• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.850-857
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• 1999

The purpose of this study was to investigate replacing possibility of sucrose by sugar alcohols and to establish the optimum formula for the development of sugar cookies. The characteristics of sugar cookies prepared with xylitol, maltitol, lactitol, isomalt substituted for 35, 50, 75, 100% of sucrose were examined through physical measurement and sensory evaluation. The spread ratio of cookies containing sugar alcohols except xylitol was superior to that of control cookies(sucrose 100%) and the use of lactitol increased the spread ratio of cookies. The specific gravity of cookies containing sugar alcohols except xylitol was lower than that of control cookies. Therefore spread ratio was in inverse proportion to specific gravity. As the proportion of sugar alcohols increased in cookie formula, surface color of cookies was getting lighter than that of control cookies. Especially cookies containing xylitol, maltitol was getting lighter as the levels of replacement increased. Overall quality of cookies with sugar alcohols containing sensory analysis was superior to that of control cookies.

• Archives of Pharmacal Research
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• v.4 no.1
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• pp.43-51
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• 1981

The effect of some alcohols on the riboflavin derivatives in non-polar solvent was studied by various spectroscopic method in order to support the view point that alcohol may directly interect with the isoalloxazine moiety of FAD, the coenzyme of D-amino-acid oxidase. The most possible association complex between alcohol and riboflavin is the 1:1 complex through the 2-C carbonyl function of the isollaxazine ring nd the hydroxyl proton of alcohol. It is appeared that methanol has a larger association constant than any other alcohols, and the association constant decreases with the carbon number increases and being bulkier in the alkyl group of alcohols.

• Journal of Food Hygiene and Safety
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• v.4 no.3
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• pp.257-261
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• 1989

In order to evaluate the characteristics and quality of various Korean alcoholic beverage, the higher alcohols profiles were analyzed by gas-chromatography. Total amount of the higher alcohols depended on the type and class of the liquors. Gaschromatographic analysis showed that the type of Gin, Rum and Vodka except for SB contain n-propanol mainly. The amount of the higher alcohols determined was proportional to the content of the originally fermented liquor in the whisky. The difference in the ratio of iso-amyl alcohol content to that of iso-butanol may be useful as a parameter in evaluating the class of the whisky.

• Bulletin of the Korean Chemical Society
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• v.13 no.4
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• pp.391-395
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• 1992

Rhodium(I) and iridium(II) complexes, M(Cl$O_4$)(CO)$(PPh_3)_2$ and [M(CO)$(PPh_3)_3$]Cl$O_4$ (M = Rh, Ir), and RhX(CO)$(PPh_3)_2$ (X = Cl, Br, OH) catalyze the carbonylation of benzyl alcohols to produce phenylacetic acids under 6 atm of CO at $110^{\circ}C$ in deuterated chloroform. Benzyl alcohols initially undergo dehydration to give dibenzyl ethers which are then carbonylated to benzyl phenylacetates, and the hydrolysis of benzyl phenylacetate produces phenylacetic acids and benzyl alcohols. The carbonylation is accompanied with dehydrogenation followed by hydrogenolysis of benzyl alcohols giving benzaldehydes and methylbenzenes which are also produced by CO2 elimination of phenylacetic acids. Phenylacetic acid is also produced in the reactions of benzyl bromide with CO catalytically in the presence of Rh(Cl$O_4$)(CO)$(PPh_3)_2$ and $H_2O$, and stoichiometrically with Rh(OH)(CO)$(PPh_3)_2$ in the absence of $H_2O$.

• Journal of Microbiology and Biotechnology
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• v.7 no.5
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• pp.310-317
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• 1997

Enzymatic synthesis of glucosyl-sugar alcohols using various transglycosylating enzymes, such as cyclodextrin glucanotransferase (CGTase), ${\alpha}$-amylase, ${\alpha}$-glucosidase, and pullulanase was investigated using various sugar alcohols, such as sorbitol, xylitol, inositol, maltitol, and lactitol as glucosyl acceptors. CGTase showed the highest transglycosylating activity to sugar alcohols compared to other transglycosylating enzymes, and inositol and maltitol were the most suitable glucosyl acceptors. Soluble starch, extruded starch, cyclodextrins, and maltooligosaccharides were also identified to be adequate glucosyl donors for transglycosylation reaction of CGTase to sugar alcohols. The synthesis of glucosyl-maltitol in the reaction system using extruded starch as the glucosyl donor and maltitol as the glucosyl acceptor showed the best results showing the highest transglycosylation yield. The transglycosylation products were purified by activated carbon column chromatography with ethanol gradient elution. Chemical structures of above transglucosylated products were analyzed by nuclear magnetic resonance spectroscopy, and two products were identified to be maltotritol and maltotetraitol, in which one or two glucose molecules attached to the parent maltitol molecule by a ${\alpha}$-l,4-glucosidic bond, respectively.

• KSBB Journal
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• v.26 no.4
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• pp.323-327
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• 2011

The convenient derivatization method of chiral amino alcohols as 9-anthraldimine Schiff base derivatives for chiral resolution was developed and the liquid chromatographic enantiomer separation of chiral amino alcohols as 9-anthraldimine derivatives was investigated on several coated and covalently bonded polysaccharide-derived chiral stationary phases (CSPs). In general, the performance of Chiralcel OD-H (or Chiralcel OD) (${\alpha}$ = 1.24-2.89), the coated CSP derived from cellulose derivative was superior to the other CSPs for resolution of 9-anthraldimine derivatives of several amino alcohols. The results of enantioseparation depending on the structure of 9-anthraldimine analytes like the steric bulky group and the polar moiety etc were discussed. The analytical method was applied to measure the enantiomeric purity of commercially available chiral amino alcohols. It is expected that the convenient analytical method will be very efficient for determination of enantiomeric purity of amino alcohols as 9-anthraldimine Schiff base derivatives with strong UV absorption.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.615-624
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• 2010

This study was conducted to investigate the use of sugar alcohols as alternative sweeteners for replacing sucrose in sponge cake. The sponge cakes were prepared with only sucrose or a 50% replacement of sucrose with various sugar alcohols (erythritol, sorbitol, and xylitol). The specific gravity of cake batter containing only sucrose was significantly higher and the viscosity was significantly lower than those containing sugar alcohol (p<0.001). Among sugar alcohols, xylitol was the most similar to sucrose. The thermal characteristics, as assessed by differential scanning calorimetry, showed that sucrose delayed gelatinization of cake batter more than sugar alcohol, as the onset temperature and the peak temperature of cake batter containing only sucrose were higher than those containing sugar alcohol. The moisture content of cake containing sorbitol was the highest and that containing only sucrose was the lowest among cakes. The specific volume of cakes containing only sucrose and xylitol were higher and the baking loss rate of those were lower than other sugar alcohols. The volume and symmetry index of cake containing only sucrose were the highest among cakes (p<0.001), and xylitol was similar to sucrose for the above indices. The redness (a) and yellowness (b) values of crust containing only sucrose were significantly higher than those containing sugar alcohols (p<0.001). The a and b values of crumb containing erythritol were the lowest among cakes, showing a pale yellowish color. The microstructure, as assessed by scanning electron microscopy, showed that the cake containing only sucrose had more uniformly and finely distributed pores and a smoother cross section than that containing sugar alcohols. Cake containing xylitol was similar to cake containing only sucrose. Hardness, chewiness, and gumminess of cake containing only sucrose were higher than those containing sugar alcohols, whereas the adhesiveness of cakes containing sugar alcohols were higher than those containing only sucrose (p<0.01). Among sugar alcohols, xylitol was the most similar to sucrose in textural properties. In a sensory quality test, the tenderness and moistness of cakes containing sorbitol and erythritol were higher than those containing only sucrose and xylitol. The overall acceptance of cakes containing xylitol and only sucrose were higher than those containing sorbitol and erythritol (p<0.001). Thus, xylitol is more appropriate as a 50% replacement for sucrose than erythritol and sorbitol when preparing sponge cake.

• Bulletin of the Korean Chemical Society
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• v.23 no.9
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• pp.1331-1332
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• 2002

• Bulletin of the Korean Chemical Society
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• v.23 no.3
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• pp.367-368
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• 2002

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.284-288
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• 1993

Replacement of sucrose with sugar alcohols in high methoxyl pectin(HMP) jellies were studied. HMP jellies were sweetened with 100％ sucrose, 75％ sucrose and 25％ maltitol, 50％ sucrose and 50％ maltitol, and 50％ sucrose, 25％ maltitol, 12.5％ sorbitol and 12.5％ mannitol. The effect of sugar alcohols in HMP jellies were investigted. There was only slight differences in sweetness intersity in HMP jellies. Color(p<0.05), texture(p<0.01) and preference(p<0.01) of 100fl sucrose jelly were significantly higher than other Jellies sweetened with sugar and sugar alcohols mixtures. Hunter's L(lightness), a(redness), b(yellowness) values of 100％, sucrose jellies and jellies substituted with maltitol up to 25％ were not signignificantly different. But as the ratio and the number of sugar alcohols used for substition were increased, L, a and b values had been lowered signigicantly(p<0.01). Instru-mental characteristics of jelly texture were examined. Hardness of 100％ sucrose jelly sweetened with sucrose and 3 kind of sugar alcohols were higher than others(p<0.05). As substitution ratio was higher, springiness and chewiness of HMP jellies were lowered(p<0.01). Springiness of HMP jellies indicated positive correlation with general acceptance of sensory scores at 5％ significant level. Brittleness, gum-miness and cohesiveness in all types of jellies were not significantly different.