Tag: 100-200

On May 10, 2017, Chen, Anjun; Sun, Fei; Yang, Wenlong; Xu, Ge; Zou, Chen published a patent.Recommanded Product: 1162054-86-5 The title of the patent was Method for preparing amino ether compound. And the patent contained the following:

The invention belongs to the tech. field of organic synthesis, and relates to a method for preparing amino ether compound The method comprises the steps of: protecting amino in amino alc. as raw material to obtain Schiff base, then etherifying hydroxy in Schiff base, and performing deprotection to the amino group to obtain corresponding amino ether. The method has high regioselectivity, more than 99.9% of the substrate is etherified, conversion ratio of every reaction is higher than 99.8%, and total yield is greater than 95. When amino alc. is chiral, amino ether with retention of configuration can be obtained. The method has the advantages of conventional operation, low process cost, few three wastes, low energy consumption, and being environment-friendly and easy for industrial large-scale production The experimental process involved the reaction of (S)-1-Methoxypropan-2-amine hydrochloride(cas: 1162054-86-5).Recommanded Product: 1162054-86-5

The Article related to amino ether preparation etherification, Aliphatic Compounds: Ethers and Sulfides and other aspects.Recommanded Product: 1162054-86-5

Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem

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

Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem

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

Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem

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

Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem

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

Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem

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

Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem

On October 21, 2021, Pancrazzi, Francesco; Maestri, Giovanni; Maggi, Raimondo; Viscardi, Rosanna published an article.Formula: C11H10O The title of the article was Oxidative Dearomatization of Phenols and Polycyclic Aromatics with Hydrogen Peroxide Triggered by Heterogeneous Sulfonic Acids. And the article contained the following:

Authors report herein a method for the oxidative dearomatization of phenols and bare polycyclic arenes into the corresponding quinoid derivatives using hydrogen peroxide. The reaction is catalyzed by sulfonic acids and best results were achieved using heterogenized species. The best results using phenols were achieved using a hybrid material, namely a perfluorinated polymer functionalized with sulfonic acid groups supported on silica. The dearomatization of polycyclic aromatic hydrocarbons performed better using the polymeric acid catalyst. These methods operate under mild conditions, using mild and benign oxidants and thus minimizing the formation of waste. The experimental process involved the reaction of 2-Methoxynaphthalene(cas: 93-04-9).Formula: C11H10O

The Article related to quinoid preparation heterogeneous sulfonic acid, phenol polycyclic aromatic hydrogen peroxide oxidative dearomatization, Alicyclic Compounds: Cyclohexanes and other aspects.Formula: C11H10O

Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem

On October 1, 2022, Gabriella, Santagata; Tiziana, Di Renzo; Salvatore, Mallardo; Anna, Reale; Giovanni, Cascone; Floriana, Boscaino; Grazia, Volpe Maria published an article.Product Details of 578-58-5 The title of the article was Innovative technologies optimizing the production process of “Castagne del Prete”: Impact on microstructure and volatile compounds. And the article contained the following:

“Castagne del Prete” are traditional processed chestnuts from the Campania Region obtained through a treatment involving a drying, roasting and rehydration phase. The last one is a long, costly and non-standardized treatment that is therefore in need of improvement. In the present study, different technologies (heat treatment, steam and thermosonication) were evaluated to optimize the chestnuts rehydration phase. To this end, microstructure, thermal properties and volatile organic compounds (VOCs) of “Castagne del Prete” obtained by different rehydration methods were evaluated. Results highlighted that thermosonication strongly influenced the starch gelatinization process, responsible for the total destructuration and denaturation of the crystalline network. VOCs anal. showed that the samples rehydrated by thermosonication with chestnuts/water ratio 1:5 had a volatile compounds pattern very similar to the control sample obtained by classic rehydration method. In addition, the time for obtaining “Castagne del Prete” by using thermosonication (approx. 5 h) as rehydration treatment was significantly reduced in comparison to the classic method which took approx. 7 days. Thus, thermosonication emerged as the most promising technique among those investigated for the production of “Castagne del Prete”, as it saves energy and time, while guaranteeing the flavor and structural characteristics of the finished products. The experimental process involved the reaction of 2-Methylanisole(cas: 578-58-5).Product Details of 578-58-5

The Article related to microstructure drying gelatinization rehydration, Food and Feed Chemistry: Analysis and other aspects.Product Details of 578-58-5

Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem

On February 1, 2015, Kurata, Haruto; Gentry, Patrick R.; Kokubo, Masaya; Cho, Hyekyung P.; Bridges, Thomas M.; Niswender, Colleen M.; Byers, Frank W.; Wood, Michael R.; Daniels, J. Scott; Conn, P. Jeffrey; Lindsley, Craig W. published an article.Quality Control of 1-Fluoro-2-methoxybenzene The title of the article was Further optimization of the M5 NAM MLPCN probe ML375: Tactics and challenges. And the article contained the following:

This Letter describes the continued optimization of the MLPCN probe ML375, a highly selective M5 neg. allosteric modulator (NAM), through a combination of matrix libraries and iterative parallel synthesis. True to certain allosteric ligands, SAR was shallow, and the matrix library approach highlighted the challenges with M5 NAM SAR within in this chemotype. Once again, enantiospecific activity was noted, and potency at rat and human M5 were improved over ML375, along with slight enhancement in physiochem. properties, certain in vitro DMPK parameters and CNS distribution. Attempts to further enhance pharmacokinetics with deuterium incorporation afforded mixed results, but pretreatment with a pan-P 450 inhibitor (1-aminobenzotriazole; ABT) provided increased plasma exposure. The experimental process involved the reaction of 1-Fluoro-2-methoxybenzene(cas: 321-28-8).Quality Control of 1-Fluoro-2-methoxybenzene

The Article related to enantiospecific activity, m(5), matrix library, muscarinic receptor, negative allosteric modulator, pharmacokinetics, Pharmacology: Structure-Activity and other aspects.Quality Control of 1-Fluoro-2-methoxybenzene

Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem

Martinez, Antonio Rosales; Enriquez, Lourdes; Jaraiz, Martin; Morales, Laura Pozo; Rodriguez-Garcia, Ignacio; Ojeda, Emilio Diaz published an article in 2020, the title of the article was A concise route for the synthesis of tetracyclic meroterpenoids: (±)-aureol preparation and mechanistic interpretation.SDS of cas: 150-78-7 And the article contains the following content:

A new concise general methodol. for the synthesis of different tetracyclic meroterpenoids was reported, (±)-aureol was the key intermediate for the general route. The synthesis of (±)-aureol were achieved in seven steps (28% overall yield) from (±)-albicanol. The key steps of this reported route included a C-C bond-forming reaction between (±)-albicanal and a lithiated arene unit and a rearrangement involving 1,2-hydride and 1,2-Me shifts promoted by BF3•Et2O as an activator and water as initiator. The experimental process involved the reaction of 1,4-Dimethoxybenzene(cas: 150-78-7).SDS of cas: 150-78-7

The Article related to aureol preparation, aureol, natural products synthesis, tetracyclic meroterpenoids, Terpenes and Terpenoids: General and other aspects.SDS of cas: 150-78-7

Referemce:
Ether – Wikipedia,
Ether | (C2H5)2O – PubChem