• Proceedings of the Korean Environmental Sciences Society Conference
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• 2008.11a
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• pp.103-106
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• 2008

악취물질 중 특히 황계열 물질인 Dimethyl sulfide(DMS)을 가시광선 조사아래 실내환경조건에서 광촉매 제거효율을 평가하였다. 농도에 의한 영향에서 1000, 20000$\mu$g/m$^3$에서 램프를 켜자마자 활성이 저하되는 것을 발견하였다. 이는 촉매 산화반응에 의한 부산물의 흡착 때문이다. 습도에 의한 영향평가에서 습도가 낮을 수로 제거율도 떨어졌다. 이는 유기물 산화를 일으키는 라디칼이 물분자에 의해 생성되기 때문에 낮은 습도에서 OH 의 공급원인 물분자의 결핍이 생겨 Dimethyl sulfide(DMS)제거효율을 떨어뜨렸다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.543-545
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• 2002

The volatile compounds in kimchi adsorbed with solid phase microextraction (SPM) were analyzed by using a gas chromatograph-atomic emission detector (GC-AED) and a gas chromatograph-mass spectrometer (GC-MSD). The volatile compounds were effectively adsorbed in SPME. Twenty five compounds such as dimethyl-sulfide were identified by GC-MSD and some of these were further confirmed to contain a sulfur and a nitrogen by GC-AED.

• Bulletin of the Korean Chemical Society
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• v.9 no.6
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• pp.384-388
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• 1988

New methods of the reduction of carboxylic acid salts to aldehydes with 2 equiv of thexylbromoborane-dimethyl sulfide (ThxBHBr${\cdot}SMe_2$) or 9-borabicyclo[3.3.1]nonane (9-BBN) are described. Both these reagents provide the corresponding aldehydes from various as sodium and lithium salts of carboxylic acids in high yields both at room temperature. Such facile reductions are explained as the simple substitution for the bromo group of ThxBHBr by a carboxylate to form thexyl(acyloxty)borane followed by reduction with excess reagent and the formation of an ate complex followed by reduction with excess 9-BBN.

• Journal of Oral Medicine and Pain
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• v.26 no.3
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• pp.243-252
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• 2001

본 연구에서는 구강 내 공기 중 설태 제거 전후의 휘발성 황화합물 농도를 gas chromatography를 이용하여 비교 분석하였다. 피검자로는 서울대학교 치과병원 구취클리닉에 내원한 환자 중에서 치주 건강 상태가 양호하며 구취를 호소하는 환자 18 명(평균연령 31.4세; 남자 8명, 여자 10명)을 대상으로 하였으며 구취를 측정하기 전에 모든 피검자들은 실험 전날 취침 전부터 실험 당일 실험시작 전까지 음식 섭취나 양치질 등의 모든 구강 활동을 금지하였다. 구취 시료는 채취 전에 피검자로 하여금 3분간 입을 다물게 한 후 입을 약 2cm정도 벌린 상태에서 시행하였으며 시료 채취 후 설태를 제거하였다. 설태 제거 후에 구강 내 공기를 다시 채취한 후 gas chromatography를 통하여 휘발성 황화합물의 각 성분별 농도를 분석하였다. 분석과정에서는 과거에 휘발성 황화합물의 검출 시 사용되어진 sampling loop와 isothermal run condition 대신 좀더 효율적인 직접표본주입방법과 oven temperature programmed analysis를 시행하였다. 1. 전체 휘발성 황화합물은 Hydrogen sulfide (59.96%), Methyl mercaptan (25.08%), Dimethyl sulfide (14.96%)로 구성되었다. 이 중 Hydrogen sulfide는 전체 휘발성 황화합물중 약 60%를 차지하여 치주상태가 양호한 구취환자에서의 주요한 구취 구 성 성분이었다. 2. 설태 제거 후 전체 휘발성 황화합물의 농도감소는 제거 전에 비하여 41.71%로 유의 하게 감소하였다(p<0.01). 3. 설태 제거 후에 Hydrogen sulfide의 농도감소는 43.62% (p<0.01), Methyl mercaptan 의 농도감소는 38.88% (p<0.05), 그리고 Dimethyl sulfide의 농도감소는 30.21% (p<0.01)로 각각 유의하게 감소하였다. 4. 전체 휘발성 황화합물의 구성비율은 설태 제거 전후에 유의한 차이가 없었다 (p>0.05).

• Bulletin of the Korean Chemical Society
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• v.15 no.11
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• pp.1021-1023
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• 1994

• Applied Biological Chemistry
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• v.30 no.3
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• pp.264-271
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• 1987

Baikhaju, Nockpaju, Dongdongju and Chungmyungju of the traditional Yakjus - the native alcoholic beverage of Korea - with the different fermentation methods were brewed and the volatile odor components were analized by gas chromatography methods of headspace gas. The general constituent content in them was different a little, and formaldehyde, acetone, acetaldehyde, ethylacetate, ethylalcohol, n-propanol, iso-butanol, iso-amylalcohol, diacetyl and dimethyl sulfide were separated and quantified into the volatile aroma components. The contents of acetaldehyde, ethylacetate and n-propanol were $17{\sim}73ppm$, and iso-amylalcohol were $418{\sim}925ppm$. The contents of formaldehyde and acetone were $0{\sim}2.15ppm$, and that of diacetyl and dimethyl sulfide were $0.032{\sim}1.012ppm$, and $5{\sim}65ppb$.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.119-128
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• 2007

Volatile flavor compounds of sauces made from shrimps, crabs or lobsters were analyzed by the combination of canister system, gas chromatography(GC) and mass selective detector(MSD). Of 72 total volatile compounds from 4 kinds of sauces, 45 compounds were identified from shrimp sauce(SS). Ten alkanes, 5 ketones, 3 aldehydes were obtained from SS. Especially, 3-methyl-2-butanone, 2-pentanamine, isobutane, 3-methyl-2-butanol, carbon disulfide and dimethyl sulfide were predominant compounds in SS. In crab sauce(CS), there were 18 compounds identified, including 4 alcohols, 4 alkanes, 3 aldehydes, 2 ketones, acid and amine. 2-Methoxy ethanol, trimethyloxirane and 3-buten-1-ol were special volatile compounds in CC. Volatile compounds from lobster head sauce(LHS) or lobster shell sauce(LSS) were 16 or 18 kinds respectively. The major volatile compounds of LHS were formic acid, 1-propanethiol, $\beta$-pinene and allyl sulfide, and those of LSS were acids, pentane, 3-methyl-1-butanol and 2,4-dimethyl-3-pentanone. It was thought that the volatile compounds identified from sauces as well as shrimps, crabs or lobsters might come from wine, onions, bay leaves or celery used as minor ingredients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.315-319
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• 2003

Bioactive organosulfur phytochemicals were isolated from fresh broccoli using methlylene chloride as an extract solvent and identified by GC/MSD analyses. Major organosulfur phytochemicals of broccoli extract were found to be isothiocyanates, which constitute 40.42% of total phytochemicals. The isothiocyanates from broccoli extract were identified to be 3-butenyl, 4-methyl thiobutyl, 4-methylthio-3-butenyl, 5-methylthiopentyl, 2-phenylethyl, 3-methyl sulfinyl propyl, and 4-methylsulfinylbutyl isothiocyanates, of which major isothio cyanates were 3 butenyl isothiocyanate and 4-methylsulfinylbutyl isothiocyanate, constituting about 38.55% of total isothiocyanates present in the solvent extract. Also, nitrites, corresponding to products from enzymatic hydrolysis of glucosinolates were identified as 4-methylthiobutyl, 5-methyl thiopentyl, 2-phenylethyl and 4-methylsulfinylbutyl nitrile. In addition, three sulfides were identified as dimethyl disulfide, dimethyl trisulfide and dimethyl tetrasulfide.

• Journal of Environmental Science International
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• v.18 no.11
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• pp.1215-1224
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• 2009

This study evaluated the applicability of visible-light-driven N- and S-doped titanium dioxide($TiO_2$) for the control of low-level dimethyl sulfide(DMS) and dimethyl disulfide(DMDS). In addition, a photocatalytic unit(PU)-adsorption hybrid was evaluated in order to examine the removal of DMS and DMDS which exited the PU and a gaseous photocatalytic byproduct($SO_2$) which was generated during the photocatalytic processes. Fourier-Tranform-Infrared(FTIR) spectrum exhibited different surface characteristics among the three-types of catalysts. For the N- and S-doped $TiO_2$ powders, a shift of the absorbance spectrum towards the visible-light region was observed. The absorption edge for both the N- and S-doped $TiO_2$ was shifted to $\lambda$ 720 nm. The N-doped $TiO_2$ was superior to the S-doped $TiO_2$ in regards to DMS degradation. Under low input concentration(IC) conditions(0.039 and 0.027 ppm for DMS and DMDS, respectively), the N-doped $TiO_2$ revealed a high DMS removal efficiency(above 95%), but a gradual decreasing removal efficiency under high IC conditions(7.8 and 5.4 ppm for DMS and DMDS, respectively). Although the hybrid system exhibited a superior characteristic to PU alone regarding the removal efficiencies of both DMS and DMDS, this capability decreased during the course of a photocatalytic process under the high IC conditions. The present study identified the generation of sulfate ion on the catalyst surface and sulfur dioxide(maximum concentrations of 0.0019 and 0.0074 ppm for the photocatalytic processes of DMS and DMDS, respectively) in effluent gas of PU. However, this generation of $TiO_2$ would be an insignificant addition to indoor air quality levels.

• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1243-1249
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• 2006

Volatile flavor compounds in commercial crab-like flavorants were compared by mean of solid phase microextraction(SPME) and liquid continuous extraction (LLCE)/GC/MSD methods. A total of 86 volatile flavor compounds were detected. Of these, 71 were positively identified consisting mainly of sulfur-containing compounds (13), aldehydes (3), ketones (2), esters (26), alcohols (5), aromatic compounds (3), terpenes (8), acids (2) and miscellaneous compounds (9). SPME method was more effective than LLCE method in detection of volatile components in commercial crab-like flavorants. Eight S-, N-containing compounds such as dimethyl sulfide, dimethyl disulfide, dipropyl disulfide, 3-(methylthio)propyl acetate, 3-(methylthio) propanal, 3-(methylthio) propanol, 2-methyl-3-(methylthio) pyrazine and 2-methyl-5-(methylthio) pyrazine, 8 esters such as styrallyl acetate, ethyl acetate, isoamyl acetate, benzyl acetate, ethyl pentanoate, butyl pentanoate, isoamyl pentanoate and furfuryl acetate were considered as major components in crab-like flavorants.