• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.131-142
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• 1989

As a part of investigation for utilizing anchovy more effectively as a food source, this work was undertaken the changes in keeping quality and taste compounds in the extracts from rapid fermented anchovy sauce during storage at room temperature. Rapid fermented products was made of chopped anchovy, water, koji and soybean protein isolate (20:10:2:1, w/w) thorough hydroxazine for 6 hours at $50^{\circ}C$. The liquified anchovy sauce extracts, contained 15% salt(w/w), were stored for 60 days at room temperature. The changes in pH, acidity, amino nitrogen and contents of taste compounds of the products were negligible during storage. The viable cell counts and histamines of the products were less than 30(colony/e extracts), 7.2-21.8(mg/100g extracts) during storage predominant free amino acids showed in the extracts from products were alanine, glutamic acid, histidine, lysine, leucine, valine and the total contents of those free amino acids were 60.4-64.3% of total free amino acids at final stage of storage. The major nucleotides and their related compounds of the products were revealed hypoxanthine, which were 69% over the total nucleotides and their related compounds. Using the omission test, the major taste compounds in the products were revealed free amino acids, nucleotides and their related compounds. The non-volatile organic acids, total creatinine, betaine, and TMAO were seemed to act an auxiliary role in taste of the extracts from rapid fermented anchovy sauce.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.393-397
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• 1994

The study was carried out to develop the powdered smoked-dried anchovy products as a natural flavoring substance. The processing conditions, chemical and taste compounds of products were as follows: The raw anchovy were washed, and then boiled 5 minutes in $5{\sim}6%$ NaCl and 1.0% sodium erythorbate solution. Boiled anchovy were smoked in smoking house at $40^{\circ}C$ for 4 hours as the first stage, and then increased temperature up to $80^{\circ}C$ as the second stage, and finally smoked 8 hrs at $80^{\circ}C$ to maintain the moisture content between 9 and 10 percent. The smoked-dried anchovy were pulverized and screened to be 50 mesh of particle size, and finally packed in PET/Al/CPP film bag. The moisture, crude lipid content and salinity of powdered smoke-dried anchovy were 9.4%, 9.6% and 6.9%, respectively. Fatty acid composition of product was mainly consisted of polyenes (43.4%) such as 22 : 6 and 20 : 5, followed by saturates (36.9%), monoenes (19.7%). The principal taste compounds of product were IMP, 466.5 mg/100g; free amino acids such as His, Tau, Pro, Lys, Ala and Glu, 1179.2 mg/100g; non-volatile organic acids such as lactic acid and succinic acid, 617.9 mg/100g; total creatinine, 595.9 mg/100g; small amount of betaine and TMAO. To make a instant soup, it was desirable for taste of products that powdered smoked-dried anchovy were mixed with 20% salt, 4.0% sugar, 3.0% MSG, 1.0% onion powder, 1.0% garlic powder and 1.0% black pepper.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.511-517
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• 1988

Kimchi, a traditional vegitable fermented food in Korea, was prepared and fermented at $5^{\circ}C$ in order to analyze the taste and flavor compounds. Major flavor components were identified as dimethyl-disulfide, dimethyl-trisulfide, dipropyl-disulfide, 1-butane 1-isothiocyanate, diallyl-disulfide by GC and GC/MS. Some organic acids such as lactic acid and citric acid increased from 1.2mg/100g and 5.4mg/100g in the initial stage to 33.3mg/100g and 44.4mg/100g at the end of fermentation, respectively. Free amino acids in kimchi were found to play an important role for the taste. The contents of total free amino acid increased from 316.3mg/100g to 600mg/100g in the fermented kimchi and glutamic acid, alanine, valine, leucine, lysine and arginine were abundant in kimchi. The results of sensory evaluation showed that the taste of kimchi was closely related to the contents of non-volatile organic acid, free amino acid and pH.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.41-51
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• 1987

This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of Products. Raw mackerel are filleted, toiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to $10-12\%$ moisture content at $80^{\circ}C$ for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powdered smoked-dried mackerel were packed in a laminated film $bag(PET/Al\;foil/CPP:\;5{\mu}m/15{\mu}m/70{\mu}m,\;15\times17cm)$ with air(product C), nitrogen(product N) and oxygen absorber(product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was $11.3-12.3\%,\;12\%$, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product(C) and showed little change in product(N) and (O). The TBA value, peroxide value and carbonyl value of product(N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and $\alpha-ketoglutaric$ acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied $80.8\%$ of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids(948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine(430.4 ntg/100 g), tetaine(86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at $100^{\circ}C$ for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.

• Journal of the Korean Wood Science and Technology
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• v.38 no.3
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• pp.242-250
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• 2010

The aim of this study was to investigate the terpenoids of Total Volatile Organic Compounds (VOCs) released during drying of Cryptomeria japonica using the thermal extractor (TE). Considering the drying process of C. japonica, temperatures of TE were set at $27^{\circ}C$, $60^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$, and $120^{\circ}C$, respectively. As the result, the emission factors of VOCs and terpenoids were increased as temperature increased. The amount of terpenoids included in VOCs emission factors were 87.5%, 81.6%, 83.6%, 90.1%, and 97.3% depending on above temperatures, respectively. Especially at$100^{\circ}C$ and $120^{\circ}C$, the amount of terpenoids were measured more than 90%. ${\delta}$-cadinene was the highest yield at each temperature and 32 types of terpenoids were collected. Emitted terpenoids were classified into the sesquiterpene group which consists of 15 carbon sources. These 32 sesquiterpenes were used for determining the useful bioactivity such as antifungal activity by the agar dilution. As the result, they showed the antifungal activity against Trichophyton rubrum, Trichophyton mentagrophytes, Microsporum gypseum. The 5,000 ppm concentration of terpenoids showed a strong activity with 100% against the 3 fungi. At the 1,000 ppm concentration of terpenoids, the antifungal activities against three fungi were 95.2%, 98.7%, and 97.3%, and their activities were a little inhibited at 100 ppm concentration.

• Analytical Science and Technology
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• v.17 no.2
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• pp.130-144
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• 2004

Recently, the air pollution in A and B industrial area has become one of the most important issues, then 60 VOCs in the area were measured using a highly sensitive method. The VOCs were adsorbed onto Carbotrap using air sampler and subsequently desorbed by a thermal desorber system into gas chromatograph-mass spectrometry (TDS-GC-MS). The peaks of all compounds had good chromatographic properties and offered very sensitive response for the EI-MS (SIM). Method detection limits (MDL) ranged from 0.01 to 0.1 ppt(v/v), and linearities of calibration curves were over 0.995. We analyzed total 90 atmosphere air samples of A and B industrial complex using the method. Benzene, toluene, ethylbenzene, xylene, n-hexane, fluorotrichloromethane, carbon tetrachloride, 1,2-dichloroethane, 1,1,1-trichloroethane, trichloroethylene, tetrachloroethylene, styrene, 1,3,5-trimethylbenzene, 1,2,4-trimethylbenzene, sec-butylbenzene and naphthalen were identified as the major compounds in the air, and their average concentrations were 0.81, 5.02 1.30, 3.0, 0.81, 37.9, 0.07, 0.15, 0.15, 0.79, 0.06, 0.33, 0.03, 0.12, 0.23, and 0.35 ppb(v/v), respectively. The concentrations of VOCs were low in summer and high in fall or winter. When the concentrations detected in air compare with WHO's norm, no case exceed it.

• Fire Science and Engineering
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• v.33 no.6
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• pp.80-86
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• 2019

In Korea, a total of 556 chemical accidents occurred from 2012 to 2018 caused by adverse reactions of two or more chemicals, which required significant amounts of time to identify the causative chemicals. Rapid analysis is required for effective incident response and probing. In this study, a quantum transition time-of-flight mass spectrometer was used to identify the causative agents of chemical accidents caused by adverse reactions. The analyzer enabled fast real-time analysis without the need for sample collection and pretreatment. Quantitative and qualitative analysis of most volatile organic compounds with high hydrogen affinity was performed to investigate the cause of the chemical accidents. In fact, in the month of 201◯, methanol and toluene were detected as causative agents of the accident using a quantum transition time mass spectrometer, and were also the cause of the reported odor.

• Environmental Analysis Health and Toxicology
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• v.20 no.2 s.49
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• pp.167-178
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• 2005

This study was carried out to evaluate the temporal, spatial, and seasonal variations of VOC, and to characterize the VOC concentrations in two large industrial complexes located in Pohang and Gumi cities. Twenty -four hours continuous sampling of selected VOC was made with STS 25 sequential tube samplers and double-bed adsorbent tubes. Air samples were collected every three hour interval for 7 consecutive days in each site during summer and winter. VOC were determined by thermal desorption coupled with GC/MS. A total of 27 VOCs of environmental concern were determined, including aliphatic, aromatic and halides. Generally. concentrations of toxic VOC were higher in Gumi than Pohang, and VOC levels in industrial areas were typically several-fold higher than those in residential areas. The most abundant VOC appeared to be toluene for both cities. However, chlorinated VOC were higher in Gumi than Pohang, while aromatic VOC were more abundant in Pohang than in Gumi. Two cities showed relatively different variations of VOC concentrations within a day. It is likely that traffic related sources are major factors affecting the VOC in Pohang, and industrial solvents usages are important sources in Gumi. These results imply that the occurrence and levels of atmospheric VOC are strongly dependent on the type of industries in each city. Therefore, in order to develop any control strategies or to establish the priority rankings for VOC in large industrial complexes, the type of industries and the occurrence of VOC in the atmosphere should be taken into consideration.

• Journal of Korean Society for Atmospheric Environment
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• v.34 no.5
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• pp.708-726
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• 2018

In this study, we examined the contribution of nitrogen oxides and volatile organic compounds emitted from China and Japan to ozone concentrations over Gwangyang-bay, South Korea. We used a chemical transport model, Community Multi-scale Air Quality model, and its instrumented sensitivity tool, High-order Decoupled Direct Method. Intercontinental Chemical Transport Experiment-Phase B 2006 for East Asia and Clean Air Policy Support System 2007 emissions inventories for South Korea were used for the ozone simulation. During the study period, May 2007, the modeled maximum daily 8-hr average ozone concentration among seven air quality monitors in Gwangyang-bay was 68.8 ppb. The contribution of $NO_x$ emissions from China was 19.5 ppb (28%). The highest modeled ozone concentrations and Chinese contributions appeared when air parcels were originated from Shanghai area. The observed 8-hr average ozone concentrations in Gwangyang Bay exceeded the national ambient air quality standard (60 ppb) 203 times by daytime and 56 times by nighttime during the period. It was noticed that many exeedances happened when contribution of Chinese emissions to ozone concentrations over the area increased. Sensitivity analysis shows that a reduction in Chinese $NO_x$ and VOC emissions by 15% could lessen the total exceedance hours by 24%. This result indicates that high ozone concentrations over Gwangyang-bay are strongly enhanced by Chinese emissions.

• Journal of the Korean Wood Science and Technology
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• v.35 no.5
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• pp.24-37
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• 2007

The Korean Ministry of Environment started controlling indoor air quality (IAQ) in 2004 through the introduction of a law regulating the use of pollutant emitting building materials. The use of materials with formaldehyde emission levels above $1.25 mg/m^2{\cdot}h$ (JIS A 1901, small chamber method) has been prohibited. This level is equivalent to the $E_2$ grade ($>5.0mg/{\ell}$) of the desiccator method (JIS A 1460). However, the $20{\ell}$ small chamber method requires a 7-day test time to obtain the formaldehyde and volatile organic compound (VOC) emission results from solid building interior materials. As a approach to significantly reduce the test time, the field and laboratory emission cell (FLEC) has been proposed in Europe with a total test time less than one hour. This paper assesses the reproducibility of testing formaldehyde and TVOC emissions from wood-based composites such as medium density fiberboard (MDF), laminate flooring, and engineered flooring using three methods: desiccator, perforator and FLEC. According to the desiccator and perforator standards, the formaldehyde emission level of each flooring was ${\le}E_1$ grade. The formaldehyde emission of MDF was $3.48 mg/{\ell}$ by the desiccator method and 8.57 g/100 g by the perforator method. To determine the formaldehyde emission, the peak areas of each wood-based composite were calculated from aldehyde chromatograms obtained using the FLEC method. Formaldehyde, acetaldehyde, propionaldehyde, butyraldehyde and benzaldehyde were detected as aldehyde compounds. The experimental results indicated that MDF emitted chloroform, benzene, trichloroethylene, toluene, ethylbenzene, m,p-xy-lene, styrene, and o-xylene. MDF emitted significantly greater amounts of VOCs than the floorings did.