• The Korean Journal of Community Living Science
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• v.24 no.2
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• pp.243-249
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• 2013

Identification of coating film species from ancient coating materials is needed to maintaine their surfaces without loss of their original beauty for a long time and understand the historical background of manufacturing techniques. A pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) was applied to identify the origine of films in ancient coating materials. The pyrolysis products, which reflect the source from which they originate were detected distinctively at $500^{\circ}C$. This is a rapid technique that does not require large amounts of sample or any sample preparation. Sesquiterpenes are a class of terpenes that consist of three isoprene units were identified as cadienes, selinenes, cubebenes from the raw material of dendropanax morbifera. On the other hand, alkanes(tetra~heptadecanes), alkenes (tri~heptadecenes), allkyphenols, catechols and fatty acids were detected from the raw material of the lacquer film. Based on these results, the origine of historic coatings artifacts was identified using py-GC/MS by comparison with their pyrolysis products.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.171-176
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• 1992

Volatile flavor components of Codonopsis lanceolata were extracted by gas co-distillation (GCD), solvent extraction/fractionation (SEF), and headspace sampling (HSS) methods. The extracts were analyzed by dual-capillary gas chromatography-retention index (GC-RI) and gas chromatography-mass spectrometry(GC-MS). The two extracts prepared by SEF and HSS gave more similar fragrance to the Codonopsis lanceolata than the GCD extract. The GC profiles of the SEF and HSS extracts were similar to each other except for differences in peak areas. The extract prepared by SEF gave a sweet note while the extract prepared by HSS gave a green note. The GCD extract began to give a burnt note of herb medicine with prolonged distillation. Rapid extraction of flavor components from Codonopsis lanceolata was possible in several short steps by SEF and HSS methods compared to GCD. GC-MS and GC-RI were used for peak identification. GC-RI was more effective for identification of isomers, and polar FFAP column was more suitable for identification of polar compounds. From Codonopsis lanceolata we identified 35 volatile flavor constituents, 24 of which have not been previously reported by simultaneous distillation extraction method $^{(5)}$. trans-2-Hexanal, cis-3-hexen-1-ol, trans-2-hexen-1-ol, and hexanol were considered key components of the green note and 1-octen-3-ol, the component of the fresh note. Esters, including amyl propionate, seem to be responsible for the sweet note particular to Codonopsis lanceolata.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.11
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• pp.764-770
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• 2014

This study assessed analysis of N-nitrosamines by separation, identification, and quantification using a gas chromatography (GC) mass spectrometer (MS) with electron impact (EI) mode. Samples were pretreated by a automated solid phase extraction (SPE) and a nitrogen concentration technique to detect low concentration ranges. The analysis results by EI-GC/MS (SIM) and EI-GC/MS/MS (MRM) on standard samples with no pretreatment exhibited similar results. On the other hand, the analysis of pretreated samples at low concentrations (i.e. ng/L levels) were not reliable with a EI-GC/MS due to the interferences from impurity peaks. The method detection limits of eight (8) N-nitrosamines by EI-GC/MS/MS analysis ranged from 0.76 to 2.09 ng/L, and the limits of quantification ranged from 2.41 to 6.65 ng/L. The precision and accuracy of the method were evaluated using spiked samples at concentrations of 10, 20 and 100 ng/L. The precision were 1.2~13.6%, and the accuracy were 80.4~121.8%. The $R^2$ of the calibration curves were greater than 0.999. The recovery rates for various environmental samples were evaluated with a surrogate material (NDPA-$d_{14}$) and ranged 86.2~122.3%. Thus, this method can be used to determine low (ng/L) levels of N-nitrosamines in water samples.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.159-165
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• 2014

In this study, Krill Eupausia superba oil was extracted using different solvents and supercritical carbon dioxide (SC-$CO_2$). During SC-$CO_2$ extraction, the pressure was set at 40 MPa and temperatures ranged from $40^{\circ}C$ to $55^{\circ}C$. We examined the differences in volatile compounds and safety profiles among extraction methods. Volatile compounds were determined using the thermal desorption system integrated with gas chromatography-mass spectrometry (GC-MS). Heavy metal content was analyzed by inductively coupled plasma mass spectrometry (ICP-MS). According to our results 10 volatile compounds were identified in krill sample. After SC-$CO_2$ extraction of oil, the concentrations of volatile compounds decreased, but increased after solvent extraction. In krill, heavy metal concentrations remained within the permissible limit. Moreover, Zn and Fe which have health benefits were detected at high concentrations. During a 90 days storage period at different temperatures, microbial activity was found to be lowest in SC-$CO_2$ extracted residues. Thus, the quality of krill oil and the residues obtained using SC-$CO_2$ extraction was higher and the oil was safer than those obtained using conventional solvent extraction. These results can be applied to the food industry to maintain high quality krill products.

• Parasites, Hosts and Diseases
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• v.61 no.4
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• pp.405-417
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• 2023

Chagas disease, caused by Trypanosoma cruzi parasite, is a significant but neglected tropical public health issue in Latin America due to the diversity of its genotypes and pathogenic profiles. This complexity is compounded by the adverse effects of current treatments, underscoring the need for new therapeutic options that employ medicinal plant extracts without negative side effects. Our research aimed to evaluate the trypanocidal activity of Bidens pilosa fractions against epimastigote and trypomastigote stages of T. cruzi, specifically targeting the Brener and Nuevo León strains-the latter isolated from Triatoma gerstaeckeri in General Terán, Nuevo León, México. We processed the plant's aerial parts (stems, leaves, and flowers) to obtain a methanolic extract (Bp-mOH) and fractions with varying solvent polarities. These preparations inhibited more than 90% of growth at concentrations as low as 800 ㎍/ml for both parasite stages. The median lethal concentration (LC₅₀) values for the Bp-mOH extract and its fractions were below 500 ㎍/ml. Tests for cytotoxicity using Artemia salina and Vero cells and hemolytic activity assays for the extract and its fractions yielded negative results. The methanol fraction (BPFC3MOH1) exhibited superior inhibitory activity. Its functional groups, identified as phenols, enols, alkaloids, carbohydrates, and proteins, include compounds such as 2-hydroxy-3-methylbenzaldehyde (50.9%), pentadecyl prop-2-enoate (22.1%), and linalool (15.4%). Eight compounds were identified, with a match confirmed by the National Institute of Standards and Technology (NIST-MS) software through mass spectrometry analysis.

• Food Science and Preservation
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• v.6 no.2
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• pp.206-215
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• 1999

Volatile flavor components in five varieties, Bekdo, Chundo, Yumung, Daegubo and Hwangdo, of peach (Prunus persica L.) 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. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 83, 85, 70, 74 and 66 components in Bekdo, Chundo, Yumung, Daegubo and Hwangdo, respectively. Aroma patterns (29 alcohols, 27 ketones, 18 aldehydes, 9 esters, 5 ethers, 3 acids, 6 terpene and derivatives, and 26 miscellaneous) were identified and quantified in five cultivars. Ethyl acetate, hexanal, o-xylene, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, benzaldehyde, r-decalactone and r-dodecalactone were the main components in each samples, though there were several differences in composition of volatile components. Beside C$\_$6/ compounds, a series of saturated and unsaturated r- and $\delta$-lactones ranging from chain length C$\_$6/ to C$\_$l2/, with concentration maxima for r-decalactone and r-dodecalactone, were a major class of constituents. Lactones and peroxidation products of unsaturated fatty acid (i.e. C$\_$6/ aldehydes and alcohols) were major constituents of the extract.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.718-723
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• 1988

A yeast strain producing fruity-floral aroma was isolated from soil and identified as Hansenula saturnus var. saturnus. Glucose was found to be the best carbon source and sodium nitrate or phenylalanine as nitrogen source in terms of the nature and the intensity of the aroma produced by the isolated yeast. Seventeen compounds, mainly esters and alcohols, were identified in the ether-pentane extract of the culture broth by gas chromatography and/or coupled gas chromatography-mass spectrometry. Ethyl alcohol, isobutyl alcohol, isoamyl alcohol, phenethyl alcohol and their acetate esters together with ethyl caprylate were the major compounds in the aroma concentrate. Three unusual compounds, dibutyl disulfide, 3-methyl pentanoic acid and methyl pentanoate were also tentatively identified in the culture broth of the isolated yeast.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.1
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• pp.1-5
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• 1988

Kochujang (Red pepper paste) is one of a traditional fermented seasoning foods having peculia. flavor. In present paper, the effects of microorganisms on the formation of volatile components of Kochujang during fermentation were observed. The volatiles of Kochujang were extracted by a steam-distillation under the reduced pressure and determined by gas chromatography and gas chromatography-mass spectrometry (CC-MS), respectively. During fermentation of Kochujang, Saccharomyces sp. and three strains of Bacillus sp. were isolated as main microorganisms participating in the formation of volatile components. According to the analytical results, tetrahydro geroniol, furfuryl alcohol, methoxy acecoptenone and myrtanal in Kochujang inoculated with Saccharomyces spl, 2-methyl-propan-2-ol, furfuryl alcohol an furfuryl-n-butyrate in Kochujang inoculated with Bacillus sp. B-1, 2-methyl-propan-2-ol, furfuryl alcohol and furfuryl-n-butyrate in Kochujang inoculated with Bacillus sp. B-2, and 2-methyl-propan-2-ol, furfuryl alcohol and n-propylbenzene in Kochujang inculated with Bacillus sp. B-3, were identified as major components, respectively.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.306-314
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• 2003

Volatile flavor components, produced during the young (P-1), immature (P-2), mature (P-3) and old (P-4) growth stages, of shiitake mushrooms (Lentinus edodes), were extracted by simultaneous steam distillation and extraction (SDE), using a mixture of n-pentane and diethyl ether (1:1, v/v) as the extraction solvent. Analyses of the concentrates, by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS), led to the identification of 129, 129, 111 and 120 components in the P-1, 2, 3 and 4 stages, respectively. The major volatile compounds were l-octen-3-o1, 3-octanol, 3-octanone and 4-octen-3-one. Ethanol and ethyl acetate were also detected in large amounts. The characteristic volatile compounds found in shiitake mushrooms, such as dimethyl disulfide, dimethyl trisulfide and 1, 2, 4-thiolane, were at low concentrations in all samples. The amount of l-octen-3-o1 decreased as growth progressed, but concentrations of 3-octanone increased. The amount of 4-octen-3-ol decreased from P-1 to P-3, but was at a high concentrations in P-4. The concentration of 3-octanol gradually increased and reached its highest concentration in P-3, but decreased in P-4. The C8-compounds comprised 70.91, 64.09, 64.29 and 60.01 % in the P-1, 2, 3 and 4 stages, respectively, so decreased gradually with growth. The S-compounds were found in the highest concentrations in P-3.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1053-1058
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• 1998

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).