• Journal of dental hygiene science
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• v.10 no.2
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• pp.101-107
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• 2010

The purpose of this study was to analysis know the important oral environmental factors which affect halitosis components of the adult in order to provide basic data for halitosis prevention and establish a device to eliminate halitosis efficiently. The 97 adults who visited at the Dental Clinic in Metropolis (M=68, F=30) participated in this study that performed from March in 2009 to in 2010. The obtained results through items as caries status, periodontal status, salivary flow, the viscosity, pH, Snyder test, plaque deposit, tongue plaque and halitosis check were as followings. The average shame of halitosis components appeared at hydrogen sulfide 36.71 ppb methyl mercaptan 31.46ppb dimethyl sulfide 54.33 ppb and Ammonia 22.60 ppm. The normality and the detection comparative result dimethyl sulfide above reverse appeared highly at 46.9%, ammonia appeared highly at 52%. According to the Hydrogen sulfide level was a high relationship among age, CPI, tongue coat status, DMFT index which were statistically significant (p<0.05). According to the quantity of hydrogen sulfide level there was relationship where tongue coat status Saliva flow rate considers statistically(p<0.05). The quantity of methyl mercaptan level there was relationship where Dimethyl sulfide level, tongue coat status, Saliva flow rate considers statistically(p<0.05). The quantity of Dimethyl sulfide level there was relationship where Hydrogen sulfide level, ammonia level, tongue coat status, Saliva pH and Saliva flow rate considers statistically(p<0.05). Ammonia level there was relationship where Methyl mercaptan level, CPI, and Saliva flow rate considers statistically(p<0.05).

• Applied Biological Chemistry
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• v.39 no.3
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• pp.227-234
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• 1996

4-Methyl-2,6,7-trioxa-1-phosphabicyclo [2,2,2] octane 1-sulfide (BPS), 4-Methyl-2,6,7-trioxa-1-phosphabicyclo[2,2,2] octane 1-oxide (BPO) and related monocyclic methylphosphates were prepared and the oxidation of BPS with MCPBA in chlorofrom or methanol was carried out to investigate the formation of reactive intermediates and reaction mechanism. BPO was the only product in chloroform while in methanol isomeric monocyclic methylphosphates were formed through opening of bicylic structure with subsequent phosphorylation of methanol by reactive intermediate formed in reaction. Formation of little amount of BPO was also observed. The structure of phosphorylating intermediate was probed with various spectroscopic methods and monocyclic methyl sulfenyl ester was suggested as a possible structure.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.840-845
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• 1990

An attempt was made in this study to analyze flavor compounds and investigate storage stability of essential oil from garlic distillation. Optimum ratio of solvent between pentane and dichloromethane to get essential oil from garlic distillation was 2 to 1. The yield of essential oil was 0.35%(w/w) in ground garlic(${\phi}\;0.8mm$) and 0.07%(w/w) in whole garlic. From garlic essential oil six components : dimethyl sulfide, diallyl sulfide, methyl-1-propenyl disulfide, diallyl disulfide, allyl methyl sulfide and diallyl trisulfide were identified with GC and GC/MS, and diallyl trisulfide, diallyl disulfide and allyl mothyl sulfide were found to be major volatile components. Quality deterioration of garlic essential oil hardly occurred during storage for 60 days, at $5^{\circ}C$ and $25^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.73-77
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• 2014

Black fermented garlic includes many pharmacological components. Therefore, in this study, black fermented garlic wine was manufactured and its flavor compounds were investigated difference of aging chips from America and France. The fermented wine was stored at $10^{\circ}C$ for 6 months. GC/MS was used for the flavor components analysis. Wine using American chip contained 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1-butanol, acetaldehyde, butanoic acid, octanoic acid, 1,1-diethoxyethane, and allyl methyl sulfide. 1-Propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, acetaldehyde, acetic acid, propanoic acid, butanoic acid, octanoic acid, 2-heptanone, 1,1-diethoxyethane, N-amino32-hydroxypropanamidate, n-butylamine, and chloroacetonitrile were detected as major flavor compounds using France chips. Especially, the wine contained allyl methyl sulfide that was resulted from black fermented garlic. There were more compounds that smell like fruit in the wine using American chips relatively. And allyl methyl sulfide was detected only in the wine using America chips. Whereas acetic acid was detected only in the wine using France chips.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1123-1126
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• 2002

Kimchi was ripened at $25^{\circ}C$ for 4 days and heated at $100^{\circ}C$ for 10 or 40 min. pH of the ripened kimchi was not changed by heating, whereas sensory properties of kimchi, including overall acceptability, acidity, taste, odor, and texture, were improved, particularly by $100^{\circ}C/40$ min-heating. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in the ripened kimchi. Volatile odor components except ethanol and methyl allyl sulfide were removed by heating at $100^{\circ}C/10$ min, and the ethanol content was further reduced by heating at $100^{\circ}C/40$ min.

• Bulletin of the Korean Chemical Society
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• v.16 no.2
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• pp.112-120
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• 1995

The conformational study on malonic acid, hydrogen malonate, malonate, malonyl methyl sulfide, and malonyl methyl sulfide anion, as the model compounds of malonyl-CoA, was carried out using the semiempirical MO methods (MNDO, AM1, and PM3) and hydration shell model. On the whole, the feasible conformations of malonic acid, hydrogen malonate, and malonate seem to be similar to each other. In malonic acid and malonate, two carboxyl groups are nearly perpendicular to the plane of the carbon skeleton, despite of different orientation of two carboxyl groups themselves. In particular, two carboxyl groups of hydrogen malonate are on the plane formed by carbon atoms with an intramolecular hydrogen bond. The calculated results on the geometry and conformation of three compounds are reasonably consistent with those of X-ray and spectroscopic experiments as well as the previous calculations. The orientation of two carbonyl groups of malonyl methyl sulfide is quite similar to that of malonic acid, but different from that of its anion. Especially, the computed probable conformations of the sulfide anion by the three methods are different from each other. The role of hydration seems not to be crucial in stabilizing the overall conformations of malonic acid, hydrogen malonate, malonate, and malonyl methyl sulfide. However, the probable conformations of the unhydrated sulfide anion obtained by the MNDO and AM1 methods become less stabilized by including hydration. The AM1 method seems to be appropriate for conformational study of malonyl-CoA and its model compounds because it does not result in the formation of too strong hydrogen bonds and significant change in conformational energy from one compound to another.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.332-341
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• 2007

The purpose of this study was to investigate the change of flavor compounds of freeze-dried garlic and garlic roasted with soybean oil and sesame oil. Freeze-dried garlic and ground raw garlic roasted with oils was prepared at $180^{\circ}C$ for 5 minutes. Volatile compounds of garlic samples were obtained by Likens-Nickerson distillation/solvent extraction and identified by GC and GC/MS. Sulfur compounds, methyl allyl sulfide, diallyl sulfide, methyl allyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl allyl trisulfide and diallyl trisulfide were the major volatile in garlic flavor which was more than 98% of the total volatile compounds. The total amount of sulfur compounds in freeze-dried garlic roasted with soybean oil was decreased to 20% compare to that of garlic flavor; however, 10 pyrazines such as 2-methyl pyrazine, 2,6-dimethyl pyrazine, 2-ethyl-5-methyl pyrazin and 3-ethyl-2,5-dimethyl pyrazine which were not originated from both freeze-dried garlic and soybean oil were identified. They might be generated from thermal interactions of sugars and nonvolatile flavor precursors of garlic. In freeze-dried garlic roasted with sesame oil, the amount of diallyl sulfide, methyl allyl disulfide, dimethyl trisulfide increased whereas diallyl disulfide completely disappeared. The amount of two cyclic compounds 3,4-dihydro-3-vinyl-1,2-dithiin and 2-vinyl-4H-1,3-dithiin, which were artifacts from allicin, increased in roasted garlic with sesame oil.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.559-564
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• 2002

Volatile odor components of ripened and ripened/freeze-dried kimchi were analyzed by gas chromatograph. As ripening temperature of kimchi increased, pH of kimchi decreased, viable cell count of lactic acid bacteria of kimchi increased up to ripening temperature of $15^{\circ}C$, and sensory properties of kimchi gradually decreased. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, diallyl disulfide, and ethanol were detected in ripened kimchi and ripened/freeze-dried kimchi. The amounts of allyl mercaptan, methyl allyl sulfide, diallyl sulfide, and ethanol increased as the ripening temperature increased, while those of dimethyl disulfide and diallyl disulfide decreased. Freeze-drying for 24 hr removed most of the above-mentioned volatile odor components, which were further removed by freeze-drying for 48 hr.

• Bulletin of the Korean Chemical Society
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• v.24 no.9
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• pp.1261-1264
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• 2003

A method for the determination of trace amount of sulfide based on the addition reaction of sulfide with methyl green at pH 7.5 and $25{\circ}C$ is described. The reaction is monitored spectrophotometrically by measuring the decrease in absorbance of the dyestuff at 637 nm by the initial rate and fixed time method. The calibration graph is linear in the range 30-1200 ppb. The theoretical limit of detection was 0.014 ppm. Seven replicate analysis of a sample solution containing 0.70 ppm sulfide gave a relative standard deviation of 1.5%. The interfering effects of various ions on sulfide determination have been reported and procedures for removal of interference have been described. The proposed method was applied successfully to the determination of sulfide in tap and wastewater samples.

• Archives of Pharmacal Research
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• v.14 no.4
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• pp.364-369
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• 1991

The synthesis and regioselective reactions of a chiral allyl sulfide. (S)-(+)-(1-methylpyrrolidin-2-yl)methyl allyl sulfide (MAS, 1) are described. Remarkable ${\alpha}-regioselectivity$ was observed in the alkylation of the carbanion of MAS while 1:3 mixtures of ${\alpha}-and\;{\gamma}-adducts$ were produced in the addition of the MAS anion to aldehydes. However, a dramatic change of the regioselectivity was witnessed when Lewis acids such as $Et_3Al$, $Et_3B$, and $Ti(O^iPr)_4$ were used as additives in the addition reaction. In these cases, ${\alpha}-adducts$ were formed exclusively. A rationale for the change of regioselectivity is provided. And the stereochemical aspect of the addition reaction is also described.