• Bulletin of the Korean Chemical Society
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• v.31 no.9
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• pp.2593-2597
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• 2010

Second-order rate constants ($k_N$) have been measured spectrophotometrically for reactions of 2,4-dinitrophenyl X-substituted benzoates (X = 4-MeO, H and 4-$NO_2$) with a series of Z-substituted pyridines in 80 mol % $H_2O$/20 mol % DMSO at $25.0{\pm}0.1^{\circ}C$. The Br${\o}$nsted-type plots exhibit downward curvature (e.g., $\beta_2$ = 0.89 ~ 0.96 when $pK_a$ < 9.5 while $\beta_1$ = 0.38 ~ 0.46 when $pK_a$ > 9.5), indicating that the reaction proceeds through a stepwise mechanism with a change in rate-determining step (RDS). The ${pK_a}^o$, defined as the $pK_a$ at the center of Br${\o}$nsted curvature, has been analyzed to be 9.5 regardless of the electronic nature of the substituent X in the benzoyl moiety. Dissection of $k_N$ into the microscopic rate constants $k_1$ and $k_2/k_{-1}$ ratio has revealed that $k_1$ is governed by the electronic nature of the substituent X but the $k_2/k_{-1}$ ratio is not. Theoretical calculations also support the argument that the electronic nature of the substituent X in the benzoyl moiety does not influence the $k_2/k_{-1}$ ratio.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.953-957
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• 2002

Volatile compounds from shrimp whole body (SWB) and shrimp shell waste (SSW) were isolated, and identified by the combination of SDE (simultaneous steam distillation and solvent extraction), GC (gas chromatography, HP-5890 plus)and MSD (mass selective detecter) or olfactometry. The peak numbers isolated from SWB and SSW were 20 and 46, respectively. The amounts of the volatile compounds isolated from SSW were higher than those of SWB. SWB produced more low-boiling compounds below 7$0^{\circ}C$ and SSW did more high boiling compounds over 10$0^{\circ}C$. The volatile compounds identified from SSW were 9 pyrazines,5 acids,4 aldehydes, and 4 alcohols. These volatile compounds were evaluated by aroma extraction dilution analysis and gas chromatography olfactometry (GCO). Some compounds which were not detected by GC-FID and GC-MSD were found to be a strong shrimp flavor of log$_3$ FD 3 value by GCO. Strong shrimp odors were detected in low temperature while nutty aromatic odors and unpleasant oily smells were found in high temperature.

• Applied Chemistry for Engineering
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• v.1 no.2
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• pp.182-189
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• 1990

Various crosslinked poly(4-vinylpyridines) having different degrees of crosslinking were prepared by radical copolymerizations of 4-vinylpyridine with N, N'-2, 6-pyridinebisacrylamide as a crosslinker. The abilities of these crosslinked polymers to bind methyl orange and butyl orange were investigated at various temperatures in a buffer solution of pH 7. The first binding constants were evaluated from the equilibrium binding amounts. The first binding constants against the temperatures showed bell-shaped curves. Also, the first binding constants against the degree of crosslinking showed bell-shaped curves. When the temperature and the degree of crosslinking of maximum binding in the curves of these binding systems were compared with those of previous systems containing crosslinked poly(4-vinylpyridines) prepared by using N, N'-methylenebisacrylamide, N, N'-tetramethy-lenebisacryamide and divinylbenzene as crosslinkers, respectively, they were varied with the crosslinked poly(4-vinyl pyridines) containing different crosslinkers. These results were discussed in terms of the properties of the crosslinkers.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1019-1025
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• 2015

The influence of aging on the flavor precursors and volatile compounds of top round beef was studied. The concentrations of free amino acids, nucleotides, creatine, dipeptides, and volatile compounds were measured after top round from Hanwoo was aged at $4^{\circ}C$ for 21 days. The amount of free amino acids in top round significantly increased with the increase of aging period. There was no effect of aging on the concentrations of adenosine monophosphate or inosine in top round. The inosine monophosphate content of top round significantly decreased with age, while the hypoxanthine content increased. The concentrations of creatine, carnosine, and anserine in top round were not influenced by aging. In total, 24 volatile compound were identified in aged, cooked top round. Of these, the quantities of aldehydes (propanal, pentanal, hexanal, heptanal, octanal, and nonanal), hydrocarbons (pentane and octane), 2-butanone, ethyl acetate, and pyridines (4-ethynyl-pyridine and 4-acetyl-pyridine) significantly increased after aging. We conclude that the flavor of top round can be improved by aging.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.547-554
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• 1990

The precursor substance and volatile components of cooked flavor of squid meat were studied. Volatile components were trapped by simultaneous distillation-extraction method, and these were fractionated into the neutral, basic, phenolic and acidic fraction. Volatile flavor components in these frations were analyzed by GC and GC-MS. 80％ methanol solution was the most effective solvent for extraction of the precursor substance for cooked flavor. The neutral and basic fraction, by organoleptic test, seem to have a major effect on squid-like flavor. Forty-four compounds, including 2 hydorcarbons, 10 alcohols, 5 aldehydes, 1 ketone, 1 furan, 3 sulfide compounds, 7 pyrazines, 2 pyridines, 1 amino, 2 phenols and 10 acids, identified as cooked flavor compounds of squid meat.

• Archives of Pharmacal Research
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• v.29 no.10
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• pp.826-833
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• 2006

Previously, we synthesized and evaluated several benzofuran derivatives containing heterocyclic ring substituents linked to the benzofuran nucleus at C-2 by a two- to four-atom spacer as potential anti-HIV-1, anticancer and antimicrobial agents. Among these derivatives, NSC 725612 and NSC 725716 exhibited interesting anti-HIV-1 activity. To further investigate the structure-activity relationship, we synthesized several new benzofuran derivatives derived from 2-acetylbenzofuran (2, 3a-c) and 2-bromoacetylbenzofuran (6; 7a,b; 8a,b). The compounds were designed to comprise the heterocyclic substituents directly linked to the benzofuran nucleus at C-2. Moreover, various related benzimidazoles derived from 2-acetylbenzimidazole and from 2-cyanomethylbenzimidazole (12a,b; 13a,b; 15; 16a,b) were also prepared as isosteres. The synthesized compounds were preliminarily evaluated for their in vitro anti-HIV-1, anticancer and antimicrobial activity. Compounds 2, 3a, 3b, and 12b showed weak anti-HIV-1 activity. Compound 6 exhibited mild activity against S. aureus, while compound 15 had mild activity towards S. aureus and C. albicans. However, no significant anticancer activity was observed with any of the tested compounds. From these results, we conclude that the presence of the spacer between the heterocyclic substituent and the benzofuran nucleus may be essential for the biological activity.

• Journal of the Korean Chemical Society
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• v.37 no.6
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• pp.577-584
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• 1993

The reaction rates of para-substituted benzoyl chlorides with substituted pyridines have been measured employing the conductometry method in acetonitrile, and pseudo-first order and second order rate constants are determined at various pressures and temperatures. The activation parameters (${\Delta}V^\neq, {\Delta}{\beta}^{\neq}, {\Delta}H^{\neq}, {\Delta}S^{\neq} {\Delta}G^{\neq}$) and the Hammett ρ-values are determined from the values of rate constants. The values of △${\Delta}V^\neq, {\Delta}{\beta}^{\neq}and {\Delta}S^{\neq}$ are all negative. The Hammett ρ-values are negative for the nucleophile (ρ$_X$), and positive for the substrate (ρ$_Y$) over the pressure range studied. The results of kinetic studies for pressure and substituent show that these reactions proceed in typical S$_N$2 reaction mechanism and in bond formation favored with elevating pressure.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.984-991
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• 2002

Oxidative stability and flavor of sesame oil blended with canola oil (Ca), corn oil (Co), and soybean oil (Sb) at ratios of 90 : 10, 70 : 30, and 50 : 50 (w/w), respectively, were evaluated. Oxidative stability of sesame oil increased with the addition of vegetable oils (10, 30, and 50% of Ca and Co, and 10% of Sb). Pyrazines, pyrroles, pyridines, and thiazoles, good contributors to the characteristic flavor of sesame oil, were also found in sesame oil blended with vegetable oil. The sensory evaluation showed that no difference was observed between sesame oil and sesame oil blended with 10% of Ca, Co or Sb, which showed higher oxidative stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.655-660
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• 2003

Flavor components of dry shrimp, roasted-dry shrimp and roasted-dry shrimp with corn oil (w/w: 10%, 25%) were investigated to evaluate the effects of added corn oil on the formation of volatile components in dry shrimp during roasting process. The identified volatile included 20 nitrogen-containing compounds (7 pyrazines, 7 pyridines 3 pyrroles, others) 14 aldehydes, 5 alcohols, 4 ketones and 11 others. The largest quantities of lipid-derived products hexanal, nonanal, 2-pentylfuran, 1-octen-3-ol, trans-2-decenal, trans, cis-2,4-decadienal, trans, trans-2,4-decadienal were detected in the roasted-dry shrimp samples with corn oil. The lipid-derived aldehydes might be involved in the formation of 3- ethyl-2,5-dimethylpyrazine, 2,3,5-trimethyl-6- ethylpyrazine, 2-ethyl-5,6-dimethylpyrazine, 2,3,5- trimethylpyrazine, 3- ethyl-2,6-dimethylpyridine, 2-propylpyridine, ben-zopyrrole and the others. The nitrogen-containing compounds seem to be a major flavor component and responsible for characteristic flavor in roasted-dry shrimp with corn oil.

• Journal of the Korean Chemical Society
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• v.25 no.4
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• pp.228-235
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• 1981

Ultraviolet spectrophotometric investigation were carried out on the systems of pyridine, ${\beta}$-picoline and 3,5-lutidine with iodine in carbon tetrachloride. The results reveal the formation of one to one molecular complexes of the type, $C_5H_5N{\cdot}I_2$, ${\beta}-C_5H_4(CH_3)N{\cdot}I_2$ and 3,5-$C_5H_3(CH_3)_2N{\cdot}I_2$. The equrilibrium constants of complexes were obtained in consideration of that absorption maxima have the blue shift with the increasing temperatures according to the formation of the charge transfer complexes. The thermodynamic parameters, ${\Delta}H$, ${\Delta}G$ and ${\Delta}S$ for the formation of the charge transfer complexes were calculated from these values. These results indicated that the relative stabilities of the pyridine, ${\beta}$-picoline and 3,5-lutidine complexes with iodine increase in the order, pyridine < ${\beta}$-picoline < 3,5-lutidine. These results were supposed to be the influence resulted from increase of electron density by the positive inductive effect and the dipole moment of the steric hindrance effect. And this results were compared and discussed with polymethylbenzene-iodine CT-complexes.