Tag: M.W=100-150

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

Haag, Franziska published the artcileKey Food Furanones Furaneol and Sotolone Specifically Activate Distinct Odorant Receptors, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is furanone furaneol sotolone food odorant receptor; GPCRs; HDMF; high-impact aroma compound; high-throughput screening; narrowly tuned.

Furanones formed during the Maillard reaction often are natural aroma-determining compounds found in numerous foods. Prominent economically relevant representatives are the structural homologues Furaneol and sotolone, which are important natural flavoring compounds because of their distinct caramel- and seasoning-like odor qualities. These, however, cannot be predicted by the odorants’ mol. shape, rather their receptors’ activation parameters help to decipher the encoding of odor quality. Here, the distinct odor qualities of Furaneol and sotolone suggested an activation of at least two out of our ca. 400 different odorant receptor types, which are the mol. biosensors of our chem. sense of olfaction. While an odorant receptor has been identified for sotolone, a receptor specific for Furaneol has been elusive. Using a bidirectional screening approach employing 616 receptor variants and 187 key food odorants in a HEK-293 cell-based luminescence assay, we newly identified OR5M3 as a receptor specifically activated by Furaneol and homofuraneol.

Journal of Agricultural and Food Chemistry published new progress about Homo sapiens. 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

Banerjee, Pallavi published the artcileCoarse-Grained Molecular Model for the Glycosylphosphatidylinositol Anchor with and without Protein, Safety of n-Octanol, the main research area is model glycosylphosphatidylinositol anchor protein.

Glycosylphosphatidylinositol (GPI) anchors are a unique class of complex glycolipids that anchor a great variety of proteins to the extracellular leaflet of plasma membranes of eukaryotic cells. These anchors can exist either with or without an attached protein called GPI-anchored protein (GPI-AP) both in vitro and in vivo. Although GPIs are known to participate in a broad range of cellular functions, it is to a large extent unknown how these are related to GPI structure and composition Their conformational flexibility and microheterogeneity make it difficult to study them exptl. Simplified atomistic models are amenable to all-atom computer simulations in small lipid bilayer patches but not suitable for studying their partitioning and trafficking in complex and heterogeneous membranes. Here, the authors present a coarse-grained model of the GPI anchor constructed with a modified version of the MARTINI force field that is suited for modeling carbohydrates, proteins, and lipids in an aqueous environment using MARTINI’s polarizable water. The nonbonded interactions for sugars were reparametrized by calculating their partitioning free energies between polar and apolar phases. In addition, sugar-sugar interactions were optimized by adjusting the second virial coefficients of osmotic pressures for solutions of glucose, sucrose, and trehalose to match with exptl. data. With respect to the conformational dynamics of GPI-anchored green fluorescent protein, the accessible time scales are now at least an order of magnitude larger than for the all-atom system. This is particularly important for fine-tuning the mutual interactions of lipids, carbohydrates, and amino acids when comparing to exptl. results. The authors discuss the prospective use of the coarse-grained GPI model for studying protein-sorting and trafficking in membrane models.

Journal of Chemical Theory and Computation published new progress about Conformation. 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

Allcock, Harry R. published the artcilePolyphosphazenes bearing polymerizable pyrrole, thiophene, and furan side groups: synthesis and chemical oxidation, HPLC of Formula: 50966-69-3, the main research area is polyphosphazene preparation polymerizable heterocycle containing; furan containing polyphosphazene preparation doping; pyrrole containing polyphosphazene preparation doping; thiophene containing polyphosphazene preparation doping; doping polyphosphazene polymerizable heterocycle containing; conductivity heterocycle containing polyphosphazene.

Several polyorganophosphazenes containing polymerizable, heterocyclic side groups, (e.g., furan, thiophene, and pyrrole derivatives) were prepared by reaction of polydichlorophosphazenes with the Na salt of the corresponding hetercyclic alkoxide. The prepared polyphosphazines were doped with Fe(ClO4)3, FeCl3, or I to give semi-conductive polymers, and the conductivity is discussed with respect to polymerization of the heterocycle within the polymer. The prepared polymers were characterized by NMR spectroscopy, gel permeation chromatog., elemental microanal., and DSC. Possible explanations for the relatively low conductivity of the polymers are discussed, including interchain hopping distances, insolubility of the crosslinked polymers, and immobilization of the heterocyclic side groups. The last 2 factors may serve to minimize heterocyclic polymer chain growth, thereby keeping the resultant conductivity low.

Chemistry of Materials published new progress about Crosslinking. 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, HPLC of Formula: 50966-69-3.

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

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

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