Author: Jessica.F

Comparison of chemical and enzymic synthesis of 2-acetamido-2-deoxy-d-mannose 6-phosphate: a new approach was written by Liu, M.-Z.;Lee, Y. C.. And the article was included in Carbohydrate Research in 2001.Name: (2S,3S,4R,5S,6R)-3-Acetamido-6-(acetoxymethyl)tetrahydro-2H-pyran-2,4,5-triyl triacetate This article mentions the following:

Chem. and enzymic methods to synthesis of 2-acetamido-2-deoxy-D-mannose-6-phosphate (ManNAc-6-P) have been investigated. A new preparative method has been developed although some established procedures were tried. In this new method, a 6-O-acetyl or 4,6-di-O-acetyl group of the per-O-acetylated 2-acetamido-2-deoxy-D-mannose (ManNAc) were regioselectively removed with an esterase from the yellow yeast, Rhodosporidium toruloides, followed by phosphorylation and O-deacetylation under mild conditions. ¹H and ¹³C NMR data spectra of ManNAc-6-P were recorded. In the experiment, the researchers used many compounds, for example, (2S,3S,4R,5S,6R)-3-Acetamido-6-(acetoxymethyl)tetrahydro-2H-pyran-2,4,5-triyl triacetate (cas: 6730-10-5Name: (2S,3S,4R,5S,6R)-3-Acetamido-6-(acetoxymethyl)tetrahydro-2H-pyran-2,4,5-triyl triacetate).

(2S,3S,4R,5S,6R)-3-Acetamido-6-(acetoxymethyl)tetrahydro-2H-pyran-2,4,5-triyl triacetate (cas: 6730-10-5) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. 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: (2S,3S,4R,5S,6R)-3-Acetamido-6-(acetoxymethyl)tetrahydro-2H-pyran-2,4,5-triyl triacetate

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

Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer was written by Richter, T. M.;Silcock, P.;Algarra, A.;Eyres, G. T.;Capozzi, V.;Bremer, P. J.;Biasioli, F.. And the article was included in Food Research International in 2018.Related Products of 659-70-1 This article mentions the following:

Hop-derived volatile organic compounds (VOCs) play an important role in the flavor and aroma of beer, despite making up a small percentage of the overall profile. To understand the changes happening during fermentation, proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) was applied for the first time in brewing science to directly measure the changes in hop-derived VOCs during the fermentation of four different worts containing one of two aroma hops in combination with one of two yeast biotypes. PTR-ToF-MS successfully detected and tracked mass-to-charge ratios (m/z) arising from interactions between the different yeast strains and the hop cultivars. Differences were observed in the dynamic VOC profiles between different beer treatments for m/z such as m/z 145.121 (Et hexanoate) and m/z 173.153 (isoamyl isovalerate or Et octanoate). The ability to monitor changes in VOCs during fermentation provides valuable information on the priority of production and transformation reactions by yeast. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Related Products of 659-70-1).

Isopentyl 3-methylbutanoate (cas: 659-70-1) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. 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.Related Products of 659-70-1

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

Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS was written by Dou, Tong-Xin;Shi, Jing-Fang;Li, Yuan;Bi, Fang-Cheng;Gao, Hui-Jun;Hu, Chun-Hua;Li, Chun-Yu;Yang, Qiao-Song;Deng, Gui-Ming;Sheng, Ou;He, Wei-Di;Yi, Gan-Jun;Dong, Tao. And the article was included in Scientia Horticulturae (Amsterdam, Netherlands) in 2020.Synthetic Route of C10H20O2 This article mentions the following:

The odors of banana during harvest change significantly depending upon the season; however, the nature of the changes occurring at different times of harvest is still unclear. To clarify how banana harvesting time affects the volatile compound profiles and comprehensive flavor characterization, the volatile compounds of the BaXi and GuangFen Number 1 banana cultivars during the fruit harvests in March and Sept. were evaluated using electronic nose technol., and also headspace solid phase micro-extraction combined with gas chromatog.-mass spectrometry resp. Results from the principal component anal. and radar fingerprint chart of electronic nose showed that the flavor and volatile components in BaXi and GuangFen Number 1 banana fruit during the harvest in March differed significantly from those harvested in Sept. The relative content of esters in BaXi (95.29%) and GuangFen Number 1 (90.96%) banana fruit harvest in March was significantly higher than for BaXi (59.11%) and GuangFen Number 1 (61.62%) bananas harvested in Sept. We found that only banana fruits harvested in March contained iso-Bu isobutyrate, iso-Bu butyrate, and iso-Bu hexanoate, while hexyl acetate was found only in fruits harvested in Sept. Results indicate that fruits harvested in March have more volatile aroma compounds in both the cultivars. Findings from the current study are useful for the banana industry as it provides baseline data in the difference in physiochem. properties of bananas harvested in different seasons. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Synthetic Route of C10H20O2).

Isopentyl 3-methylbutanoate (cas: 659-70-1) 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. 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.Synthetic Route of C10H20O2

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

Detours en route to a total synthesis of (+)-cassiol was written by Colombo, Maria I.;Zinczuk, Juan;Bohn, Maria L.;Ruveda, Edmundo A.. And the article was included in Tetrahedron: Asymmetry in 2003.Category: esters-buliding-blocks This article mentions the following:

A synthesis of the antiulcerogenic compound (+)-cassiol was achieved in 43% yield starting with lactol (S)-I and sulfone II. This short and efficient synthesis features the one-pot Julia olefination reaction of the sodium anion of (S)-I with II, through the key intermediate (-)-III. This synthesis has been developed as a result of exploratory experiments including different olefination reactions on I. An attempt to synthesize the intermediate III by an intramol. aldol condensation approach of the open chain precursor is also described. In the experiment, the researchers used many compounds, for example, Ethyl 2,2-dimethyl-1,3-dioxane-5-carboxylate (cas: 82962-54-7Category: esters-buliding-blocks).

Ethyl 2,2-dimethyl-1,3-dioxane-5-carboxylate (cas: 82962-54-7) 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. Category: esters-buliding-blocks

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

Identification of a new p53/MDM2 inhibitor motif inspired by studies of chlorofusin was written by Cominetti, Marco M. D.;Goffin, Sarah A.;Raffel, Ewan;Turner, Kerrie D.;Ramoutar, Jordann C.;O’Connell, Maria A.;Howell, Lesley A.;Searcey, Mark. And the article was included in Bioorganic & Medicinal Chemistry Letters in 2015.Related Products of 313648-56-5 This article mentions the following:

Previous studies on the natural product chlorofusin have shown that the full peptide and azaphilone structure are required for inhibition of the interaction between MDM2 and p53. In the current work, the authors utilized the cyclic peptide as a template and introduced an azidonorvaline amino acid in place of the ornithine/azaphilone of the natural product and carried out click chem. with the resulting peptide. From this small library the first ever non-azaphilone containing chlorofusin analog with MDM2/p53 activity was identified. Further studies then suggested that the simple structure of the Fmoc-norvaline amino acid that had undergone a click reaction was also able to inhibit MDM2/p53 interaction. This is an example where studies of a natural product have led to the serendipitous identification of a new small mol. inhibitor of a protein-protein interaction. In the experiment, the researchers used many compounds, for example, Dimethyl 5-ethynylisophthalate (cas: 313648-56-5Related Products of 313648-56-5).

Dimethyl 5-ethynylisophthalate (cas: 313648-56-5) 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. 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.Related Products of 313648-56-5

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

Cu-Catalyzed Aminodifluoroalkylation of Alkynes and α-Bromodifluoroacetamides was written by Lv, Yunhe;Pu, Weiya;Chen, Qian;Wang, Qingqing;Niu, Jiejie;Zhang, Qian. And the article was included in Journal of Organic Chemistry in 2017.Application of 185619-66-3 This article mentions the following:

The copper-catalyzed highly regioselective aminodifluoroalkylation of alkynes and α-bromodifluoroacetamides was realized for the first time. With this method, 3,3-difluoro-1H-pyrrol-2(3H)-ones were constructed in a single step from various alkynes and α-bromodifluoroacetamides substrates without using any extra oxidant. In the experiment, the researchers used many compounds, for example, tert-Butyl (3-ethynylphenyl)carbamate (cas: 185619-66-3Application of 185619-66-3).

tert-Butyl (3-ethynylphenyl)carbamate (cas: 185619-66-3) 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. 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.Application of 185619-66-3

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

Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation was written by Lu, Yunhao;Yang, Linzi;Yang, Guohua;Chi, Yuanlong;He, Qiang. And the article was included in International Journal of Food Microbiology in 2021.Electric Literature of C10H18O2 This article mentions the following:

Chinese horse bean-chili-paste (CHCP), a fermented condiment in China, is traditionally manufactured through naturally spontaneous semi-solid fermentation procedures without intentionally inoculated microorganisms. The aim of this study was to investigate the effect on microbiota and quality variations during CHCP fermentation by inoculation of selected autochthonous microorganisms Bacillus amyloliquefaciens and Candida versatilis. The results showed that relative abundance of Bacillus in the samples inoculated with B. amyloliquefaciens were increased from about 0.6% to almost 25%, and the batches bio-augmented with C. versatilis exhibited clearly 0.7 Lg copies/g higher biomass than that of the other samples. By bio-augmentation, six enzyme activities, namely acid protease, leucine aminopeptidase, α-amylase, cellulose, β-glucosidase and esterase, were considerably enhanced. As a result, inoculation of these two strains exhibited significant effect on the volatile profiles of CHCP. B. amyloliquefaciens herein was found to contribute mainly to the accumulation of acids, sulfur-containing compounds and pyrazines, whereas C. versatilis was considerably associated with the formation of alcs., esters and phenols. This study proved that combination of B. amyloliquefaciens and C. versatilis could obtain more extensive aroma profiles, especially for the enrichment of miso-like and fruity flavors, which could provide a guideline for the tailored control of CHCP fermentation process. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Electric Literature of C10H18O2).

5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) 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. 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.Electric Literature of C10H18O2

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

Synergistic Catalysis for the Umpolung Trifluoromethylthiolation of Tertiary Ethers was written by Xu, Wentao;Ma, Junyang;Yuan, Xiang-Ai;Dai, Jie;Xie, Jin;Zhu, Chengjian. And the article was included in Angewandte Chemie, International Edition in 2018.COA of Formula: C7H8O2S This article mentions the following:

The first transition-metal-free, site-specific umpolung trifluoromethylthiolation of tertiary alkyl ethers has been developed, achieving the challenging tertiary C(sp³)-SCF₃ coupling under redox-neutral conditions. The synergism of organophotocatalyst 4CzIPN and BINOL-based phosphorothiols can site-selectively cleave tertiary sp³ C(sp³)-O ether bonds in complex mols. initiated by a polarity-matching hydrogen-atom-transfer (HAT) event. The incorporation of several competing benzylic and methine C(sp³)-H bonds in alkyl ethers has little influence on the regioselectivity. Selective difluoromethylthiolation of C-O bonds has also been achieved. This represents not only an important step forward in trifluoromethylthiolation but also a promising means for site-selective C-O bond functionalization of unsym. tertiary alkyl ethers. In the experiment, the researchers used many compounds, for example, Methyl 2-thienylacetate (cas: 19432-68-9COA of Formula: C7H8O2S).

Methyl 2-thienylacetate (cas: 19432-68-9) 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. 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.COA of Formula: C7H8O2S

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

A new small molecule gelator and 3D framework ligator of lead(II) was written by Knichal, Jane V.;Gee, William J.;Burrows, Andrew D.;Raithby, Paul R.;Wilson, Chick C.. And the article was included in CrystEngComm in 2015.Reference of 313648-56-5 This article mentions the following:

Reacting equimolar quantities of 5-allenyl-1,3-benzenedicarboxylic acid (H₂abd) with lead(II) acetate trihydrate in N,N-dimethylformamide (DMF) under solvothermal conditions gave a metallogel with a critical gelation percentage of 1% weight/volume Elemental anal. performed on the gel provided a mol. composition ratio of [Pb(abd)(H₂O)]_n (1). Viewing the gel by SEM identified an entangled network of crosslinked nano-fibers. ¹H-NMR aliquots of hydrated lead(II) acetate added to a solution of H₂abd in deuterated DMF allows inferences to be made about solution-state behavior that occurs during the initial gel aggregation stage. Under non-solvothermal conditions, combining H₂abd and hydrated lead(II) acetate gave single crystals suitable for x-ray diffraction, which were identified as a 3D coordination polymer with composition [Pb(abd)(DMF)] (2). Structural features observed within this 3D coordination polymer provide the basis for assigning the mol. structure to the fibrils present within gel 1. This assertion is supported by comparable vibrational profiles taken from a sample of dried gel 1 to that of crystalline 2, and the matching of early solution-state ¹H-NMR spectroscopic trends to later solid-state observations. In the experiment, the researchers used many compounds, for example, Dimethyl 5-ethynylisophthalate (cas: 313648-56-5Reference of 313648-56-5).

Dimethyl 5-ethynylisophthalate (cas: 313648-56-5) 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. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Reference of 313648-56-5

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

New insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways was written by Lu, Kuan;Liu, Lin;Zi, Jiwei;Song, Lin;Xie, Wancui. And the article was included in LWT–Food Science and Technology in 2022.Application In Synthesis of (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate This article mentions the following:

Traditional Chinese fermented shrimp paste is popular with consumers for its unique seafood flavor and fermented aroma. However, different heating methods exerted various flavors, which directly affect consumer choice and the industrialization of shrimp paste. In this study, the effect of four heating methods (steaming, frying, microwaving, and IR) on volatile components of shrimp paste were compared by headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS), gas chromatog.-ion mobility spectrometry (GC-IMS) and chemometrics. Results showed that 96 volatile components were identified; The volatile components such as pentanal, Et acetate, di-Me disulfide, and propanal were the characteristic volatile components that could be distinguished between different heating methods. The concentration of phenols and alcs. decreased, and the concentration of ketones and aldehydes increased after heating. The effect of microwave heating on volatile components is closer to that of steaming and frying, while IR heating had the most significant impact on volatile components of shrimp paste. In addition, steaming, frying, microwaving, and IR heating improve the aroma quality of shrimp paste by promoting fat oxidation, protein degradation, the Strecker pathway, and the escape of sulfur-containing compounds Therefore, our results can provide theor. support for improving shrimp paste quality and consumer choice. In the experiment, the researchers used many compounds, for example, (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3Application In Synthesis of (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate).

(E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. 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.Application In Synthesis of (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate

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