The preparation of ester heterocycles mostly uses heteroatoms as nucleophilic sites, which are achieved by intramolecular substitution or addition reactions. Compound: 5-Methylfuran-2(3H)-one( cas:591-12-8 ) is researched.Electric Literature of C5H6O2.Diaz-Morales, Noelia; Ortega-Heras, Miriam; Diez-Mate, Ana M.; Gonzalez-SanJose, Maria L.; Muniz, Pilar published the article 《Antimicrobial properties and volatile profile of bread and biscuits melanoidins》 about this compound( cas:591-12-8 ) in Food Chemistry. Keywords: melanoidin bread biscuit antimicrobial; 2,3-Dimethyl Pyrazine (PubChem CID: 22201); 2-Acetyl Pyrrole (PubChem: 14079); 2-Methyl Pyrazine (PubChem CID: 7976); 5-Methyl-2(3H)-Furanone (PubChem CID: 11559); Antimicrobial activity; Biscuit; Bread; Furfuryl Alcohol (PubChem CID: 7361); Gamma Decalactone (PubChem CID: 12813); Limonene (PubChem CID: 22311); M-Cymene (PubChem CID 10812); Melanoidins; Methionol (PubChem CID: 10448); Volatiles. Let’s learn more about this compound (cas:591-12-8).
This work gives novel information about the antimicrobial effect and volatiles of melanoidins isolated from Maria biscuit, common and soft bread. Melanoidins were isolated from scraped and sieved crusts (1 mm), after gluten digestion, 10 kDa ultrafiltration, and diafiltration. Finally, they were freeze-dried. Headspace solid-phase dynamic extraction coupled with a gas chromatograph with a mass spectrometer was used to determine the volatile profiles. The antimicrobial effect was evaluated against isolated strains of the most relevant food spoilage and pathogen microorganisms, together with some molds and yeasts. Melanoidins from common bread exhibited the most extensive antimicrobial activities and showed the most composite volatile profile. No undesirable compounds, such as furfural and 5-hydroxy-methyl-furfural, were found in any of the melanoidins studied. The obtained data pointed out that bakery melanoidins can exert effective food technol. properties as natural antimicrobials that can improve shelf-life and security of foodstuffs, together with a possible contribution to food aroma.
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Reference:
Pyrimidine | C4H4N2 – PubChem,
Pyrimidine – Wikipedia