• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.120-128
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• 2017

This study aimed to provide volatile flavor compounds of three onion products through thermal process and alcohol fermentation, to meet the quality standard of onion products. The identified components of onion extracts (OE) included 49 (18 sulfur-containing compounds, 5 alcohols, 8 acids, 3 ketones, 4 esters, 4 aromatic compounds, 2 aldehydes, 1 pyrazines and 4 miscellaneous compounds), and 55 (17 sulfur-containing compounds, 15 alcohols, 5 acids, 11 ketones, 3 aromatic compounds, 2 aldehydes and 1 pyrazine) in autoclave-sterilized onion extracts (SOE); and 69 (10 sulfur-containing compounds, 27 alcohols, 11 acids, 11 ketones, 6 esters, 1 aromatic compound and 3 pyrazines) in onion wine (OW), respectively. Among the major flavor classes, sulfur-containing compounds (36.8%), acids (31.3%) and aldehydes (13.6%) in OE were changed to alcohols (46.5%) and ketones (27.3%) in SOE whereas, alcohols (56.3%) and acids (26.6%) in OW. Moreover, 1,3-butanediol, 2,3-butanediol, and 3-hydroxy-2-butanone were highly detected in SOE whereas, acetic acid, 3-methylbutanol, 2-phenylethanol and 1,2,3-propanetriol in OW.

• Korean Chemical Engineering Research
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• v.46 no.5
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• pp.938-944
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• 2008

The electro-optic properties of polymer-dispersed liquid crystal cells containing BDVE(Butanediol vinyl ether) in PN393 base pre-polymer were examined. The higher the contents of BDVE, the smaller becomes the droplet size. However, the droplet size was saturated around $3{\mu}m$ even at 40 wt% of BDVE. Both of contrast ratio and response time of PDLC cell fabricated with a new formula were found to be superior to the reference cell with PN393 by the factor of 4.9 and 0.15, respectively. However, the new formula made the operating voltage go higher compared to the reference cell of PN393 formula. Except for contrast ratio, response time as well as operating voltage were found to be highly stabilized by adding BDVE in PN393 base pre-polymer over the temperature range of $0{\sim}60^{\circ}C$ studied.

• Applied Biological Chemistry
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• v.48 no.3
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• pp.292-295
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• 2005

Synthesis of methyl 3-methyloctanoate, a perfume component isolated from African orchid Aerangis confusa (or Aerangis kirkii) was achieved starting from itaconic acid in 9 steps. Itaconic acid is one of the cheapest organic compounds which is the fermentation product of microorganism Asp. terreus. As the key intermediate, 2-methyl-1,4-butanediol 4-acetate was obtained through the enzymatic regioselective hydrolysis of 2-methyl-1,4-butanediol diacetate with lipase. After Grignard reaction and oxidation, 3-methyloctanoic acid was obtained and converted to the various corresponding scented esters with a variety of alkyl alcohols, and the resulting fragrancy esters are expected to be utilized as the aroma additive materials in cosmetics, drinks and foods.

• Korean Journal of Materials Research
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• v.19 no.8
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• pp.412-416
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• 2009

In this study, 3 mol% yttria-tetragonal zirconia polycrystal (3Y-TZP) nanoparticles were synthesized by the glycothermal method under various reaction temperatures and times. The co-precipitated precursor of 3Y-TZP was prepared by adding $NH_4OH$ to starting solutions, and then the mixtures were placed in an autoclave reactor. Tetragonal yttria-doped zirconia nanoparticles were afforded through a glycothermal reaction at a temperature as low as $220^{\circ}C$, using co-precipitated gels of $ZrCl_4$ and $YCl_3{\cdot}6H_2O$ as precursors and 1,4-butanediol as the solvent. The synthesized 3Y-TZP particles were characterized by X-ray diffraction (XRD), field emission scanning electron microscopy (FESEM), transmission electron microscopy (TEM), and Raman spectroscopy. The 3Y-TZP particles have a stable tetragonal phase only at glycothermal temperatures above $200^{\circ}C$. To investigate phase transition, the 3Y-TZP particles were heat treated from 400 to $1400^{\circ}C$ for 2 h. Raman analysis indicated that, after heat treatment, the tetragonal phase of the 3Y-TZP particles remained stable. The results of this study, therefore, suggest that 3Y-TZP powders can be prepared by the glycothermal method.

• Journal of the Korean Chemical Society
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• v.30 no.1
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• pp.101-104
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• 1986

Dialdehydes such as adipaldehyde, glutaraldehyde, and succinaldehyde were readily reduced to give their corresponding 1,6-hexanediol, 1,5-pentanediol, and 1,4-butanediol in good yields in the presence of catalytic amount of hexarhodium hexadecacarbonyl or iron pentacarbonyl in water and methoxyethanol or ethanol at 180$^{\circ}C$ for 4 hr under carbon monoxide atmosphere. Under the same reaction conditions, diketones such as 2,5-hexanedione, 2,4-pentanedione, and 2,3-butanedione afforded their corresponding 2,5-hexanediol, 2,4-pentanediol and 2,3-butanediol in moderate yields. For double hydrohydroxymethylation of dialdehydes or diketones, rhodium or iron carbonyl complexes are more effective than others. Particularly, benzoquinone gave hydroquinone quantitatively.

• Journal of the Korean Chemical Society
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• v.38 no.4
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• pp.271-275
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• 1994

The photochemical reaction of aqueous ethanol saturated with argon and carbon monoxide has been investigated using 184.9 nm UV light. The photochemical reaction of $1{\times}10^{-2}$ M aqueous ethanol saturated with argon results in the formation on the acetaldehyde and 2,3-butanediol. The irradiation of the solution saturated with carbon monoxide causes the formation of carbonylation and carboxylation products such as ${\alpha}$-hydroxypropionaldehyde, formaldehyde, glyoxal, formic acid, oxalic acid and glyoxylic acid in addition to above two products. But in the case of concentrated ethanol solutions, the irradiation did not give carbonylation and carboxylation products. The initial quantum yields of the products were determined and probable mechanisms for the reaction were presented on the basis of product analysis.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.788-795
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• 2017

This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.

• Journal of Microbiology and Biotechnology
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• v.32 no.5
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• pp.582-593
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• 2022

Among abiotic stresses in plants, drought and chilling stresses reduce the supply of moisture to plant tissues, inhibit photosynthesis, and severely reduce plant growth and yield. Thus, the application of water stress-tolerant agents can be a useful strategy to maintain plant growth under abiotic stresses. This study assessed the effect of exogenous bio-based 2,3-butanediol (BDO) application on drought and chilling response in tomato and turfgrass, and expression levels of several plant signaling pathway-related gene transcripts. Bio-based 2,3-BDOs were formulated to levo-2,3-BDO 0.9% soluble concentrate (levo 0.9% SL) and meso-2,3-BDO 9% SL (meso 9% SL). Under drought and chilling stress conditions, the application of levo 0.9% SL in creeping bentgrass and meso 9% SL in tomato plants significantly reduced the deleterious effects of abiotic stresses. Interestingly, pretreatment with levo-2,3-BDO in creeping bentgrass and meso-2,3-BDO in tomato plants enhanced JA and SA signaling pathway-related gene transcript expression levels in different ways. In addition, all tomato plants treated with acibenzolar-S-methyl (as a positive control) withered completely under chilling stress, whereas 2,3-BDO-treated tomato plants exhibited excellent cold tolerance. According to our findings, bio-based 2,3-BDO isomers as sustainable water stress-tolerant agents, levo- and meso-2,3-BDOs, could enhance tolerance to drought and/or chilling stresses in various plants through somewhat different molecular activities without any side effects.

• Journal of the Korean Applied Science and Technology
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• v.39 no.4
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• pp.488-498
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• 2022

The effects of 1,3-Butanediol, 1,2-Pentanediol, and 1,2-Hexanediol in surfactant solutions on cmc, surface tension, foaming and emulsifying properties were determined. The addition of diols in aqueous surfactant solution decreased cmc and surface tension, and enhanced the foaming and emulsifying power. This trend is more significant by the longer hydrocarbon chain length of the diols. This property was confirmed because the diol's alkyl chain and the hydrophobic interaction with the surfactant reduce the cohesive force of water and increase the interaction between the head groups of the surfactant at interface. In addition, MIC test was conducted to determine the preservative power of each diol, and as a result, the antibacterial activity was effective in the order of 1,2-HDO > 1,2-PDO > 1,3-BDO. The results of this study show that diol can be applied to cosmetics as an auxiliary surfactant and antibacterial agent.

• KSBB Journal
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• v.21 no.6 s.101
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• pp.410-413
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• 2006

The composition of two Bokbunja (Rubus coreanus Miquel) wines (one without mushroom extracts (wine A) and the other is with the extracts (wine B)) has been investigated to improve the quality of Bokbunja wine. The content of solid particle, acidity, crude ash, crude protein of the wine A were 10.5%, 1.36%, 0.45% and 0.05% and those of wine B were 7.4%, 0.54%, 0.31%, and 0.22%, respectively. Crude fat and crude fiber were not detected in both samples. To verify the flavor quality of Bokbunja wine, the volatile components from ethylether extracts of two wines were analyzed using GC/FID and GC/MS. A total number of 12 volatile flavor compounds (6 alcohols, 3 ketones, 1 acid, 1 ester and 1 anhydride) were identified in the two Rubus wines. The major volatile compounds of the wines were 2,3-butanediol, 2,5-furanedione, phenylethyl alcohol, and butanedioic acid and they might affect the major role in the unique flavor of Bokbunja wines.