Category: 106-21-8

Selective, Base-Free Hydrogenation of Aldehydes Catalyzed by Ir Complexes Based on Proton-Responsive Lutidine-Derived CNP Ligands was written by Sanchez, Praxedes;Hernandez-Juarez, Martin;Rendon, Nuria;Lopez-Serrano, Joaquin;Alvarez, Eleuterio;Paneque, Margarita;Suarez, Andres. And the article was included in Organometallics in 2021.Formula: C10H22O The following contents are mentioned in the article:

Metal catalysts based on ligands containing proton-responsive sites have found widespread applications in the hydrogenation of polar unsaturated substrates. In this contribution, Ir complexes incorporating 2-phosphinomethyl-6-imidazolylmethylpyridine, lutidine-derived CNP pincer ligands (C = N-heterocyclic carbene, NHC; P = phosphine) with two nonequivalent Bronsted acid/base sites have been examined in the hydrogenation of aldehydes. To this end, Ir(CNP)H₂Cl complexes were synthesized in two steps from the CNP ligand precursors and Ir(acac)(COD). These derivatives react with an excess of NaH to yield the trihydride derivatives Ir(CNP)H₃, which were assessed as catalyst precursors in the hydrogenation of a series of aldehydes. The catalytic reactions were performed using com.-grade substrates under neutral, mild conditions (0.1 mol % Ir-CNP; 4 bar H₂, room temperature) with high conversions and selectivities for the reduction of the carbonyl function in the presence of other readily reducible groups such as C:C, nitro, and halogens. Reaction of an Ir(CNP)H₂Cl complex with base in the presence of an aromatic aldehyde produces the reversible formation of alkoxide Ir complexes in which the aldehyde is bound to the deprotonated pincer framework (CNP*) through the CH-NHC arm of the ligand. These species, along with a carboxylate complex resulting from the Ir mediated oxidation of the aldehyde by water, is observed in the reaction of Ir(CNP)H₃ with benzaldehyde. Finally, investigation of the mechanism of the hydrogenation of aldehydes has been carried out by means of DFT calculations considering the involvement of each arm of the Ir-CNP/CNP* derivatives Calculations support a mechanism in which the catalyst switches its metal-ligand cooperation sites to follow the lowest energy pathway for each step of the catalytic cycle. This study involved multiple reactions and reactants, such as 3,7-Dimethyloctan-1-ol (cas: 106-21-8Formula: C10H22O).

3,7-Dimethyloctan-1-ol (cas: 106-21-8) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Formula: C10H22O

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains was written by Ricci, Annalisa;Cirlini, Martina;Levante, Alessia;Dall’Asta, Chiara;Galaverna, Gianni;Lazzi, Camilla. And the article was included in Food Research International in 2018.Related Products of 106-21-8 The following contents are mentioned in the article:

In this study we explored, for the first time, the lactic acid fermentation of elderberry juice (EJ). A total of 15 strains isolated from dairy and plant matrixes, belonging to L. plantarum, L. rhamnosus and L. casei, were used for fermentations The volatile profile of started and unstarted EJ was characterized by HS-SPME/GC-MS technique after 48 h of fermentation and 12 days of storage at 4 °C. All L. plantarum and L. rhamnosus strains exhibited a good capacity of growth while not all L. casei strains showed the same ability. The aromatic profile of fermented juices was characterized by the presence of 82 volatile compounds pertaining to different classes: alcs., terpenes and norisoprenoids, organic acids, ketones and esters. Elderberry juice fermented with L. plantarum strains showed an increase of total volatile compounds after 48 h while the juices fermented with L. rhamnosus and L. casei exhibited a larger increase after the storage. The highest concentration of total volatile compounds were observed in EJ fermented with L. plantarum 285 isolated from dairy product. Ketones increased in all fermented juices both after fermentation and storage and the most concentrated were acetoin and diacetyl. The organic acids were also affected by lactic acid fermentation and the most abundant acids detected in fermented juices were acetic acid and isovaleric acid. Hexanol, 3-hexen-1-ol (Z) and 2-hexen-1-ol (E) were pos. influenced during dairy lactic acid bacteria strains fermentation The most represented esters were Et acetate, Me isovalerate, isoamyl isovalerate and Me salicylate, all correlated with fruit notes. Among terpenes and norisoprenoids, β-damascenone resulted the main representative with its typical note of elderberry. Furthermore, coupling obtained data with multivariate statistical analyses, as Principal Component Anal. (PCA) and Classification Trees (CT), it was possible to relate the characteristic volatile profile of samples with the different species and strains applied in this study. This study involved multiple reactions and reactants, such as 3,7-Dimethyloctan-1-ol (cas: 106-21-8Related Products of 106-21-8).

3,7-Dimethyloctan-1-ol (cas: 106-21-8) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. A multistep synthesis may use Grignard-like reactions to form an alcohol with the desired carbon structure, followed by reactions to convert the hydroxyl group of the alcohol to the desired functionality.Related Products of 106-21-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Volatilomics for halal and non-halal meatball authentication using solid-phase microextraction-gas chromatography-mass spectrometry was written by Pranata, Agy Wirabudi;Yuliana, Nancy Dewi;Amalia, Lia;Darmawan, Noviyan. And the article was included in Arabian Journal of Chemistry in 2021.Reference of 106-21-8 The following contents are mentioned in the article:

The adulteration of beef meatballs with wild boar (Sus scrova) meat or chicken may be undertaken for economic reasons. This adulteration is a very sensitive issue, particularly for Muslim consumers, as the consumption of wild boar is strictly prohibited by Islamic law. This study aimed to discriminate volatile compounds in meatballs made from beef, chicken, and wild boar and mixtures thereof using solid-phase microextraction-gas chromatog.-mass spectrometry (SPME/GC-MS) and multivariate data anal. SPME is a non-destructive method for the extraction of volatile compounds and does not alter the original chem. composition of the volatiles. A validated partial least squares discriminant anal. (PLS-DA) model with three classes was used to uncover the discriminating volatiles of each type of meatball. The results indicated that β-cymene, 3-methyl-butanal, and 2-pentanol were among the pos. discriminating volatiles with the highest variable importance in projection (VIP) values among the chicken meatballs. The highest VIP pos. discriminating volatiles in the beef meatballs were 5-ethyl-m-xylene, benzaldehyde, and 3-ethyl-2-methyl-1,3-hexadiene. The mixed meatballs exhibited an interesting profile, with all appearing in the same group as the pure wild boar meatballs. However, the discriminating volatiles derived from a sep. PLS-DA model indicated that they contained different compounds In the pure wild boar meatballs, six compounds (pentanal, 2,6-dimethylcyclohexanone, 1-undecanol, cyclobutanol, 2,4,5-trimethyl-thiazole, and 5-ethyl-3-(3-methyl-5-Ph pyrazol-1-yl)-1,2,4-triazol-4-amine) were identified as discriminating volatile compounds with the highest VIP values. These compounds were consistently found as significant discriminating volatile compounds in mixture meatballs group although with different VIP value. This research demonstrated that SPME-GC/MS combined with multivariate data anal. was a fast and reliable method for differentiating meatballs made from beef, chicken, and wild boar meat based on their volatile compound contents. This study involved multiple reactions and reactants, such as 3,7-Dimethyloctan-1-ol (cas: 106-21-8Reference of 106-21-8).

3,7-Dimethyloctan-1-ol (cas: 106-21-8) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. A multistep synthesis may use Grignard-like reactions to form an alcohol with the desired carbon structure, followed by reactions to convert the hydroxyl group of the alcohol to the desired functionality.Reference of 106-21-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts