The new fluorescent probe 4-hydroxy-3-((2E,4E)-5-phenylpenta-2,4-dienoyl)-2H-chromen-2-one (probe 1) was designed and synthesized for selective detection of sulfite. The fluorescence intensity of the probe was decreased only in the presence of HSO; all other anions assessed resulted in an increased fluorescence response. Hence, probe 1 acts as a highly selective sensor for HSO. This sulfite sensitivity can also be readily monitored visually, as once treated with sulfite the solution shows a marked color change from yellow to colorless. Moreover, probe 1 can be conveniently used as a signal tool to determine the HSO levels in various sugar samples.
(−)-Ambrox is recognised as the prototype of all ambergris odorants. Widely used in perfumery, (−)-Ambrox is an important ingredient due to its unique scent and excellent fixative function. An environmentally friendly and practical preparation of (−)-Ambrox is still unavailable at present although a lot of attention has been paid to this hot research topic for many years. A one-pot synthesis of (−)-Ambrox was studied starting from (−)-sclareol through oxidation with hydrogen peroxide in the presence of a quaternary ammonium phosphomolybdate catalyst {[C5H5NC16H33] [H2PMo12O40]}, which gave the product a 20% overall yield.
A fluorescent probe, 7-(diethylamino)-2-oxo-2H-chromene-4-carbaldehyde (probe 1), was designed and synthesized for the sensitive detection of hydrazine. The addition of NH caused the fluorescence intensity of probe 1 to decrease. The probe's fluorescence was turn-off after adding NH, which could be observed under UV light at 365 nm. Moreover, once treated with different concentrations NH solutions, the solution color change could be distinguished, which indicates that probe 1 could be used as a visual sensor for hydrazine. Moreover, probe 1 can be used as a signal tool to determine hydrazine levels in solutions, such as red wine and water.
The spice flavour compound 2, 2′-difurfuryl ether (DFE) is widely utilised in the food industry as it has a coffee-like, nutty, earthy, mushroom-like odour. However, despite intensive research efforts, to date, an environmentally friendly and practical synthetic preparation technique for 2, 2′-difurfuryl ether is still unavailable. Here, we investigate a new approach using polyoxometalate catalysts to selectively catalytically dehydrate furfuryl alcohol to 2, 2′-difurfuryl ether. We have successfully applied this methodology using the polyoxometalate (POMs) catalyst {[(CH3CH2CH2CH2)4N]2[SMo12O40]} to produce 2,2′-difurfuryl ether in a 30.86% isolated yield.
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