621-58-9Relevant articles and documents
Changes in key odorants of raw coffee beans during storage under defined conditions
Scheidig, Claudia,Czerny, Michael,Schieberle, Peter
, p. 5768 - 5775 (2007)
During storage of raw coffee beans (green coffee) atypical odors may develop, which are suggested to influence the aroma of particularly the coffee beverage. To gain insight into the aroma compounds responsible for such odor changes, a comparative aroma e
Synthesis method of piceatannol
-
Paragraph 0011; 0025-0027, (2018/11/03)
The invention provides piceatannol. A target product piceatannol is prepared through the steps of taking 3-hydroxyl-4-methoxybenzaldehyde as a starting raw material, carrying out wittig reaction to generate 3-hydroxyl-4-methoxystyrene, carrying out Heck r
Regioselective enzymatic β-carboxylation of para-hydroxy-styrene derivatives catalyzed by phenolic acid decarboxylases
Wuensch, Christiane,Pavkov-Keller, Tea,Steinkellner, Georg,Gross, Johannes,Fuchs, Michael,Hromic, Altijana,Lyskowski, Andrzej,Fauland, Kerstin,Gruber, Karl,Glueck, Silvia M.,Faber, Kurt
, p. 1909 - 1918 (2015/06/02)
Abstract We report on a 'green' method for the utilization of carbon dioxide as C1 unit for the regioselective synthesis of (E)-cinnamic acids via regioselective enzymatic carboxylation of para-hydroxystyrenes. Phenolic acid decarboxylases from bacterial sources catalyzed the β-carboxylation of para-hydroxystyrene derivatives with excellent regio- and (E/Z)-stereoselectivity by exclusively acting at the β-carbon atom of the C=C side chain to furnish the corresponding (E)-cinnamic acid derivatives in up to 40% conversion at the expense of bicarbonate as carbon dioxide source. Studies on the substrate scope of this strategy are presented and a catalytic mechanism is proposed based on molecular modelling studies supported by mutagenesis of amino acid residues in the active site.