Heterocyclic Building Blocks-quinoxaline

On October 18, 1988, Kato, Shozo; Ishizaki, Masahiko; Osada, Seiji published a patent.Recommanded Product: 62163-09-1 The title of the patent was Preparation of halogenated heterocydes as intermediates for agrochemicals and drugs. And the patent contained the following:

Polyhalogenated heterocycles are dehalogenated in H2O and/or alcs. in the presence of Fe powder and inorganic bases to give halogenated heterocycles. The experimental process involved the reaction of 5-Chloroquinoxaline(cas: 62163-09-1).Recommanded Product: 62163-09-1

The Article related to halogenated heterocycle intermediate drug agrochem, dehalogenation polyhaloheterocycle, Heterocyclic Compounds (More Than One Hetero Atom): General and other aspects.Recommanded Product: 62163-09-1

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On December 31, 1998, El-Kayati, S. M.; Fadel, H. H. M.; Abdel Mageed, M. A.; Farghal, S. A. published an article.Name: 5,6,7,8-Tetrahydroquinoxaline The title of the article was Heat and storage effects on the flavor of peanuts. And the article contained the following:

The peanut varieties, Giza 4 and Giza 5 were subjected to different heat treatments such as drying in solar drier at air speed 0.5 and 2 m/s with average temperature 45 and 60° and heating in oven at 120 and 150°. The sensory evaluation of the 2 varieties showed insignificant differences among varieties and heating processes. A correlation between the sensory and instrumental data was found. The high sensory scores of samples heated at 150° were attributed to the presence of high concentration of pyrazines which were thought to contribute to flavor and aroma of fresh roasted peanut. A comparative study between the main chem. classes retained in peanut samples after storage for 3 mo at room temperature showed that the aldehydes derived lipids increased in the solar dried samples. The antioxidative components produced via Maillard reaction resulted in oxidative stability of the samples heated in oven. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Name: 5,6,7,8-Tetrahydroquinoxaline

The Article related to peanut flavor heat storage volatile, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Name: 5,6,7,8-Tetrahydroquinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

Ji, Xiao-dong; Zhao, Ya-li; Wu, Guo-chen; Cai, Xian-kun published an article in 2010, the title of the article was Analysis of volatile aroma components of fried peanuts.Recommanded Product: 34413-35-9 And the article contains the following content:

Peanut is rich in nutrients and the flavor of its products varies according to the processing technol. Peanut was roasted, pressure steamed, extracted by simultaneous distillation and extraction (SED) and then condensed for GC-MS anal. of its volatile aroma components. Aldehydes, pyrazine, alc., ketone and hydroxybenzene were found in the volatile aroma of processed peanuts, with their contents for 53.29%, 14.66%, 6.13%, 1.03%, and 7.73%, resp. And pyridine, pyrrole, thiophene, and others accounted for 17.02%. Besides, two important fragrances, 2-acetyl-l-pyrroline and 2-methoxy-4-vinylphenol, were also detected in the volatile aroma of processed peanuts. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Recommanded Product: 34413-35-9

The Article related to fried peanut volatile aroma component, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Recommanded Product: 34413-35-9

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On July 31, 2011, Zhang, Ying; Yu, Shijun; Zhang, Pengfei; Zhang, Longwa; Fan, Meizhen published an article.Recommanded Product: 5,6,7,8-Tetrahydroquinoxaline The title of the article was Analysis of volatile components of Flammulina velutipes and Agrocybe chaxingu. And the article contained the following:

The volatile components in fruiting bodies of Flammulina velutipes and Agrocybe chaxingu were extracted with simultaneous distillation and extraction (SDE) and analyzed by gas chromatog.-mass spectrometer (GC-MS). There were 32 and 31 volatile components identified in Flammulina velutipes and Agrocybe chaxingu, resp. Phenols and aldehydes were the dominant volatiles. The main component of Flammulina velutipes were identified as 2,6-di-tert-butyl-4-Me phenol, benzeneacetaldehyde, 5-methylfuranal, 2-methyl-phenol, 2,5-diethyl-pyrazine and indole. Among 31 components in Agrocybe chaxingu, 2,6-di-tert-butyl-4-Me phenol, 2-pentyl-furan, benzeneacetaldehyde, phenylethyl alc., 2-methyl-heptane and indole were the components. The study provided exptl. foundation for comprehensive utilization of mushroom. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Recommanded Product: 5,6,7,8-Tetrahydroquinoxaline

The Article related to flammulina agrocybe volatile component gc ms, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Recommanded Product: 5,6,7,8-Tetrahydroquinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On December 20, 2012, Cao, Sheldon; Popovici-Muller, Janeta; Salituro, Francesco G.; Saunders, Jeffrey; Tan, Xuefei; Travins, Jeremy; Yan, Shunqi; Ye, Zhixiong published a patent.Reference of 5-Chloroquinoxaline The title of the patent was Pyridinyl-heterocycles as isocitrate dehydrogenase 1 inhibitors and their preparation, therapeutically active compositions and their methods of use. And the patent contained the following:

Provided are compounds of formula I. pharmaceutically acceptable salts thereof, use of those compounds for treating cancer and pharmaceutical compositions comprising those compounds Compounds of formula I wherein Y is NR5, NR5CH2, CH2NR5 and CHR5; m is 0, 1, 2 and 3; R1a and R1b are independently H, C1-4 alkyl, heterocyclyl, etc.; R2 is (un)substituted Ph, (un)substituted 3- to 7-membered cycloalkyl, C2-4 alkyl and CF3; each R3 is independently halo,C1-4 fluoroalkyl, Ph, heteroaryl, etc.; R4 is H, CN, halo, C1-4 alkoxy, etc.; R5 is alkanoyl, alkenoyl, sulfonyl, etc.; and pharmaceutically acceptable salts thereof, are claimed. Example compound II was prepared by a multistep procedure (procedure given). All the invention compounds were evaluated for their IDH1 R132H inhibitory activity. From the assay, it was determined that compound II exhibited IC50 value in the range of > 1 μM and ≤ 5 μM. The experimental process involved the reaction of 5-Chloroquinoxaline(cas: 62163-09-1).Reference of 5-Chloroquinoxaline

The Article related to pyridinyl heterocycle preparation idh1 inhibitor, Heterocyclic Compounds (More Than One Hetero Atom): Diazepines and other aspects.Reference of 5-Chloroquinoxaline

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Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

Zhang, Qiang; Yu, Xue-lian; Chen, Liang; Xin, Xiu-lan; Chang, Li; Wen, Yi; Zhang, Hai-ting published an article in 2017, the title of the article was Analysis on aromatic compositions of red raspberry vinegar fermented with nature and pure breed.SDS of cas: 34413-35-9 And the article contains the following content:

The aromatic compositions of red raspberry vinegar fermented with one step and two steps under two different fermentation processes were analyzed by headspace solid-phase micro-extraction (HS-SPME) coupled to gas chromatog.-mass spectrometry (GC-MS). The results showed that a total of 84 kinds of aroma components were identified under the two different vinegar-making processes. 32 Kinds of aroma components were detected in vinegars fermented nature and pure breed. The main aroma components in two red raspberry vinegars were benzene ethanol, benzoic acid Et ester, Et acetate, α-ionone and β-ionone of which, the relative contents of nature fermented vinegar were 26.12%, 9.91%, 8.51%, 5.64% and 4.09% resp., and the relative contents of pure breed fermented vinegar were 22.39%, 3.43% 32.68%, 3.32% and 2.81% resp. According to the sensory evaluation, the vinegar fermented with pure breed fermentation was superior to that the vinegar fermented with nature fermentation Nature fermented red raspberry vinegar was clear and transparent, the color was full, the taste was mellow and soft, the fragrance was lovely and lasting, and of more red raspberry vinegar typical flavor. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).SDS of cas: 34413-35-9

The Article related to aromatic composition red raspberry vinegar fermentation breed, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.SDS of cas: 34413-35-9

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

Petkevicius, Vytautas; Vaitekunas, Justas; Tauraite, Daiva; Stankeviciute, Jonita; Sarlauskas, Jonas; Cenas, Narimantas; Meskys, Rolandas published an article in 2019, the title of the article was A biocatalytic synthesis of heteroaromatic N-oxides by whole cells of Escherichia coli expressing the multicomponent, soluble di-iron monooxygenase (SDIMO) PmlABCDEF.Computed Properties of 34413-35-9 And the article contains the following content:

Aromatic N-oxides (ArN-OX) are desirable biol. active compounds with a potential for application in pharmacy and agriculture industries. As biocatalysis is making a great impact in organic synthesis, there is still a lack of efficient and convenient enzyme-based techniques for the production of aromatic N-oxides. In this study, a recombinant soluble di-iron monooxygenase (SDIMO) PmlABCDEF overexpressed in Escherichia coli was showed to produce various aromatic N-oxides. Out of 98 tested N-heterocycles, seventy were converted to the corresponding N-oxides without any side oxidation products. This whole-cell biocatalyst showed a high activity towards pyridines, pyrazines, and pyrimidines. It was also capable of oxidizing bulky N-heterocycles with two or even three aromatic rings. Being entirely biocatalytic, our approach provides an environmentally friendly and mild method for the production of aromatic N-oxides avoiding the use of strong oxidants, organometallic catalysts, undesirable solvents, or other environment unfriendly reagents. The sequence of the p577A clone containing pmlABCDEF gene cluster was deposited in GenBank under the accession number MK037457. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Computed Properties of 34413-35-9

The Article related to sequence soluble di iron monooxygenase gene cluster pmlabcdef, heteroaromatic oxide biocatalytic synthesis monooxygenase pmlabcdef recombinant escherichia, Fermentation and Bioindustrial Chemistry: Industrial Chemicals and other aspects.Computed Properties of 34413-35-9

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On October 15, 2014, Tu, Bao-jun; Chen, Shang-long; Ma, Qing-yu; Ye, Li; Feng, Tan published an article.COA of Formula: C8H10N2 The title of the article was Effects of three drying processes on volatile compounds in Lentinus edodes. And the article contained the following:

The effects of hot air drying, electro-temperature vacuum drying and vacuum freeze-drying on volatile compounds in Lentinus edodes were investigated to find out the best drying process. The volatile compounds in Lentinus edodes and its dry products were extracted by simultaneous distillation extraction (SDE) using dichloromethane as the extractant and detected by gas chromatog.-mass spectrometry (GC-MS). Comprehensive evaluations of dried Lentinus edodes were conducted according to the relative contents and contributions of major volatile compounds The results indicated that 51 compounds were detected and the product dried by electro-temperature vacuum drying showed the highest score of 5.42, which was significantly higher than that of hot air drying (1.02) and vacuum freeze-drying (1.38). The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).COA of Formula: C8H10N2

The Article related to drying volatile compound lentinus, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.COA of Formula: C8H10N2

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

On September 25, 2011, Zhu, Xinpeng; Yao, Min published an article.Product Details of 34413-35-9 The title of the article was Optimization of preparation of coffee flavor by thermal reaction. And the article contained the following:

In this study, orthogonal array design was employed to optimize thermal reaction conditions for the preparation of coffee flavor. This was followed by reaction product anal. by gas chromatog.-mass spectrometry (GC-MS). When the reaction system was composed of 5 g of amino acids, 4 g of reducing sugar, 100 g of propylene glycol, 10 g of 95% ethanol and 40 g of deionized water at pH 6-8, the optimal reaction conditions were glucose/fructose ratio of 1: 1.5, arginine/lysine ratio of 2.5: 1, reaction temperature of 115°C, and reaction time of 4.5 h. The reaction resulted in the generation of 25 volatile flavor compounds such as furfuryl alc., maltol, di-Me pyrazine, acetyl pyrrole and mercaptans. Moreover, pyrazine, pyrrodine, furan, phenol and their substitutes were the major volatile flavor compounds 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 coffee flavor maillard reaction gc ms, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Product Details of 34413-35-9

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider

Domeno, Celia; Aznar, Margarita; Nerin, Cristina; Isella, Francesca; Fedeli, Mauro; Bosetti, Osvaldo published an article in 2017, the title of the article was Safety by design of printed multilayer materials intended for food packaging.Name: 5,6,7,8-Tetrahydroquinoxaline And the article contains the following content:

Printing inks are commonly used in multilayer plastics materials used for food packaging, and compounds present in inks can migrate to the food either by diffusion through the multilayers or because of set-off phenomena. To avoid this problem, the right design of the packaging is crucial. This paper studies the safety by design of multilayer materials. First, the migration from four different multilayers manufactured using polyethylene terephthalate (PET), aluminum (Al) and polyethylene (PE) was determined The structural differences among materials such as the presence of inks or lacquer coatings as well as the differences in layers position allowed the study of a safety-by-design approach. Sixty-nine different compounds were detected and identified; 49 of them were not included in the pos. list of Regulation EU/10/2011 or in Swiss legislation and 15 belong to Cramer class III, which means that they have a theor. high toxicity. Some of the compounds related to ink composition were pyrene, a compound com. used to make dyes and dye precursors and the antioxidant Irganox 1300. The application of external lacquers decreased the concentration of some migrants but also brought the potential for new migrants coming from its composition A final risk assessment of the material allowed evaluating food safety for different food simulants and confirm it. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Name: 5,6,7,8-Tetrahydroquinoxaline

The Article related to printed multilayer material food packaging safety regulation, gc-ms, inks, food packaging, lacquer, risk assessment, safety by design, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Name: 5,6,7,8-Tetrahydroquinoxaline

Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider