• Journal of Korea Foresty Energy
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• v.20 no.1
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• pp.28-34
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• 2001

To analyze chemical compositions of softwood vinegar prepared with continuous carbonized kiln, the chemical compositions were analyzed by GC-MS spectrometry. The results were summarized as follow : 1. The amounts of methylalcohol and acetic acid and of vinegar were 0.12% and 0.8% respectively, and acidity was 0.85 2. Perfume components of vinegar were frufual, 5-meayl-2-furancarboxyaldehyde, 2,3-pentanedione, 2-butanol, 2,3-dihydrofuran, 1-(2-furanyl)-etanone, benzaldehyde, 2-furan carboxyaldehyde and acetic acid. 3 Vinegar prepared from softwood, so that murk amount of guaiacyl compound and phenol derivetives are produced from lignin and extractives was analγzed. 4 The yield of 4-methyl-di-tert-butylphenol was the highest in the nutural and carbonyl and acetic acid in the acid fractions, 3-ethylpentane in the basic fraction, and guaiacol in the phenolic fraction.

• Mycobiology
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• v.44 no.3
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• pp.162-170
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• 2016

In this paper, we demonstrate the ability of Arabidopsis thaliana to detect different mixtures of volatile organic compounds (VOCs) emitted by the common indoor fungus, Aspergillus versicolor, and demonstrate the potential usage of the plant as a bioindicator to monitor fungal VOCs in indoor air. We evaluated the volatile production of Aspergillus versicolor strains SRRC 108 (NRRL 3449) and SRRC 2559 (ATCC 32662) grown on nutrient rich fungal medium, and grown under conditions to mimic the substrate encountered in the built environment where fungi would typically grow indoors (moist wallboard and ceiling tiles). Using headspace solid phase microextraction/gas chromatography-mass spectrometry, we analyzed VOC profiles of the two strains. The most abundant compound produced by both strains on all three media was 1-octen-3-ol. Strain SRRC 2559 made several terpenes not detected from strain SRRC 108. Using a split-plate bioassay, we grew Arabidopsis thaliana in a shared atmosphere with VOCs from the two strains of Aspergillus versicolor grown on yeast extract sucrose medium. The VOCs emitted by SRRC 2559 had an adverse impact on seed germination and plant growth. Chemical standards of individual VOCs from the Aspergillus versicolor mixture (2-methyl-1-butanol, 3-methyl-1-butanol, 1-octen-3-ol, limonene, and ${\beta}-farnesene$), and ${\beta}-caryophyllene$ were tested one by one in seed germination and vegetative plant growth assays. The most inhibitory compound to both seed germination and plant growth was 1-octen-3-ol. Our data suggest that Arabidopsis is a useful model for monitoring indoor air quality as it is sensitive to naturally emitted fungal volatile mixtures as well as to chemical standards of individual compounds, and it exhibits relatively quick concentration- and duration-dependent responses.

• Natural Product Sciences
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• v.29 no.1
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• pp.10-16
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• 2023

We previously reported that dried Lysimachia christinae whole plant extract exerted significant neuroprotective activity. In this study, we tried to isolate neuroprotective compounds of L. christinae. We evaluated the neuroprotective activity of the four fractions (hexane, chloroform, ethyl acetate, and n-butanol fractions) of methanol extract. Among them, ethyl acetate and n-butanol fractions showed most potent neuroprotective activity against glutamate excitotoxicity. Nine compounds were isolated from ethyl acetate and n-butanol fractions of L. christinae extract and identified as cynaroside (1), (3,4,5,6-tetrahydroxytetrahydro-2H-pyran-2-yl)methyl-3-hydroxy-2-octyldopentaconta-23,33-dienoate (2), androst-16-ene-3,6-diol (3), 2-hydroxy-24-propoxytetracos-4-enoic acid (4), 2-hydroxy-24-methoxytetracos-4-enoic acid (5), 12-(stearoyloxy)octadec-9-enoic acid (6), β-sitosterol (7), (E)-4-(3,4-dimethoxyphenyl)but-3-en-1-yl palmitate (8) and (1S,2S,3R,4R)-4-(((2S,3R,4R,5R,6S)-2-(((2R,3R,4S,5R,6R)-2-(3,4-dimethoxyphenethoxy)-3,5-dihydroxy-6-(hydroxymethyl) tetrahydro-2H-pyran-4-yl)oxy)-4,5-dihydroxy-6-methyltetrahydro-2H-pyran-3-yl)oxy)cyclohexane-1,2,3-triol (9) by spectroscopic data such as UV, IR, NMR, Mass spectroscopy. Their neuroprotective activity was evaluated by MTT assay. Cynaroside (1) and androst-16-ene-3,6-diol (3) had significant neuroprotective activity against glutamate-injured HT22 cells. The neuroprotective efficacy of cynaroside (1) and androst-16-ene-3,6-diol (3) was related to their anti-oxidative activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1821-1828
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• 2013

This study was conducted to investigate the physicochemical and microbial properties of Makgeolli supplemented with kiwifruit (Actinidia deliciosa). Four hundred grams of kiwifruit were added to 3.1 L of distilled water, followed by 2.0 kg of rice, 40.0 g of Nuruk, and 14.0 g of yeast. The mixed rice solution was then fermented at $28^{\circ}C$ for 6 days to prepare the kiwifruit Makgeolli. The pH values of the kiwifruit Makgeolli decreased from 5.31 to 4.37, but the total acidity values increased from 0.05 to 0.34% during fermentation. The total viable cells ($3.18{\times}10^7$ and $2.88{\times}10^7$, respectively), lactic acid bacteria ($1.51{\times}10^6$ and $1.50{\times}10^6$, respectively), and yeast counts ($1.96{\times}10^7$ and $1.90{\times}10^7$, respectively) of the kiwifruit Makgeolli and control were similar throughout the fermentation process. Glucose was the major free sugar in the control and kiwifruit Makgeolli and significantly decreased during fermentation. Succinic acid was the highest organic acid in both the control (24.6 mg/mL) and kiwifruit Makgeolli (26.3 mg/mL). In a volatile compound analysis, 3-methyl-1-butanol, 2-methyl-1-propanol and ethyl acetate were the major volatile compounds in the kiwifruit Makgeolli.

• Journal of Environmental Health Sciences
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• v.2 no.1
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• pp.5-9
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• 1975

For analysis of Xanthene dyes according to the developing solvent and adsorbent was applied to Thin-layer chromatography with silicagel and cellulose plate. Silicagel chromato-plate used were prepared under different condition of activation. Using eight developing solvent, the influence of the condition for activation upon the separation of Xanthene dyes was investigated. The results are shown in Table 3. Methyl ethyl ketone+Acetone+$H_2O$ (10:0.1:0.4) mixture and n-butanol+Ammonia water (4:1) mixture gave clear separation for Xanthene dyes, including Fluorescein, Erythrosine Rhodamin B, Eosine, Rose bengale, phloxine and Acid red those Rf values decrease in the described ordor. Methyl ethyl ketone+Acetone+$H_2O$ (10:0.1:0.4) was applied to two adsorbents which were purchased from different manufactures. The results of Chromatograms are obtained Figure 6.

• Food Science and Preservation
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• v.30 no.3
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• pp.492-501
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• 2023

In this study, we wanted to understand the impact of different decaffeination processes on aroma compounds of coffee. Therefore, we analyzed differences in physical characteristics and volatile aroma compounds profiles of regular coffee (RC), Swiss water process decaffeinated coffee (SWDC), and supercritical CO₂ decaffeinated coffee (SCDC) after roasting the coffee beans. The electronic nose analysis identified RC and SCDC as different groups which indicates that these groups volatile aroma compound compositions were different. The principal component analysis of volatile compound patterns identified using an electronic nose indicated that there was a large difference in volatile compounds between RC, which was not decaffeinated, and both decaffeinated SWDC and SCDC. The major aroma compounds of RC, SWDC and SCDC were propan-2-one and hexan-2-one which are ketone, and hexanal and (E)-2-pentenal which are aldehyde and 3-methyl-1-butanol which is an alcohol. After roasting, the composition of major volatile compounds appearing in the beans was similar, but the relative odor intensity was different. We identified 28 volatile aroma compounds from RC, SWDC, and SCDC using headspace-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), and analyzed 10 major compounds that were present in high abundance, including furfural, 2-furanmethanol, 2,5-dimethylpyrazine, and 2-ethyl-3-methylpyrazine.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.204-212
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• 1994

To estimate the possibility of wine-making with Korean dried persimmon, its homogenized and filtered solution was fermented at $15^{\circ}C$ and $25^{\circ}C$ for 12 weeks with Saccharomyces cerevisiae (Japan Alcoholic Beverage Association N0.7). Sugars of dried persimmon were mainly composed of 27.02% of glucose, 19.81% of fructose and 5.12% of mannose. In the fermentation at $25^{\circ}C$, glucose was almost completely consumed in 8 days, but fructose and mannose were consumed up to 64% and 74%, respectively, in the same period and were not utilized any more afterwards. In the fermentation at $15^{\circ}C$, 75% of glucose, 20% of fructose and 49% of mannose were consumed in 8 days and these sugars were continuously utilized for 12 weeks. Organic acids in the homogenized and filtered solution were levulinic acid (148.6 mg%), 4-methylvaleric acid (73.5 mg%), oxalic acid (28.7 mg%), acetic acid (8.5 mg%), N-butyric acid (8.4 mg%) and succinic acid (6.7 mg%). Irrespective of fermentation temperature, levulinic acid rapidly reduced according to progression of fermentation. Oxalic acid, N-butyric acid and succinic acid decreased at 2nd day of fermentation, and then increased at 4th and 6th days and subsequently decreased again under the levels of the solution. Acetic acid and 4-methylvaleric acid increased with the proceeding of fermentation and at 12th week of fermentation these contents were more than those of the solution. The contents of total free amino acid significantly reduced at 2th day of fermentation and then increased to the level of the solution at 12th week irrespective of fermentation temperature. Ethanol content rapidly increased to the levels of 5.3(v/v) at $15^{\circ}C$ and 9.4%(v/v) at $25^{\circ}C$ to 8th day after fermentation, but at 12th week its content was 14.5%(v/v) at $15^{\circ}C$ and 9.4%(v/v) at $25^{\circ}C$. The higher alcohots identified were 2-methyl-l-propanol, 3-methyl-ibutanol, 2-methyl-l-butanol and 2-methyl-2-propanol and the range of those contents was from 0.001% (v/v) to 0.06%(v/v). The color of the wine fermented at $15^{\circ}C$ was slightly superior but flavor and taste were slightly superior in the wine fermented at $25^{\circ}C$.

• Journal of the Korean Applied Science and Technology
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• v.21 no.1
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• pp.37-44
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• 2004

Glycosyl acrylate and methacrylate were synthesized by lipase-catalyzed esterification of vinyl acrylate and vinyl methacrylate with ${\beta}$-methyl glucoside in t-butanol as a reaction medium. At the optimum conditions of initial concentration of 150g/l ${\beta}$-methyl glucoside, molar ratio of 1 : 3, 5%(w/v) lipase(Novozym 435) and $50^{\circ}C$, we attained up to 100% conversion for enzymatic glycosylation of vinyl acrylate and vinyl methacrylate by supersaturated solvent process. The polymerizable glycosyl acrylates and methacrylate are expected to have biomedical application as hydrophilic monomers and hydration modifiers to be used for biocdmpatible hydrogel.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1440-1446
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• 1999

Fourty-two commercial vinegars were analyzed for their non-volatile organic acids, free sugars. amino acids, and volatile compounds. A study was made to characterize commercial vinegars chemically into three kinds of vinegars such as spirit, cider, and brown rice vinegars. Sixteen chemical components were significantly effective for the chemical characterization of commercial vinegars by stepwise discriminant analysis. Those were malic, succinic and lactic acids from the non-volatile organic acids; fructose and glucose from the free sugars; lysine, serine, leucine, valine and alanine from the amino acids; 1-hexanol, acetaldehyde, 3-methyl-1-butanol, 2-methylpropanoic acid, isopropyl butanoate and ethanol from the volatile compounds. Six components including malic acid, lysine, succinic acid, glucose, lactic acid and 1-hexanol were the most significant contributors to the differentiation of commercial vinegars into spirit, cider, and brown rice vinegars. In particular, cider vinegars could be characterized to be abundant in amounts of malic acid and 1-hexanol, whereas brown rice vinegars in amounts of lysine and lactic acid compared to spirit vinegars.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.299-305
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• 1998

It was investigated to identify the volatile compounds of commercial vinegars by dynamic headspace sampling GLC-mass spectrometry, and additionally to evaluate the difference of sensory odor properties among vinegars such as brewed, cider, brown rice and persimmon vinegars. Thirty compounds were identified in four kinds of vinegar, which were composed of 9 carbonyl compounds, 12 esters, 6 alcohols and 3 acids. 3-Hydroxy-2-butanone could be merely detected in some of vinegar samples, and persimmon vinegar was characterized to include more various alcoholic compounds compared to the other kinds of vinegar. 3-Methyl-1-butanol was not detected from any samples of brewed vinegar, but from the most of cider, brown rice and persimmon vinegars. Persimmon vinegar has shown high strength of background odor intensity, and consequently was appeared to be inferior in background (p<0.05) and overall(p<0.01) odor preference scores to cider, brewed and brown rice vinegars.