• Korean Journal of Food Science and Technology
• /
• v.29 no.6
• /
• pp.1101-1104
• /
• 1997

The volatile compounds in sesame oil were collected by a dynamic headspace technique and analyzed using a gas chromatograph with a flame ionization detector and an olfactory detector. Twenty compounds such as methylpyrazine, acetic acid, 2-furan carboxaldehyde and 2-furanmethanol were separated and identified with a mass spectrometric detector. The result of sniffing test showed that pyrazine compounds and 2-furan-carboxaldehyde had a sweet and roasted flavor whereas acetic acid and 2-furanmethanol stinked.

• YAKHAK HOEJI
• /
• v.32 no.1
• /
• pp.50-54
• /
• 1988

A simple and sensitive method was studied for the simultaneous determination of catecholamine, indoleamine and their related metabolites by high performance liquid chromatography with electrochemical detector. Norepinephrine, dopamine, serotonin and their metabolites of 3,4-dihydroxyphenylacetic acid, homovanillic acid, 5-indoleacetic acid were resolved from rat brain tissue homogenates by separation on reversed phase $C_{18}$ column with mobile phase consisting of monochloroacetate buffer (pH2.47), 1.42mM sodium octyl sulfonate and 7% acetonitrile. Both catechols and indoles can be eluted in 15min. The sensitivities of this method are sufficient for determination of at least 100 pg of neurochemical amines in brain samples, for example, frontal cortex, olfactory bulb, striatum, septum, hippocampus, thalamus, hypothalamus, medulla & pons and cerebellum. The highest level of dopamine was observed in striatum whereas norepinephrine and serotonin were in hypothalamus.

• Journal of Korean Society of Environmental Engineers
• /
• v.38 no.4
• /
• pp.162-168
• /
• 2016

The aim was to investigate the effect of reducing the odorous and complex odor released during the decomposition of food wastes using effective microorganism (EM) as a function of time at $20^{\circ}C$ and $35^{\circ}C$. The variation of total microbial counts and dominant species counts in EM and leachate produced during food wastes decomposition was also observed. In general, the cumulative concentration of sulfur compounds ($H_2S$, $CH_3SH$) and complex odor released during food wastes decomposition increased with increasing elapsed time. The nitrogen compounds ($NH_3$, trimethyl amine), however, was not observed in all samples. The addition of EM in food wastes resulted in the reduction of concentration of sulfur compounds and complex odor, in spite of the increase of $CH_3CHO$ concentration. The dominant microbial species detected in EM were Lactobacillus species(Lactobacillus rhamnosus and Lactobacillus casei). In the leachate produced during food wastes decomposition, however, the various microbial community alternative to that detected in EM was observed. The EM could be potentially useful as a tools for reducing odor induced from the food waste decomposition process.