Month: December 2022

Delgado-Fernandez, Paloma published the artcileEffect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts, SDS of cas: 59-23-4, the main research area is prebiotics growth lactic acid bacteria yoghurt physicochem property.

The feasibility of manufacturing yoghurts with three prebiotics, i.e., fructooligosaccharides (FOS), galactooligosaccharides (GOS) or lactulose added at two concentrations (2 and 4%, w/v) was investigated. Physicochem. and microbial characterization was conducted on the effect of prebiotics on acidification, viability of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, lactose and prebiotic consumption and production of organic acids during fermentation (up to 6 h) and cold storage (for 28 d). GOS and FOS remained unaltered throughout fermentation and cold storage, while the viability of starter culture was similar to that observed in the control yoghurt. Yoghurts manufactured with 4% lactulose showed a significant decrease of lactulose content associated with a lower decrease of lactose relative to the control. This effect was associated with a significant increase (2.2 log10 cfu mL-1) in L. delbrueckii ssp. bulgaricus and a moderate decrease (1.0 log10 cfu mL-1) in S. thermophilus at the end of cold storage.

International Dairy Journal published new progress about Fermentation. 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, SDS of cas: 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lara-Hidalgo, Carlos published the artcileContribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce, SDS of cas: 505-10-2, the main research area is Hanseniaspora Pichia Wickerhamomyces Capsicum sauce probiotics; Hanseniaspora opuntiae; Pichia kudriavzevii; Wickerhamomyces anomalus; aroma; chili pepper; yeast.

BACKGROUND : Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. RESULTS : A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present at the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3-methylbutanoic acid (sharp, cheese), Et 2-methylbutanoate (fruity), and 6-methyl-5-hepten-2-one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. Hanseniaspora opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. Pichia kudriavzevii and W. anomalus produced fruity, green-herbal, and cheesy notes based on ester compounds, alc. and branched-chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces. CONCLUSION : The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces.

Journal of the Science of Food and Agriculture published new progress about Fermentation. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, SDS of cas: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Xiao published the artcileFlavor differences between commercial and traditional soybean paste, Computed Properties of 505-10-2, the main research area is benzeneacetaldehyde octanol indole traditional com soybean paste flavor aroma.

Fermented soybean paste is becoming popular worldwide due to its umami taste and characteristic aroma. To elucidate the relationships between the odorants and the flavor differences of com. soybean paste (CSP) and traditional soybean paste (TSP), 49 samples (13 CSP, 36 TSP) were collected and evaluated in this research. The aroma-active compounds of CSP and TSP samples were analyzed by electronic nose, gas chromatog.-olfactometry-mass spectrometry combined with aroma extract dilution anal., and the key aroma compounds were identified by calculation of the detection rates and odor activity values. Following characterization, 23 and 19 odorants were identified as key aroma compounds contributing to flavor differences in CSP and TSP samples, resp. Significant differences were observed for the acids, alcs., aldehydes, terpenes, and sulfur-containing compounds The results showed that the flavor differences of the samples were more resulted from the concentrations of the key aroma compounds rather than their compositions and those differences mainly came from the long maturation period of TSP samples and heating process of CSP samples. Further, orthogonal partial least squares discrimination anal. revealed that the key aroma compounds identified in this research could explain the flavor differences of com. and traditional soybean pastes.

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Xiao, Ouli published the artcileInfluence of triazole pesticides on wine flavor and quality based on multidimensional analysis technology, Safety of 3-(Methylthio)propan-1-ol, the main research area is wine triazole pesticide flavor food quality; fermentation; flavor components; sensory analysis; triazole pesticides; wine.

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides-triadimefon, tebuconazole, and paclobutrazol-on the concentrations of wine aroma compounds All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest neg. influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qual. and quant. anal. by solid-phase micro-extraction gas chromatog. coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides neg. impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

Molecules published new progress about Fermentation. 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

Darici, Merve published the artcileEffect of triple pot still distillation on the volatile compositions during the Raki production, Synthetic Route of 584-02-1, the main research area is triple pot still distillation volatile composition raki production.

Raki is a traditional alc. spirit that distills from grapes/raisins distillate so-called suma with aniseed (Pimpinella anisum) in the copper pot still distillers. During distillation, middle-cut fractions are separated and used for Raki productions. Lately, triple pot still distillations as a new process is also used for production In this study, effect of distillation numbers on volatile compounds of middle-cut fraction during the Raki production was investigated. Minor volatiles were extracted with liquid-liquid extraction method and analyzed with GC-MS/FID. Major volatiles were analyzed by direct injection with GC-FID. Odor-active compounds are also identified by GC-O technique. While the number of distillations increased, the amount of volatiles from aniseed and suma decreased and the amount of higher alcs., esters, and aldehydes of middle-cut fractions are decreased. The highest amount of volatiles based on aniseed are determined as trans-anethole, estragole, cis-anethole, and γ-himachalene. Odor-active compounds were identified as anethole, estragole, linalool, ethyl-2-methyl-butanote, γ-himachalene, and p-anisaldehyde. Practical applications : Raki is produced by distillation of “”suma (grape distillate)”” with aniseed (Pimpinella anisum) in traditional copper distillers (pot still) having volume of 5.000 L. Suma is the distillate originating from grapes/raisin that is distilled up to 94.5% volume/volume alc. by column still distillation with the purpose of keeping the flavor and smell of grapes. Raki is a reach product in term of volatile compounds coming from grape distillate and aniseed. Despite of simple (traditional) pot still distillations, triple pot still distillations as a new process is also used in order to improve the quality for Raki production While the number of distillations increased, the amount of esters, terpenes, and aldehydes and volatile phenols are decreased. Off-flavors coming from suma as like pungent, woody, fishy smells are separated with increasing the number of the distillations So perceptions of odor-active compounds that is desired become more powerful in triple distillation

Journal of Food Processing and Preservation published new progress about Distillation. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Synthetic Route of 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kapur, S. published the artcileToxicology of benzyl alcohols: a QSAR analysis, Related Products of alcohols-buliding-blocks, the main research area is QSAR benzyl alc toxicity.

There is an evidence that benzyl alcs. may exhibit toxicity via a radical mechanism. To test this possibility, the authors studied the toxicity of para substituted benzyl alcs. on rapidly dividing cancer cells (L1210 leukemia). This system has previously found utility in studying the apparent radical toxicity of a variety of phenols. However, no evidence could be found for an electronic effect and the cellular toxicity was associated primarily with hydrophobicity. Comparison of this quant. structure-activity relationships (QSAR) with others for the reactions of benzyl alcs. in diverse systems provides insight into mechanisms of action. A QSAR for the interaction of benzyl alcs. with protozoa yields an equation that is dependent on both hydrophobicity and acidity of the OH group vs. a mixture of bacteria and fungi, the critical dependence on hydrophobicity prevails with a small dependence on a resonance-stabilized, radical mediated electronic effect. The chloramphenicols provide an instructive example, where the radical mediated electronic effect overshadows the hydrophobic contribution to bacterial toxicity. These various QSAR for benzyl alcs. indicate that mechanisms of growth inhibition in vitro vary depending on cell/organism type, the strength of the bond and lability of the hydrogen, and the strength of the initiating radical reagent.

Chemosphere published new progress about Cytotoxicity. 6214-45-5 belongs to class alcohols-buliding-blocks, name is (4-Butoxyphenyl)methanol, and the molecular formula is C11H16O2, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sweet, Charles R. published the artcileEndotoxin structures in the psychrophiles Psychromonas marina and Psychrobacter cryohalolentis contain distinctive acyl features, HPLC of Formula: 13099-34-8, the main research area is Psychromonas Psychrobacter lipid A endotoxin.

Lipid A is the essential component of endotoxin (Gram-neg. lipopolysaccharide), a potent immunostimulatory compound As the outer surface of the outer membrane, the details of lipid A structure are crucial not only to bacterial pathogenesis but also to membrane integrity. This work characterizes the structure of lipid A in two psychrophiles, Psychromonas marina and Psychrobacter cryohalolentis, and also two mesophiles to which they are related using MALDI-TOF MS and fatty acid Me ester (FAME) GC-MS. P. marina lipid A is strikingly similar to that of Escherichia coli in organization and total acyl size, but incorporates an unusual doubly unsaturated tetradecadienoyl acyl residue. P. cryohalolentis also shows structural organization similar to a closely related mesophile, Acinetobacter baumannii, however it has generally shorter acyl constituents and shows many acyl variants differing by single methylene (-CH2-) units, a characteristic it shares with the one previously reported psychrotolerant lipid A structure. This work is the first detailed structural characterization of lipid A from an obligate psychrophile and the second from a psychrotolerant species. It reveals distinctive structural features of psychrophilic lipid A in comparison to that of related mesophiles which suggest constitutive adaptations to maintain outer membrane fluidity in cold environments.

Marine Drugs published new progress about Cytotoxicity. 13099-34-8 belongs to class alcohols-buliding-blocks, name is 17-Hydroxyheptadecanoic acid, and the molecular formula is C17H34O3, HPLC of Formula: 13099-34-8.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Nagane, Samadhan S. published the artcileDesign and Synthesis of Aromatic Polyesters Bearing Pendant Clickable Maleimide Groups, Formula: C17H28O8S4, the main research area is design aromatic polyester pendant clickable maleimide group.

A bisphenol bearing pendant maleimide group, namely, N-maleimidoethyl-3, 3-bis(4-hydroxyphenyl)-1-isobenzopyrrolidone (PPH-MA) was synthesized starting from phenolphthalein. Aromatic (co)polyesters bearing pendant maleimide groups were synthesized from PPH-MA and aromatic diacid chlorides, namely, isophthaloyl chloride (IPC), terephthaloyl chloride (TPC), and 50:50 mol % mixture of IPC and TPC by low temperature solution polycondensation technique. Copolyesters were also synthesized by polycondensation of different molar proportions of PPH-MA and bisphenol A with IPC. Inherent viscosities and number-average mol. weights of aromatic (co)polyesters were in the range of 0.52-0.97 dL/g and 20,200-32,800 g/mol, resp. indicating formation of medium to reasonably high-mol.-weight polymers. 13C NMR spectral anal. of copolyesters revealed the formation of random copolymers. The 10% weight loss temperature of (co)polyesters was found in the range 470-484 °C, indicating their good thermal stability. A selected aromatic polyester bearing pendant maleimide groups was chem. modified via thiol-maleimide Michael addition reaction with two representative thiol compounds, namely, 4-chlorothiophenol and 1-adamantanethiol to yield post-modified polymers in a quant. manner. Addnl., it was demonstrated that polyester containing pendant maleimide groups could be used to form insoluble crosslinked gel in the presence of a multifunctional thiol crosslinker. © 2018 Wiley Periodicals, Inc. J. Polym. Sci., Part A: Polym. Chem. 2018.

Journal of Polymer Science, Part A: Polymer Chemistry published new progress about Crosslinking. 7575-23-7 belongs to class alcohols-buliding-blocks, name is Pentaerythritol tetra(3-mercaptopropionate), and the molecular formula is C17H28O8S4, Formula: C17H28O8S4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Peng, Wenjun published the artcileAutonomous Off-Equilibrium Morphing Pathways of a Supramolecular Shape-Memory Polymer, Recommanded Product: Pentaerythritol tetra(3-mercaptopropionate), the main research area is thiol ene crosslinking ureidopyrimidinone network supramol shape memory polymer; 4D printing; shape-memory polymers; supramolecular bonds; time-temperature indicators; ureidopyrimidinone.

The diverse morphing behaviors of living creatures arise from their unlimited pathways. But the equilibrium-driven morphing pathways of common synthetic shape-shifting materials are very limited. For a shape-memory polymer (SMP), its recovery from the temporary shape(s) to the permanent shape typically requires external stimulation and follows a single fixed route. Herein, a covalently crosslinked SMP is designed with ample ureidopyrimidinone (UPy) supramol. moieties in the network. The UPy units endow the SMP with strong time-temperature dependency, which is explored as a mechanism for spatio-temporal programming of autonomous shape-shifting pathways. In particular, the use of digitally controlled photothermal heating provides versatility in control via an off-equilibrium mechanism. Cooling/heating across its glass transition introduces a locking/unlocking mechanism for its temporal morphing. The benefits of these unique features are demonstrated by multi-shape-transformation, an invisible-color-based clock, a time-temperature indicator, and sequence-programmable 4-dimensional printing.

Advanced Materials (Weinheim, Germany) published new progress about Crosslinking. 7575-23-7 belongs to class alcohols-buliding-blocks, name is Pentaerythritol tetra(3-mercaptopropionate), and the molecular formula is C17H28O8S4, Recommanded Product: Pentaerythritol tetra(3-mercaptopropionate).

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Herbert, Katie M. published the artcileDynamic reaction-induced phase separation in tunable, adaptive covalent networks, Synthetic Route of 7575-23-7, the main research area is covalent adaptable network thia Michael reaction shape memory effect.

A series of catalyst-free, room temperature dynamic bonds derived from a reversible thia-Michael reaction are utilized to access mech. robust dynamic covalent network films. The equilibrium of the thiol addition to benzalcyanoacetate-based Michael-acceptors can be directly tuned by controlling the electron-donating/withdrawing nature of the Michael-acceptor. By modulating the composition of different Michael-acceptors in a dynamic covalent network, a wide range of mech. properties and thermal responses can be realized. Addnl., the reported systems phase-sep. in a process, coined dynamic reaction-induced phase separation (DRIPS), that yields reconfigurable phase morphologies and reprogrammable shape-memory behavior as highlighted by the heat-induced folding of a predetermined structure.

Chemical Science published new progress about Crosslinking. 7575-23-7 belongs to class alcohols-buliding-blocks, name is Pentaerythritol tetra(3-mercaptopropionate), and the molecular formula is C17H28O8S4, Synthetic Route of 7575-23-7.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts