The aminotroponiminate (ATI) ligand stabilized germylene cation [(i-Bu)ATIGe][B(CF)] (2) is found to be an efficient low-valent main-group catalyst for the cyanosilylation of aldehydes and ketones (ATI=aminotroponiminate). It was synthesized by reacting [(i-Bu)ATIGeCl] (1) with Na[B(CF)]. The catalytic cyanosilylation of diverse aliphatic and aromatic carbonyl compounds (aldehydes and ketones) using 0.075-0.75 mol% of compound 2 was completed within 5-45 min. The catalytic efficiency seen with aliphatic aldehydes was around 15,800 h, making compound 2 a capable low-valent main-group catalyst for the aldehyde and ketone cyanosilylation reactions. Further, DFT calculations reveal a pronounced charge localization at the germanium atom of compound 2, leading to its superior catalytic performance.
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http://dx.doi.org/10.1002/asia.202400138 | DOI Listing |
This study aim is to elucidate the relationship between the microbial community dynamics and the production of volatile flavor compounds during the fermentation process of bacterial-type i. Using high-throughput sequencing (HTS) and headspace solid-phase microextraction, gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to investigate microbial diversity and volatile compound profiles at different fermentation stages. Spearman correlation analysis was employed to identify potential associations between microbial genera and flavor compounds.
View Article and Find Full Text PDFJ Chromatogr A
January 2025
Gansu University of Chinese Medicine, Lanzhou 730000, China. Electronic address:
Gas chromatography-ion mobility spectrometry (GC-IMS) combined with multiple analytical methods and E-nose were used to study the differences in volatile organic compounds (VOCs) in 0 %, 10 %, 15 %, 20 %, 25 % yellow wine steamed A. sinomontanum and its raw products. The results indicated that the VOCs in different proportions of yellow wine steamed A.
View Article and Find Full Text PDFFoods
January 2025
Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia.
The development of plant-based meat substitutes is imperative for reducing animal fat intake and promoting dietary diversification. However, the flavor profiles of these products frequently fall short of consumer expectations. This study sought to optimize the production process of meat flavorings for plant-based products using the Taguchi method.
View Article and Find Full Text PDFFoods
December 2024
College of Food Science and Engineering, Guiyang University, Guiyang 550005, China.
The effects of frying times (1, 2, 3, and 4 min) and temperatures (140, 160, 180, and 200 °C) were investigated on the nutritional components, color, texture, and volatile compounds of three varieties (808, 0912, and LM) from Guizhou, China. Increased frying time and temperature significantly reduced the moisture, polysaccharide, and protein contents, while increasing hardness and chewiness, and decreasing elasticity and extrusion resilience, negatively impacting overall quality. Optimal umami and sweet amino acid retention were achieved by frying at 160 °C frying for 1-3 min or 140-180 °C for 2 min.
View Article and Find Full Text PDFFood Chem
January 2025
School of Automation Engineering, Northeast Electric Power University, Jilin 132012, China; Institute of advanced sensor technology, Northeast Electric Power University, Jilin 132012, China. Electronic address:
Pork freshness is crucial for flavour, nutrition and consumer health. The current colorimetric sensor array (CSA) detection systems face challenges related to high sensor development costs, low recognition accuracy and limitations in the platform use. Herein, we developed a CSA and ColorNet framework to detect pork freshness.
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