• Food Science and Industry
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• v.50 no.4
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• pp.24-49
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• 2017

Volatile flavor compounds of cheonggukjang and doenjang, which are the most representative Korean soybean fermented foods, were compiled throughout literature review. Total of 225 and 404 volatile flavor compounds were found in cheonggukjang and doenjang, respectively. The most characteristic volatile flavor compounds in cheonggukjang are thought to be pyrazine compounds. In addition, acids, such as 2-methyl propanoic acid, butanoic acid, 2-methyl butanoic acid, and 3-methyl butanoic acid, contribute to aroma characteristics of cheonggukjang. On the other hand, ester compounds are the most predominant volatile flavor compounds in doenjang. Ninety six ester compounds were detected in doenjang while 22 ester compounds were identified in cheonggukjang. Pyrazine compounds and acids also play an important role in the flavor of doenjang. Compilation of volatile flavor compounds from cheonggukjang and doenjang will provide basic information to food industry to understand and improve aroma characteristics of cheonggukjang and doenjang.

• Bulletin of the Korean Chemical Society
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• v.14 no.6
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• pp.759-762
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• 1993

• Bulletin of the Korean Chemical Society
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• v.18 no.11
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• pp.1226-1227
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• 1997

• Proceedings of the PSK Conference
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• 2000.04a
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• pp.158.2-158.2
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• 2000

• Bulletin of the Korean Chemical Society
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• v.30 no.9
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• pp.1939-1945
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• 2009

Kinetic investigations on the oxidation of pyrazine and four 2-substituted pyrazines viz., 2-methylpyrazine, 2-ethylpyrazine, 2-methoxypyrazine and 2-aminopyrazine by bromamine-B (BAB) to the respective N-oxides have been studied in HCl$O_4$ medium at 303 K. The reactions show identical kinetics being first-order each in $[BAB]_o\;and\;[pyrazine]_o$, and a fractional- order dependence on $[H^+]$. Effect of ionic strength of the medium and addition of benzenesulfonamide or halide ions showed no significant effect on the reaction rate. The dielectric effect is positive. The solvent isotope effect was studied using $D_2$O. The reaction has been studied at different temperatures and activation parameters for the composite reaction have been evaluated from the Arrhenius plots. The reaction showed 1:1 stoichiometry and the oxidation products of pyrazines were characterized as their respective N-oxides. Under comparable experimental conditions, the oxidation rate of pyrazines increased in the order: 2-aminopyrazine > 2-methoxypyrazine > 2-ethylpyrazine > 2-methylpyrazine > pyrazine. The rates correlate with the Hammett $\sigma$ relationship and the reaction constant $\rho$ was found to be -0.8, indicating that electron donating centres enhance the rate of reaction. An isokinetic temperature of $\beta$ = 333 K, indicated that the reaction was enthalpy controlled. A mechanism consistent with the experimental results has been proposed in which the rate determining step is the formation of an intermediate complex between the substrate and the diprotonated species of the oxidant. The related rate law in consistent with observed results has been deduced.

• Applied Chemistry for Engineering
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• v.27 no.1
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• pp.110-114
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• 2016

Cr(VI)-pyrazine complex (PZCC) was synthesized by the reaction of pyrazine with chromium (VI) trioxide in 6 M HCl. The structure was characterized using IR spectroscopy and inductively coupled plasma (ICP). The oxidation of benzyl alcohol using PZCC in various solvents showed that the reactivity increased with the increase of the dielectric constant, in the order: N,N'-dimethylform-amide > acetone > chloroform > cyclohexene. In the presence of N,N'-dimethylformamide solvent with an acidic catalyst such as sulfuric acid ($H_2SO_4$ solution), PZCC oxidized benzyl alcohol (H) and its derivatives ($p-OCH_3$, $m-CH_3$, $m-OCH_3$, m-Cl, $m-NO_2$). Electron-donating substituents accelerated the reaction rate, whereas electron acceptor groups retarded the reaction rate. Hammett reaction constant (${\rho}$) was -0.70 (308 K). The observed experimental data were used to rationalize the hydride ion transfer in the rate-determining step.

• Bulletin of the Korean Chemical Society
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• v.32 no.7
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• pp.2351-2357
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• 2011

Three new metal-organic copper(II) complexes, $[Cu(H_2PZTC)_2]_n{\cdot}2nH_2O$ (1), $[Cu(HPZTC){\cdot}2H_2O]_n{\cdot}2nH_2O$ (2), and $Cu_2[(PZHD)(OH)(H_2O)_2]_n$ (3) ($H_3PZTC$ = pyrazine-2,3,5-tricarboxylic acid, $PZHD^{3-}$ = 2-hydroxypyrazine-3,5-dicarboxylate), have been synthesized from $Cu(II)/H_3PZTC$ system under different synthetic conditions, and characterized by single-crystal X-ray diffraction, elemental analysis, IR spectroscopy and thermogravimetric analysis. In complexes 1 and 2, $H_3PZTC$ ligands loose one and two protons, which were transformed into $H_2PZTC^-$ anion and $HPZTC^{2-}$ dianion under different preparation condition, respectively. Furthermore, two ligands coordinate with Cu(II) cations in different modes, leading to the formation of the different chain structures. In complex 3, $H_3PZTC$ ligand was converted into a new ligand-PZHD by in situ decarboxylation and hydroxylation under a higher pH value than that for complexes 1 and 2. PZHD ligands link the Cu(II) cations to form a 2D layer structure. These results demonstrate that the preparation conditions, including pH value and reaction temperature etc, play an important role in the construction of complexes based on $H_3PZTC$ ligand.

• Journal of the Korean Chemical Society
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• v.33 no.1
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• pp.11-17
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• 1989

Pyrazinium chlorochromate and dipyrazinium trichromate which are pyrazinium salts were prepared by the each reaction of pyrazine with chromium trioxide under the presence of HCl and $CH_2Cl_2$. These compounds wese nonhygroscopic and were solved in water very well. Physical properties such as solubility, pH, electrical conductivity, and melting point were measured. These compounds were considered to be ionic ; $C_4H_4N_2H^+$, $CrO_3Cl^-$, $Cr_3O^{2-}_{10}$ by the measurement of electrical conductivity. It was found that CrO$_3$ was formed in the first decomposition process of salts and it was changed into $Cr_2O_3$ in the second process as its weight is decreased. It was also found that especially under the same condition dipyrazinium salt was in the form of isopoly ($Cr_2O^{2-}_{10}$)anion which has been thought to be in the form of $Cr_2O^{2-}_{7}$ obtained from pyridine.

• Bulletin of the Korean Chemical Society
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• v.13 no.2
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• pp.158-162
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• 1992

Hydrocarbon solution of $(PPh_3)_2(CO)MOSO_2CF_3(M=Rh$, Ir)reacts rapidly with Pyrazine or 4,4'-bipyridyl to yield dinuclear metal complexes $[(PPh_3)_3(CO)M({\mu}-pyrazine)M(CO)(PPh_3)_2](SO_3CF_3)_2$ (I: M= RhH; III: M=Ir) or [$(PPh_3)_2$(CO)M(${\mu}$-44'-bipyridyl)M(CO)$(PPh_3)_2](SO_3CF_3)_2$, (II: M=Rh; IV: M=Ir), respectively. Compounds, I, II, III, and IV were characterized by $^1H-NMR$, $^{13}C-NMR$, $^{31}P-NMR$, and infrared spectrum. Ethanol solution of $(PPh_3)_2(CO)MOSO_2CF_3$ (M=Rh, Ir) also reacts with $(TBA)_2$M'$(CN)_4$ (M'=Pd, Pt) to yield trinuclear metal complexes [$(PPh_3)_2$(CO)dM-NCM'$(CN)_2$CN-M(CO)$(PPh_3)_2]$ (V : M=Rh, M'=Pd; VI : M=Rh, M'=Pt; VII: M=Ir, M'=Pd; VIII: M=Ir, M'=Pt). The trinuclear metal complexes V, VI, VII, and VIII are bridged by the cyanide groups. The infrared spectrum of V, VI, VII, and VIII supports the presence of the bridged cyanide and terminal cyanide group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.102-109
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• 2014

Crab-like flavoring base (CFB) was made from a concentrated snow crab cooker effluent (SCCE) containing five food additives (proline, glycine, arginine, methionine, fructose) using reaction flavor technology (RFT). The volatile flavor compounds in CFB were compared between raw (SCCE) and control (without food additives) samples using solid phase microextraction (SPME) and gas chromatography with mass selective detector. A total of 74 compounds were detected in all samples (30 raw samples, 34 control samples, 55 CFB samples). A total of 22 nitrogen-containing compounds, including 19 pyrazines and 3 pyridines, were formed through RFT and increased 27 times compared to the control. Dimethyl trisulfide and dimethyl disulfide were predominant sulfur-containing compounds that increased through RFT, while aromatic compounds decreased through RFT. Seven compounds, tetramethylpyrazine, 2-ethyl-3,5,6-trimethylpyrazine, 2,3,5-trimethyl-6-(3-methylbutyl)pyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,5-dimethyl-3-(3-methylbutyl)pyrazine, 2-ethyl-3,6-dimethylpyrazine, and 2-decanone potentially have a role in CFB odor by Pearson's correlation analysis.