• Korean journal of food and cookery science
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• v.14 no.5
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• pp.541-546
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• 1998

Volatile flavor components in leaf and petiole of fresh Pleurospermum kamtschaticum H$\_$OFFM/ were extracted by SDE (simultaneous steam distillation and extraction) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the Rl of GC and mass spectrum of GC-MS. A total of 31 components, including 15 hydrocarbons, 4 aldehydes, 1 ketone, 5 alcohols, 2 esters, 3 acids and 1 oxide were identified in the essential oils. (Z)-${\beta}$-Farnesene, (Z, E)-${\alpha}$-farnesene and farnesene were the major volatile flavor components in fresh Pleurospermum kamtschaticum. Volatile flavor patterns of Pleurospermum kamtschaticum were analyzed using electronic nose. Sensor T30/1 and PA2 that were sensitive to alcohols had the highest resistance for fresh Pleurospermum kamtschaticum. Resistance of six metal oxide sensors was decreased in dried sample compared with fresh one.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.33 no.1
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• pp.34-39
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• 2023

Objectives: In this study, the safety of alcohol-based hand sanitizers (ABHSs) for quasi-drugs and cosmetics was investigated by analyzing the ethanol content, which is an active ingredient with a sterilizing effect, and methanol, which is toxic. Methods: Forty-one ABHSs were purchased at large supermarkets and online stores. Ethanol quantification was performed by gas chromatography-flame ionization detector, and methanol quantification was performed by headspace-gas chromatography-mass spectrometry. Results: The ethanol content of ABHS in quasi-drugs was 49.6-67.8%, which was suitable for standard manufacturing procedures for external disinfectants, and the ethanol content of ABHS in cosmetics was 9.1-61.3%. The methanol content of ABHS in quasi-drugs ranged from not detected(N.D.)-131.8 ppm, which was suitable for the methanol detection standard of ethanol raw materials in the Korean Pharmacopoeia. The methanol content of ABHS in cosmetics was 23.4-859.7 ppm, which was suitable for the detection limit of methanol in cosmetics. Conclusions: The ethanol and methanol content of ABHS was judged to be safe. When selecting an ABHS to be used for sterilization, it seems necessary to check the content of ethanol, an active ingredient, and use it according to its intended purpose.

• Analytical Science and Technology
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• v.14 no.5
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• pp.392-399
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• 2001

The analysis of n-butylbenzene and 1,2-dibromo-3-chloropropane (DBCP) as volatile organic compounds in biota samples was performed by gas chromatography/mass spectrometry-selected ion monitoring mode. The target compounds, n-butylbenzene and DBCP, in biota samples were extracted by headspace solid phase microextraction (SPME) with $100{\mu}m$ polydimethyl siloxane (PDMS) fiber and purge & trap method. The extraction recoveries of these compounds obtained by SPME was 85.8% for n-butylbenzene and 92.4% for DBCP, respectively. Each value of method detection limit were $0.15{\mu}g/kg$ and $0.05{\mu}g/kg$, respectively. While in the case of purge & trap method, the extraction recovery was 115.2% for n-butylbenzene, 80.9% for DBCP and method detection limit were $0.04{\mu}g/kg$ and $0.70{\mu}g/kg$, respectively. The extraction yields and detection limits of these compounds obtained by purge & trap were equivalent to those by SPME.

• Journal of the Korean Wood Science and Technology
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• v.45 no.6
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• pp.682-688
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• 2017

Fresh japanese anise (Illicium anisatum L.) tree leaves were collected and ground after drying. The essential oils of the leaves were analyzed by gas chromatography-mass spectrometry (GC-MS) using headspace (HS) and solid phase-microextra (SPME) methods. Volatile components of the leaves were identified 21 and 65 components in HS and SPME, respectively. The main components of the essential oils obtained by HS method were eucalyptol (36.7%), (+)-sabinene (15.61%), ${\delta}$-3-carene (6.87%), ${\alpha}$-pinene (6.07%), ${\gamma}$-terpinen (5.72%), ${\alpha}$-limonene (5.26%), ${\beta}$-myrcene (4.13%), ${\alpha}$-terpinene (4.04%) and ${\beta}$-pinene (3.73%). The other components were less than 3.5%. SPME method also showed that eucalyptol (17.88%) was main. The other were 5-allyl-1-methoxy-2 (13.29%), caryophyllene (6.09%), (+)-sabinene (5.60%), ${\alpha}$-ocimene (4.89%) and ${\beta}$-myrcene (3.73%), and the rest were less amounts than 3.5%. This work indicated that many more volatile components were isolated, comparing to the previous literature data and that SPME method was much more effective than HS method in the analysis of the volatile components.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.407-412
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• 2011

Free and bound aroma compounds in green and fermented teas treated with microbial-fermentation were analyzed using headspace-solid phase microextraction gas chromatography (GC) and GC-mass spectrometry. Aldehydes and ketones in green tea decreased during microbial fermentation, whereas linalool and geraniol increased in the fermented tea. After enzyme treatment, (Z)-3-hexen-1-ol increased significantly following enzymatic hydrolysis of both green and fermented teas. In addition, benzaldehyde, 3-hexenyl acetate, and geraniol also increased in green tea with enzyme treatment. Bound aroma compounds in the green and fermented teas increased at different levels of added enzyme. We demonstrated the enhancement of both green and fermented teas by enzyme treatment, which can lead to improvement in the flavor qualities of green and fermented teas.

• Journal of Microbiology and Biotechnology
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• v.28 no.8
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• pp.1260-1269
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• 2018

Production of good Koji primarily depends upon the selection of substrate materials and fermentative microflora, which together influence the characteristic flavor and aroma. Herein, we performed comparative metabolomic analyses of volatile organic compounds (VOCs) and primary metabolites for Koji samples fermented individually with Bacillus amyloliquefaciens and Aspergillus oryzae. The VOCs and primary metabolites were analyzed using headspace solid phase microextraction (HS-SPME) followed by gas chromatography time-of-flight mass spectrometry (GC-TOF-MS). In particular, alcohols, ketones, and furans were mainly detected in Bacillus-fermented Koji (Bacillus Koji, BK), potentially due to the increased levels of lipid oxidation. A cheesy and rancid flavor was characteristic of Bacillus Koji, which is attributable to high content of typical 'off-flavor' compounds. Furthermore, the umami taste engendered by 2-methoxyphenol, (E,E)-2,4-decadienal, and glutamic acid was primarily detected in Bacillus Koji. Alternatively, malty flavor compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal) and sweet flavor compounds (monosaccharides and maltol) were relatively abundant in Aspergillus-fermented Koji (Aspergillus Koji, AK). Hence, we argue that the VOC profile of Koji is largely determined by the rational choice of inocula, which modifies the primary metabolomes in Koji substrates, potentially shaping its volatolome as well as the aroma characteristics.

• Analytical Science and Technology
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• v.17 no.6
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• pp.443-453
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• 2004

Toluene is currently used as a major organic solvent of glues which are abused by the youngster for its hallucinogenic effect. In this study, toluene determination method using headspace gas chromatography (HS-GC) in the biological fluids like blood, urine and saliva of glue sniffers was validated and related uncertainties were estimated. LOD of $0.01{\mu}g/mL$ in saliva and LOQ of $0.1{\mu}g/mL$ in blood were the highest among LODs and LOQs in urine, blood and saliva. Other performance characteristics such as linearity, working range, accuracy, precision and recovery were also measured. The uncertainty at toluene concentration of $1{\mu}g/mL$ was estimated to be 0.13, 0.09 and $0.17{\mu}g/mL$ for blood, urine and saliva, respectively, and the uncertainty contribution from the least linear regression was dominant at the lower concentration of toluene.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.11-16
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• 2005

Enzymatic hydrolysis of dark muscle of skipjack was optimized by using response surface methodology. Three factors of independent values were pH (4.2 to 9.8), time (0.6 to 3.4 hrs) and temperature (34℃ to 76℃), and independent values were optical density and brix. The optimum conditions for enzymatic hydrolysis were pH 7.0 to 8.0, 55℃ and 3 hrs. The headspace volatile compounds of reaction flavors using the enzymatic hydrolysate, cysteine and xylose were identified by using the combination of a canister system, gas chromatography and mass selective detector. Among 67 compounds, we identified 8 sulfur-containing compounds and 7 furans which were thought to be highly related to meat-like flavors.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.602-609
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• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.1 no.2
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• pp.192-199
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• 1991

Biological exposure indices (BEI) of toluene, perchloroethylene (PCE) and methyl ethyl ketone (MEK) for Korean workers were studied respectively. Environmental exposures in workplace to organic solvent were measured by personal sampling. Blood toluene, blood perchloroethylene, urinary trichloroacetic acid and urinary MEK were determined by headspace gas chromatography. Urinary hippuric acid were determined by HPLC and corrected by creatinine. BEIs for Korean workers were calculated as the levels of determinants which are correspond to permissible exposure limits in Korea. Blood toluene level of 2.2mg/l and urinary hippuric acid level of 1.7g/g creatinine are correspond to an exposure of 100 ppm toluene. Blood PCE concentration of 1.6mg/l and urinary trichloroacetic acid concentration of 2.9mg/l are correspond to an exposure of 50ppm PCE. Urinary MEK concentration of 1.0mg/l is correspond to an exposure of 200ppm of MEK. BEIs for Korean workers determined in this study are very different to ACGIH's BEI as urinary determinants are much lower and blood determinants are much higher than ACGIH's BEI.