Results 31 to 40 of about 13,234 (272)
Synthesis and late-stage functionalization of complex molecules through C-H fluorination and nucleophilic aromatic substitution. [PDF]
, 2014 We report the late-stage functionalization of multisubstituted pyridines and diazines at the position α to nitrogen. By this process, a series of functional groups and substituents bound to the ring through nitrogen, oxygen, sulfur, or carbon are ...
Fier, Patrick S, Hartwig, John F
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Analysis of Flavor Composition in Different Peanut Varieties᾽ Butter
Liang you shipin ke-ji, 2023 In this paper, the flavor substances of five varieties of peanut butter were mainly studied by gas chromatography-mass spectrometry (GC-MS). The results showed that the total number of flavor substances was 62, 55, 46, 46 and 44 in “Baisha”, “Luohan ...
HU Jun-jing +3 more
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Reactions and Syntheses of Pyrazines
YAKUGAKU ZASSHI, 1997 This review deals with syntheses and reactions of pyrazines, especially, of 2,5-disubstituted pyrazines. The description was made in due to order of 1) synthesis and properties of 2,5-disubstituted pyrazines, 2) synthesis of 2,5-disubstituted pyrazine N-oxides, 3) synthesis of pyrazinols, 4) synthesis and utilization of pyrazinethiols; preparation of ...
A, Ohta, Y, Aoyagi
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Molecules, 2013 Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide.
Wan Aida Wan Mustapha +4 more
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Shipin gongye ke-ji, 2023 Microcompounds, the key factors for the difference of flavor and quality in Baijiu, are one of the hot topics in the research field of Baijiu. Pyrazine compounds are a kind of microcompounds which contribute to the formation of the flavor in Baijiu, and ...
Yanmei ZHU +3 more
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Molecules, 2021 Pyrazines (1,4-diazirines) are an important group of natural products that have tremendous monetary value in the food and fragrance industries and can exhibit a wide range of biological effects including antineoplastic, antidiabetic and antibiotic ...
Hong-Bing Liu +6 more
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Progress on the Synthesis Pathways and Pharmacological Effects of Naturally Occurring Pyrazines
MoleculesAs one of the most essential types of heterocyclic compounds, pyrazines have a characteristic smell and taste and have a wide range of commercial applications, especially in the food industry.
Xun Liu, Wenli Quan
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The Chemistry behind Chocolate Production
Molecules, 2019 Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of ...
Veronika Barišić +8 more
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Optimisation of the post-harvest conditions to produce chocolate aroma from jackfruit seeds [PDF]
, 2017 Jackfruit seeds are an under-utilized waste in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to develop chocolate aroma.
Cabreira Ragazi, Gabriel +6 more
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FermentationCocoa is the third most important global agricultural export commodity. However, because it is a crop sensitive to climatic change, there has been an active search for cocoa substitutes worldwide.
Fernanda Papa Spada +3 more
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