Tag: M.W=100-150

Zhao, Hongfei published the artcileDevelopment of organic acids and volatile compounds in cider during malolactic fermentation, Synthetic Route of 19444-84-9, the publication is Czech Journal of Food Sciences (2014), 32(1), 69-76, 8 pp., database is CAplus.

The effect of malolactic fermentation (MLF) on the flavor quality of cider was examined Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alc. fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alc. concentration The content of malic acid, whose high concentration gives neg. organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcs., esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavor quality of the cider produced.

Czech Journal of Food Sciences published new progress about 19444-84-9. 19444-84-9 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Ester,Alcohol, name is 3-Hydroxydihydrofuran-2(3H)-one, and the molecular formula is C48H47FeP, Synthetic Route of 19444-84-9.

Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem

Shen, Hua published the artcileStudy on synthesis improvement of 2-methyltetrahydrofuran-3-thiol, Related Products of tetrahydrofurans, the publication is Huaxue Yu Shengwu Gongcheng (2010), 27(1), 82-83, database is CAplus.

The synthesis process of 2-methyltetrahydrofuran-3-thiol was improved through optimization of the hydroboration reaction conditions and the distillation conditions for the crude 2-methyltetrahydrofuran-3-thiol. The results showed that the improved method was simple, the stability and yield were increased obviously, and the same double-peak ratio obtained products could be used to replace imported goods. The recovery was 94.5%.

Huaxue Yu Shengwu Gongcheng published new progress about 57124-87-5. 57124-87-5 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Thiol, name is 2-Methyl-3-tetrahydrofuranthiol, and the molecular formula is C20H17FO4S, Related Products of tetrahydrofurans.

Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem

Wright, John published the artcileFlavor bites: 2-methyl 3-tetrahydrofuranthiol: application in meat, seafood, dairy, chocolate and coffee flavor formulations, Computed Properties of 57124-87-5, the publication is Perfumer & Flavorist (2009), 34(5), 16-17, database is CAplus.

A review. The application of resultant flavor, such as 2-Me 3-tetrahydrofuranthiol, in meat, seafood, dairy, chocolate and coffee flavor formulations is discussed. 2-Me 3-tetrahydrofuranthiol has, to a large extent, the most powerful and authentic cooked beef character of the whole series. It is also less prone to oxidation As such, flavors containing this chem. retain virtually all of their intense impact in storage. Beef flavors with higher levels of 2-methyl-3-tetrahydrofuran-thiol are particularly suitable for use in conjunction with process flavors.

Perfumer & Flavorist published new progress about 57124-87-5. 57124-87-5 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Thiol, name is 2-Methyl-3-tetrahydrofuranthiol, and the molecular formula is C21H26Br4S2, Computed Properties of 57124-87-5.

Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem

Zhang, Wei published the artcileCreation of soy-braised pork flavor, Computed Properties of 57124-87-5, the publication is Xiangliao Xiangjing Huazhuangpin (2013), 55-57, database is CAplus.

The Maillard reaction using pork bone essence and pork fat as main raw materials was studied. Using the product of Maillard reaction as principal part, compounding liquid flavors were added to enhance the aroma and taste of flavors, and a novel soy-braised pork flavor with strong note and taste was created.

Xiangliao Xiangjing Huazhuangpin published new progress about 57124-87-5. 57124-87-5 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Thiol, name is 2-Methyl-3-tetrahydrofuranthiol, and the molecular formula is C12H17NS2, Computed Properties of 57124-87-5.

Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem

Zhu, Jiancai published the artcileAnalysis of volatile components of roasted beef flavor 7015, Formula: C5H10OS, the publication is Xiangliao Xiangjing Huazhuangpin (2012), 14-16, database is CAplus.

The applicability of headspace solid-phase microextraction (HS/SPME) combined with gas chromatog. and mass spectrometry (GC/MS) for determination of volatile components in roasted beef flavor was investigated in this paper. The results showed that 24 volatile components were identified, including carboxylic acids, aldehydes, phenolic compounds, heterocyclic compounds (pyrazine ring, thiazole ring) and alcs.

Xiangliao Xiangjing Huazhuangpin published new progress about 57124-87-5. 57124-87-5 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Thiol, name is 2-Methyl-3-tetrahydrofuranthiol, and the molecular formula is C4H6O3, Formula: C5H10OS.

Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem

Luo, Changrong published the artcileCo-pyrolysis behavior of glucose, fructose and sucrose/proline mixtures, Quality Control of 19444-84-9, the publication is Yancao Keji (2014), 61-69, database is CAplus.

In order to understand the behavior and interaction of main sugars and amino acids in tobacco during cigarette combustion, the behaviors of glucose, fructose, sucrose and proline pyrolyzed independently or collectively were investigated by Py-GC/MS, the behaviors of co-pyrolysis and independent pyrolysis were analyzed and compared. The results showed that: 1) The co-pyrolysis of glucose, fructose and sucrose with proline impacted obvious influences on the formation of volatile compounds comparing with independent pyrolysis. When the ratio of sugars to proline was 5:1, 5-hydroxymethyl furfural formed in the process of co-pyrolysis were about 3.4%, 6.0% and 20.3% of that formed in the independent pyrolysis of glucose, fructose and sucrose, resp.; furfurals formed were about 5.9%, 2.0% and 6.3%, and levoglucosans were about 1.0%, 27.1% and 8.7%, resp. When the ratio of sugars to proline was 10:1, 5-hydroxymethyl furfurals formed in co-pyrolysis were about 35.5%, 30.0% and 81.3% of that formed in independent pyrolysis of glucose, fructose and sucrose, resp.; furfurals formed were about 29.9%, 11.3% and 22.5%, and levoglucosan were about 11.5%, 90.6% and 26.9%, resp. 2) The composition of sugar mixture and its ratio to proline significantly affected the formation of pyrolytic products, and the influence raised with the increase of proline content.

Yancao Keji published new progress about 19444-84-9. 19444-84-9 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Ester,Alcohol, name is 3-Hydroxydihydrofuran-2(3H)-one, and the molecular formula is C4H6O3, Quality Control of 19444-84-9.

Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem

Yin, Chunyan published the artcileStudy on the effect of potassium lactate additive on the combustion behavior and mainstream smoke of cigarettes, Recommanded Product: 3-Hydroxydihydrofuran-2(3H)-one, the publication is Journal of Thermal Analysis and Calorimetry (2014), 115(2), 1733-1751, database is CAplus.

The influence of potassium lactate (PL) on the combustion behavior and semi-volatile compounds of tobacco during smoking is investigated in this study. The addition of PL showed no effect on the content of total particulate matter, nicotine-free dry particulate matter, puff number, and nicotine. Meanwhile, a 22.5 % increase in moisture content and 3 % decrease in CO content of mainstream smoke were observed when the added amount of PL was up to 2 %. The differential thermogravimetric curves indicated that PL decreased the maximum combustion rate and influenced the thermal degradation stage of tobacco by shifting the peak point of temperature to a higher value. The gas evolution profiles obtained from Fourier transform IR spectroscopy during combustion showed that PL could lower the CO and CO₂ yield, but did not affect the generation of CH₄ and carbonyl compounds A great variation in semi-volatile components of the mainstream smoke was also observed from the tobacco containing PL compared with the control. The comprehensive two-dimensional gas chromatog. coupled to time-of-flight mass spectrometry anal. showed that PL increased the yield of alcs., lactons, miscellaneous oxygenated compounds and amides, but decreased that of aldehydes, acids, pyrroles and pyrazines. A small added amount (0.2 %) of PL reduced the content of total semi-volatile substances, ketones, esters, phenols, hydrocarbons, pyridines, tobacco alkaloids, and nitrogenous compound However, the contents of these substances were not affected when the added amount was >0.2 %. PL bound the ash during combustion, thereby leading to the change of combustion behavior and certain smoke components.

Journal of Thermal Analysis and Calorimetry published new progress about 19444-84-9. 19444-84-9 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Ester,Alcohol, name is 3-Hydroxydihydrofuran-2(3H)-one, and the molecular formula is C17H19N3O6, Recommanded Product: 3-Hydroxydihydrofuran-2(3H)-one.

Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem

Naniwa, Shimpei published the artcileVisible light-induced Minisci reaction through photoexcitation of surface Ti-peroxo species, Formula: C4H6O3, the publication is Catalysis Science & Technology (2021), 11(10), 3376-3384, database is CAplus.

Photocatalytic Minisci-type functionalization of pyridine with THF (THF) proceeded using hydrogen peroxide (H₂O₂) and a TiO₂ photocatalyst under acidic conditions. Under UV light (λ = 360 nm), the reaction selectivity based on pyridine (S_py) was >99% while the selectivity based on THF (S_THF) was low such as 19%. In contrast, under visible light (λ = 400 or 420 nm) S_py was similarly high (>99%) and S_THF was two times higher than that under UV light. A surface peroxo complex formed upon contact of hydrogen peroxide with the TiO₂ surface can be selectively photoexcited by visible light to inject the photoexcited electron to the conduction band of TiO₂. The electron can reduce H₂O₂ to a reactive oxygen species (ROS) and promote selectively the Minisci-type cross-coupling reaction between pyridinium ions and THF. A reaction test with a hole scavenger (methanol) evidenced that the hole oxidation of H₂O₂ under UV light was responsible for the lower selectivity, in other words, the higher selectivity under visible light would be due to suppression of the hole oxidation of H₂O₂. These results demonstrate a novel way to improve the selectivity of the photocatalytic cross-coupling reaction by using H₂O₂ as an oxidant with the photoexcitation of surface Ti-peroxo species on TiO₂.

Catalysis Science & Technology published new progress about 19444-84-9. 19444-84-9 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Ester,Alcohol, name is 3-Hydroxydihydrofuran-2(3H)-one, and the molecular formula is C4H6O3, Formula: C4H6O3.

Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem

Hou, Ru-yan published the artcileIdentification method of savory flavors based on principal component and cluster analysis, Formula: C5H10OS, the publication is Shipin Yu Fajiao Gongye (2013), 39(6), 180-185, database is CAplus.

Static headspace extraction, followed by gas chromatog.-mass spectrometry was applied in beef, chicken and pork flavor detection. A total of 105 volatile components were identified from “yidixiang”, including aldehydes, ketones, esters and nitrogen-sulfur compounds The results were further analyzed with principal component and cluster anal. methods (SPSS 19.0 software). It showed that “yidixiang” were different with the beef, chicken and pork flavor. Furthermore, the processing and formula of flavors were the main factors in classification of savory flavor. The results provided a theor. foundation for the chem. identification and a deep study about the savory flavors.

Shipin Yu Fajiao Gongye published new progress about 57124-87-5. 57124-87-5 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Thiol, name is 2-Methyl-3-tetrahydrofuranthiol, and the molecular formula is C5H10OS, Formula: C5H10OS.

Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem

Xu, Bing published the artcileCu-catalyzed coupling of unactivated tertiary alkyl alcohols with thiols via C-O bond cleavage, Name: 2-Methyl-3-tetrahydrofuranthiol, the publication is Tetrahedron Letters (2022), 153604, database is CAplus.

The authors present the synthesis of sterically-hindered tertiary alkyl thioethers via Cu-catalyzed coupling of unactivated tertiary alkyl alcs. with thio-alcs./phenols. The present strategy, with easy-to-operate reaction conditions, represents one of the most effective unactivated tertiary C(sp³)-S bond-forming methods via readily accessible Lewis acid catalysis. Moreover, this protocol has high functional group compatibility and wide substrate adaptability.

Tetrahedron Letters published new progress about 57124-87-5. 57124-87-5 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Thiol, name is 2-Methyl-3-tetrahydrofuranthiol, and the molecular formula is C9H13NO2, Name: 2-Methyl-3-tetrahydrofuranthiol.

Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem