Other Carbohydrate-Containing Compounds

Table 10.1 gives a summary of the main by-products of fermentation by yeasts and other microbiological activities which can be identified in distilled spirits from different raw materials, like fruits, wine, grain, sugar cane, or other carbohydrate-containing plants. Since the sensory relevance of a flavour compound is related to its odour thresholds and odour quality. Table 10.1 presents also odour qualities and a review of threshold values of the fermentation by-products in ethanol solutions [9-10] and/or water [11-14] (Christoph and Bauer-Christoph 2006, unpublished results). 

BODIPY 530/550 C3 hydrazide is 4,4-difluoro-5,7-diphenyl-4-bora-3a,4a-diaza-s-indacene-3-propionyl hydrazide, a derivative of the basic BODIPY structure, which contains two phenyl rings off the No. 5 and 7 carbon atoms and a propionic acid hydrazide group on the No. 3 carbon atom (Molecular Probes). The hydrazide functional group reacts with aldehyde- or ketone-containing molecules to form hydrazone linkages (Fig. 229). The compound may be used to label glycoproteins or other carbohydrate-containing molecules after oxidation of their polysaccharide portions with sodium periodate to yield aldehyde residues. 

This chapter begins with a discussion of the structure and stereochemistry of monosaccharides. Then the formation of cyclic structures front monosaccharides is discussed. This is followed by the presentation of a small number of reactions of these compounds. The classic series of experiments that was used to establish the structure of glucose is presented next. Finally, the structures of disaccharides, polysaccharides, and a few other types of carbohydrate-containing compounds are introduced. 

In designing boronic acid-based receptors for carbohydrates (and other hydroxyl containing compounds for various applications, it is important to take into consideration the key factors including the p//a values of the boronic acid and the diol, the pH, the dihedral angle of the diol, the buffer and its ionic strength, the solvent, and the stability... 

Compounds 100 and 101, unprotected carbohydrates containing a phosphate group, exhibit in photochemical reactivity a marked similarity to other unprotected, carbohydrate systems188-191 (see Scheme... 

Carbohydrates have been included in the wide range of molecules used in the parameterization of MM2 and of MM3. Alcohol and ether parameters have usually been determined from simple alcohols and ethers themselves. However, carbohydrates contain some unusual features in the acetal linkages, and in the many vicinal hydrogen-bonded hydroxyl groups. The "anomeric effect", first discovered by Edward (15) and popularized by Lemieux (16.), is best known in carbohydrates, although, of course, it occurs in other classes of compounds as well. One apparent result of this effect is that an axial alkoxy substituent is often more stable than the corresponding equatorial substituent when attached at the Cl position of a tetrahydropyranyl ring. This effect can be... 

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