Tag: M.W=150-200

Wu, Yingtao published the artcileSynthesis of Axially Chiral Aldehydes by N-Heterocyclic-Carbene-Catalyzed Desymmetrization Followed by Kinetic Resolution, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol, the publication is Angewandte Chemie, International Edition (2022), 61(14), e202117340, database is CAplus and MEDLINE.

Herein an NHC-catalyzed atroposelective esterification of biaryl dialdehydes as a general and practical strategy for the construction of axially chiral aldehydes I [Ar = Ph, 1-naphthyl, 9-phenanthryl, etc.; R¹ = Et, CH₂CF₃, cyclopropyl, etc.] was described. Mechanistic studies indicated that coupling proceeds through a novel combination of NHC-catalyzed desymmetrization of the dialdehydes and kinetic resolution This protocol featured excellent enantioselectivity, mild conditions, good functional-group tolerance and applicability to late-stage functionalization and provided a modular platform for the synthesis of axially chiral aldehydes and their derivatives

Angewandte Chemie, International Edition published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H9ClN2O, Recommanded Product: cis-3,7-Dimethyl-2,6-Octadien-1-Ol.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Zhao, Shuzhen published the artcileEvaluation of hybrid pressure-driven and osmotically-driven membrane process for non-thermal production of apple juice concentrate, Quality Control of 106-25-2, the publication is Innovative Food Science & Emerging Technologies (2022), 102895, database is CAplus.

This study investigates the potential of hybrid membrane processes including microfiltration (MF), ultrafiltration (UF) and forward osmosis (FO) for non-thermal concentration of apple juice. The process performance and characteristics (physicochem. properties, nutritional and aroma components and microbiol. quality) of apple juice were studied. The clarity of apple juice was significantly promoted as pore size of membrane reduced. MF and UF can also ensure microbiol. safety in pre-treated apple juice. According to its efficiency of filtration as well as performance of simultaneous clarification and cold-sterilization, 0.22μm MF membrane was identified as the optimal membrane for the pre-treatment. The pre-treated apple juice can be concentrated up to 65°Brix by subsequent single stage FO. FO retained nutritional and volatile compounds of apple juice while significant reductions were found in the juice concentrated by vacuum evaporation Hybrid MF-FO can be a promising non-thermal technol. to produce apple juice concentrate with high quality.

Innovative Food Science & Emerging Technologies published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C13H10O3, Quality Control of 106-25-2.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Sun, Jie published the artcileA dual probe for selective sensing of Zn (II) by fluorescent and Cu (II) by colorimetric methods in different systems based on 7,8-benzochromone-3-carbaldehyde -(fluorescein)hydrazone, Synthetic Route of 86-48-6, the publication is Journal of Photochemistry and Photobiology, A: Chemistry (2021), 113007, database is CAplus.

In this study, a novel fluorescent probe sensor, 7,8-benzochromone-3-carbaldehyde (fluorescein)hydrazone L, was designed and synthesized. Based on the photoinduced electron transfer (PET) process, L can detect Zn²⁺ in the solution of EtOH/H₂O (9/1, V/V). The probe had high selectivity and sensitivity to Zn²⁺ with a lower detection limit of 3.4 x 10^-7 M. Furthermore, the coordination ratio of L-Zn²⁺ was 1:1, which could be corroborated by Job′s plot. In addition, in the EtOH/ H₂O (5/2, V/V) solution of the probe L, Cu²⁺ was added to produce a marked change in color from achromatous to yellow, indicating that the probe L could detect Cu²⁺ by colorimetry, which was detectable by the naked eye, simply and quickly. According to the Benesi-Hildebrand equation, the complexing constants values of L-Zn²⁺ and L-Cu²⁺ were 9.8 x 104 M²⁺ and 1.009 x 105 M²⁺, resp.

Journal of Photochemistry and Photobiology, A: Chemistry published new progress about 86-48-6. 86-48-6 belongs to alcohols-buliding-blocks, auxiliary class Organic Pigment,Natural product, name is 1-Hydroxy-2-naphthoic acid, and the molecular formula is C6H5F4NO3S, Synthetic Route of 86-48-6.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Zhao, Mu published the artcileCharacterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC x GC-O-MS, Formula: C10H18O, the publication is Food Chemistry (2022), 132659, database is CAplus and MEDLINE.

The present study sought to characterize the composition of volatile aroma compounds and key aroma-active compounds of dried Hanyuan Zanthoxylum bungeanum. The volatile aroma compounds were analyzed by the solid-phase microextraction (SPME) combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) and two-dimensional comprehensive gas chromatog.-olfactometry-mass spectrometry (GC x GC-O-MS). The key aroma-active compounds were analyzed by the aroma extract dilution anal. and odor activity value. A total of 72 volatile compounds were identified by GC-O-MS, of which 28 were aroma-active. Meanwhile, 116 volatile compounds were identified by GC x GC-O-MS, of which 43 were aroma-active. These results revealed that myrcene, (+)-limonene, (E)-β-ocimene, β-cubebene, Germacrene D, cineole, linalool, and linalyl acetate were the key aroma-active compounds of dried Hanyuan Zanthoxylum bungeanum.

Food Chemistry published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C17H29BO2, Formula: C10H18O.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Cheng, Yujiao published the artcileFlavor deterioration of Mandarin juice during storage by MDGC-MS/O and GC-MS/PFPD, Synthetic Route of 106-25-2, the publication is LWT–Food Science and Technology (2022), 113132, database is CAplus.

Com. mandarin juice often exhibits flavor deterioration during storage. The changes in volatile flavor profiles were investigated in mandarin juice stored under three different temperature conditions (4°C, 25°C, and 40°C). The application of multidimensional gas chromatog.-mass spectrometry/olfactometry (MDGC-MS/O) coupled with aroma extract dilution anal. (AEDA) identified 31 odorants in stored mandarin juice, including seven off-flavor contributing compounds: methanethiol (unpleasant, repulsive), di-Me sulfide (sulfur, cabbage), methional (cooked potato), p-cymene (solventy), 4-vinylguaiacol (medicine), terpinen-4-ol (wood), and α-terpineol (floral, mint). 4-Vinylguaiacol was also identified in mandarin juice for the first time. In addition, 64 volatile compounds determined by GC-MS/pulsed flame photometric detector (GC-MS/PFPD) were classified as alcs., terpenes, volatile sulfur compounds (VSCs), aldehydes, esters, ketones, and phenols. Volatile compound differences were observed in mandarin juice under different storage conditions by heat-map generation and principal component anal. (PCA). The results revealed that high-temperature storage led to a rapid increase in the concentration of total alcs. and VSCs. Furthermore, the flavor deterioration markers α-terpineol and di-Me sulfide were identified based on off-flavor contribution and variable importance in projection (VIP) (score >1) values in the PLS-DA model. These two compounds are valuable for marker-assisted flavor deterioration anal. in mandarin juice during storage.

LWT–Food Science and Technology published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Synthetic Route of 106-25-2.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Dai, Hongjun published the artcileAnalysis on the degradation of organic pollutants in textile wastewater treatment process by GC-MS, COA of Formula: C9H22OSi, the publication is Zhejiang Daxue Xuebao, Lixueban (2014), 41(1), 72-77, database is CAplus.

Textile wastewater is intractable industrial wastewater because of its big quantity and high concentration of complicated constituents. The research object was the wastewater from each unit of a sewage treatment plant in Zhejiang province, and gas chromatog.-mass spectrometry(GC-MS) was used to determine the degradation process of organic pollutants in treatment processes. The results show that wastewater samples from the primary settling tank, the secondary sedimentation tank and the final settling tank resp. contained 50, 40 and 30 kinds of organic matters, including chloroform, 1, 2-dichloroethane, 1, 1, 2-trichloroethane and other eight kinds of organic matters which belong to environmental priority control contaminants. Acetophenone, chloroform, 2-chloro-2-Me butane and other five kinds of organic matters are chosen as the characteristic pollutants in textile wastewater. The research has important significance on the treatment and reuse of textile wastewater.

Zhejiang Daxue Xuebao, Lixueban published new progress about 17877-23-5. 17877-23-5 belongs to alcohols-buliding-blocks, auxiliary class Protection and Derivatization Reagent, name is Triisopropylsilanol, and the molecular formula is C9H22OSi, COA of Formula: C9H22OSi.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Liang, Xinjie published the artcileCopper and L-(-)-quebrachitol catalyzed hydroxylation and amination of aryl halides under air, Quality Control of 621-37-4, the publication is Tetrahedron Letters (2020), 61(33), 152222, database is CAplus.

L-(-)-Quebrachitol, a natural product obtained from waste water of the rubber industry, was utilized as an efficient ligand for the copper-catalyzed hydroxylation and amination of aryl halides to selectively give phenols and aryl amines in water or 95% ethanol. In addition, the hydroxylation of 2-chloro-4-hydroxybenzoic acid was validated on a 100-g scale under air.

Tetrahedron Letters published new progress about 621-37-4. 621-37-4 belongs to alcohols-buliding-blocks, auxiliary class Carboxylic acid,Benzene,Phenol,Natural product, name is 3-Hydroxyphenylacetic acid, and the molecular formula is C8H8O3, Quality Control of 621-37-4.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Wang, Yixuan published the artcileWidely targeted metabolomics analysis of enriched secondary metabolites and determination of their corresponding antioxidant activities in Elaeagnus angustifolia var. orientalis (L.)Kuntze fruit juice enhanced by Bifidobacterium animalis subsp. Lactis HN-3 fermentation, Quality Control of 621-37-4, the publication is Food Chemistry (2022), 131568, database is CAplus and MEDLINE.

Elaeagnus angustifolia var. orientalis (L.)Kuntze fruit contains a large number of naturally occurring mols. present as glycoside, methylated, and Me ester conjugates, which should be hydolyzed or transformed to become bioactive forms. For this purpose, Bifidobacterium animalis subsp. lactis HN-3 was selected to ferment Elaeagnus angustifolia var. orientalis (L.)Kuntze fruit juice (EOJ). After fermentation, the total phenolic content (TPC) and antioxidant capacity of the EOJ increased significantly compared to the non-fermented EOJ. Using widely-targeted metabolomics anal., polyphenolic compounds involved in the flavonoid biosynthetic pathway were determined to be up-regulated in the fermented EOJ. In addition, the metabolites generated by 8 deglycosidation, 5 demethylation, 5 hydrogenation, and 28 other reactions were detected in higher concentrations in the fermented EOJ compared to the non-fermented EOJ. Interestingly, these up-regulated metabolites have higher antioxidant and other biol. activities than their metabolic precursors, which provide a theor. basis for the development of Bifidobacterium-fermented plant products with stronger functional activities.

Food Chemistry published new progress about 621-37-4. 621-37-4 belongs to alcohols-buliding-blocks, auxiliary class Carboxylic acid,Benzene,Phenol,Natural product, name is 3-Hydroxyphenylacetic acid, and the molecular formula is C27H39ClN2, Quality Control of 621-37-4.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Wang, Chao published the artcileSalting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea, HPLC of Formula: 106-25-2, the publication is Food Chemistry: X (2022), 100310, database is CAplus and MEDLINE.

The objective of this study was to develop an effective recovery technol. of odor-active compounds (OACs) to improve the flavor quality of instant Pu-erh tea (IPT) based on their released behaviors. Salting-out re-distillation (SRD) combined with sensory-directed anal. was developed. The contributing factors, including the soaking time of tea, recovery volume of condensed water of first distillation, amount of sodium chloride, recovery volume of condensed water of SRD, and re-use times of sodium chloride, were studied systematically. Under optimized conditions, 41 OACs were recovered in the first distillation, and the total recovery rate was 83.94%. Forty-one OACs were recovered via SRD, and the total recovery rate reached 72.29%, significantly better than membrane method (33.46%). The IPT prepared by adding OACs that recovered via SRD showed strong aroma attributes intensities and good coordination. This developed method can provide a more effective scheme to improve the flavor quality of IPT.

Food Chemistry: X published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C12H13F2N3O4S, HPLC of Formula: 106-25-2.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts

Morgan, William Raymond published the artcileNitrogen inversion of tertiary amines in aqueous acid, Recommanded Product: 2-(Benzyl(methyl)amino)ethanol, the publication is Journal of the American Chemical Society (1970), 92(15), 4527-31, database is CAplus.

The kinetics of the N inversion of 3 tertiary amines was studied in aqueous acid by high-resolution NMR. Line-shape anal. of the AB NMR pattern of methylene protons on each compound provided a measure of the rate of interchange of the magnetic environments of these protons, which results upon the reprotonation of the free base following an odd number of inversions. The inversion rate followed a modification of the first-order protolysis reaction given by Grunwald. Inversion rate constants of 108-109 sec-1 are estimated These are compared to inversion rate constants for N atoms in ring systems. A second-order dependence of inversion on the concentration of amine was also found. The rate law for this inversion process follows very closely the second-order proton exchange reaction for the amine in question. Application of solvent isotope effects to the protolysis rate parameters predicted the observed results of N inversion in D2O.

Journal of the American Chemical Society published new progress about 101-98-4. 101-98-4 belongs to alcohols-buliding-blocks, auxiliary class Amine,Benzene,Alcohol, name is 2-(Benzyl(methyl)amino)ethanol, and the molecular formula is C10H15NO, Recommanded Product: 2-(Benzyl(methyl)amino)ethanol.

Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts