Category: alcohols-buliding-blocks

Kapur, S. published the artcileToxicology of benzyl alcohols: a QSAR analysis, Related Products of alcohols-buliding-blocks, the main research area is QSAR benzyl alc toxicity.

There is an evidence that benzyl alcs. may exhibit toxicity via a radical mechanism. To test this possibility, the authors studied the toxicity of para substituted benzyl alcs. on rapidly dividing cancer cells (L1210 leukemia). This system has previously found utility in studying the apparent radical toxicity of a variety of phenols. However, no evidence could be found for an electronic effect and the cellular toxicity was associated primarily with hydrophobicity. Comparison of this quant. structure-activity relationships (QSAR) with others for the reactions of benzyl alcs. in diverse systems provides insight into mechanisms of action. A QSAR for the interaction of benzyl alcs. with protozoa yields an equation that is dependent on both hydrophobicity and acidity of the OH group vs. a mixture of bacteria and fungi, the critical dependence on hydrophobicity prevails with a small dependence on a resonance-stabilized, radical mediated electronic effect. The chloramphenicols provide an instructive example, where the radical mediated electronic effect overshadows the hydrophobic contribution to bacterial toxicity. These various QSAR for benzyl alcs. indicate that mechanisms of growth inhibition in vitro vary depending on cell/organism type, the strength of the bond and lability of the hydrogen, and the strength of the initiating radical reagent.

Chemosphere published new progress about Cytotoxicity. 6214-45-5 belongs to class alcohols-buliding-blocks, name is (4-Butoxyphenyl)methanol, and the molecular formula is C11H16O2, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Darici, Merve published the artcileEffect of triple pot still distillation on the volatile compositions during the Raki production, Synthetic Route of 584-02-1, the main research area is triple pot still distillation volatile composition raki production.

Raki is a traditional alc. spirit that distills from grapes/raisins distillate so-called suma with aniseed (Pimpinella anisum) in the copper pot still distillers. During distillation, middle-cut fractions are separated and used for Raki productions. Lately, triple pot still distillations as a new process is also used for production In this study, effect of distillation numbers on volatile compounds of middle-cut fraction during the Raki production was investigated. Minor volatiles were extracted with liquid-liquid extraction method and analyzed with GC-MS/FID. Major volatiles were analyzed by direct injection with GC-FID. Odor-active compounds are also identified by GC-O technique. While the number of distillations increased, the amount of volatiles from aniseed and suma decreased and the amount of higher alcs., esters, and aldehydes of middle-cut fractions are decreased. The highest amount of volatiles based on aniseed are determined as trans-anethole, estragole, cis-anethole, and γ-himachalene. Odor-active compounds were identified as anethole, estragole, linalool, ethyl-2-methyl-butanote, γ-himachalene, and p-anisaldehyde. Practical applications : Raki is produced by distillation of “”suma (grape distillate)”” with aniseed (Pimpinella anisum) in traditional copper distillers (pot still) having volume of 5.000 L. Suma is the distillate originating from grapes/raisin that is distilled up to 94.5% volume/volume alc. by column still distillation with the purpose of keeping the flavor and smell of grapes. Raki is a reach product in term of volatile compounds coming from grape distillate and aniseed. Despite of simple (traditional) pot still distillations, triple pot still distillations as a new process is also used in order to improve the quality for Raki production While the number of distillations increased, the amount of esters, terpenes, and aldehydes and volatile phenols are decreased. Off-flavors coming from suma as like pungent, woody, fishy smells are separated with increasing the number of the distillations So perceptions of odor-active compounds that is desired become more powerful in triple distillation

Journal of Food Processing and Preservation published new progress about Distillation. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Synthetic Route of 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Xiao, Ouli published the artcileInfluence of triazole pesticides on wine flavor and quality based on multidimensional analysis technology, Safety of 3-(Methylthio)propan-1-ol, the main research area is wine triazole pesticide flavor food quality; fermentation; flavor components; sensory analysis; triazole pesticides; wine.

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides-triadimefon, tebuconazole, and paclobutrazol-on the concentrations of wine aroma compounds All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest neg. influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qual. and quant. anal. by solid-phase micro-extraction gas chromatog. coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides neg. impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

Molecules 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, Safety of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Xiao published the artcileFlavor differences between commercial and traditional soybean paste, Computed Properties of 505-10-2, the main research area is benzeneacetaldehyde octanol indole traditional com soybean paste flavor aroma.

Fermented soybean paste is becoming popular worldwide due to its umami taste and characteristic aroma. To elucidate the relationships between the odorants and the flavor differences of com. soybean paste (CSP) and traditional soybean paste (TSP), 49 samples (13 CSP, 36 TSP) were collected and evaluated in this research. The aroma-active compounds of CSP and TSP samples were analyzed by electronic nose, gas chromatog.-olfactometry-mass spectrometry combined with aroma extract dilution anal., and the key aroma compounds were identified by calculation of the detection rates and odor activity values. Following characterization, 23 and 19 odorants were identified as key aroma compounds contributing to flavor differences in CSP and TSP samples, resp. Significant differences were observed for the acids, alcs., aldehydes, terpenes, and sulfur-containing compounds The results showed that the flavor differences of the samples were more resulted from the concentrations of the key aroma compounds rather than their compositions and those differences mainly came from the long maturation period of TSP samples and heating process of CSP samples. Further, orthogonal partial least squares discrimination anal. revealed that the key aroma compounds identified in this research could explain the flavor differences of com. and traditional soybean pastes.

LWT–Food Science 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, Computed Properties of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lara-Hidalgo, Carlos published the artcileContribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce, SDS of cas: 505-10-2, the main research area is Hanseniaspora Pichia Wickerhamomyces Capsicum sauce probiotics; Hanseniaspora opuntiae; Pichia kudriavzevii; Wickerhamomyces anomalus; aroma; chili pepper; yeast.

BACKGROUND : Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. RESULTS : A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present at the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3-methylbutanoic acid (sharp, cheese), Et 2-methylbutanoate (fruity), and 6-methyl-5-hepten-2-one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. Hanseniaspora opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. Pichia kudriavzevii and W. anomalus produced fruity, green-herbal, and cheesy notes based on ester compounds, alc. and branched-chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces. CONCLUSION : The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces.

Journal of the Science of Food and Agriculture 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, SDS of cas: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Delgado-Fernandez, Paloma published the artcileEffect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts, SDS of cas: 59-23-4, the main research area is prebiotics growth lactic acid bacteria yoghurt physicochem property.

The feasibility of manufacturing yoghurts with three prebiotics, i.e., fructooligosaccharides (FOS), galactooligosaccharides (GOS) or lactulose added at two concentrations (2 and 4%, w/v) was investigated. Physicochem. and microbial characterization was conducted on the effect of prebiotics on acidification, viability of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, lactose and prebiotic consumption and production of organic acids during fermentation (up to 6 h) and cold storage (for 28 d). GOS and FOS remained unaltered throughout fermentation and cold storage, while the viability of starter culture was similar to that observed in the control yoghurt. Yoghurts manufactured with 4% lactulose showed a significant decrease of lactulose content associated with a lower decrease of lactose relative to the control. This effect was associated with a significant increase (2.2 log10 cfu mL-1) in L. delbrueckii ssp. bulgaricus and a moderate decrease (1.0 log10 cfu mL-1) in S. thermophilus at the end of cold storage.

International Dairy Journal published new progress about Fermentation. 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, SDS of cas: 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

McDonald, Nicholas C. published the artcileReduction of Fumarate to Succinate Mediated by Fusobacterium varium, SDS of cas: 97-67-6, the main research area is Fusobacterium varium fermentation fumarate succinate; Anaerobic metabolism; Bioconversion; Biotransformation; Cell suspensions; Fermentation; Fumaric acid reduction; Fusobacterium varium; Glycerol; Sorbitol; Succinic acid.

Accumulation of succinate as a fermentation product of Fusobacterium varium was enhanced when the anaerobic bacterium was grown on complex peptone medium supplemented with fumarate. Residual substrates and fermentation products were determined by proton NMR spectroscopy. Cells collected from the fumarate-supplemented medium (8-10 h after inoculation) supported the conversion of fumarate to succinate when suspended with fumarate and a co-substrate (glucose, sorbitol, or glycerol). Succinate production was limited by the availability of fumarate or reducing equivalent supplied by catabolism of a co-substrate via the Embden-Meyerhof-Parnas (EMP) pathway. The choice of reducing co-substrate influenced the yield of acetate and lactate as side products. High conversions of fumarate to succinate were achieved over pH 6.6-8.2 and initial fumarate concentrations up to 300 mM. However, at high substrate concentrations, intracellular retention of succinate reduced extracellular yields. Overall, the efficient utilization of fumarate (�400 mM) combined with the significant extracellular accumulation of succinate (corresponding to �70% conversion) indicated the effective utilization of fumarate as a terminal electron acceptor by F. varium and the potential of the methodol. for the bioprodn. of succinate.

Applied Biochemistry and Biotechnology 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, SDS of cas: 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Saadi Saaidpour published the artcileUsing gas chromatography-mass spectrometry in conjunction with chemometrics technique for characterization of iranian essential oils Myrtus communis L., Computed Properties of 124-76-5, the main research area is gas chromatog mass spectrometry chemometrics iranian essential oil component.

Abstract: Myrtus communis L. essential oils were extracted by simultaneous distillation extraction method and studied with gas chromatog.-mass spectrometry (GC-MS). The obtained mass spectra were investigated by searching in NIST library, and 54 components were identified, but due to several problems such as varying baseline due to column bleed, low signal-to-noise ratio of peaks, and co-elution, some of components did not have satisfactory match factors. Chemometric resolution techniques were used to resolve these problems. The number of identified components was expanded to 67 using combination of GC-MS with resolution technique. In addition, the presence of worthful components such as α-Pinene (36.19%), 1,8-Cineole (11.44%), d-Limonene (10.04%), Linalool (7.76%), α-Terpineol (5.51%), linalyl acetate (4.19%) and α-Terpineol acetate (2.61%) in Myrtle essential oils have been verified. The results of this study indicate that joining of hyphenated chromatog. methods and multivariate curve resolution techniques can be useful for comprehensive, rapid, and accurate anal. of complex natural product such as Iranian Myrtle essential oils.

Journal of Analytical Chemistry published new progress about Chemometrics. 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

Liu, Ying published the artcileEffect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics, Safety of n-Octanol, the main research area is chemometrics oil fatty acid radical volatile deep frying process.

The effects of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process were investigated, using oils with different fatty acid composition Results showed oxidative stability of frying sunflower oil (SO) were higher than that of frying palm oil (PO). Meanwhile, free radicals in frying oils increased over frying time, and amounts of free radicals in SO were higher than those in PO. Our further anal. on fatty acid composition showed oleic and linoleic acid decreased significantly with the increasing frying time, indicating unsaturated fatty acid of oils degraded under frying process, while no significant change of saturated fatty acids was observed Results of volatiles indicated that totals of 27 main volatile compounds were found in both frying oils but their content distributed differently in two oils. Chemometrics anal. showed that (E,E)-2,4-octadienal, (E)-2-decenal, 2-undecenal, 1-heptanol, 1-octanol, 2-undecanol, 3-hepten-2-one, 1-undecanol, octanoic acid, nonanoic acid, octane, dodecane and tetradecane was highly correlated with AV, POV, p-AV, PCs and free radical in frying PO, while (E)-2-hexenal, 1-nonen-3-ol, 2-dodecanol,3-methyl-3-buten-2-one, 4-methyl-2-hexanone, pentanoic acid and nonadecane was highly correlated with quality indexes in frying SO, indicating these volatiles may be proposed as potential indicators for evaluating lipid oxidation of corresponding frying oil.

LWT–Food Science and Technology published new progress about Chemometrics. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Safety of n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lu, Kuan published the artcileNew insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways, Application In Synthesis of 505-10-2, the main research area is fermented shrimp paste flavoromics heating method metabolic pathway.

Traditional Chinese fermented shrimp paste is popular with consumers for its unique seafood flavor and fermented aroma. However, different heating methods exerted various flavors, which directly affect consumer choice and the industrialization of shrimp paste. In this study, the effect of four heating methods (steaming, frying, microwaving, and IR) on volatile components of shrimp paste were compared by headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS), gas chromatog.-ion mobility spectrometry (GC-IMS) and chemometrics. Results showed that 96 volatile components were identified; The volatile components such as pentanal, Et acetate, di-Me disulfide, and propanal were the characteristic volatile components that could be distinguished between different heating methods. The concentration of phenols and alcs. decreased, and the concentration of ketones and aldehydes increased after heating. The effect of microwave heating on volatile components is closer to that of steaming and frying, while IR heating had the most significant impact on volatile components of shrimp paste. In addition, steaming, frying, microwaving, and IR heating improve the aroma quality of shrimp paste by promoting fat oxidation, protein degradation, the Strecker pathway, and the escape of sulfur-containing compounds Therefore, our results can provide theor. support for improving shrimp paste quality and consumer choice.

LWT–Food Science and Technology published new progress about Chemometrics. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application In Synthesis of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts