• 분석과학
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• 제14권2호
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• pp.180-190
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• 2001

화합물에 포함된 냄새를 유발하는 물질은 다양한 성분으로 되어 있다. 냄새를 유발하는 휘발성 화합물의 분석에는 GC 또는 GC/MSD 등이 많이 사용된다. 그러나, 이들 분석기기는 전체 휘발성 성분의 profile이나 특정성분의 함량을 정량적으로 분석할 수는 있으나, 냄새를 유발하는 지배적인 성분이 무엇인지 파악하기가 어렵다. 이러한 문제점을 해결하기 위해 사용되는 방법에는 GC-Sniffing 또는 GC-Olfactometry법 등이 있다. 본 연구에서는 복합적인 냄새성분을 검출하기 위해 사람의 후각을 이용하는 olfactometry를 기존 GC에 결합시켜 분리컬럼에서 분리된 시료가 동시에 검출되는 GC/FID/Olfactometry를 개발하였다. FID와 ODP 신호간의 시간차이는 물질의 종류와 농도, 그리고 패널에 따라 다르게 나타났다. 일반적으로 휘발성과 냄새강도는 큰 물질일수록, 패널의 호흡주기가 짧을수록 두 신호간의 시간차이가 적었다. 그러므로, 정확한 냄새 원인물질의 규명에는 이들 신호의 관계에 대한 고찰이 필요하다.

• Food Science and Biotechnology
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• 제14권5호
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• pp.689-693
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• 2005

Different masking materials were evaluated for their ability to ameliorate odor of model poultry manure solution by assessing their effects on sensory pleasantness and odor intensity. Results indicated extracts from Eastern red cedar leaves, Loblolly pine needles', and commercial masking agents such as pine extract and odor neutralizer were effective (p<0.05) for masking odor of model poultry manure solution by increasing (p<0.05) pleasantness (82 and 86% increases in pleasantness using red cedar and pine needle extracts, respectively) and decreasing (p<0.05) odor intensity (odor intensity reduction by 66 and 76% using red cedar pine needle extract). The most odor-active compound in Loblolly pine needle extract was ${\alpha}$-terpineol (1,573.8 ug/g) which is responsible for aroma of pine trees (piney) and effective for ameliorating agricultural odors.

• 분석과학
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• 제20권5호
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• pp.361-369
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• 2007

냉각기에서 방출되는 불쾌한 냄새는 실내 공기질을 저하시키는 주요 원인이다. 냄새문제를 해결하기 위해서는 냄새원인을 규명하여야 한다. 냉각기에서 냄새가 발생될 때 공기시료는 냄새강도는 약하고 순간적이어서 채취하여 분석하는데 많은 어려움이 따른다. 이 연구에서 응축수를 이용하여 냉각기의 냄새원인물질의 평가 가능성을 확인하였다. 응축수는 headspace-solidphase microextraction(HS-SPME) 방법을 이용하여 채취하였다. GC/FID/Olfactometry(GC/FID/O)로 냄새물질을 확인한 후, GC/AED, GC/MS로 정성하였다. 직접관능평가 결과 및 GC/FID/O의 개별냄새물질 분석 결과, 공기시료와 매우 유사하게 나타났다. 냄새원인물질은 주로 산소를 포함하는 alcohols와 acids로 확인되었다. 응축수를 이용한 냄새원인물질 평가 방법은 채취 용이성, 비용, 분석적인 측면에서 효과적인 방법으로 평가 되었다.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2008년도 추계학술대회B
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• pp.2540-2543
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• 2008

Liquid crystal displays (LCD's) are continuously coated with some chemicals in the clean room of a factory. Spreading of these chemicals is causing serious problems both in controlling clean room quality as well as to the workers inside the factory. It is required to alleviate or properly control the offensive odor which is mainly composed of propylene glycol mono ethyl acetate, novolak resin and photo active compound. The control strategy employed is to bleed the offensive odor gas out the clean room. A full scale 3D CFD model was created with anisotropic porous media, chemical species transport with no volumetric reaction, and thermal diffusion with propane gas (tracer gas) to simulate the odor spreading. A segregated implicit solver with standard k-$\varepsilon$ model is employed. The detailed CFD analysis made it possible to develop an effective method of ventilating the coater room and optimizing their capacities.

• 상하수도학회지
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• 제25권2호
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• pp.223-230
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• 2011

An electrolytic oxidation process was applied to remove odorous compounds from non-point odor sources including wastewater pipelines and manholes. In this study, a distance between the anode and the cathode of the electrolytic process was varied as a system operating parameters, and its effects on odor removal efficiencies and reaction characteristics were investigated. Odor precursors such as sediment organic matters and reduced sulfur/nitrogen compounds were effectively oxidized in the electrolytic process, and a change in oxidation-reduction potential (ORP) indicated that an stringent anaerobic condition shifted to a mild anoxic condition rapidly. At an electrode distance of 1 cm and an applied voltage of 30 V, a system current was maintained at 1 A, and the current density was 23.1 $mA/cm^{2}$. Under the condition, the removal efficiency of hydrogen sulfide in gas phase was found to be 100%, and 93% of ammonium ion was removed from the liquid phase during the 120 minute operating period. Moreover, the sulfate ion (${SO_4}^{2-}$) concentration increased about three times from its initial value due to the active oxidation. As the specific power consumption (i.e., the energy input normalized by the effective volume) increased, the oxidation progressed rapidly, however, the oxidation rate was varied depending on target compounds. Consequently, a threshold power consumption for each odorous compound needs to be experimentally determined for an effective application of the electrolytic oxidation.

• 한국포장학회지
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• 제27권2호
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• pp.55-62
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• 2021

This study aims to reduce the rancid odor generated during the fermentation process of kimchi by inserting zinc oxide (ZnO) into an inorganic porous material with a high surface area to decompose or adsorb the fermentation odor. ZnO activated by the presence of moisture exhibits decomposition of rancid odors. Mixed with Titanium dioxide (TiO₂), a photocatalyst. To manufacture the packaging liner used in this study, NaOH, ZnCl₂, and TiO₂ powder were placed in a tank with diatomite and water. The sludge obtained via a hydrothermal ultrasonication synthesis was sintered in an oven. After being pin-milled and melt-blended, the powders were mixed with linear low-density polyethylene (L-LDPE) to make a masterbatch (M/B), which was further used to manufacture liners. A gas detector (GasTiger 2000) was used to investigate the total amount of sulfur compounds during fermentation and determine the reduction rate of the odor-causing compounds. The packaging liner cross-section and surface were investigated using a scanning electron microscope-energy dispersive X-ray spectrometer (SEM-EDS) to observe the adsorption of sulfur compounds. A variety of sulfur compounds associated with the perceived unpleasant odor of kimchi were analyzed using gas chromatography-mass spectrometry (GC-MS). For the analyses, kimchi was homogenized at room temperature and divided into several sample dishes. The performance of the liner was evaluated by comparing the total area of the GC-MS signals of major off-flavor sulfur compounds during the five days of fermentation at 20℃. As a result, Nano-grade inorganic compound liners reduced the sulfur content by 67 % on average, compared to ordinary polyethylene (PE) foam liners. Afterwards SEM-EDS was used to analyze the sulfur content adsorbed by the liners. The findings of this study strongly suggest that decomposition and adsorption of the odor-generating compounds occur more effectively in the newly-developed inorganic nanocomposite liners.

• Food Science and Biotechnology
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• 제14권2호
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• pp.238-241
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• 2005

Aroma-active compounds were evaluated from salt-fermented anchovy sauce by solid phase microextraction-gas chromatography-olfactometry (SPME-GC-O) based on sample dilution analysis (SDA). SPME extract from carboxen/polydimethylsiloxane (CAR/PDMS) fiber was the most similar to the original odor of salt-fermented anchovy sauce used for this experiment, followed by divinylbenzene/CAR/PDMS (DVB/CAR/PDMS) fiber. Because salt-fermented anchovy sauce contains 23% NaCl, NaCl concentration of diluent was considered when salt-fermented anchovy sauce was serially diluted. Linear relationship between GC response and sample concentration was observed when diluted with 23% NaCl solution, whereas not observed when diluted with deodorized distilled water. Eleven and 16 aroma-active compounds were detected by SPME-GC-O based on SDA using CAR/PDMS and DVB/CAR/PDMS fibers, respectively. Butanoic acid and 3-methyl butanoic acid showed the highest ${\log}_2SD$ factors for CAR/PDMS and DVB/CAR/PDMS fibers. Dimethyl trisulfide, methional, trimethyl amine, 1-penten-3-ol, and acetic acid were also detected as potent aroma-active compounds.

• 한국식품영양학회지
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• 제30권5호
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• pp.973-982
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• 2017

Gastrodia elata Blume often has been used for the treatment of headaches, convulsions, hypertension, and neurodegenerative diseases. The main active constituents are gastrodin, 4-hydroxybenzyl alcohol, vanillyl alcohol, 4-hydroxybenzylaldehyde and parishin A, B, C and E. Because Gastrodia elata has also unacceptable off-odor (swine barnyard-like) for food, there is a need to reduce it as well as allow for greater utilization as a functional food materials. In this study, a major off-odor producing substance of Gastrodia elata was fractionated by steam distillation and silica gel column chromatography. The substance was identified as p-cresol(4-methyl phenol) by GC-MS analysis and comparison of the retention time with that of an authentic compound in GC. The content of p-cresol in fermented Gastrodia elata was decreased. A fermented sample of Latobacillus sakei for 2 days was reduced to 54.7%, when compared with a unfermented sample. The five parishin derivatives in Gastrodia elata were identified by HPLC-MS analyses, and a comparison of HPLC retention times with those of authentic compounds. When compared with parishin derivatives of an unfermented Gastrodia elata, those of Gastrodia elata fermented by L. sakei, increased to 18.3% for 2 days. Increases of about 14.0~38.4% of the total phenolic compounds and 57.4~77.3% total flavonoids were found in fermented extracts, by 3 lactic acid bacteria strains. They were compared with $97.1{\pm}2.9{\mu}g/g$ and $40.9{\pm}2.0{\mu}g/g$ in the unfermented control, respectively. The extracts of Gastrodia elata Blume that were fermented by lactic acid bacteria had higher DPPH free radical scavenging activity and FRAP reducing power than the unfermented control.

• 산업식품공학
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• 제13권4호
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• pp.302-307
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• 2009

국내 주요 복분자 산지인 고창, 정읍, 횡성, 순창산 복분자로 복분자주를 제조하여 제조 복분자주의 휘발성 향기성분 분석과 기호도 조사를 통해 산지별 차이를 파악하였다. 복분자주의 주요 향기성분으로 phenylethyl alcohol, isoamyl alcohol, diethyl succinate, isobutyl alcohol, acetic acid, octanoic acid, benzoic acid, $\alpha$-terpineol, myrtenol, pcymene-8-ol이 동정되었고 특히 적포도주에 비해 terpene류가 많이 검출되어 복분자주의 odor-active compounds를 분석하기 위해 gas-chromatography-olfactometry를 포함한 다양한 향기성분 분석 연구가 필요한 것으로 보인다. Ester류는 횡성산과 정읍산 복분자주에서 많이 검출되었고 alcohol과 acid류도 횡성산에서 가장 많은 농도를 나타내었다. Terpene류는 정읍산에서 가장 높게 나타났다. 차후 이들 시료에 대한 묘사분석을 통해 향기성분과의 상관관계 분석이 필요하리라 여겨진다. 전반적인 기호도에서는 제조복분자주에서 고창, 순창, 횡성, 정읍순으로 나타났고 특히 횡성과 정읍 시료의 경우 단맛은 약하고 신맛은 너무 강한 것으로 나타나 당산비 조절이 필요한 것으로 여겨진다.

• 한국작물학회지
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• 제61권4호
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• pp.242-250
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• 2016

새로운 식품 소재의 개발을 목적으로 향미벼 신품종을 이용하여 발아현미를 제조하고 발아 전 후 종실에 함유된 향기성분과 생리활성 물질, 그리고 지방산 조성의 변화를 관찰한 결과는 다음과 같다. 1. 향기성분은 발아 전 52개, 발아 후 51개 등 총 56개 성분이 동정되었으며 이들은 hydrocarbon(29%)과 alcohol(23%) 및 aldehyde(21%)류로 분류되었으며, 주요 향기성분으로는 nonanal, benzene, 1-octanol, 1-hexanol, furan, decanal 등이 동정되었다. 2. 발아로 인하여 heptane,3,3,5-trimethyl, 1-pentadecene, 2-heptanone 등 13개 성분은 함량이 증가한 반면, 향미벼 특유의 팝콘향을 나타내는 2-acetyl-1-pyrroline을 비롯하여 1-nonanol, 1-heptanol, 1-hexanol 등 39개 성분은 발아로 인하여 함량이 감소하였다. 3. 향기 성분의 함량을 이용한 PLS-DA 분석 시 뚜렷하게 향기 특성에 따라 발아 전과 발아 후의 구별이 가능하였으며, 2-acetyl-1-pyrroline, 2-octanone 등은 발아 전의, 그리고 benzaldehyde, tridecene 등은 발아 후의 특징적인 향기성분으로 나타났다. 4. 발아된 향미벼의 campesterol, stigmasterol, sitosterol 등 phytosterol류와 squalene, 그리고 5종의 tocols 등 생리활성물질 함량은 모두 발아 전에 비해 낮은 것으로 나타났다. 5. 향미벼의 주요 지방산은 linoleic, oleic 및 palmitic acid였으며 발아로 인하여 linoleic acid와 oleic acid는 각각 1.3%, 2.7%의 증가하고 palmitic acid는 3.7%의 조성 비율이 감소하는 것으로 나타났다.