• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.76-85
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• 2009

This study determined the effect of refrigerated and thermal storage on the volatile profile of commercial aseptic soymilk. Volatile components in commercial aseptic soymilk stored either under refrigerated ($4^{\circ}C$) or thermal ($55^{\circ}C$) conditions for 30 days were periodically analyzed by combined solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS). The concentrations of most of the volatile components, including aldehydes, ketones, alcohols, acids, nitrogen- and sulfur-containing compounds, alkylfurans, furan derivatives and phenolic compounds, were affected to a greater extent by thermal storage compared with refrigerated storage. Profound increases in some volatile compounds with low odor detection thresholds, such as hexanal, octanal, (E)-2-octenal, (E,E)-2,4-decadienal, 1-octen-3-ol, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-pentylfuran, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, dimethyl trisulfide, guaiacol, 4-vinylguaiacol and 4-vinylphenol, were observed in thermal stored soymilk. The volatile profile changes caused by thermal storage may influence the aroma quality of thermal-stored aseptic soymilk.

• Journal of Microbiology and Biotechnology
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• v.13 no.5
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• pp.800-808
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• 2003

Three strains of yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59, produced volatile flavor compounds during fermentation. To investigate these volatile flavor compounds, the liquid culture broth of the three yeast strains were extracted with methylene chloride, and then GC and GC-MS analyses were conducted. Flavor analyses revealed that 5, 12, and 15 kinds of volatile compounds were isolated, and 4, 8, and 11 volatile flavor compounds were identified, respectively. Phenylethyl alcohol was identified with the common volatile flavor compound of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59. 1H-indole-3-ethanol, a precursor of plant growth hormone, was identified from Pichia anomala SKM-T.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.973-979
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• 1999

Volatile compounds from twigs, needles and sprouts in Pinus densiflora were extracted with n hexane, diethyl ether or ethanol for 24 hours, and the extracted compounds were separated and identified by gas chromatography and mass selective detector. The kinds and amount of volatile compounds extracted from three parts of Pinus densiflora were different in solvent extraction and the extraction by the modified Liken Nickerson apparatus. The contents of volatile compounds of twigs contained more than those of needles and sprouts, and the volatile compounds were extracted more in n hexane than the others. In the extraction with hexane, the main volatile compounds of twigs were 18.5% pinene, 14.5% limonene, 12.7% pinene and 3.2% myrcene. Sprouts were 16.8% limonene, 4.4% pinene, 4.3% pinene and 1.7% myrcene. Needles contained 14.7% pinene, 5.4% pinene, 2.2% limonene and 0.8% myrcene. The highest yield for pine aroma was shown in the extraction from pine twigs with n hexane, and in this extraction the amounts of pinene, pinene and limonene were 742 g, 1108 g and 922 g per gram sample, respectively.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1322-1329
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• 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.

• Preventive Nutrition and Food Science
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• v.4 no.2
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• pp.97-102
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• 1999

Antimicrobial activity and chemical composition of volatile flavor extracts from Agastache rugosa were investigated. The volatile flavor extracts were obtained from leaves and stems of Agastache rugosa by simultaneous distillation extraction (SDE) method. Antimicrobial activity was investigated by disc diffusion and broth dilution methods against several microorganisms of Bacillus cereus, bacillus megaterium, Bacillus subtilis, Corynebacterium xerosis, Staphylo coccus aureus, Staphylococcus epidermidis, Agrobacterium rhizogenes , Agrobacterium tumefaciences, Enterobacter cloacae, Escherichia coli, Salmonella typhi, Vibrio parahaemolyticus, Candida utilis and Saccharomyces cerevisiae. Volatile flavor extractsfrom leaves have strong antimicrobial activity against C.utilis and S.cerevisiae. When 0.12% volatile flavor extracts from fresh leaves were included in the medium, lag phase of C. utilis was extended 6 hr and that of S.utilis and S.cerevisiae was extended 2hr. Further analyses were performed to elucidatethe effective component of the extracts. The major component of volatile flavor was estragole, a phenolic compound. Minor components were determined to be terpenes , alcohols, acids , esters, ketones and aldethydes.

• IEMEK Journal of Embedded Systems and Applications
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• v.8 no.5
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• pp.235-242
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• 2013

Recently, the number of automotive electrical and electronic system has been increased because the requirements for the convenience and safety of the drivers and passengers are raised. In most cases, the data for controlling the various sensors and automotive electrical and electronic system used in runtime should be stored on the internal or external non-volatile memory of the ECU(Electronic Control Units). However, the non-volatile memory has a constraint with write limitation due to the hardware characteristics. The limitation causes fatal accidents or unexpected results if the non-volatile memory is not managed. In this paper, we propose a management scheme for using non-volatile memory to prolong the writing times based on AUTOSAR(AUTOmotive Open System Architecture) platform. Our proposal is implemented on the CDD(Complex Device Driver) and uses an algorithm which swaps a frequently modified block for a least modified block. Through the development of the prototype, the proposed scheme extends the lifetime of non-volatile memory about 1.08 to 2.48 times than simply using the AUTOSAR standard.

• Journal of the Korean Ceramic Society
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• v.37 no.1
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• pp.26-32
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• 2000

Preparation and characteristics of a matrix retaining electrolyte using SiC whisker, PES binder, and NMP(n-methyl-2-pyrrolidone) as a non-volatile solvent for a phosphoric acid fuel cell were investigated. The conditions of binder and plasticizer, and the effects of substituting a volatile solvent by a non-volatile solvent were also studied. The minimum amount of the binder was about 17 wt% for the proper bubble pressure and surrounding SiC whiskers. And the maximum amount of the plasticizer was about 10wt% to be fitted into the polymer chain of the binder. The matrix prepared by using a non-volatile solvent needed longer time to dry, and its pore size was smaller compared with that of the matrix prepared by using volatile solvent. The small pore size resulted in decrease of the overall pore volume. The ionic conductivity in the condition of the same thickness was decreased due to decrease of phosphoric acid absorbancy. As the internal resistance of the electrolyte increased, the fuel cell performance slightly decreased.

• Proceedings of the Korean Vacuum Society Conference
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• 2010.02a
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• pp.241-241
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• 2010

New non-volatile memory with high density and high work-function metal nano-dots, MND (Metal Nano-Dot) memory, was proposed and fundamental characteristics of MND capacitor were evaluated. In this work, nano-dot layer of FePt with high density and high work-function (~5.2eV) was fabricated as a charge storage site in non-volatile memory, and its electrical characteristics were evaluated for the possibility of non-volatile memory in view of cell operation by Fowler-Nordheim (FN)-tunneling. Here, nano-dot FePt layer was controlled as a uniform single layer with dot size of under ~ 2nm and dot density of ${\sim}\;1.2{\times}10^{13}/cm^2$. Electrical measurements of MOS structure with FePt nano-dot layer shows threshold voltage window of ~ 6V using FN programming and erasing, which is satisfied with operation of the non-volatile memory. Furthermore, this structure provides better data retention characteristics compared to other metal dot materials with the similar dot density in our experiments. From these results, it is expected that this non-volatile memory using FePt nano-dot layer with high dot density and high work-function can be one of candidate structures for the future non-volatile memory.

• 한국연소학회:학술대회논문집
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• 2012.11a
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• pp.111-114
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• 2012

The ignition behavior of single coal particles of five kindes of coal with different ranks (low volatile bituminous, low volatile sub-bituminous, high volatile bituminous, lignite) with particle size of $150-200{\mu}m$ was investigated at high heating rate condition. Particles were injected into a laminar flow reactor and the ignition behavior was observed with high speed cinematography. Sub-bituminous were observed to ignite homogeneously; however, low volatile bituminous coal and lignite undergo fragmentation prior to igntion. The observation was analyzed with previous work.

• The Korean Journal of Ecology
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• v.20 no.4
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• pp.233-238
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• 1997

To evaluate allelopathic effect of volatile chemicals and phytohormones, seed germination and seedling growth test of Lactuca sativa have performed in laboratory experiments. Among used chemicals terpienen-4-ol was the most inhibitory to seed germination of lettuce. ABA and GA inhibited seed germination at $5{\times}10^{-6}M$ concentration but promoted germination at $2.5{\times}10^{-5}M$ and $5{\times}10^{-5}M$. ABA and GA alleviated volatile chemical-induced inhibition of seed germination and seedling elongation of lettuce.