Search

Eight new meroterpenoids (1-8) featuring β-triketone-conjugated terpenoids, rtomentones A-H, were isolated from the leaves of Rhodomyrtus tomentosa. Structures of the isolates were unambiguously established by a combination of NMR and ECD spectroscopy and X-ray diffraction analysis. Rtomentone C (3) was the first example of aromadendrane-based meroterpenoid containing an oxa-spiro[5.6] ring. Rtomentone D (4) was obtained as a racemic mixture confirmed by chiral HPLC analysis. The cytotoxicity against MDA-MB-231, A549, and DLD-1 cells of all isolates was evaluated., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Background: Aroma-active compounds, together with sugars, amino acids, fat and nucleotides, are the main chemical species determining the characteristic aroma and taste of food. For selecting yeast extract pastes products with a less undesirable aroma, the aroma-active compounds that affect the overall consumer acceptance of yeast extract pastes products were analysed in this work., Results: The aroma-active compounds of yeast extract pastes were extracted by using dynamic headspace extraction or simultaneous distillation extraction, and were detected by gas chromatography-olfactrometry-mass spectrometry in conjunction with dynamic headspace dilution analysis or aroma extract dilution analysis. Sensory results revealed that a meaty, roasted aroma was the dominant of overall aroma. The important aroma-active compounds referred in this work were mainly aldehydes, acids, ketones, furan derivatives, pyrazines, and sulfur-containing compounds. Of these, six volatile compounds such as 3-methylbutanal, 2,3-butanedione, 2,3,5-trimethyl-pyrazin, acetic acid ethenyl ester, 2-acetyl-1-pyrroline and (E,E)-2,4-decadienal had never been reported before as key aroma-active compounds of yeast extract pastes., Conclusions: The key aroma-active compounds were identified in basic and characteristic meaty flavour yeast extract pastes, and their characterisation was determined., (© 2013 Society of Chemical Industry.)

A headspace solid-phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS) was applied for the qualitative or semiquantitative characterization of brandy volatiles. SPME variables (SPME fiber, extraction temperature and time, and ethanol concentration) were optimized. A total of 144 compounds were from the brandies' volatiles, tentatively identified or identified by comparing mass spectra and retention indices of the standards or from literature. Of these, 57 are common to 11 brandies. They were mainly represented by esters and alcohols, such as 2-methyl propanol, 3-methyl butanol, 1-hexanol, ethyl octanoate, and ethyl decanoate, which were quantitatively determined. Chromatographic peaks were integrated using selective ion method (SIM) and the semiquantitative data analyzed using principal component analysis (PCA) and cluster analysis (CA) to study relationships between volatile composition and brandy. Eleven brandies were differentiated into 3 groups: 1 for Hennessy VSOP and XO samples, 1 for Changyu PEGASE VSOP and XO-1, 2, 3 samples, and the other for Changyu PEGASE brandy and VO, Taro brandy, Baiyang River brandy, and Wealth XO samples. The classification of groups is consistent with the brandy samples by variety and grade.

Cartorimine (1), a new cycloheptenone oxide derivative, was isolated from Carthamus tinctorius, and its structure was established from spectral data interpretation and single-crystal X-ray analysis.

A new diarylheptanoid, 1,7-bis(4-hydroxyphenyl)-3-hydroxy-1,3-heptadien-5-one (1), along with seven other known compounds, were isolated from the seeds of Alpinia blepharocalyx. Of these, compounds 1 and 3 showed strong inhibition of collagen-induced, arachidonic acid-induced, and adenosine diphosphate-induced platelet aggregation of human whole blood. Compound 3 also strongly inhibited ristocetin-induced platelet aggregation. Structures of these compounds were elucidated by spectroscopic and chemical means.