• 제목/요약/키워드: Aromatic Aldehydes

검색결과 163건 처리시간 0.021초

Solid-Phase Synthesis of 2-Arylbenzothiazole Using Silica Sulfuric Acid under Microwave Irradiation

  • Niralwad, Kirti S.;Shingate, Bapurao B.;Shingare, Murlidhar S.
    • Bulletin of the Korean Chemical Society
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    • 제31권4호
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    • pp.981-983
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    • 2010

  • The condensation of several aromatic/heteroaromatic aldehydes with 2-aminothiophenol catalyzed by silica sulfuric acid under microwave irradiation afforded 2-arylbenzothiazoles in high yields and short reaction times under solvent-free conditions. The major advantages of the present method are good yields, ecofriendly, reusable catalyst, mild and solvent-free reaction conditions.

  • https://doi.org/10.5012/bkcs.2010.31.04.981 인용 PDF KSCI

Catecholalane (1,3,2-Benzodioxaluminole) as a Selective Reducing Agent

  • 차진순;장석원;이지은;김종미;권오운;이형수;송한철
    • Bulletin of the Korean Chemical Society
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    • 제17권8호
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    • pp.720-724
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    • 1996

  • Catecholalane (1,3,2-Benzodioxaluminole, CA) prepared from catechol and aluminum hydride in tetrahydrofuran (THF) is found to be a selective reducing agent. The systematic study in order to characterize the reducing properties of the reagent under practical conditions (THF, 0 or 25 ℃, the quantitative amount of reagent to compound) has been done. The reagent reduces aldehydes, ketones, esters and acid chlorides to the corresponding alcohols, and primary amides to the corresponding amines. Especially noteworthy is that the reagent can convert both aromatic and aliphatic nitriles to the corresponding aldehydes in very high yields.

  • https://doi.org/10.5012/bkcs.1996.17.8.720 인용 PDF

두메부추의 휘발성 향기성분 분석 (Analysis of Volatile Flavor Components from Allium senescens)

  • 이미순;정미숙
    • 한국식품조리과학회지
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    • 제17권1호
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    • pp.55-59
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    • 2001

  • 신선 및 동결 건조된 두메부추 잎을 연속수증기 증류추출 장치로 증류하여 얻어진 정유성분을 GC 및 GC-MS로 분석하여 신선한 시료에서 11종의 hydrocarbons 0.136ppm 9종의 aldehydes 0.278ppm, 4종의 alcohols 0.025ppm, 2종의 esters 2.328ppm, 7종의 acids 0.545ppm, 4종의 ketones 0.037ppm 및 9종의 sulfur containing compounds 0.117ppm의 총 46종의 성분을 확인하였다. 동결 건조한 두메부추 잎에서는 8종의 hydrocarbons 1.357ppm 5종의 aldehydes 0.498ppm, 3종의 alcohols 0.094ppm, 5종의 esters 0.720ppm, 2종의 acids 0.069ppm 3종의 ketones 0.163ppm 및 4종의 sulfur containing compounds 0.039ppm을 포함하여 총 30종의 향기성분이 확인되었다. 전자코의 분석 결과, 제1주성분 값의 기여율이 0.987을 나타내어 제1주성분이 두메부추와 부추를 총괄하는 정보로 사용될 수 있음을 알 수 있다. 신선한 두메부추는 제1주성분 값이 0.5부근에 집중된 분포를 보이고, 신선한 부추는 -0.5부근에 분포되어 있어 신선한 두메부추와 신선한 부추의 휘발성 향기성분 패턴이 다름을 알 수 있었다. 또한 동결 건조된 시료의 경우, 두메부추는 제1주성분 값 0을 중심으로 -쪽에 분포되어 있고, 부추는 +부근에 분포되어 있어 동결 건조된 시료의 휘발성 향기성분 패턴도 차이가 있었다.

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Reaction of Dipyrrolidinoaluminum Hydride in Tetrahydrofuran with Selected Organic Compounds Containing Representative Functional Groups

  • Jin Soon Cha;Oh Oun Kwon;Jong Mi Kim;Jae Cheol Lee
    • Bulletin of the Korean Chemical Society
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    • 제15권8호
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    • pp.644-649
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    • 1994

  • The approximate rates and stoichiometry of reaction of excess dipyrrolinoaluminum hydride (DPAH) with selected organic compounds containing representative functional groups under standardized conditions (tetrahydrofuran, 0, reagent : compound=4 : 1) were examined in order to define the characteristics of the reagent for selective reductions. The reducing ability of DPAH was also compared with that of bis(diethylamino)aluminum hydride (BEAH). The reagent appears to be stronger than BEAH, but weaker than the parent reagent in reducing strength. DPAH shows a unique reducing characteristics. Thus, the reagent reduces aldehydes, ketones, esters, acid chlorides, epoxides, and nitriles readily. In addition to that, ${\alpha},\;{\beta}$-unsaturated aldehyde is reduced to the saturated alcohol. Quinone are reduced cleanly to the corresponding 1,4-reduction products. The examination for possibility of achieving a partial reduction to aldehydes was also performed. Both primary and tertiary aromatic carboxamides are converted to aldehydes with a limiting amount of DPAH. Finally, disulfides and sulfoxides are readily reduced to thiols and sulfides, respectively.

  • https://doi.org/10.5012/bkcs.1994.15.8.644 인용 PDF

Koji를 이용한 멸치젓 숙성중 휘발성 향기성분의 변화에 관한 연구 (Changes of Volatile Flavor Compounds in Low-Salt-Fermented Anchovy Paste by Adding Koji)

  • Yong-Jun Cha
    • 한국식품영양과학회지
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    • 제23권3호
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    • pp.481-489
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    • 1994

  • Koji를 첨가한 저식염 멸치젖의 숙성 중 휘발성 향기성분의 변화를 대조구와 분석 비교하였다. 총 106개의 휘발성 성분이 검출되었는데 이 중에서 79개의 화합물은 표준품으로 확인 동정되었다. 이들은 주로 alde-hyde, ketone, alcohol, ester, aromatic hydrocarbon, furan 및 nitrogen-containing화합물로 구성되어 있었다. 숙성 중 두시료에서 aldehyde 및 ester류의 화합물의 종류와 함량이 가장 많았다. 특히 koji를 첨가한 멸치젓에서는 대조구에서는 검출되지 않은 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine 및 tetramethylpyrazine 2-phenylethanol도 검출되었다.

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