Category: alcohols-buliding-blocks

Giannakou, Konstantina published the artcileBiotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations, Safety of 3-(Methylthio)propan-1-ol, the main research area is Saccharomyces isoamyl acetate ethyl hexanoate octanoate hexanoic acid fermentation; Aroma; Beer; Fermentation; Hybrids; Saccharomyces jurei.

Hybridization is an important evolutionary mechanism to bring about novel phenotypes and may produce new hybrids with advantageous combinations of traits of industrial importance. Within the Saccharomyces genus, Saccharomyces jurei is a newly discovered species and its biotechnol. potential has not yet been fully explored. This yeast was found to be able to grow well in unhopped wort and at low temperatures, qualities necessary in good candidates for fermented bevarages. Here, we analyzed its fermentation and aroma profile and created novel non-GMO hybrids between S. jurei and S. cerevisiae ale yeasts to develop new starter strains with interesting flavours for the craft brewing and beverage industry in general. Pilot beer fermentations with specific hybrids showed a good fermentation performance, similar to the ale parent strain, while eliminating the hyper-attenuation characteristic and a more complex flavor profile. This study exploits the genetic diversity of yeasts and shows how inter-specific hybridization and clone selection can be effectively used in brewing to create new products and to eliminate or increase specific traits.

Food Microbiology published new progress about Aldehydes 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, Safety of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Perez-Navarro, Jose published the artcileFirst chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping techniques: comparison with Tempranillo, Synthetic Route of 505-10-2, the main research area is Vitis moribel tinto fragoso tempranillo wine HPLC GCMS; Napping ®; chromatic characteristics; grape genotype; phenolic profile; volatile composition; wine.

BACKGROUND : Due to the current dominance of a few grape varieties in the wine market, the aim of this work was to study the detailed phenolic and volatile composition, chromatic characteristics, and sensorial properties of red wines elaborated with new Vitis vinifera grapes (Moribel and Tinto Fragoso) identified using the High Perfomance Liquid Chromatog.-Diode Array Detector-Electrospray Ionization-Tandem Mass Spectrometry (HPLC-DAD-ESI-MS/MS), Gas Chromatog.- Mass Spectrometry (GC-MS), CIELab color space, and Napping techniques. RESULTS : Tinto Fragoso wine showed higher phenolic content than Moribel, with more anthocyanins, flavonols, and stilbenes. These wines also contained anthocyanin diglucosides not reported for Vitis vinifera wines. The odor activity values of free volatile compounds were calculated to indicate their influence on wine aroma, the fruity aromas of Moribel standing out particularly. The wines studied were pos. evaluated by the tasters. Moribel′s sensory profile was characterized by red fruit aromas and Tinto Fragoso showed more aromatic intensity and persistence in the mouth. CONCLUSION : The results obtained from the first characterization of red wines made from novel Vitis vinifera grapes suggest that Moribel and Tinto Fragoso could be appropriate raw materials for the elaboration of quality young red wines. Tinto Fragoso provided wines with sensorial properties different from those of Tempranillo, and could be an alternative to the well known red wines on the market. © 2018 Society of Chem. Industry

Journal of the Science of Food and Agriculture published new progress about Aldehydes 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, Synthetic Route of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yang, Hua published the artcilePhysicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae, Safety of 3-(Methylthio)propan-1-ol, the main research area is Saccharomyce dangshan pear wine; S. cerevisiae ; Dangshan pear wine; physicochemical characterization; quality.

Three com. yeasts strains, namely, Saccharomyces cerevisiae SY, DV10, and Drop Acid Yeast, were used for Dangshan pear wine fermentation Monitoring main phys. and chem. indexes and scoring comprehensive sensory characteristics to find a suitable yeast to produce Dangshan pear wine. The fermentation cycle of SY was short (15 days), and the SY-fermented wine had a suitable sugar-acid ratio, with a residual sugar content of 3.13 ± 0.05 g/L, total acid content of 3.40 ± 0.11 g/L, and ethanol content of 14.1 ± 0.27% (volume/volume). Addnl., 42 flavor compounds were detected in fermented Dangshan pear wine, and the total amount of flavor compounds was highest in the SY wine (2,584.72μg/L). Combined with the comprehensive sensory evaluation scores, these results suggest that Saccharomyces cerevisiae SY was the most suitable strain to produce Dangshan pear wine. Practical applications : In this study, we compared the phys. and chem. indicators of pear wine brewed by different Saccharomyces cerevisiae in the process of fermentation and the final quality of pear wine products. It was concluded that the pear wine produced by Saccharomyces cerevisiae SY had good quality. The study found a strain suitable for the fermentation of pear wine and provided a theor. basis for the industrial production of pear wine. Next, we can try to use Saccharomyces cerevisiae SY for large-scale production of pear wine and try to sell it on the market.

Journal of Food Biochemistry published new progress about Aldehydes 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, Safety of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Russo, Giovanni L. published the artcileVolatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce, Quality Control of 505-10-2, the main research area is fatty carboxylic acid ketone pyrazine aroma Colatura di Alici; Garum; SPME-GC/MS; ancient food; aroma; fish sauce; sensory analysis.

BACKGROUND : The present study reports for the first time the phys., chem. and sensory characterization of a traditional fish sauce from Italy, called ‘Colatura di Alici’, which is considered to be the direct descendant of the ancient roman sauce ‘Garum’. RESULTS : Among the volatile compounds, carboxylic acids, aldehydes, sulfuric compounds and pyrazines were identified. The most abundant compounds identified were 3-methyl-butanoic acid, nonanal and 3-methyl-butanal. The sample A had the highest amount of volatile fatty acids (>250μg kg-1) and sample B had the highest concentration of aldehydes (>80μg kg-1). These volatile compounds arise from the long fermentation activity and oxidation of fatty acids of the fish flesh and are responsible for the strong cheesy and fishy aroma. The protein content ranged from 90 to 130 g kg-1, and the soluble solids ranged from 30 to 38°Brix, as a result of the high amount of NaCl used during processing. The sensory anal. showed a great intensity for the cheesy, fishy and umami attributes, and a medium intensity for the roasted and meaty attributes. CONCLUSION : For the first time, the volatile compounds and sensory characteristics of this traditional fish sauce are reported. The samples differ in terms of sensory and aromatic profiles. These differences are probably linked to the poorly standardized methods used in the production process. Overall, the results of the present study could be used by local fish sauce producers to monitor the quality of the product and to improve the production process. © 2020 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Aldehydes 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, Quality Control of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Hojjati, Fatemeh published the artcileLeaf essential oils and their application in systematics of Juniperus excelsa complex in Iran, COA of Formula: C10H18O, the main research area is Juniperus leaf essential oil Iran.

The composition of the leaf essential oils of ten populations of Juniperus excelsa complex in Iran are reported and compared. Hydrodistillation yielded in 0.08%-3.78% dry weight (v/w) clear oils among populations studied. The oils are mostly dominated by α- Pinene, Limonene and β-Myrcene. The simplest oil was found in Qushchi (J. polycarpos var. polycarpos) with 25 components and the most complex oil was found in Lushan1 (J. polycarpos var. polycarpos) with 92 components. Quant. data is presented for 164 components were found. The southern populations, Fasa and Khabr, show differences in composition of essential oils compared with other populations so that Borneol and isopinocamphone are diagnostic for them. These populations have been identified as Juniperus seravschanica in southeast of Iran and hybrid samples between J. polycarpos and J. seravschanica in southwest of Iran whereas other populations, as is confirmed in this study, are J. polycarpos. It is confirmed by essential oils data that there is no J. excelsa in Iran.

Biochemical Systematics and Ecology published new progress about Aldehydes 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, COA of Formula: C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Shuo published the artcileEffect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste), Application In Synthesis of 505-10-2, the main research area is volatile compound principal component analysis miso paste sensory evaluation; auality classification Glycine maximum.

Optimizing the extraction of volatile compounds and establishing their effect on sensory quality are vital for understanding the quality of miso. The extraction condition were optimized using three types of sample preparation strategy (raw, solution, and supernatant), and four extraction temperatures (35, 50, 65, and 80°C) for headspace gas chromatog.-mass spectrometry. The optimized extraction conditions used raw samples at 80°C which reliably detected the greatest number of volatile compounds in miso. These conditions were used to identify 46 volatile compounds in the flavor profiles of miso produced from 2015 to 2018. Correlations between the detected volatile compounds and the quality rankings based on sensory evaluation showed that the intensity of most detected volatile compounds, particularly aldehydes and esters, was pos. associated with miso quality. Principal component anal. on data from miso groups with different quality classifications clarified the contribution of the detected volatile compounds to miso quality.

LWT–Food Science and Technology published new progress about Aldehydes 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, Application In Synthesis of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Minh, Nguyen Phuoc published the artcileInvestigation of instant soluble herb tea production from lotus (Nelumbo Nucifera) rhizome, 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 nelumbo soluble herb tea rhizome.

Rhizome of Nelumbo nucifera is known to contain different bioactive phytochem. constituents. The rhizomes are used as popular health food. Lotus rhizomes are composed of proteins, fats, carbohydrates and minerals and are good source of energy. The lotus rhizomes are popularly used as vegetables. The lotus rhizomes need to be exploited for the development of value added products. We investigated a production of instant soluble herb tea from lotus root by investigating the raw lotus root, method of extraction and spray drying to get an optimal processing protocol for herb tea production Our results showed that raw lotus root should be chopped and freeze-dried to 8% moisture; solvent for extraction of lotus root herb tea should be 30% ethanol: 1% acetic acid; ratio of solvent to material should be 8:1 in 24 h at 70°C by deep soaking. Spray drying conditions to get herb tea powder should be 6% maltodextrin as carrier; 140°C as drying temperature; 250 mL/h as volume of input feeding for spraying, 8% of isomalt as supplementation.

Journal of Pharmaceutical Sciences and Research published new progress about Alkaloids 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

Gonulalan, Ekrem M. published the artcileMetabolomics and proteomics profiles of some medicinal plants and correlation with BDNF activity, Application 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 Valeriana Melissa Passiflora BDNF neuroblastoma cell metabolomics proteomics; BDNF; GC–MS; LC-qTOF-MS; Medicinal plants; Metabolomics; Proteomics.

Identification of the low abundance of phytochems. in plant extracts is very difficult. Pharmacol. activity observed in such plants is not due to a single compound In most cases, plant extracts show activity based on synergistic or antagonistic effects. Therefore, the idea of a holistic approach is more rational. This study was planned to compare the metabolomics and proteomics profiles of Valeriana officinalis L.(Valerianaceae), Melissa officinalis L.(Lamiaceae), Hypericum perforatum L.(Hypericaceae) and Passiflora incarnata L.(Passifloraceae) used in sedative anxiolytic and sleep disorders. Integrated omics analyses were used to provide a better understanding of the effect of plant extracts on the brain-derived neurotrophic factor (BDNF) expression levels on the SH-SY5Y cell line by a holistic approach. Metabolomic profiling of the plants was performed using the GC-MS and LC-qTOF-MS systems, and the proteomics anal. using the LC-qTOF-MS system after trypsin digestion. The Human BDNF Quantikine ELISA kit was utilized to test BDNF expression activity on the SH-SY5Y cell line. The investigated plant extracts showed a significant increase in BDNF expression (p < 0.05). M. officinalis was found as the most active extract According to the correlation analyses between BDNF activity and metabolomics or proteomics level, 94 metabolites had a pos. correlation while 23 metabolites had a highly neg. correlation; those for proteins are 24 and 6, resp. The multivariate data anal. revealed a similar metabolomics profile of H. perforatum and P. incarnata, which also had a similar activity profile. Remarkably, all the primary metabolites belonging to the Krebs Cycle (citric acid, fumaric acid, succinic acid, pyruvic acid, malic acid and citramalic acid, an analog of malic acid) were pos. correlated with BDNF activity. Secondary metabolites with a high BDNF expression belonged to flavonoids, xanthone, coumarines, tannin, naphtalenes, terpenoids and carotenoid skeleton. Two proteins from the cytochrome P 450 family (P 450 71B11 and P 450 94B3) were pos. correlated with BDNF activity. Employing omics technologies in the plant research area will offer a better understanding of the role of plant extracts and may lead to the discovery of new compounds with specific activity. Phytomedicine published new progress about Alkaloids 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, Application 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

Rosa, D. published the artcilePhytochemical characteristics of white turmeric rhizome (Curcuma zedoaria (Berg.) Roscoe) essential oil from Lembang, West Java, Indonesia, Product Details of C10H18O, the main research area is Curcuma zedoaria essential oil phytochem characteristic.

White turmeric (Curcuma zedoaria) rhizome is widely used as a cooking and medicinal ingredient. It is important to determine the essential oil standard that is abundant in white turmeric to prevent adulteration. The results showed that the yield concentration of essential oil from C. zedoaria was 0.66% v/w with the following characteristics: brownies color, spicy taste, as well as sharp and specific aroma. The phytochem. screening result indicated that the essential oil contained alkaloid, flavonoid, triterpenoid, sesquiterpenoid, and quinone. Other phytochem. characteristics included sp. gr. value, optical rotation, refractive index, and sapofinication value which were 0.989 g/cm3, (+)15.19, 1.501, and 28.05 resp. C. zedoaria essential oil was soluble in 80% and 90% ethanol but not soluble in 50%, 60%, and 70% ethanol. Using GC-MS, twenty-one compounds were identified in the essential oil, of which camphor was the marker compound

International Journal of Agricultural Technology published new progress about Alkaloids 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, Product Details of C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Patalas-Krawczyk, Paulina published the artcileEffects of plant alkaloids on mitochondrial bioenergetic parameters, Synthetic Route of 97-67-6, the main research area is plant alkaloid mitochondrial bioenergetic parameter nicotinic acetylcholine receptor; Alkaloids; Mitochondria; Mitochondria permeability transition pore; Nicotinic acetylcholine receptors.

Mitochondria are among the first responders to various stress factors that challenge cell and tissue homeostasis. Various plant alkaloids have been investigated for their capacity to modulate mitochondrial activities. In this study, we used isolated mitochondria from mouse brain and liver tissues to assess nicotine, anatabine and anabasine, three alkaloids found in tobacco plant, for potential modulatory activity on mitochondrial bioenergetics parameters. All alkaloids decreased basal oxygen consumption of mouse brain mitochondria in a dose-dependent manner without any effect on the ADP-stimulated respiration. None of the alkaloids, at 1 nM or 1.25μM concentrations, influenced the maximal rate of swelling of brain mitochondria. In contrast to brain mitochondria, 1.25μM anatabine, anabasine and nicotine increased maximal rate of swelling of liver mitochondria suggesting a toxic effect. Only at 1 mM concentration, anatabine slowed down the maximal rate of Ca2+-induced swelling and increased the time needed to reach the maximal rate of swelling. The observed mitochondrial bioenergetic effects are probably mediated through a pathway independent of nicotinic acetylcholine receptors, as quant. proteomic anal. could not confirm their expression in pure mitochondrial fractions isolated from mouse brain tissue.

Food and Chemical Toxicology published new progress about Alkaloids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Synthetic Route of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts