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http://dx.doi.org/10.9721/KJFST.2011.43.5.558

Isolation and Identification of Low Molecular Volatile Compounds from Ethyl Acetate Layer of Korean Black Raspberry (Rubus coreanus Miq.) Wine  

Cho, Jeong-Yong (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Kim, Seong-Ja (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Lee, Hyoung-Jae (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Kim, Jin-Young (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Lym, Ik-Jae (Yeonsudang Co., Ltd.)
Kang, Seong-Koo (Research Instrument Center, Sunchon National University)
Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.5, 2011 , pp. 558-563 More about this Journal
Abstract
In the course of our investigation for chemical constituents in the ethyl acetate layer of Korean black raspberry wine, five compounds were isolated and purified by silica gel column chromatography and high-performance liquid chromatography. The isolated compounds were identified as ethyl succinate (1), vanillic acid (2), ethyl 3,4-dihydroxybenzoate (3), furan-2-ol (4), and 4-(4-hydroxyphenyl)butan-2(S)-ol (5) based on the spectroscopic data of electrospray ionization tandem mass spectrometry and nuclear magnetic resonance. The presence of 2 in Korean black raspberry has previously reported. However, 1 and 3-5 in Korean black raspberry and its wine were isolated for the first time.
Keywords
Korean black raspberry wine; Rubus coreanus; phenolic compounds; 4-(4-hydroxyphenyl)butan-2(S)-ol; furan-2-ol;
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Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By SCOPUS : 1
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