• Applied Biological Chemistry
• /
• v.34 no.2
• /
• pp.154-161
• /
• 1991

An objective method for measuring rancidity in soybean oil was developed based on the volatile contents obtained by headspace gas chromatographic analysis. Apparatus for headspace volatile cold trapping-thermal desorption was described, designed to collect and analyze volatiles of soybean oil. Samples of commercially processed soybean oil were stored under controlled condition and then evaluated for flavor by a eight member trained panel and for volatile contents by headspace gas chromatographic analysis. Twenty-three GC peaks were identified on the basis of relative retention time of reference compounds and gas chromatography-mass spectrometry. The volatile compounds identified were autoxidation products of principal unsaturated fatty acids of soybean oil. The simple linear regressions of flavor score with the pentanal or hexanal contents in aged soybean oil gave correlation coefficient of 0.990 and 0.994. respectively. Pentanal and hexanal contents could be used as a potentially useful index for predicting flavor scores of soybean oil.

• Applied Biological Chemistry
• /
• v.35 no.1
• /
• pp.36-41
• /
• 1992

Several commercial cottonseed, corn and rapeseed oils were stored at $60^{\circ}C\;and\;70^{\circ}C$ with daily exposure of fluorescent light for 12 hours and evaluated their rancidity by headspace gas chromatographic analysis of pentanal and hexanal. The data of gas chromatographic analysis was compared with organoleptic flavor evaluation. For headspace gas chromatographic analysis, the volatile compounds were recovered by porous polymer trap and flushed into a fused silica capillary column at $250^{\circ}C$. Twenty-three GC peaks were identified on the basis of relative retention time of reference compounds and gas chromatography-mass spectrometry. The results showed that the contents of pentanal and hexanal were linearly increased during storage. A very simple linear relationship was found between organoleptic flavor scores and amounts of two volatile compounds with very high correlation coefficient. This results suggested the possible implication of pentanal and hexanal as an quality index for rancidity evaluation of cottonseed, corn and rapeseed oils.

• Preventive Nutrition and Food Science
• /
• v.7 no.3
• /
• pp.299-304
• /
• 2002

Volatile flavor compounds in the headspace of swiss cheese whey protein concentrate (WPC) were analyzed by dynamic headspace analyzer, gas chromatography, and mass spectrometer. Sixty one compounds were detected from the headspace of dry WPC and 23 compounds from the headspace of an aqueous solution of WPC. The major components were propanol, hexanal, 2-butanone, 2-pentanone, 2,3-butanedion, 2-propanol, acetic acid, dimethyl disulfide and benzothiazole. An external dynamic headspace sampler, devised for this study, effectively collected volatiles from the headspace of dry WPC and aqueous WPC solutions.

• Korean Journal of Food Science and Technology
• /
• v.20 no.5
• /
• pp.732-735
• /
• 1988

Flavor stability of cooking oils such as rice bran oil, double fractionated palm olefin and soybean oil were determined by headspace analysis using gas chromatography. In the headspace, the contents of volatile compounds, oxygen and hydrogen were measured. The hydrogen content in the headspace correlated well with the contents of volatile compound (r > 0.95). Therefore, it is proposed that a single measurement of hydrogen and oxygen is used as a index of flavor stability of cooking oils instead of separate measurement of volatile compounds and oxygen. which have conventionally been used.

• YAKHAK HOEJI
• /
• v.37 no.5
• /
• pp.458-462
• /
• 1993

Blood toluene concentrations of thirty nine Korean toluene-exposed workers in shoes making factory were checked by headspace-gas chromatographic analysis. Air toluene concentrations in each worker's working region also checked by personal sampler during workshift and analyzed by gas chromatography. The range of blood toluene concentration was 0.15-0.84mg/L. The range of toluene concentration of each worker's working area was 8.46-189.9ppm. The correlation between blood and air concentration of toluene was 0.824.

• Applied Biological Chemistry
• /
• v.34 no.2
• /
• pp.149-153
• /
• 1991

Several commercial soybean oils were stored at $20^{\circ}C,\;40^{\circ}C$ and $60^{\circ}C$ with daily exposure of fluorescent light for 12 hours and evaluated their rancidity by headspace gas chromatographic analysis of pentanal and hexanal. The data of gas chromatographic analysis was compared with organoleptic flavor evaluation. For headspace gas chromatographic analysis, the volatile compounds were recovered by porous polymer trap and flushed into a fused silica capillary column at $250^{\circ}C$, The pentanal and hexanal separated were identified by gas chromatography and gas chromatography-mass spectrometric method. The results showed that the contents of pentanal and hexanal were linearly increased during storage for 100 days. A very simple linear relationship was found between organoleptic flavor scores and amounts of two volatile compounds with very high correlation coefficient. A similar linear relationship was also obtained for acid and peroxide value with sensory data. This results suggested the possible implication of pentanal and hexanal as an quality index for rancidity evaluation of soybean oil.

• Journal of Applied Biological Chemistry
• /
• v.58 no.2
• /
• pp.175-181
• /
• 2015

Compositions of essential oils extracted from mint herb such as Mentha piperita, Mentha spicata, and Mentha ${\times}$ piperita var. citrate produced in Jeju were analyzed using gas chromatography-mass spectrometry (GC-MS) and headspace-GC-MS (HS-GC-MS). By the GC-MS analysis, 13 compounds were tentatively identified in Mentha piperita, Mentha spicata, and Mentha ${\times}$ piperita var. citrate, respectively. Peperitenone oxide, carvone, and linalool were detected as major compounds in Mentha piperita, in Mentha spicata, in Mentha ${\times}$ piperita var. citrate, respectively, based on the ratio of peak intensity in the total ion chromatogram. The greater number of compounds, including volatile alcohols and acetates were identified by HS-GC-MsS than by GC-MS in these all three essential oils. Similar patterns of composition were detected in both Mentha spicata and Mentha ${\times}$ piperita var. citrate by either one of GC-MS methods. However, in case of Mentha piperita, $\small{L}$-(-)-menthol, which was identified as the major compound by HS-GC-MS was detected in dramatically reduced quantity by GC-MS. Interestingly, we found that both linalyl acetate and linalool were identified as the dominant compounds in the essential oil of Mentha ${\times}$ piperita var. citrate.

• Korean Journal of Food Science and Technology
• /
• v.28 no.6
• /
• pp.1177-1179
• /
• 1996

A static headspace gas chromatographic (HSGC) technique was used to quantify toluene and other solvents (methanol, isopropyl alcohol, methyl ethyl ketone and ethyl acetate) in food packaging films. Comparison of retention times and coefficient variations for standard solvents showed consistent retention time and good reproducibility. Therefore, this method using static HSGC proved to be superior in rapidity and reproducibility, and is thought to be adaptable to analysis of a large number of samples. The methanol content was $N.D.\;(not\;detected){\sim}0.939\;mg/m^2$, toluene $N.D.{\sim}1.403\;mg/m^2$, melthyl ethyl ketone $N.D.{\sim}0.932\;mg/m^2$, total solvent content was $N.D.{\sim}2.433\;mg/m^2$.

• Bulletin of the Korean Chemical Society
• /
• v.27 no.2
• /
• pp.302-304
• /
• 2006

• Journal of Korean Society of Environmental Engineers
• /
• v.37 no.5
• /
• pp.293-302
• /
• 2015

Halonitromethanes (HNMs) are one of the most toxic groups of disinfection by-products. Recently, various studies have been fulfilled. An automated headspace-solid phase microextraction (SPME) gas chromatography/electron capture detector (GC-ECD) technique was developed for routine analysis of 9 HNMs in water samples. The optimization of the method is discussed. The limits of detection (LOD) and limits of quantification (LOQ) range from 90 ng/L to 260 ng/L and from 270 ng/L to 840 ng/L for 9 HNMs, respectively. Matrix effects in tap water and sea water were investigated and it was shown that the method is suitable for the analysis of trace levels of HNMs, in a wide range of waters. The method developed in the present study has the advantage of being rapid, simple and sensitive.