Month: December 2022

Corsini, Lara published the artcileCharacterization by gas chromatography-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geographical indication, Category: esters-buliding-blocks, the main research area is balsamic vinegar odor compound geog GC olfactometry; Aroma; Balsamic vinegars from Modena; Gas chromatography-olfactometry; Geographical indication; Odour-active compounds.

Odor-active compounds in three traditional balsamic vinegars from Modena (TB) and seven balsamic vinegars from Modena (PGI) were determined by gas chromatog.-olfactometry (GC-O) using frequency of detection methodol. (modified frequency, MF, %). The main odor compounds (mean MF > 60%) were 2,3-butanedione (75%), acetic acid (70%), furan-2-carbaldehyde (62%), 1-(furan-2-yl)ethanone (62%), 2-methylpropanoic acid (66%), butanoic acid (78%), 3-methylbutanoic acid (83%), 2-phenylethyl acetate (65%), 2-hydroxy-3-methylcyclopent-2-en-1-one (61%), 2-phenylethan-1-ol (84%), 3-hydroxy-2-methylpyran-4-one (60%), (5-formylfuran-2-yl)methyl acetate (68%), 2-phenylacetic acid (69%) and 4-hydroxy-3-methoxybenzaldehyde (86%). All odor impact compounds were grouped into 7 categories according to their aromatic character: cheesy-butter-lactic, sweet, flower, empyreumatic, fruity, chem. and miscellaneous Balsamic vinegars from Modena showed lower values for the sweet category whereas for the miscellaneous and chem. categories they exhibited higher values than those found in traditional balsamic vinegars from Modena. A principal component anal. showed that both types of vinegars from Modena could be clearly differentiated based on olfactometric data.

Food Chemistry published new progress about Food analysis. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Category: esters-buliding-blocks.

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

Slavova, Tatiana G. published the artcileEncapsulation of fragrances and oils by core-shell structures from silica nanoparticles, surfactant and polymer: Effect of particle size, SDS of cas: 140-11-4, the main research area is encapsulation fragrance oil silica nanoparticle surfactant polymer.

Oils and fragrances can be encapsulated by using composite shells of silica nanoparticles, polymer and surfactant (potassium oleate). The template for the creation of the core-shell structure is a particle stabilized (Pickering) emulsion. The surfactant adsorbs on the nanoparticles and leads to their reversible hydrophobization and adsorption on the oil/water interface. The outer layer of the self-assembled shell represents a layer from crosslinked polymer. The procedure of encapsulation is simple and includes single homogenization by ultrasound of the formulation that contains all ingredients together. The produced capsules have mean radius in the range between 2 and 11μ. By order of magnitude and trend, the capsule size follows the law of limited coalescence with respect to the dependence on nanoparticle size and concentration The composite structure of the shells leads also to dependence on the concentrations of added polymer and surfactant. The produced microcapsules are stable when rinsed with pure water of pH in the range 3 – 10. However, if dispersed in water of pH > 11, the microcapsules are destabilized and release their cargo, i.e., they are pH-responsive. Various fragrances and oils, such as limonene, citronellol, benzyl acetate, and sunflower seed oil were encapsulated. The developed methodol. could find applications in any field, in which reversible encapsulation of oily substances is needed.

Colloids and Surfaces, A: Physicochemical and Engineering Aspects published new progress about Encapsulation. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, SDS of cas: 140-11-4.

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

Ruiperez, Violeta published the artcileContinuous malolactic fermentation of red wine in a reactor using silica-alginate encapsulated Oenococcus oeni, Category: esters-buliding-blocks, the main research area is Oenococcus oeni encapsulation red wine malolactic fermentation reactor.

Malolactic fermentation (MLF) is a challenging and time-consuming step in the winemaking process. The effects of climate change are making the intrinsic conditions in red wine more challenging for the growth of lactic acid bacteria through interfering with a prompt and effective MLF. However, this is a necessary process in red wine production that contributes to high quality of wine demanded by consumers. Previous studies in our group reported a highly efficient MLF of red wine by using encapsulated Oenococcus oeni. Here, we designed a bench-scale packed-bed reactor using encapsulated bacteria to facilitate and speed up this process. The time to complete MLF was reduced as the concentration of biocapsules increased. The system exhibited operational stability and efficiency in sequential batches of wine recirculated through the column. Furthermore, an efficient continuous MLF was achieved using the packed-bed reactor. In general, a slight reduction in the concentration of some volatile organic compounds (VOCs) in the wines from the continuous system was observed as compared to those from the recirculated system.

Food and Bioproducts Processing published new progress about Encapsulation. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Category: esters-buliding-blocks.

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

Ruiperez, Violeta published the artcileContinuous malolactic fermentation of red wine in a reactor using silica-alginate encapsulated Oenococcus oeni, Product Details of C17H34O2, the main research area is Oenococcus oeni encapsulation red wine malolactic fermentation reactor.

Malolactic fermentation (MLF) is a challenging and time-consuming step in the winemaking process. The effects of climate change are making the intrinsic conditions in red wine more challenging for the growth of lactic acid bacteria through interfering with a prompt and effective MLF. However, this is a necessary process in red wine production that contributes to high quality of wine demanded by consumers. Previous studies in our group reported a highly efficient MLF of red wine by using encapsulated Oenococcus oeni. Here, we designed a bench-scale packed-bed reactor using encapsulated bacteria to facilitate and speed up this process. The time to complete MLF was reduced as the concentration of biocapsules increased. The system exhibited operational stability and efficiency in sequential batches of wine recirculated through the column. Furthermore, an efficient continuous MLF was achieved using the packed-bed reactor. In general, a slight reduction in the concentration of some volatile organic compounds (VOCs) in the wines from the continuous system was observed as compared to those from the recirculated system.

Food and Bioproducts Processing published new progress about Encapsulation. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Product Details of C17H34O2.

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

Santos, Glauber Batista Moreira published the artcileEffects of processing on the chemical, physicochemical, enzymatic, and volatile metabolic composition of pitaya (Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose), Recommanded Product: Methyl octanoate, the main research area is Hylocereus chem physicochem enzymic processing volatile metabolite; CG-MS; Chemometric analysis; Peroxidase; Polyphenol oxidase; Volatile metabolites.

The effects of processing on the chem., physicochem., enzymic, and volatile metabolic composition of pitaya pulp were assessed for the first time. To this end, the following treatments to obtain pitaya pulp were evaluated: Treatment A (TA, pulp processing without ascorbic acid), Treatment B (TB, whole fruit processing with ascorbic acid), and Control (whole fruit processing without ascorbic acid). The treatment employed in TB resulted in low polyphenol oxidase and peroxidase activity, and no significant chem. or physicochem. alterations in most parameters evaluated. In addition, TB presents high yields and fiber content compared to the TA or Control. For metabolic anal., Gas Chromatog.-Mass Spectrometry (GC-MS) was effective for the simultaneous determination of 80 volatile metabolites in pitaya. Chemometric analyses was used to efficiently distinguish the volatile compounds of each treatment, and demonstrated that TB presents an interesting volatile profile due the conservation or agregation of compounds

Food Research International published new progress about Dietary fiber. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Recommanded Product: Methyl octanoate.

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

Cameleyre, Margaux published the artcileImpact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution, HPLC of Formula: 106-32-1, the main research area is whisky lactone diastereoisomer red wine fruity aroma model; fruity aromatic expression; oak wood; perceptive interactions; red wine; whisky lactone.

The impact of whisky lactone diastereoisomers on the typical fruity expression of red Bordeaux wines was evaluated by sensory anal. The detection thresholds of cis- and trans-whisky lactone in a dilute alc. solution (12% volume/volume) were 20 and 130μg/L, resp. Consequently, considering their average concentrations found in oak-aged red wines, cis-whisky lactone was present at supra threshold levels, whereas trans-whisky lactone was below its detection threshold. Adding these diastereoisomers to a red wine fruity aromatic reconstitution at these average concentrations led to a decrease in the perception of this last one, highlighting a masking effect. Sensory profiles of cis- and trans-whisky lactone confirmed that these compounds modified the perception of fruity aromas, decreasing the intensity of red berry fruit notes and increasing that of blackberry fruit and spicy descriptors.

Journal of Agricultural and Food Chemistry published new progress about Diastereomers. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.

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

Cameleyre, Margaux published the artcileImpact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution, HPLC of Formula: 5405-41-4, the main research area is whisky lactone diastereoisomer red wine fruity aroma model; fruity aromatic expression; oak wood; perceptive interactions; red wine; whisky lactone.

The impact of whisky lactone diastereoisomers on the typical fruity expression of red Bordeaux wines was evaluated by sensory anal. The detection thresholds of cis- and trans-whisky lactone in a dilute alc. solution (12% volume/volume) were 20 and 130μg/L, resp. Consequently, considering their average concentrations found in oak-aged red wines, cis-whisky lactone was present at supra threshold levels, whereas trans-whisky lactone was below its detection threshold. Adding these diastereoisomers to a red wine fruity aromatic reconstitution at these average concentrations led to a decrease in the perception of this last one, highlighting a masking effect. Sensory profiles of cis- and trans-whisky lactone confirmed that these compounds modified the perception of fruity aromas, decreasing the intensity of red berry fruit notes and increasing that of blackberry fruit and spicy descriptors.

Journal of Agricultural and Food Chemistry published new progress about Diastereomers. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, HPLC of Formula: 5405-41-4.

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

Lewin, Anita H. published the artcileCaged Naloxone: Synthesis, Characterization, and Stability of 3-O-(4,5-Dimethoxy-2-nitrophenyl)carboxymethyl Naloxone (CNV-NLX), Recommanded Product: Methyl 2-(4,5-dimethoxy-2-nitrophenyl)acetate, the main research area is caged naloxone dimethoxynitrophenylcarboxymethyl stability photolability diastereomer; 3-O-(α-carboxy-6-nitroveratryl)naloxone; diastereomers; photolabile.

The photolabile analog of the broad-spectrum opioid antagonist naloxone, 3-O-(4,5-dimethoxy-2-nitrophenyl)carboxymethyl naloxone (also referred to as “”caged naloxone””, 3-O-(α-carboxy-6-nitroveratryl)naloxone, CNV-NLX), has been found to be a valuable biochem. probe. While the synthesis of CNV-NLX is simple, its characterization is complicated by the fact that it is produced as a mixture of αR,5R,9R,13S,14S and αS,5R,9R,13S,14S diastereomers. Using long-range and heteronuclear NMR correlations, the 1H NMR and 13C NMR resonances of both diastereomers have been fully assigned, confirming the structures. Monitoring of solutions of CNV-NLX in saline buffer, in methanol, and in DMSO has shown CNV-NLX to be stable for over a week under fluorescent laboratory lights at room temperature Exposure of such solutions to λ 365 nm from a hand-held UV lamp led to the formation of naloxone and CNV-related breakdown products.

ACS Chemical Neuroscience published new progress about Diastereomers. 2982-53-8 belongs to class esters-buliding-blocks, name is Methyl 2-(4,5-dimethoxy-2-nitrophenyl)acetate, and the molecular formula is C11H13NO6, Recommanded Product: Methyl 2-(4,5-dimethoxy-2-nitrophenyl)acetate.

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

Ijichi, Chiori published the artcileMetabolism of odorant molecules in human nasal/oral cavity affects the odorant perception, Product Details of C9H10O2, the main research area is odorant mol nasal oral cavity perception; cross adaptation; enzyme; metabolism; mucus; odorant receptors; olfaction.

In this study, we examined the mode of metabolism of food odorant mols. in the human nasal/oral cavity in vitro and in vivo. We selected 4 odorants, 2-furfurylthiol (2-FT), hexanal, benzyl acetate, and Me raspberry ketone, which are potentially important for designing food flavors. In vitro metabolic assays of odorants with saliva/nasal mucus analyzed by gas chromatog. mass spectrometry revealed that human saliva and nasal mucus exhibit the following 3 enzymic activities: (i) methylation of 2-FT into furfuryl methylsulfide (FMS); (ii) reduction of hexanal into hexanol; and (iii) hydrolysis of benzyl acetate into benzyl alc. However, (iv) demethylation of Me raspberry ketone was not observed Real-time in vivo anal. using proton transfer reaction-mass spectrometry demonstrated that the application of 2-FT and hexanal through 3 different pathways via the nostril or through the mouth generated the metabolites FMS and hexanol within a few seconds. The concentration of FMS and hexanol in the exhaled air was above the perception threshold. A cross-adaptation study based on the activation pattern of human odorant receptors suggested that this metabolism affects odor perception. These results suggest that some odorants in food are metabolized in the human nasal mucus/saliva, and the resulting metabolites are perceived as part of the odor quality of the substrates. Our results help improve the understanding of the mechanism of food odor perception and may enable improved design and development of foods in relation to odor.

Chemical Senses published new progress about Demethylation. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Product Details of C9H10O2.

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

Fan, Xiaqiong published the artcileDeep-Learning-Assisted multivariate curve resolution, Quality Control of 929-77-1, the main research area is deep learning assisted multivariate curve resolution; Deep Learning; GC-MS; Multivariate Curve Resolution.

Gas chromatog.-mass spectrometry (GC-MS) is one of the major platforms for analyzing volatile compounds in complex samples. However, automatic and accurate extraction of qual. and quant. information is still challenging when analyzing complex GC-MS data, especially for the components incompletely separated by chromatog. Deep-Learning-Assisted Multivariate Curve Resolution (DeepResoln.) was proposed in this study. It essentially consists of convolutional neural networks (CNN) models to determine the number of components of each overlapped peak and the elution region of each compound With the assistance of the predicted elution regions, the informative regions (such as selective region and zero-concentration region) of each compound can be located precisely. Then, full rank resolution (FRR), multivariate curve resolution-alternating least squares (MCR-ALS) or iterative target transformation factor anal. (ITTFA) can be chosen adaptively to resolve the overlapped components without manual intervention. The results showed that DeepResoln. has superior compound identification capability and better quant. performances when comparing with MS-DIAL, ADAP-GC and AMDIS. It was also found that baseline levels, interferents, component concentrations and peak tailing have little influences on resolution result. Besides, DeepResoln. can be extended easily when encountering unknown component(s), due to the independence of each CNN model. All procedures of DeepResoln. can be performed automatically, and adaptive selection of resolution methods ensures the balance between resolution power and consumed time. It is implemented in Python and available at https://github.com/XiaqiongFan/DeepResoln.

Journal of Chromatography A published new progress about Deep learning. 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Quality Control of 929-77-1.

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