• YAKHAK HOEJI
• /
• v.35 no.4
• /
• pp.335-340
• /
• 1991

The synthetic product of 1-hydroxymethyl-p-mentha-8-ene-2-one was afforded by the reaction between dihydrocarvone and formaldehyde. This reaction involves the aldol condensation. The preferential position of formaldehyde is methyl substituted .alpha.-carbon atom where these enols are regiospecifically formed. The hydroxymethylation of dihydrocarvone was also proved to happen regiospecifically in the position of .alpha.-methyl substituted ketone. When 1-hydroxymethyl-p-mentha-8-ene-2-one reacted with LiAIH$_{4}$, 1-hydroxymethyl-p-mentha-8-ene-2$\beta$-ol obtained. 1-Hydroxymethyl-p-mentha-8-ene-2-one reacted with PDC and chromic acid to give 1-formyl-p-mentha-8-ene-2-one and 1-carboxy-p-mentha-8-ene-2-one. When the hydroxymethyl group of 1-hydroxymethyl-p-menta-8-ene-2-one was reducted to methyl group, 1-methyl-p-menta-8-ene-2-one was obtained. Some of these new compound have certain odor. I, II have woody aroma and IV, V have camphory odors. IX has flowery minty odor.

• Journal of Food Hygiene and Safety
• /
• v.2 no.2
• /
• pp.75-81
• /
• 1987

Bifunctional monoterpene 유도체의 향의 유무는 분자내에 존재하는 두 개의 관능기인, proton donor(AH)와 proton acceptor(B)가 olfaction과 구조활성 상호작용(SAR)과 밀접한 관계가 있다. 일반적으로 Ohloff가설에 의하면, p-menthane monoterpene 분자내의 AH와 B의 입체배위적 최소거리가 3${\AA}$ 이하인 경우 향을 갖고, 3${\AA}$ 이상인 경우는 향을 갖지 않는다. Bifunctional pinanone, thujane, carane, carvomenthone 및 기타 menthone 유도체 등을 이용하여 이 가설을 확대 연구하였다. Bifunctional monoterpene인 (원문이미지참조) 등은 분자내에 각각 AH (OH 혹은 COOH)와 B (C=O)의 입체배위적 최소 거리가 항상 3${\AA}$ 이하여서 향을 가지며, 이들은 olfactory three point attachment에 의한 구조활성 상관관계를 가지는 것으로 사료된다. 상기 화합물의 proton donor인 OH, 혹은 COOH가 각각 acetylation이나 methylation되는 경우에는 proton donor로서의 기능 상실로 향이 사라지게 되었다.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.5
• /
• pp.424-430
• /
• 2002

사람이 음식을 섭취하는 목적은 생존과 건강 그리 사람이 음식을 섭취하는 목적은 생존과 건강 그리고 활동을 위해서 이다. 그러나, 음식을 섭취하는 것이 영양만을 위한 것은 아니다. 여러 가지 음식을 여러 가지 형태로 식사를 통하여 즐긴다는 것은 음식을 맛있게 먹는다는 것이며, 맛있게 먹기 위해서는 맛과 향이 조화를 이를 뿐만 아니라 음식이 맛있게 보이기 위해서는 시각적으로도 아름답게 보여야 한다. 따라서. 식품 재료를 신선한 상태로 이용하거나 조리와 가공을 통하여 음식물로 만드는 것도 음식을 보다 더 상미하기 위한 것이다. 식품을 조리할 때 소금. 간장, 식초, 설탕, 조미료 등 여러 가지 향신료를 다양한 형태로 사용함으로써 식욕과 기호를 증진시키게 되는 것이다. 문화의 진전에 따라 식생활이 더욱 다양해지고, 발전함에 따라 향신료의 종류와 형태도 더욱 다채로워지고 있다. 향신료의 수요증가와 변화욕구에 따라 인공 즉, 합성적인 제조품인 합성향료의 출현을 보기에 이르렀다. 그러나, 향신료의 경우 대부분이 아직도 자연품(분말, 추출물, 정유 등)이 대부분이며, 상당한 종류가 향신야채로서 상용되고 있다. 따라서 본 발표에서는 우리나라 식품산업에서 옛 부터 전통적으로 사용하였고, 현재에도 널리 사용하고 있는 향신료에 대하여 식품산업적 이용상황과 앞으로 나아갈 방향에 대하여 살펴보고자 한다.

• The Journal of Information Technology
• /
• v.5 no.4
• /
• pp.139-144
• /
• 2002

In this study, acrylic water-soluble coatings were prepared by the white pigment($TiO_2$) and acrylic resin. The basic properties of acrylic water-soluble coatings were measured, and the maintenance of perfume(lemon) was investigated by FT-IR spectrophotometer and sensory test.

• The Journal of Information Technology
• /
• v.5 no.2
• /
• pp.11-16
• /
• 2002

In this study, acrylic water-soluble coatings were prepared by the white pigment($TiO_2$) and acrylic resin. The basic properties of acrylic water-soluble coatings were measured, and the maintenance of perfume was investigated by FT-IR spectrophotometer and sensory test.

• Journal of the Korean Chemical Society
• /
• v.29 no.3
• /
• pp.311-318
• /
• 1985

1-[3-(Propylthio)butyryl]-2,6,6-trimethylcyclohexene (18) was synthesized from the reaction of 2,6,6-trimethylcyclohex-l-en-1-yllithium (9) with 3-propylthiobutyraldehyde (16). This method will be employed to prepare 1-[3-(methylthio)butyryl]-2,6,6-trimethylcyclohexene (1) which is known as one of the powerful flavors and fragrances.

• The Journal of Information Technology
• /
• v.7 no.1
• /
• pp.105-110
• /
• 2004

In this study, acrylic water-soluble coatings were prepared by the white pigment($TiO_2$) and acrylic resin. The basic properties of acrylic water-soluble coatings were measured, and the maintenance of perfume was investigated by FT-IR spectrophotometer and sensory test.

• Textile Coloration and Finishing
• /
• v.9 no.6
• /
• pp.68-73
• /
• 1997

Urea/formaldehyde(UF) and melamine/formaldehyde(MF) microcapsules containing perfume and 2,4,4'-trichlroro-2-hydroxydiphenyl ether(DP) were prepared by the in-situ polymerization using urea and formaldehyde. Effects of dispersing agent, accelerating agent, formaldehyde, agitation speed on the mean diameter of microcapsules were investigated. The diameter of microcapsule was decreased with increasing dispersing agent concentration. A slight increase in the diameter was observed when the concentration of film forming material was increased. The diameter of microcapsule was decreased with increasing agitation speed up to 8,000rpm. The mean diameters of UF microcapsule prepared at 8,000rpm are about 3$\mu$m. A slight decrease in the diameter was observed when the concentration of resorcinol was increased.

• Food Science and Industry
• /
• v.50 no.4
• /
• pp.2-11
• /
• 2017

The external factors of global flavor market include the world economy, population growth, urbanization, consumer spending, raw material availability, pricing, and regulatory issues. And the internal factors as product pricing and technology development may lie the flavor house's competitiveness and cost considerations. In developing countries, rising preference for packaged food and beverages and increasing personal expenditures will drive demand for flavor market. Increasing consumer demand for natural products, driven in part by health concerns and a desire for transparency in labeling will impact the demand. The increasing demand for salt and sugar reduction will boost demand for flavors to maintain the overall taste. The use of quality and innovative flavors in the beverages and the multifunctional flavors has a positive influence on the global market. The global flavor industry has the presence of several drivers and positive trends, with its future expected to be promising.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.20 no.5
• /
• pp.870-876
• /
• 1996

Microcapsules containing 2,4,4'-trichloro-2-hydroxydiphenyl ether (DP) and perfumes were prepared by the coacervation using poly (vinyl alcohol) and crosslinking agents. Internal phase content, percent releasing of core materials, antimicrobial activities of microcapsules and fabrics treated with them were investigated. The internal content of microcapsules containing perfumes and DP are increased with increasing perfumes. The internal content of cacharia in the microcapsue was higher than that of lemon and its maimum value was 93%. The microcapsules containing perfumes and DP did not release cacharia and lemon at roonl temperature. But the amount of perfumes released from microcapsules were increased with temperature and time of microcapsules containing DP and perfumes showed 100% reduction percentage of bacteria. The size of obstruction of fabrics treated with microcapsule containing DP and perfumes were increased with DP content in microcapsules.