Glycerides are fatty acid esters of glycerol; they are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils. 611-13-2, formula is C6H6O3, Name is Methyl furan-2-carboxylate. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Quality Control of 611-13-2.
Wahab, Mohamed Ali;Kebelmann, Katharina;Schartel, Bernhard;Griffiths, Gareth research published 《 Improving bio-oil chemical profile of seaweeds through anaerobic fermentation pre-treatment》, the research content is summarized as follows. Biomass pre-treatments for bio-oil quality improvement are mainly based on thermal and chem. methods which are costly and hence reduce the sustainability of pyrolysis-based refineries. In this paper, anaerobic digestion (AD) and dark fermentation (DF) are proposed as alternative ‘green’ pre-treatments to improve this situation. For this purpose, three seaweeds namely Sargassum polycystum, (Phaephyta), Gracilaria tenuistipitata, (Rhodophyta) and Ulva reticulata, (Chlorophyta) with high ash and oxygen contents were pre-treated to improve their composition and structure prior to pyrolysis. The results reveal that both biol. pre-treatments affected, pos., the composition and structure of the seaweed biomass with AD pre-treatment reducing N and S contents by 86% and 63%, resp. DF was more efficient in terms of ash and moisture reduction with 25% and 70%, resp. In addition, oxygen (O) reduction by 27% was observed after DF which was evidenced by FTIR spectroscopy indicating the reduction of most oxygen-containing functional groups in the biomass. On the other hand, the carbon (C) content increased in DF pre-treated seaweeds up to 42%, almost two times higher relative content than C in the raw seaweed. The changes in the composition of pre-treated seaweeds resulted in changes in their thermal degradation and the volatile profiles produced during pyrolysis. Interestingly, anhydrosugars and furans which account for some 70% (by area) in raw seaweeds markedly declined or become undetectable after DF pre-treatment and correspondingly more acetic acid and hydrocarbons were produced while after AD more aromatics with high toluene content (ca.17%) were generated. The results indicate that bio-oil with profiles more similar to petroleum-based composition i.e. rich in hydrocarbons and low in anhydrosugars, N and S can be generated by AD and DF pre-treatments and opens up the possibility of these approaches to effect cost reduction in the overall generation of bio-based fuels.
611-13-2, Methyl 2-furoate has been identified as one of the volatile flavor compounds in tequila, okra, berrycactus and black currant juice.
Methyl 2-furoate, also known as fema 2703 or methyl pyromucate, belongs to the class of organic compounds known as furoic acid esters. These are ester derivatives of furoic acid. Methyl 2-furoate is soluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Within the cell, methyl 2-furoate is primarily located in the cytoplasm. Methyl 2-furoate is a sweet, fruity, and fungal tasting compound that can be found in a number of food items such as cocoa and cocoa products, potato, tamarind, and fruits. This makes methyl 2-furoate a potential biomarker for the consumption of these food products.
Methyl 2-furoate is a reactive compound that belongs to the family of sesquiterpene lactones. It has been shown to have phosphotungstic acid and hydrochloric acid reactivity, as well as nitrous and water vapor sensitivity. Methyl 2-furoate also reacts with radiation, which can be used for structural analysis. The compound is an intermediate in the synthesis of pluronic p123, which is used in fabricating biomedical devices. Methyl 2-furoate has been shown to have anti-inflammatory properties through its inhibitory effect on prostaglandin synthesis., Quality Control of 611-13-2
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