Category: 110-42-9

Jiang, Bian published the artcileComparative proteomic analysis provides novel insights into the regulation mechanism underlying papaya (Carica papaya L.) exocarp during fruit ripening process, Formula: C11H22O2, the main research area is Carica exocarp fruit ripening proteomics fatty acid metabolsim; Differential expressed protein; Fatty acid metabolism; Fruit; Hormones; Papaya; Ripening.

Background: Papaya (Carica papaya L.) is a popular climacteric fruit, undergoing various physico-chem. changes during ripening. Although papaya is widely cultivated and consumed, few studies on the changes in metabolism during its ripening process at the proteasome level have been performed. Using a newly developed TMT-LCMS anal., proteomes of papaya fruit at different ripening stages were investigated. Results: In total, 3220 proteins were identified, of which 2818 proteins were quantified. The differential accumulated proteins (DAPs) exhibited various biol. functions and diverse subcellular localizations. The KEGG enrichment anal. showed that various metabolic pathways were significantly altered, particularly in flavonoid and fatty acid metabolisms The up-regulation of several flavonoid biosynthesis-related proteins may provide more raw materials for pigment biosynthesis, accelerating the color variation of papaya fruit. Variations in the fatty acid metabolism- and cell wall degradation-related proteins were investigated during the ripening process. Furthermore, the contents of several important fatty acids were determined, and increased unsaturated fatty acids may be associated with papaya fruit volatile formation. Conclusions: Our data may give an intrinsic explanation of the variations in metabolism during the ripening process of papaya fruit.

BMC Plant Biology published new progress about Carica papaya. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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

Kong, Jun published the artcileChemical Kinetics Study on Combustion of Ethanol/biodiesel/n-heptane, Recommanded Product: Methyl decanoate, the main research area is methyl decanoate n heptane ethanol production numerical simulation.

Me decanoate (MD), methyl-9-decanoate (MD9D), and n-heptane (H) as alternative blends of biodiesel (B) were used to build a detailed chem. kinetic mechanism containing 3,324 components and 11,053 elementary reactions. This condition verifies that the ignition delay time of the detailed mechanism in the experiment conditions is reasonable. MD and MD9D will produce methyl-2-palmitate (MP2D) and finally be dehydrogenated as CH2O. Furthermore, R4 (O + H2O→OH + OH) and R228 (CH2CHO + O2→CH2O + CO + OH) are the key reactions, which will influence the ignition delay and heat release. According to the simulation result, the rate of BH (the volume ratio of the biodiesel/n-heptane mixture is fixed at 20%/80%) in constant volume bomb (Cetane Ignition Delay 510, CID 510) is the highest. However, with the development of ethanol, the rates decreased. The reactors of BHE5 (BHE5 refers to a blend of 5% ethanol and 95% biodiesel/n-heptane) have the highest rate among the ethanol blends. In addition, the reaction rate of the intermediate substance of ketohydroperoxide (KHP) in a modified cooperative fuel research engine (CFR) during combustion decreased with ethanol addition However, the KHP rate of BHE15 (BHE15 refers to a blend of 15% ethanol and 85% biodiesel/n-heptane) and BHE20 (BHE20 refers to a blend of 20% ethanol and 80% biodiesel/n-heptane) is similar, causing the closed onset of low-temperature heat release. The rate of CH2O and MP2D of BH is the highest over the others in CID 510. The rate of CH2O and MP2D of BHE5 is lower than that of BHE10 (BHE10 refers to a blend of 10% ethanol and 90% biodiesel/n-heptane), BHE15, and BHE20.

Renewable Energy published new progress about Cetane number. 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

Savchenko, Lesia published the artcileDetermination and comparison of fatty acids composition of apricot and peach oils, Product Details of C11H22O2, the main research area is methylhexanoate fatty acid apricot peach oil.

Apricot and peach oils are often found in pharmaceutical dosage forms. They can be purchased from different manufacturers, which use various approaches for their standardization. The main determinant of any quality oil is represented by fatty acids (FA). Therefore, determination and comparison of FA composition of these oils and assessment of their storage period influence on it were performed. FA composition was determined by gas chromatog. using specific Rt-2560 column and Supelco 37 Component FAME Mix. 26 FA in apricot and 28 FA in peach oil samples were identified. Oleic (67.21% in apricot oil; 63.29% in peach oil) and linoleic (22.13% in apricot oil; 25.40% in peach oil) acids were characterized by the highest average concentration in both oils. Among saturated FA, palmitic acid was the first (5.87% in apricot oil; 5.95% in peach oil) and stearic acid was the second (2.08% in apricot oil; 2.92% in peach oil). Total saturated fatty acids (TSFA) and total unsaturated fatty acids (TUFA) values also didn’t have significant differences. The oils have close composition, despite various expiration dates and manufacturers.

Farmacia (Bucharest, Romania) published new progress about Apricot (oil). 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

Sun, Yujing published the artcileUsing power ultrasound to release glycosidically bound volatiles from orange juice: A new method, SDS of cas: 110-42-9, the main research area is glucose cedrol dodecanal benzaldehyde temperature ultrasound hydrolysis orange juice; Glycosidically bound volatiles; Hydrolysis; Orange juice; Release; Ultrasound.

Acid hydrolysis and enzymic hydrolysis are the main methods for releasing glycosidically bound volatiles (GBV). However, acid hydrolysis yields a strong pungent odor, and enzymic hydrolysis is time consuming. In the present study, a new method, ultrasound hydrolysis, is reported to release GBV. This method is simple, environmentally friendly, fast and effective. Large differences were observed in the released aglycons and glycosyls between ultrasound and enzymic hydrolysis of GBV. More types of aglycons were released under ultrasound than enzymic hydrolysis. Alcs. and esters were the main aglycons under enzymic hydrolysis, and terpenoids, esters and aldehydes were the main aglycons under ultrasound hydrolysis. The glycosyls released under ultrasound hydrolysis were mannose, glucose and sucrose, and those released under enzymic hydrolysis were galactose and sucrose. The present study gives a new insight into a hydrolytic method for GBV by using ultrasound hydrolysis and can provide a reference method for fruit juice aromatization.

Food Chemistry published new progress about Aromatization. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, SDS of cas: 110-42-9.

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

Salama, El-Sayed published the artcileEnhanced anaerobic co-digestion of fat, oil, and grease by calcium addition: Boost of biomethane production and microbial community shift, Product Details of C11H22O2, the main research area is grease anaerobic digestion calcium biomethane Firmicutes Sedimentibacter Methanosaeta; Anaerobic co-digestion; Biomethane; Calcium pretreatment; Fat, oil, and grease; Microbial community.

This work focused on the application of calcium (0.1-1% w/v) to overcome the inhibition caused by the high loadings (2% volume/volume) of fat, oil, and grease (FOG) in the context of biomethane production, organic removal, and microbial community shift. Addition of 0.5% calcium showed maximum biomethane production (6-fold increase); biomethane production decreased following the addition of calcium (>0.5%). The highest organic removal rates were 83 and 89% upon the addition of 0.3 and 0.5% calcium, resp. Addition of calcium facilitated the growth of bacteria of phylum Firmicutes from the Clostridium, Syntrophomonas, and Sedimentibacter genera. The population of members from the genus Methanosaeta increased after the addition of 0.5% calcium, which is one of the factors responsible for high biomethane production This study demonstrated that addition of calcium is an attractive strategy to avoid the inhibition of the growth of anaerobic microflora due to the presence of high FOG concentrations

Bioresource Technology published new progress about Bacteroidetes. 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

Sk, Ramiz Islam published the artcileLipidomic analysis of cancer cell and tumor tissues, Computed Properties of 110-42-9, the main research area is lipidomic analysis cancer cell tumor tissue; Cancer; Fatty acid methyl ester; GC-MS; Lipidomics; RP-UPLC-ESIMS.

Due to their role in cellular structure, energetics, and signaling, characterization of changes in cellular and extracellular lipid composition is of key importance to understand cancer biol. In addition, several mass spectrometry-based profiling as well as imaging studies have indicated that lipid mols. may be useful to augment existing biochem. and histopathol. methods for diagnosis, staging, and prognosis of cancer. Therefore, anal. of lipidomic changes associated with cancer cells and tumor tissues can be useful for both fundamental and translational studies. Here, we provide a high-throughput single-extraction based method that can be used for simultaneous lipidomic and metabolomic anal. of cancer cells or healthy or tumor tissue samples. In this chapter, a modified Bligh-Dyer method is described for extraction of lipids followed by anal. of fatty acid composition by gas chromatog.-mass spectrometry (GC-MS) or untargeted lipidomics using electrospray ionization mass spectrometry (ESIMS) coupled with reversephase (RP) ultraperformance liquid chromatog. (UPLC) followed by multivariate data anal. to identify features of interest.

Methods in Molecular Biology (New York, NY, United States) published new progress about Animal tissue. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Computed Properties of 110-42-9.

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

Pan, Xin published the artcileVolatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria, HPLC of Formula: 110-42-9, the main research area is volatile nonvolatile profile jujube pulp cofermented lactic acid bacteria.

Jujube has become a popular food because of its abundant nutritional elements, but its main consumption in dried form exhibits challenging industrial processing. In current study, the effect of lactic acid bacteria co-fermentation with a mixture of Lactobacillus plantarum, Lactobacillus rhamnosus GG, and Streptococcus thermophilus on volatile and non-volatile profiles of jujube pulp was investigated, with the aim to discover potentially novel products. Using headspace solid phase microextraction coupled with gas chromatog.-mass spectrometry, most acids and alcs. in jujube were significantly increased before 12-h fermentation Seven active aromas, identified by gas chromatog.-olfactometry and odor activity values were altered significantly after fermentation A total of 36 significantly differential non-volatiles were identified using ultrahigh-performance liquid chromatog. coupled with quadrupole-orbitrap mass spectrometry and multivariate statistical anal. during fermentation These non-volatiles were mainly involved in the amino acid and lipid metabolism pathways. Using Spearman correlation anal., we found that the relative expression of 13 non-volatiles exhibited significant correlations with 7 active aroma compounds after fermentation This study identified the metabolic differences in fermented jujube and provides clues that could improve the sensory quality of lactic acid bacteria co-fermentation products.

LWT–Food Science and Technology published new progress about Acidification. 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

Hu, Yingying published the artcileTechnological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China, Name: Methyl decanoate, the main research area is lactic acid bacteria dry fermented sausage flavor antimicrobial China; Autochthonous microbiota; Flavor profile; Meat products; Partial least squares regression analysis; Technological characterization.

Thirty-seven lactic acid bacteria (LAB) strains were isolated from traditional dry sausages collected from Northeast China, including Latilactobacillus sakei (29 strains), Lactiplantibacillus plantarum (4 strains), Latilactobacillus curvatus (2 strains), Weissella hellenica (1 strain), and Lactococcus lactis (1 strain). Some LAB strains had tolerance to high concentrations of sodium chloride (6%), sodium nitrite (150 mg/L NaNO2), and acid (pH 4.0). They showed good growth and acidification properties and antimicrobial activity. Among them, five LAB strains that exhibited the best technol. properties were selected and inoculated in the sausage model to explore their roles in flavor development. The contents of total free amino acids (FAAs) decreased ranging from 109.11 mg/g to 58.06 mg/g. A total of 46 volatile compounds were identified and the contents of volatile compounds increased in the sausage model during fermentation Partial least squares regression anal. showed that Lb. sakei HRB10, Lb. plantarum MDJ2, W. hellenica HRB6, and Lc. lactis HRB0 promoted the generation of FAAs and volatile compounds in the sausage model. These findings demonstrated that the autochthonous LAB species are promising for the production of sausage with better flavor and fermentation performance.

Food Microbiology published new progress about Acidification. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Name: Methyl decanoate.

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

Han, Shucui published the artcileNovel self-solidifying double-site acidic ionic liquid as efficient and reusable catalyst for green biodiesel synthesis, Name: Methyl decanoate, the main research area is bisdiphenylphosphinoethane propanesulfonate catalyst fatty acid methanol esterification biodiesel production.

In this work, two double-site acidic ionic liquids were synthesized by a two-step method via the reaction of 1,2-bis(diphenylphosphino) ethane (DPhPE) with 1,3-propanesulfonate (PS) to form a DPhPE-PS zwitterion followed by acidification with different acids. The obtained ionic liquids were characterized and further used as catalyst for the esterification of various free fatty acids with methanol to produce biodiesel. The suitable self-solidifying double-site acidic ionic liquid [DPhPE-PS][HSO4]2 is homogeneous catalytic due to its solubility during the esterification, which is precipitated after reaction. The evaporation of the residual methanol and generated water combines the advantages of homogeneous and heterogeneous catalysts, including their excellent catalytic activity and convenient recovery. [DPhPE-PS][HSO4]2 exhibits 98.65% of oleic acid conversion under operating appropriate conditions optimized by response surface methodol. (catalyst dosage of 6.0 wt%, molar ratio of methanol to oleic acid of 10.0:1, reaction temperature of 60.0 °C, and reaction time of 4.0 h) and keeps outstanding catalytic performance after 9 cycles. Moreover, [DPhPE-PS][HSO4]2 also displays excellent catalytic activity and good versatility in the esterification of various free fatty acids to biodiesel. Hence, the self-solidifying double-site acidic ionic liquid [DPhPE-PS][HSO4]2 can be used as an environmentally friendly and efficient catalyst for synthesis of biodiesel via esterification.

Fuel published new progress about Acidification. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Name: Methyl decanoate.

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

Lv, Yichao published the artcileThe prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis, Formula: C11H22O2, the main research area is Harbin red sausage temperature multivariate statistical analysis.

The bacterial succession, physicochem. properties and volatile organic compounds (VOCs) of palletizing Harbin red sausage during a 12-day storage at 20°C were monitored in this study. According to the results of high-throughput sequencing, 13 core dominant bacteria were identified, and Staphylococcus became the most predominant bacteria after 6 d of storage. Addnl., the physicochem. properties changed significantly, which was shown by a decrease in the a*-value, L*-value, toughness and whole hardness and an increase in the b*-value, ΔE and thiobarbituric acid reactive substance. A total of 69 key VOCs were identified from 166 VOCs during storage. According to a Pearson’s correlation between core dominant bacteria and VOCs, Staphylococcus, Acinetobacter, Psychrobacter, Streptococcus, Allorhizobium, Pseudomonas and Gossypium_arboreum were pos. related to 32 VOCs, such as 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol, and could be defined as specific spoilage organisms (SSOs). This study provides a systematic method for understanding the changes in bacterial succession, physicochem. properties and VOCs and predicting SSOs of Harbin red sausages during storage.

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

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