• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.6
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• pp.441-446
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• 2006

Volatile flavor compounds in meat of the blue crab Portunus trituberculatus were compared using vacuum simultaneous steam distillation-solvent extraction (V-SDE) and solid phase microextraction (SPME)/ gas chromatography (GC)/ mass selective detection (MSD) methods. A total of 100 volatile flavor compounds were identified by both methods: 77 by V-SDE and 59 by SPME. These compounds were composed of 17 aldehydes, 12 ketones, 19 alcohols, 5 esters, 4 sulfur-containing compounds, 6 nitrogen-containing compounds, 23 aromatic compounds, 6 hydrocarbons, 2 terpenes, and 6 miscellaneous compounds. Although more compounds were detected using V-SDE than using SPME, the levels of all groups detected, except esters, were higher using SPME than using V-SDE. In addition to trimethylamine, aldehydes, and aromatic compounds, the S- and N-containing compounds with low thresholds are thought to have positive roles for flavors in the meat of the blue crab.

• Proceedings of the IEEK Conference
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• 2002.06b
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• pp.29-32
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• 2002

This paper describes a novel structure of NMOSFET with elevated SiGe source/drain region and ultra-shallow source/drain extension(SDE)region. A new ultra-shallow junction formation technology. Which is based on damage-free process for rcplacing of low energy ion implantation, is realized using ultra-high vacuum chemical vapor deposition(UHVCVD) and excimer laser annealing(ELA).

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.312-318
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• 1999

Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.