• Proceedings of the Korea Air Pollution Research Association Conference
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• 2002.04a
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• pp.275-276
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• 2002

아세트알데히드 등 저비점 지방족 알데히드류는 대기 중에 배출된 탄화수소류 등 휘발성 유기화합물의 산화생성물로서 광화학스모그의 원인이며, 또한 악취물질로서도 관심의 대상이 되고 있다. 특히 아세트알데히트의 경우 우리나라의 악취배출허용기준에 명시된 대표적인 악취물질로서 규제의 대상이 되고 있으며 이외에도 프로피온알데히드, 부틸알데히드, 발레르알데히드 등은 일본의 악취방지법에서 규제되고 있어서 장차 우리나라에서도 규제 대상의 가능성이 높은 물질이다. (중략)

• Journal of the Korean Chemical Society
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• v.52 no.5
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• pp.511-514
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• 2008

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.617-626
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• 1996

Nitrogenous compounds in hydrolysate of skipjack processing by-product(SPB) was increased 6.4 times in amount comparing that of raw SPB. The major compounds in hydrolysate were anserine, histidine, leucine, hydroxyproline, arginine, phenylalanine and taurine, and composed 56.25% of total nitrogenous compounds. In fatty acid composition, the highest amount was saturated fatty acids in both samples. Polyunsaturated fatty acids such as $C_{20:5}$ and $C_{22:6}$ were increased after hydrolysis. A total of 99 volatile compounds was detected in raw and hydrolysate of SPB by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass chromatorgraphy. Of these, 75 compounds were identified in raw SPB, while 72 compounds were identified in hydorlysate of SPB. There compounds were composed mainly of 28 aldehydes, 20 ketones, 19 alcohols, 5 nitrogen containing compounds, 5 aromatic hydrocarbons, 4 furans and 12 miscellaneous compounds. Levels of aldehydes and aromatic hydrocarbons decreased after hydrolysis, whereas heterocyclic compounds such as pyrazies, furans increased.

• Journal of the Korean Chemical Society
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• v.51 no.6
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• pp.506-512
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• 2007

Various long chain aliphatic acid hydrazides react with aromatic and heterocyclic aldehydes in alcoholic medium in refluxing conditions to give corresponding 2-hydroxy benzylidene and 1H-indol-3-ylmethylene hydrazides, a newer class of mosquito para-pheromones. We describe here synthesis of various novel long chain aliphatic acid (2- hydroxy benzylidene and 1H-indol-3-ylmethylene) hydrazides by conventional as well as microwave irradiation techniques. The structures of these compounds have been confirmed by spectroscopic techniques (FTIR, NMR & MS). Some of the interesting features of the electron impact mass spectral fragmentation pattern of these compounds have also been discussed.

• Analytical Science and Technology
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• v.13 no.2
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• pp.241-249
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• 2000

In this paper, ozonation of humic acid in water was characterized using $UV_{254}$ absorbance, TOC, Ultra Filtration and $^{13}C-NMR$. Also, carbonyl compounds in ozonated water were analyzed by GC/MS using PFBOA method. Ozonation by-products of water containing humic acid were determined as formaldehyde, acetaldehyde, acetone, glyoxal and methylglyoxal. Results of $UV_{254}$ absorbance and TOC with ozonation time at humic acid 20, 100ppm represent that decrease rate of 80% within ozonation time is 20 min and TOC removal rate of 40-50% within ozonation time is 30 min. Results for $^{13}C-NMR$ and Ultra Filtration, humic acid of high molecular weight by ozonation are oxidated and decomposed so that it was conversed low molecular weight such as aldehydes, carboxylic acid.

• Analytical Science and Technology
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• v.17 no.1
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• pp.37-44
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• 2004

An alcohol oxidase from Hansenula polymorpha was strongly induced when cells were grown with 0.5% methanol supplementation as the carbon source. The induced Hansenula polymorpha alcohol oxidase was purified to electrophoretic homogeneity by using DEAE-Sephacel and Mono Q column chromatographys. The enzyme oxidized mainly primary aliphatic alcohols and exhibited high substrate specificity towards ethanol and methanol. The activity of the enzyme optimally proceeded at pH 8.5 and $50^{\circ}C$. The midpoint of the temperature-stability curve for the enzyme was approximately $52^{\circ}C$ and the enzyme was not completely inactivated even at $65^{\circ}C$ temperature. The enzyme showed resistance toward detergents and highly stable over 7 weeks of storage condition. This Hansenula polymorpha alcohol oxidase may be useful for the enzymatic determination of alcohol and for the industrial production of alcohols and aldehydes.

• Journal of Life Science
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• v.20 no.1
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• pp.113-118
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• 2010

The study was conducted to identify volatile flavor compounds in concentrated onion extracts ($Oniwell^{TM}$) during storage at $30^{\circ}C$ for 150 days. A total of 23 compounds was detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of 9 sulfur-containing compounds, 5 carbonyl compounds, 4 furans, 2 aromatic compounds and 3 miscellaneous compounds. The sulfur-containing compounds were major compounds with ranges of 75.8~67.3% of total volatiles. In particular, dimethyl trisulfide, with a cooked cabbage-like odor, was 50.1~42.1% of the total amount of sulfur-containing compounds. Two compounds, dimethyl disulfide (fresh garlic/green onion-like) and methylpropyl disulfide (garlic salt-like), were significantly increased with longer storage periods (p<0.05). Four furans (furfural, 2-acetylfurn, 5-methyl-2-furfural, furfurylalcohol), known as thermally generated flavors, ranged from 14.2~12.9% of total volatiles, and the amounts of 4 aldehydes (2-, 3-methylbutanal, benzaldehyde, phenylactaldehyde) derived from lipid oxidation during heat treatment were followed in that order. Accordingly, it was estimated that these 3 groups including sulfur-containing compounds, furans and aldehydes played key roles in flavors in concentrated onion extracts ($Oniwell^{TM}$) during storage.