Tag: M.W=100-150

Luzzini, Giovanni published the artcileInfluence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is ethyl acetate pH fermentation corvinone corvina grape wine aroma.

Volatile composition and sensory properties of Corvina and Corvinone red wines in relationship to grape origin, yeast strain and inoculated vs. spontaneous fermentation were investigated. Exptl. wines were produced using freshly harvested grapes of the two varieties coming from two different areas. The results indicated that, by affecting grape composition, grape origin had a primary impact on wine aroma chem. and sensory properties. From a chem. point of view, this effect was associated not only with grape-derived compounds but also to some extent with fermentation-derived esters. Yeast strains influence was mostly associated with higher alcs. and certain esters, whereas the main characteristic of spontaneous fermentation was increased concentration of Et acetate. Sensory anal. confirmed the greater impact of grape origin compared to yeast strain, indicating clusters of odor similarities which were mostly associated with variations in the content of Et esters, C6 alcs., and norisoprenoids in Corvina and of norisoprenoids, cyclic terpenes, acetate esters, and Et acetate in Corvinone, resp.

LWT–Food Science and Technology published new progress about Acidity. 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

He, Honghua published the artcileIncreasing nitrogen supply to phosphorus-deficient Medicago sativa decreases shoot growth and enhances root exudation of tartrate to discharge surplus carbon dependent on nitrogen form, Formula: C4H6O5, the main research area is nitrogen carbon phosphorus shoot root exudation tartrate Medicago.

Aims: Carboxylate release by roots has been considered a strategy for mobilisation and acquisition of phosphorus (P). However, recently, it was argued that carboxylate release may be a way to discharge surplus carbon produced under conditions that limit plant growth. Plant P status may not be the main factor driving carboxylate release by roots. Instead, plant nitrogen (N) status and/or N:P ratio of the soil or plant may play a more important role in enhancing carboxylate release. A greenhouse pot experiment was performed to grow alfalfa in a P-deficient soil, supplied with two rates of P (0 and 20 mg kg-1) in combination with four forms of nitrogen (N) at five rates (0, 25, 50, 75, and 100 mg kg-1), to explore the effects of P rate, N form, N rate, and their interactions on plant growth, P and N status, and carboxylate release, and to determine the factors driving carboxylate release. Nitrogen addition weakened the pos. effect of P addition on plant growth, and increased plant N and P concentrations; P addition increased plant P concentration, but weakened the effect of N addition on plant N concentration The amount of tartrate increased dramatically with increasing N rate, which decreased shoot growth, depending on N form. At high P supply, tartrate exudation correlated neg. with shoot biomass. Nitrogen addition to P-deficient alfalfa decreased shoot growth and enhanced the release of tartrate, likely to discharge surplus carbon; and the effects varied with N form.

Plant and Soil published new progress about Alfalfa. 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

Fu, Xinyu published the artcileFailure to maintain acetate homeostasis by acetate-activating enzymes impacts plant development., Formula: C4H6O5, the main research area is Arabidopsis hypoxia acetate homeostasis metabolic flexibility carbon recovery.

In this study we demonstrate that in Arabidopsis (Arabidopsis thaliana), two distinctly localized acetate-activating enzymes, ACETYL-COA SYNTHETASE in plastids and ACETATE NON-UTILIZING1 in peroxisomes, function redundantly to prevent the accumulation of excess acetate. In contrast to the near wild-type morphol. and metabolic phenotypes of acs or acn1 mutants, the acs acn1 double mutant is delayed in growth and sterile, which is associated with hyperaccumulation of cellular acetate and decreased accumulation of acetyl-CoA-derived intermediates of central metabolism Using multiple mutant stocks and stable isotope-assisted metabolic analyses, we demonstrate the twin metabolic origins of acetate from the oxidation of ethanol and the nonoxidative decarboxylation of pyruvate, with acetaldehyde being the common intermediate precursor of acetate. Conversion from pyruvate to acetate is activated under hypoxic conditions, and ACS recovers carbon that would otherwise be lost from the plant as ethanol. Plastid-localized ACS metabolizes cellular acetate and contributes to the de novo biosynthesis of fatty acids and Leu; peroxisome-localized ACN1 enables the incorporation of acetate into organic acids and amino acids. Thus, the activation of acetate in distinct subcellular compartments provides plants with the metabolic flexibility to maintain physiol. levels of acetate and a metabolic mechanism for the recovery of carbon that would otherwise be lost as ethanol, for example following hypoxia.

Plant Physiology published new progress about Alleles. 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

Diez-Ozaeta, Inaki published the artcileEffect of inoculation strategy with autochthonous Oenococcus oeni strains on aroma development in Rioja Alavesa Tempranillo wines, HPLC of Formula: 505-10-2, the main research area is autochthonous Oenococcus oeni aroma development Rioja Alavesa Tempranillo wine.

The potential use as malolactic starters of four indigenous strains of Oenococcus oeni was evaluated under different inoculation regimes. Among others, the fermentative capacity of strains, their degree of implantation, the main oenol. parameters as well as their ability to modulate the aromatic profile of wines, were analyzed. Main results elucidated that co-inoculation led to the prompt consecution of malolactic fermentation (MLF), highlighting the performance of indigenous Oenococcus oeni P2A strain and com. O. oeni Viniflora OENOS strain which finished the process 20-30 days earlier compared to batches that undergo sequential inoculation. Moreover, inoculation strategy did also have an important influence on the volatile profile of wines. Co-inoculated wines significantly showed less concentration of volatile compounds Main reduction was detected in higher alcs. and acids. Lower concentration of acids and higher alcs. may prevent the masking of desired aroma attributes. Indeed, in co-inoculated wines, the perception of ripe fruit aroma was highlighted over the others, and was extensively perceived by panellists in comparison with their resp. sequentially inoculated wines. Above all, it was elucidated the suitability of the strain P2A, resulting an advantageous alternative to significantly reduce the overall winemaking time as well as to better control the fermentative process.

LWT–Food Science and Technology published new progress about Acidity. 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

Padilla, Fernando published the artcilePyrrolopyrazines as Selective Spleen Tyrosine Kinase Inhibitors, Recommanded Product: 3-Aminocyclobutanol hydrochloride, the main research area is pyrrolopyrazine spleen tyrosine kinase inhibitor preparation physicochem property toxicity.

The authors describe the discovery of several pyrrolopyrazines as potent and selective Syk inhibitors and the efforts that eventually led to the desired improvements in physicochem. properties and human whole blood potencies. Ultimately, the mouse model revealed unexpected toxicity of compound I that precluded the further advancement of this series.

Journal of Medicinal Chemistry published new progress about Acidity. 1036260-25-9 belongs to class alcohols-buliding-blocks, name is 3-Aminocyclobutanol hydrochloride, and the molecular formula is C4H10ClNO, Recommanded Product: 3-Aminocyclobutanol hydrochloride.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kaskow, Iveta published the artcileThe effect of support properties on n-octanol oxidation performed on gold – silver catalysts supported on MgO, ZnO and Nb2O5, Quality Control of 111-87-5, the main research area is metal oxide supported gold silver catalyst preparation octanol oxidation.

Catalytic behavior of supported nanometal catalysts for alcs. selective oxidation depends on the nature of the support and its surface. To identify the main feature that could explain these effects, supported mono- (Au) and bimetallic (AuAg) catalysts were prepared by using pure MgO, ZnO and Nb2O5, representative of three different types of oxides (basic, amphoteric and acidic, resp.), to get homogeneous metal-support interaction for each catalyst. The catalysts were characterized by XRD, N2 physisorption, TEM, UV-vis, XPS and 2-propanol decomposition as test reaction. It was found that the catalytic activity is influenced by the electron mobility between the gold nanoparticles and the support, which in turns depends on the intermediate electronegativity of the support. Selectivity in n-octanol oxidation was determined by redox properties of the gold species, the acid-base properties of the supports and the catalyst pretreatment. Silver addition modified the acid-base properties of the catalytic system, thus influencing the selectivity in n-octanol oxidation Pretreatment of the catalyst (drying in air or thermal treatment in hydrogen flow) had a significant impact on its activity and selectivity.

Molecular Catalysis published new progress about Acidity. 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

Pavlovic, J. published the artcileCatalytic activity of SnO2- and SO4/SnO2-containing clinoptilolite in the esterification of levulinic acid, Formula: C8H18O, the main research area is catalytic SnO2 SO4 clinoptilolite esterification levulinate Zeolitic tuff.

Catalysts based on natural zeolite – clinoptilolite loaded with either SnO2 (TOHCLI) or sulfated SnO2 (STOHCLI) were prepared and tested in the esterification of levulinic acid (LA) with octanol or ethanol. The Sn content in TOHCLI and STOHCLI varied from 4.5 to 12.3 weight%. The catalysts were characterized by powder X-ray diffraction method, SEM coupled with energy dispersive X-ray spectroscopy, thermal anal., XPS, N2 physisorption at -196 °C, 27Al and 29Si MAS NMR solid state spectroscopy and FTIR spectroscopy for anal. of acidic centers. A high conversion rate of LA into octyl- (OLA) or Et levulinate (ELA) was obtained for both TOHCLI and STOHCLI. TOHCLI showed a high activity in the conversion of LA into OLA (55%) and a moderate activity in the conversion to ELA (22%). STOHCLI led to a total conversion of LA to OLA and ELA due to the presence of a high amount of Bronsted and Lewis acid sites in the catalysts. The catalytic activity decreased to 86% for OLA and to 66% for ELA after next five cycles. Lower catalytic activity in the repeated cycles during ELA formation was explained by pore blockage due to coke formation.

Microporous and Mesoporous Materials published new progress about Acidity. 111-87-5 belongs to class alcohols-buliding-blocks, name is n-Octanol, and the molecular formula is C8H18O, Formula: C8H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Gimenez-Banon, Maria Jose published the artcileEffects of Methyl Jasmonate and Nano-Methyl Jasmonate Treatments on Monastrell Wine Volatile Composition, Category: alcohols-buliding-blocks, the main research area is methyl Jasmonate nanoparticle wine 1propanol beta phenylethanol methanol; aroma; elicitor; foliar application; nanoparticles; sensorial analysis.

The application of Me jasmonate (MeJ) as an elicitor to enhance secondary metabolites in grapes and wines has been studied, but there is little information about its use in conjunction with nanotechnol. and no information about its effects on wine volatile compounds This led us to study the impact of nanoparticles doped with MeJ (Nano-MeJ, 1mM MeJ) on the volatile composition of Monastrell wines over three seasons, compared with the application of MeJ in a conventional way (10 mM MeJ). The results showed how both treatments enhanced fruity esters in wines regardless of the vintage year, although the increase was more evident when grapes were less ripe. These treatments also achieved these results in 2019 in the cases of 1-propanol, beta-phenyl-ethanol, and methionol, in 2020 in the cases of hexanol and methionol, and in 2021, but only in the case of hexanol. On the other hand, MeJ treatment also increased the terpene fraction, whereas Nano-MeJ, at the applied concentration, did not increase it in any of the seasons. In summary, although not all families of volatile compounds were increased by Nano-MeJ, the Nano-MeJ treatment generally increased the volatile composition to an extent similar to that obtained with MeJ used in a conventional way, but at a 10 times lower dose. Therefore, the use of nanotechnol. could be a good option for improving the quality of wines from an aromatic point of view, while reducing the necessary dosage of agrochems., in line with more sustainable agricultural practices.

Molecules published new progress about Acidity. 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

Liu, Jingjing published the artcileComparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation, Computed Properties of 505-10-2, the main research area is bacillus rapid fermentation volatile metabolite sufu maturation.

Sufu is a pleasant-tasting, traditional Chinese fermented soybean food that is rich in nutrients. In this study, the changes of volatile and nonvolatile metabolites in sufu fermented by bacillus licheniformis, were investigated. The results indicated that a total of 55 kinds of nonvolatile compounds were detected, including 2 carbohydrates, 4 alcs., 17 amino acids, 18 organic acids, 6 biogenic amines, and 8 other substances. Furthermore, a total of 58 volatile compounds identified were composed of 11 esters, 16 alcs., 10 acids, and 21 miscellaneous compounds Inoculation of bacillus licheniformis enriched the metabolite profile of sufu and improved its functionality and safety of edibility. It was observed that the pure fermented starter resulted in controlled acceleration of sufu maturation.

International Journal of Food Properties published new progress about Acidity. 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

Sen, Kemal published the artcileThe influence of different commercial yeasts on aroma compounds of rose wine produced from cv. Okuezgozue grape, Formula: C4H10OS, the main research area is com yeast Okuezgozue grape rose wine aroma compound.

In this study, the effects of the use of different com. yeasts on the aroma compounds of rose wines produced from Okuezgozue grape grown in Turkey were investigated. For this purpose, three different wines have been produced through spontaneous fermentation and using com. yeasts (NBY17 and Zymaflore X5). The aroma compounds were isolated using the liquid-liquid extraction method. These compounds were identified and quantified using the GC-MS-FID. The total amount of aroma compounds was found 150,749.4μg/L in spontaneous wine, 170,681.6μg/L in wine using NBY17, and 162,623.1μg/L in wine using Zymaflore X5. The most dominant aroma groups in wines were higher alcs. and esters. In general, NBY17 has been found to play an important role in the formation of pleasing aromatic compounds in wine both in terms of aroma formation and sensory properties. This study provided the first data on the formation ability of aroma compounds for NBY17 yeast. Many wineries today use com. yeasts because of their ability to start fermentation directly, convert sugar to alc. greatly, and produce wine with the desired properties, as well as producing small amounts of undesirable byproducts. This study which was performed using Zymaflore X5 and NBY17 among these com. yeasts was focused on the differences in the aroma compounds of rose wines obtained from Okuezgozue grapes. With this study, the first data on the ability of com. wine yeast called NBY17 produced in Turkey to form aroma compounds was provided. The use of com. yeast significantly influenced the amounts of aroma compounds in wines and the com. yeast called NBY17 plays an important role in the formation of pleasing aroma compounds in wine.

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