Category: 111-11-5

Soudagar, Manzoore Elahi. M. published the artcileThe effects of graphene oxide nanoparticle additive stably dispersed in dairy scum oil biodiesel-diesel fuel blend on CI engine: performance, emission and combustion characteristics, Product Details of C9H18O2, the main research area is graphene oxide nanoparticle biodiesel diesel blend engine combustion emission.

In the present investigation, the effects of graphene oxide nanoparticles on performance and emissions of a CI engine fueled with dairy scum oil biodiesel was studied. Nanofuel blend was prepared by dispersing graphene oxide in varying quantities in dairy scum oil Me ester (DSOME)-diesel blend. Sodium dodecyl sulfate (SDS) was used as a surfactant for a steady dispersion of graphene oxide nanoparticles in the fuel blends. The dispersion and homogeneity were characterized by UV-visible spectrometry. An ideal graphene-to-surfactant ratio was defined, highest absolute value UV-absorbency was seen for a mass fraction of 1:4. The concentration of surfactant above or below this ratio resulted in reduction in the stability of dispersion. Graphene oxide nanoparticles were amalgamated with dairy scum oil biodiesel at proportions of 20, 40 and 60 ppm using ultrasonication technique. Experiments were performed at a constant speed and varying the brake power and load condtions. The results were notable enhancements in the performance and emissions characteristics, the brake thermal efficiency improved by 11.56%, a reduction in brake specific fuel consumption by 8.34%, unburnt hydrocarbon by 21.68%, smoke by 24.88%, carbon monoxide by 38.662% for the nanofuel blend DSOME2040 and oxides of nitrogen emission by 5.62% for fuel DSOME(B20). Similarly, the addition of graphene nanoparticles in DSOME fuel blends resulted in significant reduction in the combustion duration, ignition delay period, improvement in the peak pressure and heat release rate at maximum load condition. Finally, it is concluded that nano-graphene oxide nanoparticles can be introduced as a suitable substitute fuel additive for dairy scum oil biodiesel blends to enhance the overall engine performance and emissions characteristics.

Fuel published new progress about Absorption. 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

Morales, M. L. published the artcileVolatile metabolites produced by different flor yeast strains during wine biological ageing, Product Details of C9H18O2, the main research area is volatile metabolite yeast strain wine biol aging; Flor yeast; GC-MS analysis; Heatmap; Sherry wine; Volatile compound.

Sherry white wine called Fino is produced by dynamic biol. ageing under the action of flor yeasts using traditional practices aimed at ensuring uniform quality and characteristics over time. These kinds of yeasts provide typical sensory properties to Fino wines. Although there are studies of the volatile composition of these wines submitted to biol. ageing in wood barrels, there is a lack of knowledge on the particular volatile profile produced by different flor yeast strains from Sherry zone wineries. For this reason, the aim of this study was to analyze the volatile profiles produced by 15 pure culture flor velum yeasts, with the goal of observing their suitability for obtaining high quality Fino sherry wines. Volatile composition was determined by dual sequential stir bar sorptive extraction, followed by GC-MS anal. All yeast strains studied produced the increase of most acetals, highlighting acetaldehyde diethylacetal which was the compound that most increased. Among terpenes, nerolidol and farnesol underwent remarkable increases. However, results showed that in a month of biol. ageing, significant differences were observed among the volatile metabolites produced by flor yeast strains studied. Only some of them stood out for their high production of volatile compounds characteristic of Sherry Fino wines, which are good candidates for producing starter cultures.

Food Research International published new progress about Metabolites. 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

Jarukas, Laurynas published the artcileOptimization and validation of the GC/FID method for the quantification of fatty acids in bee products, Related Products of esters-buliding-blocks, the main research area is fatty acid bee product GC flame ionization detection quantification.

To the best of our knowledge, so far, no study has been conducted about the comparison of the total fatty acid concentration in the four bee products (honey, bee pollen, bee bread, and propolis) collected from Lithuania. Therefore, we aimed to optimize the derivatization parameters and to investigate a simple and sensitive gas chromatog.-flame ionization detection (GC-FID) method to determine fatty acids. The optimal derivatization parameters were used to analyze fatty acids in the bee products. Regarding sample preparation, three derivatization parameters were compared (temperature and extraction time with BF3/MeOH reagent) in order to obtain a high amount of the total fatty acids of interest from the fatty acid Me ester (FAME) standard The results showed that the highest total yield of fatty acids was conducted by using the conventional heating process at 70°C for 90 min. Under optimal conditions, there was obtained excellent linearity for fatty acids with determination coefficients of r2 > 0.9998. The LODs and LOQs ranged from 0.21 to 0.54μg/mL and 0.63 to 1.63μg/mL, resp. This method has been successfully applied to the qual. anal. of fatty acids in bee products. The above findings might provide a scientific basis for evaluating the nutritional values of bee products.

Applied Sciences published new progress about Bread (bee). 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

Mezo, Emerencia published the artcileThe role of ionic liquid interaction in the separation of fatty acid methyl esters-polyunsaturated geometric isomers in GC-MS, Recommanded Product: Methyl octanoate, the main research area is fatty acid methyl ester ionic liquid chromatog column interaction.

Knowledge of the type and level of saturated and unsaturated fatty acids in food and clin. matrixes is of practical importance, but the wide variety of fatty acids makes analyses very complex. The discrimination of the geometric isomers of fatty acid needs proper and effective separation conditions. The efficiency of three different stationary phases was evaluated by GC-MS methods in the separation of fatty acids in their Me ester forms. Significant differences were observed in the efficiencies of polysiloxane-based (non-polar HP-5MS and medium/high polarity DB-225MS) and ionic liquid-based (SLB-IL111) columns. Baseline separation of the geometric isomers of linoleic acid Me ester was obtained by the extremely polar SLB-IL111 column, showing a preference over the other two columns. The optimization of the exptl. conditions (response linearity, limit of detection, limit of quantification, system suitability, intraday and interday repeatability and accuracy) showed the separation power of the ionic liquid interaction in the analyses by using short (25-30 m long) columns. By deducting the general principles of the interaction, predictions can be made for the separation of other isomers. The results facilitate the precise identification of various types of fatty acids in real samples for nutritional information.

Separations published new progress about Calibration. 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

Pando Bedrinana, R. published the artcileCharacteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains, Quality Control of 111-11-5, the main research area is ice juice cider cryo extraction apple yeast; 2-Phenylethanol (PubChem CID: 6054); Ethyl decanoate (PubChem CID: 8048); Ethyl octanoate (PubChem CID: 7799); Fructose (PubChem CID: 5984); Glycerol (PubChem CID: 753); HS-SBSE-GC-MS; Ice cider; Isoamyl acetate (PubChem CID: 31276); Malic acid (PubChem CID: 525); Malus domestica; Methanol (PubChem CID: 887); Saccharomyces bayanus; Sensory analysis; Shikimic acid (PubChem CID: 8742); Sorbitol (PubChem CID: 5780).

Two sets of nine ciders were made by cryo-extraction for two consecutive harvests combining three types of ice cider apple juices (mono-varietal, bi-varietal and multi-varietal) and three autochthonous Saccharomyces bayanus yeast strains. The type of juice significantly influenced the pH values and the contents of sorbitol and shikimic acid in the ice juices. The strains used as starters did develop the fermentation producing ciders with alc. degrees between 8.75 and 11.52 (% volume/volume) and volatile acidities lower than 0.55 g acetic acid/L. Regarding the ice ciders, the apple mixture significantly influenced the levels of methanol (higher in mono-varietal ciders), 2-phenylethanol, and some minor acetate esters (higher in the bi-varietal ciders). The last ciders were also more floral, buttery, acidic and bitter than those made from mono- and multi-varietal juices. In the first harvest, the ciders obtained from the bi-varietal apple mixture scored lower for overall sensory quality.

Food Chemistry published new progress about Apple juice. 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

Baena, Rayne published the artcileRipening stages and volatile compounds present in strawberry fruits are involved in the oviposition choice of Drosophila suzukii (Diptera: Drosophilidae), Name: Methyl octanoate, the main research area is Drosophila Fragaria fruit ripening volatile compound oviposition.

Drosophila suzukii (Diptera: Drosophilidae) is an invasive polyphagous pest that causes economic losses in berry production worldwide. Its damage is caused by the ovipositor used to lay eggs into fruits, which also introduces microorganisms that hasten fruit spoilage and serve as food for larvae, leading to non-marketable fruits. Strawberry cultivars more resistant to D. suzukii can help in the management of this pest. Therefore, the aim of this study was to compare the susceptibility of Albion, Monterrey, and San Andreas, worldwide important strawberry cultivars, to D. suzukii harvested at three ripening stages (epidermis with 50%, 75%, and 100% of red surface). Moreover, fruit volatile compounds and their effect over D. suzukii female and male attraction were identified. Free-choice and non-choice bioassays were carried out to check oviposition preference. Fruit trait effects on oviposition preference were determined Addnl., the volatile organic compounds active in D. suzukii antennas, and their contribution to pest attraction were analyzed. Both, cultivar and ripening stage affected fruit choice in the free-choice bioassay (p < 0.001). More mature fruits (sweeter and less firm) were more oviposited. However, in the no-choice bioassay neither the cultivar nor the ripening stage affected the oviposition choice (p = 0.998). Total amount of volatiles did not explain the oviposition choice, suggesting the relevance of specific volatiles. (±)-Linalool affected D. suzukii females (p = 0.0053) behavior and needs further investigation for being used as an attractant in mass-capture lures, monitoring and toxic baits, and assisting in oviposition control. Crop Protection published new progress about Attractants. 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

Ling, Mengqi published the artcileModification of sensory expression of 3-isobutyl-2-methoxypyrazine in wines through blending technique, Category: esters-buliding-blocks, the main research area is volatile compound wine blending sensory interaction aroma modification; 3-isobutyl-2-methoxypyrazines; GC-MS; aroma modification; bottle aging; sensory interaction; volatile compounds; wine blending.

Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels of MPs and three monovarietal red wines with two proportions was conducted after fermentation Volatiles were detected by gas chromatog.-mass spectrometry (GC-MS), and wines were evaluated by quant. descriptive anal. at three-month intervals during six-month bottle aging. Results showed blending wines exhibited lower intensity of ‘green pepper’, especially CFC samples blended by Cabernet Sauvignon wines with an even higher concentration of 3-isobutyl-2-methoxypyrazine (IBMP). Based on Pearson correlation anal., acetates could promote the expression of ‘tropical fruity’ and suppress ‘green pepper’ caused by IBMP. Pos. correlation was observed among ‘green pepper’, ‘herbaceous’, and ‘berry’. The concentration balance between IBMP and other volatiles associated with ‘green pepper’ and fruity notes was further investigated through sensory experiments in aroma reconstitution. Higher pleasant fruity perception was obtained with the concentration proportion of 1-hexanol (1000μg/L), isoamyl acetate (550μg/L), Et hexanoate (400μg/L), and Et octanoate (900μg/L) as in CFC samples. Blending wines with proper concentration of those volatiles would be efficient to weaken ‘green pepper’ and highlight fruity notes, which provided scientific theory on sensory modification of IBMP through blending technique.

Molecules published new progress about Bell pepper. 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

Li, Zhan-Ku published the artcilePretreatment of sweet sorghum stalk with aqueous hydrogen peroxide for enhancing methanolysis and property of the bio-oil, Application of Methyl octanoate, the main research area is hydrogen peroxide sweet sorghum stalk methanolysis bio oil property.

Alcoholysis is a promising approach for converting biomass into fuels and/or chems. under mild conditions. However, the effect of pretreatment on biomass alcoholysis was rarely reported. Herein, the effect of pretreatment with H2O2 on sweet sorghum stalk (SSS) methanolysis was examined The results show that the pretreatment could markedly improve the bio-oil (BO) yield and decrease the appropriate temperature for obtaining maximum BO yield. The appropriate temperature for pretreated SSS methanolysis was determined to be 280 °C and the maximum BO yield is 44 wt%. In addition, higher heating values of the BOs were also enhanced based on elemental anal. According to anal. with gas chromatograph/mass spectrometer, phenolic compounds, esters, and sugars are predominant in the BOs, and the yield of phenolic compounds significantly increased from 91.75 to 111.68 mg·g-1 by the pretreatment. Moreover, polar species in the BOs decreased and deoxygenation occurred during pretreated SSS methanolysis. Analyses with scanning electron microscope and N2 physisorption reveal that pretreated SSS has more grooves and higher sp. surface area and anomalous porosity than SSS. According to analyses with Fourier transform IR spectrometer and X-ray photoelectron spectrometer, oxygen functional groups mainly in the forms of C=O and COO were introduced into SSS by the pretreatment. The changes of phys. and chem. structures should be responsible for enhancing SSS methanolysis and property of the BO.

Renewable Energy published new progress about Alcoholysis. 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

Islam, Muhammad Ghayas Ul published the artcileBiodiesel production from wild olive oil using TPA decorated Cr-Al acid heterogeneous catalyst, Name: Methyl octanoate, the main research area is tungstophosphonic acid chromium aluminum heterogeneous catalyst olive oil biodiesel.

In the present work, wild olive (Olea oleaster) plant oil was chosen as a hopeful feedstock for efficient biodiesel production Mixed oxides of aluminum and chromium were modified with different amounts (10-40 weight%) of 12-tungstophosphonic acid (TPA), used for biodiesel production from low cost local wild olive oil (WOO). Moreover, the physicochem. characteristics of the synthesized catalysts were elaborated with different anal. techniques such as XRD, SEM, EDX, BET. The biodiesel reaction was carried out in a single step via trans-esterification reaction using TPA impregnated Cr-Al mixed oxide catalyst. The maximum 93% biodiesel yield was obtained under the optimized conditions: oil/methanol molar ratio 1:21, reaction temperature 80°C, catalyst dosage 4 wt% and reaction times 5 h with stirring speed of 600 rpm. Interestingly, the reusability experiments showed that the synthesized catalyst sustained remarkable stability and reusability up to 5 runs in the biodiesel production from wild olive oil. Furthermore, the synthesized biodiesel completely complied with international standards

Chemical Engineering Research and Design published new progress about Acid number. 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

Wei, Daiyue published the artcileImproving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor, Related Products of esters-buliding-blocks, the main research area is lipid oxidation pork fat liquor segmented soaking.

This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-mo soaking. Compared to pure alc. solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alc.-volume (500 mL ethanol/L) and then low-alc.-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 mo basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, resp., and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. LWT--Food Science and Technology published new progress about Acid number. 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