• Journal of Soil and Groundwater Environment
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• v.21 no.3
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• pp.14-20
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• 2016

Remediation of crude oil contaminated soil is complicate and hard to apply traditional methods because of its persistency, durability, and high viscosity. Therefore, in this study, the efficiency of crude oil contaminated soil remediation was tested by developing a pilot-scale thermal desorption system using the indirect heating method with an exhaust gas treatment. Under optimal condition drawed by temperature and retention time, the remedial efficiency of crude oil contaminated soil and treatability of exhaust gas were analyzed. Total Petroleum Hydrocarbon (TPH) concentration of crude oil contaminated soil was decreased to 69.7 mg/kg on average and the remedial efficiency was measured at 99.60%. Through the exhaust gas, 86.0% of Volatile Organic Compounds (VOC) was degraded and 97.16% of complex malodor was reduced under the suggested optimum operation condition. This study provides important basic data to be useful in scaling up of the indirect thermal desorption system for the remediation of crude oil contaminated soil.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.344-352
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• 1991

The whole volatile flavor concentrate obtained from Jindalrae flower was separated into hydrocarbon and oxygen-containing compound(OCC) fractions, and the OCC-fraction was further separated by column chromatography into nine sub-fractions, respectively. These fractions were analyzed by gas chromatography and combined gas chromatography/mass spectroscopy. One hundred and sixty-two components, including 61 hydrocarbons, 18 aldehydes, 18 esters, 41 alcohols, 3 ketones, 4 oxides, 8 acids, 6 phenols and 3 miscellaneous components, were identified.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.403-408
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• 1996

This study was carried out to investigate the volatile flavor compounds of Pinus densiflora Sieb & Zucc according to extraction solvents and steam distillation method. The research results are as follows: 29 kinds of components were extracted by extraction solvents. Hydrocarbon was the major flavor components of the Pinus densiflora Sieb & Zucc. When the flavor components were extracted by solvents and analyzed by GC-Mass, in the hexane, ${\alpha}$-pinene was the highest and the contents ${\beta}$-thujene, trans-caryophyllene, ${\beta}$-mercene, ${\beta}$-cubebene were higher; in the ethyl acetate, the ${\alpha}$-cubebene content was the highest and the contents ${\alpha}$-cubebene, 3,6,9,12,15-pentaoxanonadecan-1-ol, camphene were higher; in the ethanol, the ${\beta}$-D4-tetrahydropyran was the highest and the contents ${\gamma}$-cadinene, 3-ethyl-1,4-hexadiene, ${\alpha}$-cubebene were higher. When the volatile constituents were extracted by steam distillation method, 44 kinds of components were extracted. Hydrocarbon was the major flavor components of the Pinus densiflora Sieb & Zucc. The ${\beta}$-cubebene content was the highest and the contents trans-caryophyllene, 2-hexenal, T-muurolol, ${\delta}$-cadinene were higher. This fact indicated that volatile constituents differ depending upon the extracting solvents and method.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.483-489
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• 2000

Wild Chopi leaves were harvested near Chounghwa Mt. Sangju city in Kyungpook province. Chopi leaves were dried naturally and crushed with and without blanching. From mechanical analysis(GC). fifty five peaks were identified as volatile materials in no blanching leaf. Among the fifty five peaks, twenty three peaks were identified as hydrocarbones(dodecane, sabinene, myrcene etc.), ten peaks as alcohols (isobutylalcohol. cis-pentenol, 1-pentenol, 1-penten-3-ol etc.), seven peaks as aldehydes (3-methylbua-tanal, hexanal, 2,6-dimethyl hept-5-al etc.), four peaks as ketones(3-hydroxy-2-butanone, 2-nonanone, 2-undecanone, 2-tridecanone) and six peaks as esters ( cis-3-hexenyl acetate, linalyl acetate. citronellyl acetate, nervy acetate etc.). Other peaks were founded as 3-cyano-2,5-dimethylpyrazine, dimethyl sulfide, chloroform, 1,8 cineole. Thirty five peaks were identified as volatile materials in blanching leaf. Twenty peaks were identified as hydrocarbones(1,1-oxybis-ethane, $\alpha$-pinene, camphene. myrcene, $\beta$-phellan-drene, $\beta$-caryophyllene etc.), as alcohol(L-linalool, (-)-isopulgerol, $\alpha$-terpineol. citronellol etc.), as aldehydes(nonanal, citronellal), as ketones(2-undecanone, 2-tridecanone etc.) and as esteres(citronellyl acetate. cis-3-hexenyl acetate, neryl acetate etc.). Other peaks were found as 3-cyano-2,5-dimethyl-pyrazine. The amount of volatile materials such as $\alpha$-pinene, myrcene, $\beta$-phellanderene, L-linalool, citronellal, citronellyl acetate, $\beta$-caryophyllene were detected abundantly among the volatile materials.

• Journal of the Korean Wood Science and Technology
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• v.44 no.3
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• pp.430-439
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• 2016

Medicine herb residues boards were manufactured by using medicine herb residues, and emission properties of volatile compounds from boards were examined under various temperature conditions. The volatile compounds were identified with analysis of TD GC/MS by absorbing their flavor components in Tenax tubes. Total 88 volatile compounds were identified from the board. The number of identified compounds at temperature conditions of $25^{\circ}C$, $35^{\circ}C$, and $45^{\circ}C$ were 44, 55, and 65 kinds, respectively. The number of volatile compounds and the total peak area tended to increase with an increase in the temperature. The number of the flavor components detected in all temperature conditions were 34 kinds. Hydrocarbon compounds showed 93% of the detected flavor compounds at $25^{\circ}C$, 92% at $35^{\circ}C$, and 90% at $45^{\circ}C$. Ether compounds accounted for 4% and ketone, aldehyde, and acid-type compounds were detected in a small quantity. The hydrocarbons were composed of 17 kinds of monoterpenes and 39 kinds of sesquiterpenes, which accounted for 11% and 80%, respectively. The most detected compound of monoterpene was limonene, and the major flavor components of sesquiterpenes were ${\alpha}-curcumene$, zingiberene, ${\beta}-elemene$, ${\beta}-selinene$, ${\alpha}-amorphene$, and ${\alpha}-copaene$. Anethole (3.26%) known for ether compounds was detected considerably in all temperature conditions. The results suggest that the manufactured medicine herb residues board include various types of flavor compounds and the flavor compounds might be useful for the manufacture of various products.

• Journal of the Korean Graphic Arts Communication Society
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• v.30 no.1
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• pp.1-19
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• 2012

According as gradually increasing the demand for eco-friendly at the printing process, it has been progressed fairly development. Especially, the inks are used by soy oil beginning of ink industry for preventing environment, it is possible to make eco-friendly inks with vegetable ester. So it is not necessary to use petroleum-based solvents at all for preventing environment. These eco-friendly inks have a benefits they are able to use the renewable resource. But basically vegetable oils have that reduce the VOC(Volatile Organic Compound) and high viscosity, high solubility properties. So if the vegetable oils use in the ink, set off problem occur on the paper because of slow drying time. In case of vegetable ester, it has similar the molecular weight and kinetic viscosity with hydrocarbon solvent, it is able to control the power of dilution about the resin. So, it has benefit that solve the problem of the existing eco-friendly inks. In this study, different types of ester were made by six types of vegetable oils and used ester in the varnishes and inks properties are comparison with hydrocarbon solvent based ink. By considering the intrinsic properties of vegetable oil, ester used to analyze the changes in ink properties, using ester varnish is applied to study the rheology characteristics and emulsification with inks.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.5
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• pp.720-727
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• 2017

Objective: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results: A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, ${\gamma}-terpinen$, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion: The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.641-647
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• 1997

Volatile flavor components in whole edible portion, stem and leaf of fresh angelica (Angelica keiskei Koidz) were extracted by SDE (simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components in aroma concentrate was mostly based on the RI of GC and mass spectrum of GC/MS. Twenty five hydrocarbons, 15 alcohols, 3 aldehydes, 6 esters, 2 ketones and 1 acid were identified in the whole edible portion of angelica. Twenty hydrocarbons, 13 alcohols, 4 esters and 1 acid were identified in the stem sample of angelica. Nineteen hydrocarbons, 11 alcohols, 4 aldehydes, 6 esters, 2 ketones and 1 acid were identified in the leaf sample of angelica. ${\gamma}-Terpinene$, germacrene B, ${\delta}-3-carene$, cis-3-hexen-1-ol, ${\gamma}-muurolene$ and ${\gamma}-elemene$ were the main components in each edible portions of angelica. The terpenoid compounds in volatile flavor components identified from whole edible portion, stem and leaf samples were confirmed as 75.76%, 86.42% and 78.21%, respectively. These results suggest that terpenoid compounds have a great effect on the flavor characteristics of angelica.

• Journal of Korean Society for Atmospheric Environment
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• v.17 no.3
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• pp.233-240
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• 2001

The composition of volatile organic compounds (VOCs) was anlyzed for major emission sources such as vehicle exhaust, gasoline and diesel vapor, organic solvent vapor, and butane fuel gas. Low carbon-numbered hydrocarbons were found to be the dominant components of gasoline vehicle exhaust. In gasoline evaporative vapor, the predominant constituents were found to be butane and iso-pentane regardless of ambient air temperature. In case of diesel evaporative vapor was similar to those of gasoline evaporative vapor. The composition of organic solvent vapor from painting, ink and petroleum consisted mostly or aromatic compounds such as toluene and m, p, o-xylene. The hydrocarbon fraction of butane fuel gas. which is used by portable bunner, consisted mainly of propane (34%) and butane(70%).

• Preventive Nutrition and Food Science
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• v.15 no.2
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• pp.147-151
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• 2010

The volatile aroma constituents of Atractylodes japonica rhizome were separated by steam distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of the essential oil from Atractylodes japonica was 1.0% (v/w), and its color was pale yellow. Forty-five volatile flavor compounds, which make up 93.86% of the total peak area, were tentatively identified in the rhizome oil. The oil contained 32 hydrocarbons (79.19%) with sesquiterpene hydrocarbon predominating, 3 esters (12.46%), 4 alcohols (0.11%), 1 ketone (0.01%), 2 aldehydes (0.02%), and 3 miscellaneous compounds (2.07%).