Tag: M.W=50-100

Bhattacharyya, Dipanjan published the artcileSelective Catalytic Synthesis of α-Alkylated Ketones and β-Disubstituted Ketones via Acceptorless Dehydrogenative Cross-Coupling of Alcohols, Name: 3-Pentanol, the main research area is primary alkanol aryl secondary alc ruthenium catalyst selective alkylation; arylethanol secondary alc ruthenium catalyst selective dehydrogenative cross coupling; aryl alkanone preparation green chem.

A phosphine-free pincer ruthenium(III) catalyzed β-alkylation of secondary alcs. with primary alcs. to α-alkylated ketones and two different secondary alcs. to β-branched ketones were reported. Notably, this transformation was environmentally benign and atom efficient with H2O and H2 gas as the only byproducts. The protocol was extended to gram-scale reaction and for functionalization of complex vitamin E and cholesterol derivatives

Organic Letters published new progress about Alkyl aryl ketones Role: SPN (Synthetic Preparation), PREP (Preparation). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Name: 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tian, Huaixiang published the artcileScreening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt, Formula: C5H12O, the main research area is aroma lactic acid bacteria yogurt aromatic profile; Lactobacillus plantarum ; adjunct culture; aroma profile; yogurt.

The development of yogurt flavor is a complicated and dynamic biochem. process. In addition to traditional starter cultures, adjunct cultures could also make significant contributions to the flavor profiles of yogurt. In the current study, two Lactobacillus plantarumstrains (1-33 and 1-34) were isolated based on their abilities to produce acetaldehyde and diacetyl. In co-fermentation with traditional starters, these isolated strains were able to maintain viability without affecting the yogurt’s acidification profiles. Furthermore, they pos. influenced the aroma quality of the yogurt samples. They promoted the formation of volatile metabolites, especially acetaldehyde, diacetyl, and acetoin, which are recognized as characteristic compounds The results of this work provide novel knowledge about the contributions of isolated strains on the flavor profiles of yogurt, which will help to improve the organoleptic properties of the final products. Practical applications : Using lactic acid bacteria (LAB) as adjunct cultures co-fermented with traditional yogurt starter cultures can increase the quantities of flavor compounds in yogurt. This study enriches our understanding of the effects of adjunct cultures on yogurt flavor. Researchers and manufacturers that specialize in yogurt making can use the results of this study to improve the aromatic profile and organoleptic quality of yogurt.

Journal of Food Biochemistry published new progress about Alkanes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Formula: C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Mohanta, Nirmala published the artcileRapid and Multigram Synthesis of Vinylogous Esters under Continuous Flow: An Access to Transetherification and Reverse Reaction of Vinylogous Esters, Safety of 3-Pentanol, the main research area is vinylogous ester multigram preparation transetherification.

An environmentally benign approach for the synthesis of vinylogous esters from 1,3-diketone and its reverse reaction under continuous-flow was developed with alcs. in the presence of inexpensive Amberlyst-15 as a catalyst. This methodol. is highly selective and general for a range of cyclic 1,3-dicarbonyl compounds which gives a library of linear alkylated and arylated vinylogous esters in good to excellent yield under solvent and metal free condition. Furthermore, the long-time experiment in a continuous-flow up to 40 h afforded 8.0 g of the vinylogous ester with turnover number (TON) = 28.6 and turnover frequency (TOF) = 0.715 h-1 using Amberlyst-15 as a catalyst. Furthermore, a continuous-flow sequential transetherification of vinylogous esters with various alcs. was achieved in high yield. Reversibly, this vinylogous ester was deprotected or hydrolyzed into ketone using environmentally benign water as a solvent and Amberlyst-15 as a catalyst under continuous-flow process.

Organic Process Research & Development published new progress about 1,3-Dicarbonyl compounds Role: RCT (Reactant), RACT (Reactant or Reagent). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Safety of 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ros, Alessio Da published the artcileComplementary untargeted and targeted metabolomics for differentiation of extra virgin olive oils of different origin of purchase based on volatile and phenolic composition and sensory quality, Safety of 3-Pentanol, the main research area is metabolomics extra virgin olive oil sensory quality; extra virgin olive oil; phenols; sensory attributes; volatiles aroma compounds.

In order to differentiate the extra virgin olive oils (EVOO) of different origin of purchase, such as monovarietal Italian EVOO with protected denomination of origin (PDO) and com.-blended EVOO purchased in supermarkets, a number of samples was subjected to the anal. of volatile aroma compounds by both targeted gas chromatog./mass spectrometry (GC-MS) and untargeted profiling by comprehensive two-dimensional gas chromatog./mass spectrometry (GC×GC-TOF-MS), anal. of phenols by targeted high-performance liquid chromatog./mass spectrometry (HPLC-DAD-ESI/MS), and quant. descriptive sensory anal. Monovarietal PDO EVOOs were characterized by notably higher amounts of pos. LOX-derived C6 and C5 volatile compounds, which corresponded to the higher intensities of all the assessed pos. fruity and green odor sensory attributes. Com.-blended EVOOs had larger quantities of generally undesirable esters, alcs., acids, and aldehydes, which coincided with the occurrence of sensory defects in many samples. Many minor volatile compounds that were identified by GC×GC-TOF-MS were found to differentiate each of the two investigated groups. The differences between the groups with respect to phenols and taste characteristics were evident, but less pronounced. The results that were obtained in this study have undoubtedly confirmed the existence of the large heterogeneity of oils that are sold declared as EVOO. It was shown that GC-MS, GC×GC-TOF-MS, and HPLC-DAD-ESI/MS analyses have complementary outputs, and that their use in combination has advantages in supporting the results of sensory anal. and objectively differentiating these groups of EVOO.

Molecules published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Safety of 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yao, Heng published the artcileEvolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening, Application of 3-Pentanol, the main research area is Vitis ripening aroma volatile profile; Aroma compounds; Hutai Number8; Maturation process; Odor activity values; Vitis.

Hutai-8 (Vitis vinifera x Vitis labrusca) is a table grape widely cultivated in China. In order to determine the changes in volatile profile and aroma potential during berry ripening, a total of 84 free and 73 bound aroma compounds were identified and quantified using headspace solid-phase microextraction coupled with gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Aldehydes and esters were found to be the main volatile compounds in Hutai-8. They accumulated up to 70 days after flowering (DAF) and then decreased. Bound esters and alcs. were prominent. The concentration of bound esters in Hutai-8 at DAF80 was 714.90μg/L. β-Damascenone, hexanal, (E)-2-hexenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, and Et octanoate significantly contributed to the volatile profile of Hutai-8. The odor activity value (OAV) of hexanal was the highest at DAF80, reaching 351.51. β-Damascenone mainly appeared midway through the maturation process, reaching a concentration of 12.79μg/L. The majority of free components reached a maximum in DAF70, while the bound components continuously accumulated throughout the mature period. These results suggest that in addition to being a table grape, Hutai-8 has potential for brewing and other processing.

Food Research International published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Application of 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

He, Junhua published the artcileComprehensive evaluation of quality of Camellia semiserrata seed oils from various harvest dates, SDS of cas: 584-02-1, the main research area is Camellia seed oil quality fatty acid; Camellia semiserrata seed oil; fatty acid composition; harvest date; quality index; volatile compound.

The ripening degree of camellia fruit is one of the key factors affecting the quality of camellia seed oil. In this study, taking Camellia semiserrata as the research object, the oil content, physicochem. indexes, nutritional indexes, fatty acid composition, and volatile compounds of camellia seed oils from various harvest dates (from Sept. to Oct.) were determined The results showed that with the increase of the ripening degree of camellia fruit, the oil content of camellia seed increased at first and then decreased and reached the highest (58.74%) on Sept. 30, while the acid value, peroxide value, β-sitosterol, α-tocopherol, and polyphenols of camellia seed oil showed a downward trend. Among them, the highest contents of β-sitosterol, α-tocopherol, and polyphenols were observed on Sept. 2, which were 6881.60, 311.34, and 78.08 mg/kg, resp. In terms of the fatty acid composition of camellia seed oils, the content of oleic acid increased at first and then decreased, the content of linoleic acid and palmitic acid decreased gradually, while the content of stearic acid increased gradually. In addition, the camellia seed oils from various harvest dates were classified and comprehensively evaluated by principal component anal. and gray relation anal. The results showed that different camellia seed oils could be divided into three groups, and the comprehensive score of camellia seed oils on Sept. 30 was the highest.

Journal of Oleo Science published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, SDS of cas: 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sun, Shuang-Feng published the artcileMolecular Screening of Behaviorally Active Compounds with CmedOBP14 from the Rice Leaf Folder Cnaphalocrocis medinalis, Application of 3-Pentanol, the main research area is behaviorally active compound OBP14 mol screening Cnaphalocrocis; Behaviorally active compounds; EAG response; Odorant binding proteins; Plant volatiles; RNA interference; Reverse chemical ecology.

Odorant binding proteins (OBPs) play a key role in chemoreception in insects. In an earlier study, we identified CmedOBP14 from the rice leaf folder, Cnaphalocrocis medinalis, with potential physiol. functions in olfaction. Here, we performed a competitive binding assay under different pH conditions as well as knockdown via RNA interference to determine the specific role of CmedOBP14 in C. medinalis. CmedOBP14 displayed broad binding affinities to many host-related compounds, with higher affinities at pH 7.4 compared with pH 5.0. After treatment with CmedOBP14-dsRNA, the transcript level of OBP14 was significantly decreased at 72 h compared with controls, and the electroantennogram response evoked by nerolidol, L-limonene and beta-ionone was reduced. Furthermore, behavioral assays revealed consistent patterns among these compounds, especially for nerolidol, with adults could no longer able to differentiate 0.1% nerolidol from controls. RNAi experiments suggest that at least in part, CmedOBP14 mediates the ability to smell nerolidol and beta-ionone.

Journal of Chemical Ecology published new progress about Behavior Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Application of 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Waris, Muhammad Irfan published the artcileExpression Profiles and Biochemical Analysis of Chemosensory Protein 3 from Nilaparvata lugens (Hemiptera: Delphacidae), Computed Properties of 584-02-1, the main research area is CSP3 biomarker terpinene eicosane hexadecane mol docking Nilaparvata; Behavioral response; Chemosensory protein; Fluorescence binding assay; Molecular docking; Nilaparvata lugens; Sex-biased expression.

Abstract: Insects have evolved highly sensitive olfactory sensory systems to detect plant hosts and mates, with plant volatiles playing an important role in informing insect behavior. Chemosensory proteins (CSPs) are thought to play a key role in this process, but in this respect, there is limited information on brown planthopper Nilaparvata lugens, one of the most destructive pests of rice. To expand our understanding of CSP function in N. lugens we explored expression profiles and binding characteristics of NlugCSP3. The ligands with higher binding affinity were also validated by mol. docking and behavioral assays. NlugCSP3 mRNA was expressed at relatively higher levels in antennae and abdomen of 3-day-old unmated macropterous males as well as in antennae of 3-day mated macropterous and brachypterous females. Fluorescence competitive binding assays revealed that 5 out of 25 candidate volatiles are strong binders (Ki < 10 μM). Behavioral assays revealed that nonadecane and 2-tridecanone, which have high binding affinities in fluorescence competition-binding assays, displayed strong attractiveness to N. lugens. Pursuing this further, mol. docking anal. identified key amino acid residues involved in binding volatile compounds Overall, our data provide a base for further investigation of the potential physiol. functions of CSP3 in Nilaparvata lugens, and extend the function of NlugCSP3 in chemoreception of N. lugens. Journal of Chemical Ecology published new progress about Abdomen Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Computed Properties of 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Dourou, Athanasia-Maria published the artcileChanges in volatile organic composition of olive oil extracted from cv. ‘Leccino’ fruit subjected to ethylene treatments at different ripening stages, Related Products of alcohols-buliding-blocks, the main research area is ethylene volatile organic composition fruit ripening olive oil extraction; Olea europaea; aroma; exogenous ethylene; extra virgin olive oil; non-climacteric fruit; postharvest.

Olive, as a non-climacteric fruit, is presumed to be ethylene independent with regard to ripening triggering/coordination. Nevertheless, studies have demonstrated that postharvest ethylene treatments induce changes in composition and properties also of non-climacteric fruits, including aroma profiles, a key quality parameter of extra virgin olive oils. Olive fruit of cv. ‘Leccino’ harvested at two distinct ripening stages (less advanced ripening, LAR; and more advanced ripening, MAR, with Jaen index of 4.58 and 5.10, resp.) were subjected to ethylene (1000 ppm in air) treatment for 24 h before oil extraction Based on multivariate anal. of volatile organic compound (VOCs), the effect of ethylene treatment appeared to be more pronounced in MAR samples. However, differences in organoleptic anal. were also detected in ethylene-treated LAR olive oils. Ethylene seems to selectively affect linolenic/linoleic acid metabolism, particularly concerning the C5 pathway, and reduce specific defect-associated compounds Exogenous ethylene applied to cv. ‘Leccino’ olives before processing was effective in inducing specific changes in the VOC profiles of the resulting oil. The effect was different depending on the ripening stage of the harvested olives. The lipoxygenase pathway (including the production of C5 compounds) and fermentative-related compounds appeared to be affected by the treatment.

Journal of the Science of Food and Agriculture published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wang, Peng published the artcileImpact of commercial processing on volatile compounds and sensory profiles of flat peach juices by PLSR and BP network, Name: 3-Pentanol, the main research area is peach methyl propyl acetate food processing sensory property.

Fresh peach juice and com. juices were assessed by a trained sensory panel. Differences in the volatiles between fresh and com. juices were distinguished by partial least squares regression (PLSR) combined with backpropagation artificial neural network. Totally, 10 compounds of three samples were identical: five esters, four alcs., and one aldehyde. In addition, principal component anal. and hierarchical clustering anal. combined with PLSR revealed that esters were the characteristic volatiles accounting for the differences between fresh and com. juices. By taking esters as input, the established BP network could correctly distinguish flat peach and com. juices. Moreover, 10 esters were selected as the key volatiles with the BP network. However, com. treatment caused a significant reduction in the content of the key esters between fresh flat peaches and com. juices. Therefore, the changes in esters caused the significant differences in flavor quality between fresh juice and flat peach juices products. Practical applications : The decrease in esters is the main factor that caused the difference in flavor quality between the com. juices and fresh flat peach juice. Therefore, it is necessary to optimize processing parameters to reduce the loss of esters, which further improves the flavor quality of com. flat peach juice. These results provide a theor. reference for the design of a modern high-quality peach juice processing technol.

Journal of Food Processing and Preservation published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Name: 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts