Month: December 2022

Chen, Yu-Lan published the artcileFour-component defluorinative reaction of allylic fluorides, amidines, and Cs2CO3 under transition-metal-free conditions, Name: 3,5-Dimethylhex-1-yn-3-ol, the main research area is hydroxy iodoperfluorobutene amidine cesium carbonate tandem defluorinative heterocyclization; pyrimidinylmethyl iminomethyl carbamate preparation green chem.

An unprecedented four-component defluorinative reaction of allylic fluorides, amidines, and Cs2CO3 for the convenient synthesis of valuable pyrimidine-containing amidino carbamates under transition-metal-free conditions was reported. The synthetic linchpin for realizing the multi-bonding tandem protocol relied on the directed function of the α-positioned hydroxyl group and the activating effect of the perfluoroalkyl substituent in allylic fluorides. Moreover, cesium carbonate served as a green carbonyl equivalent for formal CO capture. Mechanistic studies revealed that the reaction proceeded via a possible cyclic carbonate intermediate.

Green Chemistry published new progress about Amidines Role: RCT (Reactant), RACT (Reactant or Reagent). 107-54-0 belongs to class alcohols-buliding-blocks, name is 3,5-Dimethylhex-1-yn-3-ol, and the molecular formula is C8H14O, Name: 3,5-Dimethylhex-1-yn-3-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Marcus, Julien published the artcileInfluence of high intensity sweeteners and sugar alcohols on a beverage microemulsion, Application of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is sweetener sugar alc beverage microemulsion; Apparent pK(A); Clearing temperature; Microemulsion; Sweeteners.

The present paper shows the effects of added sugars and sweeteners on the clearing temperature of a highly water dilutable fatty acid salt microemulsion used as a model of a beverage concentrate There is a twofold interest in this work. The first one is practical and relates to the fact that many fatty acid salt surfactants can be used in food without major regulatory restrictions. As is shown here, they allow making highly stable microemulsions even at neutral and acidic pH. The second one is more of scientific interest. The model system can be used to study the effect of sugars and sweeteners on the formulation stability depending on their charges, amphiphilic properties, and localization in the microemulsion interfacial film. An important practical result is the discovery of the possibility to formulate highly dilutable microemulsions at neutral or slightly acid pH with a good taste in presence of sucralose. Further, a significant decrease of the pKA of the fatty acid is observed in presence of stevia, thus allowing transparent, fairly stable systems at neutral pH.

Journal of Colloid and Interface Science published new progress about Beverages. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Application of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Martinez-Cervera, S. published the artcileFunctionality of polyols as sucrose replacers in Spanish muffins, Recommanded Product: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is polyol sucrose replacer Spanish muffin texture starch gelatinization.

The influence of polyols sorbitol, maltitol, isomalt and erythritol as sucrose replacers on the starch gelatinization process and on the Spanish muffin batter rheol. properties was studied. The different polyols affected the muffin texture properties differently. Erythritol provided the most neg. effect in texture with a high significant increase in hardness and chewiness and a decrease in springiness. Contrary to erythritol, the other polyols showed a small decrease in hardness and no difference in springiness in comparison with the control. The effect of polyols in the flour starch gelatinization properties and in the batter linear viscoelastic behavior can not explained the texture differences observed among polyols.

Special Publication – Royal Society of Chemistry published new progress about Food batters. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Recommanded Product: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Schelezki, Olaf J. published the artcilePre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis, HPLC of Formula: 505-10-2, the main research area is wine color tannis volatile fermentation; Alcohol management; Sensory analysis; Tannin; Volatiles; Water addition; Wine aroma; Wine colour.

Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alc. wines without critically modifying color or tannin properties and only marginally changing volatile and sensory profiles. Whether this approach is suited to producing lower alc. wines in the absence of excessive grape ripeness remained to be determined The current study extends on pre-fermentative approaches to alc. management under milder grape ripening conditions and builds on an existing study with McLaren Vale Cabernet Sauvignon fruit, allowing for a direct comparison under two distinct vintage conditions. Given its importance to Australia, Shiraz was also included and underwent the same consecutive harvest and juice substitution treatments. Cultivar-dependent implications on wine chem. properties were apparent and declines in wine color and tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adjusting musts within the limit of 13.5°Baume.

Food Chemistry published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, HPLC of Formula: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Jiang, Yajun published the artcileMicrobial dynamics and flavor formation during the traditional brewing of Monascus vinegar, Related Products of alcohols-buliding-blocks, the main research area is Monascus traditional brewing flavor formation microbe; Amino acids; Microbiota community; Monascus vinegar; Network analysis; Organic acids; Volatile compounds.

Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the traditional brewing of Monascus vinegar. Acetic acid, alanine, alcs., esters, lactic acid, and valine were the predominant metabolic compounds found during the fermentation process. Komagataeibacter medellinensis, Lactobacillus acetotolerans, Saccharomycopsis fibuligera, Sterigmatomyces halophilus, and Yarrowia lipolytica were the dominant microorganisms during the traditional brewing of Monascus vinegar. Furthermore, based on Spearman’s correlation anal., K. medellinensis showed a pos. correlation with acetic acid, acetoin, benzaldehyde, phenethyl acetate, 4-ethylphenol, proline, threonine, and isoleucine. Saccharomyces cerevisiae was pos. associated with the production of acetoin, benzeneacetaldehyde, 2,3,5-trimethylpyrazine, proline, threonine, and isoleucine. Bacillus velezensis and Yarrowia lipolytica were pos. correlated with esters and alcs., implying that these microorganisms might make a significant contribution to the flavor of vinegar. These findings demonstrated that some microorganisms may play important roles in improving the aromatic quality of Monascus vinegar.

Food Research International published new progress about Amino acids Role: BSU (Biological Study, Unclassified), FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Machado Querido, Micaela published the artcileAuto-Disinfectant Acrylic Paints Functionalised with Triclosan and Isoborneol-Antibacterial Assessment, Computed Properties of 124-76-5, the main research area is autodisinfectant acrylic paint triclosan isoborneol antibacterial isocyanate; acrylic paint; auto-disinfectant; functionalised; isoborneol; triclosan.

Environmental surface contamination with microorganisms is a serious concern worldwide. Triclosan and isoborneol present good antimicrobial activity. Their immobilization to paint substrates allows for development of a material that stays effective over a longer time. In this work, we disclosed the preliminary studies to evaluate the antimicrobial activity of the active mol. after being functionalized with isocyanates for further immobilization on the paint substrate. Overall, the newly developed non-release antimicrobial coating provides an effective way of preventing the spread of diseases and has been proven to inhibit bacterial growth and with a considerable antimicrobial activity towards S. aureus, E. coli, and K. variicola at the tested concentrations

Polymers (Basel, Switzerland) published new progress about Antibacterial agent resistance. 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

Welke, Juliane Elisa published the artcileAdaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine, Quality Control of 505-10-2, the main research area is odor GCFID isoamyl acetate ethyl octanoate decanoate 3methylthio1propanol; Aroma; Comprehensive two-dimensional gas chromatography; GC-O; GC/MS; GCxGC/MS; OSME; Odor; Olfactometry.

A step-by-step approach to easily adapt and use a GC-FID as an olfactometer, as well as a detailed description of acquisition and interpretation of olfactometric data by the OSME (from the Greek word for odor, σμη) method. A Merlot wine was used to exemplifly this strategy and its volatiles were characterized, rendering 43 volatiles in 1D-GC/MS and 142 in GCxGC/MS. GC-O showed the presence of 24 odor-active compounds and GCxGC/MS indicated aditional 14 odor-active compounds, which were found as coelutions. Six compounds (isoamyl acetate, The adapted GC-O in combination with the use of GCxGC/MS may be a tool to more accurate investigation of the odor-active compounds of wine.

Food Chemistry published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Yuan-Hui published the artcileCharacterization of volatiles and aroma in Chinese steamed bread during elaboration, Product Details of C4H10OS, the main research area is bread volatiles octanol aroma kneading molding steaming China.

Effects of different process steps on volatiles and aroma compounds of “”Jiaozi”” steamed breads (JSBs) fermented by Jiaozi starter were investigated for finding the key process steps related to aroma formation. Thirty aroma-active compounds were identified using Gas chromatog.-mass spectrometry (GC-MS) and GC-olfactometry, which provided green, fatty, mushroom, mossy, fruity, sweaty, floral odors to JSBs. GC-MS anal. showed that the concentration of volatiles in JSB dough increased gradually during first-mixing and primary fermentation; decreased after second-mixing, kneading, molding and secondary fermentation; and increased greatly after steaming. Cluster anal. indicated that the aroma profile of fresh cooked JSBs was different from that of JSB dough. Fermentation is an important stage of aroma formation of JSBs. Furthermore, steaming is also a key process step in the formation of JSBs aroma, which endows JSBs unique aroma characteristic that is different from those produced by fermentation

Journal of Cereal Science published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Product Details of C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Li, Lei published the artcileAroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors, Computed Properties of 505-10-2, the main research area is aroma dry cured loins nitrogen sulfur precursor; Aroma; Dry cured loins; Ornithine; Proline; Thiamine.

Dry cured loins containing nitrogen (proline and ornithine) and sulfur (thiamine) compounds as precursors of aroma compounds at two concentration levels were manufactured The effect of precursor addition on the microbiol. and chem. parameters of loins was studied together with the aroma study performed by olfactometry and Free Choice Profile sensory analyses. Addition of precursors did not affect the microbial and chem. parameters, while aroma was affected when precursors were added at the highest level. The dry loin aroma profile was mainly composed by compounds 3-methylbutanal, methional, Et 3-methylbutanoate, 3-methylbutanoic acid, 1-octen-3-ol, 2-acetyl-1-pyrroline and 2-acetylpyrrole that contribute to musty, cooked potatoes, fruity, cheesy, mushroom, roasted and meaty odor notes. Proline and ornithine supplementation modified the loins aroma profile producing toasted odors, while the effect of thiamine supplementation on the aroma was revealed by the presence of sulfur derived compounds (methional and 2-methyl-3-(methylthio)furan) that contribute to the ′cured meat odor′

Meat Science published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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

Lopez, Jhon J. published the artcileNew convergent one pot synthesis of amino benzyl ethers bearing a nitrogen-containing bicycle, Recommanded Product: (4-Butoxyphenyl)methanol, the main research area is benzyl alc azabicyclooctanyl alc one pot etherification; benzyloxy azabicyclooctane preparation.

A new convergent one pot method for the synthesis of amino benzyl ethers containing a bicyclic amines, derived from different substituted benzyl alcs. and bicyclic amino alcs. such as tropine, pseudotropine and 3-quinuclidinol using chlorotrimethylsilane and sodium iodide was reported. In order to avoid the competitive reaction with the nitrogen atom, a solution of the sep. prepared alkoxide of tropine, pseudotropine and 3-quinuclidinol was added to the preformed substituted benzyl iodides and allowed to reflux at 90° for 15 h under nitrogen atm. This method provided an efficient alternative of the preparation of amino benzyl ethers in organic synthesis with good yields in comparison with existed methods.

Synthetic Communications published new progress about Benzaldehydes Role: RCT (Reactant), SPN (Synthetic Preparation), RACT (Reactant or Reagent), PREP (Preparation). 6214-45-5 belongs to class alcohols-buliding-blocks, name is (4-Butoxyphenyl)methanol, and the molecular formula is C11H16O2, Recommanded Product: (4-Butoxyphenyl)methanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts