• 환경위생공학
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• 제13권1호
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• pp.135-146
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• 1998

In this study, we investigated to measured concentration, seasonal characteristics and load quantity of volatile organic compounds(VOCs) for 11 sites in the main stream and 8 sites in the branch stream of Kumho river, during from October 1995 to April 1997. As a results, the small amount of volatile compounds, such as dichloromethane, chloroform, toluene, benzene, trichloroethene, tetrachloroethene, p-xylene and 1,3,5-trimethyl-benzene were detected from the main stream of Kumho river. Also detected to dichloromethene, chloroform, toluene, benzene, trichloroethene, tetrachloroethene, ethylbenzene, p-xylene, 1,3,5-trimethylbebzene and 1,2,4-trimethylbenzene in the branch stream, and dichloromerhane, chloroform and toluene were detected to all site of sampling. And seasonal variation of volatile organic compounds showed higher concentration in the July 1996 as a winter season than January 1997 as a summer season in most places. Also the load quantity of volatile organic compound at Gangchang site in the last downstream of Kumho river, was in order of chloroform > dichloromethane > toluene > trichloroethene.

• Preventive Nutrition and Food Science
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• 제18권3호
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• pp.218-221
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• 2013

Korean cabbage, a member of the Brassicaceae family which also includes cauliflower, mustard, radish, and turnip plants, is a crucial leafy vegetable crop. Korean cabbage is harvested after completion of the leaf heading process and is often prepared for use in "baechu kimchi", a traditional Korean food. Many of the components in Korean cabbage are essential for proper human nutrition; these components can be divided into two groups: primary metabolites, which include carbohydrates, amino acids, fatty acids, and organic acids, and secondary metabolites such as flavonoids, carotenoids, sterols, phenolic acids, alkaloids, and glucosinolates (GSLs). Using gas chromatography-mass spectrometry, this study examined the variety of volatile compounds (including isothiocyanates) contained in Korean cabbage and its seed, which resulted in the identification of 16 and 12 volatile compounds, respectively. The primary volatile compound found in the cabbage was ethyl linoleolate (~23%), while 4,5-epithiovaleronitrile (~46%) was the primary volatile component in the seed.

• Food Science and Biotechnology
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• 제14권3호
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• pp.428-432
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• 2005

To compare volatile compounds in bulgogi cooked by different heating procedures, bulgogi was prepared by convection oven, electric pan and charcoal grill. A total of 61 volatile compounds, consisting of 4 pyrazines, 10 sulfur-containing compounds, 7 carbonyls, 7 alcohols, 7 aliphatic hydrocarbons, 25 terpene hydrocarbons, and 1 miscellaneous compound, were tentatively identified in bulgogi cooked by the three heating methods. Comparatively, the difference in volatile compounds identified in bulgogi using the three different heating methods was not significant, except for sulfur-containing compounds and carbonyls which were detected at higher levels in the bulgogi cooked by convection oven than in that cooked by the other two heating methods. On the other hand, some compounds, such as furfural, benzaldehyde, and (E,E)-2,4-decadienal, were detected only in the bulgogi cooked by charcoal.

• Biomolecules & Therapeutics
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• 제32권2호
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• pp.192-204
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• 2024

Generally, odorant molecules are detected by olfactory receptors, which are specialized chemoreceptors expressed in olfactory neurons. Besides odorant molecules, certain volatile molecules can be inhaled through the respiratory tract, often leading to pathophysiological changes in the body. These inhaled molecules mediate cellular signaling through the activation of the Ca²⁺-permeable transient receptor potential (TRP) channels in peripheral tissues. This review provides a comprehensive overview of TRP channels that are involved in the detection and response to volatile molecules, including hazardous substances, anesthetics, plant-derived compounds, and pheromones. The review aims to shed light on the biological mechanisms underlying the sensing of inhaled volatile molecules. Therefore, this review will contribute to a better understanding of the roles of TRP channels in the response to inhaled molecules, providing insights into their implications for human health and disease.

• 한국식품영양학회지
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• 제31권6호
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• pp.890-896
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• 2018

The aim of this study was to determine volatile flavor compounds in Shingo pear juice. Volatile flavor compounds were analyzed using solid-phase micro-extraction (SPME) - gas chromatography-mass spectrometry (GC-MS). The effect of inorganic salts solution on the extraction ability of the SPME fiber was treated by adding saturated $CaCl_2$ solution at the ratio of 1:20 (v/v) after 0, 60, 120 min of preparing pear juice, respectively. As a result, a total of 22 volatile compounds were identified in Shingo pear juice. Ethyl acetate was found to be the most abundant volatile compound ($13.36{\sim}19.61{\mu}g/kg$), followed in order by hexanal, ethyl hexanoate, ethyl 3-(methylthio)-2-propenoate, ethyl octanoate and 2-hexenal. Total contents of volatile flavor compounds were $31.07{\mu}g/kg$ (control), $40.93{\mu}g/kg$ (0 min), $27.62{\mu}g/kg$ (60 min) and $26.32{\mu}g/kg$ (120 min). This result indicated that the addition of saline solutions could inhibit the enzymatic reaction of volatile flavor compounds effectively when treated as soon as juice preparation.

• 한국식품영양학회지
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• 제28권6호
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• pp.1019-1025
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• 2015

The influence of aging on the flavor precursors and volatile compounds of top round beef was studied. The concentrations of free amino acids, nucleotides, creatine, dipeptides, and volatile compounds were measured after top round from Hanwoo was aged at $4^{\circ}C$ for 21 days. The amount of free amino acids in top round significantly increased with the increase of aging period. There was no effect of aging on the concentrations of adenosine monophosphate or inosine in top round. The inosine monophosphate content of top round significantly decreased with age, while the hypoxanthine content increased. The concentrations of creatine, carnosine, and anserine in top round were not influenced by aging. In total, 24 volatile compound were identified in aged, cooked top round. Of these, the quantities of aldehydes (propanal, pentanal, hexanal, heptanal, octanal, and nonanal), hydrocarbons (pentane and octane), 2-butanone, ethyl acetate, and pyridines (4-ethynyl-pyridine and 4-acetyl-pyridine) significantly increased after aging. We conclude that the flavor of top round can be improved by aging.

• 한국식품과학회지
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• 제27권6호
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• pp.939-943
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• 1995

본 실험에서는 Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus salvarius subsp. thermophilus의 혼합균주를 이용한 호상 요구르트의 제조시 $10^{\circ}C$에서 15일간의 저장기간에 따른 휘발성 향미성분과 요구르트 향미의 변화를 조사하였다. 저장기간이 길어짐에 따라 diacetyl을 제외한 acetaldehyde, acetone, ethanol, 2-butanone과 2-heptanone의 함량은 지속적인 증가 경향을 보였다. 그 중 acetaldehyde, acetone과 ethanol 성분은 현저히 증가하였다. 호상 요구르트의 향미는 15일간의 저장기간동안 유의적 차이를 보이지 않았고, 관능검사에 따른 이취는 증가하였다. 요구르트의 휘발성 향미 성분과 관능검사결과와의 상관 관계는 acetone과 향미와는 (-)의 관계로, ethanol과 이취와는 (+)관계로 나타났으며, 그 유의성이 인정되었다(p<0.05). $10^{\circ}C$에서 15일간의 저장기간에 따른 호상 요구르트의 휘발성 성분 함량과 요구르트의 향미 변화를 조사한 결과, 15일간의 저장은 거의 영향을 끼치지 않는 것으로 나타났다.

• 한국염색가공학회지
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• 제33권3호
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• pp.153-160
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• 2021

In this study, composite materials were prepared by varying the content of glass fiber and bamboo fiber in PP/glass fiber/bamboo fiber. Experiments were conducted to confirm the mechanical properties(tensile, impact and burst strength) and volatile organic compound content of the bamboo fiber composite prepared under these conditions. An improvement in the main properties was observed at a fiber content of 30wt%. When the fiber fraction was increased above 30wt%, the mechanical properties tended to decrease due to the agglomeration of fibers at higher load fractions. In addition, the content of volatile organic compounds increased as the content of bamboo fibers increased, which is thought to be due to the volatile organic compounds generated during the manufacturing process of the composite material being present in the composite material without escaping from the pores of the bamboo fibers and volatilizing at a certain temperature. As a result of confirming the physical properties of the composite, it is considered that the optimal mixing condition is 30wt% of bamboo fiber for the composite produced by varying the amount of bamboo fiber composite. In the future, it is thought that follow-up experiments to confirm and improve the pre-treatment conditions for reducing the content of volatile organic compounds in the manufactured composite material are possible.

• 한국축산식품학회지
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• 제34권5호
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• pp.700-708
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• 2014

The volatile composition of veal has yet to be reported and is one of the important factors determining meat character and quality. To identify the most important aroma compounds in veal from Holstein bull calves fed one of three diets, samples were subjected to solid-phase microextraction (SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-MS). Most of the important odorants were aldehydes and alcohols. For group A (veal calves fed entirely on milk for 90 d before slaughter), the most abundant compound class was the aldehydes (52.231%), while that was alcohols (26.260%) in group C (veal calves fed starter diet for at least 60 d before slaughter). In both classes the absolute percentages of the volatile compounds in veal were different indicating that the veal diet significantly (p<0.05) affected headspace volatile composition in veal as determined by principal component analysis (PCA). Twenty three volatile compounds showed significance by using a partial least-squared discriminate analysis (PLS-DA) (VIP>1). The establishment of the global volatile signature of veal may be a useful tool to define the beef diet that improves the organoleptic characteristics of the meat and consequently impacts both its taste and economic value.

• Journal of Microbiology and Biotechnology
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• 제13권5호
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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.