Category: 91-16-7

On June 1, 2021, Ma, Wanjun; Zhu, Yin; Shi, Jiang; Wang, Jiatong; Wang, Mengqi; Shao, Chenyang; Yan, Han; Lin, Zhi; Lv, Haipeng published an article.Category: ethers-buliding-blocks The title of the article was Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material. And the article contained the following:

Various dark teas are quite different in their volatile profiles, mainly due to the huge differences in the phytochem. profiles of dark raw tea and the diverse post-fermentation processing technologies. In this study, gas chromatog.-mass spectrometry (GC-MS), qual. GC-olfactometry (GC-O), and enantioselective GC-MS coupled with multivariate anal. were applied to characterize the volatile profiles of various dark teas obtained from the same dark raw tea material. A total of 159 volatile compounds were identified by stir bar sorptive extraction (SBSE) combined with GC-MS, and 49 odor-active compounds were identified. Moreover, microbial fermentation could greatly influence the distribution of volatile enantiomers in tea, and six pairs of enantiomers showed great diversity of enantiomeric ratios among various dark teas. These results suggest that post-fermentation processing technologies significantly affect the volatile profiles of various dark teas and provide a theor. basis for the processing and quality control of dark tea products. The experimental process involved the reaction of 1,2-Dimethoxybenzene(cas: 91-16-7).Category: ethers-buliding-blocks

The Article related to volatile raw tea material microbial fermentation, camellia sinensis var. assamica, microbial fermentation, multivariate analysis, odorants, stir bar sorptive extraction, Food and Feed Chemistry: Beverages and other aspects.Category: ethers-buliding-blocks

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On May 30, 2022, Wang, Jiatong; Shi, Jiang; Zhu, Yin; Ma, Wanjun; Yan, Han; Shao, Chenyang; Wang, Mengqi; Zhang, Yue; Peng, Qunhua; Chen, Yuqiong; Lin, Zhi published an article.Synthetic Route of 91-16-7 The title of the article was Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’. And the article contained the following:

Citrus-white teas (CWs), which possess a balanced flavor of tea and citrus, are becoming more popular worldwide; however, their characteristic flavor and odourants received limited research. Volatile components of two types of CWs prepared from Citrus reticulata Blanco’Chachiensis’ and Camellia sinensis ‘Fudingdabai’ were comprehensively investigated using a combination of stir bar sorptive extraction and gas chromatog.-mass spectrometry (GC-MS). Ninety-nine crucial odourants in the CWs were quantified by applying GC-olfactometry/MS, significant differences were compared, and their odor activity values (OAVs) were calculated Twenty-two odourants (in total 2628.09 and 1131.18 mg/kg resp.) were further confirmed as traditional CW (CW-A) and innovated CW (CW-B) characteristic flavor crucial contributors which all possessed > 1 OAVs, particularly limonene (72919 in CW-A) and trans-β-ionone (138953 in CW-B). The unravelling of CWs aroma composition will greatly expanding our understanding of tea aroma chem. and the potential aroma interactions will offer insights into tea blending technologies. The experimental process involved the reaction of 1,2-Dimethoxybenzene(cas: 91-16-7).Synthetic Route of 91-16-7

The Article related to citrus camellia white tea odorant flavor, aroma quantification, characterized odourants, citrus-white tea, odour activity value, sbse-gc-o/ms, Food and Feed Chemistry: Beverages and other aspects.Synthetic Route of 91-16-7

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On June 30, 2020, Li, Qin; Li, Yongdi; Luo, Yu; Xiao, Lizheng; Wang, Kunbo; Huang, Jianan; Liu, Zhonghua published an article.Recommanded Product: 91-16-7 The title of the article was Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea. And the article contained the following:

Aroma is one of the most important criteria of tea quality, but the dynamic changes of aroma profile during the manufacturing process, and the chem. basis of characteristic aroma in Fu brick tea remain largely unknown. In this study, a total of 72 volatiles were identified and quantified, only the esters content increased sharply during the process. Sensory quant. description anal. revealed that the ‘green’ attribute was dominated in the early processing stage, and the ‘fungal flower’, ‘flower’, ‘mint’ and ‘woody’ attributes became the major contributors to the aroma character in the later processing stages. Indicated by partial least-squares anal., the linalool, acetophenone, and Me salicylate were identified as key volatiles contributors to the ‘fungal flower’, ‘flower’, and ‘mint’ attributes, the cedrol contributed to ‘woody’ attribute, and twelve alcs. and aldehydes were related to ‘green’ attribute. Besides, bidirectional orthogonal partial least squares anal. revealed that six fungal genera Aspergillus, Candida, Debaryomyces, Penicillium, Unclassified_k_Fungi, Unclassified_o_Saccharomycetales were identified as core functional microorganisms link to the metabolism of volatiles. Taken together, these findings provide new insights into Fu brick tea aroma profile variation and increase our understanding of the formation mechanism of the characteristic aroma during the manufacturing process. The experimental process involved the reaction of 1,2-Dimethoxybenzene(cas: 91-16-7).Recommanded Product: 91-16-7

The Article related to fu brick tea linalool aspergillus food fermentation manufacturing processing, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: 91-16-7

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On April 15, 2022, Ma, Lijuan; Peng, Yuxi; Du, Liping; Zhang, Linqi; Tong, Wenzhe; Weng, Yanru; Xiao, Dongguang; Zhang, Huiling; Huang, Jihong published an article.Related Products of 91-16-7 The title of the article was Effect of main taste compounds on the release of methoxyphenolic compounds in Pu-erh tea. And the article contained the following:

As a typical Chinese tea, Pu-erh tea attracts much attention due to its unique flavor formed by taste and aroma compounds To study the effects of taste compounds on the aroma release, model solutions containing five typical methoxyphenolic compounds (MCs) and main taste compounds with different concentrations were prepared based on the anal. of Pu-erh tea samples. GC-MS results indicated that the release of five MCs was inhibited by theabrownin, tea polysaccharide, tea polyphenol and catechins. The release of 1,2-dimethoxybenzene, 3,4-dimethoxytoluene and 1,2,3-trimethoxy-5-methyl-benzene was promoted by gallic acid under a low concentration (≤4 mg/g). Statistically, gallic acid had the most significant effect on the release of MCs. Isothermal titration calorimetry suggested that hydrogen bonds and hydrophobic effects had potential contributions to the interaction between taste and aroma compounds This work will provide the research basis for revealing the formation mechanism of tea flavor. The experimental process involved the reaction of 1,2-Dimethoxybenzene(cas: 91-16-7).Related Products of 91-16-7

The Article related to puerh tea methoxyphenolic taste aroma hydrophobicity, Food and Feed Chemistry: Beverages and other aspects.Related Products of 91-16-7

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On March 30, 2021, De Flaviis, Riccardo; Sacchetti, Giampiero; Mastrocola, Dino published an article.HPLC of Formula: 91-16-7 The title of the article was Wheat classification according to its origin by an implemented volatile organic compounds analysis. And the article contained the following:

Food volatile organic compounds (VOCs) anal. is a useful tool in authentication and classification processes, but, to date, the anal. of wheat VOCs is still little explored. In this study a method of anal. based on solid phase microextraction coupled with gas chromatog.-mass spectrometry was optimized by testing different types of fibers, sample preparation methods and amounts, extraction temperatures and times, desorption times and oven programs. The anal. was applied to six wheat cultivars harvested in different areas, and permitted to identify 158 VOCs, of which 98 never found before. A principal component anal. performed on the dataset showed that the area of cultivation accounted for the highest source of variability. Partial least squares anal. permitted to correctly classify wheats based on their cultivation area and species, and to identify the most discriminant VOCs. These results are promising for the study of the influence of geog. origin on wheat quality. The experimental process involved the reaction of 1,2-Dimethoxybenzene(cas: 91-16-7).HPLC of Formula: 91-16-7

The Article related to ethanol hexanal acetic acid classification wheat quality, gc–ms, pedoclimatic conditions, spme, volatile organic compounds, wheat species, Food and Feed Chemistry: Analysis and other aspects.HPLC of Formula: 91-16-7

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On April 13, 2020, Vasilevich, Anastasia V.; Baklanova, Olga N.; Lavrenov, Alexander V. published an article.Related Products of 91-16-7 The title of the article was Hydrodeoxygenation of Guaiacol with Molybdenum-Carbide-Based Carbon Catalysts. And the article contained the following:

Molybdenum carbide-based carbon materials were investigated as a catalyst for hydrodeoxygenation (HDO) of guaiacol. Mechanochem. synthesis has been used as a novel approach to obtain a fine molybdenum carbide-based carbon catalysts. Guaiacol was chosen as a bio-oil model compound to estimate the potential of the catalysts. The catalytic tests were carried out at 4 MPa initial hydrogen pressure, 320 °C for 180 min in a batch autoclave reactor. Insert abstract text here. A feed mixture was 3.5 g guaiacol in 66.5 g hexadecane as a solvent. The experimental process involved the reaction of 1,2-Dimethoxybenzene(cas: 91-16-7).Related Products of 91-16-7

The Article related to molybdenum carbide guaiacol hydrodeoxygenation carbon catalyst, Placeholder for records without volume info and other aspects.Related Products of 91-16-7

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On December 1, 2021, Liu, E.; Zhang, Qianfeng; Jian, Fangfang published an article.Recommanded Product: 91-16-7 The title of the article was Anthracene Cu(I) compounds with fluorescence and two-photon absorption properties. And the article contained the following:

A new ligand (L), 2-(2,3,6,7-tetramethoxy-9-(pyridin-2-yl)-9,10-dihydroanthracen-10-yl) pyridine, has been designed and synthesized. The anthracene ring in the ligand is curved and cannot form a large π bond conjugated system. Ligands have no fluorescence or other optical properties. When the ligand reacts with cuprous nitrate (CuNO3) to form complex (1), [LCuNO3], the anthracene ring magically straightens, and the maximum deviation of all the atoms on the anthracene ring from the anthracene ring plane is only 0.05873 Å. Complex (1) has a large two-photon absorption cross-sectional area and strong fluorescence properties. The nonlinear absorption of complex (1) (in DMF) was measured by the open-aperture Z-scan technique at a 532 nm wavelength. The results of Z-scan experiments show that complex (1) has remarkable nonlinear optical absorption effects with the two-photon absorption cross-section σ = 5969.78 GM. The ligand (L) and complex (1) all have certain thermal stability and their m.ps. are 169 °C for (L), and 297 °C for (1), resp. Their properties indicate that they have potential applications. The experimental process involved the reaction of 1,2-Dimethoxybenzene(cas: 91-16-7).Recommanded Product: 91-16-7

The Article related to anthracene copper complex fluorescence two photon absorption, Placeholder for records without volume info and other aspects.Recommanded Product: 91-16-7

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On March 31, 2022, Percec, Virgil; Huang, Ning; Xiao, Qi; Partridge, Benjamin E.; Sahoo, Dipankar; Imam, Mohammad R.; Peterca, Mihai; Graf, Robert; Spiess, Hans-Wolfgang; Zeng, Xiangbing; Ungar, Goran published an article.HPLC of Formula: 91-16-7 The title of the article was Self-organization of rectangular bipyramidal helical columns by supramolecular orientational memory epitaxially nucleated from a Frank-Kasper σ phase. And the article contained the following:

Programming living and soft complex matter via primary structure and self-organization represents the key methodol. employed to design functions in biol. and synthetic nanoscience. Memory effects have been used to create com. technologies including liquid crystal displays and biomedical applications based on shape memory polymers. Supramol. orientational memory (SOM), induced by an epitaxial nucleation mediated by the close contact spheres of cubic phases, emerged as a pathway to engineer complex nanoscale soft matter of helical columnar hexagonal arrays. SOM preserves the crystallog. directions of close contact supramol. spheres from the 3D phase upon cooling to the columnar hexagonal periodic array. Despite the diversity of 3D periodic and quasiperiodic nanoarrays of supramol. dendrimers, including Frank-Kasper and quasicrystal, all examples of SOM to date were mediated by Im3m (body-centered cubic, BCC) and Pm3n (Frank-Kasper A15) cubic phases. Expanding the scope of SOM to non-cubic arrays is expected to generate addnl. morphologies that were not yet available by any other methods. Here we demonstrate the SOM of a dendronized triphenylene that self-organizes into helical columnar hexagonal and tetragonal P42/mnm (Frank-Kasper σ) phases. Structural anal. of oriented fibers by X-ray diffraction reveals that helical columnar hexagonal domains self-organize an unusual rectangular bipyramidal morphol. upon cooling from the σ phase. The discovery of SOM in a non-cubic Frank-Kasper phase indicates that this methodol. may be expanded to other periodic and quasiperiodic nanoarrays organized from self-assembling dendrimers and, most probably, to other soft and living complex matter. The experimental process involved the reaction of 1,2-Dimethoxybenzene(cas: 91-16-7).HPLC of Formula: 91-16-7

The Article related to bipyramidal helical column supra mol orientational memory, Placeholder for records without volume info and other aspects.HPLC of Formula: 91-16-7

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On July 31, 2020, Van Gelder, Kristen; Forrester, Taylor; Akhtar, Tariq A. published an article.Electric Literature of 91-16-7 The title of the article was Evidence from stable-isotope labeling that catechol is an intermediate in salicylic acid catabolism in the flowers of Silene latifolia (white campion). And the article contained the following:

Main conclusion: A stable isotope-assisted mass spectrometry-based platform was utilized to demonstrate that the plant hormone, salicylic acid, is catabolized to catechol, a widespread secondary plant compound Accordingly, in this study a series of stable isotope feeding experiments were performed with Silene latifolia (white campion) to explore possible routes of SA breakdown. S. latifolia flowers that were fed a solution of [2H6]-salicylic acid emitted the volatile and potent pollinator attractant, 1,2-dimethoxybenzene (veratrole), which contained the benzene ring-bound deuterium atoms. After feeding flowers with [2H6]-catechol, the stable isotope was recovered in veratrole as well as its precursor, guaiacol. Addition of a trapping pool of guaiacol in combination with [2H6]-salicylic acid resulted in the accumulation of the label into catechol. Finally, we provide evidence for catechol O-methyltransferase enzyme activity in a population of S. latifolia that synthesizes veratrole from guaiacol. This activity was absent in non-veratrole emitting flowers. Taken together, these results imply the conversion of salicylic acid to veratrole in the following reaction sequence: salicylic acid > catechol > guaiacol > veratrole. This catabolic pathway for SA may also be embedded in other lineages of the plant kingdom, particularly those species which are known to accumulate catechol. The experimental process involved the reaction of 1,2-Dimethoxybenzene(cas: 91-16-7).Electric Literature of 91-16-7

The Article related to silene flower catechol salicylic acid catabolism isotope, catabolism, catechol, o-methyltransferase, phytohormone, salicylic acid, Plant Biochemistry: Development and Aging and other aspects.Electric Literature of 91-16-7

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On November 30, 2021, Xiang, Yu; Yu, Xianglin; Li, Yaqin; Chen, Jingying; Wu, Jinjun; Wang, Lixia; Chen, Dugang; Li, Junbo; Zhang, Qichun published an article.Quality Control of 1,2-Dimethoxybenzene The title of the article was Covalent organic framework as an efficient fluorescence-enhanced probe to detect aluminum ion. And the article contained the following:

The fluorescence of two-dimensional (2D) covalent organic frameworks (COFs) are generally quenched by the strong layer-layer π-π stacking or the intramol. rotation. However, the latter effect can be reduced if the intramol. rotation in COFs can be restricted through the selective coordination with metal ions or small mols. Herein, we demonstrate that the fluorescence of p-methoxyl group-substituted imine-based COFs can be dramatically enhanced after coordination with Al3+ compared with other metal cations (i.e. Fe3+, Ni2+, Cd2+, Mn2+, Co2+, Zn2+, Hg2+, Ba2+, Mg2+ and K+) while o-methoxyl group-substituted one has no such phenomena, which might be due to the rotation of the uncoordinated C=N and C-O bonds in one side. The experimental process involved the reaction of 1,2-Dimethoxybenzene(cas: 91-16-7).Quality Control of 1,2-Dimethoxybenzene

The Article related to covalent organic framework fluorescence enhanced probe detect aluminum ion, Placeholder for records without volume info and other aspects.Quality Control of 1,2-Dimethoxybenzene

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