Hexanoic acid and phenylacetaldehyde in the false truffle, Truncocolumella citrina

Abstract An imprinted electrospun fiber membrane was developed for the detection of volatile organic acids, which are key components of human body odor. In this study, hexanoic acid (HA) was selected as the target, polymethyl methacrylate (PMMA) was used as the substrate, and colorimetric detection of HA was achieved by a bromocresol purple (BCP) chromogenic agent. The results showed that the morphology of the fiber membrane was uniform and continuous, and it showed excellent selectivity and specificity to HA. Photographs of the color changes before and after fiber membrane adsorption were recorded by a camera and quantified by ImageJ software by the difference in gray value (ΔGray). This method is simple, intuitive, and low cost and has great potential for application in human odor analysis.

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Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Molecules ◽

10.3390/molecules26092604 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2604

Author(s):

Zhulin Wang ◽

Rong Dou ◽

Ruili Yang ◽

Kun Cai ◽

Congfa Li ◽

...

Keyword(s):

Octanoic Acid ◽

Solid Phase ◽

Principal Component ◽

Hexanoic Acid ◽

Morinda Citrifolia ◽

Gas Chromatography Mass Spectrometry ◽

Aroma Characteristics ◽

Volatile Profiles ◽

The Difference ◽

Aroma Components

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

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Notes - 6-Amino-2-hexanoic Acid Lactam

The Journal of Organic Chemistry ◽

10.1021/jo01360a602 ◽

1957 ◽

Vol 22 (9) ◽

pp. 1107-1107 ◽

Cited By ~ 8

Author(s):

F. Donat ◽

A. Nelson

Keyword(s):

Hexanoic Acid

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2-(tert-Butoxycarbonylamino)-6-(1,3-dioxo-1H-2,3-dihydrobenzo[de]isoquinolin-2-yl)hexanoic acid

Acta Crystallographica Section E Structure Reports Online ◽

10.1107/s1600536810014935 ◽

2010 ◽

Vol 66 (5) ◽

pp. o1198-o1199

Author(s):

Hoong-Kun Fun ◽

Jia Hao Goh ◽

Zhenjun Qiu ◽

Yan Zhang

Keyword(s):

Hexanoic Acid

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Discovery of 6-Oxo-4-phenyl-hexanoic acid derivatives as RORγt inverse agonists showing favorable ADME profile

Bioorganic & Medicinal Chemistry Letters ◽

10.1016/j.bmcl.2021.127786 ◽

2021 ◽

Vol 36 ◽

pp. 127786

Author(s):

Ryota Nakajima ◽

Hiroyuki Oono ◽

Keiko Kumazawa ◽

Tomohide Ida ◽

Jun Hirata ◽

...

Keyword(s):

Hexanoic Acid ◽

Inverse Agonists ◽

Adme Profile

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Exogenous hexanoic acid induced primary defense responses in tomato (Solanum lycopersicum L.) plants infected with Alternaria solani

Scientia Horticulturae ◽

10.1016/j.scienta.2021.110841 ◽

2022 ◽

Vol 295 ◽

pp. 110841

Author(s):

Zahra Rabiei ◽

Siavosh Hosseini ◽

Ali Dehestani ◽

Hemmatollah Pirdashti ◽

Farid Beiki

Keyword(s):

Solanum Lycopersicum ◽

Alternaria Solani ◽

Defense Responses ◽

Hexanoic Acid ◽

Solanum Lycopersicum L

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Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma

Food Science and Technology International ◽

10.1177/108201329800400605 ◽

1998 ◽

Vol 4 (6) ◽

pp. 407-418 ◽

Cited By ~ 8

Author(s):

P. Hernandez Orte ◽

A. Guitart ◽

V. Ferreira ◽

J. Gracia ◽

J. Cacho

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Octanoic Acid ◽

Principal Component ◽

Isoamyl Alcohol ◽

Hexanoic Acid ◽

Wine Aroma ◽

Grape Variety ◽

Relative Composition ◽

Ethyl Octanoate

The purpose of this work is to study the effect of maceration time (with and without pectolitic en zyme addition) on the concentrations of 18 amino acids found in must and wines of the Macabeo grape variety. The presence of enzymes had a significant effect on the relative composition of the amino acids. The maceration process, with or without enzymes, led to a decrease in amino acid con tent after 2 h of maceration. After 2 h the solid parts of the grape released amino acids into the must, with the maximum concentration reached after 6 h. A certain degree of correlation given by principal component analysis was observed between the concentration of valine, isoleucine and histidine present in the musts and the aromatic compounds in the wines related to the metabolism of the fatty acids (hexanoic acid, octanoic acid, ethyl octanoate, hexanoate and decanoate). For the wines, a high corre lation was found between valine and isobutanol and a lower value for valine with isoamyl alcohol and β-phenyl ethanol.

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