Category: 111-11-5

Kumar, Mohit published the artcilePyrolysis of Sugarcane (Saccharum officinarum L.) Leaves and Characterization of Products, COA of Formula: C9H18O2, the main research area is pyrolysis sugarcane saccharum officinarum leaf characterization product.

The finite nature, regional availability, and environmental problems associated with the use of fossil fuels have forced all countries of the world to look for renewable eco-friendly alternatives. Agricultural waste biomasses, generated through the cultivation of cereal and noncereal crops, are being considered renewable and viable alternatives to fossil fuels. In view of this, there has been a global spurt in research efforts for using abundantly available agricultural wastes as feedstocks for obtaining energy and value-added products through biochem. and thermal conversion routes. In the present work, the thermochem. characteristics and thermal degradation behavior of sugarcane leaves (SCL) and tops were studied. The batch pyrolysis was carried out in a fixed-bed tubular reactor to obtain biochar, bio-oil, and pyrolytic gas. Effects of bed height (4-16 cm), particle size (0.180-0.710 mm), heating rate (15-30°C/min), and temperature (350-650°C) were investigated. The maximum yields of bio-oil (44.7%), biogas (36.67%), and biochar (36.82%) were obtained at 550, 650, and 350°C, resp., for a 16 cm deep bed of particles of size 0.18-0.30 mm at the heating rate of 25°C/min. The composition of bio-oil was analyzed using Fourier transform IR spectroscopy (FTIR), proton NMR (1H NMR), and gas chromatog.-mass spectrometry (GC-MS) techniques. Several aliphatic, aromatic, phenolic, ketonic, and other acidic compounds were found in the bio-oil. The biochar had a highly porous structure and several micronutrients, making it useful as a soil conditioner. In the middle temperature ranges, biogas had more methane and CO and less hydrogen, but at higher temperatures, hydrogen was predominant.

ACS Omega published new progress about Biogas. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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

Tian, Tian-Tian published the artcileMulti-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds, HPLC of Formula: 111-11-5, the main research area is distilled brandy odor stillage 3methylbutanol ethyl hexanoate octanoate; AD, aroma descriptor; AEDA, aroma extract dilution analysis; Distillation cut; FD, flavor dilution; Freshly distilled brandy; GC-O-MS, gas chromatography-olfactometry-mass spectrometry; HS-SPME, headspace solid-phase microextraction; MS, mass spectra; OAV, odour activity value; Odour-active compounds; PCA, principal component analysis; PLS-DA, partial least squares discriminant analysis; Partial least squares discriminant analysis; Principal component analysis; RI, retention indices; SAFE, solvent-assisted flavour evaporation; Std, standards; VIP, variable importance in projection.

The characterization and distribution patterns of key odor-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatog.-olfactometry-mass spectrometry coupled with aroma extract dilution anal. (AEDA) and chemometrics anal. Results from AEDA showed that there were 50, 61, 48, 25, and 18 odor-active compounds in the head, heart1, heart2, tail, and stillage cuts, resp. Besides, 19, 22, 11, 5, and 4 quantified compounds with odor activity values ≥ 1, resp., were considered to be potential contributors to the aroma profile of different distillation cuts. Especially, the chemometrics anal. illustrated the heart1 fraction was characterized by 3-methylbutanol, Et hexanoate, 1-hexanol, Et octanoate, benzaldehyde, Et decanoate, and 2-phenylethyl acetate; (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, and 2-phenylethyl acetate greatly contributed to the characteristics of the heart2 cut. Furthermore, different volatile compounds with a variety of b.ps. and solubilities followed diverse distillation rules during the second distillation Our findings may provide a rational basis for concentrating more pleasant aroma components contributing to brandy.

Food Chemistry: X published new progress about Brandy. 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

Supriyadi, Supriyadi published the artcileEnhancement of black tea aroma by adding the beta;-glucosidase enzyme during fermentation on black tea processing, Formula: C9H18O2, the main research area is glucosidase enzymearoma beta fermentation black tea processing.

Black tea aroma is one of the essential attributes in determining the quality of black tea. β-Glucosidases were investigated for their ability to enhance the aroma of black tea by hydrolyzing the glycoside compound The addition of β-glucosidase was done by dissolving the enzyme on a sodium citrate buffer (pH 5.0), which was then sprayed on tea leaves during black tea processing. The β-glucosidase treatment significantly increases the volatile compound from glycoside precursors such as linalool, geraniol, and Me salicylate. Moreover, the volatile compound from carotenoid and lipid precursors (nerolidol and β-cyclocitral) was also increased with β-glucosidase treatment.

International Journal of Food Science published new progress about Almond. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Formula: C9H18O2.

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

Chen, Xiao published the artcileLipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products, Safety of Methyl octanoate, the main research area is lipase milk fat modification fatty acid synthesis.

The rancid and tart off-flavor of goat milk limits the popularization of its associated products. In this study, a two-step enzymic catalysis method was proposed to generate new aromatic notes that could alter the neg. flavor perception of goat milk products. The goat milk fat was first hydrolyzed to prepare fatty acids (FFAs) as substrates, and then esterification was carried out for the synthesis of esters with pleasant notes. In the first step, the FFAs were sufficiently released, accounting for 97.5% of the volatile fraction. In the final reconstituted goat milk product, esters with sweet, floral, and fruity-like notes occupied more than 65% of the total volatile compounds, while the abundance of fatty acids characterized by unpleasant odor decreased by 75%. Especially, 4-methyloctanoic acid, one of the FFAs responsible for the “”goaty”” flavor, was not detected under the substrate molar ratio of 0.4. Moreover, the performance of four com. lipases was investigated and compared during the first step. Lipozyme TL IM was the most efficient in the catalysis of lipid hydrolysis at 60°C and pH 8.0. The two-step lipase-catalyzed product provided a sweet and fruity note to goat milk products and reduced the intensity of the unpleasant “”goaty”” flavor.

LWT–Food Science and Technology published new progress about Candida. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

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

Lu, Hao-Cheng published the artcileReducing the source/sink ratio of grapevine to face global warming in a semi-arid climate: Effects on volatile composition of Cabernet Sauvignon grapes and wines, Computed Properties of 111-11-5, the main research area is grapevine metabolite environment global warming climate change; 1-LR1, distal leaf removal at the beginning of véraison in the same vines across vintages; 1-LR2, distal leaf removal at post-véraison in the same vines across vintages; 2-LR1, distal leaf removal at the beginning of véraison in new vines of each vintage; 2-LR2, distal leaf removal at post-véraison in new vines of each vintage; Aroma compounds; Carry-over effect; Distal leaf removal; GC–MS, gas chromatography-mass spectrometry; GDD, growing degree days; Global warming; HS-SPME, headspace solid phase microextraction; LR1, distal leaf removal at the beginning of véraison; LR2, distal leaf removal at post-véraison; Microclimate; OAV, odor activity values; Vintage.

The heterogeneity of the vineyard environment caused high variability in grape metabolites and flavor profiles, and the phenomenon was more prominent in recent years of climate change. Herein, distal leaf removal was applied in semi-arid Xinjiang to adjust the source to sink ratio of grapevines for three consecutive years (2018-2020). The grape-derived volatiles showed high correlations with specific climate factors such as temperature changes in the growth period. Results showed that distal leaf removal increased the solar radiation reaching the clusters in the first few days after applying LR treatments while not affecting the temperature The improvement in fruity and floral aroma intensity by distal leaf removal was founded not only in grape metabolites but also in wines. Moderate cluster exposure brought by distal leaf removal was beneficial for the accumulation of isoprenoids, which therefore increased the fruity and floral intensity of wines. The carry-over effect did not show in consecutively defoliated vines among vintages regarding the wine aroma profile.

Food Chemistry: X published new progress about Climate. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Computed Properties of 111-11-5.

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

Zhao, Guanjia published the artcileThermophysical properties of fatty acid methyl and ethyl esters, Recommanded Product: Methyl octanoate, the main research area is fatty acid methyl ethyl ester thermophys property.

In present study, surface light scattering (SLS) was used for the simultaneous determination of liquid surface tension and kinematic viscosity of twelve fatty acid esters, including six Me esters (FAMEs) and six Et esters (FAEEs). The SLS apparatus was firstly checked with a reference fluid n-dodecane, and a good agreement of our data from SLS with those from literatures could be found. By utilizing this apparatus, both properties were investigated in the temperature ranges between (298 and 448) K for all substances with an exception of Me myristate and Et myristate covering the temperatures between (323 and 448) K due to their high m.ps. Addnl., the liquid d. and refractive index were determined by an Anton Paar U-tube densimeter between (293 and 453) K and a refractometer from (278 to 358) K, resp. The surface tension and viscosity data obtained from the SLS experiment were fitted to the van der Waals type and the reciprocal temperature-dependent polynomial equations, resp. The quadric and linear functions were adopted to correlate the d. and refractive index data, resp. This work improves the data situation for these fatty acid esters especially at elevated temperatures and provides necessary data and models for the crucial thermophys. properties in connection with the design and optimization of the injection system of an internal combustion engine (ICE).

Journal of Chemical Thermodynamics published new progress about Density. 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

Wang, Xiaojie published the artcileLiquid viscosities for methyl hexanoate, methyl heptanoate, methyl caprylate, and methyl nonanoate at high pressures, Formula: C9H18O2, the main research area is methyl hexanoate heptanoate caprylate nonanoate liquid viscosity.

The exptl. measurements for liquid viscosities of four fatty acid Me esters, including Me hexanoate, Me heptanoate, Me caprylate, and Me nonanoate, were carried out with a falling-cylinder viscometer. For the present measurement, the temperature ranges were from 292 K to 362 K and the pressure was reached to 30 MPa. The combined expanded relative uncertainty of the viscosity measurements was within 0.03 with 0.95 confidence level. The viscosity data for each studied esters were correlated by Andrade-Tait equation, and the average absolute relative deviation between the exptl. data and calculated values is 0.31%, 0.44%, 0.38%, and 0.25% for Me hexanoate, Me heptanoate, Me caprylate, and Me nonanoate, resp. The maximum absolute relative deviation is 1.09%, 1.28%, 1.28%, and 0.75%.

Journal of Chemical Thermodynamics published new progress about Density. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Formula: C9H18O2.

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

Simanjuntak, A. published the artcileThe effect of sugarcane bagasse to rubber seed oil ratios on the chemical composition of liquid fuels produced by zeolite-Y catalyzed pyrolysis, Category: esters-buliding-blocks, the main research area is sugarcane bagasse zeolite liquid fuel catalyzed pyrolysis.

In this research, co-pyrolysis of sugarcane bagasse and rubber seed oil using zeolite-Y as catalyst was carried out, with the main purpose to study the effect of raw material compositions on chem. composition of liquid fuel produced. For this purpose, the mixture of sugarcane bagasse and rubber seed oil with different mass ratios of bagasse to oil of 1 : 1; 1: 2; 1: 3: and 1: 4 was subjected to pyrolysis at 450° C in the presence of zeolite-Y as catalyst, and the liquid fuels were analyzed by GC-MS. The results show that liquid fuel contains hydrocarbons as main components, with several addnl. components include alcs., esters, ketones, aldehydes, and acids. The liquid fuel produced from the raw material with the ratio of 1 : 3 was found to contain hydrocarbon with the highest relative percentage (87.91%), and consists of gasoline fraction (42.60%), kerosene fraction (43.59%), and residual fraction (1.72%).

Journal of Physics: Conference Series published new progress about Bagasse. 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

Zhang, Yu-Shu published the artcileThe effect of carbonic maceration during winemaking on the color, aroma and sensory properties of ′Muscat Hamburg′ wine, Quality Control of 111-11-5, the main research area is Muscat Hamburg wine carbonic maceration color aroma sensory property; Muscat Hamburg wine; aroma; carbonic maceration; color; sensory evaluation.

This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an ""excellent"" sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile anal. and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine. Molecules published new progress about Acidity. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

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

Scott, Gabrielle published the artcileExploring Plant Performance, Fruit Physicochemical Characteristics, Volatile Profiles, and Sensory Properties of Day-Neutral and Short-Day Strawberry Cultivars Grown in Texas, Related Products of esters-buliding-blocks, the main research area is strawberry cultivar volatile profile sensory physicochem Texas; Fragaria × ananassa; Texas strawberry; descriptive sensory analysis; strawberry cultivation; strawberry flavor; strawberry volatiles.

To assist increasing annual acreage of Texas-grown (U.S.A.) strawberries, it is essential to select cultivars with excellent plant and fruit quality characteristics suitable to the diverse environments. This study assessed multiple traits of 10 strawberry cultivars grown under high tunnels. A significant difference (p ≤ 0.05) was observed for all traits, which possessed a wide variability of metabolites. Plant anal. (number of live plants, plant vigor, and harvest yield) indicated that the yield ranged from 226 to 431 g/plant, pos. correlated to plant vigor. Fruit physicochem. characteristic anal., including red color (absorbance at 500 nm) and taste-associated indicators [°Brix, titratable acidity (TA), and total soluble solids (TSS)/TA], showed that °Brix and TSS/TA ranged from 8.0 to 12.9 and from 9.1 to 15.3, resp. More than 300 volatiles were identified using solid-phase microextraction-gas chromatog.-mass spectrometry, and total volatiles varied 1.5 times with high variance of individual compounds between cultivars. Descriptive sensory anal. indicated that strawberry flavor was pos. associated with sensory attributes of sweetness, jammy, fruity, buttery, fresh, and creamy while neg. related to bitterness, astringency, and sourness. Partial least squares regression indicated that strawberry flavor was highly correlated with sweet taste and volatile composition No specific relationship between these traits and day-neutral or June-bearing varieties was identified. Ideal cultivars for Texas growing conditions with superior and balanced flavor qualities were Albion, Sweet Charlie, Camarosa, Camino Real, and Chandler.

Journal of Agricultural and Food Chemistry published new progress about Acidity. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Related Products of esters-buliding-blocks.

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