• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1243-1249
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• 2006

Volatile flavor compounds in commercial crab-like flavorants were compared by mean of solid phase microextraction(SPME) and liquid continuous extraction (LLCE)/GC/MSD methods. A total of 86 volatile flavor compounds were detected. Of these, 71 were positively identified consisting mainly of sulfur-containing compounds (13), aldehydes (3), ketones (2), esters (26), alcohols (5), aromatic compounds (3), terpenes (8), acids (2) and miscellaneous compounds (9). SPME method was more effective than LLCE method in detection of volatile components in commercial crab-like flavorants. Eight S-, N-containing compounds such as dimethyl sulfide, dimethyl disulfide, dipropyl disulfide, 3-(methylthio)propyl acetate, 3-(methylthio) propanal, 3-(methylthio) propanol, 2-methyl-3-(methylthio) pyrazine and 2-methyl-5-(methylthio) pyrazine, 8 esters such as styrallyl acetate, ethyl acetate, isoamyl acetate, benzyl acetate, ethyl pentanoate, butyl pentanoate, isoamyl pentanoate and furfuryl acetate were considered as major components in crab-like flavorants.

• Journal of Environmental Science International
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• v.17 no.12
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• pp.1381-1390
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• 2008

Emission characteristics of volatile organic compounds (VOCs) were investigated in the flue gas emitted from wood drying process for plywood manufacturing. The moisture content of raw timber was average 48%, and its density was $831.55kg/m^3$. But the moisture content of dried wood is needed less than around 10%, thus the moisture contents of flue gas should be remarkably high(about 18.2 V/V%). Therefore, the vapor in flue gas is equivalent to 320 ton-vapor/day when 1100 ton-wood/day is treated in the wood drying process. The temperature of flue gas ranges from $140^{\circ}C\;to\;150^{\circ}C$ in each dryer stack with exception of the input site of wood(about $110^{\circ}C$). The velocity of flue gas in each stack ranges from 1.7 to 9.7m/sec. In order to assess the concentrations and attribution rate of odorous compounds, it was analyzed about 40 VOCs in the flue gases. It was found that the major odorous compounds were 8 compounds, and the concentrations of major VOCs(ppm) were as follows; benzene: $0.054{\sim}0.052$, toluene: $1.011{\sim}2.547$, ethylbenzene: $0.472{\sim}2.023$, m,p-xylene: $0.504{\sim}3.245$, styrene: $0.015{\sim}0.148$, o-xylene : $0.271{\sim}1.097$, ethanol: $11.2{\sim}32.5$, ${\alpha}$-pinene: $0.908{\sim}10.578$, ${\beta}$-pinene: $0.982{\sim}14.278$. The attribution rate of terpenes (${\alpha}$-pinene, ${\beta}$-pinene) was about 60.56%, and that of aromatics and alcohols was about 22.77%, and 16.67%, respectively. It is suggested that the adequate control device should be used to control both the water soluble and non-soluble compounds because both compounds were mixed in flue gas.

• Food Engineering Progress
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• v.13 no.2
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• pp.130-137
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• 2009

This study evaluated the potential of utilizing the osmotic solution from dried mango processing as alternative raw material for mango wine making. Fermentation was carried out using two kinds of yeast strains Saccharomyces bayanus, Lalvin EC-1118 and Saccharomyces cerevisiae, Lalvin D-47 at 20$^{\circ}C$ for 28 days. Physicochemical analysis during fermentation was performed for each treatment and the resulting wine samples were analyzed for color, volatiles and sensory properties. Results of physicochemical analysis between the two fermenting samples as well as the wine samples show almost similar results regardless of the yeast strains. Wine color of sample wines after storage were not significantly different at p<0.05 and when compared with a commercial mango wine. From the volatile analysis, esters and alcohols constituted majority of the compounds. Production of several esters, alcohols, acids and terpenes were affected by yeast strain used in fermentation. Results of sensory analysis showed that wines fermented by S. bayanus EC-1118 strain was more acceptable although sensory scores between the treatments and the reference wine showed significant differences in all the attributes evaluated, except for bitterness. The utilization of osmotic solution from dried mango process could produce similar properties with existing commercial mango wines although there is still need for further work on the improvement of some sensory attributes of the mango wines.

• Plant Resources
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• v.3 no.1
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• pp.1-45
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• 2000

To date many kinds of compounds have been obtained from plants kingdom as antineoplastic and anti-cancerous agents. However, there is no special type of compounds for cancer therapy. Various types of substances are effective for various types of cancers and tumors: for instance, alkaloids. lignans, terpenes and steroids etc. Curcumol obtained from Curcuma aromatica was tested and noticed to be effective against cancer of the uterine cervix clinically. Oridonin isolated from Rabdosia ssp. is now investigate for clinical trials in China. Moreover camptothecine isolated from Camptotheca acuminata is also antineoplastic alkaloid, but is very toxic. Chemical modification has been tried to decrease its toxicity This compound is now using as clinical agent. Harringtonin was investigated as an anticancerous drug in China. Taxol, a compound with a taxane ring isolated from the bark of Taxus brevifotia. has been demonstrated to have substantial anticancer activity in patients with solid tumors refractory standard chemotherapy. Supply of this drug has severely limited full exploration of its antineoplastic potential Some efforts are continued in National Cancer Institute(NCI) Washington for surveying various Taxus species for optimal taxol content, improvement in semi-synthesis from baccatin 111, improvement in method of extraction, and development of alternative renewable resources. Further, there are many compounds which have been reported as antineoplastic agents. On the other hand, we have screened on higher plants collected In Japan, China, Korea. Southeast Asia and South America for antineoplastic activity, which has been done using Sarcoma 180 ascites in mice, P388 Iymphocytic leukemia In mice, Chinese hamster lung V-79 cells, P388 cells and nasopharynx carcinoma(KB) cells in our laboratory, as primary screening. In this meeting, 1 will present on antitumor and cytotoxic substances of the higher plants(Rubis cordifolia, Ailanthus vilmoriniana, Aster tataricus, Taxus cuspidata var. nana, Cephalotaxus harringtonia var. drupacea, etc.) selected from above screening tests.

• Food Engineering Progress
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• v.13 no.4
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• pp.302-307
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• 2009

In this study, four Korean black raspberry wines were developed from different regions in Korea; Gochang (G), Heongsung (H), Jeongup (J), and Sungchang (S). Their flavor profiles were determined using a combination of volatile analysis and sensory evaluation. From the volatile analysis of the developed wines, 8 acids, 17 alcohols, 12 esters, 9 terpenes, 3 aldehydes and ketones, and 4 miscellaneous compounds were identified. Preferences of appearance, aroma, full-body, and overall acceptability in the developed wines were determined using 9-point hedonic scale by 43 panelists, compared with one commercial black raspberry wine (Sunw). The sweetness, sourness, astringency levels were also evaluated using 9-point just-about-right (JAR) scale. The mean overall acceptability score of Sunw (5.58) was the highest among the tested wines, followed by G (4.81), S (4.44), H (4.41), and J (4.13) (p<0.05). Sweetness levels in the developed wines were overall lower than JAR level, while sourness and astringency levels were overall higher than JAR level.

• Fisheries and Aquatic Sciences
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• v.22 no.6
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• pp.13.1-13.9
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• 2019

Background: Marine invertebrates are well known as pivotal bioresources with bioactive substances such as anti-inflammatory sterols, antitumor terpenes, and antimicrobial peptides. However, there are few scientific reports on chemical compositions and bioactivities of marine invertebrates from the East Sea of South Korea. Methods: In this study, chemical compositions and biological activities were evaluated on both 70% EtOH and hot water extracts of 5 species of marine invertebrates (Crossaster papposus japonicus, Actinostola carlgreni, Stomphia coccinea, Actinostola sp., and Heliometra glacialis) collected from the East Sea of South Korea. The antioxidant activities were measured by ABTS radical scavenging assay. The cytotoxicity and anti-inflammatory activity were evaluated using MTT and Griess reagents. Moreover, the antibacterial effect was evaluated using paper disc assay and minimum inhibitory concentration (MIC) assay. Results: In the results of antioxidant activities, 70% EtOH extract of A. carlgreni showed the highest activity ($IC_{50}\;0.19{\pm}0.03mg/ml$) compared to other extracts. Moreover, 70% EtOH extract of A. carlgreni could significantly suppress the nitric oxide (NO) production in lipopolysaccharide-induced RAW 264.7. All extracts treated under $400{\mu}g/ml$ have no cytotoxic effects on RAW 264.7 macrophages. In the antibacterial test, both 70% EtOH extracts of C. papposus japonicus and H. glacialis showed a significant antibacterial effect on Staphylococcus aureus. The MIC values were evaluated at 256 and $512{\mu}g/ml$, respectively. Conclusions: These results suggested the bioactive potentials of marine invertebrates from the East Sea of South Korea in pharmaceutical and nutraceutical applications.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.7-11
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• 2019

Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.

• Korean Journal of Agricultural Science
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• v.50 no.4
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• pp.675-696
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• 2023

Terpenoids, also referred to as terpenes, are a large family of naturally occurring chemical compounds present in the essential oils extracted from medicinal plants. In this study, a nondestructive methodology was created by combining ATR-FT-IR (attenuated total reflectance-Fourier transform infrared), and Raman spectroscopy for the terpenoids assessment in medicinal plants essential oils from ten different geographical locations. Partial least squares regression (PLSR) and support vector regression (SVR) were used as machine learning methodologies. However, a deep learning based model called as one-dimensional convolutional neural network (1D CNN) were also developed for models comparison. With a correlation coefficient (R²) of 0.999 and a lowest RMSEP (root mean squared error of prediction) of 0.006% for the prediction datasets, the SVR model created for FT-IR spectral data outperformed both the PLSR and 1 D CNN models. On the other hand, for the classification of essential oils derived from plants collected from various geographical regions, the created SVM (support vector machine) classification model for Raman spectroscopic data obtained an overall classification accuracy of 0.997% which was superior than the FT-IR (0.986%) data. Based on the results we propose that FT-IR spectroscopy, when coupled with the SVR model, has a significant potential for the non-destructive identification of terpenoids in essential oils compared with destructive chemical analysis methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1493-1501
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• 2012

The antioxidant activities of volatile aroma extracts from Cudrania tricuspidata (Carr.) Bureau were examined using two antioxidant assays. Ten volatile aroma compounds identified in this plant were also tested for antioxidant activity. The volatile aroma extracts of stem and root from C. tricuspidata exhibited antioxidant activities with a clear dose response relationship in both aldehyde/carboxylic acid and lipid/malonaldehyde assays. Antioxidant activities of volatile aroma extracts from C. tricuspidata at $500{\mu}g/mL$ were $77.02{\pm}8.12%$ (stem) and $74.19{\pm}6.82%$ (root) in the aldehyde/carboxylic acid assay. Antioxidant activities of volatile aroma extracts from C. tricuspidata at $160{\mu}g/mL$ were $76.17{\pm}4.25%$ (stem) and $61.43{\pm}2.11%$ (root) in the lipid/malonaldehyde assay. Positively identified volatile aroma components in extracts of stem and root from C. tricuspidata were seven terpenes and terpenoides, 14 alkyl compounds, 11 nitrogen containing heterocyclic compounds, three oxygen containing heterocyclic compounds, 12 aromatic compounds, nine lactones, and seven miscellaneous compounds (possible contaminants). Among the positively identified compounds, eugenol, isoeugenol, and 2,4-bis (1,1-dimethylethyl)phenol exhibited antioxidant activities comparable to those of BHT and ${\alpha}$-tocopherol. Vanillin and 2-acetylpyrrole showed moderate activities in the lipid/malonaldehyde assay. These results suggest that consumption of antioxidant-rich beverages prepared from C. tricuspidata could have beneficial effects on human health by preventing diseases caused by oxidative damage.

• Applied Biological Chemistry
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• v.48 no.2
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• pp.150-154
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• 2005

To overcome the problems associated with chemical pesticides, biological pest controls agent extracted from Ginkgo biloba was studied. Insecticidal activities components in Ginkgo biloba extracts were analyzed using high performance liquid chromatography (HPLC). This results of HPLC analysis, GG-W80 were included bilobalide $611\;{\mu}g/kg$, ginkgolide A $37\;{\mu}g/kg$ and ginkgolide B $243\;{\mu}g/kg$, while YG-W80 were included bilobalide $214\;{\mu}g/kg$ and ginkgolide B $46\;{\mu}g/kg$. The biological activity of Ginkgo biloba extracts were conducted to repellent and pesticidial effect of Tetranichus urticae, Aphis gossypii and Myzus persicae treated with Ginkgo biloba leaves extracts. Mortalities of adult T. urticae to green Ginkgo biloba extracts (GG-W80) and yellow Ginkgo biloba extracts (YG-W80) were shown 98.3% and 20.0%, respectively. From these results, terpenes components in Ginkgo biloba extracts could be use for biological controls for T. urticae.