• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.73-77
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• 2014

Black fermented garlic includes many pharmacological components. Therefore, in this study, black fermented garlic wine was manufactured and its flavor compounds were investigated difference of aging chips from America and France. The fermented wine was stored at $10^{\circ}C$ for 6 months. GC/MS was used for the flavor components analysis. Wine using American chip contained 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1-butanol, acetaldehyde, butanoic acid, octanoic acid, 1,1-diethoxyethane, and allyl methyl sulfide. 1-Propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, acetaldehyde, acetic acid, propanoic acid, butanoic acid, octanoic acid, 2-heptanone, 1,1-diethoxyethane, N-amino32-hydroxypropanamidate, n-butylamine, and chloroacetonitrile were detected as major flavor compounds using France chips. Especially, the wine contained allyl methyl sulfide that was resulted from black fermented garlic. There were more compounds that smell like fruit in the wine using American chips relatively. And allyl methyl sulfide was detected only in the wine using America chips. Whereas acetic acid was detected only in the wine using France chips.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.78-83
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• 2005

Purge & Trap method was applied to perform more simple and rapid detection for analysis of volatile flavor compounds in milk. Maximal sampling of 30 mL milk for glass flask sparger was treated by He gas purging for 2 hours. Reported major volatile compounds were detected by GC-MS after 2 hours absorption and desorbed from Purge & Trap equipped with Tenax trap. Volatile flavor compounds were analyzed by Purge & Trap and GC-MS to investigate the changes of flavor components in milk between raw and deodorized milk. Fourteen volatile compounds including acetaldehyde, ethanol, 2-propanone, dimethyl sulfide, isobutanal, 3-methyl 2-butanone, 2-butanone, 3-methyl butanal, pentanal, 3-hydroxy-2-butanone, methyl disulfide, hexanal, and 2 others were detected. Six compounds such as ethanol, dimethyl sulfide, pentanal, 3-hydroxy-2-butanone, and methyl disulfide were completely eliminated after deodorization treatment. Four compounds such as 3-methyl 2-butanone, 2-butanone, 3-methyl butanal, and an unknown compound 81 (M/sup +/) were also decreased after raw milk was deodorized. The other four compounds such as acetaldehyde, 2-propanone, hexanal, and an unknown compound (M/sup +/) were not decreased.

• YAKHAK HOEJI
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• v.40 no.1
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• pp.19-24
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• 1996

The 6,7-dichloroquinolone-5,8-dione(I) was reacted with ethyl acetoacetate in the presence of sodium ethoxide to yield 6-(${\alpha}$-acetyl-${\alpha$-ethoxycarbonyl-methyl)-7-chloro-quin oline-5,8-dione(II). When this compound II was reacted with some alkylamine (methylamine, ethylamine, propylamine, isopropylamine, cyclopropylamine, methoxyethylamine, ethanolamine, benzylamine, furfurylamine), 1N-alkyl-2-methyl-3-ethoxycarbonyl-pyridino(2,3f)-indole-4,9-dione(IIIa-i) were obtained via intramolecular cyclization.

• Bulletin of the Korean Chemical Society
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• v.15 no.12
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• pp.1064-1069
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• 1994

Chlorobis(isoprene)rhodium(Ⅰ) (3), prepared by olefin-exchange reaction of chlorobis(cyclooctene)rhodium dimer (2) with isoprene, reacted with benzaldimine 4 to give iminoacylrhodium(Ⅲ) ${\eta}^3$-1,2-dimethylallyl complex 6. Ligand-promoted reductive elimination of 6 by pyridine and P(OMe)$_3$ produced ${\beta},{\gamma}$-unsaturated ketimine 8, which was readily hydrolyzed to give ${\beta},{\gamma}$-unsaturated ketone 9. Other methyl branched dienes such as 2,3-dimethylbutadiene, 3-methyl-1,3-pentadiene, 2-methyl-1,3-pentadiene, 2,4-dimethyl-1,3-pentadiene, 3-methyl-1,4-pentadiene and 2-methyl-1,4-pentadiene, were applied the synthesis of ${\beta},{\gamma}$-unsaturated ketones. In case of 2,4-dimethyl-1,3-pentadiene, only ${\gamma},{\delta}$ -unsaturated ketone 25, 1,2-addition product, was obtained, may be due to the mono-olefin coordination.

• Bulletin of the Korean Chemical Society
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• v.20 no.3
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• pp.307-313
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• 1999

2,4-Di-(2'-vinyloxyethoxy)benzylidenemalononitrile (la), methyl 2,4-di-(2'-vinyloxyethoxy)benzylidenecyanoacetate (lb), 3,4-di-(2'-vinyloxyethoxy)benzylidene malononitrile (2a), methyl 3,4-di-(2'-vinyloxyethoxy)benzylidenecyanoacetate (2b), 2,5-di-(2'-vinyloxyethoxy)benzylidenemalononitrile (3a), methyl 2,5-di-(2'-vinyloxyethoxy)benzylidenecyanoacetate (3b), 2,3-di-(2'-vinyloxyethoxy)benzylidenemalononitrile (4a), and methyl 2,3-di-(2'-vinyloxyethoxy)benzylidenecyanoacetate (4b) were prepared by the condensation of 2,4-di-(2'-vinyloxyethoxy)benzaldehyde, 3,4-di-(2'-vinyloxyethoxy)benzaldehyde, 2,5-di-(2'-vinyloxyethoxy) benzaldehyde, and 2,3-di-(2'-vinyloxyethoxy)benzaldehyde with malononitrile or methyl cyanoacetate, respectively. Trifunctional divinyl ether monomers 1-4 were polymerized readily with boron trifluoride etherate as a cationic initiator to give optically transparent swelling poly(vinyl ethers) 5-8 havina oxybenzylidenemalononitrile and oxycyanocinnamate, which is presumably effective chromophore for second-order nonlinear optical applications. Polymers 5-8 were not soluble in common organic solvents such as acetone and DMSO due to crosslinking. Polymers 5-8 showed a thermal stability up to 300 ℃ in TGA thermograms, which is acceptable for electrooptic device applications.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1144-1150
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• 1997

Volatile flavor components of soybean koji kochujang made from a glutinuous rice by improved method were analyzed by using a purge and trap method during fermentation, and identified with GC-MSD. Fifty-six volatile flavor components including 16 alcohols, 15 esters, 7 acids, 4 aldehydes, 5 alkanes, 3 ketones, 1 benzene, 1 alkene, 2 phenol and 2 others were found in improved kochujang. The number of volatile flavor components detected immediately after making kochujang were 32 and increased to 46 components after 30 day of fermentation. The most number 55 of volatile flavor components were found after 90 day of fermentation. Thirty-one kinds of volatile flavor components were commonly found through the fermentation period 9 alcohols such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 8 esters such as methyl acetate, ethyl acetate, 2-methylpropyl acetate, 3 aldehydes such as butanal, acetaldehyde, furfural and 11 othesrs. Although the various types of peak areas (%) of volatile flavor components were shown in kochujang during the fermentation days, ethanol. ethyl acetate, ethyl butanoate, 2-methylpropyl acetate, 2-methyl-1-propanol and 3-methyl-1-butanol were mainly detected during fermentation. Those might be the major volatile flavor components in kochujang made by improved method. Peak area of ethanol was the highest one among the volatile flavor components at immediately after mashing and 90 day while ethyl acetate showed the highest Peak area after $30{\sim}60$ day of fermentation and 3-methyl-1-butanol showed the highest peak area after $120{\sim}150$ day of fermentation.

• YAKHAK HOEJI
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• v.40 no.4
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• pp.418-421
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• 1996

From the ethanol extract of the whole plant of Aconitum pseudo-laeve var. erectum Nakai, three new aromatic amides, methyl-N-acetyl anthranilate, methyl-N-(3-ethox ycarbonylpropionyl)anthranilate, methyl-N-(3-methoxycarbonylpropionyl) anthranilate were isolated and characterized on the basis of spectral data.

• Journal of the Korean Chemical Society
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• v.39 no.1
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• pp.71-75
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• 1995

Tricarbonyl(2-methyl-1-phenylpentadienyl)iron(+1) hexafluorophosphate cation was prepared by the protonation of tricarbonyl(4-methyl-5-hexadien-1-ol)iron wit hexafluorophosphoric acid. Reaction of the cation with water, dimethyl cuprate, diphenylacetylenyl cuprate, and enolate of cyclohexanone gave the corresponding (η4-1,3-diene)Fe(CO)3. The regioselectivity for the nucleophilic attack appears to the predominantly the result of steric effect.

• Bulletin of the Korean Chemical Society
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• v.10 no.2
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• pp.151-154
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• 1989

4-Methoxy-4-methylcyclohexa-2,5-dienone 1 in aqueous sulfuric acid underwent the normal dienone-phenol rearrangement with methyl group migration. The fact that methyl is migrating group and methoxy is remaining group can be rationalized by the stabilization of positive charge at C-4 during the transition state. Methoxy methyl dienone 1 $((H_0)_{1/2} = - 4.6)$ is less basic than 4,4-dimethylcyclohexa-2,5-dienone whose half protonation acidity is reported as - 3.15 or - 3.66. This basicity difference comes from the unstabilization of the protonated methoxy methyl dienone 1 due to the electron withdrawing inductive effect of a methoxy group.

• Applied Chemistry for Engineering
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• v.10 no.1
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• pp.135-137
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• 1999

For the synthesis of new anti-inflammatory agents as indol derivatives, we have synthesized ${\alpha}$-benzoyl-1-ethyl-1,3,4,9-tetrahydro-8-ethyl-9-(N-benzoyl)pyrano[3,4-b]indole-1-acetic acid methyl ester. It was a new method for ${\alpha}$-substituted etodolac carboxylic acid. The synthetic process was composed of four steps, and 7-ethylindole and oxalyl chloride were used as starting materials. The third step, cyclization was carried out by addition of borontrifluoride diethyl etherate in 66% yield. The step of reduction and cyclization were simplified successfully. The final product, ${\alpha}$-benzoyl-1-ethyl-1,3,4,9-tetrahydro-8-ethyl-9-(N-benzoyl)pyrano[3,4-b]indole-1-acetic acid methyl ester was obtained in 66% yield by the reaction of methyl 1,8-dimethyl-1,3,4,9-tetrahydropyrano[3,4-b]indole-1-acetate (etodollic acid methyl ester) and benzoyl chloride.