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Related Concept Videos

π Electron Effects on Chemical Shift: Aromatic and Antiaromatic Compounds01:14

π Electron Effects on Chemical Shift: Aromatic and Antiaromatic Compounds

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In aromatic compounds, such as benzene, the circulation of (4n + 2) π-electrons sets up a diamagnetic or diatropic ring current around the perimeter of the molecule. This current induces a magnetic field that opposes the external field inside the ring and reinforces it on the outside. The protons in benzene are deshielded and exhibit high chemical shifts in the range 6.5–8.5 ppm. The shielding effect at the center of the ring is evident in complex aromatic molecules, such as...
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In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
In 1825, Faraday isolated...
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NMR Spectroscopy of Aromatic Compounds01:14

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Aromatic compounds can be identified or analyzed using proton NMR and carbon‐13 NMR. Typically, aromatic hydrogens or hydrogens directly bonded to the aromatic rings are strongly deshielded by the aromatic ring current. Therefore, they absorb in the range of 6.5–8.0 ppm in proton NMR spectra. For instance, aromatic hydrogens directly bonded to the benzene ring absorb at 7.3 ppm. However, aromatic hydrogens of larger rings absorb farther upfield or downfield than the ideal range.
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Nomenclature of Aromatic Compounds with a Single Substituent01:23

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Benzene is the simplest aromatic hydrocarbon or arene. The IUPAC names for simple monosubstituted benzene derivatives are derived by adding the substituent's name as a prefix to the parent benzene. For example, halobenzene, where the halogen could be fluoro (F), chloro (Cl), bromo (Br), and iodo (I).
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Five-Membered Heterocyclic Aromatic Compounds: Overview01:13

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Heterocyclic aromatic compounds are cyclic compounds that are aromatic and have one or more heteroatoms—atoms other than carbon, in the ring. Depending upon the number of atoms present in the ring, they can be either five or six-membered. Examples of five-membered heterocyclic aromatic compounds include pyrrole, furan, thiophene, and imidazole. Pyrrole consists of one nitrogen atom having one lone pair of electrons. Furan and thiophene have one oxygen and one sulfur heteroatom,...
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When more than one substituent is present on the benzene ring, the IUPAC nomenclature depends on the number of substituents present.
For disubstituted benzene derivatives, with two groups attached to the benzene ring, three constitutional isomers are possible. For example, consider dimethyl benzene, often called xylene, where the second methyl group can be substituted at the second, third, or fourth carbon. The relative position of the substituents is represented by prefixes ortho, meta, or...
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Author Spotlight: Soybean Hairy Root Transformation for the Analysis of Gene Function
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Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose.

Ramasamy Ravi1, Ali Taheri2, Durga Khandekar3

  • 1Department of Agricultural and Environmental Sciences, Tennessee State University, 3500 John A, Merritt Blvd, Nashville, TN 37209-1561, USA. rravi@tnstate.edu.

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|May 30, 2019
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Summary

Researchers identified volatile compounds in soybean seeds linked to off-flavors using an electronic nose. This aroma profiling helps understand soybean flavor, potentially improving its use and profitability.

Keywords:
beanye-noseelectronic nosesoybeanvolatile

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Area of Science:

  • Agricultural Science
  • Food Chemistry
  • Analytical Chemistry

Background:

  • Soybean (Glycine max (L.)) is a vital global legume for oil and livestock feed.
  • Soybean's off-flavor, caused by phenols, aldehydes, ketones, and other compounds, limits human consumption.
  • Understanding the chemical basis of soybean flavor is crucial for enhancing its utilization.

Purpose of the Study:

  • To identify and characterize volatile compounds in high-yielding soybean varieties.
  • To investigate the association between these volatile compounds and off-flavors.
  • To determine the quantity and quality of volatile compounds influencing soybean flavor profiles.

Main Methods:

  • Utilized the HERCALES Fast Gas Chromatography (GC) electronic nose system.
  • Performed aroma profiling and chemical characterization of five soybean varieties.
  • Analyzed volatile compounds responsible for characteristic soy flavor and off-flavors.

Main Results:

  • Identified specific volatile compounds contributing to soybean's off-flavor.
  • Characterized the aroma profile of different soybean varieties.
  • Established a link between chemical composition and perceived flavor.

Conclusions:

  • The study provides insights into the chemical drivers of soybean flavor.
  • Understanding these volatile compounds can aid in developing strategies to mitigate off-flavors.
  • This research can enhance soybean's appeal and economic value as a food source.