Category: 584-02-1

Tursun, Ayse Ozlem published the artcileEffects of Elevated Temperature and Carbon Dioxide Concentrations on Aromatic Compounds of Stevia rebaudiana, Synthetic Route of 584-02-1, the main research area is Stevia caryophyllene nerolidol oxide temperature carbon dioxide.

Abstract: A global rise in CO2 concentration and temperature levels can impact the living part of the earth including the plants. Stevia or candy leaf (Stevia rebaudiana Bertoni) is a medicinal aromatic plant that produces several useful chem. compounds Studies were carried out in a fully automated greenhouse in order to determine the response of aromatic compounds of stevia leaves to different CO2 concentrations and temperature levels. This study had four treatments including (1) 26 ± 1/16 ± 1 °C day/night temperature plus 400 ± 50 ppm CO2 concentration [control], (2) 29 ± 1/19 ± 1 °C day/night temperature plus 600 ± 50 ppm CO2 concentration, (3) 32 ± 1/22 ± 1 °C day/night temperature plus 800 ± 50 ppm CO2 concentration and (4) 35 ± 1/25 ± 1 °C day/night temperature plus 1000 ± 50 ppm CO2 concentration Results of the study showed that yield of total aromatic compounds ranged between 12.65 and 13.65 μg/g for stevia . Generally, concentrations of the compounds such as ketones, aldehydes and alcs. were decreased with increase in concentration of CO2 and temperature Terpenes were the compounds whose concentrations were increased with increase in concentration of CO2 and temperature The climatic conditions did not cause a significant change in the aromatic compounds of stevia.

Sugar Tech published new progress about Leaf. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Synthetic Route of 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chigwedere, Claire M. published the artcileInsight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach, COA of Formula: C5H12O, the main research area is bean cooking flavor profile; Aging; Beans; Cooking; Maillard reactions; Marker compounds; Sodium chloride (PubChem CID: 5234); Volatile compounds.

Beans age during storage leading to prolonged cooking times. Chem. reactions that occur during cooking lead to volatile production and flavor generation. Whereas few studies profiled the volatile fingerprint of either non-cooked beans or beans cooked for a specific time, this study explored the evolution of volatiles through headspace fingerprinting of beans cooked at 95 °C to different extents. The influence of aging of beans on this evolution was investigated. Cooking time clearly influenced the evolution of volatiles for both fresh (non-aged) and aged beans. Aged beans exhibited more discriminant compounds than fresh beans regardless of texture considerations due to differences in pre-history of the beans. Strecker aldehydes, sulfur compounds and furan compounds were identified as marker compounds and were linked to mainly lipid oxidation and Maillard reactions. In conclusion, both aging prior to cooking and the cooking process itself largely influence the evolution of volatile compounds during cooking.

Food Chemistry published new progress about Bean. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, COA of Formula: C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zeng, Fan-kui published the artcileEffect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread, Formula: C5H12O, the main research area is potato flour dough bread aroma compound.

The effect of potato flour as partial replacement of wheat flour at levels of 6%, 15% and 30% on dough rheol. properties and flavor properties of baked bread were investigated. Results showed that the substitution ratio at low level of 6% in bread baking is perfectly feasible, the potato bread is softer than the all-wheat bread. Potato flour substitution at higher level will result in a serious decreasing of processing performance, due to the protein weakening increasing, the dough formation time and stability time decreasing. Furfural and acetone can be used as marker components to identify the potato bread from the all-wheat bread, based on their exclusive presence in bread contains potato flour. Furfural is a nonenzymic browning reaction product in potato flour, while acetone may come from the potato flour made with some defective potatoes (soft-rot-infected). The relative content of hydroxyacetone in the crust is high, and the hexyl alc. is low, the result is opposite in the crumb. In conclusion, potato flour at low substitution rate such as 6% is feasible.

American Journal of Potato Research published new progress about Bread. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Formula: C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Jagodzinska, Katarzyna published the artcileTorrefaction of wheat-barley straw: Composition and toxicity of torrefaction condensates, Product Details of C5H12O, the main research area is wheat barley straw chem composition torrefaction.

Until now, few studies on the valorisation of torrefaction condensable volatiles (condensates) have been performed. The composition and toxicity of torrefaction condensable volatiles determine their possible applications. Therefore, a study on the composition of wheat-barley straw torrefaction condensates, combined with toxicity tests, was performed. This anal. was mainly aimed at the utilization of these condensates as an anaerobic digestion substrate. The torrefaction process was performed in a batch-scale reactor at temperatures from 240°C to 320°C. The condensates were analyzed using GC/MS, and quant. anal. was based on the calibration curves (external standard method). Toxicity tests were performed for vascular plants (Lemna sp. Growth Inhibition Test), saltwater bacteria (Microtox bioassay) and freshwater crustaceans (Daphtoxkit F magna survival bioassay). The condensates were classified as highly toxic for the tested organisms. Compounds that are inhibitory and/or toxic to anaerobic bacteria were detected in the samples, e.g. furfural, guaiacol, palmitic acid and oleic acid. Taking into account the condensates’ high toxicity for the tested organisms and the presence of anaerobic digestion process inhibitors, there is a significant likelihood that prior detoxification of the condensates is necessary before they can be utilized as anaerobic digestion substrates.

Biomass and Bioenergy published new progress about Barley. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Product Details of C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

King, Ellena S. published the artcileDefining the Sensory Profiles of Raw Almond (Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties, SDS of cas: 584-02-1, the main research area is almond chem compound sensory; almond; amygdalin; analytical; benzaldehyde; flavor; moisture; sweet; texture; volatile.

This study describes the sensory composition of com. sweet almond varieties across two California growing seasons. It also discusses the relationship between sensory attributes and chem. and phys. measures. Raw, whole almonds (43 samples each of 13 varieties in 2015 and 40 samples each of 10 varieties in 2016) were evaluated for their sensory profiles using descriptive sensory anal. The 2016 samples were also analyzed for macro- and micronutrients, amygdalin, volatile composition (using gas chromatog.-mass spectrometry), and phys. properties, and the results were modeled with the sensory data. Independence, Sonora, and Wood Colony were harder, more fracturable, and crunchy, whereas Fritz and Monterey were more moist and chewy, reflecting their moisture contents. Aldrich and Fritz were higher in marzipan/benzaldehyde flavor, which is related to amygdalin, benzaldehyde, phenylethyl alc., and benzyl alc. New insights are provided into sweet-almond composition and the sensorial contribution of headspace volatiles. This assists almond growers and processors in describing and marketing almond varieties.

Journal of Agricultural and Food Chemistry published new progress about Almond. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, SDS of cas: 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Yu, Yaling published the artcileAqueous phase hydrogenolysis of sugar alcohol to higher alcohols over Ru-Mo/CMK-3 catalyst, Formula: C5H12O, the main research area is sugar alc ruthenium molybdenum CMK3 hydrogenolysis catalyst.

Recently, great efforts have been devoted to the production of higher alcs. (C2+ alcs.) by chem. synthesis, but it is still quite challenging for the related heterogeneous catalysis. In this work, the hydrogenolysis of sugar alcs. derived from biomass was proposed to efficiently synthesize higher alcs. over the Ru-Mo/CMK-3 catalyst. The C-C and C-O bonds in sorbitol were pos. broken to form C2+ alcs., while the excessive cleavage of C-O bonds to form C1-C6 alkanes was effectively suppressed. The exptl. results indicated that the yield of C2+ alcs. in the products reached 49.0%, and that of C5+ alcs. reached 29.9% in a continuous flow reactor. Preliminary exptl. results and catalyst characterization supported that the synergetic effect of Ru and Mo species, different Ru precursors and the mesoporous channel effect of CMK-3 carrier were the key to such high reactivity.

Fuel Processing Technology published new progress about Biomass. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Formula: C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Mahendran, Thevaki published the artcileAroma volatiles components of ‘Fuerte’ Avocado (Persea americana Mill.) stored under different modified atmospheric conditions, Category: alcohols-buliding-blocks, the main research area is aroma avocado volatile compound ripening.

Modified atm. (MA) storage have direct influence on biogenesis and releasing of aroma volatiles in the ripe fruits. A study was conducted to investigate the influence of MA storage on the volatile constituents of ripe avocados. Mature avocados (cv. Fuerte) were packed in four different packaging materials and the equilibrium gas composition developed within the packs were in perforated polyvinylchloride: SM-60 (Control: 20.8% O2 + 0.03% CO2), Micro-porous polypropylene: MY-15 (4.8% O2 + 8.4% CO2), Low d. polyethylene: LPDE (7.7% O2 + 5.8% CO2) and Micro-porous polypropylene: MD-15 (9% O2 + 5.4% CO2). The MA packs of avocados were stored at 7°C for 4 wk and were ripen at 20°C. The volatile compounds of ripe avocados were investigated by means of gas chromatog. (GC) and GC-mass spectrometry. A total of 68 of components were identified among those Bu acetate, 3-hexenyl acetate, 2-hexenyl acetate and hexyl acetate were only detected from MA stored avocados. Therefore, the MA storage with suitable gas composition could be used as a novel technol. to extend the shelf life without significantly (p > 0.05) affecting the volatile components of the avocados.

Journal of Essential Oil Research published new progress about Avocado. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Wu, Haitang published the artcileCatalytic liquefaction of switchgrass in isobutanol/water system for bio-oil development over bifunctional Ni-HPMo/Fe3O4@Al-MCM-41 catalysts, Formula: C5H12O, the main research area is switchgrass catalytic liquefaction bifunctional catalyst.

A bifunctional Ni-HPMo/Fe3O4@Al-MCM-41 catalyst was prepared by impregnation method and used for the liquefaction of switchgrass in isobutanol/water mixed solvents. It was found that the introduction of Al species into MCM-41 could improve its catalytic performance of catalyst by enhancing the acidity and stability of mesoporous silica. The grafting of HPMo onto the Al-MCM-41 materials not only greatly increased the acidity but also enhanced the acid strength, with an optimal HPMo loading amount in the catalyst of 20 wt%. There was a clear effect of the catalyst on product yield and quality. A switchgrass conversion of 84.7% and a liquid yield of 55.0% could be obtained under the optimal conditions. Reuse of the catalyst indicated that it had a stable catalytic activity. Furthermore, the results showed that the isobutanol/water system was an efficient solvent for switchgrass liquefaction as well as the separation of higher heating value isobutanol phase products and lower heating value water phase products from the liquefaction mixture This work thus offers an effective approach to improve the product yields and quality in biomass liquefaction by using metal-heteropolyacid bifunctional catalysts.

Renewable Energy published new progress about Acidity. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Formula: C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Scott, Gabrielle published the artcileExploring Plant Performance, Fruit Physicochemical Characteristics, Volatile Profiles, and Sensory Properties of Day-Neutral and Short-Day Strawberry Cultivars Grown in Texas, HPLC of Formula: 584-02-1, the main research area is strawberry cultivar volatile profile sensory physicochem Texas; Fragaria × ananassa; Texas strawberry; descriptive sensory analysis; strawberry cultivation; strawberry flavor; strawberry volatiles.

To assist increasing annual acreage of Texas-grown (U.S.A.) strawberries, it is essential to select cultivars with excellent plant and fruit quality characteristics suitable to the diverse environments. This study assessed multiple traits of 10 strawberry cultivars grown under high tunnels. A significant difference (p ≤ 0.05) was observed for all traits, which possessed a wide variability of metabolites. Plant anal. (number of live plants, plant vigor, and harvest yield) indicated that the yield ranged from 226 to 431 g/plant, pos. correlated to plant vigor. Fruit physicochem. characteristic anal., including red color (absorbance at 500 nm) and taste-associated indicators [°Brix, titratable acidity (TA), and total soluble solids (TSS)/TA], showed that °Brix and TSS/TA ranged from 8.0 to 12.9 and from 9.1 to 15.3, resp. More than 300 volatiles were identified using solid-phase microextraction-gas chromatog.-mass spectrometry, and total volatiles varied 1.5 times with high variance of individual compounds between cultivars. Descriptive sensory anal. indicated that strawberry flavor was pos. associated with sensory attributes of sweetness, jammy, fruity, buttery, fresh, and creamy while neg. related to bitterness, astringency, and sourness. Partial least squares regression indicated that strawberry flavor was highly correlated with sweet taste and volatile composition No specific relationship between these traits and day-neutral or June-bearing varieties was identified. Ideal cultivars for Texas growing conditions with superior and balanced flavor qualities were Albion, Sweet Charlie, Camarosa, Camino Real, and Chandler.

Journal of Agricultural and Food Chemistry published new progress about Acidity. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, HPLC of Formula: 584-02-1.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Cha, Yong-Jun published the artcileVolatile Flavor Compounds and Nutritional Values in Alaska Pollack Sikhae Made by Two-Stage Fermentation, Formula: C5H12O, the main research area is Alaska Sikhae volatile compounds solid phase microextraction GCMS.

Volatile compounds created in Alaska pollack Sikhae during fermentation were analyzed using solid-phase microextraction/gas chromatog./mass spectrometry. Eighty-three volatile compounds were detected and were found to be composed mainly of 29 alcs., 11 sulfur-containing compounds, 12 terpenes, 11 aromatic compounds, 9 hydrocarbons, 3 esters, 3 aldehydes, 2 ketones, and 3 miscellaneous compounds Acetic acid, which has a vinegar-like odor, was sharply increased at an early stage of fermentation and remained at the highest levels until 150 days of fermentation Sulfur-containing compounds and terpenes were detected in the second-highest abundance during fermentation Among these, 5 sulfur-containing compounds-methylallyl sulfide, methylallyl disulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-Me disulfide-may play predominant roles in the characteristic flavor of Sikhae with their low thresholds and garlic- and garlic salt-like odors. Levels of amino-N and volatile basic nitrogen (VBN) sharply increased until day 60 and then slowly decreased with fermentation time, and the biol. activities-antioxidative, angiotensin-I converting enzyme (ACE), and xanthine oxidase (XO) inhibition-were found in Alaska pollack Sikhae until 150 days of fermentation

ACS Symposium Series published new progress about Acidity. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Formula: C5H12O.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts