• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.527-532
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• 2010

The properties of volatile flavor components were compared in commercial brown rice vinegars that were fermented with and without ethanol addition, for which solid phase microextraction-gas chromatography (SPME-GC), electronic nose, and sensory evaluations were performed. A total of 24 volatile compounds, mainly composed of acetic acid, ethyl acetate, benzaldehyde, iso-valeric acid, phenylethyl alcohol, 2-phenylethyl acetate, acetoin, and isobutyric acid, were identified in the brown rice vinegar fermented without ethanol, while major volatiles in the brown rice vinegar fermented with ethanol were acetic acid, ethyl acetate, 1-hexyl acetate, benzaldehyde, 2-phenylethyl acetate, and phenylethyl alcohol. The electronic nose patterns of samples indicated a significant difference in the brown rice vinegars fermented with and without ethanol. Pungent flavor and off-flavor intensity were high in the brown rice vinegar fermented without ethanol. According to the results, fermentation conditions affect the volatile properties of brown rice vinegars.

• Food Science and Preservation
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• v.18 no.5
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• pp.803-810
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• 2011

This study was performed to evaluate the quality of the commercial brown-rice vinegars of South Korean and Japanese origins, which were prepared via static acetic-acid fermentation. The major free amino acids of Korean brown-rice vinegars were proline, glutamic acid and phenylalanine, while those of the Japanese were proline, valine, phenylalanine, lysine, ${\gamma}$-aminobutyric acid, alanine and isoleucine. The ${\gamma}$-aminobutyric acid (GABA) and total amino acids (3686.37~4212.27 mg%) contents were found to be significantly higher in the Japanese than in the Korean brown-rice vinegars. The key volatile compounds of the Korean brown-rice vinegars, analyzed with GC-MS, were acetic acid, benzaldehyde, phenethyl alcohol and phenethyl acetate while those of the Japanese brown-rice vinegars were acetic acid, ethyl acetate, ethyl alcohol, isoamyl acetate, phenethyl acetate and benzaldehyde. The volatile patterns of the Korean and Japanese commercial brown-rice vinegars were effectively distinguished from each other using an electronic nose, through which it was also elucidated that the volatiles profiles were similar among the Japanese vinegars but were different among the Korean vinegars.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.638-643
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• 1998

The volatile flavor components in Takju made from mashed glutinous rice and barley rice were identified by GC and GC-MS using polar column. Twenty eight kinds of flavor compounds including 10 alcohols, 9 esters, 2 acids, 7 aldehydes were identified. At the beginning of fermentation 14 kinds of volatile components were detected and the kinds of volatile components were increased up to maximum after fermentation for 16 days. The contents of volatile components in the sample made from glutinous rice contained slightly higher than the sample made from barley rice. Ethyl alcohol, n-propyl alcohol, iso-amyl alcohol, n-hexyl alcohol, hexenyl alcohol, 2-phenylethyl alcohol, ethyl acetate, ethyl succinate, 2-phenylethyl acetate, butyic acid, benzaldehyde and 3-methoxybenzaldehyde were detected in the both of the sample throughout the fermentation process. Five kinds of aldehyde including ethyl propionate, iso-amyl acetate, ethyl caprylate and ethylphenyl acetate were detected only in the sample fermented for 16 days. The main components of the both sample were ethyl alcohol, iso-amyl alcohol, 2-phenylethyl alcohol, 2-phenylethyl acetate, hexenyl alcohol and iso-butyl alcohol. Besides ethyl acetate and benzaldehyde from glutinous rice Takju and hexenyl alcohol from barley rice Takju were found as main components.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.779-784
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• 2012

Characteristic chemical compositions of jujube wine using different preparation methods including fermentation were investigated. Fermentation for jujube wine started using whole fruit (JW1), seed-removed fruit (JW2) and whole fruit heated at $100^{\circ}C$ for 2 h and then extracted (JW3). The free amino acids and flavors were analyzed quantitatively by HPLC and GC-MS. A total of 18 amino acids were identified in all samples. The amount of total free amino acids was detected from 141-210 ppm (JW1), 147-342 ppm (JW2), and 336-362 ppm (JW3). Large amounts of proline, aspartate, glutamate, arginine and alanine were detected in jujube wine. Thirteen kinds of volatile compounds including six alcoholic compounds (ethyl alcohol, iso-butyl alcohol, n-butyl alcohol, iso-amyl alcohol, n-amyl alcohol, and phenethyl alcohol), four ester (ethyl acetate, hexyl acetate, ethyl caprylate, and phenethyl acetate) and three aldehydes (diethylacetal, furfural, and benzaldehyde) were detected. Ethyl alcohol (30.50-33.95% peak area), benzaldehyde (2.55-15.97% ratio), furfural (0.07-15.28% ratio), iso-amyl alcohol (1.04-14.73% ratio), and phenethyl acetal (0.78-9.28% ratio) were abundant in jujube wine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.944-950
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• 2015

The purpose of this study was to provide a basis for the management of traditional Doenjang by analyzing characteristics of volatile compounds in local Doenjang certified as a traditional food. The main compounds in Doenjang were acids, esters, aldehydes, and pyrazines, whereas relatively high intensities of acetic acid, ethyl alcohol, benzaldehyde, ethyl acetate, ethyl 2-methyl butanoate, 2,5-dimethyl pyrazine, and tetramethylpyrazine were detected among identified compounds. The analysis revealed that the composition of basic volatile compounds in Doenjang was similar, but isovaleric acid, 2-methylbenzaldehyde, tetramethylpyrazine, benzaldehyde, ethyl alcohol, ethyl caprylate, furfural and butanoic acid can serve as marker compounds for quality evaluation since they were specifically abundant in only some kinds of Doenjang. As a result, the quality status of Doenjang certified as a traditional food was determined by constructing a database of the volatile compounds, which can be suggested as a quality control method.

• Journal of the Korean Chemical Society
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• v.56 no.5
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• pp.539-541
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• 2012

• Bulletin of the Korean Chemical Society
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• v.32 no.4
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• pp.1143-1145
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• 2011

The synthesis of novel iminecalix[4]arenes and further modification thereafter is described using a synthetic strategy. The reaction of the benzaldehyde derivatives with tetraamine functions on the calix[4]arene easily afforded the pure compounds in 92.4-95.7% yields, regardless of the effect of the substituents on the benzaldehyde derivatives. These compounds were stable under the conditions to obtain their analogue dialkylated in the narrow rim, with 83.2-89.9% yields. Characterization of the newly synthesized iminecalix[4]arene derivatives by spectroscopic methods revealed that all compounds are in the cone conformations.

• Bulletin of the Korean Chemical Society
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• v.28 no.3
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• pp.373-378
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• 2007

A micro organism Agrobacterium tumifacient as an immobilized cell on a solid support was presented as a new biosorbent in a simple and sensitive spectrophotometry determination of Ni(II) in various samples using 4-hydroxy benzaldehyde-4-bromophenyl hydrazone as a color developing agent (λmax 497 nm) at pH 4.0 ± 0.2. Beer's law was obeyed over the range of 0.01-0.1 μg L-1. The molar absorptivity and Sandell's sensitivity were 1.285 × 105 L mol-1cm-1 and 0.007245 μg cm-2 respectively. Under these conditions, the preconcentration factor obtained was 82, and the detection limit achieved was 0.05 μg L-1. The detailed study of various interfering ions made the method more sensitive and selective. The recovery of Ni(II) from various samples range from 97.75 to 99.35%. The present method was successfully applied for the determination of Ni(II) in spiked, natural water and alloy samples. The proposed method was compared with reported methods in terms of Student's ‘t'-test and Variance ratio ‘f'-test which indicates that there is no significant difference between proposed and literature method at 95% confidence level.

• Polymer(Korea)
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• v.26 no.4
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• pp.439-444
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• 2002

Several monomeric benzilidene anhydrides (2a~d) haying n-alkyloxy groups with various n-alkyl chain lengths were prepared by Stobbe condensation of diethyl succinate with 4-(n-alkyloxy)benzaldehyde (1a,b) followed by hydrolysis by the succinates and cyclodehydration of the benzilidenated succinic acids. Configurational isomerism of the monomer was investigated by spectroscopic means. It was found that monomers (2a~d) exist in (Z,Z)-isomeric structure. Polymerization was carried out in bulk at 150~$210^{\circ}C$ range in nitrogen flow. The chemical structure and thermal properties of the polymers were characterized by spectroscopic means, TGA and DSC. Their properties highly depended on their chemical structures in accordance with a side chain length.

• Journal of the Korean Chemical Society
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• v.22 no.4
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• pp.259-267
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• 1978

In order to find out the selective reducing characteristics of lithium borohydride, borane, and borane-lithium chloride (1 : 0.1) in the reduction of carbonyl compounds, five representative equimolar mixtures of carbonyl compounds were chosen; benzaldehyde-acetophenone, benzaldehyde-2-heptanone, 2-heptanone-benzophenone, acetophenone-benzophenone, and 2-heptanone-acetophenone, and reacted with limited amount of lithium borohydride, borane or borane-lithium chloride (1 : 0.1) in tetrahydrofuran (THF) at $0^{\circ}$. Borane-lithium chloride (1 : 0.1) showed the excellent selectivity, however, lithium borohydride and borane also exhibited good selectivity except for the 2-heptanone-acetophenone.