• Food Science and Preservation
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• v.13 no.2
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• pp.269-272
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• 2006

Aroma compounds in chungkukjang with Astragalus membranaceus (Hwangki) were extracted by the simultaneous distillation and extraction (SDE), headspace and solid phase microextraction (SPME), and aroma compounds obtained by this method were identified with GC-MS. Thirty compounds were identified, including six ketones, eight alcohols, three heterocyclic compounds, three aldehydes, five hydrocarbones and five other compounds. Major aroma compounds were identified as 3-hydroxy-2-butanone, 2-furanmethanol, 2-methoxy-4-vinylphenol, and 4-vinylphenol in SDE, 2,3-butanedione, 3-hydroxy-2-butanone, ethanol, 2,6-dimethyl pyrazine and acetic acid in headspace and acetone, ethanol, 2,5-dimethyl pyrazine, tetramethyl pyrazine and acetic acid in SPME. The content of pyrazines identified in headspace and SPME methods was higher than that of SDE method, and the content of pyrazines containing 2,5-dimethyl pyrazine, 2,6-dimethyl pyrazine and tetramethyl pyrazine in chungkukjang was higher than that of Hwangki chungkukjang.

• Bulletin of the Korean Chemical Society
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• v.14 no.2
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• pp.179-183
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• 1993

Template condensation of ${\alpha}$-diketones such as 2,3-butanedione or benzil with diaminoalkanes such as 1,2-diaminoethane, 1,3-diaminopropane, 1,4-diaminobutane, 1,6-diaminohexane, 1,8-diaminooctane or 1,12-diaminododecane in the presence of Cr(III) results in the formation of complexes of the type $[CrI,X_2]X$ (where L = tetraazamacrocycle having 12 to 32-membered ring and $X={NO_3}^- or Cl^-).$ The complexes have been characterized by elemental analyses, magnetic measurements and IR and diffuse reflectance spectra.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.441-447
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• 1999

Changes in flavor characteristics of roasted coffee in 6 package models during storage were investigated by GC/MS analysis and sensory evaluation to establish the criteria of the shelf-life of the roasted coffee in three flavor quality-'fresh', 'satisfying' and 'minimally acceptable' levels. In direct headspace method of GC/MS, 47 volatile compounds were analyzed and the light volatile compounds were reduced sharply at initial stage of storage and faster in the package with air. The correlation between % retention of 2,3-butanedione and overall aroma of roasted coffee showed good linear-relation, of which correlation coefficient (R) were from 0.999 to 0.904 depending on package models, indicating that 2,3-butanedione would be an index chemical for evaluating the freshness of roasted coffee. In sensory evaluation of 6 package models during storage, roasted whole beans (RB) and roasted and ground (RG) coffee in air-package were preserved in 'fresh quality' for $0.5{\sim}1$ week, 'satisfying quality' for $2{\sim}3$ weeks and 'minimally acceptable quality' for 12 weeks, while roasted whole beans in valve-package and roasted and ground coffees in vacuum-package, nitrogen-package and oxygen absorbent-package were preserved in 'fresh quality' for $2{\sim}4$ weeks, 'satisfying quality' for $12{\sim}24$ weeks and 'minimally acceptable quality' for 52 weeks. The oxygen absorbent-package was slightly less effective than other three methods.

• Journal of Photoscience
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• v.12 no.2
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• pp.109-111
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• 2005

It was found that 1,4-diketones such as 1,4-diphenyl-l,4-butanediones containing N,N-dimethylaminophenyl (pDPB) and N,N-dimethylaminonaphthyl (nDPB) at C2 are converted into 3-(4-dimethylaminoaryl)-1-phenylpropan-lones (pPPA and nPPA) by treatment with $Ca(OH)_2$ in methanol, which was easily oxidized to enone, i.e., 3-(4-dimethylaminophenyl)-l-phenylpropenones (pPPE and nPPE), when treated with 2,3-dichloro-5,6-dicyano-l,4-benzoquinone (DDQ) in dichloromethane.

• Journal of Photoscience
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• v.11 no.3
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• pp.129-132
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• 2004

Photochemically stable dibenzoylmethane and curcumin were cleaved dramatically when they were irradiated in the presence of N,N-dimethylaniline in methanol with 300 nm UV light. Several products such as benzil, secondary product derived from 1,4-diphenyl-1,4-butanedione, and unidentified compound were observed from the photoreactions of dibenzoylmethane with N,N-dimethylaniline. It was also found that one of the primary fragments produced by irradiation of curcumin in methanol were coupled with N,N-dimethylaniline to give a new enone compound, i.e., 1-(4-dimethylaminophenyl)-4-(4-hydroxy-3-methoxyphenyl)-but-3-en-2-one, as the major product.

• Analytical Science and Technology
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• v.25 no.6
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• pp.447-459
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• 2012

In this study, the emission characteristics of volatile and odorant species released from salted meat product (Spam) was investigated as a function of time. Gas samples released from Spam samples were analyzed for volatile organic compounds (VOC) and sulfur compounds (RSC) at five different times for the elapsed (E) days of 0, 1, 3, 6, and 9 (E-0 to E-9) by GC/MS and GC/PFPD system, respectively. Results indicated that reduced sulfur, aldehyde, and ketone groups were the dominant odorants. Especially, hydrogen sulfide was the predominant in concentration and odor activity value (OAV) during the fresh stage. Its concentration was 1465 ${\mu}g/m^3$ (60.0% of the total mass) in E-0 and 455 ${\mu}g/m^3$ (28.0%) in E-1, while its OAV was 19.4 (78.3%: E-0) and 6.02 (41.7%: E-1). On the other hand, the concentration of acetone showed the maximum values in the decaying stage (E-3: 451 (43.2%), E-6: 369 (64.2%), and E-9: 1150 ${\mu}g/m^3$ (70.2%)). Furthermore, the concentration of 2,3-butanedione was also detected considerably from decaying sample (E-3: 17.6 (1.68%), E-6: 16.1 (2.80%), and E-9: 179 ${\mu}g/m^3$ (10.9%)). However, OAV of acetone was insignificant (<0.01%) in the decaying stage, while that of 2,3-butanedione was relatively high in the range of 1.14-11.6 (14.5-76.2% of ${\Sigma}OAV$). It thus confirmed that the major odorant groups generated from Spam samples changed with the progress of decay such as sulfur (fresh stage), aldehyde (intermediate stage), and ketone compounds (decaying stage).

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.566-571
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• 2002

Volatile flavor compounds in Alaska pollack sik-hae during fermentation at 5$^{\circ}C$ were analyzed by liquid-liquid continuous extraction (LLCE) and gas chromatography/mass spectrometry (GC/MS) methods. Sixty five volatile compounds were detected in Alaska pollack sik-hae during fermentation. These compounds were composed mainly of 11 S-containing compounds, 13 alcohols, 13 acids, 4 aldehydes, 4 ketones, 6 terpenes,4 aromatic compounds and 10 miscellaneous compounds. Among these, 9 S-containing compounds (3-(methylthio)-1-propene, dimethyl disulfide, diallyl sulfide, methylallyl disulfide, methyl-(E) -propenyl disulfide, dimethyl trisulfide, 2 diallyl disulfide isomers and diallyl trisulfide), 2 acids (acetic acid and butanoic acid), 2 ketones (2, 3-butanedione and 6-methyl-5-hepten-2-one) and 2 esters (ethyl formate and ethyl acetate) were significantly increased during fermentation (p<0.05), and these compounds were suspected to affect on the odor of Alaska pollack sik-hae.

• Journal of the Korean Chemical Society
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• v.51 no.3
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• pp.240-243
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• 2007

The eight coordinated yttrium(III) complex Y(tpb)3(H2O)2 (Htpb=4,4,4-Trifluoro-1-phenyl-1,3-butanedione) has been synthesized and structurally characterized by X-ray diffraction method. The coordination polyhedron of Y(tpb)3(H2O)2 has a dodecahedron. The angle between two trapezia, Y-O2-O1-O5-O6 and Y-O4-O3-O8-O7, is 89.59°. The O1-O5 and O3-O8 distances are 2.965 and 2.995 A whereas the O2-O6 and O4-O7 distances are 4.256 and 4.403 A.

• 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.

• Food Science and Preservation
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• v.13 no.4
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• pp.483-489
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• 2006

Considering the development of fusion ingredients rom red ginseng and Cheonggukjang (soybean-fermented food), their commercial powders were evaluated in their Hunter's colors, volatile compounds, and sensory properties depending on manufacturing companies and mixing ratio of both powdered products. Hunters L, a and b values of red ginseng powders were $75.56\sim85.50,\;1.90\sim6.30,\;and\;23.29\sim35.08$, respectively, while those of Cheonggukjang powders were $64.96\sim71.69,\;4.64\sim8.30,\;and\;30.45\sim36.50$, respectively. Volatile compounds were mainly composed of hexanal, $\beta-pinene$, methyl benzene, 3,5-methyl propyl nonane, 2-propanone, decane, and 2,8-dimethyl undecane in red ginseng samples, and of 2,3-butanedione, decane, 2,2,7,7-tetramethyl octane, and 3-methyl butanal in Cheonggukjang samples. Total volatiles of the mixed samples decreased as ginseng decreased and Cheonggukjang increased. The mixed sample of both red ginseng and cheonggukjang in same amounts was the highest in its sensory acceptability, which was composed in the order of 2-propanone, 2-butanone, pentane, hexanal and 3-methyl butanal. The above results indicate that red ginseng and Cheonggukjang showed a potential as fusion ingredient for preparing new functional produce through further processing.