• Korean Journal of Pharmacognosy
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• v.17 no.1
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• pp.67-72
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• 1986

A stereospecific synthesis of 3-methyl-5-(1-hydroxy-4-oxo-2,6,6-trimethyl-2-cyclohexen-1-yl)-cis, trans-2,4-pentadienoic acid (abscisic acid) from ${\alpha}-ionone$ has been investigated. Ethyl 5-(2,6,6-trimetyl-2-cyclohexen-1-yl)-trans-4-penten-2-ynoate $({\alpha},{\beta}-acetylenic\;ester)$, which was synthesized from alpha-ionone in two steps, was stereospecifically converted in good yield into ethyl 3-methyl-5-(2,6,6-trimethyl-2-cyclohexen-1-yl)-cis, trans-2, 4-pentadienoate $({\alpha}-ionylideneacetate)$ by the conjugate addition of lithium dimethylcuprate at $-78^{\circ}C$. Basic hydrolysis of the ethyl ${\alpha}-ionylideneacetate$ gave an abscisic acid precursor, 3-methyl-5-(2,6,6-trimethyl-2-cyclohexen-1-yl)-cis, trans-2,4-pentadienoic acid, which can be oxidized to yield abscisic acid.

• Journal of the Korean Home Economics Association
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• v.23 no.2
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• pp.29-36
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• 1985

This experiment was conducted to investigate changes of the components in steamed and roasted green tea after 10 min, 20 min and 30 min of heat treatment of heat treatment at $110^{\circ}C$. Vitamin C and tannin were determined by spetrophotometry. Total nitrogen, water-soluble nitrogen and water-soluble non protein nitrogen were determined by Kjeldahl analysis system. Aromas were identified by gas chromatography. After heat treatment, contents of most compounds decreased. Tannin and caffeine decreased a little bit, while vitamin C decreased considerably. There were both decreases and increases in aromas. Aromas which increased were geraniol, trans-2-hexenol, linalool, $\alpha$-ionone and $\beta$-ionone. From these results, it was concluded that the highest quality of green tea was one steam- treated for 10 min at $110^{\circ}C$.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.259.1-259.1
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• 2003

In the course of hepatoprotective screening for domestic plants. the aerial parts of B. vulgaris var. cycla exhibited hepatoprotective activity which was determined by using the primary cultures of rat hepatocytes injured by H2O2. Bioactivity-guided separation for this plant gave a new flavonoid (1) and the known compounds (2-4), which structures were elucidated by 1H-NMR, HMQC, 1H-1H COSY and HMBC as compound 1, apigenin 8-C-, 7-O-di-$\beta$-D-glucopyranoside, compound 2, vitexin 2"-O-$\beta$-D-glucopyranoside, compound 3, (+)-dehydrovomifoliol, and compound 4, 3-hydroxy-5$\alpha$, 6$\alpha$-epoxy-$\beta$-ionone.

• Journal of Life Science
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• v.5 no.2
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• pp.20-20
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• 1995

The aroma components of commercial green teas picked inAugust were collected and identified. The extract of aroma compounds in green tea were accoimplished by a modified rotary evaporation. The concentrated wxtracts were analyzed and identified by GC and GC-MS. In GC analysis, T$_{R}$ value of GC represented bt KI value which standardized. The most abundant components of green teas picked in August were 1-Penten-3-ol, trans, trans-2, 4-heptadienal, linalool, $\beta$-ionone and nerolidol.

• Journal of Life Science
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• v.5 no.2
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• pp.76-80
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• 1995

The aroma components of commercial green teas picked inAugust were collected and identified. The extract of aroma compounds in green tea were accoimplished by a modified rotary evaporation. The concentrated wxtracts were analyzed and identified by GC and GC-MS. In GC analysis, T$_{R}$ value of GC represented bt KI value which standardized. The most abundant components of green teas picked in August were 1-Penten-3-ol, trans, trans-2, 4-heptadienal, linalool, $\beta$-ionone and nerolidol.

• Proceedings of the Korea Society of Environmental Toocicology Conference
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• 2002.05a
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• pp.59-63
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• 2002

• Journal of Microbiology and Biotechnology
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• v.17 no.7
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• pp.1221-1225
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• 2007

A ${\beta}$-ionone-resistant mutant strain isolated from the red yeast Xanthophyllomyces dendrorhous KCTC 7704 was used for batch and continuous fermentation kinetic studies with glucose media in a 2.5-1 jar fermentor at $22^{\circ}C$ and pH 4.5. The kinetic pattern of growth and carotenoid concentration in the batch fermentations exhibited a so-called mixed-growth-associated product formation, possibly due to the fact that the content of intracellular carotenoids depends on the degree of physical maturation toward adulthood. To determine the maximum specific growth rate constant (${\mu}_m$) and Monod constant ($K_s$) for the mutant, glucose-limited continuous culture studies were performed at different dilution rates within a range of $0.02-0.10\;h^{-1}$. A reciprocal plot of the steady-state data (viz., reciprocal of glucose concentration versus residence time) obtained from continuous culture experiments was used to estimate a ${\mu}_m$ of $0.15\;h^{-1}$ and $k_s$ of 1.19 g/l. The carotenoid content related to the residence time appeared to assume a typical form of saturation kinetics. The maximum carotenoid content ($X_m$) for the mutant was estimated to be $1.04\;{\mu}g/mg$ dry cell weight, and the Lee constant ($k_m$), which was tentatively defined in this work, was found to be 3.0 h.

• Journal of Life Science
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• v.17 no.8 s.88
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• pp.1111-1114
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• 2007

The volatile flavor components of buckwheat (Fagopyrum esculentum Moench)-green tea were analyzed and identified. To make tea having good flavor and functional property, parched buckwheat (50%) was mixed with green tea (50%). The extraction of volatile flavor compounds of buckwheat-green tea was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. The main volatile flavor components of buckwheat-green tea were compounds that originated from parched buckwheat and the green tea. The former were 15 pyrazines having roasted and nutty aroma and methylbutanals and furfural having sweet-aroma. The latter were nerolidol, linalool, indole, ${\beta}-ionone$ and geraniol etc having flower-like odor in green tea.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.529-533
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• 2001

This study was carried out to characterize aroma of semi-fermented teas made traditionally in Korea temple. These teas had favorable floral aroma. The extraction of aroma compounds was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MSD. The main aroma components of these teas were 3-methylbutanal, 2-methylbutanal, (E)-2-hexenal, phenylacetaldehyde, 2-phenyl ethanol, geraniol, ${\beta}-ionone$ and nerolidol. Particularly, the concentration of phenylacetaldehyde was much higher concentration in semi-fermented teas than in green tea prepared from same place. The GC patterns of the aroma components in the semi-fermented teas were slightly different, though they were prepared in same place.

• Journal of the Korean Society of Tobacco Science
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• v.31 no.2
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• pp.85-94
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• 2009

This work has been conducted to develop a method for the analysis of neutral volatile flavors and their precursors in tobacco. The neutral volatile compounds and precursors in tobaccos have been investigated by Neutral Volatile scan method(NV scan) using Soxhlet extractor. The method has been used to analyze a range of different tobaccos and tobacco products. Neutral flavor compounds were classified as three sections(1st Volatile Fraction, Breakdown Flavor Products and Cembranoid Precursors). The major components of the First Volatile Fraction were 2-cyclohexene-1-one, 6-methyl-5-hepten-2-one, limonene and phenyl ethanol. The major components of Breakdown Flavor Products were isophorone, solanone, damascenone, 3-hydroxy-$\beta$-damascone, geranyl acetone, $\beta$-ionone, dihydroactinidiolide, norsolanadione, neophytadiene, hexahydrofarnesylacetone, farnesyl acetone and megastigmatrienone. The major cembranoid precursor compounds were dibutyl phthalate, duvatrenediols, 8,12-epoxy-14-labden-13-ol, 11-hydroperoxy-2,7,12(20)-cembratriene-4,6-diol, 12,15-epoxy-12,14-labadien-8-ol, 2,7,11-cembratrien-4,6-diol and 8,13-epoxy-14-labdien-12-ol. The NV scna results of tobacco types(flue-cured, burley and oriental) showed that each tobacco type has a characteristic flavor component profile.