Oxidation kinetics of algal-derived taste and odor compounds during water treatment with ferrate(VI)

Shin, Jaedon,Lee, Donghyeon,Hwang, Tae-Mun,Lee, Yunho Elsevier 2018 Chemical engineering journal Vol.334 No.-

<P><B>Abstract</B></P> <P>The potential of ferrate(VI) to oxidize algal-derived taste and odor (T&O) compounds during water treatment was assessed by investigating the reaction kinetics of ferrate(VI) with selected T&O compounds. Apparent second-order rate constants (<I>k</I> <SUB>app</SUB>) were determined in phosphate buffered waters in the pH range of 6–9. The olefinic T&O compounds show an appreciable reactivity to ferrate(VI): <I>k</I> <SUB>app</SUB> = 34–639 M<SUP>−1</SUP> s<SUP>−1</SUP> at pH 7. The non-olefinic T&O compounds such as geosmin and 2-methylisoborneol show negligible reactivity to ferrate(VI) (<I>k</I> <SUB>app</SUB> < 0.6 M<SUP>−1</SUP> s<SUP>−1</SUP>). The reactivity of olefinic T&O compounds toward ferrate(VI) is poorly correlated with the Taft sigma constant as a descriptor of the olefin’s substituents while the high reactivity is found for the carbon double bond of α,β-unsaturated carbonyl groups. The elimination rate of the olefinic T&O compounds during ferrate(VI) treatment was significantly enhanced with increasing ferrate(VI) dose, in which the enhancement was more than the model prediction that considers the ferrate(VI) reaction alone. Aldehydes were formed from the ferrate(VI) oxidation of olefinic T&O compounds indicating the double bond cleavage as one of the major oxidation pathways. Oxidation experiments in lake and river water matrixes spiked with selected T&O compounds confirmed the efficient elimination of olefinic T&O compounds.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Second-order rate constants are reported for algal-derived taste and odor compounds. </LI> <LI> High Fe(VI) reactivity toward olefinic compounds especially with neighboring carbonyl. </LI> <LI> Enhanced elimination rate of olefinic T&O compounds with increasing Fe(VI) dose. </LI> <LI> Efficient elimination of olefinic T&O compounds in real surface water matrixes. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

플라즈마를 이용한 상수원 이취미 및 독성물질 분해 연구

조진오 ( Jin Oh Jo ),김상돈 ( Sang Don Kim ),임병진 ( Byung Jin Lim ),현영진 ( Young Jin Hyun ),목영선 ( Young Sun Mok ) 한국공업화학회 2013 공업화학 Vol.24 No.5

This study investigated the degradation of taste-and-odor compounds and toxins using dielectric barrier discharge plasma. The degradation of taste-and-odor compounds was conducted on geosmin and 2-methyl isoborneol (2-MIB), and the toxins investigated were microcystin-LR (MC-LR), microcystin-RR (MC-RR), microcystin-YR (MC-YR) and anatoxin-a. Largely depending on the type of gas fed to the plasma reactor, the degradation efficiencies of the taste-and-odor compounds decreased in order of oxygen (100%) > dry air (96%) > nitrogen (5%) for geosmin and in order of oxygen (100%) > dry air (94%) > nitrogen (2%) for 2-MIB on the basis of 150 s reaction time. This result suggests that the oxidative reactive species generated during plasma treatment, especially long-lived ozone, are mainly responsible for the degradation of these compounds. When using oxygen as the feed gas, geosmin and 2-MIB were totally degraded within 150 s, microcystins within 10 s, and anatoxin- a within 30 s. It was found that the taste-and-odor compounds and toxins were degraded more rapidly in real lake water than in distilled water.

합성어 형성의 동기 분석: 한국어 ‘맛’ 합성어

최영주 현대문법학회 2022 현대문법연구 Vol.113 No.-

One of the main tenets of Cognitive Linguistics is that languages are motivational instead of being arbitrary. In Radden and Panther (2004), it is examined how the name of the tool screwdriver are formed in various Indo-European languages. Most languages use the object that the tool is used on and the means and purposes of the tool. The choice of the elements are not predictable but motivational. Some salient elements in an Idealized Cognitive Model of screwdriver participate in the compounding process. In order to see whether the same applies to metaphorical compounding, the paper examines how Korean mat ‘taste’ is combined with other nominals to form compounds. The result shows that the elements such as experiencer, food, main ingredients of food, side ingredients of food, tools used in making food, place and time are all participate in literal and metaphorical compounding. Through the case study of mat compounds, the paper reveals that metaphorical compounds utilize the same salient elements as literal ones. .

Flavor and Taste-Active Compounds in Blue Mussel Hydrolysate Produced by Protease

Cha, Yong-Jun,Kim, Hun,Jang, Sung-Min The Korean Society of Food Science and Nutrition 1998 Preventive Nutrition and Food Science Vol.3 No.1

Volatile flavor compounds in hydrolyzed blue mussel(HBM) produced by OptimaseTM APL-440, with untreated blue mussel(UBM) were compared. A total of 100 volatile compounds were detected in both HBM and YBM , consisting mainly of 25 aldehydes, 16 ketones, 17 alcohols, 8 nitrogen-containing compounds, 11 aromatic compounds, 8 terpenes, and 15 miscellaneous compounds. Levels of aromiatic compounds decreased after hydrolysis, whereas levels of 7 nitrogen-containing compounds increased. The compounds , 3-methylbutanal, (z)-4-heptenal, and (E,Z)-2-, 6-nonadienal , had the highest odor values in both samples. Total free amino acids in HBM were 21.89%(w/w) and increased by 3,4 times higher than UBM. glutamic acid and aspartic acid, having sour tastes, were the major taste-active compounds in HBM.

추출 방법에 따른 명일엽과 돌미나리 착즙박의 정미성분 및 항산화 특성

이현정,유하나,이현규,Hyun Jung Lee,Ha Na Ryoo,Hyeon Gyu Lee 한국식품위생안전성학회 2023 한국식품위생안전성학회지 Vol.38 No.6

본 연구에서는 추출 수율 및 소재의 풍미를 높일 수 있는 EE와 CE를 통해 명일엽과 돌미나리 착즙박 추출물을 제조하여 추출물의 정미 성분인 유리아미노산, 유기산, 당류와 항산화 특성인 DPPH 라디칼 소거능, TPC, TFC를 비교분석하여 명일엽과 돌미나리 착즙박 추출물의 업사이클 가능성을 검토해 보고자 하였다. 유리아미노산의 함량은 명일엽 착즙박은 EE가, 돌미나리 착즙박은 CE가 더 높은 추출 효율을 가졌으며, 착즙 전 원물로 제조한 추출물에 비해 높은 추출 효율을 나타냈다. AKEE의 주요 아미노산은 leucine, alanine, aspartic acid, AKCE의 주요 아미노산은 valine, alanine, aspartic acid 이다. OJEE의 주요 아미노산은 leucine, aspartic acid, arginine, OJCE의 주요 아미노산은 valine, aspartic acid, arginine으로 추출물의 특성에 맞게 사용한다면 식품의 풍미 향상과 더불어 기능성 소재로의 활용 가능성을 확인할 수 있었다. 유기산과 당류 함량은 명일엽, 돌미나리 착즙박 공통적으로 CE의 추출 효율이 높았다. 추출방법에 따라 유기산 및 당류의 조성이 상이하기 때문에 신맛과 단맛의 패턴이 다르게 나타나며 산도 조절과 같은 기능적 특성도 예상할 수 있다. DPPH 라디칼 소거능과 TPC 함량은 명일엽, 돌미나리 착즙박 공통적으로 CE의 추출 효율이 높았다. 이는 CE에 사용한 에탄올과 페놀성 화합물이 반응하여 추출 함량이 증대 된 것으로 판단된다. 또한, 폴리페놀 함량이 높아질수록 DPPH라디칼 소거능이 높아지고 있어 양의 상관관계 성립을 예측할 수 있었다. 하지만 착즙 전 원물 추출물 대비 착즙박 추출물의 항산화능은 다소 낮은 수준이므로 사용량에 대한 검토가 필요하다. TFC 함량은 명일엽 착즙박 추출물은 CE 대비 EE 에서 더 높은 추출 효율을 가지지만, 돌미나리 착즙박 추출물에서는 EE와 CE의 통계적 유의성이 없게 나타났다. 이는, 착즙박 추출물에 가해진 효소의 활성 조건이 착즙박의 세포벽 결합 구조를 파괴하여 플라보노이드의 추출을 유도할 때 AKEE에서는 적합하였지만, OJEE에서는 부적합하여 다른 경향의 결과를 나타내는 것으로 유추해 볼 수 있다. 본 연구를 통하여 명일엽과 돌미나리 녹즙 제조 후 생성되는 착즙박을 활용한 추출물의 정미 성분과 항산화 특성을 분석하였고 고부가가치 소재의 이용성 가능성을 확인 할 수 있었다. 연구결과를 바탕으로 실용화를 위한 구체적 연구개발의 확대가 필요할 것으로 사료된다. This study aimed to examine the possibility of upcycling extracts of Angelica keiskei and Oenanthe javanica juice by-products through comparing enzyme extraction (EE) and complex extraction (CE) methods to increase the extraction yield and flavor of materials. A higher extraction yield was obtained for free amino acid content with EE and CE for A. keiskei and O. javanica juice by-products, respectively, and a higher extraction efficiency was achieved with juice by-products than with extracts prepared from raw materials before juice production. The content of major amino acids varied depending on the extraction method used. When used according to the characteristics of the extract, their use as a functional material was confirmed along with improvement in the flavor of the food. Consistently high extraction yields for organic acid and sugar levels were obtained with CE in A. keiskei and O. javanica juice by-products. The DPPH radical scavenging ability and TPC were consistently high with CE in A. keiskei and O. javanica juice by-products; the increase in extracted content was likely because of the reaction between the ethanol used for CE and the phenolic compounds. However, because the antioxidant capacity of the juice by-product extracts was somewhat lower than that of the extracts from raw materials before juice production, the amount used should be reviewed. The TFC was found to be higher in extracts obtained with EE than with CE for A. keiskei juice by-products; however, no significant difference was observed between EE and CE in the O. javanica juice by-products. Through this study, the taste compounds and antioxidant properties of extracts obtained from juice by-products produced after the production of A. keiskei and O. javanica green juice were analyzed, and the availability of high value-added materials was confirmed. Based on these research results, expanding specific R&D for practical use should be explored.

The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System

황영화,Ishamri Ismail,주선태 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.6

To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p<0.05). IS had the highest inosine monophosphate (IMP) content while LL had the lowest IMP content (p<0.05). In contrast, LL had significantly higher hypoxanthine content compared to PM and IS (both p<0.05). For taste-traits, IS had significantly higher umami and richness values but lower sourness value than LL and PM (p<0.05). Sourness and astringency values of LL were significantly higher than those of IS (p<0.05). The proportion of type IIB fiber was positively correlated with sourness and astringency but negatively correlated with saltiness. These results suggest that sourness and astringency tastes are increased with increasing proportions of type IIB fibers in porcine muscles due to increase of hypoxanthine content. These results also imply that umami and richness tastes are increased with increasing contents of type I and IIA fibers because of increased IMP content in porcine muscles.

Aging mechanism for improving the tenderness and taste characteristics of meat

Seon-Tea Joo,이은영,손유민,Md. Jakir Hossain,김찬진,Sohee Kim,황영화 한국축산학회 2023 한국축산학회지 Vol.65 No.6

Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.

음용수에서 소독부산물과 이취미 유발물질의 끓임 효과

김창모,최인철,장현성,박현,한선희,Kim, Chang-Mo,Choi, In-Cheol,Chang, Hyun-Seong,Park, Hyeon,Han, Sun-Hee 한국환경보건학회 2006 한국환경보건학회지 Vol.32 No.4

DBPs and T&O(taste-and-odor) compounds in drinking water is one of main source to deteriorate water quality. So, these compounds can cause adverse health effects and result in many consumer complaints aesthetically. This experiments carried out to investigate the effect of boiling water on DBPs and T&O compounds in the tap water. THMs and TCM concentration were reduced by 91.3%, 88.9% after 5 min of boiling, respectively. It is certainly, resulted from volatilization of TCM. TCAA concentration decreased when the water was boiled, too. By contrast, the concentration of DCAA was increased with duration time from boiling-point. The reduction of TCAA from the boiled water can be attributed to chemical transformation like decarboxylation. T&O compounds such as geosmin and 2-MIB was effectively removed by boiling of water, resulting in the removal efficiency of 97.1%, 94.4% after 5 min of boiling, respectively.

Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction

Lengkidworraphiphat, Phatthawin,Wongpoomchai, Rawiwan,Bunmee, Thanaporn,Chariyakornkul, Arpamas,Chaiwang, Niraporn,Jaturasitha, Sanchai Korean Society for Food Science of Animal Resource 2021 한국축산식품학회지 Vol.41 No.2

The taste-active and nutritional components of Thai native, broilers, black-boned, and spent hen chickens were analyzed. The amounts of tasty amino acids especially glutamic acid were the highest in Thai native chicken. The black-boned chicken had the highest arginine content, related to the least amount of consumer satisfaction. Concerning nutritional quality, choline, and taurine were deemed important for brain function. The black-boned chicken showed the highest choline and taurine contents, unlike that of the spent hens. In contrast, broilers presented the highest betaine content, which might be attributed to their lipid metabolism. L-carnitine content was abundant in black-boned and Thai native chickens. Moreover, the amounts of essential amino acids were high in Thai native chicken. In conclusion, black-boned chicken proved to be an excellent nutritional source for health-conscience consumers, whereas the Thai native chickens were flavourful and delicious.

Oxidation of geosmin and 2-methylisoborneol by the photo-Fenton process: Kinetics, degradation intermediates, and the removal of microcystin-LR and trihalomethane from Nak-Dong River water, South Korea

Park, Jeong-Ann,Nam, Hye-Lim,Choi, Jae-Woo,Ha, Junsoo,Lee, Sang-Hyup Elsevier 2017 CHEMICAL ENGINEERING JOURNAL -LAUSANNE- Vol.313 No.-

<P><B>Abstract</B></P> <P>Due to the increased intensity and frequency of cyanobacterial blooms, taste and odor (T&O) causing compounds, geosmin (GSM) and 2-methylisoborneol (MIB), have become a cause for great concern in drinking water treatment plants (DWTPs). Advanced oxidation processes (AOPs) have been studied for the removal of GSM and MIB. However, in this work, a photo-Fenton treatment was investigated for the first time for the degradation of GSM and MIB in both synthetic and Nak-Dong River water from DWTPs. Synthetic water-based experiments were performed to investigate the optimal operation conditions for the removal of GSM and MIB, and the effects of water quality parameters of the photo-Fenton process, including the Fe(II)/H<SUB>2</SUB>O<SUB>2</SUB> concentration, reaction time, pH, organic matter, and initial concentration of GSM and MIB. Degradation intermediates of dehydration and ring-opening were observed during the photo-Fenton process. The optimal conditions were determined to be 2mg/L Fe(II) and 20mg/L H<SUB>2</SUB>O<SUB>2</SUB> at pH 5 considering both efficiency and cost. The degradation efficiency was lower than that of DI water, mainly because of the pH (7.2–7.6). Nevertheless, the photo-Fenton process meets the guideline levels (20ng/L) in South Korea when the initial concentration in the river water is below 50ng/L. In addition, trihalomethanes (THMs) and microcystin-LR (MC-LR), derived from cyanobacterial blooms and another cause for concern, were degraded effectively using the photo-Fenton process on the river water.</P> <P><B>Highlights</B></P> <P> <UL> <LI> The photo-Fenton process is effective method to remove taste and odor compounds. </LI> <LI> Degradation intermediates are related with dehydration and ring opening pathways. </LI> <LI> Degradation efficiency of GSM and MIB was mainly affected by pH. </LI> <LI> The photo-Fenton process also removes THMs and MC-LR in Nak-Dong River water. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>