• 식품과학과 산업
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• 제50권4호
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• pp.24-49
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• 2017

Volatile flavor compounds of cheonggukjang and doenjang, which are the most representative Korean soybean fermented foods, were compiled throughout literature review. Total of 225 and 404 volatile flavor compounds were found in cheonggukjang and doenjang, respectively. The most characteristic volatile flavor compounds in cheonggukjang are thought to be pyrazine compounds. In addition, acids, such as 2-methyl propanoic acid, butanoic acid, 2-methyl butanoic acid, and 3-methyl butanoic acid, contribute to aroma characteristics of cheonggukjang. On the other hand, ester compounds are the most predominant volatile flavor compounds in doenjang. Ninety six ester compounds were detected in doenjang while 22 ester compounds were identified in cheonggukjang. Pyrazine compounds and acids also play an important role in the flavor of doenjang. Compilation of volatile flavor compounds from cheonggukjang and doenjang will provide basic information to food industry to understand and improve aroma characteristics of cheonggukjang and doenjang.

• Bulletin of the Korean Chemical Society
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• 제14권6호
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• pp.759-762
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• 1993

• Bulletin of the Korean Chemical Society
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• 제18권11호
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• pp.1226-1227
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• 1997

• 대한약학회:학술대회논문집
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• 대한약학회 2000년도 춘계총회 및 학술대회
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• pp.158.2-158.2
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• 2000

• Bulletin of the Korean Chemical Society
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• 제30권9호
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• pp.1939-1945
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• 2009

Kinetic investigations on the oxidation of pyrazine and four 2-substituted pyrazines viz., 2-methylpyrazine, 2-ethylpyrazine, 2-methoxypyrazine and 2-aminopyrazine by bromamine-B (BAB) to the respective N-oxides have been studied in HCl$O_4$ medium at 303 K. The reactions show identical kinetics being first-order each in $[BAB]_o\;and\;[pyrazine]_o$, and a fractional- order dependence on $[H^+]$. Effect of ionic strength of the medium and addition of benzenesulfonamide or halide ions showed no significant effect on the reaction rate. The dielectric effect is positive. The solvent isotope effect was studied using $D_2$O. The reaction has been studied at different temperatures and activation parameters for the composite reaction have been evaluated from the Arrhenius plots. The reaction showed 1:1 stoichiometry and the oxidation products of pyrazines were characterized as their respective N-oxides. Under comparable experimental conditions, the oxidation rate of pyrazines increased in the order: 2-aminopyrazine > 2-methoxypyrazine > 2-ethylpyrazine > 2-methylpyrazine > pyrazine. The rates correlate with the Hammett $\sigma$ relationship and the reaction constant $\rho$ was found to be -0.8, indicating that electron donating centres enhance the rate of reaction. An isokinetic temperature of $\beta$ = 333 K, indicated that the reaction was enthalpy controlled. A mechanism consistent with the experimental results has been proposed in which the rate determining step is the formation of an intermediate complex between the substrate and the diprotonated species of the oxidant. The related rate law in consistent with observed results has been deduced.

• 공업화학
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• 제27권1호
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• pp.110-114
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• 2016

6M HCl 용매 하에서 피라진과 chromium (VI) trioxide의 반응을 통하여 PZCC (크롬 (VI)-피라진 착물)을 합성하였다. 적외선분광광도법(IR), 유도결합 플라즈마(ICP) 등으로 구조를 확인하였다. 여러 가지 용매 하에서 PZCC을 이용하여 벤질알코올의 산화반응을 측정한 결과, 용매의 유전상수 값이 증가함에 따라 반응수율이 증가했다. 그 순서는 N,N'-디메틸포름아미드 > 아세톤 > 클로로포름 > 시클로헥센이었다. 산($H_2SO_4$) 촉매를 이용한 N,N'-디메틸포름아미드 용매 하에서, PZCC은 벤질알코올(H)과 그의 유도체들($p-OCH_3$, $m-CH_3$, $m-OCH_3$, m-Cl, $m-NO_2$)을 효과적으로 산화시켰다. 전자받개 그룹들은 반응속도가 감소한 반면에 전자주개 치환체들은 반응속도를 증가시켰고, Hammett 반응상수(${\rho}$)값은 -0.70 (308 K)이었다. 본 실험에서 알코올의 산화반응 과정은 속도결정단계에서 수소화 전이가 일어났다.

• Bulletin of the Korean Chemical Society
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• 제32권7호
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• pp.2351-2357
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• 2011

Three new metal-organic copper(II) complexes, $[Cu(H_2PZTC)_2]_n{\cdot}2nH_2O$ (1), $[Cu(HPZTC){\cdot}2H_2O]_n{\cdot}2nH_2O$ (2), and $Cu_2[(PZHD)(OH)(H_2O)_2]_n$ (3) ($H_3PZTC$ = pyrazine-2,3,5-tricarboxylic acid, $PZHD^{3-}$ = 2-hydroxypyrazine-3,5-dicarboxylate), have been synthesized from $Cu(II)/H_3PZTC$ system under different synthetic conditions, and characterized by single-crystal X-ray diffraction, elemental analysis, IR spectroscopy and thermogravimetric analysis. In complexes 1 and 2, $H_3PZTC$ ligands loose one and two protons, which were transformed into $H_2PZTC^-$ anion and $HPZTC^{2-}$ dianion under different preparation condition, respectively. Furthermore, two ligands coordinate with Cu(II) cations in different modes, leading to the formation of the different chain structures. In complex 3, $H_3PZTC$ ligand was converted into a new ligand-PZHD by in situ decarboxylation and hydroxylation under a higher pH value than that for complexes 1 and 2. PZHD ligands link the Cu(II) cations to form a 2D layer structure. These results demonstrate that the preparation conditions, including pH value and reaction temperature etc, play an important role in the construction of complexes based on $H_3PZTC$ ligand.

• 대한화학회지
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• 제33권1호
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• pp.11-17
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• 1989

피라지니움염인 피라지니움 크로로크로메이트와 디피라지니움 트리크로로메이트는 HCl용액과 $CH_2Cl_2$용액에 피라진을 각각 녹이고 거기에 CrO$_3$ 를 가하므로 얻었다. 이들 화합물은 모두 비흡수성이나 물에 잘 녹었다. 이들 화합물의 물리적 특성으로 용해도, pH, 전기전도도, 용융점 등을 측정하였다. 이들 화합물은 전기 전도도 측정으로 $C_4H_4N_2H^+$, $CrO_3Cl^-$, $Cr_3O^{2-}_{10}$ 이온 등으로 용액 내에 존재하는 것을 알 수 있었다. 또한 DTA에 의해 염의 첫번째 분해시에 CrO$_3$ 가 분리되고 두번째 분해시에는 $Cr_2O_3$로 변해지고 이때 무게가 감소됨을 알 수 있었다. 특히 동일한 조건하에서 디피라지니움 염은 피리딘으로부터 얻어진 $Cr_2O^{2-}_{7}$의 형태로 존재하리라 예측했던 것이 이소폴리의 형태로 존재함을 알 수 있었다.

• Bulletin of the Korean Chemical Society
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• 제13권2호
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• pp.158-162
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• 1992

Hydrocarbon solution of $(PPh_3)_2(CO)MOSO_2CF_3(M=Rh$, Ir)reacts rapidly with Pyrazine or 4,4'-bipyridyl to yield dinuclear metal complexes $[(PPh_3)_3(CO)M({\mu}-pyrazine)M(CO)(PPh_3)_2](SO_3CF_3)_2$ (I: M= RhH; III: M=Ir) or [$(PPh_3)_2$(CO)M(${\mu}$-44'-bipyridyl)M(CO)$(PPh_3)_2](SO_3CF_3)_2$, (II: M=Rh; IV: M=Ir), respectively. Compounds, I, II, III, and IV were characterized by $^1H-NMR$, $^{13}C-NMR$, $^{31}P-NMR$, and infrared spectrum. Ethanol solution of $(PPh_3)_2(CO)MOSO_2CF_3$ (M=Rh, Ir) also reacts with $(TBA)_2$M'$(CN)_4$ (M'=Pd, Pt) to yield trinuclear metal complexes [$(PPh_3)_2$(CO)dM-NCM'$(CN)_2$CN-M(CO)$(PPh_3)_2]$ (V : M=Rh, M'=Pd; VI : M=Rh, M'=Pt; VII: M=Ir, M'=Pd; VIII: M=Ir, M'=Pt). The trinuclear metal complexes V, VI, VII, and VIII are bridged by the cyanide groups. The infrared spectrum of V, VI, VII, and VIII supports the presence of the bridged cyanide and terminal cyanide group.

• 한국식품영양과학회지
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• 제43권1호
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• pp.102-109
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• 2014

4개의 아미노산류(proline 0.29 g, glycine 0.63 g, arginine 0.61 g, methionine 0.02 g)와 과당(fructose 1.07 g)을 홍게 농축자숙액(100 mL, 20oBrix)에 넣고 반응향(reaction flavor)을 유도한 게 향미제 base(CFB)의 휘발성 향기성분을 분석하였다. 총 74종의 휘발성 성분이 검출되었는데, 원료에서는 30개의 화합물이, 대조구에서는 34개, CFB에서는 55종의 화합물이 검출되었으며, 반응향 유도 가열반응에 의해 많은 휘발성 화합물이 생성된 것을 알 수 있었다. 그룹별로 보면 함질소화합물(19종의 pyrazine류, 4종의 pyridine류)이 반응향 유도를 통하여 가장 많이 검출되었고, 대조구에 비해 27배 이상의 함량 증가가 있었다. 함황화합물류(7종)에서는 dimethyl trisulfide 및 dimethyl disulfide 등 2종의 화합물이 전체 함량의 대부분을 차지하였고 반응을 통하여 유의성 있게 증가하였다. 방향족화합물의 종류와 함량은 원료(12종) 및 대조구(3종)에서 반응향 반응을 통하여 CFB(3종)에서는 오히려 감소하였다. Pearson's 상관분석 결과 tetramethylpyrazine, 2-ethyl-3,5,6-trimethylpyrazine 2,3,5-trimethyl-6-(3-methyl butyl) pyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,5-dimethyl-3-(3-methylbutyl)pyrazine, 2-ethyl-3,6-dimethylpyrazine 및 2-decanone 등 7종의 화합물이 CFB의 관능적 향에 영향을 미치는 것으로 나타났다.