Phenolics composition and contents, as the key quality parameters of table grapes, may be influenced obviously and differently in response to short-term high temperature was written by Zhang, Lingling;Li, Xingyan;Pang, Yaxing;Cai, Xinyu;Lu, Jun;Ren, Xueyan;Kong, Qingjun. And the article was included in LWT–Food Science and Technology in 2021.Recommanded Product: (2S,3R,4S,5S,6R)-2-(3-Hydroxy-5-((E)-4-hydroxystyryl)phenoxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol The following contents are mentioned in the article:
Although the grape surface appears to be normal under high temperature during the selling period, the nutritional quality of grape might be greatly affected. Phenolics content and composition are key indicators reflective of grape′s nutritional quality. Herein, the paper investigated effects of short-term high temperature (40 °C; 2 h) on grape phenolics from five table grape varieties to evaluate grape quality. Twenty-three phenolics were identified and quantified through UHPLC-ESI-qTOF-MS2 and UHPLC-QQQ-MS2, resp. The results observed that short-term high temperature significantly reduced flavonoids in European and American varieties. In Eurasian varieties, high temperature induced the accumulation of stilbenes and flavonols compounds while lowered other compounds Myricetin 4′-methylether-3-O-rhamnoside, a differential metabolite responding to high temperature in all table grapes was screened. Combining with the anal. of mol. level, high temperature down-regulated the phenolics biosynthesis-related genes involved in phenolics metabolic pathways (flavonols, stilbenes, anthocyanins and flavan-3-ols metabolic pathways) in grapes except Muscat de Hambourg grapes, such as the expression of VvUFGT, VvANR, VvLAR, VvFLS, VvSTS, VvF3′5′H and VvAOMT. Our findings suggest that short-term high temperature during the selling period is not conducive to consumer expectations, due to the partial loss of grape nutrition quality. This study involved multiple reactions and reactants, such as (2S,3R,4S,5S,6R)-2-(3-Hydroxy-5-((E)-4-hydroxystyryl)phenoxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol (cas: 27208-80-6Recommanded Product: (2S,3R,4S,5S,6R)-2-(3-Hydroxy-5-((E)-4-hydroxystyryl)phenoxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol).
(2S,3R,4S,5S,6R)-2-(3-Hydroxy-5-((E)-4-hydroxystyryl)phenoxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol (cas: 27208-80-6) belongs to alcohols. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Recommanded Product: (2S,3R,4S,5S,6R)-2-(3-Hydroxy-5-((E)-4-hydroxystyryl)phenoxy)-6-(hydroxymethyl)tetrahydro-2H-pyran-3,4,5-triol
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts