• Microbiology and Biotechnology Letters
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• v.27 no.5
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• pp.354-358
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• 1999

In order to know the antifungal characteristics of saturated fatty acids having 6 to 12 carbons, their minimum inhibitory concentrations (MICs) and minimum fungicidal concentrations (MFCs) were estimated against Saccharomyces cerevisiae. Fatty acids from C6 to C11 exhibited increasing activity with chain length, but C12 fatty acid did not show activity at all. In relation to antifungal modes of actions, fatty acids investigated showed on inhibitory activity toward the plasma membrane H+-ATPase of Saccharomyces cerevisiae. Their inhibitions to the glucose-induced acidification and ATP hydrolysis caused by the proton pump were found to be in common wiht antifungal activities. At the test concentration of 1mM, hexanoic acid (C6) showed the lowest inhibition of about 30%, while undecanoic acid(C11) showed the strongest inhibition of over 90%. In addition, as seen with antifungal activity, the inhibitory activity of dodecanoic acid (C12) was suddenly reduced to less than 50%.

• The Korean Journal of Mycology
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• v.9 no.2
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• pp.99-101
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• 1981

Attempts were made to investigate on the fatty acids of Lentinus lepideus Fr. Fats were extracted from its carpophores and saponified with alcoholic potassium hydroxide. Isolated fatty acids were methylated and were subjected to column chromatography and GLC. Six saturated fatty acids, i.e., dodecanoic, tridecanoic, tetradecanoic, pentadecanoic, hexadecanoic and octadecanoic acids were identified. Especially myristic acid was abundant. Four unsaturated fatty acids, i.e., hexadecadienoic, oleic, linoleic, linolenic acids, were identified. Especially oleic and linoleic acid were abundant.

• Bulletin of the Korean Chemical Society
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• v.34 no.12
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• pp.3787-3789
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• 2013

In this study, the silicone thermal curing degree of the silicone-encapsulated quantum dot light emission diode was measured using the various types of chemical ligands around quantum dot. It was confirmed that the trioctyl phosphin oxide (TOPO) ligand around the quantum dot was responsible for dispersion of the quantum dot in silicone encapsulant and decline of the thermal curing degree of the silicone encapsulant. Also, it was confirmed that the thermal curing degree of silicone encapsulants containing the steric acid (SA) and the dodecanoic acid (DA) ligands were higher than the one of TOPO ligand.

• The Korean Journal of Mycology
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• v.6 no.1
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• pp.5-8
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• 1978

Attempts were made to investigate on the fatty acids of Agaricus bisporus, a cultivated edible mushroom. Fats were extracted from it and saponified with alcoholic potassium hydroxide. Isolated fatty acids were methylated and were subjected to column chromatography and G.L.C. Eleven saturated fatty acids, i.e., dodecanoic, tridecanoic, tetradecanoic, pentadecanoic, hexadecanoic, heptadecanoic, octadecanoic, eicosenoic, uncosenoic, docosenoic, and tricosenoic acids, were identified. Especially palmitic and stearic acids were abundant. Nine unsaturated fatty acids appear to exist in the carpophore.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.10a
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• pp.61-86
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• 2005

Kimchi power made by kimchi fermentation and freeze-drying was added to Western foods of sauce, soup, pizza, cracker and bread. Flavor qualities of the processed fusionfoods were evaluated by analyzing volatile compounds and sensory evaluation. The optimum condition of kimchi fermented for the best flavor quality of freeze-drying was the ranges of pH4.0${\sim}$pH4.7 and acidity 0.5${\sim}$0.8. The number of volatile compounds identified from extracts of the freeze-dried kimchi powder was 24, which contained 7 alcohols, 5 esters, 5 acids, 3 sulfur-containing compounds, 2 aldehydes, 1 oxygen-containing and 1 other. Among the identified compounds, the most abundant compound was eugenol(39.40%), followed as the order of dodecanoic acid(4.91%), acetic acid(1.70%), methyl 2-propenyl disulfide(1.52%), hexanal(1.51%) and 2-pentylfuran(1.18%). These compounds affected the flavor quality of kimchi powder.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.11a
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• pp.42-43
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• 2020

Lauric acid (LA) which is also known as dodecanoic acid has been selected as the phase change material (PCM) owing to eco-friendly in nature. A systematic study has been conducted for encapsulation of LA (core) with silicon dioxide (SiO2) as shell material. Different core-shell ratio was chosen to microencapsulate the LA with 10 ml of tetraethyl orthosilicate (TEOS) as the precursor solution for the formation of SiO2. The synthesis of microencapsulated LA was carried out at 2.5 pH of precursor solution. The synthesized microencapsulated LA are characterized by Fourier transform infrared spectroscope (FT-IR) and X-Ray Diffraction (XRD) which confirmed the presence of SiO2 shell on the surface of LA.

• Korean Journal of Environmental Agriculture
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• v.35 no.3
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• pp.191-201
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• 2016

BACKGROUND: The aim of this study was to investigate the antimicrobial effects of the ethanol extracts from various medicinal herbs against plant pathogens to understand the possible the crop protection agents.METHODS AND RESULTS: Among the tested medicinal herbs, Zizyphus jujuba ethanol extract had the potent antimicrobial activity against Phytophthora capsici, Erwinia carotovorum subsp. carotovora, Pseudomonas syringae pv. syringae and Ralstonia solanacearum. The major constituents of Z. jujuba were identified to eugenol(40.45%), dodecanoic acid(18.40%), β-caryophyllene (10.05%) and isoeugenol(9.85%) by GC/MS. Eugenol and isoeugenol had strong inhibitory activity on spore germination against P. capsici and growth against E. carotovorum subsp. carotovora, P. syringae pv. syringae and R. solanacearum.CONCLUSION: In this regard, eugenol and isoeugenol were found to be responsible for the antimicrobial activity of Z. jujuba ethanol extract against plant pathogens. In addition, Z. jujuba ethanol extract, eugenol and isoeugenol can be used the potent antimicrobial agents.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.471-479
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• 2011

This study analyzes flavor ingredients according to types of whisky and maturation periods based on total 40 different types of whisky that are mainly distributed to Korea via imports. Whisky was classified into four categories based on origin, and also into different categories based on maturity period, ingredients such as fusel alcohol, fatty acid, and fatty acid esters and proportion of patterns were analyzed. As a result of an analysis for fusel alcohol, high qualified types of alcohol including 3-methylbutanol, 2-methylbutanol, iso-butanol, and 1-propanol were detected from all Scotch whiskys, America whiskys, and Canadian whiskys. In particular, the proportional sum of 3-methylbutanol and 2-methylbutanol, and the sum of 3-methylbutanol and 2-methylbutanol/iso-butanol were regarded as core factors to determine each type of whisky. Acetaldehyde, ethyl acetate, and acetic acid increased as maturation and storage period became longer. As a result of the fatty acid and fatty acid ethyl ester analysis, the major fatty acids were dodecanoic acid and decanoic acid, both with detection of octanoic acid and hexanoic acid. However, dodecanoic acid, decanoic acid, and octanoic acid were lower than the detectable limit in American and Canadian whiskys, showing a unique phenomenon that hexanoic acid was detected only in very small amounts. Malt Scotch whisky showed higher significance than blended Scotch whisky, making it possible to classify types of whisky. Fatty acid ethyl ester contents showed significance with fatty acid either. In addition, changes in the whiskys based on maturation period were confirmed via proportions of fatty acids and fatty acid ethyl esters. In general, the proportion of fatty acids and fatty acid ethyl esters decreased as the storage period increased. This study provided basic data to classify types of whisky based on maturation periods by analyzing the proportion of flavor ingredients such as fusel alcohols, fatty acids, and fatty acid ethyl esters.

• Applied Biological Chemistry
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• v.34 no.2
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• pp.102-109
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• 1991

Quality of three kinds of honey from acacia, chestnut and polyflower sources, was evaluated by physicochemical and GC-MS analysis in respect to some chemical composition. The average contents of moisture, ash, HMF(hydroxy methyl furfurol) and free acidity were 19.7% , 0.028% , 18.28mg/kg and 8.85meq/kg , respectively, in acacia honey, 19.1% , 0.05% , 18.47mg/kg and 10.24 meq/kg , respectively, in polyflower honey, and 18.9% , 0.050% , 20.21mg/kg, 12.28meq/kg respectively, in chestnut honey. The average contents of glucose and fructose ranged from 31.0 to 32.0% and from 35.0 to 36.0% , respectively, in all three kinds of honey. The average ratio of fructose to glucose was 1.14 in all three kinds of honey. Fatty acid composition in honey identified by GC-MS analysis was dodecanoic acid, 10-hydroxy-2-decanoic acid, 6,9-undecadienoic acid, tetradecanoic acid, 12-(acetyl oxy) -9-octadecenoic acid and 14-octadecenoic acid. The content of 10-hydroxy-2-decenoic acid was about 10% in three kinds of honey.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.419-425
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• 2011

Changes in the flavor of muskmelons stored at different temperatures were examined to judge aroma patterns during storage. A mass-spectrometry based electric nose was used to distinguish the subtle differences in the muskmelon's volatile compounds. The data were used for a discriminant function analysis (DFA), and then the partial least square algorithm was used for a quantitative analysis. Volatile components in the muskmelons increased with storage, and the first discriminant function score (DF1: $r^2$=99.88%, F=3072.5) moved from a positive position to a negative position as the storage period increased. The proper point of maturity was anticipated as the $28^{th}$ day at 0$^{\circ}C$, $21^{st}C$ day at 4 and 7$^{\circ}C$, and $14^{th}$ day at 10$^{\circ}C$. Also, using the DF1 score we could predict the general tendency (vitamin C, stem moisture, acidity) of the muskmelons. The electronic nose revealed that the major volatile compounds that changed during storage of the melons were ethyl ethyl acetate, butyl acetate, nonanol, dodecanoic acid, hexadecanoic acid and tricosane. The amount of volatile compounds detected increased during storage.