Month: November 2022

On January 1, 2021, Ch, Ratnasekhar; Chevallier, Olivier; McCarron, Philip; McGrath, Terence F.; Wu, Di; Nguyen Doan Duy, Le; Kapil, Arun P.; McBride, Mary; Elliott, Christopher T. published an article.Application of 96-76-4 The title of the article was Metabolomic fingerprinting of volatile organic compounds for the geographical discrimination of rice samples from China, Vietnam and India. And the article contained the following:

Rice is one of the most important cereals for human nutrition and is a basic staple food for half of the global population. The assessment of rice geog. origins in terms of its authenticity is of great interest to protect consumers from misleading information and fraud. In the present study, a head space gas chromatog. mass spectrometry (HS-GC-MS) strategy for characterizing volatile organic compounds (VOCs) profiles to distinguish rice samples from China, India and Vietnam is described. Partial Least Square Discriminant Anal. (PLS-DA) model exhibited a good discrimination (R2 = 0.98182, Q2 = 0.9722, and Accuracy = 1.0) for rice samples from China, India and Vietnam. Moreover, Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA) and K-nearest neighbors shown good specificity 100% and accuracy 100% in identifying the origin of samples. The present study established VOC fingerprinting as a highly efficient approach to identify the geog. origin of rice. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).Application of 96-76-4

The Article related to rice voc metabolomic fingerprinting china vietnam india, geographical origin, hs-gc–ms, metabolomics, rice, rice fraud, voc metabolome, Food and Feed Chemistry: Analysis and other aspects.Application of 96-76-4

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On October 30, 2022, Yin, Zhibin; Dong, Tao; Huang, Wenjie; Du, Mingyi; Chen, Dong; Fernie, Alisdair R.; Yi, Ganjun; Yan, Shijuan published an article.Synthetic Route of 473-81-4 The title of the article was Spatially resolved metabolomics reveals variety-specific metabolic changes in banana pulp during postharvest senescence. And the article contained the following:

Banana is one of most popular fruits globally due to health-promoting and disease-preventing effects, yet little is known about in situ metabolic changes across banana varieties. Here, we integrated gold nanoparticle (AuNP)-assisted laser desorption/ionization mass spectrometry imaging (LDI-MSI) and metabolomics to investigate the spatiotemporal distribution and levels of metabolites within Brazil and Dongguan banana pulps during postharvest senescence. Metabolomics results indicated that both postripening stages and banana varieties contribute to metabolite levels. Benefiting from improved ionization efficiency of small-mol. metabolites and less peak interference, we visualized the spatiotemporal distribution of sugars, amino acids (AAs) and monoamines within pulps using AuNP-assisted LDI-MSI for the first time, revealing that AAs and monoamines exclusively accumulated in the middle region near the seed zone. Monosaccharides and di/trisaccharides were generally distributed across entire pulps but exhibited different accumulation patterns. These findings provide a guide for breeding new varieties and improving extraction efficiency of bioactive compounds The experimental process involved the reaction of 2,3-Dihydroxypropanoic acid(cas: 473-81-4).Synthetic Route of 473-81-4

The Article related to banana pulp tryptophan glyceric acid postharvest senescence metabolomics, amino acid, banana, mass spectrometry imaging, metabolomics, monoamine, soluble sugars, Food and Feed Chemistry: Analysis and other aspects.Synthetic Route of 473-81-4

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On December 1, 2021, da Silva, Dariane Trivisiol; Smaniotto, Franciele Aline; Costa, Isabella Ferreira; Baranzelli, Julia; Muller, Aline; Somacal, Sabrina; Monteiro, Camila Sant’Anna; Vizzotto, Marcia; Rodrigues, Eliseu; Barcia, Milene Teixeira; Emanuelli, Tatiana published an article.Formula: C8H8O3 The title of the article was Natural deep eutectic solvent (NADES): A strategy to improve the bioavailability of blueberry phenolic compounds in a ready-to-use extract. And the article contained the following:

This study investigated whether a ready-to-use extract obtained using a natural deep eutectic solvent (NADES) affects the pharmacokinetic profile of blueberry phenolic compounds compared to organic solvent (SORG)-extracted compounds SORG extract was administered as an aqueous solution after solvent removal. Wistar rats received a single dose of crude extract of blueberry obtained using NADES (CE-NADES) or SORG (CE-SORG), followed by LC-DAD-MS/MS anal. of blood and cecal feces. Non-compartmental pharmacokinetic anal. revealed that CE-NADES increased the bioavailability of anthocyanins by 140% compared to CE-SORG. CE-NADES increased the stability of phenolic compounds during in vitro digestion by delaying gastric chyme neutralization. These results suggest that besides being an eco-friendly solvent for the extraction of phytochems., choline chloride:glycerol:citric acid-based NADES can be used as a ready-to-use vehicle for increasing oral absorption of bioactive compounds such as anthocyanins. The experimental process involved the reaction of 3-Hydroxyphenylacetic acid(cas: 621-37-4).Formula: C8H8O3

The Article related to blueberry phenolic compound bioavailability natural deep eutectic solvent, absorption, anthocyanins, green solvent, intestinal stability, metabolites, pharmacokinetic, Food and Feed Chemistry: Analysis and other aspects.Formula: C8H8O3

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On April 30, 2020, Liu, Jian; Liu, Miao; Ye, Pian; Lin, Feng; Huang, Jun; Wang, Hongbo; Zhou, Rongqing; Zhang, Suyi; Zhou, Jun; Cai, Liang published an article.COA of Formula: C14H22O The title of the article was Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii. And the article contained the following:

The effect of different yeast strains on the quality of kiwi wine was investigated by polyphase determine approaches in the present research. The influence of co-culture and inoculation sequence on the quality was also explored simultaneously. Results suggested that the characteristics of the kiwi wine were affected by the metabolic characteristic of strains. The flavor content and their flavor profile of samples fermented by co-culturing of strain among species, genus, and families. When Saccharomyces bayanus (Y5 or Y6) co-cultured with Torulaspora delbrueckii Y7, the ratio of phenethyl alc. increased, but that of octanoic acid and Et octanoate decreased significantly. The odor activity value (OAV) of Et octanoate and Et hexanoate was increased by co-culturing Saccharomyces with T. delbrueckii, and that of decanal and terpinen-4-ol was enhanced by co-culturing of different strains of Saccharomyces. It was an excepting process to obtain high quality of kiwi wine by co-culturing technol. of yeasts, and was very effective to optimize the process by polyphase anal. approaches. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).COA of Formula: C14H22O

The Article related to saccharomyces torulaspora kiwi wine aroma flavor, Food and Feed Chemistry: Beverages and other aspects.COA of Formula: C14H22O

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Lu, Yao; Liu, Yaqiong; Lv, Jiawei; Ma, Yanli; Guan, Xiaolei published an article in 2020, the title of the article was Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation.Name: 2,4-Di-tert-butylphenol And the article contains the following content:

Changes in the oenol. parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wine were compared and evaluated simultaneously. Results show that at the end of fermentation, spontaneous persimmon wine (SPW) has higher contents of total flavonoids, total phenols yet lower concentrations of alc. and volatile compounds than inoculated persimmon wine (IPW). Catechin, salicylic acid, quercetin, and vanillic acid were the main phenolic compounds in both types of persimmon wine. There are six volatile components in the IPW with an OAV greater than 1, which are isoamyl acetate, Et hexanoate, Me octanoate, Et octanoate, phenethyl acetate, and 2, 4-di-tert-butylphenol, and these compounds contribute to the IPW with brandy and fruity sensory properties, while only three volatile components in SPW have OAV greater than 1, which are isoamyl acetate, Et hexanoate, and Et octanoate. Spontaneous fermentation increased the proportion of esters and alcs. in the overall volatile compounds During sensory evaluation, IPW was characterized by “brandy,” “bitterness,” and low “sweetness,” and SPW has a high score of “sweetness,” “balance,” desirable “color,” and “body. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).Name: 2,4-Di-tert-butylphenol

The Article related to persimmon wine physicochem polyphenol flavor fermentation, persimmon wine, fermentation, flavor, oenological parameter, polyphenol, sensory, Food and Feed Chemistry: Beverages and other aspects.Name: 2,4-Di-tert-butylphenol

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On August 31, 2022, Hanifah, Abu; Firmanto, Hendy; Putri, Sastia Prama; Fukusaki, Eiichiro published an article.Recommanded Product: 2,3-Dihydroxypropanoic acid The title of the article was Unique metabolite profiles of Indonesian cocoa beans from different origins and their correlation with temperature. And the article contained the following:

Chocolate flavors vary depending on the origin of the cocoa beans used. Differences in soil, microorganisms, and environmental factors contribute to the formation of flavor precursors in cocoa beans. During cocoa bean fermentation, environmental temperature has been shown to alter metabolite concentrations However, the correlation between the metabolite profile of cocoa beans and the temperature of their region of origin has not been fully defined. In this study, the metabolite profiles of Indonesian cocoa beans of various origins were evaluated using gas chromatog./mass spectrometry-based anal., and were found to differ depending on the origin of the bean. Subsequently, the correlation between metabolite profile and environmental temperature of the origin was assessed using orthogonal projection to latent structure regression (OPLS-R) anal. The anal. revealed that seven metabolites were associated with temperature: γ-aminobutyric acid (GABA), ethanolamine, glycerol, isocitric acid + citric acid, succinic acid, malic acid, and saccharic acid. The findings of this study will be valuable to chocolate industries for the production of single-origin chocolates. The experimental process involved the reaction of 2,3-Dihydroxypropanoic acid(cas: 473-81-4).Recommanded Product: 2,3-Dihydroxypropanoic acid

The Article related to cocoa bean succinic malic acid metabolite temperature, cocoa beans, correlation, environmental factors, fermented, metabolite profile, metabolomics, raw, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: 2,3-Dihydroxypropanoic acid

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On July 29, 2020, Mahalapbutr, Panupong; Lee, Vannajan Sanghiran; Rungrotmongkol, Thanyada published an article.Recommanded Product: 585-88-6 The title of the article was Binding Hotspot and Activation Mechanism of Maltitol and Lactitol toward the Human Sweet Taste Receptor. And the article contained the following:

Human sweet taste receptor (hSTR) recognizes a wide array of sweeteners, resulting in sweet taste perception. Maltitol and lactitol have been extensively used in place of sucrose due to their capability to prevent dental caries. Herein, several mol. modeling approaches were applied to investigate the structural and energetic properties of these two polyols/hSTR complexes. Triplicate 500 ns mol. dynamics (MD) simulations and mol. mechanics/generalized Born surface area (MM/GBSA)-based free energy calculations revealed that the TAS1R2 monomer is the preferential binding site for maltitol and lactitol rather than the TAS1R3 region. Several polar residues (D142, S144, Y215, D278, E302, R383, and especially N143) were involved in polyols binding through electrostatic attractions and H-bond formations. The mol. complexation process not only induced the stable form of ligands but also stimulated the conformational adaptation of the TAS1R2 monomer to become a close-packed structure through an induced-fit mechanism. Notably, the binding affinity of the maltitol/TAS1R2 complex (ΔGbind of -17.93 ± 1.49 kcal/mol) was significantly higher than that of the lactitol/TAS1R2 system (-8.53 ± 1.78 kcal/mol), in line with the exptl. relative sweetness. These findings provide an in-depth understanding of the differences in the sweetness response between maltitol and lactitol, which could be helpful to design novel polyol derivatives with higher sweet taste perception. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Recommanded Product: 585-88-6

The Article related to binding hotspot activation maltitol lactitol human sweet taste receptor, tas1r2/tas1r3, lactitol, maltitol, molecular dynamics simulation, sweet taste receptor, Mammalian Biochemistry: Metabolism and other aspects.Recommanded Product: 585-88-6

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On March 31, 1980, Devillers, Jean; Houalla, Doureid; Bonnet, Jean Jacques; Wolf, Robert published an article.Name: 2,2′-(tert-Butylazanediyl)diethanol The title of the article was Phosphite electrophilicity exploration: crystal and molecular structure of an eight-membered ring-containing tetrahydro-4H-1,3,6,2-dioxazaphosphocine molecule. And the article contained the following:

The mol. structure of the title compound I, determination by x-ray anal., indicates a boat-chair conformation for the rings. The transannular P-N distance is less than the sum of Van der Waals radii. CNDO/2 calculations and NMR spectra indicate that the weak transannular interaction is not an electron donation of the N atom to the P atom, but has electrostatic character. The experimental process involved the reaction of 2,2′-(tert-Butylazanediyl)diethanol(cas: 2160-93-2).Name: 2,2′-(tert-Butylazanediyl)diethanol

The Article related to crystal structure dioxazaphosphocine, transannular phosphorus nitrogen interaction, phosphite macrocyclic structure, Physical Organic Chemistry: General and other aspects.Name: 2,2′-(tert-Butylazanediyl)diethanol

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On May 31, 2022, Tsai, Yu-Hsuan; Tsai, Chia-Wei; Tipple, Christopher A. published an article.Application In Synthesis of SweetPearlR P300 DC Maltitol The title of the article was A validated method for the analysis of sugars and sugar alcohols related to explosives via liquid chromatography mass spectrometry (LC-MS) with post-column addition. And the article contained the following:

The anal. of eleven sugars and sugar alcs. was performed via liquid chromatog. with mass spectrometric detection. A method for the separation of the sugars and sugar alcs., with the specific emphasis on the separation of the isomeric pair sorbitol/mannitol, was developed. The method was validated, with the following studies included: limit of detection, stability, interference, and ionization suppression. The limits of detection ranged from 9.2×10-3 mM for maltitol up to 2.3 mM for erythrose (3.2 ppm up to 2.8 x102 ppm). The sugars and sugar alcs. were tested at low and high concentrations over 5 days for their stability. Most of the sugars were stable for at least two days at the high concentration, while 6 were stable at the low concentration indicating the need to analyze promptly. An interference study was conducted with nitrated sugars present, which may be present in the forensic application for which the method is intended. There was no interference observed from either mannitol hexanitrate (MHN) or erythritol tetranitrate (ETN). Finally, the effect of a sample collection matrix was evaluated for its potential to either suppress or enhance the anal. signal from the sugars and sugar alcs. There was no significant enhancement/suppression observed, at high or low concentration, for any analyte except fructose. A field trial was made of forensic samples which demonstrated the potential of the procedure. The method was successfully used for the anal. of six post-blast samples, which indicated the presence of at least one sugar/sugar alc. in five of those samples. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Application In Synthesis of SweetPearlR P300 DC Maltitol

The Article related to forensic sugar alc liquid chromatog mass spectrometry validation, Biochemical Methods: Chromatographic and other aspects.Application In Synthesis of SweetPearlR P300 DC Maltitol

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On December 31, 2020, Brown, Brenna Arlyce published an article.Related Products of 4719-04-4 The title of the article was The application of benchtop NMR for investigating the performance of H2S scavengers. And the article contained the following:

Hydrogen sulfide is a common product in natural gas in many of the gas fields in Alberta, Canada. This gas is extremely toxic to human health and highly corrosive to pipelines and gas plant infrastructure. A common method for removal of H2S is the use of liquid hydrogen sulfide scavengers, most commonly, 1,3,5,-tris(2-hydroxyethyl)hexahydro-s-triazine (triazine, 1). Triazine reacts with 2 mol of H2S to produce 5-(2-hydroxyethyl)hexahydro-1,3,5-dithiazine (dithiazine, 3) and two moles of monoethanolamine (MEA, 4). The reaction proceeds through 3,5-bis(2-hydroxyethyl)hexahydro-1,3,5-thiadiazine (thiadiazine, 2) as an intermediate. “Overspent” scavenger, triazine that has been heavily consumed by H2S can lead to formation of solid dithiazine or amorphous dithiazine, leading to downstream plant problems. Qual. characterization of the reaction products would allow for plant operators to determine “how spent” their scavenger is and evaluate its potential scavenging capacity. NMR characterization remains uncommon industrially, despite triazine and its reaction products extensive characterization in the literature. Presented herein is the application low-field benchtop NMR for characterization of spent triazine, from both field and laboratory samples, using 1H and 13C NMR. By using low-field NMR, the authors were able to determine that even under aggressive field conditions, the starting triazine will not be fully used and that the scavenger stops effective removal of HS before both 1 or 2 are completely consumed. The experimental process involved the reaction of 2,2′,2”-(1,3,5-Triazinane-1,3,5-triyl)triethanol(cas: 4719-04-4).Related Products of 4719-04-4

The Article related to benchtop low field nmr hydrogen sulfide removal scavenger reaction, Unit Operations and Processes: Other and other aspects.Related Products of 4719-04-4

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