• 한국식품영양학회지
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• 제13권1호
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• pp.66-70
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• 2000

The volatile components of Korea ginger were compared by using different isolation methods, head-space sampling procedure(HSSP), simultaneous distillation extrction(SDE) and soild pahse micro-extractions(SPME). Sixty-one components were identified by GC-MSD in the extracts obtained from each extraction methods. However, the components identified showed a difference in their composition wit the extraction methods. In the extract by HSSP, fifty-five components including a high volatile compound such as acetaldehyde, ethylacetate, 2,3-butandione were detected, and thirty-one components were identified in the extract by SPME. While, the low volatile components such as elemol, zingiberenol and ${\beta}$-eudesmol were detected only in the extract by SDE method. The results suggest that SDE method is the best for the analysis of low volatile components, whereas HSSP is a proper method for the analysis of high volatile components from natural resources.

• Korean Chemical Engineering Research
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• 제57권6호
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• pp.883-890
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• 2019

Two-phase flow near the wellbore in volatile oil reservoirs causes complications in well test analysis. In this study, the flow behavior of volatile oil reservoirs below the bubble-point pressure and the potential of radial composite model for interpretation of two-phase well test in volatile oil reservoirs was investigated. A radial composite model was used for two-phase well test analysis. A new procedure was developed to interpret well test data and estimate the radius of the two-phase region. The changes in fluid composition near the wellbore during drawdown test were found to increase the saturation pressure, which affects the saturation profile during build-up. Well test results showed that the radial composite method is a powerful tool for well test characterization and estimation of reservoir parameters. The proposed procedure was able to estimate the reservoir parameters and radius of the two-phase region with acceptable accuracy.

• 한국식품저장유통학회지
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• 제31권3호
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• pp.374-384
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• 2024

Soybean paste is a staple food used to make doenjang (DE), cheonggukjang (CGJ), and miso (MI). In this study, solid-phase microextraction followed by gas chromatography-mass spectrometry was used to identify volatile components in DE, CGJ, and MI, and principal component analysis (PCA) was performed to determine their correlation between soybean pastes. Esters and hydrocarbons accounted for more than 55% of the total volatile components. PCA showed that esters were highly correlated with DE; pyrazines were correlated with CGJ; and alcohols were highly correlated with MI. Because DE, CGJ, and MI are made of the same material, their overall volatile content tended to be similar. However, the main volatile components and fragrances were different. These findings will be used as basic research data to promote quality improvement of soybean-based fermented foods in Korea and Japan.

• 한국연초학회지
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• 제31권2호
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• pp.85-94
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• 2009

This work has been conducted to develop a method for the analysis of neutral volatile flavors and their precursors in tobacco. The neutral volatile compounds and precursors in tobaccos have been investigated by Neutral Volatile scan method(NV scan) using Soxhlet extractor. The method has been used to analyze a range of different tobaccos and tobacco products. Neutral flavor compounds were classified as three sections(1st Volatile Fraction, Breakdown Flavor Products and Cembranoid Precursors). The major components of the First Volatile Fraction were 2-cyclohexene-1-one, 6-methyl-5-hepten-2-one, limonene and phenyl ethanol. The major components of Breakdown Flavor Products were isophorone, solanone, damascenone, 3-hydroxy-$\beta$-damascone, geranyl acetone, $\beta$-ionone, dihydroactinidiolide, norsolanadione, neophytadiene, hexahydrofarnesylacetone, farnesyl acetone and megastigmatrienone. The major cembranoid precursor compounds were dibutyl phthalate, duvatrenediols, 8,12-epoxy-14-labden-13-ol, 11-hydroperoxy-2,7,12(20)-cembratriene-4,6-diol, 12,15-epoxy-12,14-labadien-8-ol, 2,7,11-cembratrien-4,6-diol and 8,13-epoxy-14-labdien-12-ol. The NV scna results of tobacco types(flue-cured, burley and oriental) showed that each tobacco type has a characteristic flavor component profile.

• 대한임베디드공학회논문지
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• 제11권4호
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• pp.201-208
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• 2016

Non-volatile counter is a counter that maintains the value without external power supply. It has been used for the applications related to warranty issues to count and record certain events such as power cycles, operating time, hard resets, and timeouts. It has been conventionally implemented with volatile memory-based counter and battery backup or non-volatile memory such as EEPROM. Both of them have a lifetime issue due to the limited lifetime of the battery and the endurance of the non-volatile memory cells, which incurs significant redundancy in design. In this paper, we introduce a hybrid architecture of volatile (SRAM) and non-volatile memory (EEPROM) cells to achieve required lifetime of the non-volatile counter with smaller cost. We conduct a design space exploration of the proposed hybrid architecture with the parameters of various kinds of non-volatile memories. The analysis result shows that the proposed hybrid non-volatile counter can extend the lifetime up to 6 times compared to the battery-backup volatile memory-based implementation.

• 한국식품과학회지
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• 제41권6호
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• pp.615-621
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• 2009

SFE법을 이용하여 딸기의 휘발성 향기성분을 추출하기 위한 시료의 적정 전처리 및 SFE 작동조건을 검토하였으며, SDE법 및 SE법 등의 추출방법과 휘발성 향기성분 조성을 비교하였다. 딸기 생시료, 동결건조시료, 그리고 생시료에 celite를 30, 70%를 혼합하여 제조한 시료를 이용하여 SFE 처리후 향기성분을 분석한 결과, 생시료에 celite를 70% 첨가하는 방법이 향기성분을 추출하는데 가장 효과적인 것으로 나타났다. 온도(40, $55^{\circ}C$)와 압력(3,000, 6,000 psi)을 달리하여 SFE 처리한 결과, 3000 psi, $55^{\circ}C$ 조건에서 alcohol류와 acid류의 추출효율이 증가하였으며, $\gamma$-dodecalactone의 함량도 3배 정도 높은 수준으로 나타났다. SDE법, SFE법 및 SE법 등의 추출방법별 딸기의 휘발성 향기성분을 분석한 결과, SFE법은 SDE법에 비해 추출한 휘발성 향기성분의 종류는 적지만 추출량이 비슷하면서 열분해 및 열변성이 발생하지 않아 딸기 고유의 향기에 가까운 향기패턴을 나타내었으며, 기호적으로 우수한 acid류가 다량 함유된 향기성분을 추출하기에 적합한 것으로 나타났다.

• 한국식품조리과학회지
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• 제19권1호
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• pp.17-23
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• 2003

This study was performed to find the changes in volatile sulfur compounds of garlic under various storage conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. Analysis on the detected volatile sulfur compound of garlic which is known to have medical effect was performed while storing for two days at room temperature and for 1, 3 and 7 days at 4$^{\circ}C$ and -18$^{\circ}C$, respectively. The results of the study were summarized as follows : Total amount of 7 volatile sulfur compounds was the highest in the sample stored at room temperature for one hour. During the storage of 1, 3 and 7 days at -18$^{\circ}C$, chopped garlic contained more of volatile sulfur compounds than under any other storage conditions and the amounts of 7 volatile sulfur compounds increased gradually during the storage of chopped garlic.

• 한국식품영양과학회지
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• 제29권5호
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• pp.965-967
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• 2000

An on-line FIA system in place of traditional Conway method was used for quicker and simpler analysis of volatile basic nitrogen of pork. The on-line system was developed by connecting an FIA apparatus with an ammonia electrode as a detector to a personal computer. The data from Conway method and from the on-line FIA system were in good agreement and the correlation coefficient was 0.981. One sample could be analyzed in about 4 min.

• 한국작물학회지
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• 제44권2호
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• pp.154-158
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• 1999

Volatile flavor compounds from perilla leaves were extracted and analyzed with different methods, head-space analysis (HS), simultaneous steam distillation and extraction (SDE) , and solvent extraction (SE), and to compare their efficiencies for quick analysis. Over 30 volatile compounds were isolated and 28 compounds were identified by GC/MSD. Major compound was perillaketone showing the compositions of which were 92% in SDE method, 86% in headspace analysis, and 62% in solvent extraction method. For quick evaluation of leaf flavor in perilla, it was desirable because the headspace analysis method had a shorter analyzing time and smaller sample amount than the other methods.

• 한국축산식품학회지
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• 제34권5호
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• pp.700-708
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• 2014

The volatile composition of veal has yet to be reported and is one of the important factors determining meat character and quality. To identify the most important aroma compounds in veal from Holstein bull calves fed one of three diets, samples were subjected to solid-phase microextraction (SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-MS). Most of the important odorants were aldehydes and alcohols. For group A (veal calves fed entirely on milk for 90 d before slaughter), the most abundant compound class was the aldehydes (52.231%), while that was alcohols (26.260%) in group C (veal calves fed starter diet for at least 60 d before slaughter). In both classes the absolute percentages of the volatile compounds in veal were different indicating that the veal diet significantly (p<0.05) affected headspace volatile composition in veal as determined by principal component analysis (PCA). Twenty three volatile compounds showed significance by using a partial least-squared discriminate analysis (PLS-DA) (VIP>1). The establishment of the global volatile signature of veal may be a useful tool to define the beef diet that improves the organoleptic characteristics of the meat and consequently impacts both its taste and economic value.