• Preventive Nutrition and Food Science
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• v.18 no.2
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• pp.150-156
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• 2013

A total of 48 different volatile oils were identified form P. brevitarsis larvae by gas chromatography/mass spectrometry (GC/MS). Acids (48.67%) were detected as the major group in P. brevitarsis larvae comprising the largest proportion of the volatile compounds, followed by esters (19.84%), hydrocarbons (18.90%), alcohols (8.37%), miscellaneous (1.71%), aldehydes (1.35%) and terpenes (1.16%). The major volatile constituents were 9-hexadecenoic acid (16.75%), 6-octadecenoic acid (14.88%) and n-hexadecanoic acid (11.06%). The composition of fatty acid was also determined by GC analysis and 16 fatty acids were identified. The predominant fatty acids were oleic acid ($C_{18:1}$, 64.24%) followed by palmitic acid ($C_{16:0}$, 15.89%), palmitoleic acid ($C_{16:1}$, 10.43%) and linoleic acid ($C_{18:2}$, 4.69%) constituting more than 95% of total fatty acids. The distinguished characteristic of the fatty acid profile of P. brevitarsis larvae was the high proportion of unsaturated fatty acid (80.54% of total fatty acids) versus saturated fatty acids (19.46% of total fatty acids). Furthermore, small but significant amounts of linoleic, linolenic and ${\gamma}$-linolenic acids bestow P. brevitarsis larvae with considerable nutritional value. The novel findings of the present study provide a scientific basis for the comprehensive utilization of the insect as a nutritionally promising food source and a possibility for more effective utilization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.52-58
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• 1991

Physico-chemical properties including the composition of organic acids and fatty acids in native bee-honey and foreign bee-honey harvested in Kangwon area were studied with the emphasis on the honey which was collected form wild flowers nd mixed flowers sources for honey nectars. the major organic acids were considered as acetic acid formic acid and valeric acid in volatile acids and gluconic acid maleic acid malic acid quinic acid and citric acid in non-volatile fraction in both of native bee-honey and foreigr bee-honey. Some naturally occuring fatty acids({{{{ { C}_14{ } }}}}-{{{{ {C }_{20 } }}}}) were observed with the principal fatty acids of myristic aicd linolenic acid and palmitic acid and palmitic acid in the various honey, The characteristics of moisture content pH viscosity free acidity lactone and total acidity were also analyzed and discussed.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.103-109
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• 1994

Changes in taste components of Backilju, an traditional alcoholic beverage of Korea, were investigated. Ethanol(17%) was the most abundant, and then isoamylalcohol(23mg%) and methanol(8mg%) were also detected in a small amount in Backilju. Major non-volatile organic acids were lactic and malic acid, followed by citric, fumaric and succinic acid. Arginine, phenylalanine and glutamic acid were major free amino acids and essential amino acid content was 230∼560 mg%, which was 45∼48% of total free amino acids. The major fatty acid of total lipid was palmitic acid(37∼43%). It has been found that the Backilju contained more free amino acids and alcohols than other Korean Yokjus.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.4
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• pp.501-506
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• 2001

This experiment was conducted to evaluate the effects of supplemental unsaturated fatty acids (UFA) on fermentation characteristics, especially on gas production, cellulose degradation and volatile fatty acid (VFA) concentration by mixed ruminal microorganisms. In order to attain this objective, unsaturated fatty acids including oleic acid (C 18:1), linoleic acid (C18:2) and arachidonic acid (C22:4) were added at varying level. Mixed ruminal microbes used in this experiment were obtained from the rumen of a cannulated Holstein cow. Medium pH values after 7 d incubation were significantly affected by type and level of unsaturated fatty acids (p<0.01). All of UFA inhibited total gas production, and especially treatment of arachidonic acid at the levels of 0.01% gave the lowest gas. production after 7 d incubation (p<0.01). Comparison of the population of protozoa revealed that UFA did not have any significant effect on the total protozoa number. The addition of UFA did not effect dry matter degradation. Volatile fatty acid (VFA) composition of the culture was influenced little by UFA, although the considerable amount of iso-type VFA were detected in UFA supplemented incubations. The ratio of acetic acids to propionic acids, however, was lower than control in all the treatments after 7 d incubation (p<0.01).

• Korean Journal of Medicinal Crop Science
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• v.19 no.1
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• pp.1-8
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• 2011

Biological characteristics of 5 Zanthoxylum schinifolium (Zs) fruits such as Z1 (early August), Z2 (middle August), Z3 (middle September), Z4 (early October) and Z5 (middle October) according to harvesting time were evaluated. As fruits ripened, average weight of Zs increased from 4.8mg (Z1) to 50.7mg (Z5), while moisture contents decreased from 74.6% (Z1) to 55.2% (Z5). Crude fat contents of the fruits during ripening increased from 1% (Z1) to 10.6% (Z5). The major fatty acids in Zs were palmitic (C16:0), palmitoleic (C16:1), oleic (C18:1), and linoleic (C18:2) acids. Linoleic acid (C18:2) was a main fatty acid in Z1 and Z2, whereas oleic acid (C18:1) was found as a main one in the other Zs. The ratio of unsaturated fatty acid to total fatty acids increased from 60% (Z1) to 80% (Z3~Z5) during ripening. Among ripening stages, Z4 had the highest contents of total fatty acids ($3,355{\mu}g/g$) and total unsaturated fatty acids ($2,753{\mu}g/g$). Forty six volatile compounds in Zs were also identified. The major volatile compounds were ${\alpha}-pinene$, ${\beta}-myrcene$, ${\beta}-ocimene$, 2-nonanone, estragole, 2-undecanone, and ${\beta}-caryophyllene$. Major volatile components of Z1 were ${\beta}-ocimene$ (20.8 peak area %) and ${\alpha}-pinene$ (9.7 peak area %). In Z2, estragole (30.1 peak area %) was a main volatile compound, but the contents of ${\alpha}-pinene$ (0.4 peak area %), ${\beta}-myrcene$ (0.3 peak area %), and ${\beta}-ocimene$ (0.6 peak area %) were lower than those in Z1. Especially, estragole used as perfumes and as a food additive for flavor was drastically increased to 91.2 (Z3) and 92% (Z4) as fruits ripened.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.53-57
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• 1993

The compositions of non-volatile organic acids, mineral, fiber and fatty acids of leaf mustard were investigated. Non-volatile organic acid contents were higher in leaf than in leaf stalk. Of non-volatile organic acids assayed malic acid was the most abundant in both leaf (79.1 mg%) and leaf stalk (46.4mg%), followed by L-ascorbic, oxalic, citric and succinic acids. Mineral contents were also higher in leaf than in leaf stalk. Both leaf and leaf stalk contained calcium most, followed by magnesium, sodium, iron, zinc and copper. It has also been found that leaf mustard contains more iron than any other Cruciferous vegetables reported. The major fatty acid of total lipid was $\alpha$-linolenir acid (63.2% in leaf, 55.3% in leaf stalk). The ratios of polyun-saturated fatty acids to saturated fatty acids (P/S ratio) were 4.1 in leaf and 2.9 in leaf stalk. The content of pectic substances, in terms of alcohol-insoluble solid, of leaf was 9.4% which was 1.4-fold higher than that of leaf stalk. Of pectic substances, hot soluble pectins (HWSP) were present most and followed by sodium hexametaphosphate soluble (HXSP) and HCI soluble pectins (HSP). Total dietary fiber content of mustard leaf was 2.68% and in general, higher content of total dietary fiber than leaf had. Neutral detergent fiber content was higher than acid detergent fiber, and cellulose was higher than hemicellulose by 2.1-fold in leaf stalk.

• Journal of Environmental Science International
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• v.18 no.7
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• pp.819-824
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• 2009

The objectives of this study were to evaluate the effects of chemical additives on total phosphorus (TP), soluble reactive phosphorus (SRP), and total volatile fatty acids (total VFAs) in hanwoo slurry. The treatments in this study were ferrous sulfate, alum, and aluminum chloride, and applied at the rate of 0, 0.5, and 1.0 g/25 g of hanwoo slurry. All of the chemical treatments significantly lowered TP (11 to 53% of the untreated control), SRP (41 to 99.9% of the untreated control), and total VFAs (22 to 48.5% of the untreated control) by reducing hanwoo slurry pH (3.42 to 6.86). Among these chemical amendments, addition of 0.5 g ferrous sulfate, alum, and aluminum chloride to hanwoo slurry were the best results evaluated on farms with respect to reducing negative environmental impacts. In conclusion, the results of this study indicate that the use of chemical amendments should be considered in the development of best management practices (BMPs) for the hanwoo industries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.370-374
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• 1985

To investigate the flavor components of sun-dried ray, Raja porasc, the contents of such as free amino acids, nucleotides and their related compounds, total creatinine, betaine, TMAO, fatty adds, and volatile compounds were analysed. The content of total free amino acids was 1773.3mg% on dry basis and the abundant amino acids were taurine, lysine, leucine, alanine, glycine, glutamic acid, proline, and valine in order and these amino acids accounted for 80% of total free amino acids in sun-dried ray. In the nucleotides and their related compounds, hypoxanthine was the most abundant. Ammonia-N was the most abundant, resulting 26.4% of extractive nitrogen which was 1965.6mg% and next free amino acid-N, total creatinine-N, and nucleotide-N in order. In the fatty acid composition of total lipid and neutral lipid, polyenoic acid was abundant holding 42.0%, 45.3% respectively. In phospholipid, the ratio of polyenoic acid and saturated fatty acid were similar to 39% respectively. The predominant fatty acids in total lipid, neutral lipid, and phospholipid were $C_{16:0},\;C_{22:6},\;C_{18:1},\;C_{18:0},\;and\;C_{20:4}$. In the volatile compounds, isocaproic acid, caproic acid, isobutyric acid, and butyric acid were the major portion of the 8 kinds of volatile fatty acids detected and 2-butanone, pentanal, and 2-methylpropanal were the major portion of the 8 kinds of volatile carbonyl compounds detected and also trimethylamine was the major portion of 2 kinds of volatile amines detected. It was presumed from the results that the reciprocal action of taste compounds such as free amino acids, nucleotides and their related compounds total creatinine, betaine, and TMAO and volatile compounds such as volatile carbonyl compounds, volatile fatty acids, volatile amines, and ammonia played an important role for the characteristics of flavor of sun-dried ray.

• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.246-251
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• 2001

As a series of studies on improving quality of seasoned-dried Pacific saury, fatty acid compositions and taste compounds of the seasoned-dried saury treated with liquid smoke (T2 product) were examined during storage, comparing with control (C, seasoning only). In the both samples, the major fatty acids were 22:6n-3, 16:0, 22: In-11I, 20: In-11, 18: In-9, 14:0, 20:5 n-3 and 16:1n-7. The contents of saturated fatty acids in C and T2 increased with increasing storage period, while those of polyunsaturated fatty acids decreased. After drying, the contents of 7 non-volatile organic acids contents detected in this study decreased, and the others of non-volatile organic acids, except for malic and citric acids, in both C and T2 decreased with storage period. The contents of nucleotides and their related compounds in both C and T2 decreased with increasing storage period. The content of total free amino acids in raw sample was 556.96 mg/100g and increased up to 895.77 mg/l00 g and 958.40 mg/100g in C and T2, respectively, after drying, and total contents of free amino acids in both C and T2 somewhat decreased after 60 days of storage.

• Journal of the Korea Organic Resources Recycling Association
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• v.6 no.1
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• pp.13-20
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• 1998

Rhodospirillum rubrum N-1 was inoculated to manipulated swine wastewater of 20,000 mg/L as Biochemical Oxygen Demand (BOD) to study the effect of aeration on swine wastewater deodorization. Biological and physico-chemical parameters were determined at 1 day interval for 9 days. Removals of BOD, volatile fatty acids (VFAs), and phosphate were 54.6%, 87.0%, and 54.5%, respectively. No significant changes were observed in the concentrations of total nitrogen, total phosphorus, nitrate, nitrite, hydrogen sulfide, and mercaptane.