Category: 111-11-5

Sozeri Atik, Didem published the artcileThe determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin, Application In Synthesis of 111-11-5, the main research area is Tulum cheese ripening volatile profile goatskin Turkey.

Traditional Tulum cheese, produced by nomads in Anamur in the Central Taurus region from raw goats’ milk and ripened in goatskin, has characteristic taste, aroma, and specific flavours preferred over those of other Tulum cheeses. The volatile components and physicochem. properties of Tulum cheese were determined Traditional Tulum cheese was sampled on days 7, 15, 30, 60, 90, and 180 and specimens examined in terms of dry matter, pH, titratable acidity, fat, protein (percentage) and volatile compounds A total of 36 volatile compounds were identified using solid-phase microextraction during ripening of the Tulum cheese samples. They were composed of different chem. groups; carboxylic acids, alcs., esters, ketones, aldehydes, terpenes, and hydrocarbons. Results revealed that acetic acid, 2,3-butanediol, Et acetate, and α-pinene were found as the dominant volatiles in the samples.

International Dairy Journal published new progress about Acidity function. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application In Synthesis of 111-11-5.

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

Vilar, Elena Garicano published the artcileA chemometric approach to characterize the aroma of selected brown and red edible seaweeds/extracts, Category: esters-buliding-blocks, the main research area is seaweed extraction chemometric approach aroma; GC-MS; GC-O; aroma; seaweeds; volatile compounds.

Information pertaining to the aromatic profile of seaweeds and seaweed extracts can provide evidence regarding their potential suitability as ingredients in processed foods. To date only limited material has been available on the volatile profiles of some seaweed species. Others in this study have not previously been described. The volatile profiles of dried brown (Himanthalia elongata, Undaria pinnatifida, Alaria esculenta) and red (Porphyra umbilicalis, Palmaria palmata) seaweeds, and a brown seaweed extract (fucoxanthin) from Laminaria japonica were investigated using a chemometric approach to collate data from volatile gas chromatog. – mass spectrometry (GC-MS), direct sensory aroma evaluation, and gas-chromatog. – olfactometry (GC-O) to obtain a better understanding of their volatile profile and sensory perception. More than 100 volatile compounds were identified by static headspace solid phase micro-extraction (HS-SPME) and thermal desorption gas chromatog. – mass spectrometry (TD GC-MS). Brown seaweeds were characterized by ‘grassy/herbal/floral’, ‘fruity’, and ‘fatty’ aromas, red seaweeds by ‘green/vegetable’, ‘mushroom/earthy’ and ‘sweet/buttery’ aromas, and the fucoxanthin extract by ‘rancid’ and ‘nutty’ aromas with an overall lower intensity. Heptanal appeared to be a major odor-active compound in all samples. Other volatiles were more characteristic of each individual seaweed: hexanal, (E,Z)-2,6-nonadienal and 2-pentylfuran for H. elongata; Et butanoate and 2,3-butanedione for U. pinnatifida; 6-dimethylpyrazine, (E,Z)-2,6-nonadienal and sulactone for P. palmata; 1-octen-3-ol for P. umbilicalis, heptanone for A. esculenta, and 2-furanmethanol for fucoxanthin. Brown and red seaweeds had distinct sensory properties with individual seaweeds having differing volatiles and odorants. This study provides addnl. information that can contribute to the development of products incorporating dried seaweeds/extracts that are more acceptable to the consumer.

Journal of the Science of Food and Agriculture published new progress about Alaria esculenta. 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

Wei, Yun published the artcileSynthesis and characterization of rare-earth metallate amido complexes bearing the 2-amidate-functionalized indolyl ligand and their application in the hydroboration of esters with pinacolborane, Product Details of C9H18O2, the main research area is indolylamido rare earth complex preparation crystal mol structure catalyst; rare earth metalate amido indolyl preparation hydroboration ester pinacolborane.

The reactions of 2-amidate-functionalized indolyl proligand 2-(2,6-iPr2C6H3NHC:O)C8H5NH (H2L) with [(Me3Si)2N]3RE(μ-Cl)Li(THF)3 were studied leading to the synthesis and characterization of a series of novel discrete trinuclear rare-earth metalate amido complexes containing the anion [{η1:(μ2-η1:η1):η1-LREN(SiMe3)2}3(μ3-Cl)]- and cation Li+(THF)4 (RE = Y(1a), Nd (1b), Sm (1c), Gd (1d), Dy (1e), Er (1f), and Yb (1g)) in good yields by silylamine elimination. All of the complexes were characterized by spectroscopic methods, elemental analyses and single-crystal x-ray diffraction, and complexes 1a and 1c were addnl. characterized by NMR spectroscopy. As proof of principle of their activity, these complexes were used as precatalysts for the hydroboration of esters using HBpin as the hydride source displaying high activity under neat and room temperature conditions. As a result, the ligand, ionic and multinuclear cooperative effects on catalytic activity were observed

Dalton Transactions published new progress about Crystal structure. 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

Wang, Juan published the artcileSuccession patterns of aroma components during brewing process of broomcorn millet (Panicum miliaceum L.) Huangjiu, Name: Methyl octanoate, the main research area is broomcorn millet sotolon methional 3 methylbutanoic acid brewing process; Aging; Broomcorn millet Huangjiu; Chemometrics; Fermentation; Volatile compounds.

The flavor of Huangjiu is closely related to its brewing technol. Patterns of aroma component succession during the process of brewing broomcorn millet Huangjiu were investigated by solvent-assisted flavor evaporation combined with gas chromatog.-mass spectrometry and chemometrics. During fermentation, esters, alcs., acids, ketones, acetals, sulfur compounds, furans, and lactones were formed mostly in the chief fermentation stage; nitrogenous and phenolic compounds increased in the primary fermentation stage and then decreased; aldehydes decreased after fermentation started; and terpenes decreased after five days. During aging, acids, alcs., ketones, lactones, phenols, and nitrogenous and sulfur compounds first decreased and then increased; and esters, acetals, aldehydes, and furans always increased, while terpenes decreased continuously. Key odorants, including acetic acid, 3-methylbutanoic acid, 1,1-diethoxyethane, and 3-methylbutanal, were produced in large quantities in the primary fermentation stage; Et lactate, β-phenylethanol, and 2/3-methyl-1-butanol were generated in large quantities in the chief fermentation stage; and sotolon and methional were generated in the aging stage. This study is of great significance for the quality control of Huangjiu production

Food Research International published new progress about Brewing (process). 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

Khatun, Habiba published the artcileCharacterization of freeze-dried, oven-dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical properties and volatile compounds, Application In Synthesis of 111-11-5, the main research area is volatile compound Achete Gryllus freeze oven drying blanching.

Edible insects are repeatedly being considered as underutilized food candidate due to their high nutritional value. Although frequent acceptance of whole insects to consumer is still challenging, incorporation of insects in food as powder or paste has been suggested to increase their acceptability. Hence, Acheta domesticus and Gryllus assimilis were subjected to freeze drying, oven drying, and blanching to acquire a clear insight on the impact of the processing methods on the nutritional and phys. properties of both species. Result showed that these three methods had limited effects on the proximate composition, fatty acid and amino acid profile but had significant impact on other parameters for both species. Vitamin B12 in A. domesticus did not change but G. assimilis changed due to the treatment. Freeze drying showed better lightness (L* value) and lower browning index for both cricket species. Oven drying and blanching resulted in lower lipid oxidation values than freeze drying for both cricket species; though lipid oxidation was in all cases well below the rejection limit. Esters were the predominant group of volatile compound in freeze and oven-dried cricket while least amount of volatiles were found in blanched cricket. The volatiles resulted from fatty acid oxidation were higher in freeze-dried crickets, while Maillard reaction products were found in oven-dried samples. Although freeze drying showed higher color quality, oven drying exerted superior effect in terms of nutritional and flavor characteristics followed by blanching treatment.

European Food Research and Technology published new progress about Acheta domesticus. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application In Synthesis of 111-11-5.

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

Huang, Rui published the artcilePhysicochemical characterizations of microalgal methyl esters extracted with hexane and refined by vacuum distillation at different temperatures, Category: esters-buliding-blocks, the main research area is hexane microalgal methyl ester vacuum distillation.

To prepare quality biodiesel from microalgal lipids in pilot-scale reactors, Me esters from microalgal cells were extracted with hexane after direct transesterification and then refined by vacuum distillation The refined Me esters were comprehensively characterized via gas chromatog.-mass spectrometry, Fourier transform IR spectroscopy, NMR, and thermogravimetric anal. The Me ester refined at 255°C-259°C was found to be the ideal fuel with a high fatty acid Me ester content of 94.6%, a low combustion activation energy of 42.1 kJ/mol, and a proper carbon-chain length distributed in C14-C18. Impurities extracted with hexane, such as alkanes and short-chain esters, were separated at 105°C-254°C owing to their low polarity and mol. weight Highly unsaturated Me esters with a long carbon-chain were collected at 260°C-280°C owing to their high b.p. Separation of alkanes, short-chain esters, and highly unsaturated Me esters through vacuum distillation effectively improved the properties of the Me esters extracted with hexane as a fuel and enhanced the economic feasibility of microalgal lipids.

Fuel published new progress about Activation energy. 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

Atelge, M. R. published the artcileProduction of biodiesel and hydrogen by using a double-function heterogeneous catalyst derived from spent coffee grounds and its thermodynamic analysis, Recommanded Product: Methyl octanoate, the main research area is hydrogen biodiesel production heterogeneous catalyst spent coffee ground thermodn.

Biodiesel and hydrogen are promising liquid and gas energy source alternatives to satisfy fossil fuel demand. In this study, a heterogeneous catalyst, spent coffee grounds derived activated carbon supported, was synthesized using KOH as an activation agent. The highest iodine number was obtained at 600 °C carbonization temperature and the synthesized catalyst was subjected to the characterization and evaluated in terms of biodiesel and hydrogen production efficiencies. The optimal transesterification reaction parameters were determined as 3 wt% catalyst loading, 9:1 methanol-to-waste cooking oil molar ratio, 90 °C reaction temperature, and 120 min reaction time. Under optimal reaction conditions, the biodiesel yield was 91.57%. For hydrogen production, 100% conversion was observed in all cases. Among the exptl. conditions, the fastest reaction was obtained with the addition of 0.25 g superior catalyst with 2.5% of NaBH4 concentration at 30 °C reaction temperature Moreover, the chosen superior catalyst was successfully reused for five cycles to test the reusability of the catalyst. The catalyst performance was almost the same as of the first cycle after regeneration for both transesterification and dehydrogenation reactions. Addnl., the activation energy of the transesterification and methanolysis reactions was calculated as 19.15 and 15.48 kJ/mol, resp. In the thermodn. aspect, both reactions were endergonic and unspontaneous. Addnl., it can be concluded that the reactants were converted to the products very well due to the indication of entropy change.

Renewable Energy published new progress about Activation energy. 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

Gardner, Jennifer Margaret published the artcileThe effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition, Formula: C9H18O2, the main research area is grape juice dilution nutrient addition oenol fermentation wine.

The impact of water addition and complex nutrient addition to grape juice in laboratory scale winemaking, on both alc. and malolactic fermentation duration and outcome has been examined using com. wine yeasts, Lalvin EC1118 and Lalvin R2 and malolactic bacteria Lalvin VP41. As expected, dilution with water did not impede fermentation, instead resulted in shortened duration, or in the case of malolactic fermentation enabled completion in these conditions. Addition of complex organic nutrient further shortened alc. fermentation by Lalvin R2 and in some conditions also reduced the duration of malolactic fermentation In general, compounds contributing to wine aroma and flavor were present at lower concentrations at the end of fermentation where juices were diluted and the addition of organic complex nutrient also influenced the concentration of some compounds in wine. These findings are significant to com. winemaking, highlighting that winemakers should consider potential impacts of juice dilution on processing efficiencies along with wine flavor and aroma.

Journal of Food Composition and Analysis published new progress about Catabolism, animal. 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

Park, Min Kyung published the artcileComparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation, Name: Methyl octanoate, the main research area is Fagopyrum pentanoic acid dimethyl carbonate Bacillus Lactobacillus food fermentation; Fermentation; Partial least squares-discriminant analysis; Soksungjang; Soybean koji; Volatile profiles.

This study investigated the differences and changes in the volatile profiles of buckwheat soksungjang (BS) inoculated with multiple microbial starters (Lactobacillus brevis + Aspergillus oryzae, BS-LA vs. Lactobacillus brevis + Bacillus amyloliquefaciens, BS-LB) during fermentation using SPME coupled with GC-MS and partial least square-discriminant anal. BS samples fermented for 5 wk could be differentiated from other BS samples with shorter fermentation periods, and the BS-LA and BS-LB samples fermented for 5 wk were separated Acids, benzenes, and esters were main volatile compounds in both BS samples, however, their differences and changes were varied. The increase of 3-methylbutanoic acid was bigger in BS-LB than BS-LA, while the contents of 2- and 3-methylbutanal were relatively higher in BS-LA than BS-LB. Furthermore, the contents of esters of BS-LA significantly increased during fermentation These results indicate that the volatile profiles of BS samples depend on the fermentation periods and the combination of microbial starters.

Food Science and Biotechnology published new progress about Aspergillus oryzae. 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

Dietz, Christina published the artcileExploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer, Application of Methyl octanoate, the main research area is Humulus lager style beer sensory perception terpene alc sesquiterpene; Bitterness; Hop oil fractions; Sensory descriptive analysis; Sensory interactions; Sweetness.

Understanding the contribution of hop essential oil to the multisensory profile of beer is known to be challenging because of its chem. and sensory complexity. Limited research has been conducted investigating hop-derived volatiles’ role in the modulation of taste and mouthfeel sensations. Supercritical CO2 can be used to extract specific fractions from hop oil, thereby enabling the localisation of compounds responsible for different sensory impressions. Terpene alc. and sesquiterpene fractions were extracted from a Magnum hop oil and further fractionated into seven sub-fractions and individual compounds All extracts were evaluated in lager (4.5% volume/volume) by a trained panel (n = 10) using a newly developed attribute lexicon and following a sensory descriptive anal. approach. The sensory data was analyzed using ANOVA, followed by Tukey’s test (HSD) and correlated with chem. profile data obtained by gas chromatog.-mass spectrometry (GC-MS) by Principal Component Anal. The study revealed evidence for hop extracts to impart multisensory characteristics to beer due to sensory interactions within and across modalities. The monoterpene alcs.-rich fractions and particularly geraniol, added fruity- and floral aromas and flavours, modified the sweetness and induced a smooth bitterness in the beer matrix. Flavouring the beer with sesquiterpene fractions resulted in a harsh bitterness sensation. Contrary to previous findings, the humulene epoxides fraction appeared to have limited effects on lingering bitterness and astringency, illustrating the need for temporal sensory assessments in future studies. This research shows that splitting hop oil into fractions and sub-fractions provides a source of natural, sustainable flavouring preparations with distinct sensory characteristics.

Food Research International published new progress about Beer (lager style). 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