Category: 134-96-3

Crews, Phillip published the artcileNatural Product Phenolic Diglycosides Created from Wildfires, Defining Their Impact on California and Oregon Grapes and Wines, Formula: C9H10O4, the publication is Journal of Natural Products (2022), 85(3), 547-561, database is CAplus and MEDLINE.

Forest fires produce malodorous phenols, bioaccumulated in grapes as odorless phenol glycosides (mono- to tri-), and produce unpleasant smoke tainted wines when these complexes are transformed by glycosidases in saliva. Metabolomic analyses were used to further understand smoke taint by quantitating marker phenolic diglycosides via UHPLC separations and MS/MS multiple reaction monitoring. A collection of grapes and wines provided data to forecast wine quality of grapes subjected to wildfire smoke infestations; the analytics used a panel of reference compounds (1-6). Overall, eight different Vitis vinifera varietals were examined from 2017-2021 vintages involving >218 distinct samples (wines and/or grapes) from 21 different American Viticulture Areas. Results acquired allowed correlation of phenolic diglycoside levels as a function of grape cultivar, varietal clones, and intensity of wildfire smoke. Baseline data were tabulated for nonsmoked samples (especially, Cabernet Sauvignon having a sum 1-6 of <6μg/L) and then compared to those exposed to six other levels of smoke. Outcomes established that (1) analyzing paired samples (bottled wines vs. smoke-exposed grapes) can provide diagnostic metabolomic data, (2) phenolic diglycosides are stable in wines aged for >2.5 years, and (3) major gaps exist in our current understanding of this pool of metabolites.

Journal of Natural Products published new progress about 134-96-3. 134-96-3 belongs to ethers-buliding-blocks, auxiliary class Immunology/Inflammation,COX,Natural product, name is 4-Hydroxy-3,5-dimethoxybenzaldehyde, and the molecular formula is C9H10O4, Formula: C9H10O4.

Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem

Yang, Biao published the artcilePhotoacid-Enabled Synthesis of Indanes via Formal [3 + 2] Cycloaddition of Benzyl Alcohols with Olefins, Product Details of C9H10O4, the publication is Organic Letters (2022), 24(10), 2040-2044, database is CAplus and MEDLINE.

An environmentally friendly and high diastereoselective method for synthesizing indanes was developed via a metastable-state photoacid system containing catalytic protonated merocyanine (MEH). Under visible-light irradiation, MEH yields a metastable spiro structure and liberated protons, which facilitated the formation of carbocations from benzyl alcs., thus delivering diverse mols. in the presence of various nucleophiles. Mainly, a variety of indanes was easily obtained from benzyl alcs. and olefins and water was the only byproduct.

Organic Letters published new progress about 134-96-3. 134-96-3 belongs to ethers-buliding-blocks, auxiliary class Immunology/Inflammation,COX,Natural product, name is 4-Hydroxy-3,5-dimethoxybenzaldehyde, and the molecular formula is C5H7NO, Product Details of C9H10O4.

Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem

Coniglio, Romina O. published the artcileEnzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea, Related Products of ethers-buliding-blocks, the publication is International Journal of Food Science and Technology (2022), 57(2), 1114-1121, database is CAplus.

Sugarcane bagasse is the major byproduct of the sugarcane industry, and it can serve as a substrate for biotechnol. processes for obtaining value-added products. This study gave multiple adding values to sugarcane bagasse using it in two sep. bioprocesses. Sugarcane bagasse was used as a substrate for enzymic cocktail production from Auricularia fuscosuccinea LBM 244 and as a source of proteins and phenolic compounds A. fuscosuccinea LBM 244 enzyme cocktail-assisted extraction, com. enzyme assisted extraction and conventional extraction were compared. Enzymic-assisted extractions released 557-827% more protein content than those at 0 h. A. fuscosuccinea LBM 244 enzyme cocktail released 50% and 30% phenolic compounds more than conventional and com. enzyme extraction, resp. These phenolic compounds were represented mainly by ρ-coumaric and ferulic acids. On top of that, the cost of the enzymes in enzyme-assisted extraction was reduced fourfold using the A. fuscosuccinea LBM 244 enzyme cocktail.

International Journal of Food Science and Technology published new progress about 134-96-3. 134-96-3 belongs to ethers-buliding-blocks, auxiliary class Immunology/Inflammation,COX,Natural product, name is 4-Hydroxy-3,5-dimethoxybenzaldehyde, and the molecular formula is C9H10O4, Related Products of ethers-buliding-blocks.

Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem

Perez, Dolores published the artcileEffect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines, Application of 4-Hydroxy-3,5-dimethoxybenzaldehyde, the publication is International Journal of Food Microbiology (2022), 109554, database is CAplus and MEDLINE.

Interest in the use of non-conventional yeasts in wine fermentation has been increased in the last years in the wine sector. The main objective of this manuscript was to explore the aromatic diversity produced by wild and non-wine strains of S. cerevisiae, S. eubayanus, S. kudriavzevii, and S. uvarum species in young and bottle-aged Tempranillo wines as well as evaluate their fermentation capacity and the yield on ethanol, glycerol, and organic acids, that can contribute to diminishing the effects of climate change on wines. S. uvarum strain U1 showed the highest ability to release or de novo produce monoterpenes, such as geraniol and citronellol, whose values were 1.5 and 3.5-fold higher than those of the wine S. cerevisiae strain. We found that compared to the normal values for red wines, β-phenylethyl acetate was highly synthesized by U1 and E1 strains, achieving 1 mg/L. Addnl., after aging, wines of S. eubayanus strains contained the highest levels of this acetate. Malic acid was highly degraded by S. kudriavzevii yeasts, resulting in the highest yields of lactic acid (>5-fold) and Et lactate (>2.8-fold) in their wines. In aged wines, we observed that the modulating effects of yeast strain were very high in β-ionone. S. uvarum strains U1 and BMV58 produced an important aging attribute, Et isobutyrate, which was highly enhanced during the aging. Also, the agave S. cerevisiae strain develops an essential aroma after aging, reaching the highest Et leucate contents. According to the results obtained, the use of wild non-wine strains of S. cerevisiae and strains of the cryotolerant species S. eubayanus, S. kudriavzevii, and S. uvarum in Tempranillo wine fermentation increase the aroma complexity. In addition, wines from S. kudriavzevii strains had twice addnl. glycerol, those from S. uvarum 4-fold more succinic acid, while wines from wild strains yielded 1% volume/volume less ethanol which may solve wine problems associated with climate change.

International Journal of Food Microbiology published new progress about 134-96-3. 134-96-3 belongs to ethers-buliding-blocks, auxiliary class Immunology/Inflammation,COX,Natural product, name is 4-Hydroxy-3,5-dimethoxybenzaldehyde, and the molecular formula is C9H10O4, Application of 4-Hydroxy-3,5-dimethoxybenzaldehyde.

Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem

Rizzo, P. V. published the artcileIdentification of aroma-active compounds in Cheddar cheese imparted by wood smoke, Related Products of ethers-buliding-blocks, the publication is Journal of Dairy Science (2022), 105(7), 5622-5640, database is CAplus and MEDLINE.

Cheddar cheese is the most popular cheese in the United States, and the demand for specialty categories of cheese, such as smoked cheese, are rising. The objective of this study was to characterize the flavor differences among Cheddar cheeses smoked with hickory, cherry, or apple woods, and to identify important aroma-active compounds contributing to these differences. First, the aroma-active compound profiles of hickory, cherry, and apple wood smokes were analyzed by solid-phase microextraction (SPME) gas chromatog.-olfactometry (GCO) and gas chromatog.-mass spectrometry (GC-MS). Subsequently, com. Cheddar cheeses smoked with hickory, cherry, or apple woods, as well as an unsmoked control, were evaluated by a trained sensory panel and by SPME GCO and GC-MS to identify aroma-active compounds Selected compounds were quantified with external standard curves. Seventy-eight aroma-active compounds were identified in wood smokes. Compounds included phenolics, carbonyls, and furans. The trained panel identified distinct sensory attributes and intensities among the 3 cheeses exposed to different wood smokes (P < 0.05). Hickory smoked cheeses had the highest intensities of flavors associated with characteristic “smokiness” including smoke aroma, overall smoke flavor intensity, and meaty, smoky flavor. Cherry wood smoked cheeses were distinguished by the presence of a fruity flavor. Apple wood smoked cheeses were characterized by the presence of a waxy, green flavor. Ninety-nine aroma-active compounds were identified in smoked cheeses. Phenol, guaiacol, 4-methylguaiacol, and syringol were identified as the most important compounds contributing to characteristic “smokiness.” Benzyl alc. contributed to the fruity flavor in cherry wood smoked cheeses, and 2-methyl-2-butenal and 2-ethylfuran were responsible for the waxy, green flavor identified in apple wood smoked cheeses. These smoke flavor compounds, in addition to diacetyl and acetoin, were deemed important to the flavor of cheeses in this study. from this study identified volatile aroma-active compounds contributing to differences in sensory perception among Cheddar cheeses smoked with different wood sources.

Journal of Dairy Science published new progress about 134-96-3. 134-96-3 belongs to ethers-buliding-blocks, auxiliary class Immunology/Inflammation,COX,Natural product, name is 4-Hydroxy-3,5-dimethoxybenzaldehyde, and the molecular formula is C9H10O4, Related Products of ethers-buliding-blocks.

Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem

Rocha, Ines L. D. published the artcileSelective Separation of Vanillic Acid from Other Lignin-Derived Monomers Using Centrifugal Partition Chromatography: The Effect of pH, Safety of 4-Hydroxy-3,5-dimethoxybenzaldehyde, the publication is ACS Sustainable Chemistry & Engineering (2022), 10(15), 4913-4921, database is CAplus.

In this work, centrifugal partition chromatog. (CPC) assisted by a polyethylene glycol (PEG)/sodium polyacrylate (NaPA) aqueous biphasic system (ABS) was applied in the separation of five lignin-derived monomers (vanillin, vanillic acid, syringaldehyde, acetovanillone, and p-hydroxybenzaldehyde). The influence of the system pH (unbuffered, pH 5, and pH 12) and added electrolytes (inorganic salts or ionic liquids (ILs)) on the compound partition was initially evaluated. The obtained data revealed that ILs induced more adequate partition coefficients (K < 5) than inorganic salts (K > 5) to enable separation performance in CPC, while alk. conditions (pH 12) demonstrated a pos. impact on the partition of vanillic acid. CPC runs, with buffered ABS at pH 12, enabled a selective separation of vanillic acid from other lignin monomers. Under these conditions, a distinct interaction between the top (PEG-rich) and bottom (NaPA-rich) phases of the ABS with the double deprotonated form of vanillic acid is expected when compared to the remaining lignin monomers (single deprotonated). This is an impactful result that shows the pH to be a crucial factor in the separation of lignin monomer compounds by CPC, while only unbuffered systems have been previously studied in the literature. Finally, the recovery of vanillic acid up to 96% purity and further recycling of ABS phase-forming components were approached as a proof of concept through the combination of ultrafiltration and solid-phase extraction steps.

ACS Sustainable Chemistry & Engineering published new progress about 134-96-3. 134-96-3 belongs to ethers-buliding-blocks, auxiliary class Immunology/Inflammation,COX,Natural product, name is 4-Hydroxy-3,5-dimethoxybenzaldehyde, and the molecular formula is C9H10O4, Safety of 4-Hydroxy-3,5-dimethoxybenzaldehyde.

Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem

Xue, Rui published the artcileThe composition, physicochemical properties, antimicrobial and antioxidant activity of wood vinegar prepared by pyrolysis of Eucommia ulmoides Oliver branches under different refining methods and storage conditions, Related Products of ethers-buliding-blocks, the publication is Industrial Crops and Products (2022), 114586, database is CAplus.

To enhance the quality of wood vinegar (WV), the WV prepared by pyrolyzing Eucommia ulmoides Oliver (EUO) branches at the temperature of 650°C were refined by using different physicochem. methods. The crude WV was refined by ultra-low freezing and thawing (WV_FT), charcoal adsorption (WV_CA), and activated carbon adsorption (WV_ACA), resp. Meanwhile, the chem. compositions, antimicrobial and antioxidant activity of the crude WV (WV_C), the WV (WV_S) prepared two years ago, and the photolysis WV (WV_P) were investigated. The results showed that the WV_FT obtained by ultra-low freezing and thawing method possessed better quality with pH of 3.45, d. of 1.045 g/cm³ , refractive index of 26.85% and total organic acid of 11.00%. It was also found that WV_FT had better inhibition rate of 83.33% against Bacterium prodigiosum, indication the excellent antibacterial activity. Moreover, WV_FT had significant effect on scavenging rate (98.72%) for hydroxyl radicals. This research could offer some references for the refining methods of WV, and the WV was expected to be a potential candidate for materials of antioxidant and antimicrobial.

Industrial Crops and Products published new progress about 134-96-3. 134-96-3 belongs to ethers-buliding-blocks, auxiliary class Immunology/Inflammation,COX,Natural product, name is 4-Hydroxy-3,5-dimethoxybenzaldehyde, and the molecular formula is C6H4ClNO2, Related Products of ethers-buliding-blocks.

Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem

Jakubska-Busse, Anna published the artcileWhy does an obligate autogamous orchid produce insect attractants in nectar – a case study on Epipactis albensis (Orchidaceae), Product Details of C9H10O4, the publication is BMC Plant Biology (2022), 22(1), 196, database is CAplus and MEDLINE.

The flowers of some species of orchids produce nectar as a reward for pollination, the process of transferring pollen from flower to flower. Epipactis albensis is an obligatory autogamous species, does not require the presence of insects for pollination, nevertheless, it has not lost the ability to produce nectar, the chem. composition of which we examined by gas chromatog.-mass spectrometry (GC-MS) method for identification of potential insect attractants. During five years of field research, we did not observe any true pollinating insects visiting the flowers of this species, only accidental insects as ants and aphids. As a result of our studies, we find that this self-pollinating orchid produces in nectar inter alia aliphatic saturated and unsaturated aldehydes such as nonanal (pelargonal) and 2-pentenal as well as aromatic ones (i.e., syringaldehyde, hyacinthin). The nectar is low in alkenes, which may explain the absence of pollinating insects. Moreover, vanillin and eugenol derivatives, well-known as important scent compounds were also identified, but the list of chem. compounds is much poorer compared with a closely related species, insect-pollinating E. helleborine. Autogamy is a reproductive mechanism employed by many flowering plants, including the orchid genus Epipactis, as an adaptation to growing in habitats where pollinating insects are rarely observed due to the lack of nectar-producing plants they feed on. The production of numerous chem. attractants by self-pollinated E. albensis confirms the evolutionary secondary process, i.e., transition from ancestral insect-pollinating species to obligatory autogamous.

BMC Plant Biology published new progress about 134-96-3. 134-96-3 belongs to ethers-buliding-blocks, auxiliary class Immunology/Inflammation,COX,Natural product, name is 4-Hydroxy-3,5-dimethoxybenzaldehyde, and the molecular formula is C9H10O4, Product Details of C9H10O4.

Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem

Wurzler, Gleicielle Tozzi published the artcileIntegrating bio-oil and carbohydrate valorization on the fractionation of sugarcane bagasse via Organosolv process using Mo₂C-based catalysts, Name: 4-Hydroxy-3,5-dimethoxybenzaldehyde, the publication is Fuel Processing Technology (2022), 107208, database is CAplus.

This work studied the fractionation of sugarcane bagasse via Organosolv treatment using isopropanol/water in the presence of Raney-Ni and molybdenum carbide catalysts (Bulk Mo₂C and Mo2C supported on activated carbon (AC) or Al₂O₃). The degree of delignification, the bio-oil and solid residue composition depended on the type of catalyst. A partial extraction of hemicellulose occurred followed by depolymerization, resulting in a product distribution that depended on the catalyst. Raney-Ni catalyst promoted the formation of diols and triols, while xylose, furfural, and furan were mainly produced by Mo₂C based-catalysts. The Organosolv treatment without catalyst and in the presence of bulk Mo₂C produced a bio-oil containing mainly 2,3-dihydrobenzofuran. Mo₂C/AC and Mo₂C/Al₂O₃ are promising catalysts for the fractionation of sugarcane bagasse that produced a bio-oil with higher yield to substituted methoxyphenols and a solid residue more easily hydrolyzed by cellulases, producing higher yield to glucose than Raney-Ni catalyst.

Fuel Processing Technology published new progress about 134-96-3. 134-96-3 belongs to ethers-buliding-blocks, auxiliary class Immunology/Inflammation,COX,Natural product, name is 4-Hydroxy-3,5-dimethoxybenzaldehyde, and the molecular formula is C7H7IN2O, Name: 4-Hydroxy-3,5-dimethoxybenzaldehyde.

Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem

Casimiro, Filipa M. published the artcileHardwood and softwood lignins from sulfite liquors: Structural characterization and valorization through depolymerization, COA of Formula: C9H10O4, the publication is International Journal of Biological Macromolecules (2022), 272-279, database is CAplus and MEDLINE.

This work aims to evaluate the structural characteristics and study the oxidative depolymerization of lignins obtained from hardwood and softwood sulfite liquors. Lignins were obtained after ultrafiltration and freeze-drying of the sulfite liquors and characterized based on inorganic content, nitrobenzene oxidation, ¹³C NMR, and mol. weight determination The structural characteristics achieved allow evaluating the potential of each lignin through oxidative depolymerization to produce added-value phenolic monomers. Hardwood and softwood lignins were submitted to alk. oxidation with oxygen and the reaction conditions optimized to obtain a final oxidation mixture with the maximum yield of phenolic monomers. Through oxidation with O₂, hardwood lignin generates mostly syringaldehyde while lignin from softwood biomass mainly produces vanillin; moreover, a lower reaction time and the interruption of O₂ admission avoid the degradation of the oxidation products in the final mixture for both lignins, more evidenced to hardwood lignin due to its higher reactivity. From the results, it is possible to conclude that a phenolic aldehyde-rich oxidation mixture could be obtained, confirming the viability of lignin as raw material to produce added-value products as vanillin and syringaldehyde.

International Journal of Biological Macromolecules published new progress about 134-96-3. 134-96-3 belongs to ethers-buliding-blocks, auxiliary class Immunology/Inflammation,COX,Natural product, name is 4-Hydroxy-3,5-dimethoxybenzaldehyde, and the molecular formula is C9H10O4, COA of Formula: C9H10O4.

Referemce:
https://en.wikipedia.org/wiki/Ether,
Ether | (C2H5)2O – PubChem