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Synthesis of monofluorooxazoles with quaternary C–F centers through photoredox-catalyzed radical addition of methylene-2-oxazolines†

Organic and Biomolecular Chemistry, 2020
A novel photoredox-catalyzed radical addition of methylene-2-oxazolines has been developed under visible light irradiation to synthesize monofluorooxazoles with a quaternary carbon center using 2-bromo-2-fluoro-3-oxo-3-phenylpropionates as radical source.
Zhong-Zhu Chen   +2 more
exaly   +2 more sources

Cytotoxic lignans from Cryptocarya impressinervia

Natural Product Research, 2019
Chemical investigation of the twigs of Cryptocarya impressinervia yielded 23 known compounds including 8 lignans, 3 phenylpropionates, 1 xanthone, 3 flavonoids, 1 phenylpropanoid, 1 substitued phenol, 1 triterpenoid, 3 sterols and 2 aliphatic compounds ...
Ru-Qin Xiong, Jin-He Jiang, Ye-Gao Chen
semanticscholar   +1 more source

Raphasemenate A-J: Ten phenylpropionates with antibacterial activity from Raphani Semen.

Bioorganic chemistry (Print)
Ten new phenylpropionate compounds, along with ten known analogs, were identified in the extract of Raphani Semen. Comprehensive spectroscopic analyses were conducted to determine their structural characteristics.
Mengqi Yan   +7 more
semanticscholar   +1 more source

Flavoromic Exploration of Regional Variations, Consumer Preferences, and the Role of Volatile and Nonvolatile Compounds in Strong-Aroma Baijiu.

Journal of Agricultural and Food Chemistry
Regional strong-aroma baijiu was analyzed via SPME-GC-MS, derivatization-GC-MS, and GC-FID to explore the relationships among flavor characteristics, trace compounds, and consumer preferences. A total of 84 volatile compounds and 60 nonvolatile compounds
Yi-Hong Wang   +5 more
semanticscholar   +1 more source

Unravelling the key flavor components of beer based on a new online recombination olfactometry of mixed targeted compounds.

Food Chemistry
Molecular sensory science provides a powerful methodology to uncover the relationships between chemical components and sensory attributes, identify key aroma compounds and develop food flavor profiles.
Qing Yang   +6 more
semanticscholar   +1 more source

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