DOCSLIB.ORG

Appendix a Threshold Data

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Appendix a Threshold Data Appendix A Threshold Data The following table is a collection of sensory threshold data, O for olfactory and T for taste, for a variety of relevant compounds, measured in a variety of solvents— water, beer, wine, and spirits. The data comes from literature over the past 50 years, from a number of different researchers using different methods of analysis. Some papers distinguish a recognition threshold from a detection threshold: those are indicated by rO and dO, respectively. For taste, which is generally broken down into sweetness, sourness, saltiness, bitterness, and umaminess, the appropriate taste characteristic is indicated when known. It is tempting to think that the olfactory threshold is determined strictly by the concentration of a chemical in the air being inhaled. If this is the case, then the identity of the solvent is relevant only in so far as it determines a relation between the concentration in solution and the concentration in air. We can test this hypothesis for some materials as follows. If species i were in vapor-liquid equilibrium, then (subject to approximations) γ P ∗ y = x i i i i P (A.1) where γi is activity coefficient in the liquid (a strong function of the liquid ∗ composition, and a weaker function of temperature), Pi is the vapor pressure of pure i (a function of temperature only), and P is the experimental pressure (assumed constant). To estimate γi we can make reference to the partition coefficients of Ikari and Kubo [377], which permit the calculation yi = Ki(x)xi, © Springer Nature Switzerland AG 2019 421 G. H. Miller, Whisky Science, https://doi.org/10.1007/978-3-030-13732-8 422 A Threshold Data where the temperature is determined by water-ethanol equilibrium and the ethanol mole fraction x (no subscript). If the temperature dependence of (A.1) lies entirely ∗ with Pi , then ∗ Pi (T ) yi = Ki(x) ∗ xi, Pi (Teq(x)) where the ratio of vapor pressures corrects the partition coefficient for the effect of temperature. We explore this hypothesis for isoamyl alcohol (Fig. A.1) using a vapor pressure function tabulated by Yaws [912]. In this plot, where each point comes from a different literature source, often using different methods, the raw threshold data shows significant variability. There is, however, an apparent positive correlation: the threshold level generally increases with increasing ethanol mole fraction. The ∗ threshold data, multiplied by Ki and the Pi ratio, is also plotted. If the hypothesis were correct, and the approximations all valid, these corrected points would have constant amplitude. The diamond symbols in Fig. A.1 are approximately constant literature threshold calculated headspace proof 0 40 80 60000 9000 8000 50000 7000 40000 6000 5000 30000 4000 20000 3000 headspace concentration olfactory threshold [ppb] 2000 10000 1000 0 0 00.05 0.10.15 0.2 x Fig. A.1 Olfactory threshold data for isoamyl alcohol in a variety of solutions, and calculated proxy for headspace concentration A Threshold Data 423 (i.e., show less variability than the raw square symbols do), especially if the data at x = 0.04 were considered an outlier. Thus, this plot lends some qualitative support to the hypothesis that the solvent only acts to regulate headspace concentration. However, a quantitative evaluation of the hypothesis is not possible given the paucity and variability of the data (Table A.1). 424 A Threshold Data Table A.1 A compilation of aroma threshold data Compound Descriptor Threshold [ppb] By In References Alcohols Methanol Alcohol, solvent 10,000,000 T Beer [528] Ethanol Ethanol-like 2,000,000 rO Water [198] Ethanol-like 990,000 dO Water [198] Alcohol, strong 14,000,000 T Beer [528] 1-Propanol Alcohol 800,000 T Beer [528] 306,100 O White wine at 10% [207] >720,000 O 34% Spirit [723] 2-Propanol Alcohol 1,500,000 T Beer [528] 1-Butanol Malty, solvent-like 4300 rO Water [198] Malty, solvent-like 590 dO Water [198] 500 O Water [131] Alcohol 450,000 T Beer [528] >5000 O 34% Spirit [723] 2-Methylpropan-1-ol (aka isobutyl alcohol) Malty 2300 rO Water [198] Malty 550 dO Water [198] Alcohol 200,000 T Beer [528] 75,000 O 9.4% (w/w) Spirit [722] 40,000 O 10% (w/w) Ethanol [321] 75,000 O 34% Spirit [723] 2-Butanol Alcohol 16,000 T Beer [528] >10,000 O 34% Spirit [723] 2-Methylpropan-2-ol (aka tert-butyl alcohol) Alcohol 1,600,000 T Beer [528] Butane-2,3-diol Rubber, sweetish, warming, diacetyl 4,500,000 T Beer [528] A Threshold Data 425 1-Pentanol Alcohol, medicinal 80,000 T Beer [528] 64,430 O Whitewineat10% [207] 3-Methylbutanol (aka isoamyl alcohol) Malty 980 rO Water [198] Malty 220 dO Water [198] 250 O Water [131] 4000 T Water [680, 681] Alcohol, banana, sweetish, aromatic 70,000 T Beer [528] 7000 O 9.4% (w/w) Spirit [722] 7000 O 10% Ethanol [790] 310,000 T 12% Ethanol [680, 681] 330,000 T Dry Riesling [680, 681] 300,000 T Ugni Blanc [680, 681] 30,000 O 10% (w/w) Ethanol [321] 6500 O 34% Spirit [723] Malty 56,100 O 40% Ethanol [656, 658] 2-Methyl-1-butanol Malty, solvent-like 3700 rO Water [198] Malty, solvent-like 1200 dO Water [198] Alcohol, banana, medicinal, solvent 65,000 T Beer [528] 32,000 O 34% Spirit [723] 2-Pentanol Alcohol, fruity, raspberry, nutty, ether 45,000 T Beer [528] 3-Pentanol Alcohol, medicinal, ether, nutty, fruity 50,000 T Beer [528] 1-Penten-3-ol 400 O Water [131] Pungent, alcoholic, solvent 350 T Beer [528] (continued) 426 A Threshold Data Table A.1 (continued) Compound Descriptor Threshold [ppb] By In References 1-Hexanol 400 O Water [131] Coconut, green leaves, unpleasant 400,000 T Beer [528] 5200 O 9.4% (w/w) Spirit [722] 5200 O 10% Ethanol [790] 8000 O 10% (w/w) Ethanol [321] 5200 O 34% Spirit [723] 5280 O White wine at 10% [207] 1080 O White wine at 10% [207] 2-Hexanol Coconut 400,000 T Beer [528] (E)-2-Hexen-1-ol Bitter, green leaves 15,000 T Beer [528] (Z)-3-Hexen-1-ol Lettuce-like 13 rO Water [198] Lettuce-like 3.9 dO Water [198] 70 O Water [131] Green leaves, banana, sweetish 13,000 T Beer [528] 400 O 10% (w/w) Ethanol [321] 1-Heptanol Coconut 1000 T Beer [528] 2450 O White wine at 10% [207] 2-Heptanol Coconut 250 T Beer [528] 1-Hepten-3-ol Green leaves 150 T Beer [528] Phenylmethanol (aka benzyl alcohol) Almonds, bitter 900,000 T Beer [528] 1-Octanol Coconut, walnut, oily 900 T Beer [528] 820 O White wine at 10% [207] 1100 O 34% Spirit [723] (S)-(+)-2-Octanol Coconut, walnut, oily 40 T Beer [528] 1-Octen-3-ol Green leaves, perfumed, sweetish 200 T Beer [528] 2-Phenylethanol Flowery, honey-like 390 rO Water [198] A Threshold Data 427 Flowery, honey-like 140 dO Water [198] Roses, sweetish, perfumed 125,000 T Beer [528] 7500 O 9.4% (w/w) Spirit [722] 7500 O 10% Ethanol [790] 10,000 O 10% (w/w) Ethanol [321] 2000 dO 23% (v/v) Grain whisky [447] Floral 80,000 rO 23% (v/v) Grain whisky [447] 7500 O 34% Spirit [723] Flowery 2600 O 40% Ethanol [658] 4-(2-Hydroxyethyl)phenol (aka tyrosol) Bitter, chemical 200,000 T Beer [528] 1-Nonanol Coconut, walnut, oily 80 T Beer [528] 310 O Deflavored white wine at 10% [207] 2-Nonanol Coconut 75 T Beer [528] 1-Decanol Coconut, walnut, oily, rancid 180 T Beer [528] 360 O White wine at 10% [207] 210 O 34% Spirit [723] 2-Decanol Coconut, aniseed 15 T Beer [528] (Z)-3,7-Dimethyl-2,6-octadien-1-ol Lime, flowery (hyacinth, rose) 500 T Beer [528] (aka nerol) 2,7-Dimethylocta-1,6-dien-3-ol (aka linalool) 6 O Water [131] Aniseed, terpenoid 80 T Beer [528] 15 O 10% (w/w) Ethanol [321] (R)-2,7-Dimethylocta-1,6-dien-3-ol Citrus-like, bergamot-like 0.17 rO Water [198] Citrus-like, bergamot-like 0.087 dO Water [198] 2-(4-Methyl-1-cyclohex-3-enyl)propan-2-ol 350 O Water [131] (aka α-terpineol) Almonds, solvent 414,000 T Beer [528] (continued) 428 A Threshold Data Table A.1 (continued) Compound Descriptor Threshold [ppb] By In References 1-Undecanol Fatty acids, coconut 500 T Beer [528] 2-Undecanol Perfumed, sweetish, coconut, varnish, 70 T Beer [528] musty 1-Dodecanol Fatty acids, coconut, banana 400 T Beer [528] 1001 O White wine at 10% [207] 1000 O 34% Spirit [723] 1-Tetradecanol 5000 O 34% Spirit [723] 1-Hexadecanol 1100 O 34% Spirit [723] Maltol (aka 3-hydroxy-2-methylpyran-4-one) Sweet, cotton candy, burnt sugar 35,000 O Water [654] Fruity, cotton candy, sour 13,000 T Water [654] Caramel, fragrant 11,400 O White wine [777] 8000 dO 23% (v/v) Grain whisky [447] Sweet 36,000 rO 23% (v/v) Grain whisky [447] Cyclotene (aka 2-hydroxy-3-methyl-2- Maple 300 O Water [583] cyclopentenone) Caramel, maple 3100 O White wine [777] Acids Acetic acid Vinegar 180,000 rO Water [198] Vinegar 99,000 dO Water [198] 200,000 O 10% (w/w) Ethanol [321] 24,000 dO 23% (v/v) Grain whisky [447] Sour 233,000 rO 23% (v/v) Grain whisky [447] 26,000 O 34% Spirit [723] 3-Methylbutanoic acid (aka isovaleric acid) Sweaty 1200 rO Water [198] A Threshold Data 429 Sweaty 490 dO Water [198] Cheese, old hops, sweaty 1500 T Beer [528] 700 O 9.4% (w/w) Spirit [722] 700 O 10% Ethanol [790] 100 dO 23% (v/v) Grain whisky [447] Sweaty 300 rO 23% (v/v) Grain whisky [447] 750 O 34% Spirit [723] Butanoic acid (aka butyric acid) Sweaty 7700 rO Water [198] Sweaty 2400 dO Water [198] Buttery, cheesy, sweaty 2200 T Beer [528] 4000 O 9.4% (w/w) Spirit [722] 4000 O 10% Ethanol [790] 10,000 O 10% (w/w) Ethanol [321] 3400 O 34% Spirit [723] (E)-But-2-enedioic acid (aka fumaric acid) Acid 400,000 T Beer [528] 2-Methylpropanoic acid (aka isobutyric acid) Sweaty, cheesy 29,000 rO Water [198] Sweaty, cheesy 16,000 dO Water [198] Sweaty, bitter, sour 30,000 T Beer [528] 8000 O 9.4% (w/w) Spirit [722] 8100 O 10% Ethanol [790] 200,000 O 10% (w/w) Ethanol [321] 8200 O 34% Spirit [723] Propanoic acid (aka propionic
Load more

Recommended publications
  • Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S
    foods Article Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality Qian Ge 1,2,3, Chunfeng Guo 1,3, Jing Zhang 2, Yue Yan 2, Danqing Zhao 2, Caihong Li 2, Xiangyu Sun 1, Tingting Ma 1, Tianli Yue 1,3,4 and Yahong Yuan 1,3,4,* 1 College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; [email protected] (Q.G.); [email protected] (C.G.); [email protected] (X.S.); [email protected] (T.M.); [email protected] (T.Y.) 2 Institute of Quality Standard and Testing Technology for Agro-Products of Ningxia, Yinchuan 750002, China; [email protected] (J.Z.); [email protected] (Y.Y.); [email protected] (D.Z.); [email protected] (C.L.) 3 National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China 4 College of Food Science and Technology, Northwest University, Xi’an 710069, China * Correspondence: [email protected]; Tel./Fax: +86-029-87092261 Abstract: In this study, Vidal grape must was fermented using commercial Saccharomyces cerevisiae F33 in pure culture as a control and in mixed culture with five indigenous non-Saccharomyces yeast strains (Hanseniaspora uvarum QTX22, Saccharomycopsis crataegensis YC30, Pichia kluyveri HSP14, Metschnikowia pulcherrima YC12, and Rhodosporidiobolus lusitaniae QTX15) through simultaneous fermentation in a 1:1 ratio. Simultaneous fermentation inhibited the growth of S. cerevisiae F33 and Citation: Ge, Q.; Guo, C.; Zhang, J.; delayed the time to reach the maximum biomass. Compared with pure fermentation, the contents Yan, Y.; Zhao, D.; Li, C.; Sun, X.; Ma, of polyphenols, acetic esters, ethyl esters, other esters, and terpenes were increased by R.
    [Show full text]
  • Alcohols Combined 1405
    ALCOHOLS COMBINED 1405 Formulas: Table 1 MW: Table 1 CAS: Table 2 RTECS: Table 2 METHOD: 1405, Issue 1 EVALUATION: PARTIAL Issue 1: 15 March 2003 OSHA : Table 2 PROPERTIES: Table 1 NIOSH: Table 2 ACGIH: Table 2 COMPOUNDS: (1) n-butyl alcohol (4) n-propyl alcohol (7) cyclohexanol (2) sec-butyl alcohol (5) allyl alcohol (8) isoamyl alcohol (3) isobutyl alcohol (6) diacetone alcohol (9) methyl isobutyl carbinol SYNONYMS: See Table 3. SAMPLING MEASUREMENT SAMPLER: SOLID SORBENT TUBE TECHNIQUE: GAS CHROMATOGRAPHY, FID (Coconut shell charcoal, 100 mg/50 mg) ANALYTE: Compounds above FLOW RATE: 0.01 to 0.2 L/min DESORPTION: 1 mL 5% 2-propanol in CS2 Compounds: (1-3 ) (4-9) VOL-MIN: 2 L 1 L INJECTION -MAX: 10 L 10 L VOLUME: 1 µL SHIPMENT: Routine TEMPERATURE -INJECTION: 220 °C SAMPLE -DETECTOR: 250 - 300 °C STABILITY: See Evaluation of Method. -COLUMN: 35 °C (7 minutes), to 60 °C at 5 °C/minute, hold 5 minutes, up to BLANKS: 2 to 10 field blanks per set 120 °C at 10 °C /minute, hold 3 minutes. CARRIER GAS: He, 4 mL/min ACCURACY COLUMN: Capillary, fused silica, 30 m x 0.32-mm RANGE STUDIED: Not studied [1, 2]. ID; 0.5 µm film polyethylene glycol, DB- wax or equivalent BIAS: Not determined CALIBRATION: Solutions of analyte in eluent (internal OVERALL standard optional) PRECISION (Ö ): Not determined rT RANGE: See EVALUATION OF METHOD. ACCURACY: Not determined ESTIMATED LOD: 1 µg each analyte per sample PRECISION: See EVALUATION OF METHOD. APPLICABILITY: This method may be used to determine two or more of the specified analytes simultaneously.
    [Show full text]
  • Retention Indices for Frequently Reported Compounds of Plant Essential Oils
    Retention Indices for Frequently Reported Compounds of Plant Essential Oils V. I. Babushok,a) P. J. Linstrom, and I. G. Zenkevichb) National Institute of Standards and Technology, Gaithersburg, Maryland 20899, USA (Received 1 August 2011; accepted 27 September 2011; published online 29 November 2011) Gas chromatographic retention indices were evaluated for 505 frequently reported plant essential oil components using a large retention index database. Retention data are presented for three types of commonly used stationary phases: dimethyl silicone (nonpolar), dimethyl sili- cone with 5% phenyl groups (slightly polar), and polyethylene glycol (polar) stationary phases. The evaluations are based on the treatment of multiple measurements with the number of data records ranging from about 5 to 800 per compound. Data analysis was limited to temperature programmed conditions. The data reported include the average and median values of retention index with standard deviations and confidence intervals. VC 2011 by the U.S. Secretary of Commerce on behalf of the United States. All rights reserved. [doi:10.1063/1.3653552] Key words: essential oils; gas chromatography; Kova´ts indices; linear indices; retention indices; identification; flavor; olfaction. CONTENTS 1. Introduction The practical applications of plant essential oils are very 1. Introduction................................ 1 diverse. They are used for the production of food, drugs, per- fumes, aromatherapy, and many other applications.1–4 The 2. Retention Indices ........................... 2 need for identification of essential oil components ranges 3. Retention Data Presentation and Discussion . 2 from product quality control to basic research. The identifi- 4. Summary.................................. 45 cation of unknown compounds remains a complex problem, in spite of great progress made in analytical techniques over 5.
    [Show full text]
  • Electrophysiological and Behavioral Characterization Of
    Deletre et al. Parasites & Vectors (2015) 8:316 DOI 10.1186/s13071-015-0934-y RESEARCH Open Access Electrophysiological and behavioral characterization of bioactive compounds of the Thymus vulgaris, Cymbopogon winterianus, Cuminum cyminum and Cinnamomum zeylanicum essential oils against Anopheles gambiae and prospects for their use as bednet treatments Emilie Deletre1* , Fabrice Chandre2, Livy Williams3, Claire Duménil1, Chantal Menut4 and Thibaud Martin1,5 Abstract Background: Laboratory and field studies showed that repellent, irritant and toxic actions of common public health insecticides reduce human-vector contact and thereby interrupt disease transmission. One of the more effective strategies to reduce disease risk involves the use of long-lasting treated bednets. However, development of insecticide resistance in mosquito populations makes it imperative to find alternatives to these insecticides. Our previous study identified four essential oils as alternatives to pyrethroids: Thymus vulgaris, Cymbopogon winterianus, Cuminum cyminum, Cinnamomum zeylanicum. The objectives of this study were to identify active compounds of these essential oils, to characterize their biological activity, and to examine their potential as a treatment for bednets. Methods: We evaluated the electrophysiological, behavioural (repellency, irritancy) and toxic effects of the major compounds of these oils against Anopheles gambiae strain ‘Kisumu’. Results: Aldehydes elicited the strongest responses and monoterpenes the weakest responses in electroantennogram (EAG) trials. However, EAG responses did not correlate consistently with results of behavioral assays. In behavioral and toxicity studies, several of the single compounds did exhibit repellency, irritancy or toxicity in An. gambiae; however, the activity of essential oils did not always correlate with activity expected from the major components. On the contrary, the biological activity of essential oils appeared complex, suggesting interactions between individual compounds and the insect under study.
    [Show full text]
  • Website F Prolonged Or Repeated Exposure Can Cause Drying and ( Or in Your Facility’S RTK Cracking of the Skin
    Right to Know Hazardous Substance Fact Sheet Common Name: ISOAMYL ALCOHOL Synonyms: Isopentyl Alcohol; Isobutylcarbinol CAS Number: 123-51-3 Chemical Name: 1-Butanol, 3-Methyl- RTK Substance Number: 1039 Date: April 1999 Revision: March 2008 DOT Number: UN 1105 Description and Use EMERGENCY RESPONDERS >>>> SEE BACK PAGE Isoamyl Alcohol is a colorless liquid with a strong Alcohol-like Hazard Summary odor. It is used in photographic chemicals and pharmaceutical Hazard Rating NJDOH NFPA products, as a solvent, as a flavor in food, and in the HEALTH - 1 manufacture of other chemicals. FLAMMABILITY - 2 REACTIVITY - 0 f ODOR THRESHOLD = 0.042 ppm COMBUSTIBLE f Odor thresholds vary greatly. Do not rely on odor alone to POISONOUS GASES ARE PRODUCED IN FIRE determine potentially hazardous exposures. CONTAINERS MAY EXPLODE IN FIRE Hazard Rating Key: 0=minimal; 1=slight; 2=moderate; 3=serious; Reasons for Citation 4=severe f Isoamyl Alcohol is on the Right to Know Hazardous Substance List because it is cited by OSHA, ACGIH, DOT, f Isoamyl Alcohol can affect you when inhaled and by NIOSH and NFPA. passing through the skin. f Contact can severely irritate and burn the skin and eyes with possible eye damage. f Inhaling Isoamyl Alcohol can irritate the nose, throat and lungs. f Isoamyl Alcohol can cause nausea, vomiting and diarrhea. f Exposure can cause headache, dizziness, lightheadedness, and passing out. f Prolonged or repeated exposure can cause drying and SEE GLOSSARY ON PAGE 5. cracking of the skin. f Isoamyl Alcohol may affect the liver and kidneys. FIRST AID Eye Contact f Immediately flush with large amounts of water for at least 15 Workplace Exposure Limits minutes, lifting upper and lower lids.
    [Show full text]
  • Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography
    foods Article Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography Cátia Martins 1 , Tiago Brandão 2, Adelaide Almeida 3 and Sílvia M. Rocha 1,* 1 Departamento de Química & LAQV-REQUIMTE, Universidade de Aveiro, Campus Universitário Santiago, 3810-193 Aveiro, Portugal; [email protected] 2 Super Bock Group, Rua do Mosteiro, 4465-703 Leça do Balio, Portugal; [email protected] 3 Departamento de Biologia & CESAM, Universidade de Aveiro, Campus Universitário Santiago, 3810-193 Aveiro, Portugal; [email protected] * Correspondence: [email protected]; Tel.: +351-234-401-524 Received: 30 July 2020; Accepted: 6 September 2020; Published: 11 September 2020 Abstract: Foodomics, emergent field of metabolomics, has been applied to study food system processes, and it may be useful to understand sensorial food properties, among others, through foods metabolites profiling. Thus, as beer volatile components represent the major contributors for beer overall and peculiar aroma properties, this work intends to perform an in-depth profiling of lager beer volatile metabolites and to generate new data that may contribute for molecules’ identification, by using multidimensional gas chromatography. A set of lager beers were used as case-study, and 329 volatile metabolites were determined, distributed over 8 chemical families: acids, alcohols, esters, monoterpenic compounds, norisoprenoids, sesquiterpenic compounds, sulfur compounds, and volatile phenols. From these, 96 compounds are reported for the first time in the lager beer volatile composition. Around half of them were common to all beers under study. Clustering analysis allowed a beer typing according to production system: macro- and microbrewer beers. Monoterpenic and sesquiterpenic compounds were the chemical families that showed wide range of chemical structures, which may contribute for the samples’ peculiar aroma characteristics.
    [Show full text]
  • EPA Method 8315A (SW-846): Determination of Carbonyl Compounds by High Performance Liquid Chromatography (HPLC)
    METHOD 8315A DETERMINATION OF CARBONYL COMPOUNDS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) 1.0 SCOPE AND APPLICATION 1.1 This method provides procedures for the determination of free carbonyl compounds in various matrices by derivatization with 2,4-dinitrophenylhydrazine (DNPH). The method utilizes high performance liquid chromatography (HPLC) with ultraviolet/visible (UV/vis) detection to identify and quantitate the target analytes. This method includes two procedures encompassing all aspects of the analysis (extraction to determination of concentration). Procedure 1 is appropriate for the analysis of aqueous, soil and waste samples and stack samples collected by Method 0011. Procedure 2 is appropriate for the analysis of indoor air samples collected by Method 0100. The list of target analytes differs by procedure. The appropriate procedure for each target analyte is listed in the table below. Compound CAS No. a Proc. 1b Proc. 2 b Acetaldehyde 75-07-0 X X Acetone 67-64-1 X Acrolein 107-02-8 X Benzaldehyde 100-52-7 X Butanal (Butyraldehyde) 123-72-8 X X Crotonaldehyde 123-73-9 X X Cyclohexanone 108-94-1 X Decanal 112-31-2 X 2,5-Dimethylbenzaldehyde 5779-94-2 X Formaldehyde 50-00-0 X X Heptanal 111-71-7 X Hexanal (Hexaldehyde) 66-25-1 X X Isovaleraldehyde 590-86-3 X Nonanal 124-19-6 X Octanal 124-13-0 X Pentanal (Valeraldehyde) 110-62-3 X X Propanal (Propionaldehyde) 123-38-6 X X m-Tolualdehyde 620-23-5 X X o-Tolualdehyde 529-20-4 X p-Tolualdehyde 104-87-0 X a Chemical Abstract Service Registry Number.
    [Show full text]
  • Unit 15 Monocarboxylic and Sulphonjc Acids
    UNIT 15 MONOCARBOXYLIC AND SULPHONJC ACIDS Structure Introduction Objectives Carboxylic Acids Preparation of Monocarboxylic Acids physical Properties of ~onocarbox~licAcids Spectral Properties of Carboxylic Acids Reactions of Carboxylic Acids Sulphonic Acids Preparation of Benzenesulphonic acid Reactions of Benzenesulphonic acid Industrial Uses of Carboxylic and Sulphonic Acids Laboratory Detection of Carboxylic and Sulphonic Acids Summary Terminal Questions Answers 15.1 INTRODUCTION 0 I Carboxylic acids are the compounds which contain the carboxy (-COH) functional 0 I1 group and can be represented either as RCOH or as RCOOH. The carboxylic acids not only form an important class of organic compounds but are also the parent compounds of a large group of compounds called the functional derivatives of carboxylic acids which can be further classified as acid halides, acid anhydrides, acid .amides and esters. These classes of compounds \kill be discussed in Unit 17. Carboxylic acids also play an important role in various biological processes. In Unit 16, you will study about some such acids ..Besides carboxylic acids, there is another important class of organic acids, called sulphonic adds. The sulphonic acids are the compounds which contain a S03H group, called the sulphonic acid soup. Sulphonic acids are organic acids related to sulphuric acid. Sulphonic acids and carboxylic acids are closely related in their chemistry. Therefore, in this unit, we will first study the chemistry of carboxylic acids and then that of the sulphonic acids. Objectives
    [Show full text]
  • Chemical Specificity in Short-Chain Fatty Acids and Their Analogues in Increasing Osmotic Fragility in Rat Erythrocytes in Vitro
    Chemical specificity in short-chain fatty acids and their analogues in increasing osmotic fragility in rat erythrocytes in Title vitro. Author(s) Mineo, Hitoshi; Hara, Hiroshi Biochimica et Biophysica Acta (BBA) - Biomembranes, 1768(6), 1448-1453 Citation https://doi.org/10.1016/j.bbamem.2007.02.008 Issue Date 2007-06 Doc URL http://hdl.handle.net/2115/28208 Type article (author version) File Information BBA1768-6.pdf Instructions for use Hokkaido University Collection of Scholarly and Academic Papers : HUSCAP 1 1 Chemical specificity in short-chain fatty acids and their analogues in increasing osmotic 2 fragility in rat erythrocytes in vitro 3 4 Hitoshi Mineo, Hiroshi Hara* 5 6 Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, 7 Hokkaido 060-8589, Japan 8 9 10 *Corresponding author. 11 Hiroshi HARA Ph.D. 12 Division of Applied Bioscience, 13 Graduate School of Agriculture, 14 Hokkaido University, 15 Kita-9, Nishi-9, Sapporo, 16 Hokkaido 060-8589, 17 Tel.: +81-11-706-3352; 18 fax: +81-11-706-2504. 19 E-mail address: [email protected] 20 21 22 23 24 25 2 1 Abstract 2 3 We examined the role of the chemical specificity of short-chain fatty acids 4 (SCFAs) and their derivatives in increasing osmotic fragility (OF) in rat red blood cells 5 (RBCs). Except for formic acid, normal SCFAs with 2 to 8 carbons increased the OF in 6 rat RBCs with increasing number of hydrocarbons in a dose-dependent manner. 7 Replacement of the carboxylic group with sulfonic group inhibited, but did not abolish, 8 the SCFA-mediated increase in OF.
    [Show full text]
  • Emission and Abundance of Biogenic Volatile Organic Compounds in Wind-Throw Areas of Upland Spruce Forests in Bavaria Benjamin S
    Technische Universität München Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt Lehrstuhl für Atmosphärische Umweltforschung Emission and abundance of biogenic volatile organic compounds in wind-throw areas of upland spruce forests in Bavaria Benjamin S. J. Wolpert Vollständiger Abdruck der von der Fakultät Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt der Technischen Universität München zur Erlangung des akademischen Grades eines Doktors der Naturwissenschaften (Dr. rer. nat.) genehmigten Dissertation. Vorsitzender: Univ.-Prof. Dr. Reinhard Schopf Prüfer der Dissertation: 1. Univ.-Prof. Hans Peter Schmid, Ph.D. 2. Univ.-Prof. Dr. Annette Menzel 3. Prof. Jose Fuentes, Ph.D., Pennsylvania State University, USA (nur schriftliche Beurteilung) Die Dissertation wurde am 02.05.2012 bei der Technischen Universität München eingereicht und durch die Fakultät Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt am 07.09.2012 angenommen. Table of contents 1. Introduction ............................................................................. 1 1.1. Motivation ................................................................................................... 1 1.2. Biogenic volatile organic compounds .......................................................... 2 1.3. Monoterpenoids .......................................................................................... 3 1.4. Functional relationship of monoterpenes and plants ................................... 5 1.4.1.
    [Show full text]
  • FEMA GRAS 29 December 2019 SUPPLEMENTARY INFORMATION 1
    SUPPLEMENTARY INFORMATION 1: Identity for Natural Flavor Complexes as Evaluated by the Expert Panel The Identification Description as Reviewed by the FEMA FEMA No.1 FEMA Primary Name Expert Panel Rebaudioside M ≥80%; Rebaudioside D 5-20%; Total 4895 Rebaudioside M steviol glycosides ≥95%. Glutamic acid 35-40%; Other amino acids 1-2%; Total Corynebacterium glutamicum corn nitrogen 6-7%; Aliphatic primary alcohols, aldehydes, 4907 syrup fermentation product carboxylic acids, acetals and esters containing additional oxygenated functional groups 1-2%; Minerals 9-11% Inosine 5´-monophosphate 20-25%; Amino acids 7-8%; Corynebacterium stationis corn 4908 Minerals 23-25%; water 28-37%; Other nucleotides 1-2%; syrup fermentation product Total nitrogen 5-8% Supraglucosylated steviol glycosides 70-80%; Rebaudioside Glucosylated steviol glycosides, 4909 A 14-20%; Steviol glycosides not further glucosylated, each 70-80% individually, not to exceed 3%; Maltodextrin 3-10% Supraglucosylated steviol glycosides 30-40%; Rebaudioside Glucosylated steviol glycosides, A 5-8%; Not more than 4% stevioside; All other individual 4910 40% steviol glycosides not further glucosylated <3%; Maltodextrin 45-60% Stevioside 70-80%; Rebaudioside A 13-18%; Steviobioside 1- 3%; Rebaudioside C 2-3%; Total glycosides (including 4911 Stevia extract stevioside, 70% Rebaudioside D, Rebaudioside B, Rebaudioside F, Dulcoside A, and Rubusoside) <3% Derived from hibiscus blossom calyces (Hibiscus sabdariffa L.) , Hibiscus blossom extract is measured as water 30-60%; 4912 Hibiscus
    [Show full text]
  • New Natural Agonists of the Transient Receptor Potential Ankyrin 1 (TRPA1
    www.nature.com/scientificreports OPEN New natural agonists of the transient receptor potential Ankyrin 1 (TRPA1) channel Coline Legrand, Jenny Meylan Merlini, Carole de Senarclens‑Bezençon & Stéphanie Michlig* The transient receptor potential (TRP) channels family are cationic channels involved in various physiological processes as pain, infammation, metabolism, swallowing function, gut motility, thermoregulation or adipogenesis. In the oral cavity, TRP channels are involved in chemesthesis, the sensory chemical transduction of spicy ingredients. Among them, TRPA1 is activated by natural molecules producing pungent, tingling or irritating sensations during their consumption. TRPA1 can be activated by diferent chemicals found in plants or spices such as the electrophiles isothiocyanates, thiosulfnates or unsaturated aldehydes. TRPA1 has been as well associated to various physiological mechanisms like gut motility, infammation or pain. Cinnamaldehyde, its well known potent agonist from cinnamon, is reported to impact metabolism and exert anti-obesity and anti-hyperglycemic efects. Recently, a structurally similar molecule to cinnamaldehyde, cuminaldehyde was shown to possess anti-obesity and anti-hyperglycemic efect as well. We hypothesized that both cinnamaldehyde and cuminaldehyde might exert this metabolic efects through TRPA1 activation and evaluated the impact of cuminaldehyde on TRPA1. The results presented here show that cuminaldehyde activates TRPA1 as well. Additionally, a new natural agonist of TRPA1, tiglic aldehyde, was identifed
    [Show full text]