• Journal of Microbiology and Biotechnology
• /
• v.16 no.8
• /
• pp.1236-1239
• /
• 2006

Allyl alcohol (2-propen-l-ol), found in considerable amounts in heated garlic, was able to discriminate yeasts from bacteria and was approximately three orders of magnitude more inhibitory towards yeasts than bacteria. The average minimum inhibitory concentration (MIC) of allyl alcohol for bacteria and yeasts was 5.0% and 0.0056%, respectively. The unsaturated primary alcohols, including allyl alcohol and 2-buten-l-ol, seemed to work differently from all the other saturated alcohols and unsaturated secondary alcohols in inhibiting various yeasts. An alcohol dehydrogenase-negative (ADH$^-$) strain of Saccharomyces cerevisiae was as resistant to allyl alcohol as various bacteria, exhibiting an MIC of 5.0%. The unsaturated primary alcohols were apparently oxidized into the corresponding unsaturated aldehydes before they inhibited the yeasts.

• Bulletin of the Korean Chemical Society
• /
• v.4 no.5
• /
• pp.200-203
• /
• 1983

1,1,1-Trifluoro-4-substituted-3-buten-2-ols and 1,1,1-trifluoro-5-phenyl-4-penten-2-ol were prepared by hydromagnesation and palladium catalyzed phenylation in high stereoselectivity.

• Journal of the Korean Chemical Society
• /
• v.30 no.6
• /
• pp.548-552
• /
• 1986

A stereoselective synthesis of 3-phenoxybenzyl (${\pm}$)-cis and trans-3-(2,2-dichlorovinyl)-2,2-dimethyl-1-cyclopropanecarboxylic acid starting from readily available 2-methyl-3-buten-2-ol($\underline{2}$) is described. Allylic rearrangement of 2-methyl-3-buten-2-ol, in the presence of acetic acid and acetic anhydride gave 3-methyl-2-butenyl acetate($\underline{3}$). The [3,3] sigmatropic rearrangement of the allyl acetate($\underline{3}$), as the silylketene acetal, produced the ${\gamma},\;{\delta}$-unsaturated acid($\underline{4}$). Treatment of 3,3-dimethyl-4-pentenoic acid($\underline{4}$) with SOCl2 followed by esterification with 3-phenoxybenzyl alcohol yielded 3, 3-dimethyl-4-pentenoic acid ester($\underline{5}$). Addition of carbon tetrachloride to the olefin ester($\underline{6}$) furnished 4,6,6,6-tetrachloro-3,3-dimethylhexanoic acid ester ($\underline{7}$). Cyclization with potassium t-butoxide and elimination of hydrogen chloride afforded 3-phenoxybenzyl (${\pm}$) cis- and trans-3-(2,2-dichlorovinyl)-2,2-dimethyl-1-cyclopropanecarboxylic acid.

• Food Science and Preservation
• /
• v.14 no.3
• /
• pp.308-314
• /
• 2007

To investigate effects of fermentation on volatile components, we analyzed volatile organic compounds of raw and fermented Rhus verniciflua S. bark. A 50%(w/v) sugar solution was used for fermentation. Volatile organic compounds of raw and fermented Rhus verniciflua S. were extracted by the simultaneous steam distillation and extraction(SDE) method, with a mixture of n-pentane and diethylether(1:1, v/v) and analyzed by gas chromatograph-mass spectrometer. A total of 51 and 27 volatile organic compounds were detected in raw and fermented samples, respectively, and were mainly alcohols. Compounds such as ethyl acetate, 2-methyl-3-buten-2-ol, 3-methylbutanal, 1-octen-3-o1, 3-methyl-2-butanone, hexanal and pentanal were detected as the primary compounds in the raw sample. The fermented sample showed sour different volatile compounds, such as ethanol, ethyl acetate, ethyl lactate and 3-methylbutanol. Thus, a number of volatile organic compounds were synthesized after fermentation of Rhus verniciflua S. bark.

• Bulletin of the Korean Chemical Society
• /
• v.7 no.3
• /
• pp.235-237
• /
• 1986

Reaction of $(E)-{\beta}-chloro-{\gamma}$-hydroxyvinylmercurials, prepared by mercuration of propargyl alcohol and 2-methyl-3-butyne-2-ol, with olefins in the presence of a catalytic amount of $Li_2PdCl_4$ and 2 equiv of cupric chloride in methanol at $50^{\circ}C$ gave the corresponding (E,E)-2,4-dienols in moderate yields. However, addition of 1 equiv of inorganic bases such as magnesium oxide to the reaction mixture brings a rapid and clean vinylation and gave high yields of the dienols at room temperature. In the case of hindered (E)-2-chloro-3-chloromercuri-2-buten-1,4-diol prepared from 2-butyne-1,4-diol, reaction with olefins gave the dienols only in low yields even in the presence of 2 equiv of magnesium oxide.

• Culinary science and hospitality research
• /
• v.13 no.1 s.32
• /
• pp.119-128
• /
• 2007

Volatile flavor compounds of sauces made from shrimps, crabs or lobsters were analyzed by the combination of canister system, gas chromatography(GC) and mass selective detector(MSD). Of 72 total volatile compounds from 4 kinds of sauces, 45 compounds were identified from shrimp sauce(SS). Ten alkanes, 5 ketones, 3 aldehydes were obtained from SS. Especially, 3-methyl-2-butanone, 2-pentanamine, isobutane, 3-methyl-2-butanol, carbon disulfide and dimethyl sulfide were predominant compounds in SS. In crab sauce(CS), there were 18 compounds identified, including 4 alcohols, 4 alkanes, 3 aldehydes, 2 ketones, acid and amine. 2-Methoxy ethanol, trimethyloxirane and 3-buten-1-ol were special volatile compounds in CC. Volatile compounds from lobster head sauce(LHS) or lobster shell sauce(LSS) were 16 or 18 kinds respectively. The major volatile compounds of LHS were formic acid, 1-propanethiol, $\beta$-pinene and allyl sulfide, and those of LSS were acids, pentane, 3-methyl-1-butanol and 2,4-dimethyl-3-pentanone. It was thought that the volatile compounds identified from sauces as well as shrimps, crabs or lobsters might come from wine, onions, bay leaves or celery used as minor ingredients.

• Korean Journal of Food Science and Technology
• /
• v.30 no.1
• /
• pp.54-61
• /
• 1998

Samjangs (Korean-style mixture of soybean paste) were prepared using magjang, traditional doenjang (Korean style soybean paste), and mixture of traditional doenjang and magjang (a kind of Korean style soybean paste) as a main composition. Charateristics including volatile compounds were investigated. Total sugar in samjang by using magjang was higher than that of other treatment while reducing sugar of the mixed treatment was high. Glutamic acid $(230.6{\sim}310.9\;mg/100\;g)$ was highest among free amino acids. Hunter color values of samjang with magjang was lower than those of others. Volatitle flavor components of smajang were identified with GC and GC-MSD. Fifty four components including 11 alcohols, 7 esters, 13 acids, 3 aldehydes, 4 alkanes, 4 phenols, 3 pyrazine and others were found in samjangs. Ethanol, acetic acid ethyl ester, 3-methyl butanoic acid, 2,4-hexadienoic acid and acetic acid might be major volatile components considering of high peak area. Pentanoic acid methyl ester and 4-methoxy-2-buten-1-ol were higher than other components in samjang with magjang while 2-methyl-1-propanol, butanoic acid and 3-methyl butanoic acid were in samjang with traditional doenjang and ethanol, acetic acid ethyl ester and 2,4-hexadienoic acid were in the mixed treatment.

• Advances in environmental research
• /
• v.7 no.2
• /
• pp.139-159
• /
• 2018

Green Leaf Volatiles (GLVs) is a class of biogenically emitted oxygenated hydrocarbons that have been identified as a potential source of Secondary Organic Aerosols (SOA) via aqueous oxidation. The physico-chemical properties of GLVs are vital to understanding their fate and transport in the atmosphere via fog processing, but few experimental data are available. We studied the aqueous solubility, 1-octanol/water partition coefficient, and Henry's law constant ($K_H$) of five GLVs at $25^{\circ}C$: methyl jasmonate, methyl salicylate, 2-methyl-3-buten-2-ol, cis-3-hexen-1-ol, and cis-3-hexenyl acetate. Henry's law constant was also measured at temperatures and ionic strengths typical of fog. Experimental values are compared to scarcely-available literature values, as well as estimations using group and bond contribution methods, property-specific correlations and molecular dynamics simulations. From these values, the partition coefficients to the air-water interface were also calculated. The large Henry's law constant of methyl jasmonate ($8091{\pm}1121M{\cdot}atm^{-1}$) made it the most significant GLV for aqueous phase photochemistry. The HENRYWIN program's bond contribution method from the Estimation Programs Interface Suite (EPI Suite) produced the best estimate of the Henry's constant for GLVs. Estimations of 1-octanol/water partition coefficient and solubility are best when correlating an experimental value of one to find the other. Finally, the scavenging efficiency was calculated for each GLV indicating aqueous phase processing will be most important for methyl jasmonate.

• The Korean Journal of Ecology
• /
• v.23 no.2
• /
• pp.149-155
• /
• 2000

The allelopathic effects of Artemisia lavandulaefolia were studied using several test plants and microbes. Aqueous extracts and volatile compounds of A. lavandulaefolia inhibited seed germination, seedling and root growth of the test species such as Achyranthes japonica. Lactuca sativa, Artemisia princeps var. orientalis. Oenothera odorata, Plantago asiatica. Aster yomena, Elsholtzia ciliata, and Raphanus sativus var. hortensis for. acanthiformis. The root growth of test species was more affected than shoot growth by allelochemicals of A. lavandulaefolia. Essential oil of A. lavandulaefolia had antibacterial and antifungal effects. However, the antimicrobial activity of the essential oil was dependent upon the microbial species and concentrations. Callus growth of Oryza sativa, Brassica campestris subsp. napus var. pekinensis and Achyranthes japonica was sensitive by the essential oil of A. lavandulaefolia. Twenty three chemicals were identified from A. lavandulaefolia essential oil by gas chromatography. Primary allelochemicals among them were 1, 8-cineole, 1-$\alpha$-terpineol, $\alpha$-terpinene. camphor, 2-buten-1-ol and azulene. We concluded that aqueous extract and essential oil of A. lavandulaefolia were responsible for allelopathic effects.