• 한국식품영양과학회지
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• 제27권6호
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• pp.1053-1058
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• 1998

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).

• 한국식품영양학회지
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• 제25권4호
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• pp.930-940
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• 2012

A comparison of essential oils composition of Aster tataricus L. (gaemichwi), Ligularia fischeri (gomchwi), Solidago virga-aurea var. asiatica Nakai (miyeokchwi), and Aster scaber (chamchwi) was performed by gas chromatography and mass spectrometry for the identification of volatile flavor characteristics in chwi-namuls. The essential oils were extracted by the hydro distillation extraction method. One hundred volatile flavor components were identified from gaemichwi essential oil. ${\alpha}$-Pinene (11.5%) was the most abundant compound, followed by myrcene (8.9%) and ${\beta}$-pinene (7.5%). Ninety-one volatile flavor components were identified from the essential oil of gomchwi. Aromadendrene (14.8%) was the most abundant component, followed by ${\beta}$-caryophyllene (7.6%) and 1-methyl-4-(1-methylethylidene)-cyclohexene (7.3%). Ninety-five volatile flavor constituents were detected in the essential oil of miyeokchwi, moreover, spathulenol (15.7%) was the most abundant component. Ninety-six volatile flavor constituents were detected in the essential oil of chamchwi. Epi-bicyclosesquiphellandrene (21.9%) was the most abundant component, followed by ${\beta}$-caryophyllene (9.5%) and ${\delta}$-terpinene (8.9%). The essential oil composition of gaemichwi was characterized by a higher contents of pinenes. The essential oil composition of gomchwi can be easily distinguished by the percentage of aromadendrene. Spathulenol and epi-bicyclosesquiphellandrene were regarded as the characteristic odorants of miyeokchwi and chamchwi, respectively.

• BMB Reports
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• 제45권11호
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• pp.612-622
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• 2012

Olfactory receptors (ORs) detect volatile chemicals that lead to the initial perception of smell in the brain. The olfactory receptor (OR) is the first protein that recognizes odorants in the olfactory signal pathway and it is present in over 1,000 genes in mice. It is also the largest member of the G protein-coupled receptors (GPCRs). Most ORs are extensively expressed in the nasal olfactory epithelium where they perform the appropriate physiological functions that fit their location. However, recent whole-genome sequencing shows that ORs have been found outside of the olfactory system, suggesting that ORs may play an important role in the ectopic expression of non-chemosensory tissues. The ectopic expressions of ORs and their physiological functions have attracted more attention recently since MOR23 and testicular hOR17-4 have been found to be involved in skeletal muscle development, regeneration, and human sperm chemotaxis, respectively. When identifying additional expression profiles and functions of ORs in non-olfactory tissues, there are limitations posed by the small number of antibodies available for similar OR genes. This review presents the results of a research series that identifies ectopic expressions and functions of ORs in non-chemosensory tissues to provide insight into future research directions.

• Reproductive and Developmental Biology
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• 제33권1호
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• pp.1-5
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• 2009

To search a new pig pheromonal odorant, the $N^1$-allyl-$N^2$-(tetrahydrofuran-Z-ylmethyl)oxalamide molecule predicted by ligand based approach and molecular docking method was synthesized by nucleophilic addition-elimination reaction ($Ad_{NU-E}$) between N-allyloxalamic acid ethylester and tetrahydrofurlmethylamine. According to the evaluation results for efficiency of pig estrus control, the synthesized pig pheromonal $N^1$-allyl-$N^2$-(tetrahydrofuran-2-ylmethyl)oxalamide molecule advanced the estrus by 11.3 days (p<0.05) compared with the non-pheromone group. And from these results, it is predicted that the synthesized pig pheromonal compound will be able to increase the reproduction efficiency of pig.

• Asian Journal of Atmospheric Environment
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• 제11권3호
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• pp.139-152
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• 2017

Excessive amounts of volatile organic compounds (VOCs) and odorants discharged into the environment are highly dangerous to human health as well as to ecological systems. Biological treatments of waste gas streams, called biofiltration, containing VOCs and odorous compounds has gained much attention because biofilters are more cost effective and environmentally friendly than conventional air pollution control technologies. This review provides an overview of biotrickling filtration, which is a type of biofiltration including continuous trickled-water flow inside filter media, for VOC and odor abatement. The configuration, design, cost effectiveness, removal capacity and environmental impact of this techniques and the future research and development needs in this area are all considered.

• 한국수산과학회지
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• 제41권6호
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• pp.414-418
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• 2008

Volatile compounds in Omangdungi (Styela plicata)-Doenjang (soybean paste) stew were analyzed using solvent-assisted flavor evaporation/gas chromatography/mass-selective detection/olfactometry (SAFE/GC/MSD/O) and aroma extract dilution analysis (AEDA). The GC/O analysis detected 37 volatile compounds, of which 32 were positively identified, and included 9 aldehydes, 5 alcohols, 4 aromatic hydrocarbons, 4 ketones, 3 esters, 3 N-containing compounds, 2 acids, 1 S-containing compound, and 1 furan. Nine aroma-active odorants ($\log_3FD{\geq}3.0$) in the sample included six compounds derived from Doenjang (3-methyl(thio)propanal, tetramethylpyrazine, 4-vinyl-2-methoxyphenol, 2-acetylpyrrole, butyric acid, and 2-methoxyphenol) and three compounds from Omangdungi (2-acetyl-2-thiazoline, 9-decanol, and 6-decenol). Three compounds derived from Omangdungi (9-decanol, 6-decenol, and 6-nonenol) were thought to enhance the seafood-like flavor of Omangdungi-Doenjang stew.

• Environmental Engineering Research
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• 제21권3호
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• pp.256-264
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• 2016

2-Methylisoborneol (2-MIB) is one of typical odorants in potable water sources, which is hardly removed by conventional water treatment process. In this study, three strains capable of removing 2-MIB singly from drinking water were isolated from activated carbon of sand filter. They were identified to be Shinella zoogloeoides, Bacillus idriensis and Chitinophagaceae bacterium based on 16S rRNA gene sequence analysis. In mineral salts medium without external carbon source, removal efficiencies of $20{\mu}g/L$ 2-MIB in three days were 23.3%, 32.9% and 17.0% for Shinella zoogloeoides, Bacillus idriensis and Chitinophagaceae bacterium, respectively. The biodegradation of 2-MIB was significantly improved with the presence of cometabolism carbon(glycerol, glucose, etc.). In the period of 20 days, Bacillus idriensis can remove 2 mg/L MIB to $368.2{\mu}g/L$ and $315.4{\mu}g/L$ in mineral salts medium without and with glycerol respectively. The removal of 2-MIB by Bacillus idriensis was from 2 mg/L to $958.4{\mu}g/L$ in Xiba river samples on 15 days.

• 한국가스학회지
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• 제5권3호
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• pp.36-44
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• 2001

부취 농도가 낮을 경우 안전사고 발생의 우려가 있고, 과다 주입할 경우 주배관, 정압 설비 등의 수명 단축 및 환경오염의 문제를 야기 시킬 수 있다. 또한 부취제의 물성상 일정량이 배관 등에 물리$\cdot$화학흡착 또는 반응을 통하여 손실되어 적정 농도 유지에 어려움이 있고 비경제적이다. 따라서 부취제의 농도를 적정하게 유지하는 것은 매우 중요하다 본 연구에서는 배관내 부취제 농도의 적정관리를 위해 국내외 부취 설비와 농도관리현황, 소규모 설비의 특징과 장단점을 분석하였다. 또한 소규모 시스템의 적용시 운영방안과 타당성 분석을 제시하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제29권4호
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• pp.594-598
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• 2016

We studied airborne contaminants (airborne particulates and odorous compounds) emitted from compost facilities in South Korea. There are primarily two different types of composting systems operating in Korean farms, namely mechanical aerated pile composting (MAPC) and aerated static pile composting (SAPC). In this study, we analyzed various particulate matters (PM10, PM7, PM2.5, PM1, and total suspended particles), volatile organic compounds and ammonia, and correlated these airborne contaminants with microclimatic parameters, i.e., temperature and relative humidity. Most of the analyzed airborne particulates (PM7, PM2.5, and PM1) were detected in high concentration at SAPC facilities compered to MAPC; however these differences were statistically non-significant. Similarly, most of the odorants did not vary significantly between MAPC and SAPC facilities, except for dimethyl sulfide (DMS) and skatole. DMS concentrations were significantly higher in MAPC facilities, whereas skatole concentrations were significantly higher in SAPC facilities. The microclimate variables also did not vary significantly between MAPC and SAPC facilities, and did not correlate significantly with most of the airborne particles and odorous compounds, suggesting that microclimate variables did not influence their emission from compost facilities. These findings provide insight into the airborne contaminants that are emitted from compost facilities and the two different types of composting agitation systems.

• 한국환경과학회지
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• 제23권10호
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• pp.1763-1773
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• 2014

It is known that mackerel and pork belly release a strong odor in the process of roasting. We evaluated a dilution factor of odor arising during roasting mackerel or pork belly and the relative odor strength using several cooking tools and analyzed compounds causing odors with gas chromatograph/mass detector. Roasting pans used were grill with lid, electric grill without lid and general roasting pan, and a grill with lid can attach the activated carbon charcoal deodorant at the inside of lid. And all electric grills have a drip tray under the heater. We investigated characteristics of odor emission depending on the presence of water and deodorants in these cooking tools. Study has shown that roasting mackerel produces approximately 36 time more odors than roasting pork belly, and the reduced odor emission when roast with water. And it shows the reduced deodorant effect when cooked with water after attaching activated carbon charcoal in the cooking pan. Major odor causing compounds arising when cooking mackerel and pork belly were aldehydes with high boiling point such as octyl aldehyde with a low odor threshold value.