• Membrane Journal
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• v.10 no.4
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• pp.186-191
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• 2000

The recovery of three ethyl esters (aroma model compounds; ethyl acetate, ethyl propionate. ethyl butyrate) from aqueous solutions was studied for vapor permeation with surface-modified hydrophobic alumina membrane, Although the driving force of ethyl butyrate is the highest, the ethyl butyrate concentration in permeate is lower than those of propionate and acetate. Since the solubility of aroma compounds for water is very low, phase separation occurred in permeate, and we could obtain pure ethyl esters. The experimental results showed that the porous hydrophobic alumina membrane had high selectivity and permeation flux on the ester-model compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1122-1127
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• 2017

Currently, the consumer trends are increasing towards "natural" in all food systems. Therefore, in the flavor industry, the production of flavor esters by "natural" methods are needed. On the other hand, "natural flavor" is expensive to produce because of the limited natural source. Recently, the flavor obtained from the enzyme or microbial could be represented as "natural flavor". Ethyl butyrate is used most frequently as a fruity aroma in drinks and the processed food industry. In this study, ethyl butyrate was synthesized enzymatically using the ester synthetase obtained from the waste of pineapple and banana peel. The ethyl butyrate production optimization was analyzed using a response surface methodology. The enzyme reaction variances were composed of the ethanol content, butyric acid content, and reaction time. As a result, in ester synthetase obtained from banana peel, the maximum predicted production amounts were 45.8199 mM at an ethanol content of 38.7050 mM, butyric acid content of 50.9019 mM, and reaction time of 4.3662 h. In ester synthetase obtained from pineapple peel, the maximum predicted production was 65.1087 mM at an ethanol content of 54.6502 mM, butyric acid content of 58.7638 mM, and reaction time of 4.7436 h. In conclusion, ethyl butyrate production was shown the more useful using the ester synthetase obtained from pineapple peel than that from banana peel.

• YAKHAK HOEJI
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• v.35 no.5
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• pp.389-393
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• 1991

A convenient method for the synthesis of indobufen, which is a potent antiinflammatory agent, was described. Ethyl 2-phenylbutyrate(4) was prepared by Friedel-Crafts reaction of benzene with ethyl $\alpha$-chloro-$\alpha$-(methylthio)acetate(l) followed by ethylation and desulfurization of the resultant ethyl 2-(methylthio)phenylacetate(2). Ethyl 2-(p-aminophenyl)butyrate(6) was prepared by nitration of (4) and successive reduction of ethyl 2-(p-nitrophenyl) butyrate(5). Indobufen was obtained by condensation reaction of (6) with phthalic anhydride followed by reduction and hydrolysis of the resultant ethyl 2-[p-(1, 3-dioxo-2-isoindolinyl)phenyl]butyrate(7).

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.109.1-109.1
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• 2011

This study is a part of the project that investigates a possibility of using methyl/ethyl butyrate as an alternative material of MTBE. To investigate characteristics of the two materials, a 2.0L 4-cylinders SI engine that was coupled to an 160kw EC engine dynamometer was used and operated several conditions. Two exhaust gas analyzer was used to measure CO, NOx and THC of after and before of a catalyst. Also, to compare combustion characteristics of the fuels a combustion analyzer was used for measuring pressure of inside of a cylinder. The results show no special difference between MTBE and the two materials from the emission and combustion characteristics aspect.

• YAKHAK HOEJI
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• v.35 no.2
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• pp.131-134
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• 1991

A new method for the synthesis of butibufen, which is a non steroidal anti-iriflammatory agent, is described. Friedel-Crafts reaction of isobutylbenzene with ethyl $\alpha$-chloro-.alpha.-(methylthio) acetate (1) gives ethyl $\alpha$-methylthio-(p-isobutylphenyl)acetate (2). Ethyl 2-methylthio-2-(4-isobutylphenyl)butyrate (3) is obtained from treatment of the compound (2) with NaH and Etl. Butibufen (5) is synthesized by reductive desulfurization of the compound (3) with zinc dust-acetic acid or Raney nickel, followed by hydrolysis of the resultant ethyl 2-(4-isobutylphenyl)butyrate (4).

• YAKHAK HOEJI
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• v.36 no.2
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• pp.137-139
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• 1992

A new method for xenbucin, which is a antihypercholesteremic agent, is described. Friedel-Crafts reaction of biphenyl with ethyl ${\alpha}-chloro-{\alpha}-(methylthio)acetate(1)$ afforded ethyl 2-methylthio-2-(4-biphenylyl)acetate(2). Ethyl 2-(4-biphenylyl)butyrate(4) was obtained by ethylation of (2) with NaH and $C_2H_5I$, followed by desulfurization of the resultant ethyl 2-methylthio-2-(4-biphenylyl)butyrate(3) with zinc dust in acetic acid. Xenbucin was synthesized by hydrolysis of (4).

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1035-1042
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• 2000

Volatile compounds of kochujang prepared with meju and koji were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Thirteen alcohols, seventeen esters, seven acids, six aldehydes and nine others were identified. Twenty four volatile flavor detected immediately after making kochujang including 7 alcohols and 9 esters. Six volatile flavor compounds including 1 alcohol and 3 esters were more found after 30 day of fermentation and increased to forty nine of volatile compounds after 150 days. Six alcohols such as ethanol, 3-methyl-butanol, 2-methyl-1-propanol, 1-butanol and nine esters such as ethyl acetate, ethyl butyrate, ethyl caproate, ethyl carpylate and seven others were commonly found through the fermentation period. Peak area (%) of 1-butanol was the highest one among the volatile flavor compounds after 30 day of fermentation and ethanol showed the highest peak area after 60-90 day and 150 day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 120 day of fermentation, 2-Methyl-1-propanol, ethyl butyrate, ethyl acetate, acetaldehyde, ethoxyethene, ethenone, methylbenzene were detected in the kochujang during the fermentation.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.207-213
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• 2003

Kochujang was prepared for this study with raw material inoculated by commercial enzyme of amylase and protease. Volati1e compounds of Kochujang were analyzed using a purge and trap method during fermentation and identified with GC-MSD. Total 54 kinds of volatile flavor components like 16 kinds of alcohol, 16 kinds of ester, 7 kinds of acid, 4 kinds of aldehyde, 2 kinds of alkane, 1 kind of benzene, 3 kinds of ketone, 1 kind of alkene, 2 kind of amine, 1 kind of phenol, other 1 were found. Total number of volatile flavor detected right after manufacturing were 23 kinds like 3 kinds of alcohol, 6 kinds of ester, 3 kinds of aldehyde. After 30 days storage, total number of volatile flavor went up to 31 kinds with addition of 4 kinds of alcohol, 1 kind of ester. The total number of volatile flavor after 120 days storage were increased to 49 kinds. Volatile flavor compounds detected during the storage period were total 20 kinds like 6 kinds of alcohol such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 5 kinds of ester such as ethyl acetate, isoamyl acetate, ethyl butyrate, 3 kinds of aldehyde such as butanal, acetaldehyde and 6 kinds of others. Even though peak area % of flavor compound varied depends on fermentation period, ethanol, ethyl acetate, ethyl butyrate, ethenone, 2-methyl-1-propanol, 3-methyl-1-butanol were the main compounds that consisted of flavor from Kochujang which was made with enzyme treatment. Ethly acetate showed the highest result in the treatment of right after manufacturing, 3-methyl-1-butanol had up to 90th day and ether were the other days.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.206-214
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• 1990

Effects of commercial food grade porcine pancreatic lipase on the neutral volatile compounds in Cheddar cheese were studied The enzyme was incorporated into the cheese at two different levels of concentration and ripened at various temperatures. The production of 2-butanone increased at higher amount of lipase and higher temperature, but the production of 2-pentanone was inconsistent trends during ripening periods. The concentration of acetaldehyde was the highest among aldehydes and was increased consistently during ripening Periods. In alcohol production ethanol was the most abundant but no further consistent trend was observed after 6 wk. The production of ethyl butyrate was the most abundant ester and related io lipase activities as well as ripening temperatures. Dimethyl sulfide was the only sulfur compound and appeared not to be related to the addition of lipase or ripening temperatures . Statistical analysis suggested that ethyl butyrate was most correlated to aged Cheddar flavor during cheese ripening.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.366-372
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• 2001

Volatile flavor components in the mash of Takjus prepared by using Aspergillus oryzae nuruk were identified by using Gas Chromatography and Gas Chromatography-Mass Spectrometry. Twenty-four esters, 21 alcohols, 10 acids, 9 aldehydes and 4 others were found in the mash of Takju. Thirty six components including 13 esters and 12 alcohols were detected in the beginning of fermentation. Twenty nine components were more detected after second day of fermentation and 68 components were detected after 12 days of fermentation. Thirty five flavor components including 12 alcohols such as ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol and benzeneethanol, 13 esters such as ethyl acetate, ethyl caprylate, ethyl butyrate and isoamyl acetate, 4 aldehydes and 6 acids were usually detected in the fermentation process. Ethanol was predominantly found in the range of $79.86{\sim}89.54%$ as a major component by using relative peak area. 3-Methyl-1-butanol, ethyl caprylate and benzeneethanol were some of the major volatile components through the fermentation respectively. Peak area of 2-methyl-1-propanol, 1-hexanol, 1-dodecanol, ethyl acetate, monoethyl butanoate, acetic acid and isobutylaldehyde among the same group were higher than other components depending upon fermentation time.