Tag: M.W=100-150

Wang, Juan published the artcileCharacterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis, Safety of 3-(Methylthio)propan-1-ol, the main research area is Huangjiu aroma compound flavor sensory analysis China; Aroma recombination; Gas chromatography-olfactometry (GC-O); Huangjiu; Key odorants; Omission/addition.

Huangjiu (yellow rice wine) from Shanxi province, with a dominant Zao-aroma (fermented grain aroma), is particularly popular in northern China. The key aroma compounds in Huangjiu from Shanxi province were characterized by sensory-directed flavor anal. A total of 106 compounds separated with solvent-assisted flavor evaporation (SAFE) distillation were identified by gas chromatog.-olfactometry (GC-O) coupled with aroma extract dilution anal. (AEDA) and odor specific magnitude estimation (Osme). Forty-seven of them were further quantitated and 21 odorants had odor activity values (OAVs) ≥ 1. The aroma profiles of three recombination models had >95.84% similarities to their corresponding samples. And then, the omission/addition tests further confirmed that β-phenylethanol, 3-methylbutanoic acid, Et lactate, sotolon, 2-acetyl-1-pyrroline, vanillin, Et cinnamate, Et 3-phenylpropionate, 3-methylbutanal, and methional were the key odorants for Huangjiu from Shanxi province. Meanwhile, it was firstly confirmed that Et cinnamate and Et 3-phenylpropionate played the key roles in the overall aroma of Huangjiu.

Food Research International published new progress about Flavor. 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

Liu, Bin published the artcileEffects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2, Name: 3-(Methylthio)propan-1-ol, the main research area is methylthiopropanol phenylethanol isoamyl acetate Zygosaccharomyces salinity; Flavor components; RT-qPCR; SPME-GC-MS; Salt stress; Zygosaccharomyces rouxii.

Zygosaccharomyces rouxii referred as Yeast S is an important microorganism widely applied in traditional fermented food to accelerate flavor formation. Z. rouxii 3-2 referred as Yeast S 3-2 constructed previously is a new strain having higher salt tolerance than wild type. In this study, salt stress response of synthesis key flavor metabolites 3-methylthiopropanol, 2-phenylethyl alc., and isoamyl acetate in Yeast S and S 3-2 were investigated based on SPME-GC-MS and RT-qPCR. Anal. of GC-MS data showed that high salinity led to increase the contents of 3-methylthiopropanol and 2-phenylethyl alc. both in Yeast S and Yeast S 3-2, while inhibited the synthesis of isoamyl acetate, and the induced effect on Yeast S 3-2 was more pronounced than Yeast S. Furthermore, the RT-qPCR results revealed that the salinity could enhance the genes expression of ARO10 and PDC1, and stronger effect on Yeast S 3-2 than S. However, the gene expression of AFT1 was reduced in high-salt culture conditions, which was consistent with the results of GC-MS data. The results presented in this study can provide theor. support of Z. rouxii 3-2 application during food fermentation

Bioprocess and Biosystems Engineering published new progress about Flavor. 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

Yang, Yijin published the artcileFlavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association, Application of 3-(Methylthio)propan-1-ol, the main research area is flavor odor rice wine mol association; 2-Phenylethyl alcohol (PubChem CID: 6054); Aroma; Benzaldehyde (PubChem CID: 240); Chinese rice wine; Ethyl hexadecanoate (PubChem CID: 12366); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Flavor compounds; Isoamyl acetate (PubChem CID: 31276); Isoamyl alcohol (PubChem CID: 31260); Low field-nuclear magnetic resonance (LF-NMR); Molecular association.

Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu was investigated. The contents of umami and bitter free amino acids (FAA) increased with the storage period prolonged, while that of sweet FAA showed downward trend. Gas chromatograph-mass spectrometry and principal component anal. indicated that the volatile flavor compounds with OAV exceed 1, especially middle-chain fatty-acid-ethyl-esters and aromatic compounds, dominated the characteristic flavor of aged Huangjiu. Low field-NMR was firstly applied to characterize the mol. association between water and dissolved flavor compounds in aged Huangjiu. The results showed that basic amino acids contributed greatly to the flavor formation of aged Huangjiu via mol. association In addition, the mol. association significantly promoted the accumulation of flavor compounds with OAV > 1, especially Et esters.

Food Chemistry published new progress about Flavor. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Li, Mengqi published the artcileDevelopment of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer, Recommanded Product: n-Octanol, the main research area is Tricholoma flavor; Characteristic volatiles fingerprinting; Headspace-gas chromatography–ion mobility spectrometry (HS-GC–IMS); Principal component analysis (PCA); Tricholoma matsutake Singer; Volatile compounds.

The flavor fingerprint of Tricholoma matsutake Singer was developed and volatile compounds were investigated by HS-GC-IMS fingerprinting combining with PCA. A total of 25 typical target compounds were identified. The differences of flavor compounds in pileus and stipe of Tricholoma matsutake Singer from different areas were observed After drying, the concentration of C8 compounds, including 3-octanone, 3-octanol, 1-octen-3-one and 1-octanol, decreased, while the concentration of methanol and 1-pentanol increased. Subsequently, PCA was performed based on the signal intensity of the identified violate compounds, and the results clearly showed that the samples in a relatively independent space would be well distinguished. Combining the signal intensity of the identified violate compounds by HS-GC-IMS and PCA, the samples from different portions of Tricholoma matsutake Singer and different areas were distinguished. The results showed that the flavor fingerprint of Tricholoma matsutake Singer were established by HS-GC-IMS and PCA based on the identified volatile compounds

Food Chemistry published new progress about Flavor. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Recommanded Product: n-Octanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sieiro-Sampedro, Thais published the artcileImpact of mepanipyrim and tetraconazole in Menciá wines on the biosynthesis of volatile compounds during the winemaking process, Computed Properties of 505-10-2, the main research area is mepanipyrim tetraconazole wine volatile flavor; Aroma profile; Fungicide; Mepanipyrim; Red wine; Tetraconazole; Yeasts.

The impact of fungicides mepanipyrim (Mep) and tetraconazole (Tetra) and their corresponding com. formulations (Mep-Form and Tetra-Form) on the aroma composition of wines was assessed. Fungicide residues can affect the biotransformation of aroma precursors from grapes and/or the yeast metabolism The results confirmed that both maximum residue levels (MRL and 2xMRL) of Mep promoted benzyl alc. and 4-vinylguaiacol contents; while MRL and 2xMRL of Mep-Form promoted benzene derivatives (benzyl alc., benzaldehyde, and trans-isoeugenol), 2-phenylethanol and γ-nonalactone. The addition of Tetra (2xMRL) and Tetra-Form (MRL and 2xMRL) release higher contents of cis-3-hexen-1-ol and Et vanillate and affected yeast metabolism related to phenylacetaldehyde, 2-phenylethanol, methionol, capric acid, Et 2-methylbutyrate, Et isovalerate, Et monosuccinate, di-Et succinate and γ-butyrolactone production Fungicide residues did not display higher variations in global odor activity values with respect to control wines, although some variations on the “”floral””, “”fruity””, “”spicy”” and “”lactic”” nuances could be sensed.

Food Chemistry published new progress about Flavor. 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

Gallego-Tevar, Blanca published the artcileChanges to the functional traits of phosphoenolpyruvate carboxylase following hybridization in C-4 halophytes, Name: (S)-2-hydroxysuccinic acid, the main research area is Spartina halophyte phosphoenolpyruvate carboxylase hybridization C4 pathway.

Hybridization is a relevant evolutionary mechanism linked to the invasiveness of plant species, but little is known about its effect on enzymic activities in response to stress. We analyzed the effects of salinity on key mechanistic traits of phosphoenolpyruvate carboxylase (PEPC) enzyme for two hybrid taxa derived from native Spartina maritima (Curtis) Fernald and invasive Spartina densiflora Brongn. in comparison with their parental species. Parental species showed contrasted strategies at the PEPC level to cope with salinity. Spartina maritima showed its physiol. optimum at 10 to 40 ppt salinity, with high PEPC activity (per unit leaf soluble protein), in contrast to the lower salinity optimum of 0.5 and 10 ppt for S. densiflora, where highest levels of PEPC apparent specific activity coincided with high light-induced activation of PEPC. Both hybrids showed constant PEPC apparent specific activity from fresh water to hypersalinity and exhibited higher net photosynthesis rates in fresh water than their parents. Spartina maritima × densiflora presented three transgressive PEPC-related traits, being the only taxon able to increase its PEPC activation in darkness at high salinity. Spartina densiflora × maritima showed most PEPC-related traits intermediate between its parents. Inheritance types operating differently in reciprocal hybrids determine key functional traits conditioning their ecol. performance.

Physiologia Plantarum published new progress about Growth. 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

Tang, Zhong-Sheng published the artcileCharacterization of aroma profile and characteristic aromas during lychee wine fermentation, SDS of cas: 505-10-2, the main research area is lychee wine fermentation citronellol methionol rose oxide aroma.

Characteristic aroma substances of cis-rose oxide imparts the odorant of “”lychee-like,”” while of citronellol is the precursor of it in lychee. The characterization of volatiles of lychee wine fermentation using headspace solid-phase microextraction gas chromatog.-mass spectrometry combined with headspace gas chromatog.-ion mobility spectrometry were done to regulate processing. Results indicated that the total of 97 volatiles (38 in common) were observed during fermentation, including 39 terpenoids, 5 alcs., 22 esters, 4 acids, 7 alkenes, 4 ketones and ethers, 3 sulfur compounds and others. Losses of characteristic aromas mainly occurred during primary fermentation more than threefold decrease. The volatility of cis-rose oxide was stronger than citronellol, which implied that more gentle processing should be performed to protect lychee flavor. Cis-rose oxide was a mixture of monomer and dimer with unequal proportion, while citronellol was a monomer in lychee. The work provides important new information on aroma development during fermentation Practical applications : Fruit consumption, among which tropical fruit-based products have gained huge popularity in the recent years. The main high value-added processed products of lychee pulp are lychee wine and vinegar; however, the typical aroma always decreased or disappeared during fermentation Therefore, this study aims at providing more information for product improvement and process development.

Journal of Food Processing and Preservation published new progress about Litchi. 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

Vockenberg, Thorben published the artcileThe sorption behaviour of amine micropollutants on polyethylene microplastics – impact of aging and interactions with green seaweed, Category: alcohols-buliding-blocks, the main research area is amine micropollutants polyethylene microplastics seaweed.

Microplastics are ubiquitous in the environment. Due to still rising global production, the emission of polymers into the environment and the abundance of microplastics have increased accordingly. The hydrophobic surfaces of the particles can sorb chem. pollutants, therefore providing a potential pathway to accumulation by organisms. In this study, important industrial additives of emerging environmental concern, such as hydrophobic aromatic amines, were studied in relation to their sorption behavior on high-d. polyethylene and low-d. polyethylene microplastics. Diphenylamine (log POW (logarithmic octanol-water partition coefficient) = 3.5) showed strong sorption, carbamazepine (log POW = 2.5) showed moderate sorption, and aniline (log POW = 0.9) showed no detectable sorption behavior. Importantly, the sorption capacity increased with increasing salinity, leading to strong implications for ocean systems, as an elevated uptake of pollutants. Moreover, our study demonstrates that the ecotoxicol. effects of diphenylamine on the growth of the seaweed Ulva (sea lettuce, Chlorophyta) were reduced in the presence of microplastics. As the plastic particles withdrew enough contaminants from solution, even toxic levels of diphenylamine (c = 10-4 M) became tolerable for the algae. However, the pollutants initially sorbed on the microplastics can be released again at a later point in the process, thus having delayed pollution potential.

Environmental Science: Processes & Impacts published new progress about Algae. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Hennacy, Jessica H. published the artcileProspects for Engineering Biophysical CO2 Concentrating Mechanisms into Land Plants to Enhance Yields, Formula: C4H6O5, the main research area is review Chlamydomonas Nicotiana Arabidopsis carbon dioxide; CO2 concentrating mechanism; Rubisco; carboxysome; crop yields; pyrenoid; synthetic biology.

Although cyanobacteria and algae represent a small fraction of the biomass of all primary producers, their photosynthetic activity accounts for roughly half of the daily CO2 fixation that occurs on Earth. These microorganisms are able to accomplish this feat by enhancing the activity of the CO2-fixing enzyme Rubisco using biophys. CO2 concentrating mechanisms (CCMs). Biophys. CCMs operate by concentrating bicarbonate and converting it into CO2 in a compartment that houses Rubisco (in contrast with other CCMs that concentrate CO2 via an organic intermediate, such as malate in the case of C4 CCMs). This activity provides Rubisco with a high concentration of its substrate, thereby increasing its reaction rate. The genetic engineering of a biophys. CCM into land plants is being pursued as a strategy to increase crop yields. This review focuses on the progress toward understanding the mol. components of cyanobacterial and algal CCMs, as well as recent advances toward engineering these components into land plants.

Annual Review of Plant Biology published new progress about Algae. 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

Yu, Jian-Qiang published the artcileThe apple bHLH transcription factor MdbHLH3 functions in determining the fruit carbohydrates and malate, Recommanded Product: (S)-2-hydroxysuccinic acid, the main research area is Malus fruit bHLH HLH3 transcription factor carbohydrate malate; apple; bHLH; carbohydrates; fruit quality; malate accumulation; photosynthesis.

Summary : Changes in carbohydrates and organic acids largely determine the palatability of edible tissues of horticulture crops. Elucidating the potential mol. mechanisms involved in the change in carbohydrates and organic acids, and their temporal and spatial crosstalk are key steps in understanding fruit developmental processes. Here, we used apple (Malus domestica Borkh.) as research materials and found that MdbHLH3, a basic helix-loop-helix transcription factor (bHLH TF), modulates the accumulation of malate and carbohydrates. Biochem. analyses demonstrated that MdbHLH3 directly binds to the promoter of MdcyMDH that encodes an apple cytosolic NAD-dependent malate dehydrogenase, activating its transcriptional expression, thereby promoting malate accumulation in apple fruits. Addnl., MdbHLH3 overexpression increased the photosynthetic capacity and carbohydrate levels in apple leaves and also enhanced the carbohydrate accumulation in fruits by adjusting carbohydrate allocation from sources to sinks. Overall, our findings provide new insights into the mechanism of how the bHLH TF MdbHLH3 modulates the fruit quality. It directly regulates the expression of cytosolic malate dehydrogenase MdcyMDH to coordinate carbohydrate allocation and malate accumulation in apple.

Plant Biotechnology Journal published new progress about Apple. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Recommanded Product: (S)-2-hydroxysuccinic acid.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts