Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard flavor compounds

Article Abstract:

The 2-acetyl-1-pyrroline and 6-acetyl-1,2,3,4-tetrahydropyridine are the most important flavor compounds of cooked rice and bread while sulfur-containing analogues 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine exhibit extraordinary popcorn-like flavor properties. A review of the chemistry of these important Maillard flavor compounds, their occurrence and significance, the mechanisms of formation, their biological origin, the developed synthetic routes and their applications in the food industry is presented.

Pyridine, Acetylene, Pyrroles, Thiazides

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1-Azaalylic anions in heterocyclic chemistry

Article Abstract:

The relevant applications of the chemistry of 1-azaallylic anions leading to basic heterocyclic systems and higher functionalized rings, used in the pharmaceutical chemistry and agrochemistry is reviewed. The study shows that 1-azaallylic anions are suitable reagents for condensation reactions in organic synthesis, and in particular in heterocyclic synthesis due to the ambident nature of the building block.

Science & research, Research, Chemical synthesis

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Femtosecond time-resolved photoelectron spectroscopy

Article Abstract:

Femtosecond time-resolved photoelectron spectroscopy, which is applied to the dynamics of gas-phase neutral and anionic molecules and clusters, is reviewed. The time-resolved photoelectron spectroscopy can be used for studying the intermolecular and intramolecular dynamics and other fundamental photochemical and photophysical processes.

Analysis, Usage, Evaluation, Molecular dynamics, Photoelectron spectroscopy

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