• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.119-128
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• 2007

Volatile flavor compounds of sauces made from shrimps, crabs or lobsters were analyzed by the combination of canister system, gas chromatography(GC) and mass selective detector(MSD). Of 72 total volatile compounds from 4 kinds of sauces, 45 compounds were identified from shrimp sauce(SS). Ten alkanes, 5 ketones, 3 aldehydes were obtained from SS. Especially, 3-methyl-2-butanone, 2-pentanamine, isobutane, 3-methyl-2-butanol, carbon disulfide and dimethyl sulfide were predominant compounds in SS. In crab sauce(CS), there were 18 compounds identified, including 4 alcohols, 4 alkanes, 3 aldehydes, 2 ketones, acid and amine. 2-Methoxy ethanol, trimethyloxirane and 3-buten-1-ol were special volatile compounds in CC. Volatile compounds from lobster head sauce(LHS) or lobster shell sauce(LSS) were 16 or 18 kinds respectively. The major volatile compounds of LHS were formic acid, 1-propanethiol, $\beta$-pinene and allyl sulfide, and those of LSS were acids, pentane, 3-methyl-1-butanol and 2,4-dimethyl-3-pentanone. It was thought that the volatile compounds identified from sauces as well as shrimps, crabs or lobsters might come from wine, onions, bay leaves or celery used as minor ingredients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.116-122
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• 2012

Volatile flavor compounds derived from four black garlic extracts purchased in a local market were analyzed for the purpose of quality assessment. A total of 68 compounds was detected in samples using solid phase microextraction (SPME)/GC/MSD, and they were mainly sulfur-containing compounds, including three unknown compounds (21), aldehydes (10), furans (7), alcohols (6), aromatic compounds (7), ketones (4), acids (4), nitrogen-containing compounds (3), esters (2), and miscellaneous compounds (4). 2,6-Dimethyl-4-heptanone having a fruity-sweet odor was the most abundant in all of the samples. Six sulfur-containing compounds including allyl sulfide, 4-methyl-1,2,4-thiazole, 1,3,5-trithiane, unknown I (RI 1564), unknown II (RI 1565), and unknown III (RI 1613) were detected in all of the samples and appeared to contribute to the garlic-like odor. Particularly, three aldehydes (3-methylbutanal, benzaldehyde, phenylacetaldehyde), four furans (furfural, 2-acetylfuran, 5-methyl-2-furfural, furfural alcohol), and others (2,6-dimethylpyrazine, acetic acid) formed through a Maillard reaction during garlic aging were detected in all of the samples, and they contributed to the characteristic burnt, sweet, and sour flavors of black garlic extracts.

• Food Science and Preservation
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• v.23 no.1
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• pp.34-41
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• 2016

The quality characteristics of black garlic vinegar produced by acetic acid fermentation were analyzed over a 25 day period. Black garlic vinegar was produced using black garlic 3, 6, 9 and 12 folds with water, and initial alcohol concentrations of 6~12%. The pH values of the vinegar samples were in range of 3.85~4.46 after 25 days fermentation, and the sugar contents were highest after 9 days of fermentation ($12.00{\sim}13.50^{\circ}Brix$). The total polyphenol concents of vinegars were in the range of 20.65~52.04 mg/100 mL 25 days fermentation. Pyrogallol and vanillic acid were detected in the completely fermented vinegars, and their contents increased with black garlic content. Five organic acids (lactic acid, acetic acid, citric acid, succinic acid and propionic acid) were detected after 25 days of fermentation, with the total amount of organic acids being 5,327.34~6,307.64 mg/100 mL, and the total abetic acid contents beging the highest of the organic acids at 4208.90~5,570.29 mg/100 mL. After 25 days of fermentation, the total minerals contents were higher, and depending on the quantity of black garlic added. Of the minerals, the of potassium content was the highest (366.23~1,619.67 mg/L).

• Clean Technology
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• v.13 no.3
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• pp.195-200
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• 2007

This study investigated the flow rate changes of the heterogeneous rectangular microchannels which have different hydrophilic property on the bottom surface. The heterogeneous rectangular microchannel has three native PDMS (poly-dimethyl siloxane) surfaces which were patterned by the soft lithography. PDMS bottom surface was treated by the argon plasma and coated by the allyl alcohol (99%). The channel length was 10, 20 and 30 mm and the channel width was 100, 200 and $300\;{\mu}m$, respectively. Several external voltages were applied to make the fluid flow by the electroosmosis in the microchannel. For the same electric field strength and hydrophilicity of the bottom surface, the flow rate is almost same. This result is matched to the theoretical expectation and confirms that the experimental system is reliable. With increasing the channel width, the flow rate increased for the same hydrophilicity of the bottom surface. The flow rate of the microchannel of higher hydrophilicity was larger than that of the microchannel of lower hydrophilicity. This result implies that the hydrophilicity change of the bottom surface could be applied to control the flow rate in the microchannel.

• Environmental Mutagens and Carcinogens
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• v.24 no.1
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• pp.25-32
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• 2004

To validate and to estimate the chemical hazard playa very important role to environment and human health. The detection of many synthetic chemicals used in industry that may pose a genetic hazard in our environment is of great concern at present. Since these substances are not limited to the original products, and enter the environment, they have become widespread environmental pollutants, thus leading to a variety of chemicals that possibly threaten the public health. In this resepct, the clastogenicity of 17 synthetic chemicals was evaluated with bone marrow micronucleus assay in mice. The positive control, mitomycin C (2 mg/kg, i.p.) revealed significant induction ratio of percentage of micronucleated polychromatic erythrocytes/1,000 polychromatic erythrocytes compared to solvent controls. The chemicals with relatively high $LD_{50}$ value such as allyl alcohol (CAS No. 107-18-6), 2,4-pentanedione (CAS No. 123-54-6) and 4-chloro-3,5-dimethylphenol (CAS No. 88-04-0) revealed no significant induction of micronucleated polychromatic erythrocytes in mice. From this results, 17 synthetic chemicals widely used in industry have revealed no significant micronucleus induction of clastogenicity in mice in this experiment.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.771-775
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• 2009

Antimicrobial activity of garlic (pH 6.0) heated at $120^{\circ}C$ reached its maximum at 45 min of heating and maintained the level for the rest of heating time (300 min) when tested against Candida utilis ATCC42416. The principal antimicrobial compound was allyl alcohol (AA), a highly volatile compound without sulfur in its molecule. The concentration of AA in heated garlic gradually increased to over 2,000 ppm for the first 90 min and stayed at the level without appreciable changes in spite of further heating. Other antimicrobial compounds secondary to AA were lowly volatile sulfur compounds including diallyl polysulfides (diallyl trisulfide, diallyl tetrasulfide, and diallyl pentasulfide) and heterocyclic sulfur compounds (4-methyl-1,2,3-trithiolane, 5-methyl-1,2,3,4-tetrathiane, and 6-methyl-1,2,3,4,5-pentathiepane). When the pH of the garlic extract was lowered before heating, considerably more secondary antimicrobial sulfur compounds were formed and the antimicrobial activity was stronger than the pH unadjusted garlic. Lowly volatile sulfur compounds contributed a significant part of antimicrobial activity of heated garlic only during the early period (45-120 min) of heating regardless of pH treatment.

• Bulletin of the Korean Chemical Society
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• v.33 no.2
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• pp.403-408
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• 2012

In this study, the homogenous Pd nanoparticles (Pd NPs) were first prepared with bayberry tannin (BT) as the stabilizers. Subsequently, the obtained bayberry tannin-stabilized Pd nanoparticles (BT-Pd) were immobilized onto ${\gamma}-Al_2O_3$ to prepare heterogeneous ${\gamma}-Al_2O_3$-BT-Pd catalysts. Fourier Transformation Infrared Spectrum (FTIR) and X-ray Photoelectron Spectroscopy (XPS) analyses confirmed that the Pd NPs were well stabilized by the phenolic hydroxyl groups of BT. Transmission Electron Microscopy (TEM) observation indicated that the diameter of the Pd NPs can be effectively controlled in the range of 4.2-16.0 nm by varying the amount of BT. It is found that the ${\gamma}-Al_2O_3$-BT-Pd catalysts exhibit highly activity for various olefin hydrogenations. For example, the initial TOF (turnover frequency) of the ${\gamma}-Al_2O_3$-BT-Pd in the allyl alcohol hydrogenation is as high as $12804 mol{\cdot}mol^{-1}{\cdot}h^{-1}$. Furthermore, the ${\gamma}-Al_2O_3$-BT-Pd can be reused 5 times without significant loss of activity, exhibiting a superior reusability as compared with conventionally prepared ${\gamma}-Al_2O_3$-Pd catalysts.

• Polymer(Korea)
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• v.38 no.2
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• pp.138-143
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• 2014

${\alpha},{\omega}$-Hydroxypropyl polydimethylsiloxane (HO-PDMS) was prepared by hydrosilylation of hydrogen terminated polydimethylsiloxane with allyl alcohol. Polydimethylsiloxane modified urethane with isocyanate group (PSU) was prepared from cyclic trimer of hexamethylenediisocyanate with HO-PDMS. PDMS modified urethane base resin with acrylic group (PSUA) was prepared from the urethane reaction of PSU with isocyanate group and 2-hydroxyethylmethacrylate. Their structures were characterized using FTIR and NMR. Coating materials were prepared by mixing PSUA, acrylic hardner, photo-initiator, and solvent and coated on PET film to obtain flexible and hard coating film by UV irradiation. Transparency of coating film was 89.7%, contact angle, $88^{\circ}$, and pencil hardness, 3H.

• Journal of the Korean Chemical Society
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• v.30 no.6
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• pp.548-552
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• 1986

A stereoselective synthesis of 3-phenoxybenzyl (${\pm}$)-cis and trans-3-(2,2-dichlorovinyl)-2,2-dimethyl-1-cyclopropanecarboxylic acid starting from readily available 2-methyl-3-buten-2-ol($\underline{2}$) is described. Allylic rearrangement of 2-methyl-3-buten-2-ol, in the presence of acetic acid and acetic anhydride gave 3-methyl-2-butenyl acetate($\underline{3}$). The [3,3] sigmatropic rearrangement of the allyl acetate($\underline{3}$), as the silylketene acetal, produced the ${\gamma},\;{\delta}$-unsaturated acid($\underline{4}$). Treatment of 3,3-dimethyl-4-pentenoic acid($\underline{4}$) with SOCl2 followed by esterification with 3-phenoxybenzyl alcohol yielded 3, 3-dimethyl-4-pentenoic acid ester($\underline{5}$). Addition of carbon tetrachloride to the olefin ester($\underline{6}$) furnished 4,6,6,6-tetrachloro-3,3-dimethylhexanoic acid ester ($\underline{7}$). Cyclization with potassium t-butoxide and elimination of hydrogen chloride afforded 3-phenoxybenzyl (${\pm}$) cis- and trans-3-(2,2-dichlorovinyl)-2,2-dimethyl-1-cyclopropanecarboxylic acid.

• Elastomers and Composites
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• v.55 no.1
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• pp.51-58
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• 2020

In this study, the thermal oxidation of raw natural rubber (NR) was investigated under controlled conditions by optical image and fourier transform infrared (FT-IR) analysis. The thermal oxidation was performed on a transparent thin film of raw NR coated on a KBr window in a dark chamber at 80℃ under low humidity conditions to completely exclude moisture and restrict light oxidation. Images of the thin film of raw NR were obtained before and after thermal oxidation. FT-IR absorption spectra were measured in the transmission mode at different thermal exposure times. The thermal oxidation of NR was examined by the changes in the absorption peaks at 3449, 1736, 1447, 1377, 1242, 1072, and 833 cm^-1, which corresponded to a hydroxyl group (-OH), a carbonyl group (-C=O) from an aldehyde and a ketone, a methylene group (-CH₂-), a methyl group (-CH₃), a carbon-oxygen single bond (-C-O) from an epoxide, a carbon-oxygen bond (-C-O) from an ether, an alcohol, a peroxide, or a cyclic peroxide, and a cis-methine group (cis-CCH₃=CH-), respectively. In the initial stage of thermal oxidation, two different types of free radicals were produced quickly and randomly by the homolytic cleavage of a double bond and allylic hydrogen abstraction. Aldehydes and ketones were formed from chain scissions of the double bonds and alcohols were produced from allylic hydrogen abstraction at the methylene or methyl groups. Two reactions seemed to proceed competitively with each other. At a later stage, oxidative crosslinks seemed to dominate through the combination of free radicals such as an allyl radical (CH=CHCH₂·), alkoxy radical (RO·), and peroxy radical (ROO·) and the reaction of a hydroperoxide (-ROOH) with a double bond. The image obtained after thermal oxidation showed hardening without cracks. Based on these observations, a plausible two-step mechanism was suggested for chain hardening caused by the thermal oxidation.