- Characteristic flavor formation of thermally processed N-(1-deoxy-α-D-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal
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The role of amino acids and α-dicarbonyls in the flavor formation of Amadori rearrangement product (ARP) during thermal processing was investigated. Comparisons of the volatile compounds and their concentrations when N-(1-deoxy-α-D-ribulos-1-yl)-glycine r
- Zhan, Huan,Cui, Heping,Yu, Junhe,Hayat, Khizar,Wu, Xian,Zhang, Xiaoming,Ho, Chi-Tang
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- Novel synthesis of arylboronic acids by electroreduction of aromatic halides in the presence of trialkyl borates
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A novel preparation of aryl and heteroarylboronic acids by an electrochemical coupling reaction is described. It is based on the reductive coupling between aromatic or heteroaromatic halides and a trialkyl borate. The reactions are carried out in DMF or THF with the use of sacrificial aluminium or magnesium anodes in a single-compartment cell. Arylboronic acids are obtained with moderate to good selectivities and isolated yields.
- Laza, Carine,Dunach, Elisabet,Serein-Spirau, Francoise,Moreau, Joel J. E.,Vellutini, Luc
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p. 373 - 375
(2007/10/03)
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- Reaction of 2,5-dimethylene-2,5-dihydrothiophene with triplet oxygen
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2,5-Dimethylene-2,5-dihydrothiophene (1), prepared by the pyrolysis of 5-methylthenyl benzoate (3), has been detected by low-temperature NMR spectroscopy. 1 reacts with triplet oxygen to form a cyclic bisperoxide 6. Upon healing 6 decomposes to give 2,5-bis(hydroxymethyl)thiophene (7), 2-formyl-5-hydroxymethylthiophene (8) and 2,5-diformylthiophene (9) in a ratio of 1:2:1, respectively.
- Huang, Chin-Shui,Peng, Chun-Chieh,Chou, Chin-Hsing
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p. 4175 - 4176
(2007/10/02)
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