Formula: C8H8O2. Authors Chen, EB; Song, HL; Zhao, SN; Liu, C; Tang, L; Zhang, Y in ELSEVIER published article about in [Chen, Erbao; Song, Huanlu; Liu, Chen; Tang, Long; Zhang, Yu] Beijing Technol & Business Univ BTBU, Coll Food & Hlth, Lab Mol Sensory Sci, Beijing 100048, Peoples R China; [Zhao, Shuna] COFCO Nutr & Hlth Res Inst Co Ltd, Beijing Engn Lab Geriatr Nutr & Foods, Beijing Key Lab Nutr & Hlth & Food Safety, Nutr & Hlth Branch,China Knowledge Ctr Engn Sci &, Beijing 102209, Peoples R China in 2021.0, Cited 65.0. The Name is 4′-Hydroxyacetophenone. Through research, I have a further understanding and discovery of 99-93-4
Brown sugar (BS), muscovado sugar (MS), and brown granulated sugar (BGS) are manufactured from sugarcane (Saccharum officinarum). The odors of these three kinds of sugar have been analyzed using liquid-liquid extraction combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 92 odor compounds were detected in these three kinds of sugar products; among which, the acid compounds exhibited the highest content, followed by phenolic compounds, aldehydes, and ketones. Statistical analysis demonstrated significant differences in the odor compounds among different sugar products. Abundant Maillard reaction products (such as pyrazines and furanones) were detected in brown sugar as compared to the other two kinds of sugars. As muscovado sugar was prepared by boiling the mixture for a longer time, the Maillard reaction was more efficient, and the contents of small molecular organic acids (such as formic acid and acetic acid) in muscovado sugar were significantly higher than those in brown sugar. As the molasses was separated during the production of the brown granulated sugar, its odor compounds were lost, and the contents of odor compounds in brown granulated sugar were lower than those in brown sugar and muscovado sugar.
About 4′-Hydroxyacetophenone, If you have any questions, you can contact Chen, EB; Song, HL; Zhao, SN; Liu, C; Tang, L; Zhang, Y or concate me.. Formula: C8H8O2
Reference:
Indole alkaloid derivatives as building blocks of natural products from Bacillus thuringiensis and Bacillus velezensis and their antibacterial and antifungal activity study,
,Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles