Category: 112-14-1

Insights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of Nanguo pears was written by Luo, Manli;Zhou, Xin;Sun, Huajun;Zhou, Qian;Ge, Wanying;Sun, Yangyang;Yao, Miaomiao;Ji, Shujuan. And the article was included in Food Chemistry in 2021.Computed Properties of C10H20O2 The following contents are mentioned in the article:

Nanguo pear is particularly renowned for its fragrance. Esters are the main components of its aroma, which are synthesized primarily by the LOX pathway. We identified the main volatile esters and critical gene family members involved in the LOX pathway by monitoring their variation accompanying post-harvest ripening and examining their roles through principal component anal. (PCA), partial least-square regression (PLSR), and correlation anal. In pears ripening to the optimum taste period (OTP), components and contents of volatile esters reached a peak, of which Et butanoate, Et hexanoate, and hexyl acetate were most prominent. Linoleic acid and linolenic acid contents rose greatly until OTP and then declined; the activities of LOX, alc. dehydrogenase (ADH), and alc. acyltransferase (AAT) increased progressively until the OTP. Among the genes involved in LOX-pathway, the expressions of PuLOX3, PuADH3, and PuAAT contributed most to changes of total ester and main esters in Nanguo pears. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Computed Properties of 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. 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. Computed Properties of C10H20O2

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

Development of a stir bar sorptive extraction method to study different beer styles volatile profiles. was written by Ruvalcaba, Jose E.;Duran-Guerrero, Enrique;Barroso, Carmelo G.;Castro, Remedios. And the article was included in Food Research International in 2019.Recommanded Product: 112-14-1 The following contents are mentioned in the article:

A stir bar sorptive extraction method coupled to Gas Chromatog.-Mass Spectrometry for the anal. of 52 volatile compounds in beer has been developed. The final optimized conditions were: 50 mL sample volume, 180 min extraction time, 25% (w/v) NaCl content and polydimethylsyloxane stir bars. Good values of linearity (R² > 0.99) were achieved for the calibration lines of all the compounds The limits of detection and quantification obtained were low enough for the determination of the volatile compounds in the samples and the recovery values obtained for the majority of the compounds were between 80% and 120%. The precision of the method was also studied and acceptable values for this type of extraction technique were obtained (<20%). 30 samples of different styles of beers (ale, lager, stout and wheat) were analyzed and their aromatic profile was characterised. Multivariate statistical techniques allowed the correct classification of the samples according to their volatile composition This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Recommanded Product: 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. 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.Recommanded Product: 112-14-1

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

Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study was written by Zhang, Jiguang;Li, Man;Zhang, Hongfei;Pang, Xueli. And the article was included in Food Chemistry in 2022.Formula: C10H20O2 The following contents are mentioned in the article:

Mint is a widely used aromatic plant, and the aroma varies among different species. The aroma of five mint species, Mentha citrata L. (MC), Mentha piperita L. (MPI), Mentha spicata L. (MSP), Mentha persicaria L. (MPE), and Mentha suaveolens L. (MSU), were comparatively studied on the sensorial and mol. level. Quant. descriptive anal. revealed that MC presented a pronounced lemon-like note, MSU is dominated by citrus and floral aromas, MPI has a prominent minty flavor, MSP and MPE have a similar scent, both of which are flavored with a spearmint-like note. Forty-one odorants with odor activity values (OAVs) ≥1 were characterized. Principal component anal. and orthogonal partial least squares discrimination anal. based on OAVs indicated that α-citral, menthofuran, isomenthone, menthol, carvone, and linalool were potential odor-active markers for five mint species discrimination. This study herein will provide guidance for mint resources utilization and also aid mint breeding with better flavor. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Formula: C10H20O2).

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. 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.Formula: C10H20O2

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

Antidepressant-Like Effect of Essential Oils From Citrus reticulata in Reserpine-Induced Depressive Mouse was written by Tang, Minghui;Ai, Yong;Zhu, Siyang;Song, Ni;Xu, Xian;Liang, Leyi;Rong, Baoshan;Zheng, Xiaomin;Zhang, Lanyue;He, Tinggang. And the article was included in Natural Product Communications in 2022.COA of Formula: C10H20O2 The following contents are mentioned in the article:

Citrus reticulata Blanco has been widely used to cure some diseases such as cold, cough and indigestion. This study is aimed at determining the antidepressant-like effect of C. reticulata essential oils (CREOs) in reserpine-induced depression mice, as well as its possible mechanisms. The compositions of CREOs are firstly analyzed by gas chromatog.-mass spectrometry (GC-MS), in which d-limonene is the main component. Moreover, the results from the forced swimming and tail suspension tests show that the inhalation of CREOs can significantly improve the depressive behavior of reserpine-induced depressed mice by reducing the weight of the mice and shortening the immobile time. After sniffing CREOs, the number of normal neurons in the hippocampus of reserpine-induced depressed mice is greatly increased. In addition, CREOs significantly increase the expression level of 5-hydroxytryptamine-1A receptors (5HT-1A), glucocorticoid receptors (GR) and brain-derived neurotrophic factor (BDNF) in the reserpine-treated mice brain tissue. Thus, these results have indicated that CREOs can be potential materials for drug and food development against depression. 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. 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 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.COA of Formula: C10H20O2

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

Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice was written by Wang, Chao;Zhang, Lihui;Qiao, Yu;Liao, Li;Shi, Defang;Wang, Jun;Shi, Liu. And the article was included in LWT–Food Science and Technology in 2022.Synthetic Route of C10H20O2 The following contents are mentioned in the article:

The influences of ultra-high pressure (UHP), ultrasound (US) and their combination (UHP-US) assisted vacuum-freeze drying on volatile and taste compounds of strawberry slices were analyzed by GC-MS, HS-GC-IMS, HPLC, E-tongue as well as sensory anal. Three pretreatments of vacuum-freeze dried strawberry slices could increase the concentrations of characteristic volatile compounds (hexanoates and 2,5-dimethyl-4-methoxy-3(2H)-furanone), especially UHP-US (P < 0.05) sample, the increase of compounds associated with floral, fruity and sweet notes. Meanwhile, these pretreatments would ameliorate the taste of dried strawberry slices, individual sugars (glucose and fructose) increased, while the organic acids (malic acid and citric acid) contents decreased, which was consistent with the result of E-tongue. On the other hand, the taste of US sample was better than other samples, the glucose and fructose content (sweetness) of US sample increased by 19.42%, 23.51%, resp., whereas the malic acid content (sourness) was decreased for 5.03%. All in all, US pretreatment would help to better improve the critical flavors for vacuum-freeze dried strawberry slices. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Synthetic Route of C10H20O2).

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. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Synthetic Route of C10H20O2

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

GC-MS analysis of volatile compounds of frankincense from Boswellia papyrifera in Northern Ethiopia was written by Haile, Fikremariam;Yebeyen, Dagnew;Eshete, Abeje. And the article was included in International Journal of Chemical Studies in 2020.SDS of cas: 112-14-1 The following contents are mentioned in the article:

A study was conducted to evaluate the effects of the two study sites on essential oil content (EOC) and essential oil composition (EOCP) of the oleo-gum resins obtained from Boswellia papyrifera. Authentic representative oleogum resin samples were collected from Abergelle and Metema in the northern dry land aria of Ethiopia. The essential oils were obtained by hydro distillation using in a Clevenger-type apparatus for 3h and the average oil content 1.09% in Metema and 0.25% in Abergelle were recorded. The volatile oil of Boswellia papyrifera was examined by GC and GC-MS techniques and ten components (85.68%) comprising 100% of total volume in Abergelle and fifteen components (86.12%) comprising 100% of total volumes in Metema were identified. Acetic acid (58.56%), 51.23%, 1-octanol (8.87%, 17.66%) and Ethyl-3-en-1-yl (12.91%, 11.72%) were found to be the major components in the study species which were collected Abergelle and Metema. In this paper we found the results of our study on the volatile oils of olio-gum resins collected from the two sites were observed that the GC-MS spectrum of the oil have similar but the essential oil content have significant difference. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1SDS of cas: 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. 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. SDS of cas: 112-14-1

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

Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees was written by Martin-Garcia, Alba;Comas-Baste, Oriol;Riu-Aumatell, Montserrat;Latorre-Moratalla, Mariluz;Lopez-Tamames, Elvira. And the article was included in Molecules in 2022.Synthetic Route of C10H20O2 The following contents are mentioned in the article:

The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation Cava lees are a sparkling wine byproduct formed of dead microorganisms, tartaric acid, and other inorganic compounds, rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of Cava lees (0-2% weight/weight) on sourdough volatile compounds to re-valorize this byproduct of the wine industry. Headspace solid-phase microextraction (HS-SPME) was optimized to study the volatile fractions of sourdoughs. The parameters selected were 60°C, 15 min of equilibrium, and 30 min of extraction It was found that the addition of Cava lees resulted in higher concentrations of volatile compounds (alcs., acids, aldehydes, ketones and esters), with the highest values being reached with the 2% Cava lees. Moreover, Cava lees contributed to aroma due to the compounds usually found in sparkling wine, such as 1-butanol, octanoic acid, benzaldehyde and Et hexanoate. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Synthetic Route of 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. 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.Synthetic Route of C10H20O2

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

Selective Hydrodeoxygenation of Esters to Unsymmetrical Ethers over a Zirconium Oxide-Supported Pt-Mo Catalyst was written by Sakoda, Katsumasa;Yamaguchi, Sho;Mitsudome, Takato;Mizugaki, Tomoo. And the article was included in JACS Au in 2022.Formula: C10H20O2 The following contents are mentioned in the article:

A heterogeneous catalytic system for the selective hydrodeoxygenation (HDO) of esters RC(O)OR¹ (R = Me, cyclohexyl, Ph, etc.; R¹ = cyclohexyl, n-Bu, Me, etc.; RR¹ = -(CH₂)₁₄-, -(CH₂)₁₅-) to unsym. ethers RCH₂OR¹ over a zirconium oxide-supported platinum-molybdenum catalyst (Pt-Mo/ZrO₂) was reported. A wide range of esters was transformed into the corresponding unsym. ethers under mild reaction conditions (0.5 MPa H₂ at 100°C). The Pt-Mo/ZrO₂ catalyst was also successfully applied to the conversion of a biomass-derived triglyceride such as trilauryl glyceride into the corresponding triether such as tridodecyl glyceryl ether. Physicochem. characterization and control experiments revealed that cooperative catalysis between Pt nanoparticles and neighboring molybdenum oxide species on the ZrO₂ surface plays a key role in the highly selective HDO of esters. This Pt-Mo/ZrO₂ catalyst system offers a highly efficient strategy for synthesizing unsym. ethers and broadens the scope of sustainable reaction processes. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Formula: C10H20O2).

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. 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.Formula: C10H20O2

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

Improving saccharide concentration by mixing octyl acetate during semi-flow, hot-compressed water treatment of woody biomass was written by Minami, Eiji;Bito, Daiki;Kawamoto, Haruo;Saka, Shiro. And the article was included in Biomass and Bioenergy in 2020.Application In Synthesis of Octyl acetate The following contents are mentioned in the article:

Biomass-based ethanol or acetic acid can be produced by fermentation of saccharides following wood hydrolysis. Both high saccharide yield and concentration are essential for achieving an efficient hydrolysis process. However, there can be a trade-off between yield and concentration during semi-flow, hot-compressed water treatment, a candidate for wood hydrolysis. This trade-off is because the fast water flow rate is necessary for high saccharide yields, but the large amount of water dilutes the produced hydrolyzate. In this study, we mixed octyl acetate, which is a water-immiscible solvent, during hot-compressed water treatment of beech wood. By adding octyl acetate, a high flow rate was achieved without increasing the water flow rate, and the saccharide concentration was thus improved, while suppressing the decrease in saccharide yield. Furthermore, lignin-derived oligomers, which have inhibitory effects on fermentation, were removed from hydrolyzate because they can dissolve in octyl acetate. We performed acetic acid fermentation using the obtained hydrolyzate and found that the fermentability was markedly improved compared with the hydrolyzate obtained without octyl acetate. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Application In Synthesis of 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. 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 In Synthesis of Octyl acetate

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

Comparative study of the volatile organic compounds of four strawberry cultivars and it relation to alcohol acyltransferase enzymatic activity was written by Parra-Palma, Carolina;Ubeda, Cristina;Gil, Mariona;Ramos, Patricio;Castro, Ricardo I.;Morales-Quintana, Luis. And the article was included in Scientia Horticulturae (Amsterdam, Netherlands) in 2019.Reference of 112-14-1 The following contents are mentioned in the article:

Strawberry is one of the most popular fruits in the world because of its good organoleptic characteristics, as its aroma is a complex characteristic that significantly contributes to fruit quality. In the present work, we performed a comparative study of the differences in the volatile organic compounds (VOCs) contents and the enzymic activity and gene expression of alc. acyltransferases (AATs) in four strawberry (Fragaria x ananassa Duch.) cultivars (Camarosa, Cristal,Monterey and Portola). In the four cultivars esters were the most important group among the observed VOCs; however in terms of differences in concentration, the Monterey and Portola cultivars showed the highest ester concentrations, while Cristal showed the lowest, and Camarosa showed an intermediate concentration With respect to the mRNAs of the genes encoding two enzymes (SAAT and FaAAT2), we observed higher transcript levels in the Monterrey and Portola cultivars than in the other two cultivars (Cristal and Camarosa). Finally, the results suggested a temporal relationship exists between total AAT activities, VOCs contents and mRNA gene expression, which could be valuable for future breeding activities. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Reference 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, 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.Reference of 112-14-1

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