• Journal of environmental and Sanitary engineering
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• v.18 no.1
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• pp.58-67
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• 2003

The characteristics of the commercial garbage-decomposing accelerant, Raw Material of Pomia(RMP), Pomia and Vitabio. were analyzed. In HPLC pattern, Pomia and Vitabio showed main peak of about 30kDa in 280nm wave length. RMP, Pomia and Vitabio showed three, two and two peaks in 210nm. K and Na ion content of RMP were 2,620 and 1,590ppm, respectively, and their content were the largest one among others. Ca, Mg and Mn ion content of RMP were also the largest one, but Zn ion content was the least one. $Cl^{-}$, $F^{-}$ and $NO_3^{-}$ ion content of RMP were the largest one, especially $Cl^{-}$ content was 3,553ppm. pH values of RMP and Pomia were in neutral region, but Vitabio was 9.03. Dried residue content of RMP, Pomia and Vitabio were 1.4%, 0.55% and 0.4%, respectively. The number of general bacteria on PCA plate from RMP, Pomia and Vitabio were 2.2{\times}10^{6}cfu/ml,{\;}6.5{\times}10^{3}cfu/ml{\;}and{\;}1.1{\times}10^{3}cfu/ml$, respectively. The number of facultative anaerobes of RMP was $4.4{\;}{\times}{\;}10^{4}cfu/ml$, and it was biggest one. Lactobacilli and yeasts were found less than 10cfu/ml at best. The bacterium exists in RMP in high frequency was identified as Bacillus subtilis. Volatile sulfur compound amount of garbage samples treated with Pomia and Vitabio in concentration of 1/500 at $33^{\circ}C$ for 8 days were 1,273ppb and 1,902ppb, respectively, and control showed 3,015ppb. Volatile organic compound amount of the garbage samples treated were 68,312ppb, 124,317ppb and 263,954ppm, respectively. Diethylamine that known as malodor compound were 5,107ppb, 261ppb and 11,124ppb, respectively.

• Journal of Korean Society for Atmospheric Environment
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• v.23 no.6
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• pp.666-674
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• 2007

In this study, sampling and analysis was carried out for 13 compounds, in order to investigate the odorous compound emissions from landfill stacks and surrounding ambient air. These results revealed that concentration of hydrogen sulfide was $0.13{\sim}0.66\;ppb$ in the ambient air. Also, concentrations of hydrogen sulfide ($151{\sim}358\;ppm$) were the highest value in odorous sulfur compounds from landfill stacks. In case of VOC, toluene was obtained the highest out of volatile organic compounds. It was found that the concentrations of hydrogen sulfide near the landfill was higher than that inside city such as Seoul although it was located in a rural area. The result was due to the effect of hydrogen sulfide emitted from landfill stacks.

• Journal of Periodontal and Implant Science
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• v.34 no.2
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• pp.449-459
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• 2004

Bacterial byproducts and volatile sulfur compounds(VSC) have been found to be the leading intra-oral agents, specifically, the byproducts of gram negative anaerobic bacteria have been implicated as primary factors of halitosis in patients presenting with periodontal disease. The objective of this study was to determine the correlation between periodontal treatment and the subsequent reduction in the level of halitosis. Forty-three subjects presenting with periodontal disease were examined before periodontal treatment, one week after treatment, one month after treatment, and finally, two months after treatment, using a portable sulfide monitoring $Halimeter^{(R)}$ to measure the VSC concentrations at the prescribed intervals. The results of the study were as follows: 1. Significant decreases in the mean VSC concentration were observed at the one week, one month, and two month post-op intervals relative to the pre-op measurement. (p<0.05) 2. Significant decreases in the mean VSC concentration were observed in subjects after completion of flap operations. Significant decreases in the mean VSC concentration were observed at the one and two month post-flap operation measurement relative to the VSC concentration at one week (p<0.05), but no significant differences between the one month and two month VSC concentrations were found. (p<0.05) 3. Significant decreases in the mean VSC concentration were observed in subjects after completion of subgingival curettage (p<0,05). Significant decreases were found between the one week and one month measurements and between the one month and two month measurements, but significant differences were not observed between the one week and two month measurements. (p<0.05) The results of this study show significant decreases in VSC concentration in test subjects after periodontal treatment. It can be inferred from the results above, that periodontal disease is a significant contributing factor of halitosis, and that treatment of periodontal disease can been an effective means of reducing VSC concentration in patients presenting with halitosis concurrent with periodontal disease.

• Journal of Ginseng Research
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• v.34 no.2
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• pp.122-131
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• 2010

This clinical study was performed to evaluate whether supplementation of proton pump inhibitor (PPI)-based triple therapy with Korean red ginseng can enhance Helicobacter pylori (H. pylori) eradication and reduce levels of halitosis-associated volatile sulfur compounds (VSCs) in the stomach. Seventy-six patients were randomized into an eradication regimen-only group (n=45) or an eradication regimen plus 10 weeks of Korean red ginseng supplementation group (n=31). The eradication regimen consisted of PPI b.i.d., clarithromycin 500 mg b.i.d., and amoxicillin 1 g b.i.d.. for seven days. Korean red ginseng supplementation commenced on the last day of the eradication regimen. $^{13}C$-urea breath test and halimeter measurements were performed prior to protocol repetition. By intention-to-treat analysis, the H. pylori eradication rate in the Korean red ginseng group (77.4%, 24 of 31) was higher than that in the control group (45.0%, 26 of 45). However, by per protocol analysis, the eradication rate in the Korean red ginseng group was significantly higher than that in the control group (92.3%, 24/26 vs. 69.4%, 26/38; p<0.05). H. pylori infection was significantly associated with increased VSC levels. However, VSC levels decreased significantly in the Korean red ginseng group (p<0.05). In conclusion, supplementation of triple therapy with Korean red ginseng increased the H. pylori eradication rate and led to significant reductions in VSC levels, suggesting the usefulness of this substance in combating H. pylori infection.

• Journal of Life Science
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• v.21 no.12
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• pp.1740-1745
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• 2011

Volatile flavor compounds of 3 commercial products of black onion extract (produced in Changnyeong, Muan and Jeungpyeong) purchased in the online/offline markets were analyzed. A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of carbonyl compounds (15), sulfur-containing compounds (8), aromatic compounds (6), furans (6), nitrogen-containing compounds (3), alcohols (2), acids (2) and miscellaneous compounds (10). Among carbonyls, 4 compounds including 2-methylbutanal, 3-methylbutanal, nonanal and benzaldehyde were detected in all samples, while two sulfur containing compounds, dimethyl disulfide and dimethyl trisulfide, were detected in high amounts and considered to be key flavors in black onion extracts. Particularly, thiophenes and 3 sulfur containing compounds (methylpropyl disulfide, methyl-(Z)-propenyl disulfide and methyl-(E)-propenyl disulfide) were detected only in two products. With acetic acid, furfural and pyrazines that formed through Maillard reaction during black onion aging were detected in high amounts in all samples. This also contributed to characteristic flavors such as roasted, sweet, and sour, in the flavor of black onion extracts.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.822-827
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• 2007

The aroma characteristics and antioxidative activity of volatile compounds in heat-treated garlic (Allium sativum L.) were evaluated. The garlic was heated to various temperatures (100, 110, 120, and $130^{\circ}C$) for different lengths of time (1, 2, and 3 hr). The volatile compounds of heated garlic were extracted by simultaneous steam distillation extraction (SDE). Aroma compound profiles were analyzed by gas chromatography/mass spectrometry (GC/MS) and antioxidative activity was measured by 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation decolorization assay. The major aroma compounds were sulfur compounds such as dimethyl disulfide, 2-propen-1-ol, methyl-2-propenyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-2-propenyl trisulfide. DPPH radical scavenging activity (EDA, %) and the ascorbic acid equivalent antioxidant activity (AEAC) of volatile compounds in heated garlic increased significantly with the increase of temperature and time (p<0.001). The EDA (%) and AEAC of raw garlic were 26.8%/10 mg garlic and 39.05 mg ascorbic acid equivalent per g sample. After heat treatment, the highest values were 40.50%/10 mg garlic for EDA (%) and 46.43 mg ascorbic acid equivalent per g sample for ABTS.

• Analytical Science and Technology
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• v.26 no.6
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• pp.364-374
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• 2013

The major ten odorous compounds have been analyzed from four swine facilities in Jeju Island, in order to investigate the emission characteristics and odor contribution by different ventilation systems and manure treating types. From the study, the concentrations of $NH_3$ and TMA were high at the enclosed ventilation and scraper type facilities in winter season, and the sulfur compounds ($H_2S$, $CH_3SH$, DMS, DMDS) as well as volatile fatty acids (PA, n-BA, n-VA, iso-VA) showed high concentrations at the enclosed ventilation type facilities during winter season. The concentrations of nitrogen and sulfur compounds were high at slurry manure treat facilities. However, the volatile fatty acids (VFA) were relatively high in the scraper type swine facilities. The odor quotients of n-BA were high at four swine facilities, therefore the volatile fatty might be considered as the major odor causing compounds. Moreover the sum of odor quotient (SOQ) was high at the enclosed ventilation and scraper type facilities, and the odor contributions by volatile fatty acids were high in all swine facilities.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.412-419
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• 2004

In odor to select optimum extraction methods of volatile compounds in beef extract powder(BEP) as basic data for the development of a new detection method of irradiated BEP, four extraction methods, such as solid phase microextraction with polar fiber(S-PD) and non-polar fiber(S-CD), purge and trap(P&T) and liquid liquid continuous extraction(LLCE) methods, were tested with gas chromatography/mass spectrometry method. A total of 106 volatile compounds including 22 hydrocarbons, 7 aldehydes, 6 ketones, 13 alcohols, 6 sulfur-containing compounds, 19 nitrogen-containing compounds, 6 aromatic compounds, 17 terpenes, 8 furans and 2 miscellaneous compounds were detected in BEP by four detection methods. The most compounds(62 compounds) were detected by S-PD method, followed by P&T(43), LLCE(38) and S-CD method(30). Among these methods, S-PD and P&T methods showed a complementary interrelationship to detect volatile compounds as S-PD method showed high detectabiltiy to all compound groups except hydrocarbons and ketones, which had high volatility and low molecular weight(less than RI 1200), but P&T method showed the contrary pattern to that of S-PD method. Moreover, the most of volatile compounds detected by S-CD and LLCE methods were also detectable by S-PD or/and P&T methods. Therefore, the simultaneous application of S-PD and P&T methods were selected as the optimum volatile extraction methods of BEP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.116-122
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• 2012

Volatile flavor compounds derived from four black garlic extracts purchased in a local market were analyzed for the purpose of quality assessment. A total of 68 compounds was detected in samples using solid phase microextraction (SPME)/GC/MSD, and they were mainly sulfur-containing compounds, including three unknown compounds (21), aldehydes (10), furans (7), alcohols (6), aromatic compounds (7), ketones (4), acids (4), nitrogen-containing compounds (3), esters (2), and miscellaneous compounds (4). 2,6-Dimethyl-4-heptanone having a fruity-sweet odor was the most abundant in all of the samples. Six sulfur-containing compounds including allyl sulfide, 4-methyl-1,2,4-thiazole, 1,3,5-trithiane, unknown I (RI 1564), unknown II (RI 1565), and unknown III (RI 1613) were detected in all of the samples and appeared to contribute to the garlic-like odor. Particularly, three aldehydes (3-methylbutanal, benzaldehyde, phenylacetaldehyde), four furans (furfural, 2-acetylfuran, 5-methyl-2-furfural, furfural alcohol), and others (2,6-dimethylpyrazine, acetic acid) formed through a Maillard reaction during garlic aging were detected in all of the samples, and they contributed to the characteristic burnt, sweet, and sour flavors of black garlic extracts.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.105-115
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• 2013

Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.