• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.654-658
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• 2000

Flavor components focused on the methyl pyrazines(2,3-dimethyl pyrazine, 2,3,5-trimethyl pyrazine, tetramethyl pyrazine) of microwave-roasted cocoa beans were determined and compared with those of conventionally-roasted cocoa beans. Domestic microwave oven was modified to design the microwave roasting system. Temperature measurement technique using thermocouple probes was developed to determine the center temperature of cocoa beans during microwave roasting. Microwave roasting was carried out under two different conditions. Under the first condition, roasting time was fixed to 30 min, while roasting temperature was varied to $110^{\circ}C,\;120^{\circ}C,\;130^{\circ}C,\;140^{\circ}C,\;and\;150^{\circ}C$ Under the second condition, roasting temperature was fixed to $130^{\circ}C$, while roasting time was varied to 5 min, 10 min, 20 min, and 30 min. Conventional roasting was done at $120^{\circ}C$ for 15 min as a reference. Amount of methyl pyrazines and their ratios were influenced by microwave roasting temperature and roasting time. The most suitable methyl pyrazine ratio of cocoa beans was obtained at $140^{\circ}C$ for 30 min of microwave roasting.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1689-1697
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• 2004

Aroma compounds in 6 different Byeolmijang were extracted by SDE (simultaneous steam distillation extraction) and analyzed with GC (gas chromatography) and GC/MS (mass-spectrometry). The major aroma compounds in the 6 different Byeolmijang during aging were 1-octene-3-ol, hexanal, benzeneacetaldehyde, benzaldehyde, furfural, pyrazine compounds, benzyl-alcohol, furan compounds and phenol type compounds. Generally, benzeneacetaldehyde, benzaldehyde, furfural, pyrazine compounds and phenol type compounds were increased during aging. On the other hand, 1-octene-3-ol, hexanal, benzyl-alcohol and furan compounds were decreased during aging. 2-Heptenal and 2,4-decadienal in Daemaekjang, pyrazine and phenol type compounds in Sanghwangjang and phenol type compounds including phenol, 4-methoxy-phenol and 4-ethyl-phenol in Mujang were identified as major aroma compounds, respectively. The major aroma compound in Bizijang was 2,4-decadienal and in Sodujang, the major aroma compounds were 2,3-dihydro-benzofuran and 2-methoxy-4-vinylphenol. Linaool, geraniol, 6-elemene, 6-lonone and ledene were detected in Jigeumjang possibly due to the addition of powdered red pepper.

• Journal of the Korean Chemical Society
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• v.49 no.6
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• pp.617-622
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• 2005

• Culinary science and hospitality research
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• v.24 no.1
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• pp.140-150
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• 2018

In this study, effects of microground coffee on the quality characteristics and acceptability of instant coffee with probiotics were investigated. A central composite design with two factors (roasting degree and dose of microground coffee) was used and ranges of roasting degree and dose were 30~50 (L value) and 5~10% respectively. Aroma preference, sweetness intensity, bitterness intensity, acidity intensity, body intensity and overall acceptability were evaluated as sensory characteristics and quadratic regression models of all the properties were significant. Especially in aroma preference and overall acceptability, the higher roasting degree and dose of microground coffee, the more aroma preference and overall acceptability of the coffee increased. And this results accorded with the object of this study to increase aroma preference and overall acceptability by blending microground coffee with instant coffee. On the other hand, 129 of aroma compounds were detected in instant coffee with microground coffee but 2,5-dimethyl-pyrazine, ethyl-pyrazine and furfural were significant in quadratic regression models. The optimal conditions were predicted by response surface methodology and desirability function approach and the optimal conditions of roasting degree and dose of microground coffee were 30(L value), 8.4%(w/w) respectively to maximize 2 sensory characteristics (overall preference, aroma preference) and 3 aroma components (2,5-dimethyl-pyrazine, ethyl-pyrazine, furfural).

• Korean Chemical Engineering Research
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• v.49 no.1
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• pp.95-100
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• 2011

During the development of low band-gap organic materials(p-type semiconducting organic compounds) for organic solar cells, an oligomer consisting of 2,5-dioctyloxyphenylene(OP), 3-hexylthiophene(HT), and 2,3-dimethylthieno[ 3,4-b]pyrazine(TP) as repeat units, oligo(OP-HT-TP), was synthesized. The oligomer was amorphous in nature in the temperature range studied, and well soluble in common organic solvents such as chloroform. The maximum absorption wavelength was 716 nm in solid state. The band-gap and HOMO/LUMO energy levels of oligo(OP-HT-TP) were measured to be 1.20 eV and -5.27/4.04 eV, respectively. However, the absorbance of the oligomer at maximum absorption wavelength was less than one fifth of that of poly(3-hexylthiophene) which has been most frequently used in fabrication of organic solar cells.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.248-253
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• 1992

Volatile flavor components of soybean pastes, manufactured with traditional Meju and improved Meju, were extrated by simultaneous steam distillation-extraction apparatus and concentrated at atmosphere press. The concentrates were investigated GC-sniff evaluation by preparative gas chromatograph, and then analyzed and identified by GC/MS and Kovats retention index. Thirty nine components, including 11 alcohols, 4 aldehydes, 2 pyrazines, 4 acids, 3 fuans, 3 phenols, 3 esters, 3 hydrocarbons, 1 ketone, 5 miscellous ones were confirmed in soybean paste manufactured with traditional Meju. Twenty one components, including 4 alcohols, 2 aldehydes, 2 pyrazines, 2 acids, 1 fuan, 2 esters, 1 hydrocarbon, 2 ketones, 4 miscellous ones were confirmed in soybean paste manufactured with improved Meju. Ten components such as 3-methyl-1-butanol, 4-methyl-3-heptanol, trimethyl-pyrazine, 1-octen-3-ol, 2-furancarboxaldehyde, tetramethyl-pyrazine, benzaldehyde, 3-methyl-butanoic acid, naphthalene, 2-ethyl-3-methyl-oxetane were identified together in soybean pastes manufactured with traditional Meju and improved Meju.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.229-234
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• 1989

Cooked soybeans were fermented with B. subtilis and B. natto for 48 hrs and 74 hrs. The odor concentrates of during these Chungkookjang fermentation were obtained with a simultaneous distillation and extraction system. The seperation and identification were carried out by GC and GC-MS. The main components of the cooked odor concentrate of soybeans were 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol etc.. In Chungkookjang (B. subtilis inoculation), 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol remained but alkyl pyrazines such as 2,5-dimethyl pyrazine, trimethyl pyrazine and tetramethyl pyrazine increased and those increased during the fermentation. In Chungkookjang(B. natto inoculation), 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol, main components of cooked soybeans decreased and alkyl pyrazines increased, especially, tetramethyl pyrazine remarkably increased during fermentation. From the result, it seems that alkyl pyrazines caused the characteristic odor of Chungkookjang and mask the beany odor.

• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1243-1249
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• 2006

Volatile flavor compounds in commercial crab-like flavorants were compared by mean of solid phase microextraction(SPME) and liquid continuous extraction (LLCE)/GC/MSD methods. A total of 86 volatile flavor compounds were detected. Of these, 71 were positively identified consisting mainly of sulfur-containing compounds (13), aldehydes (3), ketones (2), esters (26), alcohols (5), aromatic compounds (3), terpenes (8), acids (2) and miscellaneous compounds (9). SPME method was more effective than LLCE method in detection of volatile components in commercial crab-like flavorants. Eight S-, N-containing compounds such as dimethyl sulfide, dimethyl disulfide, dipropyl disulfide, 3-(methylthio)propyl acetate, 3-(methylthio) propanal, 3-(methylthio) propanol, 2-methyl-3-(methylthio) pyrazine and 2-methyl-5-(methylthio) pyrazine, 8 esters such as styrallyl acetate, ethyl acetate, isoamyl acetate, benzyl acetate, ethyl pentanoate, butyl pentanoate, isoamyl pentanoate and furfuryl acetate were considered as major components in crab-like flavorants.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.14 no.3
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• pp.223-227
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• 2001

In this paper, the authors present the fabrication of high-yield Si thin-membranes by electrochemical etch-stop in tetramethyl ammonium hydroxide (TMAH): isopropyl alcohol (IPA):pyrazine solutions. The current-voltage (I-V) characteristics of n- and p-type Si in TMAH:IPA;pyrazine solutions were analysed, repsectively. Open circuit potential (OCP)and passivation potential (PP) of n- and p-type Si, respectively, were obtained and applied potential was selected between n- and p-type Si PPs. The electrochemical etch-stop method was applied to the fabrication of 801 micro-membranes with 20.0 $\mu\textrm{m}$ thickness on a 5" Si wafer. The average thickness of fabricated 801 micro-membranes on one wafer 20.03$\mu\textrm{m}$ and the standard deviation was ${\pm}$0.26$\mu\textrm{m}$. The Si surface of the etch-stopped micro-membranes was extremely flat with no noticeable taper or nonuniformity. The results indicate that use of the electrochemical etch-stop method for the etching of Si in TMAH:IPA;pyrazine solutions provides a powerful and versatile alternative process for fabricating high-yield Si micro-membranes.

• Transactions on Electrical and Electronic Materials
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• v.2 no.2
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• pp.26-31
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• 2001

This paper presents the electrochemical etch-stop characteristics of single-crystal Si(001) wafers in tetramethyl ammonium hydroxide(TMAH):isopropyl alcohol(IPA):pyrazine solutions. The addition of pyrazine to TMAH:IPA solutions increased the etch rate of (100) Si, thus the etching time required by the etch-stop process shortened. The current-voltage(I-V) characteristics of n- and p-type Si in TMAH:IPA:pyrazine solutions were obtained, respectively. Open circuit potential(OCP) and passivation potential(PP) of n- and p-type Si, respectively, were obtained and applied potential was selected between n- and p-type Si PPs. The electrochemical etch-stop method was used to fabricate 801 microdiaphragms of 20 ${\mu}{\textrm}{m}$ thickness on a 5-inch Si wafer. The average thickness of fabricated 801 microdiaphragms on one Si wafer was 20.03 ${\mu}{\textrm}{m}$ and the standard deviation was $\pm$0.26 ${\mu}{\textrm}{m}$. The Si surface of the etch-stopped microdiaphragm was extremely flat with no noticeable taper or nonuniformity.