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Related Concept Videos

Oxidation of Alcohols02:37

Oxidation of Alcohols

In this lesson, the oxidation of alcohols is discussed in depth. The various reagents used for oxidation of primary and secondary alcohols are detailed, and their mechanism of action is provided.
The process of oxidation in a chemical reaction is observed in any of the three forms:
C–C Bond Formation: Aldol Condensation Overview01:10

C–C Bond Formation: Aldol Condensation Overview

Aldol condensation is an important route in synthetic organic chemistry used to generate a new carbon–carbon bond under basic or acidic conditions. The aldol condensation reaction presented in Figure 1 constitutes an aldol addition reaction followed by the dehydration process.
Ketones with Nonenolizable Aromatic Aldehydes: Claisen–Schmidt Condensation01:01

Ketones with Nonenolizable Aromatic Aldehydes: Claisen–Schmidt Condensation

Benzaldehyde, like formaldehyde, lacks an α hydrogen and cannot enolize to form an enolate. Hence, the reaction of benzaldehyde with a ketone in the presence of an aqueous base forms a single crossed product. This reaction is referred to as Claisen–Schmidt condensation.
As the self-condensation of ketones is generally not favored in basic conditions, the self-condensed products do not form in the reaction between ketones and benzaldehyde. The general reaction of Claisen–Schmidt condensation is...
Oxidation of Alkenes: Syn Dihydroxylation with Potassium Permanganate02:21

Oxidation of Alkenes: Syn Dihydroxylation with Potassium Permanganate

Alkenes can be dihydroxylated using potassium permanganate. The method encompasses the reaction of an alkene with a cold, dilute solution of potassium permanganate under basic conditions to form a cis-diol along with a brown precipitate of manganese dioxide.
β-Dicarbonyl Compounds via Crossed Claisen Condensations01:18

β-Dicarbonyl Compounds via Crossed Claisen Condensations

Crossed Claisen condensations are base-promoted reactions between two different ester molecules producing β-dicarbonyl compounds. The reaction involving esters, with both containing α hydrogen, results in a mixture of four different products that are difficult to isolate. This reduces the synthetic utility of the reaction.
Alcohols from Carbonyl Compounds: Grignard Reaction02:00

Alcohols from Carbonyl Compounds: Grignard Reaction

Grignard reagents are one of the most commonly used reagents used to synthesize alcohols from carbonyl compounds. Grignard reagents are organomagnesium halides with a highly polar carbon–magnesium bond. Due to the partial ionic nature of the C–Mg bond, the carbon functions as a strong nucleophile and attacks electrophiles like carbonyl carbon.
Magnesium from the reagent coordinates with carbonyl oxygen, further reducing the carbonyl carbon's electron density. Thus, the carbonyl carbon is a...

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Original Experimental Approach for Assessing Transport Fuel Stability
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Volatile compound formation during argan kernel roasting.

Hanae El Monfalouti1, Zoubida Charrouf, Manuela Giordano

  • 1Faculté des Sciences, Université Mohammed V-Agdal, Laboratoire de Chimie des Plantes, BP 1014, Rabat, Morocco.

Natural Product Communications
|March 12, 2013
PubMed
Summary

Roasting argan kernels for 15-25 minutes influences volatile compound formation in virgin edible argan oil. Controlled roasting times can tailor argan oil flavor profiles for consumer preference.

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Area of Science:

  • Food Chemistry
  • Sensory Science

Background:

  • Virgin edible argan oil is increasingly popular.
  • Argan oil flavor is influenced by kernel processing.

Purpose of the Study:

  • To determine how argan kernel roasting time affects volatile compounds in virgin edible argan oil.
  • To explore flavor modulation potential through controlled roasting.

Main Methods:

  • Cold-pressing of argan kernels roasted at 110°C for varying durations (up to 25 minutes).
  • Gas chromatography-mass spectrometry (GC-MS) analysis to quantify 40 volatile compounds.

Main Results:

  • Volatile compound formation significantly increases between 15 and 25 minutes of roasting.
  • Specific roasting times correlate with the concentration of key flavor compounds.

Conclusions:

  • Roasting time is a critical factor in developing the taste profile of virgin edible argan oil.
  • Controlled roasting offers a method to customize argan oil flavor for diverse consumer demands.