• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.69-74
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• 2003

This study was conducted to find the appropriate fiber for extraction of volatile compounds from Perilla frutescens var. acuta. by solid phase microextraction (SPME). Two SPME fiber, carboxen/polydimethylsiloxane (CAR/PDMS) and polydimethylsiloxane (PDMS) were used to determine the selectivity of the fibers to the different flavor compounds present in the Perilla frutescens var. acuta. Thirty-nine compounds were identified in the volatile compounds extracted by CAR/PDMS fiber, including 6 aldehyde, 1 alcohol, 10 hydrocarbons, 17 terpene hydrocarbons, 2 ketones and 3 benzenes. In PDMS fiber, 3 aldehydes, 2 alcohols, 13 terpene hydrocarbons and 2 miscellaneouses were identified. Perillaldehyde was found to be major volatile flavor component of fresh Perilla frutescens var. acuta. Perillaldehyde and terpene hydrocarbons were more identified in PDMS fiber. These results suggested that the selectivity of PDMS fiber was better than that of CAR/PDMS fiber in Perilla frutescens var. acuta..

• Bulletin of the Korean Chemical Society
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• v.29 no.4
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• pp.790-794
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• 2008

Nucleophilic addition reaction of benzenethiols (PhSH) to 1-(2-nitrovinyl) benzenes ($\beta$ NS) in the presence of triethylamine (TEA) has been studied in acetonitrile at 25 ${^{\circ}C}$. The rate is first order with respect to [PhSH], [TEA] and [$\beta$ NS]. The reaction is found to proceed with the formation of ion-pair between benzenethiol and TEA. A suitable mechanism with the formation of an adduct between ion-pair and substrate in a slow step followed by its rearrangement to 1,2-addition product in a fast step has been proposed and corresponding rate law derived. From the rate law, the rate constants for the interaction between ion-pair and $\beta$NS have been evaluated. Interestingly, in both para-substituted substrates and benzenethiols the rate increases with the electron-withdrawing power of the substituents. The positive sign of $\rho_x$ in benzenethiols has been explained. The magnitude of cross-interaction constant, $\rho_{xy}$ is small (0.08). The magnitude of the Hammett $\rho_x$ values is higher than that of the Bronsted, $\beta_x$ values for benzenethiols. The kinetic isotope effect, $k_H/k_D$, is found to be greater than unity. A suitable transition state with simultaneous formation of $C_\beta$ -H and $B_\alpha$ -S bonds involving the ion-pair and $\beta$NS in a single concerted step has been proposed to account for these observations.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.316-323
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• 1996

Flavor components in mash of Takju prepared by different raw materials such as nonglutinous rice, glutinous rice, barley and wheat flour were detected by GC and GC-MS method using non-polar column. Seven alcohols, 15 esters, 10 organic acids, 1 aldehyde, 4 benzenes, 3 phenols, 8 alkans, 2 ketones and 5 others were found in takju after 16 day of fermentation. takju by wheat flour had the most various components of volatile flavor. Treatment with addition starter had less flavor component than that without addition starter in takju by nonglutinous rice. Nine kinds of flavor components including acetic acid ethyl ester, 3- methyl-1-butanol, acetic acid, ethyl benzene, acetic acid 3-methyl butyl ester, 2-phenylethanol, 2,6-di-tert-butyl-4-methyl phenol. plumbagic acid and 1,2-benzenedicarboxylic acid dibutyl ester were commonly detected in all the treatments. Especially, 2,4,0-trimethyl-1,3-benzenediamine was isolated in takju that was made of nonglutinous rice without addition starter. Diethyl sulfide, 4-methoxy benzaldehyde, docosane and 2-methyl propyl octadecanoic acid were isolated from takju by nonglutinous rice with addition starter. Propionic acid ethyl ester, acetic acid butyl ester, 2-methyl butane and 3-methyl pentane were isolated from takju glutinous rice. 2-Hydroxy-4-methyl pentanoic acid and 2-methyl tridecane were isolated from akju by barley 3-(Methylthio)-1-propanol. hexanoic acid ethyl ester, butanoic acid monomethyl ester, tridecanoic acid, ethyl tetramethyl cyclopentadiene and 1,5-diaza-2,9-diketocyclotetradecane were isolated from takju by wheat flour. Major volatile flavor components were acetic acid ethyl ester, 3-methyl-1-butanol, acetic acid and 2-phenylethanol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.787-795
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• 2001

For the developing natural fisheries flavoring substances using crustacea, the flavor constituents of enzyme hydrolysates from shore swimming crab (crab) and spotted shrimp (shrimp) were investigated. In taste-active compounds of both enzyme hydrolysates, total free amino acid contents of crab and shrimp enzyme hydrolysates were 5,226.7 mg% and 8,757.3 mg%, respectively. The major amino acids were taurine, glutamic acid, proline, asparagine, glycine, alanine, valine, leucine, lysine anserine and arginine. As for ATP related compounds, AMP was the principal component and small amounts of IMP was detected in both enzyme hydrolysates. In the quarternary ammonium bases, betaine was the principal component (593.8mg%), and contents of TMAO and betaine in both samples were 60.7 mg% and 850.0 mg%, 124.1 mg% and 755.9 mg%, respectively. The major components were Na, K, P and Cl in inorganic ions. The major fatty acids of both sample were 14 : 0, 16 : 0, 16 : 1n7, 18 : 1n9, 20 : 5n3 and 22 : 6n3, and composition ration of n3 polyunsaturated fatty acids of were 27.8% and 28.5%, respectively. Total 99~109 volatile compounds were detected as a cooked odor of crab and shrimp enzyme hydrolysates by SDE apparatus/gas chromatography/mass spectrometry. The volatile flavor compounds identified from cooked crab enzyme hydrolysate were composed of 6 acids, 10 alcohols, 7 aldehydes, 11 ketones, 1 ester, 5 phenols, 4 benzenes, 22 hydrocarbons, 1 furan, 21 nitrogen containing compounds and 11 micellaneous compounds. And the volatile flavor compounds indentified from cooked shrimp enzyme hydrolysate were composed of 13 acids, 10 alcohols, 6 aldehydes, 10 ketones, 3 esters, 2 phenols, 5 benzenes, 36 hydrocarbons, 1 furan, 14 nitrogen containing compounds and 8 micellaneous compounds.

• KSBB Journal
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• v.15 no.3
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• pp.299-306
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• 2000

Concern for the effects of toxic chemicals on the environment leads the search for better bioassay test organisms and test procedures. Photobacterium phosphoreum was used successfully as a test organism and the luminometer detection technique was an effective and simple method for determining the concentration of toxic chemicals. With EC50 a total of 14 chlorine substituted phenols benzenes and ethanes were used for the experiments. The test results showed that the toxicity to P. phosphoreum increased in the order of phenol > benzene > ethane and the toxicity also increased with the number of chlorine substitution. Quantitative structure activity relationship (QSARO) model can be used to predict EC50 to save time and endeavor. Correlation was well established with the QSAR parameters such as log P, log S and solvatochromic parameter(Vi/100 $\pi$, ${\beta}$m and am). The QSAR modeling was used with multi-regression analysis and mono-regression analysis. These analyses resulted in the following QSAR : $log EC_{50} =2.48 + 0.914 log S(n=9 R2=85.5% RE=0.378) log EC_{50}=0.35 - 4.48 Vi/100 + 2.84 \pi^* +9.46{\beta}m-4.48am (n =14 R2=98.2% RE=0.012) log EC_{50} =2.64 -1.66 log P(n=5, R2=98.8% RE=0.16) log EC_{50}=3.44 -1.09 log P(n=9 R2= 80.8% Re=0.207)$

• Journal of Microbiology and Biotechnology
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• v.14 no.2
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• pp.302-311
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• 2004

Comamonas testosteroni (formerly Pseudomonas sp.) NCIMB 10643 can grow on biphenyl and alkylbenzenes $(C_2-C_7)$ via 3-substituted catechols. Thus, to identify the genes encoding the degradation, transposon-mutagenesis was carried out using pAG408, a promoter-probe mini-transposon with a green fluorescent protein (GFP), as a reporter. A mutant, NT-1, which was unable to grow on alkylbenzenes and biphenyl, accumulated catechols and exhibited an enhanced expression of GFP upon exposure to these substrates, indicating that the gfp had been inserted in a gene encoding a broad substrate range catechol 2,3-dioxygenase. The genes (2,826 bp) flanking the gfp cloned from an SphI-digested fragment contained three complete open reading frames that were designated bphCDorfl. The deduced amino acid sequences of bphCDorfl were identical to 2,3-dihydroxybiphenyl 1,2-dioxygenase (BphC), 2-hydroxy-6-oxo-6-phenylhexa-2,4-dienoate hydrolase (BphD), and OrfI, respectively, that are all involved in the degradation of biphenyl/4-chlorobiphenyl (bph) by Ralstonia oxalatica A5. The deduced amino acid sequence of the orfl revealed a similarity to those of outer membrane proteins belonging to the OmpW family. The introduction of the bphCDorfl genes enabled the NT-l mutant to grow on aromatic hydrocarbons. In addition, PCR analysis indicated that the DNA sequence and gene organization of the bph operon were closely related to those in the bph operon from Tn4371 identified in strain A5. Furthermore, strain A5 was also able to grow on a similar set of alkylbenzenes as strain NCIMB 10643, demonstrating that, among the identified aromatic hydrocarbon degradation pathways, the bph degradation pathway related to Tn4371 was the most versatile in catabolizing a variety of aromatic hydrocarbons of mono- and bicyclic benzenes.