Category: alcohols-buliding-blocks

Cheng, Kezi published the artcilePhotoswitchable Covalent Adaptive Networks Based on Thiol-Ene Elastomers, Synthetic Route of 7575-23-7, the main research area is photoswitchable covalent adaptive network thiol ene elastomer; adhesives; click chemistry; covalent adaptive network; elastomer chemistry; photoresponsive materials; self-healing.

Covalent adaptive networks combine the advantages of cross-linked elastomers and dynamic bonding in a single system. In this work, we demonstrate a simple one-pot method to prepare thiol-ene elastomers that exhibit reversible photoinduced switching from an elastomeric gel to fluid state. This behavior can be generalized to thiol-ene cross-linked elastomers composed of different backbone chemistries (e.g., polydimethylsiloxane, polyethylene glycol, and polyurethane) and vinyl groups (e.g., allyl, vinyl ether, and acrylate). Photoswitching from the gel to fluid state occurs in seconds upon exposure to UV light and can be repeated over at least 180 cycles. These thiol-ene elastomers also exhibit the ability to heal, remold, and serve as reversible adhesives.

ACS Applied Materials & Interfaces published new progress about Creep. 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

Niimi, Jun published the artcileOdour active compounds determined in the headspace of yellow and black plum wines (Prunus domestica L.), Category: alcohols-buliding-blocks, the main research area is Prunus wine ethyl isobutyrate cinnamate methionol odor flavor olfactometry.

Odor active compounds (OACs) from the headspace of yellow and black plum wines (Prunus domestica L.) were analyzed using gas chromatog.-mass spectrometry-olfactometry (GC-MS-O). Olfactometry was conducted using aroma extract dilution assay, through varying split ratios during injection. A total of 18 OACs were determined in the wine headspace including esters, ketones, sulfur containing compounds, alcs., a terpene, and phenolic compounds Thirteen of volatile compounds differed significantly (p < 0.05) in concentration between plum wines. Unique OACs were also detected within the headspace that distinguished the wines, where 4-Et guaiacol was only detected in the yellow plum wine and diacetyl was only detected within the black plum wines. The remaining nine OACs were not significantly different from each other, suggesting their ubiquity in the plum wines. High flavor dilution (FD) values were determined for Et isobutyrate, Et 2-Me butyrate, β-damascenone, and Et cinnamate. All compounds detected in the plum wines have been previously reported in grape wine and demonstrated the commonality of volatile constituents between plum and grape wine. However, the very high concentration of β-damascenone may strongly contribute to the overall aroma of the plum wines. LWT--Food Science and Technology published new progress about Flavor. 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

Wang, Juan published the artcileCharacterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis, Safety of 3-(Methylthio)propan-1-ol, the main research area is Huangjiu aroma compound flavor sensory analysis China; Aroma recombination; Gas chromatography-olfactometry (GC-O); Huangjiu; Key odorants; Omission/addition.

Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor anal. A total of 106 compounds separated with solvent-assisted flavor evaporation (SAFE) distillation were identified by gas chromatog.-olfactometry (GC-O) coupled with aroma extract dilution anal. (AEDA) and odor specific magnitude estimation (Osme). Forty-seven of them were further quantitated and 21 odorants had odor activity values (OAVs) ≥ 1. The aroma profiles of three recombination models had >95.84% similarities to their corresponding samples. And then, the omission/addition tests further confirmed that β-phenylethanol, 3-methylbutanoic acid, Et lactate, sotolon, 2-acetyl-1-pyrroline, vanillin, Et cinnamate, Et 3-phenylpropionate, 3-methylbutanal, and methional were the key odorants for Huangjiu from Shanxi province. Meanwhile, it was firstly confirmed that Et cinnamate and Et 3-phenylpropionate played the key roles in the overall aroma of Huangjiu.

Food Research International published new progress about Flavor. 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

Liu, Bin published the artcileEffects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2, Name: 3-(Methylthio)propan-1-ol, the main research area is methylthiopropanol phenylethanol isoamyl acetate Zygosaccharomyces salinity; Flavor components; RT-qPCR; SPME-GC-MS; Salt stress; Zygosaccharomyces rouxii.

Zygosaccharomyces rouxii referred as Yeast S is an important microorganism widely applied in traditional fermented food to accelerate flavor formation. Z. rouxii 3-2 referred as Yeast S 3-2 constructed previously is a new strain having higher salt tolerance than wild type. In this study, salt stress response of synthesis key flavor metabolites 3-methylthiopropanol, 2-phenylethyl alc., and isoamyl acetate in Yeast S and S 3-2 were investigated based on SPME-GC-MS and RT-qPCR. Anal. of GC-MS data showed that high salinity led to increase the contents of 3-methylthiopropanol and 2-phenylethyl alc. both in Yeast S and Yeast S 3-2, while inhibited the synthesis of isoamyl acetate, and the induced effect on Yeast S 3-2 was more pronounced than Yeast S. Furthermore, the RT-qPCR results revealed that the salinity could enhance the genes expression of ARO10 and PDC1, and stronger effect on Yeast S 3-2 than S. However, the gene expression of AFT1 was reduced in high-salt culture conditions, which was consistent with the results of GC-MS data. The results presented in this study can provide theor. support of Z. rouxii 3-2 application during food fermentation

Bioprocess and Biosystems Engineering published new progress about Flavor. 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

Yang, Yijin published the artcileFlavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association, Application of 3-(Methylthio)propan-1-ol, the main research area is flavor odor rice wine mol association; 2-Phenylethyl alcohol (PubChem CID: 6054); Aroma; Benzaldehyde (PubChem CID: 240); Chinese rice wine; Ethyl hexadecanoate (PubChem CID: 12366); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Flavor compounds; Isoamyl acetate (PubChem CID: 31276); Isoamyl alcohol (PubChem CID: 31260); Low field-nuclear magnetic resonance (LF-NMR); Molecular association.

Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu was investigated. The contents of umami and bitter free amino acids (FAA) increased with the storage period prolonged, while that of sweet FAA showed downward trend. Gas chromatograph-mass spectrometry and principal component anal. indicated that the volatile flavor compounds with OAV exceed 1, especially middle-chain fatty-acid-ethyl-esters and aromatic compounds, dominated the characteristic flavor of aged Huangjiu. Low field-NMR was firstly applied to characterize the mol. association between water and dissolved flavor compounds in aged Huangjiu. The results showed that basic amino acids contributed greatly to the flavor formation of aged Huangjiu via mol. association In addition, the mol. association significantly promoted the accumulation of flavor compounds with OAV > 1, especially Et esters.

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Li, Mengqi published the artcileDevelopment of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer, Recommanded Product: n-Octanol, the main research area is Tricholoma flavor; Characteristic volatiles fingerprinting; Headspace-gas chromatography–ion mobility spectrometry (HS-GC–IMS); Principal component analysis (PCA); Tricholoma matsutake Singer; Volatile compounds.

The flavor fingerprint of Tricholoma matsutake Singer was developed and volatile compounds were investigated by HS-GC-IMS fingerprinting combining with PCA. A total of 25 typical target compounds were identified. The differences of flavor compounds in pileus and stipe of Tricholoma matsutake Singer from different areas were observed After drying, the concentration of C8 compounds, including 3-octanone, 3-octanol, 1-octen-3-one and 1-octanol, decreased, while the concentration of methanol and 1-pentanol increased. Subsequently, PCA was performed based on the signal intensity of the identified violate compounds, and the results clearly showed that the samples in a relatively independent space would be well distinguished. Combining the signal intensity of the identified violate compounds by HS-GC-IMS and PCA, the samples from different portions of Tricholoma matsutake Singer and different areas were distinguished. The results showed that the flavor fingerprint of Tricholoma matsutake Singer were established by HS-GC-IMS and PCA based on the identified volatile compounds

Food Chemistry published new progress about Flavor. 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

Sieiro-Sampedro, Thais published the artcileImpact of mepanipyrim and tetraconazole in Menciá wines on the biosynthesis of volatile compounds during the winemaking process, Computed Properties of 505-10-2, the main research area is mepanipyrim tetraconazole wine volatile flavor; Aroma profile; Fungicide; Mepanipyrim; Red wine; Tetraconazole; Yeasts.

The impact of fungicides mepanipyrim (Mep) and tetraconazole (Tetra) and their corresponding com. formulations (Mep-Form and Tetra-Form) on the aroma composition of wines was assessed. Fungicide residues can affect the biotransformation of aroma precursors from grapes and/or the yeast metabolism The results confirmed that both maximum residue levels (MRL and 2xMRL) of Mep promoted benzyl alc. and 4-vinylguaiacol contents; while MRL and 2xMRL of Mep-Form promoted benzene derivatives (benzyl alc., benzaldehyde, and trans-isoeugenol), 2-phenylethanol and γ-nonalactone. The addition of Tetra (2xMRL) and Tetra-Form (MRL and 2xMRL) release higher contents of cis-3-hexen-1-ol and Et vanillate and affected yeast metabolism related to phenylacetaldehyde, 2-phenylethanol, methionol, capric acid, Et 2-methylbutyrate, Et isovalerate, Et monosuccinate, di-Et succinate and γ-butyrolactone production Fungicide residues did not display higher variations in global odor activity values with respect to control wines, although some variations on the “”floral””, “”fruity””, “”spicy”” and “”lactic”” nuances could be sensed.

Food Chemistry published new progress about Flavor. 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

Gallego-Tevar, Blanca published the artcileChanges to the functional traits of phosphoenolpyruvate carboxylase following hybridization in C-4 halophytes, Name: (S)-2-hydroxysuccinic acid, the main research area is Spartina halophyte phosphoenolpyruvate carboxylase hybridization C4 pathway.

Hybridization is a relevant evolutionary mechanism linked to the invasiveness of plant species, but little is known about its effect on enzymic activities in response to stress. We analyzed the effects of salinity on key mechanistic traits of phosphoenolpyruvate carboxylase (PEPC) enzyme for two hybrid taxa derived from native Spartina maritima (Curtis) Fernald and invasive Spartina densiflora Brongn. in comparison with their parental species. Parental species showed contrasted strategies at the PEPC level to cope with salinity. Spartina maritima showed its physiol. optimum at 10 to 40 ppt salinity, with high PEPC activity (per unit leaf soluble protein), in contrast to the lower salinity optimum of 0.5 and 10 ppt for S. densiflora, where highest levels of PEPC apparent specific activity coincided with high light-induced activation of PEPC. Both hybrids showed constant PEPC apparent specific activity from fresh water to hypersalinity and exhibited higher net photosynthesis rates in fresh water than their parents. Spartina maritima × densiflora presented three transgressive PEPC-related traits, being the only taxon able to increase its PEPC activation in darkness at high salinity. Spartina densiflora × maritima showed most PEPC-related traits intermediate between its parents. Inheritance types operating differently in reciprocal hybrids determine key functional traits conditioning their ecol. performance.

Physiologia Plantarum published new progress about Growth. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Name: (S)-2-hydroxysuccinic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Quan, Wenxuan published the artcileDynamics of volatile organic compounds in Masson pine (Pynus massonyana Lamb.) seedling needles under drought stress, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is Pinus drought stress volatile organic compound seedling.

The aim of this study is to evaluate whether volatile organic compounds (VOCs) of Masson pine adapted their physiol. responses under drought stress or not. The needle length, root length, root/shoot ratio and the VOCs of Masson pine seedlings under drought stress were investigated by comprehensive two-dimensional gas chromatog. time of flight mass spectrometry (GCxGC-TOFMS). The results showed that the growth index was enhanced with the increase of stress strength, and the seedling growth, biomass, needle length, and root length were inhibited compared with the well-watered treatment. The amounts of total VOCs under drought stress were increased, the concentration of terpenoids, acids and esters, under drought stress were higher than the well-watered treatment, but the concentration of alcs. and carbonyl compounds was slightly decreased under the moderate drought treatment. Light drought, moderate drought, and severe drought compared with the well-watered treatment, increased the release of VOCs by 49, 50, and 49%, resp. The results show a key role of the VOCs released in the needles and therefore play a possible key role in drought resistance. This study provides evidence that the needles of Masson pine release more VOCs to adapt to drought conditions.

Pakistan Journal of Botany published new progress about Growth. 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, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tang, Zhong-Sheng published the artcileCharacterization of aroma profile and characteristic aromas during lychee wine fermentation, SDS of cas: 505-10-2, the main research area is lychee wine fermentation citronellol methionol rose oxide aroma.

Characteristic aroma substances of cis-rose oxide imparts the odorant of “”lychee-like,”” while of citronellol is the precursor of it in lychee. The characterization of volatiles of lychee wine fermentation using headspace solid-phase microextraction gas chromatog.-mass spectrometry combined with headspace gas chromatog.-ion mobility spectrometry were done to regulate processing. Results indicated that the total of 97 volatiles (38 in common) were observed during fermentation, including 39 terpenoids, 5 alcs., 22 esters, 4 acids, 7 alkenes, 4 ketones and ethers, 3 sulfur compounds and others. Losses of characteristic aromas mainly occurred during primary fermentation more than threefold decrease. The volatility of cis-rose oxide was stronger than citronellol, which implied that more gentle processing should be performed to protect lychee flavor. Cis-rose oxide was a mixture of monomer and dimer with unequal proportion, while citronellol was a monomer in lychee. The work provides important new information on aroma development during fermentation Practical applications : Fruit consumption, among which tropical fruit-based products have gained huge popularity in the recent years. The main high value-added processed products of lychee pulp are lychee wine and vinegar; however, the typical aroma always decreased or disappeared during fermentation Therefore, this study aims at providing more information for product improvement and process development.

Journal of Food Processing and Preservation published new progress about Litchi. 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