• Bulletin of the Korean Chemical Society
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• v.12 no.3
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• pp.332-334
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• 1991

The reaction and coordination chemistry of chiral ferrocenylaminophosphines such as 2-(diphenylphosphino)-1-(N,N-dimethylaminoethyl) ferrocene (PPFA), and 1',2-bis(diphenylphosphino)-l-(N,N-dimethylaminoe thyl) ferrocene (BPPFA), with various iron carbonyls have been investigated. PPFA reacted with iron carbonyls, Fe$(CO)_5$, $Fe_2(CO)_9$, or $Fe_3(CO)_{12}$ to give an iron complex of the type (${\eta}^1$-PPFA-P)Fe$(CO)_4$ (1) as a single product regardless the choice of the iron carbonyls. The bisphosphine ligand BPPFA afforded two products (${\eta}^1$-BPPFA-P)Fe$(CO)_4$ (2) and (${\mu}$,${\eta}^1$-BPPFA-P,P)$Fe_2(CO)_8$ (3) in which BPPFA acts as a monodentate and a bridging ligand, respectively. In all cases coordination to the -Fe$(CO)_4$ moiety is made through the phosphine rather than the amino group and, in the case of 2, the coordination is made through the phosphine substituted at the $C_5H_4$ ring to reduce the steric congestion.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.15-19
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• 2001

An attempt was made in this study to analyze volatile flavor components of A. macrocephala Koidz. and A. lanacea DC. (Atractylodes japonica Koidzumi). Essential oils in A. macrocephala Koidz. and. A. lanacea DC. were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 30 and 28 components were identified by GC/MS from the essential oils of A. macrocephala Koidz. (18 hydrocarbons. 2 carbonyls, 5 alcohols, 5 esters) and A. lanacea DC.(14 hydrocarbons, 6 carbonyls, 4 alcohols, 3 esters, 1 acids), respectively. The major volatile flavor components in A. macrocephala Koidz. and A. lanacea DC. were furanodiene(27.9%, 15.7%), $\alpha$-cyperone(8.1%. 22.5% ), alloaromadendrene(2.9%, 4.7% ), (1,1-biphenyl)-4-carbon aldehyde 0%, 8.7% ) were found, respectively. Ten components including limonene, p-cymene, p-hymen-8-ol, (1,1-biphenyl)-4-carbox aldehyde were identified in A. lanacea DC, but not in A. macrocephala Koidz. and eight components including $\alpha$-copanene, isocaryophyllene, $\beta$-himahalene. germacrene B were and identified in A. macrocephala Koidz. but not in A. lanacea DC.

• Asian Journal of Atmospheric Environment
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• v.12 no.2
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• pp.127-138
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• 2018

This study measured indoor and outdoor levels of hydrocarbon volatile organic compounds (VOCs), such as benzene, toluene, ethylbenzene, and xylene isomers (collectively referred to as BTEX), as well as 13 carbonyl compounds, at 20 homes in Seoul, South Korea. Along with the sampling of BTEX and carbonyls, indoor concentrations of the air pollutants nitrogen oxide (NO) and carbon dioxide ($CO_2$) were also measured at each home. These measurements were used to understand the characteristics of BTEX and carbonyls by calculating the various ratios and correlation coefficients between measured contaminant levels. We found that carbonyls were mostly originated from indoor sources, while BTEX were originated from both indoor and outdoor sources. A high correlation between indoor levels of NO and BTEX indicated that traffic emissions were also an important sources of BTEX.

• Journal of Korean Society for Atmospheric Environment
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• v.22 no.2
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• pp.201-208
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• 2006

Several carbonyl compounds are important because of their irritant and toxic properties, mutagenicity and carcinogenicity. Therefore, they are regulated in korean odor emission standard. In this study, atmospheric pressure ionization-mass spectrometry(API-MS) is used for the analysis of carbonyl compounds after derivatization with 2, 4-dinitrophenylhydrazine (DNPH) and liquid chromatographic separation. In the negative ion mode, the $[M-H]^-$ pseudomolecular ions are most abundant for the carbonyls. Analytical parameters such as linearity, repeatability and minimum detection limit were evaluated. The linearities ($r^2$) for carbonyls were $0.9977{\sim}0.9999$ when analyte concentration ranges from $25\;to\;250{\mu}g/L$(n=6). The relative standard deviations (%RSD) for carbonyls were $0.55{\sim}3.51%$ for concentration of $100{\mu}g/L$(n=5). The minimum detection limit (MDL) was $1.88{\mu}g/L$(0.27 ppb) for i-valeraldehyde. It was shown that LC-MS method has a great potential for carbonyl compounds analysis.

• Journal of Environmental Science International
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• v.19 no.7
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• pp.807-818
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• 2010

The study is about variations in Carbonyl compounds concentration within apartment buildings according to pre-residence and residence. We consecutively investigated indoor air pollutants in 120 households in 6 cities at pre-residence and residence. Carbonyl compounds were collected using the 2,4-DNPH cartridge and were analyzed using HPLC. The carbonyls concentration of indoor air in the new apartments before occupation measured formadlehyde($76.0\;{\mu}g/m^3$), acetone($85.9\;{\mu}g/m^3$), acetaldehyde($13.8\;{\mu}g/m^3$). The carbonyls concentration of indoor air in the new apartments after occupation measured formadlehyde($233.1\;{\mu}g/m^3$), acetone($128.9\;{\mu}g/m^3$), acetaldehyde($29.8\;{\mu}g/m^3$), respectively. As a result, the mean concentration of carbonyl compounds within the pre-occupancy stage was lower than those of residence.

• Bulletin of the Korean Chemical Society
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• v.17 no.11
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• pp.1082-1085
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• 1996

• Food Science and Biotechnology
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• v.14 no.3
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• pp.428-432
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• 2005

To compare volatile compounds in bulgogi cooked by different heating procedures, bulgogi was prepared by convection oven, electric pan and charcoal grill. A total of 61 volatile compounds, consisting of 4 pyrazines, 10 sulfur-containing compounds, 7 carbonyls, 7 alcohols, 7 aliphatic hydrocarbons, 25 terpene hydrocarbons, and 1 miscellaneous compound, were tentatively identified in bulgogi cooked by the three heating methods. Comparatively, the difference in volatile compounds identified in bulgogi using the three different heating methods was not significant, except for sulfur-containing compounds and carbonyls which were detected at higher levels in the bulgogi cooked by convection oven than in that cooked by the other two heating methods. On the other hand, some compounds, such as furfural, benzaldehyde, and (E,E)-2,4-decadienal, were detected only in the bulgogi cooked by charcoal.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.437-441
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• 1985

In order to elucidate the flavor compounds of fermented big eyed herring, Harengula zunasi (BLEEKER), and slimy, Leiognathus nuchalis (TEMMINCK et SCHEGEL), the volatile constituents of products were analysed by GLC. In the volatile compounds of fermented big eyed herring, eight kinds of volatile fatty acids, nine kinds of volatile carbonyls, and five kinds of volatile amines were identified. While in the fermented slimy, seven kinds of volatile fatty acids, six kinds volatile carbonyls, and five kinds of volatile amines were also identified. In the volatile fatty acids and volatile amines, n-butyric acid and trimethylamine were the most dominant component in both fermented products. In the fermented big eyed herring 2-methylpropanal, ethanal, and propanal were abundant holding 36.2%, 28.5%, and 16.2%, while in the fermented slimy ethanal, 2-methylpropanal, and propanal were abundant holding 44.7%, 24.1%, and 14.4% of total volatile carbonyls, respectively. From the experimental results, it was concluded that n-butyric acid, trimethylamine and volatile carbonyls such as 2-methylpropanal, ethanal and propanal played an important role in the flavor of the fermented big eyed herring and slimy.

• Bulletin of the Korean Chemical Society
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• v.32 no.spc8
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• pp.2873-2874
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• 2011

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2006.10a
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• pp.185-186
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• 2006