• 한국축산식품학회지
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• 제33권5호
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• pp.603-609
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• 2013

The purpose of this study is to evaluate the change of volatile compounds in Dakgalbi cooked by charcoal broiling. Fresh deboned and marinated chicken meat was cooked by electric-pan frying or charcoal broiling and subsequently irradiated with a dose of 0, 10 and 20 kGy. Volatile components from Dakgalbi were analyzed using solid phase micro-extraction gas chromatography - mass spectrometry (SPME GC-MS) and identified through the comparison of mass spectrum database. SPME GC-MS analysis shows that a total of 32 volatiles were identified. Among them, aldehydes such as hexanal and octanal, which have relevance to off-flavors such as green, paint, metallic, bean and rancid were detected in Dakgalbi cooked by both methods. However, the contents were less detected in the Dakgalbi cooked by charcoal broiling than in the Dakgalbi cooked by electric-pan frying. Gamma-irradiation caused the change in the formation of these aldehydes in cooked Dakgalbi. The irradiation significantly increased the contents of hexanal and octanal in Dakgalbi cooked by electric-pan frying and a similar increase was found in Dakgalbi cooked by charcoal broiling. However, the contents of the off-flavors were much less in the latter. The results suggest that charcoal broiling might be more effective than electric-pan frying for the reduction of the contents of off-flavor such as hexanal and octanal increased in Dakgalbi by gamma-irradiation.

• Nutritional Sciences
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• 제6권2호
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• pp.94-99
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• 2003

The purpose of this study was to investigate in vivo lipid peroxidation in rats under conditions of streptozotocin-induced oxidative stress and the antioxidant effects of probucol. In vivo lipid peroxidation was observed by measuring low molecular weight aldehydes and related carbonyl compounds in rat urine. Three groups of male Wistar rats weighing 165-190 g were used: normal (N), streptozotocin-induced oxidative stress (OS) and oxidative stress plus probucol treatment (P). following streptozotocin treatment of the rats, a variety of secondary lipid peroxidation products were increased. The levels of butanal, hexanal, hex-2-enal, kept-2-enal, octanal, non-2-enal, deca-2,4-dienal, 4-hydroxyhex-2-enal, 4-hydroxyno n-2-enal, malondi aldehyde(MDA), and unknown carbonyl compounds were significantly increased in the oxidative stress group compared to the control group. Treatment with probucol resulted in significant decreases in buoal, hexanal, hex-2-enal, octanal, deca-2,4-dienal, 4-hydroxyhex-2-enal, MDA and unknown carbonyl compounds. Hept-2-enal, hepta-2,4-dienal and non-2-enal appeared to have a tendency to decrease due to pobucol treatment.

• Nutritional Sciences
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• 제3권1호
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• pp.18-24
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• 2000

Peroxidative stimuli mediated by high polyunsaturated fatty acid administration in rats induced in vivo lipid peroxidation and resulted in increased urinary excretion of a number of lipophilic aldehydes and related carbonyl compounds. These secondary lipid peroxiation products, measured as 2, 4-dinitrophenylhydrazine deritives, were detected and identified by the newly developed HPLC method. The identified urinary lipophilic nonpolar aldehydes and related carbonyl compounds were butanal, butan-2-one, pentan-2-one, hexanal, hex-2-enal, hepta-2, 4-dienal, hept-2-enal, octanal, and oct-2-enal. Lipophilic polar aldehydes such as 4-hydroxyhex-2-enal and 4-hydroxyoct-2-enal were also identified. A polyunsaturated fatty acid diet containing n-3 fatty acids generally caused high levels of urinary excretion of lipophilic aldehydes and related carbonyl compounds in rats than a normal diet. Significantly increased secondary lipid peroxidation products were hexanal, hepta-2, 4-dienal, octanal, 4-hydroxyhex-2-exal, 4-hydroxyoct-2-enal, and a number of unidentified compunds.

• 한국의류학회지
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• 제37권1호
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• pp.113-123
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• 2013

Clothes that retain and emanate body odor feel uncomfortable and unclean; subsequently, the adsorption, desorption and removal amounts of malodorous compounds from fabrics with different polarities were examined. 1-Octen-3-one, octanal and isovaleric acid, which are important malodor compounds from the body, were used as volatile organic compounds (VOC). Samples were prepared with unfinished and ${\beta}$-CD finished cotton, nylon and PET fabrics. The amounts of VOCs retained on the fabrics were measured using headspace GC-MS; in addition, the odor intensity of the samples were evaluated by 10 trained panelists. The amounts adsorbed were estimated by weight gain; however, moisture was found to have a larger effect on the increase in weight than VOCs. The polarity of the VOCs decreased in the order of isovaleric acid, octanal and 1-octen-3-one. Despite the exceptionally large amounts of octanal adsorbed on the nylon sample, the amounts of malodorous compounds adsorbed on fabrics increased with the decreasing VOC molecular weight. The unfinished PET sample adsorbed more VOCs than the unfinished-fabric samples. The odor intensity was mostly weaker in the ${\beta}$-CD finished fabrics than in the unfinished fabrics. The odor intensity of the ${\beta}$-CD finished fabrics was lower than unfinished fabrics. The amount of VOCs that remained on the soiled fabric samples after storing in air for 24 hrs decreased with the increasing VOC vapor pressure. Most VOCs were removed by washing; however, more VOCs were left on the ${\beta}$-CD finished fabrics than unfinished fabrics. The intensity of the odor from the unfinished PET and ${\beta}$-CD finished fabrics was stronger and weaker, respectively, than that of other fabrics, even when the same amounts of VOCs remained.

• 한국식품조리과학회지
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• 제11권4호
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• pp.386-395
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• 1995

미나리(Oenanthe javanica D.C)의 향기성분의 추출방법, 부위별 및 열처리 방법에 따라 미나리의 향기 성분을 분석한 결과는 다음과 같다. 수증기 증류법에 의해 추출된 성분은 23종의 성분, Head space법에서는 8종의 성분, Ether 추출법에서는 16종의 성분, Tenax-GC법에서는 9종의 성분이 확인되어 향기성분 조성은 추출방법에 따라 상당한 차이를 나타냈고, 수증기 증류법에 의해 추출하였을때 가장 많은 종류의 성분이 검색되었다. 부위별 미나리 향기성분을 분석한 결과, 향기성분의 함량은 줄기와 잎에서 각각 41.71 mg%, 85.37 mg%로 잎에서의 함량이 줄기보다 더 높았다. 줄기 부위에서는 hydrocarbon류 14종, aldehyde류 5종, alcohol류 4종으로 23종의 성분을 잎 부위에서는 hydrocarbon류 21종, aldehyde 5종, alcohol류 4종, ester 1종으로 31종의 성분을 확인하였으며, 잎 부위가 줄기에 비하여 비교적 다양한 종류의 향기 성분이 검출되었다. 줄기에서는 octanal 함량이 가장 높았고, limonene, sabinene, -terpinene, -myrcene 함량이 높았으며, 잎에서는 octanal 함량이 가장 높았고, isobicyclogermacrene, limonene, -farnesene, undecaethiol, -terpinene, sabinene, elemene, -myrcen 함량이 높았으며, 이들이 미나리의 중요한 향기성분이라 할 수 있다. 또한 열처리 방법에 따라 미나리의 향기성분 조성이 변화되었으며, 1000 $m\ell$에서 열처리한 미나리가 생시료 미나리의 향기성분과 가장 유사하였고 향기 성분 함량이 가장 높았다.

• 한국식품과학회지
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• 제19권4호
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• pp.346-354
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• 1987

국내 mandarin감귤중 만생종으로 대표적인 임온주 및 청도품종과 valencia sweet orange의 향기성분을 capillary GC와 GC/MS에 의해 분석하여 mandarin으로부터 탄화수소류 11종, 알코올류 10종, 알데하이드류 4종, 에스테르 1종, 기타 5종등 31종을 확인 하였으며, sweet orange에서는 탄화수소류 12종, 알코올류 11종, 알데하이드류 8종, 에스테르 1종, 기타 5종등 37종을 확인 하였다. 이들 중 limonene이 62.63, 88.56%로 대부분을 차지하고 있으며 sweet orange에 23.93%나 많이 함유하고 있다. 이외 mandarin에는 octanal, terpineol, styrene, d-citronellol, farnesol, ${\alpha}-pinene$, ${\alpha}-terpinene$, e-cadiene, citronellal, cis-carveol등이 있고 sweet orange에는 myrcene, elemene, decanol, terpineol, terpinolene, linalool, d-citronell등이 있음을 확인하였다.

• 한국식품영양과학회지
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• 제25권3호
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• pp.484-490
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• 1996

Physicochemical changes were determined for the boiled-dried anchovies packaged in a laminated film(nylon 15${\mu}{\textrm}{m}$/polyethylene 100${\mu}{\textrm}{m}$) and stored for one year at ambient and cooling(5~1$0^{\circ}C$) temperatures after gamma irradiation. Lipophilic and hydrophilic browning pigments increased with storage time particularly at ambient temperature, even though initial 5 kGy irradiation did not affect the formation of pigments significantly. This results were confirmed by the instrumental color determinations, Hunter color L, a, b and ΔE. With respect to changes in relative fatty acid compositions, storage period and temperature were more influential factors than gamma irradiation. Irradiation at 5 kGy induced insignificant changes in the total flavor profiles of stored anchovies, which were mainly composed of n-dodecanal(26.7%), n-pentadecane(22.2%), n-octanal(4.9%) and 2-pentylfuran(3.4%).

• Bulletin of the Korean Chemical Society
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• 제29권3호
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• pp.604-608
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• 2008

A series of N-alkenyl pyrrolidine-2-thiones were synthesized by the reaction between pyrrolidine-2-thione and various aldehydes such as n-propanal, isopropanal, n-butanal, n-hexanal, n-octanal and phenylacetaldehyde in 32-86% yields using microwave irradiation technique. Only one structural E isomers were predominantly formed within 15 minutes in chlorobenezene?/p-toluenesulfonic acid monohydrate.

• Bulletin of the Korean Chemical Society
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• 제27권2호
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• pp.286-290
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• 2006

Rapid and facile syntheses of N-alkenyl lactam series via condensation between lactams and a variety of aldehydes such as n-propanal, isobutanal, n-butanal, n-hexanal, n-octanal and phenylacetaldehyde were studied under microwave or conventional heating. Various solid catalysts and solvents were examined to maximize the yields of condensation reactions.

• 한국식품과학회지
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• 제43권3호
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• pp.271-276
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• 2011

저장온도 및 기간에 따른 참쑥(Artemisia princeps Pampan) 추출물을 함유한 음료 및 미세캡슐의 휘발성 성분변화를 SPMEGC/MS로 분석하였다. 쑥 추출물을 0.32, 0.64% 함유한 음료 S1, S2는 상온에서 8주간, $60^{\circ}C$에서 8일간 저장하고 쑥 추출물 함유미세캡슐은 상온과 $60^{\circ}C$에서 각각 8일간 저장하였으며 휘발성성분을 측정하였다. 저장 기간이 증가할수록 쑥 추출물 함유 음료의 총 휘발성 성분 함량은 유의적으로 감소하였다(p<0.05). Cymene, thujone, ${\beta}$-myrcene 등을 포함한 terpenoid류는 쑥 추출 물 함유 음료의 주요 휘발성 성분으로 동정되었으며, $60^{\circ}C$에서 저장한 쑥 추출물 함유 음료에서는 추가적으로 ethylfuran, vinylfuran, 2-fufural의 furan류 성분이 증가하였다. 쑥 추출물 함유 미세캡슐을 8일간 저장한 후, 총 휘발성 성분함량을 측정한 결과 상온에서 저장한 경우는 유의적인 변화가 없었으나 $60^{\circ}C$에서 저장한 경우는 유의적으로 16.5배 증가하였다(p<0.05). 쑥 추출물 함유 미세캡슐의 주요 휘발성 성분으로는 limonene이 가장 높았으며, $60^{\circ}C$에서 저장한 쑥 추출물 함유 미세캡슐에서만 유지산화에 의한 hexanal, pentanal, octanal, heptanal, nonanal 등의 aldehyde류와 2-butylfuran, 2-pentylfuran과 같은 furan류가 추가로 검출되었다. 이는 미세캡슐제조 시 사용된 피복물질의 산화에서 유래한 된 것으로 예측된다.