Category: alcohols-buliding-blocks

Vilanova, M. published the artcileInfluence of water regime on yield components, must composition and wine volatile compounds of Vitis vinifera cv. Verdejo, Category: alcohols-buliding-blocks, the main research area is Vitis wine volatile compound yield irrigation.

Background and Aims : Available soil water is an important factor determining grapevine yield and grape composition The aim of this study was to determine the impact of water availability on the yield components and the composition of must and wine of Vitis vinifera L. cv. Verdejo. Methods and Results : The irrigation strategies [rainfed (R0), drip irrigated at 25% ETo (R25) and 50% ETo (R50) applied weekly from the end of the vegetative main shoot growth until harvest] were imposed on white Verdejo grapevines over three consecutive seasons (2012-2014). The 50% ETo treatment resulted in the highest yield. Increasing water availability also reduced the concentration of volatile phenols in all seasons, and of the C6 compounds in 2014 alone. The highest concentration of five individual volatile compounds was associated with the lowest water availability (R0). Conclusions : High water availability increased yield and its components, mainly in the wettest season. Volatile compounds in wine were modified by water regime, with their concentration increased by the most severe deficit irrigation regime (R0). The effect of the year on must and wine composition was greater than the in-season effects of water availability treatment. Significance of the Study : This study has described the effect of soil water availability on yield and its components and the composition of must and wine of Verdejo.

Australian Journal of Grape and Wine Research published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Sanchez-Palomo, E. published the artcileThe aroma of La Mancha Chelva wines: Chemical and sensory characterization, Product Details of C4H10OS, the main research area is Vitis volatile aroma compound chem sensory property; Aromatic series, Sensory Analysis; Chelva white wine; Gas chromatography-mass spectrometry; Volatile aroma compounds.

The aim of this study is the chem. and sensory description of the aroma of wines white Chelva through five successive vintages. Solid Phase Extraction (SPE) was used for the isolation of volatile compounds and Gas Chromatog. Mass Spectrometry (GC-MS) was employed by their anal. Aroma Sensory Profile of wines was defined using the Quant. Descriptive Sensory Anal. (QDA). A total of 77 volatile compounds were identified in Chelva wines. Chelva wines present a great quantity of aromatic compounds of very different chem. nature and with different aromatic descriptors, which will increase its aromatic complexity of these wines. Aroma sensory profile of Chelva wines was defined by higher intensity of fresh and peach aromas with notes citric, green apple, tropical fruit and sweet. This study showed that the Chelva grapes variety cultivated in La Mancha region present a great aroma potential and a complex sensory profile and can be considered a viable alternative to traditional grape varieties cultivated in this region for increasing the offer to the consumer.

Food Research International published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Valasek, Pavel published the artcileComparison of contents of selected esters, higher alcohols and total content of polyphenolic substances in wines of the varieties ‘Chardonnay’ and ‘Riesling’ by vintage, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is wine polyphenols ester alc.

The content of individual sensory active substances in wine is an important parameter of wine evaluation concerning sensory attributes of wine. This article discusses the development of aromatic substances contents in wines of ‘Chardonnay’ and ‘Riesling’ grapes in five consecutive wine vintages (2008 to 2012) from the same vineyard track and processed using the same methods. Out of biol. active substances, the total content of phenolic substances was determined in the presented samples. In the individual samples, aromatic substances were analyzed using gas chromatog. with mass spectrometry (GC/MS). The concentration of 1 pentanol was the highest (82 to 292 mg/l). Isobutanol and 1 propanol followed. In ‘Chardonnay’, out of esters, the concentration Et acetate was the highest, followed by Et ester of caprylic acid and isoamyl acetate. ‘Riesling’ had characteristics of highly concentrated Et acetate, pentyl formate and Et caprylate. The total content of polyphenolic substances was in a range of 188 to 308 mg/l in ‘Chardonnay’ and 194 to 281 mg/l in ‘Riesling’. Average values in ‘Riesling’ were higher than in ‘Chardonnay’. The article documents that wines made from the same grape variety grown at the same vineyard track during similar climatic conditions and processed using the same techniques do not possess the same aromatic characteristics. Minor changes of individual factors may cause significant changes of a wine’s sensory quality.

Mitteilungen Klosterneuburg published new progress about Alcohols Role: BSU (Biological Study, Unclassified), 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, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Turner, Lucy published the artcileInvestigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens), COA of Formula: C10H18O, the main research area is apium graveolens volatile composition genotype geog location; SPME GCMS; aroma; celery; harvest; phthalides; terpenes; volatile compounds.

Numerous varieties of celery are grown in multiple countries to maintain supply, demand and availability for all seasons; thus, there is an expectation for a consistent product in terms of taste, flavor, and overall quality. Differences in climate, agronomy and soil composition will all contribute to inconsistencies. This study investigated the volatile and sensory profile of eight celery genotypes grown in the UK (2018) and Spain (2019). Headspace anal. determined the volatile composition of eight genotypes, followed by assessment of the sensory profile using a trained panel. Significant differences in the volatile composition and sensory profile were observed; genotype and geog. location both exerted influences. Two genotypes exhibited similar aroma composition and sensory profile in both locations, making them good candidates to drive breeding programs aimed at producing varieties that consistently display these distinctive sensory properties. Celery samples harvested in the UK exhibited a higher proportion of sesquiterpenes and phthalides, whereas samples harvested in Spain expressed a higher aldehyde and ketone content. Studying the relationship between growing environment and genotype will provide information to guide growers in how to consistently produce a high-quality crop.

International Journal of Molecular Sciences published new progress about Aldehydes Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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, COA of Formula: C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Bowsher, Alan W. published the artcileAnalysis of wild sunflower (Helianthus annuus L.) root exudates using gas chromatography-mass spectrometry, Recommanded Product: (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, the main research area is Helianthus root ecol rhizosphere stress organic acid glucose.

Plant root systems mediate ecol. processes in the rhizosphere through the exudation of organic compounds Although exudate composition is thought to depend strongly on plant nutrient status, little is known about the influence of multi-nutrient stresses. In this study, we examined responses to short-term (3 d) nutrient limitation in Helianthus annuus (common sunflower), and root exudates were collected for 2, 4, or 6 h with the trap-solution method. Root exudates, analyzed by means of gas chromatog.-mass spectrometry, consisted of over 60 sugars, sugar alcs., amino acids, organic acids, and phosphates, with sugars and organic acids generally detected in the highest quantities. Twenty-five of the detected metabolites, including half of the organic acids, sugars, and sugar alcs., differed in relative abundance among the three sampling intervals, exhibiting higher abundance in sampling intervals greater than 2 h. Similarly, 24 of the detected metabolites, including half of the amino acids, phosphates, and sugar alcs., were affected by nutrient supply, with 20 exhibiting higher abundance in the high-nutrient treatment. Fumaric acid, quinic acid, and glucose were detected at significantly higher levels in the low-nutrient treatment, potentially representing an adaptive response to nutrient limitation in sunflower. However, as sampling interval exerted a strong influence on the apparent effects of nutrient supply, future studies should consider the potential impacts of sampling-interval length in comparative analyses of genotypes or treatments.

Journal of Plant Nutrition and Soil Science published new progress about Alditols Role: BSU (Biological Study, Unclassified), 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, Recommanded Product: (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.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Mineo, Hitoshi published the artcileSugar alcohols enhance calcium transport from rat small and large intestine epithelium in vitro, Formula: C12H24O11, the main research area is sugar alc polyol calcium absorption intestine.

We compared the effect of a variety of sugar alcs. on calcium absorption from the rat small and large intestine in vitro. An Ussing chamber technique was used to determine the net transport of Ca across the epithelium isolated from the jejunum, ileum, cecum, and colon of rats. The concentration of Ca in the serosal and mucosal Tris buffer solution was 1.25 mM and 10 mM, resp. The Ca concentration in the serosal medium was determined after incubation for 30 min and the net Ca absorption was evaluated. The addition of 0.1-200 mM erythritol, xylitol, sorbitol, maltitol, palatinit, or lactitol to the mucosal medium affected net Ca absorption in the intestinal preparations Differences in Ca transport were observed between portions of the intestine, but not between sugar alcs. tested. We concluded that sugar alcs. directly affect the epithelial tissue and promote Ca absorption from the small and large intestine ire vitro.

Digestive Diseases and Sciences published new progress about Alditols Role: BSU (Biological Study, Unclassified), 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, Formula: C12H24O11.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Allan, Matthew C. published the artcileEffects of sugars and sugar alcohols on the gelatinization temperature of wheat starch, HPLC of Formula: 64519-82-0, the main research area is wheat ribose arabinose xylose xylitol gelatinization temperature.

The effects of nineteen sugars and sugar alcs. on the gelatinization temperature (Tgel) of wheat starch were investigated. Starch Tgels in sweetener solutions were determined using differential scanning calorimetry; the solution and intrinsic properties of the sweeteners were then compared to the measured Tgels. The Tgel increased as sweetener concentration increased, but significant differences in Tgel were found between different sweetener types, even those containing the same number of carbons. On a molar basis, trisaccharides most increased the Tgel, while on a percent-solids basis disaccharides most increased the Tgel. Significant correlations existed between the Tgel and increasing sweetener solution water activities, solids contents, and viscosities, but these correlations were weaker when compared within similar sweetener concentrations The amount of sweetener entering the starch granule depended on the solution solids content. The glass transition temperature of the amorphous water-sweetener-starch fraction did not have a direct effect on the starch Tgel. Sweeteners with more equatorial and exocyclic hydroxyl groups tended to increase the Tgel more, indicating that sweetener stereochem. could be important. It was theorized that sweeteners increased the Tgel by forming sweetener-starch intermol. interactions in the starch amorphous regions, with supporting evidence including how sweeteners affected starch annealing and how pH affected starch-glucuronic acid interactions and measured Tgels. A machine-learning model was developed that could predict the starch Tgel in a sweetener solution within 1.6%. To date this study is the most comprehensive investigation of the effects of a broad variety of sweeteners on the gelatinization temperature of wheat starch.

Food Hydrocolloids published new progress about Alditols Role: BSU (Biological Study, Unclassified), 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, HPLC of Formula: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Mayhew, Emily J. published the artcileTemporal Texture Profile and Identification of Glass Transition Temperature as an Instrumental Predictor of Stickiness in a Caramel System, Product Details of C12H24O11, the main research area is caramel system stickiness glass transition temperature temporal texture profile; caramel; glass transition; stickiness; temporal dominance of sensation; texture.

Stickiness is an important texture attribute in many food systems, but its meaning can vary by person, product, and throughout mastication. This variability and complexity makes it difficult to devise anal. tests that accurately and consistently predict sensory stickiness. Glass transition temperature (Tg) is a promising candidate for texture prediction. Our objective is to elucidate the temporal profile of stickiness in order to probe the relationship between Tg and dynamic stickiness perception. Nine caramel samples with diverse texture and thermal profiles were produced for sensory testing and differential scanning calorimetry. Sixteen trained panelists generated stickiness-relevant terms to be used in a subsequent temporal dominance of sensation (TDS) test with the same panelists. Following the TDS study, these panelists also rated samples for overall tactile and oral stickiness. Stickiness ratings were then correlated to TDS dominance parameters across the full evaluation period and within the first, middle, and final thirds of the evaluation period. Samples with temporal texture profiles dominated by tacky, stringy, and enveloping attributes consistently received the highest stickiness scores, although the correlation strength varied by time period. Tg was found to correlate well with trained panelist and consumer ratings of oral (R2trained = 0.85; R2consumer = 0.96) and tactile (R2trained = 0.78; R2consumer = 0.79) stickiness intensity, and stickiness intensity ratings decreased with Tg of completely amorphous samples. Further, glassy samples followed a different texture trajectory (brittle-cohesive-toothpacking) than rubbery samples (deformable-tacky-enveloping). These results illuminate the dynamic perception of stickiness and support the potential of Tg to predict both stickiness intensity and texture trajectory in caramel systems.

Journal of Food Science published new progress about Alditols Role: BSU (Biological Study, Unclassified), 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, Product Details of C12H24O11.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Mayhew, Emily J. published the artcileGlass transition prediction strategies based on the Couchman-Karasz equation in model confectionary systems, Safety of (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, the main research area is confectionary glass transition temperature cooking.

Our objectives were to compare the Couchman-Karasz-predicted glass transition temperature, TCK, to the measured glass transition temperature of a mixture, Tgm, of model confectionary systems and develop an empirical correction to improve the accuracy of prediction. Results showed that the original Couchman-Karasz equation fit the data better than the modified equation; although both generally overestimated Tgm. Blends containing sorbitol had the largest ΔTCKgm, where ΔTCKgm = TCK – Tgm. While Tgm varied with composition, the increase in Tgm with decreasing moisture content was linear (R̅2̅ = 0.984) and consistent across blends (4.5 ± 0.9°C/1% moisture, wb). The increase in Tgm with increasing cook temperature was best described by a polynomial model (R̅2̅ = 0.998), but adequately described by a more generalizable linear model (R̅2̅ = 0.979). Application of an empirical correction based on moisture content or cook temperature and TCK of dry ingredients reduced the average ΔTCKgm from 20.1°C and 11.3°C for modified and original equations, resp., to <5.6°C. Journal of Food Engineering published new progress about Alditols Role: BSU (Biological Study, Unclassified), 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, Safety of (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.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Bo, Ruonan published the artcileMechanism of Lycium barbarum polysaccharides liposomes on activating murine dendritic cells, Application In Synthesis of 59-23-4, the main research area is Lycium polysaccharide liposome dendritic cell activation cytokine signaling; Antigen uptake; Dendritic cells; Lycium barbarum polysaccharides liposomes; Phenotypic and functional maturation; Proinflammatory cytokines; TLR4-MyD88-NF-κB signaling pathway.

Dendritic cells (DCs) are professional antigen-presenting cells (APC) that play a central role in the initiation and regulation of immune responses. We have previously demonstrated that Lycium barbarum polysaccharides liposomes (LBPL) as immune adjuvant elicits strong antigen-specific Th1 immune responses. The purpose of this study was to investigate underlying mechanism of liposomes promoting effect of Lycium barbarum polysaccharides (LBP) on activating DCs. LBP were loaded with high entrapment efficiency (86%) into liposomes using reverse phase evaporation LBPL activation of phenotypic and functional maturation of DCs was explored through mechanistic studies of the TLR4-MyD88-NF-κB signaling pathway and amount of proinflammatory cytokines released. We found that LBPL indeed activated immature DCs and induced DCs maturation characterized by up-regulation of co-stimulatory mols. (MHCII, CD80, CD86), production of cytokines (IL-12p40, TNF-α), and enhancement of antigen uptake. Addnl., we demonstrated that liposomes could promote LBP up-regulation of TLR4, MyD88, TRAF6, NF-κB gene and protein expression.

Carbohydrate Polymers published new progress about Antigens Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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, Application In Synthesis of 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts