Synthesis, odor characteristics and thermal behaviors of pyrrole esters

Hu, Jingyi; Zhou, Meng; Li, Mengxiao; Chen, Zizhen; Zhao, Mingqin; Ji, Xiaoming; Lai, Miao

doi:10.1016/j.jscs.2023.101600

Journal of Saudi Chemical Society

2023

DOI: 10.1016/j.jscs.2023.101600

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Synthesis, odor characteristics and thermal behaviors of pyrrole esters

Jingyi Hu

Meng Zhou

Mengxiao Li

et al.

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Cited by 6 publications

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“…There is a content of 1-pentyl-1H-pyrrole, which reaches 1.95%. These compounds are abundant in essential oils, providing flavor and antibiotic properties (Hu et al 2023).…”

mentioning

confidence: 99%

Characterization of Leaf Essential Oil from Nutmeg (Myristica fragrans) Cultivated on Agroforestry Land

Hartari,

Hidayati,

Utomo

et al. 2023

J. Sylva Lestari

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Lampung is the third largest producer of nutmeg (Myristica fragrans) in Sumatra Island, Indonesia. Most nutmeg essential oil refining industries in Lampung process nutmeg seeds, but not many distill nutmeg leaves. Therefore, it is necessary to identify the chemical compounds of nutmeg essential oil to determine the potential for further processing products and the quality of nutmeg essential oil. The leaf essential oil samples were obtained from a refining industry in Pesawaran, Lampung, Indonesia. The chemical compounds of the essential oils were identified using gas chromatography-mass spectrometry. Nutmeg leaf essential oil quality was then evaluated according to SNI 06-2388-2006 as standard testing for nutmeg oil. The data were then analyzed descriptively. The results identified 28 active compounds in nutmeg leaf essential oil. Compounds with high relative abundance were streptamine (76.46%), aquinolizine (4.67%), boron (3.73%), kaurene (2.03%), pyrrole (1.95%), and naphthalene. There were also terpenoid compounds that produced aromas, such as guaiol, borneol, cedrene, cubenol, and spathulenol. The quality assessment of leaf nutmeg essential oils also fulfilled the requirement of SNI 06-2388-2006. However, the optical produced rotation towards the left, namely -9.48°, and a specific gravity of 0.87, less than the SNI 06-2388-2006 requirement of 0.88. Nutmeg leaf essential oil has the potential to become a raw material for health and beauty products. Keywords: agroforestry, essential oil, nutmeg leaves, streptamine, terpenoid compounds

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“…There is a content of 1-pentyl-1H-pyrrole, which reaches 1.95%. These compounds are abundant in essential oils, providing flavor and antibiotic properties (Hu et al 2023).…”

mentioning

confidence: 99%

Characterization of Leaf Essential Oil from Nutmeg (Myristica fragrans) Cultivated on Agroforestry Land

Hartari,

Hidayati,

Utomo

et al. 2023

J. Sylva Lestari

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Selective Access to 2‐Phenylquinazolin‐4(3H)‐Ones and 2,3‐Dihydroquinazolin‐4(1H)‐Ones from Same Precursors in Organic Salts Derived DES

Dutta,

Priyam Borah,

Bahsis

et al. 2024

Eur J Org Chem

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A binary mixture of organic salts, also known as ionic liquids, [C12mim][Br]:[MPIM][HCOO] denoted as BmIL1 has been ex‐plored as bifunctional catalyst for the selective synthesis of 2 ‐phenylquinazolin‐4(3H)‐ones and 2,3‐dihydroquinazolin‐(1H)‐ones from same precursors under metal, ligand and additive free conditions. The methodology has been extended to the synthesis of 2‐phenylquinazolin‐4(3H)‐ones via another pathway from different precursors under the same catalytic system. Greener synthesis of existing drugs reestablished the multifunctionality of BmIL1. Gram scale synthesis of both the products, DFT calculations and sc‐XRD data add significance to the developed protocol. Moreover, high atom economy and eco‐scale values justify the sustainability of the methodology.

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Thermal Release Behaviour of Six Aldehyde Flavours Under Heating Condition

Zhang,

Tian,

Xie

et al. 2024

Flavour & Fragrance J

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The investigation of the thermal release properties of flavours under heating conditions is essential for their application in related products. Herein, the thermal release processes of six typical aldehyde flavours with different boiling points were evaluated via thermogravimetric‐derivative thermogravimetric (TG‐DTG) and differential scanning calorimetry (DSC). To further study the relative proportions of prototype evaporation and the pyrolytic products under heating conditions, we developed a temperature‐controlled tube furnace combined with thermal release products capturing device to simulate the pyrolysis process of aldehyde flavours under temperature of 350°C and three atmospheres (9%, 21% oxygen and 100% nitrogen), respectively. The TG‐DTG curves showed that the selected flavours exhibited different thermal weight loss processes in terms of temperature range, initial release temperature (Ti), temperature at maximum weight loss rate (Tmax) and final release temperature (Tf). The Tmax of six aldehyde flavours was located between 173.73°C and 269.12°C depending on the thermal stability. Among them, cinnamaldehyde and p‐anisaldehyde possessed the lowest and highest comprehensive release index (CRI) values of 1.07 × 10−3%/(min × oC2) and 9.81 × 10−3%/(min × oC2), respectively. Meanwhile, DSC analysis showed that all aldehyde flavours exhibited different heat absorption behaviour, and the enthalpy changes ranged from 236.10 to 393.80 J/g. According to the distribution of released pyrolytic products, the selected flavours can be classified as stabilised aldehydes and significantly pyrolytic aldehydes, and the heating atmospheres exhibited an obvious effect on the thermal release behaviour of aldehyde flavours. In addition, the possible pyrolysis schemes of significantly pyrolytic aldehydes were proposed based on the molecular structure.

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Synthesis, odor characteristics and thermal behaviors of pyrrole esters

Cited by 6 publications

References 40 publications

Characterization of Leaf Essential Oil from Nutmeg (Myristica fragrans) Cultivated on Agroforestry Land

Characterization of Leaf Essential Oil from Nutmeg (Myristica fragrans) Cultivated on Agroforestry Land

Selective Access to 2‐Phenylquinazolin‐4(3H)‐Ones and 2,3‐Dihydroquinazolin‐4(1H)‐Ones from Same Precursors in Organic Salts Derived DES

Thermal Release Behaviour of Six Aldehyde Flavours Under Heating Condition

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