Relevant bibliographies by topics / Decadiene-5

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Academic literature on the topic 'Decadiene-5'

Author: Grafiati
Published: 4 June 2021
Last updated: 13 February 2022

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Journal articles on the topic "Decadiene-5"

1

LEE, S., Y. S. LEE, G. PARK, S. CHOI, and S. H. YOON. "ChemInform Abstract: Synthesis of Optically Pure (2R,2′R,5R,5′R)-5,5′-Bisiodomethyl-octahydro-[2,2′]-bifuran from Diethyl D-Tartrate: Iodoetherification of (5R,6R)-5,6-Dihydroxy-1,9-decadiene." ChemInform 29, no. 30 (June 20, 2010): no. http://dx.doi.org/10.1002/chin.199830285.

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2

Xu, Yujun, Dequan Zhang, Huan Liu, Zhenyu Wang, Teng Hui, and Jilu Sun. "Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting." Foods 10, no. 7 (June 29, 2021): 1508. http://dx.doi.org/10.3390/foods10071508.

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Nang roasting is a traditional lamb processing method in Xinjiang (China) with a history of thousands of years. This study comprehensively evaluated the volatile and nonvolatile compounds of oyster cuts of roasted lamb at different processing stages of Nang roasting using gas chromatography mass spectrometry and amino acid automatic analyzer, respectively. Results indicated that aldehydes were the dominant profiles of volatile compounds, and hexanal, nonanal, octanal, (E)-2-nonenal, (E, E)-2,4-decadienal, (E, E)-2,4-nonadienal and 1-octen-3-ol were the key volatile compounds or aroma contributors to roasted oyster cuts. Isoamylol and 3-hydroxy-2-butanone could differentiate fresh and marinated oyster cuts from roasted ones; (E)-2-nonenal, (E, E)-2,4-decadienal, 1-octen-3-ol, hexanal, octanal, nonanal and (E, E)-2,4-nonadienal could differentiate Nang roasted oyster cuts of 60 min from those of 15, 30 and 45 min. Umami amino acids and sweet amino acids are the dominant profiles of nonvolatile compounds; glutamic acid, alanine and 5′-IMP were the key free amino acids or taste contributors to roasted oyster cuts. Glutamic acid, alanine and 5′-IMP could differentiate fresh and marinated oyster cuts from roasted samples. This work provided theoretical support for the control of flavor attributes of roasted lamb with traditional Nang roasting.
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Api, A. M., D. Belsito, S. Biserta, D. Botelho, M. Bruze, G. A. Burton, J. Buschmann, et al. "RIFM fragrance ingredient safety assessment, 5,9-dimethyl-4,8-decadienal, CAS Registry Number 762-26-5." Food and Chemical Toxicology 141 (July 2020): 111384. http://dx.doi.org/10.1016/j.fct.2020.111384.

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4

Hopf, Henning, and Reinhard Kirsch. "Thermische umlagerungen-XV. Die thermische isomerisierung von 1,9-decadien-5-in und 6-hepten-2-in-1-ylacetat." Tetrahedron Letters 26, no. 28 (January 1985): 3327–30. http://dx.doi.org/10.1016/s0040-4039(00)98289-3.

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5

Baudouy, René, and Philippe Prince. "Synthese stereoselective d'une composante de la pheromone sexuelle de “l'ecaille rouge de californie”: l'acetate d'isopropenyl-6 methyl-3 decadiene-3,9 yle (3Z,6R)." Tetrahedron 45, no. 7 (January 1989): 2067–74. http://dx.doi.org/10.1016/s0040-4020(01)80068-5.

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6

Kreiter, Cornelius G., and Klaus Lehr. "Photochemische Reaktionen von Übergangsmetall-Organyl-Komplexen mit Olefnen, VI. Reaktionen von Tricarbonyl-η5-2,4-cyclohexadienyl-mangan mit konjugierten Dienen / Photochemical Reactions of Transition Metal Organyl Complexes with Olefins, VI. Reactions of Tricarbonyl (η5-2,4-cyclohexadienyl)manganese with Conjugated Dienes." Zeitschrift für Naturforschung B 46, no. 10 (October 1, 1991): 1377–83. http://dx.doi.org/10.1515/znb-1991-1016.

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Tricarbonyl-η5-2,4-cyclohexadien-1-yl-manganese (1) was reacted photochemically at 253 K with simple conjugated dienes. Four different types of products were obtained, depending upon the dienes. With 1,3-butadiene (A) dicarbonyl-η4:3-1-(3-buten-1,2-diyl)-2,4-cyclohexadiene-manganese (2A) is isolated. 2-Methyl-1,3-butadiene (B) yields the methyl-substituted diastereomeric dicarbonyls 2B, 2B′, the [4+5]-cycloadduct tricarbonyl-η3:2-3-methyl-bicyclo-[4.3.1]-3,8-decadien-7-yl-manganese (3B) and tetracarbonyl-η3-4-methylene-bicyclo[4.3.1]-8-decen-3-yl-manganese (4B) with an exocyclically coordinated tetracarbonylmanganese fragment. With 2,3-dimethyl-1,3-butadiene (C) only the [4+5]-cycloadduct 3C and the tetracarbonyl 4C are obtained. No CC-bond formation is observed with E,E-2,4-hexadiene (D) and 1,3-cyclohexadiene (E). Carbonyl-η5-2,4-cyclohexadien-1 -yl-η4-E,E-2,4-hexadiene-manganese (5D), and carbonyl-η4-1,3-cyclohexadiene-η5-2,4-cyclohexadien-1-yl-manganese (5E) are the only products. The complexes were separated and purified by HPL chromatography. Their constitutions were determined by IR and NMR spectroscopy.
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7

Syahrial, Syahrial, and M. Muchalal. "Isolation and Identification of Volatile Components in Tempe by Simultaneous Distillation-Extraction Method by Modified Extraction Method." Indonesian Journal of Chemistry 1, no. 2 (June 3, 2010): 63–72. http://dx.doi.org/10.22146/ijc.21945.

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An isolation and identification of volatile components in temps for 2, 5 and 8 days fermentation by simultaneous distillation-extraction method was carried out. Simultaneous distillation-extraction apparatus was modified by Muchalal from the basic Likens-Nickerson's design. Steam distillation and benzena as an extraction solvent was used in this system. The isolation was continuously carried out for 3 hours which maximum water temperature In the Liebig condenser was 8 °C. The extract was concentrated by freeze concentration method, and the volatile components were analyzed and identified by combined gas chromatography-mass spectrophotometry (GC-MS). The Muchalal's simultaneous distillation extraction apparatus have some disadvantage in cold finger condenser, and it's extractor did not have condenser. At least 47, 13 and 5 volatile components were found in 2, 5 and 8 days fermentation, respectively. The volatile components in the 2 days fermentation were nonalal, ɑ-pinene, 2,4-decadienal, 5-phenyldecane, 5-phenylundecane, 4-phenylundecane, 5-phenyldodecane, 4-phenyldodecane, 3-phenyldodecane, 2-phenyldodecane, 5-phenyltridecane, and caryophyllene; in the 5 days fermentation were nonalal, caryophyllene, 4-phenylundecane, 5-phenyldodecane, 4-phenyldodecane, 3-phenyldodecane, 2-phenyldodecane; and in the 8 days fermentation were ethenyl butanoic, 2-methy1-3-(methylethenyl)ciclohexyl etanoic and 3,7-dimethyl-5-octenyl etanoic.
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8

Xie, J. C., B. G. Sun, and S. B. Wang. "Aromatic Constituents from Chinese Traditional Smoke-cured Bacon of Mini-pig." Food Science and Technology International 14, no. 4 (August 2008): 329–40. http://dx.doi.org/10.1177/1082013208098331.

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Volatile composition of Chinese traditional smoke-cured bacon of Mini-pig breed was first characterized. Both headspace solid phase microextraction (SPME) and simultaneous distillation and solvent extraction (SDE) were performed. SDE exhibited efficiency in the extraction of representative aromatic volatiles especially the phenolic smoky flavors from the bacon sample. In total, 104 different components were found with the major quantity and kinds of aromas being the volatile saturated and unsaturated aldehydes from lipid oxidation and the phenolic compounds from smoke. Olfactory evaluation (GC-O) of the SDE extract revealed five basic odor patterns pertaining to 53 odor active regions and 47 odorants. Some key flavors accounting for the bacon aroma were (E, E)-2, 4-decadienal, 3-(methylthio) propanal, 2-furanmethanol, guaiacol, 3-ethylphenol and 2, 5-dimethylpyrazine.
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9

Baldwin, Elizabeth A., Myrna O. Nisperos-Carriedo, and Manuel G. Moshonas. "QUANTITATIVE ANALYSIS OF FLAVOR VOLATILES AND OTHER PARAMETERS IN TWO TOMATO VARIETIES DURING RIPENING." HortScience 25, no. 9 (September 1990): 1090d—1090. http://dx.doi.org/10.21273/hortsci.25.9.1090d.

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Whole tomato fruit (Lycopersicon esculentum Mill.), cvs. Sunny and Solarset, were analyzed at 5 different ripening stages for ethylene and CO2 production. Homogenates from the same fruit were prepared for determination of color, flavor volatiles, sugars and organic acids. Of the flavor volatiles measured, only eugenol decreased during ripening in both varieties and 1-penten-3-one in `Sunny' tomatoes. Ethanol, and trans-2-trans-4-decadienal levels showed no change or fluctuated as the fruit matured while all other volatiles measured (cis-3-hexenol, 2-methyl-3-butanol, vinyl guiacol, acetaldehyde, cis-3-hexenal, trans-2-hexenal, hexanal, acetone, 6-methyl-5-hepten-2-one, geranylacetone and 2-isobutylthiazole) increased in concentration, peaking in the later stages of maturity. Synthesis of some volatile compounds occurred simultaneously with that of climacteric ethylene and color. `Solarset' fruit exhibited higher levels of sugars and all flavor components except ethanol, vinyl guiacol, hexanal and 2-methyl-3-butanol in the red stage. There were no differences between these varieties for acids
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10

Whittaker, Mark, Colin R. McArthur, and Clifford C. Leznoff. "Asymmetric synthesis towards (3Z,6R)-3-methyl-6-isopropenyl-3,9-decadien-1-yl acetate, a component of the California red scale pheromone." Canadian Journal of Chemistry 63, no. 11 (November 1, 1985): 2844–52. http://dx.doi.org/10.1139/v85-475.

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The key chiral synthons, (R)-3-isopropenyl-6-heptenoic acid and (R)-3-isopropenyl-6-heptenal, needed for the synthesis of (3Z,6R)-3-methyl-6-isopropenyl-3,9-decadien-1-yl acetate, a component of the sex pheromone of the California red scale, Aonidiellaaurantii, have been prepared by asymmetric synthesis. The chiral acid was synthesized in 86% ee by an asymmetric 1,4-addition of isopropenylmagnesium bromide to the l-ephedrine amide derived from (E)-2,6-heptadienoic acid, followed by base hydrolysis. Acid hydrolysis gave the chiral 3-(3-buten-1-yl)-4,4-dimethylbutyrolactone. The chiral aldehyde was prepared in greater than 99% ee by an asymmetric 1,4-addition of isopropenylmagnesium bromide to the imine derived from (S)-(+)-tert-butyl 2-amino-3,3-dimethylbutyrate and (E)-2,6-heptadienal. The 1,4-addition reactions of n-butyllithium or isopropenyllithium to (4S,5S)-(+)-2-[1-(E-1,5-hexadienyl)]-4-methoxymethyl-5-phenyl-2-oxazoline gave the addition products, and sequential mild hydrolysis and reduction of these adducts yielded chiral 3-n-butyl-6-hepten-1-ol for the former adduct but a mixture of products was obtained from the latter adduct.
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Book chapters on the topic "Decadiene-5"

1

"Table IV: Volatile compounds identified in the dust of swine confinement units Hydrocarbons Ketones Hexane 1) Acetone 4) «t-Pinen 1) Butanone 4) Limonen 1) Pentanone 4) 3,7,7-Trimethyl -Octanone 4) bicyclo (3,1,1)-l-0ctene-3-one 4) 2-Hepten 1) Benzene 1) Acids Toluene 1) Acetic 4)5)6) Alcohols Propionic 4)5)6) i-Butyric 1)5)6) 1-Pentanol 1) Butyric 4)5)6) 1-Heptanol 1) 1-Valeric 5)6) 4-Methylcyclo-Valeric 4)5)6) hexanol 1) Hexanoic 4)5) 2-Ethylhexanol 1) Heptanoic 4) Octanoic 4) Phenols Nonanoic 4) Decanoic 4) Phenol 1)3)6) Undecanoic 4) p-Cresol 3)4)6) Dodecanoic 4) o-Cresol 1) Laurie 3) p-Ethylphenol 3)6) Tridecanoic 4) o-Ethylphenol 4) Tetradecanoic 4) m-Ethylphenol 4) Benzoic 4) Phenyl acetic 3)4) Indoles 3-Phenyl propionic 3) Hydrocinnamic 4) Indole 2)6) Skatole 2)3)6) Miscellaneous Compounds Aldehydes 2-Pentylfuran 3) Vanillin 3) Butanal 4) 2-Butenal 4) Pentanal 4) 2-Pentenal 4) Hexanal 1)3)4) 1) = WEURMAN (13) 2-Hexenal 4) 2) = TRAVIS and ELLIOTT (31) Heptanal 1)3) 2-Heptenal 4) 3) = HAMMOND et al. (30) 2.4-Heptadienal 3)4) 4) = HAMMOND et al. (40) Nonanal 3) 2-Nonenal 3) 5) = AENGST (33) 2.4-Nonadienal 3)4) 6) = HARTUNG (34) Decanal 4) 2.4-Decadienal 3)4) Benzaldehyde 1)4)." In Odour Prevention and Control of Organic Sludge and Livestock Farming, 344. CRC Press, 1986. http://dx.doi.org/10.1201/9781482286311-138.

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