• Food Science and Preservation
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• v.30 no.6
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• pp.1029-1042
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• 2023

This study aimed to apply the technology of increasing the volatile aromatic compounds in wine through mixed fermentation of Saccharomyces cerevisiae and non-Saccharomyces yeasts to make distilled soju. The expectation was to induce changes in metabolites such as volatile aromatic compounds before the distillation process, followed by concentrating these compounds through distillation to enhance the odor property of distilled soju. Additionally, the study aimed to examine the impact of mixed fermentation with S. cerevisiae and non-Saccharomyces yeasts on distilled soju's free amino acid content. As a result, when Hanseniaspora uvarum yeast was used, there was an increase in the content of low molecular weight volatile aroma compounds, particularly esters. Distilled soju co-fermented with S. cerevisiae and H. uvarum SJ69 exhibited similar amino acid content to distilled soju single-fermented with S. cerevisiae. However, distilled soju co-fermented with S. cerevisiae and H. uvarum S6, a decrease in amino acid content. Sensory evaluation results indicated a higher odor score in distilled soju co-fermented with S. cerevisiae and H. uvarum S6, suggesting that the mixed fermentation technology utilizing H. uvarum could contribute to improving the quality of distilled soju in the future.

• Journal of the Korea Furniture Society
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• v.20 no.3
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• pp.198-204
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• 2009

Less used small diameter logs of black locust were heated at $250^{\circ}C$ for improving utilization. The volatile compounds emitted by the heated logs were analyzed. Their effect of formaldehyde absorption was evaluated with PB. Ester and acid compounds were dominant in content. Especially, methyl acetate and acetic acid showed the highest contents. The total content of aromatic compounds decreased as heating time increased. Amoung ketone compounds, The contents of 2-propanone, 2-pentanone, 3-petanone, 3-hexanone and cyclopentenone decreased with the increase of heating time, but the others did not. The contents of the chemicals, furfural and 3-pentanol, increased with heating time, while that of 2-methyl butanal decreased. It was hard to say that formaldehyde was absorbed by the heated black locust samples. Some decorative goods were designed with the heated logs.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.189-195
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• 2014

Headspace volatile compounds of cold-stored and freeze-dried Krill Eupausia superba were analyzed to investigate their flavor qualities using a system combining a dynamic headspace isolator, an automatic thermal desorber, and a gas chromatograph-mass-selective detector. Levels of oxidation products of polyunsaturated fatty acids such as aldehydes, alcohols, and ketones, which are known to give seafood a nasty smell because of their low flavor threshold values, increased during cold storage of krill. Notably, levels of 2-methylpropanal, 3-methylbutanal, 2-methylbutanal and 2-butanone increased during its storage. They can be considered index compounds of off-odor according to freshness degradation during storage. By contrast, in freeze-dried krill powder, levels of aldehydes, ketones, and aromatic compounds decreased rapidly. Only alcohols, which did not greatly affect the food flavor, were isolated in large amounts. It was confirmed that levels of oxidized compounds of krill increased during cold storage, but decreased in freeze-dried krill.

• Journal of Environmental Science International
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• v.4 no.5
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• pp.61-61
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• 1995

Volatile organic compounds(VOCs) are of concern for their potential chronic toxicity, their suspected role in the formation of smog, and their suspected role in destruction of stratospheric ozone. Present study evaluated the exposures to selected VOCs in three microenvironments: 2 chlorinated and 5 aromatic VOCs in the indoor and outdoor air, and 5 aromatic VOCs in the breathing zone air of gas-service station attendants. With permissible Quality Assurance and Quality Control performances VOC concentrations were measured 1) to be higher in indoor air than in outdoor air, 2) to be higher in two Taegu residential areas than in a residential area of Hayang, and 3) to be higher in the nighttime than in the daytime. Among five aromatics, Benzene and Toluene were two most highly measured VOCs in breathing zone air of service station attendants. Based on the sum of VOC concentrations, the VOC exposure during refueling was estimated to be about 10% of indoor and outdoor exposures. For Benzene only, the exposure during refueling was estimated to cause about 52% of indoor and outdoor exposure. The time used to calculate the exposures was 2 minutes for refueling and 24 hours for indoor and outdoor exposures.

• Journal of Environmental Science International
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• v.4 no.5
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• pp.447-459
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• 1995

Volatile organic compounds(VOCs) are of concern for their potential chronic toxicity, their suspected role in the formation of smog, and their suspected role in destruction of stratospheric ozone. Present study evaluated the exposures to selected VOCs in three microenvironments: 2 chlorinated and 5 aromatic VOCs in the indoor and outdoor air, and 5 aromatic VOCs in the breathing zone air of gas-service station attendants. With permissible Quality Assurance and Quality Control performances VOC concentrations were measured 1) to be higher in indoor air than in outdoor air, 2) to be higher in two Taegu residential areas than in a residential area of Hayang, and 3) to be higher in the nighttime than in the daytime. Among five aromatics, Benzene and Toluene were two most highly measured VOCs in breathing zone air of service station attendants. Based on the sum of VOC concentrations, the VOC exposure during refueling was estimated to be about 10% of indoor and outdoor exposures. For Benzene only, the exposure during refueling was estimated to cause about 52% of indoor and outdoor exposure. The time used to calculate the exposures was 2 minutes for refueling and 24 hours for indoor and outdoor exposures.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.55-59
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• 2001

To investigate the usefulness of Allium senescens as a aromatic edible plant, volatile flavor components and flavor pattern were analyzed. Essential oils of fresh and freeze dried Allium senescens were extracted by SDE(simultaneous steam distillation and extraction) method using diethyl ether as solvent. And their volatile flavor components were analyzed by gas chromatography(GC) and gas chromatography-mass spectrometry (GC-MS). A total of 46 components, including 11 hydrocarbons, 9 aldehydes, 4 alcohols, 2 esters, 7 acids, 4 ketones and 9 sulfur containing compounds were identified in fresh Allium senescens. In freeze dried Allium senescens, 8 hydrocarbons, 5 aldehydes, 3 alcohols, 5 esters, 2 acids, 3 ketones and 4 sulfur containing compounds were identified. Volatile flavor patterns of Chinese chive and Allium senescens were compared using electronic nose. The score of first principal component was significantly different in Allium senescens and Chinese chive.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.142-149
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• 1999

Moisture absorption rate of rice according to the soaking time was higher at $25^{\circ}C$ than 4$^{\circ}C$ and the op-timum soaking time was 1hr at $25^{\circ}C$. When the ratios of added water for rice cooking were 1.3 in an elec-tric cooker and pressure cooker and 1.7 in an Dookbaeki sensory an mechanically evaluation of cooked rice were highly evaluated. The total number of peak on gas chromatography profile were 89 in an press-ure cooker 56 in an electric cooker and 83 in an Dookbaeki and major volatile compounds of cooked rice were aliphatic hydrocarbons cyclic hydrocarbons aromatic hydrocarbons aldehydes alcohols ketones and thiourea. Furan that is in sweety was not detected in volatile components of cooked rice of electric cooker.

• Journal of Korean Society for Atmospheric Environment
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• v.19 no.4
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• pp.363-376
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• 2003

In this study, the fugitive emission characteristics of airborne volatile organic compounds from different source categories were evaluated with respect to the concentrations measured in the vicinity of the sources. A total of 22 different sources were investigated, including gasoline storage and filling stations, painting spray booth, laundry, printing officer, textile industries, and a number of environmental sanitary facilities such as landfill, wastewater treatment and incineration plants. The target VOCs included 83 individual compounds, which were determined by adsorption sampling and thermal desorption coupled with GC/MS analysis. Overall, the aliphatic compounds appeared to be the most abundant class of compounds in terms of their concentrations, followed by aromatic, and halogenated hydrocarbons. As a single compound, however, toluene was the most abundant one, explaining 11% of the total VOC concentrations as an average of all the dataset. Among source categories, petroleum associated sources such as gasoline storage/filling stations, and laundry factory were identified as the most significant sources of aliphatic hydrocarbons, while aromatic VOCs were dominantly emitted from the sources handling organic solvents, such as painting booth, printing offices, and textile dyeing processes. However. there was no apparent pattern in terms of the contributions of eath group to the total VOCs concentrations in environmental sanitary facilities. It was also found that the activated carbon adsorption tower installed for the VOC emission control in some facilities do not show any effective performances, which may result in the increased VOC levels in the ambient atmosphere.

• Journal of Korean Society of Water and Wastewater
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• v.13 no.3
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• pp.91-100
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• 1999

Treatment conditions of DAF(Dissolved Air Flotation) and removal rates of VOCs(Volatile Organic Compounds) in mixed water of H raw water and VOCs were investigated. The used VOCs were benzene, toluene, ethylbenzene, and xylene in aromatic compounds and iso propyl mereaptan, n-butyl mereaptan, dimethyl disulfide, and iso butyl mercaptan in odors. The related parameters include water type, treatment method, clay concentration, pH condition, flocculation time, flotation time, per-cent recycle, water temperature, pressure. The removal rates of VOCs were different on treatment process and water condition. Treatment time was longer, removal rates of VOCs was higher. Water temperature was more important than pressure in DAF parameters. Molecular weight was related with removal rate in several kinds of VOCs were decraesed by competition of each component in II raw water. When algac blooming D water was treated by DAF, TCOD(Total chemical Oxygen Demand) and chorophyll a was removed over 96%.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.5
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• pp.720-727
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• 2017

Objective: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results: A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, ${\gamma}-terpinen$, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion: The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.