Category: alcohols-buliding-blocks

Fechir, Michael published the artcileMolecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers, Category: alcohols-buliding-blocks, the main research area is specialty barley malt aroma bottom fermented lager beer; Hordeum vulgare; aroma extract dilution analysis (AEDA); odorant transfer; specialty barley malt beer; stable isotopically substituted odorants.

Specialty barley malts provide unique aroma characteristics to beer; however, the transfer of specialty malt odorants to beer has not yet been systematically studied. Therefore, three beers were brewed: (1) exclusively with kilned base barley malt, (2) with the addition of a caramel barley malt, and (3) with the addition of a roasted barley malt. Major odorants in the beers were identified by aroma extract dilution anal. followed by quantitation and calculation of odor activity values (OAVs). The caramel malt beer was characterized by outstandingly high OAVs for odorants such as (E)-β-damascenone, 2-acetyl-1-pyrroline, methionol, 2-ethyl-3,5-dimethylpyrazine, and 4-hydroxy-2,5-dimethylfuran-3(2H)-one, whereas the highest OAV for 2-methoxyphenol was obtained in the roasted malt beer. Quantifying odorants in the malts revealed that the direct transfer from malt to beer played only a minor role in the amount of malt odorants in the beers, suggesting a substantial formation from precursors and/or a release of encapsulated odorants during brewing.

Journal of Agricultural and Food Chemistry published new progress about Barley. 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

Von Wettstein-Knowles, Penny published the artcile7-Oxopentadecan-2-ol esters – a new epicuticular wax lipid class, Recommanded Product: 5-Tridecanol, the main research area is oxopentadecanol ester barley epicuticular wax.

The alkan-1-ol and alkan-2-ol esters (primarily, C38-48 and C33-35, resp.) of barley epicuticular waxes are known to arise via 2 different biosynthetic pathways. A third type of ester (∼0.2% by weight of spike wax), previously unknown in these plant lipids, was identified. The esters were isolated via preparative TLC together with the longer chain primary alcs. From the effects of chem. treatments analyzed with the aid of TLC and gas chromatog. (GC), the presence of an oxo group in the alc. moiety was deduced. GC-mass spectrometry of the esters and their alc. moieties before and after NaBH4 treatment and of the fatty acid moieties resulted in the identification of at least 3 7-oxopentadecan-2-ol esters (C33, C35, and C37). 2,7-Dihydroxypentadecane was synthesized and its mass spectrum found to be identical to that of the reduced ester alc. moiety. A determination of the relative amounts of these esters in 10 different genotypes supports the contention that biosynthetically the pentadecan-2-ol esters are precursors of those containing an oxo group on C 7.

Carlsberg Research Communications published new progress about Barley. 58783-82-7 belongs to class alcohols-buliding-blocks, name is 5-Tridecanol, and the molecular formula is C13H28O, Recommanded Product: 5-Tridecanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Grillet, Pierre-Edouard published the artcileBiomarkers of Redox Balance Adjusted to Exercise Intensity as a Useful Tool to Identify Patients at Risk of Muscle Disease through Exercise Test, Application In Synthesis of 97-67-6, the main research area is risk assessment exercise intensity muscle disease; Liquid Chromatography tandem Mass Spectrometry (LC-MS/MS); cardiopulmonary exercise test (CPET); exercise intolerance; maximal oxygen uptake; metabolomics; myopathy; tricarboxylic citric acid cycle.

The screening of skeletal muscle diseases constitutes an unresolved challenge. Currently, exercise tests or plasmatic tests alone have shown limited performance in the screening of subjects with an increased risk of muscle oxidative metabolism impairment. Intensity-adjusted energy substrate levels of lactate (La), pyruvate (Pyr), β-hydroxybutyrate (BOH) and acetoacetate (AA) during a cardiopulmonary exercise test (CPET) could constitute alternative valid biomarkers to select “”at-risk”” patients, requiring the gold-standard diagnosis procedure through muscle biopsy. Thus, we aimed to test: (1) the validity of the V’O2-adjusted La, Pyr, BOH and AA during a CPET for the assessment of the muscle oxidative metabolism (exercise and mitochondrial respiration parameters); and (2) the discriminative value of the V’O2-adjusted energy and redox markers, as well as five other V’O2-adjusted TCA cycle-related metabolites, between healthy subjects, subjects with muscle complaints and muscle disease patients. Two hundred and thirty subjects with muscle complaints without diagnosis, nine patients with a diagnosed muscle disease and ten healthy subjects performed a CPET with blood assessments at rest, at the estimated 1st ventilatory threshold and at the maximal intensity. Twelve subjects with muscle complaints presenting a severe alteration of their profile underwent a muscle biopsy. The V’O2-adjusted plasma levels of La, Pyr, BOH and AA, and their resp. ratios showed significant correlations with functional and muscle fiber mitochondrial respiration parameters. Differences in exercise V’O2-adjusted La/Pyr, BOH, AA and BOH/AA were observed between healthy subjects, subjects with muscle complaints without diagnosis and muscle disease patients. The energy substrate and redox blood profile of complaining subjects with severe exercise intolerance matched the blood profile of muscle disease patients. Adding five tricarboxylic acid cycle intermediates did not improve the discriminative value of the intensity-adjusted energy and redox markers. The V’O2-adjusted La, Pyr, BOH, AA and their resp. ratios constitute valid muscle biomarkers that reveal similar blunted adaptations in muscle disease patients and in subjects with muscle complaints and severe exercise intolerance. A targeted metabolomic approach to improve the screening of at-risk patients is discussed.

Nutrients published new progress about Biopsy. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Application In Synthesis of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Rod, Kenton A. published the artcilePolymer-cement composites with adhesion and re-adhesion (healing) to casing capability for geothermal wellbore applications, Recommanded Product: Pentaerythritol tetra(3-mercaptopropionate), the main research area is Polymer cement composite re adhesion casing density functional theory.

Deterioration of cement/casing adhesion in wellbore scenarios can result in unwanted and potentially harmful leakage with the potential of serious repair costs. In this work, the authors explore the use of self-healing polymers added to conventional wellbore cements as a way to bring about self-healing and readhering (to casing) properties to the composite. Self-healing capability was demonstrated by permeability anal. showing that polymer-cement composites reduce flow by 50-70% at cement bulk and at the cement/steel interface. Use of atomistic simulations imply that these polymers have good wetting properties on the steel surfaces. Interactions between steel/polymer and cement/polymer are complementary, resulting in a wider range of bonding patterns. Cracks seem to expose under-coordinated sites that result in more bonding interactions, which agrees well with the permeability measurements showing high degree of healed cracks and cement-steel interfacial gaps together with an overall increased in structural integrity of these advanced polymer-cement composite materials.

Cement & Concrete Composites published new progress about Cement. 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

Diniz-Silva, Helena Taina published the artcileA synergistic mixture of Origanum vulgare L. and Rosmarinus officinalis L. essential oils to preserve overall quality and control Escherichia coli O157:H7 in fresh cheese during storage, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is Origanum Rosmarinus Escherichia synergism essential oil cheese quality storage.

The effects of Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) essential oils in combination on the counts of a mesophilic starter co-culture and Escherichia coli O157:H7 in cheese were determined during 21 days of refrigerated storage. Prevalent OVEO and ROEO terpenes, as well as the physicochem. and sensory aspects of cheese, were also determined OVEO (0.03μL/g) and ROEO (1.32μL/g) did not decreased the counts of Lactococcus spp. while caused a decrease of approx. 3.0 log CFU/g in counts of E. coli O157:H7 in the earlier 12 days of storage. Terpenes of OVEO and/or ROEO decreased during storage in cheese and showed a correlation with decreases in E. coli O157:H7 counts. Eucalyptol, camphor, α-pinene and camphene were detected until 18 days of storage, and only eucalyptol, camphor and α-pinene were detected until 21 days of storage. OVEO and ROEO did not affect the physicochem. parameters and characterized the cheese by the refreshing aroma, mint-like flavor and softness. These results show the prevalent terpenes of OVEO and ROEO in fresh cheese during refrigerated storage and suggest their incorporation during manufacture as a strategy to preserve this product, with particular effects on the survival of E. coli O157: H7.

LWT–Food Science and Technology published new progress about Cheese. 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

Senoussi, Asma published the artcileFormation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is Bouhezza goat cheese ripening aroma compound.

The aromatic profile development of Bouhezza goat cheese during manufacturing-ripening in traditional goatskin bags was assessed using solid-phase microextraction (SPME) and steam distillation (SD) coupled to gas chromatog.-olfactometry. Sixty different odor-active compounds (OACs) were revealed. The volatile profile of Bouhezza goat cheese changed during cheese ripening, but ester and terpene compounds dominated throughout manufacturing-ripening. During ripening the number of alcs., esters, heterocyclic compounds, ketones, sulphurs, terpenes and tiazole increased gradually. Cheese aroma results differed between the extraction methods; thiazole and sulphurs were better extracted by SPME, but heterocyclic compounds were exclusively extracted using SD. SD revealed a more complete volatile and aromatic profile of Bouhezza compared with SPME; however, the low level of common OACs showed that the methods are complementary to each other and SPME cannot be neglected. The application of different extraction methods helps to achieve a complete description of the aromatic profile of traditional cheeses.

International Dairy Journal published new progress about Cheese. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Tao published the artcilePurification, chemical analysis and antioxidative activity of polysaccharides from pH-modified citrus pectin after dialyzation, HPLC of Formula: 59-23-4, the main research area is modified citrus pectin polysaccharide purification chem analysis antioxidative activity.

Oxidative stress is a major risk factor implicated in the pathogenesis of many human diseases ranged from inflammation to cancer. Modified citrus pectin (MCP) is a com. available dietary supplement produced from citrus pectin. However, the antioxidative activity of MCP is currently unknown. In this study, MCP was fractionated by a combination of DEAE-cellulose and Sephadex G-75 chromatogs. into one neutral fraction (MCPN) and four acidic fractions (MCP02a, MCP02b, MCP04a, and MCP04b). Among these fractions, MCP02b and MCP04a exhibited good DPPH·-scavenging effect with a concentration-dependent manner. Structural anal. results showed that MCP02b mainly contained the HG domain as well as some RG-I domains with β-(1 → 4)-galactan side chains and 4-O-Me-β-GlcA attached to the nonreducing terminals of the side chains. These findings could extend the applications of MCP as an antioxidant agent for functional foods or food additives.

LWT–Food Science and Technology published new progress about Citrus. 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

Baltes, W. published the artcileModel reactions on roast aroma formation – the reaction of serine and threonine with sucrose, Computed Properties of 50966-69-3, the main research area is coffee aroma formation model reaction; sucrose reaction serine threonine aroma; serine reaction sucrose coffee aroma; threonine reaction sucrose coffee aroma; Maillard reaction coffee aroma.

About 350 compounds were identified in the mixture obtained by reacting serine and threonine with sucrose under conditions of coffee roasting (220°). More than 120 pyrazines were found. In the presence of excess sucrose, the concentration of pyrazines amounted to 22% from the reaction with threonine and 5% from that with serine, whereas when serine and threonine were heated with little or no sucrose, pyrazine concentrations reached 32-38% of total volatiles. Volatiles also contained >70 pyrroles, 2 dihydropyrrolizines, alkylated pyridines (from Maillard reaction and pyrolysis of hydroxy amino acids), and, in the presence of sugar, acetylpyrines. With excess sucrose, 57-62% of the products were furan derivatives Raw Arabica coffee was reacted in the same tube used for the model mixtures By comparison of the results, 53 volatiles not previously described in coffee aroma were found, including 7 pyridines, 12 alkyl- or alkenyl pyrazines, 3 pyrrolopyrazines, 1 furfuranylpyrazine, and N-pyrrolylethanol  [6719-02-4].

Developments in Food Science published new progress about Coffea. 50966-69-3 belongs to class alcohols-buliding-blocks, name is 3-(1H-Pyrrol-1-yl)propan-1-ol, and the molecular formula is C7H11NO, Computed Properties of 50966-69-3.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Vilela, Ailyn de Oliveira published the artcileHeadspace solid-phase microextraction: validation of the method and determination of allyl isothiocyanate persistence in cowpea beans, Formula: C8H18O, the main research area is headspace solid microextraction allyl isothiocyanate cowpea GC.

Essential oils are widely recognized as an efficient and safe alternative for controlling pests in foods. However, a few studies have determined the persistence of these compounds in stored grains. The present study optimized and validated a fast and effective method for extraction and quantification of allyl isothiocyanate (AITC-the main component of mustard essential oil) residue in cowpea beans. It also investigated the persistence of this substance in the grains. The proposed method employs headspace solid-phase microextraction (HS-SPME) and gas chromatog. with a flame ionization detector (GC/FID). For optimizing it, a central composite design (CCD) was used, where the best conditions for the extraction of the AITC were achieved using 15 min fiber exposure at 30 °C. The performance of the method was assessed by studying selectivity, linearity, limits of detection (LOD) and quantification (LOQ), precision, and accuracy. The LOD and LOQ for AITC were 0.11 and 0.33 μg kg-1, resp. The determination coefficient (R2) was above 0.99. The relative recovery rate ranged from 108.2 to 114.8%, with an interday coefficient of variation below 9%. After 36 h, no residue was detected in the samples, demonstrating that the AITC has low persistence and can be safely used as a bioinsecticide for grains.

ACS Omega published new progress about Cowpea. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Formula: C8H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ono, Atsushi published the artcileValidation of the (Q)SAR combination approach for mutagenicity prediction of flavor chemicals, Quality Control of 42822-86-6, the main research area is flavor chem mutagenicity quant structure activity relationship.

Most exposure levels of flavor in food are considered to be extremely low. If at all, genotoxic properties should be taken into account in safety evaluations. We have recently established a (quant.) structure-activity relationship, (Q)SAR, combination system, which is composed of three individual models of mutagenicity prediction for industrial chems. A decision on mutagenicity is defined as the combination of predictive results from the three models. To validate the utility of our (Q)SAR system for flavor evaluation, we assessed 367 flavor chems. that had been evaluated mainly by JECFA and for which Ames test results were available. When two or more models gave a pos. evaluation, the sensitivity was low (19.4%). In contrast, when one or more models gave a pos. evaluation, the sensitivity increased to 47.2%. The contribution of this increased sensitivity was mainly due to the result of the prediction by Derek for Windows, which is a knowledge-based model. Structural anal. of false negatives indicated some common sub-structures. The approach of improving sub-structural alerts could effectively contribute to increasing the predictability of the mutagenicity of flavors, because many flavors possess categorically similar functional sub-structures or are composed of a series of derivatives

Food and Chemical Toxicology published new progress about Flavor. 42822-86-6 belongs to class alcohols-buliding-blocks, name is 2-(2-Hydroxypropan-2-yl)-5-methylcyclohexanol, and the molecular formula is C10H20O2, Quality Control of 42822-86-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts