• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.1
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• pp.41-47
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• 2015

The objective of this study was to evaluate quality properties including acid value (AV) and peroxide value (POV) of brown rice packaged with antioxidant allyl mercaptan sachet or oxygen scavenging sachet. To prepare the antioxidant allyl mercaptan sachet, allyl mercaptan was encapsulated by rice flour and put in small roll paper pouch. The oxygen scavenging sachet consists of diatomite, sodium L-ascorbate and activated carbon. The results of this study showed that antioxidant allyl mercaptan sachet had no antioxidant effect on deterioration of brown rice, but oxygen scavenging sachet effectively inhibited rancidity of brown rice. Therefore, the developed oxygen scavenging sachet can be effectively utilized in food packaging system for quality stability.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.559-564
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• 2002

Volatile odor components of ripened and ripened/freeze-dried kimchi were analyzed by gas chromatograph. As ripening temperature of kimchi increased, pH of kimchi decreased, viable cell count of lactic acid bacteria of kimchi increased up to ripening temperature of $15^{\circ}C$, and sensory properties of kimchi gradually decreased. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in ripened kimchi and ripened/freeze-dried kimchi. The amounts of allyl mercaptan, methyl allyl sulfide, diallyl sulfide, and ethanol increased as the ripening temperature increased, while those of dimethyl disulfide and diallyl disulfide decreased. Freeze-drying for 24 hr removed most of the above-mentioned volatile odor components, which were further removed by freeze-drying for 48 hr.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1123-1126
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• 2002

Kimchi was ripened at $25^{\circ}C$ for 4 days and heated at $100^{\circ}C$ for 10 or 40 min. pH of the ripened kimchi was not changed by heating, whereas sensory properties of kimchi, including overall acceptability, acidity, taste, odor, and texture, were improved, particularly by $100^{\circ}C/40$ min-heating. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in the ripened kimchi. Volatile odor components except ethanol and methyl allyl sulfide were removed by heating at $100^{\circ}C/10$ min, and the ethanol content was further reduced by heating at $100^{\circ}C/40$ min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1637-1642
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• 2007

The objectives of this study were to compare the aroma characteristics and antioxidant activity of raw and heated garlic ($130^{\circ}C$, 2 hr) from different cultivation areas (Danyang, Seosan, Uiseong Namhae, Namdo, Daeseo and China). The volatile compounds were extracted by simultaneous steam distillation extraction and identified with gas chromatography/mass spectrometer. The major volatile compounds of raw garlic were sulfur compounds such as diallyl disulfide, methyl-2-propenyl trisulfide, di-2-propenyl trisulfide etc. After heating, the major volatile compounds were allyl mercaptan, methyl pyrazine, 2,2-dimethyl-1,3-dithiane, 2-propenyl propyl disulfide, allyl methyl sulfide, allyl alcohol, and allyl sulfide etc. The DPPH radical scavenging activity (EDA, %) of volatile compounds from raw garlic and heated garlic was increased in a dose-dependent manner. The antioxidant activities (EDA, %) of volatile compounds from raw garlic cultivated in Danyang, Namhae and China were 20.07, 34.62, and 9.71% respectively. After heating, these values were increased to 79.90, 93.59, and 77.26% respectively. Results showed that heat treatment significantly enhanced the antioxidant activities (EDA, %) of the garlic.

• YAKHAK HOEJI
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• v.58 no.1
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• pp.28-32
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• 2014

A new series of 3-allylthio-6-alkylthiopyridazines (3)~(12) was synthesized from dichloropyridazine (1) for development of candidates to retain anticancer activity of human breast cancer. The process involves allythiolation and alkylthiolation from 3,6-dichloropyridazine. 6-Substituted allylthiopyridazines (3)~(12) were prepared from 3-allylthiopyridazinyl chloride (2) via nucleophilic substitution with alkylthiol anion as nucleophile. 3-Allylthiopyridazinyl chloride (2) could be converted to pyridazines (3)~(11) using 1 equivalent of alkyl mercaptan at reflux temperature in methanol. 3,6-Diallylthiopyridazine (12) was synthesized from 3,6-dichloropyridazine (1) using allyl mercaptan (4 equivalent) and sodium hydroxide in methanol. Synthetic compounds were fully identified using NMR, IR, GC-MS data.

• Proceedings of the Korean Society For Composite Materials Conference
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• 2004.10a
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• pp.96-99
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• 2004

Silica fillers were coated by plasma polymer coatings of 1,3-diaminopropane, allylamine, pyrrole, 1,2-epoxy-5-hexene, allyl mercaptan and allyl alcohol using RF plasma (13.56 MHz). The coated fillers were then mixed with biphenyl epoxy, phenol novolac (curing agent) and/or triphenylphosphine (catalyst), and subjected to DSC analyses in order to elucidate the chemical reaction between functional moieties in the plasma polymer coatings and the epoxy resin. Only the samples with 1,3-diaminopropane and allylamine plasma polymer coated silica fillers showed heat of reaction peaks when they were mixed with biphenyl epoxy resin only, while these samples as well as the samples with 1,3-diaminopropane, allylamine and pyrrole plasma polymer coated silica fillers exhibited heat of reaction peaks when mixed with both biphenyl epoxy and phenol novolac (curing agent).

• Food Science of Animal Resources
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• v.34 no.5
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• pp.638-646
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• 2014

The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at $4^{\circ}C$. Addition of fresh garlic decreased redness (a), while increased pH and yellowness (b) values of the fresh pork patties were observed, regardless of the levels added. The TBARS values of the pork patties were increased with the addition of fresh garlic (p<0.05). Similar results were observed in oxidative volatile compounds. A total of 13 volatile compounds were detected in the patties (5 sulfur-containing compounds, including allyl mercaptan, allyl methyl sulfide, diallyl sulfide, methyl-(E)-propenyl-disulfide, and diallyl disulfide, and the 8 other oxidative compounds, including 1-pentanol, hexanal, 1-hexanol, heptanal, (E)-2-heptenal, 1-octen-3-ol, (E)-2-octenal and nonanal). Fresh garlic accelerated development of oxidative products in the pork patties, especially hexanal and the total oxidative volatile compounds. However, the addition of 1.4 and 2.8% of fresh garlic inhibited the growth of total bacteria and Enterobacteriaceae, indicating low total bacterial counts and Enterobacteriaceae than the controls.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.607-614
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• 2010

Changes in major volatile odor components (VOC) and sensory properties of kimchi during ripening for 4 days were investigated, and major VOCs of the raw materials of kimchi were also analyzed. Seven of eight major VOCs of kimchi originated mainly from garlic, while one originated from ginger. During 4 days of kimchi ripening, the amount of ethanol, which was substantially higher than that of other VOCs, increased continuously but decreased slightly on the fourth day. The amount of diallyl disulfide decreased during ripening, while that of allyl mercaptan decreased on the first day and increased slightly thereafter. The amount of methyl allyl sulfide, diallyl sulfide, and methyl trisulfide increased continuously during ripening, while that of dimethyl disulfide and methyl propyl disulfide increased until the second day and decreased thereafter. Scores of overall acceptability, taste, and odor for kimchi ripened for 2 days were significantly higher than those of other samples (p<0.05). The correlation between scores of overall acceptability and the amount of dimethyl disulfide or methyl propyl disulfide was higher than that of other VOCs.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.123-128
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• 2004

Effects of jeotkal (salted-fermented seafoods) addition on acid production, growth of lactic acid bacteria, sensory properties, and volatile odor components of kimchi were investigated. Changes in pH and acidity of kimchi added with myulchi-aekjeot, kanari-aekjeot, and aekche-Jukjeot were similar to, whereas those of saeu-jeot sample on 0, 2, and 4 days of ripening were slightly different, those of control sample. Changes in pH and acidity of jogae-jeot sample during whole ripening period were markedly different from those of other samples. Numbers of lactic acid bacteria of all samples on 0 and 4 days were $1.8-2.6{\times}10^{5}\;and\;1.0-2.5{\times}10^{9}\;CFU/mL$, respectively. Overall acceptability and taste of kimchi added with jeotkal except jogae-jeot were higher than those of control sample, with saeu-jeot-added kimchi showing the highest scores. Eight volatile odor components were identified in 6-day-ripened kimchi samples, and those of saeu-jeot sample were slightly higher than those of other samples. Diallyl sulfide and methyl propyl disulfide were produced in 6-day-ripened samples. Ethanol, methyl allyl sulfide, and dimethyl disulfide concentrations increased, whereas that of allyl mercaptan decreased in 6-day-ripened samples compared to unripened ones.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.08a
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• pp.184-184
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• 2011

Using first-principles density-functional calculations, we investigate the chain reaction mechanism of allyl alcohol (ALA) molecules on the H-terminated Si(001)-2${\times}$1 surface. Recently, it was reported [1] that allyl mercaptan (ALM) molecules show a self-directed line growth across the dimer rows through a chain reaction involving several reaction processes: (i) The created radical at the C atom is transferred to the S atom, (ii) the resulting S-centered radical easily abstracts an H atom from the neighboring dimer row, and (iii) the generated S-H group further reacts with the neighboring dimer row to produce the Si-S bond on the neighboring dimer row, accompanying the associative desorption of H2. This H2-desorption process creates a new DB on the neighboring dimer row, setting off the chain reaction across the dimer rows. In the present study, we find that although the structure of ALA with -OH functional is analogous to that of ALM with -SH functional, ALA and ALM lines show a difference in their growth direction. We predict that ALA undergoes the chain reaction to show a line growth along the dimer row, contrasting with the ALM line growth across the Si dimer rows. Our analysis shows that the different growth direction of ALA is due to the strong instability of oxygen radical intermediate, which prevents from growing across the dimer rows. Thus, we demonstrate that the stability of the radical intermediate plays a crucial role in determining the direction of molecular line growth.