Tag: M.W=100-150

Chen, Mingzhe published the artcileChemical Fixation of CO2 Using Highly Dispersed Cu on Hierarchically Porous N-Doped Carbon, Recommanded Product: 3,5-Dimethylhex-1-yn-3-ol, the main research area is carbon dioxide fixation copper nitrogen doped porous carbon catalyst; oxide carbon fixation copper nitrogen doped porous carbon catalyst; N-doped carbon; carbon dioxide; copper catalyst; coupling reaction; hierarchical porosity.

A heterogeneous catalyst of highly dispersed Cu (Cu/NHPC) supported on hierarchically porous N-doped C (NHPC) can efficiently promote CO2 fixations to oxazolidinones and β-oxopropylcarbamates. The obtained NHPC, assembled by ultrathin N-doped C nanosheets with a 3-dimensional (3D) structure, is readily prepared by pyrolysis of a N-containing polymer gel (NPG) in the presence of an activator of K bicarbonate (KHCO3). The resulting NHPC shows specific Brunauer-Emmet-Teller (BET) surface areas ≤2054 m2 g-1 with a mean micro/mesopore size of 0.55/3.2 nm and a broad macropore size distribution from 50 to 230 nm. The Cu/NHPC can efficiently promote 3-component coupling of CO2, amines, and propargyl alcs. for syntheses of various oxazolidinones and β-oxopropylcarbamates with yields ≤99% and a wide substrate scope. The Cu/NHPC exhibits excellent recyclability in CO2-to-oxazolidinone transformation during 9-time recycling. The research develops an NHPC-based heterogeneous Cu catalyst for green transformation of CO2.

ACS Applied Materials & Interfaces published new progress about Alcohols, propargyl Role: RCT (Reactant), RACT (Reactant or Reagent). 107-54-0 belongs to class alcohols-buliding-blocks, name is 3,5-Dimethylhex-1-yn-3-ol, and the molecular formula is C8H14O, Recommanded Product: 3,5-Dimethylhex-1-yn-3-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Qiu, Jikuan published the artcileCu(I)/ionic liquids promote the conversion of carbon dioxide into oxazolidinones at room temperature, Safety of 3,5-Dimethylhex-1-yn-3-ol, the main research area is oxazolidinone preparation green chem; propargylic alc amine carbon dioxide three component copper catalyst; carbon dioxide; catalysis; ionic liquids; oxazolidinones.

A one-pot three component reaction of propargylic alcs. HOC(R1)(R2)CCH [R1 = Me, Et, isobutyl; R2 = Me; R1 = R2 = -(CH2)5-], amines R3NH2 (R3 = n-Bu, iso-Bu, cyclohexyl, n-hexyl) and CO2 that can proceed in an atom economy and environmentally benign manner by combination of CuI and tetrabutylphosphonium imidazol ([P4444][Im]) as a catalyst was described. Catalysis studies indicate that this catalytic system is an effective catalyst for the conversion of CO2 into oxazolidinones I at room temperature and ambient pressure without any solvent. The results provide a useful way to design novel noble metal-free catalyst systems for the transformation of CO2 into other valuable compounds

Molecules published new progress about Alcohols, propargyl Role: RCT (Reactant), RACT (Reactant or Reagent). 107-54-0 belongs to class alcohols-buliding-blocks, name is 3,5-Dimethylhex-1-yn-3-ol, and the molecular formula is C8H14O, Safety of 3,5-Dimethylhex-1-yn-3-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tang, Minhao published the artcileA CO2-mediated base catalysis approach for the hydration of triple bonds in ionic liquids, HPLC of Formula: 107-54-0, the main research area is carbonyl compound preparation green chem; nitrile alkyne hydration carbon dioxide ionic liquid.

Herein, a CO2-mediated base catalysis approach for the activation of triple bonds in ionic liquids (ILs) with anions that can chem. capture CO2 (e.g., azolate, phenolate, and acetate), which can achieve hydration of triple bonds to carbonyl chems. is reported. It is discovered that the anion-complexed CO2 could abstract one proton from proton resources (e.g., IL cation) and transfer it to the CN or CC bonds via a six-membered ring transition state, thus realizing their hydration. In particular, tetrabutylphosphonium 2-hydroxypyridine shows high efficiency for hydration of nitriles and CC bond-containing compounds under a CO2 atmosphere, affording a series of carbonyl compounds in excellent yields. This catalytic protocol is simple, green, and highly efficient and opens a new way to access carbonyl compounds via triple bond hydration under mild and metal-free conditions.

Green Chemistry published new progress about Alcohols, propargyl Role: RCT (Reactant), RACT (Reactant or Reagent). 107-54-0 belongs to class alcohols-buliding-blocks, name is 3,5-Dimethylhex-1-yn-3-ol, and the molecular formula is C8H14O, HPLC of Formula: 107-54-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wu, Shumeng published the artcileEffect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor, Application In Synthesis of 505-10-2, the main research area is lactic acid bacteria bread flavor sourdough fermented corn oil.

Corn oil and Lactococcus lactis (L. lactis) were selected for improving the sourdough bread aroma, and their effect on bread flavor was studied. Volatile compounds (VOCs) in sourdough and bread crumbs were determined by gas chromatog.-mass spectrometry. The results demonstrated that the VOC profiles appeared mainly dominated by alcs., aldehydes, ketones, acids, esters, and heterocyclic compounds Principal component anal. and cluster anal. showed that the formation of most alcs. were promoted by L. lactis, while corn oil addition yielded more aldehydes, ketones, and furans. Further anal. of odor-active components in bread was characterized by aroma extract dilution anal. and odor activity value (OAV). In the sourdough bread obtained with the addition of corn oil and lipase, (E,E)-2,4-decadienal, 2-pentylfuran, 1-octen-3-ol, 3-methylthio-1-propanol, and (E)-2-nonenal had higher flavor dilution factors and OAV, which were the key aroma compounds distinguished from other varieties of breads.

LWT–Food Science and Technology published new progress about Acids 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

Roldan, Ana M. published the artcileInfluence of different vinification techniques on volatile compounds and the aromatic profile of palomino fino wines, Name: 3-(Methylthio)propan-1-ol, the main research area is vinification volatile compound aromatic Palomino; enzymes; pellicular maceration; sensory analysis; supra-extraction; volatile compounds; yeasts; β-glycosidase.

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of com. yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial anal. were determined The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odor activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.

Foods published new progress about Acids 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, Name: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ding, Wenwu published the artcileCharacterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju, Synthetic Route of 505-10-2, the main research area is alc ester volatile compound doubanjiang meju closed open fermentation.

Doubanjiang-meju has been used as an intermediate for producing Pixian Douban (PXDB) and contributes significantly to its flavor. In this study, a profiling anal. of volatile compounds in open fermented doubanjiang-meju (OFD) and closed fermented doubanjiang-meju (CFD) was performed with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). A total of 42 and 50 volatile compounds were identified in the OFD and CFD, resp. Compared with the OFD, more diversity and higher concentrations of alcs. and esters were found in the CFD. Ten and 12 volatile compounds were finally identified as the major aroma-active compounds in the OFD and CFD, resp., by the combined anal. of aroma intensity values and odor activity values (OAVs). The CFD had significantly stronger umami and soy sauce flavor but weaker beany when compared with the OFD (p < 0.05) by quant. descriptive anal. (QDA), which were basically consistent with intensity values of aroma compounds obtained with GC-O. The results indicated that the CFD had better characteristics of volatile compounds than those of the OFD, which provided a basis of further study for the closed fermentation process of tank fermenter. European Food Research and Technology published new progress about Acids 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

Wang, Rui published the artcileBiotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae, Formula: C4H6O5, the main research area is Camellia Saccharomyces biotransformation volatile compound; antioxidant capacity; fermentation; flavor; polyphenols; sensory.

Wine yeast Saccharomyces cerevisiae 71B was used in fermentation of green tea to modulate the volatiles and nonvolatiles. After fermentation, higher alcs., esters, and acids, such as isoamyl alc., isobutanol, Et octanoate, Et decanoate, octanoic, and decanoic acids were generated. Some key aroma compounds of tea including linalool, hotrienol, dihydroactinidiolide, and 2-phenylethanol increased significantly. Among these compounds, linalool and 2-phenylethanol increased by 1.3- and 10-fold, resp., which impart floral and fruity notes to fermented green tea. Alkaloids including caffeine, theobromine, and theophylline were reduced significantly after fermentation, while the most important free amino acid in tea, theanine, was not metabolized by S. cerevisiae. Tea catechins decreased whereas gallic and caffeic acids increased significantly, resulting in the unchanged antioxidant capacity of the fermented green tea. Hence, this work highlighted the potential of using S. cerevisiae to modulate green tea aroma and nonvolatiles. Practical Application : A novel fermented tea is produced by yeast fermentation Saccharomyces cerevisiae led to significant changes in tea volatiles and nonvolatiles. Antioxidant capacity remained stable after fermentation

Journal of Food Science published new progress about Acids 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, Formula: C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lepe-Balsalobre, Esperanza published the artcileVolatile compounds from in vitro metabolism of seven Listeria monocytogenes isolates belonging to different clonal complexes, Category: alcohols-buliding-blocks, the main research area is Listeria monocytogenes volatile compound metabolism clonal complex; GC-MS; Listeria monocytogenes; VOCs; biomarkers; volatile compounds.

Microorganisms produce a wide variety of volatile organic compounds (VOCs) as products of their metabolism and some of them can be specific VOCs linked to the microorganism’s identity, which have proved to be helpful for the diagnosis of infection via odor fingerprinting. The aim of this study was to determine the VOCs produced and consumed to characterize the volatile metabolism of seven isolates of different clonal complexes (CCs) of Listeria monocytogenes. For this purpose, dichloromethane extracts from the thioglycolate broth medium were analyzed by gas chromatog. coupled to mass spectrometry (GC/MS). Also, multivariate analyses were applied to the data obtained. Results showed that all the isolates of L. monocytogenes produced de novo isobutanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 3-(methylthio)-1-propanol, acetic acid, isobutyric acid, butanoic acid, and isovaleric acid. Significant differences were found among isolates for the production amount of these volatiles, which allowed their differentiation. Thus, CC4 (ST-219/CT-3650) and CC87 (ST-87/CT-4557) showed an active volatile compounds metabolism with high consumption nitrogen and sulfur compounds and production of alcs. and acids, and CC8 (ST-8/CT-8813) and CC3 (ST-3/CT-8722) presented a less active volatile metabolism Moreover, within the VOCs determined, huge differences were found in the production of butanol among the seven isolates analyzed, being probably a good biomarker to discriminate among isolates belonging to different CCs. Hence, the anal. of volatile profile generated by the growth of L. monocytogenes in vitro could be a useful tool to differentiate among CCs isolates.

Journal of Medical Microbiology published new progress about Acids 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

Perestrelo, Rosa published the artcileUntargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MS, COA of Formula: C4H10OS, the main research area is untargeted fingerprinting cider volatile headspace solid phase microextraction.

The volat. fingerprint of ciders produced in different geog. regions from Madeira Island was established using headspace solid phase microextraction combined with gas chromatog. mass spectrometry (HS-SPME/GC-MS) in order to explore the effects of geog. region on the volatile pattern ciders in addition to identify potential mol. geog. markers. A total of 107 volatile organic compounds (VOCs) belonging to different chem. families were identified from which 50 VOCs are common to all ciders analyzed. Significant differences in the relative content of VOCs from ciders of different geog. regions were observed The potential of the identified VOCs for ciders discrimination according to region was assessed through chemometric tools, such as principal components anal. (PCA) and partial least squares-discriminant anal. (PLS-DA). The PCA showed significant differences among ciders from different island geog. regions. Fifteen VOCs responsible for ciders discrimination were identified by PLS-DA. Fifteen VOCs, namely five terpenoids, four alcs., three acids and three esters, present variable importance in projection (VIP) values higher than one. Our findings provide relevant information related to volatile signature of ciders produced in Madeira Island, which may be a useful tool to cider-making process contributing to improve the quality of the final product. In addition, the geog. discrimination recognizes the unique and distinctive characteristics that will allow in the future to protect the quality and typicity of products originating in certain geog. regions.

Microchemical Journal published new progress about Acids 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, COA of Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chen, Yi published the artcileCharacteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is ethyl acetate 1octen3ol volatile organic compound fermentation; Douchi; Fermentation; HS-GC-IMS; HS-SPME-GC-MS; Volatile compounds.

The present study investigates volatile organic compound (VOC) compositional changes in Liuyang Douchi during fermentation via a HS-GC-IMS and HS-SPME-GC-MS combination approach. A total of 115 VOCs were identified from Douchi, most of which were accumulated during pile fermentation Notably, most alcs. and acids decreased with fermentation, while esters, ketones, pyrazines, and phenols accumulated during pile fermentation Depending on the VOCs identified by GC-IMS/MS, the different fermentation stages of Douchi could be facilely distinguished. Of these, 49 VOCs were regarded as the marker VOCs of Douchi in different fermentation stage: hexanol, hexanal, and propanoic acid was the marker VOCs of the black beans before fermentation and contributing beany and grassy odors; 1-octen-3-ol and 3-octanone supplying a mushroom aroma to the Douchi fermented for 3-9 days; and esters and pyrazine, especially Et acetate and 2,6-dimethylpyrazine, contributing the cocoa, fruity, and nutty aromas of matured Douchi.

Food Chemistry published new progress about Acids 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, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts