Category: 505-10-2

Lategahn, Jonas published the artcileInhibition of osimertinib-resistant epidermal growth factor receptor EGFR-T790M/C797S, Name: 3-(Methylthio)propan-1-ol, the main research area is nonsmall cell lung cancer osimertinib EGFR drug resistance.

Precision medicine has revolutionized the treatment of patients in EGFR driven non-small cell lung cancer (NSCLC). Targeted drugs show high response rates in genetically defined subsets of cancer patients and markedly increase their progression-free survival as compared to conventional chemotherapy. However, recurrent acquired drug resistance limits the success of targeted drugs in long-term treatment and requires the constant development of novel efficient inhibitors of drug resistant cancer subtypes. Herein, we present covalent inhibitors of the drug resistant gatekeeper mutant EGFR-L858R/T790M based on the pyrrolopyrimidine scaffold. Biochem. and cellular characterization, as well as kinase selectivity profiling and western blot anal., substantiate our approach. Moreover, the developed compounds possess high activity against multi drug resistant EGFR-L858R/T790M/C797S in biochem. assays due to their highly reversible binding character, that was revealed by characterization of the binding kinetics. In addition, we present the first x-ray crystal structures of covalent inhibitors in complex with C797S-mutated EGFR which provide detailed insight into their binding mode.

Chemical Science published new progress about Bioavailability. 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

Huang, Yaling published the artcileVariation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is volatile aroma Chinese steamed bread yeast; Chinese steamed bread; GC−MS; GC−O; aroma-active compounds; sensory evaluation.

To control the fermentation process of yeast-Chinese steamed bread (CSB), the volatile compounds and odor profiles of yeast-CSBs during fermentation were comprehensively investigated by sensory evaluation, gas chromatog.-mass spectrometry, gas chromatog.-olfactometry (GC-O), and odor activity value (OAV). Eight sensory attributes were established, and quant. descriptive anal. results showed that CF1303-CSB had intense sweet and sweet aftertaste attributes, CF1318-CSB was characterized by milky, wheaty, and yeasty attributes, while CL10138-CSB presented distinct sour, winy, and floury attributes. A total of 41 key aroma-active compounds were detected, and phenylethyl alc. was the most potent aroma compound with a flavor dilution (FD) of 1024. CF1303-CSB, CF1318-CSB, and CL10138-CSB contained 24, 22, and 21 key aroma compounds, resp., based on the OAV. These key aroma compounds can be used as the potential markers to monitor the yeast-CSBs during the fermentation process. Five compounds, including β-myrcene, 2-phenoxyethanol, Me cinnamate, guaiacol, and o-cresol, were first identified in CSB. These results provide theor. basis for processing and quality control of yeast-CSBs.

Journal of Agricultural and Food Chemistry published new progress about Bread (steamed). 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

Wang, Xiaojun published the artcileCharacterization of odor-active compounds in high-salt liquid-state soy sauce after cooking, SDS of cas: 505-10-2, the main research area is soy sauce odor cooking food processing; Aroma extract dilution analysis; Cooking; Odor-active compound; Sensory evaluation; Soy sauce.

GC x GC-O-MS was used for the aroma extract dilution anal. of cooked high-salt liquid-state soy sauce (HLS), wherein a number of components exhibited high flavor dilution (FD) factors. Electronic nose anal. showed that the heating temperature had a greater influence on the odor characteristics of soy sauce than the heating time. Sensory evaluation and the FD factor of odor-active compounds suggested that the caramel-like/sweet, roasted/roasted nut-like and spicy/burnt odor intensities of the boiled soy sauce were stronger than following heating at a higher temperature These results indicate that different heating conditions could change the intensities of caramel-like/sweet, roasted/roasted nut-like and spicy/burnt in soy sauce during cooking by the concentrations changing of corresponding odor-active compounds This study can provide basic data for the application of HLS aroma in food processing, and provides a reference for the application of HLS aroma in daily cooking and diet.

Food Chemistry published new progress about Caramel (color). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, SDS of cas: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Geffroy, Olivier published the artcileInvestigating the Aroma of Syrah Wines from the Northern Rhone Valley Using Supercritical CO2-Dearomatized Wine as a Matrix for Reconstitution Studies, Synthetic Route of 505-10-2, the main research area is supercritical dearomatized wine model aroma Syrah Rhone; Pivot profile; Syrah; aroma reconstitution; omission tests; supercritical CO2; wine.

This study aimed to investigate the key compounds involved in the aroma of French Syrah wines from the northern Rhone valley from two vintages characterized by distinct climatic conditions. The volatile composition of the wines was assessed through the determination of 76 mols. After identifying the best matrix and best model for aroma reconstitution studies, omission tests were conducted using the Pivot profile method. For both vintages, 35 mols. with odor activity values (OAVs) above 0.5 were identified. While remarkably high levels of 2-furfurylthiol (FFT) were reported in both wines, rotundone and 3-sulfanylhexanol (3SH) enabled the strongest discrimination between the two wines. Wine dearomatized using supercritical carbon dioxide (sCO2) was identified as the best matrix. The best models built using this matrix were composed of mols. with OAV > 5 and OAV > 10 highlighting that this dearomatization approach can be valuable to reconstitute the aroma of wine using a small number of mols. For the cool vintage wine, the omission of rotundone and FFT had the greatest impact on the olfactive profile for nonanosmic and anosmic respondents to rotundone, resp. 3SH, whose omission decreased the rating of the “”fruity”” attribute, was identified as the main contributor to the aroma of Syrah wine produced in the warm vintage.

Journal of Agricultural and Food Chemistry published new progress about Red wine (Syrah). 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

Ren, Qing published the artcileThe changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock, Quality Control of 505-10-2, the main research area is microbial community flavor compound Fagopyrum Chinese rice wine fermentation.

Chinese rice wine (CRW), a unique wine species, has a long history in China. Fagopyrum tataricum grain is a kind of high-quality grain with function in health care. The production of CRW wine with F. tataricum grain is beneficial to the development of new rice wine products. The flavor compounds and microorganisms in F. tataricum grain rice wine were studied. One hundred and seven volatile compounds (including 11 kinds of pyrazines that were rarely detected in wine) were detected and eight organic acids were measured. The microecol. diversity in the fermentation process of F. tataricum rice wine was studied. It was found that Bacillus was the main bacterial genus, and the unclassfied_O_Saccharomycetales was the main fungi. Correlation anal. between microorganism and flavor compound shown there are 838 correlations. A total of 108 microbial genera maybe participate in the formation of flavor compounds In addition, fourteen genera included unclassified_O_Saccharomycetales, Lactococcus, Pediococcus, Aspergillus, Cladosporium, Cochliobolus, Sporidiobolus, Pichia and Saccharomycopsis et al. were screened as functional significant microbiota and built correlation with flavor compounds This work provides a perspective for bridging the gap between flavor compound and microbial community, and advances our understanding of mechanisms in F. tataricum rice wine fermentation

Scientific Reports published new progress about Acetoanaerobium. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Arcari, Stefany Grutzmann published the artcileAroma profile and phenolic content of merlot red wines produced in high-altitude regions in Brazil, Formula: C4H10OS, the main research area is aroma phenolic Merlot red wine high altitude Brazil.

In Brazil, wine-growing regions of high altitude have been evaluated for the cultivation of grapes destined for the production of quality wines. In this study the phenolic content, the volatile compounds profile and the in vitro antioxidant activity of samples produced in Agua Doce, Campos Novos and Tangara were determined using spectrophotometric and chromatog. techniques. A total of 95 volatile compounds were identified in the samples analyzed, of which borneol is reported in Brazilian Merlot wines for the first time. The quant. results showed that the most important volatile compounds for wine aroma were esters, fatty acids, 1-hexanol and 2-phenylethanol alcs., and C13-norisoprenoids β-damascenone and α-ionone. The phenolic content observed was comparable to the results obtained for Merlot red wines from other regions in Brazil and in other countries. Also, the wine samples were effective in capturing the free radicals DPPH and ABTS.

Quimica Nova published new progress about Altitude (high). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kelanne, Niina M. published the artcileComparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts, Formula: C4H10OS, the main research area is Ribes Saccharomyces Torulaspora Metschnikowia yeasts; Black currant; Metschnikowia fructicola; Metschnikowia pulcherrima; Saccharomyces; Torulaspora delbrueckii; odour; volatile composition.

Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The effects of yeasts on the volatile compounds and sensory characteristics were analyzed by HS-SPME-GC-MS, GC-O, and generic descriptive anal. Ninety-eight volatile compounds were identified from the black currant juice and fermented beverages. Significant increases in the contents of esters (131%), higher alcs. (391%), and fatty acids (not present in juice sample) compared to initial juice were observed depending on the yeasts used. GC-O anal. revealed the higher impact of esters on the sensory properties of Saccharomyces bayanus-fermented beverage compared to the Torulaspora delbrueckii-fermented beverage. In the sensory evaluation, non-Saccharomyces yeasts resulted in a higher black currant odor. However, all beverages were intensely sour, which can be a significant challenge in the development of alc. berry beverages.

Food Chemistry published new progress about Beverages. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Liu, Yaran published the artcileA high-resolution Orbitrap Mass spectral library for trace volatile compounds in fruit wines, Computed Properties of 505-10-2, the main research area is fruit wine blueberry gojiberry volatile compound odor HRMS library.

The overall aroma is an important factor of the sensory quality of fruit wines, which attributed to hundreds of volatile compounds However, the qual. determination of trace volatile compounds is considered to be very challenging work. GC-Orbitrap-MS with high resolution and high sensitivity provided more possibilities for the determination of volatile compounds, but without the high-resolution mass spectral library. For accuracy of qual. determination in fruit wines by GC-Orbitrap-MS, a high-resolution mass spectral library, including 76 volatile compounds, was developed in this study. Not only the HRMS spectrum but also the exact ion fragment, relative abundance, retention indexes (RI), CAS number, chem. structure diagram, aroma description and aroma threshold (ortho-nasally) were provided and were shown in a database website (Food Flavor Laboratory, http://foodflavorlab.cn/). HRMS library was used to successfully identify the volatile compounds mentioned above in 16 fruit wines (5 blueberry wines, 6 goji berry wines and 5 hawthorn wines). The library was developed as an important basis for further understanding of trace volatile compounds in fruit wines.

Scientific Data published new progress about Blueberry. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Computed Properties of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Mendes-Ferreira, Ana published the artcileProduction of blueberry wine and volatile characterization of young and bottle-aging beverages, Category: alcohols-buliding-blocks, the main research area is blueberry wine volatile compound; GC‐FID; GC‐MS; alcoholic fermentation; blueberry wine; bottle‐aging; volatile compounds.

The aim of this study was the production of blueberry wine and the characterization of the volatile compounds of fermented and aging in bottle products. Multivariate data anal. indicated similarity of volatile compounds released when fermentations were conducted at laboratory-scale and midscale, with the exception of one replicate creating a distinctive group characterized by low concentrations of acetaldehyde, methanol, 1-hexanol, and Et hexanoate, and the production of polyalcs. such as 2,3-butanediols. This experiment was the only one where no adjustments of YAN were performed. Some of the major volatile compounds (acetaldehyde, Et acetate, 2-methyl-1-butanol, 3-methyl-1-butanol, and 2-phenylethanol) were found above their perception thresholds. Esters and terpenic compounds were the groups of volatiles expressed the most in blueberry wines, followed by volatile fatty acids, alcs., and norisoprenoids (3-hydroxy-7,8-dihydro-β-ionone, 3-oxo-α-ionol, and 3-hydroxy-7,8-dihydro-β-ionol). The wines that experienced bottle-aging are characterized by high concentrations of Et esters, di-Et succinate, Et lactate, and di-Et malonate. The results contribute for deeper knowledge of the technol. procedure, anal. characteristics, and volatile compounds of blueberry wines, reinforcing the interest in this beverage and opening perspectives for further studies on the production of new blueberry-based products with differential characteristics that value its nutraceutical and functional properties.

Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Blueberry. 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

Khorasani, Reza published the artcileHydrogen production from dairy wastewater using catalytic supercritical water gasification: Mechanism and reaction pathway, Formula: C4H10OS, the main research area is hydrogen production dairy wastewater catalytic supercritical water gasification.

The supercritical water gasification (SCWG) of real dairy wastewater (cheese-based or whey) was performed in a batch reactor in presence of two catalysts (MnO2, MgO) and one additive (formic acid). The operational conditions of this work were at a temperature range of 350-400 C and the residence time of 30-60 min. The catalysts and formic acid were applied in 1 wt%, 3 wt%, and 5 wt% to determine their effect on hydrogen production The concentrations of catalysts and formic acid were calculated based on the weight of feedstock without ash. The results showed that increased temperature and prolonged residence time contributed to the hydrogen production (HP) and gasification efficiency (GE). The gas yield of hydrogen in the optimum condition (400 C and 60 min) was achieved as 1.36 mmol/gr DAF (dry ash free). Formic acid addition was favored towards enhancing hydrogen content while the addition of metal oxides (MnO2 and MgO) had an apex in their hydrogen production and they reached the highest hydrogen in 1 wt% concentration then ebbed. Moreover, GE was increased by the addition of the catalysts and formic acid concentrations The highest hydrogen content (35.4%) was obtained in 1 wt% MnO2 and the highest GE (32.22%) was attained in the 5 wt% formic acid concentration A reaction pathway was proposed based on the GC-MS data of feedstock and produced liquid phase at different condition as well as similar studies.

International Journal of Hydrogen Energy published new progress about Catalysts. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts