Category: 111-11-5

Potter, Colin M. published the artcileQuantitative and qualitative analysis of edible oils using HRAM MS with an atmospheric pressure chemical ionisation (APCI) source, Quality Control of 111-11-5, the main research area is edible oil atm pressure chem ionisation.

Fatty acids represent major components of cell membranes, serve as energy sources, modulate gene transcription and cell signalling and act as cytokine precursors. It is increasingly apparent that dietary fatty acids influence these vital functions and affect human health. Consequently, anal. techniques are required to identify and quantify the suite of fatty acids present in food and human tissues. Advances in mass spectrometry (MS) offer new opportunities to profile and quantify fatty acids in biol. samples. Our aim was to demonstrate the use of GC- atm. pressure chem. ionisation (APCI)-ion mobility spectrometry (IMS)-TOF-MS to provide highly specific and sensitive quantification of known fatty acids plus a comprehensive overview of all the eluted analytes. Ionisation was achieved using an APCI source. This new approach was demonstrated on a range of com. edible oils. Compared to standard GC techniques using flame ionisation detection (FID) or a single quadrupole MS with electron ionisation, GC-APCI-IMS-TOF-MS greatly increased compound selectivity and specificity, leading to greatly enhanced confidence in fatty acid Me esters (FAME) identification and quantification. Our approach also added the fingerprint of high-resolution accurate mass (HRAM) discovery data, with collision cross section (CCS) values, relating to many other analytes. This method can be readily applied to study food provenance, food fraud and to identify fatty acid related illnesses.

Journal of Food Composition and Analysis published new progress about Edible oils 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, Quality Control of 111-11-5.

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

Chen, Yuyu published the artcileChanges in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry, Synthetic Route of 111-11-5, the main research area is volatile compound fermented minced pepper natural fermentation; fermentation process; fermented minced pepper; headspace–gas chromatography–ion mobility spectrometry; volatile compounds.

Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS). A total of 53 volatile compounds were identified, including 12 esters, 17 aldehydes, 13 alcs., four ketones, three furans, two acids, one pyrazine, and one ether. Generally, fermentation time played an important role in volatile compounds of FMP. It was found that most esters, aldehydes, and alcs. obviously decreased with the increase in fermentation time, including isoamyl hexanoate, Me octanoate, gamma-butyrolactone, phenylacetaldehyde, methional, and E-2-hexenol. Only a few volatile compounds increased, especially for 2-methylbutanoic acid, 2-methylpropionic acid, linalool, ethanol, and Et acetate. However, no significant difference in volatile compounds was found between NF and IF samples at the same fermentation time. In addition, the fermentation process in all samples was well discriminated as three stages (0 days; 6 day; and 12, 18, and 24 days), and all volatile compounds were divided into two categories (increase and decrease) based on principal component anal. and heat map.

Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Alcohols Role: BCP (Biochemical Process), FFD (Food or Feed Use), BIOL (Biological Study), PROC (Process), 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

Pranata, Agy Wirabudi published the artcileVolatilomics for halal and non-halal meatball authentication using solid-phase microextraction-gas chromatography-mass spectrometry, Safety of Methyl octanoate, the main research area is non halal meatball solid phase microextraction GCMS volatilomics.

The adulteration of beef meatballs with wild boar (Sus scrova) meat or chicken may be undertaken for economic reasons. This adulteration is a very sensitive issue, particularly for Muslim consumers, as the consumption of wild boar is strictly prohibited by Islamic law. This study aimed to discriminate volatile compounds in meatballs made from beef, chicken, and wild boar and mixtures thereof using solid-phase microextraction-gas chromatog.-mass spectrometry (SPME/GC-MS) and multivariate data anal. SPME is a non-destructive method for the extraction of volatile compounds and does not alter the original chem. composition of the volatiles. A validated partial least squares discriminant anal. (PLS-DA) model with three classes was used to uncover the discriminating volatiles of each type of meatball. The results indicated that β-cymene, 3-methyl-butanal, and 2-pentanol were among the pos. discriminating volatiles with the highest variable importance in projection (VIP) values among the chicken meatballs. The highest VIP pos. discriminating volatiles in the beef meatballs were 5-ethyl-m-xylene, benzaldehyde, and 3-ethyl-2-methyl-1,3-hexadiene. The mixed meatballs exhibited an interesting profile, with all appearing in the same group as the pure wild boar meatballs. However, the discriminating volatiles derived from a sep. PLS-DA model indicated that they contained different compounds In the pure wild boar meatballs, six compounds (pentanal, 2,6-dimethylcyclohexanone, 1-undecanol, cyclobutanol, 2,4,5-trimethyl-thiazole, and 5-ethyl-3-(3-methyl-5-Ph pyrazol-1-yl)-1,2,4-triazol-4-amine) were identified as discriminating volatile compounds with the highest VIP values. These compounds were consistently found as significant discriminating volatile compounds in mixture meatballs group although with different VIP value. This research demonstrated that SPME-GC/MS combined with multivariate data anal. was a fast and reliable method for differentiating meatballs made from beef, chicken, and wild boar meat based on their volatile compound contents.

Arabian Journal of Chemistry published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

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

Zhu, Min published the artcileVolatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics, Quality Control of 111-11-5, the main research area is Lavandula volatile compound chemometrics China; Aroma; Chemometrics; Floral origin; HS-SPME-GC/MS; Honey; Volatile compounds.

Discrimination of floral origin and its complemented aroma features is important for honey authentication. In this study, a comprehensive anal. of five unifloral honeys was analyzed based on the correlation between volatile compounds and aroma and floral origin using HS-SPME/GC-MS combined with chemometrics. A total of 92 volatiles were identified and relatively quantified in honey samples, 51 of which showed contribution to floral discrimination (p < 0.01), and 27 of which had aroma contribution, applying apocynum, jujube and amorpha honey with various fruity, elaeagnus with rosaceous and lavender with green flavor. Chemometrics anal. showed significant correlations between floral origin and volatiles, in particular, compounds hexanal, hexanol, heptanol and Me enanthate were tentatively selected as the key compounds to discriminate lavender honey (Lavandula angustifolia Mill.) from others. These results reveal the volatiles and aroma features in five types of unifloral honey in Northwest China and offer compelling evidence for honey authentication. Food Chemistry published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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

Du, Hongzhen published the artcileEvaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose, HPLC of Formula: 111-11-5, the main research area is bacon smoke woodchip electronic tongue nose; Bacon; Flavor characteristic; Smoking; Volatile compound; Woodchips.

This study investigated the effects of different woodchip types (beech, oak, pear, and apple) on the volatile compounds and sensory characteristics of smoked bacon. The volatile compounds were influenced by woodchip types and the total content of ketones and phenols in pear-smoked bacon were higher than in bacon smoked with other woodchips (P < 0.05). The E-tongue combined with E-nose can effectively distinguish the difference in the flavor of bacon smoked with different woodchip types by the signal intensities. Sensory anal. showed that smoking increased bacon′s redness, saltiness, and smoky flavor compared with the control (unsmoked bacon) (P < 0.05) and it had little impact on off-odor (P > 0.05). Correlation anal. showed that the E-nose and E-tongue data were highly correlated with contents of alcs., aldehydes, and ketones. This study revealed that the different smoked materials greatly influenced the flavor and sensory properties of bacon.

Meat Science published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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

Xagoraris, Marinos published the artcileUnifloral Autumn Heather Honey from Indigenous Greek Erica manipuliflora Salisb.: SPME/GC-MS Characterization of the Volatile Fraction and Optimization of the Isolation Parameters, Name: Methyl octanoate, the main research area is Erica norisoprenoid benzaldehyde safranal honey 4methoxybenzoate ethyl anisate; Erica manipuliflora Salisb.; autumn heather honey; gas chromatography-mass spectrometry; optimization; response surface methodology; solid-phase microextraction; volatiles.

For long heather honey has been a special variety due to its unique organoleptic characteristics. This study aimed to characterize and optimize the isolation of the dominant volatile fraction of Greek autumn heather honey using solid-phase microextraction (SPME) followed by gas chromatog.-mass spectrometry (GC-MS). The described approach pointed out 13 main volatile components more closely related to honey botanical origin, in terms of occurrence and relative abundance. These volatiles include phenolic compounds and norisoprenoids, with benzaldehyde, safranal and p-anisaldehyde present in higher amounts, while Et 4-methoxybenzoate is reported for the first time in honey. Then, an exptl. design was developed based on five numeric factors and one categorical factor and evaluated the optimum conditions (temperature: 60 °C, equilibration time: 30 min extraction time: 15 min magnetic stirrer velocity: 100 rpm sample volume: 6 mL water: honey ratio: 1:3 (v/w)). Addnl., a validation test set reinforces the above methodol. investigation. Honey is very complex and variable with respect to its volatile components given the high diversity of the floral source. As a result, customizing the isolation parameters for each honey is a good approach for streamlining the isolation volatile compounds This study could provide a good basis for future recognition of monofloral autumn heather honey.

Foods published new progress about Aldehydes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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

Qian, Heying published the artcileMetabolic characterization of hemolymph in Bombyx mori varieties after Bombyx mori nucleopolyhedrovirus infection by GC-MS-based metabolite profiling, COA of Formula: C9H18O2, the main research area is BmNPV infection hemolymph oxidative phosphorylation GC MS.

The “”Huakang 2″” silkworm variety, bred by the Sericulture Research Institute of the Chinese Academy of Agricultural Sciences, is highly resistant to Bombyx mori nucleopolyhedrovirus (BmNPV) and effectively solves the issue of frequent Bombyx mori nuclear polyhedrosis in sericultural production The mol. mechanism of its resistance to BmNPV, however, is still unknown. The purpose of the present study was therefore to identify these anti-BmNPV mechanisms by using metabolomics in combination with transcriptomics after s.c. injection of budded virus (BV) with high concentrations of BmNPV from specimens of the Baiyu N variety (which is highly resistant to BmNPV) and the Baiyu variety (which is sensitive to BmNPV). A total of 375 differential metabolites were identified, which mainly included sugars, acids, amines, alcs., glycosides, and other small mols. KEGG enrichment anal. and functional clustering of differential metabolites identified possible metabolic pathways, including tyrosine metabolism, oxidative phosphorylation, and alanine, aspartate, and glutamate metabolism The differentially expressed genes (DEGs) identified by transcriptome anal. were annotated in KEGG. Association anal. showed that the metabolic pathways of different silkworm varieties are affected differently by BmNPV infection, triggering a series of complex physiol. and biochem. changes in the organism. In particular, oxidative phosphorylation might be an essential pathway involved in regulation of disease resistance.

Archives of Virology published new progress about Amines Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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

Zhang, Xin published the artcileComprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids, Quality Control of 111-11-5, the main research area is cheese sensory property nutrition storage metabolomics FFA; Amino acids quantification; Flavor; Metabolic pathway; Metabolites; Metabolomics; Mongolian cheese; Sensory evaluation; Volatile compounds.

Non-targeted metabolomics was used to study metabolites with low mol. weight which may contribute to quality deterioration of Mongolian cheese during storage. Microbiol. anal., pH, FAAs (free amino acids), volatile compounds, and sensory evaluation of the cheese during storage were also studied. A total of 278 metabolites were identified in Mongolian cheese, of which 51 metabolites were used as differential metabolites, including amino acids, peptides, organic acids, lipids, and carbohydrates. Bitter amino acids, bitter peptide (Phe-Ile), and organic acids (sinapic acid, butyric acid) increased during storage. Metabolic pathway anal. showed that differential metabolites were mainly related to amino acid metabolism, such as β-alanine metabolism and glycine, serine, and threonine metabolism Moreover, accompanied with the increased contents of short-chain fatty acids, 2-undecanone and Et esters, strength of odor and unpleasant smell increased but overall acceptability decreased during Mongolian cheese storage. This research provides suitable strategies for quality control of Mongolian cheese during shelf life.

Food Chemistry published new progress about Carbohydrates Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 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

Frank, Damian published the artcileVolatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers, Category: esters-buliding-blocks, the main research area is volatile nonvolatile metabolite vacuum package chill beef; Beef; Metabolites; Odor; PTR-MS; Vacuum packaging; Volatiles.

During storage of vacuum packaged chilled beef (VPCB), lactic acid bacteria become the dominant microflora, facilitating an extended shelf life. However, at some point, (bio)chem. and organoleptic changes render the meat unacceptable. In this investigation we evaluated volatile and non-volatile metabolite changes in VPCB after 84-, 98-, 120- and 140-days storage at ∼ – 1°C. After 140-days storage, the sensory, volatile and non-volatile data did not indicate spoilage. Minimal changes in volatile signatures of collected weep and on raw and grilled steaks were measured. Changes in selected non-volatile components indicated increased proteolysis (free amino acids, carnosine) and changes in organic acids (lactic, succinic) and nucleotide metabolism Rapid volatile profiling using proton transfer reaction mass spectrometry showed a clear progression of changes in selected compounds over the storage period. An increased concentration of ethanol and other compounds between 120 and 140 days, suggested that volatile changes may be a useful objective indicator of extended storage VPCB quality.

Meat Science published new progress about Alkanes Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 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

Oforma, C. C. published the artcileCharacterization of essential oils and fatty acids composition of stored Ginger (Zingiber officinale Roscoe), Safety of Methyl octanoate, the main research area is Zingiber essential oil fatty acid zingiberene GCMS.

The essential oils and fatty acids composition of stored Zingiber officinale Roscoe (Ginger) were characterized using Gas chromatog.-Mass Spectrometric (GC/MS) method. The ginger rhizomes sample was procured from spices store at Bwari main market, Abuja, Nigeria. It was pretreated and the proximate anal. was carried out. The essential oils and fatty acids were extracted using Hydro-distillation unit. It was then analyzed using GC/MS. From the results obtained, the proximate composition showed 8.50% protein content, 3.80% crude fiber, 5.10% fat, 3.60% ash content, 10.20% moisture and 68.80% carbohydrate content. 38 essential oil components were found and the essential oil was dominated by the compound class Sesquiterpenes (64.83%) followed by Esters (13.29%), aldehydes (9.16%), Sesquiterpenols (6.46%) and monoterpenes (5.71%). Monoterpenols constituted 3.35% while ketones and oxides were seen in trace amounts The specific dominant constituents were zingiberene (28.57%), Arcurcumene (14.22%) and Geranyl Acetate (13.28%). There was a decrease in the number of sesquiterpenes and monoterpenes in the stored ginger compared to the number earlier reported on freshly harvested and dried samples but the reduction did not affect the overall average percentage composition The fatty acid comprised 50% saturated acids and 50% unsaturated acids and was dominated by Linoleic Acid (23.92%) followed by palmitic acid (22.18%), oleic acid (20.40%) and Lauric Acid (8.34%). The composition of the Zingiber officinale essential oil and fatty acid has shown that the plant contains true essential oils, implying that the medicinal and flavouring strength of the plants may be attributed to its essential oil composition

Journal of Applied Sciences and Environmental Management published new progress about Blood. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.

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