Category: 21834-92-4

Yin, Xia published the artcileIdentification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis, COA of Formula: C13H16O, the main research area is Hunan black tea SPME GCMS.

Hunan black tea is well-known for its floral-honey aroma, but the volatile components responsible for the fragrance have not been elucidated yet. In this study, the volatile compounds in Hunan black tea were identified and quantified by the headspace solid-phase microextraction coupled with gas chromatog.-mass spectrometry (HS-SPME-GC-MS). The results showed that 88 compounds were extracted and determined in Hunan black tea, including the dominant components Geraniol, phenethyl alc., phenylacetaldehyde, linalool, nonanal and other 5 aromatic compounds Furthermore, the aroma-active compounds were identified by odor activity value (OAV). It was found that 24 aroma compounds, including geraniol with an OAV� were regarded as the primary active aromatic compounds in Hunan black tea. Finally, partial least squares (PLS) regression anal. was employed and results revealed that Nonanal, trans-nerolidol, benzyl alc., and phenylethanol exhibit a pos. correlation with the intensity of floral and sweet honey aromas. Overall, this study identified the volatile compounds responsible for the dominant floral-honey aroma in Hunan black tea.

LWT–Food Science and Technology published new progress about Black tea beverages. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, COA of Formula: C13H16O.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Ntlhokwe, Gaalebalwe published the artcileDetailed qualitative analysis of honeybush tea (Cyclopia spp.) volatiles by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and relation with sensory data, Safety of 5-Methyl-2-phenylhex-2-enal, the main research area is volatile compound Cyclopia honeybush tea 2D GC MS; Comprehensive two-dimensional gas chromatography (GC × GC); Honeybush tea; Sensory profiling; Thermal modulation; Time-of-flight mass spectrometry.

The volatile composition of honeybush (Cyclopia) species was studied by comprehensive two-dimensional gas chromatog. coupled to time-of-flight mass spectrometry (GC × GC-TOF-MS). Headspace-solid phase micro-extraction (HS-SPME) was used to extract the volatile compounds from tea infusions prepared from the three species C. genistoides, C. maculata and C. subternata. A total of 287 compounds were identified, 101 of which were confirmed using reference standards, while the remainder were tentatively identified using mass spectral and retention index (RI) data. The identification power of TOF-MS enabled the tentative identification of 147 compounds for the first time in honeybush tea. The majority of the compounds identified were common to all three Cyclopia species, although there were differences in their relative abundances, and some compounds were unique to each of the species. In C. genistoides, C. maculata and C. subternata 265, 257 and 238 compounds were identified, resp. Noteworthy was the tentative identification of cinnamaldehyde in particular C. maculata samples, which points to the likely contribution of this compound to their distinct sensory profiles. This study emphasizes the complexity of honeybush tea volatile composition and confirms the power of GC × GC combined with TOF-MS for the anal. of such complex samples.

Journal of Chromatography A published new progress about Cyclopia genistoides. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Safety of 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Zhang, Chunlin published the artcileCharacterization of volatile compounds from Daqu-a traditional Chinese liquor fermentation starter, Application In Synthesis of 21834-92-4, the main research area is volatile compound Daqu liquor.

Daqu is a fermentation starter and substrate complex that is used to initiate the solid fermentations for the production of Chinese liquor. The aroma of Daqu is one of the most important factors that influence the flavor of Chinese liquor. To further study the aroma of Daqu, volatile compounds in ten Daqu samples were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatog.-mass spectrum (GC-MS). The samples were pre-equilibrated at 50 °C for 10 min and extracted with stirring at the same temperature for 30 min prior to injection into a GC-MS. A total of 75 volatile compounds were characterised by GC-MS, including twelve alcs., eleven esters, eight acids, nine aromatic compounds, four phenols, two furans, fourteen nitrogen-containing compounds and fifteen aldehydes and ketones. By a principal component anal. (PCA), the ten Daqu samples could be classified into three groups according to their origins and, in particular, the production technologies.

International Journal of Food Science and Technology published new progress about Alcoholic beverages. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application In Synthesis of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Fang, Cheng published the artcileCompositional differences and similarities between typical chinese baijiu and western liquor as revealed by mass spectrometry-based metabolomics, Application of 5-Methyl-2-phenylhex-2-enal, the main research area is baijiu western liquor compositional difference mass spectrometry metabolomics; GC-TOFMS; HS-SPME-GC-TOFMS; distilled liquor; metabolomics; non-volatile compounds; volatile compounds.

Distilled liquors are important products, both culturally and economically. Chem., as a complex mixture, distilled liquor comprises various chem. compounds in addition to ethanol. However, the chem. components of distilled liquors are still insufficiently understood and compositional differences and similarities of distilled liquors from different cultures have never been compared. For the first time, both volatile organic compounds (VOCs) and non-VOCs in distilled liquors were profiled using mass spectrometry-based metabolomic approaches. A total of 879 VOCs and 268 non-VOCs were detected in 24 distilled liquors including six typical Chinese baijiu and 18 typical Western liquors. Principal component anal. and a correlation network revealed important insights into the compositional differences and similarities of the distilled liquors that were assessed. Et esters, a few benzene derivatives, and alcs. were shared by most distilled liquors assessed, suggesting their important contribution to the common flavor and mouthfeel of distilled liquors. Sugars and esters formed by fatty alc. differ significantly between the assessed Chinese baijiu and Western liquors, and are potential marker compounds that could be used for their discrimination. Factors contributing to the differences in chem. composition are proposed. Our results improve our understanding of the chem. components of distilled liquors, which may contribute to more rigorous quality control of alc. beverages.

Metabolites published new progress about Alcoholic beverages. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application of 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Hinneh, Michael published the artcilePod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates), Synthetic Route of 21834-92-4, the main research area is aroma flavor dark chocolate cocoa bean; Aroma profile; Chocolate; Cocoa; HS-SPME-GC–MS; Pod storage; Roasting.

The impact of pod storage (PS) and roasting temperature (RT) on the aroma profiles of dark chocolates were evaluated. Cocoa liquor samples comprised of ten different combinations of PS and RT, while keeping the roasting time fixed at 35 min. Addnl., com. cocoa liquors from renowned origins (Ecuador, Madagascar, Venezuela, Vietnam, Ivory Coast and Ghana) were acquired for comparison. From these, 70% dark chocolates were produced under the same conditions after which they were subjected to headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) anal. Although both PS and RT were found to influence the aroma volatile concentrations, the impact of RT over PS seemed to be greater. An agglomerative hierarchical clustering (AHC) of all chocolates on the basis of their aroma profiles revealed a similar impact as earlier observed, where major clustering of the chocolates was in accordance with the intensity of the roasting process applied. However, within each group, the dissimilarities owing to PS among the chocolates was clearly depicted. Comparatively, chocolates with low (100-120 °C), instead of moderate to high (135-160 °C) RT’s, rather showed a low dissimilarity with those from the com. cocoa liquors of the different origins. Although from the same beans, the diversity of aroma profiles of these chocolates as well as the similitude of some treatments to some chocolates from com. grade cocoa liquors, unequivocally underscores the possibility for steering diverse distinct flavors from ‘bulk’ cocoa through PS and roasting, with beneficial implications, both from an application and an economic point of view.

Food Research International published new progress about Alcoholic beverages. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Synthetic Route of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Takenouchi, Osamu published the artcilePredictive performance of the human Cell Line Activation Test (h-CLAT) for lipophilic chemicals with high octanol-water partition coefficients, Name: 5-Methyl-2-phenylhex-2-enal, the main research area is lipophilic chem skin sensitization hCLAT toxicity allergic contact dermatitis; octanol water partition coefficient.

To meet the urgent need for a reliable alternative test for predicting skin sensitizing potential of many chems., we have developed a cell-based in vitro test, human Cell Line Activation Test (h-CLAT). However, the predictive performance for lipophilic chems. in the h-CLAT still remains relatively unknown. Moreover, it’s suggested that low water solubility of chems. might induce false neg. outcomes. Thus, in this study, we tested relatively low water soluble 37 chems. with log Kow values above and below 3.5 in the h-CLAT. The small-scale assessment resulted in nine false neg. outcomes for chems. with log Kow values greater than 3.5. We then created a dataset of 143 chems. by combining the existing dataset of 106 chems. and examined the predictive performance of the h-CLAT for chems. with a log Kow of less than 3.5; a total of 112 chems. from the 143 chems. in the dataset. The sensitivity and overall accuracy for the 143 chems. were 83% and 80%, resp. In contrast, sensitivity and overall accuracy for the 112 chems. with log Kow values below 3.5 improved to 94% and 88%, resp. These data suggested that the h-CLAT could successfully detect sensitizers with log Kow values up to 3.5. When chems. with log Kow values greater than 3.5 that were deemed pos. by h-CLAT were included with the 112 chems., the sensitivity and accuracy in terms of the resulting applicable 128 chems. out of the 143 chems. became 95% and 88%, resp. The use of log Kow values gave the h-CLAT a higher predictive performance. Our results demonstrated that the h-CLAT could predict sensitizing potential of various chems., which contain lipophilic chems. using a large-scale chem. dataset.

Journal of Toxicological Sciences published new progress about Allergic contact dermatitis. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Name: 5-Methyl-2-phenylhex-2-enal.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Al-Dalali, Sam published the artcileCharacterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science, Related Products of isoquinoline, the main research area is aroma compound Sichuan vinegar; GC-MS; GC-O; SAFE; Sichuan vinegar; aromas; molecular sensory science; reconstitution.

Aroma profiles and aroma-active compounds of Sichuan vinegar, which is one of the four famous vinegars in China, were systemically analyzed by solvent-assisted flavor evaporation-gas chromatog.-mass spectrometry (SAFE-GC-MS) and gas chromatog.-olfactometry (GC-O). In addition, descriptive profile anal., aroma reconstitution, and omission test were used to evaluate and compare the Sichuan modern vinegar (SMV) and Sichuan traditional vinegar (STV). A total of 99 volatile compounds were tentatively identified from the neutral and acidic fractions of both samples. Among them, 77 compounds were pos. identified after comparison with their corresponding standards Forty-two aroma-active compounds were characterized with flavor dilution (FD) factors from 1 to 6561 by aroma extract dilution assay (AEDA)-GC-O, with the highest for 2-hydroxy-3-butanone, butyrolactone, furan-2-carbaldehyde, acetic acid, and 3-oxobutan-2-yl acetate in both STV and SMV samples. Among them, 10 were identified for the first time in vinegar. Moreover, 40 aroma-active compounds were quant. determined, and 26 compounds exhibited their odor activity values (OAVs) larger than 1. The reconstituted solutions showed similar aroma profiles to the original samples in their characteristic aromas in terms of fruity, sweet, roasty, spicy, and woody notes but had slight differences in nutty and herbal notes.

Journal of Agricultural and Food Chemistry published new progress about Odor and Odorous substances. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Related Products of isoquinoline.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Vandecan, Sem M. G. published the artcileOptimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry, HPLC of Formula: 21834-92-4, the main research area is flavor volatile malt headspace microextraction GCMS.

The objective of this study was to develop a technique for analyzing 14 flavor components, relevant for specialty malts. Therefore, a method was developed for the anal. of these components in dry ground malt using headspace solid-phase microextraction coupled with gas chromatog. and mass spectrometry. A procedure was optimized for the optimal amount of sample, fiber selection, extraction temperature and extraction time. Afterwards, the method was calibrated and validated by the quantification of the specialty malt flavor components in a color, a caramel and a roasted malt.

Analytica Chimica Acta published new progress about Capillary gas chromatography. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, HPLC of Formula: 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Jeon, Dong Bok published the artcileDetermination of volatile organic compounds, catechins, caffeine and theanine in Jukro tea at three growth stages by chromatographic and spectrometric methods, Computed Properties of 21834-92-4, the main research area is catechin caffeine theanine Junko tea growth; High performance liquid chromatography (HPLC); Jukro tea; Simultaneous distillation solvent-extraction gas chromatography-mass spectrometry (SDE-GC/MS); Theanine; Volatile organic compounds.

Tea contains characteristic volatile organic compounds, polyphenols, caffeine and catechins, and is therefore among the most widely consumed beverages all over the world. In this study, fresh Jukro tea leaves collected from Damyang-gun (Jeollanam-do) at 40, 60 and 90 day growth stages, were semi-fermented. The volatile organic compounds (VOCs) were extracted by simultaneous distillation-solvent extraction (SDE) and analyzed by gas chromatog./mass spectrometry (GC/MS). Catechins, caffeine and theanine were analyzed by high performance liquid chromatog. (HPLC). A total of 159 VOCs were identified in the analyzed Jukro tea leaves. Comparatively, the increase in the concentrations of VOCs was high in 60 day leaves. The content of catechins increased along the three growth stages, whereas caffeine, compared to 90 day leaves, was higher for 40 and 60 day leaves. Based on the results, the 60 day leaves were found to be the most suitable and useful for making semi-fermented Jukro tea.

Food Chemistry published new progress about Growth and development, plant. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Computed Properties of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem

Gao, Xianli published the artcileAccelerating aroma formation of raw soy sauce using low intensity sonication, Computed Properties of 21834-92-4, the main research area is Zygosaccharomyces Tetragenococcus sonication aroma; Aroma compound; Sonication; Soy sauce; Tetragenococcus halophilus; Zygosaccharomyces rouxii.

Sonication was applied to accelerate aroma formation and shorten fermentation time of soy sauce. Effects of sonication at 68 kHz on the aroma and aroma-producing Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromis were investigated using sensory evaluation, SPME-GC-olfactometry/MS, viable cell counting and SEM. The sensory scores of caramel-like, fruity, alc., floral, malty, smoky, sour and overall aroma in sonicated moromis were enhanced by 23.4%, 23.2%, 13.6%, 12.8%, 7.6%, 6.3%, 5.6% and 14.4%, resp. Sensory scores of samples fermented for 90-180 days were higher than those of controls fermented for 180 days, suggesting that sonication could reduce fermentation time by 90 days. Thirty-four aroma-active compounds were detected from 85 volatile compounds in soy sauces. Sonication accelerated and elevated the formation of aroma compounds by chem. reactions. It also markedly increased the reproduction and cell permeability of both microorganisms in moromis, which favored the formation of aroma compounds by both strains.

Food Chemistry published new progress about Flavoring materials, caramel flavor. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Computed Properties of 21834-92-4.

Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem