Category: 112-14-1

Differences in the composition of phenolic compounds, carotenoids, and volatiles between juice and pomace of four citrus fruits from Southern Italy was written by Multari, Salvatore;Carlin, Silvia;Sicari, Vincenzo;Martens, Stefan. And the article was included in European Food Research and Technology in 2020.HPLC of Formula: 112-14-1 The following contents are mentioned in the article:

Processing citrus fruits into juice generates large amounts of byproducts, mainly pomaces. This study aimed to perform a comprehensive anal. of the composition in phenolic compounds, carotenoids, and volatile organic compounds (VOCs) of juices and pomaces of four citrus fruits from Southern Italy, i.e., mandarin, lemon, orange, and bergamot. Results indicated that lemon provided the juice with the greatest phenolic content. It was abundant in eriocitrin (90.9 ± 10.8 mg kg^-1 FW), isorhamnetin 3-O-rutinoside (47.3 ± 8.03 mg kg^-1 FW), and rutin (78.9 ± 14.5 mg kg^-1 FW). Likewise, lemon pomace was the richest in phenolics, mostly narirutin (130 ± 14.7 mg kg^-1 FW). As regards carotenoids, mandarin and orange pomaces were equally (p > 0.05) prominent sources of the compounds, providing primarily lutein and β-cryptoxanthin. The phytochem. profile of lemon and mandarin pomaces was unknown up to date. Bergamot accumulated great amounts of VOCs. In particular, bergamot juice was rich in monoterpenes, e.g., α-pinene (375 ± 62.7 mg kg^-1 FW) and γ-terpinene (551 ± 67 mg kg^-1 FW). The study investigated for the first time the carotenoid and VOCs profiles of bergamot products, and of mandarin and lemon pomaces. Since, citrus pomaces contained great amounts of phytochems., they should find new applications in the food and cosmetic industries. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1HPLC of Formula: 112-14-1).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.HPLC of Formula: 112-14-1

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

A comprehensive characterization of volatile profiles of plum brandies using gas chromatography coupled to high resolution mass spectrometry was written by Filatova, Maria;Bechynska, Kamila;Hajslova, Jana;Stupak, Michal. And the article was included in LWT–Food Science and Technology in 2022.COA of Formula: C10H20O2 The following contents are mentioned in the article:

Alike in case of other spirits, specific sensory properties of plum brandies, which are associated with aromatic compounds pattern, depend not only on a fruit quality but also on technol. used for raw material processing. In this study, novel approach based on the non-target screening of (semi)volatile compounds by gas chromatog. coupled to high-resolution mass spectrometry (GC-HRMS) was employed. The potential of this approach to distinguish plum brandies of different origin was investigated. To involve as many compounds as possible for assessment, three different sample handling strategies prior to instrumental anal. were tested: (i) no pre-treatment direct sample injection, (ii) liquid-liquid extraction by Et acetate, (iii) extraction of volatiles by head-space solid-phase microextraction (HS-SPME). The latter approach was selected for obtaining GC-HRMS volatiles fingerprints of a unique set of 41 plum brandy samples produced by the distilleries from Czech Republic and from Bulgaria. Multivariate statistical data anal. enabled construction of chemometric models for unbiased authentication of plum brandies, moreover, distinguishing between premium plum brandies and other ones from the Czech Republic was achieved. In addition, volatile compounds such as p-cymene, Me eugenol and furfural were identified among the most significant ‘markers’ responsible for reliable classification of the samples. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1COA of Formula: C10H20O2).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. COA of Formula: C10H20O2

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

The influence of ripeness stage and growth area on myrtle-leaved orange (chinotto) peel essential oil composition was written by Flamini, Guido;Pistelli, Laura;Ascrizzi, Roberta;Pistelli, Luisa;Zinnai, Angela. And the article was included in Biochemical Systematics and Ecology in 2020.Application of 112-14-1 The following contents are mentioned in the article:

Myrtle-leaved orange, or chinotto, is a Chinese lesser-known citrus, nowadays cultivated in all the Mediterranean area of Italy. Its fruits are traditionally used in the confectionary and beverage industries: the former mainly uses the unripe fruits, while the juice of the ripe ones is the core ingredient of the well-known Italian soft drink “Chinotto”. In the present work, the compositions of several accessions of chinotto fruit peel essential oils (EOs) have been analyzed by GC-MS: in particular, i) fresh specimens from Savona (Liguria, Italy) at different ripening stages, as well as a dried ripe one; ii) two accessions from Pisa (Tuscany, Italy), of which one native and one transplanted from Savona. A comparison of the analyzed samples with literature reported EO compositions has been performed by means of multivariate statistical anal. The aim was to assess the influence of both the ripening stage and the geog. area of collection on the EO, assessing which factor influenced it the most. The ripening stage influence on the EO composition was found to be less significant compared to the geog. area of growth of the specimens. The statistical analyses, indeed, evidenced a proximity in the compositions obtained from the different ripening stages, whereas greater differences were evidenced for samples at the same ripening phase, but coming from different regions. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Application of 112-14-1).

Octyl acetate (cas: 112-14-1) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Application of 112-14-1

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

Composition of Essential Oil of Artemisia macrocephala Jacque ex Besser. Growing in Mongolia was written by Zhigzhitzhapova, S. V.;Renzenbyambaa, C.;Randalova, T. E.;Radnaeva, L. D.. And the article was included in Russian Journal of Bioorganic Chemistry in 2020.COA of Formula: C10H20O2 The following contents are mentioned in the article:

The composition of the essential oils of the plant Artemisia macrocephala, grown in the central (aimak Arkhangai), northeastern (aimak Khentii) parts of Mongolia and compared with literature data are presented in this paper. Essential oil was obtained by the hydrodistillation method from dried aerial parts of plants. Gas chromatog. (GC) analyses was performed on an Agilent Technologies 6890 gas chromatograph equipped with a quadrupole mass selective detector HP 5973 (MS) and an HP-5MS capillary column (30 m x 0.25 mm x 0.2 μm). Dark-blue essential oil was isolated from the aerial part of the plant. Chamazulene (7.4-16.1%) and α-bisabolol (3.4-20.7%) are the main components of the essential oil of A. macrocephala, which indicates the promise of using this species as a raw material for the isolation of essential oils with anti-inflammatory, bactericidal, and regenerative properties. Oils are characterized by a significant content (sum 20-28.9%) of derivatives of nerol (neryl-2-methylbutanoate, neryl-3-methylbutanoate, nerylpentanoat) and its isomer of geraniol (geranyl-2-methylbutanoate, geranyl-3-methylbutanoate). Six compounds (1,8-cineol, terpinen-4-ol, α-terpineol, β-selinene, T-cadinol, methylisocostate) are also constant for the studied samples. Comparison with the literature data shows that the compositions of essential oils of A. macrocephala of Mongolian and Russian (Siberian) flora are close. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1COA of Formula: C10H20O2).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.COA of Formula: C10H20O2

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

Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines was written by Li, Shiqi;Bi, Pengfei;Sun, Nan;Gao, Zhiyi;Chen, Xiaowen;Guo, Jing. And the article was included in Journal of Food Composition and Analysis in 2022.Name: Octyl acetate The following contents are mentioned in the article:

To improve the functional properties and flavor complexity of kiwi wine using different non-Saccharomyces cerevisiae, Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii (Zr), ZygoSaccharomyces bailii (Zb) and Schizosaccharomyces pombe (Sp) were inoculated sequentially with S. cerevisiae (Sc). The physicochem. and sensorial profiles of the wines were evaluated. The evolution of cells showed that non-Saccharomyces exhibited varying degrees of fermentation vigor and only acted during the first vinification stage. Ethanol content, pH, ΔE and organic acids in the wines varied according to the yeasts used. Compared with the pure Sc fermentation, the sequential fermentations of Wa-Sc and Sp-Sc significantly increased the production of polyphenols. Fifteen volatile compounds with relative odor activity values (rOAV) ≥ 1.0 were identified. Furthermore, principal component anal. (PCA) revealed that Zr-Sc and Sp-Sc were correlated with higher levels of Et esters (Et hexanoate, Et heptanoate, Et decanoate), isoamyl acetate and 2-phenyl-1-ethanol in the wines, improving the flower and sweet notes. Zr-Sc also enhanced the tropical fruity aroma. Sequential inoculation with Zb was related to the contents of acetate esters, Et butyrate, Me butyrate and cineole, triggering the tropical fruity odor. In addition, the partial least-squares regression (PLSR) revealed that acetate esters contributed greatly to the tropical fruity note. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Name: Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Name: Octyl acetate

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

Advantages of microfiltration processing of goat whey orange juice beverage was written by Vieira, Alexandre H.;Balthazar, Celso F.;Guimaraes, Jonas T.;Rocha, Ramon S.;Pagani, Monica M.;Esmerino, Erick A.;Silva, Marcia C.;Raices, Renata S. L.;Tonon, Renata V.;Cabral, Lourdes M. C.;Walter, Eduardo H. M.;Freitas, Monica Q.;Cruz, Adriano G.. And the article was included in Food Research International in 2020.Application of 112-14-1 The following contents are mentioned in the article:

The objective of this study was to evaluate the microbiol., physicochem. and functional quality of an innovative goat whey orange juice beverage (GOB) processed by microfiltration. The microfiltration (0.2μm) of the GOBs had a variation on the feed temperature (20, 30, 40, 50°C) and were compared to the conventional heat treatment LTLT (63°C/30 min). Microbiol. (aerobic mesophilic bacteria, mold and yeast and lactic bacteria), physicochem. (pH, color, rheol. and volatile compounds) bioactive compounds (acid ascorbic, total phenolics) and functional activity (DPPH, ACE, α-amilase and α-glucosidase) anal. were performed. The GOB processed by microfiltration using at least 30°C presented adequate microbial counts (less than 4, 3 and 4 log CFU/mL, for AMB, molds and yeasts and LAB, resp.). In general, the pH, color parameters, volatile and bioactive compounds were not influenced by microfiltration temperature, but presented a difference from the LTLT processing. The rheol. parameters were influenced by MF temperature and the utilization of temperatures of 20° and 30°C maintained the consistency similar to the LTLT sample, preserving the compounds responsible for the texture. Therefore, it is suggested a processing of GOB by microfiltration using mild temperatures (between 30° and 40°C) to preserve consistency and also obtain a desirable microbial quality, beyond the preservation of many functional properties and volatile compounds This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Application of 112-14-1).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Application of 112-14-1

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

Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae was written by Shi, Wen-Ke;Wang, Jia;Chen, Fu-Sheng;Zhang, Xiu-Yan. And the article was included in LWT–Food Science and Technology in 2019.Name: Octyl acetate The following contents are mentioned in the article:

Using co-fermentation of non-Saccharomyces yeast and Saccharomyces cerevisiae to improve wine flavor and quality has received more and more acceptance. To investigate the effect of selected Issatchenkia terricola SLY-4 and Pichia kudriavzevii F2-24 on wine flavor and quality when co-fermented with S. cerevisiae, the yeast growth kinetics, physicochem. characteristics, aroma compounds and sensory evaluation of wine samples with different inoculation strategies were analyzed. The results indicated that co-fermentation improved wine flavor and quality for its lower volatile acidity and higher aroma compound content than S. cerevisiae fermentation Moreover, the sequential co-fermentation was more conducive to the improvement of wine flavor and quality than their simultaneous co-fermentation, due to its higher esters content and lower concentrations of C₆ compounds, benzene derivatives, higher alcs. and fatty acids. On the other hand, P. kudriavzevii F2-24/S. cerevisiae co-fermentation wine samples got higher scores in sensory evaluation than I. terricola SLY-4/S. cerevisiae co-fermentations The sequential co-fermentation of P. kudriavzevii F2-24/S. cerevisiae was the best way to improve wine flavor and quality. These results not only highlighted the role of these two non-Saccharomyces yeast strains in improving wine flavor and quality but also provided a reference for co-fermentation of other non-Saccharomyces yeasts. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Name: Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Name: Octyl acetate

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

Effect of Intermittent Warming on Aroma-Related Esters of Nanguo Pears Through Regulation of Unsaturated Fatty Acid Synthesis After Cold Storage was written by Zhou, Xin;Tan, Zhuo;Zhou, Qian;Shi, Fei;Yao, Miaomiao;Wei, Baodong;Cheng, Shunchang;Ji, Shujuan. And the article was included in Food and Bioprocess Technology in 2020.Recommanded Product: Octyl acetate The following contents are mentioned in the article:

Abstract: Cold storage can effectively delay the ripening of Nanguo pears (Pyrus ussuriensis Maxim.). However, the aroma-related esters of Nanguo pears decreased after cold storage. In this study, we aimed to investigate the effect of intermittent warming (IW) treatment on the formation of aroma-related esters and unsaturated fatty acid synthesis from cold stored pears. IW-treated pears were exposed to 20 ± 1°C for 1 day every 20 days during storage at 0 ± 0.5°C, every 21 days was a cycle and a total of 90 days. The pears in control group were stored at 0 ± 0.5°C for 90 days. After this 90-day storage, both groups of pears (control and IW-treated) were transferred to a shelf life of 12 days at room temperature The results showed that, compared with the pears in control group, the productions of aroma-related esters and the expression levels of PuLOX1, PuADH3, and PuAAT1 in IW-treated pears were significantly higher during the shelf life (P < 0.05). We also found that the expression of PuFAD2 and PuFAD3 had significant pos. correlation with the contents of unsaturated fatty acids (P < 0.05). The significantly higher expression levels of PuFAD2 and PuFAD3 in IW-treated pears may have played an important role in the improvement of ester contents (P < 0.05). It could be inferred that IW treatment had an impact on the aroma-related esters of cold-stored Nanguo pears through regulation of unsaturated fatty acid synthesis. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Recommanded Product: Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Recommanded Product: Octyl acetate

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

Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters? was written by Miranda, Rayrinne Ferreira;de Paula, Marlon Memedio;da Costa, Guilherme Mamede;Barao, Carlos Eduardo;da Silva, Ana Carolina Ramos;Raices, Renata Santana Lorenzo;Gomes, Raquel Guttierres;Pimentel, Tatiana Colombo. And the article was included in LWT–Food Science and Technology in 2019.Safety of Octyl acetate The following contents are mentioned in the article:

The objective of this study was to evaluate the effect of the probiotic addition methodol. (direct addition of the lyophilized com. culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 10⁸ CFU/mL) on the phys. and chem. characteristics, rheol. parameters, volatile compounds profile, probiotic culture survival and sensory acceptance of orange juice during refrigerated storage (7 °C/28 days). The direct addition of the com. culture was the most suitable methodol., resulting in products with phys. and chem. characteristics and sensory acceptance similar to those of the pure product. Furthermore, it improved the volatile compounds profile (presence of octanal, nonanal, decanal, gamma-terpinene, α-phellandrene, o-cymene, alpha-cubebene and 1-hexanol). The addition of the activated probiotic culture resulted in products with higher content of organic acids (acetic, lactic and citric), absence of important volatile compounds and lower sensorial acceptance. The addition of the encapsulated probiotic culture resulted in more consistent products (higher consistency index and lower flow behavior index), decreased organic acid content and lower sensorial acceptance. This is the first study that evaluated the impact of different probiotic addition methodologies on the quality parameters of fruit juices and it indicated that the conventional methodol. (by propagation) is not the most appropriate. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Safety of Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Safety of Octyl acetate

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

Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry was written by Xiang, Xiao-Feng;Lan, Yi-Bin;Gao, Xiao-Tong;Xie, Han;An, Zhao-Yan;Lv, Zhi-Hao;Yin-Shi;Duan, Chang-Qing;Wu, Guang-Feng. And the article was included in Food Research International in 2020.Product Details of 112-14-1 The following contents are mentioned in the article:

Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatog.-olfactometry and gas chromatog.-mass spectrometry. Results from aroma extract dilution anal. (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, resp. Besides, 20, 22, and 17 quantified compounds, resp., showed odor activity values (OAVs) > 1. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcs. and esters, while the tail fraction had more intense smoky/animal, sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids. Finally, the heart fraction was characterized by Et octanoate, Et hexanoate, Et 3-phenylpropanoate, Et cinnamate, isoamyl alc., guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,3-butanedione, and (E)-β-damascenone. Furthermore, observation of the distillation progress indicated that different volatiles with various b.ps. and solubilities followed diverse distillation patterns: concentrations of most esters, higher alcs., terpenes and C13-norisoprenoids decreased, while concentrations of volatile phenols, fatty acids and some aromatic compounds increased during distillation As a result, their final concentrations in the three distillate fractions varied significantly. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Product Details of 112-14-1).

Octyl acetate (cas: 112-14-1) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Product Details of 112-14-1

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