• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.6
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• pp.441-446
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• 2006

Volatile flavor compounds in meat of the blue crab Portunus trituberculatus were compared using vacuum simultaneous steam distillation-solvent extraction (V-SDE) and solid phase microextraction (SPME)/ gas chromatography (GC)/ mass selective detection (MSD) methods. A total of 100 volatile flavor compounds were identified by both methods: 77 by V-SDE and 59 by SPME. These compounds were composed of 17 aldehydes, 12 ketones, 19 alcohols, 5 esters, 4 sulfur-containing compounds, 6 nitrogen-containing compounds, 23 aromatic compounds, 6 hydrocarbons, 2 terpenes, and 6 miscellaneous compounds. Although more compounds were detected using V-SDE than using SPME, the levels of all groups detected, except esters, were higher using SPME than using V-SDE. In addition to trimethylamine, aldehydes, and aromatic compounds, the S- and N-containing compounds with low thresholds are thought to have positive roles for flavors in the meat of the blue crab.

• Journal of the Korean Chemical Society
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• v.51 no.6
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• pp.520-525
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• 2007

Three-component coupling of thiourea/urea, various structurally diverse aromatic aldehydes and ammonium acetate is catalyzed by activated fly ash in dry media under microwave irradiation to give 6-aryl-1,2,4,5-tetrazinan- 3-thiones/ones in good yields. The structure of 6-aryl-1,2,4,5-tetrazinan-3-thiones/ones have been elucidated on the basis of their melting points, elemental analysis, MS, IR, 1H NMR, D2O exchange, 13C NMR and two dimensional NMR spectral studies including Homonuclear Correlation (HOMOCOR) and Heteronuclear Single Quantum Correlation (HSQC) spectra.

• Archives of Pharmacal Research
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• v.28 no.11
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• pp.1205-1212
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• 2005

2-Thiouracil-5-sulphonic acid N-(4-acetylphenyl) Amide (1) was reacted with a series of aromatic aldehydes giving chalcones 2 (Claisen-Schemidt reaction), some of these chalcones were reacted with urea and thiourea giving pyrimidine-2-one and pyrimidine-2 thione derivatives respectively of the type 3a,b and 4a,b. In addition many chalcones were reacted with hydroxylamine hydrochloride giving isoxazoline derivatives 5a,b. They could also reacted with phenylhydrazine to give pyrazoline derivatives 5a,b, chalcones also were reacted withethylcyano acetate and/or malononitryl in pyridine giving pyran derivatives 7a,c and 8a,c. In another pathway chalcones were epoxidised by $H_{2}O_{2}$ giving epoxides 9a,c which in turn were reacted with phenylhydrazine giving 4-hydroxypyrazoline derivatives 10a,c. In another reaction chalcones were reacted with ethylcyanoacetate in presence of amm.acetate giving pyridone derivatives 11a,d which could be prepared also in exellent yield from compound 1 by its reaction with certain aromatic aldehydes and ethylcyanoacetate in presence of ammonium acetate. Finally, compound 1 was reacted with semicarbazide giving semicarbazone intermediate 12 which in turn was reacted with thionyl chloride giving thiadiazole derivative 13. The biological effects of some of the new synthesized compounds were also investigated.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.6
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• pp.672-677
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• 1996

Volatile flavour components rates from aromatic rices were analyzed by Electronic nose systems. In functional group, polar compounds and aldehyde compounds showed much of volatile flavour components than apolar compounds, sulphur compounds and aminated compounds. The profiles of volatile flavour components rates were markedly differents of sen-sing times, amylose content.

• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.229-237
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• 2001

In order to identify of volatile flavor compounds and polycyclic aromatic hydrocarbons (PAHs) in commercial liquid smokes, this study was conducted to analyze volatile flavor compounds by solvent extraction and/or Purge & Trap method/GC/MSD. A total of 156 volatile flavor compounds were detected in 6 commercial liquid smokes, and these compounds were composed mainly of 12 aldehydes, 60 ketones, 7 alcohols, 14 acids, 20 esters, 24 aromatic compounds, 7 furans and 12 miscellaneous compounds. Ketones $(806.6-7,573.9\mu g/mL)$ and aromatic compounds $(282.6-7,896.3 \mu g/mL)$ were more abundant than others. The PAHs known as carcinogen have not been detected in this study. The acids $(422.9-4,903.1\mu g/mL)$ was identified in relatively high concentration compared to other groups. Phenol and its derivatives among aromatic compounds were in relatively high concentration. Especially, the phenol and its derivatives including o-cresol, guaiacol, 4-ethylguaiacol and syringol were in higher concentration.

• Journal of Environmental Science International
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• v.17 no.7
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• pp.767-774
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• 2008

This study was carried out to evaluate the characteristics of atmospheric concentrations of volatile organic compounds(VOCs) and aldehydes for near a large shipyard. Most of the painting work in marine coating is performed indoor and outdoor. Most of the VOCs are emitted to the atmosphere as the paint is applied and cures. The massive scale of a ship makes it difficult to capture the emissions from outdoor painting. The VOCs are an important health and contributors to photochemical smog. The VOCs and aldehydes samples were collected using adsorbent tube and 2,4-DNPH cartridge, and were determined by an automatic thermal desorption coupled with GC/MS and HPLC-UV analysis, respectively. A total of 16 aromatic VOCs and 12 aldehydes of environmental concern were determined. At indoor coating facilities, the most abundant compound among 16 target VOCs appeared to be m,p-xylene, being followed by o-xylene. But most of the aldehydes were extremely lower concentrations. The atmospheric concentration of VOCs, m,p-xylene concentrations were the highest and the mean value were outdoor workshop 11.323 ppb, residental area 5.134 ppb, and green area 2.137 ppb, respectively. However, the most aldehydes were extremely lower concentrations such as formaldehyde, acetaldehyde and non-detection such as iso-valeraldehyde, n-valeraldehyde and o-tolualdehyde.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• v.2 no.1
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• pp.49-56
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• 1998

This study identified the fumes produced from the cooking of the seasoned meats containing various condiments such as garlic, onion, pepper, soy sauce, and sesame oil. Concentrations, at the breathing zone of the cook, of volatile organic compounds (VOCs) and aldehydes included in the cooking fumes of seasoned meats were identified. Many chloro and fluoro-aliphatic hydrocarbons, aromatic hydrocarbons, ketones, and aldehydes, which could be carcinogen suspecting chemicals, were producing from the cooking fumes of the seasoned meats. This study also identified the ventilation efficiencies of the cooking fumes of the six exhaust ventilation systems, which were widely being used in the general apartments, houses, and small-food factories. For a comparison of the ventilation efficiencies of the systems, acetaldehyde was chosen as a marker pollutant and its concentrations at the breathing zone of the cook were identified. The laboratory fume hood showed the best ventilation efficiency of the six ventilation systems studied, and then the lateral hood ventilation and the down draft ventilation followed the laboratory fume hood. Finally, this study identified that both a wall factor nearby pollutant sources and a distance factor between the hood face and pollutant sources should be also considered for an effective local exhaust ventilation system design.

• Journal of Environmental Science International
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• v.2 no.1
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• pp.49-56
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• 1993

This study identified the fumes produced from the cooking of the seasoned meats containing various condiments such as garlic, onion, pepper, soy sauce, and sesame oil. Concentrations, at the breathing zone of the cook, of volatile organic compounds (VOCs) and aldehydes included in the cooking fumes of seasoned meats were identified. Many chloro- and fluoro-aliphatic hydrocarbons, aromatic hydrocarbons, ketones, and aldehydes, which could be carcinogen suspecting chemicals, were producing from the cooking fumes of the seasoned meats. This study also identified the ventilation efficiencies of the cooking fumes of the six exhaust ventilation systems, which were widely being used in the general apartments, houses, and small-food factories. For a comparison of the ventilation efficiencies of the systems, acetaldehyde was chosen as a marker pollutant and its concentrations at the breathing zone of the cook were identified. The laboratory fume hood showed the best ventilation efficiency of the six ventilation systems studied, and then the lateral hood ventilation and the down draft ventilation followed the laboratory fume hood. Finally, this study identified that both a wall factor nearby pollutant sources and a distance factor between the hood face and pollutant sources should be also considered for an effective local exhaust ventilation system design.

• Bulletin of the Korean Chemical Society
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• v.31 no.2
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• pp.351-354
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• 2010

Nickel nanoparticles (Ni NPs) appeared to exhibit the catalytic activity in one-pot cyclocondensation reaction for the preparation of 3,4-dihydropyrimidine-2(1H)-ones via Biginelli reaction from aromatic/heteroaromatic/aliphatic aldehydes, urea/thiourea and ethyl acetoacetate under microwave irradiation has been described. The UV absorbance spectra showed metallic Ni characteristics and appreciate with the particle size determined by Transmission electron microscopy (TEM). After reaction course the Ni NPs can be re-covered and reused without any apparent loss of activity.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.189-195
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• 2014

Headspace volatile compounds of cold-stored and freeze-dried Krill Eupausia superba were analyzed to investigate their flavor qualities using a system combining a dynamic headspace isolator, an automatic thermal desorber, and a gas chromatograph-mass-selective detector. Levels of oxidation products of polyunsaturated fatty acids such as aldehydes, alcohols, and ketones, which are known to give seafood a nasty smell because of their low flavor threshold values, increased during cold storage of krill. Notably, levels of 2-methylpropanal, 3-methylbutanal, 2-methylbutanal and 2-butanone increased during its storage. They can be considered index compounds of off-odor according to freshness degradation during storage. By contrast, in freeze-dried krill powder, levels of aldehydes, ketones, and aromatic compounds decreased rapidly. Only alcohols, which did not greatly affect the food flavor, were isolated in large amounts. It was confirmed that levels of oxidized compounds of krill increased during cold storage, but decreased in freeze-dried krill.