Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits was written by Liu, Chuanhe;Liu, Yan. And the article was included in Journal of Food Science in 2014.Computed Properties of C20H40O2 The following contents are mentioned in the article:
In this work, 2 sep. experiments were performed to describe the influence of elevated temperature treatments postharvest on the color, physiochem. characteristics and aroma components of pineapple fruits during low-temperature seasons. The L* (lightness) values of the skin and pulp of pineapple fruits were decreased. The a* (greenness-redness) and b* (blueness-yellowness) values of the skin and pulp were all markedly increased. The elevated temperature significantly increased the contents of total soluble solids (TSS) and slightly affected contents of vitamin C (nonsignificant). Titratable acidity (TA) of pineapple fruits were notably decreased, whereas the values of TSS/TA of pineapple fruits were significantly increased. The firmness of the pineapple fruits decreased and more esters and alkenes were identified. The total relative contents of esters were increased, and the total relative contents of alkenes were decreased. This study involved multiple reactions and reactants, such as Methyl nonadecanoate (cas: 1731-94-8Computed Properties of C20H40O2).
Methyl nonadecanoate (cas: 1731-94-8) 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. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Computed Properties of C20H40O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics