Propanal dimethyl acetal

AI3-28233 DMP EINECS 225-258-3 Propanal dimethyl acetal Propane, 1,1-dimethoxy-. Chemical intermediate for pharmaceuticals dehydrating agent Mobile liquid bp = 87°. ScheringAG. 

In another sequence 3-nitro propanal dimethyl acetal was condensed in Michael manner with 9-cyano-2-nonenaI to yield aldehyde which was transformed in two steps to a desired substrate J L for intramol-ecular ring closure. 

Dimethoxypropane Acetone, dimethyl acetal (8) Propane, 2,2-dimethoxy-(9) (77-76-9)... 

NITROPROPANAL, 3-NITROPROPANOL, AND 3-NITROPROPANAL DIMETHYL ACETAL (Propanal, 3-nitro- 1-Propanol, 3-nltro- and Propane, 1,l-dimethoxy-3-nitro-)... 

Nitropropanal dimethyl acetal Propane, 1,1-dimethoxy-3-nitro- (10) (72447-81-5) Sodium nitrite Nitrous acid sodium salt (8,9) (7632-00-0)... 

Erythorblc acid O-erythro-Hex-2-enolc acid, y-lactone (8,9) (89-65-6) 2,2-Dimethoxypropane Acetone, dimethyl acetal (8) Propane, 2,2-dimethoxy-(9) (77-76-9)... 

The major advantage of the seunpling technique developed, was that some trace chemicals could be trapped tind described for the first time as Black Truffle aroma constituents. In particular, some compounds, important flavor contributors, generally appearing in small concentrations, such as benzaldehyde, propanal, ethyl acetate, anisole or dimethyl disulfide - previously identified in Shiitake mushrooms (9) - could be characterized. This was also the case for three aromatic compounds, toluene, xylene and ethyl benzene, well known as raw vegetable constituents (1 ). In addition, two aliphatic esters, isopropyl and sec-butyl formates, and one cyclic sulfur compound (2-formyl thiophene) previously reported respectively in plums and apples (W) and in coffee and bread products (n) were identified. 

NITROPROPANAL DIMETHYL ACETAL PROPANE, 1,1-DIMETHOXY-3-NITRO- (72447-81-5), 77. 236... 

Wird die Bestrahlung in methanolLscher Essigsaure durchgeiuhrt, so konnen auBer dem Oxetan aueli das primar gebildete 3-(l-Methyl-2-methylen-cyclohexyl)-propanal und dessen Dimethyl-acetal isoliort werden. 

Later, a few small plants were built, the process parameters for which were, apparently, quite different. According to [262], the process occurred without catalyst. In this case, natural gas containing 25% ethane yielded a liquid product containing 35% methanol, 20% formaldehyde, 5% acetaldehyde, and some amounts of acetone and dimethyl acetal. According to [263], 1 m of natural gas containing 60% methane (the rest, propane and butane) was... 

Several of the lower molecular weight aliphatic compounds, in a mixture, are part of the roasted coffee aroma. A nine-compound mixture with roasted coffee aroma contained isopentane, n-hexane, acetaldehyde, dimethyl sulfide, propanal, isobutanal, isopentanal, methanol, and 2-methylfuran.20 In addition, the freshness of aroma and taste has been correlated with 2-methylpropanal and diacetyl. When the concentration of these falls off, so does the taste.21 Other aliphatic compounds that are steadily lost from ground roasted coffee, unless it is vacuum packaged, include methyl formate, methyl acetate, methyl thioacetate, and acetone.22 The concentrations in roast coffee for four compounds whose contribution to the fresh flavor have long been known are dimethyl sulfide (4 ppm), methyl formate (12 ppm), isobutanal (20 ppm), and diacetyl (40 ppm). The taste thresholds are 0.1, 0.5, 0.5, and 1.0 ppm, respectively, in the brew made with 5 g coffee per 100 ml water.15... 

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