Month: December 2022

Zhang, Xin published the artcileAroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars, Formula: C4H10OS, the main research area is rice vinegar aroma biomarker fermentation food quality China; Aroma biomarker; Beijing rice vinegar; HS-SPME-GC-MS; PCA; Traditional cereal vinegar; Typical commercial vinegar.

Beijing rice vinegar is a typically traditional Chinese cereal vinegar and prevalent in the northern part of China. In this study, the volatile aroma anal. of different fermentation stages of Beijing rice vinegar was carried out by headspace-solid phase micro-extraction coupled with gas chromatog. mass spectrometry (HS-SPME-GC-MS). The aroma could be classified into acids, alcs., esters, aldehydes, ketones, polyphenols and heterocyclic compounds The aroma constituents varied at each fermentation stage. Principle component anal. (PCA) was employed to distinguish the specific aroma compounds At the alcoholization stage, alcs. were mainly ethanol (1993.10 μg/100 mL, 70%), and phenyl-Et alc. (588.64 μg/100 mL, 20%). The Et ester meanwhile started to be produced and was the most prevalent ester. The high contents of ethanol, 3-methyl-butanol and phenyl-Et alc. could be the potential aroma biomarker for the alcoholization stage. At the vinegarization stage, ethanol was largely consumed, as well as i-butanol and i-amyl alc. The concentration of volatile acids was 1948.01 μg/100 mL with acetic acid the most dominant one (> 90%). Acetic acid and 3-hydroxy-2-butanone were representative compounds for vinegarization stage and could be the potential biomarkers. Furthermore, the aroma comparison of 7 kinds of classic cereal vinegars was carried out. PCA results indicated that the specification of aroma biomarkers for each type of vinegar was practical, serving as the indicators or predictors for both the vinegar fermentation stage identification, vinegar sensory evaluation, and offering a potential for vinegar identification and quality improvement. The assessment strategy was also used to compare the typical Chinese and other important western vinegars.

Food Research International published new progress about Biomarkers. 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

Chakraborty, Priyanka published the artcileα-Alkylation of Ketones with Secondary Alcohols Catalyzed by Well-Defined Cp*CoIII-Complexes, Name: n-Octanol, the main research area is alkyl aryl ketone preparation; ketone secondary alc alkylation cobalt catalyst; alkylation; cobalt; ketones; secondary alcohols; α-alkylation.

Herein a well-defined, high-valence cobalt(III)-catalyst was applied for successful α-alkylation of ketones RC(O)CH3 (R = pentamethylphenyl, Ph, naphthalen-2-yl, etc.) and 1,2,3,4-tetrahydronaphthalen-1-one with secondary alcs. R1OH (R1 = 1-phenylethyl, cyclopentyl, octan-2-yl, etc.). A wide-variety of secondary alcs., which include cyclic, acyclic, sym., and unsym. compounds, was employed as alkylating agents to produce β-alkyl aryl ketones RC(O)CH2R1 and 2-(1-phenylethyl)-3,4-dihydronaphthalen-1(2H)-one.

ChemSusChem published new progress about Alkylation. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Name: n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chakraborty, Priyanka published the artcileα-Alkylation of Ketones with Secondary Alcohols Catalyzed by Well-Defined Cp*CoIII-Complexes, COA of Formula: C5H12O, the main research area is alkyl aryl ketone preparation; ketone secondary alc alkylation cobalt catalyst; alkylation; cobalt; ketones; secondary alcohols; α-alkylation.

Herein a well-defined, high-valence cobalt(III)-catalyst was applied for successful α-alkylation of ketones RC(O)CH3 (R = pentamethylphenyl, Ph, naphthalen-2-yl, etc.) and 1,2,3,4-tetrahydronaphthalen-1-one with secondary alcs. R1OH (R1 = 1-phenylethyl, cyclopentyl, octan-2-yl, etc.). A wide-variety of secondary alcs., which include cyclic, acyclic, sym., and unsym. compounds, was employed as alkylating agents to produce β-alkyl aryl ketones RC(O)CH2R1 and 2-(1-phenylethyl)-3,4-dihydronaphthalen-1(2H)-one.

ChemSusChem published new progress about Alkylation. 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

Kim, Jungyeon published the artcileSystematic re-evaluation of the long-used standard protocol of urease-dependent metabolome sample preparation, SDS of cas: 64519-82-0, the main research area is urease urea urinary metabolite metabolomic human mass spectrometry.

In the urinary metabolomics for finding biomarkers in urine, owing to high concentrations of urea, for chromatog.-based metabolomic anal., urea needed to be degraded by urease. This urease pretreatment has been the key step of sample preparation for standard urinary metabolomics until today even for mass spectrometry-based anal. The urease pretreatment involving incubation of urine with urease contradicts the concept of metabolome sampling, which should immediately arrest metabolic reactions to prevent alterations of a metabolite profile. Nonetheless, the impact of urease pretreatment has not been clearly elucidated yet. We found that activities of urease and endogenous urinary enzymes and metabolite contaminants from the urease preparations introduce artifacts into metabolite profiles, thus leading to misinterpretation.

PLoS One published new progress about Amines Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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, SDS of cas: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kaithal, Akash published the artcileManganese(I)-Catalyzed β-Methylation of Alcohols using Methanol as C1 Source, Computed Properties of 111-87-5, the main research area is manganese catalyzed methylation biomass alc methanol solvent safety; alcohols; hydrogen borrowing; manganese catalysis; methanol; methylation.

Highly selective β-methylation of alcs. was achieved using an earth-abundant first row transition metal in the air stable mol. manganese complex [Mn(CO)2Br[HN(C2H4PiPr2)2]] (I) ([HN(C2H4PiPr2)2]=MACHO-iPr). The reaction requires only low loadings of I (0.5 mol %), methanolate as base and MeOH as methylation reagent as well as solvent. Various alcs. were β-methylated with very good selectivity (>99%) and excellent yield (up to 94%). Biomass derived aliphatic alcs. and diols were also selectively methylated on the β-position, opening a pathway to “”biohybrid”” mols. constructed entirely from non-fossil carbon. Mechanistic studies indicate that the reaction proceeds through a borrowing hydrogen pathway involving metal-ligand cooperation at the Mn-pincer complex. This transformation provides a convenient, economical, and environmentally benign pathway for the selective C-C bond formation with potential applications for the preparation of advanced biofuels, fine chems., and biol. active mols. Of note, safety advice is recommended for high-pressure experiments due to significant risk with procedures and in conjunction with the use of suitable equipment.

Angewandte Chemie, International Edition published new progress about Aliphatic alcohols Role: RCT (Reactant), SPN (Synthetic Preparation), RACT (Reactant or Reagent), PREP (Preparation). 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Computed Properties of 111-87-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Choo, Kenny S. O. published the artcileAroma-volatile profile and its changes in Australian grown black Perigord truffle (Tuber melanosporum) during storage, HPLC of Formula: 505-10-2, the main research area is Tuber acetone acetaldehyde toluene formic acid 2 butenal Australia.

Black Perigord truffle (Tubermelanosporum) is one of the most expensive fungi in the world that appreciated by gourmets. Studies have indicated the impact of growing location and soil microorganisms on the aroma profile of truffle. The aroma profile of West Australian black Perigord truffle (Tuber melanosporum) has not been previously reported, which was studied over a 14 day storage period. Sixty-four compounds were identified in all truffle samples. Significant changes (P > 0.05) were observed in 11 key volatiles (carbon dioxide, acetaldehyde, 2-butanone, 3-methyl-1-butanal, toluene, 2-butenal, formic acid 2-Me Bu ester, 3-methyl-1-butanol, 6-methyl-2-heptanol, 3-octanol and DMSO) over time. Comparison of these results against published aroma profile of European grown black Perigord truffle identified number of significant similarities and differences were also detected. DMSO, a compound previously identified in European grown white truffle (Tuber magnatum), was detected. Principle component anal. (PCA) showed that the major changes in the truffle aroma profile took place in the first 7 days of storage.

International Journal of Food Science and Technology published new progress about Soils. 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

Zribi, I. published the artcileGC-MS analysis of the volatile profile and the essential oil compositions of Tunisian Borago Officinalis L.: Regional locality and organ dependency, Name: 3-Pentanol, the main research area is Borago officinalis essential oil oxygenated monoterpene sesquiterpene GC MS.

Seeking to explore new local natural resources, volatile profile as well as essential oil compositions of Tunisian Borago officinalis L. were analyzed. The current study aims at investigating the effects of the geog. origin and the plant part (flowers, leaves, and rosettes leaves) on the volatile profile of Borago officinalis L. The aerial parts were collected from three bioclimate zones in Tunisia namely Tunis, Bizerte, and Zaghouan. The essential oils were extracted by hydro distillation The chem. composition of the latter was determined by gas chromatog. coupled to mass spectrometry. Furthermore, an exptl. procedure combining solid phase microextraction and gas chromatog. coupled to mass spectrometry was implemented to study the volatile profile of Borago officinalis L. It was set up to assess the influence of different plant organs obtained from various sites on the aromatic profile. Essential oil yields ranged from 0.14 ± 0.00% to 0.18 ± 0.01%. Benzenacetaldehyde was the major compound of the essential oils (7.11-9.16%). Chromatog. anal. revealed that the chem. compositions vary considerably from one region to another. The ones extracted from Bizerte and Zaghouan collections were characterized by the predominance of aldehydes (27.02% and 35.16%), followed by oxygenated monoterpenes (20.64% and 20.58%). The essential oils obtained from the third collection (Tunis) showed the predominance of oxygenated monoterpenes (27.23%), followed by aldehydes (23.93%) and oxygenated sesquiterpenes (12.22%). The aldehydes were identified as the major chem. class in the flowers volatile compounds dominated by octanal (13.32-16.42%) as well as in the leaves where nonanal was the major one (10.49-11.55%). In the rosettes aromatic profile, the oxygenated monoterpenes were the main chem. class with a percentage ranging from 39.45 to 46.64%. A relatively high content of acids (10.15%) was exclusively determined in Zaghouan flowers volatile profile. Principal Component Analyses and Hierarchical Clustering Analyses were pertinent tools to differentiate the volatile fractions. The findings showed a remarkable difference and significant variations in quality and quantity of the secondary metabolites.

Industrial Crops and Products published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Name: 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Srinivasan, Anbalagan published the artcileGC-MS investigations of VOCs in South Indian honey samples as environmental biomarkers, HPLC of Formula: 584-02-1, the main research area is volatile organic compound honey biomarker gas chromatog mass spectrometry; Aroma profile; Carboxylic acids; Honey; Liquid–liquid extraction; Volatile organic compounds.

Natural honey is a viscous liquid composed of a supersaturated solution of glucose and fructose. Honeybees collect nectar and convert them into honey through biochem. reactions. These small creatures are the major contributors to pollination and food production for humans. At the same time, they are the worst victims of urbanization and irrational use of pesticides, insecticides, and other hazardous materials. Any disturbance to the existence of honeybees is a serious threat to the biodiversity. The quality of a honey sample is largely affected by the contamination of volatile organic compounds (VOCs) due to environmental pollution. The present study analyzes systemically 25 samples of honey harvested from the southern part of the Western Ghats for the probable existence of traces of toxic substances. The samples were subjected to a liquid-liquid extraction process, followed by gas chromatog.-mass spectrometry (GC-MS) to identify and characterize the hazardous substances/volatile organic compounds The results show the presence of nearly 540 VOCs and semi-VOCs comprising alcs., carboxylic acids, halogenated hydrocarbons, furan and pyran derivatives, and pyridine and pyrazine derivatives Malonic acid (0.01-0.18%), n-hexa decanoic acid (0.02-8.69%), 9-octa decanoic acid (0.03-4.01%), propanoic acid (1.01%), oleic acid (6.15%), and benzoic acid (1.48%) were found to be present in some of the samples. This investigation would pave the way to identifying the geog. location of floral honey based on the specific VOCs present in the samples.

Environmental Monitoring and Assessment published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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

Pranata, Agy Wirabudi published the artcileVolatilomics for halal and non-halal meatball authentication using solid-phase microextraction-gas chromatography-mass spectrometry, Quality Control of 124-76-5, the main research area is non halal meatball solid phase microextraction GCMS volatilomics.

The adulteration of beef meatballs with wild boar (Sus scrova) meat or chicken may be undertaken for economic reasons. This adulteration is a very sensitive issue, particularly for Muslim consumers, as the consumption of wild boar is strictly prohibited by Islamic law. This study aimed to discriminate volatile compounds in meatballs made from beef, chicken, and wild boar and mixtures thereof using solid-phase microextraction-gas chromatog.-mass spectrometry (SPME/GC-MS) and multivariate data anal. SPME is a non-destructive method for the extraction of volatile compounds and does not alter the original chem. composition of the volatiles. A validated partial least squares discriminant anal. (PLS-DA) model with three classes was used to uncover the discriminating volatiles of each type of meatball. The results indicated that β-cymene, 3-methyl-butanal, and 2-pentanol were among the pos. discriminating volatiles with the highest variable importance in projection (VIP) values among the chicken meatballs. The highest VIP pos. discriminating volatiles in the beef meatballs were 5-ethyl-m-xylene, benzaldehyde, and 3-ethyl-2-methyl-1,3-hexadiene. The mixed meatballs exhibited an interesting profile, with all appearing in the same group as the pure wild boar meatballs. However, the discriminating volatiles derived from a sep. PLS-DA model indicated that they contained different compounds In the pure wild boar meatballs, six compounds (pentanal, 2,6-dimethylcyclohexanone, 1-undecanol, cyclobutanol, 2,4,5-trimethyl-thiazole, and 5-ethyl-3-(3-methyl-5-Ph pyrazol-1-yl)-1,2,4-triazol-4-amine) were identified as discriminating volatile compounds with the highest VIP values. These compounds were consistently found as significant discriminating volatile compounds in mixture meatballs group although with different VIP value. This research demonstrated that SPME-GC/MS combined with multivariate data anal. was a fast and reliable method for differentiating meatballs made from beef, chicken, and wild boar meat based on their volatile compound contents.

Arabian Journal of Chemistry published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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, Quality Control of 124-76-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Day, M. P. published the artcileAeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes, Product Details of C4H10OS, the main research area is Vitis wine chem composition fermentation sensory attribute.

Aeration during fermentation of red wines has the potential to enhance pos. red fruit attributes and suppress less desirable reductive characteristics. The implementation of aeration in com. winemaking, however, is impeded by the lack of a clear understanding of both the major benefits of its use and the nature of the aeration regimes required to modify the finished product. This work aimed to evaluate the impact of different modes of aeration, varying in their timing, duration and intensity, on fermentation duration, chem. composition and sensory properties of Shiraz wine. Methods and Results : Forty-eight pilot-scale fermentations (450 kg) were treated with different aeration modalities and compared to non-aerated fermentations across four vintages. This work demonstrated the reproducible effects of aeration, resulting in an enhancement of fruit-related attributes, decreases in color intensity and a lowering of astringent mouthfeel and bitterness. The development of attributes describing possible oxidation or undesirable volatility were not observed in this work. These effects on wine sensory attributes were correlated with an increase in the concentration of relevant short and branched-chain esters and acetates, and a decrease in the concentration of phenolic substances. No enhancement of fermentation performance was observed in any of the trials. Overall, this work revealed the robustness of red wine fermentations to aeration. This work provides strong evidence that aeration does not alter the duration of either alc. or malolactic fermentation of red musts. Although there was no impact on fermentation performance, aeration did result in the production of wines with increased red fruit characters, and decreased astringency and reductive off-odours. This work demonstrates aeration to be a useful oenol. tool for the production of red wine and indicates that stylistic impact, rather than fermentation performance, is likely to be more pertinent to the adoption of red wine aeration.

Australian Journal of Grape and Wine Research published new progress about Acidity (titratable). 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