• 한국물환경학회지
• /
• 제21권2호
• /
• pp.147-152
• /
• 2005

Fermentation efficiencies of organic wastes from the variety of sources were evaluated based on the production of total volatile acids(TVA) in batch reactor. Mixing and pH were not significant factors in producing TVA from the organic wastes. After a 10-day fermentation, final TVA concentrations in piggery, cattle, poultry, and primary settled sludge of domestic wastewater were 8,900, 2,900, 7,370 and 1,630 mg/L, respectively. The pH of organic wastes was decreased from neutral to 5.7. The ratio of TVA to $NH_4{^+}-N$ produced from the animal waste ranged from 11.5 to 30.1, whereas, that in the primary settled sludge of domestic wastewater, was 5.4. Possibility of fermented organic wastes as the electron donors for denitrification in the activated sludge was investigated. In both acclimated and nonacclimated activated sludge, higher denitrification rates were obtained with fermented piggery sludge added than with either methanol or acetate added. The fermented organic acids derived from the primary settled sludge gave the higher denitrification rate ($4.2mg\;NO_3-N/g\;vss{\cdot}hr$) in the acclimated activated sludge. Denitrification rate was $1.5mg\;NO_3-N/g\;vss{\cdot}hr$ in the nonacclimated sludge with the fermented acids from the primary settled sludge of domestic wastewater added.

• 한국환경과학회지
• /
• 제23권2호
• /
• pp.331-333
• /
• 2014

We investigated the effects of sea urchin shell powder on 2 volatile fatty acids, acetic and butyric acid, in poultry litter. A total of 60 1-d-old male broiler chicks (Arbor Acres) were allocated to 2 treatments (basal diet and 1% sea urchin shell powder) with 3 replicates of 10 birds each. During the 4-week experimental period, significant differences in acetic acid and butyric acid concentrations were observed between treatments (P < 0.05), except for acetic acid at 1 week. Additions of 1% sea urchin shell powder resulted in lower acetic and butyric acid concentrations compared to the litter of control birds. We conclude that the sea urchin shell powder used in this study might prove beneficial in reducing environmental pollution caused by poultry litter.

• Preventive Nutrition and Food Science
• /
• 제13권1호
• /
• pp.12-17
• /
• 2008

Douchi, a popular seasoning agent in Chinese dishes prepared by the Aspergillus oryzae fermentation of black beans, was subjected to supercritical fluid extraction (SFE) and gas chromatography-mass spectrometry analysis for its volatile components. A total of 73 components were identified in two commercial brands, which were positively confirmed and quantified. Among the common components in the two brands were 18 acids, 12 alcohols, 11 aldehydes, 9 esters, 1 furan, 11 other oxygen-containing compounds, 4 pyrazines, 2 pyridines and 5 miscellaneous compounds. The most abundant components found were acetic acid, benzoic acid, 2,6-dimethylpyrazine, 2-piperidinone, 3-methylbutanoic acid, maltol, 4-ethylphenol, 2-methylpropanoic acid, butanoic acid, 2-pyrrolidinone, all fatty acids and some esters.

• 한국식품영양과학회지
• /
• 제28권2호
• /
• pp.299-304
• /
• 1999

To compare the composition of volatile flavor components of two different types of rice, the volatile flavor concentrates isolated from brown rices Hyangnambyeo(aromatic cultivar) and Dongjinbyeo (normal cultivar) were analyzed by gas chromatography and gas chromatography mass spectrometry. A total of components, including 16 hydrocarbons, 16 aldehydes and ketones, 15 alcohols, 4 acids, and 10 miscellaneous components were identified positively or tentat ively. Among them, n pentanol was the most abundant component in both samples and Hyangnambyeo contained more aldehydes and alcohols than Dongjinbyeo. 2 Acetyl 1 pyrroline which is chiefly responsible for the character istic odor of aromatic type rice was high in Hyangnambyeo compare to Dongjinbyeo, but these were detected as minor component.

• Food Science and Biotechnology
• /
• 제16권1호
• /
• pp.110-115
• /
• 2007

In this study we investigated the volatile compounds that are generated in sesame and contribute to its characteristic flavor. Different reaction systems were used to examine how certain amino acids influenced flavor profiles, and also to evaluate the effects of sugar types on the distribution of those volatile compounds. The volatiles that were generated in each reaction system were selectively isolated and analyzed by gas chromatography and gas chromatography-mass spectrometry, respectively. Among the 20 identified compounds, nitrogen-containing alkylpyrazines were found to be the predominant volatiles. The alkylpyrazine amounts varied across the different model systems, with the total yield being highest in the arginine reaction mixture, followed by the alanine, serine, and lysine mixtures. In general, fructose generated the most extensive amount of volatiles compared to glucose and sucrose. However, the yield of specific flavor compounds varied according to the type of sugar used. Finally, the results clearly showed that a reaction temperature of $135^{\circ}C$ and a reaction time of 20 min generated the highest amount of volatile compounds.

• 한국작물학회지
• /
• 제34권2호
• /
• pp.204-210
• /
• 1989

오리엔트종 연초에서 전조조건에 따른 품질과 화학성분의 변화를 구명하기 위하여 수확엽을 황변시킨 후 각각 벌크건조 4$0^{\circ}C$, 5$0^{\circ}C$, 6$0^{\circ}C$구, 양건 및 음건으로 처리하여 분석한 결과는 다음과 같다. 1. 품질은 음건엽이 유의하게 낮았으며, 양건과 벌크건조엽은 차이가 적었다. 2. 음건엽은 양건엽과 벌크건조엽에 비해 암모니아태 질소, 단백태 질소, 전질소, 회분함량 및 pH가 높고 당함량이 낮았으며, 석유에텔 추출물과 휘발성 유기산함량은 차이가 적었다. 3. 석유에텔 추출물, 휘발성 유기산과 대부분의 정유성분 중성부함량은 벌크건조 온도가 높을수록 감소하거나 변화가 없었다. 4. 오리엔트종 잎담배의 품질평가 지수로 (총 휘발성 유기산(mg/100g)+석유에텔추출물(%)) / (회분(%)+pH) $\times$ 10 이 추천된다.

• Food Science and Biotechnology
• /
• 제18권6호
• /
• pp.1322-1329
• /
• 2009

The present study focused on the effects of peel contact on the volatile compounds of orange wines. The volatile compounds were analyzed by sensory and instrumental analyses. Solid-phase microextraction (SPME) was used for extraction of volatile compounds. A total of 19 and 27 volatile compounds were identified in without and with peel contact wines respectively. Esters were quantitatively the dominant group of volatile compounds in without peel contact wines, while terpenes were the most abundant compounds in peel contact wines. Totally 11 and 14 new formed compounds were found in without and with peel contact wines, mainly were esters, alcohols, and acids. According to sensory analysis, the peel contact wine showed a more citrus-like and fruity aroma than the wines without peel contact.

• 한국연초학회지
• /
• 제24권1호
• /
• pp.53-59
• /
• 2002

This study was conducted to evaluate whether pine needle extracts can be used as tobacco flavors. Yield of essential oil, absolute and oleoresin extracted from pine needles is 0.07%, 1.20% and 6.08% respectively. The volatile compounds isolated from the three types of extracts were analyzed by gas chromatography(GC) and mass selective detector(MSD). Total 72 components were identified in the three type of extracts including 26 hydrocarbons, 16 alcohols, 13 esters, 9 acids, 4 phenols, 2 aldehydes and 2 ketones compounds. The major components were $\beta$-pinene, $\beta$-caryophyllene, $\delta$-cadinene and 4,5-dimethyl-1,3 -dioxol-2-one. There were 49 volatile components in the absolute, 44 components in the essential oil and 26 components in the oleoresin. The content of hydrocarbons and alcohols was higher in the essential oil extracted by simultaneous distillation extraction(SDE) than in others, while that of esters and acids was higher in the absolute than in others. Especially, phenols and ketones were identified only in the oleoresin. The components such as $\beta$-pinene, bornyl acetate, $\alpha$-terpineol and oxygenated terpenes have characteristic piney and fresh green odor. The contents of these components was higher in the essential oil and the absolute than in the oleoresin. Therefor, the essential oil and the absolute are expected to be more useful than the oleoresin as tobacco flavor.

• 한국연초학회지
• /
• 제20권2호
• /
• pp.210-217
• /
• 1998

Volatile flavor components of extracts produced from the domestic angelica root, which are oleoresin and absolutes type, for tobacco flavoring materials were isolated by solvent extraction method and were analyzed by GC and GC/MSD. And then volatile flavor components of oleoresin were compared with volatiles isolated from absolutes. A total of 65 components were identified in the angelica root extracts, from which 41 components were identified in the oleoresin volatiles, contained 15 hydrocarbons, 12 alcohols, 6 acids, 10 esters and 2 miscellaneous components. The major components were hexadecanoic acid (7.79%), methyl palmitate (6.49%), ethyl palmitate (2.02 %) and sesquiterpenes and sesquiterpene alcohols, such as elemol (2.92 %), ${\gamma}$-selinene (2.19%), $\beta$-selinene (2.02%), $\alpha$-eudesmol (3.49%) and $\beta$-eudesmol (6.12%). On the other hand, volatiles of absolutes, from which 60 components were identified, contained 28 hydrocarbons, 14 alcohols, 5 acids, 10 esters and 3 miscellaneous components. The major components were hyrocarbons, such as undecane (5.11 %), dodecane (3.10%) and pentadecane (1.14 %), and $\alpha$-muurolene (1.64 %), ${\gamma}$-selinene (1.49%), $\beta$-selinene (2.12 %), $\alpha$-eudesmol (2.25%), $\beta$-eudesmol (4.87%), hexadecanoic acid (12.67%) and hexanoic acid (1.87 %).

• 한국식품영양과학회지
• /
• 제46권7호
• /
• pp.822-832
• /
• 2017

돼지감자의 품종별 유기산, 유리당 함량 및 휘발성 향기성분을 측정한 결과는 다음과 같다. 돼지감자에 함유된 유기산은 citric acid, malic acid, succinic acid였으며, malic acid의 함량이 가장 높았고 다음으로 citric acid로 나타났다. 총유기산 함량은 흰색이 2,065 mg/100 g, 자색은 2,482 mg/100 g으로 자색 돼지감자의 함량이 유의적으로(P<0.05) 높았다. 유리당은 sucrose, fructose, glucose로 나타났으며, sucrose의 함량이 가장 높았고 총유리당 함량은 흰색이 24.95 g/100 g, 자색이 11.57 g/100 g으로 나타나 흰색 돼지감자의 총유리당 함량이 유의적으로(P<0.05) 높게 나타났다. 휘발성 향기성분에서 돼지감자는 품종별, 처리방법과는 관계없이 acid류 5종, alcohol류 13종, aldehyde류 19종, hydrocarbon류 12종, ketone류 15종, 기타 8종, pyrazine류는 27종, terpene류는 18종이었으며, 총 117개의 휘발성 성분이 확인되었다. 돼지감자에는 terpene류가 가장 많았으며, terpene류 중에서는 ${\beta}$-bisabolene이 주된 성분이었다. 두 번째로 많은 화합물은 aldehyde류였으며, hexanal이 가장 높게 나타났다. 처리방법에 따른 차이로 볶은 시료에서는 pyrazine류가 대부분을 차지하였으며, 2,5-dimethyl-3-ethylpyrazine이 가장 높았고 다음으로 2,5-dimethylpyrazine으로 나타났다. 자색시료보다 흰색시료에 함량이 높은 화합물은 aldehyde류, hydrocarbone류였으며, 흰색시료보다 자색시료에 많은 화합물은 terpene류와 alcohol류로 나타났다.