofurane (A), 2-phenoxytetrahydrofurane (B) analogues and binding affinity constant ($p[Od.]_{50}$) for porcine odorant-binding protein (pOBP) as receptor of pig pheromones were derived and disscused. The statistical quality of the optimized 2D-QSAR model is good ($r^{2}=0.964$) and accounts for 96.4% of the variance in the binding affinity constants. It was found that the binding affinity constants were dependent upon the optimal value, $(SL)_{opt.}=1.418$ of substituent lipole (SL) in molecules. Therefore, the SL constant was very important factor for binding affinity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.259-272
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• 2020

Nowadays, two types, Yumhae and Sikhae methods, remained as traditional seafood fermentation methods in Korea. In this study, flavor compounds in two types of salt-fermented fishes made by Yumhae method such as anchovy Engraulidae sp., shrimp Caridea sp., squid Decapodiformes sp., big eyed herring Clupea sp., gizzard shad Dorosoma sp. and hairtail Trichiurus sp., and made by Sikhae method such as Alaska pollack Gadus Chalcogrammus and squid. Volatile compounds detected in all salt-fermented fishes were composed mainly of aldehydes (45), ketones (39), alcohols (45), acids (12), esters (47), N-containing compounds (43), aromatic hydrocarbons (37), S-containing compounds (26), furans (10), and miscellaneous compounds (40) in salt-fermented fishes made by Yumhae method. Meanwhile, alcohols (47), terpenes (38), S-containing compounds (22), carbonyl compounds (19 aldehydes, 18 ketones), esters (13), and acids (14). Aroma-active compounds were identified by Gas chromatography/mass spectrometry/olfactometry and aroma extract dilution analysis in salt-fermented anchovy, shrimp and tuna (Thunnini sp.) sauce. Ethyl 2-methylbutanoate (candy/sweet) and 2-ethyl-3,5-dimethylpyrazine (nutty/baked potato-like) were predominant odorants in salt-fermented anchovy, whereas dimethyl trisulfide (cooked cabbage/soy sauce-like), 2-ethyl-3,5-dimethylpyrazine, and (E,E)-2,4-heptadienal (fatty/grainy) in salt-fermented shrimp, and dimethyl trisulfide, 3-methylbutanal (dark chocolate-like), and 3-methylthiopropanal (baked potato-like) in tuna sauce.

• Journal of the Korean Institute of Gas
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• v.23 no.6
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• pp.25-32
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• 2019

In many mass-consumption gas facilities, natural gas is not supplied through the pipeline of the gas corporation. LNG is supplied from the gas corporation through the tank lorry to be vaporized. In order to prevent human or property damage due to gas leakage at these facilities, a study was conducted to analyze the concentration of odorant injected at the initial and consumption points. An analysis was performed to confirm the change in odorant concentration according to the pipe position in the gas facility when a constant flow rate flowed. For this study the gas samples were taken with aluminium cylinders(4.5 L) which were created a vacuum at the pressure regulator in which the odorants was injected and the points using the gas. Odorant levels of the samples were analyzed by Gas chromatography(Main Body : Agilent 7890A, Detector : ANTEC 7090).We suggest that the small facilities using LNG need to make the management system by the types of facilities for maintaining the odorization system.

• Journal of the Korean Chemical Society
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• v.43 no.5
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• pp.517-521
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• 1999

Gas chromatography using sulfur chemiluminescence detection (GC-SCD) which exhibits very good selectivity, linearity, and sensitivity was applied to the analysis of suIfur compounds in gaseous fuel. The expectmental method used in this study was to resolve the problems of repeatability and reproducibility by means of the adsorption of sulfur compounds, which is different from the existing analysis method of these compounds by GC-SCD. The calibration curves of the standard gases including dimethyl sulfide, t-butylmercaptan and ethyl methyl sulfide exhibited an excellent linearity. As the result of precision tests for the above three compounds, the high reproducibility for tests showed while repeating three times during four days, respectively. In addition, the coefficient of variation was less than 3%. In consequence, the expectmental method of this study is very effective not only with low uncertainty but also with better accuracy, which can quickly determine the concentration of gas odorants in LPG (Liquefied Petroleum Gas) from oil reservoirs and filling stations.

• Journal of Korean Society for Atmospheric Environment
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• v.27 no.4
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• pp.454-459
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• 2011

In this study, the recovery rate of Tedlar bag (T) sampler was investigated in comparison to polyester aluminum bag (P) sampler. To derive the comparative data sets for the relative performance between different samplers, a series of calibration experiments were performed by using 1 ppb standard of four offensive reduced sulfur compounds (RSC) odorants ($H_2S$, $CH_3SH$, DMS, and DMDS) along with $SO_2$ and $CS_2$. All the analysis was made by gas chromatography/pulsed flame photometric detector (GC/PFPD) combined with air server/thermal desorber (AS/TD). The measurement data were obtained by loading gaseous standards (1 ppb) at 3 injection volumes (250, 500 and 1,000 mL) at three intervals (0, 24 and 72 hrs). The recovery rates (RR) of P sampler were computed against the slope values of T sampler. According to our analysis, P sampler exhibits slightly enhanced loss relative to T, especially with light RSCs ($H_2S$ and $CH_3SH$). At day 0, RR for the two were 88 and 85%, respectively. Such reduction proceeded rather rapidly in the case of $H_2S$ through time. However, P sampler was more stable to store $SO_2$ unlike others. Despite slightly reduced recovery, P sampler appears as a good replacement of T sampler.

• Journal of odor and indoor environment
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• v.17 no.4
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• pp.362-371
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• 2018

Indoor Volatile organic compounds (VOCs) are classified as known or possible toxicants and odorants. This study characterized VOC levels in 11 homes in an area in the capital of Seoul by using two different methods of VOCs sampling, which are the active sampling using a thermal sorption tube and the passive sampling using a diffusion sampler. When using the active sampling method, the total target VOC concentration ranged from 41.7 to $420.7{\mu}g/m^3$ (mean $230.4{\mu}g/m^3$ ; median $221.8{\mu}g/m^3$) during winter and 21.3 to $1,431.9{\mu}g/m^3$ (mean $340.1{\mu}g/m^3$; median $175.4{\mu}g/m^3$) during summer. When using the passive method, 29.6 to $257.5{\mu}g/m^3$ (mean $81.8{\mu}g/m^3$; median $49.4{\mu}g/m^3$) during winter and 1.2 to $5,131.1{\mu}g/m^3$ (mean $1,758.8{\mu}g/m^3$; median $1,375.1{\mu}g/m^3$) during summer. Forty-nine VOCs were quantified and toluene showed the highest concentration regardless of the season and the sampling method studied. The distribution of VOCs was relatively varied by using the active method. However, it showed a low correlation with indoor environmental factors such as room temperature, humidity and ventilation time. The correlation between indoor environmental factors and VOCs were relatively high in the passive method. In particular, these characteristics were confirmed by principal component analysis.

• Journal of Animal Science and Technology
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• v.50 no.3
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• pp.391-400
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• 2008

Odor management is significantly concerned with sustainable livestock production because odor nuisance is a primary cause for complaint to neighbors. This study was conducted to measure the concentration of odorous compounds, odor intensity, and odor offensiveness at unit process in animal waste treatment facility combined composting and methane fermentation process by an instrumental analysis and direct olfactory method. Ammonia, sulfur-containing compounds, and volatile fatty acid were analyzed at each process units and boundary area in summer and winter, respectively. Higher concentration of odorants occurred in the summer than in the winter due to high ambient temperature. The maximum concentration of odorants was detected in composting pile when mixed manure was being turned followed by inlet, curing, outlet, and screen & packing process. Highest concentration of detected odorous compounds was ammonia ranging from 3.4 to 224.7 ppm. Among the sulfur-containing compounds measured, hydrogen sulfide was a maximum level of 2.3 ppm and most of them exceeded reported odor detection thresholds. Acetic acid was the largest proportion of VFA generated, reaching a maximum of 51 to 89%, followed by propionic and butyric acid at 1.9 to 35% and 1.8 to 15%, respectively. Malodor assessment by a human panel appeared a similar tendency in instrumental analysis data. Odor quotient for predicting major odor-causing compounds was calculated by dividing concentrations measured in process units by odor detection thresholds. In the composting process, hydrogen sulfide, ammonia, dimethyl sulfide, and methyl mercaptan were deeply associated with odor-causing compounds, while the major malodor compounds in the inlet process were methyl mercaptan, hydrogen sulfide, and butyric acid.