Characterization of 3,4-dihydroxy-3-hexen-2,5-dione as the first open-chain caramel-like smelling flavor compound

2001 ◽  
Vol 213 (2) ◽  
pp. 104-106 ◽  
Author(s):  
Wolfgang Engel ◽  
Thomas Hofmann ◽  
Peter Schieberle
Keyword(s):  
Open Chain ◽  
Flavor Compound

Synthesis of sandwich type acyclic tetra-nuclear silver(I)-N-heterocyclic carbene complexes for wound healing applications

2020 ◽  
Vol 75 (9-10) ◽  
pp. 369-376
Author(s):  
Ayesha Riaz ◽  
Muhammad Adnan Iqbal ◽  
Haq Nawaz Bhatti ◽  
Muhammad Shahid
Keyword(s):  
Alkyl Halides ◽  
Wound Contraction ◽  
Spectroscopic Techniques ◽  
Open Chain ◽  
Standard Drug ◽  
Sandwich Type ◽  
Benzimidazolium Salts ◽  
Multistep Reaction

AbstractTwo meta-xylyl linked tetrakis-benzimidazolium salts (L1-L2) as multidentate ligands and two respective silver complexes (C1 and C2) were synthesized. A multistep reaction was done at room temperature, starting with simple benzimidazole and alkyl halides, going through precursors and salt formation by reflux and finally in situ deprotonation of tetrabenzimidazolium salts with Ag2O to yield respective tetra-nuclear Ag(I)-N-heterocyclic Carbene (NHC) complexes. Propyl and butyl groups were bonded at the terminal positions of tetra-azolium open chain salts. Characterization of compounds was done by analytical and spectroscopic techniques. On the basis of spectroscopic data, a chemical structure with open chains having four Ag(I) ions sandwiched between NHC layers was established. Potential of synthesized complexes (C1 & C2) for wound contraction was evaluated and compared with standard wound contraction gel. Percentage wound contraction of both complexes was found very close to that of standard drug used in parallel.

scholarly journals Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7647
Author(s):  
Binshan Liu ◽  
Shiqi Xu ◽  
Zhizhong Dong ◽  
Yuping Liu ◽  
Xiaoming Wei ◽  
...  
Keyword(s):  
Aroma Extract Dilution Analysis ◽  
Flavor Compound ◽  
Aroma Profile ◽  
Extraction Solvent ◽  
Dipropyl Disulfide ◽  
Gas Chromatography Olfactometry ◽  
Key Odorants ◽  
First Time ◽  
Methyl Propyl Disulfide

To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.

Identification and Characterization of Geranic Acid as a Unique Flavor Compound of Hops (Humulus lupulus L.) Variety Sorachi Ace

2018 ◽  
Vol 66 (46) ◽  
pp. 12285-12295 ◽  
Author(s):  
Ayako Sanekata ◽  
Atsushi Tanigawa ◽  
Kiyoshi Takoi ◽  
Yasuyuki Nakayama ◽  
Youichi Tsuchiya
Keyword(s):  
Humulus Lupulus ◽  
Flavor Compound ◽  
Geranic Acid ◽  
Humulus Lupulus L ◽  
Identification And Characterization

scholarly journals Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content

PLoS ONE ◽  
2021 ◽  
Vol 16 (11) ◽  
pp. e0260024
Author(s):  
Huawei Yuan ◽  
Wenhao Chen ◽  
Yuanlin Chen ◽  
Lian Wang ◽  
Chao Zhang ◽  
...  
Keyword(s):  
Isoamyl Alcohol ◽  
Rice Wine ◽  
Wine Production ◽  
Flavor Compound ◽  
Suitable Candidate ◽  
Alcohol Production ◽  
Isolation And Characterization ◽  
Fusel Alcohols ◽  
Yeast Strains

Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.

Separation and Structural Characterization of Cyclic and Open Chain Oligomers Produced in the Partial Pyrolysis of Microbial Poly(hydroxybutyrates)

1995 ◽  
Vol 28 (23) ◽  
pp. 7911-7916 ◽  
Author(s):  
Rosaria Abate ◽  
Alberto Ballistreri ◽  
Giorgio Montaudo ◽  
Mario Giuffrida ◽  
Giuseppe Impallomeni
Keyword(s):  
Structural Characterization ◽  
Open Chain
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