Month: December 2022

Rahmani, Zahra published the artcileOptimization of microwave-assisted extraction and structural characterization of pectin from sweet lemon peel, HPLC of Formula: 59-23-4, the main research area is sweet lemon peel pectin microwave assisted extraction structural characteristics; Monosaccharide composition; Physicochemical characterization; Sweet lemon peel pectin.

The microwave-assisted extraction of pectin from sweet lemon peel (SLP) was optimized using Box-Behnken design. The highest pectin yield (25.31%) was observed under optimal condition (microwave power of 700 W, irradiation time of 3 min and pH of 1.5). The physicochem., structural and some bioactivity of the SLP pectin isolated at optimum condition was evaluated. The SLP pectin was rich in galacturonic acid and galactose (87.2 mol%), high in mol. weight (615.836 kDa) and low in degree of esterification (1.2-35.1%). Furthermore, the SLP pectin was composed of 55.7% linear region (homogalacturonan) and 42.2% hairy region (rhamnogalacturonan-I). Also, the FT-IR and H-NMR results confirm the major presence of low methylated galacturonic acid rich structure in the isolated samples. In addition, SLP pectin showed good emulsifying and antioxidant properties. A pseudoplastic flow behavior was observed for SLP pectin solution at higher concentrations (1% w/v <). These results represent an inexpensive source for pectin extraction with high pectin yield and good properties. International Journal of Biological Macromolecules published new progress about Citrus limon. 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, HPLC of Formula: 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yuasa, Masahiro published the artcileChemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria, Computed Properties of 97-67-6, the main research area is citrus juice probiotic lactic acid bacteria Lactobacillus plantarum.

We prepared three types of fermented citrus juice using probiotic lactic acid bacteria (Lactobacillus plantarum SI-1 and L. pentosus MU-1). The viable cell counts, chem. composition, and sensory properties of citrus juice were investigated and compared before and after fermentation Similar to probiotic foods, fermented citrus juice contains sufficient viable cell counts. Decreased concentrations of L-malic acid and specific free amino acids and increased concentration of lactic acid were observed in fermented citrus juice. However, the total sugar concentration remained unchanged. Therefore, L. plantarum SI-1 and L. pentosus MU-1 grow in citrus juice via malolactic fermentation Furthermore, no difference was observed in the sensory properties of citrus juice following lactic acid fermentation These findings demonstrate the growth mechanism of lactic acid bacteria in citrus juice and sensory properties of fermented citrus juices.

Food Bioscience published new progress about Citrus juice. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Computed Properties of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Choutka, Jan published the artcileStraightforward synthesis of protected 2-hydroxyglycals by chlorination-dehydrochlorination of carbohydrate hemiacetals, Related Products of alcohols-buliding-blocks, the main research area is hydroxyglycal chlorination dehydrochlorination glycosyl chloride protecting group monosaccharide; 2-Hydroxyglycals; Carbohydrates; Dehydrochlorination; Glycals; Glycosyl chlorides.

A straightforward and scalable method for the synthesis of protected 2-hydroxyglycals is described. The approach is based on the chlorination of carbohydrate-derived hemiacetals, followed by an elimination reaction to establish the glycal moiety. 1,2-dehydrochlorination reactions were studied on a range of glycosyl chlorides to provide suitable reaction conditions for this transformation. Benzyl ether, isopropylidene and benzylidene protecting groups, as well as inter-glycosidic linkage, were found to be compatible with this protocol. The described method is operationally simple and allows for the quick preparation of 2-hydroxyglycals with other than ester protecting groups, providing a feasible alternative to existing methods.

Carbohydrate Research published new progress about Chlorination. 2595-07-5 belongs to class alcohols-buliding-blocks, name is (2R,3R,4S,5R,6R)-2-(Allyloxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol, and the molecular formula is C9H16O6, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tang, Ke published the artcileChemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC-MS analysis, Category: alcohols-buliding-blocks, the main research area is red wine stir bar sorptive extraction chemometrics GC MS.

The aim of this work was to compare EG-Silicone and PDMS polymeric phases based on stir bar sorptive extraction method for the anal. of volatile compounds in Chinese red wines. The impact of vintages, regions and grape varieties on volatile compounds was also evaluated, and chemometric analyses were applied to achieve a possible differentiation of the wines. The results demonstrated that EG-Silicone Twister high correlation coefficients and low standard deviations were obtained for 58 major volatile compounds of wine by use of EG-silicon. Significant differences in the levels of certain volatiles were observed according to cultivars, vintages and geog. origins through anal. of variance. A satisfactory linear discriminant anal. resulted for red wines on the basis of cultivars, vintages and geog. origins was observed, in which the correct classification was 100% and the leave-one-out validation accuracy was 96.3%.

European Food Research and Technology published new progress about Chemometrics. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Behbahani, Persia published the artcileEphedrine Analysis in Real Urine Sample via Solvent Bar Microextraction Technique Coupled with HPLC-UV and Chemometrics, Product Details of C8H18O, the main research area is ephedrine urine solvent bar microextraction HPLC UV.

Background: Ephedrine, an alpha/beta-adrenergic agonist, is one of the most common doping agents not only among athletes but also the ordinary people, therefore its detection at low trace levels with a sensitive and cost effective method has become a priority to investigate many anal. methods. Objective: In this work, solvent bar microextraction followed by high-performance liquid chromatog. (HPLC-UV) was used for extraction and determination of ephedrine at low trace levels from urine samples at optimum condition. Methods: In this study, a designed experiment was carried out using solvent bar microextraction technique, which has been proved to be a green method. This method requires three phases consisting of a donor phase with an alk. pH, an acceptor phase with an acidic pH, and organic solvent to impregnate the pores of the hollow fiber. The obtained results were used for estimating the optimum ranges for each parameter, analyzing the effect of different parameters, simultaneously. Results: Under optimized circumstances, the preconcentration factor was 129. The calibration curves represented good linearity for urine sample with coefficient estimations higher than 0.9991. The limit of detection and quantitation for ephedrine were 16.7 ug L-1 and 50 ug L-1, resp. The relative standard deviations of anal. were 3.5% within a day (n=3) and 4.1% between days (n=9). Conclusion: According to the results and previous studies, it can be concluded that the preconcentration factor for ephedrine was the best result ever reported considering selectivity and cost-effectiveness.

Current Pharmaceutical Analysis published new progress about Chemometrics. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Product Details of C8H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Han, Dong published the artcileCharacterization and discrimination of Chinese marinated pork hocks by volatile compound profiling using solid phase microextraction gas chromatography-mass spectrometry/olfactometry, electronic nose and chemometrics, SDS of cas: 505-10-2, the main research area is volatile compound marinated pork hock SPE GCMS; Chinese marinated pork hocks; characterization; discrimination; key odour-active compounds; odour activity value; potential flavour markers.

The primary aim of this study was to investigate volatile constituents for the differentiation of Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun (DXC), Henghuitong (HHT) and Tianfuhao (TFH). To this end the volatile constituents were evaluated by gas chromatog.-mass spectrometry/olfactometry (GC-MS/O), electronic nose (E-nose) and chemometrics. A total of 62 volatile compounds were identified and quantified in all pork hocks, and 24 of them were considered as odor-active compounds because their odor activity values (OAVs) were greater than 1. Hexanal (OAV at 3.6-20.3), octanal (OAV at 30.3-47.5), nonanal (OAV at 68.6-166.3), 1,8-cineole (OAV at 36.4-133.3), anethole (OAV at 5.9-28.3) and 2-pentylfuran (OAV at 3.5-29.7) were the key odor-active compounds contributing to the integral flavor of the marinated pork hocks. According to principal component anal. (PCA) and partial least squares-discriminant anal. (PLS-DA) of GC-MS/O and E-nose data, the results showed that the marinated pork hocks were clearly separated into three groups: DHM, HHT, and DXC-TFH. Nine odor-active compounds, heptanal, nonanal, 3-carene, D-limonene, β-phellandrene, p-cymene, eugenol, 2-ethylfuran and 2-pentylfuran, were determined to represent potential flavor markers for the discrimination of marinated pork hocks. This study indicated the feasibility of using GC-MS/O coupled with the E-nose method for the differentiation of the volatile profile in different brands of marinated pork hocks.

Molecules published new progress about Chemometrics. 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

Lu, Kuan published the artcileNew insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways, Application In Synthesis of 505-10-2, the main research area is fermented shrimp paste flavoromics heating method metabolic pathway.

Traditional Chinese fermented shrimp paste is popular with consumers for its unique seafood flavor and fermented aroma. However, different heating methods exerted various flavors, which directly affect consumer choice and the industrialization of shrimp paste. In this study, the effect of four heating methods (steaming, frying, microwaving, and IR) on volatile components of shrimp paste were compared by headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS), gas chromatog.-ion mobility spectrometry (GC-IMS) and chemometrics. Results showed that 96 volatile components were identified; The volatile components such as pentanal, Et acetate, di-Me disulfide, and propanal were the characteristic volatile components that could be distinguished between different heating methods. The concentration of phenols and alcs. decreased, and the concentration of ketones and aldehydes increased after heating. The effect of microwave heating on volatile components is closer to that of steaming and frying, while IR heating had the most significant impact on volatile components of shrimp paste. In addition, steaming, frying, microwaving, and IR heating improve the aroma quality of shrimp paste by promoting fat oxidation, protein degradation, the Strecker pathway, and the escape of sulfur-containing compounds Therefore, our results can provide theor. support for improving shrimp paste quality and consumer choice.

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Liu, Ying published the artcileEffect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics, Safety of n-Octanol, the main research area is chemometrics oil fatty acid radical volatile deep frying process.

The effects of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process were investigated, using oils with different fatty acid composition Results showed oxidative stability of frying sunflower oil (SO) were higher than that of frying palm oil (PO). Meanwhile, free radicals in frying oils increased over frying time, and amounts of free radicals in SO were higher than those in PO. Our further anal. on fatty acid composition showed oleic and linoleic acid decreased significantly with the increasing frying time, indicating unsaturated fatty acid of oils degraded under frying process, while no significant change of saturated fatty acids was observed Results of volatiles indicated that totals of 27 main volatile compounds were found in both frying oils but their content distributed differently in two oils. Chemometrics anal. showed that (E,E)-2,4-octadienal, (E)-2-decenal, 2-undecenal, 1-heptanol, 1-octanol, 2-undecanol, 3-hepten-2-one, 1-undecanol, octanoic acid, nonanoic acid, octane, dodecane and tetradecane was highly correlated with AV, POV, p-AV, PCs and free radical in frying PO, while (E)-2-hexenal, 1-nonen-3-ol, 2-dodecanol,3-methyl-3-buten-2-one, 4-methyl-2-hexanone, pentanoic acid and nonadecane was highly correlated with quality indexes in frying SO, indicating these volatiles may be proposed as potential indicators for evaluating lipid oxidation of corresponding frying oil.

LWT–Food Science and Technology published new progress about Chemometrics. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Safety of n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Saadi Saaidpour published the artcileUsing gas chromatography-mass spectrometry in conjunction with chemometrics technique for characterization of iranian essential oils Myrtus communis L., Computed Properties of 124-76-5, the main research area is gas chromatog mass spectrometry chemometrics iranian essential oil component.

Abstract: Myrtus communis L. essential oils were extracted by simultaneous distillation extraction method and studied with gas chromatog.-mass spectrometry (GC-MS). The obtained mass spectra were investigated by searching in NIST library, and 54 components were identified, but due to several problems such as varying baseline due to column bleed, low signal-to-noise ratio of peaks, and co-elution, some of components did not have satisfactory match factors. Chemometric resolution techniques were used to resolve these problems. The number of identified components was expanded to 67 using combination of GC-MS with resolution technique. In addition, the presence of worthful components such as α-Pinene (36.19%), 1,8-Cineole (11.44%), d-Limonene (10.04%), Linalool (7.76%), α-Terpineol (5.51%), linalyl acetate (4.19%) and α-Terpineol acetate (2.61%) in Myrtle essential oils have been verified. The results of this study indicate that joining of hyphenated chromatog. methods and multivariate curve resolution techniques can be useful for comprehensive, rapid, and accurate anal. of complex natural product such as Iranian Myrtle essential oils.

Journal of Analytical Chemistry published new progress about Chemometrics. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Computed Properties of 124-76-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ozcan-Sinir, Gulsah published the artcileDetection of adulteration in extra virgin olive oil by selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics, COA of Formula: C5H12O, the main research area is extra virgin olive oil adulteration SIFT MS chemometric.

Extra virgin olive oil is one of the most abundant oils used in a daily diet of Southern and Coastal European cities with its distinctive sensorial profile and health benefits. Because of its high price, EVOO has become one of the most adulterated foods in the world. The most widely used adulterants are seed and nut oils, lower quality olive oils or old olive oils. Many anal. methodologies have been used to detect adulteration. Selected ion flow tube mass spectrometry is a unique method that measures volatile organic compounds simply, rapidly and sensitively. Soft independent modeling of class analogy was used to distinguish between EVOO samples based on their volatile contents. This study focused on the measurement of the volatile composition of extra virgin olive oils and determines targeted adulteration. Apparent differentiation was detected between adulterated EVOO and EVOO samples. Interclass distances higher than 3 indicates that samples were significantly different. SIFT-MS is a rapid and accurate technique to determine EVOO adulteration with chemometrics. According to partial least squares regression adulteration levels were clear in most samples. 1-Octanol, 1-penten-3-one, 2-phenylethanol, dodecane, anisole, Et nonanoate, isobutanoic acid, ocimene, phenol, toluene were determined as the most discriminant compounds to classify adulteration.

Food Control published new progress about Chemometrics. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, COA of Formula: C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts