• 한국식품과학회지
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• 제9권2호
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• pp.116-122
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• 1977

김치의 휘발성(揮發性) 향미성분(香味成分)들에 관해서 확인(確認)하고 염도(鹽度) 및 숙성(熟成)에 따른 차이(差異)를 비교(比較)해 보았다. 김치를 고염(高鹽)김치, 저염(低鹽)김치, 저염(低鹽)날김치로 구분(區分)하고 침전반응(沈澱反應)을 통해 carbonyl화합물(化合物)과 함유황물질(含硫黃物質)의 존재(存在)를 확인(確認)하였다. Vacuum distillation하여 얻은 증류액(蒸溜液)을 ice+salt, dryice-acetone, liquid N trap에 각각 응축시킨 후(後). GC를 이용(利用)하여 분리(分離), 확인(確認)함으로써 다음과 같은 결과(結果)를 얻었다. (1) 날김치로부터 acetaldehyde, methylsulfide, propionaldehyde, acetone, methyl ethyl sulfide, methanol, ethyl sulfide, methyl ethyl ketone, ethanol, methyl allyl sulfide, methyl disulfide, allyl alcohol, allyl cyanide, allyl sulfide, allyl disulfide, allyl isothiocyanate, n-hexanol등 17가지를 잠정적으로 추정(推定)할 수 있었고, m.p. IR, UV, TLC, 관능검사(官能檢査)를 통해서 acetaldehyde, acetone, ethanol, ethyl sulfide의 4가지를 동정(同定)하였다. (2) 김치의 휘발성(揮發性) 향미성분(香味成分)으로서 가장 많은 량(量)을 차지하는 것은 ethanol이며 저염(低鹽)김치가 고염(高鹽)김치나 저염(低鹽) 날김치에 비해 월등히 많았다. (3) acetaldehyde는 고염(高鹽)날김치에는 상당량이 있었으나 숙성(熟成)된 김치에서는 매우 감소(減少)하였다. (4) 함유황물질(含硫黃物質)은 숙성(熟成)된 김치에서는 그 종류(種類)가 감소(減少)하였으며 이런 경향은 저염(低鹽)김치에서 현저하였다. (5) 김치가 숙성(熟成)되면 함유황물질(含硫黃物質)이나 acetaldehyde는 감소(減少)하고 ethanol과 그밖의 발효산물(醱酵産物)이 증가(增加)하여 김치의 휘발성(揮發性) 향미(香味)를 이룬다고 생각된다.

• 한국치위생학회지
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• 제5권2호
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• pp.131-145
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• 2005

There are normal inhabitants doing medically useful functions in the body. There are many kinds of bacteria performing specific functions in the oral cavity. Two strains of lactic add bacteria were isolated from normal inhabitants of children's oral cavity, which inhibited the production of volatile sulfur compounds by anaerobic bacteria. The authors identified the isolates by 16S rDNA partial sequencing. 1. Two isolates were Gram-positive bacilli and produced hydrogen peroxide. 2. When Streptococcus mutans was cultured in the media, the mean weight of formed artificial plaque on the orthodontic wires was $124.4{\pm}30.4$ mg, whereas being reduced to $5.2{\pm}2.0$ mg and $10.6{\pm}6.6$ mg in the media cultured with Streptococcus mutans and each isolate, respectively(p<0.05). 3. The number of viable cells of Streptococcus mutans was $3.4{\times}10^9$ per ml in the cultured solution, whereas those of Streptococcus mutans in the combined culture with each of isolates were $4.6{\times}10^8$ and $2.4{\times}10^8$ per ml. 4. The optical density was 1.286 in the supernatant of Fusoacterium nucleatum after vortexing for 30 minutes, whereas in the supernatant of combined Fusoacterium nucleatum and each isolate, they were reduced to 0.628 and 00497, which the percentages of coaggregation between them were 2904% and 57.8%, respectively. 5. The optical density of Fusoacterium nucleatum precipitate was 1.794 in the culture media containing cysteine and $FeSO_4$ being reduced to 1.144 and 0.915 in the coaggregated precipitates of Fusoacterium nucleatum and each isolate. 6. The similarity values of 16S rDNA sequence between each of isolates and Lactobacillus salivarius subsp. salicinius were 99.60% and 99.73%, respectively, meaning that isolates were Lactobacillus salivarius subsp. salicinius. These results indicated that two strains isolated from children's saliva, which inhibited the formation of plaque and the production of volatile sulfur compounds, were identified as Lactobacillus salivarius subsp. salicinius.

• 한국대기환경학회:학술대회논문집
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• 한국대기환경학회 2002년도 춘계학술대회 논문집
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• pp.229-230
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• 2002

Diesel exhaust particles are mostly sub-micrometer agglomerates composed of carbonaceous primary particles ranging from 10 to 80nm, but contain also adsorbed or condensed hydrocarbons, hydrocarbon derivatives, sulfur compounds, and other materials. If particles are primarily composed of volatile materials, they have different health impacts from solid particles. Thus, the analysis of the volatility of diesel particles is one of an important diesel research area. (omitted)

• 상하수도학회지
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• 제25권5호
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• pp.741-750
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• 2011

A pilot-scale biofilter was constructed to discover degradation characteristics of the complex odor discharged from Ansan wastewater treatment plant. Candida tropicalis for volatile organic compounds, sulfur oxidizing bacteria(SOB) for hydrogen sulfide, and bacteria extracted from feces soil were immobilized on a polymer gel media. According to this study, the EBCT was varied from 36 sec to 18 sec. Toluene was removed as 80% along the variations, but it was recovered as 100% within 1 week. All benzene and xylene were removed during the operation while the efficiency of hydrogen sulfur was temporary decreased at 18 sec of EBCT, thereafter it was recovered to 100% within a week. The maximum elimination capacities of the benzene, toluene, xylene, and hydrogen sulfur were 6.6 g/$m^{3}$/hr, 31.7 g/$m^{3}$/hr, 7.8 g/$m^{3}$/hr, and 133.6 g/$m^{3}$/hr, respectively. There were merits on removal both organic and inorganic complex odor using the pilot-scale biofilter embedded with microorganisms immobilized on polymer gel media.

• 한국대기환경학회지
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• 제21권1호
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• pp.49-62
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• 2005

Lake Paldang is a main resource of drinking water for 20 million people in the greater Seoul area. Dry deposition amounts of nitrogen and sulfur were estimated for three typical days in each season over the watershed of Lake Paldang. Models- 3/CMAQ (Community Multiscale Air Quality) and MM5 (Mesoscale Model) were used to predict air quality and meteorology, respectively. Aerosols as well as gaseous pollutants were considered. Nitrogen was mainly deposited in the form of HNO, while most of sulfur was deposited in the form of SO$_2$. Contribution of secondary pollutants was the largest in fall since they were transported from the greater Seoul area. However, contribution of secondarily-formed particulate pollutants to the nitrogen deposition was the largest in winter because semi-volatile ammonium nitrate favors lower temperature. Annual deposition amounts of nitrogen and sulfur were 37% and 26% of their emission amounts, respectively, over the watershed of Lake Paldang. Higher value of the nitrogen deposition showed a more influence of pollutants emitted in the greater Seoul area.

• 한국식품영양과학회지
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• 제36권12호
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• pp.1637-1642
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• 2007

생마늘과 열처리에 따른 마늘의 향기 특성과 향기추출물의 항산화활성을 확인하고자 국내산 한지형 마늘 3종(단양, 서산, 의성마늘)과 난지형 마늘 3종(남해, 남도, 대서마늘), 중국산 마늘에 대하여 simultaneous distillation and extraction(SDE) 방법으로 향기 성분을 추출하여 GC/MS로 동정하고 항산화활성을 측정하였다. 생마늘의 주요 향기성분은 allyl methyl sulfide, methyl-2-propenyl disulfide, diallyl disulfide, 2-ethylidene-1,3-dithiane, methyl-2-propenyl trisulfide, di-2-propenyl trisulfide 및 2-vinyl- 4H-1,3-dithiin 등으로 나타났다. 항산화활성이 우수한 것으로 알려진 diallyl disulfide, methyl-2-propenyl trisulfide 및 di-2-propenyl trisulfide 등은 중국산 마늘보다 한지형 마늘이 많이 함유하고 있었다. 향기성분은 열처리시 2-propanone, allyl mercaptan, methyl formic acid, 2-methyl butanal 2-methyl thiophene, methyl pyrazine, 2,2-dimethyl-1,3-dithiane 및 2-propenyl propyl disulfide 등이 새롭게 생성되었으며, allyl methyl sulfide, allyl alcohol 및 allyl sulfide 등의 분자량이 작은 화합물의 함량이 증가하였다. 산지별 생마늘의 향기 추출물에 대한 항산화활성은 농도 의존적으로 증가하였으며, 단양, 남해 및 중국산은 각각 20.07, 34.62 및 9.71%의 항산화활성을 나타내었고, 열처리 후에는 각각 79.90, 93.59 및 77.26%로 증가하였다.

• 생명과학회지
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• 제17권2호통권82호
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• pp.286-292
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• 2007

마늘주의 산업화에 앞서 기초 자료로써 활용하고자, 마늘을 소주 등의 술에 침지하였을 때 마늘의 휘발성 기능성분과 유리아미노산이 술로 침출되는 정도 및 형태에 관하여 조사하고자, 생마늘을 20% 주정에 5주간 침지하고 매주 휘발성 향기성분과 유리아미노산들이 침출되는 양적 및 형태적 변화를 조사하였다. 마늘의 주요 유리 아미노산은 L-aspartic acid, L-glutamic acid, L-arginine, L-alanine, L- proline, L-asparagine 및 L-serine이었으며, 유리 아미노산들 모두 침지 기간의경과에 따라 침출량이 증가하였다. 또한, L-threonine, L-proline, L-valine 및 L-leucine 등의 중성아미노산들과 방향족아미노산인 tyrosine과 phenylalanine은 3주 후부터 80% 이상 침출된 반면에, 산성, 염기성 및 함황아미노산들은 5주 후에도 80% 미만이었다. 생마늘의 휘발성 향기성분은 diallyl trisulfide, diallyl disulfide, methyl allyl disulfide, 2-vinyl-4H-1,3-dithiin, 3-vinyl-3,4-dihydro-1,2-dithiin, 3,5-diethyl-1,24-trithiolane, isobutyl isothiocyanate 및 diallyl sulfide 등의 황화합물들이 주요 성분들이었다. 생마늘로부터 주정으로 침출된 휘발성 향기성분은 allyl alcohol, diallyl disulfide, 3,5-diethyl-1,2,4-trithiolane, diallyl trisulfide, 3,4-dimethoxyfuran의 5종이었으며, 침지기간의 경과에 따라 3,5-diethyl-1,2,4-trithiolane는 계속 침출량이 증가하였지만 그 외 4종은 감소하였다. 침 지기간 중 furfural, 5-methylfurfural, 5-hydroxymethylfurfural, dimethyl pyrazine, furfuryl alcohol, 3-hydroxy-2-bytanone과 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one이 새로이 생성되었으며, 침지기간의 경과에 따라 침출주에 대부분 축적되는 양상을 보였다.

• 한국식생활문화학회지
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• 제12권2호
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• pp.173-182
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• 1997

This study was carried out in order to investigate effective aroma components of Korean traditional soy sauce. Volatile aroma compounds were extracted by solvent extraction, TMS esterification of methyl acetate extracts and SDE, and analyzed by GC/MSD. 140 voltile aroma compounds were detected by three different extraction methods. Most abundant volatile compounds were acids and phenols and identified aldehydes, hydrocarbons, ketones, furans, furanone, alcohols, esters, nitrogen compounds, sulfur compounds and thiazoles, too. In the analytical sensory evaluation of soy sauce aroma, there were significant differences between each soy sauce sample in all test item. To sum up, Sweet odor was high in Kyupjang. Nutty odor and traditional soy sauce odor were similarly high in Kyupjang and high concentration soy sauce. Kyupjang had high score in overall odor preference than Chungiangs. The result of multiple regression of soy sauce odor characteristics and gas chromatography pattern demonstrated that offensive and sour odor was affected by octadecanoic acid. Contributive compounds to sweet odor were 1,2-benzenedicarboxylic acid and 3,6-dioxa-2,7-disilacotane. Benzoic acid 4-methyl ethyl ester and nonacotane were identified as major compounds of nutty odor. Contribu live variables of traditional soy sauce odor were benzoic acid 4-methyl ethyl ester and 9,12-octadecadienoic acid. The main factors of odor preference were 3-methyl pentanoic acid, acetic acid, 2,6-dimethyl heptadecane and 3,6-dioxa-2,7-disilacotane.

• 한국대기환경학회지
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• 제23권1호
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• pp.39-49
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• 2007

In this study, the performance characteristics of solid phase microextraction (SPME) were investigated for three major odorous groups that consist of 10 individual compounds ([1] volatile organic compounds (VOC): benzene, toluene, p-xylene and styrene, [2] reduced sulfur compounds (RSC): hydrogen sulfide, methyl mercaptan, dimethylsulfide (DMS), dimethyldisulfide (DMDS), and carbon disulfide, and [3] amine: trimethylamine (TMA)). For the purpose of a comparative analysis, two types of SPME fiber ([1] polidimethylsiloxane/divinilbenzene (P/D) and [2] $Carboxen^{TM}$/polidimethylsiloxane (C/P)) were test ε d against each other for a series of standards prepared at different concentration levels (100, 200, and 500 ppb). To compare the analytical performance of each fiber, all standards were analyzed for the acquisition of calibration data sets for each compound. The results of P/D fiber generally showed that its calibration slope increased as a function of molecular weight across different VOCs; however, those of C/P fiber showed a fairly reversed trend. Besides, we confirmed that the application of SPME is limited to many sulfur compounds; only two compounds (DMS and DMDS) are sensitive enough to draw calibration results out of SPME. The calibration data for RSC show generally enhanced slop values for C/P relative to P/D fiber. However, in the case of TMA, we were not able to find a notable difference in their performance.

• 한국식품과학회지
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• 제32권5호
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• pp.1015-1021
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• 2000

현재 재배되고 있는 흑미 중 수원 415호와 진도를 n-pentane과 diethylether 혼합용액(1:1, v/v)을 추출용매로 사용하여 SDE방법으로, 취반된 흑미로부터 휘발성 향기 성분을 추출하였다. 이 향기 추출물을 정제 농축하여 GC와 GC/MS로 분석한 후 GC 분석에 의한 RI 및 GC/MS 분석에 의한 mass spectrum을 표준물질의 분석 자료와 비교, 확인함으로써 휘발성 향기 성분을 동정하였고, 내부 표준물질을 이용하여 이들 성분을 정량하였다. 수원415호와 진도에서 각각 91, 82종의 화합물이 분리되었다. 수원415호에서는 alcohol류 26종, ketone류 15종, ester류 11종, aldehyde류 10종, hydrocarbon류 9종, acid류 5종, 황화합물 9종, 질소화합물 3종, furan 화합물 3종이었고 동정된 물질 중에서 hexadecanoic acid, acetic acid, 1,2-ethanediol, guaiacol, ethyl acetate, 2,3-dihydrobenzofuran, ethanol, ethyl hexadecanoate, methyl 9,12- octadecadienoate, hexanol, ethyl formate, hexanal, 2-pentanone이 수원 415호 흑미의 주요한 성분으로 확인되었다. 진도 흑미에서 분리 동정된 성분으로는 alcohol류 28종, ketone류 14종, ester류 12종, aldehyde류 9종, hydrocarbon류 5종, acid류 4종, 황화합물 4종, 질소화합물 3종, furan 화합물 3종이었고, hexadecanoic acid, guaiacol, acetic acid, 2,3-dihydrobenzofuran, hydroperoxy pentane, ethyl acetate, methyl 9,12-octadecadienoate, 2-nonanone, ethyl hexadecanoiate, ethyl formate, ethyl 9-octadecenoate, hexanol, 2-pentanone, 3-methyl-1-butanol이 동정되어 이러한 성분들이 진도 흑미의 주요한 성분으로 확인되었다. 미량이지만 향기의 발현에 영향을 미칠 것으로 생각하는 1-acetyl-2-pyrrolidone과 ${\alpha}-pyrrolidone$이 동정되었다.