• Journal of Korean Society of Water and Wastewater
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• v.18 no.2
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• pp.208-214
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• 2004

Dissolved air flotation (DAF) is an effective solid/liquid separation process for low density floc particles such as algal, color-alum and clay-alum flocs produced from low turbidity water. The removal of taste and odor-causing organics (2-mthylisoboneol and geosmin) originating from algae in drinking water is a local and worldwide concern. Although DAF has been effectively applied for the removal of suspended solid, its application for the treatment of dissolved organic carbon is very limited. In this study, a new hybrid system consisting of adsorption and DAF processes was introduced for the simultaneous removal of algae and taste and odor-causing organics. Powdered activated carbon (PAC) was used as an adsorbent. In this proposed system, the major concern of eliminating the spent PAC from the system was also addressed. It was found that zeta potential of algae and PAC was increased with coagulant dosage, and the removal efficiency in DAF was also enhanced up to 90~95% under the given experimental conditions. Based on this study, the hybrid process was found to be a promising technology for the simultaneous removal of algae and dissolved organic pollutants.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.10-17
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• 2013

This study investigated the food biochemical characterization of commercial seasoned sea squirt Halocynthia roretzi (CSS). The proximate composition of CSS was 77.2-82.7% moisture, 7.1-9.1% crude protein, 0.3-2.6% crude lipid and 3.5-6.3% ash. Taste compound contents of CSS were 2.3-5.4% salinity (saltiness), 0.42-1.12 g/100 g total acidity (sourness) and 114.9-330.2 mg/100 g amino nitrogen (taste intensity). The Hunter color values of CSS were 23.79-32.50 for lightness, 9.97-20.45 for redness, 14.01-20.96 for yellowness and 64.50-76.63 for color difference. The odor intensity of CSS was 35.0-62.0. According to these results, there were large differences in proximate composition, taste compounds, Hunter color values and odor intensity of CSS. Viable cell counts ranged from 6.20 to 7.69 log (CFU/g), and most of the viable cells comprised of lactic acid-forming bacteria. CSS was not detected in the coliform group.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.6
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• pp.431-436
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• 2006

This study was red snow crab Chionoecetes japonicus cooker effluent (RSCCE) for making a natural crab-like flavorant. The RSCCE ($1\;^{\circ}Brix$ in the initial state) was concentrated up to $40^{\circ}Brix$ to determine the optimal conditions for making a natural flavorant. During concentration, the amino-N content and total acidity increased with the concentration time, while the pH was maintained in range 7.94-8.78. In the acceptance test and quantitative description analysis (QDA), $20^{\circ}Brix$ RSCCE had the best quality in terms of taste (5.87), odor (6.00), and overall acceptance (5.80). Of the taste compounds analyzed in $20^{\circ}Brix$ RSCCE, lactic acid was an abundant non-volatile organic acid, and the nucleotide 5'-inosine monophosphate (IMP) was present, as were four free amino acids: tyrosine, glutamic acid, alanine and glycine. The taste and odor of boiled crabmeat were retained in $20^{\circ}Brix$ RSCCE based on the QDA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.39-44
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• 2002

To obtain the repression of off-odor and the improvement of food quality in b1ack bean chungkugjang (BBC), some baste components of BBC added with kiwi (BBCK) or radish (BBCR) and fermented at 42$^{\circ}C$ for 3 days were investigated. Although contents of free amino acids in BBC were lower than those of soybean chung-kugjang (SC), they increased by adding kiwi and radish homogenate to black bean, indication that two materials were effective to the enzymatic digestibility of soy protein during fermentation. Among organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (44.28~54.24%), oleic acid (18.18~22.10%) and palmitic acid(9.93~15.51%). There was no significant difference in compositions of organic acids and fatty acids of chungkugjangs. Majar volatile compounds of BBC were 2.5-dimethyl parazine and trimethyl pyrazine. Contents of alkyl pyrazines that of contribute the characteristic aroma and flayer of BBCK and BBCR decreased as compared with those of SC, respectively. Uracil and UMP were major nucleic acid-related compounds in all four types chungkugjangs. Contents of the other nucleic acid-related compounds showed a similar trend in all chungkugjangs. In sensory evaluation, kiwi and radish were effective to repression of off-odor from chungkugjang. Sweet taste of stew of black bean chungkugjang was strong as compared with that of soybean chungkugjang, indicating that palatability of BBCK or BBCR was good.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.57-64
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• 1988

The present study was conducted to characterize lipoxygenase isoenzymes isolated from germinating soybean seeds to obstain pH profiles, carbonyl Production, carotene bleaching abilities, and stability to heat. The roles of these lipoxygenase isoenzymes in the generation of volatile carbonyl compounds were investigated to associate with off-flavor and odor of soybean sprouts cooked to different temperatures. Lipoxygenase isoenzymes were isolated from soybean sprouts using ammonium sulfate fractionation, gel filtration and ionexchange chromatography. Two main lipoxygenases exhibited maximum activity at pH 6.5 (lipoxygenase 2) and at pH 9.5 (lipoxygenase 1), respectively. Both lipoxygenase 1 and 2 produced 280 nm absorbing carbonlys and bleached carotene. The abilities of hydroperoxide formation, 280 nm absorbing carbonyl production and carotene bleaching of lipoxygenase isoenzymes were decreased significantly as the cooking temperature raised. Sensory evaluation data presented that raw and $50^{\circ}C$ cooked soybean sprouts showed significantly higher grassy odor than $80^{\circ}C$and $100^{\circ}C$ cooked soybean sprouts. On the other hand beany odor was significantly higher in $50^{\circ}C$ and $80^{\circ}C$ cooked soybean sprouts than in raw and $100^{\circ}C$ cooked soybean sprouts. These results indicate that lipoxygenase plays a role in the development of off-odor and flavors in soybean sprouts under the condition of chewing and inadequate heating.

• Journal of the Korean Society of Tobacco Science
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• v.17 no.2
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• pp.139-148
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• 1995

This study was carried out to investigate the effects of super heated steam on the physical and chemical changes of burley cut tobacco. Total sugar, total alkaloid, ether extracts, crude ash, total nitrogen and pH for leaf chemical constituents were analyzed. Filling power and fineness index for physical properties, and carbonyl compounds, phenol compounds, amonia, pH, hydrogen cyanide nicotine, carbon monoxide, total volatile base and tar for smoke components were also analyzed. The cut tobacco treated with super heated steam showed significant decrease in total sugar and total alkaloid. The filling power of the sample treated with the super heated steam system was increased abruptly when heated at over 250℃. The fineness index showed similar tendency to that of common toast method. Super heated steam treatment slightly decreased carbonyl compounds, phenol compounds, hydrogen cyanide, nicotine, carbon monoxide and tar in the tobacco. Especially the decrease of ammonia was the most remarkable. The pH of smoke was a little different compared with that in the common toast. The sensory test results showed that, compared to the common conveyer moving system, the tobacco treated with super heated steam system brought out more roasted flavor, lowered impact, irritation, and sting, further improved aftertaste, and lowered bitterness. The super heated steam treatment method used in the studies is expected to give better filling power, mild taste and toasted odor of tobacco than that of the common method for toast treatment. Key words : burley tobacco, super heated steam, expansion, toast.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.466-472
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• 2006

In order to develop materials of crab-like flavorant, taste compounds including physicochemical characteristics were analyzed in red snow crab cooker effluent(RSCCE) and hepatopancreas. The $30\;^{\circ}Brix$ was a suitable condition in from 1.5 to $40\;^{\circ}Brix$ RSCCE by sensory evaluation. Lactic acid and succinic acid were major compounds in non-volatile organic acids detected in both $30\;^{\circ}Brix$ RSCCE and hepatopanceras. The 5 compounds such as AMP, HxR, IMP, ATP and GMP were major in ATP related compounds of $30\;^{\circ}Brix$ RSCCE, whereas 3 compounds including IMP, GMP and Hx in hepatopanceras. The content of total free amino acids in hepatopancreas was 5.6 times higher than in $30\;^{\circ}Brix$ RSCCE. The major compounds in $30\;^{\circ}Brix$ RSCCE were followed by methionine, lysine, arginine, valine, histidine, alanine, hydroxy proline, and glycine in that order, whereas methyl histidine, leucine, alanine, glutamic acid, glycine, valine, threonine, taurine, isoleucine, and serine were followed in hepatopancreas. By adding 0.5%(w/w) hepatopancreas in $30\;^{\circ}Brix$ RSCCE, crab meat-like odor was kept high level by sensory evaluation.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.506-513
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• 2012

This principal objective of this study was to evaluate the sensory properties and flavor compounds of Kimchi prepared with different levels (0.0%, 0.4%, 0.8%, and 1.2%) of Backryeoncho extracts (BE). At high levels of BE, Kimchi showed increased level of crispness and flavor, and also jeotgal odor decreased in the sensory evaluation. Addition of 0.8 % BE resulted in the highest scores for color, taste, and overall acceptance of Kimchi. Therefore, addition of 0.8 % BE appears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability. As a result of flavor compound analysis, a total of 24 volatile flavor compound, including 11 S-containing compounds, 6 terpenes, 1 acid, 1 ester, 1 alcohol, 2 miscellaneous compounds, 2 thiocyanates, etc., were detected by GC/MS. The major volatile compounds were s-containing compounds and terpene hydrocarbon, and especially terpene of sabinene was newly detected in Kimchi with added BE. Levels of 2-vinyl-[4H]-1,3-dithin derived from garlic flavor as a sulfide-containing compound along with diallyl trisulfide derived from green onion flavor were reduced in Kimchi with added 0.8% BE. Most sulfide-containing compounds were reduced in Kimchi with added BE, whereas most terpenes detected in control Kimchi were not detected.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.11
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• pp.2097-2104
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• 2000

Naturally occurring taste and odor problems include those produced by microorganism. notably algae and bacteria. The major compounds causing taste and odor are MIB and Geosmin which can cause earthy-musty at very low concentration 9ng/L and 4ng/L, respectively. Especially, the problem is very serious from summer to fall in source and finished water. It is well known that using PAC is one of the best technology to control these compounds in drinking water treatment. In this study, optimum dosage and dosing time of PAC were observed with the adsorption isotherm experiments in single and binary compounds. Also, the effect of natural organic matter(NOM) was investigated by using a natural water with JSW. The adsorption capacity of Geosmin was higher than MIB in both with NOM and without NOM. The adsorption capacity of Geosmin and MIB was 4 times lower with NOM than that of without NOM. which was caused by competition adsorption. When the initial concentration of Geosmin and MIB were 100ng/L in JSW, at least 4 hours of reaction time was needed to achieve 99% removal with 20mg/L of the PAC.