Category: 111-11-5

ElMasry, Gamal published the artcileReal-time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry (APCI-MS), Product Details of C9H18O2, the main research area is honey adulteration atm pressure chem ionization mass spectrometry.

The aim of this study was to use gas chromatog.-mass spectrometry (GC-MS) and APCI-MS techniques to detect adulteration in honey. The key volatile compounds in the headspace of the adulterated honey were marked by GC-MS and their representative fragment ions were utilized in scanning honey samples using the real-time APCI-MS system. The PLS models validated using independent data sets resulted in coefficient of the determination (Rp2) of 0.97 and 0.96 and root mean square error in prediction (RMSEP) of 2.62 and 2.45 for the GC-MS and APCI-MS data sets resp. The most efficient volatiles from GC-MS anal. and their corresponding fragment ions m/z from APCI-MS data anal. were then identified and used to develop new PLS models to predict the level of adulteration. The best PLS model gave Rp2 of 0.95 and RMEP of 2.60% in the independent validation set indicating that the model was very accurate in predicting the level of adulteration.

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

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

Xiao, Ye published the artcileSolid acid catalysts produced by sulfonation of petroleum coke: Dominant role of aromatic hydrogen, HPLC of Formula: 111-11-5, the main research area is sulfonated petcoke solid acid catalyst preparation esterification; Aromatic hydrogen; Esterification; Petroleum coke; Solid acid; Sulfonation.

Carbon based solid waste materials have been intensively investigated for the preparation of solid acid catalysts through sulfonation, but the acidity varies significantly depending on the material. In this study, the role of aromatic hydrogen in sulfonation with concentrated H2SO4 was investigated using petroleum coke (petcoke), graphite, and biochar as the carbon materials. Through ball milling and calcination, the amount of aromatic hydrogen on the petcoke could be increased or decreased, resp. After sulfonation at 80°C with concentrated H2SO4, the produced acidity (i.e., -SO3H groups) increased as the amount of aromatic hydrogen increased from essentially no acidity on graphite to 0.55 mmol/g on biochar and 1.25 mmol/g on petcoke (particle sizes of 45-90μm) indicating the importance of aromatic hydrogen during sulfonation. Calcination (350°C for 1 h) of the petcoke before sulfonation decreased the acidity to 0.59 mmol/g, while ball milling (with isopropanol and silica for 24 h) increased the acidity to 3.73 mmol/g. The sulfonated petcoke samples were used as catalysts for the esterification reaction between octanoic acid and methanol at 60°C and the turnover frequencies were 48-85 h-1. The results give insights on the preparation of solid acid catalysts from carbon materials and highlight the application of petcoke without activation as a feedstock for esterification catalysts.

Chemosphere published new progress about Acidity. 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

Sakti La Ore, M. published the artcileThe synthesis of SO4/ZrO2 and Zr/CaO catalysts via hydrothermal treatment and their application for conversion of low-grade coconut oil into biodiesel, HPLC of Formula: 111-11-5, the main research area is sulfate zirconia zirconium calcium oxide coconut oil biodiesel.

SO4/ZrO2 and Zr/CaO catalysts have been successfully synthesized and applied to esterification and transesterification process for conversion of coconut oil into biodiesel. SO4/ZrO2 catalyst was synthesized via hydrolysis (sol-gel) of ZrOCl2.8H2O, followed by hydrothermal process, sulfation in various concentration of (NH4)2SO4, and calcination at various temperatures Likewise with Zr/CaO was synthesized through the hydrothermal process by dispersing Zr4+ ions on CaO. Zr4+ was formed by desolvation of ZrOCl2.8H2O in water, then calcination was applied to determine the highest crystalline phase and total basicity. The SO4/ZrO2 catalyst had the highest total acidity and crystallized phase at concentrations of 0,5 M (NH4)2SO4 and calcination temperature of 500°C. The Zr/CaO base catalyst had the highest basicity and a new crystalline phase of CaZrO3 was formed at a concentration of 15% Zr/CaO and the calcination temperature of 800°C. 0.5 M SO4/ZrO2-500 effectively reduce coconut oil FFA levels in the esterification process. 15% Zr/CaO-800 catalyst successfully converted coconut oil into biodiesel in the transesterification process. The biodiesel produced is predominantly of Me laurate, Me myristate and Me palmitate.

Journal of Environmental Chemical Engineering published new progress about Acidity. 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

Almeida Santos, Catia V. published the artcileImpact of SO2 and bentonite addition during fermentation on volatile profile of two varietal white wines, Application of Methyl octanoate, the main research area is sulfur oxide bentonite fermentation white wine.

To understand the impact of SO2 and ascorbic acid (AA) in must fermentation, Arinto and Siŕia musts were fermented under the same conditions, but in the presence of different doses of SO2 and with or without bentonite addition Arinto was fermented with 0, 50, 100 mg/L of SO2 and 100 mg/L of AA. Siria was fermented with 0, 15, 30, 45 mg/L of SO2 and 100 mg/L of AA. The volatile organic compounds (VOCs) were analyzed by HS-SPME-GC/MS. Based on PCA results obtained from VOCs profiles for both varieties, first and second principal components were responsible for more than 60% of the resp. system′s variance. In both wines, the presence or absence of bentonite was clearly discriminated. This work also shows that depending on the different doses of SO2 used, the resulting VOC profiles clearly discriminate these different fermentation conditions. The use of AA in both varieties resulted in a different VOC profile compared to the use of SO2. From this study it was also possible to verify from the VOCs profile, that Arinto wine is less resilient to fermentation changes then Siria wine, which may impact technol. choices.

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

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

Jamil, A. R. Md. published the artcileHigh-silica Hβ zeolite catalyzed methanolysis of triglycerides to form fatty acid methyl esters (FAMEs), Computed Properties of 111-11-5, the main research area is Hbeta zeolite triglyceride methanolysis fatty acid methyl ester.

Transesterification of biomass-derived triglycerides with methanol (methanolysis of triglycerides) is a promising method for the industrial production of the biodiesel fuel, fatty acid Me esters (FAMEs). Herein, we present a simple heterogeneous catalytic method for the selective transformation of triglycerides into FAMEs. For the methanolysis of trilaurin under reflux of methanol, a com. available high-silica Hβ zeolite (Hβ-75, Si/Al = 75) showed a higher yield of Me laurate than other zeolite catalysts, metal oxides, and conventional heterogeneous and homogeneous catalysts. Under the optimized conditions, the method was widely applicable to the transformation of various triglycerides (C4-C18 frames) into the corresponding FAMEs (yields of 87-93%). The catalyst was furthermore reusable. Quant. relationships between acidity, hydrophobicity, and reaction rates vs. Si/Al ratio of Hβ zeolite catalysts show that a low affinity to glycerol, which arises from the hydrophobicity of the high-silica zeolites, is an important factor for controlling the catalytic activity.

Fuel Processing Technology published new progress about Acidity. 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

Taketoshi, Ayako published the artcileOxidative esterification of aliphatic aldehydes and alcohols with ethanol over gold nanoparticle catalysts in batch and continuous flow reactors, COA of Formula: C9H18O2, the main research area is aliphatic aldehyde alc ethanol oxidative esterification gold nanoparticle catalyst; batch continuous flow reactor phys property.

Selective esterification of aliphatic aldehydes and alcs. with ethanol in the absence of a base is a more difficult reaction than that with methanol. Gold nanoparticles on ZnO were found to catalyze the oxidative esterification of octanal to Et octanoate with high selectivity. In addition, it was found that Au/ZnO was the most effective catalyst for yielding the desired Et ester without a base by direct esterification of 1-octanol with ethanol. As far as we know, this is the first report on oxidative esterification to give aliphatic Et esters from less reactive aliphatic alcs. and aldehydes without a base. The optimal size of gold NPs ranged from 2 to 6 nm and the presence of Au(0) was indispensable for this reaction. Au/ZnO exhibited the highest catalytic activity in both batch and flow reactors. The conversion was maintained for more than 20 h with 95% selectivity to the desired Et ester in the flow system.

Applied Catalysis, A: General published new progress about Acidity. 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

Pereira, Catarina published the artcileRevealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach, Synthetic Route of 111-11-5, the main research area is Yeasts Arinto wine Amino acids Volatile compound aroma; Amino acids; Arinto wine; Volatile compounds; Wine aroma; Yeasts.

The importance of yeasts in aroma production during wine fermentation is a significant concern for obtaining a wine that appraises a broad number of consumers. For wine producers, wine aroma modulation is an essential issue where the yeasts used during the winemaking process represents a feasible way to improve the complexity and enhance wines specific characteristics. During the fermentation process of wines, yeasts convert grapes sugars into alc., carbon dioxide and a large number of secondary metabolites, depending on yeast metabolism, affecting the wine composition, namely its aroma and amino acids (AAs) composition So, the present work aims to study the effect of different Saccharomyces-type yeasts on the AAs composition and volatile profile of Arinto white wines. To pursue this goal, four white wines from Arinto grapes were fermented with three different com. yeasts (Saccharomyces bayanus EC1118, Saccharomyces cerevisiae CY3079, Saccharomyces bayanus QA23) and one Native yeast. Arinto wines AAs composition was quantified by HPLC-DAD, after a derivatization step to obtain the aminoenone derivatives The volatile content of Arinto wines was determined by GC/MS, after an HS-SPME extraction Results showed significant differences among the AAs content and volatile profile in the Arinto wines. The higher AAs content was found in the Arinto wines fermented with the CY3079 yeast (470.74 mg•L-1), and the lowest content of AAs in the Arinto wines fermented with EC1118 yeast (343.06 mg•L-1). Native yeast results in wines with a volatile profile richer in esters compared to the other sample wines. Principal component anal. (PCA) obtained with combined data of AAs and volatile compounds, after normalization, for each Arinto wine samples, shows a clear separation of wines fermented with Native and CY3079 yeasts in relation to QA23 and EC1118 fermented wines . The first and second principal components are responsible for 44.40% and 32.20%, resp., of the system′s variance, which clearly showed a differentiation among wines.

Journal of Chromatography A published new progress about Acidity. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Synthetic Route of 111-11-5.

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

Zhang, Yu published the artcileCorrelation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi, Formula: C9H18O2, the main research area is fermentation food Yongchuan Douchi microbial community.

Yongchuan douchi is a traditional fermented food in China. This study investigated the microbial community of two major types (Natural and artificial) of Yongchuan douchi, and their influences on quality. The results found that natural-type douchi had significantly better quality in its physicochem. properties such as higher amino nitrogen, darker color, and higher umami amino acids after post-fermentation (p < 0.05). A total of 58 volatile components were found in natural-type douchi compared to artificial-type with 42 identified. Microbial anal. found that natural-type douchi had the richness and diversity of the bacterial (fungus) community. However, artificial-type douchi was high in Candida genera may associated with its bitter after taste compared to natural-type. Following post-fermentation, natural-type douchi had higher abundance of Bacillus sp., Enterobacter sp., and Pseudomonas sp., while Bacillus sp., Weissella sp., and Aspergillus sp. compared to artificial-type douchi. Correlation anal. showed that physicochem. properties and sensory quality could be correlated pos. or neg. with the microbial composition during the last stage of post-fermentation In conclusion, the zhiqu process significantly affected the final quality of the two types of Yongchuan douchi as evidenced by the microbial composition in the post-fermentation process. LWT--Food Science and Technology published new progress about Acidity. 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

Duran-Soria, Sara published the artcileExploring Genotype-by-Environment Interactions of Chemical Composition of Raspberry by Using a Metabolomics Approach, Formula: C9H18O2, the main research area is Rubus idaeus genotype chem composition metabolomics; anthocyanins; berry; ellagitannins; environment; flavor; fruit quality; nutritional value; volatiles.

Promoting the consumption of fruits is a key objective of nutrition policy campaigns due to their associated health benefits. Raspberries are well appreciated for their remarkable flavor and nutritional value attributable to their antioxidant properties. Consequently, one of the objectives of present-day raspberry breeding programs is to improve the fruit′s sensory and nutritive characteristics. However, developing new genotypes with enhanced quality traits is a complex task due to the intricate impacts genetic and environmental factors have on these attributes, and the difficulty to phenotype them. We used a multi-platform metabolomic approach to compare flavor- and nutritional-related metabolite profiles of four raspberry cultivars (′Glen Ample′, ′Schönemann′, ′Tulameen′ and ′Veten′) grown in different European climates. Although the cultivars appear to be better adapted to high latitudes, for their content in soluble solids and acidity, multivariate statistical analyses allowed us to underscore important genotypic differences based on the profiles of important metabolites. ′Schönemann′ and ′Veten′ were characterized by high levels of anthocyanins and ellagitannins, resp., ′Tulameen′ by its acidity, and ′Glen Ample′ for its content of sucrose and β-ionone, two main flavor contributors. Our results confirmed the value of metabolomic-driven approaches, which may foster the development of cultivars with enhanced health properties and flavor.

Metabolites published new progress about Acidity. 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

Perpetuini, Giorgia published the artcileInfluence of FLO1 and FLO5 genes on aroma profile of sparkling wines, Name: Methyl octanoate, the main research area is sparkling wine aroma FLO gene influence.

This study investigated the influence of S. cerevisiae F6789A strain and its derivative mutants – harbouring FLO1 gene deletion (F6789A-ΔFLO1) and FLO5 gene deletion (F6789A-ΔFLO5) – on secondary fermentation, autolysis outcome and aroma compounds production Data revealed differences in terms of metabolic behavior leading to the production of sparkling wines with different characteristics. F6789A showed the best fermentation kinetic reaching a pressure of 5 bar inside the bottle, while F6789A-ΔFLO1 and F6789A-ΔFLO5 reached 4 bar and 3.8 bar, resp. Cell viability was in agreement with fermentation kinetics. In fact, F6789A showed the highest number of cells. An early autolysis was observed for F6789A-ΔFLO5. Differences were observed especially for esters in terms of number and quantity of esters released. In particular, the parental strains produced 39 different esters while F6789A-ΔFLO1 and F6789A-ΔFLO5 27 and 35, resp. F6789A-ΔFLO5 was the main ester producer with a total amount of about 89 mg/L. Sensory anal. showed that all the strains produced balanced sparkling wines with neg. and pos. attributes arranged in good proportions, showing good aroma descriptors. Obtained data suggested that FLO1 or FLO5 genes had a pleiotropic effect affecting not only flocculation ability but also other metabolic traits.

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

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