Month: December 2022

Wen, Rongxin published the artcileFungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation, SDS of cas: 123-29-5, the main research area is harbin dry sausage volatile compound fermentation fungal community; Correlation analysis; Fermentation; Fungal community; Harbin dry sausage; Volatile compound.

This study investigated the fungal community succession and volatile compound dynamics of Harbin dry sausage during a twelve-day fermentation using high-throughput internal transcribed spacer amplicon sequencing and headspace solid-phase microextraction gas chromatog.-mass spectrometry. Aspergillus pseudoglaucus was found to be the primary species in the sausages during fermentation, whereas Lasiodiplodia theobromae, Alternaria alternata, Aspergillus caesiellus, and Trichosporon asahii were also prevalent. Addnl., a total of 72 volatile compounds were identified in the dry sausages, of which 24 key compounds (odor activity value > 1) dominated flavor development, including 3 aldehydes, 1 ketone, 4 alcs., 9 esters, 4 alkenes, and 3 other compounds Furthermore, correlation anal. suggested that most of the core fungi were pos. correlated with the key volatile compounds, particularly A. pseudoglaucus, Aspergillus gracilis, Trichosporon caseorum, Debaryomyces hansenii, and T. asahii. Our findings provide novel insights into the fungal ecol. and flavor development of Harbin dry sausages.

Food Microbiology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, SDS of cas: 123-29-5.

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

North, Megan K. published the artcileThe effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage, Synthetic Route of 111-11-5, the main research area is meat chilled storage volatile profile quercetin shelf life diet; Aromatics; Flavonoid; Microbial spoilage; New Zealand White; Oxidation; Shelf-life.

Thirty-four New Zealand White rabbits of both sexes were fed a control or supplemented (2 g/kg quercetin dihydrate) diet from weaning until slaughter (13 wk). After post-mortem chilling, excised and minced Longissimus thoracis et lumborum muscles were stored at 3.2 °C under oxygen-permeable wrapping for 1, 3 or 5 days. Color, pH, lipid oxidation (TBARS), antioxidant capacity (FRAP), volatile profile (day 1 and 5) and microbial count (day 5) were determined Quercetin reduced alkane (day 5) and hexanal (day 1) concentrations, but otherwise had minimal antioxidant effect, and did not benefit microbial quality, and thus did not substantially improve the shelf-life. The sex effect was similarly limited. Overall, the pH increased and FRAP decreased during storage, but TBARS did not change and discoloration seemed delayed. The volatile profile was dominated by esters, alcs. and heterocyclic compounds, and while it changed during storage, lipid oxidation products did not increase as expected, suggesting that rabbit meat may have relatively active reducing mechanisms.

Meat Science published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.

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

Fan, Xiaojing published the artcileCharacterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS, Name: Ethyl octanoate, the main research area is sorghum volatile compound GC MS IMS; GC-IMS; GC-MS; Odor-active value; Sorghum; Volatile compound.

The current study applied both GC-MS and GC-IMS for characterizing volatile compounds of six Australian sorghum cultivars. For raw sorghum, the result of GC-MS showed that ester compounds were abundant in six raw samples. Among these esters, the content of hexadecanoic acid Et ester was highest in all of the raw samples. Compound 3-octanone only existed in Apollo, Bazley and Liberty, and 2-undecanone was found to be in MR43. Result of GC-IMS showed that signals of benzaldehyde, 2,3-butanedione were generally noted in six raw samples. In general, The Apollo and Buster had more volatile compounds, followed by Bazley and Liberty. In contrast, MR43 and G44 had least volatile compounds For cooked sorghums, more fatty aldehydes are formed compared to its corresponding raw sample, in which current data indicated that 40 volatile compounds were identified by GC-MS, and 11 of them were identified as the key aroma compounds More important, variation in the compounds of hexanal, heptanal, octanal, 2-heptenal, nonanal, trans- 2-octenal, benzeneaceldehyde, (E)-2-nonenal, 1-octen-3-ol, 1-pentanol, 2-methoxy-4-vinylphenol and 2-pentylfuran might be applied for explaining the aroma characteristics among six sorghum cultivars. Result of GC-IMS showed that 26 volatile compounds but not in results from GC-MS detection, indicating advantage of methodol. combination for a better understanding impact of cultivars and cooking on volatile characteristics of sorghums.

Food Research International published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Name: Ethyl octanoate.

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

Fan, Xiaojing published the artcileCharacterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS, Computed Properties of 123-29-5, the main research area is sorghum volatile compound GC MS IMS; GC-IMS; GC-MS; Odor-active value; Sorghum; Volatile compound.

The current study applied both GC-MS and GC-IMS for characterizing volatile compounds of six Australian sorghum cultivars. For raw sorghum, the result of GC-MS showed that ester compounds were abundant in six raw samples. Among these esters, the content of hexadecanoic acid Et ester was highest in all of the raw samples. Compound 3-octanone only existed in Apollo, Bazley and Liberty, and 2-undecanone was found to be in MR43. Result of GC-IMS showed that signals of benzaldehyde, 2,3-butanedione were generally noted in six raw samples. In general, The Apollo and Buster had more volatile compounds, followed by Bazley and Liberty. In contrast, MR43 and G44 had least volatile compounds For cooked sorghums, more fatty aldehydes are formed compared to its corresponding raw sample, in which current data indicated that 40 volatile compounds were identified by GC-MS, and 11 of them were identified as the key aroma compounds More important, variation in the compounds of hexanal, heptanal, octanal, 2-heptenal, nonanal, trans- 2-octenal, benzeneaceldehyde, (E)-2-nonenal, 1-octen-3-ol, 1-pentanol, 2-methoxy-4-vinylphenol and 2-pentylfuran might be applied for explaining the aroma characteristics among six sorghum cultivars. Result of GC-IMS showed that 26 volatile compounds but not in results from GC-MS detection, indicating advantage of methodol. combination for a better understanding impact of cultivars and cooking on volatile characteristics of sorghums.

Food Research International published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Computed Properties of 123-29-5.

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

Li, Shan published the artcileImpact of NSLAB on Kazakh cheese flavor, Category: esters-buliding-blocks, the main research area is Pediococcus Staphylococcus Lactobacillus Kazakh cheese flavor; Fermented dairy products; Flavor compounds; Flavor quality; Kazakh; Non-starter lactic acid bacteria; Ripening.

Xinjiang is a multiethnic region of China. Traditionally, most ethnic minorities are known to produce and consume cheese. Nomadic people have been reported to use lactic acid bacteria (LAB) for decades to produce fermented dairy products as part of a balanced diet. Non-starter LAB (NSLAB) contribute to different degrees of ripening, depending on the cheese variety. In the present study, we screened three types of NSLAB with good proteolysis and autolytic abilities from traditional Kazakh cheese: Pediococcus acidilactici R3-5, Staphylococcus epidermidis R4-2, and Lactobacillus rhamnosus R9-6. A control (no NSLAB) was also included, resulting in four distinct types of cheese samples. We used gas chromatog.-mass spectrometry and the electronic nose system to identify volatile compounds and analyze the effect of NSLAB on cheese flavor at the ripening stage. The physicochem. indicators changed significantly during the ripening of Kazakh cheese. Compared with the control, the protein content, free fatty acid content, pH, flavor compounds, and odor profiles of the test cheeses were significantly different. The major chem. differences among cheeses were the synthesis of some key volatile components (Et caprylate, Et caprate, myristyl carbonate, capric acid, caprylic acid, nonanal, and benzyl alc.). NSLAB can be used as an adjunct starter to make Kazakh cheese and the use of NSLAB affected the cheese flavor quality pos.

Food Research International published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Category: esters-buliding-blocks.

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

Xiong, Yun published the artcileEffect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea, Synthetic Route of 111-11-5, the main research area is Sorghum tea phenol antioxidant volatile compound.

Sorghum grain is rich in phenolic compounds and may be used to develop functional tea beverages. This work investigated the effect of processing techniques on the phenolic contents, antioxidant activity, and volatile compounds of a white color sorghum (Liberty) grain tea. Significant (P ≤ 0.05) increase of total phenolic content, total flavonoid content and condensed tannin content were observed during the processing, whereas the antioxidant activity was not statistically enhanced. A total of 63 volatile compounds were detected including 5 alcs., 13 alkanes, 2 aldehydes, 2 carboxylic acids, 15 esters, 4 ketones, 3 pyrazines and 1 phenylenediamine, which were affected by the processing techniques. The sorghum tea made from powder form infusion had more abundant volatile compounds compared to whole grain form infusion. The findings of this research have potential to expand human consumption of sorghum grain in the new form of grain tea.

Journal of Cereal Science published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.

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

Wu, Jilin published the artcileEffect of ultrasonic treatment on the activity of sugar metabolism relative enzymes and quality of coconut water, Product Details of C11H22O2, the main research area is ultrasonic treatment sugar metabolism enzyme quality coconut water; Acid invertase; Coconut water; Inactivation; Sugar metabolism; Ultrasound.

In this study, tender coconuts were treated with high-intensity ultrasound (US) for 20 min at a frequency of 20 kHz and a power of 2400 W. Compared with control group, US treated coconut water had a higher content of total soluble solid and sugar/acid ratio along with a lower pH value and conductivity, and the contents of sucrose, fructose and glucose were also higher. Results from HS-SPME/GC-MS showed that there was no significant difference in the content of volatile compounds in coconut water before and after US treatment. The activities of sugar metabolic enzymes such as sucrose phosphate synthase, sucrose synthase, acid invertase (AI) and neutral invertase were inhibited by US, of which AI had the strongest inactivation. CD and fluorescence spectra showed that the secondary and tertiary structure of AI mol. were destroyed with the increase of US intensity and time, which was confirmed by the change of particle size distribution pattern and SEM. Mol. docking and mol. dynamics showed that US treatment prevented the recognition and binding of sucrose and AI mols., thereby inhibiting the decomposition of sucrose. In conclusion, our results indicate that US can inhibit the activity of AI and maintain the sugar content to increase the quality as well as extend the shelflife of coconut water, which will bring more com. value.

Ultrasonics Sonochemistry published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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

Karakaya, Songul published the artcileMolecular docking studies of coumarins isolated from extracts and essential oils of Zosima absinthifolia link as potential inhibitors for Alzheimer’s disease, HPLC of Formula: 111-11-5, the main research area is Zosima Alzheimers disease essential oil coumarin mol docking; Apiaceae; Zosima absinthifolia; anticholinesterase; antioxidant; essential oil; secretory canals.

Present study reports anticholinesterase and antioxidant activities of extracts and essential oils from aerial parts, roots, flowers, fruits and coumarins-bergapten (1); imperatorin (2), pimpinellin (3) and umbelliferone (4)-isolated of the roots from Z. absinthifolia. Investigation by light and SEM of the structures of secretory canals found different chem. compositions in various types of secretory canals which present in aerial parts, fruits and flowers. Canals, present in aerial parts, are characterized by terpene hydrocarbons, while secretory canals of roots, flowers and fruits include esters. Novel data of comparative study on essential oils constituents of aerial parts, roots, flowers and fruits of Z. absinthfolia has been presented. GC-FID and GC-MS anal. revealed that main components of aerial parts, roots, flowers and fruits extracts were octanol, octyl octanoate, octyl acetate, trans-pinocarvyl acetate, beta-pinene, octyl acetate, trans-p-menth-2-en-1-ol, octyl acetate and (Z)-4-octenyl acetate. Dichloromethane fraction of fruit and flower essential oil was characterized by highest phenolics level and antioxidant activity. Dichloromethane fraction of fruit had best inhibition against butyrylcholinesterase enzyme which was higher then acetylcholinesterase inhibition of umbelliferone. This study shows that flowers and fruit of Z. absinthifolia can be new potential resource of natural antioxidant and anticholinesterase compounds

Molecules published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, HPLC of Formula: 111-11-5.

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

Zhou, Qi published the artcileComparative Study of the Petal Structure and Fragrance Components of the Nymphaea hybrid, a Precious Water Lily, COA of Formula: C9H10O2, the main research area is Nymphaea petal microstructure fragrance volatile compound; HS-SPME-GC-MS; Nymphaea hybrid; microstructure; multivariate analysis; volatile compounds.

Nymphaea hybrid, a precious water lily, is a widely-cultivated aquatic flower with high ornamental, economic, medicinal, and ecol. value; it blooms recurrently and emits a strong fragrance. In the present study, in order to understand the volatile components of N. hybrid and its relationship with petals structure characteristics, the morphologies and anatomical structures of the flower petals of N. hybrid were investigated, and volatile compounds emitted from the petals were identified. Scanning and transmission electron microscopy were used to describe petal structures, and the volatile constituents were collected using headspace solid-phase microextraction (HS-SPME) fibers and analyzed using gas chromatog. coupled with mass spectrometry (GC-MS). The results indicated that the d. and degree of protrusion and the number of plastids and osmiophilic matrix granules in the petals play key roles in emitting the fragrance. There were distinct differences in the components and relative contents of volatile compounds among the different strains of N. hybrid. In total, 29, 34, 39, and 43 volatile compounds were detected in the cut flower petals of the blue-purple type (Nh-1), pink type (Nh-2), yellow type (Nh-3) and white type (Nh-4) of N. hybrid at the flowering stage, with total relative contents of 96.78%, 97.64%, 98.56%, and 96.15%, resp. Analyses of these volatile components indicated that alkenes, alcs., and alkanes were the three major types of volatile components in the flower petals of N. hybrid. The predominant volatile compounds were benzyl alc., pentadecane, trans-α-bergamotene, (E)-β-farnesene, and (6E,9E)-6,9-heptadecadiene, and some of these volatile compounds were terpenes, which varied among the different strains. Moreover, on the basis of hierarchical cluster anal. (HCA) and principal component anal. (PCA), the N. hybrid samples were divided into four groups: alcs. were the most important volatile compounds for Nh-4 samples; esters and aldehydes were the predominant volatiles in Nh-3 samples; and ketones and alkenes were important for Nh-2 samples. These compounds contribute to the unique flavors and aromas of the four strains of N. hybrid.

Molecules published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.

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

Laurent, Sophie published the artcileBifunctional Gd(III) and Tb(III) chelates based on a pyridine-bis(iminodiacetate) platform, suitable optical probes and contrast agents for magnetic resonance imaging, Recommanded Product: Methyl 2,6-dimethylisonicotinate, the main research area is gadolinium terbium chelate MRI contrast agent; Ln(III) chelates; apoptotic cells; luminescence spectroscopy; magnetic resonace imaging (MRI); molecular imaging; pyridine-bis(iminodiacetate) chelators.

To study the physicochem. properties of lanthanide complexes derived from a bifunctional chelating agent based on a PMN-tetraacetic acid moiety {PMN-tetraacetic acid (1): [2,6-pyridinediylbis(methylene nitrilo)-tetraacetic acid]}, 4-carboxylic acid substituted pyridine derivative (2) was synthesized. This ligand forms heptadentate (N3O4) Ln(III) complexes (Ln = Gd, Eu, Tb), with two water mols. completing the inner coordination sphere of the metal. The parameters that govern the relaxivity of the Gd(III) complex and the luminescence of Eu(III) and Tb(III) complexes were obtained by 17O and 1H NMR studies and time-resolved fluorescence experiments, resp. The gadolinium and terbium complexes show interesting properties either for MRI or FOR optical imaging; i.e., for the Gd complex, a high proton relaxivity (r1 = 6.4 s-1 mm-1 at 20 MHz) with short water residence time (τM = 38.5 ns); for the Tb complex, a luminescence lifetime of 1.22 ms at room temperature and a luminescence quantum yield of 10%. The kinetic stability of these complexes toward blood protein, cation or bioactive oxyanion was also examined The Gd(2)(H2O)2 complex does not interact with human serum albumin, but undergoes a transmetalation reaction with Zn(II) in a phosphate buffer solution (pH 7.4), rather similar to that of Gd-DTPA-BMA(H2O). On the other hand, as observed for Eu and Tb complexes, these chelates do not form ternary complexes with bidentate anions such as L-lactate, citrate or carbonate. Finally, a phosphatidylserine-specific hexapeptide (TLVSSL) was grafted on Gd or Tb chelates, and the Gd-peptide conjugate was used in vitro for targeting apoptotic cells. Copyright © 2014 John Wiley & Sons, Ltd.

Contrast Media & Molecular Imaging published new progress about Albumins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 142896-15-9 belongs to class esters-buliding-blocks, name is Methyl 2,6-dimethylisonicotinate, and the molecular formula is C9H11NO2, Recommanded Product: Methyl 2,6-dimethylisonicotinate.

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