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S-Methyl Thioacetate
''S''-Methyl thioacetate is a natural product found in many plant species. In its pure form it has an unpleasant sulfurous smell, but when highly diluted and along with other simple alkyl thioacetates and related compounds, it is an important component of the smell and flavour profile of some foods, especially Camembert cheese. Alternate isomer The constitutional isomer In chemistry, a structural isomer (or constitutional isomer in the IUPAC nomenclature) of a chemical compound, compound is another compound whose molecule has the same number of atoms of each element, but with logically distinct chemical bond, b ... in which the oxygen and sulfur atoms are interchanged, ''O''-methyl thioacetate, is also commonly known as methyl thioacetate and found as a natural product and flavor component in some foods, such as fish sauce and some kinds of melon. See also * Thioacetic acid References Organosulfur compounds Foul-smelling chemicals {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camembert
Camembert (, also , ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look and taste to brie cheese, albeit with a slightly lower butterfat content than brie's typical 60% and 75% by weight. Production The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" (approximately 10% of the production) is required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience. The cheese is made by inoculating warmed cow milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to low cylindrical camembert molds. The molds are turned every six to twelve hours to allow the whey to drain ev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Constitutional Isomer
In chemistry, a structural isomer (or constitutional isomer in the IUPAC nomenclature) of a chemical compound, compound is another compound whose molecule has the same number of atoms of each element, but with logically distinct chemical bond, bonds between them. The term metamer was formerly used for the same concept. For example, butanol , methyl propyl ether , and diethyl ether have the same molecular formula but are three distinct structural isomers. The concept applies also to polyatomic ions with the same total charge. A classical example is the cyanate ion and the fulminate ion . It is also extended to ionic compounds, so that (for example) ammonium cyanate and urea are considered structural isomers,William F. Bynum, E. Janet Browne, Roy Porter (2014): ''Dictionary of the History of Science''. 530 pages. and so are methylammonium formate and ammonium acetate . Structural isomerism is the most radical type of isomerism. It is opposed to stereoisomerism, in which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Melon
A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit. The word "melon" can refer to either the plant or specifically to the fruit. Botanically, a melon is a kind of berry, specifically a "pepo". The word ''melon'' derives from Latin ', which is the latinization of the Greek (''mēlopepōn''), meaning "melon",. itself a compound of (''mēlon''), "apple, treefruit (''of any kind'')" and (''pepōn''), amongst others "a kind of gourd or melon". Many different cultivars have been produced, particularly of cantaloupes. History Melons originated in Africa or in the hot valleys of Southwest Asia, especially Iran and India, from where they gradually began to appear in Europe toward the end of the Western Roman Empire. Melons are known to have been grown by the ancient Egyptians. However, recent discoveries of melon seeds dated between 1350 and 1120 BCE in Nuragic sacred wells have shown that melons were first brought to Europe by the N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thioacetic Acid
Thioacetic acid is an organosulfur compound with the molecular formula . It is the sulfur analogue of acetic acid (), as implied by the ''thio-'' prefix. It is a yellow liquid with a strong thiol-like odor. It is used in organic synthesis for the introduction of thiol groups () in molecules. Synthesis and properties Thioacetic acid is prepared by the reaction of acetic anhydride with hydrogen sulfide: :(CH3C(O))2O + H2S -> CH3C(O)SH + CH3C(O)OH It has also been produced by the action of phosphorus pentasulfide on glacial acetic acid, followed by distillation. :CH3C(O)OH + P2S5 -> CH3C(O)SH + P2OS4 Thioacetic acid is typically contaminated by acetic acid. The compound exists exclusively as the thiol tautomer, consistent with the strength of the double bond. Reflecting the influence of hydrogen-bonding, the boiling point (93 °C) and melting points are 20 and 75 K lower than those for acetic acid. Reactivity Acidity With a p''K''a near 3.4, thioacetic acid is about 15 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organosulfur Compounds
Organosulfur compounds are organic compounds that contain sulfur. They are often associated with foul odors, but many of the sweetest compounds known are organosulfur derivatives, e.g., saccharin. Nature abounds with organosulfur compounds—sulfur is vital for life. Of the 20 common amino acids, two (cysteine and methionine) are organosulfur compounds, and the antibiotics penicillin and sulfa drugs both contain sulfur. While sulfur-containing antibiotics save many lives, sulfur mustard is a deadly chemical warfare agent. Fossil fuels, coal, petroleum, and natural gas, which are derived from ancient organisms, necessarily contain organosulfur compounds, Desulfurization, the removal of which is a Claus process, major focus of oil refineries. Sulfur shares the chalcogen group with oxygen, selenium, and tellurium, and it is expected that organosulfur compounds have similarities with carbon–oxygen, carbon–selenium, and carbon–tellurium compounds. A classical chemical test for the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
