Tag: M.W=100-150

Kumar, Shreemoyee published the artcileRu(II)-catalyzed allenylation and sequential annulation of N-tosylbenzamides with propargyl alcohols, Recommanded Product: 3,5-Dimethylhex-1-yn-3-ol, the main research area is allenylamide isoquinolone preparation; tosylbenzamide propargyl alc allenylation sequential annulation ruthenium catalyst.

Here Ru(II)-catalyzed C(sp2)-H allenylation of N-tosylbenzamides to access multi-substituted allenylamides has been reported. Furthermore, the allenylamides were converted to the corresponding isoquinolone derivatives via base mediated annulation. The current protocol features low catalyst loading, mild reaction conditions, high functional group compatibility and desired scalability. The unique functionality of the afforded allenes allowed further transformations to expand the practicality of the protocol.

Chemical Communications (Cambridge, United Kingdom) published new progress about Allenes Role: RCT (Reactant), SPN (Synthetic Preparation), RACT (Reactant or Reagent), PREP (Preparation). 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

Montemurro, Marco published the artcileSelection of non-Lactobacillus strains to be used as starters for sourdough fermentation, Formula: C4H10OS, the main research area is Enterococcus Leuconostoc Weissella Pediococcus sourdough fermentation; Lactic acid bacteria; Leuconostoc; Non-Lactobacillus strains; Pediococcus; Sourdough; Starter selection.

The suitability of forty-one non-Lactobacillus strains to be used as selected starters for sourdough fermentation was evaluated. According to the data collected, Pediococcus pentosaceus OA1 and S3N3 and Leuconostoc citreum PRO17 were selected based on the optimal acidification and growth performances and the intense proteolytic activity (increase of TFFA up to 80%) on whole wheat flour doughs. A relevant degradation of phytic acid (up to 58%) and the increase of phenols content and scavenging activity (4- and 2-folds, resp.) were also observed The technol. performances were compared to two representative Lactobacillus strains (Lactobacillus plantarum and Lactobacillus sanfranciscensis). The investigation of the robustness of the selected strains during the propagation (back-slopping procedure) showed their long-term dominance only when singly-inoculated; while Leuc. citreum PRO17 dominated the fermentation when the strains were co-inoculated. The sourdoughs obtained by the non-Lactobacillus selected strains (singly or pooled) were used for breadmaking. Selected sourdoughs allowed the production of breads characterized by in-vitro protein digestibility (IVPD) higher than that of breads obtained with Lactobacillus strains or bakers yeast. The aroma profile, estimated by GC/MS, was complex and characterized by high concentration of the typical compounds (hexanol, 3-methylbutanol and 2-pentylfuran) of sourdough bread.

Food Microbiology published new progress about Bread. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Day, M. P. published the artcileAeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes, Product Details of C4H10OS, the main research area is Vitis wine chem composition fermentation sensory attribute.

Aeration during fermentation of red wines has the potential to enhance pos. red fruit attributes and suppress less desirable reductive characteristics. The implementation of aeration in com. winemaking, however, is impeded by the lack of a clear understanding of both the major benefits of its use and the nature of the aeration regimes required to modify the finished product. This work aimed to evaluate the impact of different modes of aeration, varying in their timing, duration and intensity, on fermentation duration, chem. composition and sensory properties of Shiraz wine. Methods and Results : Forty-eight pilot-scale fermentations (450 kg) were treated with different aeration modalities and compared to non-aerated fermentations across four vintages. This work demonstrated the reproducible effects of aeration, resulting in an enhancement of fruit-related attributes, decreases in color intensity and a lowering of astringent mouthfeel and bitterness. The development of attributes describing possible oxidation or undesirable volatility were not observed in this work. These effects on wine sensory attributes were correlated with an increase in the concentration of relevant short and branched-chain esters and acetates, and a decrease in the concentration of phenolic substances. No enhancement of fermentation performance was observed in any of the trials. Overall, this work revealed the robustness of red wine fermentations to aeration. This work provides strong evidence that aeration does not alter the duration of either alc. or malolactic fermentation of red musts. Although there was no impact on fermentation performance, aeration did result in the production of wines with increased red fruit characters, and decreased astringency and reductive off-odours. This work demonstrates aeration to be a useful oenol. tool for the production of red wine and indicates that stylistic impact, rather than fermentation performance, is likely to be more pertinent to the adoption of red wine aeration.

Australian Journal of Grape and Wine Research published new progress about Acidity (titratable). 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

Choo, Kenny S. O. published the artcileAroma-volatile profile and its changes in Australian grown black Perigord truffle (Tuber melanosporum) during storage, HPLC of Formula: 505-10-2, the main research area is Tuber acetone acetaldehyde toluene formic acid 2 butenal Australia.

Black Perigord truffle (Tubermelanosporum) is one of the most expensive fungi in the world that appreciated by gourmets. Studies have indicated the impact of growing location and soil microorganisms on the aroma profile of truffle. The aroma profile of West Australian black Perigord truffle (Tuber melanosporum) has not been previously reported, which was studied over a 14 day storage period. Sixty-four compounds were identified in all truffle samples. Significant changes (P > 0.05) were observed in 11 key volatiles (carbon dioxide, acetaldehyde, 2-butanone, 3-methyl-1-butanal, toluene, 2-butenal, formic acid 2-Me Bu ester, 3-methyl-1-butanol, 6-methyl-2-heptanol, 3-octanol and DMSO) over time. Comparison of these results against published aroma profile of European grown black Perigord truffle identified number of significant similarities and differences were also detected. DMSO, a compound previously identified in European grown white truffle (Tuber magnatum), was detected. Principle component anal. (PCA) showed that the major changes in the truffle aroma profile took place in the first 7 days of storage.

International Journal of Food Science and Technology published new progress about Soils. 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

Kaithal, Akash published the artcileManganese(I)-Catalyzed β-Methylation of Alcohols using Methanol as C1 Source, Computed Properties of 111-87-5, the main research area is manganese catalyzed methylation biomass alc methanol solvent safety; alcohols; hydrogen borrowing; manganese catalysis; methanol; methylation.

Highly selective β-methylation of alcs. was achieved using an earth-abundant first row transition metal in the air stable mol. manganese complex [Mn(CO)2Br[HN(C2H4PiPr2)2]] (I) ([HN(C2H4PiPr2)2]=MACHO-iPr). The reaction requires only low loadings of I (0.5 mol %), methanolate as base and MeOH as methylation reagent as well as solvent. Various alcs. were β-methylated with very good selectivity (>99%) and excellent yield (up to 94%). Biomass derived aliphatic alcs. and diols were also selectively methylated on the β-position, opening a pathway to “”biohybrid”” mols. constructed entirely from non-fossil carbon. Mechanistic studies indicate that the reaction proceeds through a borrowing hydrogen pathway involving metal-ligand cooperation at the Mn-pincer complex. This transformation provides a convenient, economical, and environmentally benign pathway for the selective C-C bond formation with potential applications for the preparation of advanced biofuels, fine chems., and biol. active mols. Of note, safety advice is recommended for high-pressure experiments due to significant risk with procedures and in conjunction with the use of suitable equipment.

Angewandte Chemie, International Edition published new progress about Aliphatic alcohols Role: RCT (Reactant), SPN (Synthetic Preparation), RACT (Reactant or Reagent), PREP (Preparation). 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Computed Properties of 111-87-5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chakraborty, Priyanka published the artcileα-Alkylation of Ketones with Secondary Alcohols Catalyzed by Well-Defined Cp*CoIII-Complexes, Name: n-Octanol, the main research area is alkyl aryl ketone preparation; ketone secondary alc alkylation cobalt catalyst; alkylation; cobalt; ketones; secondary alcohols; α-alkylation.

Herein a well-defined, high-valence cobalt(III)-catalyst was applied for successful α-alkylation of ketones RC(O)CH3 (R = pentamethylphenyl, Ph, naphthalen-2-yl, etc.) and 1,2,3,4-tetrahydronaphthalen-1-one with secondary alcs. R1OH (R1 = 1-phenylethyl, cyclopentyl, octan-2-yl, etc.). A wide-variety of secondary alcs., which include cyclic, acyclic, sym., and unsym. compounds, was employed as alkylating agents to produce β-alkyl aryl ketones RC(O)CH2R1 and 2-(1-phenylethyl)-3,4-dihydronaphthalen-1(2H)-one.

ChemSusChem published new progress about Alkylation. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Name: n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Xin published the artcileAroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars, Formula: C4H10OS, the main research area is rice vinegar aroma biomarker fermentation food quality China; Aroma biomarker; Beijing rice vinegar; HS-SPME-GC-MS; PCA; Traditional cereal vinegar; Typical commercial vinegar.

Beijing rice vinegar is a typically traditional Chinese cereal vinegar and prevalent in the northern part of China. In this study, the volatile aroma anal. of different fermentation stages of Beijing rice vinegar was carried out by headspace-solid phase micro-extraction coupled with gas chromatog. mass spectrometry (HS-SPME-GC-MS). The aroma could be classified into acids, alcs., esters, aldehydes, ketones, polyphenols and heterocyclic compounds The aroma constituents varied at each fermentation stage. Principle component anal. (PCA) was employed to distinguish the specific aroma compounds At the alcoholization stage, alcs. were mainly ethanol (1993.10 μg/100 mL, 70%), and phenyl-Et alc. (588.64 μg/100 mL, 20%). The Et ester meanwhile started to be produced and was the most prevalent ester. The high contents of ethanol, 3-methyl-butanol and phenyl-Et alc. could be the potential aroma biomarker for the alcoholization stage. At the vinegarization stage, ethanol was largely consumed, as well as i-butanol and i-amyl alc. The concentration of volatile acids was 1948.01 μg/100 mL with acetic acid the most dominant one (> 90%). Acetic acid and 3-hydroxy-2-butanone were representative compounds for vinegarization stage and could be the potential biomarkers. Furthermore, the aroma comparison of 7 kinds of classic cereal vinegars was carried out. PCA results indicated that the specification of aroma biomarkers for each type of vinegar was practical, serving as the indicators or predictors for both the vinegar fermentation stage identification, vinegar sensory evaluation, and offering a potential for vinegar identification and quality improvement. The assessment strategy was also used to compare the typical Chinese and other important western vinegars.

Food Research International published new progress about Biomarkers. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Mendonca, Caroll M. published the artcileHierarchical routing in carbon metabolism favors iron-scavenging strategy in iron-deficient soil Pseudomonas species, Synthetic Route of 97-67-6, the main research area is iron carbon metabolome Pseudomonas; Pseudomonas putida; bacteria; iron limitation; metabolomics; siderophore.

High-affinity iron (Fe) scavenging compounds, or siderophores, are widely employed by soil bacteria to survive scarcity in bioavailable Fe. Siderophore biosynthesis relies on cellular carbon metabolism, despite reported decrease in both carbon uptake and Fe-containing metabolic proteins in Fe-deficient cells. Given this paradox, the metabolic network required to sustain the Fe-scavenging strategy is poorly understood. Here, through multiple 13C-metabolomics experiments with Fe-replete and Fe-limited cells, we uncover how soil Pseudomonas species reprogram their metabolic pathways to prioritize siderophore biosynthesis. Across the three species investigated (Pseudomonas putida KT2440, Pseudomonas protegens Pf-5, and Pseudomonas putida S12), siderophore secretion is higher during growth on gluconeogenic substrates than during growth on glycolytic substrates. In response to Fe limitation, we capture decreased flux toward the tricarboxylic acid (TCA) cycle during the metabolism of glycolytic substrates but, due to carbon recycling to the TCA cycle via enhanced anaplerosis, the metabolism of gluconeogenic substrates results in an increase in both siderophore secretion (up to threefold) and Fe extraction (up to sixfold) from soil minerals. During simultaneous feeding on the different substrate types, Fe deficiency triggers a hierarchy in substrate utilization, which is facilitated by changes in protein abundances for substrate uptake and initial catabolism. Rerouted metabolism further promotes favorable fluxes in the TCA cycle and the gluconeogenesis-anaplerosis nodes, despite decrease in several proteins in these pathways, to meet carbon and energy demands for siderophore precursors in accordance with increased proteins for siderophore biosynthesis. Hierarchical carbon metabolism thus serves as a critical survival strategy during the metal nutrient deficiency.

Proceedings of the National Academy of Sciences of the United States of America published new progress about Carbon metabolic pathway. 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

Wang, Juan published the artcileSensomics-assisted flavor decoding of coarse cereal Huangjiu, Product Details of C4H10OS, the main research area is sensomics vanillin hexanal coarse cereal Huangjiu odorant flavor China; 2-Methyl-3-(methyldisulfanyl)furan; Coarse cereal Huangjius; Key odorants; Sensomics; Solvent-assisted flavor evaporation.

Huangjiu is one of China national alc. beverages. The key odorants in four coarse cereal Huangjius (CCH) were identified by sensomics approach. Eighty-eight odorants were identified using solvent-assisted flavor evaporation combined with gas chromatog.-olfactometry/spectrometry and aroma extract dilution anal. Four aroma recombinates showed good similarities to the corresponding original aroma profiles (93.27-96.97%). Partial least squares regression anal. predicted vanillin and β-damascenone were the main causes of the aroma differences in the four CCHs. For the first time, omission and addition tests showed that β-damascenone caused the sweet and tea leaf aromas, whereas hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan contributed to the cooked grain aroma. Finally, 2-phenylethanol, Et (E)-3-phenyl-2-propenoate, Et 3-phenylpropanoate, vanillin, 3-(methylsulfanyl)propanal, γ-nonalactone, sotolon, β-damascenone, hexanal, nonanal, and 2-methyl-3-(methyldisulfanyl)furan were confirmed as the key odorants in the CCHs. 2-Methyl-3-(methyldisulfanyl)furan was a newly identified key odorant in Huangjiu.

Food Chemistry published new progress about Acids 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

Sawyer, S. published the artcileAutolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine, Name: 3-(Methylthio)propan-1-ol, the main research area is aging lees sparkling wine autolysis aroma composition.

Yeast autolysis is understood to be primarily responsible for giving traditional method sparkling wines complex and developed aromas. The contribution from ageing the wine itself, however, is less well-established. This study aimed to determine the contribution of autolysis products and compounds associated with wine oxidation and ageing in Vitis vinifera L. Chardonnay and Pinot Noir wines over 24 mo. Chardonnay and Pinot Noir base wines were tiraged, or aged with and without primary lees. Volatile composition analyses (HS-SPME/GC/MS and GC/MS/MS) were conducted at 6, 12, and 24 mo post-bottling and sensory appraisals at 12 and 24 mo. The duration of ageing significantly influenced compositional changes in fermentation-derived and oxidative-flavor-associated compounds Ageing base wines off or on lees produced similar maturation-associated aroma profiles to sparkling wines irresp. of cultivar. The contribution of autolysis products did not feature as strongly as anticipated over 24 mo, indicating that compounds associated with wine ageing primarily influenced the aroma of mature sparkling wines. This finding suggests winemakers ageing their wines on lees for 24 mo or less should place more emphasis on base wine composition to manipulate the aroma profiles of sparkling wines. First comparative chem. compositional study of base wines concurrently with sparkling wines.

Australian Journal of Grape and Wine Research published new progress about Aldehydes 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, Name: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts