Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

In the present study, organic volatile markers of three strawberry varieties (Albion, Festival and Frontera) during the maturation process were investigated. Forty metabolites associated with aroma in fresh strawberries were monitored during seven stages of maturation using gas chromatography–mass spectrometry (GC-MS) equipped with headspace-solid phase microextraction (HS-SPME). The data were evaluated using multivariate analysis to observe correlations between the organic volatile compound profile and the seven phenological stages of maturation for each strawberry variety. The dynamic levels of butanoic acid methyl ester, hexanoic acid methyl ester, octylcyclohexane, cyclohexane,1,1,2-trimethyl, linalool, tetradecane, and α-muurolene underwent distinctive changes in concentration during the maturation process. The multivariate analysis also allowed the identification of these compounds as possible volatile markers to measure the maturation of strawberry fruits in all three varieties. These findings highlight the importance of the timing of harvest and maturation stage in each variety to preserve or improve the desirable aromatic characteristics of strawberry fruits.     

Identification of Free and Glycosidically Bound Volatiles and Glycosides by Capillary GC and Capillary GC‐MS in “Lulo del Chocó” (Solanum topiro)

The volatile constituents of lulo del Chocó (Solanum topiro) fruit pulp obtained by liquid‐liquid extraction were analyzed by capillary GC and capillary GC‐MS. In total, 30 components were identified with methyl salicylate, hexadecanoic acid, hexanal, guaiacol, ethyl butanoate, and ethyl acetate being the major components. Chirospecific MDGC analysis revealed the predominance of (R)‐ethyl‐3‐hydroxybutanoate (ee 40%) and the presence of racemic mixtures both of δ‐octalactone and of δ‐decalactone. For γ‐hexalactone, γ‐octalactone, and γ‐decalactone enantiomeric distributions of 22.4 : 77.6, 22.9 : 77.1, and 20.0 : 80.0, (R) : (S), respectively, were determined. Glycosidically bound aroma compounds were identified by capillary GC and capillary GC‐MS after isolation of the glycosidic fraction obtained by Amberlite XAD‐2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In total 13 bound aroma compounds (aglycones) were identified. These aglycones mainly consisted of compounds exhibiting aromatic structures. Additionally, with the aid of capillary GC and capillary GC‐MS (EI and NCI) of trifluoroacetylated derivatives we identified eight glucosides: the novel 3,6‐epoxy‐7‐megastigmen‐5,9‐diol β‐D‐glucopyranoside and the hexyl, benzyl, linalyl oxide (furanic), 2‐phenylethyl, vomifolyl (isomer 1), (6S,9R)‐vomifolyl, and scopoletin β‐D‐glucopyranosides.     

Mimicking the pineapple scent: Synthesis and properties of (semi)conjugated triene carbonyl derivatives

The unexpected formation of previously nondescribed (semi)conjugated ethyl trienoate revealed its powerful aroma of fresh pineapple. Thus, we have designed, prepared and evaluated a set of its carbonyl analogues as mixtures of (E/Z)-isomers. Although their synthesis from natural ocimene led to target compounds in low yields, optimized preparation from geranyl acetate furnished an aldehyde as high-yielding common intermediate on multigram scale. A series of its Wittig olefinations provided corresponding (E,E)-configured carbonyl dienes. Final acid-catalyzed elimination of allylic acetates provided the desired “pineapple” target in moderate yield. Sensory analysis revealed that only the parent compound possesses the typical pineapple aroma. Although analogous ^tBu- and/or Bn-esters feature an additional green note, the most similar Me-ester differs by its fresh woody aroma analogously to methyl ketone.     

Lanostanoids Isolated from Ganoderma lucidum Mycelium Cultured by Submerged Fermentation

Three new lanostane triterpene acids, 3‐O‐acetylganoderic acid B ( 1 ), 8β,9α‐dihydroganoderic acid C ( 3 ), and 3‐O‐acetylganoderic acid K ( 4 ), as well as two new lanostane triterpene acid ethyl esters, ethyl 3‐O‐acetylganoderate B ( 2 ) and ethyl ganoderate J ( 5 ), were isolated and characterized from Ganoderma lucidum mycelia which was cultured by submerged fermentation method. Their structures were elucidated on the basis of spectroscopic methods. In addition, the identification of two known lanostane triterpene acid methyl esters, methyl O‐acetyl ganoderate C and methyl 3,7,11,15,23‐pentaoxo‐lanost‐8‐en‐26‐oate were identified by comparison of the NMR data with those reported in the literature.     

Synthesis and DSC study of model hard segments from diphenyl methane diisocyanate and butane diol

Model hard segments having different chain length and chain terminating groups, such as methyl, ethyl, octyl, and octadecyl, have been synthesized from diphenyl-methane diisocyanate (MDI) and butanediol and studied by DSC. In the case of short chain ends (i.e., methyl, ethyl, and octyl), hard segments having up to three MDI units show an increase of melting temperature T_m, while those with octadecyl chain end have T_m increase continuously with the number of MDI units. Enthalpy and entropy decrease with the augmentation of the hard-segment length. Side groups on the chain ends have a great influence on the melting properties.     

Quantum chemical investigation of the reaction of O(3 P 2) with certain hydrocarbon radicals

The reaction of ground-state atomic oxygen [O(³ P ₂)] with methyl, ethyl, n-propyl and isopropyl radicals has been studied using the density functional method and the complete basis set model. The energies of the reactants, products, reaction intermediates and various transition states as well as the reaction enthalpies have been computed. The possible product channels and the reaction pathways are identified in each case. In the case of methyl radical the minimum energy reaction pathway leads to the products CO + H₂ + H. In the case of ethyl radical the most facile pathway leads to the products, methanal + CH₃ radical. For propyl radical (n- and iso-), the minimum energy reaction pathways would lead to the channel containing ethanal + methyl radical.     

Six closely related 4,6‐disubstituted 2‐amino‐5‐formylpyrimidines: different ring conformations,polarized electronic structures,and hydrogen‐bonded assembly in zero,one, two and three dimensions

In each of ethyl N‐{2‐amino‐5‐formyl‐6‐[methyl(phenyl)amino]pyrimidin‐4‐yl}glycinate, C₁₆H₁₉N₅O₃, (I), N‐{2‐amino‐5‐formyl‐6‐[methyl(phenyl)amino]pyrimidin‐4‐yl}glycinamide, C₁₄H₁₆N₆O₂, (II), and ethyl 3‐amino‐N‐{2‐amino‐5‐formyl‐6‐[methyl(phenyl)amino]pyrimidin‐4‐yl}propionate, C₁₇H₂₁N₅O₃, (III), the pyrimidine ring is effectively planar, but in each of methyl N‐{2‐amino‐6‐[benzyl(methyl)amino]‐5‐formylpyrimidin‐4‐yl}glycinate, C₁₆H₁₉N₅O₃, (IV), ethyl 3‐amino‐N‐{2‐amino‐6‐[benzyl(methyl)amino]‐5‐formylpyrimidin‐4‐yl}propionate, C₁₈H₂₃N₅O₃, (V), and ethyl 3‐amino‐N‐[2‐amino‐5‐formyl‐6‐(piperidin‐4‐yl)pyrimidin‐4‐yl]propionate, C₁₅H₂₃N₅O₃, (VI), the pyrimidine ring is folded into a boat conformation. The bond lengths in each of (I)–(VI) provide evidence for significant polarization of the electronic structure. The molecules of (I) are linked by paired N—H...N hydrogen bonds to form isolated dimeric aggregates, and those of (III) are linked by a combination of N—H...N and N—H...O hydrogen bonds into a chain of edge‐fused rings. In the structure of (IV), molecules are linked into sheets by means of two hydrogen bonds, both of N—H...O type, in the structure of (V) by three hydrogen bonds, two of N—H...N type and one of C—H...O type, and in the structure of (VI) by four hydrogen bonds, all of N—H...O type. Molecules of (II) are linked into a three‐dimensional framework structure by a combination of three N—H...O hydrogen bonds and one C—H...O hydrogen bond.     

STUDIES ABOUT SYNTHESIS,CHARACTERIZATION, AND THE EFFECT OF 2-n-PROPYL-3-ETHYL-3-METHYL-1,4,2-BENZOXAZA-PHOSPHORINE-2-OXIDE ON GROWTH PARAMETERS AND CHLOROPHYLL CONTENT OF WHEAT

This article presents the synthesis and characterization of a new phosphorus heterocycle, namely 2-n-propyl-3-ethyl-3-methyl-1,4,2-benzoxaza-phosphorine-2-oxide, by a Mannich-type reaction between n-propyl-dichlorophosphine, methyl ethyl ketone, and o-aminophenol.

Taking into consideration that chlorophyll contents in plants were revealed to have connection with nitrogen and phosphorus concentrations at early growth stage, and because the above-mentioned heterocyclic compound can be considered as a phosphonic analogous of naturally occuring α-aminoacids, it was expected to develop biological activity from it. That is the reason why 2-n-propyl-3-ethyl-3-methyl-1,4,2-benzoxaza-phosphorine-2-oxide was subjected for biological tests on wheat.

The present study was also undertaken to investigate the interrelationship between chlorophyll content, dry matter, and other growth parameters of wheat, after treatment with different concentrations of 2-n-propyl-3-ethyl-3-methyl-1,4,2-benzoxaza-phosphorine-2-oxide.     

Conversion of (±)‐3‐ethyl‐3‐methyl phthalides to 3,3‐dimethyl‐3,4‐dihydroisocoumarins. Synthesis of 3‐methylmellein

o‐Lithio yV‐methyl benzamides ( 1a‐f ) upon alkylation with ethyl methyl ketone gave (±)‐3‐ethyl‐3‐methyl phthalides ( 2a‐f ), which upon treatment with concentrated H₂SO₄ or anhydrous A1C1₃ furnished corresponding 3,3‐dimethyl‐3,4‐dihydroisocoumarins ( 3a‐f ) and 3‐methyl mellein ( 3g ).     

Antioxidant activities and bioactive compounds of five Jalopeno peppers (Capsicum annuum) cultivars

The present study was designed to evaluate the contents of different antioxidants compounds and their antioxidant activities in Jalopeno peppers (Capsicum annuum) cultivars (El Dorido, Grande, Tula, Sayula and El Rey) extracts. Free radical scavenging activity of Grande was recorded as high as 87% followed by El Dorido (83%). Results of reducing power (Fe³⁺ to Fe²⁺) showed that Grande (0.85%) and El Dorido (0.81%) fruit extract absorbance value were close to synthetic antioxidant BHT (0. 97%) obtained at100 μg/mL. The results showed that total phenolic content of El Dorido and Grande were significantly higher compared to other Jalapeno pepper. Results indicated strong and positive correlation between antioxidant activity and carotenoids content (r = 0.75), vitamin C (r = 0.78) and total capsaicinoids (r = 0.84), respectively. The results of the antioxidant activity assays showed that the El Dorido and Grande had strongest antioxidant activity compared to other peppers cultivars in this study.     

不同种兰花香气成分分析

利用固相微萃取和气相色谱-质谱联用(GC-MS)技术分析了5种兰花的香气成分。结果表明,5种兰花香气成分的种类和含量存在明显差异。绿苹果(Den.LittleGreen Apples)主要由反-2-己烯醛、己醛、丁羟甲苯、乙酸乙酯和3-己烯-1-醇等化合物构成,其中乙酸乙酯和反-2-己烯醛可能是花朵中苹果香的主要来源。香水文心兰(Onc.Sharry Baby)的主要香气化合物是顺-3,7-二甲基-1,3,6-辛三烯、3,7-二甲基-2,6-辛二烯-1-醇和3,7-二甲基-1,6-辛二烯-3-醇,三者的相对含量总和为84.57%。台北小姐(Cym.Miss Taipei)香气成分的主要特征不明显,除4-甲基苯酚和2-乙基丁醛外,其他化合物的相对含量均低于5%。夕阳红(Phal.Taida Salu)有香气成分50种,相对含量为87.01%,主要成分为柯巴烯、正己烷、甲酸己酯和3-己烯-1-醇。绿世界(Blc.Sung Ya Green‘green world’)有香气成分37种,主要由丙基环丙烷、2-(4-甲氧基苯基)乙醇、反-2-己烯-1-醇、3-己烯-1-醇、反-2-己烯醛、丁基呋喃和3,7,11-三甲基-1,6,10-十二碳三烯-3-醇等组成。     

Synthesis and biological activities of quinolone analogues: Pyridazino[3,4‐b]quinoxalin‐4‐one

Quinolone analogues I‐VI with pyridazino[3,4‐b]quinoxaline ring system were synthesized form the (l‐alkylhydrzino)quinoxalina N‐oxides 1 via oxidation of pyridazino[3,4‐b]quinoxalines 2,3,5,7 , quinoxalino[2,3‐c]cinnolines 4 , and 1,2‐dizepino[3,4‐b]quinoxalines 6 . The biological activities of quinolone analogues IVa (N₁‐methyl‐C₃‐methyl), Va (N₁‐methyl‐C₃‐ethyl), and VI (N₁‐methyl‐C₃‐H) were superior to those of quinolone analogues I (N₁‐ethyl‐C₃‐carboxyl), 26b (N₁‐ethyl‐C₃‐carboxylate), and IIIc,d [N₁‐alkyl‐C₃‐(CH₂)₃COOC₂H₅].     

气相色谱-质谱技术分析香稻特征化合物2-乙酰基吡咯啉

建立了气相色谱-质谱技术(GC-MS)分析香稻特征化合物2-乙酰基吡咯啉的方法。在香稻中加入内标物2,4,6-三甲基吡啶,密闭,经无水乙醇-二氯甲烷(体积比为1:1)在80 ℃水浴中提取3 h。考察了温度和时间对2-乙酰基吡咯啉提取的影响。提取液经毛细管气相色谱柱HP-5MS(30 m×0.25 mm×0.25 μm)分离,全扫描监测模式GC-MS测定。以内标物计,方法的平均回收率为82.57%,相对标准偏差为5.09%,最低检出限为0.01 mg/kg。将该方法应用于11份香稻育种材料中2-乙酰基吡咯啉的测定,结果表明,清香米、泰香R207、Texmati、桂香丝糯和中健2号等5个品种中含有2-乙酰基吡咯啉,含量分别为0.097、0.098、0.699、0.045和0.047 mg/kg。该方法样品处理简单、快速、灵敏、样本和试剂消耗少,尤其适合于通过测定2-乙酰基吡咯啉含量进行香稻育种前的大批量品种筛选。     

A solid‐phase microextraction gas chromatography/ion trap tandem mass spectrometry method for simultaneous determination of ‘foxy smelling compounds’ and 3‐alkyl‐2‐methoxypyrazines in grape juice

2′‐Aminoacetophenone (o‐AAP) was identified as the main cause of the aging note called ‘hybrid note’ or ‘foxy smell’ which is typical of non‐Vitis vinifera grapes. Together with methyl anthranilate (MA), this compound contributes to the typical foxy taint of wines made with non‐Vitis vinifera grapes. 3‐Alkyl‐2‐methoxypyrazines in grapes, with their herbaceous note and very low sensory thresholds, contribute to the aroma of several wines. In this study, a solid‐phase microextraction gas chromatography/ion trap tandem mass spectrometry (SPME‐GC/IT‐MS/MS) method for simultaneous detection of o‐AAP, MA and ethyl‐, isopropyl‐, sec‐butyl‐ and isobutylmethoxypyrazine in grape juice was developed. The method was applied to the study of several grape juices: the time required for analysis was less than 24 min, and the method was considered to be suitable for analysis of ‘foxy compounds’ and methoxypyrazines in grape juice. The high levels of MA and o‐AAP found in Clinton and Siebel grapes confirmed the ‘hybrid’ character of these varieties. Copyright © 2010 John Wiley & Sons, Ltd.     

Synthesis of 4H-furo[3,2-b]indole derivatives. III. Preparation of 4H-furo[3,2-b]indole-2-carboxylic acid derivatives

Methyl or ethyl 4H-furo[3,2-b]indole-2-carboxylates (Va,b) were prepared from deoxygenation of methyl or ethyl 5-(2-nitrophenyl)-2-furoates (IIIa,b) and thermolysis of methyl or ethyl 5-(2-azidophenyl)-2-furoates (VIIIa,b). 4H-Furo[3,2-b]indole-2-carboxylic acid amides (XIa-h) were obtained by the reaction of 4H-furo[3,2-b]indole-2-carboxyl chloride (X) with the appropriate amines.     

Transformations of phenylhydrazones of dialkyl 2‐oxo‐propane‐1,3‐dicarboxylate and of ethyl acetoacetate in concentrated sulfuric acid

The hydrazones 3a,b , prepared from phenylhydrazine ( 1 ) and dialkyl 2‐oxopropane‐1,3‐dicarboxylate ( 2a,b ) were converted in concentrated sulfuric acid at ?5 °C into a mixture of alkyl (3‐carboxyindol‐2‐yl)acetates ( 5a,b ), and ethyl (5‐ethoxy‐1‐phenyl‐1H‐pyrazol‐3‐yl)acetate 6 . The hydrazone 8 , prepared from 1 and ethyl acetoacetate ( 7 ) was transformed under the same conditions into a mixture of five compounds: ethyl 2‐methylindol‐3‐carboxylate ( 9 ), 2‐methylindol‐3‐carboxylic acid ( 10 ), 2‐methylindol ( 11 ), 5‐ethoxy‐3‐methyl‐1‐phenyl‐1H‐pyrazole ( 12 ), and 3‐methyl‐1‐phenyl‐1H‐pyrazol‐5‐one ( 13 ).     

Free radical polymerization with catalytic chain transfer: Using NMR to probe the strength of the cobalt–carbon bond in small molecule model reactions

This work examines cobalt–carbon bond formation between the cobalt (II) macrocycle, (tetrakis(p‐methoxyphenyl)porphyrinato)cobalt (II), (TAP)Co, and a variety of radicals derived from vinyl compounds to facilitate a better understanding of the various factors affecting the cobalt–carbon bond strength in catalytic chain transfer polymerization. The reaction of (TAP)Co with the following vinylic molecules was studied: methacrylonitrile, cyclohexene, methyl methacrylate, styrene, methyl acrylate, vinyl acetate, vinyl benzoate, methyl crotonate, cis‐2‐pentenenitrile, and ethyl α‐hydroxymethacrylate. Different concentrations of each vinylic compound were added to (TAP)Co and 2,2′‐azobis(isobutyronitrile) in CDCl₃ at 60 °C. The ratio of Co(III) to Co(II) and the nature of the radical bound to the cobalt macrocycle were determined via nuclear magnetic resonance measurements. Several factors are shown to affect the reaction of the radical and the cobalt (II) species (and hence the strength of the cobalt–carbon bond in the resulting compound). These factors are as follows: the number of pathways by which a radical may be derived from the vinyl compound; the variety of radicals that can be produced from the vinylic molecule; the stability of the radical(s) generated; and the relative propagation rate of the vinyl compound. A discussion on the relevance of this study to the behavior of different monomers in catalytic chain transfer reactions is included. © 2006 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 44: 6171–6189, 2006     

Characterization of Aromatic Liquor by Gas Chromatography and Principal Component Analysis

The differentiation of aromas of Chinese liquor is important for their unique flavors. In this work, aromas of Chinese liquor were characterized by gas chromatography and chemometrics. Ten representative aroma compounds, including three alcohols, four esters, two organic acids, and acetal in 16 Chinese liquor were determined by gas chromatography with flame ionization detection. The relationship between these compounds and six classic aromas was investigated using principal component analysis and k-means clustering. The cumulative contribution of the first three principal components reached up to 84.607%, which effectively differentiated the liquors. The variables with the highest loading absolute value were acetal and ethyl acetate for principal component 1, ethyl butanoate and ethyl hexanoate for principal component 2, and the hexanoic acid and ethyl butanoate for principal component 3. The aromas of the liquors were characterized by k-means clustering with the first three principal component scores, indicating that the acetal, ethyl acetate, ethyl butanoate, ethyl hexanoate, and hexanoic acid are important for the aroma of Chinese liquors. This work demonstrated that the gas chromatography with chemometrics is effective for the characterization of aromatic liquor.