• Applied Chemistry for Engineering
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• v.22 no.5
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• pp.447-452
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• 2011

Depletion of petroleum increased the need of alternative energy and chemical resources. Biomass, a renewable resource, can be transformed to bioenergy and biomaterials, and the materials from biomass will ultimately substitute petroleum based energy and chemical compounds. In this perspective, production of C4-C6 compounds for bioenergy and biomaterials are described for understating of current research progress. n-Butanol and n-butyric acid, the major C4 compounds, are produced by Clostridium tyrobutyricum, Clostridium beijerinckii, and Clostridium acetobutylicum. n-Hexanoic acid, a typical C6 compound, is produced by Clostridium kluyveri and Megasphaera elsdenii. Reported maximum amount of n-butanol, n-butyric acid and n-hexanoic acid was 21, 55, and 19 g/L, respectively, and extraction of these C4-C6 compounds are induced increase production by those anaerobic bacteria. In addition, a new bacterium Clostridium sp. BS-1 produced 5 g/L of n-hexanoic acid using galactitol.

• Journal of the Korean Applied Science and Technology
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• v.32 no.1
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• pp.31-39
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• 2015

The synergistic solvent extraction of rare earth elements such as europium and yttrium has been investigated by the extractant with crown ether as an additive. Macrocyclic ligand as host-guest compounds form more stable complexes with metal ions which have the similar size of the cavity of crown ether. In our previous study[14] founded that the extraction used fatty acid of the various alkyl chain length. Based on the results of the previous experiment, the synergistic separation effect of two metals investigated that the hexanoic acid had was the worst extraction effect which added a crown ether such as 18-crown-6 ether, 15-crown-5 ether, and 12-crown-4 ether. In this study, the concentrations of hexanoic acid have showed the separation effect, and then the concentrations and kind of crown ether are performed for synergistic extraction at the hexanoic acid concentration of the highest separation effect. As a results, the separation rate is the highest value of 1.72 at 0.05 M hexanoic acid, and 0.002M 15-crown-5 ether is the best value in other concentrations and kind of crown ether, it is about twice of using only hexanoic acid. Moreover, the extraction species of two metals has been founded $MLR_3{\cdot}3RH$ form when added the crown ether.

• The Plant Pathology Journal
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• v.37 no.5
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• pp.415-427
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• 2021

A plethora of compounds stimulate protective mechanisms in plants against microbial pathogens and abiotic stresses. Some defense activators are synthetic compounds and trigger responses only in certain protective pathways, such as activation of defenses under regulation by the plant regulator, salicylic acid (SA). This review discusses the potential of naturally occurring plant metabolites as primers for defense responses in the plant. The production of the metabolites, hexanoic acid and melatonin, in plants means they are consumed when plants are eaten as foods. Both metabolites prime stronger and more rapid activation of plant defense upon subsequent stress. Because these metabolites trigger protective measures in the plant they can be considered as "vaccines" to promote plant vigor. Hexanoic acid and melatonin instigate systemic changes in plant metabolism associated with both of the major defense pathways, those regulated by SA- and jasmonic acid (JA). These two pathways are well studied because of their induction by different microbial triggers: necrosis-causing microbial pathogens induce the SA pathway whereas colonization by beneficial microbes stimulates the JA pathway. The plant's responses to the two metabolites, however, are not identical with a major difference being a characterized growth response with melatonin but not hexanoic acid. As primers for plant defense, hexanoic acid and melatonin have the potential to be successfully integrated into vaccination-like strategies to protect plants against diseases and abiotic stresses that do not involve man-made chemicals.

• Korean journal of applied entomology
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• v.42 no.3
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• pp.249-255
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• 2003

These studies were carried out to investigate fumigant, contact toxicity and repellency effects of 34 terpenes against acaricide susceptible the two-spotted spider mite, Tetranychus urticae. In addition, the efficacy was also tested against two acaricide-resistant strains. Two terpenes, isosafrole and safrole showed fumigant toxicity of 98.4%, at 10${\mu}\ell$/1 (air) concentration. LD$\_$50/ values of these two terpenes were 2.6${\mu}\ell$/1 and 4.3${\mu}\ell$l/1, respectively. Most terpenes showed low or no contact toxicity, except isosafrole showing 60.2% mortality against eggs. Hexanoic acid and limonene showed repellency effects of 79.1%, 87.8%, respectively, to the susceptible strain at concentration of 1,000 ppm in the lab conditions. Hexanoic acid (1,000 ppm) showed repellency effected of 77.8% and 83.3% to fenpropathrin and pyridaben resistant strains, respectively. However, limonene showed no repellency to the two resistant strains.

• Environmental Mutagens and Carcinogens
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• v.25 no.3
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• pp.110-117
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• 2005

DEHP is one of well known endocrine disrupter and it is used as additives for the production of PVC. There has been contradictional result on the genotoxicity of DEHP. In order to examine genotoxicity of a endocrine disruptors, DEHP (Di-2-EthylHexyl Phthalate) and it's metabolites, EHA (2-EthylHexanoic Acid) and DEP (Di-2-Ethyl Phthalate), chromosome aberration (CA), sister chromatid exchange (SCE), micronuclei (MN) and single cell gel electrophoresis were analysised. No increase of the frequency of CA was observed by DEHP and its two metabolites. DEHPincreased the frequency of SCE and MN whereas EHA only increased the frequency of SCE. DEP increased the frequency of SCE but the increase was not statistically significant. DEHP and DEP, also induced DNA damage. It is suggested that combination of different methods were recomended to find the genotoxicity of DEHP and its metabolites.

• Molecules and Cells
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• v.46 no.7
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• pp.451-460
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• 2023

Animals generally prefer nutrients and avoid toxic and harmful chemicals. Recent behavioral and physiological studies have identified that sweet-sensing gustatory receptor neurons (GRNs) in Drosophila melanogaster mediate appetitive behaviors toward fatty acids. Sweet-sensing GRN activation requires the function of the ionotropic receptors IR25a, IR56d, and IR76b, as well as the gustatory receptor GR64e. However, we reveal that hexanoic acid (HA) is toxic rather than nutritious to D. melanogaster. HA is one of the major components of the fruit Morinda citrifolia (noni). Thus, we analyzed the gustatory responses to one of major noni fatty acids, HA, via electrophysiology and proboscis extension response (PER) assay. Electrophysiological tests show this is reminiscent of arginine-mediated neuronal responses. Here, we determined that a low concentration of HA induced attraction, which was mediated by sweet-sensing GRNs, and a high concentration of HA induced aversion, which was mediated by bitter-sensing GRNs. We also demonstrated that a low concentration of HA elicits attraction mainly mediated by GR64d and IR56d expressed by sweet-sensing GRNs, but a high concentration of HA activates three gustatory receptors (GR32a, GR33a, and GR66a) expressed by bitter-sensing GRNs. The mechanism of sensing HA is biphasic in a dose dependent manner. Furthermore, HA inhibit sugar-mediated activation like other bitter compounds. Taken together, we discovered a binary HA-sensing mechanism that may be evolutionarily meaningful in the foraging niche of insects.

• Food Science and Preservation
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• v.7 no.3
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• pp.303-307
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• 2000

This study was conducted to investigate difference of the flavor components of barley bran, barley meju and sigumjang. The number of flavor components identified in barely meju and sigumjang was 46, 67 and 61, respectively. Among the flavor components in sigumjang, tetramethylpyrazine was the most dominant and followed by 2-furancarboxaldehyde, ethyl palmitate, 4-ethylphenol. Among the 13 kinds of flavor components commonly identified in thest samples, butanoic acid, hexanoic acid, heptanoic acid, octanoic acid and 2-pentylfuran were the most abundant in barley bran and followed by barley meju and sigumjang. In the mean while the content of nonanoic acid, 2-furancarboxaldehyde, benzenacetaldehyde and tetramethylpyrazine were the most dominant in sigumjang followed by barley meju and barley bran.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.728-732
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• 1998

The purpose of this study was to identify off-flavor compounds in sea mustard and rice syrup sold in the markets. Naphthalenes such as naphthalene, 2-methylnaphthalene, 1-methylnaphthalene, 2,6-dimethylnaphthalene, 1,5-dimethylnaphthalene, 1,8-dimethylnaphthalene, 2,7-dimethylnaphthalene, 1,4,6-trimethylnaphthalene, 2,3,6-trimethylnaphthalene etc., were present in sea mustard, while free fatty acids such as butanoic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid and 2-furanmethanol, 2-furancarboxaldehyde etc. in rice syrup. The former (naphthalenes) have been supposed to be contaminents from paint of ship and the latter (free fatty acids) derived from deteriorated rice for saccharification. From the results of the samples studied, formation of their off-flavor compounds seems to be related with the condition of storage, the process of production and circulation in the markets.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.887-893
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• 1999

This study was conducted to investigate flavor components of sigumjang meju and barley bran. Among 52 kinds of flavor components identified in barley bran, the content of hexanal was the most followed by butanoic acid, 2-pentylfuran and hexanoic acid. Among 66 kinds of flavor components identified in 12 sigumjang mejus, the contents of 2-furancarboxaldehyde, 1-(3-methoxyphenyl)-ethanone and tetramethylpyrazine were more than those of any other components. Twenty two kinds of flavor components were detected in both barley bran and sigumjang meju. The contents of butanoic acid, hexanal and 2-pentylfuran were higher in barley bran than sigumjang meju. The contents of 2-furancarboxaldehyde, 1-(3-methoxyphenyl)-ethanone and tetramethylpyrazine were higher in sigumjang meju than barley bran. Thirty kinds of volatile components were detected only in barley bran and 44 kinds were detected only in sigumjang meju.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.874-880
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• 2007

Volatile flavor compounds of 4 grape species (Campbell, Sheridan, Red globe, and Meoru) were identified during 3-day storage at either $4^{\circ}C$ or room temperature. Each sample was analyzed by solid-phase micro-extraction (SPME) method combined with gas chromatography-mass spectrometry. Also electronic nose composed of 12 different metal oxide sensors was used to differentiate flavors of grapes. Sensitivities (delta $R_{gas}/R_{air}$) of sensors from electronic nose were obtained by principal component analysis (PCA). Proportion of the first principal component was 99.30% at $4^{\circ}C$ and 99.36% at room temperature, respectively. In our result, flavor patterns of grape can be differentiated according to the storage period. The major volatile flavor compounds were 1-hexanol, hexanoic acid and its ethyl ester, and phenylethyl alcohol with the presence of butanoic acid and its ethyl ester, acetic acid, benzeneacetic acid and its ethyl ester.