Category: 3301-94-8

3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2, belongs to tetrahydropyrans compound, is a common compound. In a patnet, once mentioned the new application about 3301-94-8, COA of Formula: C9H16O2

Imidazo[1,2-a]pyridine-ylmethyl-derivatives and their use as flavoring agents

The present invention primarily relates to imidazo[1,2-a]pyridine-ylmethyl-derivatives of Formula (I) wherein R1, R2, X, W e J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.

Balanced chemical reaction does not necessarily reveal either the individual elementary reactions by which a reaction occurs or its rate law.COA of Formula: C9H16O2. In my other articles, you can also check out more blogs about 3301-94-8

Reference：
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

In an article, published in an article, once mentioned the application of 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one,molecular formula is C9H16O2, is a conventional compound. this article was the specific content is as follows.Quality Control of: 6-Butyltetrahydro-2H-pyran-2-one

Quantitation of Nine Lactones in Dairy Cream by Stable Isotope Dilution Assays Based on Novel Syntheses of Carbon-13-Labeled gamma-Lactones and Deuterium-Labeled delta-Lactones in Combination with Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry

Lactones are well-known aroma compounds in, e.g., fruits and fermented foods as well as in dairy products, such as cream or milk powders. The latter are often used in confectionary products, e.g., milk chocolate. Lactones are suggested to contribute to the distinct aroma of dairy products and have also been reported in milk chocolate. However, data on their contribution to the overall aroma of this type of chocolate are scarce. As a result of their pH-dependent instability and their low volatility, a reliable quantitation of lactones is a challenge. Thus, to allow for a quantitation of nine lactones in one single comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry in electron ionization mode run, new synthetic routes were developed for five carbon-13-labeled gamma-lactones and four deuterium-labeled delta-lactones, with the isotope label in the ring to be used in stable isotope dilution assays. The concentrations of the nine lactones were then analyzed in raw and pasteurized cream as well as in a heat-treated raw cream. delta-Dodecalactone and delta-decalactone showed the highest concentrations in both the raw and pasteurized cream. In the latter, delta-dodecalactone reached a 2.5-fold higher concentration compared to the raw cream. Subsequent heat treatments in a lab scale showed a further increase by factors of 13 and 19, respectively, suggesting a high potential of lactone precursors in cream. The results serve as a basis for further studies on lactone formation in other thermally processed products, such as milk chocolate.

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Reference：
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

Children learn through play, and they learn more than adults might expect. Science experiments are a great way to spark their curiosity, get their minds active, and encourage them to do something that doesn’t involve a screen. 3301-94-8, C9H16O2. A document type is Patent, introducing its new discovery., Safety of 6-Butyltetrahydro-2H-pyran-2-one

PPARS AGONIST ACTIVITY ENHANCING DRUG

According to the present invention, PPARs agonist activity is enhanced in order to improve metabolic syndrome, hyperlipidemia, and diabetes. Provided is a compound having a lactone structure comprising formula (9).

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Reference：
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2, belongs to tetrahydropyrans compound, is a common compound. In a patnet, once mentioned the new application about 3301-94-8, Application In Synthesis of 6-Butyltetrahydro-2H-pyran-2-one

A ding Wei for synthesizing method (by machine translation)

The invention discloses a ding Wei for synthesizing method, is characterized in that 5 – oxo fatty acid as the starting material, in the presence of a catalyst such as Ru/C, for 5 – 30atm hydrogen pressure and 120 – 180 C reaction; occurs first carbonyl hydrogenation reaction, obtaining the intermediate 5 – hydroxy fatty acid M1, while at the same time M1 in the molecule dehydration esterification in a pot of reaction generating ding Wei lactone, specific reaction as follows, in the formula: R=CH3 (CH2 ) N -, n=1 – 8. (by machine translation)

Balanced chemical reaction does not necessarily reveal either the individual elementary reactions by which a reaction occurs or its rate law.Application In Synthesis of 6-Butyltetrahydro-2H-pyran-2-one. In my other articles, you can also check out more blogs about 3301-94-8

Reference：
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

The reaction rate of a catalyzed reaction is faster than the reaction rate of the uncatalyzed reaction at the same temperature.3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2. In a Article，once mentioned of 3301-94-8, Formula: C9H16O2

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. Characteristic flavors are produced by LAB during fermentation and storage that affect the quality and acceptability of fermented milk products. In this study, the volatile compounds in milk fermented by Streptococcus thermophilus IMAU80842 alone, Lactobacillus delbrueckii ssp. bulgaricus IMAU20401 alone, or both species together were identified using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry. A total of 53, 43, and 32 volatile compounds were identified in milk fermented by S. thermophilus alone, L. delbrueckii ssp. bulgaricus alone, or both species together, respectively. The presence of some important flavor compounds was confirmed: acetic acid, acetaldehyde, acetoin, 2,3-butanedione, ethanol, and 1-heptanol. Our results demonstrate that the composition of the volatile compounds in fermented milk depends on the species of LAB used and whether they are used alone or in combination. This is important for the selection of appropriate starter cultures for the production of different types of fermented milk product with particular flavors.

The reactant in an enzyme-catalyzed reaction is called a substrate. Enzyme inhibitors cause a decrease in the reaction rate of an enzyme-catalyzed reaction.I hope my blog about 3301-94-8 is helpful to your research., Formula: C9H16O2

Reference：
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2, belongs to tetrahydropyrans compound, is a common compound. In a patnet, once mentioned the new application about 3301-94-8, COA of Formula: C9H16O2

Preparation methods influence gastronomical outcome of hollandaise sauce

Egg yolk stabilized butter sauces, such as hollandaise sauce, are classics in the French cuisine and adopted all over the world. They can be made using a number of different procedures. This study was done to determine how common butter sauce preparation methods influence perceptional parameters such as texture, mouthfeel and flavor. The goal was to evaluate the effects of the various preparation methods in order to gain control of the process and obtain the desired sauce properties. Five model sauces, prepared with the same amounts of ingredients, but with different procedures, were produced and analyzed. Sauce preparation methods differed regarding the amount of mechanical treatment, order of addition of ingredients, ingredient temperatures and states reached during production. The five model sauces were analyzed by particle size distribution, water and airiness measurements, microscopy, color measurement, descriptive sensory analysis and analysis of volatiles. Results demonstrated large differences between the explored types of hollandaise sauce, with texture and mouthfeel properties varying significantly with different preparation techniques. This study also included feedback from experienced chefs regarding their habits related to hollandaise sauce preparation.

Balanced chemical reaction does not necessarily reveal either the individual elementary reactions by which a reaction occurs or its rate law.COA of Formula: C9H16O2. In my other articles, you can also check out more blogs about 3301-94-8

Reference：
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

Electric Literature of 3301-94-8, An article , which mentions 3301-94-8, molecular formula is C9H16O2. The compound – 6-Butyltetrahydro-2H-pyran-2-one played an important role in people’s production and life.

A subject of the present invention is the use of a maltodextrin and/or a glucose syrup obtained, by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for the encapsulation of organic compounds.

I hope this article can help some friends in scientific research. I am very proud of our efforts over the past few months and hope to 3301-94-8, help many people in the next few years., Electric Literature of 3301-94-8

Reference£º
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2, belongs to tetrahydropyrans compound, is a common compound. In a patnet, once mentioned the new application about 3301-94-8, SDS of cas: 3301-94-8

Feta cheese was manufactured by using artisanal rennet from kids and lambs abomasa and allowed to ripen and store either in tin vessels or wooden barrels. In this study the effect of package type on composition, proteolysis, lipolysis and volatile compounds of cheeses was investigated. Feta cheese ripened and stored in wooden barrels had lower moisture contents than Feta cheese stored in tins. Also Feta in barrels had higher fat and lower salt contents than Feta cheeses stored in tins at 60. days of storage, while at 180. days the fat and salt contents were almost the same for all cheeses. Proteolysis and lipolysis (total free fatty acids) were similar in the cheeses and were not affected by the package type. The most abundant volatile compounds in all cheeses were the free fatty acids and especially acetic, butanoic, hexanoic, octanoic and decanoic acids. Other major compounds were ethanol and 3-methylbutanol. Feta cheese ripened and stored in wooden barrels had higher levels of acetone, butan-2-one, ethyl esters especially ethylacetate, ethylbutanoate, ethylhexanoate, ethyllactate, ethyloctanoate and ethyldecanoate, phenylethylacetate, 3-methylbutylacetate, 2-phenylethylacetate, as well as butan-1-ol, heptan-2-ol, phenylethanol and decanoic acid than Feta cheese ripened in tin vessels, during storage.

Balanced chemical reaction does not necessarily reveal either the individual elementary reactions by which a reaction occurs or its rate law.SDS of cas: 3301-94-8. In my other articles, you can also check out more blogs about 3301-94-8

Reference£º
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

A catalyst don’t appear in the overall stoichiometry of the reaction it catalyzes, but it must appear in at least one of the elementary reactions in the mechanism for the catalyzed reaction. 3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2. In a Article£¬once mentioned of 3301-94-8, HPLC of Formula: C9H16O2

Over the centuries, oak wood has been used in the maturation process of alcoholic beverages imparting aroma and flavor notes. Whereas several studies have dealt with the impact of oak wood on the chemical composition of, for example, wine aroma, only limited information is available on the odorant composition of unmodified and raw oak wood itself. To close this gap, a combination of human sensory and chemo-analytical techniques was applied for the elucidation of the chemical composition of oak odor, comprising extraction of the volatile fraction of oak wood by means of solvent-assisted flavor evaporation (SAFE) and subsequent mild concentration of the distillate. Odor extract dilution analysis (OEDA), which is based on gas chromatography-olfactometry (GC-O), was then applied for the targeted characterization of the odor-active compounds. Overall, a total of 97 odorants was identified via gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and heart-cut two-dimensional gas chromatography-mass spectrometry/olfactometry (2D-GC-MS/O). The majority of these odorants comprised a series of terpenes, mainly mono- and sesquiterpenes, aldehydes, acids, and lactones, as well as a number of odorants containing a phenolic core moiety. Several odorants are reported here for the first time as volatile organic compounds in oak wood. Identification of the molecular composition of oak wood odor helps to establish a better understanding of the distinctive smell of oak wood, and offers the basis for unveiling its potential effects on humans when being exposed to oak wood smell in daily life. [Figure not available: see fulltext.].

Balanced chemical reaction does not necessarily reveal either the individual elementary reactions by which a reaction occurs or its rate law.HPLC of Formula: C9H16O2. In my other articles, you can also check out more blogs about 3301-94-8

Reference£º
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics

The reaction rate of a catalyzed reaction is faster than the reaction rate of the uncatalyzed reaction at the same temperature.3301-94-8, Name is 6-Butyltetrahydro-2H-pyran-2-one, molecular formula is C9H16O2. In a Article£¬once mentioned of 3301-94-8, SDS of cas: 3301-94-8

Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) analysis were conducted to investigate changes in aroma characteristics of beeflike process flavours (BPFs) prepared from enzymatically hydrolyzed beef (beef base) of different DH (degree of hydrolysis) with other ingredients. Five attributes (beefy, meaty, simulate, mouthful and roasted) were selected to assess BPFs. The results of descriptive sensory analysis confirmed that BPF2 from beef base of moderate DH 29.13% was strongest in beefy, meaty and simulate characteristics; BPF4 and BPF5 from beef base of higher DH (40.43% and 44.22%, respectively) were superior in mouthful and roasted attributes respectively; while BPF0 without beef base gave weaker odour for all attributes. Twenty six compounds from GC-MS were selected as specific compounds to represent beef odour based on their odour-active properties assessed by a detection frequency method of GC-O and correlation of their contents with sensory attributes intensity. Correlation analysis of molecular weight (MW) of peptides, odour-active compounds and sensory attributes through partial least squares regression (PLSR) further explained that beef base with DH of 29.13% was a desirable precursor for imparting aroma characteristics of beeflike process flavour.

Note that a catalyst decreases the activation energy for both the forward and the reverse reactions and hence accelerates both the forward and the reverse reactions.SDS of cas: 3301-94-8, you can also check out more blogs about3301-94-8

Reference£º
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics