• Journal of the Korean Society of Food Science and Nutrition
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• 제32권6호
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• pp.801-805
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• 2003

Volatile flavor components in chestnut (Castanea crenate Sieb. et Zucc.) flower were collected by SDE method using the mixture of n-pentane and diethylether as an extract solvent and were identified by GC-FID and GC/MS. A total of 122 components including 35 alcohols,5 hydrocarbons,20 terpene and derivatives,7 ketones, 24 aldehydes, 12 esters, 4 acids, 3 furans, and 2 miscellaneous were identified from total volatile extract of chestnut. Alcohols were comprise 36.58% of volatile extract and dominant constituents and the main components of flower volatiles were 1-phenylethanol (18.6%), (E)-geraniol, tricosane, heneicosane, benzyl alcohol, acetophenone and 2-phenylethanol as aromatic alcohols and odd carbon hydrocarbons. Especially 1-phenylethanol and acetophenone would be applicable to the markers to ascertain floral origin of chestnut honey. The powerful animal and floral notes of chestnut flower were characterized by compounds including nonanal.

• Journal of Korean Society of Water and Wastewater
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• 제10권3호
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• pp.73-82
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• 1996

The removal efficiencies of organic substrates, nitrogen and phosphorus in the anaerobic-aerobic biological phosphorus removal process were investigated by addition of acetic acid, propionic acid and butyric acid which are normal volatile fatty acids contained in anaerobic digester supernatants. Substrate utilization coefficients for the phosphorus release and uptake were also estimated. The effect of a VFA, which showed higher phosphorus removal efficiency than the other VFAs did, was also studied in an anaerobic-aerobic-anoxic biological nutrient removal process. For the anaerobic-aerobic process added by VFA, the phosphorus removal efficiencies were up to about 68%, 55% and 61% for the reactors of acetic acid, propionic acid and butyric acid added, respectively, which indicates the efficiencies were increased by about 8-21%, comparing to that of 47% for the reactor with no VFA added. There were no significant difference in removal efficiencies for organic substrate and $NH_3-N$ without regard to addition of VFA. However, the removal efficiency of total nitrogen was increased in the case of VFA added, since $NO_3-N$ was less produced. For the anaerobic-aerobic-anoxic process added VFA, the removal efficiencies for $NH_3-N$ and $PO{_4}^{3-}-P$ were increased by 5% and 13%, respectively, comparing with them in the reactors not added VFA.

• Journal of the Korean Society of Food Science and Nutrition
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• 제28권2호
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• pp.333-341
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• 1999

This study was conducted to investigate physicochemical and functional properties of turnip. The concentrations of antocyanin in the rind of root was 3.24mg%, which was about 3.5 times higher than those in the flesh. Among free amino acids in each part of turnip, glutamic acid showed the highest concentrations(132.5mg%) in the root followed by alanine(25.0mg%), valine (23.3mg%), and serine (20.7mg%). Contents of minerals in the root of turnip were 395.7mg% for potassium, 187mg% for calcium, 53.6mg% for phosphate, and 40.7mg% for magnesium. According to dynamic heasdspace analysis, dimethyl disulfide was the most abundant flavor components from the juice of fresh turnip and other volatile components such as dimethyl trisulfide, 1 hexanal, 2 methyl 1 butamine, and 1 penten 3 ol were also identified. From the blanched turnip, however, 3 isothiocyanato 1 propene and 4 isothiocyanato 1 butene were mainly detected. Fresh and blanched turnips were extracted with water or 70% acetone to investigate percent yield. The concentrations of total polyphenols in the extracts of fresh turnip were higher than those of blanched turnip. The nitrite scavenging effects of water and 70% acetone extracts from fresh or blanched turnip were decreased as pH was increased. Between two water extracts, the 30oC water extracts showed the higher values of electron donating ability than 95$^{\circ}C$ water extracts.

• Journal of the Korean Society of Tobacco Science
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• 제10권2호
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• pp.109-116
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• 1988

Oriental tobacco (KA 101) was transplanted from Mar. 25 to May 5 with 10 days interval in 1984 and 1985, and its agronomic characteristics, chemical properties ware compared to determine the Proper transplanting time of aromatic tobacco In Korea. As the transplanting was delayed, days to flowering of plant was shortened, length and width of largest leaf, leaf area index tended to decrease. Yield was highest for the Apr. 5th transplanting followed by Mar. 25th planting, then decreased as the planting date was delayed. Quality by price decreased as the transplanting was delayed later than Apr. 25. Delaying transplanting increased nicotine, total nitrogen and ash content, but decreased reducing sugar and petroleum ether extract of cured leaves, The content of volatile organic acids such as 3-methyl pentanoic acid was lower when it was transplanted later than Apr. 25th. Neophytadiene content increased as the transplanting was delayed, but there were no trends with the content of alcohols, aldehydes esters and ketones. Several quality indices including the ratio between the content of volatile organic acids plus petroleum ether extract and ash content plus pH was higher for the Apr. 5th transplanting.

• Journal of Environmental Science International
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• 제32권3호
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• pp.191-195
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• 2023

This study aimed to investigate the effect of amino acid additives to weaned piglet diets on the pH and volatile fatty acids of pig slurries. A total of 135 weaned 22 -day-old piglets (Yorkshire x Landrace x Duroc) were used in this 56-d study. The three dietary treatments were as follows: (1) Control as a basal diet, (2) 1% amino acid additive and (3) 2% amino acid additive. Both pH and acetic acid values at 71 and 78 days were significantly different in all treatment groups (p<0.05). In addition, significant differences in propionic acid values were observed among treatment groups at 64 and 78 days (p<0.05). However, pH, acetic acid, and propionic acid values did not differ between 1% and 2% amino acid treatment groups. In conclusion, adding 1% and 2% amino acid to weaned piglet diets reduced the pH, acetic acid and propionic acid contents of pig slurries by acting as a probiotic. This may help formulate increase management strategies for improving the pig housing environment.

• Journal of the Korean Society of Food Science and Nutrition
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• 제45권2호
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• pp.298-305
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• 2016

Prior research has attempted to develop a method for fermentation of onion vinegar to satisfy customer quality standard. Onion wine (OW) and onion vinegar (OV) were produced by alcoholic and acetic fermentation of onion extracts (OE) using Saccharomyces cerevisiae and Acetobacter pasteurianus, and their taste compounds (non-volatile organic acids, non-protein N compounds, and free sugars) were determined. Main components of non-volatile organic acids were malic acid (50.1%) and citric acid (26.9%) in OE, whereas malic acid (28.1%), acetic acid (20.8%), lactic acid (20.1%), citric acid (13.3%), and succinic acid (12.0%) were detected in OW. Total concentrations of non-volatile organic acids in OV were 4,612.0 mg/100 g, which was 3.9 and 2.3 times higher than those of OE and OW, respectively. Non-volatile organic acids except malonic acid and acetic acid were reduced during acetic fermentation. Non-protein N compounds increased 4.23-fold ($41,526.8{\mu}g/100g$) during alcohol fermentation, and urea content was the highest of non-protein N compounds at $33,816{\mu}g/100g$. The reduced values in OV might be used as a nutritious element of Acetobacter pasteurianus. Free sugars (glucose, fructose, and sucrose) were detected in OE, whereas only fructose was absent in OW and OV.

• The Korean Journal of Food And Nutrition
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• 제9권4호
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• pp.398-403
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and taste properties after the 60 day fermentation were examined. The main free amino acids of 60 day fermented anchovy paste were valine, isoleucine, proline, alanine, lysine, glutamic acid and aspartic acid. Total amount of free amino acids was the highest in non koji anchovy paste wit 2,624.76mg%. Among the koji added samples, Asp. oryzae koji added on was the highest in the amount o free amino acids. Hypoxanthine accounted for 84.14~95.4% of total nucleotides and their related compounds; Asp. oryzae koji added anchovy paste was the highest in nucleotides other related. Citric acid and lactic acid accounted for 94.9~96.7% of total non-volatile organic acids; Asp. oryzae koji added sample was the highest in non-volatile organic acids with 287.93mg%. The Hunter a and b values gradually increased during the fermentation, but the L value decreased until day 30 or 40 and increased steadily after that. The a and b values were higher in the use of Asp. oryzae koji than in Bccillus sp. koji, but the L value was to the contrary. The Asp. oryzae koji added anchovy paste was good in the aspect of color and taste compared to others. In the aspect of odor, the anchovy paste using the mixture of Asp. oryzae and Bacillus sp. koji was the best. Overall aceptability of sensory evaluation was higher in the mixture of Asp. oryzae and Bacillus sp. koji tan in the others.

• Journal of the Korean Society of Food Science and Nutrition
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• 제26권4호
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• pp.639-646
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• 1997

The contents of free sugars, organic acids, amino acids, total carotenoids and pectin of pumpkin were analysed. Weight percentage of flesh was 84% of total weight. Rind and funicular attachment of seed were 10% and 3.5%, respectively. Major free sugars in pumpkin were fructose, glucose, sucrose. In flesh, fructose and glucose were the major free sugars, corresponding to 87% of total free sugars . Total sugar content in the flesh was three times higher than that in the funicular attachment of seed. Contents and composition of free amino acids were quite different according to the different parts of pumpkin. Non-volatile organic acids in pumpkin was malic, succinic and fumaric acid. The major acid in the flesh and funicular attachment of seed was malic acid and the contents in these parts were 85.2mg% and 226.5mg%, corresponding to 63% and 70% of the total organic acids, respectively. Eigh-tyseven percent of total carotenoids in the pumpkin was in the funicular attachment of seed, amounting 65.3mg%. However flesh and rind contained 6.6mg% and 3.3mg%, respectively. Water soluble pectin consisted 58% of the total soluble pectin in different parts of pumpkin, and soluble Pectin content was higher in funicular attachment of seed than in flesh. The major neutral sugars of the pectin in flesh and funicular attachment of seed were galactose and glucose consisting 45% and 36.5% of total neutral sugars.

• Journal of Korean Society of Water and Wastewater
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• 제28권1호
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• pp.13-23
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• 2014

A lab-scale Anaerobic Baffled Reactor (ABR) was applied to treat a primary sludge taken from a municipal wastewater treatment plant. In this experiment, acidogenic reaction was promoted by operating the ABR with short hydraulic retention time (HRT) to produce sufficient volatile fatty acids (VFA) instead of production of methane. The performance of ABR on the VFA production and total solids reduction was observed with different operating conditions with 2, 4, 6, and 8 days of HRT. Corresponding organic loading rates were 6.7, 3.4, 2.2, and $1.6kgCOD_{cr}/m^3{\cdot}day$. As HRT increased the removal rate of TCOD was also increased (82.5, 84.2, 96.9, and 95.9 % in average for HRT of 2, 4, 6, and 8 days, respectively) because the settlement of solids was enhanced in the baffle by the decrease of upflow velocity. At HRT of 2 days the average concentration of VFA in the effluent was measured at $1,306{\pm}552$ mgCOD/L corresponding to 107 % increment as compared to the VFA concentration in the influent. However, as HRT increased VFA concentraiotn was decreased to $143{\pm}552$ mgCOD/L at HRT of 8 days. The reduction rates of total solids were 12.2, 26.5, 24.8, and 43.0 % for HRT of 2, 4, 6, and 8 days. As HRT increased the hydrolysis of organic particulate matters in the reactor was enhanced due to the increasing of solids retention time in the baffle zone with low upflow velocity in long HRT condition. Consequently, we found that a primary sludge became a good source of VFA production by the application of ABR process with HRT less than 4 days and the 12-26 % of total solids reduction was expected at these conditions.

• Food Science of Animal Resources
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• 제21권3호
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• pp.256-264
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• 2001

Pyrolysis/GC-mass spectrometry(Hewlet-Packard 5890GC/mass selective detector, 5971 BMSD), interfaced to a CDS Pyroprobe 1500 was optimized for rapid analysis of flavour compounds in Cheddar cheese. Twenty flavour compounds, including aldehydes(4), ketones(4), fatty acids(10), alcohol(1), and hydrocarbon(1), were identified from Cheddar cheeses. In total, Twenty-three flavour compounds aldehydes(2), ketones(8), alcohols(3), fatty acids(7), lactone(1), benzene derivative(1) and amide(1) were identified from two samples of accelerated-ripened Cheddar cheese treated with the proteolytic enzymes of Lactobacillus casei LGY. In total, Twenty-one flavour compounds; aldehydes(2), ketones(5), alcohols(2), fatty acids(11), and lactone(1) were identified from enzyme-modified cheese(EMC) treated with the combination of the proteolytic enzymes of Lactobacillus casei LGY and commercial endopeptidase or lipase. However, All the flavour compounds identified by pyrolysis/GC/MS in samples of ARC and EMC were not determined whether they are recognized as typical Cheddar flavour or not. More studies were requested on the development of methods for a rapid and convienent analysis of dairy fermented products using pyrolysis/GC-mass spectrometry.