18 research outputs found
N-(4-Methoxyphenyl)-tert-butanesulfinamide
In the title compound, C11H17NO2S, the molecules interact head-to-tail through N—H⋯OS hydrogen bonds, giving discrete centrosymmetric cyclic dimers. The N—Caryl bond length [1.4225 (14) Å] is intermediate between that in N-phenyl-tert-butanesulfinamide [1.4083 (12) Å] and the N—Calkyl bond lengths in N-alkylalkanesulfinamides (1.470–1.530 Å), suggesting weaker delocalization of electrons over the N atom and the aromatic ring due to the presence of the 4-methoxy group
N-Phenyl-tert-butanesulfinamide
In the racemic title compound, C10H15NOS, the packing exhibits centrosymmetric pairs of molecules linked by N—H⋯O=S hydrogen bonds in a head-to-tail fashion. The N—Caryl bond [1.4083 (12) Å] is considerably shorter than the N—Calkyl bonds typically found in N-alkylalkanesulfinamides (1.470–1.530 Å)
N-(3-Methoxyphenyl)-tert-butanesulfinamide
In the title compound, C11H17NO2S, the molecules interact in a head-to-tail fashion through pairs of N—H⋯O hydrogen bonds, giving discrete centrosymmetric dimers. The N(H)S(O)tBu fragment is disordered over two sets of positions, with the major component comprising 90.0 (2)%
N,N-Dibenzylmethanesulfonamide
Molecules of the title compound, C15H17NO2S, which was synthesized from methanesulfonyl chloride and dibenzylamine, are packed in antiparallel arrays along the c axis, with the methyl group of one molecule dovetailed between the two phenyl rings of the next molecule. Along any such array, the sulfonyl O atoms protrude alternately up and down
N-Phenyladamantane-1-sulfinamide
In the racemic title compound, C16H21NOS, the molecules are packed into polymeric chains in the b-axis direction and are linked along the b axis by N—H⋯O and C—H⋯O hydrogen bonds
Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry
Aroma is an important property of wine and it can be influenced significantly by enological practices. The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS), to compare semi-quantitative concentrations of the volatile constituents of stainless steel tank-fermented/matured Huxelrebe, Ortega, Schönburger and Siegerrebe varietal wines from a commercial English vineyard, with corresponding wines produced by oak cask (‘barrel’) fermentation/maturation. Aroma profiles of tank and barrel wines were different, with more volatiles detected and net concentrations being higher in barrel wines. Long chain ethyl carboxylate esters were generally more abundant in barrel wines, whereas acetate esters were generally more prominent in tank wines. By conducting a short (~7 month) maturation period in secondhand (third or fourth fill) casks, it was possible to make wines with more complex aromas, but without obvious oak aroma