• Bulletin of the Korean Chemical Society
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• v.24 no.6
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• pp.695-702
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• 2003

Recent experimental and theoretical advances on the aromatic alcohol-water clusters are reviewed, focusing on the structure of the hydrogen bonding between the alcoholic OH group and the binding water molecules. The interplay of experimental observations and theoretical calculations for the elucidation of the structure is demonstrated for phenol-water, benzyl alcohol-water, substituted phenol-water, naphthol-water and tropolone -water clusters. Discussion is made on assigning the role (either proton-donating or -accepting) of the hydroxyl group by measuring the shifts of infrared frequency of the OH stretching mode in the cluster from that of bare aromatic alcohol for the experimental determination of the cluster structure.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.1
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• pp.70-79
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• 2003

$\beta$ -Glucosidase-catalysed synthesis of glucosides with aromatic alcohols and monoterpene alcohols as accepters and cellobiose as a donor in the presence of various commercial $\beta$ -glucosidases were described. $\beta$ -Glucosidases from Aspergillus niger spp,. Trichoderma spp., Penicillium sup. and bitter almond have been shown to catalyze synthesis of $\beta$ -glucosides of benzyl alcohol, 2-hydroxybenzyl alcohol, 4-hydroxybenzyl alcohol, 2-phenylethyl alcohol, geraniol and citronellol in the presence of cellobiose as sugar donor. Among enzyme preparations tested, each $\beta$ -glucosides prepared from Aspergillus niger were isolated in the pure state by Diaion HP-20 and silica gel column chromatography. The products were identified as $\beta$ -glucosyl products of benzyl alcohol, 2-hydroxyhenzyl alcohol, 4-hydroxybenzyl alcohol, 2-phenyl ethyl alcohol, geraniol and citronellol by spectrometry (UV, IR, $^1$H-NMR, $^{13}$ C-NMR) and enzymatic hydrolysis with $\beta$ - glucosidase. Monoterpene alcohols with a sterically hindered hydroxyl group, such as linalool, $\ell$-menthol and $\alpha$-terpineol were not used as acceptors in transglycosylation reaction.

• Applied Biological Chemistry
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• v.41 no.1
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• pp.84-88
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• 1998

Composition of volatile flavor components of chestnut flower sand honey were investigated by GC and GC-MS. A total of 64 components including 14 aromatic compounds, 13 hydrocarbons, 7 fatty acids, 4 terpenes, 12 oxygenated hydrocarbons, and 7 misellaneous compounds and a total 41 components including 7 aromatic compounds, 16 hydrocarbons, 12 fatty acids, 1 terpene, 2 oxygenated hydrocarbons, and 3 misellaneous compounds were identified from total volatile concentrates of chestnut flower and honey respectively. The main components of flower volatile were 2-phenyl ethyl alcohol, 1-phenyl ethyl alcohol and benzyl alcohol which comprise 49.02% of this volatiles The main components of flower volatile were 2-phenyl ethyl alcohol, 1-phenyl ethyl alcohol and benzyl alcohol which comprise 49.02% of this volatiles. Aromatic compounds such as 2-phenyl ethyl alcohol, benzyl alcohol, 1-phenyl ethyl alcohol, 1-(2-aminophenyl) ethanone act as major contributor to the characteristic honey-like flavor of chestnut honey.

• Journal of the Korean Wood Science and Technology
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• v.12 no.2
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• pp.27-34
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• 1984

In order to investigate the acidic chlorinated compounds in pulp bleaching spent liquor, the lignin model compounds, coniferyl alcohol(mp $74^{\circ}C$), ${\omega}$-(2-methoxyphenoxy)-acetoguaiacone(mp $93^{\circ}C$) and dehydrodiisoeugenol(mp $133^{\circ}C$), were synthesized and chlorinated by chlorine in glacial acetic acid. From the chlorinated products, the following chlorine-containing aromatic compounds were identified by TLC. In coniferyl alcohol the chlorine-substituted compounds at 4-, 5-and 4,5-position of aromatic nucleus were identified and in ${\beta}$-0-4 type the compounds substituted chlorine for alkyl group and/or hydrogen at land 1,4-position of aromatic nucleus expected to be formed by electrophilic displacement from ${\omega}$-(2-methoxyphenoxy)-acetoguaiacone were not identified but the chlorine-substituted compounds at 4-, 5-, 6- and 5,6-position of aromatic nucleus were identified.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.748-751
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• 1997

The study was carried out to identify compositions and recovery yield of aromatic compounds of flower in Chinese yam (Dioscorea batatas Decne). Total 26 volatile aromatic compounds were identified and peak area percentage of aliphatic alcohol in Dan-ma was higher than in Jang-ma. Major volatile aromatic compounds analyzed by GC/MS were 1,2-butyleneglycol, phenylalcohol, caproic acid, cinnamic alcohol, and palmitic acid. Recovery yield of essential oils of Dan-ma was higher than in Jang-ma as 0.983％. As a result, it was concluded that Chinese yam was worthy of cultivating as perfume and medicinal crops.

• Bulletin of the Korean Chemical Society
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• v.16 no.6
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• pp.528-533
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• 1995

Metallic iridium and rhodium powders prepared from the reactions of [M(COD)(PhCN)2]ClO4 (M=Ir(1), Rh(2); COD=1,5-cyclooctadiene) with hydrogen at room temperature in methylene chloride show catalytic activities for hydrogenation of arenes at room temperature under atmospheric pressure of hydrogen. Most substituents (CH3, COOH, NO2, CH2OH, CHO, OPh, OCH3, C=C, halogens and CH2Cl) on aromatic ring suppress the rate of the hydrogenation of the aromatic ring while the aromatic ring hydrogenation of phenol and 1,4-dihydroxobenzene is faster than that of benzene over these metallic powders. Hydrogenation of benzoic acid occurs only at the aromatic ring leaving the COOH group intact over iridium metal powders while benzoic acid is not hydrogenated at all over rhodium metal powders. Carbonyl, nitro, acetylenic and olefinic groups on an aromatic ring are hydrogenated prior to the aromatic ring hydrogenation. Hydrogenolysis of OH groups of phenol, benzyl alcohol and 1,4-dihydroxobenzene, and hydrodehalogenation of halobenzenes, benzyl halides and cinnamyl chloride also occur along with the hydrogenation of aromatic ring.

• Journal of the Korean Society of Tobacco Science
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• v.7 no.1
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• pp.39-47
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• 1985

Normally cultured aromatic tobaccos, KA 101 and KA 103, were primed progressively in three-leaf segments, either 7 days before bud, bud, or early flower stage with 7 days interval, respectively, The cured leaves were weighed for yield, graded, analyzed for quality-related constituents including volatile aroma components. Also the cured leaves were manufactured and smoked by panelists. Yield and quality by price decreased with advancing ripeness. Reducing sugar, total nitrogen, protein nitrogen decreased with successive ripeness, but reverse in this trends with nicotine, petroleum ether extracts and volatile acids components. Among volatile neutral components, furfural, furfuryl alcohol, benzyl alcohol, penethyl alcohol and p-cresol decreased, but solanone increased with delayed harvest. Neophytadiene, oxysolanone, furfuryl aceton was highest at mid harvest, which was judged to be best by panelists. Mid harvest, first primed at bud stage when leaf color comes to pale green to yellow green, seems to be highly recommendable.

• Bulletin of the Korean Chemical Society
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• v.14 no.2
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• pp.281-283
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• 1993

Aromatic nitro compounds are selectively hydrogenated to the corresponding amines in high yields at room temperature and atmospheric pressure using BER-Pd catalyst without affecting ketone, ether, ester, nitrile or chloro groups also present. Especially the nitro group in 4-nitrobenzyl alcohol, methyl 4-nitrobenzyl ether and N-N-dimethyl 4-nitrobenzylamine is selectively hydrogenated with this catalyst to give the corresponding amines without hydrogenolysis of benzylic groups. And aromatic nitro compound can be reduced selectively in the presence of aliphatic nitro compound.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.120-128
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• 2017

This study aimed to provide volatile flavor compounds of three onion products through thermal process and alcohol fermentation, to meet the quality standard of onion products. The identified components of onion extracts (OE) included 49 (18 sulfur-containing compounds, 5 alcohols, 8 acids, 3 ketones, 4 esters, 4 aromatic compounds, 2 aldehydes, 1 pyrazines and 4 miscellaneous compounds), and 55 (17 sulfur-containing compounds, 15 alcohols, 5 acids, 11 ketones, 3 aromatic compounds, 2 aldehydes and 1 pyrazine) in autoclave-sterilized onion extracts (SOE); and 69 (10 sulfur-containing compounds, 27 alcohols, 11 acids, 11 ketones, 6 esters, 1 aromatic compound and 3 pyrazines) in onion wine (OW), respectively. Among the major flavor classes, sulfur-containing compounds (36.8%), acids (31.3%) and aldehydes (13.6%) in OE were changed to alcohols (46.5%) and ketones (27.3%) in SOE whereas, alcohols (56.3%) and acids (26.6%) in OW. Moreover, 1,3-butanediol, 2,3-butanediol, and 3-hydroxy-2-butanone were highly detected in SOE whereas, acetic acid, 3-methylbutanol, 2-phenylethanol and 1,2,3-propanetriol in OW.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.08a
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• pp.200-200
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• 2011

Hierarchical mesoporous ZSM-5 with enhanced mesoporosity was synthesized by microwave through the rapid assembly via ionic interaction between sulfonic acid functionalized ZSM-5 nano particles and cationic surfactant. The catalytic performance of enhanced accessibility due to mesoporosity and acidity were investigated in the alkylation of mesitylene with benzyl alcohol as alkylating agent. The effect of mole ratio of aromatic with benzyl alcohol, reaction time and alkylation agent were also studied. The enhanced mesoporosity and acidity of sulfonic acid functionalized mesoporous ZSM-5 induced activity enhancement compared with non-functionalized mesoporous ZSM-5, sulfonic functionalized mesoporous ZSM-5 synthesized by hydrothermal method and conventional microporous ZSM-5. The sulfonic acid functionalized mesoporous ZSM-5 showed much higher chemoselectivity of benzylated mesitylene than others, whereas the others mainly show dibenzyl ether as product. This significant difference in catalytic selectivity was resulted from the existence of mesopores, which definitely allowed the benzylation in mesopores.