• Korean Journal of Environmental Agriculture
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• v.13 no.2
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• pp.191-198
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• 1994

2-Thiophenyltriisopropoxytitanium was prepared in situ by trans-metallization of 2-thiophenyllithium and chlorotitaniumtriisopropoxide. It could be isolated at room temperature and preserved at $-10{\circ}C$ for weeks. The reactivity of 2-thiophenyltriisopropoxytitanium to carbonyl compounds proved to be high. Complete aldehyde-selectivity was observed in competition reactions of 2-thiophenyl-triiso-propoxytitanium with a 1 : 1 mixture of aldehyde and ketone. In the competitive reaction of 2-thiophenyl-triisopropoxytitanium to ketone-ester function, ketone adduct was perfectly obtained.

• Applied Biological Chemistry
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• v.39 no.4
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• pp.309-314
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• 1996

2-Furyltriisopropoxytitanium was synthesized in situ through transmetallation of 2-furyllithium with chlorotitaniumtriisopropoxide. The compound could be isolated at room temperature and preserved at $-10^{\circ}C$ for several weeks. The reactivity 2-furyltriisopropoxytitanium to carbonyl compounds proved to be high. A complete aldehyde selectivity was observed in competition reactions of 2-furyltriisopropoxytitanium with a 1:1 mixture of aldehyde and ketone. In competition reactions of 2-furyltriisopropoxytitanium with a 1 : 1 mixture of ketone and ketone, the degree of ketone / ketone discrimination was substantial. In the reaction of 2-furyltriisopropoxytitanium to ketone-ester function, the reagent was solely reacted with the ketone function.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.359-364
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• 1994

Volatile flavor components from various edible portions of Calystegia japonica $(T_{HUNB})\;C_{HOIS}$ were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Thirty nine volatile flavor components, including 21 hydrocarbons, 1 aldehyde, 4 ketones, 7 alcohols, 4 esters, 1 acid and 1 miscellaneous one were confirmed in leaves. Twenty six components, including 16 hydrocarbons, 2 aldehydes, 3 ketones and 5 alcohols were confirmed in stems, and 52 components, including 26 hydrocarbons, 2 aldehydes, 5 ketones, 13 alcohols, 1 ester, 1 acid and 4 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in roots compared with other portions of this wild plant.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.822-826
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• 1996

Volatile flavor components from various edible portions of Capsella bursa-pastoris were collected by simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Thirty four volatile flavor components, including 12 hydrocarbons, 2 aldehydes, 2 ketones, 5 alcohols, 1 ester, 10 acids and 2 miscellaneous ones were confirmed in whole samples. Thirty one components, including 11 hydrocarbons, 5 aldehydes, 4 ketones, 5 alcohols, 1 esters and 5 miscellaneous ones were confirmed in leaves. Twenty four components, including 5 hydrocarbons, 1 aldehyde, 2 ketones, 6 alcohols, 2 esters, 1 acid and 7 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in leaves compared with roots of these wild plants. The characteristic aroma of Capsella bursa-pastoris appeared to be due to combination of C6 alcohol and acids, terpene alcohol and sulfur containing compounds.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.380-386
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• 1995

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components with Commelina communis L.. Essential oils from the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Respective 29, 47, 36, and 24 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components were evidently depended upon the drying methods. 6,10,14-trimethylpentadecanone was regarded as the most abundant component in shady air dried samples, 6,10,14-trimethyl-2-pentadecanone in presteamed and shady air dried samples, neophytadiene in microwave dried samples, and ethyl acetate in freeze dried samples.

• Journal of the Korean Chemical Society
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• v.54 no.4
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• pp.411-413
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• 2010

A simple, efficient and an environmental friendly method have been developed for the synthesis of substituted indole from aryl hydrazines and aldehydes/ketones with HPA-phosphomolybdic acid as a heterogeneous catalyst. The catalyst is nontoxic and recyclable.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2002.11a
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• pp.273-273
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• 2002

대기 중 기체상 알데히드와 케톤류 등의 자동분석을 개발하고 이를 실제 대기 분석에 응용하였다. 본 분석장치는 분석 기체를 흡수 농축하는 확산 스크러버와 홉수액을 분석하는 고성능 액체크로마토 그래피로 구성되어 있다. 분석기체는 스크러버 속에서 기체와 반대방향으로 흐르는 DNPH 흡수액에 흡수되어 하이드라존을 형성하고 HPLC에서 분리 검출된다. 표준편차 3배로 정의한 본 방법의 검출한계는 수ppt로 매우 낮아 환경대기의 분석이 가능하다. (중략)

• Applied Biological Chemistry
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• v.37 no.3
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• pp.216-220
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• 1994

Organoanisyltitanium compounds which have chlorine or isopropoxy group as ligand were synthesized and purely isolated. These new compounds were proved to be stable at $0^{\circ}C$ under argon atmosphere for some weeks. They react readily at low temperature with carbonyl compound, especially aldehyde and ketone, to coresponding alcohols. In competition reaction of aldehyde/ketone pair these organotitanium species showed complete aldehyde selectivity.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.814-821
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• 1996

An attempt was made to determine the effects of drying methods including shady air drying, presteamed and shady air drying, microwave drying, and freeze drying on the volatile flavor components of Capsella bursapastoris. Essential oils from the samples were isolated by Simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Respective 30, 18, 29, and 26 volatile flavor components were identified in shady air dried samples, presteamed and shady air dried samples, microwave dried samples, and freeze dried samples. The kinds and amounts of volatile flavor components evidently depended upon the drying methods. Trimethyl sulfide was regarded as the most abundant component in shady air dried samples, dimethyl trisulfide in presteamed and shady air dried samples, and phytol in microwave or freeze dried samples.

• YAKHAK HOEJI
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• v.29 no.2
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• pp.103-106
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• 1985

Reaction between 2-aminobenzamide and thionylchloride gave benzo-2-this-1,3[2H]-diazine-4-one-2-oxide (I) at room temperature. With other carbonyl derivatives quinazoline-4-one derivatives (II-VIII) were obtained.