Category: 110-42-9

Li, Lu published the artcileDecreasing the acid value of pyrolysis oil via esterification using ZrO2/SBA-15 as a solid acid catalyst, HPLC of Formula: 110-42-9, the main research area is zirconia silica solid acid catalyst oil esterification.

The high acid value of pyrolysis oil obtained from biol. oil is the main drawback that not only affects the properties of pyrolysis oil, but also leads to the corrosion of equipment. Herein, pyrolysis oil obtained from rubber seed oil was upgraded via esterification using ZrO2/SBA-15 as a solid acid catalyst. Using ZrO2/SBA-15 as a catalyst, the acid value of the esterified pyrolysis oil obtained from rubber seed oil was only 1.2 mg KOH·g-1. The d. and kinematic viscosity both reached the standard range of 0# diesel oil. The excellent catalytic activity of ZrO2/SBA-15 was studied using NH3-TPD and Py-IR. Furthermore, the conversion reached 96.7% when the ZrO2/SBA-15 catalyst was re-used three times, which shows the ZrO2/SBA-15 catalyst possessed excellent catalytic activity and stability for upgrading pyrolysis oil via esterification.

Renewable Energy published new progress about Acid number. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, HPLC of Formula: 110-42-9.

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

Ding, Wenwu published the artcileFermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field, Application In Synthesis of 110-42-9, the main research area is fermentation Pixian broad bean paste temperature; Correlation; Gradient steady-state temperature field; Microbial communities; Physicochemical factors; Pixian broad bean paste; Volatile components.

A closed system of gradient steady-state temperature field (GSTF) was constructed to ferment Pixian broad bean paste (PBP). The contents of physicochem. factors and organic acids in the fermentation under GSTF (FG) were closer to those in the traditional fermentation (TF). The taste intensities of 8 free amino acids in the FG were higher than those in the constant temperature fermentation (CTF), but 14 in the TF showed the highest among the processes of FG, CTF and TF. The FG product had the most volatiles with 87, and its flavor properties were more stable. The FG produced great effects on the microbe evolutions especially improved the fungal diversity. Bacillus were identified as the core microbes in the FG while the roles of Staphylococcus, Lactobacillus and Pantoea were strengthened. The results indicated that the fermentation characteristics in the FG had been further improved compared with the CTF.

Food Chemistry published new progress about Acetobacter. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application In Synthesis of 110-42-9.

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

Limmatvapirat, Chutima published the artcileBeef tallow: extraction, physicochemical property, fatty acid composition, antioxidant activity, and formulation of lotion bars, Quality Control of 110-42-9, the main research area is beef tallow extraction lotion bar fatty acid antioxidant skincare.

The objective of this study was to transform beef adipose tissues into tallow for the production of lotion bars. This study managed to evaluate the influence of various rendering methods on the yields, physicochem. properties, fatty acid composition, and antioxidant activities of tallow. All obtained tallow samples were found to possess saponification values, acid values, peroxide values, refractive indexes, heavy metal contents, and microbial contamination within the acceptable limits. The results also revealed that the low-temperature (LT) rendering method was the most effective method for preparation of tallow and the soft fat (SF) had a higher unsaturated fatty acid content and stronger antioxidant activity than hard fat. Due to the highest content of unsaturated fatty acids and antioxidant activity of tallow prepared from SF extracted with the LT rendering method, it was used as an active ingredient in lotion bars. The optimized lotion bars were characterized by hardness, homogeneity, color, microbial loads, and heavy metal contents. The nongreasy lotion bar containing 40% weight/weight beef tallow was proved to be stable under heating-cooling cycle stability testing. Thus, qualified beef tallow together with shea butter and bee wax can be utilized to produce lotion bars.

Journal of Applied Pharmaceutical Science published new progress about Acid number. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Quality Control of 110-42-9.

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

Zhang, Lin published the artcileMetatranscriptomic approach reveals the functional and enzyme dynamics of core microbes during noni fruit fermentation, COA of Formula: C11H22O2, the main research area is Morinda metatranscriptomics microbe fruit fermentation; Enzymes; Flavor; Metabolic function; Metatranscriptomic; Morinda citrifolia L.; Noni.

Noni (Morinda citrifolia L.) has been recognized as an important herb for treating various physiol. disorders worldwide. Fermented noni fruit juice, established as a novel food in European Union, is the most important noni product. However, the structure, functions and enzyme profiles of microbiome during fermentation remain unclear. The metatranscriptomic was used to comprehensively explore the active microbial community and key metabolic function. Acetobacter sp., Acetobacter aceti and Gluconobacter sp. were the major microorganisms and appeared in succession during fermentation According to principal components anal. (PCA) of metabolism-related unigenes by KEGG database, the fermentation process was divided into three stages and almost completed at the end of the second stage. Furthermore, carbohydrate-active enzymes (CAZymes) and the expression of key enzymes in major metabolic pathways were analyzed systematically. Anal. by HS-SPME-GC-MS and odor active value (OAV) revealed that butanoic acid and hexanoic acid were the main volatile compounds for the unpleasant odor of fermented noni fruit juice. The microbiome in the fermentation process lacked key enzymes that degrade butanoic acid and hexanoic acid, which imparted rancid and sweat odor. This study provides theor. basis for product improvement and new product development, thus promoting the development of noni food industry.

Food Research International published new progress about Acetobacter. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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

Yang, Jiang published the artcileShifts in diversity and function of bacterial community during manufacture of Rushan, Category: esters-buliding-blocks, the main research area is Rushan diversity backslopping microorganism fatty acid xylene; co-occurrence network; microbial diversity; microbial functional profile; rushan; volatile profile.

Rushan is a traditional dairy product consumed by the Bai people in the Yunnan Province of China, and its production still follows the traditional procedure of backslopping. However, how the microbial composition of raw materials and processing shape the microorganisms in Rushan have not been systemically reported. In this study, high-throughput sequencing technique was applied to analyze the microbial compositions of raw milk, fresh Rushan, curd whey, acid whey, and dry Rushan at the phylum, family, genus, and Lactobacillus species levels. The results indicated that Lactobacillus, Lactococcus, and Streptococcus were dominant genera in Rushan, whereas Lactobacillus kefiranofaciens and Lactobacillus helveticus were the 2 abundant species at the Lactobacillus species level. The network anal. indicated that raw milk mainly contributed to the microbial diversity of Rushan, whereas acid whey made a great contribution to shaping the relative abundance of microbes in Rushan and dramatically increased acid-producing genera, such as Lactobacillus and Acetobacter. The variation in microbial composition led to an increase in the relative abundance of pathways related to energy supply, acid production, fatty acid accumulation, cysteine, methionine, and lysine accumulation. The volatile profile of Rushan was rich in esters and acids, and the high relative abundance of Lactobacillus might be associated with reduction of amino acid metabolism, degradation of unpleasant flavored xylene, and accumulation of decanoic, dodecanoic, and tetradecanoic acids in the products. The accumulation of medium long-chain fatty acids might result from the relative abundance of FabF, FabZ, and FabI, particularly from Lactobacillus amylolyticus and Lacticaseibacillus paracasei.

Journal of Dairy Science published new progress about Acetobacter. 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

Wu, Qixian published the artcileComparative volatile compounds and primary metabolites profiling of pitaya fruit peel after ozone treatment, Safety of Methyl decanoate, the main research area is volatile compound primary metabolite Hylocereus fruit peel ozone treatment; delayed fruit decay; ozone; pitaya fruit; primary metabolites; prolonged shelf-life; volatile compounds.

BACKGROUND : Ozone treatment can effectively inhibit fruit decay in many fruits during postharvest storage. However, little information is available for pitaya fruit. RESULTS : Ozone treatment significantly reduced the decay rate and induced the enzyme activities of peroxidase and polyphenol oxidase, and also reduced the levels of reactive oxygen species. In total, 103 metabolites were detected and changed the content after ozone treatment, including 54 primary metabolites and 49 aromatic compounds After significance and importance anal., 37 metabolites were important. Some metabolites were induced by peel senescence to respond to senescence stress, including D-fructose, D-glucose, mannose, inositol, galactonic acid, ethanedioic acid and stearic acid. Some metabolic products of peel senescence were reduced by ozone treatment, including D-arabinose, glucaric acid, galacturonic acid, 1-hexanol, 4-ethylcyclohexanol, β-linalool, palmitoleic acid and 2-hydroxy-cyclopentadecanone. Some metabolites induced by ozone treatment might play a vital role in delaying the senescence and decay, including malic acid, succinic acid, pentenoic acid, eicosanoic acid, 2-hexenal, hexanal, 2-heptenal, 4-heptenal, 2-octenal and nitro m-xylene. CONCLUSION : Ozone treatment significantly reduced decay and prolonged shelf-life without reducing fruit quality. In total, 37 metabolites might play an important role in ozone delayed fruit decay. © 2018 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Food storage. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Safety of Methyl decanoate.

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

Xiao, Ouli published the artcileInfluence of triazole pesticides on wine flavor and quality based on multidimensional analysis technology, Safety of Methyl decanoate, the main research area is wine triazole pesticide flavor food quality; fermentation; flavor components; sensory analysis; triazole pesticides; wine.

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides-triadimefon, tebuconazole, and paclobutrazol-on the concentrations of wine aroma compounds All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest neg. influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qual. and quant. anal. by solid-phase micro-extraction gas chromatog. coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides neg. impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

Molecules published new progress about Fermentation. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Safety of Methyl decanoate.

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

Chen, Jia published the artcileEster-producing mechanism of ethanol O-acyltransferase EHT1 gene in Pichia pastoris from Shanxi aged vinegar, COA of Formula: C11H22O2, the main research area is Pichia EHT1 esterase volatile fatty acid vinegar.

The ethanol O-acyltransferase EHT1 is an important element of key signaling pathways and is widely expressed in yeast strains. In this study, we investigated the expression of EHT1 in the overexpression lines or knockout system of Pichia pastoris using qRT-PCR and western blotting.The amount of total protein was determined using the Bradford method; the esterase activity was determined using p-nitrophenyl acetate as a substrate, and the production of volatile fatty acids in wild-type, knockout, and over-expression systems was detected using SPME GC-MS. The esterase activity of EHT1-knockout P. pastoris was significantly lower than that in wild type (P<0.01), and the activities of esterase in three EHT1-overexpressing strains-OE-1, OE-2, and OE-3-were significantly higher than those in wild type (P<0.01). In the EHT1-knockout strain products, the contents of nine volatile fatty acids were significantly lower than those in wild type (P<0.01), and the relative percentages of three fatty acids, Me nonanoate, Me decanoate, and Et caprate, were significantly lower than those in the other six species in the wild-type and knockout groups (P<0.05). The nine volatile fatty acids in the fermentation products of the overexpressed EHT1 gene were significantly higher than those in the wild-type group (P<0.01). The relative percentages of the three fatty acid esters,methyl nonanoate,methyl caprate, and Et caprate, were significantly higher than those in the other six species (P<0.05). EHT1 plays an important regulatory role in esterase activity and the production of medium-chain volatile fatty acids. BioMed Research International published new progress about Fermentation. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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

Lu, Kuan published the artcileNew insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways, Synthetic Route of 110-42-9, the main research area is fermented shrimp paste flavoromics heating method metabolic pathway.

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.

LWT–Food Science and Technology published new progress about Chemometrics. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Synthetic Route of 110-42-9.

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

Miceli, Natalizia published the artcilePhytochemical Profile and Antioxidant Activity of the Aerial Part Extracts from Matthiola incana subsp. rupestris and subsp. pulchella (Brassicaceae) Endemic to Sicily, Recommanded Product: Methyl decanoate, the main research area is Matthiola phytocem profile antioxidant; Matthiola incana; Sicilian vascular flora; biological activity; chemical composition; infraspecific taxa.

As part of a project aimed at investigating the Matthiola taxa endemic to Sicily (Italy), this study focused on Matthiola incana, an edible species used in the traditional medicine of various countries. Herein, the characterization of phenolic and volatile compounds, the antioxidant capacity in vitro (1,1-diphenyl-2-picrylhydrazil (DPPH), reducing power and Fe2+ chelating activity assays) and the toxicity test (Artemia salina lethality bioassay) of the hydroalcoholic extracts from the aerial parts of M. incana subsp. rupestris from Mt. Pellegrino (Palermo) and Mt. Erice (Trapani), and of M. incana subsp. pulchella are reported. The results are compared with those previously shown for M. incana subsp. incana, to achieve a comprehensive overview of the three subspecies. The HPLC-PDA/ESI-MS and SPME-GC/MS analyses led to the identification of 13 phenolics and 54 volatile compounds Differences in the qual.-quant. profile of these phytochems. have been highlighted between the M. incana subspecies. The antioxidant tests showed different activity for the extracts, which were found to possess better chelating properties. At last, none of the tested extracts displayed toxicity against brine shrimp larvae. These findings enrich the knowledge on the Matthiola taxa growing wild in Sicily, both from the strictly systematic point of view and for the possible applications as sources bioactive compounds that can be used in the nutraceutical field.

Chemistry & Biodiversity published new progress about Antioxidants. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

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