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Triplet acetylenes as synthetic equivalents of 1,2-bicarbenes: phantom n,pi state controls reactivity in triplet photocycloaddition.

Diaryl acetylenes, in which one of the aryl groups is either a pyridine or a pyrazine, undergo efficient triplet state photocycloaddition to 1,4-cyclohexadiene with formation of 1,5-diaryl substituted tetracyclo[3.3.0.0(2,8).0(4,6)]octanes (homoquadricyclanes). In the case of pyrazinyl acetylenes, the primary homoquadricyclane products undergo a secondary photochemical rearangement leading to diaryl substituted tricyclo[3.2.1.0(4,6)]oct-2-enes. Mechanistic and photophysical studies suggest that photocycloaddition proceeds through an electrophilic triplet excited state whereas the subsequent rearrangement to the tricyclooctenes proceeds through a singlet excited state. Chemical and quantum yields for the cycloaddition, in general, correlate with the electron acceptor character of aryl substituents but are attenuated by photophysical factors, such as the competition between the conversion of acetylene singlet excited state into the reactive triplet excited states (intersystem crossing: ISC) and/or to the radical-anion (photoelectron transfer from the diene to the excited acetylene: PET). Dramatically enhanced ISC between pi-pi S(1) state and "phantom" n,pi triplet excited state is likely to be important in directing reactivity to the triplet pathway. The role of PET can be minimized by the judicious choice of reaction conditions (solvent, concentration, etc.). From a practical perspective, such reactions are interesting because "capping" of the triple bond with the polycyclic framework orients the terminal aryl (4-pyridyl, 4-tetrafluoropyridyl, phenyl, etc.) groups in an almost perfect 60 degrees angle and renders such molecules promising supramolecular building blocks, especially in the design of metal coordination polymers.

Journal Article↗

Tetra-rhenium molecular rectangles as organizational motifs for the investigation of ligand-centered mixed valency: three examples of full delocalization.

Molecular rectangles having the form ([Re(CO)3]2(X)2)(2)-mu,mu'-(LL)2, where X is either a bridging alkoxide or phenylthiolate group and LL is 4,4'-bipyridine or pyrazine, are characterized by cofacial LL pairs that are in van der Waals contact across the "long" side of the rectangle. Cyclic voltammetry shows that the redox-accessible bridging ligands, LL, are reduced in sequential, one-electron reactions. The singly reduced rectangles represent an unusual type of mixed-valence compound in which the LL ligands themselves are the redox centers. Spectroelectrochemical measurements for mixed-valence forms of these rectangles reveal intense, asymmetric absorption bands in the near-infrared region, assigned as intervalence transitions. Electroabsorption (Stark spectroscopy) measurements reveal minute changes in dipole moment and therefore a lack of significant charge transfer upon intervalence excitation. Thus, the rectangles are unusual examples of class III (fully valence delocalized) molecular mixed-valence species that employ direct donor-orbital/acceptor-orbital overlap rather than covalent-bond-mediated superexchange to achieve the large electronic coupling strengths required for delocalization.

Journal Article↗

Molecule-bridged mixed-valent intermediates involving the Ru I oxidation state.

The diruthenium(II) complexes {(mu-L)[RuCl(Cym)]2}(PF6)n, Cym = p-cymene = 4-isopropyltoluene, L = 2,2'-azobispyridine = abpy and n = 1, or L = 2,5-bis(1-phenyliminoethyl)pyrazine = bpip and n = 2, were synthesized and characterized by NMR (n = 2) or EPR spectroscopy (n = 1). Whereas the (n = 1) species are ligand radical-bridged RuIIRuII complexes, the three-electron reduction under loss of both chloride ions produces the ions {(mu-L)[Ru(Cym)]2}+, which could be identified as RuI(4d7)-containing mixed-valent species (Ru0RuI or RuIRuII) through UV-vis-NIR spectroelectrochemistry (intervalence charge-transfer bands around 1500 nm) and EPR (rhombic g tensor anisotropy). The weak metal-metal interaction of the dsigma electrons from the eg set is responsible for the small electrochemical coupling with comproportionation constants Kc approximately 102.

Journal Article↗

Guest shape-responsive fitting of porous coordination polymer with shrinkable framework.

In situ synchrotron X-ray powder diffraction patterns of porous coordination polymers [[Cu(2)(pzdc)(2)(bpy)].G] have been measured (pzdc = pyrazine-2,3-dicarboxylate, bpy = 4,4'-bipyridine) (where G = H(2)O for CPL-2 superset H(2)()O, G = benzene for CPL-2 superset benzene, and G = void for the apohost). The structures of apohost and CPL-2 superset benzene were determined from Rietveld analysis. Adsorption of benzene in the channels induced a remarkable contraction in the crystal (b axis; 6.8%, volume; 4.9%), although the channels were occupied by the benzene molecules. This crystal transformation provides a new pore structure that is well suited for benzene molecules, and we denote it as a "shape-responsive fitting" transformation. This type of pore gives rise to a new guideline: frameworks can be composed of flexible motifs that are linked via strong bond and/or stiff motifs that are connected via weaker bonds.

Journal Article↗

Chiral rodlike platinum complexes, double helical chains, and potential asymmetric hydrogenation ligand based on "linear" building blocks: 1,8,9,16-tetrahydroxytetraphenylene and 1,8,9,16-tetrakis(diphenylphosphino)tetraphenylene.

This paper is concerned with the synthesis of 1,8,9,16-tetrahydroxytetraphenylene (3a) via copper(II)-mediated oxidative coupling, its resolution to optical antipodes, and its conversion to 1,8,9,16-tetrakis(diphenylphosphino)tetraphenylene (3b). On the basis of these chiral "linear" building blocks, three rodlike chiral complexes, triblock (R,R,R,R)-17 and (S,S,S,S)-20 and pentablock (R,R,R,R,R,R,R,R)-22, were constructed. As a hydrogen bond donor, racemic and optically active 3a was allowed to assemble with linear acceptors to afford highly ordered structures. A 1:1 adduct of 4,4'-bipyridyl and (+/-)-3a exists in a dimeric form of 3a linked by 4,4'-bipyridyl through hydrogen bonds. Pyrazine serves as a short linker between achiral parallel chains each formed by (+/-)-3a, while self-assembly of homochiral 3a into alternate parallel chains occurs in the adduct of 5,5'-dipyrimidine with (+/-)-3a. Self-assembly of (S,S)-3a or (R,R)-3a with 4,4'-dipyridyl yielded a packing of chiral double helical chains formed by chiral tetrol 3a molecules. A novel chiral ligand, (S,S)-23, derived from 3a was used in the asymmetric catalytic hydrogenation of alpha-acetamidocinnamate, yielding up to 99.0% ee and 100% conversion.

Journal Article↗

High-performance organic field-effect transistors based on pi-extended tetrathiafulvalene derivatives.

Aromatic ring-condensed TTF derivatives exhibited excellent p-type FET performances in thin films. Introduction of fused benzene and pyrazine rings to the TTF skeleton was effective to enhance the intermolecular interactions and stability to oxygen. Ordered molecular alignment was confirmed by XRD studies. A pi-stacking structure was observed in the single crystal of diquinoxalinoTTF.

Journal Article↗

Ruthenium molecular wires with conjugated bridging ligands: onset of band formation in linear inorganic conjugated oligomers.

We have prepared and characterized a series of multimetallic oligomers of Ru using the pi-conjugated bridging ligand tetra-2-pyridyl-1,4-pyrazine (tppz), as well as mixed-ligand complexes with terpyridine end caps, and analyzed their electrochemical and spectroscopic properties, comparing them with modern computational electronic structure methods. The results suggest that the high degree of metal-metal interunit communication in these linear oligomers yields low HOMO-LUMO gaps, high delocalization, and the onset of "quasi-band" features, all indicative that these compounds should be excellent molecular wire materials. Recent spectroscopic and excited-state analyses of these and related compounds focus on optically accessible states, which ignore optically silent frontier electronic states more relevant to nanoelectronic applications.

Journal Article↗

Ytterbocene charge-transfer molecular wire complexes.

A systematic study of the novel charge-transfer [(f)14-(pi)0-(f)14 --> (f)13-(pi)2-(f)13] electronic state found in 2:1 metal-to-ligand adducts of the type [(Cp)2Yb](BL)[Yb(Cp)2] [BL = tetra(2-pyridyl)pyrazine (tppz) (1), 6',6' '-bis(2-pyridyl)-2,2':4',4'':2'',2'''-quaterpyridine (qtp) (2), 1,4-di(terpyridyl)-benzene (dtb) (3), Cp = (C5Me5)] has been conducted with the aim of determining the effects of increased Yb-Yb separation on the magnetic and electronic properties of these materials. The neutral [(f)13-(pi)2-(f)13], cationic [(f)13-(pi)1-(f)13] and dicationic [(f)13-(pi)0-(f)13] states of these complexes were studied by cyclic voltammetry, UV-vis-NIR electronic absorption spectroscopy, NMR, X-ray crystallography, and magnetic susceptibility measurements. The spectroscopic and magnetic data for the neutral bimetallic complexes is consistent with an [(f)13(pi)2(f)13] ground-state electronic configuration in which each ytterbocene fragment donates one electron to give a singlet dianionic bridging ligand with two paramagnetic Yb(III) centers. The voltammetric data demonstrate that the electronic interaction in the neutral molecular wires 1-3, as manifested in the separation between successive metal reduction waves, is large compared to analogous transition metal systems. Electronic spectra for the neutral and monocationic bimetallic species are dominated by pi-pi and pi-pi transitions, masking the f-f bands that are expected to best reflect the electronic metal-metal interactions. However, these metal-localized transitions are observed when the electrons are removed from the bridging ligand via chemical oxidation to yield the dicationic species, and they suggest very little electronic interaction between metal centers in the absence of pi electrons on the bridging ligands. Analysis of the magnetic data reveals that the qtp complex displays antiferromagnetic coupling of the type Yb(alpha)(alphabeta)Yb(beta) at approximately 13 K.

Journal Article↗

Volatile compounds in the production of liquid beet sugar.

Samples from different parts of a beet sugar factory and refinery were analyzed with respect to volatile compounds by means of liquid-liquid extraction followed by gas chromatography-mass spectrometry (GC-MS). A limited number of the samples were analyzed by means of gas phase extraction (headspace) followed by GC-MS. Selected compounds were followed through the sugar manufacturing process. The behavior of different compounds varied greatly throughout the process, with some compounds such as geosmin (trans-1, 10-dimethyl-trans-9-decalol), dimethyl disulfide, and propionic and hexanoic acid present at the beginning of the process but disappearing rapidly after further processing. Other compounds, such as indole, dihydrobenzofuran, and 2-phenylethanol, were not detected at the start of the process but were formed later on and removed in the final product. In the final product, three pyrazines remained at fairly low concentrations, together with 3-methylcyclopentadione, ethylhexanol, and methyl pyrrole ketone.

Carbohydrates↗

Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.

Aroma-active compounds from a beeflike process flavor, produced by extrusion of enzyme-hydrolyzed vegetable protein (E-HVP), were analyzed using aroma extract dilution analysis. The number of aroma-active compounds and the aroma intensity were increased by the addition of aroma precursors prior to extrusion. The most intense compound was 2-methyl-3-furanthiol having a cooked rice/vitamin-like/meaty aroma note. Several sulfur-containing furans, such as 2-methyl-3-(methylthio)furan, 2-methyl-3-(methyldithio)furan, and bis(2-methylfuryl)disulfide, were detected with high flavor dilution (FD) factors. Some pyrazines, such as 2-ethyl-3,5-dimethylpyrazine, 2,6-diethylpyrazine, and 3,5-diethyl-2-methylpyrazine, also had high FD factors. It is hypothesized that sulfur-containing amino acids and thiamin were important precursors in aroma formation in process flavor from E-HVP.

Animals↗

Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods.

Comparison of two types of dried scallops, Chlamys farreri and Patinopecten yessoensis, and effects of preparation methods (boiling and steaming) on the composition of their volatile components were carried out by simultaneous steam distillation and extraction and with analysis by gas chromatography-mass spectrometry. One hundred and seventy-two compounds were identified, three tentatively. Qualitatively, both scallops had similar components. Quantitatively, C. farreri contained more components with higher levels in aldehydes, alkanes, naphthalenes, esters, furans, miscellaneous compounds, alcohols, and ketones, whereas P. yessoensis had more components with higher levels in aromatics, pyrazines, pyridines, sulfur-containing compounds, and terpenes from both boiling and steaming methods. Comparison between methods for the same scallop showed that similar qualities of components were detected. Overall, more compounds with higher levels were detected from the boiling method.

Alcohols↗

Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5.

The reaction of 4-hydroxy-5-methyl-3(2H)-furanone (HMF) with cysteine or hydrogen sulfide at pH 6.5 for 60 min at 140 degrees C produced complex mixtures of volatile compounds, the majority of these containing either sulfur or nitrogen. Of the 68 compounds detected, 63 were identified, some tentatively, by GC-MS. Among the identified compounds were thiophenes (10), thiophenones (6), thienothiophenes (5), thiazoles (5), trithiolanes (4), pyrazines (6), and oxazoles (4). More compounds were produced in the reaction of HMF with cysteine (63) than were formed in the reaction with hydrogen sulfide (33). In both systems, thiophenones were major reaction products, accounting for 25-36% of the total volatiles formed. Possible reasons for the differences in the composition of the two systems are discussed. The contributions of these reactions, and their products, to the flavor of heated foods are considered.

Cysteine↗

Formation of a novel colored product during the Maillard reaction of D-glucose.

Reactions between reducing sugars and proteins or amino acids (Maillard reaction) lead to the formation of yellow to brown products (melanoidins) that are important for food preparation and processing, such as baking, roasting, or malt production. Thus far, the structures of the melanoidins have not been elucidated, although some structural insights have been gained from model reactions. In this study, D-glucose was heated with an amine and two colored compounds were detected by HPLC/UV--vis. After purification, the main product was identified as [(4aS,6R,7S,8R,8aR)-4,4a,6,7,8,8a-hexahydro-7,8-dihydroxy-6-hydroxymethyl-1,4-dipropyl-1H-pyrano[2,3-b]pyrazine-2-yl]-1-hydroxy-3-buten-2-one (1a). For the minor compound (2a), some spectral data were obtained, but the structure was not fully characterized. 1a and 2a are the main colored compounds when the reaction is performed in alcoholic solution or on a cellulose surface. Thus, it was concluded that products with an analogous structure are important for the color formation of foodstuffs with low water activity.

Chromatography, High Pressure Liquid↗

Variation of major volatile constituents in various green teas from Southeast Asia.

A total of 15 green tea samples were prepared from fresh tea leaves obtained from three different countries: two from Laos, seven from Myanmar, and six from Vietnam. The volatile aroma constituents of the 15 samples were analyzed by gas chromatography/mass spectroscopy. Eleven aroma constituents were chosen from over 100 chemicals found in the samples to compare differences among various teas. They were hexanal, 1-penten-3-ol, heptanal, 1-pentenal, (Z)-2-penten-1-ol, (Z)-3-penten-1-ol, linalool oxide (trans-furanoid), linalool oxide (cis-furanoid), linalool, linalyl propanoate, and geraniol. Generally, concentrations of linalool and hexanal seem to play an important role in the quality of green teas. Green teas from Laos and Myanmar contained heterocyclic compounds, such as pyridines and pyrazines, formed by high-temperature processing. The presence of these heterocyclic compounds suggested that the temperature used for tea processing plays an important role in the formation of aroma chemicals in green teas.

Alcohols↗

Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile.

The aromas of three espresso coffee (EC) samples from different botanical varieties and types of roast (Arabica coffee, Robusta natural blend, and Robusta Torrefacto blend (special roast by adding sugar)) were studied by static headspace GC-MS and sensory flavor profile analysis. Seventy-seven compounds were identified in all of the EC samples. Among them, 13 key odorants have been quantified and correlated with their flavor notes by applying multivariate statistical methods. Some correlations have been found in the EC samples: some aldehydes with fruity flavors, diones with buttery flavors, and pyrazines with earthy/musty, roasty/burnt, and woody/papery flavors. By applying principal component analysis (PCA), Arabica and Robusta samples were separated successfully by principal component 1 (60.7% of variance), and Torrefacto and Natural Robusta EC samples were separated by principal component 2 (28.1% of total variance). With PCA, the aroma characterization of each EC sample could be observed. A very simple discriminant function using some key odorants was obtained by discriminant analysis, allowing the classification of each EC sample into its respective group with a success rate of 100%.

Coffee↗

Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour.

Extrusion temperature (120, 135, and 150 degrees C) and quantity of added sodium hydroxide (0, 3, and 6 g/kg feedstock) were used as variables to study flavor generation in extrusion cooking of wheat flour. In total, 127 volatile components were identified in the extrudates, of which 51 contained sulfur. The levels of pyrroles, thiophenes, thiophenones, thiapyrans, and thiazolines increased at higher extrusion temperatures, whereas furans and aldehydes decreased. The addition of sodium hydroxide also affected the formation of volatile compounds. However, thiophenes, thiophenones, polythiacycloalkanes, thiazoles, thiazolines, pyrroles, and some pyrazines tended to increase with the more alkaline extrusion conditions. Some compounds from lipid-Maillard interactions were identified in the extrudates. Analysis of the volatile components by gas chromatography-olfactometry showed sulfur- and nitrogen-sulfur-containing heterocycles as possible contributors to the sulfury and rubbery odors observed in extrudates produced at the higher temperature and more alkaline conditions.

Cooking↗

Characterization of model melanoidins by the thermal degradation profile.

Different types of model melanoidins were thermally degraded, with subsequent identification of the volatiles produced, to obtain and compare the thermal degradation profile of various melanoidins. At first, the volatiles produced from heated glucose/glycine standard melanoidins were compared with glucose/glutamic acid and L-(+)-ascorbic acid/glycine standard melanoidins. In the headspace of heated glucose/glycine melanoidins, mainly furans, were detected, accompanied by carbonyl compounds, pyrroles, pyrazines, pyridines, and some oxazoles. Heating of L-(+)-ascorbic acid/glycine melanoidins resulted in relatively more N-heterocycles, while from glucose/glutamic acid melanoidins no N-heterocycles were formed. In a second part, a chemical treatment was applied to glucose/glycine melanoidins prior to the thermal degradation. Acid hydrolysis was performed to cleave glycosidically linked sugar moieties from the melanoidin skeleton. Nonsoluble glucose/glycine melanoidins were also subjected to an oxidation. The results indicate that the thermal degradation profile is a useful tool in the characterization of different types of melanoidins.

Ascorbic Acid↗

Thermal degradation studies of food melanoidins.

Food melanoidins were isolated from bread crust, coffee, and tomato sauce and their composition was investigated by thermal degradation. Among the generated volatiles, important food flavor compounds were detected: in particular furans, carbonyl compounds, 1,3-dioxolanes, pyrroles, pyrazines, pyridines, thiophenes, and phenols. The results indicated that the isolated melanoidin fractions mainly consisted of compounds formed from carbohydrates and their degradation products. Besides proteins, other food constituents were incorporated in the melanoidin structure as well, such as lipid oxidation products in tomato melanoidins and phenolic compounds in coffee melanoidins. A comparison of the thermal generation of volatiles between these food-derived melanoidins and model melanoidins prepared from a single carbonyl compound and an amino acid showed that the degradation pattern of food melanoidins is quite different from that obtained from a glucose-glycine model system.

Bread↗