• Korean Journal of Food Science and Technology
• /
• v.31 no.6
• /
• pp.1440-1446
• /
• 1999

Fourty-two commercial vinegars were analyzed for their non-volatile organic acids, free sugars. amino acids, and volatile compounds. A study was made to characterize commercial vinegars chemically into three kinds of vinegars such as spirit, cider, and brown rice vinegars. Sixteen chemical components were significantly effective for the chemical characterization of commercial vinegars by stepwise discriminant analysis. Those were malic, succinic and lactic acids from the non-volatile organic acids; fructose and glucose from the free sugars; lysine, serine, leucine, valine and alanine from the amino acids; 1-hexanol, acetaldehyde, 3-methyl-1-butanol, 2-methylpropanoic acid, isopropyl butanoate and ethanol from the volatile compounds. Six components including malic acid, lysine, succinic acid, glucose, lactic acid and 1-hexanol were the most significant contributors to the differentiation of commercial vinegars into spirit, cider, and brown rice vinegars. In particular, cider vinegars could be characterized to be abundant in amounts of malic acid and 1-hexanol, whereas brown rice vinegars in amounts of lysine and lactic acid compared to spirit vinegars.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.20 no.1
• /
• pp.52-58
• /
• 1991

Physico-chemical properties including the composition of organic acids and fatty acids in native bee-honey and foreign bee-honey harvested in Kangwon area were studied with the emphasis on the honey which was collected form wild flowers nd mixed flowers sources for honey nectars. the major organic acids were considered as acetic acid formic acid and valeric acid in volatile acids and gluconic acid maleic acid malic acid quinic acid and citric acid in non-volatile fraction in both of native bee-honey and foreigr bee-honey. Some naturally occuring fatty acids({{{{ { C}_14{ } }}}}-{{{{ {C }_{20 } }}}}) were observed with the principal fatty acids of myristic aicd linolenic acid and palmitic acid and palmitic acid in the various honey, The characteristics of moisture content pH viscosity free acidity lactone and total acidity were also analyzed and discussed.

• Journal of Environmental Science International
• /
• v.31 no.11
• /
• pp.901-910
• /
• 2022

The aim of this study was to investigate the amount (i.e., retention volume) and chemical composition of Natural volatile organic compounds (NVOCs) across different sites in a temperate forest. The three forest sites that were considered include riparian zones (site 1), streams (site 2), and densely-canopied areas (site 3). From May to October 2021, a mini pump was used to measure the collected NVOCs. These measurements were conducted once a month, from 10:30 am to 11:30 am; these times encompass peak visitation times. In the tree layers of the site 1 and 2, Quercus acuta was dominant, whereas Camellia japonica dominated their subtree layers. On the other hand, the tree layer of site 3 was dominated by Castanopsis sieboldii, whereas Camellia japonica dominated its subtree layer. The retention volume and chemical composition of NVOCs was as follows: benzaldehyde (107.528ppm), α-pinene (37.868ppm), linalool (16.258ppm), eucalyptol (14.818ppm), and sabinene hydrate (14.679ppm). In particular, the retention volume of benzaldehyde decreased as temperature increased. In contrast, the retention volume of α-pinene increased as the temperature increased. The differences in forest topography across the studies sites were in the following order: riparian area> forest area> stream area.

• Bulletin of the Korean Chemical Society
• /
• v.26 no.10
• /
• pp.1555-1559
• /
• 2005

High-performance fluorescent probes which exhibit either on/off or dual color fluorescence switching in response to the presence of organic vapors with a rapid response, a high sensitivity and a high-contrast on/off signaling ratio were demonstrated on the basis of the vapor-controlled AIEE phenomenon.

• KSBB Journal
• /
• v.29 no.5
• /
• pp.392-398
• /
• 2014

It was confirmed that malodor connected with an air-conditioner in an automobile is caused by microbial volatile organic compounds (MVOCs) produced by microorganisms and through microorganisms coexisting with each other to form a biofilm on the evaporator surface. A bacterium, Methylobacterium aquaticum, can form a biofilm on the evaporator surface. The biofilm was composed of 45.79% C (Carbon), 42.36% O (Oxygen), 1.85% Na (Sodium), 5.42% Al (Aluminum), 1.39% P (Phosphorus), 0.74% Cl (Chlorine) and 2.45% K (Potassium). This result matches the composition of the biofilm formed on the surface of the used evaporator. It was determined that sulfur compounds (Hydrogen sulfide, Dimethyl sulfide) and organic acids (n-Butyric acid, n-Valeric acid, iso-Valeric acid) in the air which was blown into the automobile were generated by Methylobacterium aquaticum and Aspergillus versicolor, respectively. On the other hand, volatile organic compounds (Toluene, Xylene, 2-Ethylhexanol, 2-Phenyl- 2-propanol, Ethylbenzene) were not found. It is estimated that the reason is due to the low concentration of generated MVOCs or is caused by the change of some MVOCs depending on the nutrients (medium).

• Journal of Environmental Health Sciences
• /
• v.30 no.5 s.81
• /
• pp.487-492
• /
• 2004

Building materials are composed of very complex chemical compounds, and these indoor building materials discharge very much Volatile Organic Compounds(VOCs). We performed the environmental chamber test to investigate the Total VOCs(TVOCs) emission characteristics and emission factors about chemical and natural coating materials. As the result, we concluded that TVOCs emission are high at initial time and decreased in course of time. Natural paint was low emission level for TVOCs than chemical paint by small chamber test. The TVOCs emission factor-time profile showed a good fit with the results from the measured and predicted value.

• Journal of the Korean Chemical Society
• /
• v.25 no.5
• /
• pp.334-338
• /
• 1981

• Journal of the Korean Society of Tobacco Science
• /
• v.35 no.1
• /
• pp.7-12
• /
• 2013

A Solid-phase micro extraction(SPME) was evaluated as a tool for headspace sampling of tobacco samples. Several experimental parameters (sampling temperature, pH, and type of SPME fibers) were optimized to improve sampling efficiency in two aspects ; maximum adsorption and selective adsorption of volatile organic acids onto SPME fibers. Among four types of SPME fibers such as PDMS(Polydimethylsiloxane), PA(Polyacrylate), Car/PDMS (Carboxen/Polydimethylsiioxane) and PDMS/DVB(Polydimethylsiioxane/Divinylbenzene) which were investigated to determine the selectivity and adsorption efficiency. A variety of tobacco samples such as flue cured, burley and oriental were used in this study. The effect of these parameters was often dominated by the physical and chemical nature (volatility, polarity) of target compounds. This method allowed us to make important improvements in selectivity and sensitivity. The Car/PDMS fiber was shown to be the most efficient at extracting the 10 selected volatile organic acids. The parameters were optimized: $80^{\circ}C$ adsorption temperature, 30 min of adsorption time, $240^{\circ}C$ desorption temperature, 1 min of adsorption time.

• Journal of Korean Society for Atmospheric Environment
• /
• v.14 no.E
• /
• pp.41-58
• /
• 1998

In this study, a wide range of volatile organic constituents of environmental tobacco smoke (ETS) were determined using an environmental chamber, where ETS is the sole source of target compounds. ETS was generated in an environmental chamber by a number of different cigarettes, including the Kentucky reference cigarette and eight different commercial brands. More than 30 compounds were measured simultaneously for a total of twelve experimental runs. The target compounds are classified into three major classes, i.e. vapor phase ETS markers including 3-ethnylpyridine (3-EP) and nicotine, carbonyl compounds including formaldehyde, and volatile organic compounds (VOCs). The results from the chamber study were used to generate characterized ratios of selected VOCs to 3-EP, a vapor phase ETS marker. Emission factors for VOCs associated with ETS were also estimated. The characteristic ratios appeared to be generally in good agreement with published data obtained by environmental chamber studies similar to this study. This implies that the ratios may be useful for identifying and quantifying the impact of ETS as a source of target compounds in 'real world' indoor environments, which is affected by a complex mixture of multi-sources. The environmental chamber method described here provides a direct and reliable method to compare the ETS generated by different cigarettes. The method can also be applied to the simultaneous determination of many different ETS components.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.1
• /
• pp.16-23
• /
• 1998

Effect of Fermentation temperature on the changes of chemical components in Kakudgi during fermentation was investigated by measuring free sugar, organic acid and volatile compounds up to 57 days at several temperatures. The mannitol was increased in palatable period in contrast with those of other free sugars. The higher the initial fermentation temperature was and the longer the initial fermentation time at 2$0^{\circ}C$ was, the faster the second increasing period was and the less the initial contents was. Lactic acid was increased 6~31 times from a little amount at the initial period. The higher the initial fermentation temperature was and the more the increasing content was. But malic acid which was abundant(55.1% of total nonvolatile organic acid) in the initial fermentation period was remarkably decreased in the palatable period. The change of the sulfides among the volatile compounds was remarkable. Methyl allyl sulfide which was a little in the initial fermentation period was remarkably increased in the final fermentation period, and the correlation coefficients between the content of methyl allyl sulfide and aroma in sensory evaluation were high. It could be suggested that the fermentation temperature should be set to 4$^{\circ}C$ after fermentating at 2$0^{\circ}C$ for 36 hours in the view point of keeping the Kakdugi taste and quality well because of high content of free sugar and nonvolatile organic acids.