Category: 3301-94-8

Application of 3301-94-8, Catalysts are substances that increase the reaction rate of a chemical reaction without being consumed in the process. 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2. In a Review£¬once mentioned of 3301-94-8

Background: Fat perception and liking are the subjects of growing interest from industries and the scientific community to reduce the fat content in food products while maintaining consumers? liking. Scope and approach: In this review, the different physiological parameters involved in fat perception and fat liking for food emulsions are explored, focusing on spreads. A deeper analysis of the physiological mechanisms occurring during the melting and inversion phases, followed by bolus formation, mouth coating and oral clearance, allows an examination of the links between food composition, food structure, oral physiological parameters, fat perception and liking. Key findings and conclusions: Fat perception is a multimodal sensation involving olfactory, gustatory and tactile cues. The main sensory descriptors associated with fat liking are creaminess, spreadability and aroma perception. During the melting and inversion phases, oral volume, saliva flow and tongue-palate compression contribute to the heat transfer and cooling effect, leading to the first sensory perception. Global acceptability is also driven by the mouthfeel sensation perceived after swallowing. Mouthfeel is a consequence of the bolus formation, mouth coating and oral clearance processes that are dependent on both emulsion composition and oral physiological parameters (saliva flow, saliva composition, fungiform papillae). Understanding the physiological mechanisms controlling fat perception can lead to a better understanding of the consumer’s preference and liking for food emulsions.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

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Most children?s toys on the market are primarily made out of plastic and other complex composite materials. Consumer complaints about offensive odors or irritating effects associated with toy products have increased in recent years. One example is the strongly perceivable negative odor reported for a particular series of toy swords. Characterizing the presence of contaminants, including those that have the potential to be deleterious to health, in such products is a significant analytical challenge due to the high baseline abundance of chemical constituents of the materials used in the products. In the present study, the nature of offensive odorants associated with toy sword products was examined by gas chromatography (GC). After initial sensory evaluations, the volatile compounds from the toy products were recovered using solvent extraction and solvent-assisted flavor evaporation. The extracts were analyzed using GC-olfactometry (GC-O) and two-dimensional GC-O coupled with mass spectrometry (GC-GC-MS/O). A total of 26 odor-active compounds, including aromatic hydrocarbons and phenols, were identified among numerous non-odorous volatile by-products. These substances also included polycyclic aromatic hydrocarbons, which were analyzed by GC-MS. Representative substances were naphthalene and 1,2-dihydronaphthalene that exhibited moldy, mothball-like odor impressions, and phenol derivatives with leather-like, phenolic, horse-stable-like smells. The odorants detected correlated with the assigned attributes from the sensory analyses. This study clearly shows that the detection and identification of such odorous contaminants can provide key indications of potentially harmful yet unknown substances in everyday products such as toys. [Figure not available: see fulltext.].

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Tetrahydropyran – an overview | ScienceDirect Topics

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The review summarizes current trends and developments in the polymerization of alkylene oxides in the last two decades since 1995, with a particular focus on the most important epoxide monomers ethylene oxide (EO), propylene oxide (PO), and butylene oxide (BO). Classical synthetic pathways, i.e., anionic polymerization, coordination polymerization, and cationic polymerization of epoxides (oxiranes), are briefly reviewed. The main focus of the review lies on more recent and in some cases metal-free methods for epoxide polymerization, i.e., the activated monomer strategy, the use of organocatalysts, such as N-heterocyclic carbenes (NHCs) and N-heterocyclic olefins (NHOs) as well as phosphazene bases. In addition, the commercially relevant double-metal cyanide (DMC) catalyst systems are discussed. Besides the synthetic progress, new types of multifunctional linear PEG (mf-PEG) and PPO structures accessible by copolymerization of EO or PO with functional epoxide comonomers are presented as well as complex branched, hyperbranched, and dendrimer like polyethers. Amphiphilic block copolymers based on PEO and PPO (Poloxamers and Pluronics) and advances in the area of PEGylation as the most important bioconjugation strategy are also summarized. With the ever growing toolbox for epoxide polymerization, a “polyether universe” may be envisaged that in its structural diversity parallels the immense variety of structural options available for polymers based on vinyl monomers with a purely carbon-based backbone.

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Tetrahydropyran – Wikipedia,
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3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2, belongs to Tetrahydropyrans compound, is a common compound. In a patnet, once mentioned the new application about 3301-94-8, Quality Control of: 6-Butyltetrahydro-2H-pyran-2-one

A synthetic method for the efficient construction of beta-hydroxylactones and lactams bearing alpha-quaternary carbon centers is described. This transformation relies on an electronically differentiated Lewis base catalyst, which is uniquely capable of promoting a reductive aldol reaction of alpha,alpha-disubstituted and alpha,alpha,beta-trisubstituted enones. This approach provides a valuable synthetic alternative for carbon-carbon bond formation in complex molecular settings due to its orthogonal reactivity compared to that of traditional aldol reactions. Based on this method described herein, lactones, lactams, and morpholine amides bearing alpha-quaternary carbon centers are accessible in yields up to 85% and 50:1 dr.

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Chemistry is an experimental science, and the best way to enjoy it and learn about it is performing experiments.Introducing a new discovery about 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, Product Details of 3301-94-8.

Solid-phase extraction cartridges (SPE)-GC/MS method was used to analyse red wines aromas. The matrix effect was studied with chemicals standard prepared in synthetic wines with water/alcohol solutions (12% ethanol, v/v) following the procedure proposed. The method offers good reproducibility since the relative standard deviations (RSD%) for the volatile compounds levels were less than 9%. This method was used to differentiate the aroma of one hundred mono-varietal young, c. rianza, reserva and gran reserva La Mancha D.O. wines (cv. Tempranillo) on the basis of oak barrel contact period. Samples were checked at ten time points over 36 months. Sixty important wine odorants, such as volatile phenols, vanillin derivatives, lactones, norisoprenoids, benzene compounds, esters and terpenols, can be quantitatively determined in a single run. Results showed significant quantitative differences in the volatile profiles of wines depending on the length of time in contact with wood, even in wines belonging to the same commercial category. Stepwise multiple linear regression (SMLR) was used to obtain a model that predicted the time of barrel ageing to which wines were submitted in relation with the wine volatile composition. A successful function based on eight compounds with a mean deviation of 0.37 months in the predictions, was obtained.

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Related Products of 3301-94-8, Chemistry can be defined as the study of matter and the changes it undergoes. You¡¯ll sometimes hear it called the central science because it is the connection between physics and all the other sciences, starting with biology.3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2. In a patent, introducing its new discovery.

Foods are complex multi-component systems which are composed of volatile and non-volatile substances. The flavour profile of a food is an important criterion for the selection of our foodstuffs. The main objective of this study was the clarification of the complex relationships of the flavour release as a function of the composition of the food matrix at molecular level. Therefore the influence of matrix effects onto the odorants partition coefficients in oil-water model systems and a custard sample were investigated. The studies included a series of lactones, ester and alcohols (gamma- and delta-octalactone, gamma- and delta-nonalactone, gamma- and delta-decalactone, ethyl hexanoate, 3-methyl-1-butanol and 2-phenylethanol). The partition coefficients were determined using static headspace gas chromatography (SH-GC). The results indicated that the custard/air partition coefficients of selected odorants are located between the water/air- and miglyol/air partition coefficients. Furthermore the mass transfer rates of selected odorants were investigated in custard- and milk powder-water samples. The values of the mass transfer rate were found higher in milk powder/water systems than in custard model. Nevertheless the results indicated that the viscosity of the matrix did not significantly influence the values of mass transfer rate of selected flavour compounds.

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Cancer is the deadliest human disease and the development of new diagnosis methods is important to increase the chances of a cure. In this work it was developed a new method, named here for the first time as cerumenogram, using cerumen (earwax) as a new biomatrix for diagnosis. Earwax samples collected from cancer patients (cancer group) and cancer-free patients (control group) were analyzed by Headspace/Gas Chromatography-Mass Spectrometry (HS/GC-MS), following with multivariate analysis steps to process the raw data generated. In total, 158 volatile organic metabolites (VOMs) were identified in the cerumen samples. The 27 selected as potential VOMs biomarkers for cancer provided 100% discrimination between the cancer and control groups. This new test can thus be routinely employed for cancer diagnoses that is non-invasive, fast, cheap, and highly accurate.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2, belongs to Tetrahydropyrans compound, is a common compound. In a patnet, once mentioned the new application about 3301-94-8, name: 6-Butyltetrahydro-2H-pyran-2-one

Flavour compounds vary in physicochemical properties and therefore behave differently in foods with different fat content. The objective was to investigate differences in dynamic flavour intensity in a realistic food system and relate them to two relevant molecular descriptors for flavour compounds. Ice creams with different fat levels (3%, 6% and 12% milk fat) and flavouring (beta-ionone (berry), delta-nonalactone (coconut), isopentyl acetate (banana), vanillin (vanilla)) were examined. Approximately iso-intense concentrations (in 12% fat) were selected. Samples were analysed with time-intensity methodology, evaluating perceived melt rate and flavour intensity (trained panel N=12, 3 replicates). Data were analysed by ANOVA, principal component analysis (PCA) and ANOVA partial least squares regression (APLSR). Analyses of data showed faster perceived melt rates and faster increases and decreases in dynamic flavour perception with lower fat levels. Individual flavour compounds were not affected similarly by changes in fat level. Increase and decrease rates of dynamic flavour perception were related to boiling points and hydrophobicity of the flavour compounds. Isopentyl acetate with the lowest boiling point had the fastest increase rate and the slowest decrease rate in intensity. Vanillin with the lowest hydrophobicity index (logP) had the fastest decrease rate. delta-nonalactone and beta-ionone with high boiling points and high logP had similar increase rates as vanillin, but had a slower decrease rate in flavour intensity.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics