• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.295-299
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• 2002

The esterification of alcohols with acetic acid, lactic acid and citric acid was carried out in batch during the second distillation. Effect of various parameters, e.g. pH of reactant base spirit, temperature of distillation, time of distillation were studied. The parameter of distillation temperature was modified by atmospheric distillation and pressure distillation. The pressure(1.9 atm.) distillation was used in order to react and distill at high temperature. Compared with the base spirit concentration, ethyl acetate, ethyl lactate and iso-amyl acetate in esterification distillate increased by 2,890%, 6,410% and 52%, respectively. Major factors of the esterification with organic acids in distilled spirit making were molecular weight of the organic acid and pH of reactant base spirit.

• Environmental Analysis Health and Toxicology
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• v.10 no.1_2
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• pp.15-20
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• 1995

The effects of volatile substances inhalation on lactate dehydrogenase and cholinesterase in rats were investigated. Male Sprague-Dawley rats were exposed to marketed odorant, ethyl acetate and ethyl ether for 15 days. Enzyme activities were measured in serum and several tissues such as liver, lung, brain, heart, kidney and muscle to find differences of effects according to the organ. Cholinesterase activity in serum and most of tissues revealed time-dependent decrease in the case of marketed odorant inhalation. Especially in heart and kidney significant decrease was observed. Ethyl acetate exposure to rats revealed also decrease in serum and all tissues by 40% to 60%. Ethyl ether inhalation showed significant decrease by 30% to 50%. Lactate dehydrogenase activity was markedly increased in serum and similarly in heart, brain and kidney by exposure to marketed odorant. No changes were observed in liver. Ethyl acetate exposure to rats revealed increase in serum by about 200%, compared to normal group and in other tissues by 40% to 70% except in liver and muscle. Ethyl ether inhalation showed significant increase in serum by about 100%. There was no change in 'liver and slight increase in muscle.

• The Korean Journal of Pesticide Science
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• v.8 no.1
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• pp.1-7
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• 2004

Fenoxaprop-p-ethyl[Ethyl (R)-2-{4-(6-chloro-1,3-benzoxazol-2-yloxy)phenoxy}propionate] is well known as a herbicide for its specific activity against the weed grasses. This compound was synthesized by the reaction of 4-(6-chloro-1,3-benzoxazol-2-yloxy)phenol and ethyl (S)-O-(p-toluenesulfonyl)lactate in good yields with high optical pure(optical purity: 99.9% up). In this process Walden inversion occurs, whereby the S-configuration of the propionic acid derivative is converted to the R-configuration of the final product. 4-(6-Chloro-l,3-benzoxazol-2-yloxy)phenol was obtained by 5 step reactions in over-all 70% yields using inexpensive raw materials.

• Food Engineering Progress
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• v.14 no.3
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• pp.249-255
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• 2010

Ten commercial activated carbons (ACs) prepared from four different sources (bamboo, wood, peat, and coal) were evaluated for their adsorptive efficiency of six volatile compounds (isoamyl alcohol, hexanal, furfural, ethyl lactate, ethyl octanoate, 2-phenyl ethanol) which were dissolved in a 30% alcoholic model solution. These six volatile compounds are frequently found in alcoholic beverages and possibly contribute to physiological hangover due to their high concentrations. They are also generally regarded as off-flavor compounds at certain levels in alcoholic beverages such as whisky and vodka. Two hundred mL of 30% alcoholic solutions containing these six volatile compounds were treated with 0.2 g of ACs while stirring for 16 hr; the treated solutions were then measured for their adsorptive efficiencies (or removal efficiencies) by gas chromatographic analysis using two different sampling methods (direct liquid injection and headspace-solid phase microextraction). The adsorptive efficiencies of the ACs varied depending on the identity of the volatile compounds and the source material used for making the ACs. Ethyl octanoate, 2-phenyl ethanol, and hexanal were removed at high efficiencies (34-100%), whereas isoamyl alcohol, ethyl lactate, and furfural were removed at low efficiencies (5-13%). AC prepared from bamboo showed a high removal efficiency for isoamyl alcohol, aldehydes (hexanal and furfural), and 2-phenyl ethanol; these major fusel oils have been implicated as congeners responsible for alcohol hangover.

• Bulletin of the Korean Chemical Society
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• v.35 no.4
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• pp.1023-1028
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• 2014

Protonated caffeine ($CH^+$) and glucosamine ($GH^+$) overlapped in an analysis with ion mobility spectrometryquadrupole mass spectrometry. Ethyl lactate vapor (L) at different concentrations from 0 to 22 mmol $m^{-3}$ was added as a buffer gas modifier to separate these signals. The drift times of $CH^+$ and $GH^+$ increased with L concentration. The drift time increase was associated to clustering equilibria of $CH^+$ and $GH^+$ with one molecule of L and the equilibrium of $GH^+$ was more displaced to the formation of $GLH^+$ than that of $GLH^+$. $GH^+$ clustered more to L than $CH^+$ because $GLH^+$ formed more stable hydrogen bonds (26.30 kcal/mol) than $GLH^+$ (24.66 kcal/mol) and the positive charge in $GH^+$ was more sterically accessible than in $CH^+$. The aim of this work was to use theoretical calculations to guide the selection of a buffer gas modifier for IMS separations of two compounds that overlap in the mobility spectra and predict this separation, simplifying that empirical process.

• Journal of Industrial and Engineering Chemistry
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• v.67
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• pp.255-265
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• 2018

The huge amount of solvents used in the semi-conductor and display industry typically result in waste of valuable solvents which often form complex azeotropic mixtures. This study explored a recovery process of a quaternary waste solvent, comprising methyl 2-hydroxybutyrate, propylene glycol monomethyl ether acetate, ethyl lactate, and ethyl-3-ethoxy propionate. In this study, a novel shortcut column method with a graphical approach was exploited for the distillation column design of complex quaternary azeotropic mixtures. As a result, the proposed shortcut method and design procedure solved the complex separation paths successfully with less computational efforts while achieving all requirements for component purity.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.593-599
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• 2007

In this study, we examined the volatile flavor components in the mashes of takju prepared using different yeasts such as Saccharomyces coreanus, S. ellipsoideus, S. carlsbergensis, S. cerevisiae (Baker's yeast), and S, rouxii by GC and GC-MS. Fourteen alcohols, 13 esters, 5 acids, 3 aldehydes, 7 amines, and 2 other compounds were identified in the mash after 6 days of fermentation. On day 6, the takju fermented by S. coreanus had the greatest variety of volatile flavor components. Fifteen flavor components, including ethanol, isobutyl alcohol, isoamyl alcohol, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzeneethanol, ethyl lactate, acetic acid, acetaldehyde, and 1,3-cyclohexane diamine, were typically detected in all the treatments. The relative peak areas of the volatile components were as follows: alcohols (96.758-99.387%), esters (0.081-0.968%), acids (0.040-0.640%), aldehydes (0.266-0.959%), and amines (0.011-0.047%). In particular, 1-propanol, isobutyl alcohol, 3-methyl-1-butanol, 2,3-butanediol, trimethyl benzylalcohol, heptene-2,4-diol, ethyl lactate, diethyl succinate, ethyl nonanoate, methyl hexadecanoate, linoleic acid, hexadecanoic acid, and acetaldehyde were hish in the takju made by S. coreanus. Also, ethyl stearate was high in the takju made by S. carlsbergensis, and hexanoic acid was high in the takju made by S. cerevisiae. Finally, methyl pentanol, 1,3-butanediol, 3-methylthio-1-propanol, benzene ethanol, ethyl octadecanoate, acetic acid, pentanal, and 1,3-cyclohexane diamine were high in the takju made by S. rouxii.

• Food Science and Preservation
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• v.14 no.3
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• pp.308-314
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• 2007

To investigate effects of fermentation on volatile components, we analyzed volatile organic compounds of raw and fermented Rhus verniciflua S. bark. A 50%(w/v) sugar solution was used for fermentation. Volatile organic compounds of raw and fermented Rhus verniciflua S. were extracted by the simultaneous steam distillation and extraction(SDE) method, with a mixture of n-pentane and diethylether(1:1, v/v) and analyzed by gas chromatograph-mass spectrometer. A total of 51 and 27 volatile organic compounds were detected in raw and fermented samples, respectively, and were mainly alcohols. Compounds such as ethyl acetate, 2-methyl-3-buten-2-ol, 3-methylbutanal, 1-octen-3-o1, 3-methyl-2-butanone, hexanal and pentanal were detected as the primary compounds in the raw sample. The fermented sample showed sour different volatile compounds, such as ethanol, ethyl acetate, ethyl lactate and 3-methylbutanol. Thus, a number of volatile organic compounds were synthesized after fermentation of Rhus verniciflua S. bark.

• Korean Journal of Pharmacognosy
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• v.43 no.2
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• pp.173-178
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• 2012

In this study, we investigated antibacterial activity and nitric oxide production inhibitory effect of the methanol extract and its fractions from Paeoniae Radix. In antibacterial activity by the disc diffusion assay against S. aureus, S. epidermidis and P. aeruginosa, the ethyl acetate fraction showed stronger antibacterial activity than other fractions and the extract. Moreover, the ethyl acetate fraction showed strong nitric oxide (NO) production inhibitory effect in lipopolysaccharide (LPS)-stimulated RAW 264.7 cell. However, in NO scavenging ability, the chloroform fraction was higher than the other fractions and the extract. In the lactate dehydrogenase (LDH) assay against RAW 264.7 cell, the extract and fractions were exhibited normal LDH release level as nontoxic result without the ehtyl acetate fraction of 100 ${\mu}g/ml$. As a result, the ethyl acetate fraction and chloroform fraction of the methanol extract from Paeoniae Radix could be applicable to functional materials for antibacterial and anti-inflammatory related fields, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.491-499
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• 2017

This study analyzed the physicochemical characteristics and sensory properties of makgeolli. Fifteen samples of 4 award winning makgeolli and 11 samples of non-award winning makgeolli in a Korea liquors contest were examined. Physicochemical analysis revealed a significant differences in the alcohol content, reducing sugar concentration, color difference, and volatile compounds between the award winning and non-award winning makgeolli (p<0.05). The award winning makgeolli was related to the high contents of alcohol and reducing sugar, bright color, and low contents of ethyl myristate. A total of 24 terms (appearance 2, odor 10, flavor and taste 8, and texture 4) were expressed in terms of makgeolli. Regarding the sensory property, the sweet, raspberry, pear, and yogurt smell were positively related to the award winning makgeolli. In addition, nuruk, savory smell, and savory flavor were positively related to the non-award winning makgeolli. A study of association between the volatile compounds and odor attribute revealed ethyl lactate to have a positive correlation with the raspberry smell (r=0.840) and pear smell (r=0.723) in the award winning makgeolli (p<0.01). The characteristics of makgeolli preferred by consumers are strongly related to the sweet taste and smell, bright color, and fruit flavor.