Month: November 2022

Classification of Fish Sauce Origin by Means of Electronic Nose Fingerprint and Gas Chromatography-Mass Spectrometry of Volatile Compounds was written by Fu, Ao;Mei, Huanchun;Zhou, Hong;Zhao, Li;Yuan, Meilan;Jiang, Yong. And the article was included in Current Analytical Chemistry in 2020.HPLC of Formula: 2198-61-0 The following contents are mentioned in the article:

The aims of this paper are to introduce a method to classification of fish sauce origin by means of electronic nose fingerprint and gas chromatog.- mass spectrometry of volatile compounds and the two artificial neural networks are used to predict the origins of fish sauce. Methods: Headspace sampling-solid phase microextraction combined with gas chromatog.-mass spectrometric anal. and electronic nose were used to analysze volatile compounds in different origins of fish sauce, and these dates predicted the origins of fish sauce by artificial neural networks. Results: 94 volatile compounds were identified by Automatic mass spectral deconvolution and identification system, out of which 44 are from Guangdong, 53 from our laboratory, 51 from Vietnam, 47 and 45 from Thailand. Then electronic nose was applied to identify the origin of fish sauce, and the data were analyzed using principal component anal. and load anal. Lastly, two artificial neural networks are used to predict the origins of fish sauce, and the accuracy rates of radial basis and gradient descent both are 93.33%. Conclusion: That illustrates that we can provide a quick method to distinguish fish sauce products of different origins. These results indicated that the combinations of multiple anal. and identification methods could make up the limitations of a single method, enhance the accuracy of identification, and provide useful information for product development. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0HPLC of Formula: 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.HPLC of Formula: 2198-61-0

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Development of a high-throughput method for the comprehensive lipid analysis in milk using ultra-high performance supercritical fluid chromatography combined with quadrupole time-of-flight mass spectrometry was written by Tang, Yan;Ali, Muhammad Mujahid;Sun, Xuechun;Debrah, Augustine Atta;Wang, Mengyu;Hou, Haiyue;Guo, Qiaozhen;Du, Zhenxia. And the article was included in Journal of Chromatography A in 2021.Application of 26662-94-2 The following contents are mentioned in the article:

Milk lipids are one of the most complex materials in nature and are associated with many physiol. functions, hence it is important to comprehensively characterize lipids profiles to evaluate the nutritional value of milk. A quick method was developed by ultra-high performance supercritical fluid chromatog. coupled to electrospray ionization quadrupole time-of-flight mass spectrometry (UHPSFC-ESI-QTOF-MS) to analyze the non-polar and polar lipids profiles of cow, goat, buffalo, human milk, and infant formulas in 7 min. All chromatog. conditions were carefully optimized and their effect on the chromatog. behavior of lipid classes and species was discussed. Under optimized conditions, 12 lipid classes (triacylglycerols, diacylglycerols, monoglyceride, fatty acids, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidylglycerol, sphingomyelin, lyso-phosphatidylcholine, and lyso-phosphatidylethanolamine) were separated and each class was further separated in single anal. to facilitate the identification. 250 lipid species in real samples were characterized and quantified. This result demonstrates the applicability of the UHPSFC-ESI-QTOF-MS method in the high-throughput and comprehensive lipid anal. of milk, and will hopefully help to provide nutritionists with the lipid distribution in different types of milk, as well as help in the design of more suitable infant formula for babies. This study involved multiple reactions and reactants, such as (2R,9Z)-1-(((2-Aminoethoxy)(hydroxy)phosphoryl)oxy)-3-(palmitoyloxy)propan-2-yl oleate (cas: 26662-94-2Application of 26662-94-2).

(2R,9Z)-1-(((2-Aminoethoxy)(hydroxy)phosphoryl)oxy)-3-(palmitoyloxy)propan-2-yl oleate (cas: 26662-94-2) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Application of 26662-94-2

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Synthesis, Docking, ADME-Tox Study of 2-(2-(2-Chlorophenyl)quinoline-4-carbonyl)-N-substituted hydrazinecarbothioamide Derivatives and Their Biological Evaluation was written by Patel, Dhaval B.;Vekariya, Rajesh H.;Patel, Kinjal D.;Vasava, Mahesh S.;Rajani, Dhanji P.;Rajani, Smita D.;Patel, Hitesh D.. And the article was included in Journal of Heterocyclic Chemistry in 2018.Reference of 2253-73-8 The following contents are mentioned in the article:

A series of 2-(2-(2-chlorophenyl)quinoline-4-carbonyl)-N-substituted hydrazinecarbothioamide derivatives were synthesized by facile and efficient conventional method. The structures of the compounds were elucidated with the aid of an elemental anal., IR, ESI-MS, ¹H-NMR, and ¹³C-NMR spectral data. The synthesized compounds were evaluated for their in vitro antibacterial, antifungal, antimalarial, and antituberculosis activity against standard drugs. The bacterial studies were determined against gram-pos. and neg. bacteria. These compounds were found to a broad spectrum of activity against the screened bacteria, but poor activity was observed against Pseudomonas aeruginosa and Escherichia coli. Compounds I (R = cyclohexyl, 4-ClPh, i-Pr, 2-OMePh, and benzoyl) showed the potent activity against Staphylococcus aureus. Compounds I (R = cyclohexyl, 4-NO₂Ph, 2,4-Cl₂Ph, 2-OMePh, and 3-ClPh) show the potent activity against antimalarial as compared with the standard drugs Chloroquine, Quinine and compounds I (R = 4-OMePh, benzoyl, and 4-FPh) shows mild activity against H37Rv strain. Mol. docking revealed that synthesized derivatives and target proteins were actively involved in a binding pattern and had a significant corelation with biol. activity. We have also performed a mol. dynamics and ADME-Tox parameters for the synthesized compounds This study involved multiple reactions and reactants, such as Isopropylisothiocyanate (cas: 2253-73-8Reference of 2253-73-8).

Isopropylisothiocyanate (cas: 2253-73-8) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Reference of 2253-73-8

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Mass spectra of lepidopterous sex pheromones with a conjugated diene system was written by Ando, Tetsu;Ogura, Yasushi;Uchiyama, Masaaki. And the article was included in Agricultural and Biological Chemistry in 1988.Name: (E)-Dodeca-9,11-dien-1-yl acetate The following contents are mentioned in the article:

Dodecadien-1-ols, tetradecadien-1-ols, and hexadecadien-1-ols with a conjugated (E,E)- or (E)-diene system between the ω1,ω3- and ω5,ω7-positions, their acetates, and aldehyde derivatives (lepidopterous sex pheromones and candidates) were analyzed by electron-impact mass spectrometry, which was operated at 70-eV ionization voltage. Three functional derivatives with a same diene system presented a similar spectral pattern, except for the mol. ions (M⁺), [M-H₂O]⁺ of the alcs., and [M-CH₃CO₂H]⁺ of the acetates. Each isomer showed a characteristic fragment ion series of C_nH_2n-2⁺ ∼C_nH_2n-5⁺ (C₄∼C₉), which reflected the double-bond position in the mol., indicating a method for determining the position of a natural diene pheromone by comparing its mass spectrum with those of the synthetic dienes. By this method, the natural pheromone of Hellula undalis was confirmed to be a ω3,ω5-diene. Furthermore, the fitness indexes proposed by Y. Kuwahara et al. (1986) were calculated for some pheromone components, using the mass spectra of synthetic dienes, to examine the possibilities and limitations for applications of those mass spectra to natural pheromone studies. This study involved multiple reactions and reactants, such as (E)-Dodeca-9,11-dien-1-yl acetate (cas: 50767-78-7Name: (E)-Dodeca-9,11-dien-1-yl acetate).

(E)-Dodeca-9,11-dien-1-yl acetate (cas: 50767-78-7) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Name: (E)-Dodeca-9,11-dien-1-yl acetate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Discrimination between vegetable oil and animal fat by a metabolomics approach using gas chromatography-mass spectrometry combined with chemometrics was written by Heidari, Mahsa;Talebpour, Zahra;Abdollahpour, Ziba;Adib, Nooshin;Ghanavi, Zohre;Aboul-Enein, Hassan Y.. And the article was included in Journal of Food Science and Technology in 2020.Name: Methyl nonadecanoate The following contents are mentioned in the article:

Adulteration of olive oil with the other cheap oils and fats plays an important role in economics and has nutritional benefits. In this work, metabolite profiling was performed using gas chromatog.-mass spectrometry to identify and quantify animal fat (lard) adulteration in vegetable oil (olive oil). Principal component anal. could correctly identify and clustering olive oil, sunflower oil, sesame oil, lard, and adulterated samples through the changes in their fatty acid Me esters (FAMEs) profile. A targeted metabolomics method was then optimized and validated through construction of calibration curves of known FAMSs in olive oil and lard. The method was presented high linearity (R² > 0.96) and good intra and inter day accuracy and precision (79-101 and 86-102% and 2-7 and 3-7, resp.) for determination of FAMEs. Afterwards the absolute concentration and relative percentage of FAMEs were successfully determined in 12 com. olive oils and 3 lards samples. Me myristate, Me palmitate, Me oleate, and Me stearate were selected as discriminant markers to identify and quantify lard adulteration even at a low level of lard (5%weight/weight), with errors less than 2% in the comparison of the absolute or relative concentrations of FAMEs using several statistical methods. The proposed methodol. allowed us to quantify the FAMEs simultaneously and also could predict small amount of lard in the adulterated olive oil samples. This study involved multiple reactions and reactants, such as Methyl nonadecanoate (cas: 1731-94-8Name: Methyl nonadecanoate).

Methyl nonadecanoate (cas: 1731-94-8) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Name: Methyl nonadecanoate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Microwave assisted synthesis and spectroscopic characterisation of diphenyl carbonate functionalised nanoporous starch was written by Swain, Yajnadutta;Badamali, Sushanta Kumar. And the article was included in Journal of Polymer Research in 2020.Application of 102-09-0 The following contents are mentioned in the article:

The functionalisation of potato starch using a greener and biol. important mol., i.e., di-Ph carbonate under microwave irradiation to obtain nanoporous di-Ph carbonate/starch composites is demonstrated. A series of spectroscopic techniques were used to investigate the bonding between di-Ph carbonate and starch, along with morphol. and nature of modified starch. The regular surface of pristine starch was noticeably modified to a porous structure as evidenced by FESEM and TEM. Both ¹H and ¹³C NMR studies revealed that the features of di-Ph carbonate were retained in modified starch. The line widths of ¹³C NMR signals were enhanced by 190 – 360 Hz referring to the crystalline nature of the modified form. FT IR studies showed bands at 1641 and 1774 cm^-1 which confirms the linkage of di-Ph carbonate with starch. FT IR studies supported a substantial removal of hydrogen bonding from the native starch surface after phenylation, referring to hydrophobic nature of modified starch. The shift of band position from 867 to 854 cm ^– 1 in Raman studies is attributed to the C-C-H or C-O-C bending linkage of carbon to di-Ph carbonate. The X-ray diffraction and thermogravimetric studies further supported the rigid and porous structure of modified starch. These modified starch possessing open structures is envisaged to act as a host materials for adsorption of hydropbobic mols. This study involved multiple reactions and reactants, such as Diphenyl carbonate (cas: 102-09-0Application of 102-09-0).

Diphenyl carbonate (cas: 102-09-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Application of 102-09-0

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters? was written by Miranda, Rayrinne Ferreira;de Paula, Marlon Memedio;da Costa, Guilherme Mamede;Barao, Carlos Eduardo;da Silva, Ana Carolina Ramos;Raices, Renata Santana Lorenzo;Gomes, Raquel Guttierres;Pimentel, Tatiana Colombo. And the article was included in LWT–Food Science and Technology in 2019.Safety of Octyl acetate The following contents are mentioned in the article:

The objective of this study was to evaluate the effect of the probiotic addition methodol. (direct addition of the lyophilized com. culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 10⁸ CFU/mL) on the phys. and chem. characteristics, rheol. parameters, volatile compounds profile, probiotic culture survival and sensory acceptance of orange juice during refrigerated storage (7 °C/28 days). The direct addition of the com. culture was the most suitable methodol., resulting in products with phys. and chem. characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. This is the first study that evaluated the impact of different probiotic addition methodologies on the quality parameters of fruit juices and it indicated that the conventional methodol. (by propagation) is not the most appropriate. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Safety of Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Safety of Octyl acetate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Antiobesity Effect of Oil Extract of Ginseng was written by Kim, Hyo Jung;Kang, Hui Jung;Seo, Ji Yeon;Lee, Choong Hwan;Kim, Young-Suk;Kim, Jong-Sang. And the article was included in Journal of Medicinal Food in 2011.Reference of 763-69-9 The following contents are mentioned in the article:

In a preliminary study we found that incubating raw ginseng in oil facilitated autolysis and extensive metabolism of ginseng, releasing flavor and lipophilic compounds into the oil so that it could be used as an ingredient for high value-added foods, while the residue could be utilized for making ginseng extract Here, we report the effect of oil (grape seed oil [GSO]) extract of ginseng (OEG) on body weight gain and lipid metabolism in a mouse model. OEG, but not GSO, inhibited porcine pancreatic lipase. Plasma triglyceride (TG) levels were lower in male ICR mice at 1, 2, 3, and 4 h after oral administration of the lipid emulsion plus OEG (1 g/kg of body weight) than in the group administered only the lipid emulsion or lipid emulsion plus GSO. Next, male C57BL/6J mice were fed a standard diet, a high fat (HF) diet containing 30% lard, or diets including 30% OEG or GSO based on the standard diet for 14 wk. Consumption of OEG-containing diet significantly lowered the body weight gain, feed efficiency, visceral fat accumulation, plasma TG, and hepatic and white epididymal adipocyte sizes, as well as expression of peroxisome proliferator-activated receptor γ (PPARγ) in liver and adipose tissue. In conclusion, dietary OEG improved obesity-related parameters in blood, liver, and adipose tissue in a mouse model and suppressed obesity induced by HF diet, possibly by regulating lipid metabolism by modulating PPARγ protein expression. This study involved multiple reactions and reactants, such as Ethyl 3-ethoxypropanoate (cas: 763-69-9Reference of 763-69-9).

Ethyl 3-ethoxypropanoate (cas: 763-69-9) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Reference of 763-69-9

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Effect of Intermittent Warming on Aroma-Related Esters of Nanguo Pears Through Regulation of Unsaturated Fatty Acid Synthesis After Cold Storage was written by Zhou, Xin;Tan, Zhuo;Zhou, Qian;Shi, Fei;Yao, Miaomiao;Wei, Baodong;Cheng, Shunchang;Ji, Shujuan. And the article was included in Food and Bioprocess Technology in 2020.Recommanded Product: Octyl acetate The following contents are mentioned in the article:

Abstract: Cold storage can effectively delay the ripening of Nanguo pears (Pyrus ussuriensis Maxim.). However, the aroma-related esters of Nanguo pears decreased after cold storage. In this study, we aimed to investigate the effect of intermittent warming (IW) treatment on the formation of aroma-related esters and unsaturated fatty acid synthesis from cold stored pears. IW-treated pears were exposed to 20 ± 1°C for 1 day every 20 days during storage at 0 ± 0.5°C, every 21 days was a cycle and a total of 90 days. The pears in control group were stored at 0 ± 0.5°C for 90 days. After this 90-day storage, both groups of pears (control and IW-treated) were transferred to a shelf life of 12 days at room temperature The results showed that, compared with the pears in control group, the productions of aroma-related esters and the expression levels of PuLOX1, PuADH3, and PuAAT1 in IW-treated pears were significantly higher during the shelf life (P < 0.05). We also found that the expression of PuFAD2 and PuFAD3 had significant pos. correlation with the contents of unsaturated fatty acids (P < 0.05). The significantly higher expression levels of PuFAD2 and PuFAD3 in IW-treated pears may have played an important role in the improvement of ester contents (P < 0.05). It could be inferred that IW treatment had an impact on the aroma-related esters of cold-stored Nanguo pears through regulation of unsaturated fatty acid synthesis. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Recommanded Product: Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Recommanded Product: Octyl acetate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae was written by Shi, Wen-Ke;Wang, Jia;Chen, Fu-Sheng;Zhang, Xiu-Yan. And the article was included in LWT–Food Science and Technology in 2019.Name: Octyl acetate The following contents are mentioned in the article:

Using co-fermentation of non-Saccharomyces yeast and Saccharomyces cerevisiae to improve wine flavor and quality has received more and more acceptance. To investigate the effect of selected Issatchenkia terricola SLY-4 and Pichia kudriavzevii F2-24 on wine flavor and quality when co-fermented with S. cerevisiae, the yeast growth kinetics, physicochem. characteristics, aroma compounds and sensory evaluation of wine samples with different inoculation strategies were analyzed. The results indicated that co-fermentation improved wine flavor and quality for its lower volatile acidity and higher aroma compound content than S. cerevisiae fermentation Moreover, the sequential co-fermentation was more conducive to the improvement of wine flavor and quality than their simultaneous co-fermentation, due to its higher esters content and lower concentrations of C₆ compounds, benzene derivatives, higher alcs. and fatty acids. On the other hand, P. kudriavzevii F2-24/S. cerevisiae co-fermentation wine samples got higher scores in sensory evaluation than I. terricola SLY-4/S. cerevisiae co-fermentations The sequential co-fermentation of P. kudriavzevii F2-24/S. cerevisiae was the best way to improve wine flavor and quality. These results not only highlighted the role of these two non-Saccharomyces yeast strains in improving wine flavor and quality but also provided a reference for co-fermentation of other non-Saccharomyces yeasts. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Name: Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Name: Octyl acetate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics