• Journal of the Korean Crystal Growth and Crystal Technology
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• v.28 no.5
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• pp.222-227
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• 2018

$Zn_{1-x}Co_x$ Zeolitic Imidazolate Framework (ZIF) (x = 0~0.05) were prepared by the co-precipitation of $Zn^{2+}$ and $Co^{2+}$ using 2-methylimidazole, which were converted into pure and Co-doped ZnO nanoparticles by heat treatment at $600^{\circ}C$ for 2 h. Homogeneous Zn/Co ZIFs were achieved at x < 0.05 owing to the strong coordination of the imidazole linker to $Zn^{2+}$ and $Co^{2+}$, facilitating atomic-scale doping of Co into ZnO via annealing. By contrast, heterogeneous Zn/Co ZIFs were formed at $x{\geq}0.05$, resulting in the formation of $Co_3O_4$ second phase. To investigate the potential as high-performance gas sensors, the gas sensing characteristics of pure and Co-doped ZnO nanoparticles were evaluated. The sensor using 3 at% Co-doped ZnO exhibited an unprecedentedly high response and selectivity to trimethylamine, whereas pure ZnO nanoparticles did not. The facile, bimetallic ZIF derived synthesis of doped-metal oxide nanoparticles can be used to design high-performance gas sensors.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.1
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• pp.7-14
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• 1981

Secondary amines are known as one of the precursors of nitrosamines which are potent carcinogenic compounds for human being and animals. In this study, trimethylamine and dimethylamine contents of salted, hot-air dried and sun dried samples of two commercial fishes, mackerel pike and seerfish were analyzed and quantitatively compared at three different temperature conditions. The formation of both secondary amines was more rapid at$10^{\circ}C\;and\;15^{\circ}C\;than\;at\;2^{\circ}C$. Residual amounts of trimethylamine oxide of salted samples were relatively higher than those of the other samples. Trimethylamine contents of hot-air dried mackerel pike and sun dried seerfish were relatively higher than those in the other samples, while those of salted samples were comparatively lower than those of others. Dimethylamine contents of hot-air dried samples were higher than those of the other samples, whereas those of salted samples were comparatively lower than those of the other samples.

• Journal of Food Hygiene and Safety
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• v.37 no.4
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• pp.207-215
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• 2022

The intensity of fishy odor in eggs, which differs depending on the poultry type and individual perception, can be due to many factors including trimethylamine (TMA) which has been identified as the main. Notably, riboflavin can increase the activity of flavin-containing monooxygenase 3, the enzyme responsible for converting TMA into odorless trimethylamine-N-oxide. This study aimed to analyze the TMA content in egg yolk, evaluate its contribution to fishy odor, and develop a method to prevent this undesired odor. Solid-phase microextraction-gas chromatography/mass spectrometry was used to detect and quantify volatile compounds in egg yolk from hens fed a standard TMA-rich diet and hens fed a riboflavin-supplemented diet. To compare the relative content of volatile substances between eggs, a correlation study was performed using an electronic nose. Higher concentration of TMA (1.06 ± 0.12 mg/kg) was detected in egg yolks obtained from hens fed a normal diet than those fed a riboflavin-supplemented diet. Overall, this study suggests that riboflavin affects the quantity and quality of volatile substances, including TMA, present in eggs and we expect these findings to improve the quality and reduce the fishy odor of eggs.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2007.10a
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• pp.156-157
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• 2007

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2007.10a
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• pp.246-248
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• 2007

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• Journal of Sensor Science and Technology
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• v.26 no.3
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• pp.204-208
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• 2017

Highly uniform and well-dispersed Zeolitic Imidazolate Framework-7 (ZIF-7) particles were prepared by the precipitation of $Zn^{2+}$ using benzimidazole, which were converted into ZnO nanoparticles by heat treatment at $500^{\circ}C$ for 24 h. The ZIF-7 derived ZnO nanoparticles showed abundant mesopores, high surface area, and good dispersion. The gas sensing characteristics toward 5 ppm acetone, ethanol, trimethylamine, ammonia, p-xylene, toluene, benzene, and carbon monoxide and carbon dioxide were investigated at $350-450^{\circ}C$. ZIF-7 derived ZnO nanoparticles exhibited high response to 5 ppm acetone ($R_a/R_g=57.6$; $R_a$: resistance under exposure to the air, Rg: resistance under exposure to the gas) at $450^{\circ}C$ and negligible cross-responses to other interference gases (trimethylamine, ammonia, p-xylene, toluene, benzene, carbon monoxide, carbon dioxide) and relatively low responses to ethanol. ZIF derived synthesis of metal oxide nanoparticles can be used to design high performance acetone sensors.

• Journal of Korean Society for Atmospheric Environment
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• v.24 no.3
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• pp.357-366
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• 2008

In this study, the analytical performance of trimethylamine (TMA) were investigated with respect to headspace-solid phase microextraction (HS-SPME) method. In order to induce the elution of aqueous TMA to headspace, NaOH was added as a decomposition reagent to aqueous TMA standard. By controlling the combination of three major variables for TMA extraction, the extent of extraction was compared between the two contrasting conditions for each variable (i.e., reaction time (long (L) vs short (S)), exposure temperature (30 vs $50^{\circ}C$), and exposure time (10 vs 30 min)). The results of this comparative analysis showed that the extraction efficiency for all eight types of HS-SPME combinations decreased on the order: L-30-30>L-50-10>L-30-10>L-50-30>S-30-30>S-50-30>S-50-10>S-30-10. The effect of reaction time appeared to exert significant influences on the relative recovery rate of HS-SPME at 90% confidence level. However, the effects of exposure temperature or exposure time were not so significant as reaction time. When the recovery rate of HS-SPME is compared against the direct injection of liquid standard into GC injector, it recorded as 2%. According to this comparative study, the reaction conditions for HS-SPME application can exert significant influences on the analysis of TMA.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.183-188
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• 1978

In this study, gas chromatographic analysis was carried out on volatile constituents of cooked squid for the object of obtaining information on the characteristic flavor of the cooked squid meat. The results obtained are as follows: 1) Methanol was the most effective solvent for the extraction of volatile constituents of squid meat. 2) Twenty five and thirty two peaks were detected from the condensate collected in cold traps which were immersed in ice water and dry ice-acetone, respectively. In these compounds, five kinds of volatile organic acids such as acetic acid, butyric acid, iso-valeric acid, valeric acid, and caproic acid were identified. 3) Eleven peaks were detected from the head space vapor collected in cold trap which is immersed in liquid nitrogen. Volatile amines identified in these components are as follows; methylamine, trimethylamine, dimethylamine, ethylamine, and iso-propylamine.

• Preventive Nutrition and Food Science
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• v.15 no.2
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• pp.120-129
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• 2010

To elucidate the composition of extractive nitrogenous components in the fresh Capsosiphons fulvescens cultured off the southern coast of Korea, and to determine the monthly variation of these nitrogenous components, extract samples collected monthly from December to March at Jangheung-gun, Jeonnam Province were analyzed for total nitrogen, free and combined amino acids, ATP and related compounds, betaines, trimethylamine oxide (TMAO) and trimethylamine (TMA). The content of extractive nitrogen was 1,090~1,233 mg/100 g on dry basis. The number of 21~25 ninhydrin-positive substances was detected in the analysis of free amino acids, and their total amount was 3,710~4,788 mg/100 g on dry basis. Among them, free proline, asparagine, glutamic acid, alanine, taurine and glutamine were found to be abundant. The combined amino acids amounted to 1,573~2,121 mg/100 g in total and the total amount of ATP and related compound was 33.8~84.0 mg/100 g ($1.06{\sim}2.46\;{\mu}mol/g$) on dry basis. Betaine, glycinebetaine, $\beta$-alaninebetaine, $\gamma$-butyrobetaine, homarine and trigonelline were detected in most of samples. Levels of free and combined amino acids, ATP and related compounds fluctuated from sample to sample, with their contents higher in December and January and lower in March.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.993-999
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• 1998

Aquatic raw materials easily undergo deteriorative changes, and thus it is very important to keep fish meats fresh during transport and processing. The $K_i$ value, biogenic amines, trimethylamine (TMA) and volatile basic nitrogen (VBN), which are reported fish freshness indices, were measured for 20 samples. The $K_i$ values were normally in the range of $7.8{\sim}43.6%$, except those for some fish including squid. The contents of biogenic amines were negligible, and a correlation (r=0.894) was found between the contents of TMA and VBN.