Category: 505-10-2

Lagerspets, Emi published the artcileSchiff base Cu(I) catalyst for aerobic oxidation of primary alcohols, Name: 3-(Methylthio)propan-1-ol, the main research area is copper Schiff base complex catalyst preparation; aldehyde preparation; alc aerobic oxidation copper Schiff base complex catalyst.

New copper(I)-Schiff base complexes were reported for the selective aerobic oxidation of primary alcs. to aldehydes RCHO [R = (CH2)6, Ph, (CH2)2Ph, etc.] under ambient conditions. Particularly, the copper(I) complex bearing N-(4-fluorophenyl)-1-(furan-2-yl)methanimine showed high activity in the series and gave near- quant. yields in the oxidations of benzyl alc. (99% yield in 1 h) and 1-octanol (96% yield in 24 h). Based on the X-ray structure determination, the complex had a square pyramidal coordination accomplished by two N-(4-fluorophenyl)-1-(furan-2-yl)methanimine ligands and bromide as a counter anion. The oxidation reactions were monitored with UV-vis and in situ ATR-IR spectroscopy to study the changes in the catalytic structure and to elucidate the catalytic properties and the mechanistic details. Accordingly, detachment of one of the N-(4-fluorophenyl)-1-(furan-2-yl)methanimine ligands from the complexes was related to the oxidation activity.

Molecular Catalysis published new progress about Aldehydes Role: SPN (Synthetic Preparation), PREP (Preparation). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Name: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Guan, Zhipeng published the artcileElectrochemical Oxidative Carbon-Atom Difunctionalization: Towards Multisubstituted Imino Sulfide Ethers, COA of Formula: C4H10OS, the main research area is electrochem oxidative difunctionalization isocyanide imino sulfide ether stereoselective synthesis; electrochemistry; ethers; isocyanides; radicals; synthetic methods.

Ethers (C-O/S) are ubiquitously found in a wide array of functional mols. and natural products. Nonetheless, the synthesis of imino sulfide ethers, containing an N(sp2)=C(sp2)-O/S fragment, still remains a challenge because of its sensitivity to acid. Developed here in is an unprecedented electrochem. oxidative carbon-atom difunctionalization of isocyanides, providing a series of novel multisubstituted imino sulfide ethers. Under metal-free and external oxidant-free conditions, isocyanides react smoothly with simple and readily available mercaptans and alcs. [e.g., 4-fluorobenzenethiol + Et isocyanoacetate + methanol �(Z)-I (80% isolated)]. Importantly, the procedure exhibited high stereoselectivities, excellent functional-group tolerance, and good efficiency on large-scale synthesis, as well as further derivatization of the products.

Angewandte Chemie, International Edition published new progress about Aromatic thiols Role: RCT (Reactant), RACT (Reactant or Reagent). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, COA of Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Kaizheng published the artcileAssessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China, Application In Synthesis of 505-10-2, the main research area is barley wine glucan phenol flavor volatile profile; Flavor; Hulless barley wine; PCA; Phenols; β-Glucan.

Low alc. hulless barley wine (HW) is a popular beverage among the highland areas in China. It is known to have several health benefits due to the presence of β-glucan and antioxidant compounds Therefore, the total β-glucan content, total phenols and flavonoids of HW samples from the highland areas of Sichuan province and Tibet were determined in this study. The results indicated that HW is abundant in both β-glucan (54-76 mg/L) and phenolic compounds (131-178 mg/L). Moreover, this study also investigated the flavor and aroma characteristics of HW samples. A total of forty six volatile aroma substances were identified by GC-MS. The HWs could be classified into three distinct groups in terms of the region of origin according to the results of PCA based on the GC-MS data. These findings provide a useful foundation for further study of the health benefits and the flavor characteristics of HW in highland areas.

Food Chemistry published new progress about Alcohols Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application In Synthesis of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Diaz, Irina published the artcileCombined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc, Category: alcohols-buliding-blocks, the main research area is Wine Oxidation Light exposure Antioxidants Storage; Antioxidants; Light exposure; Oxidation; Storage; Wine.

Oxygen exposure may trigger a series of changes that could be detrimental to the quality white wines. This study evaluated the combined effects of sulfur dioxide, glutathione and light exposure on the chem. and sensory perception of bottled Sauvignon blanc. The wines were manually bottled into clear bottles, closed with low oxygen transfer rate stoppers, and stored for three months, either exposed or protected from light. The wines exposed to artificial light showed higher rates of sulfite loss and oxygen consumption, were significantly darker in color, exhibited significant changes in the concentration of phenolics and volatile compounds, were perceived as less fruity/floral, and had higher nuances of solvent, earthy and honey aromas than the ones protected from light. The treatments with higher amounts of initial sulfites and glutathione were able to delay some of these changes but were less significant than protecting the wines from artificial light.

Food Chemistry published new progress about Polyphenols (nonpolymeric) Role: ANT (Analyte), ANST (Analytical Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wu, Shumeng published the artcileEffect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor, Application In Synthesis of 505-10-2, the main research area is lactic acid bacteria bread flavor sourdough fermented corn oil.

Corn oil and Lactococcus lactis (L. lactis) were selected for improving the sourdough bread aroma, and their effect on bread flavor was studied. Volatile compounds (VOCs) in sourdough and bread crumbs were determined by gas chromatog.-mass spectrometry. The results demonstrated that the VOC profiles appeared mainly dominated by alcs., aldehydes, ketones, acids, esters, and heterocyclic compounds Principal component anal. and cluster anal. showed that the formation of most alcs. were promoted by L. lactis, while corn oil addition yielded more aldehydes, ketones, and furans. Further anal. of odor-active components in bread was characterized by aroma extract dilution anal. and odor activity value (OAV). In the sourdough bread obtained with the addition of corn oil and lipase, (E,E)-2,4-decadienal, 2-pentylfuran, 1-octen-3-ol, 3-methylthio-1-propanol, and (E)-2-nonenal had higher flavor dilution factors and OAV, which were the key aroma compounds distinguished from other varieties of breads.

LWT–Food Science and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application In Synthesis of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Roldan, Ana M. published the artcileInfluence of different vinification techniques on volatile compounds and the aromatic profile of palomino fino wines, Name: 3-(Methylthio)propan-1-ol, the main research area is vinification volatile compound aromatic Palomino; enzymes; pellicular maceration; sensory analysis; supra-extraction; volatile compounds; yeasts; β-glycosidase.

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of com. yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial anal. were determined The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odor activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.

Foods published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Name: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Ding, Wenwu published the artcileCharacterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju, Synthetic Route of 505-10-2, the main research area is alc ester volatile compound doubanjiang meju closed open fermentation.

Doubanjiang-meju has been used as an intermediate for producing Pixian Douban (PXDB) and contributes significantly to its flavor. In this study, a profiling anal. of volatile compounds in open fermented doubanjiang-meju (OFD) and closed fermented doubanjiang-meju (CFD) was performed with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O). A total of 42 and 50 volatile compounds were identified in the OFD and CFD, resp. Compared with the OFD, more diversity and higher concentrations of alcs. and esters were found in the CFD. Ten and 12 volatile compounds were finally identified as the major aroma-active compounds in the OFD and CFD, resp., by the combined anal. of aroma intensity values and odor activity values (OAVs). The CFD had significantly stronger umami and soy sauce flavor but weaker beany when compared with the OFD (p < 0.05) by quant. descriptive anal. (QDA), which were basically consistent with intensity values of aroma compounds obtained with GC-O. The results indicated that the CFD had better characteristics of volatile compounds than those of the OFD, which provided a basis of further study for the closed fermentation process of tank fermenter. European Food Research and Technology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Synthetic Route of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Lepe-Balsalobre, Esperanza published the artcileVolatile compounds from in vitro metabolism of seven Listeria monocytogenes isolates belonging to different clonal complexes, Category: alcohols-buliding-blocks, the main research area is Listeria monocytogenes volatile compound metabolism clonal complex; GC-MS; Listeria monocytogenes; VOCs; biomarkers; volatile compounds.

Microorganisms produce a wide variety of volatile organic compounds (VOCs) as products of their metabolism and some of them can be specific VOCs linked to the microorganism’s identity, which have proved to be helpful for the diagnosis of infection via odor fingerprinting. The aim of this study was to determine the VOCs produced and consumed to characterize the volatile metabolism of seven isolates of different clonal complexes (CCs) of Listeria monocytogenes. For this purpose, dichloromethane extracts from the thioglycolate broth medium were analyzed by gas chromatog. coupled to mass spectrometry (GC/MS). Also, multivariate analyses were applied to the data obtained. Results showed that all the isolates of L. monocytogenes produced de novo isobutanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 3-(methylthio)-1-propanol, acetic acid, isobutyric acid, butanoic acid, and isovaleric acid. Significant differences were found among isolates for the production amount of these volatiles, which allowed their differentiation. Thus, CC4 (ST-219/CT-3650) and CC87 (ST-87/CT-4557) showed an active volatile compounds metabolism with high consumption nitrogen and sulfur compounds and production of alcs. and acids, and CC8 (ST-8/CT-8813) and CC3 (ST-3/CT-8722) presented a less active volatile metabolism Moreover, within the VOCs determined, huge differences were found in the production of butanol among the seven isolates analyzed, being probably a good biomarker to discriminate among isolates belonging to different CCs. Hence, the anal. of volatile profile generated by the growth of L. monocytogenes in vitro could be a useful tool to differentiate among CCs isolates.

Journal of Medical Microbiology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Perestrelo, Rosa published the artcileUntargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MS, COA of Formula: C4H10OS, the main research area is untargeted fingerprinting cider volatile headspace solid phase microextraction.

The volat. fingerprint of ciders produced in different geog. regions from Madeira Island was established using headspace solid phase microextraction combined with gas chromatog. mass spectrometry (HS-SPME/GC-MS) in order to explore the effects of geog. region on the volatile pattern ciders in addition to identify potential mol. geog. markers. A total of 107 volatile organic compounds (VOCs) belonging to different chem. families were identified from which 50 VOCs are common to all ciders analyzed. Significant differences in the relative content of VOCs from ciders of different geog. regions were observed The potential of the identified VOCs for ciders discrimination according to region was assessed through chemometric tools, such as principal components anal. (PCA) and partial least squares-discriminant anal. (PLS-DA). The PCA showed significant differences among ciders from different island geog. regions. Fifteen VOCs responsible for ciders discrimination were identified by PLS-DA. Fifteen VOCs, namely five terpenoids, four alcs., three acids and three esters, present variable importance in projection (VIP) values higher than one. Our findings provide relevant information related to volatile signature of ciders produced in Madeira Island, which may be a useful tool to cider-making process contributing to improve the quality of the final product. In addition, the geog. discrimination recognizes the unique and distinctive characteristics that will allow in the future to protect the quality and typicity of products originating in certain geog. regions.

Microchemical Journal published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, COA of Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chen, Yi published the artcileCharacteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is ethyl acetate 1octen3ol volatile organic compound fermentation; Douchi; Fermentation; HS-GC-IMS; HS-SPME-GC-MS; Volatile compounds.

The present study investigates volatile organic compound (VOC) compositional changes in Liuyang Douchi during fermentation via a HS-GC-IMS and HS-SPME-GC-MS combination approach. A total of 115 VOCs were identified from Douchi, most of which were accumulated during pile fermentation Notably, most alcs. and acids decreased with fermentation, while esters, ketones, pyrazines, and phenols accumulated during pile fermentation Depending on the VOCs identified by GC-IMS/MS, the different fermentation stages of Douchi could be facilely distinguished. Of these, 49 VOCs were regarded as the marker VOCs of Douchi in different fermentation stage: hexanol, hexanal, and propanoic acid was the marker VOCs of the black beans before fermentation and contributing beany and grassy odors; 1-octen-3-ol and 3-octanone supplying a mushroom aroma to the Douchi fermented for 3-9 days; and esters and pyrazine, especially Et acetate and 2,6-dimethylpyrazine, contributing the cocoa, fruity, and nutty aromas of matured Douchi.

Food Chemistry published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts