• Journal of the Korean Chemical Society
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• v.51 no.5
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• pp.418-422
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• 2007

A simple and high yielding one-pot method for synthesis of 2,4,5-triarylimidazoles from condensation of benzoin or benzil, ammonium acetate and aromatic aldehydes using sulphanilic acid catalyst is described. The lower priced catalyst, higher yields and shorter reaction time are the advantages of the presented method.

• Korean Journal of Environmental Agriculture
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• v.13 no.2
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• pp.191-198
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• 1994

2-Thiophenyltriisopropoxytitanium was prepared in situ by trans-metallization of 2-thiophenyllithium and chlorotitaniumtriisopropoxide. It could be isolated at room temperature and preserved at $-10{\circ}C$ for weeks. The reactivity of 2-thiophenyltriisopropoxytitanium to carbonyl compounds proved to be high. Complete aldehyde-selectivity was observed in competition reactions of 2-thiophenyl-triiso-propoxytitanium with a 1 : 1 mixture of aldehyde and ketone. In the competitive reaction of 2-thiophenyl-triisopropoxytitanium to ketone-ester function, ketone adduct was perfectly obtained.

• Journal of the Korean Chemical Society
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• v.55 no.4
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• pp.662-665
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• 2011

Highly efficient, three-component condensation of aromatic aldehyde, malononitrile and 4-hydroxycoumarin promoted by neat silica gel at room temperature is described. The method offers an excellent alternative to the synthesis of 3,4-dihydropyrano[c]chromenes. The reactions are fast and clean, and the products are obtained with good yield and purity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1755-1761
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• 2016

Volatile flavor compounds in soy sauce residue (SSR) and acid hydrolysate of SSR (AHSSR) were analyzed by solid phase micro extraction (SPME)/gas chromatography (GC)/mass spectrometry (MSD) methods. A total of 79 compounds were detected in samples (66 SSR and 60 AHSSR). Quantitatively, alcohols (433.37 ng/g), aldehydes (273.01 ng/g), esters (236.80 ng/g), and aromatic hydrocarbons (180.66 ng/g) were dominant in the volatiles of SSR, whereas furans (249.27 ng/g) were only dominant in AHSSR (P<0.05). Among these, four esters, 3-methylbutyl acetate (banana/pear-like), ethyl 3-methyl butanoate (fruity), ethylbenzene acetate (wine-like), and ethyl 3-methyl butanoate (apple-like), three alcohols, 3-methyl-1-butanol (fruity/whisky-like), 2-phenylethanol (floral/sweet), and 1-octen-3-ol (mushroom-like), four aldehydes, (E)-2-phenyl-2-butenal (chocolate-like), benzaldehyde (almond-like), 3-methylbutanal (malty), and 2-phenylacetaldehyde (floral), four aromatic hydrocarbons, 4-ethyl-2-methoxyphenol (smoky/soy sauce-like), 4-ethylphenol (medicine-like), 4-vinyl-2-methoxyphenol (woody), and phenol (woody), and two furans, furfural (almond-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), were major compounds in SSR, whereas seven compounds, including furfural, 5-methylfurfural (almond-like), 3-methyl-1-butanol, 2-phenylethanol, 4-ethyl-2-methoxyphenol, 3-methylbutanal, and benzaldehyde were major compounds in AHSSR.

• Journal of the Korean Chemical Society
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• v.52 no.6
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• pp.712-716
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• 2008

• Journal of the Korean Chemical Society
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• v.55 no.2
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• pp.304-307
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• 2011

• Journal of the Korean Chemical Society
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• v.28 no.5
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• pp.335-341
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• 1984

Acetals of ${\alpha},{\beta}$-unsaturated aldehydes reacted readily with aryl bromides in the presence of palladium catalyst and triethylamine to form aryl conjugated enals. Acrolein diethyl acetal and methacrolein diethyl acetal were reacted with phenyl bromides with substituents such as methyl and isopropyl groups at $100^{\circ}C$. The reaction products yields except the reaction of o-bromotoluene with methacrolein diethyl acetal. The products were identified by proton nuclear magnetic resonance and infrared spectroscopy. In the reverse combination of reactants to prepare aliphatic 2,4-dienals in good yield of above 50%, 3-bromopropenal dimethyl acetal and (E)-3-bromo-2-methylpropenal diethyl acetal were used as vinylic halide reactants and 1-alkenes and ethyl acrylate as olefin reactants.

• Korean Journal of Materials Research
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• v.7 no.11
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• pp.957-963
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• 1997

PVC 핏치를 산소분위기에서 안정화시킬 때 발생되는 화학반응 기구를 열중량 분석 및 FT-IR을 이용하여 규명하였다. PVC 핏치를 안정화시킬 \ulcorner 초기에 가속화현상이 이러나서 핏치내에 반응성이 강한 메칠기(-CH/ sub 3/)나 메칠렌기(-CH$_{2}$-)등이 산소와 반응하여 카보닐기(C=O)를 생성하면서 급격한 무게증가 현상이 발생하였다. 이때의 생성물들은 알데히드(aldehyde), 케톤(ketone), 알코올(alcohol)이며, 물 (H$_{2}$O)이 부산물로 발생된다. 이 가속화 현상에 의해 핏치내의 메칠기와 메칠렌기는 안정화 초기단계에서 대부분 산화되어 없어졌다. 안정화시간이 길어짐에 따라 생성된 알데히드나 일차 알코올의 산화가 발생하여 카르복실산(carboxylic acid)을 생성하고, 에테르 결합도 생성되었다. 이때에도 무게증가 현상이 발생하지만, 초기의 급격한 무게증가와는 달리 그 증가속도가 느리고, 시간이 경과함에 따라 증가속도는 더욱 느려졌다. 그리고, 안정화온도가 높고 안정화시간이 긴경우에는,카르복실산들의 탈수반응으로 인한 방향족 무수화물(aromatic anhydride)이 생성되었다. 29$0^{\circ}C$에서 24시간 안정화시킨 경우, 무게감소가 발생했는데, 이것은 카르복실산의 탈카르복실화(decarboxylation)반응에 의해 CO$_{2}$가 발생되었기 때문이다. 그리고, 안정화 온도가 높을수록 안정화에 무게증가의 최대값과 방향족 무수화물이 발생되는 무게증가 값이 작아지고, 안정화 초기단계에서 나타나는 가속화 현상의 구간도 짧아졌다.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.964-971
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• 1995

Volatile flavor compounds and free amino acids in untreated and hydrolysate pen shell by-product produced with APL 440 protease were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. A total of 109 volatile flavor compounds were detected in hydrolysate (65 compounds) or the 109 volatile flavor compounds were detected in untreated pen shell by-product (88). These compounds were composed of aldehydes(16), ketones(17), alcohols(31), nitrogen containing compounds (16), aromatic hydrocarbon compounds(8), esters(3), and miscellaneous compounds (17). Levels of aldehydes and aromatic hydrocarbons decreased after hydrolysis, whereas levels of nitrogen containing compounds increased 3 times than in untreated pen shell by-product. Taurine, known to be having a physiological function, was accounted for 31.25% of total amino acids in hydrolysate.

• Journal of Life Science
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• v.21 no.2
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• pp.292-299
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• 2011

This study compared volatile flavor profiles of 4 commercial vinegar beverages (Italian vinegar beverage (IVB), Japanese vinegar beverage (JVB), Japanese Yuzu-Ponz (JYP), and Korean white wine vinegar beverage (KWVB)). Flavor components of vinegar beverages (VBs) were determined using SPME/GC/MSD. The profiles of VBs were as follows; IVB (11 acids, 17 esters, 10 alcohols, 8 aldehydes, 3 terpenes, 4 aromatic hydrocarbons, 9 ketones), JVB (7 acids, 8 esters, 9 alcohols, 7 aldehydes, 13 terpenes, 7 aromatic hydrocarbons, 1 ketones, 3 miscellaneous compounds), JYP (3 acids, 12 esters, 8 alcohols, 7 aldehydes, 63 terpenes, 6 aromatic hydrocarbons, 2 ketones, 5 miscellaneous compounds), KWVB (10 acids, 10 esters, 9 alcohols, 8 aldehydes, 2 terpenes, 5 aromatic hydrocarbons, 4 ketones, 2 miscellaneous compounds). IVB and JVB showed similar flavor compositions (acids, ketones and esters in particular), whereas major components in JYP and KWVB were terpenes (79.6%) and acids (81.0%), respectively. Five compounds including 2-phenylethyl acetate (floral, fruity, sweet odor), 2-phenylethanol (floral, rose odor), vitispirane (fruity odor), geranylacetone (fragrant odor) and acetic acid were identified as major components in balsamic vinegar beverages.