Tag: M.W=100-150

Wang, Yuan-Hui published the artcileCharacterization of volatiles and aroma in Chinese steamed bread during elaboration, Product Details of C4H10OS, the main research area is bread volatiles octanol aroma kneading molding steaming China.

Effects of different process steps on volatiles and aroma compounds of “”Jiaozi”” steamed breads (JSBs) fermented by Jiaozi starter were investigated for finding the key process steps related to aroma formation. Thirty aroma-active compounds were identified using Gas chromatog.-mass spectrometry (GC-MS) and GC-olfactometry, which provided green, fatty, mushroom, mossy, fruity, sweaty, floral odors to JSBs. GC-MS anal. showed that the concentration of volatiles in JSB dough increased gradually during first-mixing and primary fermentation; decreased after second-mixing, kneading, molding and secondary fermentation; and increased greatly after steaming. Cluster anal. indicated that the aroma profile of fresh cooked JSBs was different from that of JSB dough. Fermentation is an important stage of aroma formation of JSBs. Furthermore, steaming is also a key process step in the formation of JSBs aroma, which endows JSBs unique aroma characteristic that is different from those produced by fermentation

Journal of Cereal Science published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Welke, Juliane Elisa published the artcileAdaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine, Quality Control of 505-10-2, the main research area is odor GCFID isoamyl acetate ethyl octanoate decanoate 3methylthio1propanol; Aroma; Comprehensive two-dimensional gas chromatography; GC-O; GC/MS; GCxGC/MS; OSME; Odor; Olfactometry.

A step-by-step approach to easily adapt and use a GC-FID as an olfactometer, as well as a detailed description of acquisition and interpretation of olfactometric data by the OSME (from the Greek word for odor, σμη) method. A Merlot wine was used to exemplifly this strategy and its volatiles were characterized, rendering 43 volatiles in 1D-GC/MS and 142 in GCxGC/MS. GC-O showed the presence of 24 odor-active compounds and GCxGC/MS indicated aditional 14 odor-active compounds, which were found as coelutions. Six compounds (isoamyl acetate, The adapted GC-O in combination with the use of GCxGC/MS may be a tool to more accurate investigation of the odor-active compounds of wine.

Food Chemistry published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Jiang, Yajun published the artcileMicrobial dynamics and flavor formation during the traditional brewing of Monascus vinegar, Related Products of alcohols-buliding-blocks, the main research area is Monascus traditional brewing flavor formation microbe; Amino acids; Microbiota community; Monascus vinegar; Network analysis; Organic acids; Volatile compounds.

Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the traditional brewing of Monascus vinegar. Acetic acid, alanine, alcs., esters, lactic acid, and valine were the predominant metabolic compounds found during the fermentation process. Komagataeibacter medellinensis, Lactobacillus acetotolerans, Saccharomycopsis fibuligera, Sterigmatomyces halophilus, and Yarrowia lipolytica were the dominant microorganisms during the traditional brewing of Monascus vinegar. Furthermore, based on Spearman’s correlation anal., K. medellinensis showed a pos. correlation with acetic acid, acetoin, benzaldehyde, phenethyl acetate, 4-ethylphenol, proline, threonine, and isoleucine. Saccharomyces cerevisiae was pos. associated with the production of acetoin, benzeneacetaldehyde, 2,3,5-trimethylpyrazine, proline, threonine, and isoleucine. Bacillus velezensis and Yarrowia lipolytica were pos. correlated with esters and alcs., implying that these microorganisms might make a significant contribution to the flavor of vinegar. These findings demonstrated that some microorganisms may play important roles in improving the aromatic quality of Monascus vinegar.

Food Research International published new progress about Amino acids Role: BSU (Biological Study, Unclassified), FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Schelezki, Olaf J. published the artcilePre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis, HPLC of Formula: 505-10-2, the main research area is wine color tannis volatile fermentation; Alcohol management; Sensory analysis; Tannin; Volatiles; Water addition; Wine aroma; Wine colour.

Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alc. wines without critically modifying color or tannin properties and only marginally changing volatile and sensory profiles. Whether this approach is suited to producing lower alc. wines in the absence of excessive grape ripeness remained to be determined The current study extends on pre-fermentative approaches to alc. management under milder grape ripening conditions and builds on an existing study with McLaren Vale Cabernet Sauvignon fruit, allowing for a direct comparison under two distinct vintage conditions. Given its importance to Australia, Shiraz was also included and underwent the same consecutive harvest and juice substitution treatments. Cultivar-dependent implications on wine chem. properties were apparent and declines in wine color and tannin were particularly evident in Shiraz wines, although impacts on overall wine quality and sensory parameters were minor when adjusting musts within the limit of 13.5°Baume.

Food Chemistry published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, HPLC of Formula: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chen, Yu-Lan published the artcileFour-component defluorinative reaction of allylic fluorides, amidines, and Cs2CO3 under transition-metal-free conditions, Name: 3,5-Dimethylhex-1-yn-3-ol, the main research area is hydroxy iodoperfluorobutene amidine cesium carbonate tandem defluorinative heterocyclization; pyrimidinylmethyl iminomethyl carbamate preparation green chem.

An unprecedented four-component defluorinative reaction of allylic fluorides, amidines, and Cs2CO3 for the convenient synthesis of valuable pyrimidine-containing amidino carbamates under transition-metal-free conditions was reported. The synthetic linchpin for realizing the multi-bonding tandem protocol relied on the directed function of the α-positioned hydroxyl group and the activating effect of the perfluoroalkyl substituent in allylic fluorides. Moreover, cesium carbonate served as a green carbonyl equivalent for formal CO capture. Mechanistic studies revealed that the reaction proceeded via a possible cyclic carbonate intermediate.

Green Chemistry published new progress about Amidines 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, Name: 3,5-Dimethylhex-1-yn-3-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lee, Wen-Chih published the artcileMalic Enzyme Couples Mitochondria with Aerobic Glycolysis in Osteoblasts, Name: (S)-2-hydroxysuccinic acid, the main research area is malic enzyme couple mitochondria aerobic glycolysis osteoblast; TCA cycle; aerobic glycolysis; bone; differentiation; malate-aspartate shuttle; malic enzyme; metabolic tracing; metabolism; mitochondria; osteoblast.

The metabolic program of osteoblasts, the chief bone-making cells, remains incompletely understood. Here in murine calvarial cells, we establish that osteoblast differentiation under aerobic conditions is coupled with a marked increase in glucose consumption and lactate production but reduced oxygen consumption. As a result, aerobic glycolysis accounts for approx. 80% of the ATP production in mature osteoblasts. In vivo tracing with 13C-labeled glucose in the mouse shows that glucose in bone is readily metabolized to lactate but not organic acids in the TCA cycle. Glucose tracing in osteoblast cultures reveals that pyruvate is carboxylated to form malate integral to the malate-aspartate shuttle. RNA sequencing (RNA-seq) identifies Me2, encoding the mitochondrial NAD-dependent isoform of malic enzyme, as being specifically upregulated during osteoblast differentiation. Knockdown of Me2 markedly reduces the glycolytic flux and impairs osteoblast proliferation and differentiation. Thus, the mitochondrial malic enzyme functionally couples the mitochondria with aerobic glycolysis in osteoblasts.

Cell Reports published new progress about Cell differentiation. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Name: (S)-2-hydroxysuccinic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Liu, Yi-jun published the artcileEffects of four drying methods on Ganoderma lucidum volatile organic compounds analyzed via headspace solid-phase microextraction and comprehensive two-dimensional chromatography-time-of-flight mass spectrometry, Safety of 3-(Methylthio)propan-1-ol, the main research area is Ganoderma lucidum volatile organic compound drying HSSPME GC TOFMS.

The effect of four drying methods (namely, sun drying, vacuum freeze drying, vacuum drying, and hot air drying) on the fresh Ganoderma lucidum volatile organic compounds (VOCs) was studied by their separation via headspace solid-phase microextraction and identification via comprehensive two-dimensional chromatog.-time-of-flight mass spectrometry. In total, 247 kinds of VOCs, mainly composed of alcs., aldehydes, esters, ketones, and olefins, were identified. Orthogonal partial least squares discriminant anal. and displacement test combined with the variable important in the projection method revealed that VOCs’ types and contents in Ganoderma lucidum were influenced by the particular drying method, which could be identified using specific organic compounds The heating process increased the content of aldehydes, esters, and olefins and reduced alc. and ketones’ content. Since 3-propoxy-1-Propene, 2-pentyl-Furan, Acetic acid, 2-Butanone, 1-Pantano, and other VOCs did not disappear during the drying process, they can be used for the classification and identification of Ganoderma lucidum species and other edible fungi.

Microchemical Journal published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Schuetz, Ramona published the artcileA versatile approach to 1-oxo-, 1-oxo-3,4-dihydro- and 1,3,4-trioxo isoquinoline alkaloids and first total synthesis of the dimeric 1-oxoisoquinoline alkaloids berbanine and berbidine, Recommanded Product: 2,2-Dimethoxyethanamine, the main research area is isoquinoline alkaloid preparation one pot Suzuki coupling cyclization; berbanine total synthesis; berbidine total synthesis.

We have worked out a very short approach to 1-oxoisoquinoline alkaloids starting from readily available 2-bromobenzamides utilizing a 2-ethoxyvinylboronate as a C2 building block for introduction of the C-3,C-4 unit of the isoquinoline core. TFA-mediated cyclization of crude ortho-ethoxyvinyl benzamides gave 1-oxoisoquinolines in one single operation. Further modifications of these compounds opened an access to the other chemotypes. In total, 14 alkaloids from four chemotypes (five 1-oxoisoquinolines, six 1-oxo-3,4-dihydroisoquinolines, one 1,3,4-trioxoisoquinoline, and two dimeric isoquinoline alkaloids) were obtained in this investigation. With this approach we improved the total syntheses of the monomeric oxoisoquinolines, and worked out the first total syntheses of the dimeric alkaloids berbanine (I) and berbidine (II).

Tetrahedron published new progress about Cyclization. 22483-09-6 belongs to class alcohols-buliding-blocks, name is 2,2-Dimethoxyethanamine, and the molecular formula is C4H11NO2, Recommanded Product: 2,2-Dimethoxyethanamine.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Aubineau, Thomas published the artcileIron-Catalyzed Diastereoselective Synthesis of Disubstituted Morpholines via C-O or C-N Bond Formation, Name: 2,2-Dimethoxyethanamine, the main research area is hydroxybutenyl hydroxyethyl methylbenzenesulfonamide iron chloride catalyst diastereoselective heterocyclization; tosylmorpholine preparation green chem; butenyhydroxy oxyethyl methylbenzenesulfonamide iron chloride catalyst diastereoselective heterocyclization; styryl tosylmorpholine preparation green chem.

The diastereoselective synthesis of 2,6- and 3,5-disubstituted morpholines was achieved from 1,2-amino ethers and 1,2-hydroxy amines substituted by an allylic alc. using an iron(III) catalyst. The morpholines were obtained either by C-O or C-N bond formation. A plausible mechanism was suggested, involving a thermodn. equilibrium to explain the formation of the cis diastereoisomer as the major product.

Synlett published new progress about Aldehydes Role: RCT (Reactant), RACT (Reactant or Reagent). 22483-09-6 belongs to class alcohols-buliding-blocks, name is 2,2-Dimethoxyethanamine, and the molecular formula is C4H11NO2, Name: 2,2-Dimethoxyethanamine.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Luo, Yi published the artcileFormation of diversified spiro-[imidazole-indene] derivatives from 2H-imidazoles: based on versatile propargyl alcohols, COA of Formula: C8H14O, the main research area is phenylimidazole aryl propargyl alc rhodium catalyst regioselective tandem spirocyclization; aryl spiro imidazole indene preparation.

Rh(III)-catalyzed efficient cascade annulation for the regioselective construction of various spiro[imidazole-indene] derivatives were reported by utilizing versatile propargyl alcs. as coupling partners. The type of propargyl alc. played a key role in tuning the combination state and controlling formation of different products.

Organic Chemistry Frontiers published new progress about Alkenylation. 107-54-0 belongs to class alcohols-buliding-blocks, name is 3,5-Dimethylhex-1-yn-3-ol, and the molecular formula is C8H14O, COA of Formula: C8H14O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts