Month: December 2022

Li, Jingyao published the artcileCharacterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China, Formula: C7H12O3, the main research area is soy sauce liquid state fermentation fragrant compound China.

The aroma and sensory characteristics of 21 com. high-salt liquid fermentation soy sauces (HLFSS) suitable for different edible methods were investigated by MS-based non-targeted metabolomics workflow using headspace solid-phase microextraction gas chromatog./mass spectrometry (HS-SPME-GC-MS) combined with sensory evaluation. A total of 325 compounds were detected, and 60 were considered aroma-active compounds Light soy sauce (LSS) and premium soy sauce (PSS) for direct dipping contained more alcs. and esters. Aldehydes and furans were more abundant in dark soy sauce (DSS) used for stir-frying and braising. Principal component anal. (PCA) clustered LSS, DSS, and PSS into different quadrants and distinguished HLFSS of north-south origin. In addition, orthogonal partial least squares discriminant anal. (OPLS-DA) confirmed that the difference in volatile compounds of HLFSS in northern and southern China was related to local manufacturers use of the Japanese and Cantonese fermentation processes. Sensory evaluations showed that LSS and PSS had prominent alc. and fruit aromas, while DSS had firmer caramel and malty aromas. Aroma-active compounds influenced regional differences in sensory attributes. The present study results will provide a theor. basis for broadening industrial soy sauce production with different flavors.

LWT–Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Formula: C7H12O3.

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

Wang, Yuan-Hui published the artcileCharacterization of volatiles and aroma in Chinese steamed bread during elaboration, Recommanded Product: Ethyl octanoate, the main research area is bread volatiles octanol aroma kneading molding steaming China.

Effects of different process steps on volatiles and aroma compounds of “”Jiaozi”” steamed breads (JSBs) fermented by Jiaozi starter were investigated for finding the key process steps related to aroma formation. Thirty aroma-active compounds were identified using Gas chromatog.-mass spectrometry (GC-MS) and GC-olfactometry, which provided green, fatty, mushroom, mossy, fruity, sweaty, floral odors to JSBs. GC-MS anal. showed that the concentration of volatiles in JSB dough increased gradually during first-mixing and primary fermentation; decreased after second-mixing, kneading, molding and secondary fermentation; and increased greatly after steaming. Cluster anal. indicated that the aroma profile of fresh cooked JSBs was different from that of JSB dough. Fermentation is an important stage of aroma formation of JSBs. Furthermore, steaming is also a key process step in the formation of JSBs aroma, which endows JSBs unique aroma characteristic that is different from those produced by fermentation

Journal of Cereal Science published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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

Li, Lei published the artcileAroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors, Product Details of C10H20O2, the main research area is aroma dry cured loins nitrogen sulfur precursor; Aroma; Dry cured loins; Ornithine; Proline; Thiamine.

Dry cured loins containing nitrogen (proline and ornithine) and sulfur (thiamine) compounds as precursors of aroma compounds at two concentration levels were manufactured The effect of precursor addition on the microbiol. and chem. parameters of loins was studied together with the aroma study performed by olfactometry and Free Choice Profile sensory analyses. Addition of precursors did not affect the microbial and chem. parameters, while aroma was affected when precursors were added at the highest level. The dry loin aroma profile was mainly composed by compounds 3-methylbutanal, methional, Et 3-methylbutanoate, 3-methylbutanoic acid, 1-octen-3-ol, 2-acetyl-1-pyrroline and 2-acetylpyrrole that contribute to musty, cooked potatoes, fruity, cheesy, mushroom, roasted and meaty odor notes. Proline and ornithine supplementation modified the loins aroma profile producing toasted odors, while the effect of thiamine supplementation on the aroma was revealed by the presence of sulfur derived compounds (methional and 2-methyl-3-(methylthio)furan) that contribute to the ′cured meat odor′

Meat Science published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.

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

Yang, Hye Sung published the artcileFunctionalisation of esters via 1,3-chelation using NaOtBu: mechanistic investigations and synthetic applications, Recommanded Product: Methyl octanoate, the main research area is ester transesterification deesterification chelation mechanistic synthetic application.

For the first time, both 1,3-chelation and the formation of a tetrahedral intermediate were confirmed as the key factors for the unusual nucleophilic behavior of a metal t-butoxide in a transesterification reaction. NMR and real-time IR spectroscopies and deuterium-labeling experiments were used for the mechanistic investigation. Based on a pivotal point in the mechanistic understanding of the action of t-butoxide anion, several uncovering reactions such as direct access to value-added chiral α-amino acid t-Bu ester with almost complete retention of optical purity via elaborative transesterification, non-hydrolytic deesterification of esters, and selective bond cleavage of 3-benzoyloxazolidin-2-ones, were successfully achieved.

Organic Chemistry Frontiers published new progress about Chelation (1,3-). 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

Gamero-Sandemetrio, Esther published the artcileValidation and biochemical characterisation of beneficial argan oil treatment in biomass propagation for industrial active dry yeast production, HPLC of Formula: 140-11-4, the main research area is argan oil biomass propagation active dry yeast production.

Biomass propagation for the production of active dry yeasts (ADY) is an economically important industrial process where cellular oxidative stress significantly limits yield and fermentative capacity in the final product. Oxidative stress affects macromol. cell components, such as lipid and proteins, thus impairing many different cellular processes. Its detrimental effect is prevented and alleviated by complex signalling, detoxifying and protein protecting systems, which can be induced by antioxidant treatments. Here we validate the general beneficial effect of argan oil treatment in bench-top simulations of industrial yeast biomass propagation as an effective technol. strategy to improve the biomass yield and fermentative capacity of ADY for subsequent wine making in grape must. We also identify biochem. and metabolic clues, and protein and enzymic targets which contribute to the improved performance of yeasts in ADY production, which is relevant for future food industry applications.

Innovative Food Science & Emerging Technologies published new progress about Carbohydrates 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, HPLC of Formula: 140-11-4.

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

Zhang, Jing-jing published the artcileOdor characteristics of white croaker and small yellow croaker fish during refrigerated storage, Category: esters-buliding-blocks, the main research area is odor characteristics white croaker fish refrigerated storage; electronic nose (e-nose); gas chromatography-mass spectrometry (GC-MS); odor characteristics; small yellow croaker; white croaker.

White croaker and small yellow croaker both belong to the fish family Sciaenidae, but their economic value and odor characteristics are quite different. In this study, electronic nose and gas chromatog.-mass spectrometry were utilized to explore the odor characteristics of the two stored for different refrigeration periods. The results showed that their odor profiles could be clearly distinguished by principal component anal. Compounds associated with fresh white croaker were found to be more complex than smaller yellow croaker through the load graph, while the result was opposite in later cold storage. The absolute peak areas of compounds like trimethylamine and 3-methyl-butanol were 6.42 and 1.42, resp., in the white croaker, which were higher than in the small yellow croaker at the first day of refrigeration. And compound such as indole was first produced in white croaker during late cold storage. However, there were more compounds related to spoilage in the small yellow croaker; compounds like phenylethyl alc. and benzeneacetaldehyde were not detected in the white croaker. Practical applications : White croaker and small yellow croaker are almost indistinguishable in appearance, especially after being cooked. But there are vast differences in their meat quality and odor characteristics, which affect their com. values. As a result, a lot of white croakers are dyed and sold as small yellow croakers, although this does not change their eating or odor qualities. Principal component anal. of the odor characteristics of the two species of fish stored for different periods of refrigeration might provide some scientific basis for exploring the causes of their economic value differences.

Journal of Food Biochemistry published new progress about Food storage (refrigerated). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Chen, Peng published the artcileAuto-Tandem Cooperative Catalysis Using Phosphine/Palladium: Reaction of Morita-Baylis-Hillman Carbonates and Allylic Alcohols, Name: Allyl benzoate, the main research area is spirooxindole preparation chemoselective regioselective diastereoselective; carbonate allylic alc tandem phosphine palladium catalyst; Lewis base; allylic compounds; annulations; cooperative catalysis; palladium.

Auto-tandem catalysis (ATC), in which a single catalyst promotes two or more mechanistically different reactions in a cascade pattern, provides a powerful strategy to prepare complex products from simple starting materials. An unprecedented auto-tandem cooperative catalysis (ATCC) for Morita-Baylis-Hillman carbonates from isatins I [X = CH, N; R = H, 5-OCH3, 5,7-(CH3)2, etc.; R1 = CH3, C6H5CH2; R2 = OC(CH3)3, CH3, OCH2CH3] and allylic carbonates R4CH=CHCH(R3)OC(O)OC(CH3)3 [R3 = R4 = H; R3 = CH2=CH, 4-H3CC6H4, pyridin-3-yl, cyclohexyl, etc.; R4 = CH3] using a simple Pd(PPh3)4 precursor has been reported. Dissociated phosphine generates phosphorus ylides and the Pd leads to π-allylpalladium complexes, and they undergo a γ-regioselective allylic-allylic alkylation reaction. Importantly, a cascade intramol. Heck-type coupling proceeds to finally furnish spirooxindoles II incorporating a 4-methylene-2-cyclopentene motif. Exptl. results indicate that both Pd and phosphine play crucial roles in the catalytic Heck reaction. In addition, the asym. versions with either a chiral phosphine e.g., III or chiral auxiliary are explored, and moderate results are obtained.

Angewandte Chemie, International Edition published new progress about Carbonates Role: RCT (Reactant), RACT (Reactant or Reagent) (Morita-Baylis-Hillman). 583-04-0 belongs to class esters-buliding-blocks, name is Allyl benzoate, and the molecular formula is C10H10O2, Name: Allyl benzoate.

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

Zhang, Huiqing published the artcileSynthesis and catalysis of a Z-stereoretentive ruthenium carbene catalyst chelated by 2,4,5,7-tetrachloro-1,8-dimercaptonaphthalene for olefin metathesis, COA of Formula: C10H10O2, the main research area is alkenyl alc diastereoselective preparation; terminal alkene butenediol ruthenium heterocyclic carbene catalyst cross metathesis.

An 2,4,5,7-tetrachloro-1,8-dimercaptonaphthalene ligand-chelated ruthenium-based carbene olefin metathesis catalyst was synthesized. The synthesized catalyst catalyzed the ring-opening cross-metathesis reactions of norbornene/exo,exo-5-norbornene-2,3-dimethanol with styrene/4-fluorostyrene to obtain high Z-products (97:3-99:1 Z/E). The cross-metathesis reactions of (Z)-2-butene-1,4-diol with terminal alkenes using the synthesized catalyst gave high Z-stereoretentive products (91:9-98:2 Z/E). Compared to the previously reported Ru catalysts with naphthalene-1,8-dithiolate and 1,2-dicarbadodecaborane (12)-1,2-dithiolate, the prepared Ru complex exhibited higher catalytic activity under similar catalytic conditions. In addition, the new catalyst tolerated various olefin substrates containing different functional groups.

New Journal of Chemistry published new progress about Carbene complexes, N-heterocyclic, transition metal complexes Role: CAT (Catalyst Use), USES (Uses). 583-04-0 belongs to class esters-buliding-blocks, name is Allyl benzoate, and the molecular formula is C10H10O2, COA of Formula: C10H10O2.

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

Gong, Dawei published the artcileBidentate Ru(II)-NC Complexes as Catalysts for α-Alkylation of Unactivated Amides and Esters, Application of Benzyl acetate, the main research area is dimethylacetamide aralkyl alc ruthenium catalyst alkylation green chem; aryl dimethylalkanamide preparation; aralkyl alc tertbutyl acetate ruthenium catalyst alkylation green chem; tert butyl arylalkanoate preparation.

Five Ru(II)-NC complexes were tested as catalysts for α-alkylation of unactivated amides using alcs. as alkylating agents and complex {(C5H4N)-(C6H4)}RuCl(CO)(PPh3)2 showed the highest activity. With 0.5 mol% catalyst loading, a series of α-alkylated amides were isolated at 80° within 6 h. Furthermore, under similar conditions, complex {(C5H4N)-(C6H4)}RuCl(CO)(PPh3)2 was also active for α-alkylation of unactivated esters with alcs. and the reaction time was shortened to 1.5 h. The catalytic performance of complex {(C5H4N)-(C6H4)}RuCl(CO)(PPh3)2 was comparable to the best reported catalyst.

ChemCatChem published new progress about Alkylation. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application of Benzyl acetate.

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

He, Fei published the artcileExploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods, Recommanded Product: Ethyl octanoate, the main research area is hexyl hexanoate phenylacetaldehyde pentanoic acid ethyl linolenate.

Liquid-liquid microextraction (LLME) combined with gas chromatog.-mass spectrometry (GC-MS) and headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS) were used to detect the variations in volatile compounds during the distillation process of strong flavor raw Baijiu. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most alc.-soluble and low mol. weight compounds showed a downward trend with the extension of distillation time, but water-soluble, high mol. weight and high boiling compounds showed the opposite result. Then, 50 aroma compounds were sniffed and identified by gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) and multivariate statistical anal. including principal component anal. (PCA) and partial least squares discriminant anal. (PLS-DA) confirmed four aroma active markers related to classification. Finally, the receiver operating characteristic (ROC) curve was further used to verify that Et butanoate and Et hexanoate were the most effective difference marker to distinguish the head Baijiu samples and butanoic acid was the most effective difference marker for distinguishing the heart Baijiu samples from the tail Baijiu samples.

Journal of Food Composition and Analysis published new progress about Acids Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

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