Category: 111-11-5

Kujundzic, Toni published the artcileEffects of Defoliation Treatments of Babica Grape Variety(Vitis vinifera L.) on Volatile Compounds Content in Wine, Recommanded Product: Methyl octanoate, the main research area is Vitis wine volatile compound defoliation; defoliation; gas chromatography; volatile compounds; wine.

The aim of this study was to determine the effects of defoliation performed in the Babica red grape variety on the volatile compounds in produced wine. Three treatments were performed during 2017 and 2018: the removal of six leaves before flowering (FL) and at the end of veraison (VER), as well as control (C). Volatile compounds were analyzed using a gas chromatograph coupled to a mass spectrophotometric detector. Statistically evaluated by anal. of variance (ANOVA at the p = 0.05 level) and principal component anal. (PCA). Defoliation treatments were affected by the concentration of several compounds, but only in one year. The VER2017 treatment significantly increased the concentration of three aliphatic esters up to 8 C atoms and octanoic acid Et ester. The FL2017 treatment increased the concentration of three aliphatic alcs. The FL2018 treatment has significantly enhanced the concentration Et cinnamate but decreased the concentrations of eugenol and dihydro-2-methyl-3(2H)-thiophenone. Both defoliation treatments reduced the concentration of γ-decanolactone in 2017. Aldehydes, monoterpenoles, and monoterpenes remained unaffected by the defoliation treatments. Vintage was found to be the largest source of variability for most volatile compounds under investigation, which was confirmed by PCA. The effect of defoliation in the mild-Mediterranean climate was found to mostly depend on seasonal weather conditions.

Molecules published new progress about Aldehydes 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, Recommanded Product: Methyl octanoate.

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

Setyabrata, Derico published the artcileCharacterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches, Computed Properties of 111-11-5, the main research area is metabolome microbiome flavor dry aging beef loin; amino acids; cull cow; dry-aging; metabolomics; microbiome; reducing sugars; volatile compounds.

The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2 °C, 65% RH, and a 0.8 m/s airflow before trimming and sample collection for chem., metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p < 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p < 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p < 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p < 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors. Metabolites published new progress about Aldehydes 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, Computed Properties of 111-11-5.

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

Chang, Zhiyao published the artcileLipids Oxidized Volatile Compounds Profuced in Pine Pollen as affected by Electron-beam Sterilization and Ultra-high Temperature Sterilization, Related Products of esters-buliding-blocks, the main research area is pine pollen lipid oxidize electron beam sterilization.

Pine pollen is rich in unsaturated fatty acids. However, unsaturated fatty acids are oxidized during processing. The oxidation of lipids may affect the odor of pine pollen. Different sterilization methods have different effects on lipid oxidation In this study, we found that electron-beam sterilization is superior to ultra-high temperature sterilization in odor preservation. Using gas chromatog.-mass spectrometry, volatile components were identified in electron-beam sterilization and ultra-high temperature sterilization processed pine pollen. Furthermore, the loss of vitamin C and polyphenols in the processing aggravated lipid oxidation, which made the odor of pine pollen worse. Moreover, lipid oxidase can accelerate lipid oxidation, thus affecting the odor of pine pollen, which was not conducive to the preservation of pine pollen. The results suggested that the components of unpleasant odor were identified as volatile aldehydes and volatile acids, and the odor was mainly produced by the oxidation of linoleic acid.

International Journal of Food Properties published new progress about Aldehydes 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

Chen, Dai published the artcileEffects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae, SDS of cas: 111-11-5, the main research area is Litchi wine Saccharomyces fermentation diammonia phosphate.

This study evaluated the effects of diammonia phosphate (DAP) on the non-volatile and volatile compounds of lychee wine fermented with Saccharomyces cerevisiae, when added in two different quantities (0.5 mmol/L and 1.5 mmol/L). It was found that DAP supplementation improved the utilization of ammonia and inhibited the consumption of proline and valine, which regulated the production of α-ketoglutaric, succinic and fatty acids. The addition of 0.5 mmol/L DAP improved the rate of sugar catabolism by slightly increasing yeast growth, thus inducing a higher production of glycerol than of ethanol. Addnl., more odor-active terpene derivatives (trans-β-damascenone, o-cymene, δ-guaiene) in lychee juice were retained after the fermentation added with 0.5 mmol/L DAP. However, the addition of 1.5 mmol/L DAP slowed rates of sugar metabolism and glycerol production, and significantly enhanced the production of acetic acid. Furthermore, with the exception of limonene, the higher DAP addition did not retain more terpene derivatives These findings, therefore, suggest that a moderate addition of DAP could enhance the flavorful character of lychee wine.

LWT–Food Science and Technology published new progress about Fatty acids 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, SDS of cas: 111-11-5.

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

Huang, Xiuqiong published the artcileEffect of Natural Antioxidants from Marigolds (Tagetes erecta L.) on the Oxidative Stability of Soybean Oil, Product Details of C9H18O2, the main research area is Tagetes soybean oil natural antioxidant oxidative stability; DPPH-HPLC-Q-TOF/MS; HS-SPME-GC-MS; Tagetes erecta L.; oxidative stability; quercetagetin.

In recent years, synthetic antioxidants that are widely used in foods have been shown to cause detrimental health effects, and there has been growing interest in antioxidants realized from natural plant extracts In this study, we investigate the potential effects of natural antioxidant components extracted from the forage plant marigold on the oxidative stability of soybean oil. First, HPLC-Q-TOF-MS/MS was used with 1,1-diphenyl-2-picrylhydrazyl (DPPH) to screen and identify potential antioxidant components in marigold. Four main antioxidant components were identified, including quercetagetin-7-O-glucoside (1), quercetagetin (2), quercetin (3) and patuletin (4). Among them, quercetagetin (QG) exhibited the highest content and the strongest DPPH radical scavenging activity and effectively inhibited the production of oxidation products in soybean oil during accelerated oxidation, as indicated by reductions in the peroxide value (PV) and acid value (AV). Then, the fatty acids and volatile compounds of soybean oil were determined with gas chromatog.-mass spectrometry (GC-MS) and headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS). A total of 108 volatile components, including 16 alcs., 23 aldehydes, 25 ketones, 4 acids, 15 esters, 18 hydrocarbons, and 7 other compounds, were identified. QG significantly reduced the content and number of aldehydes and ketones, whereas the formation of acids and hydrocarbons was completely prevented. In addition, the fatty acid anal. demonstrated that QG significantly inhibited oxidation of unsaturated fatty acids. Consequently, QG was identified as a potential, new natural antioxidant that is believed to be safe, effective and economical, and it may have potential for use in plant extracts feed additives.

Molecules published new progress about Fatty acids 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

Tang, Bo published the artcileChiral amorphous metal-organic polyhedra used as the stationary phase for high-resolution gas chromatography separations, Category: esters-buliding-blocks, the main research area is methyl caproate enanthate high resolution gas chromatog separation; amorphous metal-organic polyhedra; chiral recognition; chiral stationary phases; gas chromatography.

Herein, we describe a new chiral amorphous metal-organic polyhedra used as the stationary phase for high-resolution gas chromatog. (GC). The chiral stationary phase was coated onto a capillary column via a dynamic coating process and investigated for a variety of compounds The exptl. results showed that the chiral stationary phase exhibits good selectivity for linear alkanes, linear alcs., polycyclic aromatic hydrocarbons, isomers, and chiral compounds In addition, the column has the advantages of high column efficiency and short anal. time. The present work indicated that amorphous metal-organic polyhedra have great potential for application as a new type of stationary phase for GC.

Chirality published new progress about Alcohols Role: PEP (Physical, Engineering or Chemical Process), PROC (Process). 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

He, Zeyu published the artcileCooperation between an alcoholic proton and boryl species in the catalytic gem-hydrodiborylation of carboxylic esters to access 1,1-diborylalkanes, Synthetic Route of 111-11-5, the main research area is alc boryl reactivity hydrodiborylation carboxylic ester; diboryl alkane boronic ester preparation chemoselective.

Cooperation between an alc. proton and boryl species in the selective gem-hydrodiborylation of carboxylic esters is described. The simple iron salt FeBr2 was used as an effective catalyst. Exptl. evidence suggests that the ester is initially hydrogenated with the alc. proton as the hydride source to provide an intermediate aldehyde, followed by a gem-diborylation with B2pin2 (bis(pinacolato)diboron) to selectively achieve gem-hydrodiborylation. The structure of the alkoxide used is important for chemoselective transformation of the ester functional group. When tert-butoxide is used, protonation of the iron boryl species to form an iron hydride species is rate-limiting, making hydrodiborylation of the ester selectively occur. When ethoxide or methoxide is used, the protonation of the iron boryl species to form an iron hydride species is relatively facile, making hydrogenation of the ester to an alc. selectively occur with the alc. proton acting as the hydride source. With NaOtBu as the base and EtOH as the proton source, various aliphatic esters like Et acetate were selectively converted to 1,1-diborylalkanes in the presence of B2pin2. Diverse transformations of the obtained 1,1-diborylalkanes exhibit the advantages of this methodol. for hetero multi-functionalization of ester functional groups for the synthesis of various value-added mols.

Organic Chemistry Frontiers published new progress about Alkanes Role: SPN (Synthetic Preparation), PREP (Preparation) (diborylalkanes). 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

Dalcin, Mateus S. published the artcilePotential Action Mechanism and Inhibition Efficacy of Morinda citrifolia Essential Oil and Octanoic Acid against Stagonosporopsis cucurbitacearum Infestations, Computed Properties of 111-11-5, the main research area is octanoic acid morinda citrifolia essential oil stagonosporopsis cucurbitacearum infestation; gummy stem blight; molecular docking; plant-based biorational fungicides; tyrosine–tRNA ligase.

The use of plant-based products has been shown to efficiently inhibit fungi-mediated diseases in agricultural crops. Here, we extracted and evaluated the composition of noni, Morinda citrifolia L., essential oil and assessed its activities against Stagonosporopsis cucurbitacearum in Cucumis melo L. Using in silico mol. approaches, potential interactions between the essential oil major components and S. cucurbitacearum tyrosine-tRNA ligase were predicted. Finally, we also measured the potential interference of plant physiol. (the stomatal conductance and net photosynthesis) mediated by the application of the M. citrifolia essential oil. Chromatog. anal. revealed that octanoic acid (75.8%), hexanoic acid (12.8%), and iso-Bu pent-4-enyl carbonate (3.1%) were the major essential oil compounds Octanoic acid and noni essential oil, when used as preventive measures, reduce fungal mycelial growth at a concentration of 5 mg/mL without causing significant damage to the treated leaves, which reinforces their efficacies as preventive tools against S. cucurbitacearum. Mol. docking analyses predicted very stable interactions between the major essential oil constituents and S. cucurbitacearum tyrosine-tRNA ligase, suggesting the interference of these plant-based mols. upon enzyme activation. Octanoic acid and M. citrifolia essential oil at concentrations of 20 mg/mL decreased the stomatal conductance and net photosynthesis rate of melon plants, resulting in robust phytotoxicity. Collectively, our findings indicated that despite the phytotoxicity risks at higher concentrations, M. citrifolia essential oil and octanoic acid, have potential as alternative tools for the integrative management of S. cucurbitacearum.

Molecules published new progress about Amino acids 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, Computed Properties of 111-11-5.

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

Yao, Di published the artcileEffects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation, Application In Synthesis of 111-11-5, the main research area is flavor compound physicochem properties fermentation.

CS sufu is a fermented food composed of mixed chickpeas and soybeans. To explore the effects of the microbial community on the physicochem. and flavor properties of this product, microbial succession and metabolite changes during the fermentation stage of CS sufu production were detected using high-throughput sequencing and HS-SPME-GC-MS. The results showed that bacterial diversity was higher than that of fungi in CS sufu, and core communities included Enterococcus, Enterobacter and Rhizopus. Moreover, enriched species in different fermentation stages were significantly different. Seventeen free amino acids (FAAs) were detected at the post-fermentation stage. Sweet amino acids (TSAAs) and umami amino acids (TUAAs) mainly contributed to the taste of CS sufu. A total of 106 flavor compounds were identified at the different post-fermentation stages of CS sufu production, and esters, including Et caproate, Et octanoate, and isoamyl phenylacetate, accounted for the highest proportion. Furthermore, metabolic profile and microorganism analyses showed a significant correlation between the microbial profile and dominant flavor compounds Lactococcus and Enterococcus were pos. correlated with flavor compounds This study provided information for the anal. of CS sufu at different fermentation periods in terms of microbial diversity and metabolites, and this information is important for understanding the properties of sufu made with mixed soybeans.

LWT–Food Science and Technology published new progress about Amino acids 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, Application In Synthesis of 111-11-5.

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

Munoz-Redondo, Jose Manuel published the artcileImpact of Sequential Inoculation with the Non-Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rosé Wines, Application In Synthesis of 111-11-5, the main research area is Saccharomyces Torulaspora Metschnikowia sensory volatile rose wine; data fusion; esters; multivariate analysis; non-Saccharomyces; rosé wines; sensory; sequential inoculation; yeasts.

Controlled inoculations of non-Saccharomyces yeasts are becoming increasingly used to produce high-quality wines due to their enol. potential. In this study, we evaluated the impact of sequential inoculation with the com. non-Saccharomyces yeasts (Torulaspora delbrueckii and Metschnikowia pulcherrima) in combination with Saccharomyces cerevisiae on the chem. and sensory profile of rosé wines. Sequential inoculation with T. delbrueckii produced wines with an overall reduction in esters, mainly explained by the lower concentrations of Et esters of medium-chain fatty acids and isoamyl acetate. The lower ester concentrations of these wines were related to a reduction in fruity descriptors. An increase was observed, however, in other minor esters such as cinnamates and Et esters of branched acids. Zinc, Et isobutyrate, and Et dihydrocinnamate were selected as potential markers for this fermentation strategy. Sequential inoculation with M. pulcherrima resulted in rosé wines with an enhanced ester profile, reduced acetaldehyde, and increased anthocyans and tannins. Compared to the control wines fermented with S. cerevisiae, the changes observed in these wines were far subtler, especially for the volatile profile, sensory characteristics, and color parameters, with iso-Bu hexanoate and isoamyl butyrate being selected as potential markers.

Journal of Agricultural and Food Chemistry published new progress about Anthocyanins 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