Lignin and lignin-acetoderivative oxidative degradation into valuable aromatic aldehydes

本项工作研究了木质素的转化以及其副产品(乙酸基衍生物)转变为高附加值的芳香醛，乙酸基衍生物在碱性条件下催化氧化降解的动力学方程等问题。竹材木质素被转化为高附加值的芳香醛和乙酸基衍生物。在铜作为催化剂的条件下，香草乙酮被转化为香草醛。另外，乙酰丁香酮首次转化为丁香醛，从而通过降解木质素氧化过程中的副产物来提高整个过程的价值。本文用GC-MS分析得到了一种可靠的一致的相对影响因子法来定量木质素和乙酸衍生物。竹材木质素的总产率接近9.5%，且香草醛的产率为55%，其中90%以上来自于香草乙酮。来源于木质素，通过降解乙酸衍生物而得到高附加值的芳香醛分为两步反应。文章首次研究了120-150℃条件下香草...The main objective of this work was to study the transformation of lignin and its by-products (acetoderivatives) into valuable aromatic aldehydes as well as the kinetics of acetoderivative degradation during the alkaline catalytic oxidation. Bamboo lignin was transformed into valuable aromatic aldehydes and acetoderivatives. Vanillin was recovered from acetovanillone with the application of copper...学位：工程硕士院系专业：化学化工学院_化学工程学号：2042013115452

Criteria to discriminate between wines aged in oak barrels and macerated with oak fragments

Wine aging in barrels is carried out to increase stability and achieve more complex aromas. In the last few years, however, the practice of macerating wine with small fragments of toasted oak (chips) has become increasingly common. This conveys similar tastes, aromas, and wooden notes to the wine as those obtained with traditional barrel aging, but much faster and at a fraction of the cost. Without proper regulation, this could lead to fraud if wine macerated with chips is offered as barrel aged wine. In the present study, 75 volatile compounds have been determined by applying gas chromatography–mass spectrometry (MS) and flame ionization detection (FID). It has been found that compounds directly related to the wood have greater discriminative power for telling apart wines aged in barrels from those macerated with oak fragments, but no single compound permits flawless classification. Therefore, we have studied the effect of the addition of oak fragments of different origins, different oak types, different formats and subjected to different toasting processes on a set of 231 samples from 6 Spanish Denominations of Origin wines (DOs), and compared them to those same wines aged in oak barrels. In light of the results, we have developed a set of criteria which allows distinguishing with high degree of accuracy between wines which have been aged in barrels and those macerated with oak fragments. The application of these criteria to different wines allows correct classification in over 90% of cases.Peer ReviewedPublishe

Honeybees Learn Odour Mixtures via a Selection of Key Odorants

BACKGROUND The honeybee has to detect, process and learn numerous complex odours from her natural environment on a daily basis. Most of these odours are floral scents, which are mixtures of dozens of different odorants. To date, it is still unclear how the bee brain unravels the complex information contained in scent mixtures. METHODOLOGY/PRINCIPAL FINDINGS This study investigates learning of complex odour mixtures in honeybees using a simple olfactory conditioning procedure, the Proboscis-Extension-Reflex (PER) paradigm. Restrained honeybees were trained to three scent mixtures composed of 14 floral odorants each, and then tested with the individual odorants of each mixture. Bees did not respond to all odorants of a mixture equally: They responded well to a selection of key odorants, which were unique for each of the three scent mixtures. Bees showed less or very little response to the other odorants of the mixtures. The bees' response to mixtures composed of only the key odorants was as good as to the original mixtures of 14 odorants. A mixture composed of the other, non-key-odorants elicited a significantly lower response. Neither an odorant's volatility or molecular structure, nor learning efficiencies for individual odorants affected whether an odorant became a key odorant for a particular mixture. Odorant concentration had a positive effect, with odorants at high concentration likely to become key odorants. CONCLUSIONS/SIGNIFICANCE Our study suggests that the brain processes complex scent mixtures by predominantly learning information from selected key odorants. Our observations on key odorant learning lend significant support to previous work on olfactory learning and mixture processing in honeybees.This work was supported by a grant from the Commonwealth Scientific and Industrial Research Organisation Food Futures Flagship Collaborative Research Fund (CBR3_45865_9 W2003, http://www.csiro.au/org/FoodFuturesFlagship.html). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript

Laboratory evaluation of natural and synthetic aromatic compounds as potential attractants for male mediterranean fruit fly, ceratitis capitata

Ceratitis capitata, the Mediterranean fruit fly, is one of the most serious agricultural pests worldwide responsible for significant reduction in fruit and vegetable yields. Eradication is expensive and often not feasible. Current control methods include the application of conventional insecticides, leading to pesticide resistance and unwanted environmental effects. The aim of this study was to identify potential new attractants for incorporation into more environmentally sound management programs for C. capitata. In initial binary choice bioassays against control, a series of naturally occurring plant and fungal aromatic compounds and their related analogs were screened, identifying phenyllactic acid (7), estragole (24), o-eugenol (21), and 2-allylphenol (23) as promising attractants for male C. capitata. Subsequent binary choice tests evaluated five semisynthetic derivatives prepared from 2-allylphenol, but none of these were as attractive as 2-allylphenol. In binary choice bioassays with the four most attractive compounds, males were more attracted to o-eugenol (21) than to estragole (24), 2-allylphenol (23), or phenyllactic acid (7). In addition, electroantennography (EAG) was used to quantify antennal olfactory responses to the individual compounds (1–29), and the strongest EAG responses were elicited by 1-allyl-4-(trifluoromethyl)benzene (11), estragole (24), 4-allyltoluene (14), trans-anethole (9), o-eugenol (21), and 2-allylphenol (23). The compounds evaluated in the current investigation provide insight into chemical structure–function relationships and help direct future efforts in the development of improved attractants for the detection and control of invasive C. capitata

Identification of host odour attractants for tsetse flies. Final report 1986-1990

Tsetse flies, Glossina spp., are blood-feeding insects and vectors of trypanosomes, microorganisms which cause sleeping sickness in man and a similar disease, "nagana" in domestic animals. The economic importance of trypanosomiasis is the constraint it imposes on orderly rural development in Africa, leading to under-exploitation of infested land and over-exploitation and degradation of trypanosomiasis-free areas. Traps and targets which attract tsetse flies and kill them could provide environmentally-acceptable, appropriate technology for monitoring and control of tsetse in Africa. Unbaited devices providing only visual attraction have proved effective in monitoring and control of riverine species of tsetse, but not the savannah species found in the fly belt of Malawi, Mozambique, Zambia and Zimbabwe covered by the EDF Regional Tsetse and Trypanosomiasis Control Project (RTTCP). Previously, collaborative was begun between glossinologists of the Zimbabwe Department of Veterinary Services (DVS) and UK Tsetse Research Laboratory (TRL) and chemists at NRI. This brought together the experience of the DVS in the field, the experience of TRL in laboratory bioassay work, and the experience of NRI in using gas chromatography linked to electroantennography (GC-EAG) and chemical techniques to detect and identify insect behaviour-modifying chemicals. Tsetse attractants produced by host animals were identified and synthesised, and dispensing systems for these compounds devised. Traps and targets impregnated with insecticide, baited with these lures were shown to provide effective control of the savannah tsetse species, G. pallidipes and G. m. morsitans

FORMATION OF VANILLIN AND SYRINGALDEHYDE IN AN OXYGEN DELIGNIFICATION PROCESS

The formation of vanillin and syringaldehyde during an oxygen delignification process was evaluated. The cleavage of conjugated Cα-Cβ bonds in phenolic lignin caused by the attack of oxygen leads to the formation of aromatic aldehydes and ketones. The formation mechanism was confirmed by the organic compounds identified in the spent liquor by GC/MS. Additionally, the formation of aromatic aldehydes and ketones of hardwood, softwood, and grass was investigated. The results showed that the formed aromatic aldehydes and ketones were related to the units of lignin structure. Among the aromatic aldehydes and ketones present in the spent liquor from oxygen delignification, vanillin and syringaldehyde are of high content, making the spent liquor a potential resource for vanillin and syringaldehyde production

Chromatography of beer

The objectives of the review are the collection, concise description and evaluation of the various chromatographic techniques used for the separation and quantitative determination of macro- and microcomponents present in beers