Category: alcohols-buliding-blocks

Izquierdo-Canas, P. M. published the artcileEffect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain), Application of 3-(Methylthio)propan-1-ol, the main research area is volatile compound Petit Verdot red wine fermentation.

The aim of this work was to research the relationship between volatile composition of Petit Verdot red wines and the fermentation temperature Winemaking process was carried out at 17°C, 21°C, and 25°C temperatures Solid-phase extraction (SPE) and gas chromatog.-mass spectrometry (GC-MS) were used to analyze volatile compounds The odor activity values (OAVs) from the different compounds were classified into seven odorant series that describe the aroma profile (fruity, floral, green/fresh, sweet, spicy, fatty, and other odours). The value of each aromatic series was obtained by adding the OAVs of the volatile compounds to each series. The volatile composition was significantly affected by the temperature of the fermentation In general, the increase in the fermentation temperature of La Mancha Petit Verdot red wines from 17 to 25°C produced an increase in the concentration of volatile aroma compounds The highest aroma contributions to Petit Verdot wine were fruity, sweet and floral series, followed by fatty and spicy series, regardless of fermentation temperature The highest values of aromatic series were found in wines fermented at 21°C. The results of this work show that changes in the fermentation temperature of wines can have a significant impact on their volatile compound profile.

European Food Research and Technology published new progress about Fermentation. 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

Jiang, Youming published the artcileMicrobial production of L-malate from renewable non-food feedstocks, COA of Formula: C4H6O5, the main research area is microbial fermentation L malate renewable feedstock review.

L-malate is an intermediate of the tricarboxylic acid cycle which is naturally occurred in various microorganisms, and it has been widely applied in polymer, beverage and food, textile, agricultural and pharmaceutical industries. Driven by the pursuit of a sustainable economy, microbial production of L-malate has received much attention in last decades. In this review, we focused on the utilization of wastes and/or byproducts as feedstocks for the microbial production of L-malate. Firstly, we presented the recent developments on the natural or engineered metabolic pathways that dedicated to the biosynthesis of L-malate, and also provided comprehensive discussions on developing high-efficient producers. Then, the recent achievements in microbial production of L-malate from various carbon sources were concluded and discussed. Furthermore, some abundant non-food feedstocks for microbial production of other chems. were reviewed, as they might be potential candidate feedstock for L-malate production in future. Finally, we outlined the major challenges and proposed further improvements for the production of L-malate.

Chinese Journal of Chemical Engineering published new progress about Fermentation. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, COA of Formula: C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Xiaojun published the artcileCharacterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC x GC-olfactometry-MS and sensory evaluation, Category: alcohols-buliding-blocks, the main research area is Soy sauce Odor Sensory evaluation; Aroma extract dilution analysis (AEDA); Odor-active compounds; Sensory evaluation; Soy sauce; Switchable GC/GC × GC–olfactometry–mass spectrometry (SGC/GC(2)-O-MS).

Activity of odor compounds of soy sauces has not been fully determined so far. Herein, a new switchable GC/GC x GC-olfactometry-mass spectrometry system for simultaneous GC x GC-MS anal. and sniffing of each odor-active substance through a single injection was used for the aroma extract dilution anal. of five regular high-salt liquid-state soy sauces (HLS). Methional, maltol, guaiacol, 4-ethylguaiacol, 2-acetylpyrrole, 2-acetylfuran, 2-phenylethanol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed high flavor dilution (FD) factors. The FD factors of all odor-active compounds in different odor attributes were summed up (score) to evaluate the odor characteristics of the samples. Cooked potato-like odor was the most important characteristic. The difference in the odor characteristics were mainly reflected in the balance of caramel-like/sweet, roasted/roasted nut-like, spicy/burnt, and unpleasant odor intensity; the fruity odor intensity was the weakest. This study will provide a better understanding of the odor characteristics and key odor-active compounds in Chinese regular com. HLS.

Food Chemistry published new progress about Fermentation. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Okuzono, Shuichi published the artcileNew polyisocyanurate catalysts which exhibit high activity at low temperature, Application In Synthesis of 2212-32-0, the main research area is quaternary ammonium catalyst polyisocyanurate foam manufacture.

In polyisocyanurate foam production, alkali metal catalysts of organic carboxylic acids and hydroxyalkyltrimethyl quaternary ammonium salts are traditional standards as polyisocyanurate foam catalysts. The activity of these catalysts, however, is not efficient at low temperature The combination of other tertiary amine catalysts could improve the flowability; however, the flammability of the foam would be a hazard because the isocyanurate reaction has not fully progressed. For the improvement of the above-mentioned problems, Tosoh Corp. has developed several new quaternary ammonium salt compounds, such as Toyocat-TR20. TR20, however, should be used in conjunction with an alkali metal co-catalyst. Presently, Tosoh has succeeded in developing another new catalyst having even higher catalytic activity at low temperature, which can replace the use of the alkali metal catalyst. The new catalyst provides the low temperature dependency in the isocyanurate reaction activity compared to the traditional isocyanurate catalysts. The new catalyst provides the following advantages. The catalytic activity is high. The isocyanurate reaction activity at low temperature is high. The initial foaming reaction is improved, thereby the rise profile is now smooth. In this report, new quaternary ammonium salts will be introduced with comparison data using the FT-IR anal. methods, as well as the evaluation in panel and sprayed foams.

Journal of Cellular Plastics published new progress about Flammability. 2212-32-0 belongs to class alcohols-buliding-blocks, name is N2-(2-Hydroxyethyl)-N1,N1,N2-trimethyl-1,2-ethylenediamine, and the molecular formula is C7H18N2O, Application In Synthesis of 2212-32-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Haque, Rafiul Md. published the artcileQuality standard, lipid profile and anti-lipase studies of Zangiber officinale, Related Products of alcohols-buliding-blocks, the main research area is Zingiber camphene pinene lipid profile antilipase.

Zangiber officinale, commonly called as ginger, its rhizome part is a very important for its traditional uses due to presence of oleoresin and volatile oil. It belongs to the family Zangiberaceae. The objectives of current study are to determine the quality and evaluation of anti-lipase activity and lipid profile in Zangiber officinale on obese rat modal. Determination of quality of Zangiber officinale Roscoe rhizome is done with the help of microscopical and physiochem. studies. The composition of ginger oil was analyzed by gas chromatog. (GC) and gas chromatog. mass spectroscopy (GCMS). Zangiber officinale distillate (ZD) was prepared for the study of lipid profile and pancreatic lipase activity. All these physiochem. values and microscopical observations were under pharmacopeia′s limits and observation. Volatile oil content was 1.2 ± 0.03%weight/weight, and 53 components were identified. Camphene (18.28%), para-cineole (10.02%), zingiberene (6.12%), and cuminaldehyde (2.17%) were as major components. After end of the treatment, Zangiber officinale distillate (7.75 mL/kg, twice a day) treatments showed significant reduction in serum lipids. But ZD did not significantly alter the pancreatic lipase activity. These results recommend that ZD have strong hypolipidemic activity without inhibition of pancreatic lipase in HFD induced obese rat model.

Pharma Innovation published new progress about Food quality. 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, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zuber, Elizabeth A. published the artcileContribution of early-postmortem proteome and metabolome to ultimate pH and pork quality, Product Details of C4H6O5, the main research area is proteome metabolome phosphofructokinase lactate food quality.

This study′s objectives were to identify how subtle differences in ultimate pH relate to differences in pork quality and to understand how early-postmortem glycolysis contributes to variation in ultimate pH. The hypothesis was that elements in early-postmortem longissimus thoracis et lumborum proteome and metabolome could be used to predict quality defects associated with pH decline. Temperature and pH of the longissimus thoracis et lumborum were measured at 45 min, 24 h, and 14 d postmortem. Quality measurements were made after 14 d of aging. Groups were classified as normal pH (NpH; x ̅= 5.59 [5.53-5.67]; NpH, n = 10) and low pH (LpH; x ̅= 5.42 [5.38-5.45]; LpH, n = 10) at 14 d postmortem. Metabolites from 45 min postmortem were identified using GC-MS. Relative differences between proteins were quantified with two-dimensional difference in gel electrophoreses, and spots were identified with MALDI-MS. Western blot analyses were used to measure phosphofructokinase, peroxiredoxin-2, and reduced and non-reduced adenosine monophosphate deaminase-2 at 45 min and 14 d postmortem. Ultimate pH classification did not affect 45-min-postmortem pH (P = 0.64); 14-d pH was different between groups (P < 0.01). NpH had less purge loss (P < 0.01), was darker (P < 0.01), had lower star probe (P < 0.01), and had less intact day-7 desmin (P = 0.02). More pyruvate (P = 0.01) and less lactate (P = 0.09) was observed in NpH, along with more soluble lactate dehydrogenase (P = 0.03) and pyruvate kinase (P < 0.10). These observations indicate that differences in enzyme abundance or solubility may produce more pyruvate and less lactate. Fructose 6-phosphate was more abundant (P = 0.08) in the LpH group, indicating that phosphofructokinase may be involved in glycolytic differences. Furthermore, greater abundance of heat shock proteins, peroxiredoxin-2 (P = 0.02), and malate (P = 0.01) early postmortem all suggest differences in mitochondrial function and oxidative stability that contribute to quality differences. These results show that even subtle changes in ultimate pH can influence pork quality. The proteome and metabolome at 45 min postmortem are associated with variation in the extent of pH decline. Meat and Muscle Biology published new progress about Food quality. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Product Details of C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Gao, Xianli published the artcileCharacterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce, Formula: C4H10OS, the main research area is black soybean sauce aroma active compound quality control; (E)-β-Damascenone (PubChem CID 5366074); 1-Octen-3-ol (PubChem CID 18827); 2,6-Dimethylpyrazine (PubChem CID 7938); 2-Methylbutanal (PubChem CID 7284); 2-Methylbutanoic acid (PubChem CID 8314); 2-Phenylethanol (PubChem CID 6054); 3-Methylbutanal (PubChem CID 11552); 3-Methylbutanol (PubChem CID 31260); 3-Methylbutyl acetate (PubChem CID 31276); 3-Methylthiopropanal (PubChem CID 18635); 4-Ethylguaiacol (PubChem CID 62465); 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (PubChem CID 19309); 4-Hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (PubChem CID 33931); 4-Vinylguaiacol (PubChem CID 332); Aroma compound; Aroma recombination; Benzeneacetaldehyde (PubChem CID 998); Black soybean; Black soybean sauce; Dimethyl trisulfide (PubChem CID 19310); Ethanol (PubChem CID 702); Ethyl 2-methylbutanoate (PubChem CID 24020); Ethyl 3-methylbutanoate (PubChem CID 7945); Ethyl propanoate (PubChem CID 7749); Soy sauce.

Black soybean sauce’s (BSS) aroma was scarcely investigated, which seriously affected BSS’s quality and consumers’ preference. Thus the aroma compounds in BSS were characterized using gas chromatog.-mass spectrometry/gas chromatog.-olfactometry coupling with recombination and omission experiments Sensory evaluation showed the fruity odor was increased by 63% and the malty, alc., floral, smoky, caramel-like and sour odors were decreased by 24-35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), Et propanoate (144%), Et 3-methylbutanoate (70%), Et 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS's quality control and aroma improvement. Food Chemistry published new progress about Food quality. 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

Khan, Bilal Muhammad published the artcilePhysicochemical characterization of Gracilaria chouae sulfated polysaccharides and their antioxidant potential, Safety of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, the main research area is Gracilaria sulfated polysaccharide antioxidant activity physicochem property; 3,6-Anhydrogalactose; Antioxidant; Gracilaria chouae polysaccharide.

A complete absence of the physicochem. characterization of Gracilaria chouae polysaccharides (GCP) and its corresponding bioactivities urged the need for this study. It was found that GCP is a heteropolysaccharide which exists in linear random coil conformation. It contained a sulfate content of 7.9% in addition to 52.63% total sugar content and 9.62% galacturonic acid. Galactose and 3,6-anhydrogalactose were found in a molar ratio of 1.0:0.6. Its setting and m.ps. were determined as 41.3 and 71.7 °C, resp., which makes it a suitable candidate for industrial processing where further heating is required and/or where the end-product needs to have extended shelf life in hot climate. GCP demonstrated 2,2-diphenyl-1-picrylhydrazyl, 2,2′-azino-bis and hydroxyl radical scavenging activity (36.86, 27.42 and 19.07% at 3 mg·ml-1). Moreover, the results also suggested its potential use as a prebiotic due to its perceived high fermentability.

International Journal of Biological Macromolecules published new progress about Food storage. 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, Safety of (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Choi, Sehun published the artcileEffect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography-mass spectrometry, Quality Control of 111-87-5, the main research area is Oryza volatile storage; Black rice; GC–MS; Headspace solid-phase microextraction; Lipid oxidation; Storage; Volatiles.

Although black rice has gained popularity, the changes in volatiles produced during black rice storage remain unclear. Herein, the volatile composition of unmilled and milled black rice stored at 25 °C or 35 °C for 0-12 mo was investigated by headspace solid-phase microextraction with gas chromatog.-mass spectrometry. Fifty-four volatiles were identified, 15 of which were not previously identified in black rice, including 4-propylbenzaldehyde, Me 2-hydroxybenzoate, Me 2-methylpentanoate, 2,5-dimethylnonane, 5-methyldecane, and 2-methylundecane. In this study, octanal increased at a high rate during early storage compared with hexanal, a traditional oxidation marker; thus, octanal may be an early oxidation marker in black rice. The results suggested that high temperature is not appropriate for storage of unmilled or milled black rice because it promotes lipid oxidation, producing volatile compounds At 25 °C, black rice stored for short times such as 3 mo should be milled, whereas for 6 mo, black rice should be stored without milling.

Food Chemistry published new progress about Food storage. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Quality Control of 111-87-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Su, Zhipeng published the artcileAbberant immunoglobulin G glycosylation in rheumatoid arthritis by LTQ-ESI-MS, COA of Formula: C6H12O6, the main research area is rheumatoid arthritis IgG glycosylation RF; IgG; glycosylation; mass spectrometry; rheumatoid arthritis.

Aberrant glycosylation has been observed in many autoimmune diseases. For example, aberrant glycosylation of IgG (IgG) has been implicated in rheumatoid arthritis (RA) pathogenesis. The aim of this study is to investigate IgG glycosylation and whether there is an association with rheumatoid factor levels in the serum of RA patients. We detected permethylated N-glycans of the IgG obtained in serum from 44 RA patients and 30 healthy controls using linear ion-trap electrospray ionization mass spectrometry (LTQ-ESI-MS), a highly sensitive and efficient approach in the detection and identification of N-glycans profiles. IgG N-glycosylation and rheumatoid factor levels were compared in healthy controls and RA patients. Our results suggested that total IgG purified from serum of RA patients shows significantly lower galactosylation (p = 0.0012), lower sialylation (p < 0.0001) and higher fucosylation (p = 0.0063) levels compared with healthy controls. We observed a pos. correlation between aberrant N-glycosylation and rheumatoid factor level in the RA patients. In conclusion, we identified aberrant glycosylation of IgG in the serum of RA patients and its association with elevated levels of rheumatoid factor. International Journal of Molecular Sciences published new progress about Fucosylation. 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, COA of Formula: C6H12O6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts