Cheeseman, G. W. H. et al. published their research in Journal of the Chemical Society in 1963 |CAS: 62163-09-1

5-Chloroquinoxaline(cas:62163-09-1) belongs to quinoxaline. The antitumoral properties of quinoxaline compounds have been of interest. Recently, quinoxaline and its analogs have been investigated as the catalyst’s ligands. Product Details of 62163-09-1

Cheeseman, G. W. H.; Katritzky, A. R.; Ridgewell, B. J. published an article in 1963, the title of the article was The infrared spectra of polycyclic heteroaromatic compounds. III. 2-, 5-, and 6-substituted quinoxalines.Product Details of 62163-09-1 And the article contains the following content:

The infrared spectra of quinoxaline, 9 of its 2-substituted, 5 of its 5-substituted, and 8 of its 6-substituted derivatives are recorded and discussed, with tentative assignments of characteristic bands to specific mol. vibration modes. Cf. CA 56, 1073g. The experimental process involved the reaction of 5-Chloroquinoxaline(cas: 62163-09-1).Product Details of 62163-09-1

5-Chloroquinoxaline(cas:62163-09-1) belongs to quinoxaline. The antitumoral properties of quinoxaline compounds have been of interest. Recently, quinoxaline and its analogs have been investigated as the catalyst’s ligands. Product Details of 62163-09-1

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

 

Favini, Giorgio et al. published their research in Gazzetta Chimica Italiana in 1960 |CAS: 62163-09-1

5-Chloroquinoxaline(cas:62163-09-1) belongs to quinoxaline. The antitumoral properties of quinoxaline compounds have been of interest. Recently, quinoxaline and its analogs have been investigated as the catalyst’s ligands. Synthetic Route of 62163-09-1

Favini, Giorgio; Simonetta, Massimo published an article in 1960, the title of the article was Electronic transitions in the aromatic chlorazines. III. Absorption spectra of monochloro quinoxalines, phthalazines, quinazolines, and cinnolines.Synthetic Route of 62163-09-1 And the article contains the following content:

The absorption spectra of 2-, 5-, and 6-chloroquinoxalines (I, II, III), 2-, 4-, and 6-chloroquinazolines (IV, V, VI), 1-, 5-, and 6-chlorophthalazines (VII, VIII, IX), and 3-, and 4-cinnolines (X, XI) were measured in isoöctane and in MeOH between 220 and 450 mμ. Condensation of o-(H2N)2C6H4 and OC(CO2Et)2 and hydrolysis, decarboxylation of the 2-hydroxyquinoxaline-3-carboxylic acid and chlorination with POCl3 gave I, m. 46-7° (C5H12). Acetylation of o-ClC6H4NH2 and nitration with fuming HNO3, deacetylation of the crystalline 2,6-Cl-(O2N)C6H3NHAc with NaOH, reduction with SnCl2, and condensation of the reduction product with OHCCHO.(NaHSO3)2 yielded II, m. 61-2° (petr. ether). Similarly, com. 4,2-Cl(H2N)C6H3NH2 was transformed to III, m. 63-4° (petr. ether). Reduction of o-O2NC6H4CHO, condensation with urea, and chlorination of the 2-quinazolone with PCl3 and POCl3 gave IV, m. 108° (ligroine). HCONH2 condensed with o-H2NC6H4CO2H and the 4-quinazolone chlorinated with PCl5 and POCl3 successively yielded V, m. 99-100° (petr. ether). Nitration of 3-ClC6H4CHO and condensation with HCONH2 followed by reduction with Zn in AcOH gave VI, m. 145° (dilute alc.). Phthalide transformed through the Br derivative into o-OHCC6H4CO2H, condensed with N2H4.H2O to the phthalazone and chlorinated with POCl3 yielded VII, m. 110-11° (ligroine). Conversion of 3,4-Me2C6H3NH2 by the Sandmeyer reaction gave 10 g. 3,4-Me2C6H3Cl, converted through 3,4-(CHBr2)2C6H3Cl to 3,4-(OHC)2C6H3Cl and condensed with N2H4 to yield 0.4 g. IX, m. 132°. α-Tetrahydronaphthylamine (5 g.) converted according to Sandmeyer to α-chlorotetrahydronaphthalene and submitted to oxidative degradation, the isomeric mixture condensed with N2H4, the product chlorinated with POCl3 and the mixture of dichlorophthalazines (0.2 g.) treated with HI and P to eliminate the Cl of the heterocyclic ring gave a small amount of VIII. HCN added to o-O2NC6H4CHO and the nitrile saponified, the NO2 group reduced catalytically and the acid diazotized, reduced with SnCl2 and the 3-hydroxycinnoline chlorinated with POCl3 gave X, m. 90-1° (ligroine). MeCOPh nitrated and reduced with Sn and HCl, the o-H2NC6H4COMe diazotized and transformed into 4-hydroxycinnoline, treated successively with PCl5 and POCl3, and recrystallized from ligroine gave XI, m. 78-9°. The nature of the bands observed and the infuence exerted on the absorption maximum by introduction of an atom of Cl into the benzodiazine structure were discussed. The experimental process involved the reaction of 5-Chloroquinoxaline(cas: 62163-09-1).Synthetic Route of 62163-09-1

5-Chloroquinoxaline(cas:62163-09-1) belongs to quinoxaline. The antitumoral properties of quinoxaline compounds have been of interest. Recently, quinoxaline and its analogs have been investigated as the catalyst’s ligands. Synthetic Route of 62163-09-1

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

 

Favini, Giorgio et al. published their research in Gazzetta Chimica Italiana in 1960 |CAS: 62163-09-1

5-Chloroquinoxaline(cas:62163-09-1) belongs to quinoxaline. The antitumoral properties of quinoxaline compounds have been of interest. Recently, quinoxaline and its analogs have been investigated as the catalyst’s ligands. Application In Synthesis of 5-Chloroquinoxaline

Favini, Giorgio; Simonetta, Massimo published an article in 1960, the title of the article was Electronic transitions in the aromatic chlorazines. II. Application of the method of Pariser and Parr to the azines of the monochlorinated benzene series.Application In Synthesis of 5-Chloroquinoxaline And the article contains the following content:

cf. CA 55, 7033g. The semiempirical method of Pariser and Parr was applied to PhCl (I), 2-, 3-, and 4-chloropyridines (II, III, IV), 2-, 3-, and 4-chloropyrimidines (V, VI, VII), chloropyrazine (VIII), and 3-chloropyridazine (IX). Comparison between theoretical and exptl. findings was limited to the values of energy transitions and oscillator strengths for the 1st singlet-singlet π-π’ transition. Monocentric and bicentric Coulomb integrals were calculated and tabulated. E was calculated for βCCl -0.86 and -2.50 without configuration interaction and with interaction of 5 and 8 configurations and the tabulated values were compared with exptl. values of ΔE. Oscillator strengths were calculated and similarly compared. The theory confirmed in all instances the bathochromic effect on the absorption maximum of the π-π’ transition caused by the introduction of an atom of Cl into C6H6 or an azine and, moreover gave shifts of the correct order of magnitude as shown by the tabulation (compound, Δν theoretical and exptl. (cm.-1) given): I, -870, -1350; II, -860, -1850; III, -1370, -2300; IV, -1830, -990; V, -1090, -1900; VI, -1730, -1250; VII, -2800, -2820; VIII, -970, -1460; IX, -2410, -1860. The experimental process involved the reaction of 5-Chloroquinoxaline(cas: 62163-09-1).Application In Synthesis of 5-Chloroquinoxaline

5-Chloroquinoxaline(cas:62163-09-1) belongs to quinoxaline. The antitumoral properties of quinoxaline compounds have been of interest. Recently, quinoxaline and its analogs have been investigated as the catalyst’s ligands. Application In Synthesis of 5-Chloroquinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

 

Gu, Junping et al. published their research in Yancao Keji in 2021 |CAS: 34413-35-9

The Article related to cigarette filter alc ketone ester, cigarettes and other aspects.Category: quinoxaline

Gu, Junping; Tao, Hong; Wang, Junxia; Chen, Senlin; Ouyang, Lusi; Lin, Baomin; Lu, Jiajian published an article in 2021, the title of the article was Effects of cigarette filter design on release behavior of monomer flavor in breakable capsule.Category: quinoxaline And the article contains the following content:

In order to investigate the influences of cigarette filter design on the release of monomer flavor components in breakable capsules, the effects of capsule location in filter and filter ventilation on the transfer rates and puff-by-puff releases of 40 representative monomer flavor components in mainstream cigarette smoke were analyzed. The results showed that: 1) Capsule location in filter and filter ventilation levels significantly affected the transfer rates of the aroma components. The transfer rates of the monomer aroma components were higher when the capsule was planted at 6 mm to the mouth end as compared to those at 18 mm, or when the filter was unventilated. With the increase of the mol. weight of flavor compound, the transfer rate ratios between the capsule planted at 6 mm and that at 18 mm of the same component in alc., ketone and ester homologues presented different variation trends. The transfer rate ratios when the filter was unventilated to that of ventilated of the same component in these homologues deceased. 2) The puff-by-puff releases and the puff-by-puff releases per unit TPM of monomer aroma components were higher when the capsule was planted at 6 mm than at 18 mm. The puff-by-puff releases were higher and the puff-by-puff releases per unit TPM were lower when the filter was unventilated than ventilated. 3) The releases of those aroma components with a lower b.p., such as Et hexanoate, Et heptanoate, 2-heptanone, 2-octanone and 1-pentanol, increased significantly at the fourth and fifth puffs. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Category: quinoxaline

The Article related to cigarette filter alc ketone ester, cigarettes and other aspects.Category: quinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

 

Walradt, John P. et al. published their research in Journal of Agricultural and Food Chemistry in 1971 |CAS: 34413-35-9

The Article related to peanut volatile component, chromatog volatiles peanut, arachis hypogaea, peanut, phenols, terpenes role: anst (analytical study), volatile substances and other aspects.Application of 34413-35-9

Walradt, John P.; Pittet, Alan O.; Kinlin, Thomas E.; Muralidhara, Ranya; Sanderson, Anne published an article in 1971, the title of the article was Volatile components of roasted peanuts.Application of 34413-35-9 And the article contains the following content:

Steam volatile components from roasted Spanish peanuts were fractionated by preparative gas chromatog. Individual fractions were analyzed on a Carbowax 20M gas chromatog. column coupled to a mass spectrometer. Compounds reported for the first time from roasted peanuts include phenols, pyrazines, thiazoles, pyridines, aromatic hydrocarbons, and terpenes. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Application of 34413-35-9

The Article related to peanut volatile component, chromatog volatiles peanut, arachis hypogaea, peanut, phenols, terpenes role: anst (analytical study), volatile substances and other aspects.Application of 34413-35-9

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

 

Li, Qian et al. published their research in Fenxi Kexue Xuebao in 2016 |CAS: 34413-35-9

The Article related to solvent extract coal gas chromatog mass spectrometry, coal role: amx (analytical matrix), anst (analytical study), gas chromatography-mass spectrometry role: pep (physical, engineering or chemical process), prp (properties), proc (process), solvent extraction role: pep (physical, engineering or chemical process), prp (properties), proc (process) and other aspects.Related Products of 34413-35-9

Li, Qian; Duan, Zheng-kang; Luo, He-an; Yao, Yuan-yuan published an article in 2016, the title of the article was Analysis of solvent extracts from coal with gas chromatography-mass spectrometry.Related Products of 34413-35-9 And the article contains the following content:

Shanxi coal was extracted with acetone, DMF, cholamine and ethylenediamine by soxhlet extraction and stirring extraction, resp. With ethylenediamine as the solvent and using simple stirring extraction, the extraction yield was up to 17.1%. A gas chromatog.-mass spectrometry (GC/MS) method for determination of ethylenediamine extracts and cholamine extracts was developed. The results showed that 53 organic species were identified from the ethylenediamine extracts, and they can be classified into four groups components: arenes, aliphatic hydrocarbons, nitrogen compounds and oxygen compounds The nitrogen compounds are the most abundant compounds of which relative contents of area normalization is 75.64%. Compared with the detected species of ethylenediamine extracts, the detected species of cholamine extract is less, and the components of cholamine extract are different from that of ethylenediamine extract The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Related Products of 34413-35-9

The Article related to solvent extract coal gas chromatog mass spectrometry, coal role: amx (analytical matrix), anst (analytical study), gas chromatography-mass spectrometry role: pep (physical, engineering or chemical process), prp (properties), proc (process), solvent extraction role: pep (physical, engineering or chemical process), prp (properties), proc (process) and other aspects.Related Products of 34413-35-9

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

 

Kinlin, Thomas E. et al. published their research in Journal of Agricultural and Food Chemistry in 1972 |CAS: 34413-35-9

The Article related to filbert roasted volatiles, Foods: Animal Origin and other aspects.COA of Formula: C8H10N2

Kinlin, Thomas E.; Muralidhara, Ranya; Pittet, Alan O.; Sanderson, Anne; Walradt, John P. published an article in 1972, the title of the article was Volatile components of roasted filberts.COA of Formula: C8H10N2 And the article contains the following content:

Roasted filbert volatiles were isolated using the following techniques: steam distillation followed by solvent extraction; condensation of volatiles given off during steam distillation; and mol. distillation followed by fractionation using preparative gas chromatog. Extracts and fractions were analyzed using open tubular columns. 187 compounds are reported for the 1st time from roasted filbert volatiles including alkyl, alkenyl, oxygenated, and alicyclic pyrazines; pyrroles; pyridines; thiols, thiazoles, thiophenes, and sulfides; furans; phenols; acids; lactones; esters; terpenes; aromatic aldehydes, alkanals, 2-alkenals, and 2,4-alkadienals; aliphatic and olefinic alcohols and ketones; and aliphatic and aromatic hydrocarbons. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).COA of Formula: C8H10N2

The Article related to filbert roasted volatiles, Foods: Animal Origin and other aspects.COA of Formula: C8H10N2

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

 

Mussinan, Cynthia J. et al. published their research in Journal of Agricultural and Food Chemistry in 1973 |CAS: 34413-35-9

The Article related to pyrazine compound cooked beef, flavor cone cooked beef, Foods: Animal Origin and other aspects.Safety of 5,6,7,8-Tetrahydroquinoxaline

Mussinan, Cynthia J.; Wilson, Richard A.; Katz, Ira published an article in 1973, the title of the article was Isolation and identification of pyrazines present in pressure-cooked beef.Safety of 5,6,7,8-Tetrahydroquinoxaline And the article contains the following content:

Flavor concentrations were isolated from beef cooked superatmospherically at 162.7.degree. by simultaneous steam distillation and continuous solvent extraction Separation and identification were accomplished by gas chromatog. and coupled gc-mass spectrometry. Mass spectral identifications were confirmed by IE values. A total of 33 pyrazines were identified. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Safety of 5,6,7,8-Tetrahydroquinoxaline

The Article related to pyrazine compound cooked beef, flavor cone cooked beef, Foods: Animal Origin and other aspects.Safety of 5,6,7,8-Tetrahydroquinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

 

Folkes, D. J. et al. published their research in Journal of Food Technology in 1977 |CAS: 34413-35-9

The Article related to bread crust odor, Foods: Vegetable Origin and other aspects.Product Details of 34413-35-9

Folkes, D. J.; Gramshaw, J. W. published an article in 1977, the title of the article was Volatile constituents of white bread crust.Product Details of 34413-35-9 And the article contains the following content:

A total of 190 volatile components were identified in essences prepared from white bread crust (in 20 cases the identification is provisional); of these compounds 97 have not previously been reported as constituents of white bread. A limited number only, of the compounds reported, may be partially responsible for the crusty notes present in bread aroma. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Product Details of 34413-35-9

The Article related to bread crust odor, Foods: Vegetable Origin and other aspects.Product Details of 34413-35-9

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

 

Vitzthum, O. G. et al. published their research in Journal of Food Science in 1975 |CAS: 34413-35-9

The Article related to cocoa volatile compound, flavor compound cocoa, Foods: Vegetable Origin and other aspects.Category: quinoxaline

Vitzthum, O. G.; Werkhoff, P.; Hubert, P. published an article in 1975, the title of the article was Volatile components of roasted cocoa. Basic fraction.Category: quinoxaline And the article contains the following content:

Roasted cocoa volatiles were isolated using the following technique:extraction with supercritical CO2 under pressure followed by atm. steam distillation; adsorption on Porapak Q and subsequent extraction with purified diethylether; separation of the organic phase into basic and neutral fractions. Identification of basic cocoa aroma constituents was accomplished by mass spectrometry in combination with a 200m × 0.31 mm i.d. glass capillary column. For the 1st time 59 compounds are reported in roasted cocoa including alkyl-, alkenyl, acyl-, furyl- and alicyclic pyrazines, pyridines, quinoxalines, oxazoles, quinoline [91-22-5] and methyl o-aminobenzoate [134-20-3]. The CO2-extraction process described is generally applicable to studies on volatile aroma constituents in food odor research. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Category: quinoxaline

The Article related to cocoa volatile compound, flavor compound cocoa, Foods: Vegetable Origin and other aspects.Category: quinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider