Category: 505-10-2

Xia, Xiaofeng published the artcileEffect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom, Name: 3-(Methylthio)propan-1-ol, the main research area is whey protein micellar casein concentrate heat treatment texture proteolysis.

Micellar casein concentrate (MCC) of high casein content (93.64% of total protein), was produced by microfiltration of pasteurised skim milk. Cheesemilk of typical (1 x ) or high (1.5 x ) casein content were formulated from MCC which received either: no further heat treatment; pasteurisation (72 °C x 15 s) or high heat treatment (90 °C x 15 s), prior to combination with other membrane streams and cream. Cheddar cheeses were manufactured in triplicate and ripened for 180 days. Cheeses made from pasteurised or high heat treated MCC had similar pH as well as comparable flowability, hardness and volatile profiles over 180 days of ripening. On increasing cheesemilk casein content, levels of primary proteolysis in resultant cheeses decreased, and pH and hardness levels increased. Overall, increasing the heat treatment temperature from 72 to 90 °C for extension of the microbial shelf life of MCC does not impair the texture, functionality and volatile profile of resultant Cheddar cheeses.

International Dairy Journal published new progress about Caseins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study) (micellar). 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

Voce, Sabrina published the artcileCompositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia, Application of 3-(Methylthio)propan-1-ol, the main research area is Ribolla Gialla sparkling wine terpene norisoprenoid lipid.

Ribolla Gialla (RG) is a white grape variety used in the production of high-quality sparkling wines. It is cultivated in a limited area between Friuli Venezia Giulia (FVG-Northeast Italy) and Slovenia; for this reason, there is little information about the composition and chem. characteristics of the sparkling wines produced. This work used different anal. approaches (FTIR spectroscopy, UHPLC-MS/MS, liquid-liquid extraction, SPE and SPME-GC-MS) to characterize thirty-three com. sparkling RG wines from different areas of FVG. The characteristics included the overall volatile profile and content of terpenes, C13-norisoprenoids, lipids, and metabolites of aromatic amino acids. The aroma profile of RG wines was mainly characterized by fermentative esters and β-damascenone, whereas other norisoprenoids and varietal aromas were below the odor threshold. Appreciable amounts of certain fatty acids were found (e.g., palmitic acid), which could be potentially correlated with greater foam stability. However, high concentrations of aromatic amino acids metabolites highlighted a higher risk of developing atypical aging defects.

European Food Research and Technology published new progress about Esters 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 of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tang, Ke published the artcileChemical and Sensory Characterization of Vidal Icewines Fermented with Different Yeast Strains, SDS of cas: 505-10-2, the main research area is icewine volatile compound aroma fermentation.

The aim of this study is to comprehensively investigate the aroma composition and sensory attributes of Vidal icewine fermented with four yeast strains (ST, K1, EC1118, and R2). A total of 485 kinds of volatile components were identified by comprehensive two-dimensional gas chromatog.-time of flight mass spectrometry, among which 347 kinds of volatile compounds were the same in four kinds of sample. The heat map was conducted with 156 volatile compounds, which have aroma contributions, and the anal. results identified the characteristics of the aroma composition of icewine fermented with different yeasts. Quant. descriptive anal. was performed with a trained panel to obtain the sensory profiles. The aroma attributes of honey and nut of the icewine fermented by R2 were much higher than others. Partial least squares discriminant anal. further provided 40 compounds that were mainly responsible for the differences of the aroma characteristics of the icewines fermented by four yeasts. This study provides more data on the current status of Vidal icewines by main com. yeasts.

Fermentation 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

Blackford, C. L. published the artcileExploring the influence of grape tissues on the concentration of wine volatile compounds, Name: 3-(Methylthio)propan-1-ol, the main research area is volatile compound grape tissue skin seed wine flavor.

Knowledge of varietal wine flavor and aroma compounds has improved, but gaps exist concerning how grape composition impacts wine style. This work aimed to explore the influence that different grape tissues can have on the volatile profiles of wines. Riesling and Cabernet Sauvignon berries were separated into skin, flesh and seeds. Two sets of fermentations were performed using separated tissues: one using an equal mass of each tissue and another where the amount of each tissue in 25 g of berries was fermented. When an equal mass of tissue was used, the seed-derived wines had a higher concentration of esters than that produced from other grape tissues. Those produced using skins had the highest concentration of lipoxygenase pathway-derived compounds, and, for Riesling, a higher concentration of monoterpenes. When the proportional amounts of each tissue found per berry were used, the flesh-derived wines generally had a higher concentration of many wine volatiles compared to the other tissues. This reflects the greater proportion of flesh tissue in the berry compared to skin and seeds. Seed-derived compounds can enhance ester biosynthesis during fermentation and skins appear to have high lipoxygenase pathway activity. Nevertheless, the flesh makes up such a large proportion of the whole berry that it has the major influence on volatile profiles of whole berry fermentations Different berry tissues can alter wine composition in unique ways, and this can inform strategies to alter wine composition through vineyard management or the selection of new germplasm.

Australian Journal of Grape and Wine Research published new progress about Aromatic compounds 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

Ubeda, Cristina published the artcileCombined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile, Name: 3-(Methylthio)propan-1-ol, the main research area is chilean sauvignon blanc wine storage vessel bottle volatile profile; Clay; Natural cork; Polyethylene; Sauvignon Blanc; Screwcap; Stainless steel; Synthetic cork; Volatile compounds; Wine maturation.

A Sauvignon Blanc wine was subjected to a maturation period of six months by using four different types of vessels in triplicate: cylindrical stainless steel tanks, oval-shaped polyethylene tanks, cubic-shaped polyethylene tanks, and clay jars. After maturation in the different vessels, wines were bottled using three different closures (natural cork, synthetic cork, and screwcaps). The volatile compound profiles of the wine samples were recorded by SPME-GC-MS throughout vessel maturation as well as after the bottle storage period. In general terms, wines stored in stainless steel tanks showed the highest contents of volatile compounds when compared with the other tested vessels. Moreover, wines from bottles capped with screwcaps showed the highest contents of most of the volatile compounds when compared with the other closures. Moreover, an interaction between the vessel and the closure was observed: when screwcaps were used during bottle aging, the resulting wines were very similar to those matured in stainless steel vessels. These results suggest that the use of screwcaps hides the differences originating from wine composition during maturation in vessels other than stainless steel.

Food Research International 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

Silva, Weliton D. published the artcile3-Hydroxyhexan-2-one and 3-Methylthiopropan-1-ol as Pheromone Candidates for the South American Cerambycid Beetles Stizocera phtisica and Chydarteres dimidiatus dimidiatus, and Six Related Species, Computed Properties of 505-10-2, the main research area is Stizocera phtisica hydroxyhexan pheromone candidate; Aggregation-sex pheromone; Coleoptera; Hydroxyketone; Longhorned beetles; Monitoring; Semiochemistry; Structural motifs; Traps.

Here, we study the pheromone chem. of two South American cerambycid beetle species, and their behavioral responses to candidate pheromone components. Adult males of Stizocera phtisica Gounelle (subfamily Cerambycinae: tribe Elaphidiini) produced a sex-specific blend of (R)-3-hydroxyhexan-2-one with lesser amounts of 3-methylthiopropan-1-ol. In field bioassays, traps baited with racemic 3-hydroxyhexan-2-one and 3-methylthiopropan-1-ol did not catch conspecific beetles, but did catch both sexes of a sympatric species, Chydarteres dimidiatus dimidiatus (F.) (Cerambycinae: Trachyderini). We found that males of this species also produce (R)-3-hydroxyhexan-2-one and 3-methylthiopropan-1-ol, and small amounts of 2-phenylethanol. Subsequent bioassays with these compounds showed that a blend of 3-hydroxyhexan-2-one and 3-methylthiopropan-1-ol constitutes the aggregation-sex pheromone of C. d. dimidiatus, with 2-phenylethanol not influencing the attraction of conspecifics. During the field bioassays, six other species in the Cerambycinae also were caught in significant numbers, including Aglaoschema ventrale (Germar) (tribe Compsocerini), congeners Chrysoprasis aurigena (Germar), Chrysoprasis linearis Bates, and an unidentified Chrysoprasis species (Dichophyiini), and Cotyclytus curvatus (Germar) and Itaclytus olivaceus (Laporte & Gory) (both Clytini), suggesting that one or more of the compounds tested are also pheromone components for these species.

Journal of Chemical Ecology published new progress about Carpophilus dimidiatus. 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

Li, Jin published the artcileElectrochemical Hydrogenation with Gaseous Ammonia, Formula: C4H10OS, the main research area is gaseous ammonia electrochem hydrogenation; ammonia; electrochemistry; hydrogen-storage material; hydrogenation; sustainable chemistry.

As a carbon-free and sustainable fuel, ammonia serves as high-energy-d. hydrogen-storage material. It is important to develop new reactions able to utilize ammonia as a hydrogen source directly. Herein, we report an electrochem. hydrogenation of alkenes, alkynes, and ketones using ammonia as the hydrogen source and carbon electrodes. A variety of heterocycles and functional groups, including for example sulfide, benzyl, benzyl carbamate, and allyl carbamate were well tolerated. Fast stepwise electron transfer and proton transfer processes were proposed to account for the transformation.

Angewandte Chemie, International Edition published new progress about Alkynes Role: RCT (Reactant), RACT (Reactant or Reagent) (electrochem. hydrogenation of). 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, Mengdi published the artcileCyanobacteria blooms potentially enhance volatile organic compound (VOC) emissions from a eutrophic lake: Field and experimental evidence, Category: alcohols-buliding-blocks, the main research area is cyanobacteria bloom volatile organic compound emission eutrophic lake; Cyanobacteria blooms (CBBs); Eutrophic lake; Fluxes; Life stages; Volatile organic compounds (VOCs).

Eutrophication promotes massive cyanobacteria blooms (CBBs), leading to the release of volatile organic compounds (VOCs). To investigate the effects of cyanobacteria on VOC emissions, field campaigns were carried out in eutrophic Chaohu Lake at six sites with different microalgae densities during CBBs in summer 2019, and incubation experiments were performed in the laboratory The results showed that the lake water was the primary source of VOCs at six sampling sites in Chaohu Lake during CBBs, with an average total VOC flux of 81.2 ± 20.6 μg m-2 h-1. Alkanes were the most abundantly emitted VOCs, with a share of 23.1-63.7% of total emitted VOCs, followed by aromatics (16.6-46.3%). The fluxes of total VOCs were significantly greater at sites B and/or C than at site A in July, and at site B′ and/or C′ than at site A′ in August in Chaohu Lake. The fluxes of total VOCs from living and decayed cyanobacteria in the exptl. treatments were two orders of magnitude higher than the corresponding values in the control treatments in the laboratory incubation. Taken together, these results suggested that CBBs potentially enhanced VOC emissions from the eutrophic lake, and that cyanobacteria acted as an important source of VOCs. Addnl., non-methane hydrocarbons (i.e., alkanes, alkenes, and aromatics) predominated among the released VOCs during the stabilization and senescence stages, while oxygenated volatile organic compounds (i.e. alcs., aldehydes, ketones, esters, and furans) prevailed during the apoptosis stage and aromatics and volatile organic sulfur compounds predominated during the decomposition stage, suggesting that VOC emissions varied markedly at different life stages.

Environmental Research published new progress about Aldehydes Role: ANT (Analyte), POL (Pollutant), ANST (Analytical Study), OCCU (Occurrence). 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

Jeong, Da Min published the artcileGenomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food, Related Products of alcohols-buliding-blocks, the main research area is Debaryomyces hansenii soybean fermented food genomics aroma probiotic potential; Debaryomyces spp.; Fermented soy sauce; Flavor profile; Halotolerance; Immunomodulatory activity; Whole-genome sequencing.

Fermented soybean products are gaining attention in the food industry owing to their nutritive value and health benefits. In this study, we performed genomic anal. and physiol. characterization of two Debaryomyces spp. yeast isolates obtained from a Korean traditional fermented soy sauce “”ganjang””. Both Debaryomyces hansenii ganjang isolates KD2 and C11 showed halotolerance to concentrations of up to 15% NaCl and improved growth in the presence of salt. Ploidy and whole-genome sequencing analyses indicated that the KD2 genome is haploid, whereas the C11 genome is heterozygous diploid with two distinctive subgenomes. Interestingly, phylogenetic anal. using intron sequences indicated that the C11 strain was generated via hybridization between D. hansenii and D. tyrocola ancestor strains. The D. hansenii KD2 and D. hansenii-hybrid C11 produced various volatile flavor compounds associated with butter, caramel, cheese, and fruits, and showed high bioconversion activity from ferulic acid to 4-vinylguaiacol, a characteristic flavor compound of soybean products. Both KD2 and C11 exhibited viability in the presence of bile salts and at low pH and showed immunomodulatory activity to induce high levels of the anti-inflammatory cytokine IL-10. The safety of the yeast isolates was confirmed by analyzing virulence and acute oral toxicity. Together, the D. hansenii ganjang isolates possess physiol. properties beneficial for improving the flavor and nutritional value of fermented products.

Food Microbiology published new progress about Bile salts 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, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Miazzi, Fabio published the artcileOptimization of insect odorant receptor trafficking and functional expression via transient transfection in HEK293 cells, HPLC of Formula: 505-10-2, the main research area is odorant receptor functional expression insect mammalian cell; Drosophila melanogaster ; HCN1; odorant receptors; rhodopsin.

Insect odorant receptors (ORs) show a limited functional expression in various heterologous expression systems including insect and mammalian cells. This may be in part due to the absence of key components driving the release of these proteins from the endoplasmic reticulum and directing them to the plasma membrane. In order to mitigate this problem, we took advantage of small export signals within the human HCN1 and Rhodopsin that have been shown to promote protein release from the endoplasmic reticulum and the trafficking of post-Golgi vesicles, resp. Moreover, we designed a new vector based on a bidirectional expression cassette to drive the functional expression of the insect odorant receptor coreceptor (Orco) and an odor-binding OR, simultaneously. We show that this new method can be used to reliably express insect ORs in HEK293 cells via transient transfection and that is highly suitable for downstream applications using automated and high-throughput imaging platforms.

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts