Category: 111-11-5

Veloso, Ronice Alves published the artcileChemical composition and bioactivity of essential oil from Morinda citrifolia L. fruit, Recommanded Product: Methyl octanoate, the main research area is Morinda fruit essential oil chem composition.

Morinda citrifolia has aroused the interest of several research institutions due to its pharmacol. properties. The compounds biosynthesized can be explored as an alternative for control measures of plant pathogens causing leaf lesions in maize. The study aim at evaluating the potential effects of essential oil obtained from ripe fruits of M. citrifolia on Bipolaris maydis and Exserohilum turcicum isolated from maize plants. Ripe fruits were subjected to extraction of essential oil by hydrodistillation method and chem. composition was determined by gas chromatog./mass spectrometry. The yield of essential oil was 0.17% (v/w), and the main constituents identified were octanoic acid constitutes 82.2%, hexanoic acid 8.3%, 3-methylbutyl octanoate 4.2%, and Et etanoate 2.5%. Mycelial growth control in vitro and in vivo of B. maydis and E. turcicum spots diseases in maize plants was evaluated and the fruit of M. citrifolia was found to have potential essential oil with fungicidal activity at concentration 0.25%. With area under the disease progress curve (AUDPC) values lower than those observed in treatments with fungicide, the preventive control of leaf spot in B. maydis plants using essential oil of M. citrifolia showed biol. activities and therefore a source of mols. to be exploited that can minimize the severity of diseases.

Journal of Medicinal Plants Research published new progress about Aerosol fungicides. 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

Lekkala, Chinnari published the artcileCopper-Catalyzed One-Pot Synthesis of 2,5-Disubstituted 1,3,4-Oxadiazoles from Arylacetic Acids and Hydrazides via Dual Oxidation, Recommanded Product: Methyl octanoate, the main research area is arylacetic acid hydrazide cuprous chloride catalyst oxidative decarboxylation heterocyclization; phenyl oxadiazole preparation.

A simple and efficient protocol was developed to access sym. and unsym. 2,5-disubstituted 1,3,4-oxadiazoles from arylacetic acids and hydrazides via copper-catalyzed dual oxidation under an oxygen atm. Oxidative decarboxylation of arylacetic acids and oxidative functionalization of the imine C-H bond were the key steps. This was the first example of the synthesis of 2,5-disubstituted 1,3,4-oxadiazoles through dual oxidation in one-pot. Avoidance of the expensive ligand and high yield of the products were advantageous features of the developed method.

ACS Omega published new progress about C-H bond activation. 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

Chen, Xiao published the artcileFree and glycosidic volatiles in tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) juices prepared from three cultivars grown in New Zealand, Name: Methyl octanoate, the main research area is glycosidic volatile tamarillo juice cultivar; PCA; PLS-DA; glycosides; ripening; tamarillo; volatile.

This study investigated the free and glycosidic-bound volatiles in the juice samples of three tamarillo cultivars (i.e. Amber, Mulligan, and Laird’s Large) that are widely grown in New Zealand. Juice samples were prepared from fruits at different ripening stages (green, middle, and ripe). Headspace solid-phase microextraction combined with gas chromatog.-mass spectrometry was applied to analyze the free volatiles in the samples. A total of 20 free volatiles were detected. Among the samples, the ripe Mulligan juice gave the highest contents of free terpenoids (424μg/L) and esters (691μg/L). The glycosidic-bound volatiles were prepared by solid-phase extraction The matrix effect was evaluated based on the recovery rate of analytes containing multiple aglycon classes. From the results, Ph β-D-glucopyranoside was selected to compensate the matrix effect caused by insufficient acquisition of glycosidic volatiles during analyte preparation In all the ripe-fruit juice samples, the aglycons 4-hydroxy-2,5-dimethyl-3(2H)-furanone and trans-2, cis-6-nonadienal were found to give high odor activity values. According to multivariate statistical anal., 11 free volatiles and 22 glycosidic volatiles could be potentially applied as volatile makers to distinguish the juice samples. This study has provided a comprehensive understanding of the flavor chem. of tamarillo juices, with a focus on the potential role of glycosidic aglycons as aroma contributors to tamarillo products.

Journal of Agricultural and Food Chemistry published new progress about Cyphomandra betacea. 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

Rojas, Paula published the artcileRecycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes, SDS of cas: 111-11-5, the main research area is Cabernet Sauvignon yeast protein hydrolyzate recycling wine fermentation.

Organic nitrogen plays a significant role in the fermentation performance and production of esters and higher alcs. This study assessed the use of yeast protein hydrolyzate (YPH) as a nitrogen source for grape must fermentation In this study, we prepared an enzymic protein hydrolyzate using yeasts recovered from a previous fermentation of wine. Three treatments were performed. DAP supplementation was used as a control, while two YPH treatments were used. Low (LDH) and high degrees of hydrolysis (HDH), 3.5% and 10%, resp., were chosen. Gas chromatog. and principal component anal. indicated a significant pos. influence of YPH-supplementations on the production of esters and higher alcs. Significantly high concentrations of 3-methyl-1-penthanol, isoamyl alc., isobutanol, and 2-phenylethanol were observed Significant odorant activity was obtained for 3-methyl-1-pentanol and ethyl-2-hexenoate. The use of YPH as nitrogen supplementation is justified as a recycling yeasts technique by the increase in volatile compounds

Fermentation published new progress about Dietary supplements. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, SDS of cas: 111-11-5.

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

Bi, Jicai published the artcileEffects of different cooking methods on volatile flavor compounds of chicken breast, Synthetic Route of 111-11-5, the main research area is chicken breast volatile organic flavor compound cooking; Gushi chicken breast; air fryer; cooking method; gas chromatography-ion mobility spectrometry; volatile flavor compounds.

Chicken is one of the highest selling meats worldwide. Different cooking methods produce various flavor compounds in cooked chicken, which affect consumer′s food choices. In this study, the volatile flavor components of Gushi chicken breast after stewing and air frying were detected using gas chromatog.-ion mobility chromatog. (GC-IMS) and principal component anal. (PCA), and the relative odor activity value (ROAV) was determined using PCA. A total of 43 volatile substances were identified. 3-(methylthio)propionaldehyde-M and benzene acetaldehyde can be used as characteristic flavor markers in the air-fried chicken breast.ethyl acetate, (E)-2-octenal-D, and 2-ethyl-1-hexanol-D can be used as characteristic flavor markers in the stewed chicken breast. Because these five substances have the most obvious contrast in the fingerprint. The following part describes the specific substances that have mainly contributed to the flavor system in the volatile system obtained by different cooking methods. Finally, the main flavor compounds of the stewed chicken breast were 3-methylbutanal-D, octanal-D, (E)-2-nonenal, and other 11 types of compounds (ROAV ≥1). Nine types of compounds (ROAV ≥1), including 3-methylbutanal-D, (E)-2-nonenal-M octanal-M, and hexanal-M, were the main compounds to characterize the air-fried chicken breast. Practical applications : GC-IMS technol. combined with the principal component anal. of ROAV can be used to rapidly identify the main flavor substances and the flavor substances having an important role in modifying the overall taste of the sample. It plays a considerably important role in the aroma recombination of substances and can play a role in food processing.

Journal of Food Biochemistry published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Zhou, Dandan published the artcileChange of soluble sugars, free and glycosidically bound volatile compounds in postharvest cantaloupe fruit response to cutting procedure and storage, Application In Synthesis of 111-11-5, the main research area is cantaloupe fruit postharvest storage cutting volatile compound soluble sugar.

In order to investigate the effects of cutting procedure and storage on the changes of sugars and volatiles in postharvest cantaloupe and explore the interactions among sugars, free and bound volatile compounds, two comparative groups were designed in this study (whole fruit stored at 4°C at 0 d vs fresh-cut cantaloupe stored at 4°C at 0 d; fresh-cut cantaloupe stored under 4°C for 0, 1, 3, 5, 7 d). Changes of sugars, free and bound volatiles, β-glucosidase in whole and fresh-cut cantaloupe were determined Results showed that most aldehydes, alcs., esters and ketones in free form exhibited significant enhancements at the early storage period, while most bound volatiles decreased along with the storage. Cutting promoted the decrease of benzaldehyde, nonanal, decanal, 1-octen-3-ol, β-ionone and 3-octanone in bound form, but promoted the emissions of these components in free form correspondingly, which was consistent with the β-glucosidase activity in cantaloupe after cutting process. Bedsides, the in vitro test results indicated that sugars play key roles in the synthesis of bound volatiles in cantaloupe.

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Zhang, Huiling published the artcileSingle particle ICP-MS and GC-MS provide a new insight into the formation mechanisms during the green synthesis of AgNPs, Product Details of C9H18O2, the main research area is silver nanoparticle green synthesis cucumber extract metabolite reducing sugar.

Green synthesis of metallic nanoparticles (NPs) using plant extracts has received considerable attention due to its environmentally and economically friendly nature. Various metabolites in plants such as amino acids, organic acids, sugars and phenolic compounds have been speculated to be responsible for the synthesis of metallic NPs in previous studies. However, to date, there has been a lack of direct evidence linking specific metabolites to the reduction of metal ions to form metallic NPs. Here, AgNPs are synthesized using cucumber leaf extract and characterized by UV-visible spectroscopy, dynamic light scattering (DLS) and transmission electron spectroscopy (TEM). Single particle inductively coupled plasma mass spectrometry (sp-ICP-MS) was used to investigate the size of newly synthesized NPs as well as the kinetics of particle formation. Gas chromatog.-mass spectrometry (GC-MS) based metabolomics identified and quantified 245 metabolites in cucumber leaf extracts By comparing the concentrations of metabolites before and after the reaction, the metabolites responsible for the synthesis were screened out. Reducing sugars (cellobiose, ribulose-5-phosphate, melibiose, 2-deoxy-D-glucose, tagatose, fructose, ribose, 3,6-anhydro-D-galactose) were markedly decreased after the reaction, indicating that reducing sugars are involved in the biosynthesis process and possibly function as reducing agents. The key thermodn. data of the reaction between Ag+ and reducing sugars were obtained by using isothermal titration calorimetry (ITC), which further confirmed the interaction between Ag+ and metabolites. This study provides a deep insight into the reaction process and mechanism of green synthesized AgNPs.

New Journal of Chemistry published new progress about Alditols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Ljunggren, Joel published the artcileYeast volatomes differentially affect larval feeding in an insect herbivore, Synthetic Route of 111-11-5, the main research area is volatile compound larvae feeding behavior Cryptococcus Saccharomyces Spodoptera Metschnikowia; Lepidoptera; Noctuidae; Yeast volatome; chemical signals; floral odorants; larval attraction; metabolomic profile; olfaction.

Yeasts form mutualistic interactions with insects. Hallmarks of this interaction include provision of essential nutrients, while insects facilitate yeast dispersal and growth on plant substrates. A phylogenetically ancient chem. dialogue coordinates this interaction, where the vocabulary, the volatile chems. that mediate the insect response, remains largely unknown. Here, we used gas chromatog.-mass spectrometry, followed by hierarchical cluster and orthogonal partial least-squares discriminant analyses, to profile the volatomes of six Metschnikowia spp., Cryptococcus nemorosus, and brewer’s yeast (Saccharomyces cerevisiae). The yeasts, which are all found in association with insects feeding on foliage or fruit, emit characteristic, species-specific volatile blends that reflect the phylogenetic context. Species specificity of these volatome profiles aligned with differential feeding of cotton leafworm (Spodoptera littoralis) larvae on these yeasts. Bioactivity correlates with yeast ecol.; phylloplane species elicited a stronger response than fruit yeasts, and larval discrimination may provide a mechanism for establishment of insect-yeast associations The yeast volatomes contained a suite of insect attractants known from plant and especially floral headspace, including (Z)-hexenyl acetate, Et (2E,4Z)-deca-2,4-dienoate (pear ester), (3E)-4,8-dimethylnona-1,3,7-triene (DMNT), linalool, α-terpineol, β-myrcene, or (E,E)-α-farnesene. A wide overlap of yeast and plant volatiles, notably floral scents, further emphasizes the prominent role of yeasts in plant-microbe-insect relationships, including pollination. The knowledge of insect-yeast interactions can be readily brought to practical application, as live yeasts or yeast metabolites mediating insect attraction provide an ample toolbox for the development of sustainable insect management.

Applied and Environmental Microbiology published new progress about Behavior Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Yan, Xinlei published the artcileEffect of collagen casing on the quality characteristics of fermented sausage, Synthetic Route of 111-11-5, the main research area is fermented sausage collagen casing.

Fermented sausage is popular all over the world for its rich nutrition and unique flavor. Sausage casing is one of the key factors affecting the quality of fermented sausage. However, there is little information involved in this field. In this study, collagen casings were used as a wrapping material, and natural casings (pig casings) were used as a control. The effects of the two types of casings on biogenic amine content and other quality characteristics of fermented sausage were analyzed with increasing the storage time. The results showed that with storage time increasing, the hardness and gumminess of fermented sausage in collagen casing (CC) group were higher than those in pig casing (PC) group (P<0.05), while the elasticity in CC group was lower than that in PC group (P<0.05). In the processing and storage period, there was no significant difference in the type and content of flavor substances between the two groups. More importantly, the contents of tryptamine, putrescine, cadaverine, histamine, tyramine and phenyethylamine in fermented sausage of CC group were lower than those in PC group (P<0.05). In conclusion, this study revealed that CC could improve the quality characteristics of fermented sausage and reduce the content of biogenic amines in fermented sausage, which provides a theor. basis for the choice of casings in industrial production in the future. PLoS One published new progress about Collagens Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Philipp, Christian published the artcileInoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines, Related Products of esters-buliding-blocks, the main research area is Saccharomyces cerevisiae yeast grape must inoculation wine diversity.

Anecdotal evidence suggests that spontaneous alc. fermentation of grape juice is becoming a more popular option in global wine production Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chem. and sensorial profiles. Inoculation has been associated with more similar end-products, a loss of typicity, and lower aroma complexity, and it has been suggested that this may be linked to suppression of the local or regional wine microbial ecosystems responsible for spontaneous fermentations However, whether inoculated fermentations of different juices from different regions really end up with a narrower, less diverse chem. profile than those of spontaneously fermented juices has never been properly investigated. To address this question, we used grape juice from three different varieties, Gruuner Veltliner (white), Zweigelt (red), and Pinot noir (red), originating from different regions in Austria to compare spontaneous and single active dry yeast strains inoculated fermentations of the same grape samples. The chem. anal. covered primary metabolites such as glycerol, ethanol and organic acids, and volatile secondary metabolites, including more than 40 major and minor esters, as well as higher alcs. and volatile fatty acids, allowing an in depth statistical evaluation of differences between fermentation strategies. The fungal (mainly yeast) communities throughout fermentations were monitored using automated ribosomal intergenic spacer anal. The data provide evidence that inoculation with single active dry yeast strains limits the diversity of the chem. fingerprints. The fungal community profiles clearly show that inoculation had an effect on fermentation dynamics and resulted in chem. less diverse wines.

PLoS One published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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