• Asian-Australasian Journal of Animal Sciences
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• 제26권5호
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• pp.732-742
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• 2013

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable "warmed over flavour" in chicken meat products are supposed to be the lack of ${\alpha}$-tocopherol in chicken meat.

• 한국식품영양과학회지
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• 제41권11호
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• pp.1493-1501
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• 2012

꾸지 뽕나무(C. tricuspidata)의 휘발성 향기추출물의 항산화활성을 2 가지의 시험방법을 이용하여 측정하였다. 그리고 꾸지 뽕나무의 향기추출물에서 동정된 10종의 휘발성 향기성분에 대한 항산화활성도 측정하였다. 꾸지 뽕나무의 줄기 및 뿌리 향기추출물들은 2가지 실험법에서 모두 뚜렷하게 처리농도에 비례하여 항산화활성을 나타내었다. 즉 aldehyde/carboxylic acid assay에서 $500{\mu}g/mL$의 농도로 처리하였을 때, 줄기와 뿌리의 향기추출물은 각각 $77.02{\pm}8.12%$와 $74.19{\pm}6.82%$의 항산화활성을 나타내었으며, lipid/malonaldehyde assay에서 $160{\mu}g/mL$의 농도로 처리하였을 때, 줄기 및 뿌리의 향기추출물은 각각 $61.43{\pm}2.11$ 및 $76.17{\pm}4.25%$의 항산화활성을 나타내었다. 꾸지 뽕나무의 향기추출물에서 동정된 향기성분들은 7종의 terpenes and terpenoides, 14종의 alkyl compounds, 11종의 nitrogen containing heterocyclic compounds, 3종의 oxygen containing heterocyclic compounds, 12종의 aromatic compounds, 9종의 lactones와 7종의 miscellaneous compounds였다. 꾸지 뽕나무의 향기추출물에서 동정된 향기성분들 중에서 eugenol, isoeugenol 및 2,4-bis(1,1-dimethylethyl)phenol은 lipid/malonaldehyde assay에서 $160{\mu}g/mL$의 농도로 처리하였을 때, 각각 $91.74{\pm}1.33$, $94.00{\pm}0.59$ 및 $91.22{\pm}4.74%$의 항산화활성을 나타내었다. 이는 동일한 방법에서 BHT와 ${\alpha}$-tocopherol의 항산화활성이 각각 $91.90{\pm}0.42%$와 $89.47{\pm}3.04%$인 것과 비슷한 수준이었다. 한편 동일한 처리농도에서 vanillin과 2-acetylpyrrole은 각각 $63.36{\pm}5.83$과 $58.62{\pm}6.83%$로서 중간 정도의 항산화활성을 나타내었다. 따라서 꾸지 뽕나무는 산화적 손상으로 인한 질병의 예방과 사람들의 건강에 도움을 줄 수 있을 것으로 생각되었다.

• Bulletin of the Korean Chemical Society
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• 제23권9호
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• pp.1285-1290
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• 2002

Various nitrobenzaldehydes were simultaneously allylated and reduced using indium in the presence of HCl in aqueous media to give compounds having both functionality of homoallylic alcohol and aromatic amine. Sequential protection of the amino gro up and oxidation of the anilinyl homoallylic alcohol provided useful precursors of heterocyclic compounds such as dihydroindolones and dihydroquinolones, which could be efficiently synthesized through intramolecular cyclization reaction.

• Archives of Pharmacal Research
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• 제13권4호
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• pp.306-309
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• 1990

The synthesis of 5-hyterocyclimethyl-2'-deoxyuridines (4a-f) has been accomplished by displacement reaction of 5-(bromomethyl)-3', 5'-di-O-acetyl-2'-deoxyuridine with heterocyclic compounds, followed by removal of acetyl protecting group with methanolic ammonia. The compoudns synthesized were evaluated the inhibitory effects on L1210 cell probiferation and antiviral activities against Herpes simplex virus type 1 (HSV-1) None of the compounds exhibited sufficient biological activities.

• 한국섬유공학회:학술대회논문집
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• 한국섬유공학회 2001년도 가을 학술발표회 논문집
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• pp.247-250
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• 2001

2, 3-Dicyanopyrazine derivatives have been synthesized by condensation of diaminomaleonitrile(DAMN) and a -diketone compounds. Diaminomaleohitrile (DAMN) is well known as a tetramer of hydrogen cyanide and a useful compound in the chemical industry not on]y as a starting material for synthesis of various heterocyclic compounds but also as an intermediate for synthesis of glycine, adenine, guanine et al. (omitted)

• Bulletin of the Korean Chemical Society
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• 제9권1호
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• pp.62-64
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• 1988

• Bulletin of the Korean Chemical Society
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• 제13권3호
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• pp.343-344
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• 1992

• 분석과학
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• 제10권6호
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• pp.408-417
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• 1997

기능성 헤테로 고리 화합물의 구조 이성질체를 정상 및 역상 액체 크로마토그래피를 이용하여 분리하고, 이들 분리를 위한 최적 조건을 알코올 변형체(modifier)를 포함한 삼성분 이동상(ternary solvent system)을 이용하여 조사했다. 삼성분 이동상의 경우 알코올 변형체가 컬럼의 활성 표면에 우선적으로 상호작용하여 비활성화(deactivation)시킴으로써 용질의 머무름을 감소시키고 꼬리 끌림(tailing)을 억제하여 분리선택성이 좋아지는 것으로 보인다. 구조 이성질체 분리의 경우 정상 액체 크로마토그래피를 이용할 경우가 분리 선택성이 더 좋은 것으로 나타났다. 또한, 헤테로 고리 화합물들의 머무름 거동은 역상 액체 크로마토그래피의 경우는 시료와 정지상과의 소수성 상호작용등으로 설명할 수 있었고, 정상 액체 크로마토그래피의 경우는 시료 분자와 충진제의 흡착표면과의 흡착력으로 설명할 수 있었다.

• BMB Reports
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• 제36권1호
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• pp.35-42
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• 2003

Heterocyclic amines (HCAs) are potent mutagens generated during the cooking of meat and fish, and several of these compounds produce tumors in conventional experimental animals. During the past 5 years or so, HCAs have been tested in a number of novel in vivo murine models, including the following: lacZ, lacI, cII, c-myc/lacZ, rpsL, and $gpt{\Delta}$ transgenics, $XPA^{-/-}$, $XPC^{-/-}$, $Msh2^{+/-}$, $Msh2^{-/-}$ and $p53^{+/-}$ knock-outs, Apc mutant mice ($Apc^{{\Delta}716}$, $Apc^{1638N}$, $Apc^{min}$), and $A33^{{\Delta}N{\beta}-cat}$ knock-in mice. Several of these models have provided insights into the mutation spectra induced in vivo by HCAs in target and non-target organs for tumorigenesis, as well as demonstrating enhanced susceptibility to HCA-induced tumors and preneoplastic lesions. This review describes several of the more recent reports in which novel animal models were used to examine HCA-induced mutagenesis and carcinogenesis in vivo, including a number of studies which assessed the inhibitory activities of chemopreventive agents such as 1,2-dithiole-3-thione, conjugated linoleic acids, tea, curcumin, chlorophyllin-chitosan, and sulindac.

• Archives of Pharmacal Research
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• 제25권3호
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• pp.258-269
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• 2002

2-Thiouracil-5-sulfonylchloride 1 reacted with a series of aromatic and heterocyclic amines to give 2a-j. The same compound 1 was reacted with a series of sulphonamides giving different sulphonamides of type 3a-e. On the other hand compound 1 was allowed to react with p-aminoacetophenone givining compound 4 which in turn was allowed to react with derivatives of alkyl thiosemicarbazides to give thiosemicarbazones of type 5a-e, also compound 4 was monobrominated to give compound 6 which in turn was reacted thiosemicarbazones of some aldehydes to give the corresponding thiazole derivatives 7a-f. In the same time compound 4 was reacted with a series of aromatic and heterocyclic aldehydes givining chalcones 8a-g (Claisen-Schemidt reaction). Also compound 4 was allowed to react with a series of aromatic and heterocyclic aldehydes, ethyl cyano acetate and/or malononitrile, and ammonium acetate giving pyridine derivatives 9a-d and 10a-e respectively. The biological effects of some of the new synthesized compounds was also investigated.