• Preventive Nutrition and Food Science
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• 제18권3호
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• pp.218-221
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• 2013

Korean cabbage, a member of the Brassicaceae family which also includes cauliflower, mustard, radish, and turnip plants, is a crucial leafy vegetable crop. Korean cabbage is harvested after completion of the leaf heading process and is often prepared for use in "baechu kimchi", a traditional Korean food. Many of the components in Korean cabbage are essential for proper human nutrition; these components can be divided into two groups: primary metabolites, which include carbohydrates, amino acids, fatty acids, and organic acids, and secondary metabolites such as flavonoids, carotenoids, sterols, phenolic acids, alkaloids, and glucosinolates (GSLs). Using gas chromatography-mass spectrometry, this study examined the variety of volatile compounds (including isothiocyanates) contained in Korean cabbage and its seed, which resulted in the identification of 16 and 12 volatile compounds, respectively. The primary volatile compound found in the cabbage was ethyl linoleolate (~23%), while 4,5-epithiovaleronitrile (~46%) was the primary volatile component in the seed.

• 한국식품영양과학회지
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• 제14권4호
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• pp.370-374
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• 1985

독특한 맛과 냄새성분 때문에 남도지방의 특산물로서 우리나라에서 즐겨 이용되고 있는 마른가오리의 풍미성분을 밝힐 목적으로 유리아미노산, 핵산관련물질, 총크레아티닌 및 베타인등의 정미성분과 지방산 그리고 냄새성분을 분석하였다. 마른가오리의 VBN 및 아미노질소는 각각 60.98mg% 및 95.82mg%였으며, 카르보닐값은 97.67meq/kg였고 pH는 7.18이었다. 유리아미노산함량은 1773.3mg%이었고 이중 taurine, lysine, leucine, alanine, glycine, glutamic acid, proline 및 valine 등이 전체의 80%정도를 차지하였다. 핵산관련물질중에서는 hypoxanthine의 함량이 가장 많았다. 전엑스분질소 함량은 1965.6mg% 이었으며 이중 암모니아질소가 519.0mg%로써 가장 많았고 다음으로 유리 아미노산질소, 총크레아티닌질소 및 핵산관련물질소 순이었다. 총지질에 대한 구성비는 중성지질이 92.5%, 인지질이 5.5%였으며 총지질과 중성지질에서는 폴리엔산이 각각 42.0%, 45.3%로써 가장 많은 량을 차지하였고 인지질에서는 포화산과 폴리엔산이 39% 정도로서 비슷한 양이었다. 총지질, 중성지질 및 인지질에서 양적으로 많은 지방산은 $C_{16:0},\;C_{22:6},\;C_{18:1},\;C_{18:0},\;C_{20:4}$ 순이었다. 또한 냄새성분중 휘발성지방산은 8종이 동정되었는데 이중 고린내 특유의 냄새성분을 나타내는 isocaproic acid, caproic acid, isobutyric acid 및 butyric acid 등이 많은 비율적 차지하였고 휘발성카르보닐화합물에서도 8종이 동정되어 이중 2-butanone, pentanal 및 2-methylpropanal등이 많은 비율을 차지하였다.

• 유기물자원화
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• 제6권1호
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• pp.13-20
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• 1998

고농도 유기폐수인 양돈 폐수에 광합성 미생물(Rhodospirillum rubrum N-1)을 접종하고 여기에 공기를 160 mL/min 주입함으로써 양돈분뇨의 악취제거 효과를 조사하였다. 7일 동안 1일 간격으로 이화학적 변화를 검토하였다. 검토 결과 Biochemical Oxygen Demand (BOD) 20,000ppm인 양돈폐수의 경우 호기적 조건과, Rhodospirillum rubrum N-1 접종한 경우 volatile fatty acids(VFAs)의 제거율이 87.0%였으며, BOD제거율 54.6%, $PO_4-P$는 54.5%의 감소를 보였고, PH, $NH_3$ 등은 증가하는 경향을 나타내었다. T-N, T-P, $NO_3-N$, $NO_2-N$, $H_2S-N$, mercaptane 등은 별다른 증감율을 보이지 않고 일정하게 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제11권3호
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• pp.217-233
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• 1998

Milk yield and its composition is governed by level of nutrition and the composition of diet. Higher concentrate input improves milk yield, whereas its input at moderate levels improves yield of milk fat. High level of dietary protein improves dry matter intake and milk production, however, CP content above 14% has less advantage. Milk yield is enhanced by the feeding of cottonseed and soyabean meal, whereas milk fat increases by the supplementation of cottonseed. Dietary fat increases energy intake, production of milk and milk fat. Quality and quantity of feeds consumed affect fermentation patterns in rumen. Among the rumen metabolites, volatile fatty acids (VFA) content and propionate proportion have been related positively with milk yield, whereas proportion of acetate and butyrate have been related positively with milk fat content. Dietary carbohydrates through the source of sugar, starch, roughage and fibre affect VFA concentration in rumen. Therefore, concentration of volatile fatty acids could be altered to the advantage of consumer through judicious manipulation of diet.

• Journal of Microbiology and Biotechnology
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• 제12권1호
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• pp.162-165
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• 2002

With the objective of identifying the commercial potential of new direct-fed microbials, several temperature-tolerant strains were isolated from cane molasses at $39^{\circ}C$ and tested for their tolerance to pH, bile salts, and a mixture of volatile fatty acids (acetic acid:propionic acid:butyric acid=6.5:2.0:1.5). It was found that the isolated strain DY 252 grew very well up to pH 2.0 and was resistant to relatively high concentrations of bile salts. Among the strains tested, DY 252 was least inhibited by the addition of volatile fatty acids to the growth medium at $39^{\circ}C$. Accordingly, it would appear that strain DY 252, identified as yeast Issatchenkia orientalis, may be a potential candidate for use as a microbial feed additive.

• 한국환경과학회지
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• 제23권10호
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• pp.1693-1701
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• 2014

A rapid and simple method for the quantitative determination of volatile fatty acids (VFAs; propionic acid, n-butyric acid, i-valeric acid and n-valeric acid) and indoles (phenol, p-cresol, 4-ethyl phenol, indole and skatole) in pig slurry and dog excrement using solid-phase micro-extraction (SPME) coupled to gas chromatography was evaluated. $50/30{\mu}m$ DVB/CAR/PDMS (Divinylbenzene/Carboxen/Polydimethylsiloxane) fiber was used to extract the target compounds in aqueous media. Sample amount and adsorption time was standardized for the routine analysis. Detection limits were from 0.11 to $0.15{\mu}gL$ for VFAs and from 0.12 to $0.28{\mu}gL$ for indoles and the correlations observed ($R^2$) were 0.975~1.000. This method was applied to the pig slurry, fertilizer, compost and dog excrement. In nearly all cases, the indoles were detected in concentrations of higher than their limits of detection (DOLs). But the VFAs in swine manure were below their DOLs.

• Biotechnology and Bioprocess Engineering:BBE
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• 제11권6호
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• pp.538-543
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• 2006

A packed bed reactor (PBR) was fed with nitrate containing synthetic wastewater or effluent from a sequencing batch reactor used for nitrification. The C source introduced into the PBR consisted of volatile fatty acids (VFAs) produced from anaerobic acidogenesis of food wastes. When nitrate loading rates ranged from $0.50\;to\;1.01\;kg\;N/m^{3}{\cdot}d$, the PBR exhibited $100{\sim}98.8%\;NO_{3}^{-}-N$ removal efficiencies and nitrite concentrations in the effluent ranged from $0\;to\;0.6\;NO_{2}^{-}-N\;mg/L$. When the PBR was further investigated to determine nitrate removal activity along the bed height using a nitrate loading rate less than $1.01\;kg\;N/m^{3}{\cdot}d$, 100% nitrate removal efficiency was observed. Approximately 83.2% nitrate removal efficiency was observed in the lower 50% of the packed-bed height. When reactor performance at a C/N ratio of 4 and a C/N ratio of 5 was compared, the PBR showed better removal efficiency (96.5%) of nitrate and less nitrite concentration in the effluent at the C/N ratio of 5. VFAs were found to be a good alternative to methanol as a carbon source for denitrification of a municipal wastewater containing 40 mg-N/L.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.108-112
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• 2000

Proximate composition , volatile compounds, free amino acids, fatty acids and inorganic compounds in leaf, stem and root of Houttyunia cordata Thunb cultivated from two different area, Bosung and Sunchon , were analyzed. Each part of Houttuynia cordata Thunb from both local area showed moisture contents of 80-84% and crude ash contents of 2.1 ∼2.8%. Crude fat and protein contents were less than 3 % showing slightly higher contents in leaf than in both stem and root . Twenty six volatile compunds were identified from the parts of the plant, the volatile contents were high in the oder of leaf, root and stem. Major volatile compounds were mostly derivatives of decanoic acid ; decanoic acid, 20 tridecanoie, decanal and dodecanoic acid. Of free amino acids in leaf asparagine was the highest, while in stem hydroxyproline, proline and arginine were the major free amino acids. Linoleic acid was the highest in the stem and root, and linolenic acid was highest in leaf. the major minerals of all parts were K, Ca. Mg, P, Fe, Zn and Cu, showing highest with K.

• Journal of Animal Science and Technology
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• 제65권4호
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• pp.735-747
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• 2023

The composition of fatty acids determines the flavor and quality of meat. Flavor compounds are generated during the cooking process by the decomposition of volatile fatty acids via lipid oxidation. A number of research on candidate genes related to fatty acid content in livestock species have been published. The majority of these studies focused on pigs and cattle; the association between fatty acid composition and meat quality in chickens has rarely been reported. Therefore, this study investigated candidate genes associated with fatty acid composition in chickens. A genome-wide association study (GWAS) was performed on 767 individuals from an F2 crossbred population of Yeonsan Ogye and White Leghorn chickens. The Illumina chicken 60K significant single-nucleotide polymorphism (SNP) genotype data and 30 fatty acids (%) in the breast meat of animals slaughtered at 10 weeks of age were analyzed. SNPs were shown to be significant in 15 traits: C10:0, C14:0, C18:0, C18:1n-7, C18:1n-9, C18:2n-6, C20:0, C20:2, C20:3n-6, C20:4n-6, C20:5n-3, C24:0, C24:1n-9, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). These SNPs were mostly located on chromosome 10 and around the following genes: ACSS3, BTG1, MCEE, PPARGC1A, ACSL4, ELOVL4, CYB5R4, ME1, and TRPM1. Both oleic acid and arachidonic acid contained the candidate genes: MCEE and TRPM1. These two fatty acids are antagonistic to each other and have been identified as traits that contribute to the production of volatile fatty acids. The results of this study improve our understanding of the genetic mechanisms through which fatty acids in chicken affect the meat flavor.

• 한국식품영양과학회지
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• 제14권2호
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• pp.95-98
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• 1985

생쑥의 건조방법에 따른 지방산 변화를 검토하기 위하여 강화도산 생쑥을 양건(陽乾), 음건(陰乾), 열풍건조(熱風乾燥) 및 냉동건조(冷凍乾燥)시켜 ethyl ether extract함량과 그 구성 지방산의 함량 변화를 조사하였다. 1. Ethyl ether extract의 함량은 냉동건조(冷凍乾燥)된 쑥이 5.68%로 가장 높았고 열풍건조(熱風乾燥)된 쑥이 2.45%로 가장 낮았다. 2. GLC에 의한 지방산 분석 결과 11종의 지방산 중 주된 지방산은 필수 지방산인 linoleic acid와 linolenic acid외에 palmitic acid가 다량 함유되어 식품 영양학적인 면에서 고무적인 것으로 사료된다. 3. 건조 방법에 따른 건조쑥의 지방산의 종류에는 차이가 없었으나 그 조성은 상이하였다. 즉 냉동건조(冷凍乾燥)된 쑥은 산화(酸化)되기 쉬운 고도(高度) 불포화지방산(不飽和脂肪酸)$(C_{18:2}+C_{18:3})$의 함량이 높을 뿐만 아니라 저비점지방산(低沸點脂肪酸)들의 감소가 가장 적었다. 한편 열풍건조(熱風乾燥)된 쑥은 저비점지방산(低沸點脂肪酸)들이 상당량 감소되었으나 고도(高度) 불포화지방산(不飽和脂肪酸)은 음건(陰乾) 및 양건(陽乾)시킨 쑥보다 다소 안정하였으며 양건(陽乾)시킨 쑥의 변화가 가장 현저하였다.