• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.451-460
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• 2013

The purpose of this study is to investigate the volatile compounds of Korean traditional gochujang from various districts. The volatiles from each traditional gochujang are being extracted by simultaneous steam distillation extraction (SDE), and analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Twenty compounds are identified as major volatile components which include 8 esters, 4 alcohols and 4 acids. The most traditional gochujang possesses more volatile components rather than commercial gochujang products. Most acids come from fatty acids and the alcohols derive from the oxidative degradation of linolenic acid. The most abundant volatile compounds for both traditional and commercial gochujang include 10 compounds such as 2-methyl-1-propanol, hexanal, 2-methyl-1-butanol, octanoic acid ethyl ester, as well as the various type of acids and esters. They represent most of the total GC peak areas, respectively. From the results, the characteristics of the flavors for traditional gochujang from each district are not clear but have shown various components than the commercial products.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.18-24
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• 2009

The volatile compounds of dried sancho (Zanthoxylum schinifolium), an aromatic plant were extracted by simultaneous distillation and extraction (SDE) method and identified by gas chromatograph-mass spectrometry (GC-MS). Selected chiral constituents of sancho oil were characterized by enantiodifferentiation using multidimensional gas chromatograph (MDGC)-MS. A total of 57 compounds were identified and quantified, and the major compounds were identified estragole, nonanoic acid, octanoic acid, $\beta$-phellandrenene, and limonene. Among them, estragol (63.9%) was found as the predominantly abundant component of sancho. $\alpha$-pinene and nerolidol, and $\beta$-pinene and linalool were determined to be enantiomerically pure (100%) for their (S)-form and (R)-form, respectively. The enantiomeric composition of limonene in sancho revealed 83.9% purity for the (S)-enantiomer, whereas (E)- and (Z)-rose oxides showed mixtures of both enantiomers. The enantiomeric excess (%) for citronellal was 22.6% with the (R)-enantiomer as major enantiomer. The enantiomeric composition of these compounds can be used as parameter for authenticity control of sancho.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.944-950
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• 2005

Volatile flavor components of Takjus mash prepared using Aspergillus kawachii nuruk were identified by GC and GC/MS. Twenty-two esters, 20 alcohols, 10 acids, 8 aldehydes, and 3 others were found in Takju mash. Thirty two components including 13 esters and 13 alcohols were detected at beginning of fermentation. Thirteen more components were detected after second day of fermentation, and 63 additional components after 12 days of fermentation. Twenty nine flavor components including 12 alcohols such as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, and benzeneethanol, 12 esters such as ethyl acetate, ethyl caprylate, and ethyl butyrate 3 aldehydes, and 2 acids were detected during fermentation. Major volatile components detected during fermentation included 3-methyl-1-butanol, ethyl caprylate, and benzeneethanol. Peak areas of 2-methyl-1-propanol, 1-hexanol, 2, 3-butanediol (D.L), 1-dodecanol, 2-phenylethyl acetate, ethyl acetate, and monoethyl butanoate were higher than those of other components depending upon fermentation period.

• Journal of Soil and Groundwater Environment
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• v.26 no.5
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• pp.20-28
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• 2021

Perfluorinated compounds(PFCs), an emerging environmental pollutant, are environmentally persistent and bioaccumulative organic compounds that possess a toxic impact on human health and ecosystems. PFCs are distributed widely in environment media including groundwater, surface water, soil and sediment. PFCs in contaminated solid can potentially leach into groundwater. Therefore, understanding PFCs partitioning between the aqueous phase and solid phase is important for the determination of their fate and transport in the environment. In this study, the sorption equilibrium batch and kinetic experiment of PFCs were carried out to estimated the sorption coefficient(K_d) and the fraction between aqueous-solid phase partition, respectively. Sorption branches of the PFDA(Perfluoro-n-decanoic acid), PFNA(Perfluoro-n-nonanoic acid), PFOA(Perfluoro-n-octanoic acid), PFOS(Perfluoro-1-octane sulfonic acid) and PFHxS(Perfluoro-1-hexane sulfonic acid) isotherms were nearly linear, and the estimated K_d was as follow: PFDA(1.50) > PFOS(1.49) > PFNA(0.81) > PFHxS(0.45) > PFOA(0.39). The sorption kinetics of PFDA, PFNA, PFOA, PFOS and PFHxS onto soil were described by a biexponential adsorption model, suggesting that a fast transport into the surface layer of soil, followed by two-step diffusion transport into the internal water and/or organic matter of soil. Shorter times(<20hr) were required to achieve equilibrium and fraction for adsorption on solid(F₁, F₂) increased with perfluorinated carbon chain length and sulfonate compounds in this study. Overall, our results suggested that not only the perfluorocarbon chain length, but also the terminal functional groups are important contributors to electrostatic and hydrophobic interactions between PFCs and soils, and organic matter in soils significantly affects adsorption maximum capacity than kinetic rate.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.191-197
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• 2015

We investigated the physicochemical properties and volatile flavor compounds in Taiwan Apple Mango (TAM) and Philippines Carabao Mango (PCM). The volatile flavor compounds were extracted using solid-phase microextraction (SPME) and analyzed by GC/MS. TAM and PCM have significantly different chemical composition, except for their crude ash. The moisture and crude fat contents were higher in TAM, whereas the crude protein and carbohydrate contents were higher in PCM. The major free sugars in order of concentration were sucrose, fructose, and glucose. We identified 56 and 59 volatile flavor compounds in TAM and PCM, respectively. Terpenes and their derivatives comprised 94.42% of the volatile flavor compounds in TAM, but only 63.79% of those in PCM. The acidic compound contents were higher in PCM than in TAM. ${\delta}$-3-Carene was the dominant flavor compound in these two mango cultivars. ${\alpha}$-Copaene, ${\alpha}$-guaiene, germacrene D, ${\alpha}$-bulnesene, and ${\gamma}$-gurjunene were found only in TAM, whereas ${\beta}$-myrcene, ${\alpha}$-phellandrene, ${\beta}$-phellandrene, ${\alpha}$-terpinolene, and cis-3-hexenyl butyrate were identified in PCM. Based on the results, we suggest that these compounds might contribute to the distinguishing flavor properties in different varieties of mango.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.232-237
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• 1994

Changes of volatile components in modified oleoresin red pepper during cooking at high temperature were investigated. Dried red pepper was milled to 100mesh of size particle and oily compounds were extracted by reduced pressure steam distrillation. The rest part was reextracted and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleoresin red pepper 119 volatile compounds were separated from the dried red pepper and oleoresin and 35 components were identified in both samples. The major flavor compounds were identified to be 2-methoxy-phenol, 2, 6-bis(1, 1-dimethylethyl)-4-methyl-phenol, 1, 4-dimethylbenzene, thylbenzene, 1, 2-benzenedicarboxylic acid, 2-methoxyl-4-methylphenol, 4-ethyl-2-methoxy-phenol, and 5- methyl-2-furancarboxyaldehyde, and their transferal from raw red pepper to oleresin was low. 93 voltilie compounds were isolated after 3 hours cooking at 100 and 82 volitile compounds were separated after that at $150^{\circ}C$. Degeneration of volatile compounds was peculiarly proportional to the temperature of cooling. Capsaicin was relatively stable during cooking and remaining ratio after cooking at 100 and $150^{\circ}C$ was 84.7% and 73.3%. respectively. Oleoresin from red pepper had a little antioxidation effect at $100^{\circ}C$ cooking, but, antioxidation effect at $150^{\circ}C$ cooking was not shown due to degradation of capsaicin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.3
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• pp.27-34
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• 1987

The present paper was attempted to obtain the basic date concerning a reasonable preparing method and optimum fermentation conditions of Kochujang (Red pepper paste). To establish the standard quality of Kochujang, the chemical compositions and the volatile components of Kochujang was discussed. The native Kochujang collected from 80 households contained 40.51% of moisture, 6.00% of salts, 3.25 % of crude fat, 10.30 % of crude ash, pH 4.79, 9.28ml of tillable acidity. 19.60% of reducing sugar, 179.51 mg/100g of amino nitrogen and 4.43% of total nitrogen. The volatiles of Kochujang were extracted by a steam-distillation under the reduced pressure and determined by gas chromatography-mass spectrometry (GC-MS). Total volatile components identified in the native Kochujang were 46 components, i. e., 30 components in neutral fraction, 8 components in phenolic fraction and 8 components in acidic fraction, respectively. But no components were detected basic fraction.

• Atmosphere
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• v.31 no.3
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• pp.267-282
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• 2021

Characteristics of carbonaceous components and organic compounds in PM_2.5 over the atmosphere of the Yellow Sea were investigated. PM_2.5 samples were collected onboard the meteorological research vessel, GISANG 1, over the Yellow Sea during the YES-AQ campaign in 2018 and 2019, respectively. The average concentrations of carbonaceous components in this region were 2.59 ± 1.59 ㎍ m^-3 for the OC, 0.24 ± 0.10 ㎍ m^-3 for the EC, 2.14 ± 1.30 ㎍ m^-3 for the WSOC and 1.17 ± 0.94 ㎍ m^-3 for the HULIS-C, respectively. The total concentration of 56 organic compounds (ΣOCs) accounts for 10% of OC. The main group among organic compounds were dicarboxylic acids which account for 57% of ΣOCs, followed by n-alkanoic acids accounting for 34% of ΣOCs. In n-alkanoic acid distribution, hexanoic (C_6:0) and octanoic (C_8:0) acids which are low molecular weight n-alkanoic acids and known as emitted from marine biogenic activities were dominant in this region. Furthermore, non-HULIS-C fraction increased when the air mass originated from the marine region rather than the continental region. When the Asian dust episode was observed, the WISOC concentrations along with the levoglucosan were increased, while the haze episodes caused the increase of WSOC, HULIC-S and DCAs. In this study, we found that the components of carbonaceous and organic aerosols in PM_2.5 over the Yellow Sea were changed with the specific air pollution episodes. It indicates that the physicochemical properties of PM_2.5 can be changed by the air pollution episodes in this region.