• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.4
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• pp.431-437
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• 1996

The efforts of removing the specific fresh water fishy odor were studied by inducing tilapia, Oreochromis niloticus, to sea water in the use of the flavoring chemicals such as pyrrolidine and piperidine as experimental flavors. The amines added to the grinded muscle of tilapia were recovered by $88\%$ for pyrrolidine and $90\%$ for piperidine. When live tilapia were retained in a tank containing 100 ppm solution of the flavor for 30 min and then begun to start the acclimation into sea water with daily increase of $5\%_{\circ}$ salinity within 7days, no amines in the skin and the muscle of tilapia were detected after 4 days of acclimation to sea water. For the purge effects of amino in the skin and the muscle of tilapia, the concentration of pyrrolidine and piperidine lost $73.4\%,\;83.7\%$ in the muscle and $93.6\%,\;90.6\%$ in the skin of tilapia after purging in fresh water for 72 hrs, while $66.2\%,\;73.6\%$ of amines were removed in the muscle and $90.1\%,\;87.7\%$ in the skin of tilapia acclimated to sea water after purging in on sea water for 72hr. Loss rates of pyrrolidine and piperidine were found to be $0.0231h-^{1}\;and\;0.0333\;h^{-1}$ from the muscle and $0.0652h-^{1}\;0.0413\;h^{-1}$from the skin of tilapia in the fresh water, while $0.0131h-^{1}\;and\;0.0354\;h^{-1}$ from the muscle, $0.0674h-^{1}\;and\;0.0549\;h^{-1}$ from the skin of tilapia in the sea water after 24hrs of exposure, respectively.

• Journal of Food Hygiene and Safety
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• v.25 no.3
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• pp.203-208
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• 2010

In this study, the level of migration of 5 kinds of volatile organic compounds (VOCs) (toluene, styrene, ethylbenzene, isopropylbenzene and n-propylbenzene) into distilled water from polystyrene-made food containers was measured using Purge&Trap combined with GC/FID. The contents of the VOCs which have regulatory limits in Korea food code only for material specification were determined under three exposure conditions which were 30 min at $60^{\circ}C$, 30 min at $95^{\circ}C$ and actual situation of instant noodle intake. The calibration curve of 5 compounds showed good linearity ($^r2$ = 0.9976~0.9995) within the concentration range of 1~50 ng/mL. The limit of detection (LOD) and limit of quantification (LOQ) were validated at range of 0.041~0.092 and 0.135~0.304 ng/mL, respectively. The average migration contents of 5 compounds were below 5 ng/mL except for styrene. The average contents of styrene were highly detected at $95^{\circ}C$ for 30 min exposure (52.71 ng/mL). Under actual condition at instant noodle intake, the average contents of styrene was 17.23 ng/mL. The results demonstrated that the migration rate of VOCs was related to storage temperature and time.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.705-711
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• 1999

Post-mortem pork loins were used to investigate the effects of gamma irradiation on the surface and inside color, heme pigments, muscle protein solubility, purge loss, electrophoretical patterns of muscle proteins, and tenderness. The muscle was cut into pieces of 5 cm in length and divided into both groups, vacuum-packaged and air-packaged. The packaged samples were irradiated at designed doses, 0, 1, 3, 5 and 10 kGy, by a cobalt-60 irradiator, and stored at $4^{\circ}C$ for 7 days. There were no significant differences in the purge loss and electrophoretic patterns. Hunter's L and a values of the surface and inside of loins increased by gamma irradiation, showing a bright red color and the red color was maintained during the storage of both samples. However, the concentrations of heme pigments were not significantly changed. Muscle protein solubility slightly increased by increasing the applied dose. The decrease in shear force was observed in irradiated samples. As result, it was expected that meat quality, especially color and processing properties, could be improved by gamma irradiation at below 5 kGy.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.207-213
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• 2003

Kochujang was prepared for this study with raw material inoculated by commercial enzyme of amylase and protease. Volati1e compounds of Kochujang were analyzed using a purge and trap method during fermentation and identified with GC-MSD. Total 54 kinds of volatile flavor components like 16 kinds of alcohol, 16 kinds of ester, 7 kinds of acid, 4 kinds of aldehyde, 2 kinds of alkane, 1 kind of benzene, 3 kinds of ketone, 1 kind of alkene, 2 kind of amine, 1 kind of phenol, other 1 were found. Total number of volatile flavor detected right after manufacturing were 23 kinds like 3 kinds of alcohol, 6 kinds of ester, 3 kinds of aldehyde. After 30 days storage, total number of volatile flavor went up to 31 kinds with addition of 4 kinds of alcohol, 1 kind of ester. The total number of volatile flavor after 120 days storage were increased to 49 kinds. Volatile flavor compounds detected during the storage period were total 20 kinds like 6 kinds of alcohol such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 5 kinds of ester such as ethyl acetate, isoamyl acetate, ethyl butyrate, 3 kinds of aldehyde such as butanal, acetaldehyde and 6 kinds of others. Even though peak area % of flavor compound varied depends on fermentation period, ethanol, ethyl acetate, ethyl butyrate, ethenone, 2-methyl-1-propanol, 3-methyl-1-butanol were the main compounds that consisted of flavor from Kochujang which was made with enzyme treatment. Ethly acetate showed the highest result in the treatment of right after manufacturing, 3-methyl-1-butanol had up to 90th day and ether were the other days.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.745-751
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• 1997

Volatile flavor components of kochujang made from a glutinuous rice by traditional method were analyzed by using purge and trap method during fermentation, and identified with GC-MSD. Fifty-one volatile components including 19 alcohols, 13 esters, 7 acids, 3 aldehydes, 1 alkanes, 2 ketones, 2 amines, 1 benzene, 1 alkene, 1 phenol and others were found in kochujang made by traditional method. The number of volatile components detected immediately after making kochujang were 22 and increased to 41 components after 30 day of fermentation. The most number 51 of volatile components were found after 120 day of fermentation. Twenty-two volatile components were commonly found through the fermentation period such as acetic acid ethyl ester, ethanol, butanoic acid ethyl ester, 1-butanol, 2-methyl-1-propanol, 3-methyl-1-butanol, butanoic acid and ethenone. Peak area(%) of 1-butanol was the highest one among the volatile components at immediately after mashing while ethanol showed the highest peak area after 30 day of fermentation. Although the various types of peak areas of volatile components were shown in kochujang during the fermentation days, acetic acid-ethyl ester, ethanol, butanoic acid-ethyl ester, 1-butanol, 3-methyl-1-butanol and 2-methyl-1-propanol were mainly detected during fermentation. Those might be the major volatile components in kochujang made by traditional method.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1144-1150
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• 1997

Volatile flavor components of soybean koji kochujang made from a glutinuous rice by improved method were analyzed by using a purge and trap method during fermentation, and identified with GC-MSD. Fifty-six volatile flavor components including 16 alcohols, 15 esters, 7 acids, 4 aldehydes, 5 alkanes, 3 ketones, 1 benzene, 1 alkene, 2 phenol and 2 others were found in improved kochujang. The number of volatile flavor components detected immediately after making kochujang were 32 and increased to 46 components after 30 day of fermentation. The most number 55 of volatile flavor components were found after 90 day of fermentation. Thirty-one kinds of volatile flavor components were commonly found through the fermentation period 9 alcohols such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 8 esters such as methyl acetate, ethyl acetate, 2-methylpropyl acetate, 3 aldehydes such as butanal, acetaldehyde, furfural and 11 othesrs. Although the various types of peak areas (%) of volatile flavor components were shown in kochujang during the fermentation days, ethanol. ethyl acetate, ethyl butanoate, 2-methylpropyl acetate, 2-methyl-1-propanol and 3-methyl-1-butanol were mainly detected during fermentation. Those might be the major volatile flavor components in kochujang made by improved method. Peak area of ethanol was the highest one among the volatile flavor components at immediately after mashing and 90 day while ethyl acetate showed the highest Peak area after $30{\sim}60$ day of fermentation and 3-methyl-1-butanol showed the highest peak area after $120{\sim}150$ day of fermentation.

• Journal of the Society of Disaster Information
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• v.9 no.3
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• pp.249-258
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• 2013

Recieved Mar. 06, 2013 Revised Mar. 29, 2013 Accepted Sep. 11, 2013In this study, we evaluated the method performance and the optimum sample injection method of the portable GC/MS(HAPSITE) which were designed to operate on scene of chemical accidents. Chemicals used for performance test were vinyl chloride(VC), methyl chloride(MC), benzene(Bz), toluene(Tol). CRM(Certified Reference Material) Manufactured by KRISS(Korea Research Institute of Standards and Science) was used as the standard gas. The results showed that 1) Among three sample injection methods(Cylinder, Silico canister, and Bag), bag was identified as the most appropriate sample injection method. Bag material and capacity did not significantly affect the results. The most ideal reproducibility occurred at the 2-minute point of the purge time in the loop and tenax methods. 2) Performance evaluation of HAPSITE was conducted. Evaluation items were reproducibility, linearity, method detection limit, etc. Tenax concentration method was appropriate for larger molecules and Carbopack concentration method was suitable for smaller molecules.

• Analytical Science and Technology
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• v.13 no.1
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• pp.55-65
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• 2000

In this study, we collected the tap water that treated from water plant in Seoul, Incheon, Taejon, Kwangju, Taeku and Pusan and supplied each house. The sampling period was June and September, 1997. The concentration of THMs formed by chlorination in drinking water was determined with the purge and trap method with GC/MSD recommended by the us EPA 542.2 method. Chloroform is the most of THMs (47.43%~93.11%) and the content order is bromodichloromethane > chlorodibromomethane > bromoform. In Incheon, Taejon, Kwangju, Taeku and Pusan, the content of bromodichloromethane, chlorodibromomethane and bromoform was higher than Seoul. But, in June and September, the concentration of THMs in six cities is not over Korea Drinking Water Regulation $100{\mu}g/L$. The calculated human exposure for each substances were chloroform $6.14{\times}10^{-4}mg/kg/day$, bromodichloromethane $1.01{\times}10^{-4}mg/kg/day$, chlorodibromomethane $0.29{\times}10^{-4}mg/kg/day$, bromoform $0.01{\times}10^{-4}mg/kg/day$ and THMs $7.98{\times}10^{-4}mg/kg/day$.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.228-237
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• 2004

ASE (accelerated solvent extraction) was used to develop an analytical method for reducing the sample preparation time in pesticide residues analyses of agricultural produce. The conditions of ASE were as follows: preheat 1 min, heat 5 min, static 1 min, solvent flush% 60 vol., nitrogen purge 60 sec, 4 cycles, 1,500 psi pressure, and $100^{\circ}C$ temperature. When n-hexane:acetone (4 : l, v/v) was used as, an extraction solvent, the extraction and purification efficiency of ASE did not show the considerable difference compared with solvent extraction, and the reduction of extraction solvent did not affect the performance of extraction. It was proved that ASE method can reduce, sample preparation time as the extraction and purification steps were combined, and the extraction solvent was significantly reduced.

• Journal of Soil and Groundwater Environment
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• v.6 no.3
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• pp.73-91
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• 2001

compounds (VOCs) were selected for assessment of VOCs contamination in some urban runoff and groundwater samples in Seoul. They included 3 aromatic hydrocarbons, 13 alkyl benzenes, 1 ether, 26 halogenated alkanes, 10 halogenated alkenes, and 9 halogenated aromatics. The levels of VOCs in urban runoff and groundwater were measured for samples collected in March 2000, June 2000 and November 2000 in Seoul City. A total of 78 samples (44 run-off water, 27 groundwater, and 7 samples from 4 urban wastewater treatment plants in Seoul) were collected and analysed by GC-MS with purge and trap. After examination of the runoff, it was concluded that alkyl benzenes and aromatic hydrocarbons were organic compounds which were significantly impacted by traffic flows in Seoul. Of 62 VOCs, only 11 VOCs were not detected in runoff samples, while 14 VOCs were detected in 27 groundwater samples. The toluene content in the runoff was extremely variable from 0.1ppb to 29,310ppb, depending on the different sampling sites. The concentrations of xylene ranged between 0.07ppb and 2970ppb in the runoff. The concentrations ranged from 0.05ppb to 33.0ppb for benzene, 0.05ppb to 960ppb for ethylbenzene, 0.08ppb to 20ppb for trichloromethane (chloroform) , 0.03ppb to 4.30ppb for trichloroethylene(TCE) and 0.1ppb to 50ppb for 1,1,2-trichloroethane. From the preliminary study of groundwater from some wells in Seoul, the most frequently detected VOCs are djchlorornethane(methylene chloride), trichloromethane(chloroform) and toluene. Most of aromatic hydrocarbons, alkyl benzenes and other solvents generally lower than detection limits.