• Animal Bioscience
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• v.35 no.7
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• pp.1091-1099
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• 2022

Objective: The aim of this work was the characterization of the qualitative aspects of meat obtained from Teramana goats, an Italian indigenous breed of the Abruzzo region. Specifically, the study included a comparison with meat samples deriving from Saanen goat kids reared in the same environment and applying the same feeding protocol. Methods: Upon reaching about 7 months of age the animals were slaughtered and samples of muscle tissue were collected to be analyzed. Specifically, meat samples were subjected to evaluations of the physical parameters, including color and the meat ability to retain water, in addition to chemical evaluations that were focused to the determination of the total lipids amount, fatty acids composition, lipid oxidation, and volatile profile. Results: The meat samples obtained from the indigenous breed showed a less intense reddish color and no significant variations for the muscle tissue tendency to retain water, both regarding fresh and cooked meat. Several differences were instead observed in the fatty acid profile. The Teramana samples were richer in saturated fatty acids (p<0.01) and interestingly showed higher concentrations of rumenic acid (p<0.05), a conjugate of linoleic acid that has been associated with important health benefits for the consumers. Another important finding for these meat samples was the marked resistance to oxidative events, as evidenced by the thiobarbituric acid reactive substances-test (p<0.05) and by the characterization of the volatile profile that highlighted a strong reduction in the relative percentage of hexanal (p<0.05), commonly associated to lipid oxidation and the development of unpleasant aromatic notes. Conclusion: The collected data, therefore appeared useful for the valorization of the food product derived from the Teramana goat, although no sensory information has been collected to define the degree of acceptability by the consumers.

• Journal of Life Science
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• v.15 no.4 s.71
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• pp.548-552
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• 2005

Volatile fragrance components in 5 kinds of Korean native Lilium were investigated and compared. The volatile components were extracted by SDE (simultaneous steam distillation and extraction) and identified by CC and GC-MS. As a result of the analysis of volatile aromatic ingredient of L. leichtlinii var. tigrinum Nickels., L. concolor var. parthneion Bak., L. tsingtauense Gilg., L. hansonii Leichtl., and L. amabile Palibin., using frozen materials, 60 kinds of volatile compound were identified, which were 28 aldehydes, 9 ketones, 8 alcohols, 5 esters, 5 acids, 3 furans and 2 others. The GC patterns of the aroma components of all samples resembled but the peak areas were different according to species, though all of them are Korean native Liliums.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.1
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• pp.148-156
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• 2020

Objective: This study aimed to evaluate the effect of dietary integration with extruded linseed (EL) on fatty acid (FA) and aromatic profile of goat cheese after 60 (T₆₀) days of ripening. Methods: Thirty goats were divided in two groups. The control group (CG) was fed with conventional diet, whereas the experimental group (EL+) was fed with conventional diet supplemented with 10% of EL. Milk samples were collected on 30 and 60 days of trial to determinate chemical-nutritional composition and FA profile. At the end of experiment, six cheese-making sessions (3 for each group) were carried out using a pooled milk sample obtained from the 15 goats of each group. At 60 days of ripening, cheeses were analyzed for chemical-nutritional composition, FA and aromatic profile. Results: An increase in the milk production, protein, fat and lactose were evidenced in the EL+ goats. Conversely, a reduction of somatic cells was observed in the EL+ compared with the CG. However, no variation was observed for urea and casein levels content in milk samples, and no changes in protein and lipid content were found for cheeses in the two experimental groups. Dietary supplementation with EL modified the FA profile of milk. There was a decrease in saturated FAs and an increase in polyunsaturated FAs. Chemical composition of T₆₀ cheese did not differ between the two groups but a different FA profile was observed. In T₆₀ cheese obtained from EL+ milk, an increase in short-chain FA and a decrease in medium and long-chain FA were observed. The EL diet led to cheeses with butanoic acid 2 times higher compared to CG cheeses. Moreover, a greater presence of aldehyde compounds and alcohols were observed in the cheeses of experimental group. Conclusion: The present study pointed out that EL supplementation may improve the chemical and physical qualities of goat milk and cheeses.

• Journal of Korean Society for Atmospheric Environment
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• v.22 no.6
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• pp.779-790
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• 2006

This study examines relative contributions of volatile organic compounds (VOCs) to the formation of hydroxyl (OH) and peroxy radicals such as $HO_2$ and $RO_2$ during the intensive sampling period (Jun. $1{\sim}30$, 2004) in the air of Seoul metropolitan area. As to the contribution of VOCs to $HO_x$ levels, the impact of individual VOC concentration change on $HO_2$ concentration change was more than an order of magnitude higher than that on OH concentration change during the study period. The contribution of change in isoprene concentration to $HO_2$ concentration change was 38 times higher than OH and that in the concentration of alkene compounds to $HO_2$ concentration change was 31 times higher than OH. Moreover, the concentration changes of isoprene and aromatic compounds (AROM) played significant roles in $HO_x$ concentration changes. On the other hands, aldehydes (ALD2) and alkanes (ALKA) showed anti-correlation (negative) in $HO_x$ concentration changes with low contribution ($-4{\times}10^{-3}$ pptv/ppbv (OH) and $-58{\times}10^{-3}$ ($HO_2$) for ALD2; $-1{\times}10^{-3}$ (OH) and $-15{\times}10^{-3}$ ($HO_2$) for ALKA). Unlike other VOCs, $C_2H_6$ and $C_3H_8$ showed positive or negative contribution to peroxy radicals, depending on ambient air conditions. The contribution of VOC concentration changes to changes in $CH_3O_2$ and $RO_2$ concentration showed similar pattern to $HO_x$ contribution.

• Environmental Analysis Health and Toxicology
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• v.20 no.2 s.49
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• pp.167-178
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• 2005

This study was carried out to evaluate the temporal, spatial, and seasonal variations of VOC, and to characterize the VOC concentrations in two large industrial complexes located in Pohang and Gumi cities. Twenty -four hours continuous sampling of selected VOC was made with STS 25 sequential tube samplers and double-bed adsorbent tubes. Air samples were collected every three hour interval for 7 consecutive days in each site during summer and winter. VOC were determined by thermal desorption coupled with GC/MS. A total of 27 VOCs of environmental concern were determined, including aliphatic, aromatic and halides. Generally. concentrations of toxic VOC were higher in Gumi than Pohang, and VOC levels in industrial areas were typically several-fold higher than those in residential areas. The most abundant VOC appeared to be toluene for both cities. However, chlorinated VOC were higher in Gumi than Pohang, while aromatic VOC were more abundant in Pohang than in Gumi. Two cities showed relatively different variations of VOC concentrations within a day. It is likely that traffic related sources are major factors affecting the VOC in Pohang, and industrial solvents usages are important sources in Gumi. These results imply that the occurrence and levels of atmospheric VOC are strongly dependent on the type of industries in each city. Therefore, in order to develop any control strategies or to establish the priority rankings for VOC in large industrial complexes, the type of industries and the occurrence of VOC in the atmosphere should be taken into consideration.

• Journal of Microbiology and Biotechnology
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• v.32 no.3
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• pp.307-316
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• 2022

Yeasts play an important role in spontaneous fermentation of traditional alcoholic beverages. Our previous study revealed that a mixed-consortia of both Saccharomyces and non-Saccharomyces yeasts were responsible for fermentation of khadi, a popular, non-standardized traditional beverage with an immense potential for commercialization in Botswana. Functional characterization of isolated fermenting yeasts from mixed consortia is an indispensable step towards the selection of potential starter cultures for commercialization of khadi. In this study, we report the characterization of 13 khadi isolates for the presence of brewing-relevant phenotypes such as their fermentative capacity, ability to utilize a range of carbon sources and their ability to withstand brewing-associated stresses, as a principal step towards selection of starter cultures. Khadi isolates such as Saccharomyces cerevisiae, Saccharomycodes ludwigii and Candida ethanolica showed good brewing credentials but Lachancea fermentati emerged as the isolate with the best brewing attributes with a potential as a starter culture. However, we were then prompted to investigate the potential of L. fermentati to influence the fruity aromatic flavor, characteristic of khadi. The aroma components of 18 khadi samples were extracted using headspace solid phase micro-extraction (HS-SPME) and identified using a GC-MS. We detected esters as the majority of volatile compounds in khadi, typical of the aromatic signature of both khadi and L. fermentati associated fermentations. This work shows that L. fermentati has potential for commercial production of khadi.

• Applied Chemistry for Engineering
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• v.21 no.1
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• pp.63-70
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• 2010

Transition metal based spent catalysts (Ni-Mo and Co-Mo), which were scrapped from the petrochemical industry, were reused for the removal processes of volatile organic compounds (VOCs). Especially the optimum regeneration procedures were determined using the removal efficiency of VOCs. In this work, the spent Ni-Mo and spent Co-Mo catalysts were pretreated with different physic-chemical treatment procedure: 1) acid aqueous solution, 2) alkali solution, 3) chemical agent and 4) steam. The various characterization methods of spent and its regenerated catalysts were performed using nitrogen adsorption, X-ray diffraction (XRD) and scanning electron microscopy (SEM) equipped with an energy dispersive spectrometry (EDS). It was found that all spent catalysts were found to be potentially applicable catalysts for catalytic oxidation of benzene. The experimental results also indicated that among the employed physico-chemical pretreatment methods, the oxalic acid aqueous (0.1 N, $C_2H_2O_4$) pretreatment appeared to be the most efficient in increasing the catalytic activity, although the catalytic activity of spent Ni-Mo and spent Co-Mo catalysts in the oxidation of benzene were greatly dependent on the pretreatment conditions. The pretreated spent catalysts at optimum condition could be also applied for removing other aromatic compounds (Toluene/Xylene).

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.152-164
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• 2018

Fermented seasoning pastes were prepared by Aspergillus oryzae and Bacillus subtilis using three edible insects, Tenebrio molitor larvae (TMP), Gryllus bimaculatus (GBP), and Bombyx mori pupa (SPP), with soybean (SBP) as a negative control. Volatile compounds were extracted by the headspace solid-phase microextraction (HS-SPME) method and confirmed by gas chromatograph-mass spectrometry (GC-MS). In total, 121 volatiles from four samples were identified and sub-grouped as 11 esters, 18 alcohols, 23 aldehydes, 5 acids, 10 pyrazines, 2 pyridines, 7 aromatic hydrocarbons, 10 ketones, 19 alkanes, 9 amides, 4 furans and 3 miscellaneous. TMP, GBP, SPP and SBP had 48, 54, 36, and 55 volatile compounds, respectively. Overall, 2,6-dimethylpyrazine and trimethylpyrazine were found by a high proportion in all samples. Tetramethylpyrazine, a main flavor of doenjang, a Korean fermented seasoning soybean paste, was identified as one of the major compounds in TMP, SPP, and SBP. SBP had benzaldehyde, hexanal, n-pentanal, and aldehydes and SPP with pyrazines.

• Proceedings of the Korean Environmental Health Society Conference
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• 2004.06a
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• pp.139-141
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• 2004

Emission of volatile organic compounds (VOCs) are one of the popular issues of air pollution in Korea, especially in Ulsan city, where much chemical plants are located. It is necessary to detect the VOCs precisely in order to control the air pollution during the plant operation. In general, to examine the concentration of VOCs, gas chromatography (GC) is used. However, most plant operators are using the easy operating handy VOCs detector, which is imported, because GC is difficult to treat and the installation price is high although it is very useful equipment. Therefore, the development of the VOCs detector becomes one of the urgent issues. In this study, sensing characteristics of selected VOCs for the development of VOCs detector was investigated. Semiconductor sensor and several VOCs such as aliphatic, aromatic, and non-homogeneous hydrocarbons were used for the experiment. Through the various experiments, sensor used in the experiment has shown high linearity and sensitivity for most VOCs in the range of 1 -500 ppm concentration.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• v.2 no.1
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• pp.49-56
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• 1998

This study identified the fumes produced from the cooking of the seasoned meats containing various condiments such as garlic, onion, pepper, soy sauce, and sesame oil. Concentrations, at the breathing zone of the cook, of volatile organic compounds (VOCs) and aldehydes included in the cooking fumes of seasoned meats were identified. Many chloro and fluoro-aliphatic hydrocarbons, aromatic hydrocarbons, ketones, and aldehydes, which could be carcinogen suspecting chemicals, were producing from the cooking fumes of the seasoned meats. This study also identified the ventilation efficiencies of the cooking fumes of the six exhaust ventilation systems, which were widely being used in the general apartments, houses, and small-food factories. For a comparison of the ventilation efficiencies of the systems, acetaldehyde was chosen as a marker pollutant and its concentrations at the breathing zone of the cook were identified. The laboratory fume hood showed the best ventilation efficiency of the six ventilation systems studied, and then the lateral hood ventilation and the down draft ventilation followed the laboratory fume hood. Finally, this study identified that both a wall factor nearby pollutant sources and a distance factor between the hood face and pollutant sources should be also considered for an effective local exhaust ventilation system design.