Chemical Investigation of the Lichen Species Alectoria ochroleuca, Stereocaulon vesuvianum var. pulvinatum and Icmadophila ericetorum

1977 ◽  
Vol 32 (3-4) ◽  
pp. 182-189 ◽  
Author(s):  
Yngve Solberg
Keyword(s):  
Fatty Acids ◽  
Aromatic Compounds ◽  
Lichen Species ◽  
Chemical Investigation ◽  
Phenolic Components ◽  
Higher Fatty Acids ◽  
Unsaturated Triglyceride

Abstract Lichens, Lipids, Phenols The three lichen species Alectoria ochroleuca, Stereocaulon vesuvianum var. pulvinatum and Icmadophila ericetorum have been chemically investigated with regard to their content of aliphatic and aromatic compounds. Tetrahydroxy fatty acids were isolated in all three species. A mono-acetylated pentol, higher fatty acids and an unsaturated triglyceride were detected as new con­ stituents of A. ochroleuca and I. ericetorum. S. vesuvianum and I. ericetorum both contained phenolic components which not previously have been discussed in literature. Chemical and spectro­ scopic evidences are presented in these studies.

scholarly journals SEPARATION OF THE HIGHER FATTY ACIDS

1952 ◽  
Vol 195 (1) ◽  
pp. 299-310 ◽  
Author(s):  
Edward H. Ahrens ◽  
Lyman C. Craig
Keyword(s):  
Fatty Acids ◽  
Higher Fatty Acids

The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese

1967 ◽  
Vol 34 (3) ◽  
pp. 257-272 ◽  
Author(s):  
B. Reiter ◽  
T. F. Fryer ◽  
A. Pickering ◽  
Helen R. Chapman ◽  
R. C. Lawrence ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Milk Fat ◽  
Gluconic Acid ◽  
Bacterial Flora ◽  
Single Strain ◽  
Acid Lactone ◽  
Aseptic Conditions ◽  
Higher Fatty Acids

SummaryComparisons were made of the flavour, free fatty acids and bacterial flora of commercial cheese made at different factories and experimental cheese made under aseptic conditions: (i) with δ-gluconic acid lactone instead of starter, (ii) with starter only, (iii) with starter and added floras derived from the curd of the commercial cheeses (reference flora cheeses).Comparison of the bacterial flora of commercial and reference flora cheeses showed that replication of organisms was better with some reference floras than with others. In all the cheeses the lactobacilli increased in numbers during maturation, whilst other groups of organisms died out.The amount of acetic acid present was influenced by the starter and by the lactobacilli. Single-strain starters produced some acetic acid, most of which was lost in the whey; commercial starters produced considerably more, due to the presence in them of Streptococcus diacetilactis. Later in maturation lactobacilli increased the acetic acid content, a greater increase being observed with homo-than with heterofermentative strains.The initial levels of butyric and higher fatty acids in the milk varied with source of the milk and with the season, summer milk having higher levels than winter milk. During cheese-making a slight increase of these acids occurred in every cheese made with starter and a further small increase occurred during ripening. However, there was no increase in the content of these acids in the cheese made with δ-gluconic acid lactone, indicating that lactic acid bacteria were weakly hydrolysing the milk fat.Flavour trials showed that Cheddar flavour was present not only in the reference flora and commercial cheese, but also in the cheese made with starter only. Different starters produced different intensities of flavour; one strain produced an intense fruity off-flavour. Cheeses made with δ-gluconic acid lactone were devoid of cheese flavour.

scholarly journals Kolbe’s Reaction of Higher Fatty Acids. III. Anode Potential in the Electrolysis of Laurio Acid with Platinum Anode

1962 ◽  
Vol 35 (7) ◽  
pp. 1233-1236 ◽  
Author(s):  
Ryoichi Matsuda ◽  
Takeo Hisano ◽  
Toshio Terazawa ◽  
Norio Shinohara
Keyword(s):  
Fatty Acids ◽  
Anode Potential ◽  
Platinum Anode ◽  
Higher Fatty Acids

scholarly journals Chemical Profiles of Cultivated Agarwood Induced by Different Techniques

Molecules ◽  
2019 ◽  
Vol 24 (10) ◽  
pp. 1990 ◽  
Author(s):  
Tingting Yan ◽  
Sheng Yang ◽  
Yuan Chen ◽  
Qian Wang ◽  
Gaiyun Li
Keyword(s):  
Fatty Acids ◽  
Aromatic Compounds ◽  
Chemical Constituents ◽  
Aquilaria Sinensis ◽  
Chemical Inducers ◽  
Esi Ms ◽  
Study Results ◽  
Chemical Profiles

Agarwood is the resinous wood produced in some Aquilaria species and is highly valued for wide usages in medicine, incense, and perfume. To protect the threatened Aquilaria species, the cultivation of Aquilaria sinensis and artificial agarwood induction techniques have been effectively established in China. To evaluate the quality of agarwood induced by different techniques, patterns of chemical constituents in artificial agarwood by four methods (wounding using an axe, burning-chisel-drilling, chemical inducer, and biological inoculation) were analyzed and compared by UPLC-ESI-MS/MS and GC-EI-MS in this study. Results of GC-MS gave a panorama of chemical constituents in agarwood, including aromatic compounds, steroids, fatty acids, sesquiterpenoids, and 2-(2-phenlyethyl)-chromones (PECs). Sesquiterpenoids were dominant in agarwood induced by wounding using an axe. PEC comprised over 60% of components in agarwood produced by biological inoculation and chemical inducers. PECs were identified by UPLC-ESI-MS/MS in all artificial agarwood and the relative contents varied in different groups. Tetrahydro-2-(2-phenylethyl)-chromones (THPECs) in wounding by axes induced agarwood were lower while 2-(2-phenylethyl)-chromones (FPECs) were higher than other groups. The results showed that methods used for inducing agarwood formation in Aquilaria sinensis affect the chemical constituents of agarwood.

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