Category: 505-10-2

Zhao, Cong published the artcileCharacterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique, Related Products of alcohols-buliding-blocks, the main research area is pixian broad bean paste key aroma compound mol sensory.

The Pixian broad bean paste (PBBP) is widely welcomed by consumers in China due to its unique aroma. The objective of this study was to characterize the key aroma of PBBP. The aromas of PBBP were fractionated by normal phase-liquid chromatog. (NP-LC) and detected and identified by gas chromatog.-olfactory (GC-O) coupled with gas chromatog.-mass spectrometry (GC-MS), and quantitated by stir bar sorptive extraction (SBSE). The results showed that 58 aroma-active compounds were identified in PBBP, of which acids and phenolics had the highest concentration, and 39 odorants were demonstrated as important odorants. Besides, aroma recombination tests and statistical anal. showed that the original PBBP and recombinant have no significant difference in sweat/sour, roasted, and floral attributes, proving that this study successfully simulated the typical aroma of PBBP. The omission tests demonstrated 4-ethylguaiacol and 4-vinylguaiacol as the key odorants and revealed the significance of sotolon, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), the entire class of phenolics, and the entire class of acids, particularly acetic acid, 3-methylbutanoic acid, 4-methylpentanoic acid may have a synergistic effect, for the overall aroma of the PBBP.

LWT–Food Science and Technology published new progress about Broad bean. 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

Chavez-Marquez, Alejandra published the artcileCharacterization of Cabernet Sauvignon Wines by Untargeted HS-SPME GC-QTOF-MS, Application In Synthesis of 505-10-2, the main research area is furfuryl ethyl ether acetoin acetic acid alpha terpineol metabolomics; HS-SPME GC-QTOFMS; Mexican wine; metabolomics; untargeted method validation; wine.

Untargeted metabolomics approaches are emerging as powerful tools for the quality evaluation and authenticity of food and beverages and have been applied to wine science. However, most fail to report the method validation, quality assurance and/or quality control applied, as well as the assessment through the metabolomics-methodol. pipeline. Knowledge of Mexican viticulture, enol. and wine science remains scarce, thus untargeted metabolomics approaches arise as a suitable tool. The aim of this study is to validate an untargeted HS-SPME-GC-qTOF/MS method, with attention to data processing to characterize Cabernet Sauvignon wines from two vineyards and two vintages. Validation parameters for targeted methods are applied in conjunction with the development of a recursive anal. of data. The combination of some parameters for targeted studies (repeatability and reproducibility < 20% RSD; linearity > 0.99; retention-time reproducibility < 0.5% RSD; match-identification factor < 2.0% RSD) with recursive anal. of data (101 entities detected) warrants that both chromatog. and spectrometry-processing data were under control and provided high-quality results, which in turn differentiate wine samples according to site and vintage. It also shows potential biomarkers that can be identified. This is a step forward in the pursuit of Mexican wine characterization that could be used as an authentication tool. Molecules published new progress about Biomarkers. 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

Rodriguez-Bencomo, Juan Jose published the artcileRemoval of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components, Related Products of alcohols-buliding-blocks, the main research area is chemisorption silica wine component biogenic amine sensory analysis.

The effectiveness of several functionalized silica materials (cation-exchange materials) for the removal of biogenic amines from wines, and the effects on other wine components and organoleptic characteristics were evaluated. Results have shown that mesoporous silica material bi-functionalized with phosphonic and sulfonic acids allowed the removal of histamine, putrescine, cadaverine, spermine and spermidine from wines, although the dose must be adapted for each wine according to the removal requirements and wine characteristics. A plus of the adsorbent developed is that it can be recovered and re-used for at least 3 treatments. Immediately following the treatments, a decrease in the levels of linear Et esters (Et hexanoate, Et octanoate and Et decanoate) was observed, although these levels were re-equilibrated after several days reducing this undesired side effect. A slight, but perceptible, effect on wine color was observed, probably due to the slight decrease in the pH of the wine produced by the treatments. On the basis of the sensory anal. that focused only on the aroma of the wines, the proposed technique would be more adequate for wines aged in barrels than for young wines.

Scientific Reports published new progress about Adsorbents. 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

Morales, M. L. published the artcileVolatile metabolites produced by different flor yeast strains during wine biological ageing, Category: alcohols-buliding-blocks, the main research area is volatile metabolite yeast strain wine biol aging; Flor yeast; GC-MS analysis; Heatmap; Sherry wine; Volatile compound.

Sherry white wine called Fino is produced by dynamic biol. ageing under the action of flor yeasts using traditional practices aimed at ensuring uniform quality and characteristics over time. These kinds of yeasts provide typical sensory properties to Fino wines. Although there are studies of the volatile composition of these wines submitted to biol. ageing in wood barrels, there is a lack of knowledge on the particular volatile profile produced by different flor yeast strains from Sherry zone wineries. For this reason, the aim of this study was to analyze the volatile profiles produced by 15 pure culture flor velum yeasts, with the goal of observing their suitability for obtaining high quality Fino sherry wines. Volatile composition was determined by dual sequential stir bar sorptive extraction, followed by GC-MS anal. All yeast strains studied produced the increase of most acetals, highlighting acetaldehyde diethylacetal which was the compound that most increased. Among terpenes, nerolidol and farnesol underwent remarkable increases. However, results showed that in a month of biol. ageing, significant differences were observed among the volatile metabolites produced by flor yeast strains studied. Only some of them stood out for their high production of volatile compounds characteristic of Sherry Fino wines, which are good candidates for producing starter cultures.

Food Research International published new progress about Metabolites. 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

Medina, Sonia published the artcileDifferential volatile organic compounds signatures of apple juices from Madeira Island according to variety and geographical origin, Formula: C4H10OS, the main research area is apple juice volatile organic compound Portugal.

One of the main food authenticity issues is related to products�false labeling concerning their variety or geog. origin. For this reason, the aim of this study was to establish distinctive characteristics for the discrimination of apple juices according to regional varieties (Rijo, Verde, Ribeiro and Azedo) and geog. origin (Prazeres and Santo da Serra (Madeira Island)) on the basis of their volatile pattern by headspace solid-phase microextraction combined with gas chromatog. mass spectrometry (HS-SPME/GC-MS) combined with chemometric tools. The results obtained revealed a perfect discrimination between the different apple varieties, with Rijo apple juices as samples with the major relative concentration of ethanol, Et butanoate, Et 2-methylbutanoate and Et hexanoate. Moreover, this study allowed a geog. origin-based classification of Azedo apple juices, highlighting Et acetate, 2-methyl-1-propanol, Et hexanoate, and toluene (described for the first time in apple juices) as discriminatory features. This study demonstrated that volatile organic compounds (VOCs) could serve as authenticity indicators to verify variety and geog. origin of apple juices, providing local producers multiple benefits and legal protection against misuse of the products.

Microchemical Journal published new progress about Apple juice. 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

Cruz-Esteban, Samuel published the artcileThe attractant, but not the trap design, affects the capture of Drosophila suzukii in berry crops, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is attractant drosophila suzukii strawberry raspberry blueberry; Color; monitoring; olfaction; spotted-wing drosophila; volatile compounds.

Drosophila suzukii (Matsumura) (Diptera: Drosophilidae) is recognized as an invasive pest in Europe and North America. In Mexico, it is one of the main insect pests of soft-skinned fruits such as blueberries, strawberries, raspberries, blackberries, plums, and guava. Previous studies have shown that D. suzukii uses visual and chem. cues during host plant searching. This knowledge has been used to develop traps and attractants for monitoring D. suzukii. In this study, five trap designs were evaluated to monitor D. suzukii under field conditions. Traps were baited with SuzukiiTrap, Z-Kinol, an attractant based on acetoin and methionol, or apple cider vinegar (ACV) enriched with 10% ethanol (EtOH) with the synergistic action of carbon dioxide (CO2). Our results suggested that the attractant was the determining factor in capturing D. suzukii, while trap design seemed to play a modest role. We found that traps baited with Z-Kinol captured the highest number of D. suzukii compared to that caught by traps baited with SuzukiiTrap, or ACV + EtOH + CO2. The highest catch numbers occurred in blackberry, followed by strawberry, raspberry, and blueberry. Traps captured more females than males. The results obtained may be useful for monitoring D. suzukii populations in Mexico and elsewhere, particularly in states where soft fruit crops are a component of agricultural activities.

Bulletin of Entomological Research published new progress about Attractants. 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, Jihong published the artcileSynthesis of an Oxidation-Sensitive Polyphosphoester Bearing Thioether Group for Triggered Drug Release, Related Products of alcohols-buliding-blocks, the main research area is polyphosphoester oxidation tumor antitumor photodynamic therapy photosensitizer paclitaxel.

In this work, novel amphiphilic diblock copolymers of polyethylene glycol and polyphosphoester with pendant thioether groups, denoted as mPEG-b-PMSPEP, were synthesized through the ring-opening polymerization of functionalized cyclic phosphoester monomer using methoxy poly(ethylene glycol) and Sn(Oct)2 as the macroinitiator and catalyst, resp. The successful synthesis was confirmed by 1H, 13C, 31P NMR and gel permeation chromatog. (GPC). These amphiphilic block copolymers self-assembled spontaneously in the aqueous solution, and the formed nanoparticles were sensitive to the oxidation that induced the hydrophobic to hydrophilic transition for its PMSPEP core under triggering of H2O2 and the subsequent dissociation of the nanoparticles. In addition, the reactive oxygen species (ROS) generated by light and the photosensitizer were also capable of carrying out the oxidation of these nanoparticles. Their oxidation profiles were systemically evaluated by 1H NMR. Finally, the mPEG-b-PMSPEP nanoparticles were used to coencapsulate the photosensitizer chlorin e6 (Ce6) and anticancer drug paclitaxel (PTX), achieving the photoaccelerated PTX release via oxidation of the nanoparticles by the generated ROS under light irradiation Meanwhile, the in vitro cytotoxicity assays indicated that these nanoparticles coencapsulated with PTX and Ce6 showed a combined cell-killing effect toward MDA-MB-231 tumor cells, exhibiting great potential for drug delivery systems that realize the synergistic chemo-photodynamic therapy for cancer treatment.

Biomacromolecules published new progress about Amphiphiles. 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

Parish-Virtue, Katie published the artcileThe impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes, Quality Control of 505-10-2, the main research area is thiol compound Sauvignon blanc grapes postharvest UV irradiation; 3-Mercapto hexylacetate; 3-Mercaptohexanol; Postharvest; Thiol precursor; Ultra-violet.

Sauvignon blanc grapes were exposed to an ultra-violet (UV) light source post-hand harvest (whole bunches) or post-machine harvest. The thiol precursors S-3-(hexan-1-ol)-L-cysteine (Cys-3MH) and S-3-(hexan-1-ol)-L-glutathione (GSH-3MH) were quantified in the juices before and after UV treatment. Results showed that irradiation of the grapes with UV light had little to no effect on the thiol precursors. Wines were fermented from the corresponding juices and 18 aroma compounds were quantified. Differences were found between UV treatments of the wines for 3-mercaptohexanol, hexan-1-ol, Et butanoate, Et hexanoate, Et octanoate and phenylethyl alc. However, these changes were not significant (p < 0.05) for both grape media trialled. Future studies involving larger sample sizes and replicate numbers should be completed in order to ascertain any changes in aroma chem. as a result of UV light application to grapes postharvest. Food Chemistry published new progress about UV radiation. 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

Yi, Cuiping published the artcileVolatile profiles of fresh rice noodles fermented with pure and mixed cultures, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is rice noodle fermentation volatile profile pure mixed culture; Aroma; Bacterial composition; Category distribution; Sensory evaluation.

The volatile profiles of fresh rice noodles (FRN) fermented with pure and five com. mixed cultures were studied by using solid phase micro extraction/ gas chromatog.-mass spectrometry, electronic nose, and sensory evaluations. The main volatile compounds of FRN by pure culture included aldehydes represented by nonanal, octanal, and 2,4-Pentadienal, and alcs. represented by hexanol and 1-nonanol. Its aroma profiles showed remarkable changes during the storage time from 0 to 30 h, indicating the reduction in aldehydes and the increase in alcs. and isoamyl alc. Significant variations such as the types, relative amounts, and category distributions of volatile compounds were observed in FRN by five mixed cultures. The bacterial compositions of these mixed cultures were quite different, which might be responsible for the significant variations in volatile profiles. Principal component anal. on E-nose data demonstrated that FRN by Culture A, B, and C shared similar flavor, while FRN by Culture D and E possessed different aroma compared to the above three. FRN produced with pure fermentation showed the highest score in sensory evaluation, whereas FRN by mixed cultures indicated rice fragrance, light fragrance, peculiar smell, or foul smell.

Food Research International published new progress about Acetobacter. 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

Ji, Xueao published the artcileInitial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor, Formula: C4H10OS, the main research area is sequence Aspergillus Chinese liquor fermentation flavor acetic acid nonalactone; Fermented food; Metabolic function; Metabolic succession; Microbial diversity; Microbial succession; Succession distance.

Microbiota plays an important role in flavor compounds formation during food fermentation However, the role of initial microbial diversity in regulating flavor compounds formation is still unclear. Here, we used high-throughput amplicon sequencing and structural equation modeling to reveal the effect of initial microbial diversity on final metabolic diversity in Chinese sesame flavor-type liquor fermentation The results showed that the initial fungal diversity pos. impacted fungal succession (R = 0.74, P < 0.001). The longest fungal succession distance (0.054) was observed at the highest initial fungal diversity (38.580). Moreover, fungal succession pos. affected metabolic succession (R = 0.71, P < 0.001), and the metabolic succession pos. promoted the metabolic diversity (R = 0.68, P < 0.001). In addition, the longest succession distance of fungi (0.054) led to the longest succession distance of metabolites (0.065), and resulted in the highest metabolic diversity (0.409), that was significantly higher than the lowest metabolic diversity (0.219) (P < 0.05). Finally, a simulative fermentation experiment verified the significant and pos. effect of initial fungal diversity on final metabolic diversity (R2 = 0.52, P < 0.05) in liquor fermentation These results indicated the importance of initial fungal diversity for promoting flavor compounds formation. This work provides insights into improving flavor compounds formation by controlling initial fungal diversity in food fermentation, and it will be beneficial for improving the quality of fermented foods. Food Research International published new progress about Acetobacter. 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