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The purpose of our research was to optimise the extraction conditions of the stir-bar sorptive extraction (SBSE) targeting the identification of lipid compounds particularly medium and long-chain free fatty acids in cooked cured pork ham exudates. The analytical conditions of extraction (including sample volume, extraction time, stirring speed, pH and dilution of the sample) were checked using the Simplex method approach. As a result of the SBSE optimisation, improved detection limits and linear ranges for hexanoic, heptanoic, octanoic, nonanoic, decanoic, dodecanoic and tetradecanoic fatty acids were obtained. When comparing results with those obtained by the commonly used SPME methodology, optimisation of SBSE achieved better results for volatile compounds of low volatility, such as medium and long-chain free fatty acids, whereas compounds with high volatility and polarity were only detected by SPME. SBSE also confirmed its potential as a tool to help identify undesirable contaminants/residues in meat products.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

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A catalyst don’t appear in the overall stoichiometry of the reaction it catalyzes, but it must appear in at least one of the elementary reactions in the mechanism for the catalyzed reaction. 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2. In a Patent£¬once mentioned of 3301-94-8, Recommanded Product: 3301-94-8

PROCESS FOR THE DIRECT CONVERSION OF LACTONES INTO UNSATURATED KETONES OR ALDEHYDES

The present invention refers to a process for the preparation of unsaturated ketones or aldehydes by pyrolysis of a lactone, in the presence of a reducing agent such as molecular hydrogen or a carboxylic acid, and in the presence of a catalyst, optionally supported, comprising at least one metal selected from the group consisting of Y, Ti, Cd, Mn, Zn, Sc and Zr.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

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Effect of spray drying on bioactive and volatile compounds in soursop (Annona muricata) fruit pulp

Soursop is seasonal and highly perishable fruit, which limits its commercialization. Thus it is necessary to conserve its pulp so that it is available throughout the year. One of the most common forms of fruit preservation is by dehydration. This work had an objective to dehydrate soursop pulp by spray drying at optimum conditions and to analyze the retention of bioactive and volatile compounds in soursop powder, besides analyzing its antioxidant capacity. The total phenolics, carotenoids and flavonoids contents were determined, while volatile compounds were analyzed by Stir Bar Sorptive Extraction (SBSE) coupled with GC?MS system. The total content of the phenolic compounds and flavonoids in the fresh pulp were 160.28 mg of GAE/100 g and 87.17 mg of quercetin/100 g, respectively while for rehydrated dried powder their values were 158.95 mg of GAE/100 g and 85.17 mg of quercetin/100 g, respectively. The total phenolic compounds, flavonoids and antioxidant capacity did not show any significant difference (p <.05) between the fresh fruit pulp and dehydrated powder. A total of 85 volatile compounds were identified, of which 33 were esters, representing the major class of organic compounds, 15 were terpenes, 10 aldehydes, 7 acids, 5 alcohols, 5 lactones, 3 ketones, and 6 other compounds. Of the total 85 compounds, identified in soursop pulp, 58 compounds were identified in the rehydrated dried powder. The principal compounds for both samples were methyl (E)-2-hexenoate, methyl hexanoate and methyl (E)-2-butanoate, which contribute to soursop aroma according to their Odor Active Values (OAV). Considering that there was no significant difference (p <.05) between fresh pulp and the rehydrated dried powder in concentrations of bioactive compounds and even with the reduction in the concentration of the main volatile compounds while the OAVs of these compounds were relatively high, it is concluded that spray dried powder of soursop pulp retains its nutritional and aroma quality, besides maintaining the antioxidant capacity. The reactant in an enzyme-catalyzed reaction is called a substrate. Enzyme inhibitors cause a decrease in the reaction rate of an enzyme-catalyzed reaction.I hope my blog about 3301-94-8 is helpful to your research., name: 6-Butyltetrahydro-2H-pyran-2-one

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

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A catalyst don’t appear in the overall stoichiometry of the reaction it catalyzes, but it must appear in at least one of the elementary reactions in the mechanism for the catalyzed reaction. 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2. In a Article£¬once mentioned of 3301-94-8, Recommanded Product: 6-Butyltetrahydro-2H-pyran-2-one

Catalytic Carbonylative Spirolactonization of Hydroxycyclopropanols

A palladium-catalyzed cascade carbonylative spirolactonization of hydroxycyclopropanols has been developed to efficiently synthesize oxaspirolactones common to many complex natural products of important therapeutic value. The mild reaction conditions, high atom economy, broad substrate scope, and scalability of this new method were highlighted in expedient total syntheses of the Turkish tobacco natural products alpha-levantanolide and alpha-levantenolide in two and four steps, respectively. The hydroxycyclopropanol substrates are readily available in one step via a Kulinkovich reaction of the corresponding lactones. Mechanistic studies utilizing high-resolution electrospray ionization mass spectrometry (ESI-MS) identified several key intermediates in the catalytic cycle, as well as those related to catalyst decomposition and competitive pathways.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

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Comparison of differential flavor metabolites in meat of Lubei white goat, jining gray goat and boer goat

Flavor is one of the most important sensory characteristics of meat. The development of taste and aroma can be attributed to thousands of flavor molecules and precursors that are present in meat tissues. As a result, the identification of these flavor compounds and an improved understanding of their roles are necessary for improving the sensory quality and customer appeal of meat products. In the current study, we compared the metabolic profiles of meat specimens from the Lubei white goats (LBB), Boer goats (BE) and Jining grey goats (JNQ) by untargeted liquid chromatography-mass spectrometry. Our metabolomic data revealed that the three types of goat meat showed significantly different profiles of fatty acids, aldehydes, ketones, lactones, alkaloids, flavonoids, phenolics and drug residues, which could underpin the nuances of their flavors. Taken together, our results provided insights into the molecular basis for sensory variations between different goat meat products.

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Tetrahydropyran – Wikipedia,
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Binding modes of phosphotriesterase-like lactonase complexed with delta-nonanoic lactone and paraoxon using molecular dynamics simulations

Phosphotriesterase-like lactonases (PLLs) have received much attention because of their physical and chemical properties. They may have widespread applications in various fields. For example, they show potential for quorum-sensing signaling pathways and organophosphorus (OP) detoxification in agricultural science. However, the mechanism by which PLLs hydrolyze, which involves OP compounds and lactones and a variety of distinct catalytic efficiencies, has only rarely been explored. In the present study, molecular dynamics (MD) simulations were performed to characterize and contrast the structural dynamics of DrPLL, a member of the PLL superfamily in Deinococcus radiodurans, bound to two substrates, delta-nonanoic lactone and paraoxon. It has been observed that there is a 16-fold increase in the catalytic efficiency of the two mutant strains of DrPLL (F26G/C72I) vs. the wild-type enzyme toward the hydrolysis of paraoxon, but an explanation for this behavior is currently lacking. The analysis of the molecular trajectories of DrPLL bound to delta-nonanoic lactone indicated that lactone-induced conformational changes take place in loop 8, which is near the active site. Binding to paraoxon may lead to conformational displacement of loop 1 residues, which could lead to the deformation of the active site and so trigger the entry of the paraoxon into the active site. The efficiency of the F26G/C72I mutant was increased by decreasing the displacement of loop 1 residues and increasing the flexibility of loop 8 residues. These results provide a molecular-level explanation for the experimental behavior.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

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The reactant in an enzyme-catalyzed reaction is called a substrate. Enzyme inhibitors cause a decrease in the reaction rate of an enzyme-catalyzed reaction.I hope my blog about 3301-94-8 is helpful to your research., name: 6-Butyltetrahydro-2H-pyran-2-one

The reaction rate of a catalyzed reaction is faster than the reaction rate of the uncatalyzed reaction at the same temperature.3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2. In a Article£¬once mentioned of 3301-94-8, name: 6-Butyltetrahydro-2H-pyran-2-one

Evaluation of fatty acids and volatile compounds in iranian ghee by head space-solid phase microextraction coupled with gas chromatography/mass spectroscopy

Ghee, a nutritional dairy product in Iranian culture, can be easily produced on a small scale. This study was undertaken to analyze fatty acids and volatile compounds of collected ghee samples from different ghee production sites of Iran (Ilam, Kermanshah and Hamedan) using HeadSpace Solid Phase MicroExtraction (HS-SPME) technique. According to the results, palmitic and oleic acids were the dominant fatty acids in all the samples investigated. Further, it might be concluded that compounds such as dodecane, acetone, butyric acid, hexanoic acid, 2-pentanone, 2-heptanone, and 2-undecanone, which are present and might have accumulated as the results of oxidative, hydrolytic, or microbial activities, contribute to the flavor of ghee. Lactones, which are produced at high temperatures, were not collected in any sample except the Hamedan sample (< 1%). Low thermal processing in the ghee production prevented the formation of off-flavor volatile compounds. The qualitative and quantitative parameters determined in this study might be useful in assessing the quality of the ghee and may help the industry to improve its commercial production. The reactant in an enzyme-catalyzed reaction is called a substrate. Enzyme inhibitors cause a decrease in the reaction rate of an enzyme-catalyzed reaction.I hope my blog about 3301-94-8 is helpful to your research., name: 6-Butyltetrahydro-2H-pyran-2-one

Reference£º
Tetrahydropyran – Wikipedia,
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Enantiomeric distributions of volatile lactones and terpenoids in white teas stored for different durations

Precise identification of the compounds characteristic to stored white teas is urgently needed as these products have unique flavors and health benefits that improve with storage duration. Owing to the potential applications in food quality discrimination, specific regularities between the enantiomeric distributions of 23 volatile lactones and terpenoids and storage durations of white teas were expected and investigated by enantioselective gas chromatography-mass spectrometry (Es-GC-MS) combined with multivariate statistical analysis. High correlation coefficients (?0.853 to 0.695) and significant differences (P < 0.001) between the enantiomeric ratios (ERs) of (2S, 5S)-linalool oxide A, (2S, 5R)-linalool oxide B, (2R, 5S)-theaspirane B, S-linalool, and (1R, 2S)-methyl epijasmonate and the storage durations (0?7 years) were obtained, and the contents of S-linalool and S/R-dihydroactinidiolide significantly decreased and increased, respectively, with the increasing of storage duration. Therefore, the aforementioned lactone and terpenoid enantiomers are potential markers for the reliable differentiation of white teas stored for different time periods. Note that a catalyst decreases the activation energy for both the forward and the reverse reactions and hence accelerates both the forward and the reverse reactions.name: 6-Butyltetrahydro-2H-pyran-2-one, you can also check out more blogs about3301-94-8

Reference£º
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

Archives for Chemistry Experiments of 3301-94-8

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Effects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese

This study aimed to investigate the effect of dietary selenium supplementation of Friesian cows on chemical-nutritional and volatile fraction of caciocavallo cheese. A sample of 32 Friesian cows, balanced for parity, milk production, and days in milk, were randomly assigned to 2 groups. The control group (CG) was fed with a conventional feeding strategy, while the experimental group (SeG) received a daily selenomethionine supplementation of 0.45 mg/kg in total mixed ration. During the experimental period, milk yield was monitored, and samples of milk and caciocavallo cheese were collected and analyzed to obtain information on chemical-nutritional composition and volatile compounds profile. Dietary Se integration did not induce variations on milk yield or composition but significantly lowered the somatic cell count (SCC). In both milk and cheese, samples from SeG were characterized by a lower concentration of saturated fatty acids (SFA) and increases in linoleic and rumenic acids. The volatile compounds profile of dairy products was also positively affected by dietary Se intake, with an increase in concentration of free fatty acids, esters, and aldehydes. These results suggest that Se plays a positive role in improving bovine mammary gland functionality and the nutraceutical properties of milk and caciocavallo cheese made therefrom. Such findings could contribute to the production of cheeses with interesting organoleptic properties, although further sensorial evaluations should be performed to deeply investigate these changes and confirm consumer acceptability.

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Reference£º
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

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Fermented tofu: Enhancement of keeping quality and sensorial properties

In this study a new way to produce tofu by means of soymilk fermentation by specific lactic acid bacteria, Lactobacillus casei and Lactobacillus acidophilus alone or in combination, and subsequent precipitation has been developed, in order to prevent undesired microbial and chemical spoilage, as well as improve the stability and the quality of the product. In particular, the combination L.casei and L.acidophilus generated tofu having shelf life exceeding 20 days and able to prevent the growth of the spoilage strains inoculated. This fermented tofu was characterized by the production of antimicrobial molecules, such as acetic acid, limonene, 2-nonen-1-ol, 1-nonanol, 2(5H)-furanone, benzyl alcohol, phenylethyl alcohol and heptanoic acid. Depending on the Lactobacillus species used, the fermentation process generated different metabolites profiles and sensorial properties. Another promising properties conferred by the lactic acid bacteria fermentation was the inhibition of unsaturated fatty acids (UFAs) peroxidation or reduction of the aldehydes originated to their corresponding alcohols.

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Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics