• Korean Journal of Food Science and Technology
• /
• v.48 no.2
• /
• pp.122-127
• /
• 2016

The objective of this study was to identify the volatile compounds and aroma-active compounds from acai berry (Euterpe oleracea). Volatiles were isolated by high vacuum distillation using solvent-assisted flavor evaporation (SAFE) and liquid-liquid continuous extraction (LLCE). To identify the characteristic aroma-active compounds of acai berry, gas chromatography-mass spectrometry-olfactometry was used. Aroma-active compounds were evaluated by aroma extract dilution analysis (AEDA). A total of 51 and 54 volatile compounds from acai berry were identified from SAFE and LLCE extracts, respectively. Alcohols were confirmed to be important volatile compounds in acai berry, as the major volatile compounds were 2-phenylethanol, (Z)-3-hexenol, and benzyl alcohol. ${\beta}-Damascenone$ (berry, rose), trans-linalool oxide (woody), (Z)-3-hexenol (grass), and 2-phenylethanol (rose, honey) were considered the aroma-active compounds in acai berry. The most intense aroma-active compound of acai berry was ${\beta}-damascenone$.

• Food Science of Animal Resources
• /
• v.34 no.5
• /
• pp.638-646
• /
• 2014

The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at $4^{\circ}C$. Addition of fresh garlic decreased redness (a), while increased pH and yellowness (b) values of the fresh pork patties were observed, regardless of the levels added. The TBARS values of the pork patties were increased with the addition of fresh garlic (p<0.05). Similar results were observed in oxidative volatile compounds. A total of 13 volatile compounds were detected in the patties (5 sulfur-containing compounds, including allyl mercaptan, allyl methyl sulfide, diallyl sulfide, methyl-(E)-propenyl-disulfide, and diallyl disulfide, and the 8 other oxidative compounds, including 1-pentanol, hexanal, 1-hexanol, heptanal, (E)-2-heptenal, 1-octen-3-ol, (E)-2-octenal and nonanal). Fresh garlic accelerated development of oxidative products in the pork patties, especially hexanal and the total oxidative volatile compounds. However, the addition of 1.4 and 2.8% of fresh garlic inhibited the growth of total bacteria and Enterobacteriaceae, indicating low total bacterial counts and Enterobacteriaceae than the controls.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.4
• /
• pp.788-795
• /
• 2017

This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.

• Korean Journal of Medicinal Crop Science
• /
• v.22 no.3
• /
• pp.188-195
• /
• 2014

This study was carried to investigate the effect of illite addition on the growth, bioactive components and volatile compounds of leaf on Saururus chinensis Baill cultivation in greenhouse. Illite addition on Saururus chinensis Baill cultivation resulted no significant effects on the aerial part. However, the root part was highest in 5% illite addition group. Crude oil and ash amount increased as illite additives was increased. Ca of inorganics and free sugars contents were highest in 5% and 20% illite addition, respectively. Hyperoside and isoquercetin of available component on leaf were highest in 5% illite addition group, 4.02mg/g and 4.31mg/g, respectively. The volatile compounds in Saururus chinensis Baill leaf cultured with illite addition amounts were isolated by solid-phase microextraction fiber (polydimethysiloxane $65{\mu}m$) and identifed by gas chromatogtaphy mass spectrometry. As the results, the 22 volatile compounds were identified from in Saururus chinensis Baill leaf and major volatile compounds were the ${\alpha}$-cadinol (18.50%), myristicin (16.46%), methyl-9-methyl-tetradecanoate (10.22%), and ${\gamma}$-muurolene (9.75%). Especially, the content of ${\alpha}$-cadinol was highest in 5% illite addition group and ${\gamma}$-muurolene on overall illite addition group was lower than no addition group.

• Journal of Applied Biological Chemistry
• /
• v.55 no.3
• /
• pp.141-148
• /
• 2012

Recently, concerns about the volatile hazardous compounds including acetaldehyde, methanol, and fusel oils in alcoholic beverages, which cause hangover such as headache and dizziness after consumption, have been raised. The volatile hazardous compounds might also lead to an increased incidence of liver diseases and even cancers with a high consumption of alcoholic beverages. Acetaldehyde is a volatile compound naturally found in alcoholic beverages and used as flavor in many foods. However this is also regarded as possibly being carcinogenic to humans. Furthermore, acetaldehyde with alcoholic consumption is recently classified as Group 1, carcinogenic to humans. On the other hand, methanol is generated from demethoxylation of pectin by pectinolytic enzyme during alcoholic fermentation. Higher alcohols occur naturally in alcoholic beverages as by-products of alcoholic fermentation and are generally regarded as important flavor compounds. In the current study, we reviewed on the health concern, maximum levels, analytical methods, and current levels of hazardous volatile compounds in alcoholic beverages.

• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.16 no.4
• /
• pp.413-427
• /
• 2006

It is necessary to study and develop guidelines for providing comfort and health indoor air quality for office workers since air-tight envelope system of current office building may cause poor indoor air quality. The purpose of this study is to propose guideline for volatile organic compounds in office base on the field study, human health risk assessment and cost-benefit analysis. The field study was conducted to survey the concentrations of volatile organic compounds in indoor air of 69 offices from June to September, 2005 in Seoul and Gyeonggi-do. The rate of excess to guideline of volatile organic compounds in indoor air of new apartment on the Ministry of Environment in Korea(MOE) was surveyed 37.6% for benzene, 6.8% for toluene, and 1.5% for ethylbenzene. As the result of human health risk assessment, mean cancer risk did not exceed 10-6 which is guideline of US.EPA. Also, total hazard index did not exceed 1 which is guideline of US.EPA. Through the cost-benefit analysis of angle on the social-economics to verify the necessary to establish the standards of volatile organic compounds for improvement and development of indoor air quality in office, the present value of benefit was higher than the present value of cost. With the above considerations in mind, it is suggested that the field study for indoor air quality in offices should be expanded and human health risk assessment and cost-benefit analysis be performed th offer scientific data for decision-making of policy for improvement and management of indoor air quality in office.

• Proceedings of the Korean Environmental Health Society Conference
• /
• 2005.06a
• /
• pp.319-322
• /
• 2005

Porous building materials are not only sources of indoor air pollutants such as volatile organic compounds (VOCs) but they are also strong sinks of these pollutants. Volatile organic compounds have been implicated in impaired spermatogenesis, increase in the incidence of malformed sperm and decrease in the percentage of moving sperm. The aim of this study was to determine and compare the direct effects of various volatile organic compounds (phenol, formaldehyde; HCHO, ethanol, toluene, styrene) on motility and survival rate of human sperm in vitro. Semen samples from 3 health subjects were prepared using swim-up method and 1-10mM volatile organic compounds were added to the test medium. HCHO and phenol produced significant decreases in the motility and survival rate with a different potency. The most potent inhibition of motility and survival rate was observed after exposure to HCHO. Less than 1mM HCHO significantly inhibited sperm motility. When ethanol is added directly to sperm, at concentrations equivalent to that in serum after heavy drinking, these damaging effects were lowest compared with other volatile organic compounds. Present study shows that each compound has differential toxic potency to human sperm and we need special caution for the use of HCHO and phenol.

• Journal of the Korean Wood Science and Technology
• /
• v.44 no.3
• /
• pp.430-439
• /
• 2016

Medicine herb residues boards were manufactured by using medicine herb residues, and emission properties of volatile compounds from boards were examined under various temperature conditions. The volatile compounds were identified with analysis of TD GC/MS by absorbing their flavor components in Tenax tubes. Total 88 volatile compounds were identified from the board. The number of identified compounds at temperature conditions of $25^{\circ}C$, $35^{\circ}C$, and $45^{\circ}C$ were 44, 55, and 65 kinds, respectively. The number of volatile compounds and the total peak area tended to increase with an increase in the temperature. The number of the flavor components detected in all temperature conditions were 34 kinds. Hydrocarbon compounds showed 93% of the detected flavor compounds at $25^{\circ}C$, 92% at $35^{\circ}C$, and 90% at $45^{\circ}C$. Ether compounds accounted for 4% and ketone, aldehyde, and acid-type compounds were detected in a small quantity. The hydrocarbons were composed of 17 kinds of monoterpenes and 39 kinds of sesquiterpenes, which accounted for 11% and 80%, respectively. The most detected compound of monoterpene was limonene, and the major flavor components of sesquiterpenes were ${\alpha}-curcumene$, zingiberene, ${\beta}-elemene$, ${\beta}-selinene$, ${\alpha}-amorphene$, and ${\alpha}-copaene$. Anethole (3.26%) known for ether compounds was detected considerably in all temperature conditions. The results suggest that the manufactured medicine herb residues board include various types of flavor compounds and the flavor compounds might be useful for the manufacture of various products.

• Food Science of Animal Resources
• /
• v.34 no.5
• /
• pp.700-708
• /
• 2014

The volatile composition of veal has yet to be reported and is one of the important factors determining meat character and quality. To identify the most important aroma compounds in veal from Holstein bull calves fed one of three diets, samples were subjected to solid-phase microextraction (SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-MS). Most of the important odorants were aldehydes and alcohols. For group A (veal calves fed entirely on milk for 90 d before slaughter), the most abundant compound class was the aldehydes (52.231%), while that was alcohols (26.260%) in group C (veal calves fed starter diet for at least 60 d before slaughter). In both classes the absolute percentages of the volatile compounds in veal were different indicating that the veal diet significantly (p<0.05) affected headspace volatile composition in veal as determined by principal component analysis (PCA). Twenty three volatile compounds showed significance by using a partial least-squared discriminate analysis (PLS-DA) (VIP>1). The establishment of the global volatile signature of veal may be a useful tool to define the beef diet that improves the organoleptic characteristics of the meat and consequently impacts both its taste and economic value.

• Journal of Environmental Health Sciences
• /
• v.33 no.2 s.95
• /
• pp.98-103
• /
• 2007

This study was performed to measure the changed concentrations of formaldehyde and volatile organic compounds after moving in the newly constructed apartment buildings at Seoul. From December 2004 to October 2005, we measured the concentration of formaldehyde and volatile organic compounds in newly constructed apartment buildings before and after residence. In conclusion, it showed that there was a significant relationship association between the con centration of the volatile organic compound and the formaldehyde and remodeling of the house, built in-furniture, and ventilation of the house. Therefore, it was suggested that we need preventive measures and management plans about various factors such. as remodeling, and built in-furniture, ventilation to decrease the concentrations of volatile organic compounds and formaldehyde.