Tag: M.W=150-200

Hikawa, Hidemasa published the artcileA Borrowing Hydrogen Strategy for Dehydrative Coupling of Aminoisoquinolines with Benzyl Alcohols in Water, Category: alcohols-buliding-blocks, the main research area is borrowing hydrogen strategy dehydrative coupling aminoisoquinoline benzylic alc.

We report a borrowing hydrogen strategy for a palladium-catalyzed dehydrative coupling of aminoisoquinolines with benzylic alcs. in water. This cascade reaction using the π-benzylpalladium system can be achieved in an atom-economic process without the need for base or other additives, furnishing the N-benzylated aminoisoquinolines in moderate to excellent yields along with water as the sole co-product. The crossover experiment using [D7]benzyl alc. and 4-methoxybenzyl alc. afforded H/D scrambled products. KIE experiments showed that benzylic C-H bond cleavage of benzyl alc. was involved in the turnover limiting step (KIE = 4.4). The coupling reaction was found to be first order in benzyl alc. with a kinetic solvent isotope effect (KSIE) of 1.6. These exptl. results are consistent with a borrowing hydrogen mechanism in water. Notably, the water-soluble Pd0/TPPMS system can be applied to the more challenging catalytic benzylic amination with aminoisoquinoline nucleophiles despite the possible deactivation of PdII species.

European Journal of Organic Chemistry published new progress about Aralkyl alcohols Role: RCT (Reactant), RACT (Reactant or Reagent). 6214-45-5 belongs to class alcohols-buliding-blocks, name is (4-Butoxyphenyl)methanol, and the molecular formula is C11H16O2, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lvova, Larisa published the artcilePotentiometric E-tongue system for geosmin/isoborneol presence monitoring in drinkable water, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is geosmin isoborneol potentiometry E tongue system drinking water pollution; 2-methyl-isoborneol; geosmin; potentiometric E-tongue; taste-and-odor-causing compounds; water potability assessment.

A potentiometric E-tongue system based on low-selective polymeric membrane and chalcogenide-glass electrodes is employed to monitor the taste-and-odor-causing pollutants, geosmin (GE) and 2-methyl-isoborneol (MIB), in drinkable water. The developed approach may permit a low-cost monitoring of these compounds in concentrations near the odor threshold concentrations (OTCs) of 20 ng/L. The experiments demonstrate the success of the E-tongue in combination with partial least squares (PLS) regression technique for the GE/MIB concentration prediction, showing also the possibility to discriminate tap water samples containing these compounds at two concentration levels: the same OTC order from 20 to 100 ng/L and at higher concentrations from 0.25 to 10 mg/L by means of PLS-discriminant anal. (DA) method. Based on the results, developed multisensory system can be considered a promising easy-to-handle tool for express evaluation of GE/MIB species and to provide a timely detection of alarm situations in case of extreme pollution before the drinkable water is delivered to end users.

Sensors published new progress about Chalcogenides Role: TEM (Technical or Engineered Material Use), USES (Uses). 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Barboza, Amanda A. published the artcileSynthesis of 3-Carbonyl Trisubstituted Furans via Pd-Catalyzed Aerobic Cycloisomerization Reaction: Development and Mechanistic Studies, COA of Formula: C10H18O, the main research area is pentenyl dicarbonyl ester palladium catalyst oxidative cycloisomerization green chem; furan carboxylate preparation.

Herein, synthesis of 3-carbonyl-trisubstituted furans via Pd-catalyzed oxidative cycloisomerization reactions of 2-alkenyl-1,3-dicarbonyl scaffolds, using mol. oxygen as the sole oxidant to regenerate active palladium catalytic species, featuring good functional tolerance and mild reaction conditions was reported. Deep investigation of intermediates and transition states of the reaction mechanism were conducted via exptl. and DFT studies, providing a detailed mechanistical profile. The new developed methodol. presents a greener alternative to Wacker-type cycloisomerizations and avoids the use of stoichiometric amounts of oxidants and strong acid additives.

Journal of Organic Chemistry published new progress about 1,3-Dicarbonyl compounds Role: RCT (Reactant), RACT (Reactant or Reagent). 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, COA of Formula: C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yan, Xinlei published the artcileEffect of collagen casing on the quality characteristics of fermented sausage, Category: alcohols-buliding-blocks, the main research area is fermented sausage collagen casing.

Fermented sausage is popular all over the world for its rich nutrition and unique flavor. Sausage casing is one of the key factors affecting the quality of fermented sausage. However, there is little information involved in this field. In this study, collagen casings were used as a wrapping material, and natural casings (pig casings) were used as a control. The effects of the two types of casings on biogenic amine content and other quality characteristics of fermented sausage were analyzed with increasing the storage time. The results showed that with storage time increasing, the hardness and gumminess of fermented sausage in collagen casing (CC) group were higher than those in pig casing (PC) group (P<0.05), while the elasticity in CC group was lower than that in PC group (P<0.05). In the processing and storage period, there was no significant difference in the type and content of flavor substances between the two groups. More importantly, the contents of tryptamine, putrescine, cadaverine, histamine, tyramine and phenyethylamine in fermented sausage of CC group were lower than those in PC group (P<0.05). In conclusion, this study revealed that CC could improve the quality characteristics of fermented sausage and reduce the content of biogenic amines in fermented sausage, which provides a theor. basis for the choice of casings in industrial production in the future. PLoS One published new progress about Collagens Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Liu, Zhibin published the artcileThe dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine, Formula: C10H18O, the main research area is rice wine volatile compoundmicrobial succession solid state fermentation; Bacterial community; Fungal community; Gutian Hong Qu glutinous rice wine; High throughput sequencing; Traditional solid-state fermentation; Volatile components.

Gutian Hong Qu glutinous rice wine (GHQW) is a representative alc. beverage in China. During its traditional brewing process, multiple strains are involved. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Therefore, in this study, the dynamics of volatile components and microbial succession during the traditional fermentation process of GHQW were monitored, by using HS-SPME-GC/MS and high throughput 16 S rRNA and ITS sequencing techniques. Following a 32-day semi-open solid-state fermentation, massive changes in volatile profile and microbial communities were observed Based on these, the potential correlations between volatile components and microorganisms during the fermentation were explored by using Pearson correlation anal. It was revealed that 3 bacterial taxa, including Lactococcus lactis, Burkholderia gladioli and Cronobacter helveticus, and 5 fungal taxa, including Wickerhamomyces anomalus, Saccharomyces cerevisiae, Aspergillus vitricola, Aspergillus penicillioides and Monascus purpureus, showed strong connections with various volatile components. Thus these bacteria and fungi might play crucial roles in volatile components biosynthesis, and thus were preliminary considered as core functional microorganisms for GHQW brewing. The detailed information on the dynamic changes of volatile components and microbial communities throughout GHQW brewing can further expand our understanding of the formation mechanisms of GHQW aroma.

Food Microbiology published new progress about 16S rRNA Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Formula: C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Shakun, A. S. published the artcileInfluence of solvent on the component composition and antioxidant properties of apricot cake (Prunus armeniaca L.) extracts, Related Products of alcohols-buliding-blocks, the main research area is ethanol silicone solvent antioxidant Prunus.

Antioxidants of natural origin which are based on agroprocessing waste appear as substance with high performance properties. They have complicated structure and contain a complex of biol. active compounds This is why research of the above is particularly relevant in current competitive market. When working with plant raw materials and isolation of valuable compounds, the urgent issue is the choice of the method (extraction method) and extractant, which will ensure a maximum release of chem. active compounds Known solvents such as methanol, ethanol, hexane, di-Et ether, and mixtures thereof are usually used for recovery. The purpose of this research was to study the effect of selected nonpolar solvents on the phytochem. composition and the antioxidant capacity of Prunus armeniaca L. Extracts were obtained using ethanol, silicone, propan-2-ol, and mixtures of ethanol silicone and propan-2-ol with silicone. In the obtained extracts, identification of the sequestered chem. active compounds was carried out by means of chromatog., mass spectrometry, and IR and UV spectrometry, and the extracts were evaluated on antioxidant properties. Various extracts showed varying degrees of antioxidant activity in various test systems, depending on the concentration Since various antioxidant compounds have different mechanisms of action, several methods have been used to evaluate the effectiveness of antioxidant extracts The results showed that the test solvents play an important role in the extraction of the plant material into the component composition, as well as the antioxidant ability of Prunus armeniaca L.

Journal of Chemistry published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Valasek, Pavel published the artcileComparison of contents of selected esters, higher alcohols and total content of polyphenolic substances in wines of the varieties ‘Chardonnay’ and ‘Riesling’ by vintage, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is wine polyphenols ester alc.

The content of individual sensory active substances in wine is an important parameter of wine evaluation concerning sensory attributes of wine. This article discusses the development of aromatic substances contents in wines of ‘Chardonnay’ and ‘Riesling’ grapes in five consecutive wine vintages (2008 to 2012) from the same vineyard track and processed using the same methods. Out of biol. active substances, the total content of phenolic substances was determined in the presented samples. In the individual samples, aromatic substances were analyzed using gas chromatog. with mass spectrometry (GC/MS). The concentration of 1 pentanol was the highest (82 to 292 mg/l). Isobutanol and 1 propanol followed. In ‘Chardonnay’, out of esters, the concentration Et acetate was the highest, followed by Et ester of caprylic acid and isoamyl acetate. ‘Riesling’ had characteristics of highly concentrated Et acetate, pentyl formate and Et caprylate. The total content of polyphenolic substances was in a range of 188 to 308 mg/l in ‘Chardonnay’ and 194 to 281 mg/l in ‘Riesling’. Average values in ‘Riesling’ were higher than in ‘Chardonnay’. The article documents that wines made from the same grape variety grown at the same vineyard track during similar climatic conditions and processed using the same techniques do not possess the same aromatic characteristics. Minor changes of individual factors may cause significant changes of a wine’s sensory quality.

Mitteilungen Klosterneuburg published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Turner, Lucy published the artcileInvestigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens), COA of Formula: C10H18O, the main research area is apium graveolens volatile composition genotype geog location; SPME GCMS; aroma; celery; harvest; phthalides; terpenes; volatile compounds.

Numerous varieties of celery are grown in multiple countries to maintain supply, demand and availability for all seasons; thus, there is an expectation for a consistent product in terms of taste, flavor, and overall quality. Differences in climate, agronomy and soil composition will all contribute to inconsistencies. This study investigated the volatile and sensory profile of eight celery genotypes grown in the UK (2018) and Spain (2019). Headspace anal. determined the volatile composition of eight genotypes, followed by assessment of the sensory profile using a trained panel. Significant differences in the volatile composition and sensory profile were observed; genotype and geog. location both exerted influences. Two genotypes exhibited similar aroma composition and sensory profile in both locations, making them good candidates to drive breeding programs aimed at producing varieties that consistently display these distinctive sensory properties. Celery samples harvested in the UK exhibited a higher proportion of sesquiterpenes and phthalides, whereas samples harvested in Spain expressed a higher aldehyde and ketone content. Studying the relationship between growing environment and genotype will provide information to guide growers in how to consistently produce a high-quality crop.

International Journal of Molecular Sciences published new progress about Aldehydes Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, COA of Formula: C10H18O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Bo, Ruonan published the artcileMechanism of Lycium barbarum polysaccharides liposomes on activating murine dendritic cells, Application In Synthesis of 59-23-4, the main research area is Lycium polysaccharide liposome dendritic cell activation cytokine signaling; Antigen uptake; Dendritic cells; Lycium barbarum polysaccharides liposomes; Phenotypic and functional maturation; Proinflammatory cytokines; TLR4-MyD88-NF-κB signaling pathway.

Dendritic cells (DCs) are professional antigen-presenting cells (APC) that play a central role in the initiation and regulation of immune responses. We have previously demonstrated that Lycium barbarum polysaccharides liposomes (LBPL) as immune adjuvant elicits strong antigen-specific Th1 immune responses. The purpose of this study was to investigate underlying mechanism of liposomes promoting effect of Lycium barbarum polysaccharides (LBP) on activating DCs. LBP were loaded with high entrapment efficiency (86%) into liposomes using reverse phase evaporation LBPL activation of phenotypic and functional maturation of DCs was explored through mechanistic studies of the TLR4-MyD88-NF-κB signaling pathway and amount of proinflammatory cytokines released. We found that LBPL indeed activated immature DCs and induced DCs maturation characterized by up-regulation of co-stimulatory mols. (MHCII, CD80, CD86), production of cytokines (IL-12p40, TNF-α), and enhancement of antigen uptake. Addnl., we demonstrated that liposomes could promote LBP up-regulation of TLR4, MyD88, TRAF6, NF-κB gene and protein expression.

Carbohydrate Polymers published new progress about Antigens Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Application In Synthesis of 59-23-4.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chen, Zhipeng published the artcileA comparative study of volatile flavor components in four types of zaoyu using comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry, Category: alcohols-buliding-blocks, the main research area is volatile flavor component zaoyu product gas chromatog.

Volatiles of four zaoyu (Chinese traditional fermented fish) products prepared from different species of marine fish were analyzed by headspace solid-phase micro-extraction (HS-SPME) and comprehensive two-dimensional gas chromatog. in combination with time-of-flight mass spectrometry (GC × GC/TOFMS). First, a 50/30Μ m DVB/CAR/PDMS was used and the influence of several parameters on the efficiency of HS-SPME such as extraction temperature, time, salting-out effect, and stirring were optimized, odor activity values (OAVs) of volatile compounds were computed based on the threshold values of aroma constituents; the characteristic volatiles and their odor characteristics of the four zaoyu were investigated. The results demonstrated that the most effective extraction of the analytes was obtained with a 40 min extraction at 50°C with the addition of 20% NaCl and stirring at 300 r/min. Under these conditions, a total of 288 volatile components were tentatively identified based on mass spectra and comparison of linear retention indexes in the four zaoyu products. Authenticated compounds included aldehydes, esters, alcs., ketones, furans, lactones, nitrogen compounds, sulfur compounds, terpenes, phenols, etc. Among the identified types of volatile compounds, the number of esters is the largest, whereas the content of aldehydes is the highest. The results of OAVs comparisons proved that both aldehydes and esters provided the most significant contribution to the aromas of zaoyu, and each zaoyu product had its own unique active flavor components. Moreover, the OAVs of active flavor compounds common to the four examined zaoyu varied significantly. Our results substantiated that GC × GC/TOFMS could provide a robust tech. means to understand the flavor characteristics of zaoyu and allow us to better evaluate and improve the flavor quality of the products with complex food matrix like zaoyu. The method present in this research is suitable to characterize the volatile constituents of aquatic products, and could also be used for component characterization of similar complex samples such as fermented fish and foods. Understanding the key aroma compounds of fermented fish and its formation mechanism could provide a guide of process optimization and flavor regulation, contributing to further studies related to volatile compounds in the field of food flavor anal.

Journal of Food Processing and Preservation published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts