Month: December 2022

Bakhshy, Ehsan published the artcileIsolation, qualitative and quantitative evaluation of galactomannan during germination of Trigonella persica (Fabaceae) seed, Product Details of C6H12O6, the main research area is Trigonella endosperm seed germination galactomannan; Galactomannan; Physicochemical properties; Seed germination.

Galactomannan extracted from Trigonella persica endosperm like to other galactomannans is useful in the medicine and pharmaceutical industry such as drug delivery due to its unique physicochem. properties. As soon as germination takes place, the hydrolysis of galactomannan begins and its structure changes. Evaluation of galactomannan content extracted from the germinating seeds (GEGS) and the non-germinated seeds (GENGS) showed that the amount of galactomannan was highest at 24 h after imbibition and was completely consumed approx. 48 h after imbibition. It seems that galactomannan is used for storage reserve synthesis in the cotyledon during germination. Based on the quant. assessment, FT-IR, macroscopic and microscopic observations, galactomannan of T. persica seeds have high an M/G ratio (approx. 5:1) and this ratio does not alter during germination. Therefore, changes in galactomannan structure (functional group and band) caused that GEGS have different physicochem. properties than GENGS. Based on the results, GENGS with a high M/G ratio may be suitable for drug delivery system due to some properties such as high viscosity and gelling.

International Journal of Biological Macromolecules published new progress about Aleuron. 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Product Details of C6H12O6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Scott, Gabrielle published the artcileExploring Plant Performance, Fruit Physicochemical Characteristics, Volatile Profiles, and Sensory Properties of Day-Neutral and Short-Day Strawberry Cultivars Grown in Texas, HPLC of Formula: 584-02-1, the main research area is strawberry cultivar volatile profile sensory physicochem Texas; Fragaria × ananassa; Texas strawberry; descriptive sensory analysis; strawberry cultivation; strawberry flavor; strawberry volatiles.

To assist increasing annual acreage of Texas-grown (U.S.A.) strawberries, it is essential to select cultivars with excellent plant and fruit quality characteristics suitable to the diverse environments. This study assessed multiple traits of 10 strawberry cultivars grown under high tunnels. A significant difference (p ≤ 0.05) was observed for all traits, which possessed a wide variability of metabolites. Plant anal. (number of live plants, plant vigor, and harvest yield) indicated that the yield ranged from 226 to 431 g/plant, pos. correlated to plant vigor. Fruit physicochem. characteristic anal., including red color (absorbance at 500 nm) and taste-associated indicators [°Brix, titratable acidity (TA), and total soluble solids (TSS)/TA], showed that °Brix and TSS/TA ranged from 8.0 to 12.9 and from 9.1 to 15.3, resp. More than 300 volatiles were identified using solid-phase microextraction-gas chromatog.-mass spectrometry, and total volatiles varied 1.5 times with high variance of individual compounds between cultivars. Descriptive sensory anal. indicated that strawberry flavor was pos. associated with sensory attributes of sweetness, jammy, fruity, buttery, fresh, and creamy while neg. related to bitterness, astringency, and sourness. Partial least squares regression indicated that strawberry flavor was highly correlated with sweet taste and volatile composition No specific relationship between these traits and day-neutral or June-bearing varieties was identified. Ideal cultivars for Texas growing conditions with superior and balanced flavor qualities were Albion, Sweet Charlie, Camarosa, Camino Real, and Chandler.

Journal of Agricultural and Food Chemistry published new progress about Acidity. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, HPLC of Formula: 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wu, Haitang published the artcileCatalytic liquefaction of switchgrass in isobutanol/water system for bio-oil development over bifunctional Ni-HPMo/Fe3O4@Al-MCM-41 catalysts, Formula: C5H12O, the main research area is switchgrass catalytic liquefaction bifunctional catalyst.

A bifunctional Ni-HPMo/Fe3O4@Al-MCM-41 catalyst was prepared by impregnation method and used for the liquefaction of switchgrass in isobutanol/water mixed solvents. It was found that the introduction of Al species into MCM-41 could improve its catalytic performance of catalyst by enhancing the acidity and stability of mesoporous silica. The grafting of HPMo onto the Al-MCM-41 materials not only greatly increased the acidity but also enhanced the acid strength, with an optimal HPMo loading amount in the catalyst of 20 wt%. There was a clear effect of the catalyst on product yield and quality. A switchgrass conversion of 84.7% and a liquid yield of 55.0% could be obtained under the optimal conditions. Reuse of the catalyst indicated that it had a stable catalytic activity. Furthermore, the results showed that the isobutanol/water system was an efficient solvent for switchgrass liquefaction as well as the separation of higher heating value isobutanol phase products and lower heating value water phase products from the liquefaction mixture This work thus offers an effective approach to improve the product yields and quality in biomass liquefaction by using metal-heteropolyacid bifunctional catalysts.

Renewable Energy published new progress about Acidity. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Formula: C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Luzzini, Giovanni published the artcileInfluence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is ethyl acetate pH fermentation corvinone corvina grape wine aroma.

Volatile composition and sensory properties of Corvina and Corvinone red wines in relationship to grape origin, yeast strain and inoculated vs. spontaneous fermentation were investigated. Exptl. wines were produced using freshly harvested grapes of the two varieties coming from two different areas. The results indicated that, by affecting grape composition, grape origin had a primary impact on wine aroma chem. and sensory properties. From a chem. point of view, this effect was associated not only with grape-derived compounds but also to some extent with fermentation-derived esters. Yeast strains influence was mostly associated with higher alcs. and certain esters, whereas the main characteristic of spontaneous fermentation was increased concentration of Et acetate. Sensory anal. confirmed the greater impact of grape origin compared to yeast strain, indicating clusters of odor similarities which were mostly associated with variations in the content of Et esters, C6 alcs., and norisoprenoids in Corvina and of norisoprenoids, cyclic terpenes, acetate esters, and Et acetate in Corvinone, resp.

LWT–Food Science and Technology published new progress about Acidity. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Vazquez-Pateiro, Ivan published the artcileInfluence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines, Name: 3-(Methylthio)propan-1-ol, the main research area is volatile composition albarino treixadura wine; flotation; must clarification; static settling; volatile compounds; white wine.

Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentrations and, as a consequence, modify the sensorial properties of the wines. Therefore, in this study, the influence of two pre-fermentation clarification techniques (static settling and flotation) on the concentrations of volatile compounds has been assessed in Albariño and Treixadura wines. Fermentations were performed at an industrial scale. Volatile compounds have been identified and quantified by gas chromatog. (FID and mass spectrometry detection) and expert panelists assessed the sensory properties of the final wines. The results showed effects of the clarification techniques on the volatile composition of wines from both varieties. Flotation significantly increased the concentrations of benzyl alc. in Treixadura wines, whereas this technique increased the concentration of 1-hexanol, octanoic acid, and furfural in Albariño wines, but without exceeding the corresponding perception thresholds. Panelists tended to score higher the wines coming from flotation, which, together with the shorter application time, makes this technique suitable for clarifying the musts of these two white varieties.

Molecules published new progress about Acidity. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Name: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kaltbach, Suelen Braga de Andrade published the artcileInfluence of manual and mechanical grape harvest on Merlot wine composition, Related Products of alcohols-buliding-blocks, the main research area is grape merlot wine malic gluconic acid magnesium potassium methionol.

Effects of mech. and manual grape harvest on the composition of Merlot musts and wines produced in the Campanha Gaucha region (Rio Grande do Sul, Brazil) were investigated. Must analyses comprised several basic physicochem. parameters. Wine analyses comprised a screening of phenolics, volatiles, elements, and several physicochem. parameters. In total, 100 variables were investigated. Wines elaborated with grapes from mech. and manual harvesting were very similar; only 6 parameters showed statistically significant differences, although of low magnitude. These results indicate that – for Campanha Gaucha′s Merlot wines: mech. grape harvesting itself does not neg. affect wine composition; moreover, grapes harvested manually and mech. result in almost identical wines.

Journal of Food Composition and Analysis published new progress about Acidity. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yu, Yang published the artcilePopulation-scale peach genome analyses unravel selection patterns and biochemical basis underlying fruit flavor, Product Details of C4H6O5, the main research area is peach fruit flavor genome biochem analysis.

A narrow genetic basis in modern cultivars and strong linkage disequilibrium in peach (Prunus persica) has restricted resolution power for association studies in this model fruit species, thereby limiting our understanding of economically important quality traits including fruit flavor. Here, we present a high-quality genome assembly for a Chinese landrace, Longhua Shui Mi (LHSM), a representative of the Chinese Cling peaches that have been central in global peach genetic improvement. We also map the resequencing data for 564 peach accessions to this LHSM assembly at an average depth of 26.34x per accession. Population genomic analyses reveal a fascinating history of convergent selection for sweetness yet divergent selection for acidity in eastern vs. western modern cultivars. Mol.-genetics and biochem. analyses establish that PpALMT1 (aluminum-activated malate transporter 1) contributes to their difference of malate content and that increases fructose content accounts for the increased sweetness of modern peach fruits, as regulated by PpERDL16 (early response to dehydration 6-like 16). Our study illustrates the strong utility of the genomics resources for both basic and applied efforts to understand and exploit the genetic basis of fruit quality in peach.

Nature Communications published new progress about Acidity. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Product Details of C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Liang, Ru published the artcileInvestigating the differences of flavor profiles between two types of soy sauce by heat-treatment, Safety of 3-(Methylthio)propan-1-ol, the main research area is soy sauce flavor heating food fortification fermentation quality.

The difference of flavor profiles and physicochem. properties between the two types of raw soy sauces and heated soy sauces were investigated in the present research. The results indicated that no significant changes of physicochem. properties, organic acids (except succinic acid) or CIELAB color space among the samples after heat-treatment were observed However, the content of volatiles was increased by about 30.89% in the fortified sample (PP1) by heat-treatment. The contents of 26 and 15 constituents in PP1 and PP2 (natural fermented sample) were enhanced compared with their resp. control (P1 and P2), resp. According to the changes of the constituents with odor activity value (OAV), the contribution of heat-treatment on soy sauce flavor profiles was related closely to the raw soy sauce type. The spicy, caramel-like and fruity note of heated soy sauces were higher than that of raw soy sauces, and the increasements of spicy, caramel-like and fruity note of PP1 were higher than that of PP2. These results may contribute to optimizing the heat-treatment parameters and improve the flavor of soy sauce.

International Journal of Food Properties published new progress about Acidity. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Safety of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kim, Young-eun published the artcileProduction of linear α-olefin 1-octene via dehydration of 1-octanol over Al2O3 catalyst, Recommanded Product: n-Octanol, the main research area is alpha olefin alc dehydration octene octanol alumina catalyst.

The linear α-olefin 1-octene was produced via the dehydration of 1-octanol over Al2O3 catalysts. The effect of calcination temperature on the characteristics of an Al2O3 catalyst and its activity in the dehydration of 1-octanol to 1-octene was investigated. Al2O3 catalysts calcined at various temperatures (250, 500, 750, 1000 °C) were evaluated at 300-400 °C with a liquid hourly space velocity (LHSV) of 7-56 h-1. XRD, BET, 27Al-NMR, Py-FTIR, and NH3-TPD analyses indicated that the calcination temperature affected the crystal phase, surface area, occupancy of the coordinated Al3+ ion, and acidic properties of Al2O3 catalysts. Upon calcination at temperatures >750 °C, the surface area of Al2O3 catalysts reduced due to γ-Al2O3 to θ-Al2O3 phase transition. The changes in the crystal phase decreased the surface area, which correlated to the acidity of the Al2O3 catalyst. The distribution of unsaturated Al3+ ions acting as LAS on the catalyst surface increased with increasing calcination temperature, but decreased above 750 °C calcination temperature due to the diminishing surface area. The Al2O3 catalyst calcined at 500 °C showed the highest 1-octanol conversion in the dehydration of 1-octanol. High 1-octene selectivity was maintained while the isomer ratio decreased at a high LHSV of 56 h-1.

Fuel published new progress about Acidity. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Recommanded Product: n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Man published the artcileEffects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae, Formula: C4H10OS, the main research area is Metschnikowia Saccharomyces mixed culture fermentation plum wine aroma quality.

This study describes the first report of application of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae to ferment plum wine. Variable factors studied include inoculum ratio (M. pulcherrima: S. cerevisiae = 10:1, 1:1, and 1:10), as well as simultaneous vs. sequential inoculation, with tested trials spanning 10:1sim, 1:1sim, 1:10sim, 10:1seq, 1:1seq, and 1:10seq, resp. The yeast growth kinetics, physicochem. characteristics, organic acids, aroma profiles, and sensory evaluation were investigated. During fermentation, M. pulcherrima growth was inhibited by S. cerevisiae. Compared to each simultaneous analog, sequential fermentation which was inoculated with the same yeast ratio consumed less sugar and produced lower ethanol content. Organic acids in each sample varied with the use of different inoculation strategies. A total of 48 aroma compounds were quantified, and 1:1seq sample was observed to be abundant in esters and terpenes but relatively low in higher alcs., fatty acids, and phenols. Sensory evaluation of the variously-prepared samples revealed that 1:1seq sample featured a highly intense ‘global aroma’, ‘fruity’, and ‘alc.’ notes. PCA illustrated that different inoculation protocols of mixed culture fermentation influenced plum wine aroma except 1:10sim. Ultimately, 1:1seq was identified as a promising candidate for production of high-quality plum wine.

LWT–Food Science and Technology published new progress about Acidity. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts