• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.497-502
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• 2008

The volatile components in Gamdongchotmoo kimchi, unfermented and fermented for 3 or 25 days, were extracted via solvent-assisted flavor evaporation (SAFE), and then analyzed via gas chromatography/mass spectrometry (GCMS). A total of 57 components, including 14 S-containing compounds, 22 terpene hydrocarbons, 13 aliphatic hydrocarbons, 4 alcohols, and 4 miscellaneous components, were detected in Gamdongchotmoo kimchi. Among them, the S-compounds were quantitatively dominant. The aroma-active compounds were also determined via gas chromatography-olfactometry (GC-O), using aroma extract dilution analysis (AEDA). A total of 16 aroma-active compounds were detected via GC-O. The most intense aroma-active compounds in Gamdongchotmoo kimchi included 4-isothiocyanato-1-butene ($Log_3$ FD factor 7, rancid), an unknown($Log_3$ FD factor 7, spicy) and another unknown ($Log_3$ FD factor 7, seasoning-like). In addition, other aroma-active compounds, including dimethyldisulfide ($Log_3$ FD factor 6, rotten onion-like/sulfury), 2-vinyl-[4H]-1,3-dithiin ($Log_3$ FD factor 5, spicy/garlic-like), and an unknown ($Log_3$ FD factor 5, rancid/cheese-like) might be crucial to the flavor characteristics of Gamdongchotmoo kimchi.

• Journal of Korean Society for Atmospheric Environment
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• v.27 no.3
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• pp.337-346
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• 2011

24-hr integrated measurements of water-soluble organic carbon (WSOC) in PM2.5 were made between May 5 and September 25, 2010, on a six-day interval basis, at the Metropolitan Area Air Pollution Monitoring Supersite. A macro-porous XAD7HP resin was used to separate hydrophilic and hydrophobic WSOC. Compounds that penetrate the XAD7HP column are referred to hydrophilic WSOC, while those retained by the column are defined as hydrophobic WSOC. Laboratory calibrations using organic standards suggest that hydrophilic WSOC includes lowmolecular aliphatic dicarboxylic acids and carbonyls with less than 4 or 5 carbons, amines, and saccharides. While the hydrophobic WSOC is composed of compounds of aliphatic dicarboxylic acids with carbon numbers larger than 4~5, phenols, aromatic acids, cyclic acid, and humic-like Suwannee River fulvic acid. Over the entire study period, total WSOC accounted for on average 48% of OC, ranging from 32 to 65%, and hydrophilic WSOC accounted for on average 30.5% (9.3~66.7%) of the total WSOC. Based on the previous results, our measurement result suggests that significant amounts of hydrophobic WSOC during the study period were probably from primary combustion sources. However, on June 9 when 1-hr highest ozone concentration of 130 ppb was observed, WSOC to OC was 0.61, driven by increases in the hydrophilic WSOC. This result also suggests that processes, such as secondary organic aerosol formation, produce significant levels of hydrophilic WSOC compounds that add substantially to the fine particle fraction of the organic aerosol.

• Journal of the Korean Society for Marine Environment & Energy
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• v.8 no.4
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• pp.213-219
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• 2005

In this study, we try to Quantitatively assess the micropollutants in Gwangyang bay, Gamag bay and Yeoa bay, using simultaneous analytical method fir 310 chemicals. In the results, several dozen organic pollutants were detected in sampling sites, and the major chemicals detected were CH type chemicals, such as aliphatic and polycyclic compounds, and CHN(O) type chemicals, such as aromatic ammines and nitro compounds. The concentration of organic pollutants was higher in summer than in winter. However, there was no association of species of organic pollutants with season. The total concentration of pesticides at each sampling site was measured within the range of $ND{\sim}9.11{\mu}g/L$. Insecticides and fungicides of pesticide type were detected in Gwangyang bay and Gamag bay, while six kinds of endocrine disrupter were detected in southern coastal waters. From the results of this study, we should estimated that the insecticides, the fungicides, and a few of the endocrine disrupters are major pollutant factors in southern coastal waters.

• Bulletin of the Korean Chemical Society
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• v.15 no.10
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• pp.881-888
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• 1994

The approximate rates and stoichiometry of the reaction of excess sodium tris(diethylamino)aluminum hydride (ST-DEA) with selected organic compounds containing representative functional groups under standardized conditions(tetrahydrofuran, $0{\circ}$) were studied in order to characterize the reducing characteristics of the reagent for selective reductions. The reducing ability of STDEA was also compared with those of the parent sodium aluminum hydride (SAH) and lithium tris(diethylamino)aluminum hydride (LTDEA). The reagent appears to be milder than LTDEA. Nevertheless, the reducing action of STDEA is very similar to that observed previously for LTDEA, as is the case of the corresponding parent sodium and lithium aluminum hydrides. STDEA shows a unique reducing characteristics. Thus, benzyl alcohol, phenol and 1-hexanol evolved hydrogen slowly, whereas 3-hexanol and 3-ethyl-3-pentanol, secondary and tertiary alcohols, were essentially inert to STDEA. Primary amine, such as n-hexylamine, evolved only 1 equivalent of hydrogen slowly. On the other hand, thiols examined were absolutely stable. STDEA reduced aidehydes and ketones rapidly to the corresponding alcohols. The stereoselectivity in the reduction of cyclic ketones by STDEA was similar to that by LTDEA. Quinones, such as p-benzoquinone and anthraquinone, were reduced to the corresponding 1,4-dihydroxycyclohexadienes without evolution of hydrogen. Carboxylic acids and anhydrides were reduced very slowly, whereas acid chlorides were reduced to the corresponding alcohols readily. Esters and epoxides were also reduced readily. Primary carboxamides consumed hydrides for reduction slowly with concurrent hydrogen evolution, but tertiary amides were readily reduced to the corresponding tertiary amines. The rate of reduction of aromatic nitriles was much faster than that of aliphatic nitriles. Nitrogen compounds examined were also reduced slowly. Finally, disulfide, sulfoxide, sulfone, and cyclohexyl tosylate were readily reduced without evolution of hydrogen. In addition to that, the reagent appears to be an excellent partial reducing agent: like LTDEA, STDEA converted ester and primary carboxamides to the corresponding aldehydes in good yields. Furthermore, the reagent reduced aromatic nitriles to the corresponding aldehydes chemoselectively in the presence of aliphatic nitriles. Consequently, STDEA can replace LTDEA effectively, with a higher selectivity, in most organic reductions.

• Journal of the Korean Chemical Society
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• v.54 no.1
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• pp.55-58
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• 2010

Aliphatic and aromatic nitro compounds were selectively reduced to their corresponding amino derivatives in good yields using formic acid and CeY zeolite under monomode reactor. This system is found to be compatible with several sensitive functionalities. Beside the recycling result showed it had a long catalyst lifetime and could maintain activity even after being used for 20 cycles.

• Environmental Engineering Research
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• v.16 no.1
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• pp.1-9
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• 2011

During automotive painting, volatile organic compounds (VOCs) associated with the paint solvents are emitted to the atmosphere. Most VOC emissions come from spraying operations via the use of solvent-based paints, as the spraybooth air picks up gaseous solvent compounds and overspray paint materials. The VOCs consist of aromatic and aliphatic hydrocarbons, ketones, esters, alcohols, and glycolethers. Most VOCs (some hydrophilic VOCs are captured and retained in the water.) are captured by an adsorption system and thermally oxidized. In this paper, the processes involved in automotive painting and in VOC control are reviewed. The topics include: painting operations (briefly), the nature of VOCs, VOC-control processes (adsorption, absorption, biological removal, and thermal oxidation) and energy recovery from VOCs using a fuel reformer and a fuel cell, and the beneficial use of paint sludge.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.142-149
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• 1999

Moisture absorption rate of rice according to the soaking time was higher at $25^{\circ}C$ than 4$^{\circ}C$ and the op-timum soaking time was 1hr at $25^{\circ}C$. When the ratios of added water for rice cooking were 1.3 in an elec-tric cooker and pressure cooker and 1.7 in an Dookbaeki sensory an mechanically evaluation of cooked rice were highly evaluated. The total number of peak on gas chromatography profile were 89 in an press-ure cooker 56 in an electric cooker and 83 in an Dookbaeki and major volatile compounds of cooked rice were aliphatic hydrocarbons cyclic hydrocarbons aromatic hydrocarbons aldehydes alcohols ketones and thiourea. Furan that is in sweety was not detected in volatile components of cooked rice of electric cooker.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.327-334
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• 2016

This study investigated the chemical composition of Cirsium japonicum var. ussurience Kitamura essential oil and the quantitative changes of major volatile flavor compounds according to the harvesting season. The essential oils obtained by the method of hydrodistillation extraction from aerial parts of C. japonicum var. ussurience Kitamura were analyzed by GC and GC-MS. Sixty-four volatile flavor compounds were identified in the essential oil from C. japonicum var. ussurience Kitamura harvested in May 2012; hexadecanoic acid (49.31%) was the most abundant compound, followed by 6,10,14-trimethyl-2-pentadecanone (13.72%), phytol (13.40%) and 9-hexadecenoic acid (4.16%). Eighty-three compounds were identified in the essential oil from the plant harvested in October 2012; phytol (40.56%), hexadecanoic acid (17.69%), 6,10,14-trimethyl-2-pentadecanone (13.71%), and caryophyllene oxide (4.15%) were the most abundant compounds. Types and levels of volatile compounds from different harvesting seasons varied. The essential oil composition of C. japonicum var. ussurience Kitamura harvested in the spring and autumn was characterized by higher contents of aliphatic fatty acid, diterpene and sesquiterpene, respectively.

• Analytical Science and Technology
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• v.27 no.2
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• pp.100-107
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• 2014

Plastic has been widely used in modern artworks' materials due to its merits of process ability and mass production. In the country, value of plastic artifact is increasing but the field of plastic study is limited to industrial purpose. In this study, Identification methods of plastic were performed by SPME-GC/MS and pyrolysis-GC/MS using trace of samples. As a result of identification using SPME-GC/MS, aromatic compounds were identified from polyvinyl chloride. And alkane compounds were identified from polyethylene, and polypropylene. Aromatic compounds were identified from polystyrene, and diethylene glycol appeared in polyurethane based on polyester was identified from polyurethane. As a result of identification using pyrolysis- GC/MS, aliphatic alkenes compounds and phthalate(DEHP) were identified from polyvinyl chloride. Aliphatic alkenes compounds and phthalate(DIBP) were detected from polyethylene. 1-hexene, etc., were detected from polypropylene, aromatic compounds were identified from polystyrene, and methylene diphenyl diisocyanate which is polyurethane basic material was confirmed from polyurethane. This study suggested that non-destructive SPME and pyrolysis-GC/MS are useful to identify compounds particularly polystyrene and polyurethane. These two analytical methods were expected to be applied for identification of unidentified plastic artworks before conservation treatment.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.105-115
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• 2013

Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.