Tag: 100-200

Synthesis of pyrrole-ferrocene ensembles and their rearrangement into 2-(ferrocenylmethyl)-1,2-dihydro-3H-pyrrol-3-ones was written by Tarasova, Ol’ga A.;Nedolya, Nina A.;Albanov, Alexander I.;Bagryanskaya, Irina Yu.;Trofimov, Boris A.. And the article was included in Journal of Organometallic Chemistry in 2021.HPLC of Formula: 2253-73-8 The following contents are mentioned in the article:

Rearrangement of ferrocenylmethoxypyrroles 3-(FcCH₂O)-2-SR²-1-R¹C₄H₂N afforded ferrocenylmethyl 3(2H)-pyrrolones 1-R¹-2-SR²-2-CH₂Fc-3-O-C₄H₂N as a result of formal C[1,3]-shift. The lithiation of (ferrocenylmethoxy)allene followed by sequential reaction with isothiocyanate and S-alkylation of the adduct gives the corresponding alkyl buta-2,3-dienimidothioate (1-aza-1,3,4-triene), which in the presence of CuI or CuBr cyclizes into (ferrocenylmethoxy)/sulfanyl-substituted pyrrole ring. The process is carried out in one or two preparative steps depending on an alkylating agent. A novel unexpected rearrangement of the synthesized 3-(ferrocenylmethoxy)-2-sulfanyl-1H-pyrroles into 2-(ferrocenylmethyl)-2-sulfanyl-1,2-dihydro-3H-pyrrol-3-ones, proceeding in CDCl₃ at room temperature or in toluene under heating, is discovered. The transformation of the 3-(ferrocenylmethoxy)-1H-pyrroles into 1,2-dihydro-3H-pyrrol-3-ones is most likely the result of the formal [1,3]-O-to-C-rearrangements (acid-induced or thermal, resp.). This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8HPLC of Formula: 2253-73-8).

Isopropylisothiocyanate (cas: 2253-73-8) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.HPLC of Formula: 2253-73-8

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Comprehensive investigation on free and glycosidically bound volatile compounds in Ziziphus jujube cv. Huizao was written by Gou, Min;Chen, Qinqin;Qiao, Yening;Li, Jiaxin;Long, Jie;Wu, Xinye;Zhang, Jingjian;Fauconnier, Marie-Laure;Jin, Xinwen;Jian, Lyu;Bi, Jinfeng. And the article was included in Journal of Food Composition and Analysis in 2022.Related Products of 106-73-0 The following contents are mentioned in the article:

Both free and glycosidically bound volatile compounds of Ziziphus jujube cv. Huizao were comprehensively investigated in this study. There were 43 and 17 volatile compounds identified in free and bound fraction of ′′Huizao′′, resp. Green, sweet, floral, fruity, cream, sour/rancid and nut notes could describe the aroma profiles through quant. descriptive anal. In terms of free volatiles, 22 compounds with odor activity values ≥ 1 and 21 compounds with detection frequency ≥ 2. 3-Hydroxy-2-butanone, butane-2,3-dione, Me decanoate, Et decanoate, Me dodecanoate, 5-propyloxolan-2-one, 5-butyloxolan-2-one, 2-ethyl-3,5-dimethyl-pyrazine, (E)-but-2-enoic acid, hexanoic acid, hexanal, 6-methyl-5-hepten-2-one, 3-oxobutan-2-yl acetate, 5-ethyloxolan-2-one, and 3-methyl-butanoic acid were identified as key aroma-active compounds in ′′Huizao′′ via recombination and omission tests. Moreover, key aroma-active compounds of 3-hydroxy-2-butanone, 5-ethyloxolan-2-one, (E)-but-2-enoic acid, hexanoic acid and 3-methyl-butanoic acid were also detected in bound fraction, aroma intensity of ′′Huizao′′ could be effectively enhanced by enzymic hydrolysis. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Related Products of 106-73-0).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Related Products of 106-73-0

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Antidepressant-Like Effect of Essential Oils From Citrus reticulata in Reserpine-Induced Depressive Mouse was written by Tang, Minghui;Ai, Yong;Zhu, Siyang;Song, Ni;Xu, Xian;Liang, Leyi;Rong, Baoshan;Zheng, Xiaomin;Zhang, Lanyue;He, Tinggang. And the article was included in Natural Product Communications in 2022.COA of Formula: C10H20O2 The following contents are mentioned in the article:

Citrus reticulata Blanco has been widely used to cure some diseases such as cold, cough and indigestion. This study is aimed at determining the antidepressant-like effect of C. reticulata essential oils (CREOs) in reserpine-induced depression mice, as well as its possible mechanisms. The compositions of CREOs are firstly analyzed by gas chromatog.-mass spectrometry (GC-MS), in which d-limonene is the main component. Moreover, the results from the forced swimming and tail suspension tests show that the inhalation of CREOs can significantly improve the depressive behavior of reserpine-induced depressed mice by reducing the weight of the mice and shortening the immobile time. After sniffing CREOs, the number of normal neurons in the hippocampus of reserpine-induced depressed mice is greatly increased. In addition, CREOs significantly increase the expression level of 5-hydroxytryptamine-1A receptors (5HT-1A), glucocorticoid receptors (GR) and brain-derived neurotrophic factor (BDNF) in the reserpine-treated mice brain tissue. Thus, these results have indicated that CREOs can be potential materials for drug and food development against depression. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1COA of Formula: C10H20O2).

Octyl acetate (cas: 112-14-1) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.COA of Formula: C10H20O2

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Effects of soil and vineyard characteristics on volatile, phenolic composition and sensory profile of cabernet sauvignon wines of Campanha Gaucha was written by Nicolli, Karine P.;Biasoto, Aline C. T.;Guerra, Celito C.;Dos Santos, Henrique P.;Correa, Luiz C.;Welke, Juliane E.;Zini, Claudia A.. And the article was included in Journal of the Brazilian Chemical Society in 2020.Synthetic Route of C11H22O2 The following contents are mentioned in the article:

The influence of vineyard on wines was evaluated for the first time using a broader anal. approach: sensory analyses and several anal. techniques (gas chromatog.-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC x GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC x GC-MS was required to elucidate their identities. Higher concentrations of Et propanoate and diacetyl (related with red fruits/aromatic intensity) and of acetoin (aroma of dry fruits, but coeluted with octanal in first dimension (1D), which presents green odor) were found in C1 wine. It was also correlated with pos. appearance attributes, gustatory persistence, body, smell and taste harmony, as well as with higher concentrations of phenolic acids, anthocyanins, flavonols, stilbenes, and flavanols. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Synthetic Route of C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Synthetic Route of C11H22O2

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses was written by Lin, Yanxin;Liu, Yaran;Liu, Shuxun;Kortesniemi, Maaria;Liu, Jiani;Zhu, Baoqing;Laaksonen, Oskar. And the article was included in Food Research International in 2022.COA of Formula: C11H22O2 The following contents are mentioned in the article:

The sensory and chem. profiles of com. bog bilberry (BB) wines were investigated using a multi-anal. approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data was correlated with their volatile compound profiles determined using gas chromatog. coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). In general, all BB wines were characterized with “fruity”, “blueberry” and “floral” odors and “sour”, “mouth puckering” and “sweet” flavors. Samples more frequently characterized as “fruity” and “floral” in CATA were preferred by the panelists (n = 93). High relative proportions of o-cymene, p-cymenene, 1-octen-3-one and 3-ethylphenol in a sample (described as “ginger” and “chili”) resulted in a lower liking rating. Similarly, generally disliked sample described with “Chinese herbs” and “licorice” was characterized by compounds 3-methylpentan-1-ol, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 4-vinylphenol. The data will give novel information for berry wine and beverage industry on the quality factors of BB wines linked to higher acceptance. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0COA of Formula: C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.COA of Formula: C11H22O2

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Microencapsulation of the aroma from Capsicum chinense Jacq. cv. Habanero was written by Pino, J. A.;Sauri-Duch, E.;Sosa-Moguel, O.;Can-Cauich, C. A.;Moo-Huchin, V. M.;Cuevas-Glory, L.. And the article was included in Acta Alimentaria in 2020.HPLC of Formula: 2198-61-0 The following contents are mentioned in the article:

An aroma distillate with the odor note described as ‘fresh Habanero chilli pepper’ was obtained from hydrodistillation of the fruit. GC-MS anal. of the volatile constituents from the aroma distillate allowed the identification of 100 compounds, most of them esters followed by aldehydes, alcs., terpenes, ketones, and acids. Encapsulation process of the aroma distillate by spray drying was optimized using response surface methodol. Independent variables were inlet air temperature (150-200°C) and carrier (maltodextrin 10 DE and gum arabic in 2:1 ratio) content (10-20% wb), while response variables were powder moisture and volatiles retention. Moisture content of the powder varied inversely proportional to the air temperature, while the volatile retention was directly related. Retention of volatiles in the powder increased when the carrier content increased, while this factor neg. affected moisture content. Based on the optimization model of the response variables, the powder with the highest flavor quality was obtained with an air inlet temperature of 200°C and 20% wb carrier content, with 4% moisture content and 88.6% volatiles retention. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0HPLC of Formula: 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.HPLC of Formula: 2198-61-0

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines was written by Pereira, Vanda;Santos, Magda;Cacho, Juan;Marques, Jose C.. And the article was included in LWT–Food Science and Technology in 2017.Recommanded Product: Ethyl 3-ethoxypropanoate The following contents are mentioned in the article:

The study evaluates the contribution of the fructose and glucose’s degradation for the Madeira wine’s features. The browning index, antioxidant activity and volatile organic compounds developed by the glucose and fructose model systems simulating thermally processed sweet Madeira wines were assessed. Sixteen different fructose/glucose model systems were prepared in synthetic wine and stored at 50 °C for 4 mo. Then, three model wines were also submitted to 70 °C for 1 mo. The browning index and the antioxidant activity ranged between 0.00 and 0.27 AU and 3.0-65.3 mg(GAE)/L, resp. The development of several volatile organic compounds was demonstrated (up to 47). The identified compounds were mostly furans, with 5-hydroxymethylfurfural as the most abundant. For the first time, it was shown that the origin of sotolon in sweet wine can be associated with the acid-catalyzed fructose degradation mechanism. Other 2(5H)-furanones were also identified. It could be concluded that part of the browning, antioxidant activity and aroma compounds developed in sweet fortified wines is associated with the thermal degradation of fructose in acid medium. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Recommanded Product: Ethyl 3-ethoxypropanoate).

Ethyl 3-ethoxypropanoate (cas: 763-69-9) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Recommanded Product: Ethyl 3-ethoxypropanoate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Novel photoacid generators for chemically amplified resists was written by Yamato, Hitoshi;Asakura, Toshikage;Matsumoto, Akira;Ohwa, Masaki. And the article was included in Proceedings of SPIE-The International Society for Optical Engineering in 2002.HPLC of Formula: 763-69-9 The following contents are mentioned in the article:

Recently we have developed new class of non-ionic oxime sulfonate PAG. The compounds generate various kinds of sulfonic acids, such as n-propane, n-octane, camphor and p-toluene sulfonic acid under Deep-UV exposure and are applicable for chem. amplified (CA) photoresists. The application-relevant properties of the compounds such as solubility in propylene glycol monomethyl ether acetate (PGMEA), Et lactate, Et 3-ethoxypropionate, and 2-heptanone, UV absorption, thermal stability with or without poly(4-hydroxystyrene) (PHS), storage stability in a neat form or in PGMEA solution with or without additives, sensitivity in a model resist formulation, dissolution inhibition efficiency during the development process and volatility were evaluated. The compounds exhibit good solubility in PGMEA, high sensitivity in pos. tone CA resist formulations, with Deep-UV exposure, and no significant volatility. Especially it was found that the compounds are superior in terms of thermal stability and storage stability, i.e., high thermal stability up to 188 degree(s)C in a phenolic matrix, and no change during storage in PGMEA at 60 degree(s)C for 5 mo. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9HPLC of Formula: 763-69-9).

Ethyl 3-ethoxypropanoate (cas: 763-69-9) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.HPLC of Formula: 763-69-9

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae was written by Na, Li;Wang, Lingyun;Jian, Yin;Na, Ma;Tao, Yongsheng. And the article was included in Food Research International in 2022.Category: esters-buliding-blocks The following contents are mentioned in the article:

Hutai-8 grape (Vitis vinifera x Vitis labrusca) was fermented into rose wine with Saccharomyces cerevisiae to characterize the key aroma compounds by sensomics approach, and fermented with selected Pichia fermentans and S. cerevisiae for aroma enhancement. In total, 82 odorants were detected in single-fermentation Hutai-8 rose wine, 22 aroma active compounds, mainly varietal odorants and fruity esters, were further quantitated for aroma reconstitution tests, and successfully mimicked sweet, floral, and fruity traits. Omission tests excluded the importance of iso-Bu acetate, Et butyrate, 1-nonanol for aroma development. Furthermore, the successfully recombined co-fermentation Hutai-8 rose wine revealed 21 aroma active compounds identified from 79 odorants. The complexity of wine fruity/floral characteristics was improved through increased levels of inactive odorants and decreased levels of off-odorants. Moreover, rose wine made by co-inoculation had greater color stability compared to single-fermentation This work provides insights into the understanding of mechanisms underlying modulation of co-fermentation for improved wine quality. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Category: esters-buliding-blocks).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Category: esters-buliding-blocks

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Determination of Volatile Markers from Magnum Hops in Beer by In-Tube Extraction-Gas Chromatography-Mass Spectrometry was written by Michiu, Delia;Socaci, Sonia A.;Jimborean, Mirela A.;Mudura, Elena;Farcas, Anca C.;Biris-Dorhoi, Suzana E.;Tofana, Maria. And the article was included in Analytical Letters in 2018.Computed Properties of C8H16O2 The following contents are mentioned in the article:

A chromatog. method was developed for the identification of volatile markers from Magnum hops in two types of beer. The study was initially performed with Magnum hop pellets and hop essential oil and subsequently with traditional and flavored beer during the primary fermentation The volatile compounds were isolated employing the in-tube extraction (ITEX) technique followed by identification and quantification through gas-chromatog.-mass spectrometry (GC-MS) operating in scan mode. The main authentication markers identified in traditional beer were from aromatic compounds, aldehydes and alc. esters. The most predominant authentication marker compounds in beer flavored with Magnum hop essential oil were obtained from terpenoids, followed by acid esters, alc. esters and alc. classes. A unique feature of this study was represented by the discriminant markers for the authentication of Magnum hop variety, identified in hop pellets, hop essential oil and flavored beer. The application of this methodol. can be used for optimization of brewing technol. and process parameters in view of prolonging fruity hop flavor stability of Romanian beers. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Computed Properties of C8H16O2).

Methyl heptanoate (cas: 106-73-0) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Computed Properties of C8H16O2

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics