• Asian-Australasian Journal of Animal Sciences
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• 제32권1호
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• pp.126-136
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• 2019

Objective: This study was performed to compare fat content, reducing sugar contents, sensory traits, and fatty acid (FA) and volatile compound profiles in longissimus thoracis (LT) among Korean cattle (KC), Holstein (HO), and Angus (AN) steers. Methods: Twelve LT samples (about 500 g each) of KC with an average age of $31{\pm}0.42months$, an average carcass weight of $431{\pm}12.5kg$, and a quality grade (QG) of 1+ were obtained from the joint livestock products market. Twelve LT samples of HO cattle with an average age of $24{\pm}0.54months$, an average carcass weight of $402{\pm}7.81kg$, and a QG of 2 were also obtained from the same market. Twelve LT samples of AN steers with an average age of about 20 months and a QG of choice were purchased from a beef delivery company. After slaughter, samples were kept at $4^{\circ}C$ for 42 days and prepared for immediate analysis or stored at appropriate conditions. The chemical composition, color, pH, shear force, collagen content, reducing sugars, sensory evaluation, FA composition, and volatile compound content for each LT sample were analyzed. Results: The LT of KC had the highest (p<0.05) fat content, the highest reducing sugar content, and the highest scores in the sensory evaluation (flavor, tenderness, juiciness, and overall acceptance). All the sensory traits were positively correlated (p<0.001) with intramuscular fat and reducing sugar content. Several FAs and volatile compound profiles varied among the breeds. KC LT had the highest (p<0.05) concentrations of acetaldehyde, 3-methyl butanal, and 3-hydroxy-2-butanone, and these volatile compounds were positively correlated (p<0.05) with all the sensory traits. Conclusion: Variations in fat content and reducing sugar contents and FA and volatile compound profiles may contribute to differences in the sensory quality of LT among breeds.

• Food Science and Biotechnology
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• 제17권3호
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• pp.669-674
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• 2008

Zanthoxylum schinifolium and Zanthoxylum piperitum A.P. DC. belong to the Rutaceae family and are perennial, aromatic, and medicinal herbaceous plants. In this study, their aroma compounds were isolated by steam distillation extraction using a Clevenger-type apparatus, and then further analyzed by gas chromatography (GC) and gas chromatograph/mass spectrometry (GC/MS). The yields of the essential oils from Z. schinifolium and Z. piperitum AP. DC. were 2.5 and 2.0%(w/w), respectively, and the color of their oils was quite similar, a pale yellow. From the distilled oil of Z. schinifolium, 60 volatile compounds which make up 87.24% of the total composition were tentatively identified, with monoterpenes predominating. $\beta$-Phellandrene (22.54%), citronellal (16.48%), and geranyl acetate (11.39%) were the predominantly abundant components of Z. schinifolium. In the essential oil of Z. piperitum AP. DC., 60 volatile flavor components constituted 94.78% of the total peak area were tentatively characterized. Limonene (18.04%), geranyl acetate (15.33%), and cryptone (8.52%) were the major volatile flavor compounds of Z. piperitum A.P. DC.

• 한국연소학회:학술대회논문집
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• 한국연소학회 2004년도 제29회 KOSCI SYMPOSIUM 논문집
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• pp.225-230
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• 2004

Volatile organic compounds (VOCs) are low calorific value gases (LCVG) emitted from chemical processes such as painting booth, dye works and drying processes etc. Characteristics of VOCs are low calorific values less than 150 kcal/$m^3$, high activation energy for ignition and low energy output. These characteristics usually make combustion unstable and its treatment processes needs high-energy consumption, The cyclone combustion system is suitable for LCVG burning because it can recirculate energy through a high swirling flow to supply the activation energy for ignition, increases energy density to make a combustion temperature higher than usual swirl combustor and also increases mixing intensity, This research was conducted to develop optimized cyclone combustion system for thermal oxidation of VOCs. This research was executed to establish the effect of swirl number with respect to the combustion temperature and composition of exhausted gas in the specific combustor design.

• Preventive Nutrition and Food Science
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• 제14권2호
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• pp.168-171
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• 2009

The volatile aroma constituents of Eclipta prostrata L. (leaves, stems, and flowers) were isolated by hydro-distillation extraction method and analyzed by GC/MS. The yield of Eclipta prostrata L. essential oil was 0.1% (v/w), and its color was yellow. Sixty-eight volatile flavor compounds, which make up 71.15% of the total volatile composition of the essential oil were tentatively characterized. It contained 35 hydrocarbons (56.25%) with sesquiterpene predominating, 12 alcohols (3.05%), 8 ketones (3.83%), 9 aldehydes (1.86%), 2 oxides (6.03%), and 2 esters (0.13%). ${\alpha}$-Humulene, 6,9-heptadecadiene, (E)-${\beta}$-farnesene, and ${\alpha}$-phellandrene were the major abundant aroma components in Eclipta prostrata L., aromatic and medicinal plant.

• Mass Spectrometry Letters
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• 제3권2호
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• pp.29-38
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• 2012

A new approach of volatile compounds analysis is proposed using a linear ion trap Orbitrap mass spectrometer coupled with gas chromatography through an atmospheric pressure photoionization interface. In the proposed GC-HRMS/MS approach, direct chemical composition analysis is made for the precursor ions in high resolution MS spectra and the structural identifications were made through the database search of high quality MS/MS spectra. Successful analysis of a complex perfume sample was demonstrated and compared with GC-EI-Q and GC-EI-TOF. The current approach is complementary to conventional GC-EI-MS analysis and can identify low abundance co-eluting compounds. Toluene co-sprayed as a dopant through API probe significantly enhanced ionization of certain compounds and reduced oxidation during the ionization.

• 생약학회지
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• 제7권4호
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• pp.237-240
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• 1976

To investigate the constituents of following plants, Valeriana fauriei species, which are V. fauriei var. fauriei $H_{ARA}$, V. fauriei form. coreana $H_{ARA}$ and V. fauriei var. dasycarpa $H_{ARA}$, we carried out gas-liquid chromatographical analysis of the volatile oils of these plants and found that camphene, l-bornylacetate, ${\alpha}-pinene,\;{\beta}-pinene$, d,l-limonene, l-borneol and ${\alpha}-kessylacetate$ were common components in their volatile oils. However, their terpenoidal composition was considerably different from ${\alpha}-kessylacetate$ in V. faurie var. fauriei, from kessanol, ledol, kessoglycol and nardol in V. fauriei var. dasycarpa, and from kessoglycoldiacetate, ${\alpha}-kessylalcohol$, faurinone and terpineol in V. faurie form. coreana. It was found by gas-liquid chromatography that the terpenoidal patterns of these Korean valerians were similar to those of Japanish valerians.

• 동아시아식생활학회지
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• 제4권3호
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• pp.103-109
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• 1994

Changes in taste components of Backilju, an traditional alcoholic beverage of Korea, were investigated. Ethanol(17%) was the most abundant, and then isoamylalcohol(23mg%) and methanol(8mg%) were also detected in a small amount in Backilju. Major non-volatile organic acids were lactic and malic acid, followed by citric, fumaric and succinic acid. Arginine, phenylalanine and glutamic acid were major free amino acids and essential amino acid content was 230∼560 mg%, which was 45∼48% of total free amino acids. The major fatty acid of total lipid was palmitic acid(37∼43%). It has been found that the Backilju contained more free amino acids and alcohols than other Korean Yokjus.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.338-347
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• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

• Environmental Analysis Health and Toxicology
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• 제17권1호
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• pp.63-71
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• 2002

The thermal desorption-gas chromatographic (TD-GC) system has been constructed for the measurement of volatile organic compounds. The thermal desortion unit is composed of four major parts: 1) the control part; 2) the thermal desorption part; 3) the focusing part; and 4) the injection part. The peltier element was introduced to the focusing part for the temperature of the focusing tube to reach-35$^{\circ}C$. The system was tested for the linearity of the calibration curves and reproducibility of instrumental analyses using some disinfection by-products (DBPs) and BTXs (benzene, toluene and p-xylene). The coefficients of determination (r$^2$) for all the calibration curves made were higher than 0.998, and the coefficients of variation (CV) for triplicate measurements were all within 10％. The system also has been tested for field applicability. The analysis of field samples showed that there was no breakthrough problem in the sampling system and that the system could be applied to field measurements.

• 한국식품영양과학회지
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• 제23권1호
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• pp.130-136
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• 1994

Voltaile aroma components and fatty acid in fruit of Broussonetia kazinoki siebold were investigated . The experimental results revealed the presence of 41 volatile components . Forty one compounds , including 4 hydrocarbons(2.45), 7 aldehydes (20%), 3 ketones(1.0%), 7 terpenes(18.05), 8 acids (42%), 4 alcohols (4.2%) and 5 phenols (9.85) were identified. The content of crude lipid was 28.5% . Fatty acid composition were mainly consisted of linoleic (91.61%) and followed by oleic(3.525) , palmitic (3.40%), stearic (0.855) and linolenic acid(0.39%)