98696-88-9Relevant academic research and scientific papers
Effective Hydrogenation of 3-(2”-furyl)- And 3-(2”-thienyl)-1-(2’-hydroxyphenyl)-prop-2-en-1-one in Selected Yeast Cultures
?u zny, Mateusz,Krzywda, Martyna,Koz?owska, Ewa,Kostrzewa-Sus?ow, Edyta,Janeczko, Tomasz
, (2019/09/09)
Biotransformations were performed on eight selected yeast strains, all of which were able to selectively hydrogenate the chalcone derivatives 3-(2”-furyl)-(1) and 3-(2”-thienyl)-1-(2’-hydroxyphenyl)-prop-2-en-1-one (3) into 3-(2”-furyl)- (2) and 3-(2”-thi
Iridium catalyzed alkylation of 2′-hydroxyacetophenone with alcohols under thermal or microwave conditions
Hunter, Jamie,Rice, Scott,Lowe, Robert,Pask, Christopher M.,Warriner, Stuart,Sridharan, Visuvanathar
supporting information, p. 4400 - 4402 (2017/10/23)
2′-Hydroxyacetophenone was alkylated with a range of substituted benzyl and heteroaryl alcohols to afford the corresponding C-alkylated products in good yields under microwave irradiation. The C-alkylated products were reacted with bromoacetonitrile to afford 2-amino-3-benzyl 1,4-naphthoquinone derivatives in moderate yields.
Rate accelerations in the hydrogenation of furyl chalcones catalyzed by anchored montmorillonite diphenyl phosphino palladium(II) chloride
Hemasri,Jaya Prakash Rao,Rajanna,Saiprakash
, p. 1115 - 1125 (2013/11/06)
A kinetic study of hydrogenation of furyl chalcones has been carried out with anchored montmorillonite diphenyl phosphino palladium(II) chloride as the catalyst in the temperature range of 288-306 K. Reaction kinetics indicated first order dependence on [H2] and fractional order dependence in [catalyst] and [substrate]. A mechanism consistent with the experimental data has been proposed. The activation and thermodynamic parameters have been evaluated.
Flavor Molecules
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, (2010/12/26)
A method of providing a range of flavors to an orally-receivable or ingestible product, the method including adding at least one compound, including salts thereof, of the formula: wherein R1 may be H, OH, O(CH2)2OH, OCH2OCH3 or R2 may be selected from a range of 5- and 6-membered heterocyclic rings, and wherein R3 may be H or OH. The compounds give rise to a wide range of flavors, and some are useful as sweetness enhancers, this allowing sweetener content to be reduced while maintaining sweetness. Also disclosed are orally-receivable or ingestible products including the compounds.
