• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.85-94
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• 1988

This experiment was carried out to obtain the basic data for removal the astringency and off-flavor in soybean milk, by means of soaking of soybean in NaOH and $NaHCO_3$ solutions. The changes of phenolic compounds in soybean during soaking were investigated with HPLC and also the changes of flavor and sensority of soybean milk, prepared from soaked soybean were studied. Phenolic compounds of soybean were identified as chlorogenic, p-hydroxybenzoic, p-coumaric, ferulic and gentisic acid and, chlorogenic acid content was greater than the others. The chlorogenic acid of soybean was mainly neutral type and the other compounds were almost acidic type. Up to 85% of the chlorogenic acid was removed by soaking of soybean in 0.1% of NaOH solution for 8 hrs. Phenolic compounds of soybean was almost removed by soaking in 0.1% of NaOH solution at $90^{\circ}C$ for 1 hr. Chemical composition of soybean milks prepared from soaking of soybean in water, 0.1% NaOH and 0.5% $NaHCO_3$ solution were similar. Hexanol content of beany flavor in soybean milk was increased by soaking of soybean in NaOH solution, where as hexanal, propanal, pentanal contents were removed up to 60%. Color of soybean prepared from soaking of soybean in NaOH solution at high temperature were deep yellow but were high whiteness in soybean milk prepared from soaking of soybean in water at low temperature. Sensority of soybean milk prepared from soaking of soybean in 0.1% of NaOH solution at $90^{\circ}C$ for 1 hr was more favorable than the others.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.4
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• pp.169-176
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• 1989

Volatile flavor components in powdered Katsuobushi were simultaneous trapped by steam distillation-extraction method, and these were fractionated into the neutral, the phenolic, the acidic and the basic fraction. Volatile flavor components in these fraction were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The whole steam volatile concentrate consisted of $48\%$ neutral fraction(NF), $35\%$ phenolic fraction(PF), $12\%$ acidic fraction(AF) and $5\%$ basic fraction(BF). Thirty components such as 8 hydrocarbons, 8 aldehydes, 6 furans, 5 alcohols and 3 ketones were identified from NF. And sixteen components such as phenol, guaiacol, dimethoxy phenol, eugenol in PF, twelve components such as propionic, butanoic, isopentanoic, n-hexanoic, heptanoic, octanoic acid in AF, ten components such as 2,6-dimethylpyrazine, 2-nethylpyridine, 2,4-dimethylthiaBole in BF were identified. NF and PF gave a much higher yield than others and were assumed to be indispensable for the reproduction of aroma of powdered Katsuobushi. It was also identified eight components of volatile carbonyl compounds such as ethanal, propanal, butanal, pentanal by 2,4-DNPH method.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.919-923
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• 2004

Effects of adding 0, 2, 4, 6, and 8% freeze-dried kimchi powder (FDKP) on kimchi snack quality were examined. Headspace volatile compounds of 4% FDKP snack, receiving highest overall preference in sensory evaluation results, were analyzed, and 26 compounds were identified, including 13 aldehydes, 3 sulfides, a ketone, an acid, a terpene, and 7 other compounds. Pearson correlation analyses were carried out to determine a correlation between the concentration of FDKP and the amount of each volatile compound. Acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid, and d-limonene showed correlation coefficients above 0.90; selective ion move (SIM) analysis also showed above 0.97 for highly correlated compounds. Results suggest that these compounds can be used as indicators fur kimchi flavor of FDKP snack.

• Journal of the Korean Chemical Society
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• v.43 no.4
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• pp.447-455
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• 1999

Allyl (5R)-(Z)- and (5R)-(E)-6-[(2S)-2,3-isopropylidenedioxypropylidene]Penicillanate(10a and 10b) were prepared from allyl (5R)-dibromopenicillanate(6) via a sequence of reactions involving condensation with 2,3-O-isopropylidene-D-glyceraldehyde, reduction with $Zn-NH_4OAc$, and Mitsunobu elimination. Deprotection of isopropylidene and allyl groups of 10a gave potassium (5R)-(Z)-6-[(2S)-2,3-dihydroxypropylidene]penicillanate(4). However, deprotection of isopropylidene group of 10b afforded ${\alpha},\;{\beta}$-unsaturated-lactone(12). Allyl (5R)-(Z)- and (5R)-(E)-6-[(2S)-2-(t-butyldimethlsilyloxy)propylidene]penicillanate(18a and 18b) were prepared from ally (5R)-dibromopenicillanate(6) via a sequence of reactions involving condensation with (2S)-2-(t-butyldimethylsilyloxy)propanal(15), reduction with $Zn-NH_4OAc$ and Mitsunobu elimination or mesylation-elimination. Deprotection of t-butyldimethylsilyl and allyl groups of 18a and 18b gave potassium (5R)-(Z)- and (5R)-(E)-6-[(2S)-2-hydroxypropylidene]penicillanate(5a and 5b), respectively.

• Journal of Environmental Science International
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• v.21 no.8
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• pp.1015-1021
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• 2012

Formation of disinfection by-products (DBPs) including trihalomethans (THMs), haloacetic acid (HAAs), haloacetonitriles (HANs) and others from chlorination of algogenic organic matter (AOM) of Microcystis sp., a blue-green algae. AOM of Microcystis sp. exhibited a high potential for DBPs formation. HAAs formation potential was higher than THMs and HANs formation potential. The percentages of dichloroacetic acid (DCAA) and trichloroacetic acid (TCAA) formation potential were 43.4% and 51.4% in the total HAAs formation potential. In the case of HANs formation potential, percentage of dichloroacetonitrile (DCAN) formation potential was 97.7%. Other DBPs were aldehydes and nitriles such as acetaldehyde, methylene chloride, isobutyronitrile, cyclobutanecarbonitrile, pentanenitrile, benzaldehyde, propanal, 2-methyl, benzyl chloride, (2-chloroethyl)-benzene, benzyl nitrile, 2-probenenitrile and hexanal.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.6
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• pp.414-418
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• 2008

Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants ($\log_3FD{\geq}3.0$) in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.265-274
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• 1997

This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.107.1-107.1
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• 2011

최근 석유, 가스, 석탄을 비롯한 화석연료의 다량 사용으로 기후변화, 대기오염 등의 환경문제 및 자원 고갈의 우려 때문에 바이오매스는 중요한 화석연료 대체 에너지 자원으로써 큰 관심을 받고 있다. 바이오매스 자원을 에너지로 전환하는 방법 중 하나인 급속 열분해 공정은 산소가 없는 상태에서 바이오매스를 열적으로 분해하여 액상 상태의 생성물을 회수하는 공정으로, 증기상의 열분해 가스를 응축하여 회수하게 된다. 바이오매스의 급속 열분해에 관한 연구는 주로 바이오매스의 종류와 열분해 조건에 따라 회수되는 바이오 원유의 수율 및 물리 화학적 특성에 관한 연구가 수행되고 있으나, 열분해 가스의 응축에 관한 연구는 응축에 수반되는 복잡한 물리적 현상 때문에 미진하다. 따라서 본 연구에서는 바이오매스의 급속 열분해를 통해 생성되는 증기상의 열분해 가스의 응축 현상을 모사 할 수 있는 모델링 기법에 대해 연구하였다. 급속 열분해 공정을 통해 생성되는 바이오 원유는 수백개의 화합물로 구성되어 있으며, 동일한 바이오매스를 사용한 경우라도 공정조건에 따라 바이오 원유에 포함된 화합물은 달라진다. 따라서 본 연구에서는 바이오 원유의 주요 화합물인 water, propanal, butanal, pentanal, phenol, guaiacol, coniferyl alcohol, formic acid, acetic acid, propanoic acid, butanoid acid를 대상으로 열분해 가스의 응축을 모사하였다. 본 연구에서는 응축 모델링 기법의 검증을 위해 실험결과와 비교하여 정확성을 검증하였으며, 본 연구의 결과를 활용하여 응축 조건 변화에 따른 급속 열분해 가스의 응축률을 예측하고, 이를 이용한 응축 열교환기 설계에 유용하게 사용될 수 있을 것으로 판단된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.312-318
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• 1999

Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

• Journal of the Korean Society of Tobacco Science
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• v.27 no.1 s.53
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• pp.31-39
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• 2005

This study was conducted to evaluate the characterization of the pyrolysis products of propylene glycol(PG) and glycerine alone and together with tobacco. The weight change of the samples during the pyrolysis was measured by a thermal analyzer(STD-2960). The pyrolysis products were determined by GC/MS after pyrolysis using a curie-point pyrolyzer(CPP, $220^{\circ}C,\;420^{\circ}C,\;650^{\circ}C,\;and\;920^{\circ}C$) and a double-shot pyrolyzer(DSP, $220^{\circ}C,\;420^{\circ}C,\;650^{\circ}C,\;and\;800^{\circ}C$), respectively. The pyrolysis products from tobacco with and without the addition of PG($2\%$) and glycerine($2\%$ were assayed for its pyrolytic behavior. The results showed that a dramatic change in weight of PG and glycerine was observed at $175^{\circ}C\;and\;249^{\circ}C$, respectively. PG and glycerine showed different patterns for their pyrolysis products according to the method of pyrolysis. Namely, the change rate in pyrolysis with DSP was much higher than that of CPP at above $650^{\circ}C$. The major pyrolysis products of PG were propene, acetaldehyde, propanal, and acetol; the major pyrolysis products of glycerine were 2-propenal, 2-propenol, acetol, and acetic acid. In the pyrolysis experiments of tobacco added PG and glycerine, the pyrolysis products of PG and glycerine weren't detected additionally, except for diethyleneglycol diacetate. From these results, it can be concluded that the PG and glycerine added to tobacco would not be expected to pyrolyse extensively during smoking.