• Journal of the Korean Home Economics Association
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• v.17 no.3
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• pp.45-52
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• 1979

The study was an attempt to compare the Korean home-made sesame oil (sample A) with the market goods in Korean (sample B) and in Japan (sample C) for their flavor and cooking after an hour heating. And there were 5 spices used green onion , garlic, ginger, black pepper and red pepper in heating process of the sesame oil. The results obtained were as follows : 1) On the chemical changes of AV, IV, SV, TBAV, and the appearence of color and viscosity , it was supposed that the changes were showed merely more by the heating than the heating of the spices addition. Among the spices garlic was noticed to change greatly in comparison with the other spices. And A was showed to change a little respectively at color , SV, which B, C changed more. 2) Through the sensory examination there was not of significant effect in the strength and acceptability after an hours heating between sample A, B and C. 3) Basic aroma component of the fresh sesame oil and the heating in the carbonyl fraction were analyzed and indentified by G L C. N-hexanal, n -heptanal , n-octanal etc were increased by means of the heating , sample b remarkably more than A.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.18-22
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• 2008

Volatile components in field bean (Dolichos lablab) were collected by simultaneous steam distillation and solvent extraction and analyzed by gas chromatography-mass spectrometry. One hundred and five components were identified including alcohols (32), ketones (18), aldehydes (9), acid (1), alkanes (5), aromatics compounds (4), esters (2), furans (2), naphthalene (1), pyrazines (4), pyridine (3), sulfur-containing compounds (4) and terpenes (7) and miscellaneous compounds (13). Relatively high concentration of n-hexanal found in the field bean might be undesirable to some consumers.

• Journal of Applied Biological Chemistry
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• v.50 no.3
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• pp.120-126
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• 2007

Volatile components in red bean (Vigna angularis) were investigated. Extracts prepared by simultaneous steam distillation and solvent extraction were analyzed by gas chromatography/mass spectrometry. One hundred and forty-two components including alkanes/alkenes (17), aromatics (5), furans (15), miscellaneous compounds (2), other nitrogen-containing compounds (11), aldehydes (11), naphthalenes (11), alcohols (34), ketones (23), sulfur-containing compounds (5) and esters (8) were identified. Some of these components, e.g. hexanal, were known to contribute to the "beany" odor in other beans. Due to the presence of such odor, red beans may not be acceptable to some consumers.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.553-557
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• 2004

Aroma compounds in Pholiota adiposa were extracted by simultaneous distillation and extraction (SDE), and 41 compounds were identified by GC-MS, including eleven alcohols, eight aldehydes, four esters, four ketones, nine alkans, and five miscellaneous compounds. Major aroma compounds included hexanal (8.55%), n-heptaldehyde (13.02%), 2-pentyl furan (4.82%), benzeneacetaldehyde (3.34%), (E,Z)-2,4-decadienal (3.06%), and hexacosane(5.04%). Drying method was applied to aroma compounds of Pholiota adiposa extracted by solid phase microextraction and identified by GC-MS. As hot air-drying temperature increased, peak areas (%) of 2-phenylethanol and benzeneacetaldehyde decreased, whereas those of 2(5H)-furanone (0.16%), 2H-1-benzopyran-2-one (7.63%), 2-acetylpyrrole (5.49%), and 4-phenyl-pyridine (5.61%) increased significantly at $70^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.195-202
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• 2008

This study was performed to examine the effects of electron beam irradiation on volatile flavor components of Shingo pear (Pyrus pyrifolia cv. Niitaka) and on their changes according to storing period following irradiation. Volatile flavor components in pear were extracted using simultaneous steam distillation and extraction (SDE) apparatus and analyzed by GC/MS. 46 components were identified in control whereas 45, 44, 48 and 51 components were identified in irradiated samples by electron beam at 0.25, 0.5, 1, and 3 kGy, respectively. Hexanal, n-hexanol, and (E)-2-hexenal were identified as the major volatile flavor components of all samples. The characteristic volatile flavor components of irradiated pear by electron beam were similar to those of control, and their effects depending on irradiation source were not different. In addition, there was no noticeable change in volatile flavor components of pear with storage at $4^{\circ}C$ for 30 days or with irradiation. Sensory evaluation indicated that the consumer receptiveness tended to be higher at a low level of radiation dose under 1 kGy than control, albeit not significant. Therefore, electron beam irradiation at low level of radiation dose under 1 kGy could be considered as an effective method to exterminate vermin and thus to improve the shelf-stability of pear without deterioration.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.699-704
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• 2010

Rapeseed oil was stored under different conditions such as in the dark, with UV treatment, and with prooxidantscytochrome C and copper ion. The rapeseed oils stored at different temperatures were analyzed by a mass spectrometrybased electronic nose and discriminant function analysis (DFA). Volatile components in the rapeseed oil increased with storage time, and the discriminant function first score (DF1) moved from a positive position to a negative position as storage time increased. Changes in DF1 were higher under UV treatment than under the dark condition (DF1: $r^2$=0.9481, F=307.03). The different DF1 values (F1) under the dark condition were 0.099, 0.187, and 0.278 as storage temperature increased. The different values under UV treatment were 0.554, 0.588, and 0.542, as storage temperature increased from 4 to $26^{\circ}C$. As concentrations of prooxidants copper ion and cytochrome C increased, amounts of volatile components also increased. These were confirmed by DFA. Furthermore, changes in responses at each ion fragment agreed with reported results for GC/MS, which formed after rancidity of the oil, including pentane, pentanal, 1-pentanol, hexanal, n-octane, 2-hexenal, heptanal, 2-heptenal, decane, 2-octenal, undecane, and dodecane.

• Journal of Life Science
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• v.20 no.11
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• pp.1648-1655
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• 2010

The flavor extracts of Mideoduck muscle and its juices were concentrated by simultaneous distillation and extraction (SDE) and solid-phase microextraction (SPME) methods. Each component present in the extracts was identified with GC and GC-MS by the n-paraffin hydrocarbon retention index and standard MS library data system. By SDE, $371.3\;{\mu}g/g$ of hexanal, $80.1\;{\mu}g/g$ of 1-tridecanol, $72.1\;{\mu}g/g$ of (Z)-4,5-dimethylhex-2-en-4-ol with other alcohols, aldehydes and acids were present in the flavor extracts, with the alcohols having the highest composition and being the most important factor in Mideoduck muscle flavor. By SPME, 9 alcohols, 1 acid, 1 aldehyde, 1 hydrocarbon, 1 ester, 1 amine and 2 ketones were detected in the extracts, with alcohol such as 1-nonanol, 1-decanol and 1-tridecanol as the major components. In SPME, the muscle sample, consisting of $31.6\;{\mu}g/g$ of 1-nonanol, $20.3\;{\mu}g/g$ of (E)-2-butenedioic acid dibutylester, and $26.7\;{\mu}g/g$ of heptadecanoic acid made up the 62.1% of total flavor extracts of Mideoduck muscle. The results of the SPME methods were similar to the composition of the raw material flavor of the sample even at a low concentration.

• Food Science and Preservation
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• v.14 no.3
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• pp.308-314
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• 2007

To investigate effects of fermentation on volatile components, we analyzed volatile organic compounds of raw and fermented Rhus verniciflua S. bark. A 50%(w/v) sugar solution was used for fermentation. Volatile organic compounds of raw and fermented Rhus verniciflua S. were extracted by the simultaneous steam distillation and extraction(SDE) method, with a mixture of n-pentane and diethylether(1:1, v/v) and analyzed by gas chromatograph-mass spectrometer. A total of 51 and 27 volatile organic compounds were detected in raw and fermented samples, respectively, and were mainly alcohols. Compounds such as ethyl acetate, 2-methyl-3-buten-2-ol, 3-methylbutanal, 1-octen-3-o1, 3-methyl-2-butanone, hexanal and pentanal were detected as the primary compounds in the raw sample. The fermented sample showed sour different volatile compounds, such as ethanol, ethyl acetate, ethyl lactate and 3-methylbutanol. Thus, a number of volatile organic compounds were synthesized after fermentation of Rhus verniciflua S. bark.

• Animal Bioscience
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• v.35 no.7
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• pp.1080-1090
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• 2022

Objective: This study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty acid composition and flavour-related indexes. Methods: Four different treatments; Samgyetang made with a 5% (w/w) addition of garlic (G), fresh BG (FBG), oven-dried BG (DBG), or encapsulated BG (EBG) extracts were developed and compared to negative control (NC) without any extract addition. Prepared samples were cooked via retorting at 121.1℃, 1.5 kgf/cm² for 1 h. Results: The BG treated samples were higher in C18:3n3 and C18:2n6 fatty acids, with thrombogenic index was 18% to 20% lower than the NC. EBG yielded the highest umami-related nucleotides (5'-guanosine monophosphate and 5'-inosine monophosphate) and modified some free amino acid (alyne, phenylalanine and leucine) thus possessed the highest equivalent umami concentration among samples. Some individual aldehydes (pentanal, hexanal, and heptanal) were lower, while furans and volatile sulfur compounds were higher than the NC and G treatment group, indicating a potential suppression of unpleasant flavour alongwith the intensificiation of favourable flavour from the addition of BG extracts into retorted Samgyetang. Conclusion: Taken together, the synergistic results of this study indicate that incorportating suitable pre-treatment of BG extract could be of critical importance for the development of the retorted Samgyetang with improved flavour and functionalities.

• Proceedings of the Korea Society of Information Technology Applications Conference
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• 2006.06a
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• pp.46-66
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• 2006

새로운 지능기반사회(ubiquitous society) 패러다임이란 전제 아래 미국을 비롯해 일본, 유럽 등 세계 각국에서는 모바일, 브로드밴드, 극소형 컴퓨터, IPv6의 기술이 창출해 내는 컴퓨팅 혁명의 실체를 유비궈터스 IT로 파악하고 각 국의 걸부, 기업, 연구소들이 주도권을 잡기 위해 많은 노력을 기울이고 있다. 현재 유비쿼터스 IT를 활용한 u-비즈니스를 활성화하고 관련 시장을 선점하기 위한 전 세계적인 경쟁은 매우 치열한 양상을 보이고 있다. 주요 국가들은 서로 지향하는 영역은 다르지만 궁극적으로 지능기반사회 구현이라는 대명제 아래 독자적인 산업 구축을 위해 노력하고 있다. 이러한 이유는 기본적으로 지능기반사회로의 이행과정에서 발생하는 경제적 파급효과, 예컨대 디지털 가전, 이동통신기기, 전자의료기기, 디스플레이, 2차 전지, 보안 등 관련 산업에 미치는 영향 및 새로운 시장 창출의 기회가 있기 때문이다. 기존의 많은 연구 및 문헌에서는 아직도 유비쿼터스 IT에 대한 개념적인 논의에 치중되어 있고 시장 중심적 또는 수요자 중심적 사고의 논의가 부족하다. 성공적으로 유비쿼터스 산업을 육성하기 위해서는 유비쿼터스 IT자체기술 개발사업(tangible service) 뿐만 아니라 비가시적(intangible) 서비스, 그리고 컨버전스(convergence) 서비스에 대한 상용화 모델과 성공적 사업 전개 방법론에 대한 깊은 연구가 수행되어야 한다. 본 연구에서는 먼저 유비쿼터스 IT의 기술동향과 시장 동향 및 산업 규모에 대한 문헌연구를 통해 u-비즈니스의 가능성을 고찰해보고, u-비즈니스 추진 전략을 탐색적으로 제시하고자 한다.되었다. SPME-GC/MS에 의한 휘발성분 분석 결과, 기능성 유지에서 홍국쌀 에탄올 추출물로부터 기인되는 특유의 휘발성분은 관찰되지 않았으나, RT=12.1 min인 hexanal의 함량이 control에 비하여 유의적인 감소 경향을 나타내는 것이 확인되었다(p<0.05).히지 못하여, 이의 기전을 밝히기 위한 추후 연구가 필요하다./TEX>로서 p<0.01 수준에서 현저히 증가하였다. 혈청의 인지질과 콜레스테롤 에스테르의 지방산 조성에서 vitamin C를 혼합 투여한 3,5,7군에서 PUFA 함량이 증가한 반면, SFA 함량은 감소하여 P/S 비율, n-3P/n-6P 비율은 증가하는 경향이었으며 이는 간장의 인지질, 콜레스테롤 에스테르, 총 지질의 지방산조성에서도 같은 경향을 볼 수 있었다.X>$(C_{18:2})$와 n-3계 linolenic acid$(C_{18:3})$가 대부분을 차지하였다. 야생 돌복숭아 과육 중의 지방산 조성은 포화지방산이 16.74%, 단불포화지방산 17.51% 및 다불포화지방산이 65.73%의 함유 비율을 보였는데, 이 중 다불포화지방산인 n-6계 linoleic acid$(C_{18:2})$와 n-3계 linolenic acid$(C_{18:3})$가 지질 구성 총 지방산의 대부분을 차지하는 함유 비율을 나타내었다.했다. 하강하는 약 4일간의 기상변화가 자발성 기흉 발생에 영향을 미친다고 추론할 수 있었다. 향후 본 연구에서 추론된 기상변화와 기흉 발생과의 인과관계를 확인하고 좀 더 구체화하기 위한 연구가 필요할 것이다.게 이루어질 수 있을 것