A rapid and versatile one-pot, 2 x 10 min microwave protocol for the preparation of N-1 and C-6 decorated 3,5-dichloro-2(1H)-pyrazinones was developed. Comparable reaction sequences using classical conditions require about 1-2 days of heating. The alpha-aminonitrile was first generated in a Strecker reaction and thereafter cyclized under microwave heating. The microwave approach developed offer...

To get deeper insight into the effect of high pressure high temperature (HPHT) processing on the volatile fraction of carrots, differently coloured cultivars exhibiting orange, purple, red and yellow hues were investigated. The impact of HPHT sterilisation was compared with thermal sterilisation based on equivalent microbiological inactivation. The results of this study demonstrated HPHT steril...

This work describe products of reactions between four alpha-dicarbonyl compounds (diacetyl, pentan-2,3-dione, glyoxal, and methylglyoxal) or two alpha-hydroxy ketones, (acetoine and acetol) and amino acids present in wines. The results shows the formation of odorous products or strong-smelling additives resulting from the Maillard and Strecker reaction in a primarily aqueous medium, at low temp...

The oxygen that a wine receives during the winemaking process defines its properties. aim of this work was to evaluate consumption capacity wines and influence on modification their composition. This preliminary evaluated changes after 3 months in chemical composition twenty-seven Spanish commercial red, white rosé air saturation oxidation at 35 °C for 7 days. All studied were high consumers, w...

This booklet consists of the addresses delivered at the opening of the new laboratory for biochemical research at McLean Hospital. Cecil K. Drinker reviews the history of research at McLean Hospital. Jordi Foich surveys biochemical research in psychiatry with emphasis on his own contributions to the chemical constitution of the brain. The record of reasearch at the Psychiatric Service of the Ma...

Propionic acid was one of the early products observed as resulting from bacterial action. Kearly 70 years ago (1854) Strecker (I) reported it as resulting from a fermentation of mannitol which he had studied, while Pasteur (2) also found propionic acid as one of the products formed in the fermentation of calcium tartrate. As these early observations were not made upon pure cultures, it is impos...