Starting from the results achieved in a previous work on the effects of Cl(-) ions on furfural formation in aqueous acid solution [Marcotullio, G. et al., Green Chem.2010, 12, 1739], the general effect of different halides is addressed. Experimental results show the halides to influence at least two distinct steps in the reaction leading from d-xylose to furfural under acidic conditions, via different mechanisms. The nucleophilicity of the halides appears to be critical for the dehydration, but not for the initial enolization reaction. By combining different halides synergic effects become evident resulting in very high selectivities and furfural yields.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.carres.2011.04.036DOI Listing

Publication Analysis

Top Keywords

furfural formation
8
halides
5
furfural
4
formation d-xylose
4
d-xylose halides
4
halides dilute
4
dilute aqueous
4
aqueous acidic
4
acidic solutions
4
solutions allows
4

Similar Publications

The Isolation of 5-Hydroxymethylfuran Metabolites from the Broth Extract of Fomitopsis meliae (Agaricomycetes).

Int J Med Mushrooms

December 2024

Nano Technology Research Unit, Department of Chemistry, Faculty of Science, Mahasarakham University, Kantarawichai District, Thailand; aDepartment of Chemistry and Center of Excellence for Innovation in Chemistry (PERCH-CIC), Faculty of Science, Mahasarakham University, Khamriang, Kantarawichai, Maha Sarakham 44150, Thailand.

This study aimed to identify antibacterial compounds from the broth extract of Fomitopsis meliae (MSUCC009). From small-scale fermentation, the broth extract of F. meliae showed antibacterial activity.

View Article and Find Full Text PDF

The Microbial Diversity and Flavor Metabolism Regulation of During Different Natural Fermentation Time Periods.

Foods

December 2024

National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

brine is a special flavored food produced by the natural fermentation of lees. To clarify fermentation time on its quality, this study integrated flavoromics analysis, macro-genomics, and polypeptide omics to analyze the volatile flavor components, microbial species, and flavor peptide distributions of four groups of samples (XZ-1Y, XZ-2Y, XZ-3Y, and XZ-4Y) fermented for 1-4 years. The results showed that the samples fermented for 1 year had the highest contents of umami amino acids and umami peptides, and the samples fermented for 4 years had the highest contents of organic acids and fruity components.

View Article and Find Full Text PDF

Investigation of Maillard reaction products in plant-based milk alternatives.

Food Res Int

December 2024

Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark. Electronic address:

Over the past decade, plant-based milk alternatives (PBMAs) have gained increasing popularity. Several processing technologies, including heat treatment, are usually employed during their production in order to replicate the properties of cow's milk. These processes can trigger the Maillard reaction, producing Maillard reaction products (MRPs) and amino acid cross-links, which may alter the nutritional profile and digestibility of PBMAs.

View Article and Find Full Text PDF

Analysis of detoxification kinetics and end products of furan aldehydes in Acinetobacter baylyi ADP1.

Sci Rep

November 2024

Faculty of Engineering and Natural Sciences, Tampere University, Hervanta Campus, PO Box 527, Tampere, FI-33014, Finland.

The efficient utilization of lignocellulosic hydrolysates in bioprocesses is impeded by their complex composition and the presence of toxic compounds, such as furan aldehydes, formed during lignocellulose pretreatment. Biological detoxification of these furan aldehydes offers a promising solution to enhance the utilization of lignocellulosic hydrolysates. Acinetobacter baylyi ADP1 is known to metabolize furan aldehydes, yet the complete spectrum of reaction products and dynamics remains unclear.

View Article and Find Full Text PDF

Carbon-carbon bond formation using aromatics from biomass.

Chem Commun (Camb)

December 2024

Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-41296 Göteborg, Sweden.

The transition to a circular economy requires that we adapt currently used chemical processes to the structurally diverse and often highly oxygenated precursors that are accessible from biomass. In this review, we highlight different examples of carbon-carbon bond formation using aromatics derived from bio-based sources, reported during 2015-2024. Examples of sustainable biomass building blocks include heterocycles such as furfural and hydroxymethylfurfural, obtained from carbohydrates, as well as lignin-based aromatics such as vanillin and eugenol.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!