• Journal of Environmental Science International
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• v.32 no.2
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• pp.139-143
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• 2023

The effects of essential oils on pH, pathogens, and volatile fatty acids (VFA) in two poultry litters were investigated through a lab study. Essential oil-added poultry litters were randomly divided to two groups: control (200 g poultry litter) and Treatment (50 g thymol/Briefly, 200 g broiler litter was treated with or without 50 g thymol (Control and T1, respectively; 1 groups) and 200 g duck litter was treated with or without 50 g carvacrol (Control and T2, respectively; 2 group). Adding thymol to broiler litter increased the pH, reduced pathogens, and did not affect VFA. Interestingly, adding carvacrol slightly reduced the pH of duck litter, but had no significant effect on reducing pathogens and VFA. This difference is probably because the essential oil used and the properties of the two litters are different. In addition, pH was thought to control the odor generated from the litter, but this has not been proven. Further field studies should focus on clarifying this point.

• Journal of Hydrogen and New Energy
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• v.33 no.1
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• pp.77-84
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• 2022

The experimental work has been carried out for the study of pyrolysis of oil samples used in industrial and utility boilers in Korea. For five oil samples, the characteristics of pyrolysis have been investigated with a thermogravimetric analyzer (TGA), and their kinetic parameters were obtained and compared each other. The rate order of pyrolysis rate for five oils were as follows: by-product fuel oil, pyrolysis oil, diesel, a heavy oil and refined oil. The pyrolysis of refined oil has been successfully described by the three step, first order reaction model while the single step reaction model has been used for other oils. For the reaction temperature over 550 K, the reactivity of refined oil was very poor compared with other oils.

• Proceedings of the Zoological Society Korea Conference
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• 1998.10b
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• pp.212.2-212
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• 1998

No Abstract, See Full Text

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.494-501
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• 1993

The volatile flavor components of traditional and commercial kochujang were collected by simultaneous steam distillation-extraction (SDE) method. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC/MS). Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, Sachun kochujang prepared with wheat and commercial kochujang. One hundred and twelve volatile flavor components which included 30 esters, 15 alcohols, 14 aldehydes, 13 acids, 9 ketones, 7 alkenes, 6 phenols, 3 alkanes, 3 pyrazines, 2 benzenes and 2 furans were identified. The major volatile compounds in traditional and commercial kochujang were 2-methyl propanal and ethanol, which represented $21{\sim}36%\;and\;2{\sim}44%$ of total GC peak area, respectively.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.62-67
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• 1990

The volatile oils of the fresh leaf and seed of parsley(Petroselinum crispum) were isolated by simultaneous steam distillation and extraction procedure. The compositions of the resulting oils were investigated by gas chromatography and gas chromatography-mass spectrometry. The volatile oil contents of leaf and seed were 0.06 % and 3.11 %, respectively. Fifty-eight components including 15 partially characterized components were identified in leaf oil and 23 components in seed oil. Seven of them are suggested as new parsley leaf volatiles. Terpenoids were represented as much as 46.4 % of total leaf volatiles and 49.3 % of total seed volatiles. The leaf volatiles contained a lot of myrcene(3.02%), 4-isopropenyl-1-methyl benzene(4.52%) and p-1,3,8-menthatriene(10. 49 % ), but the seed volatiles were characterized by greater quantities of the isomers, ${\alpha}-pinene$(22.28 %) and ${\beta}-pinene$(16.20 %), although these compounds were contained only trace in leaf volatiles. Of the components identified in both oils, the most abundant component was myristicin, constituting 21.80 % of the leaf volatiles and 47.54 % of the seed volatiles.

• The Plant Pathology Journal
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• v.23 no.2
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• pp.97-102
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• 2007

A total of 39 essential oils were tested for antifungal activities as volatile compounds against five phytopathogenic fungi at a dose of 1 ${\mu}l$ per plate. Five essential oils showed inhibitory activities against mycelial growth of at least one phytopathogenic fungus. Origanum vulgare essential oil inhibited mycelial growth of all of the five fungi tested. Both Cuminum cyminum and Eucalyptus citriodora oils displayed in vitro antifungal activities against four phytopathogenic fungi except for Colletotrichum gloeosporioides. The essential oil of Thymus vulgaris suppressed the mycelial growth of C. gloeosporioides, Fusarium oxysporum and Rhizoctonia solani and that of Cymbopogon citratus was active to only F. oxysporum. The chemical compositions of the five active essential oils were determined by gas chromatography-mass spectrometry. This study suggests that both E. citriodora and C. cyminum oils have a potential as antifungal preservatives for the control of storage diseases of various crops.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.260-265
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• 1998

In this study, volatile flavor compounds in sesame oils were analyzed by using pure-and-trap method and a gas chromatography. 2-ethoxy-3-ethylpyrazine was used as an internal standard and retention index (Kovat's number) for the volatiles were determined through the use of a n-paraffin $(C_5-C_{25})$ standards. A total of 33 volatile compounds including 14 pyrazines, 7 thiazoles, 4 pyridines, 2 oxazoles and 6 others were identified in the sesame oils. By comparing the total yields of volatile flavor compounds, the pyrazines are the most abundant compounds all of the oil samples and considered as good contributor to characteristic flavor of sesame oil. The oil from the seeds roasted in the electric pan at $200^{\circ}C$ and $230^{\circ}C$ for 10 minutes generated 277.06 ppm, 264.81 ppm in pyrazine and 15.16 ppm, 13.19 ppm in thiazole, respectively. The sensory evaluation of oil samples was also investigated. The sesame oil obtained from the sesame seeds roasted at $200^{\circ}C$ for 10 minutes with electric pan showed good flavor scores and quality among the all of samples.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.547-552
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• 1998

Essential oils in leaf of fresh Aster glehni were extracted by SDE (simultaneous steam distillation and extraction) method using diethyl ether as solvent. The yield of the essential oils was 0.05%. And their volatile flavor components were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) and identified by the RI of GC and mass spectrum of GC-MS. A total of 31 components, including 17 hydrocarbons, 2 aldehydes, 7 alcohols, 3 esters, 1 acid and 1 oxide were identified. The major volatile flavor components of fresh Aster glehni were ${\alpha}$-pinene, limonene, $\delta$-elemene, ${\beta}$-pinene, cis-3-hexenol and myrcene. Volatile flavor patterns of fresh ind dried Aster glehni were analyzed using an electronic nose. Sensor PA2 that was sensitive to alcohols showed the highest resistance for fresh and dried Aster glehni. Resistance of six metal oxide sensors was decreased in fresh sample compared with dried one.

• Journal of the Korean Wood Science and Technology
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• v.46 no.2
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• pp.166-177
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• 2018

Plant essential oils are defined as fragrant volatile oils extracted from leaves, stems, fruits, flowers, and roots of a plant. Such oils are composed of multiple components and multiple functions. By accumulation of inductive information, various plant essential oils have been studied for using in therapeutic medicine for various diseases. Despite of the apparent advantages of essential oils as a source of therapeutic medicines, plant essential oils have many limitations, including cytotoxic side effects. Therefore, it is necessary to evaluate the toxicity and the mechanisms of cytotoxicity of such oils. In this study, we evaluated the cytotoxicity to human-derived cell lines of 10 plant essential oils provided by National Institute of Forest Science (i.e., Larix kaempferi; Abies holophylla; Zanthoxylum ailanthoides; Pinus parviflora; Tsuga sieboldti; Chamaecyparis pisifera; Cryptomeria japonica; Pinus densiflora; Illicium anisatum; Pinus thunbergii). Cytotoxicity evaluations were accomplished by using CCK-assays and PCR-based cytotoxicity-related marker gene analyses with A549 cell line, and the Detroit551 cell line which are lung and skin cell line. The genes were analyzed included caspase-3 has a role in cell apoptosis, and the other cyclinA, cyclinB, cyclinD, and cyclinE regulated cell cycling for the cell proliferation. By examining the five cytotoxicity-related marker genes by performing real-time PCR and examined the cytostatic gene regulation associated with the various essential oils. The results of this study showed that the degree of cytotoxicity and the cytostatic gene regulation which could give precious information for using the plant essential oil for the clinical usages.

• Food Science and Preservation
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• v.12 no.5
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• pp.465-469
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• 2005

Allium fistulosum L. seasoning oils were manufactured by autoclaving method. Materials were from total, leaf, trunk and root part of Allium fistulosum L. with refined soybean oil. Physicochemical characteristics of these Allium fistulosum L. seasoning oils of 4 kinds were not much different, but seasoning oil from leaf part was more green color. Total 35 volatile components were detected, in which propenyl trisulfide and propenyl propyl trisulfide were the major components. They were found as 26.94 ppm and 26.26 ppm in seasening oil from root with the highest level, respectively. Propenyl propyl disulfide was the major component as flavor characteristics in Allium fistulosum L. seasoning oils. Main component of original roasted flavor in Allium fistulosum L. seasoning oils would be confirmed the root part.